Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

February 13, 2013

Happy Valentine's Day!

This sweet vanilla cupcake topped with a rich, creamy swirl of Valrhona chocolate butter frosting will make your heart swoon and make you fall in love with life itself!

For this, I referenced the recipe in my "Cupcakes a la NYC" post (also at Allmysugar.com). They're inspired by Magnolia Bakery's vanilla-chocolate cupcakes, or even Eleni's—both in New York.

Because I forgot to get some at the grocery earlier, I substituted the melted unsweetened chocolate originally called for with the Valrhona cocoa powder I already had in the pantry. Unfortunately, I didn't measure it out and just kept adding cocoa by the spoonfuls to the frosting, until it tasted just about right. I'd say about five tablespoons, but let your tastebuds be the judge :)

Have a sweet Valentine's Day! With love from NYC :)

January 31, 2013

Dip, Stir, Enjoy!

Le Pain Quotidien Bâtonnets Chocolatés au Chocolat Noir Belge
(Hot Chocolate Sticks with Belgian Dark Chocolate)
Dip in hot milk...
Stir... and enjoy!

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 21

Le Pain Quotidien Bâtonnets Chocolatés au Chocolat Noir Belge


Organic, delectable, and plain awesome. Le Pain Quotidien Bâtonnets Chocolatés au Chocolat Noir Belge (Hot Chocolate Sticks with Belgian Dark Chocolate)

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 21

January 26, 2013

CCKT One-Minute Chocolate Cake, Revisited

Yes, you can make a messy, gooey, single-(or double)serve chocolate cake in your microwave!
Back in August, I blogged about vegan dessert blogger Chocolate Covered Katie’s One Minute Chocolate Cake recipe, over at my food blog, All My Sugar. It’s unbelievably easy and you actually make it in a microwave oven—a-mazing!

I think Katie has a note about not reposting her recipes verbatim, so please click on the link above if you’re interested in the full recipe.

My modifications:

• regular 2% milk instead of almond milk

• 2 tbsp spelt flour and 1 tbsp of all-purpose flour (instead of spelt all the way)

• melted butter instead of vegetable oil

• added a splash of coffee to the batter

For the frosting, I poured a handful of chocolate chips into a small microwavable glass bowl, added a splash of milk, and microwaved it for a minute. This served as my instant-ganache frosting. Again, super-duper easy!

Oh, and I doubled the recipe to make two little cakes in two little ramekins. :)

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 16

September 9, 2012

Sprinkles of Fun

Now one of my favorite NYC stopovers!
Sprinkles Cupcakes, 780 Lexington Ave. New York, NY 10065
Speaking of happy, vibrant, and colorful things, on a recent trip to California, my sister-in-law got me into Sprinkles Cupcakes. Here's what the brand says about their delectable concoctions:

"Since we opened the world's first cupcake bakery in Beverly Hills, our freshly baked treats have inspired long lines of devoted Hollywood stars and serious epicureans alike."

I first bought their red velvet, raspberry, and S'more cupcakes at the Newport Beach branch and then went on to happily devour the delicious little cakes at a nice mini-picnic patch by Laguna Beach, while enjoying the picturesque views with family. What set these cupcakes apart were their moist texture and not-too-cloyingly-sweet frosting. Whereas most cupcakes here in the U.S. are pretty, some are sugar bombs with dry, crumbly interiors. Sprinkles ranks first on my plate in terms of presentation, flavor, and texture. It's also a plus that the shop only makes 12 variants a day and comes up with limited-edition specials, such as this month's vanilla hazelnut chocolate cupcakes.

Back in New York and back at work, I couldn't stop raving about these treats. THEN a coworker mentioned that we do have Sprinkles in town, right by Bloomingdales on 60th St. and Lexington!

So guess who's gone back more than four times to date?:)
Perfect for picnics! Red velvet and S'more cupcakes. 
Cute cupcake "schedule" card!
Keep at room temperature, do not refrigerate, eat within two days.
(For more info, visit http://www.sprinkles.com/about-sprinkles-cupcakes/faq/#)
Fashion's Night Out version! 
What's not to love?
Bottom, left: limited edition raspberry cupcake from August—absolutely delicious!

