My discovery these past few weeks - there will be no shortage of great guys who are interested in me. But…where’s the one that I’ll be interested in back? I’m nowhere near ready for a relationship, but the question kind of keeps pushing itself. Feeling bittersweet because I know I did the right thing, but can’t help wondering if I’ll find something better.
Seal Photobomb bahaha!
Stephen: do you know why i can’t hit the “back” button on yelp, it always has an error message
Me: ruh oh! might be a bug
Stephen: how do i get rid of it?? i have a bug on my yelp???
Me: hahaha oh nos baybay! a bug is when something on the internets is broken
The book you started but never finished - even though you know you’ll love it if you tried.
What happens when your paths run paralleled with no meeting point in sight?
My Christmas present from Stephen came in today - a little early but I’m not big on xmas traditions anyway. As such, I was inspired to spend hours browsing recipes to try instead of studying for my interview tomorrow. Several recipes later, I’ve decided that I need even more supplies before I can embark on holiday season baking:
1. Candy thermometer - A botched caramel sauce recipe has taught me that not all my kitchen endeavors can be eyeballed.
2. Cookie scoop - Uniform, bakery quality cookies are a must.
3. Silpat - Non-stick goodness that will aid in my first (and most likely failed) attempt at making Parisian macarons.
4. Gel food colors - I found a 12 pack that I really want. Yes, 12. These will come in handy when I decide to make sugar cookies and a gingerbread house. Xmas to me = cookies and shopping.
5. Dutch oven, peel, etc. - For my first (and also likely failed) adventure in bread making.
My Kitchenaid will already be hogging a lot of kitchen real estate, which my mom already does not appreciate, so I will have to introduce these items slowly. One at a time…
- chocolate with chiles, orange/orange peels, bacon, most savory flavors; just not good
- cold melon soup; why not just eat the melon if you want something refreshing?
- bacon obsession; i never thought bacon was that special
- rose, lavender, and other floral flavors that make food taste like soap
- yorkshire pudding; bland bland bland
- cooked carrots (unless in cake); hello, yucky mush
- coffee glazed short ribs; the coffee is overpowering
- smoked salmon; i just don’t like it haha
- cheese and rice; texture wise, this is awful
- pine nuts; the flavor just doesn’t seem edible
- hollandaise; so rich that it always makes me gag
- grape flavored things; always remind me of dimetapp
- poached apples or pears; always taste like applesauce to me
- cranberry and orange; tart + tart = why!?
- pumpkin or sweet potato ravioli; just not good
- sugarcane juice; reminds me of saliva
Interesting!
“In China, Starbucks produces its own mooncakes during the Chinese Mid-Autumn Festival.”
I love finding out about regional specialities in big corporations like Starbucks and McDonalds - even though everything is still super commericalized.
(no pics because i was in a rush most of the time)
White Chocolate Macadamia Nut Cookies
- Made these as a thank you gift for Vishal for letting us crash at his place for the CAL game.
- Ack, can’t find the recipe that I used. All I remember is that it included both white and brown sugar :/. Substituted chopped up Lindt White Chocolate Coconut bars for white chocolate chips.
- These were a huge hite with everyone but me; I discovered that I hate macadamia nuts in cookies.
Carrot Cake Cupcakes
- Out of everything I have baked, this is probably my best recipe. The basic recipe is not mine, but I’ve made several tweaks that make this THE BEST CARROT CAKE EVER!
- I got about 30 cupcakes out of this
Ingredients:
4 eggs
3/4 cups canola oil
½ cup apple sauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice
3 cups grated carrots (3-4 large carrots)
1/2 cup chopped walnuts
3/4 cup raisins (soaked in Bailey’s for 4 hours or overnight)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or prepare muffin tins for cupcakes)
2. In a large bowl, beat together eggs, oil, apple sauce white sugar, brown sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, nutmeg, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 30-35 minutes (16-18 minutes for cupcakes), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
3-3/12 cups confectioners’ sugar
1 teaspoon vanilla extract
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy
Mini Cookies and Cream Cheesecakes
Here’s another Martha Stewart cupcake recipe! These were amazing. The pictures above show how I used a whole Oreo cookie as the crust and how the cookie shows through after the cheesecakes are done. Pretty easy to make and delicious - definitely a keeper!
Also - I have a new respect for food photographers. I can’t take nice pictures for shit and it’s quite difficult to make the food look nice.
Recipe
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
Makes 30 cheesecakes.
