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Apple Pies in an Apple and Chocolate Chip Cookies (Guest Blog)

31 Dec

Sup.

April is the best month of the year.  Hands down.  Everyone knows it.

But something happened in early November.  Allison was born.  Oh, don’t get me wrong April is still the greatest month of the year.

Last year Alex and I, along with the beautiful peoples of Run River North (formally known as Monsters Calling Home) surprised Allison with a cake.  Nokia Theater. Backstage.  Porto’s Chocolate Cake.  Happy dolphin tears.  Win.

This year, in the midst of our hectic unemployed schedules, I emailed Alex to scheme up another plan.  Back to the drawing board we went.  Being the men we are, we decided to bake.  On the spectrum between master chef to awesome baker, we fall… pretty far from the tree.  We baked awesome Star Wars cookies for my birthday but of course we were supervised by our handy-dandy-awesome-master-baker Grace. Oops I mean, Allison.  I’m sorry, please don’t kill me Alice

In times of trouble, whom do we turn to?  Mother Mary? Jesus? Ghost Busters? Joss Whedon?  Ask Jeeves?  Nay.  I did what any other brave man would do.  I googled Pintrest.  BAM.  Through the shining light of my 15.4 inch mac book pro screen, there it was, the glorious photo of an apple pie in an apple.  Say whatttt?  APPLE PIE IN AN APPLE?  Word.  You read correct.  I confirmed with Alex about the choice and we were set.

Honestly, after reading the directions, it didn’t seem too difficult so I felt pretty confident.  With my head held high, I strolled into my local Ralphs in rainbows and checkered shorts.  Mind you, it’s October.  It’s winter and only in LA can you do that.  I love LA.  Yayayee!  Anyways, I digress.  My sister bakes so I had most of the necessary ingredients at home.  Basically I just needed apples…

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Granny Smith Apples. Check.
Pre-made Pie Crust. Check.

Oh.  What is this hovering in the peripheral of my eye?  Chocolate chip cookie dough?  Aw eff.  Game on.  Yoink.

Chocolate Chip Cookie Dough.  Check.

I bought a couple extra apples just in case we messed up.  I’m glad I did.  Right before Alex got to my place I made a small first batch.  I have to say, they were pretty good, but nowhere near Allison-bawce-level-awesome.  I happen to have a pineapple at home so for the second batch we decided to add pineapples into the stuffing and sprinkle more cinnamon… in the stuffing, in and around the apple, everywhere.  ADD PINEAPPLES AND A LOT OF CINNAMON.  TRUST.  Rolled out the pie crust and popped out gingerbread man shaped covers (my sister has a random set of cookie cutters).

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Now on to the cookies.  My sister had a random set of animal shaped cookie cutters with a moose and a bear in it.  Alex likes moose and I like bears.  So we thought it’d be fun to make animal shaped chocolate chip cookies.

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The end result didn’t turn out so well…  it basically looked like a moose with hella tumors and a fatass, rotund blob of a bear, which didn’t look like a bear at all…  Did I mention Alex and I aren’t bakers?  Well, A+ for effort right?  We tried, I promise.

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We ended up meeting at a dive bar in Glendale.  Proceeded with the routine, “Heyyy~”  Then, bada-bing-bada-boom!  Whipped out our presents and surprised her.  I think at first she was confused… at why the gift wrapping was so shitty.  That’s because like an idiot, I didn’t really think things through and realized I had no cool little box to put the deformed cookies in, or any cute little ribbon to tie, or any birthday gift wrapping paper.  All I had was left over Christmas gift wrapping paper.  It was that or aluminum foil.  Allison, being the sweetest person we know, didn’t say a word about the crappy gift wrapping, or how ridiculous the cookies looked, or how cold the apple pies were at the time.  She was happy.  This may be a pretty exaggerated assumption, but I think she loved it.

