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Half Moons [07 Apr 2011|10:22am]


Recipe under the cut, and for more pics, visit my food blog

What’s that? Black-and-white cookies? What? No. They’re half-moons.Collapse )
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Ice cream cones? [01 Apr 2011|12:20pm]


Wait... is that ice cream?Collapse )

For more pictures, how-to's, and other stuffs, come over to Savory Notes :)
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Chocolate chip cookies [24 Mar 2011|06:46pm]

I’m in a bad mood today. Maybe reading Twitter upon waking up is a bad idea. This morning I saw someone putting down other food bloggers, and talking up her own food blog. Really?

I’m really protective when it comes to friends, even people I may not know. I don’t like bullies. And I don’t like pretentious bitches either.

I figured a good remedy for all this aggression would be a nice, big, glass of milk, with a few warm chocolate chip cookies.
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Dublin Laywer [15 Mar 2011|01:11pm]

I love cutesy cake pops and cupcakes, I really do! (And I even have a little green dessert of my own that I’ll be posting later this week. (Hypocrite? Maaaybe.) But what about speaking up for real Irish dishes? Something that would be even more St Patrick-y than a green whoopie pie? Something that would make your friends go ooh-la-la?Collapse )

For more photos, stop over at Savory Notes and say HI while you're there! ;)
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Chocolate stout, chipotle chili [11 Mar 2011|02:50pm]

Now, I don’t know how many chili laws I’ve broken while creating this recipe, but I’m gonna keep breaking them because this is so damn good...Collapse )

For homemade chili powder recipe, and more pictures, head over to Savory Notes and while you're there, feel free to ask any questions or leave any comments! :)

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Honeycomb candy! [07 Mar 2011|06:22pm]

There are two reasons why I go ahead and take the time to make my own specific candy/cookies/treats:
1.) If “Company” stops producing awesome goods.
2.) If awesome goods cannot be found within a 50 mile radius of where I’m living, and shipping is too expensive for internet shopping...Collapse )
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Homemade soft pretzels! [01 Mar 2011|03:16pm]

Soft pretzels are so much fun to make! I’ve been on a carb-kick lately (as you can tell with the theme of my posts…) and thought, while I’m at it, I might as well make one of the best carb-y treats ever: pretzels!Collapse )

A LOT more step-by-step and finished product pictures over at Savory Notes!
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roasted red pepper hummus [19 Feb 2011|01:10pm]

The BF is in the kitchen decorating a cake he’s made for me, and I’m not allowed to help, or take a peak. So while I’ve been banished to my room until the cake is finished, to keep myself busy, I’ll show you how to make some delicious, creamy, roasted red pepper hummus.Collapse )
Recipe for how-to on roasting red peppers, and more pictures over at Savory Notes
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Strawberry bacon waffles [03 Feb 2011|05:02pm]

I’m not a peppy, rainbows-n-sunshine type of girl, but there are specifically two times a year where I transform: Christmas, and Valentine’s Day...Collapse )

More photos, and instructions on making the berry hearts, over at Savory Notes
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Salt potatoes! [31 Jan 2011|12:15pm]

Growing up, my ma often made a side dish called “salt potatoes.” After moving to California, I had no idea that salt potatoes hadn’t made it all the way to the west coast. Even the BF, who grew up in southern New York, had never heard of salt potatoes.Collapse )

More photos, history and shenanigans over at Savory Notes
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Scrap salad [27 Jan 2011|12:55pm]

Has anyone else heard about how we are no longer in a recession? Yeah… me too. But where?Collapse )

More pictures and text over at Savory Notes
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Carnitas! [24 Jan 2011|02:06pm]

What could we make with pork butt? Our eyes widened as we realized that with this roast, we could make CARNITAS!Collapse )

More explanations, pictures, and other stuff over at Savory Notes
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Caramelized onions and cherries [14 Jan 2011|11:41am]

