Friday, April 29, 2011

Easter Flower Cupcake Bouquet

I added fake flowers as accents throughout bouquet to give it more of a real flower feel... if that makes sense.
                                           
I saw the awesome Sandra Lee ( she's so great!) on the cover of a magazine last year with an amazing cupcake flower arrangement and knew I had to replicate it. I perused several articles, blogs, magazines and so on and came to one I felt was perfectly written and explained the process simply. I varied the actual recipes for the cupcake batter and frosting a little... mainly because I prefer fresh cream to frosting and my family is the same. The thing with decorative cupcakes is its to LOOK beautiful... I am still trying to master beautiful meets tasty without all the 'make your teeth hurt sugar' but I'm not quite there yet.  The key is to have frosting that is playable but sturdy, well you know what that means! ITS GOING TO YOUR HIPS SISTER! The reason frosting is sturdy is because its pure sugar & shortening.

Anyway, I did this cupcake flower bouquet as the centerpiece for my Easter Party and everyone loved it. My niece really thought they were flowers. The link to the blog I got the information from is below.... enjoy!!!!

http://baabaacupcake.blogspot.com/2009/09/cupcake-bouquet.html

Nom. Nom. Nom.

~Laura~

Thursday, April 14, 2011

Laura's Hot N' Cold Turkey Sandwich

Hot N' Cold? Yes, I am. Naaaaaah- I am actually pretty decisive and filter-less.... BUT this sandwich is Hot N' Cold! Yin and Yang, ya dig? Balance in our every day lives can be a challenge, right? Well, lucky for you I am not going to tell you how to acheive complete Zen-ness ( I don't have a clue!!)  in this blog. I will however show you how to create an amazing sandwich that your local overpriced deli/ sandwich shop would be envious of. Lets face it you are able to pick and choose the quality of the ingredients when you cook at home, not so much the case when you have to cross your fingers and hope the deli has the same standards you do. Did you know that for the amount you spend on one sandwich at the deli you could make about 5 sandwiches at home?? Its True!




In this sandwich you achieve balance by including ingredients that blend, but with distinct flavors that compliment each other very well.  A harmonious blend of spicy chipotle peppers and cool avocado.


Bust out that George Forman or Panini Press.... You'll need it for this one! The heat on either side helps release the flavors, seal them in and crisps the bread to perfection.

Prep Time: 10 minutes
Cook Time: 4 minutes
Level: Easy






Ingredients:

    
  • Ciabatta Bread ( I like Whole Foods 2 loaf pack for $3.99)
  • 1/4 of an avocado sliced
  • Red Onion sliced thin ( quantity based on likeness)
  • 
  • Sliced Turkey Breast - ( My new favorite is Jennie O Sun dried Tomato)
  • Green Leaf Lettuce
  • Chipotle Aioli ( see recipe below)
Halve your bread and put the Garlic Chipotle Aioli on top half. I like to place the sliced avocado right on top of the chipotle to creat that yin & yang effect I talked about earlier. Then your sliced red onions. Put your turkey on the bottom, place sandwich together in the forman and let it cook for about 4 minutes occasionally pressing. Remove from grill carefully, open to release steam ( avoiding sogginess) and add lettuce.

Yummmmmmy!

Garlic Chipotle Aioli Ingredients:

1 small can of chipotle peppers in adobo sauce ( use only 1 pepper from can to start  )
1 1/2 cup of Wildwood Zesty Garlic Aioli or Mayonaisse
1 tablespoon minced garlic
1 teaspoon of sugar
1 teaspoon salt
2 tablespoons onion powder ( not garlic salt)


For the Garlic Chipotle Aioli you'll want to blend and then add more heat via the peppers as you see fit, as every one's heat tolerance varies. Beware though... these suckers are spicy!!! They are so lovely and smokey, yumm! If you have a mini chopper use it if not a blender should be fine. Add one chipotle pepper and some of the Adobo sauce and blend on its own. Add the Garlic Aioli or Mayo, blend again. Taste to see if you want more heat, then add remaining ingredients and blend well.This aioli should keep well if in a sealed container and refrigerated.




