Memorial Weekend we went on a foodie trip to Los Angeles. Well, we were really there for a wedding, but will take any chance we can get to eat. You see, LA has some of the best Taiwanese food this side of the world. And hubby and I were super duper excited not to have to fly 16+ hours to get some of our faves.
Memorial Weekend we went on a foodie trip to Los Angeles. Well, we were really there for a wedding, but will take any chance we can get to eat. You see, LA has some of the best Taiwanese food this side of the world. And hubby and I were super duper excited not to have to fly 16+ hours to get some of our faves.
Coincidentally, strawberries were on sale at Stop 'n Shop. So being that I had so
I made adjustments to the following recipe:
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter at room temperature
- 2 egg whites
- 2/3 cup buttermilk (I didn't have buttermilk, so used regular milk and just added vinegar)
- strawberry preserves
- Mix dry ingredients (flour, baking powder, baking soda and salt)
- Beat sugar and butter until creamy. Add egg whites, one at a time, beating well after each egg white. Alternately beat in flour mixture and buttermilk in batches.
- Scoop a small amount of cake batter into cupcake liners, then strawberry preserves as a layer, and then another scoop of the cake batter.
- Bake for 20-25 minutes at 350 degrees F.
I also didn't have buttermilk and after a little bit of Googling, I was able to find that you could make one cup of buttermilk by using one cup of regular milk plus 1 tbsp of vinegar. Let it sit for 5-10 minutes and voila! You have homemade buttermilk.
I really have to pat myself on the back. This turned out to be one really good cupcake. The cake was a great consistency, light and fluffy. The strawberry preserves on the bottom was a nice little surprise, although I was a little disappointed that while baking, it sank to the bottom. The fresh strawberries in the cream cheese frosting was simply DECLICIOUS and also a neat little surprise, especially for the hubby. I'm glad I experimented with this!
***
Here they are cooling on the rack, with the little cupcakes right behind. I also followed everyone's suggestions to make 4 instead of 3 when cutting the recipe in half and look how cu
I actually have a little secret: I've never had strawberry shortcake before. So having strawberries on biscuits was something that was a little bit strange to me, since I've always associated biscuits with savory flavors and not with sweet flavors. But strawberries with whipped cream on crunchy yet fluffy biscuits... how could I not like it?
On the right is the finished product. So pretty!
***
So as most of you know from my previous post, we went to DC and had some awesome crabs, which gave hubby something to work on. We bought a pound of female crabs and our very own Old Bay seasoning, and steamed them up at home ourselves.
It was actually very simple to follow. Clean the crabs, spread the seasonings, steam for 30 minutes and enjoy!
We used McCormick Old Bay seasoning, which was found at a Gristedes in the city. Apparently, the Queens supermarkets don't carry them :(
What have I been doing? Well, we headed down to DC for a fun-filled (and food-filled) 3 day weekend. Crabs and oysters and other fresh seafood... to be quite honest I was getting a little bit sick of seafood towards the end of the trip and extremely happy to be pit-stopping at Pat's for some Philly cheesesteaks.
At Hank's Oyster Bar, we waited a good hour or so f
or our little table for four. It was a good wait though (and anyways, who wants to eat at a restaurant where there is no wait, right?) We had oysters, sablefish, soft-shell crab and a lobster roll. They also had something special, a Bloody Mary & sake oyster shooter. As you can see, there were only 3 'cause I was the only smart one who thought that the 3 combined was not going to be a good idea. Apparently it tasted pretty gross but was, of course, an experience to be had. The oysters were fresh and only $2 each, which is a lot less than we thought it would be. In fact, everything at Hank's was very cheap. We are so used to these outrageously priced restaurants in NYC that once we step out, we forget that the rest of the world eats at normal prices and portions. I highly recommend Hank's, but be forewarned that you should call ahead to put your name on the waitlist. Hank's Oyster Bar
1624 Q Street NW
Washington, DC
We were only interested in the oysters and crabs, so that's the area we went straight to. For a dozen oysters, you paid only $11. That's practically unheard of. We also bought a dozen (which turned out to be 14) large female crabs for $26, and proceeded to the cooking station. We asked for the crabs to be cooked with spice (which is the Old Bay Spice, which is basically synonymous to Maryland-style crabs). There was a long wait; some families bought basket-loads of crabs and other assorted seafood ite
Captain White's Seafood City
1100 Maine Avenue SW
Washington, DC
On the way home from DC, we stopped at Pat's for some delicious Philly cheesesteaks. Okay, I must confess: I've never even tried Geno's and I already am prejudiced. I just don't like a newcomer coming in and trying to say they're the OG and they're the best. Plus, I don't like how a store needs to use flashy Vegas-like lights to attract attention. If your food is good, it will show. So yes, I'm a Pat's supporter!
