Alisa's Speedy Wheat Hamburger Buns. Alisa is the creative, hard-working mastermind behind this awesome communal cookbook. These buns were fluffy and speedy indeedy! The good kind of fluffy though, not the Wonder Bread kind of fluffy that disappears in your hand if you squeeze it hard enough. That's just wrong! These are fluffy *and* bready! *WIN* :)
Hannah's Maple Cinnamon Glazed Almonds. Don't be scared of all the cinnamon, it seems like it's going to be a lot but it's just the perfect amount. No need to have your dentist on speed-dial either, they're just sweet enough but not too sweet. Fine print: these almonds are very addictive! I dare you not to eat the whole batch in one sitting!
And here come Katie's Peanut Butter Chocolate Chip Muffins. Oh yea. These things are tasteh! Elvis would definitely approve. The recipe calls for an egg, but I used a flax egg and it worked like a charm. I made mini muffins, because I can. It's easier to just pop'em like candy that way! :D
Oh, you noticed that cup of coffee that I very nonchalantly placed in the background there? That is my super foamy coffee made with my super duper Aerolatte! Watch me make lots of foam with my cool gadget:
Can't see the video? You can watch it on my flickr. See how I don't whip the milk in a mug, and instead I do it in a little glass measuring cup? That's because when I first whipped it in my precious Luke's mug the pesky thing scratched off some of the finish! *sadface*
Mr. Wing-It bought me the Stainless-Steel Deluxe Edition Aerolatte for Christmas, which comes with a spiffy stand, but there is also an Aerolatte To Go that comes with a handy case to take to work in your purse... or man bag... or backpack... or fanny pack. Hey, it's cool, I'm not the fashion police! :D
The milk that the Aerolatte whipped so beautifully is brown rice milk, and it also works with millet milk, white rice milk, oat milk, soy milk, and even almond milk. The almond milk doesn't get quite as foamy, and the foamiest of them all is the soy milk. I only whip it for about 20 seconds because dipping my nose in foam as I drink my coffee is no fun, but if you like dipping your nose in your coffee, whipping it longer makes more foamy goodness. A few of you swell readers requested a recipe for brown rice milk and millet milk, and because I am such a diligent blogger...
|Brown Rice Milk (makes just over 1 quart)|
To cook the rice:
1 cup water
1/3 cup brown rice, raw
1/4 cup cashews, raw
To make the milk:
4 cups water
pinch of salt
sugar to taste (optional)
1. Bring the water to a boil in a large pot over high heat. Stir in the rice and the cashews and cook covered over low heat for 45 to 55 minutes or until all the water is absorbed.
2. Transfer the cooked rice and cashews into a blender, add the water and salt and liquefy until smooth. Let the blender run for a couple of minutes until you don't see any big chunky bits of rice or nut. If you want to sweeten it, add sugar by the teaspoon and blend until you're pleased with the sweetness.
3. Strain the milk into a pitcher using a fine mesh strainer. If you're going to be drinking this straight up, you might want to strain it through a layered cheesecloth. I use it for baking and to make yummy lattes, so a fine mesh strainer does the job for me.
Notes: If you want to leave out the cashews that's OK, but the milk won't be as rich and it won't get all whippy with the Aerolatte. For millet milk, swap the raw rice for raw millet and keep an eye on it after 35 minutes of simmering. I have yet to try quinoa milk, as Vegyogini so cleverly suggested, but I'll let you know how that goes when I try it. Enjoy! :)