Squirrels-n-Sweets

Chocolate Mint Chip Cookies

2012-02-06T20:15:00.000-08:00

Having a cat around and being productive are two things that do not go hand in hand. Each key stroke is in competition with pets and nuzzles. This little dry nose keeps smashing into my arm. Every day, I learn something from these creatures, the most important being "it can wait- love is more important." I'll try to shove them aside but they insist in obstructing the keyboard or exam prep books. Cuddles. Now. It's all about being in the moment.

These cookies were a random executive decision in the middle of World Market. They have an eclectic selection of packaged food in the back. While hunting for low-priced home goods, I stumbled on a bag of guittard mint chocolate chips.

I've never seen such things and didn't realize the chips themselves are green. I was too mystified at the pastel green packaging to pay attention. So yah. The chips. They're green. By the way.

The question remained of what the heck to make with these confectionery cuties and the answer struck like lightening: cookies! This in part lies with my love for mint green being paired with light brown or gray. It conjures images of thin mints and my old favorite pair of pumas. God those were sexy shoes.

Rather than going with a standard chocolate cookie recipe and substituting chocolate chips with the minty ones, I used this recipe from Two Peas and Their Pod. It's simple, quick, and easy. Plus, there is no egg involved which piqued my curiosity. The chocolate isn't overpowering because it's all cocoa powder and maintains a very smooth balance. It's strangely calming. However, I did not use the entire bag of chips because that seemed like a bit much.

The only thing I would do differently is split the chip ratio into half dark chocolate chunks and half mint chips. That's just me! Add a little richness to the calm.

Chocolate Mint Chip Cookies
from Two Peas and Their Pod

1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips (Guittard)

Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.

Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.

Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.

Cinnamon Apple Yogurt Stuffed French Toast

2012-01-31T17:04:00.000-08:00

Weeks back, the idea of French toast pranced in my mind. Soft, luscious bread coated in a cinnamon and egg, grilled to perfection, warm, drizzled in maple syrup, and stuffed to the brim.

That's right. Stuffed.

Maybe I'm just really late to the party, but I hadn't heard of stuffed french toast until a few years back. I was channel flipping when I came across an episode with Bobby Flay (boo hiss) and a New Jersey spot called La Isla. This place renown for it's guava and strawberry stuffed french toast. The sheer thought makes me feverish with desire!

With some challah bread we happened to pick up at the grocery store, I decided to take a run at the stuffed French toast game. One quick google image search for "stuffed french toast" took me to Tasty Kitchen. I'll admit, the pretty pictures drew me right in! No guava lying around... nor cream cheese.. nor strawberries.

Apples. Victims of circumstance.

Made a few quick adaptions and came out with these scrumptious Cinnamon Apple-Yogurt Stuffed French Toast. Is it french toast if challah bread is used? Is that some sort of technical foul?

Either or. It's tasty and simple. They key is making a good cut in the bread to make a pocket of flavor. Stuff as much filling in as possible. The bread lovingly soaks up the flavor.

The moral of the story: stuff your toast kids.

Cinnamon Apple Yogurt Stuffed French Toast

inspired by Tasty Kitchen

2-3 medium sized honey crisp apples, peeled and chopped
1/3 cup raisins (optional)
1 tablespoon granulated sugar
spritz of lemon juice
1 loaf challah or french bread

3-6 tablespoons apple butter (you decide)
8 ounces plain yogurt
3 eggs
1 tablespoon Cinnamon
½ cups milk
2 tablespoons unsalted butter

Preheat oven to 350.

Make the Apple Filling: Peel, core, and slice the apples into small cubes. Toss the apple pieces with the sugar, raisins, and lemon juice. Bake the apple filling in an 8-inch square baking pan for 10 minutes. Remove from the oven and set aside.

Heat skillet or electric griddle to 325 to 350 degrees.

Cut challah into 2ish inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, mix the yogurt and three tablespoons of apple butter. Add the baked apple/raisin mixture.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet lined with parchment paper.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown.

When done cooking, serve immediately with maple syrup. Dust with powdered sugar if you're feeling fancy.

Wanted: A Warm Home for Kittens

2012-01-27T08:24:00.000-08:00

It is with great joy and a heavy heart I introduce two of the world's finest kittens: Chamo-O (ying yang) and Kit Kat (icee).

Last year, we began volunteering with animal non-profits in hopes of helping those in need and enriching our own lives with positivity. The boy and I both have soft spots for animals, though truthfully he's more of a dog person. I'm an equal opportunity lover of living things (well minus most bugs... and sharks...). We hitched our wagon to Homeward Trails and got the idea to be a foster home. There's a guest bed room upstairs that is rarely used- why not turn it into "kitty hotel?" It's better than forcing an innocent animal to live in a cage. Last week, we received our first assignment: a pair of 7 month old brother's from the DC Petmac location. We were told that they were cuties. Talk about false advertisement...

They are so much more than that.

They are 2 beautiful souls.

Chamo-O's adoption name is ying yang- take a wild guess why. Every time you pick him, he says "hello" by slamming his adorable face into yours in a funny "kiss punch." He is initially a reserved gentleman that's cautious and curious. It doesn't take long for him to want to play and bask in attention. We called him Oreo until one night, we heard the strangest soft sing-song sound. It was the cat, meowing at curtains. He sounded like a whale! We jokingly called him "Shamu." It turned into "Shamu-Oreo" which sounds like the Portuguese word Chamo: you call me. With that, he became Chamo-O. "You Call Me O."

And then there's this little guy... Kit Kat, known as icee. Where they came up with icee is beyond me- there's nothing cold about him. Maybe that's the joke? This guy is so sweet it will give you diabetes. It doesn't matter what you're doing, he will climb into your lap and cover you with kisses. Literally. He was weened from his mother too early and find's comfort in suckling your arm. I've seen cuddly creatures- but this brown kitty takes the cake. We like to say he's training for the Kitty Olympics high jump division cuz boy has ups.

They are a joint package as they are brothers and were raised together. It would be too cruel to separate them at this point. They are very low maintenance. They are playful, cuddly, chill, and in great health. They have been raised as house cats so no outdoors! Remember, they're only 7 months old and agile so you need to kitten proof the house.

If you're interested in adopting them, check out their page: YingYang & Icee

Please do not hesitate to contact myself or Homeward Trails if you have any questions.

PS Happy Anniversary to the love of my life! Many more to come- you're my inspiration and heart.

New Year Cupcakes: Almond and Green Tea

2012-01-22T10:45:00.000-08:00

It's a beautiful, snow speckled Sunday afternoon in Northern Virginia. Curled up in bed with the lap top when I should have gone to the gym, walked to grocery store, and started studying. Alas, this is far more cozy. Who am I to argue with a Sunday afternoon? Imprints of a dream are still dancing in my head- luscious green mountains and walking down a rugged trail. The boy is playing "Skyrim"- my least favorite of games to watch in recent memory. Mass Effect II had a far better plot and sucks you in. We're a little bit geeky.

I wanted to post these Almond Cupcakes with Green Tea frosting (from Baked: New Frontiers in Baking) on 1 January because they were made in celebration of the new year. Better late than never. Something about fortune cookies and starting a new year seemed to go together.

Cliche? Maybe. But it made me think about New Year's Eve a few years back at the Sham/Shek home. The entire family sat around the kitchen table with shreds of paper and pencils. Everyone wrote down their resolutions, one by one, on shreds of paper, folded them up, and put them into a small glass jar.

It was very peaceful.

I've made custom fortune cookies in the past and this sounded like a perfect pairing of ideas: personal resolutions inside home-made fortune cookies.

The almond cake was moist with a slight crumble. I really enjoyed its texture and the flavor was not super sweet. The ingredients were basic and easy. The frosting, on the other hand, was a pain. Finding matcha without a Wegman's grocery store was harder than I anticipated. I ended up buying green tea WITH matcha powder, hence the small flecks of tea leaves. Regardless, it turned out fantastic and again, was not overly sweet. This is the only book I've seen frosting made on the stove top and it's crazy.

Add a fortune cookie on top and you have a playful combination of crunch, smoothness, and flavor! The author's of Baked have created a perfect flavor profile with these cupcakes.

Rochester, NY: Latte Art Throw Down II

2012-01-19T13:20:00.000-08:00

Yet another reason why I wish it was possible to teleport. For those of you in the Rochester area, I am most certainly jealous.

This Friday night, January 20th, is their second ever "Latte Art Throw Down." The competition starts at 7:30pm and is family-friendly- just don't give your little one's cafe!

What is latte art? It's all those mind blowing images exceptional baristas create atop your latte; they put a smile on your face and warm fuzzies in your heart. The only time I've received latte art was during my trip to Costa Rica.

If you love coffee.... and you love art... this will be a caffeine junkie's paradise. No joke. For those interested in participating in the actual event, visit to the Joe Bean website for more information.

Jealous!

Joe Bean
1344 University Avenue, Rochester, NY 14607
benturiano@joebeanroasters.com
(585) 319-5279

Whole Wheat Apple Muffins & Giveaway Winner!

2012-01-16T12:11:00.000-08:00

Congratulations to Austin for winning the first-ever Squirrels-n-Sweets giveaway! Thanks to everyone who participated! There will always be a next time so don't sweat it if you didn't win this round. I loved reading all the excitement for 2012- lots of good things to come.

Speaking of good things to come ....

These muffins make a wonderful "good morning" treat. If the morning wasn't so rushed, I would have basked on the back porch and nibbled away slowly. At least I got this quick click in!

The muffins are chopped full of apples and brown sugar. It's hard to find a genuinely healthy muffin, but these at least incorporate wheat flour. You could always substitute a few tablespoons of the butter with apple sauce. I recently did this with the oatmeal cookies and liked them even more. Oh, and why not a few raisins if you're trying to spice it up? Mmmm.... muffy....

If you're going for the gusto, don't skimp out the brown sugar topping. It adds a slight crunch and sweetness- not that you need to be any sweeter! (wink wink) Don't be a muffin top brat though! Eat the entire thing.

The texture is fluffy and very moist. It's rich and dark. It's a perfect addition to a cup of tea and will make the morning commute all the more enjoyable.

PS. Don't forget to pay respects, it's Martin Luther King Day. So few of us have that kind of courage and wisdom. No hate. Know love.

Whole Wheat Apple Muffins
Smitten's adaptation from King Arthur Flour

Yield: 12-18 cupcake sized muffins

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Iced Eggnog Cookies

2012-01-12T10:39:00.000-08:00

During the holiday season, I was torn on what to bake. Food isn't stuff to mindlessly shovel in your face-- it's a form of expression. You wouldn't make ice cream for someone lactose intolerant. You take into consideration who is going to eat what you create, not your own fat kid desires. That is unless of course you don't like the person... bake 'em a brick in that case (just kidding?).

As it turns out, the boy's father loves eggnog. This came as a bit of a surprise because the boy hates the stuff- he won't touch it with a 10 foot pole. Plus, his family likes to keep everything super healthy. Eggnog by it's sheer nature is loaded with delicious calories. That's part of the fun of the holiday season- a little indulgence here and there never hurt anybody. Eggnog it is!

I was torn between 2 cookie recipes: one from Spork&Foon and the other by HungryGirl. Honestly, I really wanted to make the version from Spork&Foon because of the cute cookie cutter potential. Sandwich cookies can be a bit heavy but these look fluffy and welcoming. Per my insider resource's on what the boy's dad would like, I went with the HungryGirl recipe. Another day Spork&Foon!!

These Iced Eggnog Cookies are very much like a sugar cookies. Just with some added eggnog. I was very happy with the moist, cakey texture. They're confectionery clouds of softness! Plus the icing is thick and easy to decorate with. The aesthetic of this cookie is WONDERFUL! They are best the day made but will keep in an airtight container for a few days.

There is one small hitch: flavor. Nobody could tell they were eggnog. I'm not blaming the recipe- maybe it was the brand of eggnog I used. Someone said "rum" which is kind of correct for eggnog. Maybe if more spice was added? They were delicious- don't get me wrong- but they did not have that distinct eggnog taste I was going for.

PS. Today is the last day to sign up for the giveaway! Be sure to sign up!

Iced Eggnog Cookies

from Hungry Girl Por Vida

1 1/2 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg (or ground)
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened, unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup dairy eggnog, well shaken

1 cup confectioner’s sugar
pinch of salt
1/8 teaspoon fresh grated nutmeg (or ground)
2 tablespoons eggnog
1 tablespoon unsalted butter, melted

Preheat oven to 350F. Line 2 baking sheets with silicone liners or parchment, set aside.

In a medium bowl whisk together flour, nutmeg, baking powder, and salt. Set aside.

In the bowl of a stand mixer or with electric beaters, cream butter and sugar until light and fluffy. Add egg, beat to combine and scrape bowl well. Add vanilla, beat to combine. Mix in flour and eggnog alternately, beginning and ending with flour, until just combined. Scrape down sides of bowl as needed.

Drop tablespoons of dough on cookie sheets about 1 1/2 inches apart-cookies will flatten slightly while baking, but still be domed. Bake sheets 1 at a time until cookies are puffed and slightly golden around the edges (9-12 minutes). Cool the cookies on sheets for 1 minute before transferring to a cooling rack.

To make the glaze: Whisk together all of the ingredients until combined. Add more confectioner’s sugar or eggnog to acheive the consistency you like. Spoon glaze over slightly warm cookies. Allow to set on wire rack until cool and glaze hardens slightly.

2011 Recap and a Giveaway!

2012-01-06T13:01:00.000-08:00

Damn. What an amazing year.

January is a time for reflection. Something about getting a new calender has that effect. Sit back, try to relax, and focus on the good things. There's no point in dwelling on the negative. This was a milestone year filled with change and growth.

New job. New home. The birth of my adorable nephew. And of course, the official start of something magical.

Are you still dwelling on the negative? Stop it. If you don't like something, make a battle plan and do something about it. I don't believe in "resolutions." It makes it sound like you did something wrong and need to amend it. Screw that man. Recap of last year:

~~Take 6 week course~~ Done
~~PMP certificate.~~Finishing next month (damn earthquake)
~~Comptia Project Plus exam in January.~~ Already working on that PMI status
~~Have my left side checked.~~ Got it looked at after the snowboarding crash
~~Finish my sketchbook and submit it.~~ Submitting
~~Find a volunteer organization.~~ Homeward Trails
~~Travel~~. Stayed in country

Feels good to scratch those off- I love making lists and attacking them. There's satisfaction in knowing things got done. I need to put more thought into this year's battle plan. I know stepping up my language game is on there. The boy and I are working on French and I would like to polish my Portuguese. Plus, I need to get dual American-European citizenship so I won't need a work visa overseas. Hooray for fob parents! We also plan on being a kitten foster home, aka. the kitty hotel. Plans poppin, moo ha ha ha.

To welcome in the new year, I would like to give you a present: this hella cute kitchen towel set from World Market. I hope you like them! It's 2 towels and a pot holder.

Entering is easy! Just leave a comment with:

1. Your name
2. Your email addresse
3. What you're looking forward to in 2012
4. Giveaway ends January 12 at 11:59pm; the winner will be selected at random.

Hello 2012! Make it count!

S'more Cake v. 1

2011-12-29T21:34:00.001-08:00

It's hard to make real friends in this day and age. People tend to be more self-absorbed and image focused. I blame the hype of facebook and twitter. Your worth is measured in tweets and "likes." Communication is artificial. The art of listening is lost. It's kind of like finding good music- the most fulfilling relationships are where you least suspect them.

That's why this cake is made with so much love and why I got so frustrated when it wasn't perfect. It was a small token of appreciation for the man we lovingly refer to as Master Santos.

Rich is one the most genuine people on the face of the PLANET. My respect and care for him is infinite. He says he's a little brother to me, but little brother's shouldn't be so wise. You can see the intelligence spark in his warm eyes. He is unwaveringly caring and will do anything for a soul in need. Through all his personal demons, trials, and tribulations, he has demonstrated a strength few posses. Plus, he is a dance monster with boundless originality and creativity. It is an honor to be his friend.

For his birthday, we tried (and failed miserably) to surprise him. We settled with a movie and, afterward, busted out the cake.

The problem with a nice guy like Rich is he will eat anything and smile. I was torn on what to bake. Chocolate? Lemon? Bacon? In keeping with the winter mood, the idea of a smore cake began to prance around the brain. There were so many ideas on how to do this, the boyfriend and I started making diagrams of the layers. Here is the end result!

