Monthly Archives: October 2011

Happy Halloween!

We planned a Halloween cocktail party this past Saturday but little did we know, mother nature had plans of her own.  We got slammed with a snow storm in October-so bizarre! It looked like this all day…

Most of our guests canceled but since I had already prepared the food and the drinks and I was decked out in my costume (Cupcake), we decided the party shall go on!  These are the goodies I made…

    {Table full of goodies}

{Black chandeliers set the mood}

{Mozzarella eyeballs and truffled popcorn}

{Devilish deviled eggs}

{Hummus with creepy fingers}

{Guacamole with colorful chips}

{Brain cupcakes}

{Pumpkin spiced pumpkin cookies}

{Candy corn martinis}

{Miss Buttercup as Cupcake}

{Can barely sit…drinking mulled cider}

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Mini Vanilla Cupcakes With Mascarpone Frosting

 

Vanilla Cake

Ingredients:  1 1/2 cups self-rising flour| 1 1/4 cups all-purpose flour| 1 cup (2 sticks) unsalted butter, softened| 2 cups sugar| 4 large eggs, at room temperature| 1 cup milk| 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Recipe from Magnolia Bakery

Mascarpone Frosting

Ingredients:  1 cup heavy cream| 8 ounces mascarpone cheese, room temperature| 1/2 cup confectioners’ sugar, sifted

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

Recipe from Martha Stewart

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Leaf Peeping in the Hudson Valley

The Hudson Valley is full of quaint towns, historic mansions, delicious restaurants, and amazing boutiques.  Yesterday was such a gorgeous day, I wanted to do some leaf peeping and explore new towns.  This was my itinerary:

1. New City, NY: Pick up my mom and sister

2. Drive North on the Palisades Parkway, cross the Bear Mountain Bridge and drive North on Route 9D for major leaf peeping

3. Hyde Park, NY: (1) Culinary Institute of American (CIA) to have lunch at Apple Pie Bakery and (2) Visit the Vanderbilt Mansion

4. Drive North on Route 9 to Rhinebeck, NY and stop to check out boutiques and antique shops.

I finally made it to the CIA!!  It’s a gorgeous campus that’s situated right on the Hudson River.  There are 5 restaurants at the CIA, the Apple Pie Bakery is the only one where you don’t need a reservation.  They have cafe type food and amazing pastries and breads.  I had a beet and goat cheese salad, truffle grilled cheese with kale chips and apple pie.  Everything was delicious and made by the students!  After lunch, we headed to the Vanderbilt Mansion which has beautiful views of the Hudson river.  I couldn’t fathom the fact that this was one of many mansions that the Vanderbilts owned.  I loved the architecture and elegance of the mansion.  Our last stop was Rhinebeck, which was put on the map by Chelsea Clinton’s wedding last year.  I found an amazing boutique kitchen goods store called Blue Cashew Kitchen Pharmacy.  Their merchandise is unique and functional without sacrificing a keen design aesthetic.  I met Gregory and Sean who are the owners and buyers of Blue Cashew and discovered that they are Manhattanites just like me.  They pretty much convinced me that I needed to move up there.  The area doesn’t have a country bumpkin feel but an artsy, bohemian, and design-oriented feel.  It’s almost like Williamsburg transplanted upstate.  There are great restaurants, people, shops, and events every weekend so what are we city folk so afraid of?

{At the CIA in front of Roth Hall}

{Contemplating whether I should enroll here}

{I love the contrast of the blue skirt with all the yellows}

{Restaurants are in Roth Hall}

{61% chocolate mousse cake}

{Truffled grilled cheese with kale chips}

{Slice of the double crusted apple pie}

{Backyard of Vanderbilt mansion}

{The mansion’s terrace}

{Stairway to heaven}

{Can you believe this view?}

{Fall colors}

{I loved the beaux-arts architecture}

{Rhinebeck village}

CIA

1946 Campus Drive (Route 9), Hyde Park, NY 12538

http://www.ciachef.edu/visitors/hp/

Vanderbilt Mansion

http://www.nps.gov/vama/index.htm

Blue Cashew Kitchen Pharmacy

6423 Montgomery Street (Suite 3), Rhinebeck, NY 12572

https://bluecashewkitchen.com/shop/home.php

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Halloween Accents

      {Orange tea roses}

Decorating your apartment in NYC can be a challenge because you don’t want it to be cheesy and there’s barely any room for extra knick knacks.  I added a few Halloween accents to my apartment to invoke the spirit without being too literal.  I thought this was a great idea for the chachki averse.

{Pumpkin tree I bought at Whole Foods}

{A crow hanging out by my accessories tree}

{Mini pumpkins I spray painted gold}

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Brunch – Mini Frittatas & Lemon Ricotta Pancakes

  {Brunch is the best part of the weekend}

I’m usually such a hot mess on weekend mornings but yesterday, I got my act together and made a special brunch.  The menu was mini frittatas with prosciutto and lemon ricotta pancakes.