All in all, the evening was awesome.  The bar manager came by our table and we made small talk.  We offered him a cookie and in return he bought us a round of beers.  He was cool.  Beers, cookies, and good company.  Can the night get any better?  Oh yes it can, and it did.  Alex found out that their song Growing Up would be airing on KCRW!  The three of us rushed out to Allison’s car and bumped it.  With our hearts full of joy and excitement, we went back to the bar and shared one last round of drinks to celebrate before heading out.

Things I learned:

-This post ended up being pretty long due to the lack of photos upon the surprise of Allison asking me to guest blog
-I thought baking was going to be easy; a breeze; a walk in the park; a piece of cake (pun intended).  I wish Allison had parted some wisdom on me before my attempt.
-Baking is pretty fun.  But I think it’s more fun when you have someone who knows what they’re doing.

Thank you for reading.  This blog is awesome.

And for anyone who’s going through a rough time currently or if 2012 hasn’t been the greatest year… hang in there.  2013 is right around the corner.  Happy New Years folks!

-Lingie

 

 

Earl Grey Tea Shortbread Cookies (And Holiday Preview)

25 Dec

Merry Christmas, everyone!

Shit got real this past weekend. As of yesterday, I am proud to say that I have completed the Holiday Bake-A-Thon 2012 (*inserts shameless plugs from 2011, 2010, and 2009 here*).  I may churn out a couple more things before the year is over, but will do so leisurely (versus the stressful, intense 14 hours of baking I conquered this past weekend).  I decided on a tea theme for this year’s holiday homemade gifting, as I have really been enjoying a warm cup of Earl Grey on afternoons where a low-cal pick-me-up was needed.  I mean, who doesn’t love Earl Grey?  Even Captain Picard does! The smell is intoxicating!

Encrusted in sugar

Encrusted in sugar

Andrew  graciously and unknowingly was my guinea pig for this new recipe I wanted to try out, since his 50th birthday was conveniently a month before Christmas.  I found the recipe on Taste Space but had to convert several of the ingredients from grams to teaspoons/cups, most of which didn’t come out into whole measurements. I had to eyeball ingredients once we got into the decimal range, which is why I wanted to test this out before jumping right in to make these as gifts.

Bake til the edges become golden

Bake til the edges become golden

I think they turned out ok!  They are much lighter and airy in texture (almost wafer-like?) than your average shortbread cookie – less buttery, too, which I like.  Rolling the dough logs in sugar before slicing the cookies added a nice little extra crunch to the cookie, but I found that those coming from the dough that I dabbed in water prior to rolling in the sugar had too thick of a sugar “crust”. The moisture from the cold dough is enough to get sugar to stick to it, leaving just the right amount of sugar around the edges of the cookies, in my opinion!  The flavors are also very delicate, and they smell amazing thanks to the bergamot in the tea.  The orange zest balances the bitterness of the tea, too.

Earl Grey Tea Shortbread Cookies

Earl Grey Tea Shortbread Cookies

Here’s the recipe with the converted ingredients!

Ingredients (converted to US measurements):

1/2 C + 2 TBSP powdered sugar1 C butter
0.6 TSP salt (1/2 TSP + pinch works!)
0.6 TSP vanilla extract
1 egg, room temperature
1.585 C all-purpose flour (1 C + slightly heaping 1/2 C)
3/4 TSP baking powder
zest of 1 orange
zest of 1 small lime
1 TSP crushed earl grey tea leaves
1/2  C coarse sugar

Directions:

1. Cream together butter and sugar until light and fluffy. Add salt, vanilla and zests and continue beating.

2. Add egg, scraping down the sides of the bowl afterward.

3. Add tea leaves and mix together.

4. Sift together flour and baking powder and add to the mix. Blend dry ingredients into wet, only until just combined.

5. Transfer dough to a table dusted with flour and lightly shape into a tube shape. Divide into 4 pieces and roll each piece into 1-1/2 inch diameter. Wrap in plastic wrap or wax paper and chill in fridge for an hour (or longer).

