Did You Know?

On this day in 1716, the 1st lion was exhibited in America (Boston).

Red Velvet Cupcakes

So Thanksgiving is in two days and I'm so excited!!! So I decided to help make desserts like I do every year and since my sister is coming home from college we are going to make Red Velvet Cupcakes! Yum! Hope you guys love them!

Song: Coming Back Down by Hollywood Undead

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking so

Directions:
1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt together into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

*you can use vanilla icing for the top of the cupcake if you wish or you can use cream cheese icing

Did You Know?

On this day in 1620, the Mayflower reached Cape Cod.

Angel Hair Pasta with Pesto and Chickpeas

Your own little angels will love this great dish that is perfect for any occasion. You can't imagine how great it is until you try it. So take out those cooking utensils and let's get started!

Song: I Can Only Imagine by David Guetta ft. Chris Brown & Lil Wayne

1. Ingredients:

   
   • 2 or 3 whole garlic cloves, peeled
   • 1/4 cup pine nuts or walnut pieces
   • 1/2 tsp. salt, plus 2 tsp. for the cooking water
   • 2 cups packed fresh basil leaves (about 3 oz.), plus extra for garnish
   • 1/2 cup olive oil, plus 1 tbsp. for the cooking water
   • 2/3 cup freshly grated Parmesan cheese, plus more for garnish
   • 1 to 2 tbsp. butter, softened
   • 3/4 lb. angel-hair pasta
   • 1 19 oz. can chickpeas, drained and well rinsed

   Directions:

   1. ~Combine the garlic, nuts, and 1/2 teaspoon of salt in the bowl of a food processor and process the ingredients until they are finely chopped. Add the basil and olive oil and process again until the herb is finely chopped, stopping to scrape down the sides of the bowl several times.
   2. ~Transfer the mixture to a bowl, then stir in the cheese and softened butter. Spread half of the pesto in the bottom of a shallow pasta serving bowl and reserve the rest.
   3. ~Now prepare the pasta by bringing 4 to 5 quarts of water to boil in a large pot. Add 1 tablespoon of olive oil and 2 teaspoons of salt to the boiling water. Gradually add the pasta and cook it according to the package directions. Add the chickpeas for the last minute of cooking.
   4. ~Once they've cooked, immediately drain the pasta and chickpeas and transfer them to the pesto bowl without delay to keep the cooked angel hair from clumping together. Spoon the remaining pesto onto the pasta and toss well.
   5. ~Serve at once, garnishing each portion with grated Parmesan cheese and fresh basil leaves. Makes 4 to 5 servings.
   
   

Chicken Tikka Masala

Who loves Indian food? I do! Okay, so maybe I'm a little biased because Im Indian, but whatever. This is a very popular recipe that most people know and it is also one of my favorite dishes. It's full of flavor and very simple to make. 

Song: Jai Ho by A.R. Rahman (not the one with English words)

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chicken breasts
1 cup plain yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chili, ribs and seeds removed, flesh minced (see note)
1 tablespoon tomato paste
1 tablespoon garam masala (see note)
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Directions:
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.


FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro or sprinkle on top, adjust seasoning with salt, and serve.

Did You Know?

On this day in 1307, William Tell shot an apple off of his son's head.

Gluten -Free Peach Coffee Cake

Hey everybody! Today's recipe is in honor of one of my best friends who unfortunately has Celiac Disease and cannot eat anything with gluten in it. So I decided to post this recipe for everyone else out there who also cannot not consume anything with gluten in it. Just to make it clear, if something doesn't have gluten in it, it absolutely does not mean it will not taste good. Sometimes I find gluten-free foods to be even tastier than regular food. So enjoy! (This is also a great recipe for Thanksgiving)

Song: Born This Way by Lady Gaga

Ingredients:
1 cup brown rice flour or sorghum flour
1 cup organic light brown sugar
3/4 cup almond meal
1/2 cup tapioca or potato starch (not potato flour!)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 large organic free-range eggs, beaten
1/4 cup organic coconut oil
2 teaspoons bourbon vanilla extract
1 teaspoon almond extract
5-6 tablespoons soy milk (or non-dairy milk), as needed
1 1/2 cups sliced fresh peaches (about 12 oz.)

