The Better Maraschino Cherries (a.k.a Drunken Cherries)

   

When I was younger the best thing about going out to family dinners was ordering my signature cocktail (a Shirley Temple) with extra cherries. What? Did you expect me to say the best part was quality time with my parents? My parents were always home, but maraschino cherries weren't. In my 8 year old mind, cherries trumped parents. 

I don't have a tool to pit cherries so I have to do it the good ol' fashion way

I came up with this recipe as I was in the kitchen trying to make a sophisticated cherry ice cream from scratch, and I can hardly keep my fingers out the jar long enough to type a few coherent sentences. It's too delicious. I already plan on straining the cherries and putting them into ice cream, but I could also use the syrup as a topping. Also, the syrup is delicious mixed with ginger ale or sparkling water. 

Why yes, indeed, that is a Gucci advertisement as the backdrop. 

The Better Sweet & Salty Salmon

When home from college, I'm generally in charge of making dinner. This salmon recipe from Pinch of Yum has saved me many times when I was lazy unsure of what to prepare. Super tasty and super quick, it's bound to be a crowd pleaser. The key here is just making sure that you are using a really fresh fish. Seafood shouldn't be discolored or smell strong and fishy. There should be a subtle salty smell, and the color should be bright and even. 

  

It's really important to cook the salmon skin side down first. This ensures that the fish doesn't fall apart, plus it creates a delicious caramelized crunch to the skin.

 
I served the salmon with sautéed truffle salt spinach.

The Better "Instant" Mac & Cheese in a Mug

I honestly have no idea why I didn't think of this earlier. Mac & Cheese made in a mug and prepared in the microwave is about as genius as peanut butter filled pretzels. Currently my oven/stove is broken, and until my mom can make up her mind on which model she wants cooking is no easy endeavor. Lack of an oven has forced me into eating plenty of raw veggies, but I can only take so much before I go crazy. This recipe is SO easy anyone (even college students in a dorm) can make it. 

 

  

I particularly like this recipe because a) it doesn't come out of a box or use mysterious cheese powder and b) it makes only one serving so eating five servings temptation is automatically eliminated (or at least severely reduced). 

  

The Better Healthy Pancakes (No Sugar, No Flour, & Only 2 Ingredients)

When I was first told it was possible to make flourless, sugarless pancakes with only two ingredients my initial response was "What two ingredients? My imagination and a cup of air?" Since the recipe was suspiciously simple I decided to try it so I could erase any lingering curiosity. BOY OH BOY! I can't express how much I am in love with this recipe. No sugar, no flour, no preservatives, nothing out of a box, and the ingredients are always on hand. One banana and two eggs mixed in a blender is all you need for a batch of pancakes that won't leave you mentally calculating how much time you need to spend on the treadmill. Even if you are not a big banana lover (which I'm not) they are still enjoyable because the flavor is really light, and the texture is like a moist cake.  

  

I am so excited to experiment with this recipe by adding different extracts and fruit to  the batter!

The Better Vegetarian Chili

Over a year ago my creative writing teacher from high school asked me to post a vegetarian recipe. It has taken me quite some time to get around to it, but better late than never. Here you go, Ms. Hamilton! 

 

{Veggies during step 1}

 

{Dutch oven that my mom has had for over 20 years}

{Served with a dollop of 0% Fage Greek yogurt instead of sour cream}

The Better Way to Roast Corn (aka I'm Too Lazy To Use a Grill)

I'm a big fan of grilled anything. Fish, meat, veggies, whatever it is if it has been on a grill chances are I'll happily eat it. It's only natural since I live in a state where everyday is grilling weather. I'm just not a fan of the clean up that comes with cooking outdoors. Lazy  Crafty me figured out a way to charr my vegetables on my stovetop. The corn was great but even greater was not having to do any scrubbing.

 

The Better Pasta Dinner

Until college I never knew that you could mess up pasta. In my household it has always been the dinner reserved for days when no one wants to spend time preparing a meal. But oh, college has opened my eyes to a variety of things I hoped never to experience; like noodles that are undercooked and generic sauce straight from a can. The culinary atrocities I have witnessed in pursuit of a higher education!

Spring break is coming up and I can't wait to return home and enjoy a quality meal. 

