CSN Product Review, Growing Basil, Award!!
1. First of all, I would like to inform you all that CSN has contacted me about doing a product review. CSN Stores, an online retailer with over 200 + stores, sells everything from wall sconces and barstools to cookware and backpacks. So, be looking out for this review; there maybe a surprise in store!
2. Okay, so I’ve been wanting to grow my own herbs and veggies for a long time, but my history of killing almost all living things (with humans and large animals being the only exceptions hah!) has prevented me from trying. Well, a friend/colleague of mine overheard that I wanted fresh basil (along with other herbs) and gave me some basil (see photo above) the next day I saw her. Isn’t she the greatest?! The first thing I thought when I saw the basil was, “Oh no! I’m about to kill another plant! I better use up some basil today because it will be dead by the next day.” haha!
I looked online to see how to take care of basil, went to the store to buy soil, a pot, and a shovel. Then, I potted the basil carefully and placed it outside. Fast forward almost two weeks later, and I am happy to report that my basil is still alive and growing!!!!! I cannot believe it!! Now, I’m thinking about adding another herb. What do you all suggest?
- Can I add another herb or herbs to the same pot?
- What herb do you suggest? I am thinking about adding rosemary, parsley, or mint.
Two food bloggers, Spicie Foodie and Casa en la cocina, gave me this award. I feel so honored!!
The rules of accepting this award are as follows:
-Put the logo on your blog or within your post.
-Pass the award onto 10 bloggers.
- Link the nominees within your post.
- Let the nominees know they have received this award by commenting on their blog.
-Share the love and link to the person from whom you received this award.
-Lists things that make you happy.
I’m passing this award to every single person who leaves a comment here. You have the option to follow the rules and acknowledge this award on your own blog or list the ten things that make you happy in the comments section below. I know this breaks the abovementioned rule, but I also understand that some bloggers don’t like to participate in award giving/receiving. So, list the ten things that make you happy in the comments section or on your blog with a link to this post.
1. Loving God.
2. Talking to my mom.
3. Being with my on-and-off girlfriend and her two daughters.
4. Learning and knowing other languages.
5. Being a doctoral/PhD student.
6. Teaching.
7. This blog.
8. Hearing from my readers. I LOVE YOU GUYS!!!!
9. Baking
10. Traveling to other countries.
I look forward to hearing about the ten things that make you all happy and for your advice on growing herbs!
BASIL AFTER:
Chocolate Overload Cake
I’m an introvert. I’m a hermit. I don’t like to go to parties. Nevertheless, I was invited to what I thought was going to be a simple party for most of the ladies in the Spanish & Portuguese department of my university, but it turned out to be a bridal shower X 3/baby shower/farewell to departing colleagues/dancing fiesta instead haha.
We played a bunch of shower games such as wearing g-strings over our clothes (I placed my thong on my ears and under my chin hehe), dressing the two (out of 3) brides-to-be in toilet paper, placing condoms on big cucumbers, making and listening to marriage advice, etc. There was also a LOT of good food such as different types of salads, sandwiches, tamales (yum!), Challah bread, fondue, cream puffs, bacon-wrapped dates, etc. It was a fun party even for an introvert like me.
The main reason I originally agreed to go was because my friend/colleague, the host of the party, wanted me to make a chocolate cake for them. I was nervous about making a cake for everyone; it was my first time to do something like this.
I wanted my cake to be spectacular, so I thought of my chocolate mousse cheesecake (yes, I’m bringing this one up again) and made my own rendition of a Chocolate Overload Cake. All the components of the cake have been seen on my blog, but I’m going to post the recipes here along with process photos. Because of the over-abundance of chocolate, I decided to make vanilla bean ice cream to go with the cake. I doubled the recipe, so I used two vanilla beans in it. It was awesome. I’m not going to post the ice cream recipe here, but you can find it here. It is definitely my go-to recipe for vanilla bean ice cream.
My friends/colleagues were very impressed with the cake and ice cream. They kept asking me if I made the cake and if I’d made all of it. I had to keep saying, “YES YES YES!” hahah. They raved over it. I’m telling you, they were so loud and energetic throughout the party until they took the first bite of the cake. The talking stopped immediately; it sounded like I was in a library or something. LOL! Then they started telling me how good it was. The colleagues who have visited my blog started telling everyone about my blog. I felt so embarrassed. I wanted to just walk out because I don’t like a lot of attention on me. I guess I should have realized ahead of time that that would happen with this cake. It did evolve into something much better than I had imagined. My cake-decorating skills are slowly getting better. I definitely need more practice, but I was pretty proud of how this cake looked. (I also found out that I need practice in taking photos of non-food items. Almost all of my photos were blurry at the party.)
