Monday Bites…
Thoughts, inquiries, and photos from The Bite-Sized Baker… The past few weeks. Since I am a hermit.
1. Chicago Winters are the worse… I was stuck in the car for THREE hours with this little guy last week because we had a huge snowstorm. We were both crying by the end of it.
2. I tend to indulge in the winter as well. I am kind of a dessert-snob and I never order pastries or the like when I get coffee… Mostly because I am already consuming copious amounts of sugar in my Vanilla Latte but also because I am very particular about dessert. I gave in and ordered a Nutella Croissant and oh my goodness, my world has turned upside down. Store-bought baked goods, FTW!
3. I need to learn coffee art. This just puts a smile on my face.
4. I’ve been eating breakfast like it’s cool on the weekends. Below is the Farmer’s Market Eggs Benedict complete with basil hollandaise sauce, spinach, mushrooms, and tomatoes. The other weekend I tried my hand at making hollandaise sauce. Note to the wise: Use immediately. Do not let it sit while you prepare your eggs, it will get gross.
5. A BOMB egg white omelette with Black Bean Chicken Chili. I need this chili in my life every day and just eat it with everything.
6. My Super Bowl spread… Greek Nachos with homemade pita chips, ground lamb, feta, tomatoes, cucumbers, and tzatziki sauce, Nachos with chorizo-refried beans, Caramelized Onion Dip, Spinach and Artichoke Dip, Homemade Jalapeno Poppers, and Pulled Pork Sliders. This spread was so epic I didn’t even care that the 49ers lost.
7. Tony and I decided to play dress up like hipsters and go bar hopping. We managed to go to two bars… None of which were on the original bar crawl list.
8. I decided to be all artsy and take a picture of whipped egg whites… Ya diiig?
9. I was making THESE cupcakes. Sometimes I could cry from all the cute cupcakes I make.
10. Sometimes I take pictures of stuff other than food… We had our CrossFit anniversary party and I got white girl-drunk. There was dancing. And if any of you know me, you know how I dance when I’m drunk. I’m just hoping there are no videos populating the Internet of the scene.
11. A picture of the cute little nugget to make your Monday more bearable…
Happy Monday, Friends!!!
Faux Hostess Cupcakes
Before you point fingers, I am perfectly aware that I have baked and posted these cupcakes before. However, it is a different chocolate cupcake recipe and these pictures are a lot cuter… Plus, these are Valentine’s Day themed.
Valentine’s Day is right around the corner and my cupboards are stocked with red and pink cupcake liners, sprinkles, heart-shaped cookie cutters, spring-form pans, and cake pans. I like Valentine’s Day, a lot. It gives me an excuse to drink a lot of wine and bake a ridiculous amount of baked goods only a month after I made my New Year’s Resolution to eat less baked goods… Not to mention, pink, red, and white M&Ms are the tastiest of all M&Ms.
If you are struggling with what to do for your Valentine on Valentine’s Day I have you covered. After all, the quickest way to a man’s (and woman’s) heart is through their stomach!
Since Valentine’s Day falls on a Thursday this year and I am typically in bed before 9PM on weeknights I wanted to surprise Tony by celebrating on a Sunday. I was also a terrible girlfriend for his birthday last week and made him Kraft Mac and Cheese for his birthday dinner and a store-bought apple pie for his birthday cake… So he deserved a Valentine’s Day surprise, to say the least!
First on the Valentine’s Day Surprise list were these Faux Hostess Cupcakes. What really makes these cupcakes special, besides the custom notes, is the cake itself. The cake calls for whipped egg whites, which makes the cake ultra fluffy and light. The cupcake is then filled with a marshmallow filling, topped with ganache, and decorated to your liking. What’s not to love about saying you love someone by way of food?!
Faux Hostess Cupcakes recipe from the one and only, Annie’s Eats:
For the cake:
1¾ cups plus 2 tablespoons cake flour
1 cup Dutch-process cocoa powder
1½ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
6 large eggs at room temperature, separated
1 cup canola oil
1¾ cups plus 2 tablespoons sugar, divided
6 tablespoons water
For the filling and frosting swirl:
2 cups marshmallow creme
½ cup (1 stick) unsalted butter, at room temperature
¾ cup confectioners’ sugar, sifted
Pinch of salt
½ tsp. cream or milk
For the chocolate glaze:
5 oz. bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons heavy cream
- To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, combine the egg yolks, canola oil, 1½ cups of the sugar and the water. Whisk to blend well. Stir the dry ingredients into the wet ingredients, mixing just until incorporated.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Continue beating, gradually adding in the remaining 6 tablespoons of sugar, until stiff, glossy peaks form. Add a quarter of the egg white mixture to the bowl with the batter to lighten. Gently fold in the remaining egg whites until the batter is smooth and no streaks remain.
