March 28th, 2014 |
I just wrote an article about my “new love” in my other food blog. Yes, I am now a convert and is in love with cupcakes. I never had a thing with cupcakes. I would rather nosh on real cakes than eat a cupcake. To be honest, I can’t even finished a regular-sized cupcake. I don’t really know why, but I find them very sweet. Funny, isn’t it? Most cakes are very sweet, too.
Well, you may call me weird, but that’s the way I see cupcakes. And yes, I’ve tasted a lot of other cupcakes, too, but none of them really pleased my palette. Until… Cupcakes by Sonja. I’ve only been in their Rokwell store and as soon as I came close to their spot, I felt feelings of warmth and coziness. It’s probably because of the smell of freshly baked cupcakes. I bake a lot too, and the delicious smell of a dessert baking in the oven keeps me high.
I love how the owner decorated her store. It’s so colorful and everything looked so pretty. That includes the cupcakes, of course. Even the dessert holders were very pretty. We tried the Red Velvet Vixen, the PB&Jelly cupcake, Cookie Monster, Bunny Hugger Carrot Cupcake, Choco Cream Cheese Swirl, Choco Cream Cheese Swirl and Peppermint Patty. All were simply delicious and not too sweet. The cupcakes were placed in a simple white box and tied with a red string.
While we waited for our cupcakes, I noticed that most of the tables were full and the Red Velvet Vixen seemed to be everyone’s favorite. However, I was turned off in the way they served their cupcakes. They used disposable plates and plastic forks. It didn’t match the store’s theme at all. Plus, the cupcakes aren’t cheap, so they should have served them in a nice dish. I mean, any dessert would look more appetizing when they are served in beautiful Serving Sets, right? It wan a good thing that we were so full from lunch when we passed by the store that we didn’t decide to eat our cupcakes there. It would have been a major turn off. I hope that the next time I visit, they’d serve their cupcakes in a pretty dish.
March 25th, 2014 |
Black coffee? Who needs that? Expand your horizons and delight your palate with these great coffee blends that are as unique as they are delicious.
1: Coconut Fudge
Combining the decadence of fudge with the sharp tang of coconut, this is a cup of coffee that’s guaranteed to wake you up on sleepy mornings. Find the kind with deep-roasted beans for an even richer flavor.
Nuts are the key ingredient in nor’easter coffee, and every sip will transport you to the fields of South America where they were carefully harvested for grinding and flavoring. Its full body is another joy, the result of long roasts and high-quality beans.
3: Butter Toffee
Sweet and silky, butter toffee coffee will practically melt on your tongue. It’s the perfect treat for cold weather or just one of those days when you need a sugary pick-me-up.
4: Maple Bacon Coffee
No time for breakfast? That’s okay. A cup of maple bacon coffee is just as delicious as a full-course meal, and it can be enjoyed in the car with no utensils required.
5: Blueberry Cream
A little sweet, a touch tangy, blueberry cream coffee brings to mind a handful of colorful berries just spilling out of your palms. While it won’t actually count as your daily serving of fruit, you won’t find a better springtime flavor anywhere.
Stop taking your espresso the same way every day. Dare to experiment with your morning ritual with one of these unique, multi-flavored coffee blends.
March 18th, 2014 |
Blackberries can ward off wrinkles. The yummy fruit is rich in ellagic acid that prevents the breakdown of collagen., the protein that keeps skin firm and supple. And what better way to look and feel younger than to snack on this delicious fruit crumble.
- 3 cups apples and/or pears, peeled and diced
- 1/3 cup finely chopped walnuts
- 2 tsp. lemon juice
- 1/4 tsp. ground cinnamon
- 1/2 cup fresh or frozen thawed blackberries
- 6 large prepared soft oatmeal or sugar cookies
- In microwave-safe pie plate, combine apples, pears, walnuts, lemon juice, cinnamon and 3 Tbs. water. Cover with plastic wrap; microwave 7 minutes or until apples are tender, stirring once. Stir in berries. Microwave covered 30 seconds. Crumble sugar cookies. Sprinkle crumbled cookies evenly on top. Serve warm, if desired.
March 18th, 2014 |
It is so irritating when someone doesn’t do his job! I’m so pissed right now because I was just informed that the booklets that will be used for the seminar on Thursday were not printed. The guy who was supposed to have them printed didn’t check them until the last minute. Grrr. The overnight printing service my friend told me about saved us from not having booklets. Oh, but his a** was not saved. He is going to answer to the boss and I’m sure he’s as nervous as hell.
March 18th, 2014 |
As promised, here is the recipe of the Coconut Cream Pie I found at http://tasteofhome.com.
- 2-1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup shortening
- 1 egg, separated
- 1/2 cup plus 1 tablespoon cold water, divided
- 2 cups sugar
- 2/3 cup all-purpose flour
- Dash salt
- 6 cups 2% milk
- 8 egg yolks, lightly beaten
- 2 cups flaked coconut
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- 1-1/2 cups water
- 8 egg whites
- Additional flaked coconut
- In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
- Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge.
- Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks.
- For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells.
- For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear.
- In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form.
- Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 2 pies (8 servings each).