For the streusel topping:
1/3 cup organic light brown sugar
3 tablespoons brown rice flour
3 tablespoons organic coconut oil
2 tablespoons chopped pecans (may omit)
1 teaspoon ground cinnamon

Directions:
 Preheat the oven to 350 degrees F. Line the bottom of a deep 9-inch cake pan with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: brown rice flour, light brown sugar, almond meal, tapioca starch, baking powder, xanthan gum, cinnamon, and nutmeg.

Add in the beaten eggs, coconut oil, vanilla extract, almond extract, and 2 tablespoons soy milk. Beat to combine.

The batter at this point will be stiff and sticky. Add more soy milk a tablespoon at a time, beating after each addition, until the cake batter becomes loose and smooth. Humidity affects flours, so you may need more or less tablespoons liquid, depending upon your locale.

Scoop two thirds of the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.

Press half the peach slices into the batter.

Top with the remaining cake batter and smooth evenly- this layer will be thin.

Press the remaining peach slices into the top of the cake.

Make the streusel topping, combining the brown sugar, brown rice flour, coconut oil, chopped pecans (if using), and cinnamon. Mix until sandy.

Spread the streusel topping on the cake.

Bake in the center of a preheated oven for 40 to 45 minutes, until the cake is set and a wooden pick inserted into the center emerges clean.

Keep an eye on the cake as it bakes. If the topping begins to brown too much (around the 25 to 30 minute mark) place a piece of foil loosely over the top of the cake to prevent it from browning too much.
Cool the coffee cake on a wire rack.
 

Did You Know?

On this day in 1630, Johannes Kepler passed away. He was a German astronomer and creator of "Kepler's Laws."

Herb Roasted Garlic & Lime Shrimp

Happy Friday everybody! Guess who has two thumbs and is excited for the weekend? This girl! Haha. Anyway so to get you pumped for two days of total relaxation (hopefully) here is a super delicious recipe that will make your mouths water. Hope you like it!

Song: Friday by Rebecca Black (this song may be replaced by another)


Ingredients:

• 2 tablespoons butter (of replace with olive oil for a healthier version)

• 1 clove garlic, chopped

• 24 fresh large shrimp, peeled (about 1 pound)

• 1 lime 

Sesoning Blend:

• 3/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

• 1/8 teaspoon dried thyme

• 1/8 teaspoon onion powder

Directions:
1.) Preheat a large skillet over medium heat. Make the seasoning blend by combining all the spices in a small bowl.
2.) Add butter to the pan. When the butter is melted, stir in the pressed garlic. Immediately, add the shrimp to the pan.
3.) Cut the lime in half and squeeze each half into the pan over the shrimp. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
4.) Saute the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to cook both sides of all the shrimp.
5.) Serve

Did You Know?

On this day in 1851, Moby Dick by Herman Melville was published. Who's read the novel?

Smoky Corn Chowder

Now, I know what your thinking. "Anjali, two food posts in one day?!" Yes, I am uploading two food posts in one day which is unusual, but this recipe is so amazing I just had to share it! This another hot recipe that will heat you up on days like this. I hope you all like it! Please leave any feedback about the recipe in the comments below. I would love to hear your thoughts.

Song: Hot Mess by Cobra Starship ;)

Ingredients:

~1/2 teaspoon smoked paprika
~4-5 slices bacon, chopped
~1/2 cup diced onion or leeks
~2 cloves garlic, finely minced
~1/4 teaspoon crushed red pepper flakes
~2 (10-ounce) packages frozen corn
~3 cups low-sodium chicken or vegetable broth
~1 cup milk
~1/2 teaspoon salt
~1/2 teaspoon pepper
~4 green onions, white parts cut off and discarded and green parts thinly sliced

Directions:

1. In a 4 or 5-quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons).
2. Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes.
3. Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
4. Transfer half of the soup to a blender (very carefully - don't overfill the blender since hot liquids will expand while blending!) and puree until mostly smooth.
5. Return the blended soup to the pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and add more if needed.
6. Serve warm topped with green onions and bacon.

