I Finally...

Found a place to live!! More info to come... don't want to say much until everything is finalized... but I am sure I will be talking about it a LOT over the next few months!
I am exhausted... talk soon. xoxo

I've been such....

...a bad blogger lately... but I am trying to find a place to live, the sooner the better. I hope to resume posting on a more regular basis soon. I have things I am supposed to post about and lots of people to thank... soon. xo

How?

How is a woman ever supposed to feel comfortable in her own skin?




I just overheard someone I work with comment on another coworker of mine about how huge they have gotten since they had a baby. Nice. If you ask me, needs to watch his own waistline and blood sugar...

Ah Romantica, Pizza Antica

My best friend and I recently had the chance to visit Pizza Antica this past weekend. We chose PA for a late lunch, post errand running, and it proved to be quite gratifying.

The restaurant (created by partners Tim Stannard, Brannin Beal and executive chef Gordon Drysdale) first began in Lafayette and also has locations in Mill Valley and San Jose (Santana Row). The fine dining with family concept has proven to be hugely successful in the Bay Area and continuing in Sacramento.

"We want the restaurants to feel like reflections of their individual communities," says Drysdale.

And Pizza Antica is indeed already enjoying a year of success in its Sacramento location: The setting for the fourth Pizza Antica is the Granite Bay Quarry Ponds. The eatery rests majestically in the left corner of a collection of delicious gourmet shops and eateries, next to the water.

The interior of the restaurant is sophisticated: decorated in black and white, crisp, elegant and a little sterile. The ovens and front of the kitchen are exposed so that diners can see the pizzas as they are being fired. The ceiling mimics old-fashioned pressed tin and the floor is tessellated with small black and white tiles, and the servers are uniformed in black t-shirts and long white aprons.

The wine list is sizeable with some offerings available by the glass, 1/2 carafe, and by the bottle. I spotted a Chianti, Badia a Coltibuono, Centamura 2005 to match the Italian-inspired cuisine and ordered a 1/2 carafe.

While perusing the menu, our gracious server (Samantha) began our meal by serving us house-made foccacia bread with balsamic vinegar and olive oil. Standard, yes, but not tired, as this bread was thick, soft, and soaked up the vinegar and oil like a sponge.

The antipasti platter is served with long, thin, Parmesan-crusted focaccia crisps, hand-pulled mozzarella (house made) roasted red peppers and garlic, bright emerald colored peas, and heirloom fingerling potatoes, grilled sweet red onions. I suspect the offerings on the platter are consistent for the most part, but some vegetables may be swapped out depending on seasonal availability.



We also tried the artichoke hearts, which are prepared bite-sized and perfectly fried in thick, yet crunchy peppery breading. They are served with an aioli (lemon-mayonnaise) dipping sauce.

For dinner, we ordered one of the pizzas from the chef-devised list of ten. The number four pizza with Spicy Fennel Sausage, Portobello Mushroom and Roasted Onion was irresistible, especially after I added fresh tomatoes and kalamata olives to it. (Diners may also build their own pizza from various toppings.)

The pizzas at Pizza Antica (Antica means "old style") are characterized by a thinner, crispier crust that bubbles at the edge.



A pizza at any restaurant location in town typically leaves me under-sauced, so I indulge my sauciness by ordering a side (OK, a bowl) of marinara in which to dip my crusts. Now, that's pizza.

My friend ordered the Spaghettini with Roasted Chicken, Tomato Conserva, and Garlic and Basil. The sauce is thick and speckled beautifully with fresh basil. The chicken in the dish is chopped from cutlets as opposed to being served bone-in on the side, and there is a sizeable amount within the sauce.



The portions are generous-- my friend and I did not manage to finish the pizza or the pasta dish and we were so full that we also did not order dessert. Upon a return to Pizza Antica, I would be inclined to try the Warm Cornmeal Shortcake with Strawberries and Cream, which is reportedly the "most requested" dessert on the menu.



Pizza Antica, 5540 Douglas Blvd., is open daily, 11:30 a.m.-10 p.m. Sunday through Thursday, 11:30 a.m.-11 p.m. Fridays and Saturdays; Guests may dine indoors or outside on the patio, weather permitting. Their phone number is (916) 786-0400 and the website is Pizza Antica.

Borders Live Classes

I'll be speaking at Borders (Fair Oaks) on April 12th. Come out and say hello! :)

Borders Live Classes™, a series of free, fun, educational and interactive classes, has secured partnerships with more than 100 local business owners, professionals and organizations to create an April course catalog with the most dynamic array of free classes to be offered by any bookstore. The pilot program, featured at three Sacramento area Borders stores, is poised to deliver a unique mix of lively topics for adults, including a special writer’s weekend.