- Divide the batter between the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, about 16-18 minutes, rotating the pans halfway through baking. Allow to cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.
- To make the filling, combine the marshmallow creme and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more. Transfer the majority of the filling mixture to a pastry bag fitted with a medium round tip, reserving ½ cup in the mixing bowl. (The tip I use is not labeled, but the opening is just under ½-inch in diameter.) Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip (I used Wilton #3). Chill until ready to use.
- Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in a dollop of the marshmallow mixture. (See this post for a visual – an injector tip will not work for this recipe because the filling is too thick.) If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is essentially smooth.
- To make the ganache, place the chopped chocolate in a small bowl. Bring the cream to a simmer in a small saucepan or the microwave. Pour the hot cream over the chocolate and let stand 1-2 minutes. Whisk together until a smooth ganache forms. Let cool briefly, about 5 minutes. Take the cupcakes one at a time and invert them, dipping the top into the chocolate glaze. Transfer them to a wire rack or baking sheet and let the glaze set. (You can speed this process up by chilling in the refrigerator.) Once the glaze is set, use the reserved portion of marshmallow frosting to pipe a uniform swirl across the top of each cupcake. Store in an airtight container until ready to serve.
Caramel Budino with Salted Caramel Sauce
The Great Budino. This is one of those desserts that I decide to have a “quick taste” of and before I know it I have eaten the entire thing while standing up with the fridge wide open… Did I also mention this is at 7 in the morning?
A budino is Italian for pudding, but let’s be honest, pudding sounds a lot fancier when you call it budino and a lot less like a Hunt’s Snack Pack… Not like I have anything against Snack Packs!
Pudding, excuse me, budino is not necessarily something I get excited about, but I saw this recipe for Caramel Budino with Salted Caramel Sauce and I was giddy. Layers of crushed chocolate cookie wafers (which I justified eating four of while removing the cream filling), a creamy and light caramel budino, homemade salted caramel, and topped with freshly whipped cream all perfectly presented in a pretty little mason jar. It’s worth getting excited about.
I also just had the idea of using this budino base for a Salted Caramel Crème Brûlée or using the remaining salted caramel to swirl in brownies for Super Bowl. So. Many. Ideas. So. Much. Excitement.
In other news, I have created an ongoing list for Super Bowl Snacks. I have this tiny little habit of planning to make a huge feast for holidays and events and when the event finally rolls around I end up making one lonely dish because I don’t feel like hassling myself. Case in point, Christmas. My family was PISSED when “The Bite-Sized Baker” made one measly attempt at Cinnamon Rolls and Bloody Mary’s. Needless to say, I have some making up to do when I go back home. But SUPER BOWL! I want to share all my ideas but most likely I’ll make only three two one of the recipes I tell you about.. So I’ll just share the recipes with you once I make them.
But here’s something I did make. Caramel Budinos. They’re real, they’re here, and they’re delicious.
Caramel Budino with Salted Caramel Sauce recipe from Bon Appetit:
Cookie Crust
- 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
Budino
- 3 cups whole milk, divided
- 1/4 cup cornstarch
- 3/4 cup (packed) dark brown sugar
- 5 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons dark rum
- 1 teaspoon kosher salt
Salted Caramel Sauce
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 vanilla bean, split lengthwise
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2″ cubes
- 1/4 teaspoon kosher salt
- Lightly sweetened whipped cream
- To make the cookie crust, mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.
- To make the budino, whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°
- Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
- Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
- To make salted caramel, [pace cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
- Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.
- Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over
Moules à la Marinière
I’ve made another resolution. I want to spend less time deciding what to eat and I want to spend more time actually eating… It’s a serious problem of mine.
The other day I was out to breakfast, the same place I always go to whenever I go out for breakfast, and it took me a solid 20 minutes to order and only 5 minutes to finish eating it. It was just sad, but kind of impressive at the same time… but mostly sad. I want slash need to change that!
I’ve praised the heavens about mussels before. If there are mussels on the menu, I will always order them. I am obsessed. I love mussels because it takes you an especially long time to eat them. I am a fan of any type of food that makes you work to eat them; it slows me down and makes me savor it. Mussels should be savored. And devoured.