Moist cinnamon cake. Semi-sweet chocolate ganache. Rich brownie. Graham cracker crumbs. Marshmallows. And a marshmallow frosting. Layers on layers on layers. Sounds like such a mistake, right? Oh my gawsh. Saying it aloud makes it sound so horrible.

Personally... I thought it was too rich because of the brownie sandwiched in between the layers of cinnamon cake. I would have been happier with a ton of ganache and marshmallows instead of the brownie or a chocolate cake with graham cracker crumbs. See- again all the possibilities! If you're into that decadent dessert scene, you will love the brownie. The part I did LOVE was the actual cinnamon cake. Very moist and on-point!

The other point of frustration was the frosting. I didn't let the fluff cool down enough so it didnt have the tall whipped points planned. Instead, this cool, cloud like pattern was born.

This cake is best served warm, so either toast the top right before serving or let it warm up for a bit in the microwave or oven. Store in an air tight container.

And of course... Rich said he liked it. Mahal kita punk.

S'more Cake

1 cinnamon cake (see below)

2 sheets of graham crackers, smashed

4 marshmallows, cut in halves

Ganache (see below) or canned chocolate frosting

1 9-inch diameter brownie (home made or box mix)

Marshmallow frosting (see below)

Cut the cinnamon cake in two with a cake cutter or long knife. Please be careful! Place the cake in the freezer for a few minutes to make cutting easier (it will be more stiff). Level the top.

Spread a layer of ganache on top of bottom layer. Be generous. Sprinkle with graham crackers and layer with cut marshmallows.

Trim the crisp edges off the brownie. I made a box mix- this aint the Martha Stewart show. Place on bottom layer of the cake. Spread more ganache. Top with other half of cinnamon cake. Frost as desired. I used a 1 M tip and made swirls. Pipe in the gap between cake layers to fill. Let it be messy. It's a s'more!

Cinnamon Cake

adapted from Bon Appetit

2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs, separated
1 cup sour cream

Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.

Ganache

1 pound fine-quality semisweet chocolate, chopped
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

In a small saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off.

Marshmallow Frosting

from Joy the Baker

4 large egg whites

1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes). The mixture will be fluffy and glossy and look like melted marshmallows. It’ll be sticky too. Beat in the vanilla extract last. Cover, and set aside until ready to frost cupcakes.

Eggnog Aletria

2011-12-28T21:20:00.000-08:00

2012 is inching its way around the corner. I hope everyone had a very Happy Holiday, whether you celebrate or not. Hell, you cannot argue with that extra day off of work!

I've been doing a lot of thinking lately. About life. I realize that I don't care to share the "lows " on this blog because I want to give people a reason to smile. If there was a job for making people smile- I would be first in line, wearing my "don't I look responsible" suit, and my resume printed on a rainbow.

Christmas was fantastic this year- filled with family, friends, and new faces. It was full of change and change always gives reason for pause. In 2007, our family dynamic began to shift and in some ways, I am still coming to grips with it. My parents separated that year and I am proud of my mother every day for having the guts to stand up against cultural norms and personal anxities. I guess in some ways I oversimplified the consequences in my head. Things changed. I guess it finally hit me this year. I'm a grown ass woman but no one is invincible.

Change is a part of life. How we handle it defines the path we take. I am still trying to figure out how to handle it. At times, I can't help but to feel like I'm standing on a beach, facing an on-coming wave, and no matter how hard I dig my feet into the ground- it's just sand. I'm incredibly blessed to be surrounded by so many caring souls.

The kitchen is one of the places I find solace. I don't think as much. Your hands are always busy, your mind is occupied, and there's comfort in having method to the madness. Plus, the end result is joy! Something unique, pure, and made with love.

This is one of the latest and greatest creations: Aletria. Aletria is a Portuguese traditional dessert. Honestly, I don't know it's background. All I know is it's been on the table at just about every major holiday since childhood. It is made of pasta. That's right. Pasta. Don't make a face! It's delicious and not overly sweet. People use different kinds of noodles (angel hair, capellini, etc.) but there is one common theme: thin. The pasta has to be thin!

Traditionally, this dish is made with milk, water, eggs, cinnamon, lemon peel, and touch of sugar. For the holidays, I switched things up a little. This version involves Eggnog and was inspired by mom. It's delicious hot or cold. Try it- you'll be pleasantly surprised!

Eggnog Aletria

250 grams aletria pasta (cappellini)
2 cups water
2 cups of your favorite eggnog
1 cinnamon stick
1/4 cup granulated sugar (optional)
1/4 teaspoon ground nutmeg
Cinnamon to dust

Take a shallow serving dish and set to side.

Poor water and eggnog into a large pot with cinnamon stick. Cook until it simmers. Add pasta and cook through (depending on what kind of pasta you're using- read the directions and test for softness). Add sugar if needed. Some brands of egg not are sweet enough. Add nutmeg and stir.

Poor into serving dish and smooth over with spatula. Sprinkle with cinnamon- you can make a design or just dust it over. Keep in fridge with clear wrap on top. Note, if you cut it up for serving, it dries out faster so make sure you store in air tight container.

Happy Holidays 2011

2011-12-23T23:00:00.000-08:00

This is just a little note to say Happy Holidays! One can't help being swept away by the winter vibe: scarfs, hugs, hot cocoa, smores, ugly sweaters, and love.

Every family- no matter what shape or size- has their way of celebrating. There's festive dinners. There's movie night. There's gift giving. Some go to church. Some skip church cuz it's too crowded and go to Silver Diner for brunch and are told to lie to the rest of the family that stayed home cooking lunch that they did in fact attend mass (true story, only it was Easter). However you celebrate- MAKE IT MERRY!

My crew celebrates Christmas Eve which works out PERFECTLY because the rest of the world (besides other Luso's, Spanish, Latinos, and Italians) does Christmas day. We're not supposed to eat meat this day. Why? Honestly I'm not sure- I just know there's lots of bacalhau (codfish). There's usually a midnight mass followed by gift opening. The best part though is the eating... having everyone gathered around a big table and swapping stories.

I don't like to make those lists of "what to make" because I feel presumptuous. However, this year, I found myself asking that very question! Last year I was hell bent on the Monster Tiramisu per request of my little brother. On dock, I am going to make Iced Eggnog Cookies (though I was torn with this recipe as well), Alteria (recipe to follow), Smoretini's, and Buttered Rosemary Buns.

Other recipes that I would recommend are:

There are a million ideas out there! Take them and make them your own! And please, don't stress. I know how rough it can be in the kitchen, especially on a holiday, and things don't turn out as you planned. As much as you love fam, they can be a headache but that's part of the job description. Don't lose focus of what holidays are SUPPOSED to be about: love. So relax. It's the thought that counts!

Appreciate life. Find strength. Give, don't just receive. Express yourself. Breath imagination. Hold onto hope and courage. Be grateful. And leave cookies out for Santa.

You Are So Very Loved

Galette? Tart? Crostata? Whatever it is... there are apples in it.

2011-12-18T20:00:00.000-08:00

A bad tree can yield a good apple....

But a bad apple cannot yield a good nom nom. So choose wisely! Apples are refreshing and healthy. They help keep your teeth polished and clean. Now that's all fine and dandy... but we're not here for nutrition facts... we're here for something yummy in the tummy.

Warm, gooey, and just a touch cinnamon. This the lay-man's version of pie. You don't need a pie tin or topping. The sweetness comes from the apples while the crust provides a comforting crisp.

Call it what you want: galette, crostata, tart, blah blah blah. It comes down to two elements.

Buttery dough. Your standard pie crust recipe will do just fine. There is no right or wrong.

Use that dough to hug a ton of apples. Coated in cinnamon-sugary goodness. You're all set! Couldn't be any simpler.

Honestly, this is an incredibly versatile recipe. You can bake ANY fruit combination, the sky's the limits. I cannot wait for summer to make it with peaches. It's all about the FRUIT!

The best part is the rustic feel. Serve with ice cream while it's warm! Vanilla drizzled with maple syrup was the winner in this house. Hope you enjoy and happy hump day! Only a few more days still Christmas!

Apple Galette/Crostata/Tart/Huh?
adapted from Too Much Food who adapted it from Smitten
Makes 1 9″ tart

1 cup (120 g) unbleached all-purpose flour
1/2 teaspoon granulated sugar
1/8 teaspoon salt
6 tablespoons (3 oz., or 84 g) unsalted butter, frozen, cut into 1/2″ pieces
3 1/2 tablespoons chilled water
1 egg white

2 pounds apples, peeled, cored and sliced
3 tablespoons sugar
1 1/2 tablespoons cinnamon
sprinkle of turbinado sugar

Vanilla ice cream and maple syrup (optional)

Make the dough first: sift together the flour, sugar and salt in a large bowl. Cut in the frozen butter cubes with your preferred method of choice (food processor, etc.) Do NOT let the butter melt- you want those pea sized bits of butter in there to ensure a light, flaky pastry dough.

Add the chilled water one tablespoon at a time, stirring with your other hand, just until the dough just holds together. Dump the dough out on a mat and pat into a circle about 1.5″ inches thick. Double-wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).

You can prep the apples during this period. Peel, core, and slice as thick you desire. Place them in a medium sized bowl and toss with sugar and cinnamon! Set aside.

After the chilling period, take the dough out and let it sit on the counter for 10 minutes; this allows the dough to soften slightly so that when you roll it out, it doesn’t break into a million pieces on you. Roll out the dough on a lightly floured mat into a 14″ circle, about 1/8″ thick. Using a pastry brush, dust off the excess flour. Carefully transfer the dough to a sheet of parchment paper-lined baking sheet.

Preheat the oven to 400 F (205 C).

To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough. Don't be fancy- it's meant to be rustic. You can fold and crimp for a nice effect.

Using a pastry rush, dab egg yolk all over the crust. This gives an extra brown to the crust. Sprinkle turbinado sugar on top.

Brush pie crust with egg yolk. Place the baking sheet in the center of the oven and bake the galette for 45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to ensure even browning of the crust.

When the tart is done baking, remove from the oven and slide it (parchment and all) off the baking sheet and onto a cooling rack. Let it cool for at least 20 minutes.

Slice and serve immediately! Vanilla and maple syrup are a welcome addition!

Arlington, VA: Interview with BakeShop

2011-12-15T19:00:00.000-08:00

Walking into BakeShop, you quickly realize that you're not in a "trend" bakery. This place is genuine. I was expecting the glam you see at most cupcake shops- you know, the cutesie decor and meticulous color coordination. Georgetown turns off locals because it's transformed into a tourist attraction while Cake Love and Sprinkles are chains. One of the things I love most about visiting my cousin in Brooklyn is the abundance of local, one-of-a-kind shops.

That's where BakeShop stands apart. Not only are their culinary confections tasty- but they're VA local and proud of it. There's none of that corporate fluff. Initially, I asked to interview them because they are the only shop whose red velvet cupcake I enjoyed.

Then I stepped into the kitchen. The TV was turned onto a soccer game. The ipod dock was blasting "Bam Bam" by Sister Nancy. The owner was rocking Nike Frees. Awesome!

Meet Justin of BakeShop!

Justin grew up in Northern Virginia, the Great Falls area to be precise. He was raised by his mother who balanced a hectic schedule raising two sons and all the activities that come with it- soccer, football, etc. Somewhere in between all the hustle, she found time to teach them the finer things of life many of us take for granted: baking, sewing, etc.

After majoring in business at VA Tech, he turned his passion towards the kitchen. He felt that even though there are 50 great pho places around the nation's capital- there was no stand out bakery. It became his mission to change that.

Fun Facts

Color: Green
Food: Generally dessert, the specifics change daily
Animal: Bees
Kids: None; they are cool we have a lot in common
Books: Lord of the Rings
Movie: old James Bond flix
TV: gave it up because of commercials
Krispy Kreme vs Dunkin Donuts: given the choice KK, but i'll take either with pride
Peeve: messes in the kitchen
Inspiration: mom
Music: Weezy

The Start

Like many true to life bakeries, BakeShop's roots are in a mother's kitchen. Through word of mouth, he began to amass a business quickly. When he started having to deliver orders in his car, he knew it was time to look for a space to open shop.

While the turn in economy hurt many of us- it opened a window of opportunity for BakeShop! Landlords were desperate to rent their space and one decided to took a chance on the fledgling bakery. The rest is history in the making.

Experience

You don't need a degree to be amazing in the kitchen. Justin's experience commenced at a young age under the instruction of his mom. It started with a love of sweets and grew from there. He loved to eat cake! It soon became apparent baking (and eating) came naturally.

Why Baking

The NOVA area is filled with cupcake shops- a title BakeShop refuses to be pigeonholed with! The shop makes everything from pies, to cakes, to cupcakes, to cookies, to puddings. Heck they even have pancakes for breakfast on Saturdays! Though Justin cannot claim one treat his "specialty"- his first love will always be cake and frosting. His cookie game is "on point" and he aspires to make everything his specialty. If you stop learning, you stop growing, so why limit yourself?

Where Do the Flavors Come From

Many of the flavors you'll find at BakeShop are classics- the chocolate, vanilla, lemon sort of variety. If things start to get a little different, it's an in-house concoction.

What it Takes

Holding down a bakery is serious work. It's not the typical 9-5. There are weekends and nights involved., especially when custom orders come into play. Justin is typically in the shop 14 hours a day. Their most popular item is cupcakes followed closely by cookies. It truly is a labor of love: "I'm a slacker at heart, but somehow I'm pulling it off" says Justin.

Hardest Endeavor

We all have those days at work. For BakeShop, that day was an order of 40 dozen assorted cupcakes for National Geographic. The kitchen had just been awarded the seal of functionality but the store still was not open. Note- up and running- not open. There was no staff! Justin had to pull off the order on his lonesome. He managed to pull it off- through sheer will power and 20 hours straight in the kitchen. Humble beginnings.

Other ‘Cupcake’ Stores

BakeShop is NOT to be confused with those "other" shops. They are a classic American bakeshop, like the ones you could visit as a kid and see everything being made. They do the things as you would see them in bakeries from our past and present.

Ingredients

Some places insist on the finest ingredients from all sorts of exotic locations. This stores likes to keep it local! They prefer ingredients from VA whenever possible and prefer things unprocessed.

Location

The shop is located in Arlington, VA because it has a neighborhood feel. When they started out, there was a strong, independent small business feel to it (murky,etc..). Recently, however, it has become chain dominated. They still love the area and fight to preserve that home grown vibe.

Down the Road

So where does BakeShop see itself in 5 years? Owning/operating a honey farm. No seriously. Ever since Justin was a kid he loved playing with bees. "They are cute and they love flowers. It's no surprise that I love honey and use it in everything. If it wasn't so sticky, I'd use it as lotion."

Lessons

"Mixing business with your friends and family is difficult, but who else can one really trust?"

Drop a Line of Inspiration

"Pick a job and be the person that does that job."

BakeShop
1025 N. Fillmore St.
Arlington, VA
www.bakeshopva.com

Pumpkin Pie Pancakes with Apple Butter

2011-12-06T16:33:00.001-08:00

What's better than eating good food? Eating good food that's actually good for you. That's why when I stumbled across Pretty Delicious by Candice Kumai it was a no brainer- this book is coming home! I fell in love just reading the titles on each page. In a single weekend, I made three recipes! Each one was a win.

The premise of the book is to enjoy food that's healthy and delicious without sacrificing flavor. Every recipe has a blurb about why it's a good diet choice and the benefits it provides. I had no idea pumpkin was packed with vitamin A! Plus, the actual nutrition facts are listed for you calorie counters.

Now I'm no calorie counter- my mantra is everything in moderation. I love my broccoli and bok choy just as much as I love monkey bread and cookie cake. I refuse to make food that I'm not going to actually enjoy. Eat when you're hungry and eat smart. As the cliche goes, you are what you eat. So long as you stay active on the regular, I see no crime in a cupcake. Food is fuel. Tasty fuel.

These Pumpkin Pie Pancakes with Apple Butter were the recipe that did me in. I've been trying for a minute to make pumpkin pancakes that actually TASTE like pumpkin. This has plenty of pumpkin in it plus apple sauce to keep things moist and oil-free.

The batter is pretty thick, so when you put it on the skillet, you need to help disperse it gently with a spatula. You would think this would make for a heavy pancake but oh no- they're right on. Fluffy, moist, and rich in color. They smell oh so lovely.

