Wednesday, March 17, 2010
That’s right folks.
I finally found The Wizard of Oz at the end of the yellow brick road in Emerald City and got me some courage.
I know I come off as this funny, confident, super sexy, intelligent writer in my blog (Why are you laughing?) but deep down I’m a scared little girl (Seriously, stop laughing!) when it comes to conferences. I’ve thought about going to BlogHer and Foodbuzz every year but I come up with excuses each time.
“It’s too far to drive.”
“I don’t like to fly.”
“I don’t have any blog business cards to hand out.”
“My dog ate my passport.”
“I don’t have anything to wear.”
“I ran out of post-its!”
But when Jaden of Steamy Kitchen and Diane of White On Rice Couple announced they were having their first Food Blog Forum conference on March 27th less than 30 minutes from my house, I really had no excuse this time. I whined to some twitter friends and my bff, Nikki of Crazy Delicious Food about how I wanted to go, how awesome I think it will be, how easy it would be to get there, how I could sell Jaden’s autograph for $$$$ on eBay. And everyone told me the same thing…
STOP.BEING.A.WUSS!
What the… How you gonna talk to me like that?!?! [edited for content]
But after I calmed down from my temper tantrum, I realized they were right. So I took their advice. And.stopped.being.a.wuss.
Sorta.
I need a little more courage. I need a blogger friend to go conference hopping with me. Is that you? Because I have an extra ticket if it IS you. Oh yeah. Just one more little weensy requirement. You have to pinky swear to eat lunch with me too so I’m not left alone in the corner staring at the wall, playing with my sugar free jello cup. PINKY SWEAR!!
Rules:
(1) Everyone is eligible but winner must be able to provide their own transportation and accommodations (if needed) for the conference.
(2) Please make sure you have a valid email address so I can contact you if you win.
To enter leave a comment:
Check out the Food Blog Forum Conference itinerary (here) and tell me what power session you are most interested in attending and why?
Want an extra entry?
(1) Twitter (@ihcuppycakes) about my giveaway and leave me a separate comment with your link. Click “x time ago” under your tweet for the direct link. (+1 entry)
(2) Post about my giveaway including a link to this post and leave a separate comment with direct link to your blog. (+1 entry)
(3) Join Food Blog Forum (if you haven’t already) and add me as a friend. Hello my name is CB. Leave me a separate comment saying you added me as a friend along with your Food Blog Forum ID so I can verify. (+1 entry)
(4) Copy and Paste in a separate comment: I pinky swear that if I win you won’t eat your sugar free jello cup alone. (+1 entry)
Deadline: Monday, March 22nd @ 11:59pm EST
Winner will be chosen by Mr. Random Generator. Psst… he doesn’t take bribes but I do. I kid! I kid! Don’t call the FTC on me!
Guess I better go place my order for some blogger business cards, eh?
*squeeee*
Disclaimer: Jaden gave me her blessing for this giveaway but I forked over the dough for the tickets.
Tuesday, March 16, 2010
“A gourmet who thinks of calories is like a tart who looks at her watch.” ~James Beard
Hubsy’s favorite game show is Jeopardy.
His brain is a sponge of random facts.
My favorite game show is Wheel of Fortune. B/c I’m a word nerd.
I like acronyms. (5)
I like all quotes by James Beard. (7)
I like chocolate tarts. (5)
Oh… and I have a slight obsession with haikus too.
Ironically I suck at Scrabble and I don’t like crossword puzzles. Go figure!
This week the Tuesday With Dorie bakers are busting out their tart pans from the dark-have-to-contort-your-body-hard-to-reach corner of their cupboards (at least that’s where mine was) with the Soft Chocolate and Raspberry tart hosted by Rachelle of Mommy? I’m Hungry!. You can find the complete recipe on her blog. Rachelle mentioned on the TWD blog, that her husband actually picked a different recipe but she overruled him for this one. YOU GO GIRL. Fight for your right to… paaaaartay bake tart! She also mentioned the great tip of using a springform pan if you don’t have a tart pan. I love learning trade secrets. One of the best things about being a part of this group. Everyone is so generous with their tricks of the trade.