I had enough buttercream to cover the cake and make the (wimpy) rosettes, but I didn’t have enough to make a border at the bottom of the cake. The ganache dribbling down to the bottom of the cake helped a bit, though.
WHEN you make this cake, because you will hehe, eat the slice from the bottom to the top because the top is freaking orgasmically good! I love saving the best for last.
adapted by Hershey’s and found here on my blog
(this recipe is also on the back of the Hershey’s cocoa canister)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa (I used the dark cocoa this time)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk (I used whole milk)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (I used 2 Tbsp espresso + 1 cup boiling water instead)
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and flip over onto wire racks. Cool completely. 10 to 12 servings.
Cut the top of the dome of the cake to make it even (My cake was too crooked, but it worked out fine). Then place the COOLED cake in a springform pan top-side down (see photos in the mousse recipe section below).
Mousse au chocolat/French Chocolate Mousse6 ounces semisweet baking chocolate, chopped (I used Guittard this time; use good chocolate)
3 tablespoons unsalted butter, softened
2 tsp espresso powder (added to intensify chocolate flavor, optional)
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle)
1/2 teaspoon vanilla extract
If I don’t get my block of chocolate from the grocery store, I go to a baking supply store called All-In-One Bake Shop in Austin, TX. They have different types of Guittard chocolate in bulk. I think it is a better deal to buy big blocks of high-quality chocolate than to get little four-ounce, packaged chocolates at the grocery store. Also, Guittard (or Callebaut, my other favorite) is a better quality of chocolate than the more common type in the store. Of course, there are other fantastic brands. Callebaut and Guittard are my favorites, though. I used up almost all of this chocolate in this Chocolate Overload Cake! WHOA!Place the chopped chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form.
Top: Egg whites; Bottom: Heavy cream
Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse, but make sure you blend in the cream well.
Place the mousse on top of the first layer of cooled cake while still in the springform pan. Add the other cake layer. Add the other half of the mousse to the top layer. Flash freeze the cake for 1 hour and then cover with clear wrap to let freeze for 3 more hours or overnight.
Top left: cake pan turned upside down to release cake into springform. Other photos are of the layering process. I could have cut one layer of cake in half, but I wanted a tall cake. You could make this cake a four-layer cake, but I didn’t want that responsibility haha. As you can see, just the first layer of cake went over the rim of the springform pan. Also, the cake was smaller than the pan, but it worked out fine.Prepare the buttercream below, and refrigerate it if doing it ahead of time. If not, make it the day you’ll be eating the cake.
4 oz bittersweet chocolate, finely chopped (I used Guittard semi-sweet chocolate)
1 1/2 cups (3 sticks) unsalted butter
2 tablespoons cocoa powder, Dutch-processed
1 1/4 cups (125 g) powdered sugar
1 teaspoon vanilla extract
Fill a pot with water, bring to a boil, and place a larger bowl filled with the chocolate over it. It will melt gently.Let the chocolate cool to lukewarm on the side. Meanwhile, beat the butter until completely smooth. Add cocoa powder and beat in. Sift the powdered sugar directly over the bowl and beat that in. Next, in goes the vanilla and the melted chocolate. Mix together, and place a crumb coating on the cake. Refrigerate or freeze the cake for 30 mins-1 hour. Then, add another coat of frosting.
I apologize for the awful photos. At least you can see what I did here. I scraped the sides of the cake because of the mousse peaking out of the cake layers. Once I evened out the sides, I was able to add a crumb coating of buttercream. After refrigerating the cake (and preferably the frosting as well), I added the second layer of buttercream.If you want to do a lot of decorating with his frosting, I suggest making another half portion of this frosting or doubling it.
4.5 ounces bittersweet chocolate, chopped (I used Guittardsemi-sweet)
1-2 tsp espresso powder (optional)
1 Tbsp dark rum (I used vanilla extract instead)
Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the cream over the bowl of chopped chocolate. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the buttercream.
The process of making ganache. Save the rest of the ganache for decorations (if you whip the ganache when it’s cold, you can pipe a beautiful decoration) or save it for something else.
