Recipes and Tips for Foodies like you!

Calamansi Poppy Seed Loaf

I love when my friends go through important moments in their lives: some get married, move to a different city, have a major career move or expand their family. This week has been full of blessings and good moments. Between weddings, babies and more happy babies on the way, it definitely is a great last couple of days. For many of those occasions we often get together with friends for a big meal, drinks, of just talk over coffee. This Calamansi Poppy Seed Loaf is perfect for that last one.

At the end of last week, when visiting my grandmother, I ended up getting a big batch of calamansi from her tree. Her garden is beautiful. I have to get there with my camera and share with you all her gorgeous garden. She has a small but very well packed garden, and the calamansi tree in it, gives out the best (and very juicy) fruits I’ve seen. Anyway, we ended up getting close to 5 pounds of fruit.

Since I got the big bag of them, I knew I had a loaf to bake. This loaf gets its citrus flavor from the both the calamansi and lemons, and a slight crunch from the poppy seeds. If you are not familiar with the calamansi, they are small citrus fruits native from Asia. They are grown in southeast Asia, Hawaii, North and Central America. You know they are perfectly ripen when its color changes to a tangerine orange. They are great for agua frescas or juice. Oh! And for a coffee-cake like loaf, it’s perfect! It’s flavor is slightly orangy-sweet, so it balances out the lemon. And the sugar you add on top… takes it out of the park. The sugar sprinkled just before baking helps you get a gorgeous crackled top. This loaf goes perfect with a mid afternoon cup of tea.

Kitty

Tangy Poppy Seed Loaf
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Foodies Freebie: August 2014 Wallpaper Collection

This month on our August 2014 Wallpaper Collection we feature these eggs. Aren’t they just gorgeous? No matter which eggs are your favorite, always buy fresh eggs. If you want to know about the difference about white vs. brown eggs, you can read all about it in one of our earlier posts here. Now, a few tips on eggs:

Freshness: To test the freshness of eggs, fill a bowl with water and place an egg in it.

  • If the egg lies on its side, its extremely fresh.
  • If the egg stands up, it’s not as fresh and should be eaten soon.
  • If it floats to the top of the bow, discard it as it is no longer fresh.
  • When you break the egg, it’s yolk should be round, perky and bright yellow. If the eggs have some days already on them, the egg whites becomes runny and the yolk will be flat and slightly pale.

Storage:

  • On the countertop at room temperature is just fine. Specially if your eggs are organic.
  • If you are in the US or Canada, you need to refrigerate the eggs. This because the USDA requires that all of the eggs are power-washed, removing all organic matter, stripping the egg’s shell of its protective coating. Also, since the stores sells them refrigerated, you must keep them in the fridge as well.

How long to keep them:

  • We suggest up to 3 weeks from the purchase date.
  • Check the pack date and sell-by date, those are two different things. Pack date is when the eggs were washed, graded and packed. Sell-by date is the latest date that the stores can carry the eggs at the store.
  • If the eggs you buy have an Expiration date, you can use the eggs until that date is reached. But, since they are not fresh, is better to use them for hard-boiled eggs rather than poached.

We hope our tips help you out in the kitchen. To get more tips like this, you can follow us in all our different channels: Facebook, Google+, Twitter, Pinterest and Instagram.

You can download the complete August 2014 Wallpaper Collection for your Desktop, iPad, iPad Mini and iPhone (all Retina and iOS7 friendly).

Helga & Kitty

Foodies Freebie: August 2014 Wallpaper Collection

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Strawberry & Blueberry Frozen Yogurt

Frozen Yogurt is a great way to use ripe fruit and make it into something great… Plus, look at those colors! Today I am using strawberry purée left from the Strawberry Curd I prepared a few days before. Added a few ingredients and voilá! Frozen yogurt goodness. Who doesn’t remember going to the yogurt shop’s place and ask for your favorite yogurt mix (mine was yogurt+peaches, with peaches on the side) and watch as they prepared it, resulting in that creaminess that only their machines could. Now, you can get that reach creaminess too. The trick is to use your food processor after the yogurt has frozen. Just like they did at the yogurt shop. By mixing it twice, you are sure that all the fruit gets fully incorporated and that it will break up all the little ice pockets, resulting in a smoother frozen yogurt.

To add some more fruit fun, I also had some blueberries… so in they went. The result: the most perfect strawberry-flavored pink-colored frozen yogurt. This will make enough for 6 servings. You can easily double the recipe if needed. Also, if you want to add chopped strawberries instead of the blueberries, go ahead. You can use this recipe as a base and make up your own combinations! Share them with us, we would love to see your kitchen adventures!

Kitty

Strawberry & Blueberry Frozen Yogurt

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Blog Love: July 2014

Just like we shared with you last month, we will continue to share our favorite posts, links and videos from all around the web with you, monthly. This time, we share links from: Dessert for Two, KitchenAid, Lauren Conrad, Design Mom, Whole Foods Market, Browned Eye Baker, The Cooking Channel, Food52, Everyday Food and Sabores de Colores.

We are sharing tips to make the perfect pies and tips to make pasta salad. A few beverages, including a Brazilian drink called Caipirinha and a way to spice up your lemonade. Do you have a slow cooker? There’s a great recipe from Design Mom that will put it to good use.

Do you know all about Quinoa? If you are not familiar with this seed, you can read all about it on a post by Whole Foods Market. Now, for the snacks part of this blog love, there are some Soft Pretzel Nuggets and Pizadillas (pizzas meet quesadillas). And finally, for dessert, we have Yogurt Pie with mascarpone and strawberries that’s perfect for hot summer days, Oreo Rice Krispies Treats and Strawberry Shortcake Cupcakes.

Now, we are adding a YouTube channel as well, one of our favorites, Sarah Carey from Martha Stewart’s Everyday Food.

We hope you enjoy this months’ Blog Love. Do you have a favorite blog you want us to feature and share with the rest of our readers? Let us know on the comments or through our Contact Page.

Helga & Kitty

BlogLove July 2014

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