Anyone wanna join hands and sing kumbaya with me?
What I learned this week:
Piping whipped cream, frosting, meringue etc reduces my stress. But trying to get the tip out of the piping bag to wash it when I’m done stresses me out. It’s a vicious cycle. Don’t worry. I’m currently getting therapy.
No tart is a tart without making the most delicious tart crust ever: Dorie’s Sweet Tart Dough. (How many times can CB say “tart” in a sentence?) Dorie recommended adding a “nut” for this recipe so I obliged by substituting 1/4 cup almond meal for 1/4 of the AP flour. Oh baby! Look at all the butter! You know it’s gonna be good.
Then add the egg yolk to bring it all together. One of my favorite tips from Dorie is explaining how the sound from the blade in the food processor will change and that’s how you know the tart is ready. She aint lying. I notice the sound change every time. It’s music to my baker ears.
I know I’m suppose to use a gentle touch when molding the crust into the tart pan but I have a feeling my tart crusts get pretty manhandled. But I need to get every inch of dough into each crevice. And that requires some pressure. (OCD remember?) Sorry tart dough. It’s not you. It’s me.
It never fails that I spray PAM on the wrong side of the foil and realize it too late. But at least you now all know that if you do butter the wrong side, your tart will be AOK. See. All in the name of science. That’s why I do the things I do. To help you.
Onto the chocolate filling. 2:1 ratio of bittersweet to milk chocolate just the way I like it. I used Ghiradelli chips. I know it’s not what most bakers consider a “premium chocolate” but I’m ghetto fabulous so it works for me (and my pocketbook). I save the good stuff (Valronha) for the white chocolate. Anyone pick those White Chocolate Brownies yet?? Just checking…
I almost broke my wrist trying to get that “pouring the cream” shot. That saucepan of cream+butter is deceptively heavy when you are using one hand to pour and the other hand to focus a camera. Do not try this at home kids. I’m a professional.
Nothing too exciting about adding sugar and eggs, huh?
I was gonna try maraschino cherries for the budget tart version but while at the grocery store the raspberries were calling my name. So I decided to splurge on a $5.00-6oz container of raspberries instead. I guesss I can skip my mani-pedi this week. Man! The things I do for my sweet tooth.
The recipe says to bake at 300F for 30 mins but after 30 mins, the filling was still jiggly so I ended up baking mine for about 40 mins instead.
To make raspberry whipped cream: Whip 1 cup heavy cream and 4 tbsp of powdered sugar until you get stiff peaks. Do not overbeat! Add 1/2 tsp raspberry extract and 1/2 tsp vanilla extract. Mix to combine.
Since my friend invited me and Hubs over for dinner and I volunteered to bring dessert, I wanted to make it extra pretty on the eyes. So I used a Wilton 1M star tip and piped rosettes around the perimeter of the tart along with a little mound in the middle and garnished with a couple raspberries.
One more picture of the final product. I couldn’t decide between this one or the one at the top as THE picture. Did I make the right choice?
ENJOY!
Husband rating: A/A+
My Hubs is a fan of chocolate but he had reservations about the raspberry chunks in the tart. But after one bite all his doubts were gone and he happily ate 2nds and 3rds!
Wifey rating: A
I was a little worried about the filling. I was afraid the raspberries would make it kinda mushy and we all know that I don’t do mushy fruits. But the chocolate was like a pudding consistency and went really well with the Almond Sweet Tart Dough and raspberries. I esp love the raspberry whipped cream! Next time I might even add some Chambord to take the raspberry flavor to the next level!
Other rating: A/A+
Our friends thought it was amazing and requested I leave all the leftovers. One friend said she wasn’t a big fan of the whipped cream but she’s just nuts. I mean… she doesn’t like avocados, guacamole or pancakes?? Cuckoo cuckoo. So don’t pay any attention to her. Just take my word for it. It was delicious! HA HA!
