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Posts Tagged ‘food’

Mmm Bloody Marys

I mentioned in my last blog post that I’m going to be making my own bloody mary mix this weekend. I’m going to get the stuff to do it today and thought I’d post the recipe so you guys could try it out with me if you like! The recipe is from Ina Garten who has that show Barefoot Contessa on Food TV. I love her so her recipes were the first place I looked. You can find it here.

Ingredients

  • 3 large stalks celery from the heart, including leaves, plus extra for serving
  • 36 ounces tomato juice (recommended: Sacramento)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon grated yellow onion
  • 1 lemon, juiced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon kosher salt (I’m going to use unrefined sea salt)
  • 12 dashes hot sauce (recommended: Tabasco), or to taste
  • 1 1/2 cups vodka

Directions

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

I can’t wait! If you try it out let me know what you think. I’ll certainly comment here on how I liked it and if I remember to, snap some pics of me enjoying!

Hope everyone has a great weekend. I’ll be off Saturday and Sunday nights so catch me tonight on Streamate or Adultwork, or get a Skype show from me. 🙂

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Bitch Likes To Cook


I mentioned the other day on Twitter that I was making a chocolate cake out of black beans and that I’d blog about it. Well here I am, with sexy baking pictures to boot! I can’t take credit for the recipe. I found it here.

Some people are allergic to wheat. Some avoid grains for health reasons. I chose to make this cake a while back because I myself don’t like to eat a lot of white flour. The black beans are a healthier alternative and don’t change the texture of the cake very much. I didn’t use the icing recipe they provide. I used a variation of a ‘normal’ chocolate frosting recipe I had, and substituted white sugar with Rapadura.

Healthy Flourless Chocolate Cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil (I used butter)
3/4 cup erythritol plus 1/2 teaspoon pure stevia extract
OR 1/2 cup honey plus 1 teaspoon pure stevia extract (this is the variation I used)
OR 1 1/4 cup Splenda (using Splenda alone here is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

Now you know how to make my cake. The boobie flashing and pot smoking are optional but make the process much more fun.

In other news, I’ve added some more pics, and I’ve got a new very dirty video I’m about to add to my store. Stay tuned, buddies!

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