Devouring NYC!

It’s been about a month now since my trip to NYC to visit my bestie Stephanie for her birthday!

But I thought before heading off into Memorial Day weekend I’d share a few of the delights I got to taste during my stay:

(Friday)Once I was shuttled into the city and onto the doorstep of Steph’s apartment, I was greeted with my first New York bagel (of the trip) from H&H bagels. So fresh, and warm, right out of the oven..no toasting necessary, just slice and eat!

For lunch we headed into Brooklyn to meet up with my buddy Bronson. He took us to lunch at DuMont’s, on Union Ave. in the Willamsburg area. this place is cute with a classic look to it. They are known for their burger, however I had the grilled eggplant and artichoke sandwich; Steph had the huevos rancheros, and Bronson had the pulled pork tacos!:

For dinner we had reservations at The Stanton Social.

We arrived an hour beforehand, to chat and sip on their marvelous martinis...literally went down in 3 sips : ) 
A few bites we dined on at the social:

Maryland Jumbo Lump Crabcake 'Corn Dogs’ (pictured); pulled pork sliders;

Red Snapper Tacos - creamy avocado & spicy mango

(pictured);

French Onion Soup Dumplings;

Old School Meatballs; Chicken N Waffles (pictured); Mac N Cheese (pictured); and of course doughnuts for dessert!

(Saturday)A cure for the martinis, wine and champagne the night before, lunch at The Burger Joint..hidden in the swanky Le Parker Meridien.

Perfectly cooked burgers; no substitutions or exceptions-served on fluffy buns with lettuce, tomatoes, onions, pickles and, of course, ketchup, mustard or mayonnaise. Slim fries, that taste like McDonald’s fries..mmmm mmmm!

A few hours later…time to stop for a snack... where else would one go..other than-Magnolia Bakery of course!

DORK:  

Dinner with friends at Punch-amazing sangria

Sunday morning we headed up to the Essex’s area early, to find the infamous Doughnut Plant:

As you could conclude...by the looks of this picture..I never got my donut from there. The line wasn’t moving an inch..we hung around for about 20 minutes or so..but we had to jet off to Essex’s restaurant for Steph’s birthday Sunday Funday brunch! (pictured) Crab Cake Benedict:

potato pancake topped with house cured salmon gravlax, salmon caviar & poached eggs:

 

Brunch wasn’t until 330pm…so late night New York pizza by the slice was the perfect thing to have for a late dinner.. in the midst of traipsing around the city bar hopping!

And last but not least late night bingo party at the Standard hotel in the meatpacking district…champagne/vodka punch bowl!!!!

Needless to say…sweets come in all different shapes, sizes, and consistencies! ; )

Have a great and safe weekend!

 

Low-fat Lemon Yogurt Cake

For my California Mother's Day (for Tyler’s mother) the entire family gathered at his parent’s house for a bagel & lox brunch! (one of my favorite things)

Although I was told not to bring anything, I planned on doing so anyway : )

Since summer is in the air, and everyone always has a tendency to say they are trying to be a bit healthier this time of year, I thought I’d make something a bit lighter than say a coffee cake.  Something light, fresh, and fruity!

I remembered my friend Heith sent me an email a while back regarding an episode of the Ina Garten cooking show he watched. He said the cake looked magnificent on the episode and that she served it with a blueberry reduction sauce. 
Knowing that everything Ina Garten makes on her show is exquisite, and the fact that it was a cake made with lemon’s and yogurt...I thought I would revisit the email he sent me with the recipe.

As I stated that I wanted to keep it on the lighter side, since I’d be serving it along with the bagels, I decided to adjust her recipe a bit and make it low-fat!

Low-Fat Lemon Yogurt Cake
Adapted from Ina Garten’s Lemon Yogurt Cake
Makes one 8 by 4 inch loaf cake

The texture of this cake is somewhat dense like a pound cake, but also super moist. Also, the original recipe calls for ½ cup of vegetable oil. I ended up using a little less, about ⅓ cup, and the cake came out just fine. Feel free to adjust the amount of oil to your liking.

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain low-fat yogurt or lemon yogurt
1 cup sugar
1 whole large egg, 3 large egg whites
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
⅓ to ½ cup vegetable oil

For the glaze:  

1 cup confectioners’ sugar 

Freshly squeezed lemon juice 

Preheat the oven to 350° F. Grease and flour an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper.

Measure the flour, baking powder, and salt into a small bowl and whisk until combined. In a large bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients into the wet ingredients and slowly whisk together. Fold the vegetable oil into the batter until it’s all incorporated. Pour the batter into the prepared pan and bake for about 40-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes.