Next week: Dulce de Leche Duos page 161
Wednesday, March 10, 2010
I want to try to eat more fish. I’m more of a beef eater and Hubs is the chicken lover. Typical breast man. But I heard that fish is better for me than steak. Isn’t that always how it works? The stuff I like is never what I should be eating. Le sigh…
In the latest studies of fish-related health benefits, published Monday in the Archives of Ophthalmology, researchers found that eating fish rich in omega-3s reduced the risk of macular degeneration, the leading cause of age-related blindness. Omega-3s also show promise for reducing the risk of dementia, arthritis, asthma and kidney disease, the heart association reports.” (Source)
Blindness? YIKES! Seeing as my eyesight is terrible, (I started wearing glasses when I was 7 years old!), I figure I better get some more fish in my diet. It probably can’t hurt b/c my Lasik can only do so much. Actually I can already tell a difference in my right eye after 5 years. It’s not 20/20 anymore. It’s probably more like 20/40. Come on fish, work your magic!
I’m not sure if I ever mentioned that Hubs has arthritis. It’s not something he really likes to share with ppl. I think he doesn’t want ppl to define him by a chronic disease. But it’s not something he’s ashamed of either. He just takes his weekly injections and rolls with the punches. It probably wouldn’t hurt him to eat more fish too.
My Hubs doesn’t have anything against fish. He likes seafood. Although it does pain me that he doesn’t LOVE shrimp as much as I do. And he taunts me when he can eat lobster and I can’t! (I’m allergic) But if he could only eat one protein for the rest of his life it would be chicken. Only the white meat. So I decided to give him the choice with how I cooked this fish dinner. It was either between (1) mahi mahi tacos w avocado cream (I was hoping he’d pick this one) or (2) macadamia crusted mahi mahi. Obviously he went with option number 2.
Note to self: Don’t let Hubs choose if you already know what you want.
You’ll have to forgive me. Newb wife mistake. Won’t happen again.
Macadamia Nut Crusted Mahi Mahi
Recipe adapted from La Bella Vita
Makes 4 servings
Calories per serving=273*
Ingredients:
4 six-ounce mahi mahi fresh fish fillets (I used 2-6oz mahi mahi fillets)
2 eggs, well beaten (I used 1 egg)
1/4 cup panko bread crumbs
1/4 cup crushed macadamia nuts
1/2 tsp grated fresh orange zest (or lemon) (I used blood orange zest)
1/2 tsp grated fresh lime zest
1 tsp garlic powder
1 tsp chopped fresh chives (I substituted with 1 green onion stalk, chopped)
1 tsp chopped fresh basil (I used about 3 tsp)
pinch of salt and pepper
2 tbsp butter for pan frying (I used olive oil)
Instructions:
Preheat oven to 350F. Prepare a baking pan lined with foil. Set aside.
In a large dish, stir to combine macadamia nuts, panko, orange and lime zest, chives, basil, salt and pepper for dipping fish. Place the eggs in a separate dish for dipping the fish.
Dip ONE SIDE of each mahi mahi fillets in the eggs. Dip that same side into the macadamia-panko mixture. Do not bread the rest of the fish fillet. In a buttered skillet on the stove, sear the fillets macadamia-panko side down for 3 minutes. (I seared mine for about <2 mins b/c it started to burn.) Turn the fillets over and sear for another 2 minutes on the other side.
Bake fillets in the oven for about 10 minutes or until fish is white (or your desired doneness).
I served with brown rice and asparagus.
ENJOY!
* Calories do not include my changes/substitutions
Husband rating: A
I was kinda surprised at how much he really liked this fish. He’s a simple man so I wasn’t sure if he’d take to all the spices and herbs. But he asked me for seconds and since I halved the recipe there were no seconds. I’ve never seen him look so sad. Poor Hubs. I abuse him so.
Wifey rating: A-
I liked this fish but it needed a little something else. The original recipe came with a papaya salsa so maybe I’ll have to make both next time. This time I added a little balsamic sauce for a kick.