I totally need to learn how to take photos that don’t include food and in low-light situations like this party. That is my next project…work on non-food photography. My party photos look awful and shaky. I realize now that I should have increased the ISO. Strawberry Cake
It was hard to make this cake. Not because of the recipe, but because of the color of the cake. You see, I’m not a fan of pink because it reminds me of gender stereotypes that are pinned on people from the time most parents know the gender of their child. Gender stereotypes can sometimes hinder people from being and doing whatever they want because of societal expectations, and that bothers me to no end. Yes, all of these feelings surged about because of the color of this cake. Yes, I have problems hahaha. Moving on…
Anyway, I was really craving strawberries and cake, and I kept seeing strawberry cakes popping up on the internet, but they were all made with cake mix as its base and/or looked too dry. I wanted a true, homemade, strawberry cake that was sure to be moist and soft. I decided to use this vanilla cake recipe as a base and go from there. It was fun to experiment with the ingredients, but I was afraid of how the cake would turn out.
Fortunately, it came out almost perfectly. I say almost because I think I put too much purée in the batter and frosting because the texture of both was sort of weird… I can’t explain it. The frosting was sort of gloppy yet smooth enough to place on the cake. Nevertheless, the cake was AMAZING.
I had meant to take a “fork-in-cake” photo so that you could see how moist and soft the cake was but I wanted to take a bite so badly and before you knew it, I had an empty plate with the lone, half-frozen strawberry on the side of the plate. A few hours later, I grabbed another slice. Yes, it was that good. I’m so sorry I couldn’t give you that shot, but this cake was too freaking good. It was exactly what I needed, wanted and craved.
Despite its amazing taste, I need to experiment with the amount of purée required in the batter and frosting. As is, however, it is more than fine. I didn’t get to decorate the cupcakes because I was too busy eating the regular cake. So, I will leave that job for the next man or woman to make 
…
In the frosting, I added lemon extract just to test it out. I loved how it gave a welcomed brightness to the strawberry. Oh, I want another slice right now….so, um, I better end this post now. Here’s the recipe!
Baker’s Joy or Cooking Spray
2¼ cups cake flour (9 ounces), plus more for dusting the pans
1 pkg (3 oz) strawberry gelatin (about 1/3+ cups)
1 1/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt (I use kosher)
12 tablespoons unsalted butter (1½ sticks), softened but still cool
6 large egg whites (¾ cup or 180 grams), at room temperature
1 cup tablespoons whole milk, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 – 1 1/2 cups strawberry purée (I used 2 cups in this cake, so I think 1 to 1 1/2 cups would be better) [1 1/2 cups strawberries with stems removed (fresh or thawed) + 1/4 - 1/3 granulated sugar (depends on how sweet the berries are) + Juice of 1 lemon]
Prepare the purée: Place the cut strawberries in a blender or food processor. Add sugar and lemon juice (without the seeds!). Purée the mixture until smooth. 
The Cake: Set oven rack in middle position (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions). Preheat oven to 350 degrees.
Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour (If you use the baker’s spray, you don’t need to do all of those steps. Just spray and proceed to the next step).
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, gelatin, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using hand-held mixer) for 30 seconds. Add 1/2 cup of purée and beat for 30-45 seconds. Then, add remaining ½ cup of milk mixture, and beat 15 seconds more. Add another 1/2 cup of purée, and beat for 15 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed, and beat 20 seconds longer. (Tedious steps but necessary to avoid over-mixing)
Divide batter evenly between two prepared cake pans (I weighed them out on a scale); using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation OR bake them individually like I did.)
Bake until thin skewer or toothpick inserted in the center comes out clean, 22 to 24 minutes.
The two different types of cake pans yielded two different looking cakes. Re-invert onto additional wire racks. Let cool completely, about 1- 1½ hours.
1/2 cup butter (1 stick), softened
1/2 cup shortening (can sub more butter for a less fluffy frosting)
3-4 cups powdered sugar (to taste)
1 tsp lemon extract (optional)
1/4 – 1/2 cup strawberry purée
Beat butter and shortening for 3 minutes. Slow down beater or mixer, and add powdered sugar one cup at a time. Once the mixture is well-integrated, add in the purée until desired consistency is reached.
I did a crumb coating but didn’t have time or space to refrigerate it. Anyway, I added the next batch of frosting and being the creative person I am, I plopped a frozen strawberry on top of the crooked, sliding cake! LOL!