The comprehensive April course catalog features classes born from partnerships between Borders Live Classes and the Sacramento Philharmonic Orchestra, Sacramento Metro Chamber of Commerce, SacMomsClub.com, Sacramento Theatre Company, and Northern California Publishers and Authors (NCPA), in addition to dozens of small business owners and professionals. These partnerships will yield class topics such as the History of Music, Could You Make it as an Actor and Beyond the Handshake

“We were thrilled by the enthusiastic response in Sacramento to our appeal for instructors to teach these free classes at Borders,” said Stuart Skorman, founder of Skorman Productions, the San Francisco-based company producing the program. “From psychotherapists and business experts to politicians and investment counselors, we are forging partnerships with community leaders and successful professionals to recruit high-quality teachers.”

Borders Live Classes will host a special weekend of classes and networking opportunities for local writers, both professional and amateur, on April 12 and 13 at the Fair Oaks store. The highlights of the weekend will be a panel discussion on the future of publishing lead by Barry Schoenborn, President of NCPA. The panel will also include Matt Coker, executive editor of Sacramento News and Review and Kristy DeVaney, editor and writer for Senior Magazine. After the panel, Borders Live Classes will host a mixer where writers, editors and other publishing industry professionals can meet and connect.

Borders Live Classes is a program designed to empower adults with information to help them improve their relationships, health and careers. The Borders stores in Natomas, in Roseville and on Fair Oaks Boulevard have been selected to feature this program and will each boast more than 120 Borders Live Classes per month taught by area professionals, celebrities and industry experts. The complete April catalog is set to debut on March 28 and will be available online at www.BordersLiveClasses.com or at participating Borders stores and area businesses.

I Heart Chocolate Almond...

New Product Alert...


omg, you must try...

These lovelies are just almonds dusted with a slightly sweetened cocoa mix. They'll be available everywhere very soon. Delicious on top of frozen yogurt or by themselves. Emerald recently had Robert Goulet as their spokesman, but I think you'll find this even funnier.

About Diamond Foods/Emerald Nuts:
Headquartered in Stockton, California, the company has a strong heritage in the walnut market under the Diamond of California brand. Its products include walnuts, pine nuts, pecans, peanuts, macadamia nuts, hazelnuts, cashews, Brazil nuts and almonds. Diamond of California is the leading brand of culinary and inshell nuts in the United States based on market share. In August 2004 the company launched its Emerald of California snack nut line nationwide. Products from Diamond Foods are sold in more than 60,000 retail locations in the United States and in more than 100 countries.

Baked Tortilla Chips

I want to thank the people at Tumaro's Tortillas and their marketing company. A while back they sent me a HUUUGE sampler of different flavors of their products.

On Sunday, I finally opened a package that looked the most promising to me. It was the Chipotle Chili and Peppers variety. Instead of making fajitas or soft tacos, etc... I decided I would toast them up in the oven and make chips out of them... then add my own spices to flavor them.



3 Tumaros Chipotle Tortillas, cut into wedges, then baked at 400 degrees until browned and crisp
Cooking Spray

Seasoning mix:
1 teaspoon white cheddar seasoning
1 tsp cumin
1 tsp parmesan garlic seasoning
1 tsp garlic salt
1/2 tsp hot chili powder
cracked pepper
sea salt

Serve with salsa and sour cream, or enjoy plain!
Thanks, Katie for hooking up J & me for literally months of tortilla dishes. We froze the excess and are working at one package at a time. I am going to make chips again out of the sundried tomato variety and season with parmesan garlic, basil, and asiago.

[Chocolate] Chip on Your Shoulder

Mockolate Chip Cookies


This recipe is a little further away from the real thing than the Hungry Girl recipe. The HG recipe is 88 calories per cookie, but honestly, who eats only one cookie? ;)

So, I offer you an even lower calorie alternative that clocks in at 60 calories per cookie.

1/4 cup whole wheat flour
1/2 cup Fiber One cereal (pulvarized in food processor)
1/4 cup wheat bran
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup Splenda No Calorie Sweetener
2 Tbs. Splenda Blend Brown Sugar, packed

3/4 tsp. vanilla extract
4 Tbs. unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute
1 Tbs. Butter extract
1 Tbs. sugar-free brown sugar cinnamon flavored Torani syrup

1/2 ounce German chocolate pieces, chopped
2 1/2 Tbs. no sugar chocolate chips, chopped in a food processor.

Preheat oven to 385.

Combine all dry ingredients in a medium bowl. Then combine all liquid ingredients. Pour into dry ingredients and stir together. Add the chocolate chips and the chocolate pieces. Portion out into 8 cookies on a parchment-lined cookie sheet. Bake for 15 minutes or until browned and cooked through.

Recipe makes 8 cookies. Each cookie is 60 calories. So, even if you accidentally eat the whole batch...it's about 484 calories or about an hour on the treadmill (for me, a little longer than that since I still can't run). Super low in sugar and great for a substitute chocolate chip cookie.

Nutritional totals for each cookie:
Calories: 60, Fat: 1g, Carbs: 12g, Fiber: 4g, Protein: 2g

Cupcake Craving

Thank you, Cupcake Craving. You saved my tail on my boyfriend's birthday by having German Chocolate cupcakes in your case.

