Eat with Grace

Thai Food Crawl 2014

2014-08-26T16:37:00.000-07:00

I had the wonderful opportunity of being a part of a Thai Food Crawl sponsored by the Royal Thai Consulate General in Chicago. This Thai Food Crawl highlighted the best Thai restaurants in Chicago that offered the most authentic dishes prepared in traditional Thai fashion. The purpose of the Thai Food Crawl was to showcase dishes Thai cuisine offers beyond your standard pad thai. And who would be better to choose the most authentic Thai restaurants in Chicago than the Thai Consulate? The top picks were the following: 1) IN-ON Thai; 2) Jin Thai; 3) Herb Restaurant; 4) Aroy Thai; 5) Rainbow Thai Cuisine; and 6) Sticky Rice, in no particular order. We are all guilty of ordering the usual pad thai or basil chicken (which, yes, I will admit that I love) whenever we order at a Thai restaurant. But this food crawl taught me that Thai food offers so much more than merely sweet, savory, and/or spicy flavor profiles. Authentic Thai food incorporates salty, sweet, spicy, sour, and bitter flavors, all the while including crunchy, chewy, and crispy textures wrapped up into one bold yet balanced dish. Also note that the picture above does not include chopsticks. *Gasp!* One of the first things I learned on this food crawl was that a sign of an authentic Thai restaurant is to see only a fork and spoon on the table. Additionally, all curries and pastes are made from scratch consisting of countless amounts of different types of dried chilies, herbs and/or homemade seasonings. Not only did the Thai Consulate provide a coach bus to transport the food enthusiasts (i.e. gluttons) around town, we also had Steve Dolinksy (a.k.a. The Hungry Hound) lead us through the evening while we were accompanied by the Consul General of Thailand, Songphol Sukchan. Talk about food crawling like a BOSS. Now my expectations have elevated to a level where I expect to see Alpana Singh piloting my next wine tasting. Special thanks to my wonderful friend Bee for the invitation as well as the Thai Consulate for sponsoring such an eye-opening and fabulous Thai Food Crawl that will forever change my food crawl and Thai food standards. #dinelikeroyalty

A pamphlet was provided to to each guest listing out the tasting menu at each restaurant.

Lead the way, Hungry Hound! [Insert howling sound here.]

Familiar with the Thai iced tea? Well...

There is so much more than that! Every restaurant offered a different Thai iced beverage that used different types of tea leaves which tasted so delicious and unique. Who knew that there was more than your standard Thai iced coffee and Thai iced tea?! My eyes have opened to a whole new world of beverages. #gamechanger

First Stop: IN-ON Thai. We began our crawl with the Mee Krob. Crispy stir fried rice noodles dressed in a sweet sauce served with fresh soybean sprouts balanced with acidity by som saa, a Thai citrus fruit. This dish is considered an ancient dish originally only served to the Royal Court of Thailand.

Kanom Jenn Name Ya. Noodles with fish curry at IN-ON Thai.

Spoon the fish curry over the rice noodles and top with fresh vegetables and lemon basil. You can top the noodles with the different vegetables according to your taste. I personally loved topping the noodles with the sour, pickled vegetables with the fresh bean sprouts. The curry is made from fingerroot, a spice which resembles a milder version of ginger. In Thailand, the Kanom Jenn Name Ya can be enjoyed during breakfast, lunch, or dinner. Similar to how Americans love bacon served during breakfast, lunch, or dinner... and dessert.

This condiment is called prik nam pla. Prik nam pla is akin to ketchup (or now, Sriracha?) in America because prik nam pla is the staple condiment that can be added to any dish. The flavor is very salty and spicy. A little goes a LONG way. I had the Deputy General Consul physically stop me from dripping a teaspoon full of the the prik nam pla into my dish because I was being too ambitious with this sauce. A novice move on my part.

Second Stop: Jin Thai.

Khanom Buang Yuan (Thai crepes) at Jin Thai.

This dish is assembled similar to how you would put together a lettuce wrap. The thin crepe was filled with coconut, shrimp, fried tofu, and vegetables with a side of sweet pickled cucumbers.

Dried chili peppers, fish sauce, sugar or vinegar was provided to season each dish to your liking.

Boat Noodles at Jin Thai.

Oh. My. Lord. Delicious! You MUST order boat noodles if you are at Jin Thai. I think everyone on the food crawl was rushing to slurp up every last bite of the this before we left for the next restaurant. Rice noodles are swimming in a dark broth thickened with pig's blood providing an absolutely savory aroma and rich flavor that leaves your mouth watering for another bite. Fun fact: historically, this Thai street food was served right out the boats pulled up to the shores of the canals of Thailand when boating was the main source of transportation and trading for the country.

Third stop: Herb Restaurant. Herb focuses on providing health conscious dishes that are fresh, nourishing, and beneficial to your well-being. If you're looking for Thai food that also gives back to your body, definitely visit Herb.

Miang Kahm (off-menu item) at Herb. Miang Kham translated means "eating many things in one bite." These palm-sized bits are filled with big flavors consisting of ginger, chili, garlic, lime, peanuts, and toasted coconut flakes, wrapped in a kaffir lime leaf providing layers of different textures. Definitely request an order of these at Herb because they are the perfect appetizer before your Thai dinner.

Nam Bai Bua Bok drink is also known as pennywort juice. This drink tasted refreshing and very healthy. If you're into green juices and/or wheatgrass (or need to detox from a weekend), this drink is up your alley.


Blue shrimp at Herb. Raw blue shrimp, cumin with spicy bird's eye chili lime sauce, garnished with an apple blossom. Equally delicious as it is gorgeous. Warning: Very spicy!

Khao Yum Pak Tai. Thai rice salad with an apple blossom flower. This dish is composed of rice served with bean sprouts, toasted coconut flakes, lemongrass, chopped kaffir lime leaves, sliced mangoes, and other vegetables with a dash of lime juice. Mix everything together like a salad and eat!

Fourth Stop: Aroy Thai. Nam Ta Krai is a lemongrass tea that is refreshingly sweet with a zesty lemon-ginger flavor.

Tam Khanun at Aroy Thai. Stir fried Jackfruit salad. This is a fantastic vegan dish made with jackfruit that provides a meaty texture, without the meat! It is seasoned with chili paste, garlic, tomatoes, kaffir lime leaves, coriander and onions.

Larb Khua. This minced meat salad originates from northern Thailand. This dish is cooked over low to medium heat rather than the typical high frying temperatures necessary to cook rice noodles (i.e. pad thai or pad see ew.) The meat is cooked with a paste composed of dried chilies, garlic, and shallots and served with sticky rice and pickled cucumbers.

Fifth Stop: Rainbow Cuisine. Nam Ma Toom. Bael Fruit drink. I had never heard of the bael fruit before Rainbow Cuisine but apparently, fresh picked bael is a sweet yet sour fruit with many health benefits. The tea was reminiscent of a sweet peachy passion fruit tea.

Nam Khao Tod at Rainbow Cuisine. A crispy rice salad that is DELICIOUS. A must order at Rainbow Cuisine. The salad is originally from Laos and is made of crispy deep-fried rice balls mixed with minced pork sausage, peanuts, coconut, shallots, mint leaves, green onions, cilantro, lime juice, and fish sauce. Can we have enough flavors in one bite? Also, can we please take the time to admire the hand-carved rose?

Sai Oua at Rainbow Cuisine. A Thai sausage from northern Thailand made with pork but unlike the Sai Krok Isaan [below], this sausage is made with lemongrass, kaffir lime leaves, galangal, shallots, cilantro, birds eye chilies, garlic, salt, and fish sauce.

Sai Krok Isaan at Rainbow Cuisine. Pork sausage from northeastern Thailand made with ground pork seasoned with chopped garlic, salt, and steamed rice.

Sixth and Final Stop: Sticky Rice for my personal favorite: DESSERT!

