Hope everyone is having a wonderful Valentine's Day - whether you're celebrating with friends, family, pups (mine's cuddled up right next to me), or significant others!
Thursday, February 14, 2013
Happy Valentine's Day!
Hope everyone is having a wonderful Valentine's Day - whether you're celebrating with friends, family, pups (mine's cuddled up right next to me), or significant others!
Wednesday, February 13, 2013
My Obsession with Mason Jars
I'm really loving mason jars these days. They are inexpensive, classic and incredibly versatile.
On a recent rainy weekend I did a little chalkboard art project. I cannot wait to use these chalkboard jars for porch party get-togethers in when the weather gets warmer. In the meantime, they can double as cute packaging for a valentine!
To make the jars, I masked a rectangular space with painters' tape, added a few coats of chalkboard paint with a sponge brush (you will need at least two - it streaks), and let it dry. I removed the paint not too far into the drying process so that I could fix anything that went out of my tape lines before it was permanent. Step-by-step photos are below.
It's hard having chalkboard paint in the house. So many options and possibilities! While my mason jars were drying I wandered around our condo, paintbrush in hand, hoping to find old items I could paint. My goal was to find an old, but still fun picture frame that needed a new life as a classy chalkboard. I had no luck, but an old night stand that I'd already painted white and added a mercury glass handle to got a new coat of chalk board paint on its front panel. (Got to love old IKEA pieces --- no shame in experimenting! and at least I didn't try to tackle a wall.)
Thursday, February 7, 2013
Macarons
This is the calendar at my desk. Why I've been craving macarons the past week needs no explanation.
So I thought, why buy macarons when I could learn how to make them? Great thought - but it turns out macarons are quite high maintenance. This recipe might take me a bit of practice, but I'll share it, via Martha Stewart, in case anyone happens to be a macaron prodigy (and if so, please share your secrets.)
I set aside a Saturday afternoon to make these finicky little cookies. While the final product was not quite ready for a public debut, they were quite tasty and a nice chewy consistency. There's definitely potential - and for a somewhat decadent dessert during Saturday night movie night, they worked just great.
Ingredients for cookies:
Ingredients for filling:
1. Preheat oven to 350 degrees.
2. Whisk together the confectioners' sugar and ground almonds (make sure these are really finally ground). Set aside.
3. In the a separate bowl, whip egg whites and salt on medium speed until foamy. Add in your food coloring if you want colored macarons.
4. Increase the speed to high and gradually add in the granulated sugar. Whip until stiff glossy peaks form.
5. Gently fold in the confectioners' sugar/almond mixture.
6. Using either a pastry bag (or a large ziplock bag with a corner cut, which is what I did - no professional baker am I) pipe 1-inch disks of batter onto the baking sheets lined with parchment paper.
7. Let these stand at room temperature until the shiny surface on the macaroons turns dull (about 15 min.) I've also seen recipes that say to let them set an hour, which I'm going to try next time, as mine didn't rise as much as I'd hoped.
8. Bake for 15 minutes with the door slightly open.
9. Remove from oven and let sit on the baking sheet until completely cooled. Gently remove the macarons from the parchment.
Filling:
While the macarons are baking, you can start making the filling. I tried raspberry filling, and it seems like it is pretty easy to adjust for other flavors.
1. Whisk egg whites and sugar in an electric mixer. Set the mixer bowl over a saucepan of simmering water and heat the mixture, whisking opens, until the sugar is dissolved and its warm to the touch.
2. Put the bowl back on the mixer and whip on high speed until the mix is stiff and shiny (3-5 min). Add in butter, one piece at a time, and continue mixing until the butter is thoroughly incorporated. To make raspberry filling, using about half the butter and a spoonful or two of raspberry jam.
Flip half the macarons so the flat side faces up. Pipe in the filling and top with another macaron. Either eat or refrigerate.
So I thought, why buy macarons when I could learn how to make them? Great thought - but it turns out macarons are quite high maintenance. This recipe might take me a bit of practice, but I'll share it, via Martha Stewart, in case anyone happens to be a macaron prodigy (and if so, please share your secrets.)
I set aside a Saturday afternoon to make these finicky little cookies. While the final product was not quite ready for a public debut, they were quite tasty and a nice chewy consistency. There's definitely potential - and for a somewhat decadent dessert during Saturday night movie night, they worked just great.
Ingredients for cookies:
- 1 1/4 cup confectioners' sugar
- 1 cup ground blanched almonds (this sounds fancy, but it just means skin-less)
- 3 egg whites
- pinch of salt
- 1/4 cup sugar
- food coloring (if desired)
Ingredients for filling:
- 3 large egg whites
- 1 cup sugar
- 1 cup unsalted butter (room temperature)
1. Preheat oven to 350 degrees.
2. Whisk together the confectioners' sugar and ground almonds (make sure these are really finally ground). Set aside.
3. In the a separate bowl, whip egg whites and salt on medium speed until foamy. Add in your food coloring if you want colored macarons.