Even though I am sick of the cupcake hysteria, you are a cute and welcome addition to the Arden area and I hope you continue your success. Wrote this little piece for the April issue of the magazine:

In the 1960’s German Economist, Minister and Chancellor Ludwig Erhard stated, “Compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.” Fast-forward to 2008, and in the culinary world, dividing cake with a knife is decidedly passé. The individual cupcake is the latest fashion!

Cupcakes began their trend a few years back, but now they’re making the transition to staple of the local sweet-shop scene. It’s not hard to understand their appeal: They’re cute, affordable, and easy to transport. They are ideal for any celebration and perfect for large parties when a cake must be served quickly, as the portions are uniform and there is no cutting necessary.

Last October, Three partners––Michael “Jake” Jacobsen, David “Gordy” Cisneros, and Eileen Peebles––opened Cupcake Craving in the Howe ‘Bout Arden shopping complex. Already, the bakery (which is focused solely on cupcake production) is proving that it has become “a happy little habit,” (the store’s slogan) in the Sacramento area.

Daily, there are about 16 varieties baked, decorated and lined up beautifully on trays in the display case that beckons visitors as soon as they step inside the shop. Some of the flavors include “mocha madness,” “chocolate fix,” “s’mores galore,” “mint meltdown” and “lemon boost’, but what might interest Senior Magazine readers even more is that Cupcake Craving offers four delicious sugar-free flavors for those on a sugar-restricted diet. Now everyone can indulge in the cupcake craze! The flavors are Sugar Free Lemon Boost, Sugar Free Vanilla Cheer, Sugar Free Chocolate Cheer, Sugar Free Mint Cheer, and Sugar Free Cherry Cheer. The shop plans to expand the sugar free flavors available once there is more of a demand for them.

Cupcake Craving has also shared their beautiful treats at large events. Recently, they provided 835 cupcakes to the Make-A-Wish Foundation at the Winter Wine & Food Fest (complete with the Make-A-Wish logo) for their live auction attendees. They were also a vendor at the event. They have the ability to personalize cupcakes with designs, logos and pictures and to decorate their cupcakes in the same manner as a traditional-sized cake.

With two professional bakers on staff, they can bake off 525 of their regular-sized cupcakes every 25 minutes in their oven. They also make their cupcakes in a mini size for those who either want to taste a greater variety in one sitting or want to limit their portion size (the same flavors are available as the regular-sized).

Cupcake Craving is also in the process of getting their Kashrut Certificate to be a kosher bakery.

Eileen Peebles (one of Cupcake Craving’s owners) says, “We hope that folks will think of us when they crave a sweet for the day and when they need dessert for special occasions.”

For Senior Magazine readers with sugar-restricted diets, Cupcake Craving is a sweet compromise!

You can find Cupcake Craving’s full menu and more information by going to http://cupcakecraving.com/ or you can call the store at (916) 923-5995. There is free delivery when you order two dozen or more gourmet cupcakes. Cupcake Craving is open 7am–9pm. Monday through Friday, 7am–6pm. Saturdays, 10am–8pm. Sundays, 10am–6pm.

-cg, over and out...

Chase the Blue Bunny

OK, so I am taking it easy and resting. I am enjoying (sort of) a short hiatus from the gym as recommended by my doctor. During this rest, I have to really watch my calorie intake. Since I enjoy sweets so much, I have searched for a few products to try. Some of the products are made by Blue Bunny.



You can find coupons for their products on their website. I am most interested in the Sugar Free Butter Pecan, but really should be eating the Caramel Toffee Crunch. I am barely getting any exercise right now....aaaand moving a mouse and typing requires almost no energy. Arg. Really want to get back on that tread soon...

Talk soon,
cg

Thank You Lenora.

xo

Tell Me Something Good...

So....tell me about the best day of your life. I don't think mine has happened yet, but October 26th of last year is definitely in the top ten.

New pancake recipe coming soon. Well, its an oat-meal-bran cake of sorts. Super good for you and high in protein. No white flour (devil) added.

Hope your year is going well so far.

Happy Birthday to my little sister. She turns 28 today.

Bite the Bullet

These web sites look to be so helpful. This gig is getting to be like a pair of sweatpants. I want to do something different with my life, or if I stay here, I want to make the final product something I am actually proud of. Not thrilled with the quality or content most of the time... and I am not talking about my blog. I am much happier with it. I have learned not to post if I don't have anything important to say. So, to meet that requirement: thanks to everyone who still comes to visit to check in on me, (all 15 of you). I promise I will make something of myself soon. :) Someone keeps telling me that I haven't yet realized my full potential...

I'd Like...

...to say that I have missed blogging... but I really haven't. Post on McCormick and Schmick's coming in the next week... but only because I reviewed the place for work. :)
Talk soon!

Simmah Don Nah...

Simmah Don Nah, Stew it Up

Made this last Sunday for the man.
It was originally a slow cooker dish, but I made it in a big pot in three hours time.
Used red wine and beef broth and a slew of root vegetables.
Here's what's in there and what I did:

Salt and pepper
2 pounds stew beef cut into pieces
3 tablespoons olive oil
1 large onion, cut in half and sliced thin
2 cups beef broth
1 cup red wine
2 carrots, peeled and sliced into 1/4-inch rounds
2 parsnips
4 small red potatoes, peeled and cut into 1-inch cubes
1 turnip, chopped
1 bay leaf
1/2 teaspoon whole black peppercorns
2 Tbs tomato paste
1 teaspoon dried thyme
1 cup frozen peas
1 tablespoon minced fresh parsley


1. Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.

