Monthly Archives: January 2012

Sweet Angel Cake Pudding

28 Saturday Jan 2012

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It’s a Saturday night and while most in their 20′s are hopping bars, I’m hanging in the kitchen. Somewhere in between hitting the gym this morning and my ballroom dance lesson this afternoon, I had a food vision. These happen daily; most the time at work or driving around town. They often start with a craving and develop into an obsession. Today I envisioned angel food cake in the form of bread pudding. Even though strawberries are not in season my obsession took over and I purchased a package anyways.

I started by heating 1 cup of cream on the stove. In a bowl, I mixed together 1 egg, 1/3 cup of sugar, 1/8 cup of four, and a teaspoon of vanilla extract. Once the cream was heated, I let it cool down a little and slowly whisked it in the bowl of other ingredients.

In a second bowl, mix sliced strawberries with a few tablespoons of sugar.

I decided to use a ramekin for this dish since I was only cooking for one tonight. I started by layering pieces of angel food cake on the bottom of the ramekin and topping it with the strawberries the cream filling. I then layered another thin piece of cake, strawberries, and topped it off with cream filling.

Place the ramekin on a cooking sheet and cook for 20 mins at 375 degrees.

Top with strawberries! Voila!

Overall, I was very happy with how this dessert turned out. My only complaint was with the strawberries. Since they are out of season, they definitely were not sweet enough for my liking. I suggest adding extra sugar to substitute.

Spread the Love

28 Saturday Jan 2012

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Peanut butter has permanently found its place in my heart and on my shopping list for as long as I can remember. Between using it as a dip for my Oreos and eating it right out of the jar, I consume it on a daily basis. Here’s a treat for the peanut butter lovers around the world.

While visiting San Diego, my boyfriend and a fellow peanut butter lover, insisted we check out Spread (a restaurant/store that sells homemade peanut butter).  His friend, who goes by the nickname of ”the connoissur of pleasure”, had suggested the establishment. With a nickname like his, I had nothing but high expectations. As far as I am concerned his alias is valid.  Spread provides tons and tons of variations of the gooey goodness! We are talking gourmet style peanut butter. We bought close to 15 variations. From White Chocolate Pretzel, to Chile Mango, to Cookies and Cream…they have endless options of pb! Not to mention plenty of combinations that you wouldn’t even imagine mixing with homemade peanut butter but tastes surprisingly good. My personal favorites were the White Chocolate Pretzel spread and the German Chocolate spread. Both had the perfect balance of sweet and salty. Although, I am partial to Cookies and Cream since it is my favorite guilty pleasure blended together in a jar. Whether you are a fellow foodie or just peanut butter obsessed, check out the not so typical jars and order it here. Spread also offers themed packages of different peanut butter combos that make for a great gift!

Marshmallow Love Bites

23 Monday Jan 2012

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Although California’s winter may be abnormally warm, Chicago’s certainly is not.  Landing in Chicago with 17 degree weather confirmed this. Bundled up in my warmest winter clothes made me realize (once again) that California’s winter attire is not to the Midwest’s standards. Friday I took my shivering, clattering teeth, self to the art exhibit downtown. I saw many of Van Gogh and Monet’s work which made enduring the snowy streets of downtown all the more worth it.  I indulged in pizza, of course, and made my brother forgo his manhood to sip martinis with me so I could feel like a city girl.  By the time Saturday rolled around, we decided to stick around the house as the fluffy white stuff piled up outside. What’s a girl like me to do?  Play in the kitchen.

It’s only mid January and I am already in the Valentine’s Day spirit.  I went to the nearest hobby store and picked up some chocolate, lollipop sticks, and festive sprinkles to make marshmallow pops. You may know the marshmallow pop’s close relative, the cake pop.  I have nothing against the cake pop but I must admit that I’d rather eat a cupcake than a bite of cake on a stick. To me, it’s just a tease. Marshmallow pops are just as pretty as cake pops only easier to make!

First, melt 2 cups of chocolate chips. I prefer dark chocolate. If you want to make it very easy,  just place chocolate chips in a microwave save bowl or mug and microwave until melted.  The only issue I have with this method is that the chocolate starts to thicken up after it cools down. This can make dipping the marshmallow a little more challenging. I prefer to put water in a sauce pan on low heat and place the mug of chocolate in the center of the pan to keep the chocolate a consistent texture and temperature.