Lately I’ve been seeing a lot of recipes for something called “onion marmalade.” It looks a delicious, smooth, savory spread of sweet and sticky onions. I prefer the chewy texture of caramelized onions over the mushy, paste like texture of an onion marmalade, so my recipe creates a savory, almost candied onion and cherry topping...Collapse )
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Banana pudding! [11 Jan 2011|10:00pm]

I’ve probably had, maybe 20 bananas my whole life. Whenever we get fruit smoothies, I always get mine without banana and I’ll never understand the appeal of strawberry-banana flavored candy. Blech. But something strange happens every once in awhile.. I’ll crave bananas.Collapse )

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Beef stew [07 Jan 2011|01:53pm]

1 eye round roast, cut into 1″ chunks
1/4 cup of flour
3 tbsp olive oil
1 large onion, diced
2 large carrots, diced
2 stalks of celery, diced
3 cloves of garlic, finely chopped (I LOVE garlic. If you don’t, then feel free to cut back to 1 or 2 cloves)
1 bay leaf
1 tbsp thyme
1 cup of red wine
1 1/2 cups of beef broth (I always use low sodium)
1, 14 oz. can of diced tomatoes
1 cup of sliced mushrooms
4 potatoes, diced

-The first thing we need to do, is brown the meat. So coat the chunks of roast in the flour, and heat the olive oil in the bottom of the pan. You might have to brown the chunks in batches, because you do NOT want to overcrowd the pot. If you do, you’ll end up STEAMING the meat, instead of BROWNING it.
-This is indeed, good stuff, aka- “Fond.” These little brown bits are going to add a layer of caramelized, smoky goodness to everything. Add the carrots/celery/onion/garlic on top of this, along with the bay leaf, thyme, and add a pinch of salt.
-After sweating the veggies, add the meat back to the pot, and add your wine, broth, and can of tomatoes. Use a wooden spatula or whisk and (gently, but effectively) scrape the bottom of the pan to release all of the brown bits.
-Cover, and cook on medium/low for 2 hours, stirring occasionally (and gently scraping the bottom to make sure nothing burns). After the 2 hours has gone by, add the mushrooms, and the potatoes, and cook for an additional 35 mins.

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Homemade mayo [04 Jan 2011|11:51pm]

I will admit, this was a pretty terrible experience.. But I did it!

1 egg yolk
1 1/2 cups of extra virgin olive oil (if you prefer, go ahead and do 1/2 extra virgin, and 1/2 vegetable if you feel that the olive-y taste will be too strong for your liking)
1/2 tsp fine salt
2 tbsp lemon juice
1 clove of garlic, finely chopped, or grated with a microplane
1 plastic squeeze bottle, or something with a spout for easy&controlled pouring
1 whisk, or electric hand mixer

-first of all, please be sure to use FRESH eggs. If you’re still a little weirded out by the fact that you’ll be eating egg yolk, use pasteurized eggs. Okie?
-Put oil into squeeze bottle (I didn’t think I had to write this step, because you already knew that, right? Ah well.. JUST IN CASE)
-Place egg yolk, and salt into bottom of bowl, and start whisking. After the egg yolk has broken up and the salt is dissolved, start adding the oil DROP BY DROP
-The mixture should start to look thick and almost gelatinous.. this mean an emulsion has formed. Hooray!
-Stick to adding the oil DROP BY DROP
-After all of the oil has been incorporated, add lemon juice and garlic, and mix

More explanations, pictures, and shenanigans over at Savory Notes
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Fantasy cupcakes and others [29 Dec 2010|03:06pm]


Fondant the birthday cupcake dragon whelp

Fantasy cupcakes and othersCollapse )

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eye round roast [14 Dec 2010|02:16pm]


recipe...Collapse )
More information and explanations, AND MORE PICTURES over HERE
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Ice cream and creme brulee! [29 Jun 2010|02:49pm]

Creme Brulee

Ice cream and photos!Collapse )
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Asia trip food photos, and ice cream! [25 May 2010|01:12pm]

Since my trip to Asia last year. I have long since then wanted to share some of my food pictures!

Asia trip

Picture heavy and Delicious heavyCollapse )

Cute Ice Cream Picture I created and would like to share!Collapse )
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