Kanom Krok (coconut custard hotcakes) were being prepared as soon as we stepped inside the restaurant.

Kanom Krok is a mixture of flour and coconut cream fried in shallow wells that provide a crispy outer shell but a chewy and soft center that is filled with either green onions, corn, taro, or pumpkin filling. Absolutely delicious! I love warm desserts and these little bites provide a perfect balance of a savory/sweet flavors!

Ruam Mit at Sticky Rice. Ruam Mit means "social cohesion of diverse elements." If I were to break down the translation even further, this dish is Thai-style shaved ice with toppings. A bowl is filled with shaved ice, jackfruit, lotus root, tapioca, rice noodles and topped with coconut milk.

I love and appreciate a beautiful dessert spread. Too cute.

Khao Niew Ma Muang at Sticky Rice. Warm sticky rice sweetened with coconut milk served with salted yellow mung beans and ripe mangoes. One of my favorite Thai desserts!

Maprow On. Fresh young coconut water! It doesn't get any fresher than this. You can also scrape out the fleshy coconut as an additional treat. VitaCoco is child's play compared to a freshly cracked young coconut.

Plus, they make for a great photo-op!

Stefanie and I felt pretty cool dining and chatting it up with Ji Suk Yi and Steve Dolinsky. We tried to play it cool all evening. I think it worked. #pictureinapicture

A huge thank you to the Royal Thai Consulate in Chicago for a night filled with delectable Thai cuisine and fun memories.

Kop khun ka. Kop khun krup.

Happy eating.

xoxo

Grace

Alinea

2014-04-28T21:07:00.001-07:00

Alinea currently ranks as the 9th best restaurant in the world, but many who have not yet dined at this incredible restaurant still ask, "Is it worth it?" YES. It's worth every penny and you get what you pay for. The dinner lasts approximately 4 hours and reservations must be made in advance via a ticket system. If you're lucky, you can purchase tickets for the same night or the next day if you follow Alinea's Facebook page or Twitter. Some would say that Alinea is more about the experience as opposed to the food. Although I could agree to a certain extent, I would have to say that the food, is in fact, incredible. There were numerous flavor and texture combinations on each plate that my head still spins thinking about it... even 9 months after my dining experience. The visual effects of using open fire, dry ice, test tubes, and even edible helium taffy balloons were elaborate and mesmerizing. Before the food even hits your lips, you were intoxicated by a distinct scent used to enhance each particular dish. The level of detail and precision of each plate were truly mind blowing. For such a refined fine dining establishment, the service was unpretentious, very welcoming and the staff was even quite humorous. Alinea is elegant and graceful and the atmosphere brought out different emotions during our 4 hour experience. After each plate was cleared, the staff brought an element or utensil used for the next dish, bringing about curiosity and excitement to see what was next. I think the most ironic thing about Alinea is that although Alinea is a fine dining establishment, Mr. Achatz's concept somehow made me feel like a kid again. There was a level of playfulness and curiosity to each dish that brought forth an unreserved childlike reaction, just like when I was a little girl opening gifts on Christmas morning. Blogging about Alinea brought back a flood of memories of my evening in that restaurant and viewing picture after picture, my mouth instantaneously began to water. I think I'm going to have to revisit soon. Special thanks to the gracious Ms. Hye Jin for allowing me to dine with her that evening.

4 1/2 stars on Yelp

1723 N Halsted St

Chicago, IL 60614

(312) 867-0110

The restaurant was elegant yet simple and minimalistic in its decor.

Osetra. A little caviar never hurt anyone before a full course meal.

The service was impeccable. Silverware was placed on a clean, white square cushion. I told my friend that she needed to add this to her wedding registry.

Rabbit. Cherry blossom, smoke, and wasabi.

How gorgeous is this dish?

Scallop.

Lift the lid. The sounds that came from the dish were reminiscent of a bubbling brook.

Citrus aroma with fourteen textures. 14?!? Who's counting?

Dungeness Crab. Squash blossom, cardamom, and saffron.

Is that cotton candy? Yes.

Is that leaf edible? Yes.

Binchotan. Tokyo inspiration.

Ahi tuna, Japanese wagyu beef, Pork belly, and a deep fried shrimp head.

Each piece had its own perfect little garnishes. Absolutely fantastic.

Just look at that level of detail.

Veal cheeks. Lapsang souchong, pine, blackberry.

This dish reminded me of the Chinese dish called "jjajangmyun."

The bowl was nestled on a bed of fragrant lemongrass.

Hot potato. Cold potato, black truffle, butter. The truffle and potato were threaded on a pin. You pull the pin from under the plate and immediately "drink" from the dish as if you were taking a shot. This was one of my favorite dishes of the evening.

Duck. ....... ????? ..... !!!!!! [No joke, that's how this dish was named on the menu.]

Duck prepared five ways.

Duck jus is poured over the meat.

From here, you pick and choose which garnishes you would like to accompany your duck. The options were overwhelming to say the least.

The abundance of options made for quite a topic of conversation. "Is that chocolate?" "You try the jelly thing..."

Black Truffle Explosion. Holy. Balls. This dish was INCREDIBLE.

The dish is small, but the truffle flavor is mighty and unforgettable.

Ginger. A palate cleanser to transition into the dessert courses.

Each cube was no bigger than 3-4 millimeters in dimension.

Yet each tiny cube still had garnishes! My camera couldn't even focus because this bite was so small. To the line cook that skewered all these microscopic ingredients, I salute you.

The servers brought out these test tubes. And left them there. No instructions. ?!?

Balloon. Helium. Green apple. Every part of that balloon was edible.

Suck. Nothing inappropriate going on here. The fun part about this dessert was that obviously, when people spoke after inhaling the helium, everyone's voices sounded funny. It was interesting to see how one dessert course brought a room full of strangers together through laughter.

Strawberry. Sassfras, pine nut, long pepper.

How gorgeous is this plating?

Raspberry infused with rose.

Insert the test tube into the raspberry soda.

The test tube is your straw.

Milk Chocolate. For the final course, the table was cleared and a mat was rolled over the surface.

Chefs came out and began creating the dessert.

Yup, I can definitely do this at home. Except my design would look more like a mess, most likely resulting from an accident in the kitchen.

An absolutely unforgettable dining experience and definitely worth it.

Happy eating.

xoxo

Grace

Easter Cupcake Decorating Ideas

2014-04-19T14:21:00.000-07:00

Short on time this Easter? Whip up some adorable and easy Easter cupcakes! Easter weekend is usually filled with Easter brunch, Easter lunch, Easter dinner, Easter egg hunts, Easter cocktails... so who has time to whip up sweet treats for all of these festivities? Pick out an easy cupcake recipe or buy a dozen from your favorite bakery and decorate them yourself! Decorating these cupcakes took me 15 minutes tops. Hope you enjoy this post and have a fabulous Easter weekend!

Ingredients:

2 cups sweetened coconut flakes
Green food coloring paste or 4 - 8 drops of regular food coloring
Zip lock bag
Peeps, chocolate eggs or garnish of your choice

Directions:

Dip toothpick or chopstick into food coloring paste. Dab paste along the inside of the plastic bag. If using regular food coloring, add 4 drops of food coloring into the ziplock bag.
Add 1 cup of sweetened coconut flakes. Massage coconut flakes to distribute the food coloring evenly.
Add more food coloring until you reach your desired shade of green. If the color is too vibrant, add more coconut flakes to suit your taste.
Sprinkle dyed coconut on cupcakes.
Garnish with Peeps, chocolate eggs, or anything Easter!

Get your ingredients ready!

Dip chopstick or toothpick into food coloring paste.

Apply food coloring to the inside of the ziplock bag.

Add one cup of coconut flakes.

Seal bag.

Massage coconut flakes to evenly distribute the food coloring.

Ta da!

Set aside dyed coconut flakes.

