Elizabeth Allick: Professional Eater

“Ask not what you can do for your country. Ask what’s for lunch.” -- Orson Welles...but also doing things for your country is great too
BLUEBERRY OATMEAL STOUT CRUMBLE CUPCAKES

Unfortunately this photo does not do these cupcakes justice…they are AMAZING!

With my boyfriend’s beer pairing endeavors and the hopshack app fully funded and on its way to being available to every smart phone user, I’ve explored some seriously epic beer themed recipes. Whether paired with or actually used within the recipe we’ve come across quite a few eye-catchers. This one recipe in particular sounded too good to be true so I had to make it immediately. Though a bit labor intensive, it was worth all the efforts. I think I can definitively say…after personally consuming multiple cupcakes in a day…this is the best dessert I’ve made yet!

Ingredients:
CRUMBLE TOPPING:
7 tablespoons unsalted butter, slightly melted
1/2 cup oats
3/4 cup all-purpose flour
1/2 cup brown sugar
Pinch of salt
BLUEBERRY STOUT FILLING:
1/2 cup blueberry jam
1 tablespoon Oatmeal Stout (we used a hopshack favorite, Rogue, pictured above)
Juice from 1/2 a lemon
CREAM CHEESE FROSTING:
8-ounce package cream cheese, softened
1/4 cup heavy cream
1 tablespoon vanilla
1 pound confectioner’s sugar

Directions:
1. Preheat oven to 350 degrees.
2. For the crumble topping, use your hands or two knives to incorporate the butter evenly into the other ingredients. Spread in a single layer on a cookie sheet; bake for 10 to 15 minutes or until golden brown. Set aside.
3. For the cupcakes, sift dry ingredients together. Using an electric mixer on low speed, beat stout and butter until blended and frothy. Add eggs, one at a time. Slowly add vanilla and sour cream. Add dry mixture gradually.
4. Fill muffin tins 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle emerges clean.
5. Whisk the blueberry filling ingredients together.
6. Using an electric mixer, beat cream cheese until smooth and creamy. Slowly add cream and vanilla. Beat in confectioner’s sugar until smooth. Refrigerate.
7. When the cupcakes have cooled for 10 to 15 minutes, hollow out a small hole in the center of each; fill with a blueberry filling. Spread a little bit over the top of each cupcake, then sprinkle with crumble. Top with piped cream cheese frosting.

BLUEBERRY OATMEAL STOUT CRUMBLE CUPCAKES

Unfortunately this photo does not do these cupcakes justice…they are AMAZING!

With my boyfriend’s beer pairing endeavors and the hopshack app fully funded and on its way to being available to every smart phone user, I’ve explored some seriously epic beer themed recipes. Whether paired with or actually used within the recipe we’ve come across quite a few eye-catchers. This one recipe in particular sounded too good to be true so I had to make it immediately. Though a bit labor intensive, it was worth all the efforts. I think I can definitively say…after personally consuming multiple cupcakes in a day…this is the best dessert I’ve made yet!

Ingredients:

CRUMBLE TOPPING:

7 tablespoons unsalted butter, slightly melted

1/2 cup oats

3/4 cup all-purpose flour

1/2 cup brown sugar

Pinch of salt

BLUEBERRY STOUT FILLING:

1/2 cup blueberry jam

1 tablespoon Oatmeal Stout (we used a hopshack favorite, Rogue, pictured above)

Juice from 1/2 a lemon

CREAM CHEESE FROSTING:

8-ounce package cream cheese, softened

1/4 cup heavy cream

1 tablespoon vanilla

1 pound confectioner’s sugar

Directions:

1. Preheat oven to 350 degrees.

2. For the crumble topping, use your hands or two knives to incorporate the butter evenly into the other ingredients. Spread in a single layer on a cookie sheet; bake for 10 to 15 minutes or until golden brown. Set aside.

3. For the cupcakes, sift dry ingredients together. Using an electric mixer on low speed, beat stout and butter until blended and frothy. Add eggs, one at a time. Slowly add vanilla and sour cream. Add dry mixture gradually.

4. Fill muffin tins 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle emerges clean.

5. Whisk the blueberry filling ingredients together.

6. Using an electric mixer, beat cream cheese until smooth and creamy. Slowly add cream and vanilla. Beat in confectioner’s sugar until smooth. Refrigerate.

7. When the cupcakes have cooled for 10 to 15 minutes, hollow out a small hole in the center of each; fill with a blueberry filling. Spread a little bit over the top of each cupcake, then sprinkle with crumble. Top with piped cream cheese frosting.