2. Salt and pepper the beef. Heat the olive oil in a large nonstick skillet over medium-high heat. Brown the meat in batches. Remove to a large plate and continue browning the remaining meat. Add the onion and cook until soft. Remove the onion from the pan. Pour 1 cup of the beef broth into the pan, bring to a simmer, and scrape off any browned particles. Remove from heat and set aside.

3. Layer the carrots, potatoes, and cooked onions in the slow cooker. Top with the browned beef, bay leaf, and black peppercorns. In a large mixing bowl, combine the liquid from the skillet, the remaining 2 cups broth, the tomato paste, and thyme. Pour over the meat and vegetables.

4. Simmer simmer simmer until the beef and vegetables are fork-tender.

5. Stir in the peas 15 to 20 minutes before serving and cook on high. Add salt to taste. Stir in the parsley before serving.

Review for the Magazine, January

Best scallops evah...
In Ohio now and I miss my dining companion already.

Hey Cookie.

On Saturday, I attended a cookie gathering/swap organized by Sacramento's own, Garrett McCord of Vanilla Garlic.

This is a bootleg post about it. I didn't bring any cookies. If I had, I probably would have made something with pistachio, almond, or hazelnuts. There will be cookies made and posted on the blog this season, it just might be a little later on in the month (as I will be making cookies for the winner of a contest I am having for the columnists of Senior Magazine, and might be cajoled in to making cookies for a few select others *wink*). For the most part I am trying to keep trigger foods out of my kitchen. It was so nice to just show up and socialize with everyone. Did not bring anything, so I did not take or try anything, either. But I did take pics with the sylvacam for your viewing pleasure! Feast your eyes, my pretties...



Kim B. of Sac Foodies - Chocolate Dipped Macaroons




Greg & Becky (Mr. and Mrs. Eats) - Ginger Crisps




Andrea of Rookie Cookery - Persimmon Cookies




Kim (bff in dt Sac) & Anita - Chocolate Tipped Soft Tulles




Ann of Sacatomato - Chocolate Pepper Crisps




Kate of SN & R - Gingerbread Stars with Buttercream




Garrett of Vanilla Garlic - Chocolate Peppermint Bark Cookies




Mr. and Mrs. Appetizers - Chocolate Cookies with Dried Chocolate Covered Cherries




Fethiye of Yogurtland - Turkish Date Filled Cookies


I brought my corny jokes & commentary.
Oh yes, and happily sipped a can of Diet 7-Up.
Mrs. Appetizer's kind words to me probably made my day. :)


I had a lovely time and will host something soon at my fort or someone else's. Merry Christmas, all you Cookie Monsters out there.

Yay. Rudolph is tonight. :)

Sunday Wine Dinner

Yesterday, I shared some of my cooking knowledge with my BFF in Rocklin, MT. She and I made this dinner and had a small dinner party with a few different wines. We all also watched my football team BUNgal it up as per usual. Good times, indeed.


The Crew...
I love you guys. :)


Here are the dishes we made together and shared:

The Appetizer:



Crab Cakes with Roasted Red Pepper Sauce

****
The Recipe:
1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise
Vegetable or canola oil, for frying

Red Pepper Sauce:
1 Jar of Drained Roasted Red Peppers
2 Tbs Strained Yogurt
1/2 Cup Mayonnaise
Blend with an emulsion blender or in a blender and serve with crab cakes.

****



Balsamic Roasted Squash, Parsnips, Onion, Carrots

****
The Recipe:

2 cups coarsely cut squash
1 1/2-2 quartered red onions
2 cups carrots, cut up (or use baby carrots)
2 cups parsnips, also cut up
2 or 3 stems rosemary, pulled from stem
Olive oil
Balsamic vinegar
Garlic, a clove or two
Salt, Pepper

Heat oven to 450. Getting the oven hot is very important, as the veggies will take almost a full hour to roast. Chop vegetables in the same size pieces so they will roast uniformly in the oven.
Coat the bottom of a roasting pan with oil and line the pan with the chopped vegetables. Sprinkle the rosemary over the vegetables. Top with the garlic, squeeze through a garlic press. Sprinkle with a little salt. Drizzle the balsamic vinegar over the top, lots. Follow with more olive oil.
Place veggies in oven and roast for 20 mins at a time. Check on them and stir, making sure they do not stick to the pan/burn. Lower oven temp 25 degrees each 20 mins. They should be done at nearly an hour, and they will have reduced to look like the vegetables in the picture. Season with salt and pepper to taste.
****



Brown Sugared Bacon Makes it All Better (Bacon we fried to use in the twice baked sweet potatoes that just deserved pic of their own, I mean, come on...)