Rather than slathering them in maple syrup and butter, the home-made apple butter is all the sweetness you need. I advise making this the night before as it needs about an hour to reduce (cook on low heat to evaporate liquid and heighten flavor) on the stove. You can buy apple butter at the store if you don't want to wait- I thought it was neat to learn.

In conclusion- buy this book! As the plate shows... you will not be disappointed.

Cranberry Ribbon Apple Pie

2011-11-29T16:42:00.001-08:00

There was a curve ball this Thanksgiving: apples. Lots and lots of apples. About 4 pounds worth.

I wasn't expecting apples. I was expecting the usual cry for pumpkin pie. As turns out, so does everybody else at a massive dinner party! The boy's family had a large, heartfelt gathering for dinner and everyone was gunning for the pumpkin. I was requested to bring another dish and went with the apple pie option.

There was a little pressure. For starters, we never made pie growing up! We were raised on pudding (better known as flan) and pastel de nata. I made a Strawberry-Rhubarb pie once but that was a semi-success. Secondly, but this was for the boyfriend's family and friends... you know... those people WANT to make good impression. Oh, and it's a holiday. No biggie.

After some careful research, I went with this recipe from Bon Apetit. It's your traditional apple pie with a touch of cranberry. It's super tasty because the tartness of the cranberry is a welcome contrast to the cinnamony-sweetness of the apples. The filling is fantastic because it's not over sweet and goes amazingly well with vanilla ice cream.

The crust was from Smitten's site. She has a fantastic breakdown about making crust and the importance of preserving those buttery bits. I've used it once before for a Peach and Creme Fraiche and it went over very well. You don't have to do the the hearts! I just thought they would be cute.

All you need is a heart shaped cookie cutter. That's it!

It's not hard to make and the ingredients are grocery-store friendly. Do yourself a favor though and make the crust and cranberry's ahead of time. This way, all you have to do is put it all together the day of. And for the love of God... don't do what I did:

DO NOT forget to thaw the pie crusts the day you plan on making the pie. It's like wrestling cement.

DO NOT place all bets on finding the right pie pan size the night before at Giant.

DO NOT roll out the dough on the counter above the dish washer while it's on.

I tell you these things because I care. This pie is awesome. Make it with love. For people you love.

And for that last slice of pie... put it in the blender with a few scoops of vanilla ice cream, a splash of maple syrup, and a some milk. Blend till only a few clumps remain. Cranberry Apple Smoothie delight! We ate it too fast for the camera!!! But here's the boy's interpretation of it's yumminess.

Cranberry Ribbon Apple Pie

from Bon Appétit

1 1/2 cups plus 1 tablespoon sugar
1/2 cup 100% cranberry juice
2 cups cranberries (about 8 ounces)

2 pounds Granny Smith apples, peeled, cored, thinly sliced
1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon

2 Butter Pie Crust Dough disks (I used this recipe from Smitten)
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon milk
Pinch of ground cinnamon
Turbinado sugar (sugar in the raw)-optional
Vanilla ice cream

Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. (Can be made 2 days ahead. Cover and chill.)

Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend. Toss in a few cranberries if you want! Oh, and optional.. pre-bake the apples for about 15 minutes if you're worried about them cooking through.

Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust along with optional turbinado.

Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.)

Serve warm or at room temperature with vanilla ice cream.

Canja: Portuguese Chicken Soup

2011-11-27T20:41:00.001-08:00

This soup is a family classic. My mom has been making it since I was a kid. It is THE go to soup if you feel a cold coming on. What is it about chicken soup that makes your soul feel so damn good?

The soup is called Canja and it's Portuguese standard issue. My mom was raised country style in the mountains. She has 5 brothers and 4 sisters. Growing up, food was not abundant and you had to work with what you had. She and her siblings would literally hang out around the chickens waiting for an egg. Canja is the perfect example of rural Portuguese cuisine.

There are very few ingredients.

It's easy to make.

You need one pot.

It's filling.

And it feeds a ton of people.

I wouldn't call this chicken noodle necessarily but it's pretty darn close. Heck, this is the only way I know how to make chicken soup. It honestly is delicious and I've never met someone who didn't fall in love with it. Oh... and star pasta is my favorite. Eeee!!!

If you have a lot of left over turkey... buy some chicken stock, heat in a small pot, and add turkey meat!

Canja

a family tradition

One whole chicken
Small pasta (I use Star Pasta)
A few chopped carrots
Salt
Black pepper

In a large pot, bring water to a boil with some salt. Go easy- you don't want to oversalt.

Clean the bird. Rinse in cold water and drain. Add to boiling water and let cook for about 5 minutes. Lower heat to low-medium and put the lid on. Leave there for at least one hour- until the meat easily pulls off.

Carefully remove the bird. DO NOT DRAIN THE POT. You are looking at home made chicken stock. Leave it be! Let the bird cool until it's easy to handle and go to town. I usually don't include the skin because i'm not a fan of its texture. Shred chicken to pieces and throw back in the big pot of chicken stock. Set the heat to medium. Add the chopped carrots and as much pasta as you want. The amount will vary due to the amount of water and size of chicken. Cook until the pasta is done.

Taste the chicken stock. Does it need salt? Add salt. Sprinkle in some black pepper. If the bird didn't have a lot of fat (fat = flavor), add a tablespoon or two of olive oil.

Crazy Cute: Baked Pumpkin Donuts

2011-11-21T20:53:00.001-08:00

Easy now. Thanksgiving is tomorrow. I'm not going to bombard you with suggestions on what to make nor drop cheesy lines about putting a twist on the classics. All I want to say is I hope you have a very happy Thanksgiving, however you celebrate it.

These super cute baked pumpkin donuts were an afternoon treat after a game of kickball. You're never too old for a game of kickball! They were served with a cup of hot apple cider and a lot of post-game trash talk.

I've only made baked donuts one other time before, so I was pretty excited to give it another go. This recipe has EVERYTHING going for it.

For starters, the flavor is delicious. You can taste the pumpkin clearly and it's lightly spiced. It's kind of cakey and a few are rather filling. Roll the donuts in anything you want! The recipe calls for cinnamon and sugar, but you can sub with honey, raw sugar, or confectioner's sugar. I did not roll the entire donut in sugary goodness because I enjoyed the actual cake so much.

The ingredients are simple and basic, nothing out of the ordinary. You can find everything you need at the local grocery store. There's surprisingly very little sugar compared to most cakes.

I used a mini donut mold, but a scrap of parchment paper and a zip lock bag does the trick just fine. The batter is thick and easy to work with. Oh! And 10 minutes in the oven? Thank you Jeebus! They're great for sharing (make about 32 mini donuts).

And of course... it's baked. My insane issue with fried food prevails! No oil dunking for these bad boys.

The fact they're stupid cute may create a slight bias as well! The sheer sight of them makes me smile.

Happy Thanksgiving!

Pumpkin Donuts

from Buns In My Oven

2 cups all-purpose or white whole wheat flour
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup butter, softened
Cinnamon and sugar, for rolling
1/2 cup butter, for dipping

If using a babycakes donut maker, turn it on to preheat. Otherwise, preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.

In the bowl of your stand mixer, mix together the dry ingredients.

Beat in the pumpkin, eggs, milk, and butter until well combined.

Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.

Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.

If using the donut maker, cook for about 3-5 minutes, checking for doneness with a toothpick.
If using the oven, bake for about 10-12 minutes or until golden brown and cooked through.

Cool on a wire rack.

Melt the 1/2 cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping.
Dip the donuts in the butter and then the cinnamon-sugar mixture.

Store in an air-tight container.

Cake/Marshmallow Pops

2011-11-19T08:10:00.001-08:00

Time is a funny thing. Every week, I hear the same exclamations: "Oh my God, it's only Monday," "Is it Friday yet," and "It's Friday!" The week drags and the weekend is never long enough. Then, without fail, we look at the calender in shock realizing how fast time has gone by.

It feels like only yesterday I was driving home from my old job off route 1. The sun was beaming bright and at the top of the hill by telegraph, where the road drops downhill. I love that part because it's a great view of the sunset over the trees. There's this massive chimney pipe near the VRE station that exhales white smoke... always makes me think of the Gorillaz "Windmill" music video. Does this story sound familiar?

That's when I got a phone call from my friend/office mate. We had been trying to get together for the past month but our schedules refused to align. I had a suspicion why she wanted to meet up. We said the usual hello's and held my breath, willing her to say "it." That's when Jess dropped the bomb: she was pregnant.

Tori is over a year old now. Blows my mind. She went from being this pink bundle screaming to a beautiful, healthy, cheerful kid that has her mother's eyes- just as I hoped. To celebrate, her parents threw a super cute teddy bear themed party. Aunt Niki made the coolest bday hat ever!! I was in charge of cake pops.

Cake pops are a baking niche. I blame Bakerella. That little lollipop stick at the end of the cake is what defines a bake ball from a cake pop. It adds another dimension of aesthetic to play with.

You can add ribbons...

Cupcake liners....

and every type of sprinkle under the sun.

They're really easy to make, just a bit time consuming.

Note: Need something cute and in a pinch for time?

Lose the cake part and substitute with marshmallows! They decorate all the same. Dip in the chocolate of your choosing and decorate. These were sweating from the car ride over, but you get the idea. Simple and sincere.

Cake/Marshmallow Pops

1 box chocolate cake mix
1 can of cream cheese frosting
OR-- sub with a bag of marshmallows
1 bag of candy coating (or chocolate chips)
Sprinkles

Make the cake according to the directions on the box. Cool completely. Skip all that cake stuff if you want and sub with marshmallows!

Crumble the cake into a large bowl. Add frosting, starting with 1/2 of the can and mix thoroughly. Add more frosting if needed to make the cake form balls. Roll the cake mixture into balls and place on cookie sheet. Chill them for several hours or freeze for about 30-60 minutes.

Melt chocolate in bowl and roll balls in chocolate or dip marshmallows in chocolate. It helps to add a small amount of shortening to the chocolate for eaisier dipping. Lay balls on wax paper and top with sprinkles before chocolate hardens. I find it easier to melt only 1/2 bag of chocolate at a time in order to keep the chocolate hot and easier to work with.

Once the chocolate has hardened, the balls can be stored in an air tight container at room temperature for about 3-4 days.

Chewy Sugar Cookies

2011-11-13T20:11:00.001-08:00

Sugar cookies: the perfect sweet for any occasion. They're so malleable and diverse, it's a guaranteed win. Want them fancy? Add a touch of almond extract to the batter and frost with a soft pink buttercream. Want them cozy? Add a touch of pumpkin spice and sip some chai. Want them all sorts of confused? Do what we did on Halloween... add coffee extract and cinnamon. What?

This Halloween was awesome. My favorite part was how the day started: a "spat" with the boyfriend. Gasp! Crazy right? Yes, real shit happens. Assumptions were made and feelings got hurt. It can't hurt unless you genuinely care. These are the things that define a relationship. Communication, sincerity, and apologies. Oh and hugs... lots and lots of hugs. I'm one lucky squirrel.

By the end of the day, chill mode was in full effect and we foolishly left the bucket of candy out for kids in hopes they would only take one. It was ransacked after 3 knocks at the door. Scoundrels!

Outfits were homemade, of course. They were pretty freaking ghetto. We were SUPPOSED to be Max and Monster from Where the Wild Things Are. I cut his ears too big so he looked like freaking King Yoda. I wanted to wear steam punk goggles more than the monster ears. Drew whiskers and tried to get Autumn in on the action.

And of course... the sugar cookies. Oh the sugar cookies.

These came out so delicious... and so confused. Much like our costumes. I ran out of vanilla extract- a day never thought possible. That's like running out of salt! I had already sprinkled in some cinnamon for that fall fun. We went for the gusto and used coffee extract and decorated with vanilla butter cream frosting. The grocery store was out of black gel... so blue had to suffice.

They are soft and chewy, rolled in sugar. They're not super chewy, just right and delicious with a cup of milk. You just can't go wrong with a sugar cookie!

PS. Make sure you listen to this tribute to Heavy D while you make cookies. Go ahead and dance! No one is watching, and if they are, tell them to take notes.

Chewy Sugar Cookies

from allrecipes

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup white sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.

In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Apple Raisin Filled Cinnamon Buns

2011-11-09T20:19:00.000-08:00

Snowmageddon 2010 marked a very important event in my life: the first attempt at cinnamon buns. Work was shut down for an entire week and I was running rampant in mom's kitchen. There was a can of pumpkin in the cupboard and dash of creativity in my head. Held my breath and let Recipe Girl pop my cinnamon bun cherry with Amish Pumpkin Cinnamon Buns. No, they didn't come out perfect, but it was absolutely inspiring.

Since then, I've made quite a few cinnamon buns. They're just so magical and warm. I love trying all the different variations- it is a never ending quest to find the perfect batch. Each attempt is a lesson learned.

This round, I put a spin on Smitten's classic version of cinnamon buns by incorporating fall flavors. I don't mean to hold onto her skirt- but her recipes are fail proof. I don't know how she does it. The only thing I added to the dough itself was cinnamon.

The real ramp up was the filling. Chopped up apples and raisins with spice oozing out the edges. Seriously, there was no way in hell this could have gone wrong. Serve with vanilla ice cream if you're really going for the gusto!

The bread is super soft and lightly spiced. Wrapped in filling, it was delightful to pull apart this labyrinth of flavor. It was gooey and each ingredient complemented the other. You don't even need a glaze! However, if you insist, I recommend a cream cheese with cinnamon, maple glaze, or a nice caramel coat.

Note, the rising time of these rolls is double most recipes I have used. I think this is because the yeast is mixed into the dry ingredients rather than settling in the warm milk and butter. They are messy to make and you have to roll slowly. Brace yourself for a well worth wait!

Apple Raisin Filled Cinnamon Buns

Dough
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
2 tablespoons cinnamon
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope yeast)
1 teaspoon salt
Nonstick vegetable oil spray

Apples

5-6 apples, peeled, cored, and chopped

3 teaspoons ground cinnamon

1 tablespoon granulated sugar

1 1/2 teaspoons ground nutmeg

1 teaspoon ground ginger

1/2 -1 cup raisins

Filling

3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, cinnamon, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.) Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

While waiting- bake the apples. Heat oven to 350. For the apples, mix the ingredients together in a small bowl. Lightly grease a baking tin and add apples. Bake for 15 minutes.

For the filling, use a mixer to blend the ingredients together. It will be fluffy- you're going to use it as a paste to make rolling the cinnamon buns easier.

Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread filling over dough, leaving 1/2-inch border. Sprinkle apples over dough. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don’t skimp on the double-rising time.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

Baked Coconut Shrimp

2011-11-05T07:44:00.000-07:00

Shrimp = three dollars and touch of class. Having a nice dinner doesn't mean you gotta make it rain at the grocery store. Pick up a few shrimp (about three dollars worth), rub them down in coconut and cayenne, then bake. It's magical.

The best part is you determine the flavor. If you don't want that heat- go easy on the cayenne. If you don't want it too sweet, mix the sweetened coconut with some unsweetened coconut. Or, you can go middle route as we did! Love that heat! Gotta make those taste buds tingle. I added extra cayenne and kept the sweetened coconut. It was a perfect balance of sweet and savory.

The only thing I did different was soak the shrimp in unsweetened coconut milk mixed with some cayenne pepper over night in the fridge. I don't know if this made a major difference but I wanted to ensure that the coconut was an overall flavor- not just the flakes. Infuse that heat!

My favorite thing about this recipe is that the shrimp is baked. Baked! Not fried! The texture is awesome and crispy without all the oil! It bakes crazy quick too. I could chow down with a clear conscious and an easy to clean kitchen.

This can be served as appetizers or a meal. I went with a tropical theme. There was some left over rice so I made my usual fried rice (which doesn't really involve measurements) and added chunks of pineapple, mango, and papaya. You can a convenient package of this fruit all nice and fresh at Trade Joe's. It made a tasty farewell to summer meal.

Baked Coconut Shrimp

from allrecipes.com

1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut (or half unsweetened)
3 egg whites, beaten until foamy

*optional: soak in unsweetened coconut milk mixed with cayenne pepper the night before

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels.

Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Pumpkin Squares Win!

2011-10-29T15:14:00.000-07:00

What do you get when you smash a pumpkin? Oh come on now... you have to at least try to solve it. Here's a hint: it's a food family.

