Oven Roasted Tomatoes

Similar to bananas, tomatoes are another thing that I find difficult to eat all of before they go bad. The last time I bought a little case of cherry tomatoes I decided that I was not going to let any go to waste! I ate them on everything, purposely making a lot of salads, sandwiches and even scrambling them into my eggs but I was still left with a handful of slightly wrinkly cherry tomatoes...

Then I had an idea.

Oven-roast the tomatoes! Sun dried tomatoes are delicious and make any normal salad or sandwich seem fancy while adding some extra flavor and seasoning. They also can be frozen and keep awhile. Since it was winter I wasn't going to try anything crazy involving actually sun-drying the tomatoes so I earched for how to oven roast the tomatoes. After adapting the instructions to suit my toaster over I went to work and was not disappointed with the results :)

To anyone looking for something to do with tomatoes that aren't going to be very good much longer, I'd suggest oven roasting them. And to anyone who doesn't have an oven, keep reading and see how it can be done in a toaster oven!

First, gather your ingredients. I use cherry/grape tomatoes since I just have a toaster oven but I believe roma are the common roasting tomato. You'll want some olive oil, seasonings (I like Italian seasoning and garlic salt), and a muffin pan (for me that's what fits in my toaster oven if you had a tiny cookie sheet or baking pan that fits use that! BUT don't use aluminum foil!! Usually when I'm baking something here I just use a sheet of aluminum foil and roll the edges a bit but the acid from the tomatoes will have some sort of chemical reaction to the aluminum and bad things will happen.) 

Pour a little olive oil into each muffin tin cup. Then swirl it around to coat the bottoms.

Wash your tomatoes, then cut them in half. For the muffin pans you can fit 3-4 halves in each cup. I used a 6-cup pan so I cut up 11 tomatoes but do what you feel.

Put the tomato halves into the tins, swirl then around to coat them with the oil and sprinkle with the seasonings. On the far left I used just Italian seasoning and on the far right I only used garlic salt then in the middle column I mixed them. 

Pop them in the toaster oven for about 20 minutes at about 375* If you were using a real over you'd want to roast them at 450* but as I learned the hard way that will make a toaster oven spit oil everywhere and smoke up and probably be a possible fire hazard... So keep an eye on the temperature and attitude of your toaster oven :) The higher temp the better for the drying process but if you can't have it very high, bake them a little longer. 

The timing is pretty approximate but once the tomatoes are pretty dried out you can remove them from the oven. 

Let them cool a couple minutes then move them around with a fork or spoon to keep them from sticking to the pan. Once totally cooled they can be bagged or packed up and eaten or frozen or refrigerated. Supposedly they'll last 6 months in the freezer and 3-4 days in the refrigerator. I have not tested this but one of the sites I was originally learning from gives those times.

Hurricane Day

Well Hurricane Sandy aka Frankenstorm is blasting through NYC.

I have to admit, I was a little excited to witness a hurricane, especially one that was getting this much hype! I've always lived inland and hurricanes were never an issue, although the tornadoes I was in Kansas for were pretty exciting. So my first hurricane being a "hybrid" storm-- hurricane mixing with a winter storm front from the west and coming in at high tide on a full moon-- seemed like a pretty big deal!

I worked at Hill Country yesterday. I was the opening host and we ended up closing early (at 5) so I did all the closing work too. There was so much electricity in the air as we all rushed to get the place closed and get everyone home before the subways shut down at 7. 

Today the storm rolled in. I awoke to the sound of rain and wind, the wind getting worse as the day went on. I've been fortunate enough not to lose power or to have any flooding (something I was warned my ground-level apartment was prone to doing). With the subways being shut down, most of New York is too. Even the New York Stock Exchange closed for today and tomorrow, the first unplanned closing since 9/11.

Since I didn't have any hindrances, today was just a nice day off from work! (Well the buttons on my Cablevision box did stop working and since my remote has never really worked my tv is now stuck on Starz, which so far hasn't been too bad.) And hopefully tomorrow will be another nice break (praying that the electricity stays on all day!)