6. When ready to bake, dab logs with a bit of water and roll in coarse sugar.

7. Slice logs with knife (I used my Chef’s knife) into 1/4-inch slices.

8. Bake on a cookie tray lined with parchment paper or a silpat at 360F for ~12 minutes, or until a light golden colour.

Earl Grey Tea Shortbread Cookies

Earl Grey Tea Shortbread Cookies

Waking up at practically dawn to see Les Mis again, and then lots of cooking to do! Off to bed!

Chocolate Cupcakes with Peanut Butter “Cookie” Frosting

14 Oct

Yes, I am well behind on updating this!!  I missed the Olympics, the space shuttle Atlantis, and I think the end of the NBA finals. But… better late than never!   (Is there an echo in here?)

I made these in the beginning of August for Lindsay’s birthday, since her kryptonite is all combinations of chocolate and peanut butter.  I found the inspiration and recipe for these on Annie’s Eats and loved the look of these.  I’d only ever used a spatula or frosting bag on my cupcakes, so I was pretty excited to try making the frosting “patties” – something a little different!

Cake Batter Ingredients!

Instead of using my usual chocolate cupcake recipe, I decided to go with the one from Annie’s Eats.  The fact that it called for hot coffee interested me, as I’d never made chocolate cake with it.  Sour cream, sure.  Guinness, sure.  But never coffee. I used a little over half the coffee I bought and ended up throwing the rest… down my throat. No sense in wasting, right?

I probably over mixed…

The cupcakes turned out a bit flat – maybe I over mixed the batter? Whatever – I’m blaming it on the coffee! Ugh, if only I could Anderson Silva my baked goods, and just win at it whenever I feel like it…

Okay, I admit that was a far stretch, and I’m pretty sure 80% of my 5 readers will have no idea what the hell I’m talking about. But if anyone saw the Bonnar/Silva fight last night (and really, ANY Silva fight), you’ll know what I’m talking about. Spider knows.

Any way, to make the frosting patty stick to the cupcake (and for a little extra chocolate-y oomph), I made a standard ganache to use as “glue”.

Ganache Layer Atop Each Cupcake – Now Ready for the Frosting Patties

The frosting recipe was really thick, so that it would A) not melt and B) form cookie-like patties. I really had to be diligent about wiping my hands in between forming every other patty, as the frosting stuck to my hands and would then start sticking to the patties. You can sorta tell which were made with freshly wiped hands and which weren’t…

DONE!

Overall, these cupcakes were a little too rich for my taste, especially with the ganache. However, I tend to veer towards those with lighter, fluffier frosting, and even then I usually end up scraping half or more of it off.

Chocolate Cupcakes with Peanut Butter “Cookie” Frosting

As long as the birthday girl was happy, that’s all I cared about!!  Miss you, Lindsay!!

Off to bed in a hurry. Until next time!

Green Tea Sugar Cookies

29 Jul

When Alex and I emailed Lingie to see what he wanted to do for his birthday back in April, I was half-expecting another repeat of his birthday last year at that goth bar with all the weird vampires followed by a trip to the ER.  The last thing I thought he’d say was, “Let’s all get together and bake something. Something Star Wars-themed.”  I suggested ice cream sandwiches, and threw out the recipe for Green Tea Oreos from Just Jenn.  Lingie was way into it and chose Häagen-Dazs coffee ice cream to compliment the cookies.

I’d been wanting to break out the Star Wars cookie cutters Sam got for me via the 2010 Sho-Yu Secret Santa gift exchange.  They’d been in their box serving as décor on my desk at work for over two years, and I was really excited for the perfect opportunity to christen them.

Lingiegram Obligatory Hipster-esque Photo

When Ling and I arrived at Alex’s place, we had a pizza and beer waiting for us… as first-dinner. Yes, first-dinner.  Lingie took charge of the lemon zest, and Alex helped with the dry ingredients.