January 18, 2012

In The Kitchen

Churning out sweet and savory treats :)
Now that we've settled into our new home, I've had more time to tinker about in the kitchen. So far, I've made:

Banana Walnut Muffins…

Buttermilk Biscuits…

 …and Hazelnut Brownies!

Read about the biscuits at All My Sugar, and tune in for the rest of the recipes—will blog about them soon!

November 26, 2011

Happy Thanksgiving

My kind of turkey.
I hope you all had a great Thanksgiving holiday weekend! I had my fair share of turkey in the form of this decadent tablepiece at a family dinner. Given that my modified pesco-vegetarian diet leaves little room for poultry other than chicken, imagine my delight upon discovering that the hosts of a scrumptious, sweet, and savory meal placed shiny dark chocolate figurines next to beautiful flowers. Before dessert was served—a fantabulous spread of fruit, figs, cake, pie, and cupcakes—one of the guests wondered out loud if the little chocolate turkeys were to be eaten. Then, she gamely broke off a piece and the rest of us left at the table enjoyed slivers of its rich, bittersweet "meat."

I now also happen to own one whole piece. The host's mother must have found it amusing/odd that my husband and I kept snapping pics of the chocolate charmers, that after dinner, she told me she would wrap one up for me to take home. Yay! Happy Thanksgiving, indeed :)

August 17, 2011

IT'S A WRAP!

DAY 30
of the 30-Day Blog Challenge, 2011
"Celebrate good times, come on!" [tanananant-tant-tanantant] "Woo hoo!"
Ooh la la! I've made it to the last day of this year's 30-Day Blog Challenge! This has been my third year of doing this around mid-July and I can truly say that the longer I do it, the more challenging it feels…which is a little surprising because one would expect things to be easier after having done it a few times. I am quickly reminded of my first major, Business Economics, wherein my third year, I still struggled with the economics subjects (hence, the shift to the more apt—for my personality and inclinations, at least—to Journalism). And, like college, I should probably keep at this until the fourth year, or even beyond.

Anyhow, sharing my thoughts about this whole process of blogging for 30 days straight!

1) Super (Mommy) Bloggers
I have newfound respect for daily bloggers in general. I know for many people out there, publishing a post everyday is the norm rather than the exception. Whereas I strive to follow a decent personal writing schedule, many of you just do it. I particularly admire the moms who find time to write posts on a regular basis, and even find the time to read blogs like mine (you know who you are!). While doing the Challenge, I struggled with getting everything done in one day—a full-time job, yoga (I've skipped some classes), my online part-time job (I've already missed a deadline…or two), updating my accounting Excel sheet (it's backlogged/back-dated as I write this), the occasional magazine article, and making it to the 12 midnight blogging deadline. I can only imagine what it's like for busy mommies out there who juggle jobs, PTA meetings, birthday parties, breastfeeding, and so forth. Hence, my virtual salute to all of ya!

2) Car Service
I recently asked a new friend how her boss—a famous person in the publishing world whom I shall not name here—managed her time and how it was possible for said boss to do everything that she did (books, magazines, speaking engagements). Even without asking, it's quite obvious that in order to successfully multi-task, one has to have top-notch staff. That's a given. But my friend gave two answers: One, the publishing executive woke up early and went to bed late. Two—and literally, two words: "car service."

You see, we all spend an inordinate amount of time commuting, running errands, and going from point A to point B on a daily basis. Being chauffeured to wherever means having pockets of space and time to zone out with one's Blackberry, iPhone, laptop, or iPad and do what one has to do…like blog! Even if it's as simple as doing your hair and makeup, being able to tick off something on your agenda while in motion gives you plus points in the productivity department. So, here's my friend's advice, and I paraphrase: "If you're negotiating a new job and it comes down to benefits and less money offered, ask for the car service."

Noted!

3) Gadgets To Go
Speaking of the things above, there have been times in the last 30 days that I've typed up drafts in my phone, or ducked into Starbucks and tip-tapped on the iPad (I recommend the Blogpress app, by the way). Once, I even worked on a post on the bus. If you're planning to do the Challenge, great gadgets are a big help, especially on days when you're pressed for time or when your schedule is packed; or even when you're just being lazy.