Get your garnishes ready! I used Cadbury chocolate eggs.

I had to eat a Peep before I took the photo. I love these little suckers.

Frost cupcakes.

Sprinkle coconut flakes.

Decorate as you please.

I added a dab of frosting to the bottom of each Peep as "glue" to hold it in place.

Which one is your favorite?

Happy Easter and happy baking.

xoxo

Grace

Chocolate Macadamia Nut Biscotti

2014-04-06T20:13:00.000-07:00

Biscotti makes for a perfect snack or accompaniment to your morning coffee. What many people do not know is that biscotti is very simple to make, it just looks a bit intimidating. Biscotti are "twice-baked" cookies baked in the oven twice at different temperatures. Again, sounds complicated but in reality, it is very easy! So stop buying those expensive individually wrapped biscotti from Costco or Starbucks and start baking your own! I have provided a more modern take on a traditional biscotti recipe. It is customary to incorporate almonds or almond extract in traditional biscotti recipes but I found that my friends and family liked the batches without the almond extract even more. I hope you enjoy this recipe as well as the warmer weather in Chicago! :)

Ingredients:

1/4 cup light olive oil
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips
1 cup macadamia nuts, chopped

Directions:

Preheat oven to 300-degrees. Line baking sheet with parchment paper or aluminum foil.
In a large bowl, mix olive oil and sugar until well blended.
Beat in vanilla and eggs.
In a clean bowl, combine flour, salt, and baking powder in a separate bowl. Gradually stir into the egg mixture.
Fold in chocolate chips.
Fold in macadamia nuts.
Divide dough in half.
Form two logs on a baking sheet. If the dough becomes too sticky to handle, wet your hands with cool water to easily handle the dough.
Bake for 35 minutes until logs are light brown.
Remove from oven and let cool for 10 minutes.
Reduce heat to 275-degrees.
Slice logs into 3/4 inch thick slices.
Lay slices on their sides onto baking sheet and bake for 8-10 minutes or until dry.
Enjoy!

Chop macadamia nuts.

Add dry ingredients into a bowl.

Mix well.

In a clean bowl, add sugar.

Measure olive oil.

Add eggs and olive oil to sugar.

Mix well.

Gradually add flour.

Add remaining flour and mix.

Fold in chocolate chips.

Add macadamia nuts and mix.

Take half of the dough onto the baking sheet.

Form into a log.

Repeat with other half of dough.

Dip fingers into cold water if the dough gets too difficult to handle.

I make the logs about a 1/2 inch in thickness.

Bake for 35 minutes in a 300-degree oven.

Reduce oven temperature to 275-degrees.

Slice.

Place on baking sheet, sliced-side up. Bake again for 10 minutes.

Enjoy with a cup of coffee or tea.

I hope you're all enjoying the sunshine in Chicago!

Happy baking.

xoxo

Grace

Bite-Size Lemon Scones with Lemon Glaze

2014-03-30T19:08:00.001-07:00

In honor of today's sensational Kentucky v. Michigan March Madness game, I plated my freshly baked lemon scones on a blue plate. But my initial inspiration for these Bite-Size Lemon Scones came from today's bright and sunny weather. Chicago, spring is here and we damn well deserve some sunshine! Since spring is upon us, that means workouts are being kicked up a notch and diets are becoming a bit stricter. In order to control my sweet indulgences, I shrunk these scones down to bite-size portions. I don't know about you, but I feel a little better about myself when I take smaller bites of indulgent snacks. I feel proud of myself for exerting self-control, until my one bite-size snack suddenly becomes ten bite-size snacks. At least I try? I hope you enjoy the recipe and the warm weather! Recipe courtesy of About.com.

Ingredients:

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
5 tablespoons granulated sugar
zest of 1 lemon
6 tablespoons cold butter, cut in small pieces
1/8 teaspoon salt
2/3 cup half and half
1 large egg
1 teaspoon vanilla extract

Ingredients for Glaze:
1 tablespoon melted butter
zest of 1 lemon
1/4 cup fresh lemon juice (juice from about 2 lemons)
1 cup confectioners' sugar

Directions:

Preheat oven to 375 degrees.
In a large bowl combine the flour, baking powder, granulated sugar, and zest of 1 lemon. Mix well.
With a pastry cutter for fork, cut butter into the dry mixture until the mixture appears crumbly.
In a small bowl, whisk half and half, egg and vanilla.
Add the egg mixture to the dry ingredients and mix just until just combined.
Place dough onto a floured surface and knead two or three times.
Pat to a flat pancake about a 1/2 inch thick. Using a 2-inch diameter circle biscuit cutter cut into scones.
Place on the baking sheet. Bake for 5 to 7 minutes, until bottoms are light brown.
For the glaze: Mix all ingredients together. Brush glaze over hot scones. Let scones cool completely and brush with glaze again.
Let lemon glaze harden until dry to touch.
Eat and enjoy.

Using a microplane, grate lemon.

Juice lemons. Put aside for glaze.

Measure dry ingredients.

Add zest of one lemon and mix.

In a clean bowl, add half and half.

Add vanilla and mix.

Cut butter into small pieces.

Add butter.

Cut butter into flour with fork.

Add egg mixture and mix just until just incorporated.

This is what your dough should look like. Dry crumbly parts of the flour will still be visible and that's okay.

Flour your board.

Knead two or three times.

Pat flat into a pancake.

Dough should be about a half an inch thick.

Using a two-inch diameter biscuit or cookie cutter, create your scones.

Dip the biscuit cutter into a bowl of flour to prevent the dough from sticking.

Repeat steps with remaining scraps of dough.

Place scones on a cookie sheet.

Bake in a 375-degree oven for 5-7 minutes.

Remove from oven.

For glaze, melt one tablespoon of butter.

In a bowl, add lemon juice, melted butter, lemon zest and powdered sugar.

Mix well.

Brush glaze on scones.

Brush glaze again.

I added extra lemon zest on the top of each scone for a pop of color.

Good luck to the remaining March Madness teams as they head to the Final Four!
Happy baking.
xoxo

Grace

Pink and Grey Tea Party Themed Baby Shower

2014-03-24T18:19:00.000-07:00

Planning a baby shower? This Pink and Grey Tea Party themed baby shower should help you stir up some ideas! My girlfriends and I helped plan an absolutely adorable tea party themed baby shower for our dearest friend, Amy. Amy decorated her baby room with the colors pink and grey, so we incorporated the same color scheme into the baby shower. The tea party theme shined through with tea cup cupcakes, a full tea and coffee bar, tea sandwiches along with scones, biscotti, fruit tarts, and bountiful amounts of candy. As a token of gratitude, guests were given EOS lip balm party favors packaged in a mini hemp burlap sack. This party proves that a wonderfully tasteful and affordable DIY baby shower can be achieved through the power of Pinterest, Etsy, and a group of fun-loving friends. Special thanks to Eunice, Hye Jin, Jeeyoon, Esther, Katie, and Christina for helping to make this baby elephant-filled day come true.

No party is complete until it has a dessert table! Banner was purchased here on Etsy.

I found these amazingly cute tea cup cupcake holders on Amazon. These cupcake molds are made out of silicone so they are dishwasher safe and reusable!

The handmade pink and grey cupcake toppers can be found on Etsy, here.

Red velvet cupcakes with cream cheese frosting. Recipe can be found here.

Homemade fruit tarts. Sugar cookies and cream cheese frosting were prepped the night before. The fruit was washed, sliced and packed in tupperware. The fruit tarts were then assembled on location.

Fresh fruit tarts are not only beautiful but also a nice change from other types of baked goods.

Apothecary jars filled with colored M&M's and jelly beans provide a touch of color while guests enjoy a full candy bar. Colored M&M's can be ordered online or purchased in bulk at Candyality on Michigan Avenue or in Lakeview.