Next, poke the lollipop stick in the center of the marshmallow and dip into the chocolate.

Once the marshmallow is dipped evenly in the chocolate roll it around in your favorite sprinkles. 

I like to place the decorated marshmallow pops in a glass and freeze them. This keeps the chocolate from dripping and hardens the chocolate so the sprinkles stay in place.

For my marshmallow pop presentation, I  filled a glass vase with chocolate chips and sprinkles.

This makes for an excellent edible table topper for any party! 

Liquid Velvet Martini

18 Wednesday Jan 2012

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A few months ago my boyfriend (Andrew) and his brother (Scott) approached me with a red velvet dessert challenge.  Scott had discovered Red Velvet Cake ice cream by Ben and Jerry’s and although, already decadent, they brainstormed in how to improve their ice cream experience.  After 30 minutes of very serious discussion, they decided to create a red velvet ice cream sandwich.  I agreed to the challenge and whipped up some red velvet brownies, topped it with the Ben and Jerry’s  ice cream and then layered another red velvet brownie.  As though it didn’t have enough sugar already, Andrew insisted we had to top it with store bought cream cheese frosting. I suggested that it may be “too rich” but that idea got shot down faster than my idea to watch The Bachelor on Monday nights.

Please see exhibit A. This mess was extremely rich and not  exactly pretty looking! The brownies and ice cream complimented each other very well but the frosting was just over the top (no pun intended). Andrew and Scott didn’t make it past a few bites before their fear of diabetes set in.

Exhibit A

So what’s better than a red velvet ice cream sandwich you ask? Drinking it through a straw! Last night I played with ingredients and came up with two tasty recipes. One recipe is a “somewhat” healthier version and the other recipe is for those of you who aren’t concerned with calories.

Red Velvet Sorta Skinny Martini

Blend together:

3 scoops of low fat or non-fat vanilla ice cream

 1.5 oz (or more if you wish) of UV cake flavored vodka

 1/4 cup of non fat milk

 1 packet of no sugar added hot cocoa mix

A small handful of dark chocolate chips

3 drops of red food coloring

 

Raging Red Velvet 

Blend together:

3 scoops of Ben and Jerry’s Red Velvet Cake ice cream

1.5 oz of UV cake flavored vodka

1/4 cup of milk

Small handful of dark chocolate chips

Top with whipped cream and chocolate chips

At first my handsome taste tester was a little hesitant to try the skinny version but we both agreed it tasted the most like a slice of red velvet cake. Don’t get me wrong, the Raging Red Velvet recipe is just as tasty.

Two delicious recipes and both great for dinner parties.

Cheers!

Stuff it!

18 Wednesday Jan 2012

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When I think of grade school, I vividly remember the abundance of treats during holidays and birthdays. Between the over-frosted cupcakes and sugary cookies, it was by far my favorite part of the classroom environment. Sadly, the endless sweets started to diminish in middle school and almost completely vanished by my high school graduation. After graduating college, I thought my days of over indulging in sugar, just because I can, were a thing of the past. I was wrong.

Working in the cubicle atmosphere during the holidays is a whole new ballpark. If you haven’t witnessed this yourself, just picture a 2nd grade class where every child’s parents are determined to out bake the next! My office was no exception. Using sweets and potlucks as a crutch during the pre-holiday work days is prevalent in every industry. To say I overindulged would be a slight understatement. With a sailing trip through the Bahamas in the near future, I have been trying to make healthier choices. For those of you that are in the same boat as me, check out the below recipe for a healthy dinner option I just tried out.

Tomato Couscous Stuffed Bell Pepper

Heat your oven to 350 degrees.

Depending in how many you are cooking for, prepare your couscous as instructed on the box. Instead of using water, use tomato juice or canned tomato soup. Once your couscous is cooked and fluffed, transfer to a bowl.

Next, steam broccoli (or asparagus) until they are slightly tender and sauté onions until almost transparent.

Once the broccoli is slightly tender cut in small pieces and add to the bowl of couscous. Throw in the onions and mix in sun dried tomatos. Add fresh parmesan cheese and set aside.