This past weekend, I made chocolate chip cupcakes with hazelnut buttercream frosting. Now, unfortunately there are no pictures because I had some issues with the piping and therefore, instead of looking like yummy cupcakes, my frosting looked like piles of doodie :(
HOWEVER, the frosting was really good, so I'd like to share the recipe that I adapted to fit my needs.
Hazelnut Buttercream Frosting
(This recipe was enough for 12 cupcakes)
1 1/2 cups of unsalted butter at room temperature (3 sticks)
2 tablespoons of milk
9 ounces of hazelnut spread (I used Nutella)
1 1/2 teaspoons of vanilla extract
3 cups (more if needed for consistency) of confectioners' sugar
In a mixer, beat butter until creamy. Add the milk and in batches, the hazelnut spread. While this is mixing, add in the vanilla extract. Once this has all been mixed, add the confectioners' sugar in 3 batches, adjusting so that the frosting is to the consistency that you like. Pipe as per usual.
As you can see, there is an abundance of fish near your bungalows... to the point where it actually gets kind of scary! But in an endearing way, of course. Snorkeling is definitely an amazing experience, right off of your little hut.
There is also the usual kayaking around your resort, as well as jeep safari adventures around the island. We took one that took us on a small loop around Moorea, and lead us up to Mount Belvedere. There is also the opportunity to ATV all the way up there, but I would think that this would be a very tiring (yet exciting) journey.
On Moorea
Aito's - Known as a Mediterranean restaurant, the staff is ever so friendly and there is a relaxed air once you walk in. You can sit by the water, and if you come at the right time, can even feed the stingrays that swim up to the edge. There is an abundance of seafood and it is good. The owner even came around to ask us how we liked it, and we felt like he really cared about his patrons.
La Bounty - This place was definitely a disappointment since it was highly recommended by many TripAdvisor patrons. They were basically all about the effects, but not about the food. PLUS, they didn't list any prices?! I had a black ink pasta that came in a pretty package, while K had lamb skewers that they lit on fire at our table. It was a cool effect, but without that, they would just have regular food.
Now, this cake should really just be called Triple Chocolate Cake -- there is a 2-tiered chocolate cake, with chocolate ganache frosting and brownie bits added in for good texture. I had one bite and instantly my mouth screamed, "I NEED MILK!"
On the top left is a picture of my cake, naked. It actually looks a lot like one of those Oreo cakesters, huh? In the middle is the gooey chocolate ganache with brownie bits. I didn't trim the sides, which might've been the reason why it was so hard for the ganache to cover the split between the two layers... I will try trimming them next time. There was a tip to level the cakes so that the "domed" parts were flattened, but I found that because this had a more chunky frosting, it was not necessary. Just fill the
I've never worked with ganache before, so this was something a little tricky for me. It is a very liquid frosting, so once you pour it onto the top of the cake, it starts spreading itself and will drip down the sides of the cake. This also means that it is harder to hide the split between the layers. I waited a bit for the ganache to harden slightly and then resumed frosting the cake.
I found that this cake was very brownie-like. It was moist, but wasn't fluffy and had the dense thickness of a brownie. It was definitely very CHOCOLATELY, that's for sure.
So I recently joined a baking group called Sweet Melissa Sundays. We base our recipes on a book called The Sweet Melissa Baking Book, which is a bakery based out of our very own Brooklyn. Each Sunday, someone will bake a recipe out of that book until we make it through all of the recipes. My bake date is August 16th, which is still months away, but no worries; I can still bake along with each of the weekly hosts.