Made-from-scratch strawberry lemonade. I think Katie squeezed approximately 1,243,234 lemons by hand. Recipe can be found here. [Picture courtesy of Eunice.]

Add some personal and sentimental decor by framing ultrasound pictures and pictures of the new parents. Add a diaper cake for a functional yet cute decoration.

A sandwich bar with a side of pasta salad was a light lunch that was perfect for the shower.

Food labels were purchased on Etsy. The ingredients for the sandwiches were prepared the night before for quick and easy assembly the day of the event.

I mean, seriously... how adorable! Plates purchased at Party City.

To accompany the tea party theme, we had tea-friendly treats. Orange cranberry scones.

Chocolate pistachio biscotti.

Customize simple water bottles with labels.

Organize and customize tea bags for your guests with mason jars and tags. A Keurig was provided for hot water and coffee.

Purchase fresh flowers from a grocery store and arrange them in a short vase.

On the lunch menu: Pasta salad with smoked mozzarella, smoked turkey, apple and brie tea sandwiches, roasted vegetable tea sandwiches, and strawberry and cream cheese tea sandwiches.

EOS lip balms were tucked inside this adorable burlap sack purchased at Michael's. Tags were purchased at Etsy.

Baby Celebrity Match game. The guest who had the most correct answers won a prize. So be up-to-date with your current events (ie. US Weekly) because these were pretty hard!

Alphabet Name Game. First guest to fill every slot with a name wins a prize.

Guest books are no longer books! Order this guest "book" that can be framed and hung in the baby room as a memento. Guests press their fingerprint as a leaf and sign their name. Found on Etsy here.

How beautiful is this glowing mommy! Can't wait to meet Baby Moon in May!

xoxo

Grace

St. Patrick's Day Ice Box Pie

2014-03-16T13:38:00.003-07:00

On Saturday morning after Chicago dyed its river green, I headed to the suburbs to spend time with my absolutely adorable niece, Amanda. I was excited to prepare this Magically Delicious No-Bake Ice Box Pie recipe with my wonderful little helper in the kitchen. Since we were baking at my brother's house, we lacked some essential kitchen utensils (ie. electric mixer or whisk) but after a few adjustments, the pie came out magically delicious! I hope you enjoy this post as much as Amanda and I enjoyed figuring out creative ways to concoct whipped cream... Thank God for the Blender Bottle! Recipe slightly modified from the original by Parade Magazine.

Ingredients:
1 nine inch graham cracker crust
24 oz box of Lucky Charms cereal, with cereal and marshmallows separated
2 cups marshmallow fluff
8 oz cream cheese, softened
3 cups heavy cream
½ cup powdered sugar

Directions:

Whip heavy cream with an electric mixer until stiff peaks begin to form. Gently fold in powdered sugar. Set aside in the refrigerator.
In a clean mixing bowl, add 2 cups of the whipped cream, cream cheese and marshmallow fluff. Beat with an electric mixer until light and fluffy (about 3 minutes).
Gently fold in one cup of the Lucky Charms marshmallows. Pour into graham cracker crust. Smooth over the top with a spoon or spatula.
Freeze for at least 30 minutes.
Pipe or spread remaining whipped cream over the top.
Garnish with remaining marshmallows around the edge of the pie.
Serve and eat!

Sort out marshmallows from cereal.

If you ever wondered what one box of Lucky Charms looked like completely separated from the cereal and the marshmallows, here you go.

Yum. Whenever I eat Lucky Charms, I go in with a game plan. Eat all the dry cereal first and save the marshmallows for last.

I was baking at my brother's house and soon realized that there was no electric mixer or a single whisk. In a state of panic, I searched for my inner MacGyver and found my solution. THE BLENDER BOTTLE. Naturally, I put Amanda to work.

#WERK. Shake for 5-7 minutes.

WHIPPED CREAM!!

Mix whipped cream and softened cream cheese.

Add marshmallow fluff.

Mix well.

Add one cup marshmallows.

Gently fold into mixture.

Pour filling into graham cracker crust.

Freeze for at least 30 minutes.

Pipe remaining whipped cream around the edge of the pie. There was no piping bag available so I filled a zip lock back with whipped cream, snipped off a small corner of the bag and piped away.

Garnish with remaining marshmallows.

Happy St. Patrick's Day!

Thank you to my fabulous little helper, Amanda!
Happy no-baking.

xoxo
Grace

Paleo Granola Recipe

2014-03-09T19:25:00.000-07:00

2014 is the year of the skinny b*tch and this paleo granola recipe has been my go-to snack in staving off my endless sugar cravings. This recipe is not only highly addicting, it is also extremely easy to make. Plus, this recipe is easily modifiable so you can add or subtract any ingredients that tickle your fancy. So whip out your Costco card and start buying unsalted nuts in bulk because after making one batch of this granola, you'll be hooked. Recipe inspired and modified by PaleOMG.

Ingredients:

1 cup unsalted almonds, chopped or sliced
1 cup unsalted sunflower seeds
1 cup unsalted pecans, chopped
1 cup unsalted cashews
1 cup dried fruit of your choice
1/2 cup chia seeds
1/2 cup oil of your choice
1 teaspoon pure vanilla extract
1/2 cup honey
1/4 cup pure maple syrup
1 tablespoon cinnamon
1 teaspoon salt (optional)

Instructions:

Preheat oven to 300 degrees F.
Coarsely chop pecans, almonds, cashews or nuts of your choice.
Add nuts, chia seeds, and cinnamon in a large mixing bowl.
Add oil, honey, and maple syrup. Mix well.
Spread mixture on a baking sheet lined with parchment paper.
Bake for about 20-25 minutes.
Let cool.
Eat!

Measure.

Chop.

Add chia seeds.

Add cinnamon.

Add dried fruit.

Mix dry ingredients.

Add vanilla.

Add vegetable oil.

Add honey.

Add maple syrup.

Mix well.

Immediately spread mixture onto a lined baking sheet.

Be sure that the mixture is spread evenly on the baking sheet.

Bake in a 300-degree F oven for about 20-25 minutes.

Remove from oven and let cool.

Break apart and serve.

Eat with greek yogurt, almond milk, or whatever your heart desires.

Enjoy.

Happy baking.

xoxo
Grace

OON Chicago

2013-07-01T06:41:00.001-07:00

OON Chicago is the newest addition to the famed Restaurant Row located in the West Loop. This highly anticipated restaurant took over one year in the making, with many wondering what was brewing behind the brown papered windows at 802 W. Randolph Street. Seemingly enough, the restaurant appeared out of nowhere, and its unexpected debut brought forth the eatery's suitable alias, OON. Chef Matt Eversman creates Asian-influenced dishes that immediately distinguishes OON from the rest of the Randolph Street restaurants. The dishes at OON are light, fresh, and full of bold and savory Asian flavors. The one-page menu is simple. However, each plate is constructively comprehensive in its ingredients and textures. Not to mention, the food photographs beautifully. The soft lighting was specifically implemented for guests to photograph their food for social media, such as Instagram, Twitter, or Facebook. Ample daylight streams in from one entire floor to ceiling wall of the restaurant, filling the lofted space with natural light. The design of the restaurant is clean and elegant, and exudes contemporary Asian design with the use of raw materials such as wood, bamboo, and steel. The original exposed industrial steel beams are left in tact while the front of house is an open and continuous space. The dark wooden floors and tables provide warmth to the neutral interior and white ceilings. A partial open kitchen allows for guests to watch the chefs in action, while the smoke and fumes from the stoves are contained in the back. Not to mention ladies, Chef Eversman is a cutie, so let's thank Parallel Architecture for designing the partial open kitchen. Reservations can be made via Opentable. Special thanks to Mr. Jon McDaniel, Chef Matt Eversman, Chef Sean Currie, and the team at OON for a wonderful evening.

802 W Randolph St

Chicago, IL 60661

(312) 929-2555

5 stars on Yelp

Look for these three capital letters on Randolph Street.

