‘Tis the Season to be Baking

Well this past month has been a busy one, that’s for sure. There were lots of gifts to be bought, decorations to be hung, and most importantly, goodies to be baked. So even though I have been slacking in the blogging world, it has all been for good reason.

Let’s start from the beginning. On December 6th, my work hosted its annual cookie bake off. Last year I came in 4th place (out of 12), and this year I was determined to move up in the rankings. So with this challenge presented, I decided to make two batches of test cookies. The first batch was the cookie below, double chocolate crackles. It was a recipe that I found in the December issue of The Food Network Magazine.

The second test batch was my own recipe: Double chocolate cake mix, 2 eggs, ½ cup of oil, pecans and toffee bits. Bake at 350 for 8-10 minutes. The result is the image you see below. These were the cookies I chose as my bake off representatives. Although, in the end I think the crackles might have been the more successful of the two. Needless to say, I came in 3rd, and that was third out of three entries. It was a somewhat sad bake off all round, due to lack of entries and participants, but at least it gave me an excuse to try two new recipes.

Once the bake off was over I thought I might have some time to relax until Christmas. Well as it turns out a baker’s work is never done. A few days later my mom and I were hanging around when she told me she had a craving for a really good, classic chocolate cake. Well I can’t ignore a craving, let alone one that involves baking AND comes from the woman who gave me life! So that weekend my mission was clear…Make a fantastic, classic chocolate cake. Right away I found Ina Garten’s recipe called Beatty’s Chocolate Cake. It was 2 layers of moist chocolate cake smothered in chocolate butter cream frosting (both of which were enhanced by mixing in coffee in some way, shape or form). And the result, well you can see for yourself:

So after the cake was made, and what seemed like not a second later, did it come time to figure out what to bake for Christmas this year? See every year on Christmas Eve my family hosts a holiday open house, and every year my mom and I have to come up with the menu. We brainstorm and come up with about 5-6 different appetizers/finger foods to serve along with dessert. Well you can guess who takes care of the dessert portion. So this year I decided to make Bobby Flay’s gingerbread cupcakes with mango butter cream frosting, but instead of regular sized cupcakes they would be miniature. Well with exception to a few hiccups that occurred during the frosting making process, they were another baking success!

So as you can see I have been quite the busy baker. But at this time of year, it’s to be expected. It is, after all, the most wonderful time of the year!

Trying to find the Perfect Recipe is like trying to find the Perfect Guy…

A few weeks ago, I was on a mission to find a new dessert recipe to make for Thanksgiving. As the search went on, I slowly began to realize that the task of finding the perfect recipe is oddly similar to trying finding the perfect guy.

First, when I look for a recipe I find that I have a slight preconceived idea of what I am looking to bake. I tend to look for something slightly unique, and at the same time something relatively simple (related to both the ingredients and the baking process). The same thing applies to guys. We all have those things we look for in a man. Standards that we hope they can fulfill…tall, college educated, physically fit, working, sense of humor, good personality, etc. Every baker has their own idea of what kind of recipe they are looking for, just like every woman has her own standards for what kind of guy she is looking for.

Next comes the actual searching. When I am looking for that perfect recipe I tend to look in multiple places. Just like trying to find a guy…You go to different spots, different bars, and different places of interest seeking out someone who might fit with what you’re looking for. And as an alternative to going out to find a guy, sometimes you look to others to try and set you up…similar, in fact, to a recipe swap.

Finally you come across a recipe, or a guy, that looks appealing. So you decide to go for it and try it out. You buy the ingredients for the recipe, or you buy a new outfit for a date. Then the testing begins. You follow the recipe as best possible, just like you follow the “rules of engagement” on a date. There are certain steps that you have to take when baking, just like there are certain steps you have to take when you go out with someone. And just like you have to do a taste test once everything is baked, that’s kind of like getting a good night kiss at the end of a date. You have to see if all of those ingredients come together to form something delicious and magical.

And if you find that things didn’t turn out the way you hoped…maybe the cake cracked, maybe the sugar didn’t caramelize, maybe the conversation was lacking, maybe the chemistry wasn’t there…well then you start all over again, searching for that perfect recipe; for that perfect guy until eventually everything mixes together to form a perfect union.

Trick or Treat

So this weekend was Halloween. Normally it’s my least favorite holiday of the year (with exception to the fact that it revolves mainly around candy). Besides that though, trying to figure out what to be from year to year is always a stressor for me. Do I look cute or funny? It’s a chilly time of year but most costumes for girls are on the skimpy side, so is there a way to look cute while also being semi-warm?  Can I find something that makes me feel comfortable and happy? Oh and lastly there is always the impending thought of “it’s once a year, I am not going to spend a fortune on a costume.”