{Mini frittatas with prosciutto}

{Lemon ricotta pancakes}

Mini frittatas 

Ingredients: 5 eggs| 1/4 cup milk| 1/4 cup grated parmesan| 4 oz. prosciutto, sliced| chopped parsley| salt & pepper

Preheat oven to 375 degrees. Whisk eggs and milk together. Add prosciutto, parmesan, and parsley. Season with salt and pepper. Spray miniature muffin tin with cooking spray. Ladle egg mixture 3/4 the way. Bake for 8 – 10 minutes.

Lemon ricotta pancakes

Ingredients: 1 cup ricotta cheese| 1 cup milk| 3 eggs, separated| 1/4 cup sugar| zest and juice of 1 lemon| 1 1/2 cups cake flour| 1 Tbs. baking powder| 1/4 tsp. salt

1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

2. In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

3. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Dust with confectioner’s sugar.

Recipe from William Sonoma 

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Gallivanting in Flatiron

{In front of the Flatiron building}

The Flatiron district is a bustling little hub of home decor stores, techies, and of course Eataly.  My favorite thing to do is order a macchiato and people watch, then grab lunch at Il Pesce which has the freshest seafood and finally pick up fresh pasta to make dinner.  I head South to 19th Street to Fish’s Eddy.  They have the cutest kitchen stuff and great gifts for the cooks in your life.  Next stop is always ABC Carpet & Home which to me is like a vacation.  I go inside and get transported away to a far and peaceful place.  I could never afford anything in there but I like to daydream.  Inside the store, there are 2 of my favorite restaurants, Pipa and ABC Kitchen (previous post here).  If I have room (which I always do) I make a stop at City Bakery for a cookie.  They have been around for 20 years!! I still remember when they first opened-geez.  And that pretty much sums up my favorite day in Flatiron.

{I love all the greens at Eataly}

{My favorite section is the cheeses}

{I love the oranges}

{I love the blues at Fish’s Eddy}

{Colorful cake stands}

{Pink ornaments at ABC Carpet & Home}

{I love these antique bottles especially “Dream Dust”}

{Butterflies & Sparrows}

{Chandeliers}

{Little crowns}

{I love their still lifes}

{My dream table & chandelier}

Eataly

200 5th Ave between 23rd & 24th St

http://eatalyny.com/eat

Fish’s Eddy

889 Broadway at 19th St

http://www.fishseddy.com/

ABC Carpet & Home

888 Broadway between 18th & 19th St

http://www.abchome.com/

City Bakery

3 W 18th St between 5th & 6th Ave

http://www.thecitybakery.com/

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Almond Joy Bars

{Almond Joy Bars}

My favorite candy bar is an almond joy probably because I love coconut everything. These were really easy to make even the graham cracker crust.

 {Some of the things you need}

{Crushing the graham crackers for the crust}

{Pouring condensed milk to the coconut flakes}

{Mix graham crackers with butter and sugar and bake}

{Add coconut mixture}

{Add toasted almonds on top of coconut mix}

{Then you add chocolate chips}

{I cut a huge piece for myself}

Ingredients

Crust: 2 cups crushed graham crackers | 1/2 cup sugar | 2/3 cup melted butter

Filling: 3 cups flaked coconut | 2 (14 ounce) cans sweetened condensed milk | 1 1/2 cups toasted almonds

Topping: 1 (12 ounce) package semi-sweet chocolate chips


Directions
 
  • Melt butter, stir in sugar and graham crackers until all worked in together.
  • Pat in the bottom of a 9×13 pan.
  • Bake in a 350 degree oven for 10 minutes.
  • while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
  • Toast almonds then chop the almonds up.
  • When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
  • Bake the bars for 20 minutes or until light golden brown.
  • Once you take the bars out of the oven, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
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Dark & Sparkly

My sister told me about Sally Hansen’s nail polish strips.  They are so easy to use and they are real nail polish stickers.  After using these, I’m wondering why I would ever spend time painting my nails and waiting for them to dry?  They are also really cheap about $10 at the drug store.  I decided to mix dark nails with 1 sparkly in honor of Halloween.

  {Essie’s Devil’s Advocate and Sally Hansen’s Salon Effects}

{Paint dark nails first}

{Add sparkly one to finish}

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Rainy Day Activities

{Outside the Plaza hotel in wellies}

Yesterday was a rainy mess.  I decided to make the most out of the day and go exploring in Midtown East and the Upper East Side, 2 neighborhoods I rarely visit.  My outfit was definitely not practical but it made me smile.  I mixed a little bit of traditional New York with the Plaza hotel (which has revamped these past couple of years), whimsical New York with Dylan’s Candy Bar, Parisian New York with Laduree, and classic New York with a little stroll through Central Park.  When I got back to my apartment, the sun was shining just in time for the sunset and macaroon action.

{Candy bins at Dylan’s Candy Bar}

{I love these skull pops for Halloween}

{Stairway to Candy Land}

{Dolce & Gabbana making fanny packs fashionable YES!!!}

{Reliving Paris}

{Empty bench after down pour}

{Leaves are changing}

{Fall is here}

{Back home enjoying my macaroons}

 

Dylan’s Candy Bar

1011 3rd Ave and Lexington

http://www.dylanscandybar.com/

 

Laduree

864 Madison Ave between 70 & 71

www.laduree.fr/en/scene

 

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