Tuesday, January 31, 2012

katie is 21

Photobucket

A girl always needs a good birthday cupcake: slathered with butter cream and sprinkles, covered in pink and pretty.

Photobucket

But sometimes that just won’t do.
Especially when the said girl is turning 21.
So I whipped up a batch of cookie dough cupcakes, dipped them in silky chocolate ganache, dotted them with star-shaped sprinkles (a little sprinkles never hurt), and then adorned them with…well…

Photobucket

Sure, I considered sticking the booze IN the cupcakes, but why do that when you can just raid the liquor store and stick them on top??
And maybe your favorite isn’t even on here. Maybe you’re a Johnny Walker kind of guy or a Jack kind of gal (-raises hand-), but can you really turn down some Jose and sweet and tasty raspberry vodka?
Didn’t think so.
And, yes, they were a hit.

Photobucket

Photobucket

Cookie Dough Cupcakes
The idea is to have a yummy chocolate chip cookie baked right in the middle. And it does work. I have used both store bought dough and homemade and, quite frankly, I’m more partial to the homemade. They’ve just got a better taste overall. But if you’re in a pinch, store bought cookie dough is fine. So is boxed cake mix. I know, I know, but it’s just so foolproof. If using boxed cakemix, switching out the vegetable oil for butter and the water for milk really helps in flavor and texture. And one very important thing to remember about these cupcakes is to NOT over-bake them. Over-baked they become dry and the middle not as cookie-like as you’d like. These cupcakes are best at room temperature, but if you do decide to place them in the fridge, let them come to room temperature before eating.

Vanilla Cupcakes
½ c butter, softened
1 c sugar
2 eggs
1 ½ c all-purpose flour
½ t salt
1 t baking powder
½ c milk
1 t vanilla extract

12 (heaping) teaspoons chocolate chip cookie dough (either homemade or store bought)

Chocolate Ganache
6 oz cream
4 oz bittersweet or semi-sweet chocolate, chopped

Whipped cream, optional
Sprinkles, optional
Liquor, optional (but, really…)


1. Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners
2. In a mixer (or large bowl), mix butter and sugar at medium speed until light and fluffy, about 5 minutes.
3. Add in eggs one at a time, fully incorporating each one.
4. Combine dry ingredients in a separate, small bowl. Add 1/3 of the dry mix.
5. Once the dry mix is incorporated, add in half of the milk. Repeat with the dry mix, the milk, and finish with the dry mix again. Add in the vanilla and mix until just combined. Don’t over mix at this point or you will have a tough cupcake.
6. Scoop batter into cupcake liners, filling ¾ of the way full. Place one heaping teaspoon of dough in the middle and press down slightly. Top off with a spoonful of batter to cover up the cookie dough.
7. Bake for about 15-20 minutes, keeping a close eye. Once they have a golden brown color on top, they have been over baked.
8. Once done, let cool completely on a cooling rack.
9. For ganache: Heat cream in a small saucepan over medium heat. While heating up, place chocolate in a medium bowl. Once you notice little bubbles along the edges, take cream off of stove and pour over chocolate mixture. Let sit about 20 seconds then whisk to melt and combine.
10. Dip cupcakes, one by one, into the vat of ganache. Decorate with whipped cream, sprinkles, or liquor bottles, if preferred.

Makes 12.

Tuesday, January 24, 2012

dinner date

Photobucket

And just as quickly as that aviator jacket went on, it came off.
The days have been hot - almost too hot - and the hopes for anymore jacket days are long gone.
This is looming beach weather.
Not that I mind!
No, no.
Because I got to wear this little number.

Photobucket

This was actually a Christmas gift from my mom and when I opened the box and pulled it out, I had no idea what it was.
Holding it wrong, I considered it might have been some kind of poncho? shawl? ruffly thing...?
When I realized it had straps, the silhouette became clear - and I loved it.
The love deepened when I tried it on.
The v-neck and the ruffles down the front make for a long and lean figure. And the color! What can I say? It brings out my green eyes.

Photobucket

Photobucket

Short-sleeve cover-up: Forever 21. Dress: gifted, Banana Republic. Shoes: Rampage / DSW.

Paired with the quintessential cover-up for a South Florida girl (one of the best purchases ever), a long necklace (also seen here), and some sparkly sandals, I looked and felt gooood.
A lovely dinner date ensemble for a delicious dinner date.

