Tag: desserts

Pumpkin Parfaits

November 23rd, 2009 · · How to, new thing(s) of the week, savory, videos 4 comments - Tags: , ,

Being a neophyte in the kitchen, I often have a lot of questions when I make desserts. I usually call Mary Ellen, Brandi, or Cindy asking for assistance. I’ve asked them questions ranging from, When are the cookies “done” and okay to pull out? to What kind of butter should I use, unsalted or salted? Thank goodness for patient friends. I usually use up 1-3 lifelines every time I make something sweet. For the pumpkin parfaits that I made for last Friday’s Thanksgiving potluck, I initially bugged Selina.

For this recipe, Selina schooled me on where to find Ginger Snaps (cookie aisle, who would have thunk it?) and what the difference between whisking and beating is.

Whisking, you’d do by hand with a whisk.

Beating, you can use the hand mixer!

Simple enough. I swiped the recipe from Gourmet.com. I doubled this recipe and shared with Alan and his buddy and Bing and Deesh.

Makes 8 desserts
Active time:30 min Start to finish:2 1/2 hr

Ingredients:
1 envelope unflavored gelatin (2 1/4 tsp)
1/4 cup cold water
1 (15-oz) can pure pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 1/4 cups chilled heavy cream, divided
1 1/2 teaspoons pure vanilla extract, divided
20 gingersnap cookies, coarsely crushed

Equipment:8 (6- to 8-oz) glasses

Directions
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.

Beat 1 cup cream with 1/2 tsp vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks.

Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinkle with some of cookies and top with about 2 Tbsp whipped cream. Repeat layers once, ending with cream.

Chill until set, at least 2 hours.

Cooks’ notes: Parfaits can be made 1 day ahead and chilled.

I used one more lifeline and gchated Shane. I didn’t know what folding was and had a little help. Even made a video about it!


After I finished folding, the pumpkin color lightened up.

I assembled and set the parfaits to sit prettily in Alan’s fridge to chill overnight.

I had a parfait to test the next morning and my verdict is that this is a keeper. I’d use more cookies next time because it was a bit too much on the cream layers. I LOVE the pumpkin layer. Apparently a lot of the girls at work do not like pumpkin or are allergic to cinnamon. However, Brittany, Deesh, and Bing claim they enjoyed it!

Almond Bars

November 6th, 2009 · · How to, savory No comments - Tags: ,

Plate of bars fresh from the oven that I took over to Brittany, Deesh, and Bing’s

Tuesday, I was on my own for dinner so I thought it was the perfect time to make dessert for dinner! Almond Bars to be exact. I’ve told you before that I hate baking, and I usually have anxiety right before I stick something in the oven and then once more when I take it out. I saw this recipe and thought, wow it sounds so EASY and SIMPLE maybe I won’t screw this one up and I love the taste of almonds.

I followed the recipe exactly which I got from Allrecipes.com.

Ingredients
4 eggs
2 cups sugar
1 cup butter (no substitutes), melted
2 cups all-purpose flour
2 1/2 teaspoons almond extract
confectioners’ sugar

Look it, a smiley face!

Directions
In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; mix well. spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners’ sugar.

It came out how I hoped they would! It’s like a dense cake like snack with almond flavoring. I think my parents might actually enjoy these and will make them to bring next time I’m in Houston.

“A” Pot luck

October 19th, 2009 · · Alphabet Potlucks, savory, videos One comment - Tags: , , , ,

So not too long ago, we had our first alphabet pot luck with the letter “P.” We finally had time to have our second alphabet pot luck and last night’s letter is the letter “A”! Rules are simple, bring anything that begins with the letter “A.” I’m just going to walk you through all the awesome eats with the photos.


I made artichoke and angel hair with garlic sauce. I like it better at Katambra’s then when I was first making it and I think what really completes it is Parmesan which I didn’t have when cooking.


Nisreen brought “Ants on a Log.” She brought black ants and red ants. That’s Katambra’s reaction to them after sharing that she does not like celery nor does she like peanut butter. (I don’t understand how anyone can not like peanut butter!)


Brittany, our little overachiever brought artichoke dip with Asiago Rosemary Crackers….


And Atomic Bombs….


And carmel apples! Seriously, if this were a game, she’d win.


Deesh and Brittany brought liquor and mixers to make apple martinis. They’re apparently really strong. I did not partake but I managed to capture a couple of reactions on video….



If you didn’t catch that, Nino checked his belly for chest hair.


Nino brought his famous Asian chicken wings. My brother said the best chicken wings he’s had are Nino’s. I can see the appeal! Word on the street is he marinates it in oyster sauce.