Rich and bright artwork created by artist, Ginny Sykes, are hung in the main dining room against the restaurant's neutral walls for a nice contrast.

Why hello there, Chef. You'll see Chef Eversman and Sous Chef Sean Currie popping in and out on occasion to make sure things are running in proper order.

Floral arrangements put together by Mr. Jon McDaniel's mom. Cute.

The waiting room can be easily distinguished by the impressive tamarack root chandelier. I was told that this room would be reserved for walk-ins only. So get there early if you want a seat under this spectacular lighting.

This chandelier was found hanging in a home, which OON eventually acquired for its restaurant.

Menu. The menu also offers a nice vegetarian selection.

A preview of the drink and cocktail menu curated by the wonderfully charming General Manager, Mr. Jon McDaniel.

These drinks definitely get the job done. Stiff and potent with very prominent flavors. I will say, if you're a fan of sweeter drinks, you may want to opt for a glass of Riesling instead. [Pictured: On the left, Second City Samurai. On the right, Stroh Boat to China.]

Tiger beer, originated from Singapore.

Green papaya salad.

A fantastic salad to start with. I LOVE papaya salads. Fresh bright flavors with a nice crunch.

Mussels in a red coconut curry broth.

HOT DAYUM. This dish is a must order. The broth is creamy, delicious, and full of great Thai curry flavors. Plus the fried bao is seriously like crack.

We ordered extra fried bao. This was necessary to further our new found addiction.

Grilled octopus.

ORDER THIS. A definite must order. Tender grilled octopus in a sweet and savory unagi glaze with chewy wheatberries, crunchy fried chorizo, with smoked strawberry puree. Just thinking about this dish makes my mouth water.

Spring roll with five spice pork belly, radish, nuoc cham, and grilled corn puree.

Light and fresh. A great appetizer to wet your palate.

Foie gras pho with duck broth. Elegant presentation.

Foie gras with pho. Who would've thought to marry these two wonderful ideas together? Only at OON. A great dish for those who love a lot of spice.

BBQ Tofu with corn bao.

A tower of grilled tofu topped with a bed of fresh kimchi slaw.

The texture of the bao is soft and chewy and tastes slightly sweet. The bao reminded me of the bao I would eat in grade school that would be filled with red bean instead of corn.

Toasted coconut crusted halibut with cauliflower two ways, zucchini puree, and yuzu.

This sweet and savory dish has a great crunch from the coconut coating. The halibut is tender, flaky, and just scrumptious. Absolutely delicious. One of the favorite dishes of the evening.

Lamb rack.

Fantastic. Perfectly cooked, juicy, and beautifully presented. Loved the savory oyster sauce flavor as well as the added pickled red onions.

Dark Matter coffee. French pressed to order.

Yuzu panna cotta.

Gorgeous presentation. The panna cotta was creamy yet light with bright citrus flavors. The yuzu was a bit overpowering to the point where I was puckering my face a bit while eating it. If you love tart desserts, definitely order this. I also have a crazy obsession with granola and I would buy bags of that granola in a heartbeat. The addition of black sesame seeds gave the granola a bit more nuttiness, as well as a healthy dose of Asian flair.

5-spice doughnut.

GLORIOUS. Just absolute perfection. Freshly fried little balls of dough resting on top of a generous brush of heavenly chocolate. The chocolate is just fantastic! A hint of cayenne pepper gives the smooth chocolate a bit of heat, bringing out a sweet yet spicy flavor.

Glazed and Infused may have gained some competition.

OON opens today so be sure to make your reservations soon.

Happy eating.

xoxo

Grace

Honey Bee Cupcakes with Honey Cream Cheese Frosting

2013-06-28T12:30:00.000-07:00

This Honey Bee Cupcake recipe is adorable and great for summer parties! The Honey Bee Cupcakes pair perfectly with ice cold lemonade or tea. I made these cupcakes for a recent bridal shower at The Peninsula that you can see here. I also thought this Honey Bee Cupcake post would be perfect for Barre Bee Fit's three-year anniversary. If you didn't know, Barre Bee Fit is my absolute favorite gym in Chicago! Definitely check out one of their many heart-pumping classes. So have your cupcake and eat it too!
Recipe courtesy of Lauren Kapeluck via The Cake Blog.

Honey Cupcake Recipe

Ingredients:

1 stick butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk, room temperature
1/4 cup honey
1 tsp vanilla

Honey Cream Cheese Frosting with Honey Bee garnish, recipe follows

Directions:

Preheat oven to 350-degrees.
In medium bowl mix together dry ingredients and set aside.
In small bowl mix buttermilk, honey and vanilla. Set aside.
In bowl of stand mixer cream butter and sugar on medium speed until combined.
Add eggs, one at a time beating well after each addition and remebering to scrape down the sides of bowl.
Gradually add the dry and wet ingredients. Alternate by starting and ending with dry ingredients and mix until combined.
Using ice cream scoop fill cupcake tins about 2/3 full.
Bake for 18-20 minutes.
Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
Once cupcakes are completely cool, ice with Honey Cream Cheese Frosting.

Honey Cream Cheese Frosting Recipe with Honey Bee garnish
Ingredients:

1 1/2 sticks unsalted butter, room temperature
4 oz cream cheese, softened
3 cups confectioner’s sugar
3 Tbsp honey
Yellow food coloring (optional)
Lemon Drops or Lemonheads

Sliced Almonds

Black food coloring

Directions:

In bowl of stand mixer cream butter and cream cheese until combined.
Gradually add confectioner’s sugar and continue to mixing scraping down sides of bowl.
Mix in honey.
Add yellow food coloring to tint the icing to your desired shade of yellow.
Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cupcake going in a circular motion.
Taking lemon drops.
Using a toothpick, dip the toothpick in the black food coloring. Paint two black stripes on the lemon drop.
Gently push the striped lemon drop into a frosted cupcake.
Add two almond slices to either side of the lemon drop.

Note: In the pictures below, I doubled the frosting recipe.

Add dry ingredients to a bowl.

Mix and set aside.

In a separate bowl, add buttermilk.

Add honey.

Mix well.

In a clean mixing bowl, add softened butter and sugar.

Cream until light yellow and fluffy.

Add eggs one at a time.

Add half of the flour mixture.

Add half of the honey-milk mixture.

Add remaining flour.

Remember to scrape down the sides of the bowl.

Mix until just incorporated. Be sure not to overmix the batter. It's okay it you see some flour on the edges of the bowl.

Just use a spatula to gently fold in the remaining flour. Overmixing the batter creates dense, brick-like cupcakes. We don't want that.

Line cupcake tin.

Using an ice cream scoop, fill cupcake liners.

Bake in a 350-degree oven for about 18-20 minutes.

All ovens are different, so I always use the fork test. Here, at around 18 minutes, my cupcakes were still not done.

A clean fork shows a happy cupcake. This was at the 20 minute mark.

Move to a wire rack to cool.

To make the frosting, add softened butter and cream cheese.

Cream until well blended.

Add powdered sugar and mix.

Add honey and mix.

I use concentrated food gel to dye my frosting. But any sort of food coloring will do the job.

Dip a toothpick or a chopstick in the food gel.

Always start with a little bit of food coloring and gradually build the desired color.

I wanted to reach a pastel yellow color for the frosting.

Take some lemon drops. I purchased a small package of CVS store brand lemon drops.

Using a toothpick, draw stripes on the top half of the lemon heads. Don't worry about the bottom since those will be pressed into the frosting.

Wingless bees.

Once the cupcakes have cooled, frost cupcakes forming a honeycomb shape.

Take two sliced almonds.

Place the almonds on either side of the lemon head.

Repeat garnish with remaining cupcakes.

Perfect for any party.

Happy Birthday BBF!