I cannot stop thinking about mussels since I ate them for the first time in Barcelona. I have never consumed mussels prior to Barcelona because they have always reminded me of clams. Clams are just so slimy and gritty and slurp-y and noisy and they remind me of the word clammy, which reminds me of clammy hands and moist palms. Clams are just not appetizing at all… So you could see why the association between clams and mussels would discourage me from ever ordering mussels off a menu, but I could go on at length about these mussels.
Tony and I had just frequented an ice bar where we consumed copious amounts of mojitos, beer, sangria, and only a few handfuls of peanuts and we were on a mission to feast. We walked back and forth on this strip right off the beach trying to decide on what to eat (standard) before we settled on Agua. It’s located directly off the beach with a huge outdoor seating area and a modern-minimalist interior.
At this point in the night we were waaaasted and asked the waiter to bring out his favorite dishes… I also explicitly remember tapping on the window to the couple sitting outside to ask them what they were eating because it looked delicious. Stupid Americans.
Anyway, our waiter brought us mussels and I was so hungry I could care less if there resembled clams. I would have eaten my hand if it was served in that sauce. This sauce was unlike anything I’ve ever tasted. It was buttery and creamy, yet light and citrusy and full of freshly chopped herbs. It was outstanding and I would eat it plain with a spoon, which I probably did once I ran out of bread that night.
I attempted to recreate this sauce using Julia Child’s “Mastering the Art of French Cooking” recipe and my own mussels experience. I have created a masterpiece. A masterpiece that only takes minutes to cook and a half hour to eat. Win-win.
Moules à la Marinière recipe by The Bite-Sized Baker:
2 pounds mussels
1/3 cup all-purpose flour
6 tablespoons butter
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1/3 cup parsley, chopped
2 tablespoons sage, chopped
2 tablespoons thyme
1 bay leaf
2 cups dry white wine
1 pint heavy cream
Juice of half a lemon
Salt and pepper, to taste
- To clean the mussels, place in a large stockpot with 2 quarts of cold water and flour and let soak for 30 minutes. Drain water, scrub mussels, and discard any mussels whose shells are tightly sealed.
- To make the sauce, melt the butter and olive oil over medium-high heat and add shallots. Cook until shallots are translucent and then add garlic until fragrant. Add parsley, sage, thyme, bay leaf, white wine, salt, and pepper and bring to a boil. Reduce heat and add cream until just combined.
- To make the mussels, add the mussels to white wine sauce, stir to combine, cover the pot, and cook over medium heat for 8 to 10 minutes, or until all the shells open. Squeeze half a lemon over mussels, shake and stir until mussels are coated with sauce. Pour the mussels and sauce in a large bowl and serve hot with crusty bread.
Paleo Chocolate Chip Cookies
I am a big fan of anything that justifies eating five cookies at 7 in the morning before working out… Which is why “paleo” and “cookies” are really a match made in CrossFit Heaven.
I tend to be THAT girl who brings in baked goods to a work-out class and tortures everyone with the overwhelming aroma of freshly baked cookies. But everyone was singing a different tune when I brought these babies in! Gluten-free, refined-sugar, paleo, or not… These cookies are sure to make any chocolate chip cookie lover obsessed.
One of my trainers, Clark is a big fire-fighter with an aptitude for baking and he actually CREATED this recipe. When he first gave me a cookie I was in such disbelief that these weren’t made of gluten nor refined sugars because they were so delicious, soft, puffy, and buttery.
But there is no butter! Or flour! Or refined sugars! And I could eat 12 of them and simply wave it off as I am eating a handful of almonds! Kind of.
I immediately requested that Clark send me the recipe so I could recreate these goodies. For this post I just copied and pasted his recipe verbatim because you can just see his excitement growing as he goes through the recipe… I think it goes without any additional commentary that you should just try them and make yourself and others happy.
I promise my next dessert will include gluten and refined sugars… But if I didn’t mention they were paleo in the title would you have been able to guess it?
Paleo Chocolate Chip Cookies recipe by Clark, The Trainer:
3 ¼ cup almond meal
1 teaspoon salt
1 teaspoon baking soda
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract (or regular if you don’t give a damn)
½ cup honey (maple syrup or agave nectar works too)
½ cup coconut oil, melted
1 ½ cups cacao nibs (pure chocolate chips and vegan chocolate chips work too)
- Preheat your oven to 375 degrees, Grab a cookie sheet and some parchment paper or aluminum foil. I’ve found it easier to use something like that rather than baking directly on the cookie sheet (plus I can get the next sheet in the oven quicker and I want my cookies NOW!)