So this year I was determined tofind the perfect costume, taking into consideration all of the above thoughts. So I googled away, and finally after searching through countless sites for unique costume ideas, I stumbled upon the winner. Flo, the Progressive Insurance girl! It was cute, it was simple, it was comfortable, it was funny, and it was pretty unique. So I ordered the Progressive apron and the ‘I (heart) Insurance’ button. I went out and bought a white polo shirt, black & white Vans sneakers, and a blue head band. Ran to Walgreen’s and purchased some red lipstick and liquid mascara. Had my friend (Betty Boop) poof my hair and flip out the ends and here is what it turned out to look like (not too shabby if you ask me)

Now how, you ask, does this relate to food? Well it doesn’t except to say that I was so focused on my Halloween costume that I totally forgot to think of something to make for the party I was attending. Now I don’t know about you, but now that I have established myself amongst my friends as “the baker” I don’t feel right attending a social event without some type of fabulous baked good. So it was time to dig deep down into my bag of baking tricks, and pull out something yummy, easy &quick, and something I could make a lot of. The end result: Symphony Brownies! I have made them before, but they are always a hit. Now, it’s not my recipe. It’s Paula Dean’s (must give credit where credit is due). But it is one of the best brownie recipes I have come across so far in my baking adventures. Here is what you do:

Buy any boxed brownie mix you like. Also, buy 3 Nestle Symphony chocolate bars (the large ones with the almonds and toffee). For each box mix you buy, you need 3 chocolate bars. Follow the directions on the box for making the batter. Separately, line a 13x9 baking pan with foil, enough so the foil is handing off the edges, and spray the foil with non-stick spray. Pour half of the brownie batter into the pan and spread evenly. Then, place the three chocolate bars on the batter so they cover the majority of the surface. Then pour the remaining balance of the batter onto the top of the bars and spread that out to cover. As per the directions on the box, place in the pre-heated oven and bake accordingly. Once the brownies are baked let them cool, remove from tray and flip over, peel off foil and cut into squares. Perfectly decadent brownies every time.

So my Halloween was a success. My costume was perfect and I baked a brownie treat that all enjoyed. It just goes to show you that we all have our special tricks for making the perfect treats.

A Perfect Eating Partner

Food is an amazing thing. It can make you happy. It can comfort you. It can symbolize a moment in time. It can even make you feel guilty. All in all, when you have good food it does something magical to your mind, body and soul. But it’s not always about the food itself. I have found that an important part of enjoying food is savoring the experience of the meal as much as you savor the flavors.

The other night I went to this amazing steakhouse in Raritan, NJ called Char. From the moment you drive up to the restaurant the stage is set. An outdoor patio with fire light torches lines the front of the building. Outdoor umbrellas are draped in bright orange fabric which accents the fire light coming off the torches. So right away your brain associates the decorative fire surrounding the building with the flames that will be lighting the grill for your soon to be eaten steak. And this all happens before you even walk in the door. Then you enter…more flames, more orange (which happens to also be a color that stimulates the appetite), but then the juxtaposition of water is introduced as well as the modern lounge décor which gives you the feeling of high class service and a high class dining experience.

Then you are seated. And this is where my story really begins. Part of having a great meal is having that meal with someone who enjoys the experience of dining out as much as you do. Now don’t get me wrong, there is a time and a place for simple eating. Not every meal is a 3 course dinner. Not every restaurant offers such high class service and ambiance. But when these dining opportunities arise, it’s so important that the person sitting across from you appreciates all of these elements as much as you do. As I like to put it, someone that really goes for it! My eating partner on this particular evening (who will remain nameless for now) was one of those guys who definitely knew how to go for it. The first move he made was ordering a bottle of wine. All ready we were off to a good start. Then it came down to ordering the food. Now granted, most guys tend to NOT hold back. I mean why should they? They don’t seem to have the same food/body image issues that we women have, but still some guys just eat to eat. Not this guy. We both perused the menu looking over the variety of appetizers, salads, and entrees that were available to us. We listened to the waiter describe the specials for the evening. Now the discussion begins. So we decided…an order of stuffed mushrooms (stuffed with crabmeat), an arugula salad served with a mixed berry vinaigrette, an 8 oz. filet mignon for me (a 12 oz for him) accompanied by 2 sides, whipped sweet potatoes and grilled asparagus. The food was phenomenal all round, just to get that point out of the way. But the partnership that we had throughout the meal was even better. Both appetizers were shared, the wine flowed, the steak was cooked to our liking (both medium rare) and we were both awe-struck by how amazing the whipped sweet potatoes were. Even dinner rolls were shared. You can’t not share a pretzel dinner roll with someone. Everyone needs to experience how good they are. Then by the time everything was said and done, we were both in agreement that dessert was not an option.