Tuesday, March 9, 2010
I know that Dorie Greenspan named these cookies Thumbprints for Us Big Guys but I’m changing the name. I know that’s bold of me since it’s not MY recipe but I’m gonna take some liberties since this is MY blog. HA! From now on they will be called “The Cookies That Made My Home Owner’s Insurance Premium Go Down” Cookies. Ok maybe that’s a slight exaggeration but the insurance assessor that came by my house said that *IF* it was up to him, he would gladly take monthly payment in these cookies. I hope he gets promoted really fast! Because little does he know I got his words on my iPhone’s voice memo app. Muhahaha!
This week the Tuesday With Dorie Bakers are channeling their inner Cookie Monster hosted by Mike of Ugly Dude Food. You can find the complete recipe on his blog. I have a special place in my heart for Mike. (Hopefully his girlfriend isn’t the jealous type. *waving at Rachel*) If memory serves me correctly (which we all know is not something to bet on), he was the first official guy that joined the Tuesdays With Dorie baking group. And he has since then been paving the way for future guy baker/members. His experiences every week for the past year have continued to make me laugh and prove that guys can bake (or at least give it a valiant effort)! Much love for ya, UFD!
What I learned this week:
I really love the impact that Twitter has had on my baking esp from TWD bakers that provide me with hints, tips and tricks before and during my baking. It’s almost like being able to bake with them even though we are 1000s of miles away. Cheesy but true.
I have yet to capture a really awesome action shot of my mixer blending sugar+butter. This picture makes me dizzy just looking at it. Was anyone else kinda surprised that there were no eggs in this recipe?
Oh baby! That almond extract smelled so good. If someone made a perfume with that scent I’d buy it. Eau de Almond by Chanel. You heard it here first! (L) So did anyone else go bonkers looking for hazelnuts? I couldn’t find them anywhere! Are nuts like fruits and hazelnuts aren’t in season? So I subbed with almond meal. (R)
This picture is kind of a farce. I didn’t really use a round tsp to make each cookie ball. I used my digital scale instead. I’m OCD like that. Every ball weighed exactly 0.5oz. EXACTLY. (L) Since I have weird shaped thumbs and didn’t like how it make my thumbprint cookies look, I opted to use the back of my 1/4 tsp instead. Remember? Obsessive Compulsive Disorder. (R)
Pre-baked the cookies were all round and perfectly indented but post bake they didn’t spread much but puffed up a little so while the cookies were warm from the oven I used my 1/4 tsp to indent them again. Just don’t push too hard or the cookies will crack and break in half. RIP broken cookies. You’re safe in my belly now.
My favorite part was sprinkling powdered sugar over all the cookies. It was almost therapeutic.
I got kinda lazy at the end and decided to nuke my raspberry jam for 30 secs instead of boil in a saucepan. Oh and not to brag but… I am seriously in love with the picture of putting the jam in the cookie. *brag brag brag*
ENJOY!
Husband rating: A
He’s a jam fan so he really enjoyed these cookies. He told me that he felt like he could eat alot of these since they weren’t overly sweet. Maybe I shouldn’t tell him how much butter is in it, eh?
Wifey rating: A/A+
I wasn’t sure what I’d think about these cookies b/c I thought the cookie dough was kinda bland. I even added 1 tsp of salt to the cookie dough like Bridget of The Way The Cookie Crumbles suggested. I think it definitely needed the salt. But I still wasn’t that impressed. But add some powdered sugar and some nuked raspberry jam and you have yourself a winner! I honestly don’t think I’d try them with hazelnuts since I love the almond+raspberry flavor combo so much.
Other rating: A+
Tom (my insurance assessor) loved them and took some home for his wife and kids. I also shared the rest with my neighbors and they had nothing but good things to say between powder sugar-ed bites. Think milk commercial but with powdered sugar. All 60 cookies were gone within an hour.