4) Bloggerjuice, Bloggerjuice, Bloggerjuice
I've said—or read?—this time and again: Writing is a muscle, and it needs regular exercise. I'd say it's like going to the bathroom; you need to do it everyday. The nice thing about having to blog everyday is that ideas flow and even when you're stumped for a post, something still comes up; the blogger juices flow. While I've mentioned that the Challenge gets harder every year, it's actually more of a function of time and scheduling, because it's more difficult to write after a long day when you're tired or sleepy, or, again, lazy. But, in terms of ideas presenting themselves or sentences/phrases/paragraphs forming in your head as you wait for the train to arrive, you get more of those as you write more often.

5) What's Next?
Truth be told, I doubt if I'll ever get to blog daily. It also comes down to quality vs. quantity. And my take on that is to have hearty helpings of both: quality, for when you want to tone that muscle and hone this skill; quantity, for when cardio and consistency are called for.

If you don't hear from me as often, that means I'm actually spending time finishing my long overdue Manila novel…and then hopefully have the discipline and fortitude to start the next one for here in New York. Friend and former Seventeen boss, Maya Calica, blogged about writing a novel in 30 days in her post, "Who wants to write a novel?" You'll also find her Suite 101 article linked up, "Writer's Block Be Gone—Tips on How to Write Your First Novel," which is very insightful and a must-read.

A bit of trivia, it was actually a blog post of Maya's that prompted the 30-Day Blog Challenge back in 2009. In it, she said, "Do something regularly over a period of 30 days and you will create a habit."

So, off I go, and onto the next challenge! Thank you, everyone, for the pep-comments and, of course, for reading my blog! It means a lot and it makes sense out of what I do and why I should keep doing this. Again, thank you, from the bottom of my heart (and chocolate-starved stomach).

August 13, 2011

Red Velvet Dreams

DAY 26
of the 30-Day Blog Challenge, 2011

Spending time with family so here's a quick post, folks.

Perhaps it's from my current no-chocolate resolution, or a simple random dessert craving, but before waking up this morning, I dreamt that I was eating a big red velvet cupcake from Crumbs Bakeshop.
It's rather large. You'll have enough leftovers for later :)
If you're ever in New York, I suggest making a quick stop at the shop. There's one right outside Grand Central. They also sell red velvet whoopie pies, cookies and cream cupcakes, and the Colossal Crumb—a larger-than-life version of their signature sweet treat.

I don't know how long I'll be able to not eat cake, cookies, and all that fun stuff!

August 7, 2011

Street Shopping

DAY 20
of the 30-Day Blog Challenge, 2011
Stop, look, and shop.

Among my favorite things about New York City are the street markets that prop up on weekends in certain parts of town. It's a joy to alight from the subway stop and be greeted by an unexpected road bazaar that stretches out over blocks and blocks of concrete.

More than the merchandise, it's the food that beckons: warm chicken and lamb gyros, freshly-squeezed lemonade, juicy slices of watermelon, barbecued corn, and more.

If it's the shopping you're after, you'll find all sorts of trinkets and colorful items—from pashmina scarves, mobile accessories, jewelry, nail polish, fragrance, and silk socks; to home accoutrements including large area rugs and decorative items.

Going back to the food, I recommend the following street market game plan if you're looking to check out any of the upcoming ones around town:

First, have at least $20 to $40 cash on hand. I believe some of the merchants take credit cards (like the carpet dealers) but for everything else, you'll need cash.

Second, start walking with an empty stomach, and head to the first gyro or falafel stand you spot; there are several of them. Sling your camera on your wrist or neck, and hook your bag on your shoulder. You'll need both hands if you're ordering the larger-than-life pita concoction. Don't worry, you can eat it with a fork, hence, "I have two hands."