Mexican Spiced Hot Cocoa

Has anyone been outside lately? Brrrrr! It's freezing out there. If the weather keeps this up, I may end up becoming a human popsicle. So in honor of this frigid weather, I'm giving you all something that is sure to warm you up from the tip of your nose to the tips of toes! Yup, you guessed it! Hot cocoa for any cold day!

Song: Hot 'N' Cold by Katy Perry

Ingredients:

• ~ 1 serving hot cocoa mix (plus the ingredients called for in the package directions)
• ~ 2 pinches ground chipotle chili pepper
• ~ 2 pinches ground cinnamon
• ~ 2 tablespoons sweetened whipped cream

Directions:

1. Prepare the hot cocoa mix according to the package directions.
2. Mix with half the chipotle and half the cinnamon.
3. Top with the whipped cream and sprinkle with the remaining chipotle and cinnamon.

Super Cool!

Guys I found this really cool video and I just have to share it with you! http://www.youtube.com/watch?v=XU0vFsaTZyk

Did You Know?

On this day in 1553, the English lady Jane Grey and Archbishop Thomas Cranmer were accused of high treason. (dun dun dunnn)

Vegetable Lasagna

You know how many people do not like vegetables. And by that I mean they absolutely despise them and prefer junk food over it. Well this recipe will make those people think twice. It has everything that you would look for in a delicious dinner, looks, smell, quality and of course, taste! Hope you enjoy! Tell me what reactions you get after serving this great dish!

Song: Show Me What I'm Looking For by Carolina Liar

Ingredients:

~1 package lasagna noodles

~2 jars of pasta sauce (26 oz)

~1 pound mushrooms (fresh) sliced

~1 teaspoon dried basil

~3/4 cup chopped onions

~3/4 cup chopped green bell pepper

~1 container of part-skim ricotta cheese

~2 eggs

~1/2 cup Parmesan cheese (grated)

~3 cloves minced garlic

~2 Tbsp vegetable oil

~4 cups shredded mozzarella cheese

Directions:

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Wisdom Wednesday

If you judge others, you are judging something in yourself of which you are unaware of.

Did You Know?

On this day in 1969, Julie Andrews and Blake Edwards were married. AWWWWW :)

Balti Potatoes

So if you guys don't know already, I am Indian. So, I decided to give you guys one of my favorite recipes from my culture that I absolutely LOVE to make!! Hope you enjoy! :)

Song: Soni De Nakhre

Ingredients:
~3 tbsp vegetable oil
~1/2 tsp cumin seeds
~3 curry leaves
~1 scant tsp crushed dried red chillies
~1/4 tsp each of onion seeds, mustard seeds and fenugreek
~1/2 tsp fennel seeds
~3 garlic cloves finely chopped
~1/2 tsp grated fresh root ginger
~2 onions sliced
~6 large new potatoes (to make about the equivalent amount of potato to onion when raw)  sliced into 1/4 inch thick slices
~small handful chopped fresh coriander
~1 red or green chilli, seeded and chopped finely

Directions:

1. Heat the oil in a large skillet.  Lower the heat slightly and add the cumin, curry leaves, dried chillies, onion, mustard and fenugreek seeds, fennel seeds, garlic and ginger.  Cook for about 1 minute or until the seeds start to pop then add the onions.  Cook gently for about 10 minutes or until the onions are soft and golden brown.
2. Add the potatoes, coriander and green chilli.  Mix well, cover the pan and cook over a low heat for about 7 minutes or until the potatoes are tender.  Stir occasionally to prevent sticking.
3. Serve hot.

Trivia Tuesday!

Hey guys! Guess what? It's Trivia Tuesday! That's right! Every Tuesday, from now on, I will be posting a fun fact about anything. So here is today's fact....

In ancient Athens, the world's first democracy, the people had a process called ostracism, where once a year, the people could vote on a politician they thought was the most destructive to the democratic process. The "winner" would then be banished from Athens for 10 years.

Wow! Did not know that before, how about you guys?

Did you know?

On this day in 1860, Abraham Lincoln was elected as the 16th president.

