Valrhona Fudge Cakes

Finally got to blog about these at All My Sugar :) Click on the link for the recipe!

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 :)

Mushroom Stroganoff

Nice and easy: Mushroom Stroganoff recipe by Alton Brown.

Link to recipe: Foodnetwork.com

I just made this and so far, it turned out yummy. I used regular onions instead of the green onions originally called for. Also, I halved the recipe—give or take a few ounces of certain ingredients (i.e. mushrooms, egg noodles).

Two suggested tweaks:

• Add red pepper flakes when heating up the butter (also in the bowl, when serving)
• Add thyme while sautéing the mushrooms

And this completes the 30-day Blog Challenge, woohoo!

Will share my thoughts on this year’s Challenge in another post :)

Happy weekend, everyone!


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

Malt Ball Overload

At Dylan's Candy Bar :) 

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 29

Harper’s BAZAAR, we meet again :)

The Moroccanoil print ad I wrote is in the March 2013 issues of Harper's BAZAAR (where I worked in international marketing when I had just moved to NYC), Elle, InStyle and the gigantic Vogue with Beyoncé on the cover!

The universe has a sense of humor—I've always wanted to write for magazines here in the U.S., picking up from where I left off as beauty editor at Hearst international titles Seventeen and Cosmopolitan. I've also contributed to sister publications Good Housekeeping and Marie Claire. So, now, my words are actually in these well-respected magazines, at least in the advertising section.

Now, if only I could make the jump back into the editorial pages, that would be FANTABULOUS! :)

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 28

Bravo, Dyson. Bravo!

View the complete hand dryer range at Dyson.com :)

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 27

Yoga Journal

Tuesday night reading; channeling peace, kindness, and relaxation: #yogajournal #magazine (free, w/ my teaching liability insurance!) 

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 26

“You can’t please everyone—but you can be democratic by being kind to everyone.” 

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 25

Beyoncé @ Superbowl 2013

I don't think you're ready for this jelly… ;)

(What a surprise—Destiny's Child!)

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 24

1, 2, 3…Gnocchi!

Georgeous dumplings: chewy and delicious with this homemade gorgonzola sauce!

If you love gorgonzola cheese, then this dish is for you. It’s unbelievably easy too—you can make it in 20 minutes flat. If you’ve never had gnocchi, its chewy texture paired with the savory combination of garlic, toasted walnuts, creamy gorgonzola, will perhaps make you fall in love. Dip a soft or crusty hunk of bread in the velvety sauce, and you’ve got yourself a winner.

You’ll need:

(Serves one)

• 3/4 cup gnocchi (this looks like too little but trust me, once it cooks and mixed in with the other ingredients, it’s hefty)
• 1 tablespoon olive oil
• half a teaspoon of crushed garlic (more if you like) 
• a handful of walnuts (option to chop, crush them with your fist, or just mash them with a wooden spoon as you’re making the dish)
• 3 tablespoons of crumbled gorgonzola (more if you like)
• 1/2 cup milk

Sauté until edges of gnocchi are ever-so-slightly browned

Directions:

1. Cook gnocchi according to package directions—which simply means, boil water, add salt, add gnocchi, and fish them out once they float to the surface. Save 1/3 cup of the cooking liquid for later (this will help create a thick, yummy, creamy sauce).
2. On medium low heat, warm the olive oil then add the garlic (don’t let it brown).
3. Up the heat to medium and sauté the walnuts until toasted, and add the cooked gnocchi.
   
4. Toss in the gorgonzola, and as it melts, add the milk, then the pasta water. Season to taste and turn off the heat once sauce starts to thicken.
5. Serve in a bowl, top with cracked black pepper and crumbles of gorgonzola.

Gnocchi in a creamy gorgonzola sauce cooked with garlic and walnuts.

Note: As I’ve mentioned in the intro, you MUST have a hunk of bread to dip into the sauce; it’s part of the experience. Glass of wine is optional :) Enjoy!

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 23

Oops, I did it again!

I’ve been missing my meditation and Nadi Shodhana minutes lately. As for the blogging, well, I guess my All In A Day’s Work Instagram post counted for Friday, although I would’ve wanted to have written something down for the night.

Instead, the above :) I got home from work, showered right away, and enjoyed dinner and wine with the husband; caught up with this week’s episode of White Collar, then went to bed.

Ahh… Friday :)

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 22