It was so nice to sleep in this morning and have a day where I had to stay home and mostly just relax! I like to wake up slow in the mornings. And make myself something delicious for breakfast of course :) In my quest for more mug recipes I found this recipe for French Toast in a Mug and thought it would be a perfect Hurricane Day breakfast (ok, brunch if we're talking time of day).

I made it for the first time a couple days ago and was impressed! Last time (when these pics were taken), I was fancy and used bread from a mini baguette I had gotten at the grocery but today I used regular bread slices and it was just as delicious!

Mug French Toast

1/2 Tablespoon butter

2 slices bread

1 egg

3 Tablespoons milk

1/8 teaspoon cinnamon

Few drops vanilla

Melt the butter in a large mug and tilt the mug so that the butter coats the sides. Rip or cut the bread into cubes and drop them into the mug, filling it up. In a bowl, beat the egg, milk, cinnamon, and vanilla together. Pour the liquid mixture over the bread, coating all of the topmost pieces.

Microwave for 1-2 minutes or until the egg is set (most of the egginess will settle in the bottom so pull the bread away from the sides to check that the eggs are no longer liquid-y in the bottom of the mug.) Top with syrup and enjoy!

I'd be interested in adding syrup to the egg mixture to get a maple flavor "baked" into the toast... Also in mixing peanut butter with the syrup as I love peanut butter on my French toast!

Salted Caramel Chocolate Cake

It's Mug Monday!!

I've been making recipes in mugs like crazy- partially to find new ones but mostly because they're just so easy! Breakfast, lunch, dessert... Mostly dessert :) I'm getting quite a collection though and it's difficult to only post them once a week! Maybe I'll have to start sharing them more often... but would that take away from Mug Mondays?!

Anyways, I had a request for this recipe after I'd told my mom about it and she mentioned it to a family friend. I found it (where else?) on Pinterest and it's originally from The Family Kitchen.

I've only added caramels but this makes an awesome, basic chocolate cake that would be equally delcious with chocolate chips, crushed up Andes mints, or a variety of additives. Feel free to be creative :)

Salted Caramel Chocolate Mug Cake

4 Tablespoons flour

4 Tablespoons sugar

3 Tablespoons cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1 egg--beaten

3 Tablespoons milk

1 Tablespoon oil

3-4 caramels

In a large mug, stir together the flour, sugar, cocoa powder, baking powder and salt. Add the wet ingredients and stir until smooth. *Optional: The original recipe calls for salted caramels but I didn't know such a thing existed. I usually just unwrap the caramels and sprinkle them with some salt to give it the salty-sweet combo.* 

Drop the caramels into the batter. (I usually spread them throughout, rather than dropping them all in the middle, because they tend to sink to the bottom.) You could also sprinkle some salt on top of the cake to add to the salty-sweet. 

Microwave the cake for about 1 minute and 30 seconds or until it is done. If I had caramel ice cream topping I would probably add that and sea salt on the top after it had cooked.

It might look like regular chocolate cake, but it has a secret!

Enjoy!!

Weekend Visits and Apple Upside Down Cake

Hey All!

It seems like forever since I've posted. Hope everyone had a great weekend!

I've had a lot of excitement the last few days! Over the weekend, a couple of my friends going to school in Virginia drove up for a visit. They brought a guy friend who had two friends from Germany who were on holiday in NYC. It was a fun weekend of seeing old friends as well as making new ones!

We packed a ton of stuff into Saturday: Central Park, Times Square, lunch at Bubba Gump Shrimp Co, Grand Central Station, snacks from Crumbs bakery, Staten Island Ferry, Little Italy, supper at Puglia's, the Brooklyn Bridge... And that's not even including all the extra things we saw/did on the way to those places--street performers, street fairs, we even stumbled across the Pagan Pride Day gathering in Battery Park!

Getting a great view of the Manhattan nighttime skyline
from the Brooklyn Bridge

It was a busy, wonderful day followed by a relaxing Sunday brunch at Argo Tea on 58th Street, before they headed back to college.

I'll talk more about the other exciting stuff tomorrow! Because tonight, it's Mug Monday.

Inspired by the fall weather and the fact that I was going to have guests, I bought a bag of locally grown, gala apples and yum! My inspiration has carried through to finding tasty fall recipes using these apples.