The end!BBQ Chicken Braid
Dear Yeastaphobes,
On my very first post, I made a Cherry Cream Cheese Danish that required not only laminated dough but the use of yeast. I never knew there existed a fear of yeast until I became more integrated into the food blog world. I say this not to brag but to tell you that most likely your fear of yeast lies in the knowledge of the fear of yeast itself (huh?!). In other words, because I never knew there existed a fear of yeast, I treated this fungal ingredient as any other ingredient. I just followed the instructions and avoided the pitfalls I had read or heard on other recipes (i.e., avoid hot water and salt). I used a thermometer to check the temperature of the water and only added salt after adding the flour, and everything always has worked out fine….well, at least in the yeast department. So, pretend like the fear of yeast doesn’t exist. Just remember that it’s just another ingredient like eggs or milk. All ingredients require a certain procedure in order to obtain optimal use out of them. NOW GO FORTH AND MAKE THE BELOW BREAD DISH! 
Love,
Memoria of Mangio da sola
I have to admit that this is the prettiest, savory dish I’ve ever seen in my own apartment haha. This braid was so lovely that I almost didn’t want to cut into it…almost. It was delicious.
Wow. Did I really make this?The bread was soft with a slight, welcomed crunch due to my overheating oven. The filling was very flavorful despite the little bit of BBQ sauce I had in my possession. After I made this braid, I went back to the recipe source at Mel’s blog, My Kitchen Cafe, and saw that other people who had tried this braid experimented with other fillings that I would like to try in the near future.
Since I live alone, I froze one half of the dough for later. With that dough, I would like to make a sort of a buffalo chicken filling with Frank’s Red Hot Wing Sauce. For the vegetarians out there, I’m sure you could use a variety of meat-less fillings as well. Stuff the braid with various grilled veggies. That mixture even sounds good to me!!
“Off with its head!” I still feel bad about doing this decapitation to the lovely braid.
I have posted some step-by-step photos below and a link to a printable version without photos. I suggest making the filling first or during the bread’s first rising. Also, mix the chicken with the other fillings (minus the cheese) for quicker distribution.
Thanks, Mel!
There’s a yummy filling inside of that soft dough!
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread (or AP) flour (I used bread flour)
In a large mixer bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. (If doing regular french rolls: Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart.] [If doing the braid: Divide the dough into two, equal-sized balls. (I weighed them out). Scroll down to the next recipe for more instructions.] Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
The left ball of dough is now in the freezer.
Bake for 12-13 minutes in the preheated oven, or until golden brown.
1 recipe French Bread Rolls (above)
2 cups shredded, cooked chicken
1/2 medium onion, sliced into thin half moons
1 1/2 cups barbecue sauce (I only had 3/4 cups of bbq sauce in the house)
1 cup shredded mozzarella cheese (I used and shredded a block of provolone)
1 cup shredded sharp cheddar cheese
FILLING: Season your chicken well. Boil or grill your chicken and then shred it. Add the BBQ sauce and chopped onions to the chicken.
TIP: Make the filling first, and store it until ready to use.Preheat the oven to 400 degrees.
BREAD BRAID: After the french bread roll recipe has gone through the first rise, split the dough into two parts (I weighed my dough. Each one came out to about 528 grams). Lightly cover one portion and set aside, or refrigerate (up to 2 days) or freeze (up to 2 months) the other ball. Roll the other portion into about an 11X17-inch rectangle (I rolled mine out on a silpat liner for easy transfer to the baking sheet and oven).
Grate your own cheese for a better flavor!Using a pizza cutter, knife, or dough cutter, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Can you tell how soft this dough was?Pick up the Silpat or parchment paper, and transfer it to the baking sheet. Or you can slide the pan under the Silpat liner, and let rest for 15 minutes.
While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections, and serve warm.
Mini Chocolate Mousse Cheescakes
After making the chocolate mousse cheesecake for my birthday, my friend wanted me to make one for her birthday. She requested a mini version, so I used my mini springform pans and gave both of them to her. 
For the rest of the batter, I used a rectangular tart pan and kept that for myself (No photos of it. Sorry!). It took me over a week to finish eating the cheesecake, and it still tasted good. I hope to post some new stuff very soon. I just accepted a second job working on a research project, so I will be doing more work. Nevertheless, I do have some culinary “projects” in the works. Have a great weekend!
The recipe is here.
Shredded Beef Tacos
I cannot believe I forgot to blog about this dish! Remember when I made the adobo sauce many moons ago?! Well, there was a purpose for that sauce, and I was supposed to share with you all this dish I’m posting today.
What a bad food blogger I am!! I must have been distracted by something sweet or something because this dish was fantastic. Along with this flavorful beef, I made arroz mexicano (yes, I used the same recipe. I guess I used more red tomatoes the first time and tomatillos/regular tomatoes this time. I don’t remember.) and tortillas de harina or flour tortillas.
