Team Food: A Sesame Seed Bagel shout out

I just want to give a shout out to the sesame seed bagel. Every monday, while it sucks to get out of bed, thinking about the entire week of work ahead of me, there is one shining spot. Every Monday at the office is Bagel Day! We get quite a selection of Panera Bread Bagels (yum!) with all kinds of shears.

The funny part is that within the eagerness of Bagel day is the subset of people called the Sesame Seed Bagel People. I started noticing since if I just end up getting in a bit late, all the sesame seed bagels are gone! So, I started keeping an eye out every Monday for the bagels to come in and... Ka-Bam! I'm maneuvering my way to the kitchen. Lo and behold, all the other SSBP are also in the kitchen! It's like 5 people all toasting the same fuckin' bagel. What is up with that!? They eventually figured it out and added more sesame seed bagels to the pile (it used to be 5% and now, it's like 30%), but it's a bit funny what people will do to food.

Go Team Food!

Novice Baker Adventure #3: Chocolate Chip Cookies with Almonds

I made these cookies shortly after trying the cupcakes. Again, I was in my Giada phase, hence, all these Giada recipes.


Chocolate Chip Cookies with Almonds
From Giada De Laurentiis (link to original recipe here)

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar, plus more for dusting
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch salt
• 1 1/2 cups all-purpose flour
• 3/4 cup chopped almonds
• 1/2 cup semisweet chocolate chips
  

Directions

1. Preheat the oven to 325 degrees
2. Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes.
   
3. Add the flour, almonds, and chocolate chips. Stir until just mixed.
4. Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets.
   
5. Dust with powdered sugar and transfer to a serving plate
   

My Thoughts:

I didn't realize how expensive Pine nuts were! Giada's recipe calls out for pine nuts, but after a trip to Lucky and finding out a small bag is $5, I decided to use my leftover almonds instead. I thought, when pine nuts go one sale, then I'll try the recipe as it was designed.

I also didn't realize that this recipe didn't have an egg till I read one review mentioning this. The result is a cookie that's more like dry, more chalky. It's actually very good! My dad says it goes great with coffee. I loved dusting it with the powdered sugar, but I have not remade this recipe since I tried it a few months ago.

Overall, it was my first "successful" execution. It tasted good, an it was from scratch. I should definitely try this again.

Novice Baker Adventure #2: Chocolate Chip Walnut Cupcakes

This next recipe I tried because I had a Giada phase. Her foods always looked so good and easy to make. Plus, I loved chocolate and was very curious about "mascarpone" cheese.

Chocolate Chip Walnut Cupcakes
from Giada De Laurentiis (link to original recipe here)

Cupcakes:

• 1/2 cup finely chopped walnuts
• 1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish
• 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 1/4 cup water
  

Frosting:

• 4 ounces mascarpone cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 3 cups powdered sugar, sifted
  

Directions

1. Preheat the oven to 350 degrees
2. In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside.
3. In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended.
   
4. Fold in the walnuts and chocolate chips.
   
5. Spoon the mixture into the prepared pan (cupcake liners will be full).
   
6. Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs.
   
7. Cool the cupcakes in the pan for 10 minutes, then transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.
   

For the frosting:

1. In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use.
2. Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.

My Thoughts:

I loved the taste of the Mascarpone & Cream Cheese blended together. It is yummy yummy yummy. What I didn't like is that the 3 cups of powdered sugar was just too sweet and took away from the yumminess of the two cheeses blended together. I have a feeling the large amount of powdered sugar is to make this a good frosting on top. But, it was too sweet.

The second time I did this recipe, I look down the amount of powdered sugar and loved the frosting. I love the frosting so much, Josh & I sat by the bowl licking the frosting away. But - this had consequences. It was only good when it is cold. On the other hand, I like my cupcakes warm. Therefore, predicament. If I topped the cupcakes and put them in the fridge, I was going to end up with cold/ thawed cupcakes. If I didn't want to put the cupcakes in the fridge, I'd have to frost the cupcakes at the very last minute.

The other thing i haven't mentioned was that I'm not fond of the packaged brownie mix. Although good, it still tasted like packaged mix - a bit generic. Still, it was a good try.

Other things I learned was that I should mix the nuts / chocolate chips in the brownie mix so that they can remain suspended in the air. Yeah! That was a good tip!

Novice Baker Adventure #1: Cheddar Cheese Cupcake

Happy Holidays Everyone! It's been a while since I last posted - and it was all about vampires. Hah! Can't wait for next summer for True Blood to start back up!

Anyway, one of the ways I spent my time recuperating from TB withdrawal was to bake! (what??) So, I'm no baker. I'm no cook. I don't have any expertise in the kitchen whatsoever so please do not get baking tips from me. But, as a mom, I do want to try...

I think it all started when I had this craving for the cheese cupcake that I've had when I was a kid in Manila. I don't even remember what that bakery was - but it did have these cheese cupcakes. I didn't love them as a kid - but for some reason, I had this craving. So I search the internet high and low for a cheese cupcake recipe and the only promising recipe was from RecipeZaar from someone named Shygirl. Adapted recipe below:
Cheddar Cheese Cupcake
(adapted from Shygirl at RecipeZaar)

Ingredients:

• 1 3/4 cups flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon orange extract
• 8 ounces sweetened condensed milk
• 1 cup cheddar cheese, shredded

Directions:

1. Preheat oven to 350 degrees
   
2. In a large bowl, combine flour, baking powder and salt.
3. In a medium bowl, beat butter, sugar, eggs and orange extract.
4. Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.)
5. Add in 1/2 cup shredded chedar and blend well.
6. Fill muffin cups 3/4 full.
7. Top with the remaining cheddar cheese.
8. Bake in oven for 20-25 minutes.
   