Twice Baked Bacon Cheddar Sweet Potatoes

****
The Recipe:

3 medium sweet potatoes (1-1/2 to 2 pounds), scrubbed well
4 ounces smoked bacon, sliced
2 tablespoons dark-brown sugar
3 tablespoons unsalted butter, softened
2 small shallots, finely minced
1 teaspoon minced fresh rosemary, plus more for garnish
1 large egg
2 tablespoons heavy cream
2 ounces cheddar cheese, finely grated, plus more for garnish
Coarse salt and freshly ground pepper

Directions:
Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.

Fry up the bacon strips, and sprinkle with brown sugar. Cook until well crisped, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.

Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; sauté until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.

Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a <-inch border all around potato halves; set halves aside on a baking sheet.

Place flesh in the bowl of an electric mixer. Add 2 tablespoons butter, reserved shallot mixture, egg, cream, and sharp cheddar cheese. Mix well until combined. Season with salt and pepper.

Transfer mixture to a pastry bag; pipe into reserved halves. Garnish with cheddahhh, rosemary, and reserved bacon. Bake until golden, about 20 minutes. Remove from oven.

Uh-HUH!

****



Bread with Butter and Rosemary

I bought the bread at Naroe's on Sunday morning. Love it when the bread is so fresh that it is still warm and fragrant. It was a loaf of their Armenian bread. I simply melted butter and rosemary together in the microwave and used a pastry brush to apply. Then, heated and browned the bread in the oven. I love the taste of rosemary, and the butter and rosemary combo is how I top almost all the bread or rolls I serve.

****



Sole Fillets with Lemon Butter and Caper Sauce

****
The Recipe:

Melt Butter and Olive Oil in a large skillet, chop onions, shallot, garlic, saute.
Coat the sole fillets in bread crumbs and fry them a few minutes on each side.
Here is the recipe for the butter sauce I made:
**
Butter Sauce:
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
**
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Pour over the fillets and top with capers.

****


Double Chocolate Brownies with Chocolate Port Reduction

****

The Recipe:

Brownies:
Ingredients
1 2/3 cups granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
2 bars (4 oz. total) Unsweetened Chocolate Baking Bars broken into pieces
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pistachios (toast them, they'll be more tasty that way)

Directions
PREHEAT oven to 350° F. Grease 9 x 9-inch baking pan. I like to butter the pan and use sugar instead of flour to coat over the butter. It gives the brownies a delicious edge.

Microwave sugar, butter and water in a large microwave-safe bowl on HIGH (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat. Add baking bars; stir until melted.

Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Coarsely chop a 4 ounce bar of your favorite chocolate...We used a Ghirardelli 60% cacao baking bar. Make sure brownie mixture has cooled enough so that it won't melt the chocolate when stirred in.

Pour into prepared baking pan.

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove to wire rack to cool completely.

Port Reduction:
3 cups port wine (almost a full bottle--get a sweeter ruby port as opposed to a tawny)
1 tablespoon lemon zest
1 tablespoon orange zest

In a small sauce pan, combine the port wine and zest together. Bring up to a boil. Reduce to a simmer and reduce mixture until 1/2 cup remains or syrup consistency, about 25 to 30 minutes. After the reduction has cooled significantly, drop in two ounces of your favorite chocolate and stir until melted and fully incorporated. Drizzle on brownies to serve.

****

This dinner was a lot of fun. Cooking is always very relaxing to me, never makes me stress. Six people is a perfect amount for a dinner party, as most recipes are geared towards serving that number without a ton of leftovers. I loved having the opportunity to serve my friends and spend a Sunday evening together. xoxo


This is what we drank with dinner.

Pour Some Syrup on Mehhh....

Today I have some spare time so I want to tell you all about my dealer. Sigh... My syrup dealer. They help me add flavor to my life. We all need a little more flavor, you know. By flavor, I do not mean Flavor, but flavor. Keeps things interesting.

They have a few new syrups that are really going to make your bevvys have more flavor than anyone else on the block:

1. DaVinci's Sugar Free Eggnog Syrup. OMG. So, here's what you do. Get the Blue Diamond Almond Breeze, add 1oz. of the syrup, and your favorite bourbon or spiced rum. No Sugar Nog. Haaay now, don't forget the nutmeg.

uh. noggalicious.

2. Torani Sugar Free Brown Sugar Cinnamon: How come you taste so good? You can add a little of this super yum syrup to Libby's Canned Pumpkin, along with some No Sugar Added Fat Free Caramel Toffee Crunch. Pumpkin Pie Shake My Hand Please.
I have this concoction quite often for breakfast, but instead of snarfing ice cream in the morning, I add 30 grams of fat free cream cheese and 1/2 scoop of Aria Protein Powder to the shake. Top with Sugar Free Cool Whip or Fat Free Reddi Whip if you like the canned whippage a little better


torani = adds no flab to the fanny.