The good thing about the beef is that you make it in the crockpot. You could also make the tortillas the day before by rolling them out, placing the uncooked, flattened discs of dough between wax paper, place them all in a freezer bag, and keep them in the refrigerator (or freezer for a longer amount of storage). The next day, you take them out and cook them on a comal, cast-iron skillet, or some very hot oven-top surface.
The arroz can be made ahead of time, too, but it tastes better when it is first made. I grated monterey jack and lots of cheddar cheese. I also used a bunch of jalapeños. These jalapeños weren’t very spicy, so I could handle a bunch of them for added flavor and zing.
I apologize for holding out on this amazing dish. It was truly perfect. I wish I could make some more right now, but I haven’t been in the kitchen much these days. I think I’ve lost my mojo for now. I hope to get back in the kitchen very soon.
1-2 Tbsp. extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock or broth
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (homemade version here!)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas, homemade or store-bought
Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.
Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side.
Remove the beef from the skillet, and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle or adobo sauce, and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove the beef from the slow cooker, and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
Serve the beef in the flour tortillas, topped with your favorite taco toppings, such as fresh salsa like pico de gallo, frijoles refritos, arroz mexicano, etc.
Brownie Bites/Cupcakes?
The bites were a hit. My now ex-committee chair (she is still on my committee, though. Short, boring story) expressed her love of the bite a lot more vocally than the other profs haha. I then decided to tell her about my food blog and gave her my website address. I hope she visits!
1 cup (2 sticks) unsalted butter, melted In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl (or stand mixer), and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth.
My Blog Site: Sandie from Inn Cuisine (a lovely blog by the way) e-mailed me and told me that she was unable to leave comments on my blog when I had the other theme, so I am in the process of changing things around (She just e-mailed me again and told me she is still having trouble! 
UF!). As you can see, there is still a lot to be done, so be patient with me. If you are unable to leave a comment on my blog, please send me an e-mail or something so that I can try to fix things. I’ve spent almost an entire day doing it, and I need to grade, gather data for my dissertation, and look for a summer job haha.
Now, the brownie bites. My adviser suggested that I thank the Spanish/Portuguese (and one Italian professor who is now my co-chair) linguistic faculty via e-mail for not kicking me out of the PhD program (all that said in my words of course haha). I told a colleague about her suggestion, and my colleague said that the protocol is to pass out “Thank You” cards! I didn’t know about this custom, so when I learned about how formal it was, I decided to go beyond what was expected by not only passing out cards, but also baking up something yummy for the faculty.
I debated on trying a dessert I’ve never posted before on this blog, but I wanted to make something easy and something I knew tasted really good. That is how I decided on making this King Arthur Flour Brownies again but in small bite form. After the bites were done, I poured on some leftover ganache I made for another chocolate mousse cheesecake I made for my friend.
I made some with cupcake liners and some without.
In bite form, these brownies didn’t form as crackly a top as they do in regular form. They were still very good. They tasted even better with homemade whipped cream on top. On eone of them, I put on ganache and then whipped cream! OMG! Amazing!! Too bad I had run out of ganache at that point. I plan to make these brownie bites/cupcakes again. Try them with both toppings for the full effect. Do I call these cupcakes? Brownie cakes? *scratches head in ‘confusement’* hehe.
Last but definitely not least, to all of my professors, I say,
THANK YOU! ¡GRACIAS! GRAZIE! OBRIGADA!
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa (I used regular cocoa this time around)
1 tsp salt (I used Kosher)
1 tsp baking powder
1 tsp espresso powder (optional, but recommended)
1 Tbsp vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips (optional)
Preheat the oven to 350°F. Lightly grease a muffin pan if not using liners. [If using liners, spray them with Baker's Joy or cooking spray because brownie batter sticks a lot more than cake batter.]
The last photo of the bowl is after microwaving the butter/sugar mixture again. Notice the difference in texture from the previous photo.
Add the flour and chips (optional), again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
Spoon the batter into a lightly-greased muffin pan or greased cupcake liners. Bake the brownies for about 15 minutes (30 minutes if regular sized brownies), until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Gelato al Limone
When I went to Italy a few years ago, I was able to try my very first gelato al limone (Lemon Gelato). It was a hot, dusty day in Firenze (Florence) and gelaterie were everywhere. I stepped up to the nearest one and asked for un piccolo gelato al limone (small Lemon Gelato). I don’t know why I asked for a gelato void of chocolate or vanilla, but the hot weather was most likely a major factor in my decision.