Enjoy! Nom. Nom. Nom.

~Laura~

Tuesday, April 12, 2011

My new addiction! Go Gourmet.....

If I didn't know better I would think Paula Deen created this amazing concept/product. It's a company called Go Gourmet ~ Gourmet Butter Blends. They have a line of gourmet butters. I was visiting a Whole Foods Market in Porter Ranch a while back and while checking in on a product I represent I came across one I should have been representing. This guy sampling it got my attention not because of anything he said but by the aroma coming from his pop up card table positioned in front of an area I wouldn't normally check out... the cheese corner. I felt like I was on a cartoon and the smell was literally drawing me in.

He handed me an sample and I was immediately hooked. I had literally just found a substitute for my Cinnabon cravings. Go Gourmet Cinnamon Vanilla Bean Butter Spread!! All he did was put it on some toast! I now use the entire line of butters as a part of my cooking regimen all the time.

You can drop a spoonful of the Basil Pesto butter in a pan and throw in some cooked pasta and veggies and Voila! You have an amazing pasta. They have 6 flavors for every palate. Basil Pesto, Cinnamon Vanilla, Garlic Herb (I use for garlic bread), Orange Apricot (add to oatmeal for a nice kick), Sesame Miso ( yummy on Salmon), and Strawberry Pomegranate ( amazing in a crepe).

** I am not affiliated with this company, but am addicted to their amazing products! You can find their brand at Whole Foods.

You can also go to their website at:  http://gogourmet.com/index.html

Check it out, give it a go, and then tell me how you used it!

Eat Up! Nom. Nom. Nom.

~Laura~

Friday, April 8, 2011

April is Grilled Cheese Month. Really???? YES, Seriously!!!!

What do you call cheese that isn't yours????  Give Up?  Nacho Cheese.... BA HA HA. You all knew that one, I know. But I couldn't resist.

Don't worry, my blog wasn't hacked, it's still me. I just figured that I would share this interesting little tidbit about April being " Grilled Cheese Month" because I know most of you are cheese lovers and I am the weirdo for not liking cheese. That being said..... who comes up with this stuff?!?!  Can I make July the official "Take Laura To Awesome Travel Destinations Month"? Who do I discuss this with?

"That Cheese may be Gouda but this one is Feta."  ( sss sss sss, I crack myself up)

I have compiled some of the best rated Grilled Cheese recipes in the L.A. area for you to try, buy, re-create and enjoy. If you do try one please be sure to let me know how it was in the blog comment section. Also if you have any recipes, Grilled Cheese or otherwise,  please feel free to email them to me so I can share them on my blog.

Knock Knock
Who's There?                                  
Cheese!
Cheese Who?
Cheese a jolly good fellow  

Ba ha ha ha ha..... ok I'm done I promise.


Here are my top picks for Grilled Cheese. Based on friends opinions, http://www.yelp.com/ , and reviews.

The Grilled Cheese Truck : http://www.thegrilledcheesetruck.com/ check out their Grilled Cheese best seller The Cheesy Mac' N' Rib Melt : http://www.yumsugar.com/How-Make-Grilled-Cheese-Trucks-Cheesy-Mac-Rib-Melt-15530216 ( Shayna's pick)

The Foundry {On Melrose in West Hollywood}  :  The Grilled Cheese with Taleggio :  http://www.thefoundryonmelrose.com/menu.html

Granville Cafe {San Fernando Road in Burbank} : The Gourmet Grilled Cheese Dipper : http://www.granvillecafe.com/

The Blue Palms :  { Hollywood & Gower in Los Angeles} Grilled Cheese Monday's. Customize your own Grilled Cheese : http://www.bluepalmsbrewhouse.com/pages/events.html ( Vanessa's pick)

Artisan Cheese Gallery : { Ventura Blvd. in Studio City} The Classic grilled Cheese : http://www.artisancheesegallery.com/

In- N'- Out :  Grilled Cheese from their Secret Menu. Check out their secret menu items here: http://www.badmouth.net/in-n-outs-secret-menu/    ( My sister Sinead's pick)

Campanile :  { South La Brea Ave. in Los Angeles} Campanile claims to have started the Grilled Cheese Night with their evolving Grilled Cheese menu http://www.campanilerestaurant.com/

So there you have it Cheese Lovers.......  Eat up!