Flour, Baking Soda, Salt, and Culinary-Grade Matcha Powder

Once we finished prepping the dough for the cookies (to the tune of a Brad Pitt marathon, mind you), we wrapped it up and chilled it before heading out to second dinner at Peru’s Taste.  Lingie and I had never been there before, and it was DEEEELISH.

Cookie Dough – Ready for the Fridge

Daniel showed up later as a “surprise” to help us with the cookie-cutting (and taste-testing).  Kiddingggg.

Lingie and Daniel

Alex did the plating for the cookies and ice cream.

Alex’s Mise En Place

Between the coffee ice cream and the green tea cookie (okay, maybe it was more like three cookies) I had, I couldn’t sleep til 4am that night. Major caffeine kick!!

I also got an uber amazing sneak peek of the music video for “Fight to Keep” by Monsters Calling Home after we were all done. Daniel had just finished editing it and brought it over.

I also made the cookies again for the IMAX Star Wars savant (Dan) for his birthday back in May – this time with a side of blue milk!

Blue Milk and Cookies

Meatloaf “Cupcakes” with Mashed Potato “Frosting”

10 Jun

During the month of Leslie‘s birthday dinners, my multi-talented culinary musician friend Jason and I decided to collaborate on a home-cooked meal for everyone’s favorite munchkin.  The email chain with Leslie, Jason, Shirley, and I procured us an abundant menu of comfort food.  I picked Meatloaf Cupcakes with Mashed Potato Frosting – a savory dish for a change.

Who Loves Mashed Potatoes?

For the mashed potato “frosting”, I used the recipe from SkinnyTaste.com’s meatloaf cupcake recipe.

MMM Pureed Yukon Potatoes

However, since we were already eating so heartily, I didn’t use SkinnyTaste’s meatloaf recipe.  I defaulted to my favorite Turkey and Quinoa Meatball recipe, since it pretty seamlessly incorporates quinoa and lots of veggies.

Meatloaf Cupcake “Batter”

For the potatoes, Jason did all the prep while I took forever trying to “de-leaf” the sprigs of thyme (un-de-leafable!).  The thyme added some great flavor to the potatoes as well as some color to the otherwise very beige finished product.  We pureed the potatoes in a food processor to ensure a smooth creamy finish when piping.  Yes, I piped the potatoes onto the cupcake.

“Frosting” the Cooked Meatloaf

Jason pretty much owned the roasted brussels sprouts with bacon, and even made a balsamic reduction with brown sugar drizzle to offset the saltiness of the dish.

Jason’s Roasted Brussels Sprouts and Bacon Drizzled With a Balsamic Reduction

Leslie, being the ever-gracious host she is, refused to let us do all the cooking and made yummy almond-crusted tilapia filets and phyllo and prosciutto-wrapped roasted asparagus.  However, Leslie’s eyes started to tear while she was chopping onions, so Tri MacGyver’d an “eye shield” for her.

Tri’s Makeshift Anti-Onion Eye Shield

Jason found a basic creme brulee recipe endorsed by Alton Brown on FoodNetwork.com, so we went with that.  After making this, I was really surprised that a lot of people didn’t know what a vanilla bean looks like and that the pulp of a vanilla bean is what is used in recipes.

De-Beaning a Vanilla Bean!

Leslie suggested adding sliced strawberries to the recipe for some extra pizzazz and color.  Solid recommendation!

Time to Torch!

Everything was set for Leslie’s birthday dinner finale!

Birthday Dinner Party!

Here’s what my first plate (admittedly, of several) looked like!

Phyllo and Prosciutto-Wrapped Asparagus, Almond Crusted Tilapia, Brussels Sprouts, and Meatloaf Cupcakes

It ended up being my first culinary collabo, and I would say it was a success!  The first of hopefully many to come – and sooner than you think!