- Combine 3 and 1/4 cups of almond flour (Trader Joes almond meal is by far the best, and it’s cheaper than Red Mill or whatever) with a teaspoon of salt and a teaspoon of baking soda.
- In a large bowl, combine 2 eggs, a teaspoon of vanilla extract, 1/2 cup of coconut oil and 1/2 cup of either honey, pure maple syrup, or agave nectar (I like honey).
- Combine wet and dry ingredients then add 1 and 1/2 cups chocolate chips. The darker the chips the more paleo friendly they are, but the dairy free ones from Trader Joes taste pretty good. Haha! (The dough will look pretty wet, I placed my dough in the fridge to firm up a bit before rolling them into balls, but you can just pop them into the oven as is)
- Spoon them onto your parchment and pop them in the oven. This recipe makes about 24 cookies, and i usually do 2 rounds of 12. Bake ‘em for about 8-10 minutes (the tops will start to get golden brown). If they go longer than that the bottoms burn because of the sugar in the honey. No good at all.
- When I pull them out I let them cool long enough to get them off the parchment and put them in something sealed to go into the fridge. I like them better out of the fridge because there’s no flour and they tend to be a little sticky at room temp.
- Now it gets a little crazy… Done like this, sometimes they can seem a little under cooked. Just the nature of the recipe. I’ve experimented a little with adding 2 tablespoons of coconut flour and it really changes the texture. Makes them more “cakey” if you will.
Wow… I just re-read this email and I’m a little frightened by my intricate knowledge of baking these cookies. Now that I’ve completely nerded out on you, I’m going to get back to doing something a grown man should do. LoL!!
Yearly Eats
When I first started hanging out with my main squeeze he said something that stopped me dead in my tracks.
“I don’t like when people take pictures of food. It bothers me.”
… You should have seen how he played that one off.
This is the same boy, who, *I think* asked me out on a date solely because he discovered my blog first.
As kind of a joke (because I’m hilarious and this defines my sense of humor), I took pictures of every single thing we ate during daylight since then… Sadly, “then” is only since I got an iPhone in September and got access to Instagram… But then I posted it on my blog and talked about it because I know everyone cares so much about it.
But don’t worry, this food is kind of exciting!
Agua. Barcelona, Spain. This restaurant literally changed my life. Tony and I stumbled across it drunkenly in Barcelona and went absolutely crazy. I’m talking mixing béarnaise sauce and a red wine reduction sauce for my fries… It was borderline gross how fast we inhaled the food. But what really did me in was the mussels… These mussels were OUTSTANDING. Steamed with a creamy, buttery, and herb sauce. I was a girl obsessed. So I went back the next day to eat more. Below… Paella and the outstanding mussels.
Al’s Deli. Evanston, IL. The best French-style sandwiches one can find in the state of Illinois… at least in Evanston. Also, their macarons? Better than the ones I had in France. For real.
Amy’s Ice Cream. Austin, TX. Texas Dirt Cake Ice Cream; Chocolate Cheesecake Ice Cream with Oreos. For real.
Avec. Chicago, IL. Avec’s iconic bacon-wrapped, chorizo stuffed, Medjool dates (pictured) are a crowd favorite, but my personal favorite on the menu is the wood-fired squid with san marzano tomatoes, guanciale, fideo and fennel aioli paired with their freshly baked in-house bread. Communal seating, Mediterranean inspired small and large plates, and comfortable ambiance. Don’t forget to check out their wide selection of wines too!
Bulldog’s Grill. Wauconda, IL. As far as food goes in Wauconda, IL there’s not too much to write home about… except this place… annnndd they serve custom-made milkshakes with a ton of whipped cream. Malted Cookie Dough Milkshake, FTW!
Café Bohème. Cannes, France. Quite possibly the most delightful little cafe we stumbled across in Cannes, France. I dream about this French Onion Soup and Escalope Milanaise on a regular basis.
Cafe del Gelato. Bandols, France. I know gelato originated in Italy but the best gelato I had during my travels was in the cute little beach town of Bandols, France. Ferrero Rochero, Burnt Butter-Caramel, and Tiramisu Gelato.