Next week: Soft Chocolate and Raspberry Tart page 354
FOOTNOTE: As my last ditch attempt I have a proposition for all May hosts. I’d like to offer a bribe REWARD to the first TWD baker that picks the White Chocolate Brownies on page 110 in the month of May. I will buy you the next TWD cookbook. This is not a joke. I am dead serious. After May, I’m waving the white flag of surrender and will forever hold my peace.
Sunday, March 7, 2010
I wouldn’t have what you call a high metabolism. I remember, two and a half years ago, 9 months before my wedding I got serious about eating healthy and exercising so that I could fit into my wedding dress. Lost 25lbs baby! HELL YEAH. *fist pump*
I know it’s not impossible. It can be done. The formula seems simple. Eat right and exercise daily. Counting calories in and calories out.
But that’s easier said than done. Because it’s even easier to make excuses and eat fast food. So I’ve heard. *looking around innocently* Unfortunately the lbs slowly started adding back up on me after the wedding was over.
For the most part I accept and love myself (Can you blame me? I’m adorable!) but there are a few times a year that I feel guilty about the number I see when I step on the scale.
(1) Thanksgiving, (2) Christmas, (3) New Years, (4) Yesterday, (5) Tomorrow.
But I don’t have that “goal” that pushes me like my wedding did. Until now.
My friend, Kat of An Irish Girl Cooks, wrote in her blog about food blogs these days being 3/4 desserts and “straight up unhealthy”. Guilty as charged. I have a sweet tooth and I’m a self proclaimed carb-o-holic. Oh… and did I mention that my day job doesn’t require much moderate-to-intense exercise? Not a good combination. So she challenged all her readers to blog something healthy at least 1x a week.
Challenge accepted. I can do 1x a week. Slow and steady wins the race.
I don’t know about you but I’m a numbers girl. So I decided to post calories for my healthy meal. I found this great calorie counter (here). You put in the ingredients of your recipe and it spits out the calories to the best of it’s database knowledge. Easy peasy lemon squeezy.
Maybe if I see the numbers that will motivate me to eat better. I can tell you that since California passed it’s Calorie Count Menu Law that requires restaurants to post calories on their menu for chains that have 20 or more locations has dramatically changed the way I order. FYI, did know that Claim Jumper’s Citrus Chicken Salad (I think that’s the name?) is 2000+ calories? Omg. In a salad? That’s more calories than I’m suppose to eat in 1 day! Aren’t salads suppose to be healthy? Thanks for sabotaging me Claim Jumper all these years. *smacks head*
Let the calorie counting begin.
Crockpot Chicken Fajitas
Recipe adapted from Katlyn's Kitchen
Makes 6-8 servings
Calories per serving* = 237
Ingredients:
4-5 boneless skinless chicken breasts, thawed (I used 2 chicken breast)
1 onion, thinly sliced (I used 1/4 onion diced)
1 red bell pepper, sliced in half-circle slices
1 green bell pepper, sliced in half-circle slices (I omitted)
2 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/2 cup chicken broth
2 tbsp fresh lime juice (I used 1 whole lime)
Favorite taco fixings:
cheddar cheese
whole wheat tortillas
brown rice
pinto beans
sour cream
salsa
green onions, garnish
Instructions:
Cut chicken into 1 inch crosswise slices. Place chicken in crockpot. Add bell pepper and onions. Squeeze lime juice over chicken, onions, and peppers.
In a 1 cup Pyrex measuring cup, stir to combine chili powder, cumin, salt and chicken broth. Pour over chicken, onions and bell peppers. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until tender.
Serve with favorite taco fixings.
* Calories do not include taco fixings or my changes/substitutions
Husband rating: A+
He’s definitely a fan of this recipe. How do I know? He didn’t complain when I made it 2x in one week.
Wifey rating: A/A+
This recipe is very easy and uncomplicated b/c you let the crockpot do most of the work. After cooking in the pot for 3 hours on HIGH, the chicken was moist and juicy and it tasted great! I love the spices from the chili powder and cumin with the chicken. Will definitely add this one to the menu rotation.
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