Apple Ginger Scones

So is everybody pumped for Thanksgiving? I know I am! I mean, who doesn't love a holiday mainly about eating? So for all you Thanksgiving lovers out there, this is for you! I present to you........ Apple and Ginger Scones! And yes, it is ginger. Odd combo but whatever! So with this "bittersweet" recipes, your sure to have many groans of appreciation from your fellow family members and friends. However, i must give credit to www.bittersweetblog.net for their wonderful recipe! 

Song: Bittersweet Symphony by The Verve

Ingredients:

Scones:
2 Cups White Whole Wheat Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
Pinch Ground Allspice
1/2 Cup No Added Sugar Apple Butter
1/2 Cup Apple Cider
1/3 Cup Dark Packed Brown Sugar
1/2 Cup Frozen Margarine, Diced
1/2 Cup Finely Chopped Crystallized Ginger
1 Medium Red Apple, Diced
Icing:
3/4 Cups Confectioner’s Sugar
1/4 Teaspoon Ground Ginger
1/2 – 1 Tablespoons Apple Cider








Directions:

1.) Preheat oven to 375 degrees, and line a baking sheet with either a silpat or piece of parchment paper.

2.) In a large bowl, whisk together the flour, baking powder and soda, salt, and spices, so that all of the dry ingredients are equally distributed. Separately, mix together the apple butter, cider, and sugar until smooth, and set aside.

3.) Add the frozen margarine into the dry ingredients, and using a pastry cutter or a fork, cut the margarine in so that you achieve a coarse but even meal-like consistency with no pieces larger than peas. Toss in the chopped ginger and apple so that they’re coated in the flour, and then pour in the wet ingredients. Stir enough so that the dough is brought together.

4.) Scoop out about 1/2 cup of batter for each scone, and use lightly moistened hands to shape the lumps into rounds on your prepared baking sheet. Bake for 18 – 22 minutes, until lightly browned. Let cool completely on a wire rack before preparing the icing.

5.) For the icing, stir together all of the ingredients, adding in the cider just a few drops at a time, until it reaches your aspired consistency. Drizzle across the scones freely and at your own decision.

Did you know?

On this day in 1667, the German painter, Christoph Ludwig Agricola, was born. Happy Birthday Christoph!

Moooooom, Im Hungrrrrrrry!

So your kids are starving and you just don't have it in you to make something extravagant. This is where a Garden Chicken Wrap comes into play. It's healthy, light and super easy to create. What more could you want? Your kids will be "Blown Away" by how tasty the recipe is. (hint, hint)

Song: Blown Away by Carrie Underwood

Ingredients:
~ 4 whole-wheeat wraps
~ 1/2 cup shredded carrots
~ 2 cups rotisserie chicken, shredded (or any way that you prefer)
~ 1 cup spinach leaves cut length-wise
~ 1/4 cup fat-free dressing (your choice of brand)
~ 1 avocado cut thinly length-wise

Directions:

1.) Divide the chicken into four equal portions (about 1/2 cup i each portion). Place the wraps on a flt surface and put each portion of chicken into each of the wraps.

2.) Place the avocado, spinach leaves and carrots on each of the wraps.

3.) Drizzle about 1 Tbsp of dressing on each wrap.

4.) Roll up each wrap tightly to prevent anything from falling out.

5.) Cut each wrap in half diagonally (or any other way you wish).

6.) Serve immediately or cover in aluminum foil and refrigerate for later consumption.

Did you know?

On this exact day in history in 1619, Frederick V was crowned the king of Bohemia. A little fact never hurt anybody...

Welcome! (to the 74th Annual Hunger Games...)

Hey guys! Welcome to my blog! Now I know what your thinking..... who names their blog "Music Tunes & Wooden Spoons." For all you clever people out there, you may have already figured out what my blog is/ is going to be about. Wait for it..... that's right! It will be about cooking and music! Now, I don't know about you, (BUT IM FEELIN 22!)...kidding! So anyway, on here, i will post recipes for all you food lovers out there and also different songs that will relate to the food. Odd choice, i know. But hey! What would the world be if we all weren't a little bit odd? Ya know what I mean jellybean? :) Anywho, I hope you guys enjoy my blog! You can also send in your favorite recipes and songs to share with us! Well, thanks for listening, or reading for that matter, and enjoy my world of food and music.

~Anj