Pumpkin is without a doubt one of my favorite nom nommables. I love the smoothness and subtlety. It's hard to explain the flavor, but it's the perfect canvas for cinnamon, ginger, and nutmeg- spices that I love. Even the color appeals to the senses! That rustic orange defines the fall season.. I could see it all around us during a recent trip to Wintergreen Mountains.

These Pumpkin Bars are old school! I have no idea where they come from- they were scribed in a recipe book my mom got me as a surprise on August 12, 2003. It's scribbled down in my hand writing with very little direction. Thank you mom for the book and patience. I burnt a LOT of pancakes as a kid trying to surprise my family with breakfast.

Even in 2003, these squares were an instant win! I remember my sister's now husband asking me to make a batch for a family dinner. We never ate a lot of pumpkin- just the standard issue store bought pumpkin pie at thanksgiving. Pie pie pie. I think this cake opened a new door to my conception of pumpkin.

The trademark of these squares is the ludicrously moist texture. They're so damn fluffy! And simple. This isn't some gourmet fancy dish. It's comforting pumpkin goodness. The flavor isn't like spice cake... it's more of a fluffy pumpkin pie. You be the judge!

I have experimented with swapping out different kinds of sugars (brown sugar, cane sugar, turbirando, etc) and flour (half whole wheat). Honestly- it made no major difference to the flavor, just the color. So go ahead and experiment- it comes out delicious either way!

You can use cream cheese frosting if you so desire. I modified the original version with some cinnamon mixed in and a dash of maple syrup.

Man... now I am tempted to try these as cupcakes!

Pumpkin Squares

1 cup granulated sugar
2 large eggs
1 cup pumpkin
1/2 cup vegetable oil or unsweetened apple sauce
1 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
1/2 teaspoon ginger (optional)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Handful of hazelnuts (optional)

Set oven to 350 and grease a 8x8 baking pan.

With an electric mixer, blend sugar and eggs for about 2 minutes. Add the pumpkin and oil and beat on a low speed for another minute.

In a separate bowl, combine the flour, spices, baking soda, baking powder, and salt. Add to wet ingredients and mix for another minute, until combined.

Pour into baking pan and sprinkle hazelnuts on top (optional). Bake for 25-30 minutes.

Cream Cheese Frosting

optional

3/4 cup sifted confectioners sugar
1/4 cup cream cheese
1-2 tablespoons butter, room temperature
1/2 teaspoon vanilla or maple syrup
Cinnamon to taste (optional)

Beat cream cheese until smooth. Add butter. Gradually add sugar until well incorporated. Add vanilla or maple syrup. Cinnamon can be added to taste.

Lemon Raspberry Breakfast Rolls

2011-10-25T17:07:00.000-07:00

As I sit here whining, "I don't know what to say" for this post, the boyfriend chimes in with the appropriate response:

"It's f*cking delicious."

Thanks babe.

We are literary geniuses.

But that's the beautiful simplicity of the truth. These are delicious. I want to make them for everyone I love. It's a cinnamon bun gone rogue. Replace the cinnamon with raspberries and the cream cheese with lemon. And there you have it... a breakfast roll. It is truly sublime. They are perfect at any hour of any day of any season. No joke.

The texture is soft and fluffy; they are tons of fun to pull apart; and they are wicked gorgeous. I added extra raspberries because I just couldn't get enough of them... granted it looks like a hot mess when you roll them up on the counter. Make sure you have some elbow room! I threw some fresh berries on top for breakfast.

As always, the only catch about making dough that rises is the extended time factor. Like all empires, it must rise and fall. Only then can you appreciate its goodness. Get it? Cause it's yeast... and it makes things rise? Oh shush. I never said I was a comedian.

So should you have the time... make these breakfast rolls because as the boys says.

They're f*cking delicious.

PS. I'm really feeling this track for some reason. Hard to explain the attraction.

Lemon Raspberry Breakfast Rolls
from Joy the Baker,
adapted from Food and Wine

makes 12 rolls

Dough

1 cup milk
2/3 cup sugar
1 1/2 tablespoon active dry yeast
1/2 cup (1 stick) unsalted buttered, softened to room temperature
2 large eggs
1/2 teaspoon lemon zest
1/2 teaspoon salt
4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter

Filling

1 heaping cup fresh raspberries (if using frozen, do not thaw)
1/3 cup sugar plus 1/2 cup sugar for dusting
1 teaspoon lemon zest
1 teaspoon cornstarch
1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled

Glaze

1 1/2 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon water

In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into the bow of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. The yeast will foam and bubble. That’s how you know it’s alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed with the paddle attachment for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes.

Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky.

Place dough in a large, lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.

While dough rises, grease a 9×13-inch pan with butter. Set aside.

To make the filling:

In a medium bowl toss together raspberries, sugar, lemon zest, and cornstarch. Crush the raspberries just slightly as you stir. Set aside.

In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.

To assemble the rolls:

When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10×20-inch rectangle.

Spread the butter over the dough. Spread the filling over the dough. Raspberries will be here and there across the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar.

Working quickly, tightly roll up the dough into a 20-inch long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. The rolls will release juice into the bottom if the pan. That’s fine! Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until puffed.

Preheat oven to 400 degrees F. Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes.

To make the glaze:

In a small bowl, whisk together sugar, lemon juice, and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.

Apple Bran Muffins

2011-10-21T11:35:00.000-07:00

Food is bribery.

I don't know how it happened, but I was deemed project manager for the production of a video for the company. It was an in-house endeavor and we were given little direction. Nothing overtly complicated, until we started writing the scripts and planning logistics. Seriously, some days I work for the coolest office. Some days.

The entire process was a blast. It required creativity and thinking outside the box- two things which come naturally. But what really made this amazing was the team: young gentlemen with digital art and videographer backgrounds. These guys are awesome!! Everyone is so positive and fun, it's like someone called recess!

The best time for filming is as early as possible for the natural light. I cringed realizing what that meant- but not too many people get to say, "sorry guys- I gotta go in early for the shoot." To soften the blow, I told them I would make muffins which, to their surprise, I did. There was much rejoicing! That morning, they were quickly destroyed and puppy dog eyes were made for more. Seriously... greatest team to work with. I heart you guys.

This was the end product: super moist, healthy-ish, delicious apple bran muffins. I wanted something that would give us pep- not a sugar rush. These really are yummy and have a nice balance of nutrition and flavor. They make a fantastic snack or breakfast. I made the larger sized muffins (6 tin tray) to get the full muffin effect. They're really easy to make! Mix dry and wet ingredients. No rocket science here.

Note: I had to get the what bran at Whole Foods.

PS Sorry for the lack of pix but like I said... it was an early video shoot!!

Apple Bran Muffins

slightly adapted from Obsessed with Baking

3/4 cup all purpose flour
1/2 cup wheat bran
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1 egg
3 tablespoons vegetable oil
1/3 cup light brown sugar
1 cup of chopped apple
1 tablespoon oats
1/3 cup raisins (optional)
Sprinkle tops lightly with brown sugar or maple sugar for additional crunch (optional)

Preheat oven to 375, grease or line muffin tins. I used 6 large muffin tins but it works in the regular muffin tins as well.

Mix flour, wheat bran, baking powder, spices, and salt in a bowl.

Whisk applesauce, egg, oil, brown sugar until combined. Add chopped apples and raisins into wet mixture.

Fold wet mixture into dry mixture until combined. Divide evenly among tins.

Sprinkle tops lightly with brown sugar or maple sugar for additional crunch (optional) and the oats.

Bake for 18-20 minutes or until a toothpick inserted the center comes out clean. Keep and eye on them!

Let the muffins cool in the tin for 5 minutes before removing to cool on an oven rack.

Caramel Banana Cake

2011-10-16T20:42:00.000-07:00

This goes out to my sister from another mister, Ashley!

I saw this recipe for Caramel Banana Cake awhile back and was fiending to make it. Caramel is not my favorite but it looked so beautiful swirled into a banana cake. Always open to new ideas- and maybe the banana would tone down the caramel. Now. I just needed a reason to make the cake.

As fate would have it, Ashely's birthday was coming up. She's the dear friend I visited in Costa Rica when volunteering with Peace Corps. Lord that is a terrible early post- I was determined to focus solely on food and not life which is impossible as the two are intertwined. I should have told you about the beautiful mountains, green forests, bumpy roads, and late night conversations on a random hammock in front of the midnight sea. If you ever have the good fortune of meeting Ashley, it will leave an imprint on your heart. She is one of the easiest people to talk to and can find the silver lining in any situation- or at least make you laugh at how god d@mn awful it is.

That being said. I sent an innocent text asking if she liked bananas and caramel. She knows me too well.

Sqrl: Do u like bananas and caramel?

Ashely: 2 of my favorites!! yay!

Sqrl: Moo hahaha

Ashley: Sounds like an edible michele milagro's comin on!!

Seriously, It was a bit of a milagro (miracle) that this came out right at all. I was fumbling the ball in the kitchen pretty bad! I tried to cheat and skimp out on making the caramel sauce that is swirled into the cake. Substituted it with the "caramel topping" (the stuff they put on sundaes) used in the frosting. That was a mistake.

The cake is on the thicker side of the spectrum due to the mashed bananas. This is meant to help the caramel keep its design. Look at the cake above... do you see a beautiful swirl? Negative. That's because caramel topping is a LOT heavier than caramel sauce. Slick.

The other negative of using the caramel topping instead of sauce is again... it's heavier. It sunk slowly- but not entirely- to the bottom of the pan. This is where I was ready to spasm because I did not line the bottom of the pan with parchment paper. When it came to flip the cake... it was gooey and sticking to the pan. Note the texture in the above photo of my poor cake. That is now how it's supposed to look like. LEARN FROM MY MISTAKES!

At this point I was ready to walk away from the cake. There are very few things I get type A about... birthday cakes are one of them. Took a few minutes to cool down and returned to Kitchen Stadium. Nothing a little frosting and good intentions couldn't hurt.

Patched down the sticky parts of the cake with the back of a spatula and whipped up the frosting. Did the crumb coat and my best to to make the sides pretty. Added sugar pearls around the bottom. Okay... getting better.

There was leftover cake in the pan- it was mostly caramel topping- and I tried to do something with it. The result was this little cake balls adorning the cake. Sprinkled the top lightly with powdered sugar and voila... the birthday cake was complete.

So it looks cute. But how does it taste? Well. The cake itself is not light and fluffy- it's got a lil substance thanks to the banana but it's not bread like. Pretty nice balance. The frosting is not necessary, I think it's sweet enough with the caramel sauce mixed in but it does add a nice touch. Overall, it was mighty tasty and a well paired combination of flavors. I just wish I hadn't been lazy and made the caramel sauce to get that beautiful marble effect. Another day!

PS. When serving, feel free to drizzle some of the leftover caramel sauce on top.

Caramel Banana Cake

from the kitchn

Banana Cake

3/4 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cups mashed bananas
1 1/2 cups caramel sauce (see below or use store bought)

Caramel Sauce

1 cup cream
3/4's cup granulated sugar
1/8 cup water
pinch of salt
1/8 cup unsalted butter

Heat oven to 325ºF. Grease 2 9-inch layers cake pans.

Make the caramel sauce first, just to get it out of the way or make it ahead of time. Warm the cream in a small saucepan over low to medium heat. While it's warming, add the sugar and water to a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color. You are looking for a dark caramel here, because you will be adding cream, so don't flinch and take it off the heat when it's still just pale gold!

Remove from heat and whisk in the cream. Be very careful and add the cream slowly - the caramel is going to bubble up! Add the pinch of salt and butter and whisk smooth. Simmer until slightly reduced. This will keep in the fridge for at least two weeks.

Now the cake. Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt.

Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.

Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.

Cool completely before serving.

Caramel Buttercream

from I am Baker
(optional)

4 cups powder sugar
1/4 cup shortening
1 tablespoon caramel topping (Hershey's or steal some of the caramel sauce from above)
1-6 tablespoons of milk to reach desired consistency

Cream shortening, milk, and caramel together on low speed and slowly add in sugar until fully incorporated.

Apple Braid Bread with Salted Carmel Glaze

2011-10-11T17:22:00.000-07:00

It's already October and all I can think about is baking. This really is the season for oven fresh nom noms and hugs. I love the crisp air, vibrant colors, big comfy sweaters, and pumpkins! Especially those tiny pumpykins. If finances permitted, I would keep buying them until they were spilling out the front door. Not very practical... but you get the idea.

Contrary to my usual screaming desire to make all that is pumpkin... quite a few apples recipes have caught my eye this year. If you're a pumpkin lover, you must make pumpkin cheesecake and pumpkin poptarts. They truly are two of the best recipes I've come across.

So how did apples suddenly come into play during pumpkin season?

It all started with this beautiful apple braid bread. I've always wanted to make braided bread... it looks so intricate and elegant, a trick of the trade best left to the pros.

Or so I thought. Much to my delight, it's super simple to make. If you can thread shoe laces, you can braid bread. Use this recipe as a secret weapon to win over your significant other's parents or get brownie points at the office. People will think you're a baking master.

The first time I made this bread- my kitchen sense was tingling. The instructions made no sense. Why add yeast if you're not going to even allow the bread to rise? Seriously- is this something you've seen in a recipe before because I certainly have not. I went against my better judgement and followed the directions to the letter.

The result was a beautiful... and hard loaf of bread. The filling was scrumptious but the outside left much to be desired. It was thin, hard, and chewy. My friends said hey- it's not bad. It certainly wasn't good either! It was eaten by pack of starving bboys after Crafty Bastards while playing Marvel vs Capcom. That really doesn't say much- they would eat cardboard at that point.

So the next day... I tried again. The ingredients are simple enough and there was an entire bag of apples that needed to be finished from the boy's mom.

This time, I did things my way and made a few modifications. Added some spices to the actual dough, raisins to the apple mix, customized the caramel glaze, and let the dough rise twice. This increases the cooking time (about 2 hours) but like any good risen bread- perfection takes some time. Plus- the loaf itself was twice as big! Hell yes.

The dough transformed into entirely different creation: soft, pull apart, and lightly spiced. Egg wash ensured the brown color and crispy first layer of bread. The raisins complemented the apple and added dimension to the cinnamon flavor. The caramel sauce was thickened with the addition of powdered sugar with the perfect sprinkling of sea salt. This sauce was made for this bread dude.

This time. The bread was wrecked appropriately. The boy and I had a really hard time controlling ourselves. I was so impressed- I invited my mother over for a slice. She was my role model in the kitchen as a child- so the highest compliment is her approval. Her eyes lit up on the first bite and I felt my imaginary tail wiggle.

Make somebody's tail wiggle with this bread!

Apple Braid
adapted from La Fuji Mama

Apple Filling

3 medium-size Honey Crisp apples
1/2 cup raisins
3 tablespoons granulated sugar
1 1/2 tsp. cinnamon
½ tsp. fresh nutmeg

Dough

2 1/2 cups bread flour
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/4 cup granulated sugar
1 tablespoon (one packet) instant yeast
3/4 tsp. salt
1 cup warm water
2 1/4 tsp. Vegetable oil
1 egg white (egg wash)

Preheat the oven to 350F.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, raisins, pumpkin pie spice, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using the dough hook of an electric stand mixer on medium-high speed.

Spray a large bowl with cooking spray. Roll dough into a ball and place in bowl. Cover with plastic wrap and place in warm place for 40 minutes to 1 hour, until dough has doubled in size.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Wrap braid in plastic wrap and place in warm place for another 40 minutes to an hour to let the dough rise again.

Beat egg white till foamy and brush with baster all over bread. This will give the bread a nice, brown color.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Salted Caramel Glaze

adapted from David Lebovitz

1/2 cup granulated sugar
1/3 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon sea salt (to taste)
1/2- 1 cup powdered sugar (how thick you want it)
1/2 teaspoon vanilla extract

Spread the sugar in an even layer in a small sauce pan. Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

Using a wooden spoon or heatproof spatula, begin gently stirring, encouraging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber.

Continue to cook until the sugar turns deep brown and starts to smoke. (Don’t worry about any large chunks of caramel.) The darker you can cook the sugar without burning it, the better the final sauce will taste. It’s ready when it’s the color of a well-worn penny, and will smell a bit smoky.

Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up furiously, so you may wish to wear an oven mitt over your stirring hand. Continue to whisk in the cream, stirring as you go to make sure it’s smooth. Stir in the butter and salt. Serve warm. If you like your sauce a bit thinner or less rich, add 1/4 cup (60 ml) water.

