Festivus (early Thanksgiving) part two

This year I made stuffing for the first time ever. Stuffing is not a side I care for. When I get to that part of Thanksgiving, I look the other way, take another scoop of mashed potatoes and pretend it's not on the table. There just isn't anything appetizing about onions, celery and wet cubes of bread all mushed together and baked. Anyway, I know everyone else likes it, so I (wo)manned up and made it.

Chopped onion and celery. Yuck!

Soften them up in a pan with butter (or in this case, earth balance)

Mix in bread crumbs, chicken broth, and fresh herbs (thyme and sage)

Toss it in a 9x13 pan and bake.

Of course I forgot to take an after picture of this too. Again if you'd like to play I-Spy, stuffing is on the picture of the table in part one of the festivus tale. I also made turkey, gravy, corn casserole, thyme roasted carrots, mashed potatoes, parker house rolls, and green beans. My mother-in-law brought dessert. She made a pumpkin gingerbread trifle. It was amazing. You can find the recipe for it here.

Festivus (Early Thanksgiving) part one

Every year since Christopher and I got married (so all two of them) we have hosted an early Thanksgiving for his parents and ourselves. This year I had the camera ready to take pictures and then after about 12 of them, I got caught up in the cooking and oven schedule and forgot. Oops. So I'll share what I have. The table, set and with most of the food on it. I think the only thing that is missing is the corn casserole. The foil covered bowl is mashed potatoes.

The supplies: I decided to spice things up a bit this time. I used earth balance because my father-in-law is mildly lactose intolerant so I tried to use butter only when I knew it would really be noticeable to substitute, then a little cinnamon, cloves, and brown sugar all added to Yams.

Then you bake this until it's hot all the way through, and add marshmallows to the top and brown and eat! I forgot to take the after picture. whoops! If you look really closely at t he picture of the table, they are there. It's like playing I-Spy.

Oviedo Food Truck Bazaar

Last night was the monthly Oviedo Food Truck Bazaar, so Chris and I decided to head over to check it out because the weather was perfect for food trucking. Our Favorite food truck Big Wheel wasn't there because they were at a local music festival so we had to branch out. We got a big country burger from Treehouse Truck which was really good and we got a pulled chicken sandwich from Firehouse BBQ truck. No food truck event is complete until you have a Yum Yum Cupcake, so we stopped by and got one Peanut choc-o-rama and a Banatella Versace. Delicious. Of course it was all so good, I forgot to take pictures before we had devoured it all. oops. Obviously this blog won't be winning any awards. Ever.

Pork Chops

I made pork chops a few weeks ago with Christopher, I marinaded and he grilled. We work well together like that. I didn't really take pictures of the process but I did take a picture of the end result.

To marinade the pork chops I used Lawry's Signature Steakhouse marinade, one clove of minced garlic and the juice of half a lemon. I let it get happy over night and then Christopher grilled it up. Then I made fresh corn on the cob and broccoli to go with it. It was really good.

Brisket and Cupcakes, yes please!

Tonight I went to the Winter Park food pod at Eat More Produce. Four food trucks were in attendance, Big Wheel Truck, C&S Brisket Bus, Korean BBQ Taco Box and Yum Yum Cupcake Truck. Christopher and I got Brisket with Cole slaw and Texas toast from C&S and two cupcakes from Yum Yum. I love Yum Yum cupcakes they are so delicious. Today we tried orange cream dream and of course got our favorite chocolate cake with peanut butter frosting. It was very tasty.

I forgot to take a picture before I started eating. I also took this picture with my phone so it's not great.

YUM YUM!

We also bought some bread at Eat More Produce, they carry bread by Olde Hearth Bread Company. We got one loaf of Pumpernickel and one rye. I'm pretty excited! I have only ever had muffins from Old Hearth and they were very good.

Food Trucks

Finally, central Florida got in on the Food Truck trend, and I for one and THRILLED! I haven't tried all of them yet but, I want to share some of my favorites. Unfortunately I don't have any pictures =(

Big Wheel Provisions

This truck is amazing. They buy locally grown food and serve delicious stuff. Their motto is "local is lovely" and let me tell you, it definitely is. They post their menus for the week on their website and tweet all the time. My favorite thing I've had from them so far are the Beef "Yabba Dabba" Ribs. So good! They also make a mean chicken skewer, they have several different style chicken skewers so taste them all!

C&S Brisket Bus

I love meat. The Brisket bus makes some delicious brisket, I love the Texas, it's brisket, sweet and sour BBQ sauce on Texas Toast. YUM!

Yum Yum Cupcake Truck

They have, hands down, the best cupcakes I've ever had. The chocolate cake with peanut butter frosting is amazing. They make the best chocolate cake. They also have a really great lemon cupcake as well.

You can find these three trucks at the Lake Lily Food Truck Cafe in Maitland every Tuesday from 6-9p and all over greater Orlando throughout the week, just check their websites or twitter for their whereabouts.

Eating local food supports our neighbors, creates stronger communities and strengthens our local economy. So get out and eat some good food prepared by some of the most dedicated foods in town.

Blueberry Muffins

Tonight I made blueberry muffins from scratch for the first time. I have always used the box, I know, shame on me. I love those bow mix blueberry muffins though and I have always been afraid that if I made them from scratch they wouldn't be the same and then I wouldn't enjoy them as much and all that effort would be wasted. Well I was wrong, just like almost anything that comes out of a box, it's just as easy to make it from scratch and way better. Not to mention I can pronounce all of the ingredients that I used to make them.

I used the Perfect Blueberry Muffin recipe from Smitten Kitchen. And they are beautiful. This time I'm going to let you go to Smitten Kitchen to get the recipe, and while you are there look around. She has amazing recipes and takes much better pictures than I do.

Cookies and Cream Cupcakes

I finally discovered Food Gawker! And thank God! I found this recipe while feasting my eyes on other peoples much more complicated recipes and MUCH  MUCH better pictures. But hey we all start somewhere right?! Anyway, I love oreos, I mean who doesn't? So when this cupcake recipe I knew I had to make it immediately.

Oreo Cupcakes
(Adapted from Bakergirl)

Cupcakes 
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached

Frosting 
1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
15 Oreo cookie halves, finely crushed (Use all of the leftover halves from the cookies you put in the bottom of the cupcake pans, or more or less to taste)
15 Oreos for the top of each cupcake

 

 

Instructions

Preheat oven to 350°F and line a muffin pan with cupcake liners. 

 

 

 

Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

 

 

 Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. 

 

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. 

 

 

 

Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. 

For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe on top of the cupcakes. Garnish with Oreo cookies.

Makes about 15 cupcakes.