3. Torani Sugar Free Chocolate Add this syrup to your coffee with a little mint extract. By a little, I mean a DROP of mint extract. A little goes a long way, lest your drink taste like chewing gum. (We do not want that. Bleh). To step it up a little, or to get your spike on, you can pour in some of my favorite monk Frangelico, or a little Kahlua. I have seen the bottle of it in your refrigerator/cupboard waiting and waiting to be used. It's officially cold enough outside to break out the Kahlua*. You have my permission.
*We will also use it later when I make my Kahlua Toffee Chip Truffles in a few weeks. That is if I get out the pitchfork. I am really in shape now and I don't want to mess that up. I am sure you all understand. ;)




So, all the syrups can be purchased at Syrup 2 U... and the best thing about it that you can call them and then have them mailed to you or pick them up. They are right off business 80 (the Cal Expo exit) and right on the way to the mall--if you do the Cal Expo park and shop thing. Just and FYI, they close at 4:30pm. The people there are really terrific and if what you want is in stock they will pull it for you the day you call and have it waiting. This company also supplies many tasty coffee drink and smoothie mixes--and fixins for delicious sundaes, like sauces made by Ghirardelli.

Big dinner party on Sunday. I will be taking pics and taking names...
No snaps from Best of Sac. Was having fun with mihombrecaliente and me snapping pics with my Sylvacam is a hassle to me. Waaaah.... More on BofS later, mabes. But this post is all about the syrup. ;)

Is This Thing On?

I am still alive... and have been in the kitchen a lot lately. Just have not been sharing the delicious dinners on here... Thanksgiving was terrific--after having dinner with my parents or at other people's houses for 29 years, I finally cooked everything from scratch for the first time. It was a very special day.

I am co-hosting a dinner party on Sunday and attending Best of Sacramento party this evening... so, maybe there'll be more to read/see soon.

xoxo

This is How I Apple Pye on the Fly...

Apple Pye (1713)
by William King:

Of all the delicates which Britons try
To please the palate of delight the eye,
Of all the sev'ral kings of sumptuous fare,
There is none that can with apple pye compare.




Crust:
6 ounces (12 tablespoons) butter, chilled
3 ounce (4 tablespoons) lard, chilled
12 ounces (approximately 2 cups) all-purpose flour,
plus extra for rolling dough
1 teaspoon table salt
1/2 cup ice water



The pie filling? Well, not like I measured anything because it was a bonus pie I made with stuff we had on hand. :) But to give you an idea: I used apples, maybe about 5 or 6. 4 granny smith, 1 fuji, 1 gala. Brown sugar, sour cream, a mix of spices: cinnamon, clove, nutmeg, cardamom. Salt. Vanilla. Bourbon: Maker's Mark. Egg, a little whole wheat flour.

The apple pie that almost never was, but I am a sucker for a pretty face. Glad I made this because it was even better than the pumpkin pie I made the same day. :)

My Thanksgiving Day Run to FeedThe Hungry Results

Am I cheesy? Yes, but music was really helpful during the race. Never thought I would be able to run like this, and so:

More Videos

My time from the race:
10K (6.2 miles)
39th in my age group.
847th place overall.
53:04.6 = chip time
54:49.0 = gun time
1:44.4 difference
8:34/M pace.

Next year? Hoping to make it down to 52. Maybe if my shoes stay tied and I cut off a few more strollers, eh? ;)

"Someday I'll fly, Someday I'll soar"

My Dad Can Decorate Better than Your Dad...

That's right. This cake was decorated by my dad for my niece's 2nd birthday.
It is Pablo the Penguin from the Backyardigans, and I have to say... he did a pretty good job. Add cake decorator to the list of his many talents/hobbies... :)

Bacardi Pineapple Cake with White Chocolate & Caramel Buttercream

Yah, I'm sweet on you.

Butter Cake:
1 cup all-purpose flour, sifted
1 cup graham cracker crumbs
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup Bacardi Rum
1/4 cup milk
1 teaspoon vanilla

Pineapple Filling:
1/2 c. sugar
1 tbsp. cornstarch, 1 tbsp. butter
1 1/2 c.crushed pineapple
(drain but reserve the juice for later use), Dash salt.

Pineapple Rum Syrup:
1/4 cup Bacardi rum
1/4 cup hazelnut or vanilla syrup
1/4 pineapple juice

Buttercream Frosting Base:
1/2 cup vegetable shortening
1/2 cup butter, softened
1 tsp Vanilla
2 tsps Bacardi rum
3 cups confectioners’ sugar
2 Tbs heavy cream or milk
1 cup white chocolate pieces

Caramel:
1 cup brown sugar (packed)
1/2 cup butter
1/8 cup milk
2 tsp vanilla
1 cup powdered sugar


Procedure:
To prepare the Butter Cake: Mix flour, graham crumbs, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk & rum. Add vanilla. Mix until blended; add remaining flour, milk and rum, and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans. Bake at 350° for 25–35 minutes, or until cake springs back when lightly touched near center.

For the Pineapple Filling: Combine 1/2 c. sugar, 1 tbsp. cornstarch, 1 tbsp. butter, 1 1/2 c. drained, crushed pineapple (reserve the juice for later use), Dash salt. Combine ingredients, cook stirring constantly until thick and clear. Cool before using.

