Homage to the Closet Cook

If you've never seen this man's blog, run don't walk to it immediately. He is a fantastic epicurean with a knack for flavor and imagination (not to mention incredible photography skills) and I absolutely adore his page.

http://www.closetcooking.com/

His name is Kevin and he lives in canada and I have made many of his dishes.

Everything I've ever made of his was amazing (except the oatmeal with beans and eggs, but I should have known better) and he lays everything out in very easy to follow steps.

His pastas, pizza, asian fusion and mexican food never disappoints!

Some of his best compilation pages:

http://www.closetcooking.com/2013/02/12-recipes-for-mardis-gras.html

http://www.closetcooking.com/2013/02/15-recipes-for-chinese-new-year.html

http://www.closetcooking.com/2010/04/my-top-10-grilled-cheese-sandwiches.html

http://www.closetcooking.com/2013/01/25-healthy-game-day-party-recipes.html

http://www.closetcooking.com/2010/11/thanksgiving-desserts.html

Here I am at last year's Superbowl, rocking my brown hair, my Urlacher jersey and a freshly made BBQ Chicken pizza.

That thing was devoured faster than a plate of macaroons at a Gossip Girl after party!

Find the recipe here:

http://www.closetcooking.com/2010/06/bbq-chicken-pizza.html

What I'm making for Pro Bowl

INGREDIENTS:

For the Cupcakes:
1½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 avocado, pitted and peeled
1 cup pure maple syrup
¾ cup plain almond milk
1/3 cup canola oil
2 teaspoons vanilla extract

For the Glaze:
¼ block soft silken tofu (from 14-ounce container), drained and patted dry
3 tablespoons pure maple syrup
½ teaspoon vanilla extract
1/8 teaspoon salt
4 ounces semisweet vegan chocolate, melted

DIRECTIONS:

1. Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, almond milk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.

2. Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.

3. To make the Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of cupcakes into glaze, pulling straight up from glaze to form peaks.

Yoga Shoot

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Today is dedicated to yoga.