Storage: The sauce can be made up to one month in advance and kept refrigerated. Rewarm the caramel in a small saucepan over low heat or in a microwave.

Pour over top of braid.

Flourless Chocolate Cake with Green Tea (Matcha) Cream Cheese Icing

2011-10-07T17:34:00.000-07:00

Flourless chocolate cake is no stranger to the world of delicious. It's a gluten-free dessert, which is all the rage in grocery stores and bakeries. What's the big fuss about gluten? Gluten is a natural protein found in wheat products (like flour). A limited intake for certain consumers has proven to have health benefits. Note: for certain consumers. Don't go crazy and start cutting it out!

Aside from the potential health benefits, flourless chocolate cake is nothing short of amazing. I've made it before and was in awe at the rich chocolate flavor. It's almost like a fluffy brown... the texture is hard to explain. Maybe spongy is the best description? Blame it on the 6 eggs that go into this bad boy!

Bottom line: rich chocolate flavor. That being said- buy some quality cocoa.

And don't mind the crackly, soft texture. That's perfectly normal.

Generally, I don't repeat recipes unless they're really that popular like the Monkey Bread. I can't eat an entire cake by myself! And the boy's sweet tooth is geared towards icecream and oreos. Then I saw three (well four) words that sold me entirely on making another flourless chocolate cake:

"Green tea (matcha) frosting." On a chocolate cake? Say what now? Okay- maybe not the most radical idea ever but "green tea" is an automatic win.

The frosting alone is crack. It's a cream cheese base- always a good sign- with the usual powdered sugar. Add a little bit of matcha powder and it becomes something else entirely. Add as much as you want, taste it as it's incorporated.

The beauty of the matcha is it tune down the sweetness of the cream cheese. I was expecting to be overwhelmed with heavy flavors but that was not the case. Between the texture of the cake and green tea in the frosting... I was having some self control issues.

Note, it's not the easiest thing in the world to frost a flourless cake because the surface is to soft. The frosting was barely clinging on so i stuck with outer ridges. Next time I do this, I'm going to simply pipe lines across it. No need to make it fancy.

Just eat it fancy. After work. When you're burnt out and wanna bask in soothing candle light, mellow out to some chill music.

Flourless Chocolate Cake with Green Tea (Matcha) Cream Cheese Icing

from Raspberri Cupcakes (adapted from Martha's Flourless Chocolate Cake)

serves 8-10

85g (6 tbsp) unsalted butter, plus more for greasing pan
225 (8 ounces) semi-sweet chocolate, finely chopped (I used 50% cocoa chocolate)
6 large eggs, separated
1/2 cup granulated or caster sugar

For the icing (feel free to double these amounts to get a nice thick layer of icing):

125g cream cheese (can use light cream cheese)
1 1/2 cups icing sugar, sifted
1 tsp matcha (green tea) powder

Preheat the oven to 135°C (275°F) degrees with the rack in the center. Butter the bottom and sides of a 20-22cm springform pan (I also lined the bottom with baking paper, so I could transfer the cake to a different base after baking).

Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks. In a large mixing bowl, beat egg whites until soft peaks form using an electric mixer with a whisk attachment. Gradually add sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites. Make sure there are no visible clumps of eggwhite remaining in the mixture. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan.

Prepare the cream cheese icing; remove cream cheese from fridge 30 mins before starting. Beat cream cheese and sifted icing sugar together with an electric mixer until smooth. Add matcha powder and beat until combined. You can adjust the amount of matcha to your own taste. Gently spread over the top of cooled cake using a spatula and serve at room temperature. Can be stored in an airtight container in the fridge for several days, but it will get eaten up a lot faster than that!

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

2011-10-02T12:31:00.000-07:00

My eye twitched reading the name of this cupcake. How is it possible to combine so many delicious things into a single dessert? This is such a sinful idea that for a split second, I felt dirty and in need of church. That moment was short lived. I began to eye the pantry. Moo ha ha ha....

The original recipe calls for organic ingredients. It's from the book, Organic and Chic. I have learned that "organic" and "vegan" don't automatically make food any "healthier" per say- but I do feel less guilty eating it. Over the past month, my diet has become increasingly organic not necessarily out of choice, but by location. My office is right in between a Trader Joe's and Whole Foods. You can make this recipe without all the organic stuff though- substitute with your standard kitchen stock.

Before we get any farther... take a moment to scroll down to the ingredient list and directions. Done? Okay. Don't be discouraged. Yes, that's a lot of words to make a cupcake. But it's worth it. Oh-em-gee it's worth it. Plus- it's nothing new. No fancy ingredients. Let's break it on down...

The cupcake. Simple. Your usual mix the wet, mix the dry, and combine. These are not overly sweet which works out perfect for the peanut butter cookie part. It's a fluffy, moist cake that doesn't crumble. An excellent choice for this cupcake combo.

The cookie dough center is the key to this recipe. This is the sweet part that blends everything together- especially when they are fresh out of the oven. It's just like eating a super soft cookie, warm and gooey, and dripping with deliciousness. If you're allergic to peanuts, you can substitute with yogurt.

Last but not least is the toasted marshmallow frosting also known as meringue. I am going to be completely honest with you... the first time I attempted making this frosting, I messed up. Real bad. No amount of beating was going to salvage this poor frosting. I stared at the hot mess in the bowl and hung my head. Defeat?

Never.

I tried again as guests arrived at my brother's house. Everyone knows my kitchen obsession and cheered from the side lines, asking questions, and tilting their heads. Thanks guys! This time- the frosting came out perfect. I think it was the heat in the double boiler so keep an eye on it! You don't wanna over heat Make sure you have a good mixer too!

All that remains is the assembly portion and toasting it in the oven. It's easy as 1-2-3! When you cook it in the broiler, don't get distracted as anything burns easily in a broiler.

Now the important part: how do they taste? For all that effort- they're more than worth it. You probably should remain seated for the first bite. Everyone ranted these smoked Georgetown Cupcakes. I saved a few for my office and was told they were the best cupcakes they ever had. Wow! That's quite a compliment for an office surrounded by so many bakeries.

These are best served warm, fresh out of the boiler. Cake and cookie dough balls can be made a day in advanced. Makes 24 cupcakes. Cupcakes will last, in an airtight container in the refrigerator, for up to 4 days.

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

from Joy the Baker

Cake
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water

Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean. Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

Cookie Dough Balls
1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2-3 tablespoons natural peanut butter (if you have a nut allergy, 2 tablespoons of yogurt will work as a binder as well)
1 cup semi sweet chocolate chips

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips.

Spoon a scant tablespoons size amount of dough in your hand. Roll into a ball and place on a cookie sheet. Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

Meringue Frosting
4 large egg whites
1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes). The mixture will be fluffy and glossy and look like melted marshmallows. It’ll be sticky too. Beat in the vanilla extract last. Cover, and set aside until ready to frost cupcakes.

Assembly!

Use a small paring knife (or apple corer, or melon baller) to cut a 3/4-inch hole out of the top/center of the cupcakes.

Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.

Place dough balls on top of cupcakes.

Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip. Any size (star or round) medium tip will do for frosting these cupcakes. Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion. Frost all cupcakes.

Turn on oven broiler.

Place 12 cupcakes on a baking sheet. Place cupcakes under the broiler for about 1 minute. Don’t even close the broiler door. Keep an eye on them as they toast. You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly. Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.

Serve cupcakes!

Mint Chocolate Cake

2011-09-28T20:12:00.000-07:00

"Dang... that girl looks mean." This was my first thought when I saw Yen-Nei, one of my bestest friends. She was two seats ahead, one row over, in the front of the class wearing this ridiculous head band. For some reason, she stuck out. Maybe it was that damn headband. Serious- she wore it religiously. Either way, I had no one to talk to and crossed my fingers she'd acknowledge me. College was kind of rough because I transferred. Most people have the convenience of making those freshmen bff's and stuck together the rest of academia.

Fortunately, b-girlin gave me an extended family and as fate would have it, Nei became friends with two of the guys that danced. They asked if it was cool if she and Asako, the third part of our whole, could come along for Spring Break. In 5 minutes of talking to Yen-Nei and Asako... I wanted to be their friend.

It goes without saying that's exactly what happened and I am grateful to have them in my life. We shared an apartment in college and enjoyed many a night eating peppermint icecream (though Asako prefers vanilla) over our books. Now we are miles apart: Nei in California, Ako in Michigan, and yours truly reppin' that VA flavor. It's rough but makes you appreciate the time you do get to spend together all the more.

A few weeks ago, Nei came for a visit and I took it as an opportunity to make the birthday cake she didn't get in July. In honor of those long study nights, I went with peppermint. This is actually the cake I referenced in a previous chocolate cake post. It was impressive then- but with a few adjustments and peppermint? Good grief.

This cake... is effing delicious. You don't have to take it from me- I'm no biased baker! Everyone at our little dinner party paid heavy compliments and this was a crowd of blunt, old friends. No one smooths edges or holds back! It was the perfect balance of chocolate and mint- no listerine after taste. On point!

The garnish is Andes mints chopped up in the food processor. What's great about these mint candies is their subtlety; they're not overpowering and only heightened the flavor. The cake is moist and light; the frosting smooth and fluffy.

Anything for you Nei! Mwah!

Crazy Mint Chocolate Cake

from SixOneSeven

Cake
1 1/2 cups cake flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa
1/3 cup oil
1/2 teaspoon vanilla
1 teaspoon peppermint extract
1 tablespoon red vinegar
1 cup water
1/4 cup mini semi-sweet chocolate chips (optional)

Garnish (optional)
Andes Mints

Mix the dry ingredients and then add the wet ones, and mix until smooth. (I beat it for about 1 minute with a mixer.) Prepare pan(s) by greasing and flouring lightly. Pour into two 9-inch round pans. Bake at 350 degrees for approximately 30 minutes. Test with a toothpick to make sure it is done all the way through. Cool. Ice with favorite frosting.

Basic Peppermint Buttercream Frosting

1/2 cup butter (no substitutes), softened
4 cups confectioners' sugar, sifted
1-2 teaspoon peppermint extract
1/4 cup milk

Mix butter and sugar in a mixer until smooth. And yes, sifted sugar makes a difference in frosting- that's where those lumps come from.

Add vanilla and gradually add milk, until it's the consistency you desire.

Pork and Napa Dumplings

2011-09-24T13:50:00.000-07:00

Dumplings. That's what's up. If you're not on that dumpling tip, you need to be. They're delicious and nutritious, a delightful treat that's yummy for the tummy.

At first, the thought of making dumplings was intimidating. The dough looked magical and elusive- it was a mystery that I left to the pro's and restaurants.

Then I purchased "Asian Dumplings" by Andrew Nguyen during Border's going out of business sale (that never seems to go out of business). Sound familiar? That's because it's the same book I got the Incredible Chinese Chile Oil recipe. It is also the same sauce you see drizzled all over the dumplings... so good.

The book is very reader friendly and has simple illustrations to break down all the wrapper styles. In short, it's a gem for every level of dumpling maker. The recipes are delicious and the instructions are merciful. Don't have a food processor? It's cool. There are directions for every type of kitchen set up as well.

This is my first attempt and I stuck it out with 2 of the most basic recipes in the book: basic dumpling dough with pork and napa cabbage. This dough is the foundation of many Chinese dumplings and has a medium thickness; it's flexible and easy to work with. And do not freak out when you see the directions. It's flour and water. Done. You can make it ahead of time and leave it in the fridge or use it immediately.

As for the filling, it's hard to go wrong with pork and vegetables. The ground pork meat is hard to over cook and napa cabbage is amazing at absorbing flavor- especially if you cut it with the leaves stacked on one another and at a sharp angle. Don't go chop chop chop crazy. Put a lil love into it!

Don't fear the dumpling. I forbid it. Nobody cares if they're not picture perfect. The taste is what matters. Just give it a try and you'll be amazed with the results.

Basic Dumpling Dough

from Asian Dumplings

10 ounces (2 cups) unbleached all pupose flour
About 3/4 cups just boiled water
*dash of turmeric powder for that golden color (optional)

Yields: makes 32 medium dumplings and 24 fatty dumplings

To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough.

Alternatively, make the dough by hand (which I did). Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.

Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.

After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using.

Pork and Napa Cabbage Filling

from Asian Dumplings

2 cups lightly packed finely chopped napa
1/2 teaspoon plus another 1/2 teaspoon salt
1 tablespoon finely minced fresh ginger
1/4 cup chopped Chinese chives or scallions
2/3 pounds ground pork (fattier kind is better)
1/8 teaspoon ground white pepper
1/4 cup Chicken stock or water
1 1/2 tablespoon light soy sauce
1 tablespoon shaoxing rice wine or dry sherry
1 tablespoon canola oil
1 1/2 tablespoons sesame

Put cabbage in a bowl and toss with the 1/2 teaspoon salt. Set aside for about 15 minutes to draw excess moisture. Drain in mesh strainer, flush with water, and drain again. Dry thoroughly.

Transfer cabbage to bowl and add ginger, chives, and pork. Stir until it comes together.

In a small bowl, stir together remaining ingredients. Pour over pork mixture and stir until there are no visible chunks. To develop flavors, set aside at room temperature for 30 minutes. It should be about 2 cups of filling.

Now would be a good time to make the wrappers if you haven't already.

Before assembling, line a baking sheet with parchment paper. For each dumpling, hold a wrapper in a slightly cupped hand and scoop about a tablespoon of filling. Place it slighly off center towards the upper half of the wrapper, pressing and hsaping it into a flat mound and keeping it 1/2 inch from all sides. Fold and pleat to to enclose filling.

Place finished dumplings on baking sheet and cover with dry kitchen towel. Repeat with remaining wrappers.

Once all are assembled, you can refrigerate in plastic wrap, freeze in ziplock, or cook immediately.

To cook, half fill a large pot with water and bring to a boil over high heat. Add half the dumplings, gently dropping into water. Nudge dumplings apart with wooden spoon to keep them from sticking together. And/or to the bottom of the pot. Return water to simmer and lower heat to mantain the simmer and gently cook; a hard boil can make a dumpling burst. Cook for about 8 minutes, or until they float to surface, look glossy, and are puffed up and a tad translucent. Use slotted spoon or skimmer to scoop up the dumplings. Cover serving plate with a bowl to keep dumplings warm.

Return water to a boil and bring it back down to a simmer. Let it reheat for a minute or two and start all over again. Personally, as one dumpling finished I would another one to expediate the cooking process.

Serve with soy sauce, hoisin, etc.

Hazelnut Plum Tart

2011-09-19T15:56:00.000-07:00

Sunday is kind of like the lotto in this house... you never know what you're going to get. Without fail, one of us comes home with something that our parent's pushed upon us. It's sweet. I love them for it.

A few weekends back, Mike's mom bestowed us with some plums. He insisted he would eat them within the week.

Over a week later... I found them in the fridge. Untouched and slightly soft. Okay plums. Rule of the house: no food goes to waste. What the heck do you do with plums though?

It was like the foodie energy aligned. I have a few standard issue blogs I check on the regular. One of which is (of course) Smitten Kitchen. Wouldn't you know it, her most recent entry incorporated plum.

And hazelnut. Hazelnut people... you know- the stuff that comprises nutella.

If that's not a sign... I don't know what is.

Meet the Hazelnut Plum Tart. Insanely good. You'll rub up against the oven like a purring kitten when you smell this baby baking. I was shocked! Who knew plums were so amazing to bake? It's a whole new world! Plums, I welcome thee with open arms!

Everyone loved this tart, from mothers, to random office mates, to the boyfriend. It is signed and approved for future use. It's unique and rustic.

Note: Not too keen on hazelnuts because of that bitterness? Do a better job of getting the skins off! That's where the bitter taste resides. A trick from Smitten to get the skins off is toast them well (NOT BURNT) to create a strong flavor and loose skin. Rub them with dry hands until the skin comes off almost entirely.

Hazelnut Plum Tart

from Smitten Kitchen

Crust and crumbs

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
1/3 cup (1 3/4 ounces of 49 grams) hazelnuts or hazelnut flour
1 1/2 cups (188 grams) all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt

Filling

1 pound ripe but firm plums (about 4 standard black ones or 12 smaller Italian plums)
1 tablespoon (8 grams) all-purpose flour
1/4 cup plus 2 tablespoons (6 tablespoons) granulated sugar
1 large egg, lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
Grated nutmeg, optional

Preheat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 to 15 minutes, then let cool enough to remove the skins (see above). Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.

