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Smoothie Sunday: Carrot Cake Smoothie
Smoothie Sunday is back everyone! After taking the winter off from smoothies, now that the weather has finally turned warm it’s time to go back to smoothies. While starting the brainstorming process for smoothies I decided I wanted to try to work some more veggies into smoothies this year, since I didn’t use any last year except avocado (and even then I believe that’s technically a fruit). One of the first things that came to mind was a carrot cake smoothie. Carrots are a vegetable, but they’re on the sweet side, and carrot cake is definitely sweet, so it would make it seem less like drinking veggies, and more just yummy. While a lot of my smoothie recipes call for yogurt, mostly just to add substance, in this case the yogurt plays a vital flavor role. The vanilla yogurt adds a sweet tang, similar to the cream cheese frosting that normally tops carrots cakes, without as much fat and sugar and whatnot. This smoothie is like eating dessert for breakfast, but it’s good for you!
What you’ll need
Cheat Codes: How To Substitute Buttermilk Using Vinegar and Milk
Buttermilk is a weird concept. It’s milk that’s cultured with bacteria to curdle it slightly, making it kinda gross and blorpy, but actually good for you and better for certain types of cooking. It originally was made from the leftover milk when butter was churned, letting bacteria build up to acidify the milk and thus curdle it. In plainest terms, it’s really just a controlled version of spoiled milk. Obviously it’s not the same as leaving milk in the fridge for a month and having it taste like hot-ass and sponge, but both the old-fashioned butter churning way, and modern day cultured way result in milk that’s been curdle due to high amounts of bacteria in it.
Oh boy! Yum!
But actually, I should stop kidding around, buttermilk actually plays a really big role in foods like cake and waffles. It transforms pancakes from good to legendary. It’s ironically become somewhat of a luxury item today, despite the fact it’s not very dissimilar to yogurt. If you can find it at your local grocer and don’t mind shilling out the extra money for it, go for it! But if not, there’s a way to simulate it at home pretty easily.
Pizza Lab #30 : Breakfast Pizza
I’m sure I’m not the only one who still remembers the jingle that Bagel Bites used to use in their commercials: “Pizza in the morning, pizza in the evening, pizza at supper time. When pizza’s on a bagel you can have pizza any time.” But I think we can all agree that pizza doesn’t have to be on a bagel to be eaten any time of day. I fully own up to having eaten cold pizza for breakfast on occasion, and I know there’s others out there like me. I suppose that means that any pizza could be a breakfast pizza if you eat it for breakfast. But! This month’s pizza lab is not just a pizza that you happened to eat for breakfast. It is a breakfast pizza.
We’ve seen breakfast pizzas other places before but they’re not really breakfast food pizzas. They’re more like brunch pizzas at best. Most are more like flatbreads with some greens and cheese and maybe eggs on them. We wanted to make a breakfast pizza that was actually inspired by breakfast foods. Not stuff people pretend to like to eat for breakfast (spinach? No thank you…) but stuff people actually eat for breakfast (helloooo bacon).
The Cereal Report: Cocoa Puffs With Stars
The Cereal Report is a column in which PCFG conducts various cereal reviews, of new or limited products, as well as providing brief backgrounds on the cereal. Cereal is delicious and fairly cheap as far as meals go. Everyone should eat cereal!
Cocoa Puffs is one of those cereals that we sort of take for granted, since it’s been around forever. Originally created by General Mills in the 1950s, it’s been around for over half a century. Probably everyone has had a bowl or two in their lives. It’s nothing fancy, just chocolate-flavored corn puffs. Interestingly enough, there really hasn’t been much evolution or many special editions of Cocoa Puffs, for at least the time I’ve been alive. But lo and behold, General Mills put out a new, limited edition (I think?) version of the cereal for the first time in a long time, called Cocoa Puffs With Stars. I say “I think” because it doesn’t really explicitly state it. It just sorta claims they’ll be orbiting Earth for a short time, or something, on the box.
The Snack Report: Entenmann’s French Toast Donuts
I think everyone can agree with Homer Simpson that donuts are great. They’re a breakfast, they’re a dessert, and even just a snack. They’re one of the great “on the go” foods because they’re so easily portable. Unfortunately if you eat too many donuts you’ll end up sharing a waistline with Homer Simpson and not just a food appreciation. I suppose this has been my roundabout way of saying that I’m reviewing donuts this week.
I first saw Entenmann’s French Toast Donuts in the grocery store last week, and since they happened to be on sale I decided I couldn’t pass them up. They sounded too yummy not to try, and obviously I always like things better when they’re on sale. Besides, I’m all for interesting breakfast food mash-ups (we did come up with francakes after all). I could already faintly smell the hints of French toast when I picked up the box, so I was excited to give them a taste. So, how’d they do?
The Poor Couple's Food Guide 
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