Katambra, who hosted, made Appledews. Named after 2 of the ingredients, apples and Mountain Dew. It was AWESOME. I’m not an apple pie or apple tart kind of girl (I usually don’t like fruits in my dessert), but this was AWESOME. I have to get the recipe from Katambra. The Mountain Dew was somehow reduced to the syrup. You can’t taste the Dew. You can taste the Awesome.


Jesse brought apple oatmeal cookies made with almond milk instead of regular milk and honey instead of sugar. It tasted and is very healthy. Good. It’s perfect for a hike or camping trip.


We scarfed down the food and played Apples to Apples, Bing’s “A” contribution while watching football.


And I close with an Awkward Family photo.

Teuscher Chocolates of Switzerland & Coffee

October 2nd, 2009 · · Austin, new thing(s) of the week, savory 7 comments - Tags: , , ,

409 W 2nd St
Austin, TX 78701
(512) 236-1657
www.teuscheraustin.com


Teuscher only has seating for 2. That’s my umbrella on the floor.

Lily told me about this place ages ago but I had forgotten about it. Nisreen was having a rough day a week ago and I thought what better way to comfort a girl but have some chocolate? It was a rainy chilly day a week ago so I thought hot chocolate would be perfect. We had pho first for lunch at Pho Danh and then for dessert went downtown to try out Teuscher for some truffles and hot chocolate. Mmm.

Upon walking in the super super PINK store, we were greeted by the enthusiastic owner, Angus. He proudly informed us that every piece of chocolate he has was imported from Switzerland (as are all Teuscher chocolates). He was really disappointed to have this be our first trip and him being out of his most popular champagne truffles. Apparently the champagne truffle made Oprah’s Favorite Things one year. Which means I definitely have to go back and try. We each ordered a cup of hot chocolate, hers with soy milk mine with skim. After perusing his chocolates, we both picked the dark chocolate truffle. The truffle was to die for.


Our hot chocolates. Perfect for a chilly rainy day.


That’s Angus getting our truffles for us.

The hot chocolate was good and comforting but nothing has come remotely close to the hot chocolate at Chocolate Bar in Houston.

I urged Angus to try to make peanut butter hot chocolate. He pondered out loud over how for a few minutes. Let’s see if he actually carries through. Either way I will be back to try his champagne truffle.

Also, there’s Teuscher stores all over the US and world. Google and see if your city has one! Mary Ellen, there’s one in Boston.


The ceiling. Very flowery and pink. It’s like you step into a whole different world from downtown, Austin. I can’t wait to visit again!

Other Hot Chocolate Mentions on my Blog:

- September 21, 2009 – La Burdick Chocolates (Boston, MA)
- August 28, 2009 – Quack’s 43 Street Bakery (Austin, TX)
- July 13, 2009: Hugo’s fantastic Mexican hot chocolate (Houston)
- April 10, 2008: Dylan’s Candy Bar (NYC, NY)
- February 28, 2008: Clementine (Austin, TX)
- December 2, 2007: Hands down, the best hot chocolate of my life at Chocolate Bar (Houston, TX)

L.A. Burdick Chocolate Cafe

September 21st, 2009 · · Houston, savory, wanderlust 3 comments - Tags: , , , , ,

L.A. Burdick Chocolate Cafe
Harvard Square Cafe
52-D Brattle Street
Cambridge, MA 02138
Phone: 617-491-4340
www.burdickchocolate.com

Saturday morning, we started off our day at Burdick Chocolate Cafe. A day can’t go wrong if you start it off with chocolate. Mary Ellen and I each picked something to eat and split later. I chose a hazelnut orange cake and she chose the yogurt parfait. I really enjoyed the yogurt parfait which surprises me. I’m not usually the yogurt parfait kind of girl but the honey was a perfect match to the yogurt and the crunch of the granola was the perfect amount of crunch. It wasn’t too cold or tart which are the two most common complaints I have about yogurt parfaits. The hot dark chocolate was.. alright. Good but it doesn’t come even near how good Chocolate Bar’s (Houston, TX) hot chocolate is. The hazelnut orange cake was my favorite. Soooo good. If you’re ever in Boston, this is definitely a must stop if you’re a chocolate fan.

Now for the photos!


Have I told you lately that penguins are my favorite animal? I like to drop that in conversation at least thrice a year.


I got a demi cup of the hot dark chocolate.


I made my own shoddy version of latte art. Do you like my heart?


We each picked one thing and split it. I gleefully chose the hazelnut orange cake.


Our breakfast. Makes me wish I could go back in time.

