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Hello people of the internet! Thanks for stopping by. I think San Francisco is one dirty city, but I love it here. I'm a 9-5er with a mission to eat, drink, and travel as often as my resources allow. Documenting it is part of the fun.

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Posts Tagged ‘Baking’

An Entertaining House is a Clean House

Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com.

December has been a hectic month. Ryan and I have been hosting one crab dinner after another. Had crab been available over Thanksgiving weekend, we would have started the crabby festivities at the end of November. Instead of crab, we feasted on a whole lot of rice dishes [mostly by accident].

The celebration that kicked off the craziness of dinner parties was actually my sister’s birthday at the end of November. Thanksgiving festivities tend to fill everyone’s calendars, and it isn’t as easy of a time gathering for a party. This year, her birthday fell over the weekend, and since she didn’t have anything planned, I took it as an opportunity to throw her a last-minute party at the house. Last-minute = I was texting some friends just a few days beforehand!

With such little prep time, there was still a great turnout, and without much planning on our part, it turned into a rice party. In addition to my wild rice dish, there was fried sticky rice and white rice to go along with curry. All tasty and different!

Rice Party

Rice rice, baby!

I decided at the last minute that there had to be some kind of birthday cake, so it was an absolute blessing to have a box of Duncan Hines’ Double Fudge Decadent Brownie Mix sitting around. It’s not a birthday party until you’re sharing a delicious treat with friends. It certainly helps that something so rich and tasty can be whipped together without too much effort.

Brownie

Within the hour, it was ready and smelling absolutely divine. The occasion was made even sweeter when a friend misread my text and brought candy instead of candles. We topped the brownie with our birthday candies, and it was a little celebration not to be forgotten.

When you’re in a pinch for time, what are some of your go-to quick desserts?

In the last three weeks, we have entertained five separate occasions. I suppose that is one way to keep the house tidy.

Remember to check out Duncan Hines’ website www.duncanhines.com to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.

Chocolate Truffle Espresso Cookies w/ Butterscotch Chips + Cookie Swap!

Food Blogger Cookie Swap

It’s time for the grand reveal! For the Great Food Blogger Cookie Swap of 2011, I baked truffle chocolate espresso cookies with butterscotch chips using Godiva’s Chocolate Truffle Coffee. We were assigned three lucky recipients each, so that was 36 of these cookies! I didn’t do a particularly good job of portioning out the dough, so the ones I made in the beginning were much larger than the ones at the end. I ended up with just two to sample and make sure they weren’t the worst cookies ever!

Chocolate Truffle Espresso Cookies

Chocolate Truffle Espresso Cookies with Butterscotch Chips

Ingredients:
8 tablespoons butter, softened
3 large eggs
1 1/2 cups brown sugar
1 cup unsweetened baking cocoa
2 1/2 teaspoons finely ground dark-roast coffee beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup butterscotch chips

Chocolate Truffle Espresso Cookies

What To Do:
1) Preheat oven to 350°F and grease 2 large heavy baking sheets. I used a Silpat Baking Mat, so I didn’t have to worry about greasing them.

2) Cream the butter and sugar.

3) Add eggs, baking cocoa, and ground coffee. Blend until smooth with the mixer.

4) Into this mixture, add sifted flour, baking powder and salt. Mix into a wet gooey chocolate dough.

5) Stir in the butterscotch chips.

Chocolate Truffle Espresso Cookies

What To Do [continued]:

6) Drop batter by heaping tablespoons about 2 inches apart onto baking sheets.

7) Bake in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

Chocolate Truffle Espresso Cookies

I sent these out last Monday, and I think all three have received them. Hopefully they weren’t too sweet or too caffeinated. I had a very different cookie in mind, but decided to try this after seeing this recipe. Mine is a simplified version.

On the flip side, I haven’t heard from the folks sending me cookies yet. Hopefully they’re waiting for me at the office. I’m feeling like cookies this week!

If you want to participate in the next cookie swap, fill out your details here to stay updated.

On Making and Baking

Back in January, I committed to handmaking gifts for five individuals. It was a great idea at the time [and still is, but how many gifts have I actually made since then? ZERO.

Can you believe it? What a slacker. Since the year isn’t over yet, I have time to redeem myself! November and December will be my time.

On the same note of creating, I signed up for a cookie swap. I think that you should too! So far over 450 people have signed up, but there’s room for more. The deadline to sign up is November 15th. You’ll be paired up with a few people to send a dozen cookies to!

The Great Food Blogger Cookie Swap 2011

Note that I’ve only baked several batches of cookies in my life, so whoever is on the receiving end of my swap may be in for a surprise. I’m not sure if it will be a good or bad one yet.

Should I go with ones I’ve baked before or try something new?

Cookies

Cookies

NaBloPoMo 2011

Cuatro de Mayo Margarita Cupcakes

I have wanted to bake cupcakes for some time. It’s even on my 101 in 1001 list.

041 – Learn to bake edible cupcakes.

What prompted me to finally take action was when I saw that Mission Minis now offers cupcake classes. I wanted to learn, so I turned to my cupcake baking friend, Jean, instead. What better way to spend an evening than learning something new AND catching up with an old friend. We went to high school together, and she and the sister went to college together.

In honor of Cinco de Mayo, we made margarita cupcakes, aka lemon cupcakes with lime-and-tequila frosting.

Cinco de Mayo cupcakes Tequila!

See, real tequila used!

I learned mostly from observing. While Jean did most of the earlier work, the sister and I did the decorating…

Cinco de Mayo cupcakes Cinco de Mayo cupcakes

Yes, that is a smiling poo cupcake.

Other notables: person doing the splits, a Christmas tree, Golden Gate Bridge, a yin yang, a heart, a smiley face. There was also a Ninja Turtle and Orville Redenbacher [both not pictured].

Recipe to come [probably]!

Praise the dough hook attachment!

Through Rachel of Balance and Blueberries, I found Emily’s mother’s French bread recipe!

As usual, I’m not one for following directions to the tee, so I made my own adjustments with the ingredients that I had on hand. It was my first time using active yeast! I ran low on the white flour, so I substituted with wheat. Instead of all 7.5 cups, I used about six because of the substitution. I threw all the ingredients together into the mixer and let the dough hook do its work. After the dough appeared mixed, I took the kneading to the granite countertop!

I made two loaves, but I wasn’t very consistent on the shape and size.

Once cooled, we dug in.

RV who loves bread more than I do approved, and gave me the okay for baking bread more often! I grew up eating rice all the time, so he’ll be the one eating most of it.

And now for some catch-up on eating in:

Eat in Month 2010 – 01.12.11

Breakfast:
blueberry muffin
Chobani Greek yogurt
fruit leather

Lunch hosted by company:
Conchiglie al Pollo from Il Fornaio – shell pasta, chicken breast, broccoli, sun-dried tomatoes, pecorino cheese, roasted garlic and trebbiano wine

Dinner:
“kitchen sink” stir fry udon

Snacks at the party:
tea-infused chocolates = YUM!!!

Eat in Month 2010 – 01.13.11

Breakfast:
fruit leather

Lunch:
“kitchen sink” stir fry udon

Snack:
fruit leather

Dinner:
misoyaki black cod [freshly caught!] + broccoli

Snack:
French bread!