Cut open your bell pepper (I like to use red) and remove all seeds. Stuff the peppers with your couscous mixture.

Place on baking sheet and cook for 25-30 minutes.

Quinoa, instead of couscous, can also be used as a healthy alternative.

You have probably noticed that I don’t use specific measurements for my recipes. I like to keep cooking fun and don’t like being restricted to measuring cups and directions!  I never measure ingredients unless I am baking. Don’t be afraid to look at recipes and revise them based on your own taste buds.

I wish I could say that eating healthy is always on my personal menu but I’ll be honest and admit that I am a sucker for sweets and truffle french fries. For now, I will pack my left over stuffed bell peppers to work and try to avoid the vending machines.

Ultimate Grilled Cheese

14 Saturday Jan 2012

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With temperatures averaging around the 70′s, it seems as though winter is playing a funny game of hide and seek. Much to my dismay, I have yet to pull out my winter coat. Most years I envy hibernating bears who sleep the season away while I have to endure the frigid air. Yet, I yearn for the huge comfy sweaters, warm boots, and timeless peacoats. I miss the soups with comforting scents that flood the air and my mind with happy memories. Regardless to the temperatures, I am still craving a good grilled cheese and tomato soup dinner now and then. This past week I decided to make an apple smoked cheddar and caramelized onion sandwich which certainly melted my craving.

1. Caramelized onions: Rough chop a sweet onion and sauté in a pan with a little oil. Sprinkle salt and add a few teaspoons (or tablespoons if you wish) of brown sugar and cook until they brown. The key is letting the onions cook and brown before they start to burn and turn bitter. This can take up to 30 minutes.

2.  Next, butter both sides of your choice of bread. I decided to use sourdough wheat.

3. Thinly slice your choice of cheese. For my sandwich I used apple smoked cheddar (light smokey flavor that is rubbed in paprika). Gruyere (a sharp, sweet, earthy flavor) is also a great option.

4. Place the caramelized onion in your sandwich and grill away. You can use a panini press if desired.

When the toast is golden brown and the cheese is melted you are good to go! Pair with your favorite tomato soup recipe and you have yourself the ultimate winter dish.

I suppose it’s time I pull my winter jacket out and my favorite pair of gloves….I am headed to Chicago next weekend to visit my brother. I have a pretty good feeling I will find winter there!

I am Lions Peak, Hear Me Roar!

13 Friday Jan 2012

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Like most casual wine drinkers, I never had a favorite bottle of wine. In my mind I catagorized wine drinkers as “red wine” kinda person or “white wine” kinda person. Then there are people, like myself, who simply called themselves a “cab” person. It was a girls weekend up in Solvang, California two years ago that changed my whole wine world. On my trip I expected drinking wine… and lots of it! What I didn’t expect is to discover my favorite bottle of vino to this day. It has been over two years since I went to my first tasting at Lions Peak and I still dream about this place on a regular basis. My bottle choice is Peak Rouge (a blend with aromas of lavender and flavors of blackberries, butterscotch, vanilla, and spicy fruit) but you really can’t go wrong with any other bottle. Lions Peak Wine has become so much of an obsession that friends are REQUIRED to stop at the tasting room while in the area (for their own sake) and to pick up a bottle for me! Lions Peak Vineyard is located in Paso Robles but you can check out their amazing tasting room in Solvang or just order a bottle online here.

While still no sommelier, I will just call myself a “Lions Peak” kinda girl.

A Foodie’s Wish List

09 Monday Jan 2012

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I’ll admit I am an avid internet window shopper. Scoping the web for kitchen must haves is almost an everyday event. Therefore, please see below a list of my current foodie wants and desires; perhaps they will interest you as well.

I would not say I am an extreme gamer but I am no n00b. This pac man oven mitt is beyond amazing and I plan on purchasing it soon. Find it here.

When I was a little girl I had a serious infactuation with fairies so maybe that is what attracts me to these salt and pepper shakers.

This dish rack is perfect for a studio apartment. This shabby chic dish rack not only has a use but is an excellent form of decor.

This apron puts other aprons to shame. Enough said! Find it at anthropologie.

Who needs a normal wooden spoon? This heart wooden spoon is a less boring version of the basic cooking accessory.

I love the style of these plates; so elegant and classic. I can picture my future black and white dinner party now.