And when you put all this together, it made for the perfect dining package. Great food, great service, great ambiance, and most importantly a great person to enjoy it all with. It really does pay to have a perfect eating partner.

Mix Two Parts Baking with One Part Social Media

I have two passions in my life. In terms of extracurricular activities food, and even more so baking, is one. In terms of education and career the field of communication, with a focus on social media, is the other. Social media is an increasingly popular form of communication. And as various forms of it grow (i.e., facebook, twitter, the blogsphere) the world as we know it is getting noticeably smaller and therefore more connected.

Now since social media is one of my passions, I have been trying to immerse myself in all its facets. I tweet on twitter, my status and photos get posted on facebook, and of course my outlook on life and food is shared with the virtual world via this blog. But lately I have found that social media has really been the best outlet for collecting ideas and inspiration for my latest baking/cooking venture.

Last weekend I found a recipe for frosted pumpkin cookies. However, I wanted to do something to it to make it more my own. So I tweeted for suggestions and got some responses back, so instead of just following the recipe verbatim, I added pecans, resulting in this…

Now I am on to my next cooking mission for this coming weekend: a yummy crock pot recipe. So again I looked to the twitter world for suggestions, and within a matter of minutes, got a list of crock pot recipes.

But it’s not just twitter… Facebook is another outlet for sharing and suggestions. As pictures get posted of my latest creation, comments are made, links are shared, pages are suggested, and before you know it I have developed a whole new food social network.

So if you really want to create a recipe for success, just mix two parts baking with one part social media, bake at 350 degrees until golden brown, and voilà! Perfect every time.

A Food Revelation

The other day I was having my usual afternoon snack, when I all of a sudden had a food revelation. The first thing you need to know is that my snack was an apple. Now, over the past few years I have done extensive research on diet and nutrition and in almost every article, book, blog post, etc that I have read, apples are noted as being one of the best fruits to eat. There is a reason we have that saying an apple a day keeps the doctor away. So in understanding the nutritional benefits of an apple, I made a conscious decision to incorporate them more into my diet.


Now I’m sure you’re all thinking, why does this even matter? Or even more so, what does this have to do with this BIG revelation I had? Well, I will tell you. Better yet, I will share with you the exact thought process that brought me to said revelation. I was eating my apple and initially my thoughts were purely about how much I enjoyed the apple I was snacking on. Then I started thinking about the kind of apple I was eating…it was a gala apple. Ok great, what does that matter? Well this is where the light bulb went off. See when I was a kid I was never a big fan of apples. So as I was eating this gala apple I started wondering why I didn’t enjoy apples more growing up. Then it hit me! When I was a kid my mom used to buy red delicious apples. Now, I know many people enjoy the red delicious variety, but personally the skin is too waxy and the actual fruit is not especially sweet or juicy. So no wonder I didn’t like apples as a kid! The red delicious ones just didn’t (and still don’t) suit my palette.

Gala Apple ~ Delicious!

But the real revelation is not about apples, but it’s more so about the fact that as I have gotten older and started food shopping for myself, it has opened my mind and palette to things that I might have not experienced or enjoyed before, since I was not the one in control of what I bought, and therefore what I ate. I mean think about it, if my mom food shopped for me my entire life I may have never branched out and tried other types of apples. I may have lived a life where apples were only enjoyable when baked into a pie or candy/chocolate coated. I may have never really understood the beauty and deliciousness that an apple has in its natural state. And for this, my ability to do and enjoy my own food shopping, I not only embrace my sense of independence but I embrace my food freedom.

I Scream, You Scream, We all Scream for Ice Cream!!!!!

Whether it’s a shake or a sundae, in bowl or in a cone, made into a cake or in the middle of a sandwich, ice cream is a dessert that “takes the cake” in all its numerous forms. In fact, if I were a super hero, ice cream would be my kryptonite. Every night after dinner, when I start to crave that something sweet, if ice cream is available, that is the dessert of choice. I try to resist it, really I do, but it’s nearly impossible. It’s an evil, yet glorious, temptress. Case in point, the other night my mom was having a bowl and just listening to her scrapping down the bowl, trying to savor the last bit of melted, creamy goodness, made me HAVE to have a bowl. I have never felt more like Pavlov’s dogs. My body literally had a reaction…the spoon scrapes the bowl, my mouth begins to salivate. It’s so sad, but so true.