On a total nerd note, can you believe the picture above was taken at night? I just got the Canon Speedlite flash for my DSLR. That combined with a few white presentation boards from Office Depot and it's like the sun never has to go down!

And not to brag or anything, but could I really call myself The Better Martha if I didn't bake a couple loaves of bread from scratch? But in all honesty I didn't plan to, but my parents are very spoiled. When I said I'd make pasta, they demanded made a request for some bread. I'm not sure when they started to think they were Beyoncé and Jay-Z and could start making demands like this. 

The Better Kitchen Conversions

LIQUID
1 gal = 4qt = 8pt = 16 cups = 128 fl. oz
½ qt = 1 pt = 2 cups = 16 fl. oz

DRY
1 cup = 16 tbspn = 48 tspn = 250ml
⅓ cup = 5⅓ tbspn = 16 tspn = 75ml
¼ cup =  4 tbspn = 12 tspn =50ml
1 tbspn = 3 tspn = 15 ml

TEMPERATURES
300℉ = 150℃
325℉ = 165℃
350℉ = 177℃
375℉ = 190℃
400℉ = 205℃
425℉ = 220℃
450℉ = 230℃
475℉ = 245℃
500℉ = 260℃

BUTTER
1 stick = ¼ lb = ½ cup = 8 tbspn = 4oz = 120 g
1 tbspn = 15 g

FLOUR 
1 lb all purpose flour = 4 cups all purpose flour

SUGAR
1 lb granulated = 2 cups granulated = 454 grams
1 lb packed brown = 2 1/4 cups packed brown
1 cup packed brown = 1 cup granulated
1 pound powdered sugar = 3 1/2 to 4 cups
1¾ cups powdered sugar = 1 cup granulated sugar
1 cup powdered sugar = 80 grams
100 grams granulated = ½ cup

The Better Item of the Moment: A New Kind of Cookbook

I try to keep this blog as PG as possible, which sometimes proves difficult with my brand of humor. However, for this post I can't follow my self imposed remember-my-parents-read this-blog rule. In this book there are too many innuendos present to casually pretend they aren't there. I'm talking about 50 Shades of Chicken, the most genius parody to ever hit bookshelves.

I wonder how many more people would pick up cookbooks if all the chefs looked like that.

If you were able to keep a straight face when looking at the front cover, I dare you not to laugh when you read the recipe titles.

  

And of course there is a book trailer for this. 

Then Anderson Cooper solidified my love for him even more by reading it on his talk show... 

Here is the BUY link. You are welcome.

The Better Home Made Marshmallows

I truly feel guilty for not posting in ages! This deep embarrassment for abandoning my blog must be akin to the feeling a mother gets when she loses her child in a department store because she was too busy admiring clearance cashmere.

But anyway, I did manage to create these delicious marshmallows that are a far cry from the bagged confections that have been sitting on grocery store shelves for who knows how long. Dense, soft, and flecked with vanilla bean, these treats are all the more special when made from scratch.

 

{Whisking the egg whites}

 

{Coat the pan. Especially the corners!}

 

{Using the offset spatula to lift from pan}

{Removing excess sugar and cornstarch}

With temperatures in the 100s, any warm drink is out of the question, but come winter time I assure you I will be indulging in one or two with a cup of hot chocolate.  I used this recipe from one of my favorite cookbooks, Miette.

 

Home made marshmallows are pretty decadent, but if you're feeling as spoiled as Marie Antoinette on her most angst filled teenage days, go ahead and dip these in some milk chocolate.

P.S. It's been brought to my attention that my blog has been having trouble linking to Bloglovin'. I fixed the problem and you can now follow me. Follow my blog with Bloglovin

The Better Way to Make Bacon

I love bacon. nOM NoM NOM! But I sure don't like making it. Standing over a griddle as oil pops and ruins your silk blouse is no fun. No siree.

 

I don't know why I have never done this before, baking bacon, that is. It comes out just as crispy, plus if you are making BLTs this is great because it takes less time to make a large quantity, and the strips come out nice and flat. Just set the oven to 350ºF, turn the timer to 20 minutes, and walk away. Silk blouse crisis averted.

On a non bacon related note, Canine found the one patch of sun in the yard then decided it was nap time. #everyonelovestosunbathe