I dipped the plastic spoon in the already-melting, icy, fruity, acidic, milky concoction and brought a rounded, soft portion of gelato to my eager, dry lips. What happened after that is now a blur. The only next thing I remember is walking up to another gelateria for another gelato al limone. The only difference? I ordered a GRANDE gelato the next time. LOL! This chain-gelato-eating continued a couple more times that day. I was so full off of gelato that I didn’t get to eat hardly any savory items like pizza and pasta! You would think I would have learned my lesson or would have gotten tired of eating gelato, but I ended up doing the same thing on my first day of arrival in Venezia (Venice).
Ever year around this time I think about those gelati (the plural of gelato) and weep silently to myself that I’m too poor of a graduate student to just fly to Italy at a moment’s notice just for more. This year, however, I decided to remedy my gelato problem by looking for authentic recipes written in Italian and stumbled on Federica’s beautiful blog, La Cucina di Federica.
You would think that I would have made the gelato immediately after finding the recipe, but I waited a few weeks before I started juicing the lemons. After churning the gelato mixture, I transferred it to a lidded container, and placed it in the freezer. I tasted a bit of the mixture before I put it in the freezer, and it didn’t impress me much. I was starting to get wary…and disappointed.
HOWEVER, after it had frozen and after I took these photos, I took my first taste of this already-melting, icy, fruity, acidic, milky concoction and brought a rounded, soft portion of gelato to my eager, dry lips. Whoa! Didn’t we already see this line before? Yep. Because this gelato brought me back to that day in Firenze when I tasted my first gelato al limone. It was absolutely perfect that I almost cried. I have to say grazie mille to Federica for sharing such a perfect recipe.
This gelato has a perfect balance of acidity and milky flavors, and the bits of lemon zest are a nice, subtle contribution to the texture. I still want to jump on a plane to Italy at a moment’s notice, but not just for the gelato, but also to try out more of the savory items I had missed out on on my first trip!! You’ve got to try out this gelato. It’s easy to make and doesn’t have any eggs, yet it is still luscious with a lovely texture. Lastly, just like the gelati in Italy, this gelato melts a lot faster than ice cream, so take your photos quickly!
translated from La Cucina di Federica (no adaptations were necessary)
Use the ml/litre section in your liquid measuring cup for accurate measurements
juice of 3 lemons (~1/2 cup (120 gr/ml)) including the zest of 1 lemon
~3/4 cup (150 gr/ml) granulated sugar
~1 cup (200 gr/ml) milk
1+ cup (250 gr/ml) heavy cream
Juice the lemons over a strainer or sieve, and remove the seeds.
With a mixer (I used a whisk), mix the sugar, juice, and milk. Cover and allow the mixture to rest in the refrigerator for 15 minutes. Transfer the mixture to an ice-cream maker and pour in the heavy cream as it churns. Then transfer the churned mixture to a covered container and freeze for at least four hours. Now gobble the gelato all up before it melts!
Sloppy Joes
For my first giveaway, one of the questions I posed dealt with what types of dishes you all would like to see on my blog. A couple of commenters suggested I blog about some family recipes. While most people would see this suggestion as normal and more than satisfactory, I thought it was quite humorous because for my family, there is really no such thing as a family recipe because the relatives with whom I grew up never really learned how to cook. Their inability to cook stemmed from the fact that my grandmother would kick the kids out of the kitchen!
This sentiment may come off weird, but I’m actually proud to admit that my mom is considered the worst cook of my family b/c her ineptitude in the kitchen goes against gender stereotypes. She doesn’t like to be in the kitchen for more than 5 minutes. In fact, her dream house would include a small kitchen and a huge bathroom. My dad, on the other hand, does know how to cook, but I was not raised by him. My maternal aunts and uncles are inept in the kitchen as well; however, one or two of my aunts have been getting better b/c their husbands or ex-husbands taught them how to cook.
So, unfortunately, I won’t have any family recipes to share on this blog. Well, my mom does know how to make one dish: potato salad. So, I could share that one day (mom?). Anyway, I wrote all of that to say that the recipes on my blog will probably become my future family recipes if I ever procure my own family, and this sloppy joe recipe will definitely be one of them.
The dish was very flavorful. I didn’t make any buns, so I just used regular, store-bought bread. I highly suggest you make this recipe part of your “family recipes” soon. Enjoy!
adapted by allrecipes
1 pound lean or regular ground beef or black/kidney beans (for vegetarian option)
1/4 cup chopped onion
1/4 cup chopped green bell pepper (optional; I didn’t use)
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
Topping: cheddar cheese, optional
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Plan-ahead: Fill the cups in a muffin tin with leftovers, and freeze them. When frozen, pop them out, and store in a Ziploc bag in the freezer. Each one is the perfect size for a bun and ready to microwave.