For the glaze, combine the confectioners’ sugar and 2 tablespoons of lemon juice. If the glaze is still too thick, continue adding 1 tablespoon of lemon juice until it’s runny enough to pour.

Carefully place on the cake a baking rack over a sheet pan or a sheet of parchment paper. While the cake is still warm (but not hot!), pour the glaze over, allowing it to drip down the sides

Happy Mother's Day!!!

I know we just had a chocolate chip cookie entry, but I’d like to say a quick thank you to my Mom!

For Mother’s day I baked her the first recipe she ever taught me how to make; a recipe I am sure was a first for a few of us!

Nestle Toll House Chocolate Chip cookies...the infamous recipe on the back of the bag! : )

(My favorite part..eating the cookie dough by the spoonful, as you add them to the cookie sheet of course!) 


My mother and I live very far away from each other. I would have preferred to have made her an entire meal. Perhaps the first entrée dish/meal she ever taught me how to make; my favorite: Tuna Casserole! …(or tuna nuna casserole, as I use to call it!)...

However I do not believe that tuna would have shipped very nicely, even as an overnight package! : )

So mom, Happy Mother’s day! I hope you enjoyed your cookies, and thanks for introducing me to the world of baking!!!!!!!

I love you!

Ultimate Chocolate Chip Cookies

Alas, I had another nephew birthday to attend! Tyler has 5 nephews all under the age of 5!..yes I know.. Oh my!

(I actually made these about a month ½ ago..so I apologize in the delay of getting this up!)

We were thinking about bringing over a toy, since I didn’t think I would have time to bake for the occasion.

That same weekend I was flying back from a work conference, and I didn’t land until around 10pm the night before the birthday party.

I was hesitant to bring a gift, since we had just attended another nephew party, and we didn’t bring a toy, we brought muffins instead!

Tyler didn’t really want me to stress out about the issue..but Derek, Ty ‘s brother and father of the birthday boy seems to be one of my #1 fans. Every time Derek calls Tyler he asks “when am I getting more of Marge’s cookies!?”.. . therefore I HAD to deliver! Luckily I still had a Christmas gift sealed and stored in my pantry.

I know you must be thinking Christmas was almost 5 months ago..what could you possibly have from 5 months ago that is still good? Edible or not!

I give you not only the recipe for the ultimate chocolate chip cookie…but yet the ultimate Christmas gift!

A dear family friend of ours, ML, gave me such a fitting Christmas gift when I went back home.

Not only was it so very thoughtful, it is a time and life saver.

These cookies took me 15 mins to make (this is including the bake time!)

I definitely plan on giving this out as a gift as well!

THANKS AGAIN ML!!!

Prep 15 mins

1 ¼ cups all purpose flour

¼ cup granulated sugar

½ tsp baking soda

¼ tsp salt

½ cup semisweet chocolate morsels

½ cup white chocolate morsels

½ cup milk chocolate morsels

½ cup light brown sugar

Layer all ingredients in order listed above in a 1-qt. clear container with an airtight lid. (Pack each layer before adding another by lightly tapping bottom of container on countertop.) Seal; store in a cool, dry place. Yield 1 gift.

Attach these directions:

Ultimate Chocolate Chip Cookie Mix

Beat ½ cup softened butter at medium speed with an electric mixer until creamy.

Add 1 large egg and 1 tsp. vanilla extract, beating until blended. Add Ultimate

Chocolate Chip Cookie Mix, and stir with a spoon. Drop by tablespoonful onto

baking sheets. Bake at 350 degrees for 9 to 10 minutes or until golden brown.

Cool on baking sheets 1 min. Transfer to wire racks; cool completely.

Makes 2 ½ dozen

Whoopie Pie Cupcakes

For this entry I’d like the pictures to do most of the talking!

I made these luscious birthday cupcakes for my close friend and calorie blasting spin instructor - Raphy!

..I know..GASP! I bring cupcakes and cookies to spin class quite often. And yes, almost every time another student in class tells me “how mean I am”..or “OMG that is sooo not nice of you!?..waaaw waaaw waaaw..My bad, thought I’d share my treats and love with others!? I mean isn’t this why we go to spin/the gym…for a state of well being, and to indulge and not feel bad about it?

Anywho..two of Raphy’s favorites, are whoopie pies and anything chocolate!

So fellow foodies..I give you..Whoopie Pie Cupcakes!

Cupcakes with a dollop of marshmallow frosting, topped with a cookie..YES PLEASE!

I know I have said a few times on here...that these cookies… or …these cupcakes are my favorite; but these are my #1 followed by my champagne cupcakes!!!

Ingredients:

For the cupcakes and cookie tops:

2 1/4 cups flour

1 1/4 cups granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

2 teaspoons cream of tartar (I didn’t have any) shh!