Sweet street food.
Third, when the gyro whittles down to a much more manageable size that it looks like a sandwich and can be eaten as such, you can ditch the fork and walk towards a lemonade stand. Fish out a dollar and resist the urge to order the bubble tea (unfortunately, the street market version isn't very good, plus, it's ridiculously expensive). Dessert can be the uniformly cut hunks of watermelon, or, if you walk a few steps down, a banana nutella crepe. Yum.

If, at this point, you need to go to the bathroom, you'll most likely be in front of a Starbucks café or a Marriott Hotel. After using the facilities and freshening up, you can commence on shopping for things that you don't exactly need but are oh so cute and/or covetable. In my case, I spotted the purple Justin Bieber version of Beats by Dr. Dre Solo headphones. Adorable ube shade at $160—about 30% off the regular retail price. However, I ended up going to Best Buy and spending almost an hour perusing on-ear units, ultimately emerging with new Klipsch noise-isolating headphones. And that's for another post.
Corn sweet corn. A larger-than-life gyro.

August 3, 2011

Chocolate Secret

DAY 16
of the 30-Day Blog Challenge, 2011
Three Cs of happiness: chocolate, cake, and cookies.
The TKO giant cream-filled cookie from Bouchon Bakery.
 Here's something I've only told my husband this morning, a secret that I've kept for almost four months now: I haven't had chocolate since April 27 of this year. That's right, not a single piece, sliver, or wedge of heavenly cocoa.

I also haven't had a cookie or any cake topped with frosting since that day, for that matter.

Now, this will come as a surprise to those who know me well, because I've had chocolate almost everyday for as long as I can remember. The only other times I'd consciously skipped it for more than one day were 1) my failed attempts at Atkins and South Beach back in 2004 (at some point, I found the ABS Diet that lets one have dark chocolate and ice cream and I've been on it ever since) and 2) certain Fridays of Lent wherein, being sort of vegetarian, I'd chosen to abstain from chocolate instead of meat. The funny thing about the latter is that on those days, I would wait up until midnight so I could have dessert and by then it would be Saturday. Totally defeats the noble and spiritual purpose, I know.
This is how an Oreo cookie would look like if it had gone to Paris.

Holding a "Dirty" cupcake from
Sweet Revenge.
This chocolate hiatus started as a no-dessert experiment which, obviously poses a serious challenge for someone like me who has a sweet tooth. The compromise was to only have sweet things that grew from the earth, or at least weren't placed in a hearth, cooled, and topped with dollops of creamed butter and sugar. Suffice it to say, I've had countless yogurt parfaits and yogurt everything from the time I decided to give up chocolate. I also have a keener appreciation these days for coffee gelato and green tea ice cream.

Yes, there are many ways around this no-chocolate thing that I'm doing. Why did I even start it, you may ask. For several reasons, the first being, it occurred to me one day that what could be a quaint love affair with sugar and the cacao bean may possibly be a full-blown addiction. I do get a delirious high whenever I ingest anything tinged with chocolate. I was listening to an audiobook by inspirational author, Dr. Wayne Dyer, and what he said about overcoming addiction called out to me. I don't remember what he said verbatim, but it has something to do with one's frame of mind and a paradigm shift.

Second, well, I'm sure many of you can relate to praying for something, fervently asking God's help, and, as a bargaining chip, you offer to hold your end of the deal by doing something challenging, or even noble. And, yes, I'm still keeping parts of that a secret.

Third, it boils down to health and wellness. Just like initially cutting out red meat as a novelty, it eventually became a convenient wellness approach to adopt. Don't get me wrong, it will be extremely difficult to turn down a slice of Ms. Polly's chocolate cake (four of which were among our seven cakes at the wedding!). And, if my husband hands over a slice, for sure I will indulge.

August 2, 2011

Potbelly in the City

DAY 15
of the 30-Day Blog Challenge, 2011

My favorite Chicago-bred sandwich shop is here!

If warm, freshly-made sandwiches are your thing, then you'll love this place as much as I do. Here's the backstory:

"Potbelly Sandwich Shop began in 1977 as a small antique store run by a nice young couple. Despite the fast-paced, never-a-dull-moment world of antique dealing, the couple decided to bolster their business by making sandwiches for their customers. What began as a lark, turned out to be a stroke of genius. Soon, people who couldn't care less about vintage glass doorknobs were stopping by to enjoy special sandwiches and homemade desserts in this unusual atmosphere."