So the question remains, vanilla or chocolate? It’s a question we have all been asked at some point or another in our lives that I believe we all feel we have to answer. Normally I would say vanilla but the truth of the matter is, how can you limit yourself to a single flavor when now-a-days there is a whole array of flavors at your finger tips? Cookies & cream, cookie dough, cherry vanilla, rocky road, mint chocolate chip, strawberry, pistachio, coffee, maple walnut, to name some of the basics. Not to mention the latest and greatest funky flavors that companies like Ben & Jerry’s, Haagen Daz, Baskin Robbins, or Friendly’s bring to grocery stores and ice cream parlors around the world. And lest we forget about the toppings…sprinkles, hot fudge, reese’s pieces, wet walnuts, whipped cream (my personal favorite), granola, toffee crunch, gummie bears…the list goes on and on, as does my passion and love for this creamy, smooth, tongue tantalizing treat.

So are you tempted yet to go to your local ice cream shop or grocery store and treat yourself to a big bowl of ice cream? If so, here’s my ice cream suggestion of the day: pumpkin ice cream with marshmallow topping…can we say FABULOUS??? I am in love and officially drooling!

Honey ~ The Underutilized Ingredient

Nature’s sweetener, that’s what honey is. My feeling is that this silky, golden syrup is completely underutilized in our modern day cuisine. So my mission lately has been to come up with recipes that incorporate honey as much as possible. This is just the beginning of this venture, but so far here is what I have come up with…


Chicken & Mushrooms with a White Peach Balsamic & Honey Reduction

*note: this recipe was designed to serve 1, myself, so if serving more than 1, please feel free to adjust the recipe in any way you see fit

Ingredients:
1 – Boneless, skinless chicken cutlet (cubed)

½ lbs. – White button mushrooms, sliced

1 clove – minced garlic

1 Teaspoon – Dried thyme

1 Tablespoon – Honey

¾ - 1 cup – White Peach Balsamic Vinegar (this can be found at a specialty oil/vinegar store called Carter & Cavero Old World Olive Oil Co.)

Non-stick Cooking Spray

Salt & Pepper

Directions:
Spray non-stick sauté pan with non-stick cooking spray. On medium low heat, sauté mushrooms (add salt and pepper to help draw out the moisture in the mushrooms upon placing them in the pan). Let mushrooms sauté for about 10 minutes as mushrooms begin to get tender and brown. After 10 minutes, add the minced garlic to the pan. Adding the garlic at this point prevents it from burning. Once the garlic is added, and then add the cubed chicken and thyme. Let the garlic, thyme, and chicken cook with the mushrooms for another 5 minutes. After the chicken has been partially cooked for these 5 minutes, add the balsamic vinegar and honey to the pan. Let this combination cook and reduce down on medium high heat until a thick sauce forms, probably another 5 minutes.

To add some color to the dish I suggest serving this over mashed sweet potatoes. The sweetness of the white peach honey reduction compliments the sweet potato in the same way brown sugar and cinnamon would.

This is a quick cooking meal, with lots of flavor and simple ingredients. But of course the most important thing is that it uses honey! I am going to continue on my quest for finding and developing honey based recipes, but for now let's just take a moment to give a nod to nature's own sweetner...Oh honey, you’re such a sweet thang!

For the Love of Cupcakes

Cupcakes. They are magical. As consumers of the cupcake, they bring us back to our innocent days of childhood where birthdays and holidays were celebrated by playing games, swimming at friends’ houses, having water balloon fights, and of course eating cupcakes. Our eyes grow as the sweetly decorated little cakes arrive on the scene. The sweet smell of icing, the vivid colors of the sprinkles all tantalizing our senses as we await the yummy goodness that we are about the taste when we take our first bite. The wrappers on the cupcakes are mere paper barriers just waiting to get peeled away. And once removed, the moist cake coated in creamy frosting remind us of the simple joy a cupcake can bring to our mind, body and soul.

And let us not forget the inevitable plan of attack. How do you get the perfect bite? Do you want the cake and the frosting to be consumed in one bite, causing you to open your mouth as wide as possible so you can get that ultimate taste combination? Or do you pull your cupcake apart, giving way to uneven proportions of cake to frosting, but allowing you to indulge one bite at a time in each of the two mouth watering elements?