Cantina Laredo. Chicago, IL. Located in the River North district of Chicago, their Pomegranate Margaritas, Fish Tacos, and Barbacoa anything are sensational… and I’m pretty picky in regards to Mexican food.
The Cellar. Evanston, IL. My favorite restaurant in Evanston. Coincidentally the same restaurant Tony and I had our first date. This place has better Stuffed Dates than Avec. Yeah, I said it. But they don’t photograph as pretty as these delicious Micro Burgers with Shoe String Fries (make sure to order them with Blue Cheese) and the Crème Brûlée Sampler.
Chicago Cut Steakhouse. Chicago, IL. What is more fancy than wine lists on iPads? Nothing. This is by far the best steakhouse I’ve ever been to and although I love their steaks, I want to rave about their Tuna Tartare and Tomato-Burrata Salad. Don’t discredit the non-red meat stuff at a steakhouse. Oh, and their Mac and Cheese is up there.
Dairy Queen. The U.S.A. Do NOT underestimate the simplicity of a Chocolate Dipped Cone. It might just very well be the perfect combination of ice cream, chocolate, and crunch. All I could ever ask for in a dessert.
Dallas Love Airport. Dallas, TX. Yes, I count airport drinks as “September Eats…” Thank you very much. I only like Bloody Mary’s for the olives and salt.
Dock’s Bar and Grill. Wauconda, IL. It was over 100 degrees and I asked for the girliest drink they had… They have me a Margarita-Pina Colada. I didn’t hate it.
Driskill. Austin, TX. It’s a dark-lit restaurant and the flash was a must. Tony, my sister, Rachel, her boyfriend, KC, and myself went here. It is up there as the Top 5 Best Meals I’ve ever had… I could go on for days about the butter they serve! We all ordered the Five Course “Farm to Table” menu and it was one of the best meals I’ve ever had. Elegant Southern Cooking… And oh my god, just sample everything because it is absolutely amazing. Except their digestive liqueur at the end… I could go without that.
Fearing’s Restaurant. Dallas, TX. Tony and I failed to get BBQ while we were in Texas. Stupid. I know. But, we did go to Fearing’s Restaurant of the Dallas Ritz Carlton for some upscale BBQ, if you will! Pictured below is a Tomato-Heirloom Salad, with Creamy Basil Dressing, Blue Cheese-Pecan Balls, Aged Balsamic Reduction, and Crispy Onion Rings, Almond French Toast Vanilla Bean Crème Anglaise, Tropical Fruit Pico de Gallo, Cajeta and Sugarcane Glazed Ham Steak, and a Texas Peach Dump Cake with Blueberry Creme Fraiche Ice Cream.
Foodstuffs. Evanston, IL. I literally bought a $25 chopping knife so I could recreate these chopped salads. I probably went to this little Evanston gem 3x a week when I was still in school.
Forever Yogurt. Chicago, IL. This is your pretty standard self-serve frozen yogurt place… I just liked my nails that day.
Fraiche Cafe. Evanston, IL. This was mine and Tony’s go-to Sunday brunch in Evanston. The have a fabulous seasonal menu that is always serving great dishes like Buckwheat Pancakes with Dried Apricots, Poached Pears and Lemongrass Crème Fraîche or Blueberry Waffles and Fried Chicken…. But this is just a regular Vanilla Latte with a cute little heart!
Homer’s Ice Cream. Evanston, IL. When it comes to ice cream, I always order something with chocolate, but one taste-tester of the seasonal Fresh Peach Ice Cream from Homer’s Ice Cream had me sold. It’s the perfect end-of-summer flavor; creamy, refreshing, and light.
In’N'Out. California. We got this on a road trip to Tahoe… We were starving and I made everyone wait until the last possible opportunity to stop to eat. It is still the best In’N'Out I have ever tasted.
Jean-Luc Pelé Cannes, France. This might have been the prettiest bakery I’ve ever stepped foor in. Not necessarily for the decor, but for the hand-crafted delicate chocolates, cookies, tarts, etc. Unfortunately, we had just consumed a croissant, eclair, and strawberry tart prior to stumbling into this bakery so we only went home with a box of cookies– but the flavor choices were phenomenal! Rose Water, Champagne, Spéculoos, Creme Brulee, and Burnt Salted Caramel to name a few… This gallery doesn’t even do it justice.
