Monday, April 14, 2014

White Chocolate Chip Macadamia Cookies

I've been wanting to do a post on this classic cookie for a while. It's such a comforting and basic version of chocolate chip.

Ingredient list:

-1/2 cup of softened butter
-1.5 cups of brown sugar
-1.25 cups of sugar
-1/2 tsp of baking soda
-1/8 tsp of salt
-1 & 1/8 cups of all purpose flour
-1 tsp of vanilla extract
-1 egg
-1 cup of white chocolate chips
-1/2 cup of chopped macadamia nuts

1) Beat together the butter and sugars. In a separate bowl,  blend the flour, salt and soda until it's a uniform mix.

2) Add the egg and vanilla to the butter/sugar mix. Mix it all together.

3) Gradually add the flour blend to the butter.sugar mix. Combine until you have a cookie dough.

4) Toss in the nuts and chips. Stir to combine.

5) Using your fingers and a spoon, scoop up a little dough and shape it into a disc with your fingers. Place on a cookie sheet. Try to fit 12 discs on the sheet and make sure there's some space between them.

6) Bake in a preheated oven at 350 degrees for 8-10 minutes. Check them at the 8 minute mark. Once they are golden at the edges, pull them out. Try not to overbake them.

Friday, April 11, 2014

Bakery Review: The Sweet Lobby

The Sweet Lobby is a bakery located at Barracks Row, Capitol Hill. It's owned by a brother and sister duo who both have degrees in chemical engineering.

The first time I went there, I bought a sweet potato-marshmallow cupcake and chocolate hazelnut MacTopped cupcake. Both were scrumptious. That is all you need to know.

But how did the Chocolate Chili Mactop, Green Tea Lantern and Butterscotch rate on the Delicious Scale?

The Green Tea Lantern comes with a cute paper hat. The flavor is very much like green tea, but also sort of mild and a little vanilla tasting. My friend told me she thought it tasted like white chocolate. It kinda does, but the green tea flavor comes through quite nicely. FYI, on Cupcake Wars this was the cupcake that won The Sweet Lobby the competition.

The Butterscotch was exactly how butterscotch cupcakes should be: real buttery taste with caramelized sugar and toffee bits. The cake was soft, not too crumbly and not overly sweet. I did not share with my friend. I know my karma is shot. I don't even care. It was that good.

Chocolate Chili:

It's a Red Hot Chili macaron atop a chocolate chili cupcake with chocolate frosting. The chili powder gave the just enough kick without overpowering the chocolate. It made the cupcake enjoyable while being interesting.

I also tried their Orange Ginger cookies and Chocolate Shortbread. Both are very yummy and worth checking out. They are a little pricey at $6 for a small container, so some of you might want to just go for the cupcakes.

Grade: A+

The Sweet Lobby is a must-visit if you're ever in Washington DC

Sunday, April 6, 2014

Savory Egg and Cheese Open Faced Sandwich

I bought a jar of Red Pepper Spread and I have to find a way to use it up. This was one of the ways.

It is a tasty way. I have more tasty ways coming up.

Ingredient list:

-1 slice of whole wheat or multi-grain bread (I used whole wheat Tuscan pane)
-Red pepper spread or any savory spread (like eggplant)
-1 poached egg
-Mascarpone cheese
-Sea salt

1) Toast the bread a little on the stove or in a toaster oven. Place it on a plate and let it cool.

2) Spread some cheese on it. Mascarpone melts very easily, so letting the bread cool is a good idea.

3) Spread some red pepper spread on top of the cheese. Place the poached egg in the middle and sprinkle on some sea salt.

Saturday, March 29, 2014

Easy Broccoli & Kale Stirfry

Healthy and super easy to make, there's no need to resort to Lean Cuisine when you can whip up this quick veggie dish.

Ingredient list:

-1 cup of chopped kale
-1 cup of boiled broccoli (boiled just enough to soften it a little)
-2 bell peppers, sliced and chopped
-1 tsp of minced garlic
-1/2 tsp of red pepper flakes
-1 medium onion, peeled and diced
-1/2 cup of chopped grape tomatoes
-Olive oil
-Sea salt

1) Pour a little olive oil into a pot, then turn on the flame. When it gets warm, add the garlic and onion and cook for 2 minutes.

2) Add the rest of the ingredients (but leave out the salt and red pepper). Cook for 15 minutes or until the kale wilts and the red pepper starts to soften.

3) When time is up, add the salt and red pepper.

Tuesday, March 25, 2014

Mitsitam Cafe- Winter 2013 Menu

I got to check out the Winter 2013 selections at Mitsitam.

Unfortunately, I didn't get to try out as many dishes as I would have liked. They were out of Indian Bread Pudding (which was one of my first choices, and the place was getting crowded.

I decided to grab just a couple of things. I opted for the Brunswick Stew and a Pinenut and Rosemary Tart.

The Brunswick Stew contains venison, chicken, rabbit, corn, beans, carrot and a white corn Johnny cake.

It was pretty tasty. There wasn't much meat in my cup, but what I did taste was soft and not overcooked. The Johnny cake was a nice addition. It balanced the savory liquids in the stew and gave a nice bite.

The Pinenut Tart was a little lemony and had a custard-like filling.

Winter 2013 didn't disappoint me. I do wish I had more time to add a couple of other dishes. But I was happy, nonetheless. :)

Monday, March 24, 2014

Chocolate Chip Cookie Wrapped Sandwich Cookies

This culinary hybrid has been around for a while, so I am not especially innovative when it comes to this recipe.

I decided to try it out for myself. Jessica calls them Tuducken cookies, a name I like a lot!

Ingredient list:

-Recipe for a good chocolate chip cookie. I used this one. 
-1 package of Newman's Own Organic Original Sandwich cookies (or Oreos if you're not particular)

1) Once you have a cookie dough mix, take a generous tablespoon of dough and smush it onto a sandwich cookie. Take a little more and press it on the other side. Press it all around the sandwich cookie until there are no bare spots and all areas are fully covered.

2) Place it on a parchment paper lined cookie sheet. Leave perhaps 2 inches between each cookie.

3) Bake at 325 degrees for 10-15 minutes. You want them to be golden on the edges, but be sure to not overbake them. They will harden unpleasantly if you do.

4) Take them out after 13 minutes (don't bake for more than 15 minutes) and let them cool a little.

Sunday, March 23, 2014

Product of the Week: Virginia Chocolate Company Bars

When I was in Virginia last week, my friend introduced me to the Virginia Chocolate Company's products. She found them at Columbia Pike Farmer's Market stall.

The bars are creamy and not super sweet. There's a good balance of add-ins to chocolate. My favorites are Rocky Road and Cherry Pistachio.

You don't have to plan a trip to VA to buy them. You can purchase them online.