Photo Credit: http://www.macys.com

This ice cube tray thinks outside of the cube…and I like it!


First Homemade Meal for your 3rd Date

08 Sunday Jan 2012

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Date number 1 is nerve racking enough. Date number 2 tests your compatibility. Like them enough for date number 3? Time to reel ‘em in and impress. My friends are constantly asking me for meal ideas to show off to their dates. If cooking a homemade meal is your weapon of choice but you aren’t too confident in the kitchen, here are my suggestions:

Beef Wellington:

Know your date is a meat eater? Here is a fancy name for a dish with a even fancier appearance! Good news is that it’s surprisingly easy. Perhaps your love interest is a sucker for steak; not only will they be impressed by your menu choice but also that you are splurging on filet mingon for him/her. To make this dish easier and save time, purchase the puff pastry in the frozen food section at any grocery store. Once prepared, this dish will appear like it was very difficult to make and will give off the impression that you are talented in the kitchen. Also, let’s be honest, this dish is a gourmet hot pocket. Can you say nostalgia? Trust me, beef wellington is my go-to dinner of choice for impressing.

Pizza

Not sure if the apple of your eye is a meat eater or not? Go with pizza. Make your own pizza dough or purchase an already made pizza dough from the store. While you are there, I suggest picking out a variety of toppings. This is a great opportunity to get to know your date and find out what kinds of toppings or foods they like and dislike. You might as well know early if they are fans of olives or artichoke hearts for future dishes you may have in mind. This meal is very casual and will set the tone for the rest of the night. By making the pizza together you are extending the date and will avoid the awkward silence while they sit and wait for you to finish preparing any other dinner. Once the dish comes out and tastes delicious they will feel as though they are part of creating the masterpiece. Instantly, they will think “we make a great team”. All part of the plan right?!

Penne Pasta of Some Sort

Spaghetti and marinara is my ultimate nightmare. I am always terrified I am going to slurp, look unclassy while eating it, or spill red sauce all over my shirt. Although you may try and pull it off by saying “my shirt? this ol’ thing? Don’t worry about getting the club soda” You know you secretly went shopping or picked out your best shirt or dress. To avoid that nightmare, I suggest cooking penne and avoid red sauce. Penne is easy to grab with a fork and requires no twirling on a spoon kinda talent. I suggest finding out some of your date’s favorite foods. Throw in chicken, shrimp, or if they are a vegetarian use asparagus. Toss in some grape tomatoes, olives, and parmesan cheese and you are good to go. What’s great about a penne pasta dish is that you can personalize and adjust it to almost anyone’s likings.

Cooking for someone else is all about finding a dish you are comfortable making and being able to eat it gracefully. I suggest practicing the dish prior to the date. Click on the red titles to find recipes. Remember, the dish also doesn’t have to be difficult to make. Semi homemade dishes that you add your own special touch to can be just as impressive. Now, let’s just hope for a fourth date!

Pop’s crème de potato

03 Tuesday Jan 2012

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Growing up, my brothers and I were puzzled by my dad’s choice of ice cream.  As I was enjoying my normal cookies and cream drenched with chocolate sauce, my dad was lounged on the couch eating vanilla ice cream with crumbled ruffles chips.  Watching him mix in the crumbled chips and making sure the chip is evenly mixed in each bite, I couldn’t help but think that my dad was bizarre. I continued this thought for another couple years until the day my dad introduced me to dipping french fries in milk shakes.  It was then that I realized how decadent this combo of flavors really is and my obsession for all things sweet and salty developed. Sweet and salty is the ultimate late night snack and it seems Ben and Jerry’s had the same idea (late night snack). Here is my version of the sweet and salty dessert:

In a baggie crunch your favorite choice of potato chips (I prefer ruffles).

Scoop up vanilla ice cream and roll in a ball. I also recommend rolling the ice cream ball in caramel sauce.

Roll the ball of ice-cream in bowl of potato chips and set aside. Drizzle melted chocolate on top.

If not serving immediately, set on parchment paper and place in freezer. It is also fun to dip potato chip in chocolate and/or caramel for a delicious plate presentation.

This is an easy recipe that I thought of and plan on making at a future dinner party. I am constantly thinking of unique dessert options for entertaining.
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