Transfer nuts to the bowl of an electric mixer and add 1 1/2 cups flour, 1/2 cup granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumbs begin to stick together, about 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust; I like to use the bottom and side of a heavy measuring cup to help press the crumbs neatly down and up the side, forming a nice inner corner. Set remaining crumb mixture (about 1 1/2 cups) aside. Transfer crust to the oven; bake until it appears to be set, 15 to 20 minutes; go easy on this baking time as I found it was easy to overbake the outer corners of the tart base in the final baking. It’s going to slump a wee bit in the oven; feel free to press the sides back up the sides with the back of a metal spoon when it comes out of the oven to get them back in place. Set aside to cool (the fridge will expedite this for you).

Slice plums in half, and remove pits. Slice larger plums into eighths and smaller ones into quarters and arrange in cooled crust. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and a few gratings of fresh nutmeg. Pour custard over fruit; sprinkle with reserved crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Let rest at least 25 minutes before cutting if serving warm. You can serve this warm or at room temperature but we much preferred it fully chilled.

Peach Picking & Lite Peach Cobbler

2011-09-14T20:00:00.000-07:00

Last year, my co-worker blessed me with the gift of white peaches from an orchard. Remember those Ginger Peach Muffins? Delicious! Those peaches were fresh and divine- a true gift from the Earth. Since then, I changed companies but memory of their sweetness lingered. I contacted my old co-worker and he hooked me up with the location: Catoctin Mountain Orchard.

We piled into the ol Rav 4 and made an afternoon of it. During the ride up, we held our breaths as gray storm clouds gathered. It was the last weekend in the season- the heck with it! A little rain never hurt anybody.

When we arrived, it was not exactly what we had in mind. They told us we couldn't physically pick the peaches which was the battle plan. Oh well, another day!

However, they have a kick ass store with fruit readily available for the choosing. There was an assortment of jams and local goodness. I grabbed some farm fresh eggs; the yolks were so much thicker than the store bought produce! You could even purchase peach cider and peach butter!

Outside, there is a flower garden to pick bouquets, various tree groves, and a cute playground for uh... children? Oh come on- you would totally climb into an apple castle if you saw one too.

Then trouble struck: the bakery.

Oh my. These pies were fresher than toothpaste (boo). You can watch the baker turn them in oven and there's a myriad of flavors. The hunny bun bought the group a Peach Pecan pie which we promptly destroyed in the gazebo. It was mad good. Thank you babe!

After doing some damage in the store, we went for a stroll through the orchard. It was a little overcast, but that didn't take away from the magic.

Then... decisions, decisions. What to do with all the lovely peaches that found their way to the kitchen? Cobbler time!

This recipe comes from Cooking Lite magazine hence it's not your standard cobbler. The crust is more dense and less flaky- not quite cake and very bready. This crust soaks up flavor like it's their job. The juice of the fruit coats everything- it's scrumptious.

You don't have to use white peaches for this recipe- use any kind you want! Just make sure that they're not super ripe because the texture is softer. If they're only a touch ripe, they will hold better form and not turn to mush.

Also, I halved the recipe and substituted blueberries with straight peaches Use an 8x8 pan if you do the same. Serve with warmed with vanilla icecream!

Lite Peach Cobbler

from Cooking Lite

5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6 3/4 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar

Preheat oven to 375°.

Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Chocolate Chip Cookies Before the Storm

2011-09-10T12:32:00.000-07:00

This area can't catch a break! First the earthquake, then Hurricane Irene, and finally a dash of hardcore storming. Allllll right! Make the most of things. When we heard Irene was coming, we knew there was only one logical thing to do: have a party.

The night before the storm hit, friends and fam came over for an evening of relaxation. Video games, drawing, conversation on hammocks, music, and cookies (oh we'll get there in a moment). Good people make for good times.

However, I'm pretty sure that the neighbors think our basement is a torture chamber now. It's the only room with a TV and having 12 adults crammed in there playing Smash Brothers made quite the ruckus. What can I say... we're passionate.

The cherry to my sundae was being introduced to Kaliya. She's my friend's Pomeranian and I've facebook stalked her since she was a puppy. Yes, that thing is real. Real cute.

While everyone was getting heated under the collar, I vanished to the kitchen to make the chocolate chip cookies. I love company but can only be in a crowd for so long- my body craves calm. A few stragglers poked their heads in to see what was smelling so yummy...

Then they promptly destroyed the cookies. These are without a doubt, the best chocolate chip cookies to come out of this kitchen. Soft. Rich. Slightly crisp edges. Gooey center. Divine. I was truly impressed. No really... pour yourself a tall glass of milk and make them.

Fortunately, I stashed a few for Sunday brunch. Irene didn't phase our neck of the woods too much. It came through Saturday and we stayed tucked away in the basement. I must admit, I was a bit nervous but Mike didn't even blink. PHEW!

The next morning, it was beautiful and the sun poured through the trees. We took it as an opportunity to sit on the front steps, sip some milk, and nibble on home made goodness.

Grateful.

Chocolate Chip Cookies

from Baked

2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips

In a large bowl, whisk the flour, salt, and baking soda together; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.Add the flour mixture, bit by bit, mixing after each addition. Using a spatula or wooden spoon, fold in the chocolate chips.

Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).

Preheat the oven to 375 F degrees.If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies.

Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies.Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.

Key Lime Pie for Two

2011-09-05T10:39:00.000-07:00

Peered outside the front door this morning and what do you know.... it's fall. Leaves coated the cars and ground. I need to post all the summer lovelies quick! Ahhh! People don't wanna read about berries when it's pumpkin season. Mmmmm.... pumpkin.

America's Test Kitchen recently published "Cooking for Two: 2011." I love America's Test Kitchen's stuff- it was recommended to me last year by a chef and is my only online subscription. Their recipes never disappoint and I love how they explain things- you're not just mindlessly adding ingredients.

Don't let the "Two" part discourage you. Yes, it's annoying how society seems to gear everything for couples. Think of it as a generous helping- or leftovers for tomorrow's lunch. Either way, you don't lose and food is not going to waste. We have a hard time with leftovers in this house so perfect portions are refreshing.

These Key Lime Pie tarts are just what the doctor ordered. Simple and basic. The flavor is exactly how key lime should taste like, though you can add in more lime zest if you really want it to sing. That's why making your own food is so much fun... you know what's in it and can tailor it to your palette.

First, make the filling. It needs about 30 minutes to thicken up. It's eggs, zest, lime juice, and sweetened condensed milk. The condensed milk is key.... it's hard not to lick the spoon.

While the filling settles, you make the crust. The recipe calls for a 6 inch pie plate. I do not have said 6 inch pie plate so I used two mini tart pans and it worked out just fine. However, you must keep a very close eye on them if you use the mini pans because they bake a lot faster. I burnt my first round of crust.

Once the crust is complete, you add the thickened filling and bake for another 15 to 20 minutes (if you're using the 6 inch pie plate). Think it's over? Here's the catch.....

Pie requires time to settle down and cool. That's 1 hour on the wire rack and another 3 hours in the fridge. You can rush it with the freezer- that's only going to make it cold. You want to let the ingredients blend together. Make this a day ahead or before you go out and run errands. There will be a zesty treat waiting for you at home.

Key Lime Pie

from America's Test Kitchen

Filling
2 large egg yolks
2 teaspoons grated lime zest
1/4 cup fresh lime juice (2-3 limes; 10 key limes)

Crust
4 whole graham crackers, crushed
2 tablespoons unsalted butter, melted and cooled
4 teaspoons granulated sugar

Whip Cream (optional)
1/4 cup heavy cream, chilled
2 teaspoons confectioner's sugar
Dash of vanilla extract

Whisk egg yolks and lime zest in a medium bowl until mixture has light green tint, about a minute. Whisk in milk until smooth, then lime juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.

Meanwhile, adjust oven rack to middle position and heat at 325. Process graham crackers in food processor or smash in ziplock bag until fine. Add butter and sugar and blend until incorporated. Sprinkle into 6 inch pie plate. Press evenly- use the bottom of a measuring cup if it helps keep things even.

Bake crust until fragrant, about 13 minutes. Transfer to wire rack-- dont' turn off the oven!! Add the filling. Return to oven for another 15-20 minutes. It should be firm but with a lil jiggle... (that's what she said, boooo). Let it cool for about an hour then cover loosely with plastic wrap and refrigerate until set, about 3 hours.

Before serving, you can slap some whip cream on top. Whisk cream, sugar, and vanilla together until soft peaks form.

Fancy Bacon and Egg Sandwich

2011-09-01T17:59:00.000-07:00

Sometimes, the smallest gesture restores my faith in humanity.

Went to Starbucks today and ordered a latte and one of those small lemon tart squares. I was clutching my treat bag, filled with little fat kid joy, when the cashier said the card had expired. OH NO!!

Immediately, I pushed back the nom nom and cancelled my drink. The baristas and cashier waved it off and insisted that I take my order and not sweat it. It's small thing- but it really made my day and I deeply appreciate the gesture. Much love and thanks. I'll be going to that store on the regular!

Not every morning can entail a Starbucks treat (though I prefer Caribou). Gotta make that guap! That doesn't mean breakfast can't be special. You deserve a lil pizzaz. Take basic things around the home and make them fancy, like this sandwich.

It starts with bacon. Need I say more? Probably not, but let me break it down.

Caramelize onions with a touch of butter and hot sauce with a lil residual bacon fat. The recipe says Tabasco but I used Sirarcha.

Brush off the pan and cook some eggs, nice and simple like.

Add your spices and layer it up on a slice of toasted bread with some arugula.

And just like that, a delicious breakfast/lunch cooked all in the same pan. Grab your head phones and run out the door!

Bacon and Egg Sandwich with Caramelized Onions and Arugula

from CookingLight

Makes 2 Samichs!

4 slices center-cut bacon
2 cups thinly sliced onion
1 tablespoon water
1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
1 tablespoon butter
Dash of sugar
Cooking spray
4 (1/2-ounce) slices whole-wheat bread
2 large eggs
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup arugula

Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels.

Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.

Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.

Chocolate Cake with Strawberry Frosting

2011-08-28T11:52:00.000-07:00

So the other day I found myself in a random circumstance. A close friend of mine, Richard, wanted to make cupcakes for his internship. I began shooting ideas when he remembered this frosting his brother's girlfriend makes for chocolate cake. Apparently, the stuff is legit.

I was ready to leave the conversation at that. He asked if I would help when the time came about- of course!

A few days later, the phone rang while I was cleaning up around the house. Rich was on his way to drop off some frosting. What?

He bustled through the door, Tupperware in hand, and asked me to straight up sample the frosting. He was on his way to TJ Max to buy some pants so there was no time to waste. I ate a spoonful and nodded my approval as he took off out the door again. I stood in the kitchen, blinking, with a container of frosting in my hands that was not there a few seconds ago. Okay.

When life gives you strawberry frosting... make cake?

I've had this recipe hanging on the fridge for a minute. It is the base for a Thin Mint cake I am waiting for the cold weather to make. May as well test it now!

Truth: this cake is stupid moist. It has a nice bounce and texture. It's lighter than most cakes because of the water incorporated. I found myself eating more than usual because it was like a chocolate cloud.

As for the frosting, it reminded me a lot of the buttercream used for the roses. It's got to be that crisco element, which creates a sinful confectionery treat. Richard was right- it's delicious and beats the crap out of the only other strawberry frosting I've made. I'm not a big buttercream fan, but the strawberries seduced me. I'll be sure to decorate with fresh strawberries next time!

Make this frosting with any berry you desire! You can customize the flavor by adding as much or as little fruit as needed.

Crazy Chocolate Cake
from SixeOneSeven

3 cups cake flour
2 cups sugar
2 t. baking soda
1 t. salt
1/2 cup cocoa
3/4 cup oil
1 t. vanilla
2 T. vinegar
2 cups water

Mix the dry ingredients and then add the wet ones, and mix until smooth.

Prepare pan(s) by greasing and flouring lightly. Pour into 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9-inch) or 50 minutes (9X11). Test with a toothpick to make sure it is done all the way through. Cool.

Strawberry Frosting
from Rich's Brother's Girlfriend

1 egg white
1 cup sugar
1/2 cup milk
2 sticks of butter (room temperature)
1/2 cup lard (crisco)
about 12 strawberries (you'll be shaving the outside part)

Beat egg white until it's stiff. The egg white must be stiff to the point where you pull the beater out and it makes "little mountains" and stays in tact. Slowly add sugar and mix together until it looks gooey.

In a small saucepan boil milk until it almost overflows. Immediately remove from heat and add to the egg and sugar mixture. Stir milk until most of the sugar granules have dissolved.

Add crisco and butter to bowl and slowly blend on low. Once all of the butter chunks have been blended increase beater speed.

The icing will start to curdle and look like butter. Icing is done.

Once butter cream is done; shave the OUTSIDE of strawberries (the nice red part) and beat into the frosting. It took me about a dozen worth of shavings to really get a nice color/ strawberry taste. Substitute with any berry.

Black Forest Chocolate Cookies

2011-08-26T08:13:00.000-07:00

Have you ever eaten a single cookie and tapped out? Chugged a glass of milk and cried out "medic" because you're scared of a sugar induced coma from it? Then 10 minutes later... find yourself eating a second cookie because it was that tasty.

Yah. These are "those kind" of cookies.

Dark chocolate. Unsalted butter. Granulated sugar. Brown sugar. Sounds sweet enough. But that's when the recipe gets you.

Chocolate chips, white chocolate chips, and dried cherries. If that's not asking for trouble, I'm not sure what is. Anything with dried cherries gets my attention.

What fascinated me the most was the consistency/texture. These are best served warm because the center is a gooey paradise. If you keep them in an air tight container, they remain incredibly moist and gooey. I've never experienced anything quite like this in a cookie! Sure they stay moist, but gooey? Hot bangah.

If you have a stomach of steel, attack these perfectly textured monsters.

Personally- I don't even take sugar in my double iced tall latte. This cookie was too powerful- the flavors go very well together but slow down buddy. My heart cannot handle that many chocolate chips. Next time I make these, I will halve the amount or omit the white chocolate chips. Maybe add some almonds as a substitute.

These cookies are, besides the sugar rush, yummy to the tummy. Make sure you serve them with milk!

Black Forest Chocolate Cookies
from Baked

YIELD: 24 COOKIES

3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces dark chocolate (60%-72% cacao), coarsely chopped
10 tablespoons unsalted butter, cut into 1 inch pieces
6 large eggs
1 1/4 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup white chocolate chips
1 cup dried cherries

Sift the flour, baking powder, and salt together into a medium bowl and set aside.

In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.

Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.

Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.

Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.

Remove from the oven and let cool slightly before removing from the pans and serving. The cookies can be stored in an airtight container for up to 3 days.

Earthquakes and Peanut Butter Banana Bread

2011-08-23T14:10:00.000-07:00

Good afternoon DMV area! What's "shaking?" Booooo! What, too soon right?

Well in case you're under a rock, a 5.8 earthquake gave a gentle reminder to the DMV area that nothing in this life is guaranteed, no matter where you live. Where were you when it struck? We're a bunch of rookies compared to Cali and Japan.

I was in the middle of my PMP certification exam at a testing center in Washington DC. The PMP is a 4 hour, 200 question unholy test for Project Management, the field of work I stumbled into. I was approaching question 150 with plenty of time to spare and feeling good.

Then the entire room began to shake. Earthquake or terrorists? The fact I have to weigh options is sad. My heart sank. I thought about life. Then I thought of people I love. It feels like trying to bend reality with sheer will power- a small voice saying no to an oncoming tidal wave. The lights flickered and I stoop up with adrenaline. Everyone remained seated and looked around nervously. I opened the blinds to see what was going on in the street below: confusion.

Shortly, the shaking stopped. Neighboring buildings began to evacuate. Ours was the last to get the memo to exit. No explanation needed, booked it for the stairwell in anticipation of the after shock. Mother nature is a humbling force. The world is filled with noise and distractions- it's important to appreciate every day and express yourself.

That's the end of my rant. Happy everyone is okay and the worst injury reported is a kid hitting his head while trying to hide under a desk. PHEW!

