pure bliss. [caramel pecan cheesecake bites]
I’m still looking for an apartment in LA, so in the meantime, I’ve been staying a couple of nights a week at my good friends’ apartment. Since they won’t accept any money for letting me stay, I bake for them every week, as this is something they gladly accept. I baked for them (here and here).
I usually decide which dessert to make, but this week they had plenty of suggestions—cheesecake bites being the top choice. Their flavor recommendations ranged from caramel pecan to Oreo cookie to raspberry. I hunted for recipes online and went with my friend Heidi’s choice of caramel pecan cheesecake bites.
I altered the recipe a bit—making homemade caramel sauce instead of using caramel squares, and increasing the amount of graham cracker crust to make the bottom layer more proportionate to the top cheesecake layer.
The cheesecake bites were rich and delectable, with a mildly crunchy graham cracker and pecan crust and a silky and creamy cheesecake topping. Although I did not have time to make extra caramel sauce to drizzle on top of the bites (suggested in the recipe), the dessert bars were plenty sweet enough without the addition.
be mine. [raspberry cupcakes w. pink buttercream frosting & lacy chocolate hearts]
With Valentine’s Day in sight, I wanted to get a head start on some themed cooking and baking. Originally, I was planning on making strawberry macaroons, as I’ve never tasted or made the cookie. However, I was in a lazy mood and didn’t feel like baking something that would demand too much effort.
I decided to bake cupcakes instead, especially since I had some adorable new liners that I’d been craving to use. I chose a Martha Stewart recipe for raspberry cupcakes with pink buttercream frosting and lacy chocolate hearts—primarily because they looked absolutely adorable in the photo that accompanied the recipe. I was unsure about making the chocolate hearts because of the tedious process, but am so glad I took the time to make them.
I substituted a few ingredients in the recipe and the cakes turned out moist and delicious. The finely chopped raspberries in the batter were a pleasant surprise when biting into the cupcake.
I topped the cupcakes with my reliable and fool-proof recipe for sweet and smooth buttercream frosting. Unfortunately, I didn’t have any leftover berries, but next time I would definitely add fresh raspberries to the frosting to give the cupcakes a little extra zing.
Oh, and I got to use my brand new, gorgeous Kitchen Aid professional mixer—definitely a wise investment. :)
be my guest. [filet mignon w. grapes, watercress & blue cheese]
By Andy
Growing up in a family who loves to cook is the primary reason why I’m so passionate about cooking and baking. My brother Andy is a self-taught cook, having taken only a couple of cooking classes in his life. It was his knack of gourmet cooking and plating that inspired me to follow in his, and my mom’s, footsteps. Therefore, I decided to feature Andy as one of my guest bloggers.
Andy received The Cakebread Cellars Napa Valley Cookbook as a gift and decided to make a few of its recipes for my family.
For the main course, he chose the recipe for filet mignon with grapes, watercress and blue cheese. The dinner turned out absolutely fabulous. The sweetness of the soft, sautéed grapes were delightful when paired with the perfectly cooked and tender filet and somewhat bitter watercress. It’s such a treat when my brother cooks for us—we’re always guaranteed a gourmet, beautifully plated and scrumptious meal.
hearty & healthy. [lentil, spinach & sausage soup]
This savory and delicious soup is the perfect meal on a chilly, winter night. While very hearty, it’s also healthy, filled with vegetables and protein. The recipe makes a large pot of soup, leaving plenty of leftovers to bring for lunch at work or to eat again for dinner on a night when cooking sounds like too much effort.
I’ve definitely been taking advantage of having leftovers all week and don’t even mind eating this soup multiple days in a row. It offers a variety of textures, from the spinach to the lentils to the sausage, which all make for a fantastic and flavorful combination.
magic mousse. [lemon yogurt mousse w. blueberry sauce]
Whenever I’m bored, I often find myself flipping through cooking magazines or browsing the Internet for new and delicious recipes. My mom bought me two magazines filled with recipes ranging from gourmet desserts to simple appetizers.
I wanted to make this lemon yogurt mousse with blueberry sauce the instant I saw the picture and read the recipe in The Best of America’s Test Kitchen magazine.
The dessert turned out exactly as I’d hoped, with a deliciously light and fluffy texture and flavor. The subtle tartness of the lemon and Greek yogurt juxtaposed the sweet bottom layer of the blueberry sauce. It’s a spectacular dessert that doesn’t require consuming hundreds of calories just to satisfy a sweet tooth.
brownies all dressed up. [peanut butter cookie dough brownies topped w. ganache & salted peanuts]
Some friends and I celebrated our friend, Chase’s, birthday in LA this past weekend. Although my schedule is much busier now with a full-time job, not leaving a lot time for gift shopping, I always try to at least squeeze in time to bake or cook. Baking goods is a great way to give a gift from the heart.
Once I received approval from Chase that he does in fact like chocolate and peanut butter, I began baking. I found this five-star recipe for peanut butter cookie dough brownies on the Food Network website. I was instantly sold on the recipe after reading the rave reviews. People commented on how these brownies were swept off the table within minutes after serving and how everyone couldn’t get enough of them.
I experienced the exact same situation when I brought a tupperware full of these rich and delectable brownies to the birthday party. Although I carried the treats around the bar all night, as I did not want to make the birthday boy hold them, I did not mind one bit. Throughout the night, I actually had friends, and strangers, coming up to me asking if they could try a brownie because they’d heard everyone else gushing about them.
There is no doubt that I will bake these desserts again soon. I’d say this was the perfect recipe.
fettuccine fiend. [zucchini, squash & parmesan fettuccine]
Italian food is one of my many weaknesses. All of the pasta, bread, cheese….carbs—there’s really not much to complain about.
My mom and I made this Ellie Krieger recipe for zucchini ribbon pasta—a healthier alternative to fettuccine alfredo or pasta with marinara sauce. We made a few alterations to the recipe, and the pasta turned out absolutely delicious with an abundance of flavor. I ate this dish for dinner and even packed it for lunch the very next day.
paula knows best. [apple cinnamon cheesecake bars w. streusel topping]
This past Monday, I started my new job at a public relations firm in LA. Since I’m currently living in Orange County, I have to commute every day of the week. One of my good friends, Molly, graciously invited me to stay at her apartment a couple of days during the week to break up the drive.
I gratefully accepted her offer, but told her that I had to reciprocate in some way, whether that be paying a small amount, buying her dinner or baking for her and her roommates. She wouldn’t accept my money offer, but gladly agreed to the suggestion of me baking something for the apartment.
I decided on Paula Deen’s five-star recipe for caramel apple cheesecake bars with a streusel topping. I didn’t have time to make homemade caramel sauce, but thought the bars were plenty sweet enough without the drizzle. The subtle crunchiness of the Granny Smith apples was a nice contrast to the silky cream cheese interior.
Everyone absolutely loved the bars, from my friend Molly to my mom to my boss. I will surely make these dessert bars in the future, particularly because of their versatility—eat them for breakfast, a snack or dessert.
eat mor chikin. [corn flake chicken strips w. honey mustard sauce]
It seems I’m in a kid-friendly cooking mood. I recently made pigs in a blanket (here) and just made these Corn Flake chicken strips. If I’m ever in need of a quick and simple recipe for a dinner party or get together with friends, I flip to this one in my recipe book.
I can’t think of a time when these crunchy chicken strips haven’t been an absolute hit with dinner guests. If possible, they’re even better when dipped in homemade sweet honey mustard sauce (recipe below) or buttermilk ranch dressing.
I brought these chicken strips to a Christmas party and my brother brought them to a New Year’s Eve party—not a crumb was left at either event.