1 teaspoon salt

2/3 cup butter

2 large eggs

2 teaspoons vanilla extract

1 cup milk

For the filling:

1/2 cup unsalted butter at room temperature

1 1/2 cups marshmallow fluff

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Prepare two baking sheets: one muffin tin and one cookie tray. Line the muffin tin with cupcake liners, and the cookie tray with a sheet of parchment.

2. Sift together the flour, sugar, cocoa, baking soda, cream of tartar, and salt into a medium-sized mixing bowl. Set aside.-again I didn’t have this ingredient. So it is safe to leave out if you don’t either!

3. With an electric mixer, cream the butter, eggs, and vanilla together in a large mixing bowl until light and lemon-hued. Add the dry ingredients bit by bit, alternating with the milk until your batter is smooth.

4. Using either a cookie scoop or by heaping teaspoons, drop 12 rounds of cookie dough on the cookie sheet, leaving about an inch and a half around each mound of dough. Try to size them so that they are slightly smaller than the circumference of the cupcake cups you are using.

5. With the remaining cookie dough, fill the cupcake cups. This should be enough batter to fill each cupcake cup about 2/3 full.

6.  Bake until lightly browned around the edges (these are a lighter cocoa color than some whoopie pies so you will see light browning). For the cookie tops, this will be 8-10 minutes; for the cupcakes, this will be about 15-20 minutes (a toothpick inserted in the cake should come out clean). I baked both at the same time, simply taking out the tops sooner and leaving the cupcakes to bake a bit longer.

7. Let the cupcakes and cookie tops cool completely.

8. For the filling, just whip together the butter, marshmallow fluff and vanilla! Voila!

Chocolate Chip Muffins!

I recently attended a birthday party for one of Tyler’s nephew’s.

The cute little thing was turning 3, with a party including a moon bounce, a petting zoo, a build a bear stand, and a food truck!

I am not really sure what little kids are into these days, and with a birthday party like this I had no clue what to bring as a present.

I asked the mother, and she said that he really doesn’t need anything, but if I did bring something, it should be small.

I could have brought a toy truck perhaps, but I thought a greater gift would be the gift of breakfast!

Give the parents a break and bake muffins for the family to have for the week!

I decided to bake chocolate chip muffins, since they are sweet and simple, and what kid doesn’t like chocolate?

Ingredients:  

2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup buttermilk
3/4 cup sugar  
2 large eggs
1 tablespoon pure vanilla extract
2 cups semisweet chocolate chips  

Makes 12 muffins

Directions:

Preheat an oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.

In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, 1-2 minutes. Using a spatula, fold in the chocolate chips just until evenly distributed. Do not overmix. 
Spoon the batter into each muffin cup, filing it level with the rim.

Bake muffins until golden, dry, and springy to touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes

   

Shamrock Shake Cupcakes

My co-worker’s birthday was on the 15th, so in honor of his special day and St. Patrick’s Day, I decided to bake shamrock shake cupcakes.
Most bakers opt to bake Irish car bomb cupcakes during this holiday…but shamrock shake cupcakes were much more fitting for this individual and occasion.
 
Every St. Patrick’s day for the past 4 years he (my coworker) states that he intends to find a McDonald's during his lunch break, to buy the infamous shamrock shake…and every year…he does not!...An example of good work ethic? Or the decision to avoid LA lunch time traffic?
Either way, I thought it best to attempt to bring the shake to him on his birthday!..2 dozen of them to be exact!

I myself have never had a shamrock shake, but the office boys tell me the cupcakes were delicious and tasted just like the shake itself.
Also, in an effort to get rid of some of my Girl Scout cookies, I added crushed up thin mints to the frosting.

You will also notice that yes..I still need to work on my frosting skills...but regardless these are a minty delight!

Shamrock Shake Cupcakes
(Makes 2 dozen cupcakes)
1 1/2 cups self-rising flour (if you don't have any, you can make your own)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1/2 teaspoon vanilla extract
2 teaspoons mint extract  
few drops of green food coloring

Preheat oven to 350 degrees. Combine flours in a large bowl.
In a stand mixer, cream butter and sugar, beat 3 minutes. Add eggs, one at a time, beating well after each addition.
Add flour in three parts, alternating with the milk/extracts in two.
Add food coloring until fully incorporated, but don't over mix- a drop or two will do for a light green color.
Pour into baking cups.
Bake 20-25 minutes.

For the frosting:
2 sticks unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp mint extract
a few drops green food coloring

Cream butter, 4 cups sugar, milk, and mint. Add more sugar to reach desired consistency. Add food coloring until fully incorporated.