#reaearch #hopshack #jnorbphotography #gruit #lafreak #greenglash (at snooty cooters)

#reaearch #hopshack #jnorbphotography #gruit #lafreak #greenglash (at snooty cooters)

Mmmmm faro green bean asparagus cherry tomatoes feta red onion and avocado!! Epic dinner post tough barre class with Erin @erinromney

Mmmmm faro green bean asparagus cherry tomatoes feta red onion and avocado!! Epic dinner post tough barre class with Erin @erinromney

All the major life lessons my Dad has bestowed on my really came into play this weekend, so I made a little reminder for myself.

All the major life lessons my Dad has bestowed on my really came into play this weekend, so I made a little reminder for myself.

New Belgium's Lips of Faith Gruit

MY PHO WAS JUST NAMED #1 IN THE WORLD!

hopshack:

New Belgium’s Lips of Faith series are limited edition beers that tend to be more experimental than the Colorado brewing company’s standard offerings. My girlfriend stumbled upon NB’s Gruit release last night and treated me with a glass as I returned from a long camping trip.

Before Hops…

(Source: hopshack.com)

I’m really excited about this book, definitely recommend reading. A quote stood out to me as I’m applying for a job I’m really excited about.
“Each food items in a typical U.S. meal has traveled an average of 1,500 miles….If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.” 

I’m really excited about this book, definitely recommend reading. A quote stood out to me as I’m applying for a job I’m really excited about.

“Each food items in a typical U.S. meal has traveled an average of 1,500 miles….If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.” 

REALLY EXCITED TO MAKE THESE THIS WEEKEND!
From “Just a Taste” http://www.justataste.com/2014/05/white-peach-sangria-popsicles-recipe/
Peach Sangria Popsicles

Yield: 8 (3-ounce) popsicles
 
Prep Time: 8 hours (includes freezing)

Ingredients:

1 cup white wine3 Tablespoons Grand Marnier orange liquor2/3 cup peach juice1/4 cup club soda1 Tablespoon freshly squeezed lime juice1 1/3 cups diced mixed fruit (such as peaches, strawberries and pineapple)
Equipment: Popsicle molds

Directions:


In a large pitcher or liquid measuring cup, whisk together the white wine, Grand Marnier, peach juice, club soda and lime juice.
Divide the diced fruit evenly among the popsicle molds then pour the sangria mixture on top to fill up the molds. Freeze the popsicles for 1 to 2 hours (depending on the temperature of your freezer) until they’ve firmed up slightly then insert the popsicle sticks and return the popsicles to the freezer until they are frozen solid, at least 6 hours.

REALLY EXCITED TO MAKE THESE THIS WEEKEND!

From “Just a Taste” http://www.justataste.com/2014/05/white-peach-sangria-popsicles-recipe/

Peach Sangria Popsicles

Yield: 8 (3-ounce) popsicles

 

Prep Time: 8 hours (includes freezing)

Ingredients:

1 cup white wine
3 Tablespoons Grand Marnier orange liquor
2/3 cup peach juice
1/4 cup club soda
1 Tablespoon freshly squeezed lime juice
1 1/3 cups diced mixed fruit (such as peaches, strawberries and pineapple)

Equipment: Popsicle molds

Directions:

In a large pitcher or liquid measuring cup, whisk together the white wine, Grand Marnier, peach juice, club soda and lime juice.

Divide the diced fruit evenly among the popsicle molds then pour the sangria mixture on top to fill up the molds. Freeze the popsicles for 1 to 2 hours (depending on the temperature of your freezer) until they’ve firmed up slightly then insert the popsicle sticks and return the popsicles to the freezer until they are frozen solid, at least 6 hours.