Chocolate Crumb Cheesecake Bars & Giveaway Winner!
I made these Chocolate Crumb Cheesecake Bars a lonnnng time ago. After I took photos of them, I made a new post, pasted the photos on it, saved it, and then just decided not to publish it. I guess I was hesitant to blog about them because they tasted just okay, and I wasn’t crazy about the photos. I think the “bland” chocolate treats I’ve made have not excited me because of the use of milk chocolate. [Side note: I should start using more semi-sweet chocolate from now on (I'm not a fan of bittersweet). I will just eat the milk chocolate bars as a treat on their own haha....or just combine it with bittersweet to make my own semi-sweet However, I changed my mind and decided to post it because I don’t have any other photos to post right now; I wanted to post the giveaway winner; and I wanted to give you all an update on the paper I had to turn in that determined whether I could move forward with my PhD or not.
I have posted the winner of the giveaway below so that the winner and these bars will be the last things on your mind hah! I will tell you about the paper now. I did not fail. However, I do have to make some revisions on my statistics and research design. So, once I make the necessary revisions, I will be able to turn in my dissertation proposal at the same time since they will be the same topic. So, I’m very happy with the result. I really don’t mind making revisions since I would have had to do it with the dissertation proposal anyway. I will be basically killing two birds with one stone. (Such a violent saying, isn’t it? Where’s PETA?). Anyway, I was crying happy tears like crazy as I hugged my professors. I’m very thankful and pleased with the ultimate decision. It is nice to know that my 9-year-old dream of earning a PhD still has a chance to be realized. I was also pleased to find out how much the faculty appreciates me. I really didn’t know they thought of me so positively.
Back to the bars! The original recipe does not have chocolate in it. Also, nuts are supposed to be in the crust, but I subbed in chocolate chips b/c of my dislike of nuts. I can see many variations that could be done with this recipe, so go wild!! The filling was very creamy, and these bars were pretty easy and quick to make. I’m certain these would taste better with a more intense chocolate like semi-sweet or bittersweet chocolate. Here are your random numbers: Timestamp: 2010-04-02 05:46:44 UTC The Random Integer Generator was used to determine the winners so congratulations to:
#9 Corrina “Happy Blogiversary! 1. I would enjoy any of those cookbooks, but the Portuguese one jumped out at me first. 2. I love making soups, but have never gotten around to making pho, which is one of my favorites to order when I go out. Hopefully, it will be on both our blogs one day! 3. I am fluent in English and Spanish. I also have basic knowledge of German and French, but wish these were stronger.”
.]
Random Integer Generator
9
Congratulations on sticking to it. I just found your site through tastespotting, as I was looking for inspiration for this Sunday’s brunch. These danishes look wonderful! I look forward to exploring your blog further.
I already own Lidia’s Italy, and use it often. Her fennel & orange salad was a hit at Christmas dinner.
The winner has been contacted, and I will send her the new cookbook, The Food of Portugal, in the next few days. Thanks to everyone who entered!
1 cup AP Flour
1/3 cup packed brown sugar
1/3 cup (5 1/3 Tbsp) butter, softened
1/2 cup chopped pecans or chocolate chops
1 (8-ounce) pkg cream cheese, softened
3-4 ounces semi-sweet or bittersweet chocolate, chopped and melted (microwave or bain marie)
1 tsp espresso or coffee granules
1/4 cup granulated sugar
1/4 cup milk
1 tsp vanilla
Heat oven to 350°F. Combine flour, brown sugar and butter in large bowl. Beat at low speed until mixture resembles coarse crumbs. Stir in pecans or chocolate chips. Reserve 3/4 cup crumb mixture; set aside.
Press remaining crumb mixture onto bottom of ungreased 8-inch square baking pan. Bake for 12 to 15 minutes or until lightly browned.
Meanwhile, beat cream cheese and melted chocolate in mixer bowl for 4 minutes. Next, add in the rest of the filling ingredients. Beat at low speed until well mixed. Spread filling over hot, partially baked crust. Sprinkle with reserved crumb mixture; press lightly into filling.
Continue baking for 30 to 40 minutes or until filling is set. Cool completely or refrigerate (latter option for photo purposes) before cutting into bars. Store refrigerated.
Jerk Chicken with Rice and "Peas"
When I make international dishes, I try to be as authentic and traditional as I can possibly be as I was with the Murgh Makhani, Tamales, and Lasagne al Ragù. However, there are times when I work so hard one part of a recipe, that some component of the side dish fails a bit in authenticity. Such is the case with this Jerk Chicken with Rice and “Peas”.