For the Pineapple Rum Syrup: 1/4 cup Bacardi rum, 1/4 cup hazelnut or vanilla syrup, 1/4 pineapple juice (reserved from filling). Combine all ingredients in a measuring cup and set aside.

For the Caramel Sauce: Melt butter and brown sugar and boil for 2 mins, then add the milk. Let the mixture come to a boil again and then stir in vanilla. Let sit until room temp. Stir in powdered sugar.

For the Buttercream Frosting Base: Melt the white chocolate pieces in double boiler or microwave until completely smooth. Set aside. Combine butter and shortening in a mixer and then add sugar alternately with the cream and rum and vanilla. Stir in the salt, then add the melted white chocolate. Add the caramel mixture to the buttercream and mix well.

To assemble the cake, split the layers with a serrated knife and brush them liberally with the pineapple rum syrup by using a pastry or BBQ basting brush. Begin with bottom layer and then top with 1/3 of the pineapple filling. Then add the next layer and repeat the syrup brushing and then the filling addition. Continue this process with the remaining later and then frost with the White Chocolate Caramel Buttercream Frosting. Garnish with melted white chocolate and buttercream twirls. Serves 10-12. Or one. :)

Mo Paul = Good times.

Paul Martin's American Bistro, the Rematch!
So somehow, I talked my guest (aforementionhotguy) from my first visit to Paul Martin's American Bistro into coming back for my second visit.

I was so impressed with the improvement of PM's from my first visit, that I decided to write the restaurant into my "real" column for work (for the December issue):

There’s a brand new restaurant poised to please the palates of Sacramento diners! October 29th marked the opening of Paul Martin’s American Bistro, located in Roseville at Stone Point/Rocky Ridge & Eureka Road. The restaurant was founded by Brian Bennett and Executive Chef Peter Serantoni, and is financially backed by Paul Fleming of P.F. Chang’s China Bistro. Head Chef is Scott Rose (previously employed by the Paragary Restaurant Group).

The concept of the restaurant’s cuisine is elegant, yet simple preparation of seasonal and mostly local ingredients. Imagine if the subjects of American Gothic decided to fashion themselves modern clothing and jump out of their painting to spend a night on the town. (They’d also decide to wear a smile for the night.) I think the couple would select a bistro like Paul Martin’s.

The dishes presented at this eatery are a perfect blend of bucolic and contemporary. Some current menu items include Cedar Plank Salmon baked with shallots and bacon, sauteed spinach, crimini mushroom jus ($17.95), a mesquite-grilled Tuna, with tomato-olive salsa and green & yellow beans ($21.95), and a Mushroom Burger prepared with crimini, portobello, and shiitake mushrooms, and served with pesto aioli and onion marmalade ($12.95). Dessert selections include a Devil’s Food Cake with Vanilla Whipped Cream and Sour Cherries ($6.75), and a Banana Cream Pie with chocolate, bananas, and fresh whipped cream ($5.75).

There are approximately 50 wines by the glass, (mostly California wines produced by many small artisan and organic vintners who uphold sustainable practices). Artisan domestic beers and some local distilled spirits are also available. Upholding their fresh and seasonal theme, there are house-made infusions available at the bar.

The interior is evocative of an urban loft design and accented with soft lighting, exposed brick walls and a liberal use of wooden and leather furnishings.

The wait staff are very hospitable (lots of smiles and eye contact), knowledgeable (answer questions regarding menu ingredients), and aim to please any request. They are obviously happy and excited to serve their customers food they have tasted before and find delicious. They also are likely to recommend their favorite dishes, (which can be very helpful when there is so much to choose from). This was even the case when I asked the valet what he liked best on my way out of the restaurant that evening. He smiled and replied, “Definitely the Short Ribs!” (On the menu as braised, with mashed potatoes, horseradish cream and beef jus.)

If you haven’t made it into Paul Martin’s, you can book a table at opentable.com or call the restaurant at (916) 783-3600. They are open for lunch on Sun–Sat, 11am–3pm, and for dinner Sun–Thurs 3pm–10pm, Fri & Sat from 3pm–11pm. To see a wine list and full menu you can go to their website at www.paulmartinsamericanbistro.com.

NFR: But Cause to Celebrate!

So, this morning at 8:30am, I made my last payment on my car!
$149.64 (the odd amount left, that was NOT the monthly payment, trust me) and the Volkswagen is all mine. Wow. Can't believe it's been 5 years...

Apple Graham Cake with Peanut Butter Caramel Frosting

I just returned home from the Cowboy Poetry Festival in Loomis, and am happy to announce that I won second place in the Apple Baking Contest!

Here is the cake I entered and how to make it:


The Cake:
1cups all purpose flour
1 cup whole wheat flour
1 cup graham flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks butter, softened
1 1/2 cups brown sugar, packed
2 eggs
1 tsp vanilla
1 tsp bourbon
1/2 cup canned pumpkin
1/2 cup apple sauce
1/2 cup apple butter


Preheat oven to 325 degrees F. Butter and flour two 8-in cake pans. Set aside.

