ArchivesCategory: what I ate

14Nov

Weekend Links Nov 14 - Callooh Callay Blog


// Design //

an awesome loft in tokyo
this house must be bananas in real life

// DIY //

geometric pencil cups
cool hexagonal tray

// Fashion //

lace up ballet flats
leather clip bracelet

// Travel //

The Standard High Line
checklist for a stress free arrival

// Wellness //

your fear is the most boring thing about you
on meditation

// Misc //

a photo journey of some icelandic twins
a Tunisian village turned into a street gallery
always so bizarre and amazing


Hello guys! It’s been a big crazy week here for me. First, Berlin celebrated the 25th anniversary of the fall of the wall with the Lichtgrenze. It was AMAZING to see in person. (pssst – I have been updating this tumblr with some of my “travel” pics and musings.) It was also absolutely packed (like I couldn’t even move packed) but still so worth it. The other thing that happened is that I waited in line for several hours to get a hug from Amma. I have been wanting to experience this for a few years now and to have two such major events happen – on my birthday week – was rather exhilarating to say the least. If this is a sign of things to come, I’m all in. Anyway. Have a great weekend all & enjoy the links. xx

Jennifer

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20Sep

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Chocolate Macadamia Nut Banana Bread

The cool weather is back and right on cue, so is my desire to make baked goods. First off: banana bread – a vegan recipe with a little bit extra with the addition of chocolate and macadamia nuts. It’s a little indulgent to be sure but banana bread is easy to justify since I always seem to have extra bananas past their prime. This recipe was pleasantly moist and rich. I mean there’s not much else to say really! Bananas and chocolate = always super yum.

cc-wia-bananabread

(Adapted from here)

1 cup mashed very ripe banana
3/4 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1/3 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided
1 cup chocolate chips, white chocolate discs & macadamia nuts

Directions:

1 – Boil water. Preheat oven to 350°F.
2 – Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed ‘nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.
3 – Add in the flour, baking soda and salt and gently mix just to incorporate.
4 – Scoop one cup of the batter up and transfer it to a separate mixing bowl.
5 – In a small bowl mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until incorporated.
6 – Add 3 tablespoons of boiling water to the regular mixture and mix the batter just until relatively smooth.
7 – Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Add in chocolate and macadamia nuts. Using a butter knife, swirl the two together with the chocolate and nuts.
8 – Bake for 55 minutes. Use a butter knife to test for doneness. Cool and enjoy!


Make Me This

cc-wia-popcorn-fondue

[ Newcastle fondue ]
[ sea salt chocolate popcorn ]
[ polenta fries ]
[ peanut butter breek frozen yogurt ]


Bon appetit!


If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.

16Aug

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Cauliflower Salad with Quick Pickled Cherries

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Oh you guys. This recipe was a foray into strange and uncharted territory. You know I’ve been into quick pickles as of late but never have I ever made sweet pickles. Or eaten them for that matter. Well. The rest of this salad is delish but I am IN LOVE with these cherries. I made two gigantic jars this week and I already went through one of them. In case you are wondering, there is no real vinegar-y pickle taste here. Just cinnamon and sugar and oh-my-goodness it’s so good. The rest of the salad was great too (and it made a ton) but these cherries just plain outright stole the show.

Go on over to blissfulb to find the recipe.


Make Me This: Savory

cc-wia-chickpea-salad

[ chickpea medley ]
[ kale salad with percorino and walnuts ]
[ sprouted wild rice and beet salad ]

Make Me That: Sweet

cc-wia-french-toast

[ french toast and fig sauce ]
[ rabbit sugar cookies ]
[ chocolate cake with pinot noir frosting ]


Bon appetit!


If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.

05Jul

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White Truffle Oil Hummus

 

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I’ve made homemade hummus many times over the years but for some reason combining it with truffle oil has been a fairly new concept for me. I purchased some store bought truffle oil hummus about a month ago and ever since I then I have been wondering if I could recreate such loveliness myself. As it turns out,  I can.

Recipe:

1 can chickpeas
olive oil (I would go light! The extra virgin I used was a bit too noticeable)
the juice of about half a lemon
white truffle oil
2 cloves of garlic
1 tsp salt

Directions:

Throw everything except truffle oil in a food processor. Whizz until smooth. Add truffle oil to taste (it’s strong so you don’t need a whole lot). Place in a bowl and drizzle with extra oil olive and a dash more truffle oil. Yum. I brought this to a music event in a park and it was absolutely perfect. 


Make Me This: Savory

cc-wia-raw-pad-thai

[ rainbow raw pad thai ]
[ sam’s slaw ]
[ grilled corn with poblano lime crema ]

Make Me That: Sweet

cc-wia-raw-cheesecake

[ coconut, fit & pistachio raw cheesecake. Mmmmmm. ]
[ homemade strawberry ice cream ]
[ vegan peanut butter ice cream ]


Bon appetit!


If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.

28Jun

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Double Chocolate Balsamic Cookies

cc-chocolate-balsamic-cookies

Every once in a while I am overcome with a bought of extreme housekeeping. This past Monday was one such day for me. I had the day off and nothing on the agenda except book club. And I couldn’t show up to that empty handed, could I? These were a huge hit.

cc-chocolate-balsamic2

Ingredients:

1/3 cup canola oil
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tablespoon ground flax seeds mixed with 2 tablespoons warm water
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
extra granulated sugar for sprinkling on top

Directions:

- Preheat oven to 350 degrees F.

- Whisk oil and sugar together. Add in vanilla, flax mixture & balsamic vinegar. Whisk until well combined.

- In a another bowl, stir together flour, cocoa powder, baking soda, and salt. Add to wet ingredients and mix well. Stir in chocolate chips.

- Drop spoonfuls onto a baking sheet.

- Sprinkle the tops with sugar.

- Bake for 9-11 minutes or until cookies have flattened and cracked across the tops. Allow to cool before transferring to a cooling rack.

( Recipe adapted from here )


Make Me This: Savory

cc-wia-hashbrowns

[ waffle iron hash browns ]
[ achiote grilled sunburst squash ]
[ warm German potato salad ]

Make Me That: Sweet

cc-wia-confetti-cake

[ homemade confetti cake ]
[ chocolate fudge doughnut cakes ]
[ ricotta doughnuts with fennel and mandarin custard. OMG. ]


Bon appetit!


If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.