Thursday, January 19, 2012

brio

I work in an Italian restaurant and sometimes I just have no desire to go out for Italian. I mean, really?
So when the husband suggested we head out to Brio Tuscan Grille (grille? I hate that) because he happened to have a gift card from the holidays, I obliged, figuring I’d just order some chicken parm and call it a day.
Upon entering Brio (located in the wonderful Pembroke Gardens), I was pleasantly surprised. The inside is big, but manages to still remain cozy with perfect lighting, crisp white tablecloths, and comfortable booths. The open kitchen is impeccably clean and actually fits in beautifully with the ambiance, not just sticking out like a sore thumb.
Starting off with glasses of signature and white peach sangria (pitchers also available), we then decided on the daily bruschetta special of fontina cheese, wine caramelized onions, asparagus, and prosciutto.

Photobucket

They offer a number of bruschettas and flatbreads ranging from the more rustic and traditional - margherita, roasted red pepper, ricotta - to crowd-pleasing favorites - sliced steak, bbq chicken, chorizo and blackened shrimp. Our eyes skimmed the selections, but were really intrigued by the special.
The sangrias (which arrived with some warm bread and crackers) were delightfully delicious. The signature red sangria was sharper, drier, not as sweet, but robust and flavorful. The white peach sangria was crisp, light, refreshing, and perfectly sweet. I was a fan.

Photobucket

The wine list is rather large and their signature cocktails seem to be served with either a wine, sparkling wine, or up.
Skimming the menu some more, the sweet potato and chicken risotto called my name. Normally, this would send me into slight panic. Risotto can be such a gummy disaster in the hands of the wrong person, but I seemed to be feeling trustworthy today. The husband opted for the penne gorgonzola, an avid blue cheese fan.

Photobucket

The bruschetta was beautifully presented on a long wooden board. They sat neatly side by side, as if arranged delicately with precision. The real star was the wine caramelized onions. The sweetness is fantastic, with just a hint of the wine, and an underlying sweetness - perhaps honey? - coating your tongue. The asparagus had perfect crunch and the prosciutto lent itself perfectly to create that salty-sweet combination. Unfortunately, the fontina cheese was too mild of a cheese to really compete with all of these robust flavors. Maybe a sharp provolone or even a smoked cheese would have worked better?
Regardless, it was fantastic.
The entrees arrived shortly after.

Photobucket

So can I say that apart from some minor setbacks (some of the sweet potato pieces weren’t fully cooked) this may very well rival the best risotto I’ve ever had?
It was luxurious, creamy, decadent. The bacon added that perfect salty bite that only bacon can add, the toasted pine nuts gave way for contrast in texture, the specks of thyme hit the right herby note, and the chicken was the biggest surprise of all.
This was not overcooked, dried out, diced up chicken thrown carelessly into the pot. This was moist, flavorful, juicy chicken tenderly pulled apart and stirred into that wonderful risotto.
I was so pleasantly surprised, so happy with the selection.
And yes, the husband loved his penne gorgonzola, too.
We opted out of the dessert selections - your basic carrot cake, chocolate cake, mascarpone-something-or-other - instead going for some hot tea (for me) and an irish coffee (loaded with Jameson - for him).
But I will make it a point to head back to Brio, a delight in Italian food. Not cliché, not boring, not the same. Different, and delightful. And so delicious.

Tuesday, January 17, 2012

aviator

Photobucket

As a South Florida girl, and as I have mentioned thousands of times before (broken record, broken record), I have a rather ridiculous collection of jackets and coats. Coats that get used a week out of the year, scarves that rarely see the outdoors, gloves that I'll usually use in the wee morning hours so my hands don't freeze.
And yet, every Christmas, I ask for one more. One more will catch my eye at a store and I will desperately want it.
They're just so luxurious, you know? And classic. So classic.
But as for this one? Well this one's just cool.

Photobucket

Photobucket

And I've been wearing it so much lately it's practically a staple.
The shirt(s) underneath are my newest infatuation with layering. I actually kind of hate that layered look of camis under shirts under whatever else. But for some reason, I'm digging it right now.
The shirt (unjustly shown in the photo) is actually quite a vibrant orange-red that screams summer anticipation!
But not just yet. So for now I have my jackets and coats. And that is mighty fine with me.

Photobucket

Aviator Jacket: Gifted, Target. Glasses: TJMaxx. Shirt: TJMaxx. Cami: Forever 21. Jeans: Levis.

Wednesday, January 11, 2012

breaded away

Photobucket

While sometimes a good ol' can of grocery store Panko does the trick, sometimes I like to make my own breadcrumbs.
Mind blowing, I know.