Nom. Nom. Nom.

~Laura~

Wednesday, April 6, 2011

Mmmm, Nutella Panini.

This recipe might be the easiest recipe ever, unless of course you count heating up leftovers and adding salt and pepper as a recipe. If you find this recipe difficult you probably shouldn't follow my blog, sorry.

I  have loved Nutella for years, just ask my High School Cheer Coach- I literally used to have a jar in my backpack. So when I discovered this little treat I was beside myself. ( not entirely sure what that term really means)My inspiration for this recipe comes from one of my favorite little cafes in LA. Il Tramezzino Italian Cafe in Studio City. There are 3 location in Studio City, Tarzana, and Beverly Hills. You must try their Chicken Special! http://www.iltram.net/

On to the good stuff! If you are lucky enough to have a panini press ( you're a jerk!) GREAT! You'll need it for this recipe, hence the word Panini in the title. If you are not the proud owner of a fancy shmancy Panini Press a George Foreman Grill ( I use mine for tons of meals!), or even waffle maker will work just fine. This awesome treat is great for breakfast, dessert, snack, picnic, or treat time.

Prep Time : 2 minutes
Cook Time 1-2 minutes
Level : EASY

Ingredients:
  • Croissant
  • 1 or 2 Strawberries or 1/4 Banana ( or both!)
  • Nutella
  • Powdered Sugar




Tools:

  • George Foreman Grill or Panini Press
  • Tongs or Spatula
  • Appetite

Prep/Instructions:
Preheat grill or press. Halve croissant horizontally. Slice strawberries or banana into thin slices. Spread the Nutella on top side of croissant only, otherwise your fruit will slide around afterward. Place sliced fruit on bottom 1/2 of croissant and then place the top half of croissant on top. Put in your grill or press and close for about a minute or once browned ( I like dark browned when it's slightly crispy) remove from grill with tongs or spatula and sprinkle powdered sugar over the top using a sieve or flour sifter. Enjoy!

Nom. Nom. Nom.

~Laura~


Inspiration: Il Tramezzino Italian Cafe ~ Studio City, California

Friday, April 1, 2011

Food. Wine. More Food. More Wine. Oh, and Me... Laura.

It's true. I love food so much I sometimes dream about it. When I'm craving something, I'm like a wild animal or a pregnant woman ( not to confuse the 2 ) I MUST have it NOW! Unlike some, who can be satisfied with a hot pocket or some Mac n' Cheese, (damn you awesome, might just be causing cancer, but ever so convenient microwave) I have been known to travel the distance at odd hours to enjoy some of my favorite dishes ( Mmmm Cinnabon!).

Before reading my blog you should know one thing: I am extremely picky. Brace yourself, what I am about to tell you will shock you... I. (gulp)  Don't. Eat. CHEESE!!! PHEW! I said it! I am Laura, a foodie, who doesn't like cheese. There is an addendum/exception to this weird dislike of mine though...I really like Parmesan Cheese, which is odd because unlike Mozzarella or Swiss it's pretty robust. I add too much pepper to most dishes and am a carboholic as well. I cook with wine, and sometimes even add it to the food too. Aside from that I do my very best to eat healthy, but despite my best efforts I eat what I feel like when I feel like it. My thighs discourage it, but my taste buds usually win.

I am no professional by any means but I do love to cook, bake, concoct, and EAT! I thoroughly enjoy feeding my friends and family and am passionate about food.

My blog is made up of my favorite things. Restaurants, Recipes, My Must Haves, and More. I'll be taking you through my upcoming Supper Club, Fork N' Cork- with not only my recipes but those who participate in the Supper Club.  There may be some documented disasters, attempts, & debauchery too.  I hope you enjoy!

~Laura~

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