I LOVE KALE :)
I resent the claim that Kale is “so last year” and in response here are my 5 favorite delicious things to do with a big ole bag o yummy nutritious KALE
1) Kale Chips— a recipe I’ve featured earlier, but they are so easy and delicious. My boyfriend and I will sneak them into Movie theaters to munch on instead of popcorn
Throw chopped up kale in a ziploc with a couple tablespoons of olive oil and a teaspoon of salt and shake, then spread onto a baking sheet and cook for about 15 minutes in the oven at 350 then shake around and cook for another 15 minutes. Taste test in the second half of cooking because some people like them crunchier than others. Also beware— do not go too heavy on olive oil because it will prevent them from getting crispy
2) Kale sauteed with garlic and lemon juice— This seems so simple but it makes the best accompaniment to any type of fish, I especially love it with a little piece of salmon. 
Spray some natural balance or other olive oil type substance onto a medium heat pan
Throw chopped up kale, a tablespoon of minced garlic and a tablespoon of lemon juice and sautee. 
It’s soooooo good
3) Kale Salad with Pinenuts, Currants and Parmesan—  I got this recipe from epicurious, it’s a sure pleaser and great for all seasons
Ingredients:
2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings
Preparation:
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve
4) Kale Chicken Caesar Salad— this is essentially a caesar salad with kale instead of Romaine lettuce, but it makes a huge difference. I find it way more filling and satisfying. I also usually skip the parmesan and add avocado and tomato, even some red onion to pump it up a little.
5) Kale smoothie— this isn’t as much a recipe as it is just a way to use a little kale in your life. I love making a smoothie with my favorite kitchen tool, the Magic Bullet, using frozen berries, a banana and some OJ but I love adding some superfood from Whole Foods and a handful of Kale/or Spinach to just get some extra vitamins in there. Plus you’ll look all hipster with a disgusting brownish greenish looking thing in your hand—- little do people know it still tastes just like a berry smoothie.
 

I LOVE KALE :)

I resent the claim that Kale is “so last year” and in response here are my 5 favorite delicious things to do with a big ole bag o yummy nutritious KALE

1) Kale Chips— a recipe I’ve featured earlier, but they are so easy and delicious. My boyfriend and I will sneak them into Movie theaters to munch on instead of popcorn

  • Throw chopped up kale in a ziploc with a couple tablespoons of olive oil and a teaspoon of salt and shake, then spread onto a baking sheet and cook for about 15 minutes in the oven at 350 then shake around and cook for another 15 minutes. Taste test in the second half of cooking because some people like them crunchier than others. Also beware— do not go too heavy on olive oil because it will prevent them from getting crispy

2) Kale sauteed with garlic and lemon juice— This seems so simple but it makes the best accompaniment to any type of fish, I especially love it with a little piece of salmon. 

  • Spray some natural balance or other olive oil type substance onto a medium heat pan
  • Throw chopped up kale, a tablespoon of minced garlic and a tablespoon of lemon juice and sautee. 
  • It’s soooooo good

3) Kale Salad with Pinenuts, Currants and Parmesan—  I got this recipe from epicurious, it’s a sure pleaser and great for all seasons

Ingredients:

  • 2 tablespoons dried currants
  • 7 tablespoons white balsamic vinegar, divided
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • Parmesan cheese shavings

Preparation:

Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve

4) Kale Chicken Caesar Salad— this is essentially a caesar salad with kale instead of Romaine lettuce, but it makes a huge difference. I find it way more filling and satisfying. I also usually skip the parmesan and add avocado and tomato, even some red onion to pump it up a little.

5) Kale smoothie— this isn’t as much a recipe as it is just a way to use a little kale in your life. I love making a smoothie with my favorite kitchen tool, the Magic Bullet, using frozen berries, a banana and some OJ but I love adding some superfood from Whole Foods and a handful of Kale/or Spinach to just get some extra vitamins in there. Plus you’ll look all hipster with a disgusting brownish greenish looking thing in your hand—- little do people know it still tastes just like a berry smoothie.

 

My boyfriend and his friend Blake have started this awesome app to help users learn more about beer and everything surrounding it. I’ve been assisting in the marketing and social media aspects along with our friend Mark pictured here. We’ve helped a bit with the tasting as well…

hopshack:

Marketing team hard at work #accessorized

My boyfriend and his friend Blake have started this awesome app to help users learn more about beer and everything surrounding it. I’ve been assisting in the marketing and social media aspects along with our friend Mark pictured here. We’ve helped a bit with the tasting as well…

hopshack:

Marketing team hard at work #accessorized

royaltyphoon:

First design using Tinkercad: Honeycomb Ring. For my sister.

Look what my sister made me

royaltyphoon:

First design using Tinkercad: Honeycomb Ring. For my sister.

Look what my sister made me

Practice Makes Pleasure

My brother created this app…epic I know

sfheat:

image

Making out with your hand is in the past—because now there is an app for that (there’s an app for everything)! Lickthisapp.com, brought to you by Christopher P. Allick and Pablo Rochat, is a web app (i.e., no downloads required) designed to train your tongue on your phone. All you need is…