The Best Cupcake in My World

This cupcake is extra special because my mother and I discovered. I am lucky, she visits me often, as we live a good 2 hour plan ride, 10 hour car ride apart. We had just finished shopping for the weekends food, when we decided to check out a bakery across the street. Waiting in a line at the counter, we decided we would get some white cupcakes with butter-cream icing. However, their stock was diminishing, and fast. To our dismay, the woman in front took the last of the shop's cupcakes. The line joked about how awful the situation was. And the woman behind my mother and I, told us not to fear for there was an even better joint just down the road. To sell us on her suggestion she further told us, and I quote, the first time she ate their cupcakes, she cried. Well that was all we needed to hear. The Sweeterie, the name she called it, must be tried!

And the rest is history...

Every now and then I get in my car and drive there just for their butter-cream iced white cupcake. My mouth is salivating now, just thinking about the delicious little treat:)

Work and School Snap Shots

School plate: Teriyaki Salmon Grilled with Pineapple Papaya Salsa

Super easy. Grill salmon after marinating (no longer than 15 minutes, the acid breaks down in the fish and does something not welcomed after 15 minutes, I am not good with specifics) Create a salsa. This one was 2 tomatoes, 1/2 pineapple, 1/2 papaya, 1/2 bunch of cilantro, 1 seeded jalapeno...

Work plate: Marinated Vegetable Spread

Fresh vegetables and marinated vegetables, decadently arranged by MMMmmmme!

A Great Grain to Try...

So, I had to pick up this grain for a chef they had visiting at work. He was flown in to do the Toyota account, it was some African themed meal. He couldn't find the grain Farro anywhere last minute other than Whole Foods (gotta love that place). So being the young student utility cook, he sent me off to grab the grain. I absolutely loved the grain when I tasted the leftovers. It has such a neat lil texture. Whilst browsing in Trader Joe's the other day, I found a bag of it, a quick 10 minute cooking bag of Farro. I cooked it up this morning to eat as a cereal (with almond/coconut milk, cinnamon and honey). Tonight for dinner I put a couple pinches of feta cheese, a few dashes of olive oil, mixed it up and ate it down. DELISH!

Trader Joe's Southern Greens Blend

Trader Joe's makes a delicious blend of hearty greens. It includes, pre-washed and cut collards, turnip, mustard and spinach greens. I love collard greens (I find them not as strong as the kale, I love both but collards are more delicate). The blend of the four greens in this "Southern" mix is delicious when simply sauteed! Dice up some garlic. Add a dash of olive oil, a pinch of salt and you have yourself a tasty bowl of healthy and yummy greens!
Southern Greens (via Trader Joe's)
2 cloves of garlic diced
1/2 bag of Trader Joe's Southern Greens Blend
1 tbs of olive oil
1 tsp salt
2 tbs water
Saute the garlic in the oil, on medium heat, until it unleashes it's delicious smell (I don't like to brown it, but I suppose it does not matter). Add the greens and toss them around in the pan
with the salt, until they seem to be covered evenly with the oil (all the while allowing the pan to heat up). Add the water to the pan when it seems hot (use your senses here: do you hear crackling? do you see strips of steam rising?). Lid the pan after the water is added and allow the pan to remain on heat for about another minute or so. Remove from heat when greens appear to have wilted a 'lil or are tender (the less wilted the more nutrients!).  Strain out the leftover water (I just use the lid to strain the water by pouring it out over the sink). You can return it to the still hot stove top (however heat is turned off now) and keep lid on until ready for serving. Plate and enjoy with a crisp glass of white wine!

Krop's Kookies (Oatmeal Raisin Spice Cookies)

With a best friend in town visiting, we wanted (and needed) to bake a dessert for a dinner party we were attending. With a taste for oatmeal raisin cookies in mind and never having tackled the cookie, we settled in on a rave recipe for 6 spice oatmeal raisin cookies. Krop (the nickname of the best friend visiting) and I baked one heck of a tasty and spicy cookie this Saturday afternoon. It is subtle spice, really giving the cookie some depth. The dessert was a hit at the dinner party (we served it up with a side of fresh whip cream and berries). And it must be noted... simple, simple, simple!
Krop's Kookies!
Inspired by Diane's 6 Spice Oatmeal Cookies on Epicurious
1 and 1/2 c. flour
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp cumin
1/2-1 tsp cayenne
a pinch of ground cloves
1/2 tsp baking soda
1/2 tsp salt
2 sticks (1 c.) of unsalted butter (room temp)
1 c brown sugar
1 c granulated sugar
1 egg
1 tsp vanilla
3 c. of oatmeal
1 c. raisin
With the oven at 375,  sift the flour, spices, baking soda and salt in a bowl. Beat butter and sugars until light an fluffy then beat in egg and vanilla. Add flour mix and beat until combined. Then with hand, stir in the oats and raisins. The dough will be stiff. Spoon out the dough, size of a tablespoon, onto an un-greased baking sheet and bake for 10-12 minutes. Serve with fresh whip and berries?! And do enjoy:)

O'heyo!

Back in Ohio (Oheyyyo!)

(went to Philly for the weekend to Eat, Drink and be Merry with family and friends)

Tomatoes for 1,000 people

(prepped for Thursday's 1,000 people party at the museum all day today!) 

Chiffonade...

A fun way to cut basil or other long leafy herbs and greens. To achieve the look, lay the washed leaves out, piled on top one another. Then roll the leaves into a log shape, see below. From there, thinly slice. This cutting technique is called Chiffonade. I used this basil chiffonade, sprinkled on the confetti pasta salad.