You can read about the rest of the story here.

There are two Potbelly stores in Manhattan: The first one is in Financial District, where I'm rarely ever at (101 Maiden Lane between Pearl and Gold Sts.); and the second, newly opened branch is right in midtown, on 44th St. between Lexington and Third Avenues. I finally went today to get dinner (and tomorrow's lunch).
When you enter the store, the "instructions" are very straightforward; they're plastered on the floor.

Come on down!
First, you choose your sandwich and bread—regular or multigrain, with the "thin-cut" option for 1/3 less bread. For some reason, in the Chicago store's menu, the latter falls under "Skinnys." Maybe some New York copy editor didn't like this, so don't go in there asking for a "Skinny Tuna" or "Skinny Mushroom" because both aren't listed. And, since there's no Skinny menu, there's no Mushroom Melt, so if you want that, you'll have to say "Thin-cut Vegetarian." Same banana.

Second, you move down the counter and wait for your temporarily open-faced sandwich to come out of the revolving toaster. Then, you choose any or all of the following toppings: mayo, mustard, hot peppers, lettuce, onion, tomato, pickle, oil, or Italian Seasoning. At this point, you simply must say "hot peppers," because it just completes the Potbelly experience. If you don't like spicy food, then just go with the onions to get some of that fiery kick.

Third, you pay! Or, grab a small bag of chips. Or, pick up a same-day baked chocolate chip cookie. Or, place a last-minute order of strawberry milkshake. Don't worry, they're nice peeps over at Potbelly. Their tagline, after all, is "Good vibes. Great sandwiches."

Check out their website and Facebook page. Major like! Make that, love!

July 26, 2011

Sweet Beats

DAY 8
of the 30-Day Blog Challenge, 2011
Something to repeat.
 With my blogging and overall love for good food, I may come across as this "foodie" with very evolved tastes (and tastebuds). But, to tell you the truth, I tend to be boring, if not, monotonous, in my day-to-day choices. For instance, I have the same thing for breakfast almost everyday and more or less follow the same sequence:

First, I'll have some steel cut oatmeal (once you've tried it, there's no going back to rolled oats…unless you're baking cookies). Next, I'll have eggs with toast or potatoes, or both, depending on whether I prepare them myself or get them from a deli.

So, yes, I have two breakfasts spaced about an hour apart. From that point forward, I'll eat when I'm hungry, and shoot for small-ish, frequent meals. Lunch can fall between 1pm to 2pm, depending how the oatmeal and eggs were spaced apart, and it's usually something with salmon, arugula, rice, potatoes, or cheese. If I go out to dinner, I'll most likely pick something out from the menu that has any of those items.

For dessert, lately it's been a lot of yogurt—frozen, parfait with granola—oh, and yes, ice cream (gelato if I'm anywhere near the Grand Central food court).

As I'm writing this, a Jon Bon Jovi interview comes to mind. The rockstar has been married to his high school sweetheart for the last 20-plus years. I remember the reporter asking him how he felt about this, given that musicians were notorious for having all these women around, throwing themselves at band members. He said, and I paraphrase, "It's like going to the candy store—at some point, you don't want all that candy inside the store, you have your favorites."
What's your favorite sweet treat?

July 24, 2011

Grand Central Station

DAY 6
of the 30-Day Blog Challenge, 2011
Ciao Bella Triple Espresso Gelato, mmm…
One of my favorite places in New York City is Grand Central Station, which may come as a surprise given how I feel about Times Square. Both tourist spots can get very crowded, but for some reason, with Grand Central, I couldn't care less. Perhaps it's because of the sprawling food court at the basement, or that the main concourse looks like an airport.

Grand Central is where the Metro North Railroad and MTA Subways converge. If you need to go somewhere or find yourself lost, this busy hub would be your "reset" button. If you're meeting up with a friend, Grand Central Market would be a convenient place to wait and browse (the cheese counter is a must-see).