Halycon

August 21st, 2009 · · Austin, Birthdays, savory No comments - Tags: , ,

The first time I stepped into Halycon, located on 4th St, downtown, was summer of 2005 with Kym of Je Mange. I think we only had coffee that day and read and journaled, like we did many days that summer. Through the following years, I go occasionally to eat the table top smores. Actually, I remember the last time I went, Chris had accidentally blown a fireball into my face while we were making smores. Anyway, when I went Tuesday night to catch the tail end of Katambra’s birthday celebration downtown, I decided to opt out of my usual table top smores and ordered their banana walnut crepes. Jon and I split it and devoured it. Look at how glorious it is? This makes me excited to experiment further next time I make crepes on my own.

I swiped Halycon’s picture of their smores off their website.

Related Sweet Crepes Blog Entries:

July 12, 2009 – Banana Nutella Crepes
May 12, 2009 – Crepe Cafe in San Fran
May 13, 2009 – Honey Honey Sweet Cafe & Crepery

Austin’s First Cupcake Smackdown

August 6th, 2009 · · Austin, new thing(s) of the week, savory 3 comments - Tags: , ,

Last weekend, Jamie and I trolled Austin’s First Cupcake Smackdown at One 2 One bar on Fifth and Brazos. I don’t think the event planners predicted it to be such a success in turnout because the bar ended up being WAY too crowded and hot with cupcake vendors and the public which not only included regular old adults but kids and canines as well. Upon walking in there’s a lineup of cupcakes strutting their stuff in the cupcake cuteness contest.

Upstairs on the rooftop was where are the goodies were and where I ran into Peter Tsai, food blogger, photographer, and engineer (For serious!) who was also a judge at this event. I asked him what cupcake he recommended. He pointed at the yellow cupcake from Wicked Cakes, a cupcake and cake catering company. He likened them to HEB cupcakes which prompted me add HEB cupcakes to my next HEB grocery list. I picked the chocolate with peanut butter cream icing. I don’t usually enjoy icing as most are just too starchy, thick, and too sweet for me but the peanut butter cream was light, fluffy, and HEAVENLY. I gobbled the whole thing up icing and all. It’s too bad they don’t have a storefront I can just buy a couple of cupcakes as I wish. But definitely, if you’re having an event and want cupcakes catered, call Wicked and then invite me over.


Chocolate Cupcake with Peanut Butter Cream, their best selling

Jamie had the Margarita (taste like key lime) cupcake from Cupprimos. I had already tried Cupprimos last month with Alan so I steered clear. We didn’t want to ruin dinner later that night. We mingled a bit but then it got so unbearably crowded we just left and strolled around downtown.

Maybe next year the venue will be bigger to accommodate the crowd. I loved seeing the dogs just chilling as they wait their turn for the doggy cupcake eating contest. I leave you with a photo of a cute one I saw.

Read Peter Tsai’s blog/See his amazing pics from this event.

Lunch with Jamie and Lily

July 17th, 2009 · · Austin, memory, new thing(s) of the week, savory One comment - Tags: , ,

One of the things I miss about my previous job aside from the obvious INCOME, is my coworkers. Namely, Jamie and Lily. I miss sitting next to Lily and overhearing her crazy conversations with her boyfriend. Being her neighbor was such a pleasure. Jamie wasn’t as physically close to my desk but bumping into her in the hallways was always refreshing. I miss them. I met them up for lunch today. The three of us, when going to lunch during work hours, we always either went to Korea Garden or Korea House. We’ve never been anywhere else for lunch during work hours. Today it was Korea Garden. Being as our last few lunches together we opted for Korea House, I haven’t been in Korea Garden in the last 5 months. They’ve had a big change!

They’ve converted half their sitting area into a sushi conveyor belt room! I haven’t eaten off a conveyor belt yet and appreciated the novelty. It’s pretty cheap too during lunch. Each plate you grab is a flat 2.50. Hip and casual. Korea Garden has a new modern twist. I don’t know of any sushi restaurants in Austin with a conveyor belt.

We grabbed dessert at Dairy Queen. I’ve been seeing commericals on TV for their new Girl Scout Tagalog Blizzard, I had to try. It was AWESOME. If you don’t know, Tagalog cookies are peanut butter patties.



I finished the whole thing.


Jamie’s turtle chocolate waffle sundae also from DQ.

Chicken Piccata and Banana Nutella Crepes

July 12th, 2009 · · Birthdays, new thing(s) of the week, Personal Finance, savory 5 comments - Tags: , ,

I usually send Jen T. something for her birthday but this year I was forgetful so now that she’s in town I decided to make her a belated birthday dinner. I was driving into Austin today from Houston so I wanted to pick something that’s easy. I found a Giada recipe for Chicken Piccata. I’ve never tried making Chicken Piccata before so it’s also expanding my horizons. It’s pretty easy. The only change I made to the recipe was not put in capers. I bought pickled capers inadvertently. Oops. For sides, I just sauteed squash and zucchini. I liked it. Jennifer and Brandi didn’t complain and Jen wanted the recipe. I consider that successful. It’s always kind of unnerving to make something for the first time for people.