Either way you slice it, cupcakes are a magical dessert for both the young and the young at heart. They open the door to numerous combinations of flavors and decorative styles. They serve as a great treat at any fair, from weddings to showers (both bridal and baby) to birthdays. And as fun and enjoyable as they are to eat, cupcakes are just as fun to make. So with this all being said here are some of the cupcakes that I have made over the years. So for the love of cupcakes, go out and bake or buy one for yourself today!

The San Francisco Treat

So I know it’s been a while but it’s only because life has been keeping me busy. I finished grad school and, as part of my graduation present, I was given the gift of travel. My mom, being the generous woman that she is, gave me money to go on a trip of my choice as a way to unwind and regroup after a year and a half of hard work.


So after much thought and consideration, I decided to head to San Francisco! Well let me tell you it was the best decision ever. The trip was filled with lots of sightseeing, walking, running, and of course EATING.

Here are some of the food highlights from the trip:

Shrimp Omelet at a little Mexican restaurant in the Mission district (I don’t know the name of the restaurant, but I wish I did…it was amazing)

Prosciutto Pizza Pie with a side order of spicy cauliflower and a tricolore salad from Delfina’s

Cookie Dough Bon Bons and this amazing Peanut Butter & Jelly Ice Cream Cake at Sauce

And finally a picnic along the bay, courtesy of Trader Joes (great cheap wine too)

So next time you’re in San Fran, take advantage of everything that is there…the wonderful sites, the great people, and the amazing treats it has to offer.

The great ‘Chef’ of my Life

So last night I went to a wake for the dad of one of my high school friend’s. Wakes and funerals are never easy to attend, but last night, for some reason, this one affected me in a pretty big way. I didn’t know my friend’s father; for whatever reason, for as long as we have been friends, my friend’s dad and I never actually had the opportunity to meet. But as I saw my friend standing up there at the wake, now fatherless, I couldn’t help but feel grateful for knowing that when I walked in the door last night that my dad would be there.

As I was driving home thinking about all this, I started to realize that my dad is really the reason why I am so into food. Yes, I am Italian and eating is in my blood, but when it comes down to it, he is the reason I enjoy cooking and baking so much. First of all, he is an amazing cook. He really knows all the little tricks for making an amazing meal. So I think in that sense, he inspired me and still continues to amaze me in the kitchen. Second, he loves sweets, especially cookies. So is it really that much of a coincidence that I love to bake? I get so much joy out of baking a batch of cookies and seeing the excitement on his face when he gets to taste the first one out of the oven. Or I love finding a recipe (especially anything sweet with lemon) that I know he will love and making it for him,. I guess what it comes down to is that I am forever daddy’s little girl and for as much as we have in common, food is one thing that really makes both of us happy.

So here’s to you dad, the great chef of my life. I will bake for you forever!

Oh how I do love me a Big Salad

So for all you Seinfeld followers, I’m sure you remember the episode where Jerry, Elaine and George have to go to a different diner, where Elaine is appalled to find that they don’t offer a big salad. To George, the idea of not being able to get a big salad is ridiculous, but to those of us who love the idea of getting an outrageous amount of lettuce with an abundant variety of toppings, we can completely empathize with Elaine.

Lately I have really fallen in love with the big salad. I never thought that I would be the type of person who could make a meal out of greenery, but I feel that once you conquer the art of salad making, you come to love and even crave this leafy goodness.

If you find that you feel as I did (perplexed and somewhat hesitant about eating a salad) here is what I have found to be the best way to go about creating the perfect big salad.

First, it’s important to find the type of lettuce you like. Iceberg is fine, but there are so many varieties out there, you should take the time to figure out what works best for your palate. I prefer a nice spring mix. Then it’s time to figure out what toppings work best for you. It’s important to add bulk and substance to your salad, making it feel more like a meal than a bland filler. My base toppings consist of tomatoes (either whole tomatoes cut into bite size pieces or grape tomatoes easy for the eating), sliced cucumbers, and sliced mushrooms. From there I let my mood take over. As long as you stick to veggies, you can pretty much make the salad as big as you want. Shredded carrots, baby corn, olives, they all add bulk and great flavor to your base. Then for crunch I like to add some type of nut, preferably slivered almond or dry roasted peanuts, and some croutons, yum! And lastly, the dressing…this is the icing on the salad “cake.” Obviously if you want to keep it healthy go for a good low fat or light dressing, but of course a nice vinaigrette is always good too. And lastly, like everything else salad needs to be seasoned, so I like to add some salt and pepper to top it all off. One little note is that most prepared dressing have a good amount of salt in them, which in that case says to me, just add pepper.

So if you haven’t faced your fears and learned to master the art of making the perfect big salad, I hope this will help you find the road to your own salad bliss.