Personally, I love going to GC, again, for the Dining Concourse. Ciao Bella is a regular stopover, for the gelato and blue cheese and mushroom crepe. I've had the triple espresso gelato for two consecutive weekends now. If you're craving something a little more salty and savory, try Chirping Chicken, Brother Jimmy's Barbecue, or Zarro's Bread Basket. If you like warm, pressed paninis, Paninoteca is your place (don't forget to ask for the balsamic vinaigrette to dip your sandwich in). Back to dessert, Magnolia Bakery has an outpost there as well.

If you're hanging out for a bit with your computer/iPad, expect to just find a few homeless people taking a breather in any of the seats. It's a come-one-come-all place after all, and they don't bother you if you don't bother them. And, if anybody gets extra rambunctious, I've seen the NYPD arrive within minutes, after a drunk person started hurling expletives(?) at another person.

So, if you're ever in the city, you know where to meet up :) Ciao for now!

April 5, 2011

Choux-in

I'll huff and I'll puff...



Pâte à Choux ("pat-teh-shoo") is the building block for all cream puffs, eclairs, and profiteroles. And, I just found out that it's the same dough used for churros (usually dipped in chocolate, once fried). Same goes for donut holes, and, if you wish, for savory chicken or tuna salad sandwiches.

I first chanced upon the idea of making cream puffs at a birthday party, where my cousin-in-law's former roommate prepared these delightful airy treats. She said they were easy to make, and shortly after that party, I saw a recipe in an issue of Martha Stewart Everyday Food. I've made it twice so far ever since, but it was only last week that I decided to make a full-fledged batch filled with pastry cream made from scratch, folded with Crème Chantilly (a.k.a. sweetened whipped cream) and dipped in melted dark chocolate. The results were phenomenal, and the cream puffs even tasted better once refrigerated.

I referenced three recipes—Martha Stewart'sAlton Brown's, and Chef Eric Crowley's (of The Culinary Classroom in L.A.). I went  with Crowley's, whose how-to video may be viewed on YouTube. But, note that if you're making smaller cream puffs, to go with the oven temperature in Stewart's version. Brown is usually my go-to for precise measurements, but given that I do not own a kitchen scale here in NY, I had to skip the Good Eats host's Pâte à Choux. But, I highly recommend watching his "Choux Shine" episode—educational and entertaining as always.

For the filling, again, it was a combo of Francois Payard's Pastry Cream recipe from Marthastewart.com and Crowley's Crème Chantilly (you basically just have to fold in the aerated cream into the cooled custard).

Recipes follow (modified and edited as applicable). You'll find the rest after the jump. Enjoy!

You'll need:

1/2 cup milk
1/2 cup water
3 oz butter (6 tablespoons)
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 to 5 eggs

powdered sugar to sprinkle on top of finished dessert (optional)
muffin tin or baking sheet
parchment paper (a.k.a. Glad Bake and Cooking Paper)

March 31, 2011

Carrot Cake Update 2

A sweet way to celebrate.
Here's the latest incarnation of my favorite carrot cake recipe, which I've also talked about in my Carrot Cake Update post. In cupcake form, one gets the best of both worlds in terms of convenience (easy to tote to dinner parties) and time saved (no need to butter and flour pans!).

For the cream cheese frosting, I've also played around with the large "daisy" tip—the results simply remind me of soft-serve ice cream. Yum.

Enjoy the pics! Today I'm celebrating 31 days of being productive and "resetting" my body clock, so, think of this post as my virtual cupcake party. Sending love and sweet thoughts to all you readers and friends out there! As always, thank you for reading :)


Fluffy, chewy goodness.

March 9, 2011

Cupcakes a la NYC

Easy to make, easy to eat!
Once you get past the novelty and nostalgia of eating cupcakes from the famous Magnolia Bakery in the West Village (or in any of the branches that have cropped up all over town, for that matter), your taste buds would promptly determine how sickeningly sweet the little cakes are.

That said, the cloying qualities of said sugar bombs have not stopped me from reaching for one every now and then. It's the sweet equivalent of craving KFC—unadulterated and greasy—when nothing else would hit the spot.

