Happy Labor Day Weekend
A quick photo post before I sign off for the weekend. I’m heading out to Washington D.C. and am so excited. It’s strange that I’ve never been to our nation’s capitol so I’m glad I get the chance now.
I hope you all get a chance to soak up the sun, eat some of the leftover watermelon, and relax with friends.
See you Tuesday!
L’Arte Del Gelato
Despite the fact that I have keys to an apartment and do my laundry in a dark laundrymat, I consider myself a tourist in New York City. I welcome all sights, smells, and sounds this city has to offer. Well, maybe not the smell of the stinky garbage piled on the street. That I could do without… But everything else such as the the smell of fresh bagels, or the sight of the sun shining off the windowed skyscrapers downtown get me all giddy. I’m sure this honeymoon phase will end; right now I’m reveling in it.
Consider this: on a supposedly “lazy” Sunday, I walked a little over 3 miles. In 90 degree Fahrenheit weather. Wearing jeans. Most people in New York City would have saved their long strolls for a cooler day. Not I…Yes, halfway in to my walk I realized I was slightly insane and feverishly looked for water or other refreshments. Miracuslouly, I found L’Arte Del Gelato, a tiny gelato shop in the heart of the Village. I felt like it was heavenly sign and wiped the sweat off my brow before entering the establisment.
I must have been in my own world because I hurriedly asked for a small cup of gelato without seeing the CASH ONLY sign by the register. My primary concern was getting my cup of Nutella and Stracciatella gelato. Thankfully, I scrounged up all the change I had to pay for my cup and the salesgirl was extremely nice in what could have been a frustrating situation.
The nutella gelato was spot-on. Chocolatey with a slight nutty aftertaste. Sometimes, nutella flavored anything is too sweet, too chocolatey. But this was perfect. Stracciatella is my favorite flavor, with the slivers of chocolate mixed with the vanilla cream. Just thinking about it makes me want to walk back and get another scoop. Or two…
If you are in the neighborhood (or even if you aren’t nearby), I highly suggest trying L’Arte Del Gelato in the village. They also have a stand in the Chelsea Market, in case you are in that area. I know it’s going to be a favorite of mine. I already predict my next cup: pistachio and coffee.
Bright lights, big city…
First off, I want to say thank you to each and everyone out there who left such sweet comments and sent me lovely emails. You have no idea how much I appreciated it. Sometimes I forget that people actually read this thing (hi mom!) so when I get feedback, it is like a splash of cold water on the face.
Now, on to the other stuff. I’ve unpacked my suitcases, set up my room, and bought groceries. After feeling like a tourist the first couple of days, I finally feel like I belong here. I know my way around my neighborhood and have gotten used to the subway systems. Once you get those items out of the way, you really start to feel like this is home. Well, not home. My home will always be the wonderfully beautiful and bright California. The deep blue ocean, the lush green trees, the luminous sun. I love New York but California will always have my heart. However, New York comes in at a close second.
I have taken so many pictures in this past week and I’m pretty sure I will keep taking hundreds each day. There isn’t a day that goes by that I don’t see something that makes me smile or even pause. This city holds my attention and for now, it feels like a good fit.
Plus, I should mention that I’ve come across a great job opportunity. I start in a couple of weeks and to say I’m excited would be an understatement. I literally can’t believe my luck but this job is a perfect fit. Do you ever feel like some things were meant to happen? I feel like my trip to NYC was predestined, just meant to be. I can’t explain it but everything seems to be falling in to place and I am thanking my lucky stars.
I promise to be back soon later this week and fill you in on my first week of school. I can’t believe I am back in school! It seems unreal… But I’m ready to get work and really push myself again. What can I say, I love challenges!
A disaster + happy weekend!
Before I send you warm weekend wishes, I thought I’d show you a recent cake disaster. Not everything goes well in my kitchen and mistakes happen alot. While I know my way around the baking department, I am definitely still an amaetuer baker and need to practice more techniques. In the meantime, I still enjoy playing around and the kitchen is a great environment for that playful attitude.
Alas, I had a huge hopes for this carrot cake. I meant for it to be a tall, gorgeous cake with pile of cream cheese frosting.
The cake had different plans.
I managed to salvage pieces of it but it was a mess. A delicious, but annoying mess.
The morale of this story is to not let these mistakes deter you. Keep going, try again, and when in doubt, grab a mop:)
Bon Voyage!
My bags are packed, and I’m off to NYC. Hopefully I can update the blog once I get there. I’ve got some important business on Monday but after that, I have a week to explore my new area.
Talk to you soon!
Super Sugar Sparkles
We all know I have a sweet spot for cookies. I could live without cakes and pies, but cookies? No way. I actually wish there were more cookies in my life. However, I don’t think eating a cookie for breakfast, lunch, and dinner is particularily healthy. But when I spend all day packing my endless piles of crap up, the only thing I want is a big fat sweet cookie.
Enter Carole Walter’s Super Sugar Sparkles from her book, “Great Cookies”. It’s basically a monster-sized sugar cookie. Doesn’t that sound heavenly?
Going Away Party
On Saturday, my best friend threw a going-away party for me at a very chic bar that served tasty appetizers and kept the cocktails coming. I am so lucky to have amazing people in my life. I couldn’t have asked for a better send-off.