Happy baking.

xoxo

Grace

Easy Guacamole Recipe

2013-06-23T15:19:00.001-07:00

This is my go-to guacamole recipe that is fresh, healthy, and delicious! It's also quick and easy to make. I promise you this recipe will take you about 15 minutes tops. Plus, this recipe is extremely forgiving and can be utilized as a base for many different guacamole variations. I've included some tips on how to prep the ingredients, as well as, how to store your leftover guacamole without it browning. Whoever told you that adding the seed of the avocado would prevent avocados from browning was sadly misinformed. The secret is in the use of plastic wrap. Hope you enjoy the recipe!

Ingredients:
2 ripe avocados
2 fresh garlic cloves, chopped or 1/2 Tablespoon of minced garlic
1 small tomato, chopped (~1/4 to 1/2 cup)
1/2 small onion, chopped (~1/4 to 1/2 cup)
1/2 fresh lime or tablespoon lime juice
1 tablespoon cilantro, chopped
Salt and Pepper to taste (I use about 1 teaspoon of salt and 1/2 of pepper)

Directions:

Scoop out avocado into a bowl.
Add the rest of the ingredients.
Mash everything together with a fork.
Serve with tortilla chips or fresh vegetables.

Slice the avocado all around the center, having your knife gently against the seed of the fruit.

Carefully and gently, puncture the seed with the blade.

Twist knife and remove the seed.

With a smaller knife, run the knife along the flesh, without puncturing the skin.

Using a spoon, scoop out the fruit.

Chop onions. Slice the onions, leaving a half-inch of the end in tact.

Then dice perpendicular to your original cuts. Put aside.

Chop cilantro.

Depending on your preference, run the knife through the cilantro as many times as you'd like. I like my cilantro a bit minced because I'm scared of getting a huge piece of cilantro in my teeth.

Add chopped tomatoes. I had leftover chopped tomatoes in tupperware that I just added.

Add onions.

Add lime juice and cilantro.

Mash ingredients.

Add fresh or minced garlic.

Add salt and pepper to taste.

Done!

Garnish with a cilantro leaf.

Now, lets prevent your freshly made guac from turning brown. In a tupperware container, add your guacamole. I used a small glass Pyrex container.

Make sure to flatten out the guacamole with spoon so that no air is trapped inside.

Cut out some cling wrap and gently lay directly over the guacamole so that the plastic is touching the guacamole.

Press the sides of the cling wrap even up to the sides of the bowl.

Make sure no air is in contact with the guacamole.

Add lid and refrigerate. Oxygen is what turns the avocado brown. So throw those seeds away!

Use the other half of your lime for some sparkling water.

A perfect healthy snack for those going paleo...

Or not.

Enjoy!

Happy eating.

xoxo
Grace

Thai Festival 2013

2013-06-20T11:49:00.002-07:00

The 11th Annual Thai Festival kicked off yesterday in the open plaza located at Adams and Dearborn. The festival will continue on until tomorrow, Friday, June 21st. If you haven't stopped by the festival yet, I highly recommend it! The festival itself is free and the event also provides complimentary Thai massages, food samples, and souvenirs. You can pick up a quick lunch during your break if you work in the Loop. Participating restaurants offer authentic Thai cuisine for around $6.00 per meal. Just keep in mind that most stands take cash only. Need healthy options? Papaya salads and fresh fruit smoothies are also offered at participating stands such as Dao and My Thai. Live fruit carvings, intricate flower arrangements, and even hand painted parasols are created right before your eyes. Definitely take a break from your office cubical and soak in some Thai culture at the Thai Festival! Special Thanks to Ms. Bee for a putting together a fantastic event.

U.S.Post Office – Loop Station

230 S. Dearborn St., Chicago

(At the corner of Dearborn and Adams)

June 19 - 21st

11:00 a.m. – 6:00 p.m.

Traditional Thai dances, songs, and even a fashion show are scheduled during the festival.

Definitely a great spot to swing by for a quick and affordable lunch.

Coconut water doesn't get any fresher than being cut right before your eyes. Plus, it is the perfect cold refreshment while you're standing out in the sun. The basil chicken with fried egg was by far the most popular dish that people ordered at the festival. [Pictured: Basil Chicken with Fried Egg from Siam Rice. Boyfriend took a bite out of the egg before the picture. Fail.]

I am obsessed with papaya salads. Tangy and sweet with a bit of heat. [Pictured: Papaya salad with chicken from Dao.]

Live fruit carvings can be observed at the festival. Even turnips, butternut squash, and carrots are used to create intricate flowers.

I would still eat that.

Roses made from turnips. Don't they look real?

Free Thai food samples are offered such as green curry, shrimp wonton soup, and more.

These free samples were made from frozen meals that do not use MSG or any preservatives. They were surprisingly VERY good.

We were offered a full sample. This is how the frozen meals are originally packaged. Just pop them into a microwave or empty the contents in a saucepan to reheat. I hate frozen food but this stuff was seriously delicious.

Thai noodles samples were also offered.

Beware, these samples are spicy!

Ornate flower arrangements were being made by using thread and a needle.

These flowers are traditionally used for wedding ceremonies.

Ever wanted to model Thai traditional clothing? They offer that here!

Pick your traditional Thai attire.

Pose and get married. [Pictured: Ms. Annie and Ms. Flavia.]

The festival also offers many beautiful hand crafted items for sale. Gorgeous orchids made into a necklace.

Can you believe these flowers are actually hand soap? A great gift for any hostess.

Just stunning.

Hand carved croaking frogs are made right before your eyes.

Pick one up for your little ones!

Pastel seashell earrings perfect for summer.

Beautiful crystal and pearl necklaces are also available for purchase.

Need a gorgeous parasol to protect you from the sun?

You can purchase your own hand painted parasol at the festival!

Don't forget to leave without a complimentary massage! You'll feel relaxed and rejuvenated to go back to work... or to a happy hour.

The festival runs from 11:00 a.m. to 6:00 p.m. so be sure to stop by before it's over!

And don't forget your 20% off coupon to any participating Thai restaurant in Chicago!

Happy Thai Festival 2013.

xoxo

Grace

Like Honey & Tea, Hye Jin and Jon Are Meant to "Bee"

2013-06-14T08:14:00.002-07:00

Love is funny sometimes. Right when someone believes that love is far from being found, Cupid veers his little arrow directly at two unexpected souls to magnetically draw them near each other. This is exactly what happened with Hye Jin and Jon. From strangers to best friends to soul mates, Hye Jin and Jon impetuously fell in love. The bride-to-be was absolutely smitten over the idea of having Afternoon Tea at The Peninsula for her bridal shower. Thus, this post is aptly titled, Like Honey & Tea, Hye Jin and Jon Are Meant to Bee. The afternoon affair was charming and elegant, just like the bride-to-be. The color scheme consisted of vibrant and pale yellows, the bride-to-be's favorite color, that brightened up the crisp white table settings and linens. Guests brought home lemonade favors and honey bee cupcakes as memories from the shower. Personally, The Peninsula is my favorite spot in Chicago for afternoon tea. The service is impeccable and the miniature bites are equally adorable as they are scrumptious. Plus, you are allowed to request for as many additional tea or crumpets until you are satisfied. But beware, the mini edibles may be seem tiny, but they sure do fill you up quickly! I hope you enjoy these photos as much as we enjoyed this bridal shower. Special thanks to Co-Maid of Honor, Ms. Young Eun, and bridesmaids, Ms. Eunice, Ms. Amy, Ms. Jeeyoon, and Ms. Susie. Also, thanks to Ms. Christine for her finely detailed crafting skills. And of course, thank you to all the guests who made Hye Jin's shower undoubtedly fabulous and special.

Before. The table was quite bare. But there's nothing a few DIY crafts and flowers can't perk up.

After. [Above photo courtesy of Ms. Jeeyoon.]

Personalized menu.

The favor and handcrafted games were placed at every table setting.