I recently stumbled upon a Magnolia-esque bakeshop at the Chelsea Market called Eleni's, where I got to order a vanilla cupcake covered in chocolate buttercream frosting. Their version is sweet enough (not too much), creamy, and perfectly portioned for the walk from the store to the subway. It was definitely a delicious moment...so much so that I continued to fixate on the choco-vanilla combo for two days, prompting me to take the cupcake plunge: I had to make my own.

Mmm...
If you Google "vanilla cupcakes with chocolate frosting" you will come across similar versions of the recipe I've listed here. There are two major-nice things to note about churning your own sweet treats. One, you know exactly what goes in and you can use premium ingredients (you know how I feel about vegetable shortening, blech!). Two, it's way way cheaper!

Most recipes call for either cake flour or self-rising flour—both of which are easy to substitute with all-purpose flour. For every cup of cake flour you need, combine two tablespoons of cornstarch and AP flour in one measuring cup. To make your own self-rising flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt to one cup of AP flour. The recipe below is a modified version featuring the latter.

More important than the flour you use is actually the method with which you combine the ingredients. As in the case of making any type of fluffy cake, be careful to not overmix the batter. I paraphrase Good Eats host Alton Brown in saying that overbeating the batter produces gluten—the stretchy protein strands that render your finished product chewy  and "not good eats."

Here's an extra-pretty batch!

Cupcakes a la NYC
(a.k.a. Vanilla Cupcakes with Chocolate Frosting)

You'll need:

1/2 cup (one stick) butter, softened
1 cup sugar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla extract


(You may refer to the original recipe using cake flour here.)

February 28, 2011

Napa Valley

Fifth post of the Travel Series.
Scrambled eggs, fingerling potatoes, and salsa served with a fresh white corn tortilla.
In Napa Valley, be prepared to wine and dine to your heart's content. Rolling fields, A-list restaurants, and bottles and bottles of wine greet visitors in this sunny locale north of San Francisco. Most tourists and California residents stop by Sonoma County before heading for the wineries in Napa County. As an East Coast resident, I am pretty much satisfied seeing clear blue skies and staying somewhere warm (although it was a little bit nippy when we were in CA); after all, good food and great restos are abound in New York City. So when my sister-in-law and her husband—both foodies/food enthusiasts—took my husband and myself to Napa, I was pretty much blown away by the amazing and delicious culinary fare.

Tex-mex seems to be a staple in the area, but before you say "greasy," note that chefs and restaurant owners seem to take the cuisine very seriously, as in the case of Catherine Bergen, who, last year, opened C Casa, "an innovative taqueria," in the Oxbow Public Market. We had breakfast there, and, while in the past, I have shied away from any Huevos Rancheros-type meal in the morning (too early for something savory), I tried one of the Egg Plates on the menu (above photo). The serving was small yet tasty and surprisingly substantial. My favorite part was the fresh white corn tortilla that they make right there at the stall. It's nothing like I've ever tasted before. You really can't beat homemade/handmade.
Sweet—my husband and the maple walnut ice cream he's holding :)
Also at the Oxbow market was Three Twins Organic Ice Cream Factory, where, hands down, I've had the best ice cream in my life—not kidding. The closest to the experience would probably if I churned my own ice cream at home.

And, yes, in Napa it's all about the cheese...
And, of course, the wine. Here I am holding a bottle of Vintage Port (which pairs well with chocolate, ahem).
Thinly-cut onion strings.
Last but not the least (and still, barely skimming the restaurant scene in Napa), is Mustard's Grill, supposedly where one could have the best porkchops in town or ever. My husband can probably attest to this, as I am some sort of pesco-vegetarian so I can only infer. But, here's a pic:
Famous Mongolian Pork Chop with sweet and sour red cabbage,
mashed potatoes (which were excellent!), and housemade mustard.
Like I said, in Napa Valley, the wining and dining never stops :) Cheers!

READ the Travel Series starting with...
1. DENVER
2. SILVERTHORNE & BRECKENRIDGE
3. SAN FRANCISCO
4. SONOMA COUNTY
5. NAPA VALLEY
6. CHICAGO
7. NEW YORK
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