Chocolate Raspberry Cupcakes
Last week, I celebrated my last day at the office. After one year and 8 months, I packed my stuff up and said my farewells. To mourn/honor my departure, my super lovely boss threw me a going-away dessert potluck. Sounds right up my alley, right? People brought in cookie bars, brownies, ice cream. Perfect for a particularily low friday afternoon. I thought long and hard about what to bring. In my office, I’m known as Betty Crocker since I constantly bring in my baking experiments. I couldn’t let my fans down!
After a day or two of researching (yes I’m being serious), I found the original recipe in Bon Appetit’s June 2010 issue. The picture of fresh raspberries piled on top of chocolate ganache sucked me right it. My instincts told me to stay true to the original recipe and make a layer cake. But when it comes to potlucks, layer cakes can be intimidating. No one wants to be the first person to slice in to that cake. Cupcakes are way more party-friendly. Single servings of sugary goodness.
A New Direction
1. giant cake, 2. Untitled
When I signed the papers stating my acceptance in to my grad program in New York, I knew big changes were in store for me. Photos, clothes, books, shoes, all packed up tightly. Accounts to be closed. And a blog to be pondered about.
In June, I talked with some friends of mine and we discussed the life cycle of a blog. Do you keep at it even when it seems like a chore? When is it time to close the curtain? How do you end it? Simply stop posting or delete it? Or do you change its focus to better fit your current life?
1. i love summer, 2. summer starts now
Three years, millions of recipes, and countless of emails have made this blog what it is. I didn’t have a clue what I wanted to do when I started it; I simply thought it would be an interesting project. Which it thankfully has. However, my teeny tiny apartment in NYC doesn’t accommodate my baking lifestyle. Frankly, it doesn’t allow for much besides a bed to sleep on and a place to hang my hat. Will this blog exist without weekly recipes and your insightful comments? Who knows?
I don’t know exactly what lies ahead for this blog. I love this little space of mine, a place where I can come and show things that make me happy. Not only do I find writing in this space fun, I have met some exceptionally wonderful people. Lovely ladies who make me laugh and smile. I wouldn’t trade those late night emails for the world.
1. 6, 2. Cherry Lime Ricky?
So. Here we are. I am not sure whats in store for this space. I have moments of spontaneity and want to shut it down. But I don’t want to end it when this new exciting chapter of my life is just starting. I think come September, this blog will be focused more on my life in New York City. Getting adjusted, taking millions of pictures, and exploring every nook and cranny? Does that sound like something you are interested in? I hope so. I would hate to see you all disappear but I understand.
If this is your first/last time here, thanks for stopping by and I hope I’ve entertained you in some way. For those who plan to stick around, thanks for your support. I’ve had a ton of fun and can’t wait to share my experiences here.
I hope you all have a lovely weekend! Talk to you soon…
5 Reasons Why To Bake These Cupcakes
You probably think I’m crazy for turning on my otherwise quiet oven but I had a craving for a moist chocolate cupcake. A store cupcake just wouldn’t do. Instead, I made my favorite chocolate cake recipe first posted here and tried out a new Marshmallow-like frosting via Dorie Greenspan’s Baking:From My Home To Yours. These little white-topped cakes made me smile and it seems that many have tried this recipe.
Look, I know it is hot. In fact, it is steamy here. I basically hide indoors from the hours of 12 p.m. to 7 p.m. I wish I could be poolside 24/7. Every day I wear light summer dresses. Ice cream has become a daily staple in my diet.
However, I insist you make these cupcakes. I will give you 5 reasons why…
1. The recipe only dirties one bowl yet produces the tastiest cupcake ever. ONE BOWL!
2. You can pair any frosting with this cake recipe and I guarantee it will work.
3. Forget waiting for the butter to get soft; you will be using vegetable oil. I hate realizing at the last minute that I forgot to take the butter out, therefore rendering the rest of my night cake-less.
4. Light, sweet, Marshmallow-like frosting. ‘Nuff said.
5. Because you will make tons of friends with these cupcakes. I swear, bring them to the office and you will get so many smiles and friendly waves.
One Bowl Chocolate Cupcakes
Origin: Martha Stewart’s Baking Handbook
Yield: 2 dozen
Prep Time: 25 minutes
Cooking Time: 20 to 25 minutes
Inactive Prep Time: 20 minutes
Ingredients:
● 2 1/2 cups all-purpose flour
● 1 1/4 cups dutch-process cocoa powder
● 2 1/2 cups sugar
● 2 1/2 tsp baking soda
● 1 1/4 tsp baking powder
● 1 1/4 tsp salt
● 2 large eggs, plus 1 large egg yolk
● 1 1/4 cups whole milk (I used sour cream)
● 1/2 cup vegetable oil, plus 2 tablespoons
● 1 1/4 tsp pure vanilla extract
● 1 1/4 cups warm water
Directions:
Preheat oven to 350℉. Line two standard 12-cup muffin pans with paper liners.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs, and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Divide batter evenly among the muffin cups, filling each about two-thirds full. Bake rotating pans, halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with swiss meringue buttercream, swirling to cover, and garnish with toppings.
Cupcakes can be refrigerated in an airtight container for up to 3 days.
For the filling and frosting:
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
Directions:
Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.