In keeping with expression, the culinary adventures continue! I was minding my own business while visiting my mom when I noticed some bananas going bad on the counter. It was clearly a sign to try this recipe I had been eyeing.

This bread is absolutely delicious! (I am ashamed to say it gives my family stable recipe a run for it's money. It's amazing how many bread recipes derive from banana.) The bread is crazy moist and you can taste the rich banana and peanut butter equally. This recipe is on the healthy end of the spectrum and super easy to make.

What makes this bread stand out from all others is the peanut butter glaze. Holy. Crap. It's the simplest combination but adds smoothness that makes your eyes light up. Don't take my word for it. Let's ask Parker what he thinks.

Hey Parker! Look over here with those beautiful green eyes. Sorry to disturb you kitty meow meow, but what do you think of this bread?

That good, huh? I agree!

Peanut Butter Banana Bread
from Cooking Light Magazine

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

The Incredible Chinese Chile Oil

2011-08-17T18:30:00.000-07:00

The year was 2007. The location, Rosslyn, VA. The occasion, my best friend's brother's wedding banquet. It was an honor to be invited to such a blessed occasion! I didn't know what to expect because this was no standard issue wedding banquet... No sir. Put that plate down- the buffet is closed and you don't get to pre-order your entree.

This was the traditional 7 course Chinese dinner- the type of meal you fast for because you want to destroy everything on the table. The trick is to pace yourself and eat only what you really like. The taro duck piqued my curiosity- heck I love taro bubble tea. Same thing, right? I prepared to chomp down when a flash of rustic red in a small, unsuspecting saucer caught my eye.

Chile Oil.

I had no idea what it was- but there was a TON of red pepper flakes involved and I am sucker for spice. My tablemates told me to try it on the duck. Next thing I knew, I was putting it on everything- down to the rice. It made the food magically even better! What was this divine creation?

Fast forward to 2011, taking advantage of the Border's going out of business sale. While perusing the culinary section, I stumbled across "Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More" by Andrea Nguyen. Everything in this book looks delicious! Plus, the boyfriend loves himself some dumplings.

Then.... I saw the picture of the beloved Chile Oil served so commonly in traditional Chinese cuisine. SOLD!! I read the recipe and my jaw dropped at the simplicity. It keeps forever, requires no refrigeration, gets better with time, and is the base for future sauces.

Heavenly! Post to come on the dumplings!

Chile Oil
from Andrea Nguyen

1 cup peanut oil
1/4 cup dried red chile flakes or coarsely ground dried chiles

Put chile flakes in a dry glass jar.

Attach a deep fry thermometer to small saucepan and add the oil. Heat over medium high heat until smoking hot (top 400 F) and remove from the heat. Wait 5 to 7 minutes for the temperature to decrease to 325ish and then pour the oil into the glass jar. The flakes will sizzle and swirl and then settle down.

Cool completely before covering and storing. Give it a couple days to mature before using. Keeps for months in the cupboard.

Black Pearl Cupcakes: Wasabi, Ginger, and Black Sesame

2011-08-12T09:04:00.000-07:00

Sugar and spice, and everything nice! Kind of. I've had my eye on this recipe for over a year and finally got the guts to try it. Check it.

It's called "Black Pearl" cake and was created by Katrina Markoff, CEO of Vosges Haut-Chocolat in Chicago. The Vosges brand specializes in creating exotic flavors paired with chocolate, hence the Black Pearl: chocolate infused with wasabi, ginger, and black sesame seeds.

Daring, no?

Ginger and chocolate- sure. Black sesame (which is stronger in flavor than the light colored version)- okay. But WASABI? As soon as I announced the ingredients, a shudder went across the town house. Even the cat took off running.

I found two version of the recipe: the original and an adaptation from Love and Olive Oil. The OG is a light chocolate cake with a ginger syrup glaze. The punch is in the ganache filling infused with wasabi, ginger, and sesame seeds. The frosting is buttercream with a bit of ginger. L&O's version has wasabi and ginger in the actual cake. The frosting has a little bit of ginger and is garnished with the black sesames.

The winner? Love and Olive Oil's adaptation. Honestly- I hated my first bite because the cupcakes were still hot and the flavors hadn't come together. The wasabi has a very potent smell! The ganache in the original recipe was too much, personally. It was a sucker punch. I preferred cake and a dash of spice over silky chocolate and a dash of spice.

I don't know if I'll ever make these again but am proud to say I at least did it. Impress your friends- it's a great conversation starter at get togethers and nobody will be able figure out where the subtle heat comes from. Be a little daring for a day!

Black Pearl Cupcakes
from Love and Olive Oil

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1-2 tablespoons wasabi powder (to taste)

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, and vanilla extract until incorporated. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, ginger, and wasabi. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix). Take a quick taste of the batter, and add more wasabi if you feel it is needed.

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Ginger Frosting

1/2 cup butter or margarine, room temperature
2-3 cups confectioners' sugar
2 tablespoons soy creamer or heavy cream
1 teaspoon vanilla extract
1 teaspoon ground ginger, or to taste

Black sesame seeds, for topping

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in vanilla, ginger, and cream. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes. Sprinkle with black sesame seeds and enjoy!

New York

2011-08-08T20:32:00.001-07:00

New York, New York. We meet again.

The vast majority of my family lives in New York and we have been taking trips since I was a baby. Recently, my beautiful cousin Stephanie came into town from Barcelona. My tia hosted a bbq at her home in Long Island so I decided to make the voyage. Much to my delight, the boy came along and we turned it into an adventure.

We took the bus up. Let's get serious.... the cost to fill up my ol' Rav 4 is over $50 these days. That is PAINFUL. Rather than pay the cost of gas, tolls, parking, etc.- this option is a dream, especially at $15 per ticket through Bolt Bus. We took the 7pm bus and were there by 11pm. Perfect.

It dropped us off right in front of Penn Station, a heart throb of the city, and our hotel for the night, the Hotel Pennsylvania. Okay... What a crap hole. The first warning should've been a hotel named after another state. We went to our room and turned right back around. Someone else was occupying the space- tv on, toilet unflushed, bed ruffled, and an open bottle of mountain dew. No thanks! The front desk didn't even bat an eye- just gave us another room. Charming, no?

We were supposed to meet up with my cousin but he was exhausted from work and taking some benadryl for a bee sting. As the fates would have it, Mike's friend Mark-Rock from Korea is studying English in the city. We walked around, catching up and taking in the night.

The first spot we tried was too busy, Webster Hall, and had a $25 cover. We wanted some good hip hop, but passed on spending half the night in line. Then we checked out Hiro per the suggestion of a friend but our attire wasn't going to get us in.

We settled with my kind of night: casual drinks and billiards! The venue, La Bottega, was laid back with a very random DJ and candles on every table. The boys had rum and coke, I nursed my beloved White Russian.

After a long night, we were lucky to be functional before the 12pm check out time. We stumbled out the door and walked to the lunch spot my girlfriend Marie highly recommended: Ippudo. As usual , Marie's choice in nom noms is impeccable. We are some serious noodle lovers! I got the Shiromaru Hakata Classic Ramen ($14) and he got the Akamaru- pictured above ($14). Mine was full of flavor and thicker noodles with heat. The Akamaru was much more creamy- it would be PERFECT if you had a cold. Delicious!

While wandering around, we stepped into the ABC Home store. Holy. Crap. This place is gorgeous and can only imagine the effort each display must take. Then you look at the price tag... and want to faint. I'll stick to Ikea!

Our next spot was China Town for bubble tea. Again, another nice walk for the two of us with nothing but our book bags. Mark Rock was sweet and gave Mike one of his crew hat's and he wore it around the city with pride. Fam all over the world.

We chose Vivi bubble tea, again a Marie recommendation (thanks hun!). Much to my dismay... it did not have the bubble tea that I was longing for so deeply: black sesame bubble tea. I had this in California a few years back on a trip with my lovies, Asako and Yennei. It's been an addiction ever since that cannot be satiated. I settled with the tiramisu, the boyfriend got grape champagne. Mine was delectable; his was good but not up my ally as it made me think of cough syrup. Oh p.s.: this place is cash only but there's an ATM around the corner.

Following a TON of walking, we plopped down on a bench by the water to wait for the bf's friend Caroline from highschool. She came to NYC for school and never left.

It was cute to see someone else trash talk my hunny bun. They call one another brother and sister; it made me miss my 'son'- John- from college. You always need that person you can be blunt as hell with and talk to about everything.

She randomly b-lined across the street into chocolate heaven: Maison du Chocolate. A single piece of candy was $8. I settled with a latte- staying alive through sheer sugar and caffeine. The lady at the counter was French and knew her stuff. Caroline bought me a box of macaroons as a sweet surprise. I made macaroons at home once and was impressed by the concept... but these sons of bitches blew me right out of the water. These were my first store bought macaroons and my goodness- they could start and end wars. Thanks Caroline!

We managed to get through the subway and caught the LIRR for dinner in Long Island. It was nice to see everyone and laid back as usual. I played with my little cousins, chowed down, and listened to stories. We crashed with family in Mineola- thank you so much Lysette and John!

The next day was straight chill mode. Went to the pool with my three little adorable cousins and kick ass tia. She treated us to lunch and we were still tuckered out from all the walking. Just look at those expressions! I heart this man, he's so wonderful.

We caught a ride back with my cousin Steph who was en route to visit my mother in VA. The traffic leaving the city was absurd... as usual. It took about an hour of stupid traffic. The ride back was filled with laughter and naps. Thanks for driving prima!

Goodbye NY! Until the next time... which is always right around the corner.

Chicken & Bean Chimichangas

2011-08-04T14:10:00.000-07:00

Que? Chimi-what? Chimichanga.

These are the super cool cousin of the burrito. Their origins are debated- some say they were an accident, some say they are a restaurant trademark. Either way, they're delicious! Don't be jealous burrito- you have your positive qualities as well. It's just the chimichanga takes it one step further by frying or baking the wrap.

The version I prefer is baked for health and flavor reasons. Plus, with my luck, whatever I wrap and drop in a fryer will probably unravel and you'll find me crying in the corner of the kitchen. I love the slow baked flavor because it gives the ingredients a chance to blend together.

You can make them with any kind of meat. I opted for pulled chicken. Don't limit yourself on the filling- add any veggie you love! You can prepare the filling a day ahead of time so all you gotta do is pop them in the oven.

The refried beans can be found in the international aisle of your grocery store as well pre-made taco sauce if you don't feel like making it yourself. Just take a flour tortilla, smear the beans on one side, top with filling, and cheese- then wrap it up!

It's so simple, easy, and super yummy.

PS. Here are some lovely tracks to get you through the week. The Illz: trip hop? Delicious beats and honest lyrics. My favorite track so far is "Place In the Universe." Not a track on this that I don't like.

Chicken & Bean Chimichangas
makes about 6 tortillas

1/2 pound chicken breasts
1 small chopped onion
1/2 diced green bell pepper
1 jalapeno
3/4 cup whole kernel corn
1 cup taco sauce, home made or store bought
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
8 ounces of canned refried beans
4 (12 inch) flour tortillas
1/2 (16 ounce) package shredded Monterey Jack cheese
2 teaspoons butter, melted
shredded lettuce (optional)
1/2 tomato, diced (optional)
salsa (optional)
guacamole (optional)

Preheat the oven to 350 degrees F (175 degrees C).

Bring a medium pot of water to boil. Add a quarter of the onion and just a dash of salt. Add whole chicken breasts. Boil until tender, about 30 minutes.

While the chicken is cooking- get everything else ready!

Coat a medium size skillet in olive oil. Add the remaining onion, bell pepper, jalapeno, and corn.

Cook for about 5 more minutes, or until vegetables are slightly tender. You don't want to over cook them!

Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Drain chicken from water and cool until it's easy to handle. Shred with two forks- like you're making pulled pork. Add the shredded chicken meat to the taco sauce and veggie mix.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the chicken mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Red Velvet... Bigger and Badder

2011-07-28T09:47:00.000-07:00

If you have been following this blog, you know my sentiments towards red velvet cake: bleh!

Red velvet cupcakes were made ONCE last year per the request of my dear friend Young with mediocre results. I didn't foresee making them ever again, until the boyfriend promised his church youth group some. How convenient it is to have a baking-fiend for a gf, hmm?

Seriously... who could say no to a grill like that, cheesing at 8AM on a Sunday? Too effing cute man. Alright, alright. Red velvet cupcakes they want- red velvet cupcakes they shall have!

After a break dance jam in DC hosted by Words, Beats, and Life, I went straight to the lab (aka kitchen). Nothing quite like a Saturday night of baking and breaking. Real gangsta, nah mean?

I took it as an opportunity to try a different red velvet cake recipe. These immediately caught my eye. First, look at the texture on top and how incredibly smooth it is! The red velvet in the past produced a very cratered cake top. Second, I associate an oily after taste with red velvet. The inside is light and fluffy, with no vegetable oil in the batter. SAY WHAT!? I needed to know the magic.

The epiphany struck that pairing an oil based cake with a greasy frosting like cream cheese probably doesn't help- even though that seems to be the most popular combination. Buttercream is in second place- but I can only stomach a dash of buttercream.

That's when 7 minute frosting came into the my life, and the stars aligned. What's 7 minute frosting? Well, the texture is almost like marshmallow fluff. It can hold its own, super soft, and goes with just about everything. Plus, it takes... you guessed it- 7 minutes!

Optional garnish includes a dusting of cinnamon, toasted coconut, and super cute sprinkles.

Let it be shown on the record that I now LOVE red velvet cupcakes. At least these. Get on it!

Red Velvet Cupcakes
by Hummingbird Bakery

4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 Tablespoons unsweetened cocoa powder
2 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Fluffy 7 Minute Frosting
by epicurious.com

1 cup plus 2 tablespoons sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon pure vanilla extract

In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. You will have extra, so use plenty!

Frosting can be made 4 hours ahead and chilled, covered.

Chef Poptart: Portuguese Páscoa Paelha Pandemonium

2011-07-23T12:07:00.000-07:00

As you may have gathered, Squirrel comes from Portuguese descent and loves every culinary minute of it. The same goes for me, Poptart; Squirrel and I are family. Brothers from another mother, if you will. Both mothers are Portuguese and think you look skinny. Seriously. Eat something.

If you come over to a Portuguese person’s home, and they haven’t tried to stuff your face with food, snacks, and booze, then most likely you’ve wandered into some sort of Twilight Zone. I suggest you bend over, grab your ankles, and wait for the wormhole to take you back to your normal dimension of choice.

If you’re lucky, the Twilight Zone hasn’t befallen you, and you’ve been lucky enough to wander into a proper Portuguese gluttony fest. I just hope you’re hungry. God forbid you don’t eat; I’m pretty sure that counts as the 8th Deadly Sin if you don’t gorge. If you’ve managed to come over during a holiday meal, then I hope you haven’t eaten in several days. I believe the Portuguese word for “holiday” actually derives from the ancient Latin words for “Eat until your pants violently burst off your waist.” True story.

Portuguese Paelha differs from its Spanish relative Paella in that the Portuguese version is all seafood all the time. There are some versions which add sausage or chicken, but the main focus is always seafood. The version we make takes clams, mussels, lobster, scallops, and shrimp. A small ecosystem must die to satiate the needs of this dish; its a delicious price to pay.

Paelha is one of those dishes my mom does for big events and holidays. If a lot of people are coming over to eat, this is one of her favorite things to do. Its actually pretty simple to make. You boil a lot of seafood, cook rice with seafood stock and saffron, combine together, and add garnish. Simple right? Well we had a lot of people coming over, and I had a hankering for seafood at our Easter party, so I dove right into my first Paelha.

The results were great! I opted to use whole lobsters instead of lobster tails (that option tends to be a little cheaper, and using the lobster bodies as presentation was pretty awesome to look at). None of the seafood overcooked, and I managed to have most of everything finish cooking around the same time so that everything was combined all at once and it hit the table super fresh. Cheers folks, and happy cooking - may the lobster be with you.

Serves about 10 people.

Portuguese Páscoa Paelha Pandemonium

5 lobster tails (or 3+ full lobsters - with full lobster, you have to cook them like the clams and mussels beforehand and also save that water)
3-4 lbs shrimp (more the merrier)
1 lb large scallops
18 clams
18 mussels
4-5 cups rice
bijol (possibly found in a latino market) or saffron
tabasco/pepper
1 large onion, or 2 smaller onions - diced
lots of garlic - diced
olive oil
1 cup white wine
1 bunch of parsley, chopped
3 bay leaves

Garnish (optional)

canned peas
roast red pepper slices

Prepare the seafood. Put clams and mussels into ice water for about an hour (separate containers). Clean shells. If using just the lobster tails, cut lobster tails lengthwise. Peel shrimp.