My Thoughts:
I've made this recipe back in June and at least 3 times so it was pretty good although it's not perfect. The first iteration, I used Velveeta as per Shygirl's original recipe, but I found that I didn't like Velveeta all that much. So, instead, I've been trying to find the right cheese to substitute. I've tried Parmesan & Asiago - but they didn't holding up well after baking - and they get so crispy it was taking away from the moistness of the cake. So for now, I just doubled the cheddar amount.

The cake part turned out well and I actually like it. It's soft, fluffy - but I won't consider it "ultra moist". I brought this at one party - but didn't get any feedback, so aside from my review - I'm not really sure how this recipe stands.

Paletas Throwdown!

I've only recently started watching the Food Network. Being on Maternity during the summer, there's really not much else to watch. It was Gel & Ron who got me into watching Throwdown with Bobby Flay. I like Bobby - and I like this show not because of the actual throwdown component, but because they feature lot of local talent and local yummy foods.

My favorite episode by far is the Paletas challenge. I've eaten ice pops before, sure, but after seeing Irma & Norma's wide variety of paletas - I was instantly craving them - as in, I'd like to fly down to Nashville to taste their creations!

I've been thinking about it and thinking about it. Of course there's no way I'd fly down to Nashville...What else is there to do there?? If I have a job that would take me all around the country, Throwdown would be a must - just to keep tabs on where you should go for everything. So, anyway, I thought - there must be good paletas here in the Bay Area! But I've searched and searched and found really none. If you know of a good one, please do let me know.


But, I'm still craving it. So, luck was on my side when this morning, on our stock-up trip to Costco, I see a max pack of Paletas! I grabbed it. It was good! I'm sure not the best - but enough to satisfy my cravings. I've eaten 3 today. Great. Just when I'm supposed to be trying to get in shape to return to work, I'm looking for ice cream instead. Oh well!

Cheesecake Dilemna

I'm thinking about food all fucking day long! Ugh, I can't stop it. I can't help my fat ass from expanding and expanding. I know I have an excuse for stuffing my pie hole with...not pie, but other yummy things, but still, I want to stop it!!!

I've decided to bring cheesecake to the Christmas Dinner (instead of my usual Lumpiang Shanghai - ordered, not made from scratch. please.) but now the dilemna is what cheesecake to get! I love the Oreo Cheesecake - I've had that a number of times - but should I venture with something new like this White Chocolate Raspberry Truffle? It looks yummy? Or should I get both?? Really...What should I do?

Other things I'm craving that's weird (since I normally don't care for these): Chipotle tacos & Razzmatazz from Jamba Juice. God help me.

Sticky Toffee Pudding

Just wanted to say that the new Haagen Daaz Limited Edition flavor Sticky Toffee Pudding is oh so yummy! I've always been a chocolate / coffee flavor fan with regards to ice cream, but the vanilla with the sticky toffee sugar cake is just to die for. Hmm, I finished the pint in just a couple of days. I hope they make this a regular flavor.

Ciao Bella Gelato

Last week Joanna, Kay & Deb came up to see me and Josh. Along with them they brought some really yummy vanilla gelato from Ciao Bella. Oh, I must say it is heavenly!! Thanks guys!

If you want, just pour a shot of espresso over the vanilla gelato, put a little whipped cream and you'll get just the most amazing afogato ever. Hmm-hmm.

Asena, Soup & Afogato

Yesterday, the whole studio went to Asena for lunch, and although Asena is not my favorite restaurant in the world - it's always been pretty good there. Joanna ordered a soup and went "hmmm, it's good." which prompted me to get one as well (why not - it's paid for!) and ohh-la-la indeed! It's one of the most delicious soup I've ever had. We guessed it's some kind of vegetable broth with cream and had all kinds of vegetables in it. I finished that soup in a hurry.

The other good thing about my lunch was the dessert. Since I remember from the last time (with Lizette & Helen) not to get the chocolate flan, I got the vanilla bean gelato with a shot of espresso (decaf of course). [channeling janice]: Oh. My. God. That was beyond good, it was heaven. It's so good, I have no words! no words! I'm still thinking about how good it is...

All Cupcakes, All the Time!

There's something about cupcakes. They always look so delicious (even when they are not)! Buttercup in NY is very very good, but I'm hopeful to find the equivalent here in the Bay Area. I'm no cupcake freak. I don't crave them every single day, but I realize just looking a beautiful cupcakes is enough for me - and whew - I found a blog that is all cupcakes, all the time!

Cafe Du Monde

You know, I was really surprised when I was browsing through this month's Domino and I find Cafe Du Monde being featured. I mean, we buy this coffee at 99 Ranch or any other local asian market to make Vietnamese Iced Coffee. It's great, we love it a lot, but I never thought it was actually "cool". I didn't even know they had a website: Cafe Du Monde. Our Coffee of choice is the one on the left.

Build Me Up Buttercup!

I'm craving cupcakes from Buttercup Bake Shop (the other half of the infamous Magnolia Bakery - where Carrie admitted to miranda the she "has a crush" - I think she was talking about Aidan. Aidan...Mmmmm...but I digress). But because I'm nowhere near New York right now, I'll have to settle on fantasizing about these cupcakes.

I even thought about getting a franchise. Heh. Well, until then I'll have to settle on baking it myself. Maybe I'll buy this book. Maybe...