Author: hookedontaste

Watermelon Rosemary Lemonade Popsicles

I can’t believe we are in September already.  I’m not looking forward to bundling up in sweaters and boots.  I’m trying to hold on to summer as much as possible.  By holding on to summer, I made a batch of watermelon rosemary lemonade popsicle.

During the summer I’m sucker for pucker licking lemonade. When I saw this recipe on Freutcake, I knew I had to give it a try.  I never heard of lemonade with watermelon and rosemary in it.  The idea of watermelon and rosemary in lemonade blew my mind  away because I never seen a creative take on the classic lemonade.

This lemonade is more of a grown up version of the traditional lemonade we had as kids.  The infused rosemary makes this lemonade being far from ordinary.  Rosemary is a strong herb.  So if you’re concern that the lemonade will be overpowered by this herb, no need to worry.  The rosemary is subtle.

I love the popsicles better  in liquid form.  The popsicles were good but tasted differently when they’re  frozen. What I love most about this recipe is that you can make this in  two ways. Double the batch to serve as drinks or make popsicles.  Either way you can’t go wrong.  This will be a regular rotation for next summer.

Watermelon Rosemary Lemonade Popsicles

Adapted from Freutcake 

Makes 10 Standard Sized Popsicles

Ingredients:

The juice from 4 cups of diced watermelon pureed and strained
2/3 cup fresh squeezed lemon juice (about 5 lemons)
1 cup rosemary simple syrup (recipe follows)

Instructions:

Place chopped watermelon in a food processor or blender and process until watermelon is juiced. Strain through a fine mesh sieve, saving the juice and discarding the pulp.

Combine watermelon juice, lemon juice and rosemary syrup in a bowl and stir to combine. Fill popsicle mold with watermelon lemonade.

Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for 2-3 seconds.

Rosemary Simple  Syrup:
1/2 cup water
1/2 cups sugar
1 heaping Tbs fresh rosemary leaves

Place sugar, water and rosemary in a pot over heat and stir until sugar dissolves.  Allow mixture to cool to room temp.  Strain liquid and discard rosemary.

Carrot Ginger Soup

Happy Friday everyone!

It’s been a little over two weeks since blogged but its feels great to be back.  I would be lying if I said I was busy but I wasn’t.  Actually I found a new hobby.  I recently learned how to sew.  One weekend I asked my mom If she can teach how to sew a skirt and she agreed to teach me.  I’m glad I asked because it’s experience that I will always remember.  So I’ve been obsessed with sewing own my own clothes lately.

Well that’s what I’ve been up to the past week but lets talk about this carrot ginger soup that I’ve made.  I had bag carrots that’s been sitting in my fridge for a while so I decided to make this soup for a quick-lunch/dinner.

Who knew ginger and carrots goes so well.  If I known about the ginger carrot combination, I’ve would have made this soup a long time ago. I’m crazy about ginger as I’m crazy for sriracha.  I’m crazy about other things too but I won’t talk about them on here.

This soup so creamy without the added cream and it’s comforting.  And I don’t have to feel bad eating this soup because I know im eating something that’s good for my body.

Carrot Ginger Soup

Adapted from EatLiveRun

 I added a small onion and garlic to the soup since I didn’t have a shallot on hand.  I also added some ground cumin for taste.  I’m a sucker for cilantro, so I garnish my soup with it instead of green onions.  Despite my changes, I’m still posting the original recipe down below.

1 lb carrots, peeled and chopped

2 T minced fresh ginger

1 shallot, minced

2 cups vegetable or chicken broth

1/2 tsp salt

1/4 tsp coriander

1 T olive oil

thinly sliced green onions for topping

Heat the olive oil over medium high heat. Add the minced shallot and sauté until tender, about five minutes. Add the ginger and sauté for another three-four minutes.

Add the chopped carrots, broth, coriander and salt and bring to a boil.

Reduce heat to simmer and cook for 10-15 minutes until carrots are tender. Carefully transfer to a blender and purée.  Serve with thinly sliced green onions on top.

Banana Muffins

Good morning everyone!  How would you like a baked banana muffin to start your day?

Banana Muffins

Adapted from Giada De Laurentiis

In the original recipe, the muffins are frosted in a  mascarpone cream cheese frosting and topped with toasted walnuts.   If you can’t find mascarpone, just substitute the mascarpone for cream cheese frosting.  What ever you decide to use, the muffins should still taste great.  I decided not to frost the cake because I was serving these muffins for breakfast.

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.

Happy Birthday Hookedontaste!!!!!

Hooked On Taste turns one today!  I’m so happy that I made it through a year.  I seriously thought I was going to quit blogging. About a year and half ago, I discovered the food blogging community.  I never knew this community existed and I was in awe of the talented cooks all around the world.

 After following my favorite bloggers, I knew I wanted to be part of the food blogging community.  When I started the blog I doubted myself because I wasn’t sure how other’s would think of my blog but slowly my confidence started to grow. I realized that it’s important to be myself and try not be like the other bloggers that I admire so much.

Blogging isn’t easy.  It’s a lot work.  I always try to take decent pictures. I get upset when all my photos look like crap.  I get frustrated  when can’t think of anything interesting to write.  Yes it’s  hard work but somehow I seem to enjoy it.

I want to thank all the people who reads my blog.

So here’s to another year.

Orange Scented Cream Cheese Cake

Adapted from Channeling Contessa via Joy the Baker Cookbook

This is the best pound cake I ever tasted. I think what makes this pound cake so good is the cream cheese.  The original recipe didn’t use any zest but I used orange zest.  If you don’t have an orange, use a lemon.

1 (8 oz) package cream cheese, soften

1 1/2 sticks unsalted butter, soften

1 1/2 cups granulated sugar

2 tsp vanilla extract

1 tsp orange zest (optional)

4 eggs, room temperature

2 cups all-purpose flour

1/2 tsp salt

1 1/2 tsp baking powder

Preheat oven to 325 degrees F.  Grease and flour a 9×5 inch loaf pan and set aside.

In a stand mixer or hand mixer beat cream cheese on medium low-speed until  soft and pliable.  Add butter and sugar beat until light and fluffy.  Add vanilla extract and orange zest (if using), mix until blended.  Add one egg at a time , beating for one minute after each addition.  Stop the mixer and scrape down the sides of the bowl if needed.

Turn the stand mixer on low-speed and add the dry ingredients in two batches.  Beat until everything is well mixed.  Pour the batter into the prepared pan and bake for 30 minutes.  After 30 minutes, rotate the pan and bake for an extra 30-35 minutes until a tester comes out clean.  Cake can be stored for up to 4 days after baking in an air tight container.