Chicken Piccata

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Banana Nutella Crepes

Then for desserts I made Banana Nutella crepes. I’ve made these a few times back when I was living with Alan. The batter makes approximately 18 crepes. Every time I make these crepes I call a bunch of people to come over to help eat. Nisreen and Nino and Jessica joined us for desserts. It’s an incredibly easy recipe. The only change I made was I sprinkled cocoa powder on top of the whip cream. It was delicious. Nutella is where it’s at.

Ingredients
Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream
Directions
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

All in all I spent 26 dollars and fed 3 people (4 if you include the leftover box I made for Alan) dinner and 5 people dessert.

I used to cook pretty often over a year ago when living with Alan because we had a lot of counter space. I loved it. But then I took a year off of cooking (I think I cooked maybe 15 times the whole time I was at my previous apartment) because I had a single sink and hardly any counter space. Now, Brandi and I have a full kitchen again, I plan on cooking more. Can’t wait.

Day 2 in San Fran

May 13th, 2009 · · in passing, new thing(s) of the week, savory, still-frames, the not so single life, wanderlust 4 comments - Tags: , , , ,

This blog entry is part of a series. Here are the other entries:

- San Francisco Fire Engine Tour
- I stalked a stalker and videotaped him.
- First Day in San Fran
- The Last of our San Fran Trip

Second day there, I picked up breakfast from a cafe called Honey Honey Cafe & Crepery about a 10 to 15 minute walk away my hotel (corner of Taylor and Post). I found this place poking around for breakfast places and the website and reviews won me over. Check it out, you’d be won over too! I ordered crab cake florentine which came with home fries and a strawberry and nutella crepe (my 2nd crepe of the trip) which came with either whipped cream or ice cream. Seeing as I had to walk, I went with the whipped cream and made sure to walk quickly. As I waited for my order, I had some water they had in fountains chilled with strawberries and oranges. I wished more restaurants did that. Pretty clever and refreshing. It was naturally flavored chilled water. I read in reviews sometimes they had chilled cucumbers in the water. I’m curious what that would taste like.

Honey Honey

Honey Honey

Honey Honey

After breakfast, I walked around on my own waiting for Mr. Alan to wake up. Found Ghiradelhi Square.

Ghiradelhi

And Sea lions…

Sea Lions

Sea Lions

For lunch, Alan joined me for sourdough bread bowls at Boudin Bakery. They do not serve boudin, by the way.Boudin was the baker’s family name. Alan was almost positive they’d have boudin. Inside, there’s a cafe, a museum and a restaurant in the bakery. They supply the bread to many restaurants in SF. Alan and I relaxed in the restaurant. I had the crab and corn chowder and Alan had the traditional clam chowder. So good. We quickly learned the reason why sourdough bread is so delicious in San Francisco is because the fog and the ocean air locks in flavour.

Soup Bowl

We had dinner in the Italian neighborhood, dubbed North Beach. Alan found Sotto Mare online and was so taken by their reviews and photos he was adamant we’d go even though we were missing out on some basketball games aaanndd it took it us a handful of wrong turns to finally find Sotto Mare. I was so sure he’d give up and just randomly pick one of many restaurants in the neighborhood. I’m so happy he was steadfast. As soon as we walked in, we were pretty enamoured. The owner (the bald man on the website) was loud, pushy, and possibly Italian. He gave us half glasses of wine on the house as we waited. Seating was very limited, reminded me of restaurants in NYC. Maybe 7 tables were available and there was a bar counter (where we sat.) He let 2 more parties wait with us and loudly shooed the third party away.

“We don’t have room for you. Lots of restaurants in North Beach, you won’t go hungry!!”

That made me feel lucky. Hee.

Sotto Mare
Sipping some wine while we anxiously wait.

I saw oyster shooters with soju on the menu and remembered a blog entry Cindy wrote once about her first experience. We ordered a couple. Pretty weak, hardly any soju. But I’m happy I can cross that off my mental to do list.

Oyster Shootersl

Had West Coast oysters for appetizers and ordered our Pasta with Smoked Salmon and Pasta with Chef’s choice of Seafood.

Pasta with Salmon

Pasta with Salmon

Pasta with Seafood
Mussels, Clams, Red Snapper, Shrimp, Squid

Mouth is watering! I still think about the pasta entrees. Mmmm. The red snapper in the second dish was perfect.