Kuma’s Corner. Chicago, IL. Every burger is served on top of a soft pretzel bun and it just soaks in all those delicious meat juices and fat. Delicious. Just look at the menu. And prepare to wait in line.
Noyes Street Cafe. Evanston, IL. Where I was introduced to Eggs Benedict and was made aware that Hollandaise Sauce is NOT made of mayonaise. Nope, not even close. Time to recreate my own with a special twist.
Nozumi Sushi. Barrington, IL. I eat a lot of sushi but this Blushing Geisha roll was unreal. Spicy Tuna, Jalapeno, Tempura, Crunch Avocado, Spicy Mayo, Mamenori, and Unagi Sauce. Uhhhhh, yeah.
Salt and Pepper Diner. Chicago, IL. If you’re looking for a place to grub after a Cubs game, this place is it. First of all, it offers tater tots, which is reason enough to love it, but they also serve the Ultimate Cheesy Burger. You will feel amazing the following morning.
Tacodeli. Austin, TX. I am very particular about Mexican food… I typically compare everything to the infamous La Vic’s in San Jose, CA but these tacos… These tacos were sensational. The freshness, the options, the flavors! If you are ever in Austin you MUST go. It’s inexpensive and it’s delightful. Also, look at all of the employees… I’ve never gone to any food establishment where all the employees are ECSTATIC about working there. Must be something in the tacos they serve…
Whole Foods World Headquarters. Austin, IL. Yes, I eat sushi from Whole Foods on a daily basis but this was an amazing experience. Austin is home of the Whole Foods World Headquarters, which includes a wine bar, walk-in beer refrigerator, pasta bar, seafood bar, sushi bar, BBQ stand, sandwich bar, salad bar, hot salad bar, taco bar, and pizza bar– to name a few. I got sushi… surprise.
Wow Bao. Chicago, IL. I am not a huge fan of Asian food… Hence why this is the only slightly Asian food on this list with the exception of sushi… But I could chow down on six of these baos any day.
And that’s a wrap! If you are from the Chicago area or any other area with amazing food and you feel like there’s something I MUST try.. DO TELL. And then post a picture on my Facebook Page and we can have our very own Diners, Drive-Ins, and Dives!!! Happy Feasting.
Date Balls
When I was younger, my best friend Whitney and I would always piss off my other best friend, Jenna, by being “Bin Pickers.” What is a “Bin Picker,” you might ask…? A Bin Picker is when you go to the candy bin isle of a grocery store and sneakily TASTE-TEST handfuls of gummy worms and/or chocolate covered caramels.
As a child, I would say this behavior is acceptable. Jenna, on the other hand, would always cringe with embarrassment when my fellow Bin Picker, Whitney, and I would run straight to the candy aisle and grab handfuls of candy. Well, somewhere down the road I grew up and this behavior grew to become unacceptable for a 23 year old, but the problem is I have never really felt like I’ve grown up since middle school and I’ve never really grown out of being a Bin Picker.
… I like to try something before I buy a whole pound of it, you know?
But back to the present… The other day I was walking down the aisles of the supermarket and I went straight to the bin aisle, per usual. I sneakily grabbed a piece of a date ball and some man called me out!
He literally looked at me and said, “Hey, you know better than that!!!” He wasn’t kidding either. I just stood there…. Silently looking at my feet, chewing on what was left of my gross candy, and thinking to myself “Damn. Karma is a bitch.”
I learned two very important things that day. Number One, I should probably not be a Bin Picker if I am over the age of 12 and Number Two, date balls need a little more crunch in order to be tasty in my mind.
After the rest of my shameful grocery store trip I went home and straight to the kitchen to develop a tasty new recipe that adds the extra crunch needed in a Date Ball! It’s gluten-free, refined sugar-free, egg-free, and dairy-free… The quadruple threat! And it is still tasty and foots the bill when you’re in the mood for a sweet treat.
Date Balls recipe by The Bite-Sized Baker:
1 cup Medjool dates, pitted
½ cup honey
1 cup walnuts
Shredded coconut, optional
Cocoa powder, optional
- Soak dates in hot water for five minutes. Place dates and honey in food processor and process until smooth paste forms.
- Add walnuts and process until just combined and walnuts are still lightly crushed.
- Chill the dough in the freezer for 10 minutes or until dough is firm enough to handle. Take one tablespoon of dough and roll into balls and then roll into shredded coconut or cocoa powder.
- Store the balls in an airtight container in the refrigerator for up to two weeks.