Steep the saffron in warm water (if you’re not using bijol)

All the seafood can be boiled in the same pot/water, but it will take more time. Boil clams until they open (save water). Boil mussels until they open (save water). If using whole lobsters - boil the lobsters (save water).

Once cooked, separate the tails and cut lengthwise, remove the legs and claws. The main body of the lobster isn’t great to eat, but it makes a great decoration, so save’em. Strain the water from lobster, clam, and mussels. (I actually skipped this step)

Prepare the rice. Dice half the onion, and cook in olive oil until golden. Add garlic, tobasco, bijol/saffron, water from lobster, mussels, and clams, salt to taste. Add the rice.

While rice is cooking, dice the rest of the onion, put in main paella pan with olive oil. Cook until golden. Add bay leaf, parsley, bijol/saffron, garlic, white wine.

Let simmer for about 5-10 minutes. If using just lobster tails, add lobster tails to main paella pan for about 5 minutes. Add shrimp and scallops 5-10 minutes. Add the rest of the seafood to the main pan. Add some clams/mussels water to keep everything from dying out if needed.

Wait for guests to arrive.

When ready to serve, mix in the rice. Add garnish.

Chicken Fettuccine Alfredo

2011-07-18T08:01:00.000-07:00

Truth be told, I don't like Fettuccine Alfredo.

I am a red sauce kind of girl. Half the time I don't even want the pasta, just a big hunk of toasted bread for scooping. Sorry Italian food- but after working in Italian restaurants from the ages of 15-22, litttttttle burn out.

The boyfriend on the other hand- loves Italian food something fierce. His favorite is my nightmare-- Fettuccine Alfredo. Why God, why? It doesn't taste bad... but my tummy turns when I think of all that freaking cheese and cream smothering the plate.

After a crazy work week for the boy... this was an attempt of a small token of affection for all his effort and positivity. I truly do admire and appreciate his eternal sunshine. This new school Fettuccine with delicious berry tiramisu (post to come) is a delightful food coma after putting in some long hours. You rock meu amor!

This is not your traditional Fettuccine because it incorporates multiple types of cheeses. It's thick because of a dusting of flour in the mix. The flavor is similar to the traditional version- but you can tell there's more dynamic. It's heavy and evil... exactly how cheesy pasta should be.

If you're an Alfredo fan... you have to try this recipe!

Chicken Fettuccine Alfredo
adapted from allrecipes.com

3 skinless, boneless chicken breast cut into cubes
3 tablespoons butter, divided
4 cloves garlic, minced, divided
1/2 tablespoon Italian seasoning
1/2 pound fettuccine pasta
1/4 onion, diced
1/2 cup broccoli
1/6 cup all-purpose flour
1/2 tablespoon salt
1/2 teaspoon ground white pepper
1 1/2 cups milk
1/2 cup heavy cream or half and half
1/3 cup grated Parmesan cheese
4 ounces shredded Colby-Monterey Jack cheese
1/4 cup sour cream

In a large skillet over medium heat combine chicken, 1 tablespoon of butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt 2 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and broccoli until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and heavy cream/half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream.

Serve over cooked fettuccine.

Rhubarb Crumb Bars

2011-07-12T06:18:00.000-07:00

Rhubarb crumb bars are a cross between coffee cake and a fruit crumble... which can only mean one thing: yum!

I have been dying to try this recipe for awhile. It was worth the wait- especially if you're rhubarb fiend. I never would have thought to use it in this form so the result was a pleasant surprise.

The rhubarb maintains its freshness; the long baking time ensures a tender texture. There's not as much of a zest flavor like the the Rhubars, so feel free to slip in some lemon juice.

The cake is thick but not dense. It has a very neutral flavor in order to soak up the juices from the rhubarb. Don't worry... that's where the crumble on top comes in.

As with any crumble... it's sugary goodness. Brown sugar and butter is a guarantee for crack. Use less crumble if you want to taste more rhubarb.

The original recipe is for strawberry and rhubarbs- but I wanted to use all the beautiful rhubarb in the fridge. If you want strawberries, split the rhubarb in half and substitute with the strawberries (1/2 lb rhubarb; 1/2 lb strawberries- cleaned, hulled, and sliced).

Note: when you bake this, you may want to put aluminum foil on top to prevent crisp.

Serves 16.

Rhubarb Crumb Bar Recipe

by White on Rice Couple

Streusel

1/2 c (115g) unsalted Butter, melted, plus room-temperature butter for pan
3/4 c (160g) packed Golden Brown Sugar
1/4 t (2g) Sea Salt or Kosher Salt
1 1/4 c (160g) all-purpose Flour, plus more for pan

Bars

1 lb (450g) Rhubarb, cut into 1/2″ pieces
1 1/2 T (15g) Golden Brown Sugar
1 1/3 c (200g) all-purpose Flour
3/4 t (3g) Baking Powder
1/2 t (3g) Sea Salt or Kosher Salt
3/4 c (170g) unsalted Butter, room temperature
1 1/4 c (140g) Confectioners’ Sugar
2 large Eggs, beaten
3/4 t (3ml) pure Vanilla Extract

Whipped Cream Topping (optional)

1 c (240ml) Whipped Cream
1 T (9 g) Confectioners’ Sugar
1 t (5ml) pure Vanilla Extract
confectioners’ sugar for dusting the top

Preheat oven to 350° F. Line a 9″ square baking pan with parchment paper, leaving a 2″ overhang on two sides (use a swipe of butter on edges of pan to help keep parchment flush with pan. Butter and flour parchment and pan, tapping out excess flour.

Make Streusel. Whisk together butter, brown sugar, and salt. Add flour and mix together using a fork or your fingers to create large crumbs. Refrigerate until ready to use.

Make Cake. In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/3 c (50g) of flour. Sift or whisk together remaining flour, baking powder, and salt, then set aside.

In a mixer, beat butter and confectioners’ sugar until light and fluffy. Slowly add eggs and vanilla extract. Stir in flour mix until just incorporated.
Spread batter in prepared pan, top with rhubarb/strawberry mix then top with streusel topping.

Bake 50-55 minutes or until golden and a toothpick comes out clean. Let cool in pan, then remove from pan using the overhanging parchment tabs.

While bars bake, whisk together whipped cream, confectioners’ sugar, and vanilla extract to firm peaks. Set aside in refrigerator until ready to serve.

Slice bars to preferred size, dust with confectioners’ sugar and serve or top with whipped cream and serve.

Hello Gorgeous: Pull Apart Cinnamon-Sugar Bread

2011-07-07T14:10:00.000-07:00

Introducing pull apart cinnamon-sugar bread... cousin of the legendary Monkey Bread.

My sister came up with perfect analogy to describe this bread: Monkey Bread is like the gooey center of the Cinnamon Bun; pull apart cinnamon bread is the rest of the cinnamon bun.

Now before you boo and hiss with "the center is the best part"- gives this a shot. You will be FAR from disappointed. This bread is really neat to make because you roll out the dough, cut it, and pile the sheets of dough on top of one another like a flip book. It takes on a life of its own in the pan. Mine came out in this beautiful twist- totally unintentional.

The outside has a nice crisp thanks to the butter coating the pan and brushed onto the sheets of dough.

The inside remains soft and delectable. Just imagine dipping that into a cup of coffee over brunch. Purrrrr....

Did I mention every inch is rubbed down with cinnamon, sugar, and a hint of nutmeg? Moo ha ha!

If you want, make a little cream cheese dip on the side. Nothing fancy now, just some cream cheese with confectioners sugar, vanilla extract, and milk. If you're feeling naughty, a smidge of unsalted butter wouldn't hurt.

The directions say cut into 6 columns vertically, stack, and cut horizontally 6 times, thus making 36 sheets of dough (6 piles of 6 sheets). I ended up making it 5 by 5 and it turned out perfect- so don't sweat it! Your slices will be a little thicker, but that doesn't take away from the flavor. Also-- have a pizza cutter on hand! This will making slicing the dough far easier than with a knife!

Also, I thought there was a large amount of cinnamon-sugar topping, so sprinkled some of the left over amount on top before baking. Go for it.

Cinnamon-Sugar Pull Apart Bread
from Joy the Baker

2 3/4 cups plus 2 tablespoons all-purpose flour, seperated
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm.

This bread is best served the day it’s made, but it can also be wrapped and kept at room temperature for up to 2 days.

Rhubarb Pancakes

2011-07-05T17:02:00.000-07:00

Life is so random it comes off as planned. Does that make any sense?

My usual commute is as follows: get on the blue Line in Springfield, switch to yellow, and hop onto the red line for Van Ness. It's a handful but neat how you pick up on small details. For example, always try to get seated in one of the first trains when you ride the red line because the exits are at the end of the station. Tricks like this shave time and the aggravation of walking through the crowd.

Hoped on the train as usual. At the Woodley stop, I recognized someone entering the car and sat directly behind me. It was my friend Lam from highschool that I have not seen in years. We started catching up when the intercom announced someone had jumped on the tracks (they're okay!) at Dupont. We gave it a few minutes and decided to take action.

As luck would have it, Lam lives in the area and knew where to go. A group of his friends just so happened to be at stop we got stuck at and joined our caravan. We caught the bus and went to the yellow line. I tried to rush ahead and catch the train... and missed it. Good thing I did- because at that moment- my cell phone died.

Lam caught up and let me use his phone to make sure I had a ride home... which again... happened to be on the way to where he was going to help a friend move!

What should have been a catastrophe turned into an ironic and fun adventure. We rode all the way to Alexandria together and the boyfriend was kind enough to scoop us both up. Small world, no?

Below is a little recipe I conjured up. If you can think of improvements, please share! These are fluffy rhubarb pancakes- yes rhubarb! I was determined to make the most of the rhubarb season! I used about one stalk and some change, the flavor was subtle and it gave the pancake a slightly blue color.

For the syrup, I made some fancy poached rhubarb. Very simple to make! It's meant to be served with rice pudding but I think it made a very elegant topping. I think it would be great on top of vanilla ice cream. With the leftovers, save in a container and use as a jam substitute.

Rhubarb Pancakes

1 cup milk
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks, beat till fluffy
2 tablespoons butter, melted
1 and 1/2 large, bright red rhubarb stem
2 tablespoons water
1/2 teaspoon cinnamon, plus more for garnish
1/2 teaspoon lemon zest (optional)
cooking spray

Chop the rhubarb into bite sized pieces. Place in small sauce pan over medium heat with the 2 tablespoons of water. If it begins to stick to the bottom of the pan, add a little more water. Add the egg yolks, butter, and milk. Add lemon zest (optional).

In a separate bowl, combine flour, sugar, cinnamon, salt, baking soda, and baking powder.

Combine wet and dry ingredients. Do not over stir.

Cook over medium low heat.

Sprinkle with cinnamon!

Poached Rhubarb
adapted from Food and Wine (May 2009)

1 cups water
3/4 cup sugar
1/2 cup dry red wine or rosé
1 tablespoons fresh lemon juice
1 cinnamon stick
1/2 vanilla bean, split, seeds scraped
1/2 pound rhubarb, cut into 1-inch lengths

In a small pan, heat water with sugar until sugar dissolves. Add the rhubarb and bring to boil. Lower heat; add wine, lemon juice, vanilla bean, and cinnamon stick. Let sit about 10 minutes or until cooled.

Lotus Wontons

2011-06-27T11:59:00.000-07:00

Before we talk food...

Congratulations to Brandon and Peter for graduating from college! I am very proud of both of you! It's been a joy watching you grow over the years. You're like little brother's to me- even though you try to act big and bad. No matter the age... a good person is a good person and you fellows are the real deal. Mad love.

To celebrate, Peter's family graciously had us over for a delicious dinner. Thanks again Kang fam!! Mama Kang makes some mean bulgogi, it was the highlight of the night! I'm going to have to stalk that woman in the kitchen.

I brought some sriracha chicken, rhubarb crumb cake (post to follow), and pork wontons.

My intent was to fold the wonton wrappers, but we were short on time and I wanted to use more meat. Plus, the juice from the meat was making the wont's unwrap (see above).

On a whim, I stuffed my mini cupcake tins with wontons and spooned in some stir fried ground pork. The pork mixture was not spicy at all- there would be enough heat with the sriracha wings! Instead, a made a more sweet flavor with honey and sesame. The result?

A yummy.

Pretty.
Appetizer!

The part is, you can take this basic wonton method, and put any filling you like! I'm sure others have done this before, but I was pretty stoked with the results.

Lotus Wontons

about 24 Wonton wrappers
half a package of ground pork
vegetable oil cooking spray
1 egg
1-2 teaspoon soy sauce
dash of sesame oil
peanut oil (to coat the pan)
3 spring onions, chopped
ground pepper
3 cloves of garlic, chopped
sesame seeds
some honey to drizzle

Preheat oven to 400.

In a bowl, combine pork, a drizzle of honey, egg, and spring onions. Set aside.

In a medium skillet, warm enough peanut oil to just coat the bottom of the pan. Add chopped garlic and cook until lightly browned on a medium-low heat. Add the pork mixture. Season with soy sauce (go easy, this is your salt), a splash of sesame oil, and some pepper for taste. Once all pink is gone, set to side.

Spray mini cupcake tins with olive oil cooking spray and gently stuff with wontons. Spoon in meat mixture- leaving behind as much liquid as possible. If there's too much juice, it will sofetn the wonton.

Sprinkle sesame seeds on top and drizzle with honey. Spray again lightly with veggie oil-- this will help the wonton to CRISP!

Bake in oven for about 8-10 minutes.

Chocolate Dipping Sauce

2011-06-23T09:53:00.000-07:00

Tell me what you know about dreaming.

I don't know the appropriate topics to address in this blog. Last year, I wrote an entry which commenced with how I was having a "bad" day. An individual gave feedback that no one wants to hear about my bad day- there's enough negativity in the world and my small world is a joke in comparison.

Point taken. Going forward, I took on a policy of not getting too "personal." There are a million ideas I would like to share- but I don't want to overstep my boundaries.

The point of a food blog is just that: food! Focus on the subject at hand! As you can see... I cannot help but slip tidbits about life because food is part of life. It's often a means of celebration, relaxation, and sheer curiosity. The two topics are bound to intertwine!

With that being said, I've come to realize that policy is a little silly, especially with my personality. I'm very expressive- even when I don't mean to be. People always know when I'm annoyed or irritated- my face is an open book. I can't hide my feelings worth crap. But hey-- what's the point of this life if you're NOT expressing yourself in the short time you're here?

Just a thought being tossed into infinity.

Food for thought? Bud dum dum ding! So. Let's get personal. Wink wink.

I made this Chocolate Dipping Sauce from White On Rice the other day. If you're expecting a hard coat of chocolate, guess again. It's a silky smooth ganache that goes with everything. It's the naughty version of the Boozey Strawberries. I used it with Madeleines (leave out the lemon zest if you don't like chocolate with citrus)- but would love to use it as cake frosting!

If you want to kick things up, add a splash of booze. The recommended liqueur is Tuaca- an Italian vanilla citrus brandy that I'm dying to try. For a virgin sauce, use a touch of 1 t vanilla extract and 1 1/2 T filtered OJ. I used Kahlua- you can never go wrong with Kahlua!

Best served slightly warm. and can be stored at room temperature for about a week.

Chocolate Dipping Sauce
from White On Rice

1 Egg Yolk
2 T (30g) Granulated Sugar
1/2 c (120ml) Heavy Cream
.25 lb (125g) Dark Chocolate (chopped in fine pieces)
pinch of sea salt
1 oz (30ml) Tuaca

In a medium bowl, whisk together egg yolk and sugar until it is a pale yellow and slightly fluffy.

In a saucepan, combine heavy cream and chocolate pieces. Heat over medium heat until chocolate is fully melted and temperature is about 160°F. Remove from heat.

Pour chocolate into egg mixture and stir until fully incorporated. Continue stirring for a minute or two to make sure sugar is fully dissolved. Add pinch of salt and Tuaca and stir until incorporated. Sauce keeps at room temp for about a week, and longer when refrigerated.