Stir together flour, soda, salt, cinnamon, Set aside.

In a mixer, combine butter and sugar. Beat on high until creamy. Beat
in eggs one at a time. Mix pumpkin, apple butter, and applesauce
(mixer on lowest setting) with the butter and sugars. Add eggs and
flavorings. By hand, stir in flour mixture until it is fully
incorporated.

Pour into prepared pans and bake cake until it is done. This should
take about 20-30 mins. Cake will be done when it pulls away from the
sides of the pan and turns golden on top.

Let the cakes cool in their pans on a rack for 10 minutes, then invert
pans and let cool completely.



Apple Filling:
1/2 cup apple butter
1/2 cup caramel icing
(before adding powdered sugar in the caramel icing recipe)
1/2 cup powdered sugar
1 tsp bourbon

Combine apple butter with a little of the caramel icing (recipe below) before the extra powdered sugar and peanut flour are added. Then add the 1/2 powdered sugar and bourbon. Mix until incorporated.


Peanut Butter Caramel Icing:
2 cups brown sugar (packed)
1 cup butter
1/4 milk
1 Tbs vanilla
1 cup powdered sugar
1 cup peanut flour

Melt butter and brown sugar and, boil for 2 mins, then add the milk
and vanilla.... Let the mixture come to a boil again and then let sit
for thirty minutes.

Remove one half cup of the mixture and add to the apple butter
mixture. (this will be the apple butter filling.)

Then add one cup powdered sugar and one cup peanut flour to finish the frosting.


Apple Topping:
1/2 pound apples, sliced up as you like
1/2 stick butter ,
1/2 cup sugar
dash of cinnamon

Melt butter and sugar and cook apples until they are browned and caramelized.

When cakes have finished cooling, use serrated knife to level off the
top "layer" and then place this layer on the bottom of a plate. Spread
this layer with the apple butter and then half the apple topping.

Top with the other layer then spread on more of the apple butter filling.

Then pour the caramel frosting over the cake and set it spread over.
Then top the cake with the remaining apples. Let the cake set up, and
then drizzle one last time with the caramel topping.

Serves 10-12.

Calories? We won't even go there.

Thanks to the kind folks at the Loomis Cowpoke Fall Gathering. This celebration of poetry and music supports the Blue Goose Fruit Shed Renovation Project. If you ever get a chance to check it out, I recommend doing so. It's beautiful and so interesting.

And now a little David Gray...

Oh Fudge!

This really works....

Cakegrrl's Mock Peanut Butter Fudge
Reduced Fat and Reduced Sugar!!!

1/2 cup Neufchatel cheese (1/3 less fat cream cheese)
3 drops wilton butter flavor
1/2 tsp salt
2 tsp vanilla

1 1/4 cup Golden Peanut peanut flour
1 cup brown sugar Splenda blend
4 Tbs SF Torani Peanut Butter Syrup

3/4 cup Splenda
1 envelope Knox gelatin
1/4 boiling water

Soften cream cheese, add salt, butter flavor and vanilla.
Stir together and set aside.

Combine peanut flour, brown sugar Splenda, and 4 Tablespoons Torani Peanut Butter Syrup... stir until well combined, then add to the cream cheese mixture. Set aside.

Then combine the splenda and envelope of knox gelatin with 1/4 boiling water. Stir until gelatin is dissolved and then pour gelatin mixture into the peanut cream cheese mixture. Stir while the mixture cools down and pour into a shallow plastic container. Place in freezer to set and then transfer to refrigerator to store.

Here are the nutritional comparisons:
Regular Fudge: Entire Recipe, Aye, Chihuahua...

3500 calories IS indeed a pound, you know... this recipe has 3431. Enjoy the whole plate with a tall glass of milk and you're on your way to bigger pants!

Each recipe serves 18.
Here is the info for regular fudge per serving:


Cakegrrl's Peanut Butter Fudge: Entire Recipe


Here is the info for the fudge per serving:


So we have a reduction of 86 calories per piece. Let's keep in mind how small serving sizes really are. I usually like to have more than one. So, calories can add up quickly. There is a reduction of 6.1 grams of fat, the protein almost remains the same (within half a gram...this is a good thing), the carbs are reduced by 13.6 grams, and the sugars are reduced by 13.9.

And my version of PB fudge DOES taste good, and it's not because my tastebuds have adjusted to eating lighter fare. Gave the boss some to try and it went over very well. The only suggestion was to add peanuts. I think that would be even more delicious, actually!

Party on... :) Have a great weekend, everyone!

Firing Up the Oven...

And putting back on the apron. Two to three more creations coming soon. One involving apples. One involving Bacardi.

Sugar lovers rejoice.

Since one item is for competition––one is for someone with a sweet tooth (or maybe a few, but no more than 3 or 4 molars)–– new recipes will not be diet friendly... mwahahaha... Stay tuned.

Here's a little cookin music in da meantime. Shake and bake. A lil' Vanelly Furtado...Uh huh...

My Column for the Mag: November 2007