Photobucket

And while you can use up stale bread you have laying around, I usually just use plain whole wheat bread slices.
This is a blank canvas that lends itself so well to any flavor - spice or herb-wise. The result is always fantastic and definitely superior to the grocery store stuff.
And it takes minutes to prepare and can hang out in your fridge for a while. Perfect.

Photobucket

Whole Wheat Breadcrumbs
Due to the cheese in this recipe, these breadcrumbs do have to be refrigerated. If you'd like your breadcrumbs to be drier and resemble store-bought, place the breadcrumbs on a sheet tray and let them toast up in a 300 degree oven for about 10-15 minutes.

4 slices whole wheat bread
handful Italian parsley
handful basil
3 sprigs thyme, leaves pulled off
zest of half lemon
1 T salt
1/2 T pepper
1 t smoked paprika
1 t garlic powder
2 T (or so) grated Parmesan cheese

1. Place bread slices, parsley, basil, and thyme leaves in food processor. Pulse for a second to get the ingredients chopped up.
2. Add in remaining ingredients and pulse until everything is ground and combined.
3. Taste for seasonings. The lemon flavor will be very strong so you can gladly reduce the amount or omit it altogether. Also, do not under estimate the need for salt in this recipe. Transfer to a bowl to be used or in the fridge.

Recommended usage:

PhotobucketPhotobucket

Breaded, baked chicken cutlets served alongside roasted broccoli with Parmesan and a baked sweet potato. I love a good square meal.


Thursday, January 5, 2012

currently loving: pastimes

Photobucket

PJs: Gifted, Old Navy. Giraffe mug: Gifted, Pier 1.

Sometimes, nothing is more comforting than a cold morning, cozy pajamas, a hot cup of coffee, and a pile of cookbooks to look through.

Photobucket

American Heart Association's Low Calorie Cookbook. Elie Krieger's So Easy (Highly recommend any of her cookbooks). Cooking Light's 2011 Annual Recipes. Michael Chiarello's Casual Cooking.

Tuesday, January 3, 2012

dustin' off the ol' peacoat

54 degrees?!
Wind?!
I'm freezing my patootie off?!
I'll take it!

Photobucket

Photobucket

Photobucket

Photobucket

Peacoat: Gifted, Forever 21. Scarf: Ross. Gloves: Target (2 pairs for $1.50!). Jeans: Levi's. Flats: Sirens.

Monday, January 2, 2012

farewell 2011/let them eat cake

I like to think I'm fairly easy to please, but on the subject of chocolate cake, I am most definitely not.
I actually kind of hate it.
It's always dry, boring, tasteless. It's never chocolatey enough, rich enough. It's almost always slathered with mediocre frosting bordering on unbearably sweet and quite frankly, it's just a disappointment.
But this cake - this cake - is not a disappointment.

Photobucket

There are two chocolate cakes I have come across to completely change my opinion about chocolate cakes and this is one of them.
And the beauty of this one is that it doesn't even need any frosting.
It is fudgy, but still light, and it is rich with chocolate flavor.

Photobucket

Photobucket

Similar to its lovely cousin, the brownie, this cake is what other cakes dream of being.
And while I was craving something warm and chocolatey, this hit the spot.
One last hoorah before my serious 2012 diet.
I hope everyone had a lovely, safe new year's eve. I hope everyone had a relaxing new year's day.
The holiday season was so exhausting from work, parties, cooking, and baking, that I really needed at least one day to spend in my Christmas jammies on the couch.
But I am ready for action.
Hello 2012!

Decadent Chocolate Cake
Adapted from Bettycrocker.com
The original recipe is actually served with a raspberry sauce, but I really don't think it needs it. And while cakes are best at room temperature, this cake is just as delicious cold. It takes on the fudgy, fantastic texture of a flourless chocolate cake and it is just as tasty.

Photobucket


6 oz chocolate chips
1/2 c butter
4 eggs, separated
1/2 c flour
1/2 c sugar

1. Preheat the oven to 325F. Butter (or spray with cooking spray) a 9 inch cake pan or springform pan.
2. In a medium sauce pan over low heat melt the butter and chocolate chips. Let cool slightly.
3. Add in egg yolks one at a time to the chocolate mixture. Add flour.
4. In a separate mixing bowl whisk up egg whites until frothy. Continue mixing and add in sugar slowly. Whisk on medium-high speed until stiff peaks form.
5. In 3 parts, fold the whites into the chocolate mixture.
6. Pour batter into pan and bake 35-40 minutes. The top will look dry and cracked. Cool slightly, or completely. As the cake dries, the top will fall slightly and crack a bit more. Do not panic. This is delicious.

Cut up a slice and enjoy.