4. Increase the speed to high and gradually add in the granulated sugar. Whip until stiff glossy peaks form.
5. Gently fold in the confectioners' sugar/almond mixture.
6. Using either a pastry bag (or a large ziplock bag with a corner cut, which is what I did - no professional baker am I) pipe 1-inch disks of batter onto the baking sheets lined with parchment paper.
7. Let these stand at room temperature until the shiny surface on the macaroons turns dull (about 15 min.) I've also seen recipes that say to let them set an hour, which I'm going to try next time, as mine didn't rise as much as I'd hoped.
8. Bake for 15 minutes with the door slightly open.
9. Remove from oven and let sit on the baking sheet until completely cooled. Gently remove the macarons from the parchment.
Filling:
While the macarons are baking, you can start making the filling. I tried raspberry filling, and it seems like it is pretty easy to adjust for other flavors.
1. Whisk egg whites and sugar in an electric mixer. Set the mixer bowl over a saucepan of simmering water and heat the mixture, whisking opens, until the sugar is dissolved and its warm to the touch.
2. Put the bowl back on the mixer and whip on high speed until the mix is stiff and shiny (3-5 min). Add in butter, one piece at a time, and continue mixing until the butter is thoroughly incorporated. To make raspberry filling, using about half the butter and a spoonful or two of raspberry jam.
Flip half the macarons so the flat side faces up. Pipe in the filling and top with another macaron. Either eat or refrigerate.
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| Baking with the oven door open - which actually makes them a good winter cookie! |
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| Heating the filling |
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Friday, February 1, 2013
Whiskey and Wine
It's guys' night at our house.
I'm sitting in our bedroom, cuddling with our pup, listening to guys chant and shout while negotiating poker hands andthrowing down sipping tumblers of whiskey. Ah, guys night. (Does anyone else hear phantom neighbors knocking on your door when you know it's way too loud in your place? The joys of condo living.)
In preparation for the event, I pinned a few recipes that look absolutely indulgent yet fratty. My husbandbegged me not to politely declined my offer to make homemade pretzels with jalapeno dip and miniature deep dish pizzas for the affair. So now I need another excuse, because both sound phenomenal.
I fortunately escaped guys' night and tagged along with a friend to a dinner party. (Which was lots of fun - thanks Blair!) We ended up having a great conversation with a visitor from Argentina and it made me want to go back! John and I took a trip to Buenos Aires and Mendoza (Malbec and chocolate pairings at 9 a.m. anyone?) in April and it was one of my favorite trips to date. If anyone is looking for a getaway that is cultural, warm and a little off the beaten path, I highly recommend Argentina. It's more affordable than Europe, the people are the friendliest I've met (one b&b even let me borrow their front desk computer so I could turn in a grad school paper on time - no questions), and the food is to die for. Not to mention they have the hustle of the big city in Buenos Aires, the quaintness of wine country and mountains in Mendoza, and glaciers in Patagonia.
On a side note, we booked our winery visits, cooking class and hiking/rappelling in Mendoza through Uncorking Argentina and they were absolutely. amazing. Here and here are a few helpful articles on the area from the NY Times and on one of my favorite restaurants in Mendoza, Azafran.
Since it's about 10 degrees in Chicago and snowing, I'm going to continue reminiscing. Vacation cannot come soon enough!
Photos: Me, John and friends
I'm sitting in our bedroom, cuddling with our pup, listening to guys chant and shout while negotiating poker hands and
In preparation for the event, I pinned a few recipes that look absolutely indulgent yet fratty. My husband
I fortunately escaped guys' night and tagged along with a friend to a dinner party. (Which was lots of fun - thanks Blair!) We ended up having a great conversation with a visitor from Argentina and it made me want to go back! John and I took a trip to Buenos Aires and Mendoza (Malbec and chocolate pairings at 9 a.m. anyone?) in April and it was one of my favorite trips to date. If anyone is looking for a getaway that is cultural, warm and a little off the beaten path, I highly recommend Argentina. It's more affordable than Europe, the people are the friendliest I've met (one b&b even let me borrow their front desk computer so I could turn in a grad school paper on time - no questions), and the food is to die for. Not to mention they have the hustle of the big city in Buenos Aires, the quaintness of wine country and mountains in Mendoza, and glaciers in Patagonia.
On a side note, we booked our winery visits, cooking class and hiking/rappelling in Mendoza through Uncorking Argentina and they were absolutely. amazing. Here and here are a few helpful articles on the area from the NY Times and on one of my favorite restaurants in Mendoza, Azafran.
