Cooling off with mint iced tea

It's been hot in Virginia already. And humid... so humid. But one thing I love about those hot days is the opportunity to drink something refreshing like mint iced tea. Mint aids in digestion and has anti-inflammatory properties - both mint and tea are packed with antioxidants. And, based on the fact that I have mint growing in a planter outside, it's easy to grow. (I have chosen peppermint but there are at least 16 varieties to choose from, including chocolate, lavender, apples and lime.)

Here's a run-down on making a simple mint syrup to complement your tea. You may also substitute basil for mint and iced tea or lemonade.

Mint Iced Tea

1 Handful of mint

1 cup sugar

Brewed iced tea (I use Tazo Black Iced Tea)

To make simple mint syrup, heat sugar and one cup of water on med-high heat until sugar has dissolved, about 5 minutes, without stirring. Remove from heat and add mint. Let sit for 5 minutes and remove leaves.

Depending on your sweet tooth, add syrup to tea to taste. Syrup may be stored in the fridge for up to a couple of weeks. Enjoy served over lots of ice!

Things you should know before you get married, Part 2: How to make a molten cake

When we were dating, my husband took me to Morton's for dessert and drinks after dinner one night. We sat in the bar and I ate my first ever chocolate (Godiva) molten cake. This experience was one of many that made me feel like I'd been living under a rock - where had this cake been all my life? Seriously, lava cake is the quintessential chocolate fix and can make any occasion special.

So after we were married I set out to make this cake for my hubby to celebrate the end of his first semester in law school. What surprised me is that it is SO EASY (shhh, don't tell the husband) and SO GOOD. Knowing how to make this cake is a must for anyone getting married because I'm convinced that it's molten-y goodness can melt any troubles away.

After trying a few different recipes, I've settled upon this one from Martha Stewart which makes 2 small ramekins of cake. Should you want more, you can easily double the recipe and you may keep the leftovers in the fridge for the next night. This batter can be made ahead. And if you don't have espresso powder or instant coffee on hand, you can use a dash of leftover coffee from the morning's pot.

Molten Mocha Cakes

Serves 2.

• 2 tablespoons unsalted butter, plus more for ramekins
• 1/3 cup confectioners' sugar, plus more for ramekins and serving
• 2 ounces semisweet chocolate, broken into pieces
• 1 large egg
• 1 large egg yolk
• 1 teaspoon espresso powder
• Pinch salt
• 3 tablespoons all-purpose flour

1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

Things you should know before you get married, Part 1: How to correctly cut an onion

My husband and I enjoy eating together. We enjoy the idea of cooking together but in actuality, doing so has proven to be a challenge... unless there is lots of wine involved (and then things get dangerous). There is such a thing of "too many cooks in the kitchen." As trite as it sounds, many of our disagreements in the kitchen prior to marriage stemmed from our two different methods of cutting an onion. I was afraid he was going to cut his fingers off and he was afraid of being wrong about something, so we argued. I finally decided that if we were going to start marriage off on the right foot then we needed to skip the pre-marital counseling and go right to Skill Development Boot Camp at the Culinary Institute of America in Hyde Park, NY. My wedding gift to him was the skill of cutting an onion - not his way or my way, but the correct way. Romantic, eh?

Believe it or not, my husband was thrilled about our culinary vacation. We learned the basics through hands-on training in the kitchen and we learned from the best, while immersing ourselves in the frenetic excitement of cooking at the renowned CIA. He only managed to slice his finger open once during our two long days in the kitchen, and we still reminisce about the amazing food we made and ate while there.

Cutting an onion the correct way - and there is a correct way - is scary at first, I'm not going to lie, but practice makes perfect when it comes to knife skills. In the long run it's must faster and easier (and safer!) than other methods you may be using. This quick video does a better job than I can at walking you through the steps it takes to get that perfect mince, dice or chop. Once you've mastered the onion, you can move on shallots, garlic cloves, tomatoes, etc.

When life gives you milk, make yogurt

Today marks my second attempt at making yogurt. Both times have resulted from having an abundance of whole milk because my son became ill and didn't drink it for two weeks. I can't stand to waste food. Sometimes, in these situations, I let it turn to buttermilk and make loads of pancakes or scones, but with all the fresh strawberries out there right now I couldn't pass up the opportunity to have fresh plain yogurt and strawberries drizzled with honey at a fraction of the cost.

The first time I used this recipe and made yogurt entirely in the crockpot and it wasn't really suitable for eating. Sure, it was great for using in recipes but it's thin, runny consistency and lack of "tanginess" wasn't all that appetizing. I think this was mostly due to not keeping the crockpot warm enough. This time around I was hoping for something closer to Fage Greek yogurt, or atleast Yoplait custard-style, so I tweaked the directions a little.

1. First, I pre-heated the crockpot while I combined a half gallon of milk and 2/3 cup of nonfat dry milk in a saucepan and heated until almost boiling, about 200 degrees.
2. Second, I turned off the crockpot and wrapped it in a fleece blanket while I let the milk mixture cool to 110 degrees. I then scooped out 1/2 cup of the milk mixture and added it to a 1/2 cup of Fage yogurt. After gently mixing, I added it back to the milk and transferred to the already warmed crock pot and rewrapped it in a blanket.
3. Finally, I waited. And waited.... and, well, I'm still waiting. Periodically I check the temp to make sure it is still around 110 degrees, but I am doing my best to leave the yogurt undisturbed so those little bacteria can multiply.

So I'll update you tomorrow with the results.

But in the meantime, I'm hopeful this turns out well because some one in the house has been sick every day for the last month - and yogurt is fantastic at supporting a healthy immune system. Unfortunately I can't afford to buy the yogurt I really like (Fage 0%) all the time, and now there are few other yogurts that will suffice. It's also a great source of protein and calcium, and easier on the stomach than milk. Even those who are lactose-intolerant can enjoy yogurt because the live culture actually aids in digesting lactose.

One sweet way to use plain yogurt is this quick and easy dessert that tastes like ice cream without the guilt if you use nonfat yogurt. This is a recipe I stole from the Sneaky Chef (yes, a cookbook for kids) and have subsequently used as a base to create my own flavors by adding frozen berries or other fruit, or flavors like espresso or Kahlua. But you can't go wrong with the following (IMHO)!

Choco-banana Frozen Yogurt

1. Stick a ripe banana in the freezer for 20-30 minutes.
2. In a blender or food processor, add banana, 1/2 t cocoa powder, 2-3 T yogurt and 1 T sugar.
3. Blend until smooth.
4. It will be soft - if you like your frozen yogurt a little firmer, put it in the freezer for 20 minutes.

***UPDATE***

This morning I awoke to a creamy yogurt that has just the right amount of tang! Good stuff. Now, my next step is getting it to the consistency of Greek yogurt by straining it through a dishtowel-lined strainer. You can use a coffee filter for this process however I don't have any so I improvised. Regardless, this is a yogurt I can eat as is without this step but, hey, why not experiment?