Personalized cross word puzzle and Bridal Taboo. Silver nail polish was cleverly painted onto mini clothespins for an additional touch. These handcrafted games were beautifully put together by the Jane of All Trades, Ms. Christine.

Say any of the words "ring", "dress", "vows", or "Jon" and you'll have a tea bag stolen from you.

A newly wed game was played where the bride was asked questions about her boo.

Thank you lemonade favors for each guest. For directions, click here.

Flowers are always a must for any occasion. Flowers were bought from Costco and vases were brought from home. After the event, twine was used to bind each flower arrangement for guests to take home. Flowers arranged on-site by Ms. Amy.

A sweets table was created for where the guest book would be signed. The banner was made by Ms. Christine with a free online template created by Shanty 2 Chic.

The gorgeous bride-to-be, Ms. Hye Jin, soon-to-be, Mrs. Kong. Guests were asked to sign the custom photo book created on Shutterfly. [Above photo courtesy of Ms. Eunice.]

I used these adorable baking cups to hold the candy. I found these food labels online and printed them out at Kinko's for around $2.00. Affordable yet cute!

Tea cups with Tazo tea were prizes for the winners of the bridal shower game. Put together by the lovely Ms. Amy

It's funny how a few ramekins and colorful napkins can be utilized to creatively display sweets.

Ms. Amy taking pictures on her amazing DSL camera.

Honey cupcakes with honey cream cheese frosting, garnished with a honey bee. Recipe post coming soon. [Above picture courtesy of Ms. Jeeyoon.]

Honey and lemon were provided for the tea.

A tower of sweet and savory miniature comestibles.

The mint chocolate maracon was my absolute favorite.

I aspire to create such beautifully crafted miniature bites of perfection one day.

Smoke salmon mini sandwich.

Vanilla panna cotta with strawberries.

Chevre, date, and pepper mini quiches.

The most amazing scones! Warm, rich, and buttery.

Pink champagne to celebrate the happy occasion.

The baking cups were also used to safely package cupcakes to go.

The hotel graciously provided us with bags and containers for guests to take home leftover bites and sweets.

Can't wait for the big day!

The wonderful bridesmaids with the bride-to-be. [Above photo courtesy of Ms. Eunice.]

Hye Jin, I hope your bridal shower was everything you dreamed of. You are loved. [Above photo courtesy of Ms. Jeeyoon.]

Happy wedding season.

xoxo

Grace

Lemonade Favors

2013-06-03T10:41:00.000-07:00

Wedding season is in full swing! This lemonade favor is a simple, affordable, and time-saving DIY favor that is perfect for a summer wedding. These favors add a subtle touch of color and brightens up any table. Plus, guests can use the empty mason jars for potpourri or a scented candle. I recently made these favors for my best friend's bridal shower this past weekend. Pictures of the bridal shower can be found here.

Ingredients:

1 bag of lemons (~9-10 lemons)

2 gallons of lemonade

24 mason jars

24 gold daisy flower cut lids (purchased from Etsy here)

Twine or ribbon

Personal labels (optional, purchased here)

Paper striped straws (purchased from Magnolia Bakery. Also sold on Etsy.)

Directions:

Wash lemons.
Slice lemons approximately 1/2 inch thick. Discard the ends of the lemons and seeds.
Place two lemon slices in each mason jar.
Fill with lemonade.
Screw on daisy cut lid.
Tie with ribbon or twine. Affix personalized label.
Insert paper straw.
Serve and enjoy.

Note: If you are transporting these favors to another location, first secure the lid with the original mason jar lid. Once you arrive on location of the event, swap the lids with the daisy punch lids. When the event is over, guests can have the option of securing their lids with the original mason jar lid for easier portability.

Wash lemons.

Slice.

Discard the ends of the lemons. I also discarded the seeds so that guests wouldn't slurp up any lemon seeds.

Place two lemon slices in each jar.

Fill with lemonade.

Secure lid. Tie with twine or ribbon.

Add label. I made these personalized labels here.

I found these wonderful gold daisy punch lids on Etsy by MoreSprinkledJoy.

Affix lid.

A simple yet adorable party favor. [Above picture taken by Ms. Jeeyoon Park.]

Happy wedding season.

xoxo

Grace

One Bite S'mores

2013-05-25T19:59:00.001-07:00

Need an affordable, mess-free dessert this Memorial Day weekend? Try making these One Bite S'mores! These 3-ingredient mini treats are super quick and simple to make. Plus, if you're headed to the beach or a barbecue, these desserts are travel friendly! Place them in a gallon-size ziplock bag and they are ready for travel with no bulk and no mess! They babies won't get smooshed unless you sit on them. If you'd like, add an adorable striped straw for a nice touch. Recipe inspired by Pretty Foods. [Pictured: Dessert table from Thomas and Jackie's Wedding. Photo courtesy of the very talented Wayne and Angela.]

Ingredients:

2 cups crushed graham crackers

12 oz. of Almond Bark or milk chocolate chocolate chips

1 bag of regular sized marshmallows

24 striped straws (optional)

Directions:

Note: If you are using a straw for this recipe, remember to make a small slit on the bottom of every marshmallow with a knife. This will prevent your marshmallows from squishing when you insert the straw when the marshmallows are dry.

Place crushed graham crackers in a bowl.
Melt chocolate in the microwave in 30 second intervals until smooth. Be sure to mix after every 30 seconds.
Dip 3/4 of the marshmallow into melted chocolate.
Immediately roll the chocolate covered marshmallow into the graham crackers until fully coated.
Lay marshmallow, dry side (no chocolate side) down, onto wax paper.
Wait for chocolate to dry.
Eat or insert straws. Then eat.

An easy way to crush graham crackers is to place whole crackers into a gallon-size ziplock bag. Seal tight. Then roll over with a rolling pin or wine bottle.

Melt chocolate.

Dip.

Drip.

Roll.

Dry.

Have a safe and fun Memorial Day weekend!

Happy baking.

xoxo

Grace

Let's have a SHRIMP BOIL!

2013-05-24T11:42:00.002-07:00

Last weekend, I attended a wonderful shrimp boil hosted by the lovely couple, Mr. and Mrs. Cullimore. Let me tell you, the Mrs. is a fantastic hostess that definitely knows how to pull together a picture perfect event. From the newspaper table clothes to the bright blue wire baskets, no detail was left untouched. Let's be honest, any sort of shrimp boil or clam bake can make for an uncomfortable and messy situation. But the Mrs. pulled off a flawless, tasteful event that left bellies full and hands clean... after numerous paper towels. :) I hope this post inspires many of you to host your own Shrimp Boil for Memorial Day Weekend! A quick and easy bite size s'mores recipe for your outdoor holiday celebration this weekend is up next.

The event was held in the backyard of the Cullimore's home. Definitely a rarity in the City!

Newspapers lined the tables for easy clean up. Plus, guests did not have to worry about getting anything dirty! Paper towel rolls were used to offer easy access to an infinite amount of napkins.

Fresh shrimp. YUM.

Adult refreshments. Cozies were even provided for the beer.

Lemonade for the kids. Cubed watermelon added a nice burst of color and hint of sweet flavor. I loved the addition of the lemon saucer to catch any extra drips from the beverage dispenser.

Shrimp station. Where the magic happened. The broth simmered for hours, slowly releasing wonderful flavors from the bay seasoning, andouille sausage, onions, and potatoes.

After the broth was ready, corn was added.

Then the SHRIMP.

The shrimp and andouille sausage simmered together in the strainer-cooker for easier access to the main attraction.

17 pounds of shrimp were cooked for the event.

Hell to the yes.

Orza pasta was fantastic! The recipe by Ina Garten called for shrimp, which of course, would be provided in abundance. A perfect side dish that was thoughtfully prepared.

Boyfriend and I... hungry and waiting for the shrimp!

As the sun began to set, the candles and hanging bulbs provided a warm, intimate glow.