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| Uco Valley. THIS is where I would live if logistics were not a question. |
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| Tasting notes = Not quite pros. |
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| Azafran |
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| Lunch, tea and vineyards. |
Photos: Me, John and friends
Sunday, January 27, 2013
Weekend Food Extravaganza
I'm writing this lying down on the couch. Partially because I took a Core and More class a couple days ago and it hurts to move. And partially because we've had the biggest Chicago "eating" weekend we've had in a while.
Friday night, we finally got a reservation at Girl & the Goat. Somehow I must have clicked on OpenTable right when someone else made a cancellation. We ended up with a same-day 8:30 reservation on a Friday night. That's insane. The next closest reservation was at 4:30 p.m.... in March.
The food, of course, was delicious. John ordered the pig face, which is one of their signature dishes. I'm not much of a meat eater... let alone a face eater, so I stuck with fish and veggie plates - all amazing. I also recommend the Girl & the Goat Petit Verdot blend (especially if you are like me and love Washington wines.) It's from Walla Walla and delicious. I can't wait to try the Little Goat Diner. Specifically the brunch. Specifically the Fat Elvis Waffles.
Saturday morning we tried out Glazed and Infused's new location in Lincoln Park. We've been passing this place at least once a week during all stages of construction and it finally opened last weekend. I am not typically a donut person, but EVERYTHING they had looked amazing. Plus the ladies behind the counter were so upbeat and friendly.
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| My tropical glaze and coconut donut. Yum. |
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| If only I'd gotten a picture of the inside. This is the Superbowl pie. Chocolate pie with pretzels, salted caramel glaze, and marshmallow infused with Revolution beer. |
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| And now we're napping. |
Sunday, January 20, 2013
Weekend Wishlist: Prepping for Spring
Maybe it's the lack of snow in Chicago this year, or the end of the holiday season, but I'm already excited for springtime! I was thrilled when one of my girlfriends suggested a girls trip to Costa Rica at the end of February. Throughout the past few years, weddings, bridal showers and bachelorette parties have ensured we've been able to catch up at least once every few months. However, with no new weddings on the horizon and other responsibilities taking up most of our spare time, we're making a conscious effort not too miss out on too much girl time!
A trip to the tropics has got me thinking about spring and browsing for swimsuits and shorts. For some reason I'm drawn toward pastels and vintage-inspired maillots this year (doesn't the term "maillot" make a one-piece sound fancy?)
Saturday, January 12, 2013
Homemade Granola
This morning we went to the dog beach (the BEACH in the middle of a Chicago January!) This weather is crazy, so we took advantage of it. I have to admit, the wind by Lake Michigan was actually quite chilly, so afterward I was in the mood to do something cozy. Like baking.
Directions
1. Mix your oats and nuts together in a large bowl.
2. Add in the olive oil and honey.
3. Mix together until the dry mix is covered in the oil/honey.
4. Mix in vanilla, salt, cinnamon and nutmeg.
5. Spread the granola on a baking sheet.
The granola should keep for about a week or two (I plan to refrigerate mine.) I'm excited to top Greek yogurt with granola and honey for the next week!
I'm also trying to stay away an overabundance of sweets following the holidays. As a result, I'm officially jumping on the homemade granola bandwagon. This was an easy afternoon project and I love that it is highly customizable based on taste.
Ingredients
Ingredients
- 2 cups rolled oats
- 1/3 cup olive oil
- 1/3 cup honey
The rest is really up to you depending on your taste and preference. Add in about 1/4 cup nuts and 1/3 cup dried fruit, plus your spices/flavoring.
Here is what I used:
Here is what I used:
- 1/4 cup almonds
- 1/8 cup flaxseed
- 1 teaspoon vanilla
- 1 teaspoon salt
- a dash of cinnamon
- a dash of nutmeg
- 1/3 cup (heaping) raisins/dried cranberries
Directions
1. Mix your oats and nuts together in a large bowl.
2. Add in the olive oil and honey.
3. Mix together until the dry mix is covered in the oil/honey.
4. Mix in vanilla, salt, cinnamon and nutmeg.
5. Spread the granola on a baking sheet.
6. Bake for 25 minutes at 300 degrees.
7. Add in the dried fruit, stir, and bake for about 10 more minutes (make sure to put the dried fruit in at the end so it doesn't burn.)
Note: The more you store the granola during the baking process, the fewer clumps you will have.
7. Add in the dried fruit, stir, and bake for about 10 more minutes (make sure to put the dried fruit in at the end so it doesn't burn.)
Note: The more you store the granola during the baking process, the fewer clumps you will have.
We went to Costco this afternoon and I bought 4 pounds of organic raisins for $7, so my batch is rather raisin-heavy. (What else am I going to do with that many raisins?) I think a version with coconut and mini chocolate chips or bananas, or dried apples and extra cinnamon would also be delicious.
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| I'm storing my granola in mason jars that I bought for a soon-to-come DIY project. |
The granola should keep for about a week or two (I plan to refrigerate mine.) I'm excited to top Greek yogurt with granola and honey for the next week!
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