Today I'd like to share a recipe I found for Coffee Cup Upside Down Cake. This recipe originally came from The Wichita Eagle (which made me like it all the more as I went to college 45 minutes from Wichita) and appeared in an article featuring four mug recipes, all of which look pretty delicious.

When I think of Upside Down Cake, I always think of pineapple but I thought that using apple would be a nice tribute to fall and that, likewise, the caramel-y topping would pay a nice tribute to the apples :) I was not disappointed.

Apple Upside Down Mug Cake

2 Tablespoons butter, divided

3 Tablespoons brown sugar, divided

1/2 apple, thinly sliced

1/2 egg

2 Tablespoons milk

Few drops vanilla

1/4 cup flour + 1/4 teaspoon baking powder + 2 shakes salt 

(or 1/4 cup self-rising flour)

2 pinches cinnamon

Lay apple slices, 1 tablespoon of the butter, 2 tablespoons brown sugar in the bottom of a coffee mug. Microwave for 1 minute. Using a fork, mix remaining butter with sugar until creamy. Add egg, milk, and vanilla. Add flour and cinnamon and stir until smooth. 

Swirl the coffee mug to coat all the apples with the sugary butter mixture. Sprinkle with cinnamon.  Pour batter into cup and microwave for 1 minute or until the cake is done. 

If you want to actually see the apples and prettiness of this cake, take a small plate and place it upside down on the top of the mug. Holding the plate to the mug, flip them over so that the cake falls onto the plate, apples up. 

Yum! Happy Fall, happy Monday, happy baking, happy eating :)

Read more here: http://www.kansas.com/2012/04/17/2301171/coffee-cup-cooking.html#storylink=cpy

Last Day at Resource, First Day Off

Well, this was my last week at Resource. And really I couldn't have asked for a better one!

Monday, I took lunch by myself and walked around DUMBO, taking pictures and checking out the shops. I've done a little exploring around the area but usually with another intern so it was nice to look around leisurely and go into some of the stores where I had only window-shopped before. I really like that area of Brooklyn, of course it's the only area of Brooklyn that I've been to... But it's artsy and picturesque with cobblestone streets and cute shops. It's right by the water and more urban, so I'm told, than the rest of Brooklyn. I'll definitely be returning in the future :)

For my final project, I was creating a directory of businesses to go on the Resource website, entering a lot of information mostly and making sure everything was working and linking properly. I finished that up yesterday morning and then went through a bunch of files that I had, making sure my boss had the most updated versions of some other projects that I had worked on pieces of.

At lunchtime yesterday, four of us went out together. I broke down and got a Philly Cheese Steak sandwich at Bridge Fresh, which was the best I've had here in New York and actually a really great deal. We ate under the Brooklyn Bridge and had some great convo and lots of laughter. It made me a little sad to be leaving the other interns and also kindof wishing that that lunch could be my last, just because I enjoyed it so much.

Then, around 5, I got my wish! We all got an email saying that the office would be closed today and everyone was just to work remotely (from home). Since I had finished up what I was doing and my superior was on a photo shoot today and yesterday, I was done! We all left the office at the same time and I said goodbye to the interns as the walk over and subway allowed. By the time we were actually on the train it was just Janet and I, and with the promise of visiting and getting coffee soon, we  also parted as I transferred trains at W 4th Street.

Thus ended my time at Resource. Although there were ups and downs, I can honestly say it was an awesome experience! I learned a lot, had some great experiences, met a lot of cool people, and even made some friends through the whole thing. There was no grand exit, there never is, but I still had a pretty perfect last day. Had the office been open today, Janet and I both admitted we had planned to bring in cookies and maybe there would have been a little more recognition of the fact that someone was leaving. But I think that the way it worked out was for the best. Especially because it gave me a day off today. Which there is no way I would complain about!

Today was my first day off in 3 1/2 weeks!! It was a much-needed day to sleep in and get some stuff done around my apartment. I made banana bread-muffins, did laundry, tried some new mug recipes (get excited for next Monday!!) and did quite a bit of cleaning. All in a leisurely fashion of course with plenty of Pinterest distractions, of course :)

It's strange to think that it's over-- the very reason that I moved to New York. Now more than ever I wonder, what's next?! Only time will tell... but hopefully by the end of this week I'll know better :)