links this week

What I’ve been reading (and watching) this week (Feb. 4 – Feb. 12):

from WSJ.com – Alice Waters Dishes on the Food Scene

an article and video about: “The Biggest Snack Food Stadium Ever”

a video that shows “Anthony Bourdain Schooled By A Young Fan”

a long, yet very interesting article called: “Everyone Eats …But that doesn’t make you a restaurant critic”.

an article that’s called: “One Bowl = 2 Servings. F.D.A. May Fix That.”

good thing I can write this at home: “Cafe owner asks patrons to log off, talk

“Growing appetite for low-cal foods: Some restaurants are providing their diners with healthier options

Whole Wheat Muffin, the Remix -from The New York Times

Beignets: Fried treats popular in New Orleans worthy of indulgence on Fat Tuesday -from baltimoresun.com

The secrets of restaurant dishes that endure from sfgate.com

Desserts that fall from the sky from washingtonpost.com

St Valentine’s Day: Mozart with your mosel? music + wine = nice atmosphere

Recipe Redux: Chocolate Caramels, 1881 - “In 1881, when this recipe ran in The Times, chocolate was a more unusual ingredient than the molasses that sweetens it.”

A Michelin-starred chef quits over his “too poncey” food. So what are the telltale signs? 10 ways to spot a pretentious restaurant

Revising the Classics: Culinary Sin? from The Atlantic

dulce de leche cookies

In the original recipe, these cookies

are actually called “Melting Moments”. But I amended the filling to be dulce de leche, so I also changed their name. The cookies themselves do melt in your mouth, and the dulce de leche add a nice flavor contrast. The original recipe (which will be provided) includes chocolate butter cream, which would be more melt-y and of course would add a different flavor contrast, as well as a color contrast between the cookie and the filling. You could pretty much choose any flavor for these. Perhaps strawberry for Valentine’s Day? They are pretty easy to make, but I would keep an eye on them because they bake quickly. Although all ovens are different, I don’t think they really need the full 30 minutes as is called for in the recipe. Even though I baked two sheets at once, they still came out dark. For those of you that are new to the site, and/or if you are interested in making more things with dulce de leche, you can check out the dulce de leche brownies recipe that I have and this link will lead you to more information about dulce de leche. Follow the jump for the cookie recipe.

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cinnamon buns

I am starting to work on using up my leftovers. This week I used some of the vanilla instant pudding mix for the dough for these cinnamon buns.

I can’t remember where I got the recipe from, but it makes a lot of really good dough. It is a super easy recipe, but it is a little bit sticky. But why make cinnamon buns if you don’t want to get a little bit sticky?

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links about drinks

So, I said that I wanted to up the number of posts per month, and that I wanted to add links to articles that I like that I normally add to my twitter account. (As per a reader’s suggestion.) So, if you already follow me on twitter(@bakergirl87; the link is to the left), you may have already seen these links, and I am sorry for the repeats. Also, if you follow me on twitter, since I am going to add posts like this one to my blog, you will see less of those “tweets” and more of the “tweets” about my life, which might mean less “tweets” overall. (Have I used the word “tweet” enough?) I will (as always) post something to twitter about what I have just written about on this blog, so, you’ll still know about the articles I am reading and enjoying. I am going to try to have one of these posts per week, along with at least one baking post a week. Let’s see how it goes…
This week, all of the links have a theme: Drinks.

The glass is half-empty for premium-priced Cabernet – latimes.com – http://shar.es/aMYvh

You Say “Mo-Jai-Toe,” I Say Mojito: http://bit.ly/aZH6te

WSJ.com – Chefs Cook Up Cocktails http://on.wsj.com/9NzwKU

I hope you like the addition to the blog. As always, I appreciate any comments/questions/thoughts/concerns you might have. Thanks! :D