kim, Author at Lovin' From the Oven

Banana Bread Scones

January 13, 2014 by kim 5 Comments

Did you guys watch the premiere of Helix on Friday? It’s made by the same creator of Battlestar Galactica and I’m already reeled in. I just wish that they would use all the same actors/characters in Battlestar and place them in another show instead. Wouldn’t that be the best? BSG 4EVER.

Let’s be real here. There will never be a greater show than Battlestar Galactica. #truth

Please excuse me, my mind’s been all over the place lately. I’ve been working on Save the Dates (with a little help from an elf), addressing envelopes, flying leftover holiday travelers, fixing my February schedule, selling things on eBay, trying to buy some new key pieces for my wardrobe (since when did I think shopping for clothes was such a tedious task? perhaps that’s a sign I’m getting old), and playing blog catch up.

I don’t know where the time goes anymore. While I’m over here playing catch up, you can give these banana bread scones a try. They’re lighter and fluffier than normal scones. They also are a lot softer, so don’t expect them to need a dunking into coffee prior to eating. They’re great as is and bend instead of break!

Recipe from Cinnamon Spice and Everything Nice

Banana Bread Scones

Ingredients

2 large, ripe bananas (about 1 cup mashed)
4 tablespoons milk
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 1/2 teaspoons cinnamon
4 tablespoons unsalted butter

For the glaze:

2 tablespoons milk
1 cup powdered sugar
1/4 teaspoon vanilla extract

Directions

Mix together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter.
Add bananas, milk, yogurt, and vanilla extract until just incorporated.
Line a dinner plate with a piece of parchment or wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes.
Preheat the oven to 400°F.
Put the mixture on a baking sheet and slice into eight wedges, making sure to leave plenty of room for them to expand.
Bake for 25-30 minutes.
To make the glaze, whisk all of the ingredients together until smooth.
Drip over the scones and let dry completely.

https://lovintheoven.com/banana-bread-scones/

Blackout Smoothie

January 10, 2014 by kim 1 Comment

I was never one to get into the logistics of smoothie making. Apparently, the order in which you blend your ingredients makes a difference. Usually, I just throw everything into a blender and pulse until I don’t have any more chunks. Is that not the right way to do it?

I don’t have a fancy blender or anything, so smoothie making is kind of a hassle for me. There’s a lot of shaking, moving, swirling, and banging going on in my kitchen. Lucky for us, our apartment has cement walls so I don’t wake anyone up while making my morning smoothie.

My future MIL and abuela found out that we don’t have a very good blender and actually gifted us a compact blender for Christmas. I can’t wait to give it a try!

This smoothie didn’t have a very pretty color, which is why I called it the “blackout smoothie.” Who cares what it looks like as long as it tastes good, right? 🙂

Blackout Smoothie

Ingredients

1 1/2 frozen bananas, sliced
1 1/2 cups vanilla soy milk
2 cups spinach
1 cup frozen blueberries
1/8 cup slivered almonds
1 tsp ground flaxseed

Directions

Mix all ingredients in a blender until desired consistency.

https://lovintheoven.com/blackout-smoothie/

Asian Glazed Turkey Meatballs

January 6, 2014 by kim 3 Comments

Friends throughout the US, stay warm out there!!! I just finished my three day trip to Chicago twice, and I’ve never felt anything quite like -15 degrees. How do people live in that kind of weather? The moment you step outside, you feel the ice piercing chills straight down to your bone. Everything on your body is shaking and chattering at the same time. The smallest gust of warmth from an outdoor heater is enough to make you feel like you’ve died and gone to heaven.

Please take care of yourselves and be safe in this winter freeze. Turn on your ovens and let that aroma flow through your homes! Today, I’m making asian glazed turkey meatballs.

Meatballs are actually really easy to make. I don’t know why people even bother buying them when it takes two seconds to make your own batch. You control what ingredients go into them and can adjust the flavor intensity.

I’m pretty new to making meatballs (or cooking, for that matter), so I definitely guessed on all of the measurements. In the end, the only thing that I thought that I put too much of were onions. They wouldn’t have been so strong if I would have caramelized them prior to baking them in with the turkey.

See? There’s quite a bit of onions in each meatball. Use less than I did unless you don’t want to talk to people for the next 24 hours.

These would make a great appetizer for a dinner party. All you would need are some toothpicks for everyone to dig in!

Asian Glazed Turkey Meatballs

Ingredients

1 pound ground turkey
1/4 cup bread crumbs
1/4 red onion, finely chopped (I recommend using less or caramelizing them prior to mixing in)
2 scallions, chopped
1 tablespoon sesame oil
2 tablespoons light soy sauce
1 teaspoon ground ginger
1 teaspoon sugar

1/4 cup hoisin sauce

juice from 1 lime
sesame seeds, for garnishing

Directions

Preheat oven to 400 degrees. In a large mixing bowl, stir together all of the ingredients for the meatballs until evenly mixed. Roll into balls and place on baking sheet.
Lightly mist the meatballs with olive oil cooking spray. Bake for 17-20 minutes.
Mix together the hoisin sauce and the lime. Toss the cooked meatballs with the glaze in a large bowl. Sprinkle with sesame seeds and serve warm.

https://lovintheoven.com/asian-glazed-turkey-meatballs/

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