The first time I ever tried Jerk Chicken was in New York City (is that right, mom?) a few years ago when my mom was attending NYU for her grad degree. We went to a small Jamaican restaurant in the outskirts of the major city. I had heard of the dish before but had never tried it before. After my first bite, I fell in love instantly and never forgot about that experience.
Unfortunately, I never had the opportunity to eat the dish again until I made it a few days ago. So, this is my second time tasting this flavorful, spicy chicken dish that originated in Jamaica. Once the marinade is mixed together, everything else is very easy. So, the key to Jerk Chicken is the marinade. It is comprised of many ingredients that vary from recipe to recipe. However, the universal ingredients are Scotch Bonnet or Habañero (don’t forget the “ñ”! Without it, the pronunciation changes) peppers and pimiento or allspice berries.
I did research on Youtube and did a regular search as I always do when I look for an authentic recipe, if I don’t have a traditional cookbook. I looked for Jamaicans preparing the meal to see how they did it and then compared their methods with others found online and other sources. I finally settled on a recipe from a website called Jamaica Travel and Culture.
Okay, here is how I broke the code of authenticity: First, I grilled the chicken in the oven instead of on the grill. Second, I didn’t play reggae as I cooked . Third, for the rice and “peas” (the recipe calls for “red peas”, which are really kidney beans), I used black beans instead of kidney beans because I didn’t have the latter. Fourth, I did add in coconut milk. I just couldn’t. I already don’t like coconut very much, so I just couldn’t pour 1/2 cup of the stuff in my rice and beans. I just couldn’t….and I didn’t. Lastly, I didn’t have 1/2 cup worth of soy sauce, so I used what I had.
Nevertheless, everything tasted really good. The chicken was still too spicy even though I used only half of the marinade. I reserved some of the marinade, and used it as a sauce. If you use all of your marinade in with the chicken, be sure to boil the sauce before using it. I just kept some of the marinade separate from the raw chicken. The rice and peas dish was really flavorful and helped cool the tongue down from the spicy chicken. Okay, I’ll shut up now and give you all the recipe. Please visit the cook’s website to see process photos or watch the video of her in action.
GIVEAWAY REMINDER: If you haven’t already, don’t forget to enter in my giveaway! The deadline is at midnight! If the number of questions is deterring you from entering, just tell me which cookbook you would like in order to qualify.
One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (I used 2 habañeros in my halved version, & it was still hot.)
2 Tbsp. thyme (I used a few sprigs of fresh thyme, roughly chopped)
2 Tbsp. ground allspice (I crushed allspice berries in a mortar and pestle)
8 cloves garlic, finely chopped (I used 1 Tbsp of leftover ginger/garlic paste)
3 medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 tsp. ground black pepper
1 to 2 tsp ground cinnamon
1-2 tsp nutmeg
1-2 tsp ginger (I used 1 Tbsp of leftover ginger/garlic paste)
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice (I used 2-3 fresh oranges)
1 cup white vinegar
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender or food processor. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
The marinade added to the raw chicken.
Cut the chicken up in to 4 pieces. Rub the sauce in to the meat, saving some for basting and dipping later (I made slits in the chicken like I did with the murgh makhani). Leave the chicken in the fridge to marinade overnight up to 2 days.
OVEN: Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. OR Slow cook the meat at 212 degrees (100 degrees C) for 45-60 minutes per side.
GRILL: Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade while cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!). (This step is not necessary if you’re using chicken parts or drumsticks, like I did). While chicken is baking, make the rice and peas.
adapted from Jamaica Culture and Travel
1 can of tinned or 1 cup of fresh red peas (use kidney beans or pigeon peas; I used black beans)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 habañero or jalapeño pepper. I didn’t have any more peppers)
3 Scallion (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk (if you dare! hahaha)
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
FRESH PEAS/BEANS: If you are using fresh peas or beans, then wash them. Pour on three cups of water and leave to soak overnight.
CANNED PEAS/BEANS: Skip this step.
Crush the garlic and add to seven cups of boiling water. If you are using FRESH peas add them now and boil for 45 minutes. Test to see if the peas are cooked by crushing a few of them. If they crush easily, you are ready to move on to the next step.
Add your CANNED beans (if using), coconut milk, rice, salt, black pepper and thyme to the mix. Crush the scallion (do not chop), and add to mixture. Also add the UNCUT scotch bonnet pepper, to give it a subtle peppery flavor.
The rice and peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).