The food was laid directly on the table for the guests to grab and eat. Freshly sliced lemons and shrimp sauce were provided for extra flavor. Mugs full of the amazing broth were also provided for dipping.

Loaves of bread were resting on the trail of boiled shrimp, potatoes, corn, and andouille sausage.

NO UTENSILS. Every hostess's dream for ideal cleanup.

Wire baskets were provided for discarded shrimp shells.

Cheers to the fabulous hostess, the lovely Mrs. Cullimore.

Congratulations to all the 2013 law school graduates!

Special thanks to Rachel and James for their wonderful hospitality and graduation celebration.

xoxo

Grace

Piñata Cake

2013-05-04T13:41:00.002-07:00

In need of an easy Cinco de Mayo treat? Bake this Piñata Cake filled with your favorite candy! I promise that this recipe is extremely simple! All you need are two boxed cake mixes, 1 can of frosting, and candy! I spiced up the decor of my piñata cake by using some food coloring and sprinkles. Recipe courtesy of Victoria Hudgins, author of A Subtle Revelry. Victoria's blog has great tips and amazing pictures of the original piñata cake recipe so definitely take a peek! Also, happy early birthday to my lovely friend, Ms. Laurie. Since you're in L.A., I'm sending you a digital birthday cake. :)

Ingredients:

Two boxes of Funfetti cake mix
One container of vanilla frosting
2 cups of assorted small candies (i.e. jelly beans, M&Ms, lollipops, snack-size chocolate bars, etc.)
6 eggs
2/3 vegetable oil
2 cups of water

Directions:

1. Make cake mix according to box directions. Divide batter equally between two bowls (or use the same bowl and bake one cake, followed by another, allowing bowl to cool in between). Bake cakes at 350 degrees F for 50 minutes. Check cakes for doneness with long skewer or chopstick.

2. Remove cakes from oven. After 10 minutes carefully turn cakes onto a rack and allow to cool completely.

3. Arrange a plate over the cake and flip over so that the cracked side faces up (the smooth side should be on the bottom). With a sharp knife, cut evenly all around the top of the cake to remove the dome. Repeat with other cake.

4. Lay a cake with the exposed side up (the side in which the dome has been removed). Using a knife, make an outline of a smaller circle within the cake, leaving about 2-3 inches from the edges. Gently scoop out the inside with a spoon, going down a few inches. Be careful not to puncture the cake on the sides or bottom. Place the crumbled cake pieces in a separate bowl and save (they can be used to make cake pops later). Repeat with other cake.

5. Place one cake on a cake plate/stand, hollowed out center facing up. Apply frosting to the lip of the cake all around. This frosting will act as glue and allow the other cake piece to adhere when placed on top.

6. Fill the hole with assorted candies. When done, carefully place the other cake on top of the candy-filled cake, making sure to line up the edges.

7. Separate one or two spoonfuls of frosting in different custard cups. Add desired food coloring in each custard cup to create different colored frosting. With an offset or butterknife, apply a coat of frosting to the cake. Decorate the cake as desired.

8. The first cut of the cake will reveal the surprise of candies and treats inside! After the initial piece is taken out, the rest of the cake must be cut or it will cave in. Enjoy!

I started this cake by baking one box mix at a time.

Bake the cake according to the directions on the box.

Mix.

Make sure to generously grease your baking bowl.

I set aside some cake flour to coat the greased baking bowl.

Pour batter into the bowl.

Bake in a 350-degree oven for 50-60 minutes. Remember to test the doneness of the cake with a long skewer.

Run the edges of the baked cake with a knife.

Invert the cooled cake onto a plate.

Flip over again onto a plate so the cracked side is facing up. Carefully slice off the dome of the cake.

The surface should be flat and even.

With a spoon, carefully scoop out the inside of the cake.

Save the scrap cake for cake pops!

Be sure to leave a 2-3 inch outer border.

Fill with your favorite candy!

Carefully frost the lip of the cake.

Place the other hollowed off half on top.

Separate frosting into different bowls to create different colors.

Big thanks to my art teacher at Willowbrook Elementary School for teaching me my primary colors.

I made stripes all the way around the cake to create a rainbow.

After each clean swipe of frosting on the cake, I run the knife against the edge of a bowl to get rid of any crumbs that may have stuck onto the knife. This helps to create a cleaner look for your cake frosting.

I blended the colors to prevent any harsh lines. But this step is up to you!

Ta da!

Add sprinkles.

OLE!

Feliz Cinco de Mayo! Happy baking.

xoxo

Grace

Billy Sunday

2013-04-20T20:51:00.001-07:00

Billy Sunday is a swanky new bar located in Logan Square owned by Mathias Merges, owner of Yusho. Enter into a dimly lit, old world quarter with antique tin ceiling tiles and hanging glass lanterns. Old black and white photos of stoic expressions are mounted on framed pin striped cloth boards. The bar is facetiously named after famous baseball player turned active Prohibitionist and evangelical Christian preacher, Billy Sunday, who was famously quoted,"Whiskey has its place - its place is in hell." Well, Mr. Sunday, I'm sure if you tried one of Alex Bachman's creatively concocted and utterly delicious libations, you'd be preaching a different message. Not only are the cocktails handcrafted and exceptionally delightful, the food brings comfort, savor, and sustenance. John Vermiglio delivers elevated bar food that is unique to any bar scene in Chicago. Vermigilio transforms rustic 1950s cuisine into beautifully plated modern day bites. Billy Sunday gets fairly crowded after 10:00 p.m. so it is recommended that you head over there early to snag a table.

3143 W Logan Blvd
Chicago, IL 60647
(773) 661-2485

4 stars on Yelp

Cabinets stocked with liquors that are ready to be shaken or stirred.


The original antique ceiling and wood board floors were beautifully restored.

Drinks and libations. My personal favorite? Kent.

Perfectly chiseled cubes of ice.

The classic Manhattan.

Look at that glacier.

Things in Jars. Chicken Liver.

Beautifully layered chicken liver, raisin mostarda, and quail egg. Exceptionally creamy and delicious.

Things in Jars. Smoked Trout.

Fresh and delicious with a hint of bright lemon. So good that I was forgoing the bread and eating this straight out of the jar with a fork.

...but it was still pretty tasty schmeared on a crusty baguette.

Pig ears.

This place does not mess around. Fresh whole pig ears are deep fried for a nice crunch and burst of flavor.

Pickled Sardine.

Beautifully plated.

Deconstructed with deep fried spines and potato chips resting on top of a filleted pickled sardine.

Pot pie.

Braised rabbit encased in a buttermilk biscuit.

If you didn't know... my friend has a pet bunny that I've adopted as my own. But I had no regrets polishing off this pot pie.

Head cheese with apple julienne, celery, and dollops of creamy celery root.

Fairly salty but worked well with the sweet and tart apples/celery garnishes.

Doughnuts.

Drizzled with peanut butter and concord grape sauce. Sprinkled with peanut brittle. A fluffy PB&J doughnut hole that melts in your mouth.

Banana pudding with whipped honeycomb and a freshly baked vanilla wafer. Light, fluffy, and delectable.

John, you cook like a BOSS. Can't wait to be back.

Happy eating.

xoxo

Grace

Coconut Cupcake Recipe

2013-03-19T21:27:00.000-07:00

A few months ago, I was invited to a Cake Party in which the hostess requested guests to bring either cake or wine. A pretty fabulous combination, don't you think? I decided to take advantage of this party to experiment with a new recipe. Since the wonderful hostess loves coconut cupcakes, I decided to undertake Candace Nelson's Great-Grandmother's Coconut Cupcake Recipe. If you don't know already, Candace Nelson is the cupcake queen and brains behind Sprinkles. Needless to say, these cupcakes were a hit at the Cake Party. Recipe courtesy of Sprinkles via the Los Angeles Times.

Ingredients:
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk, room temperature
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter, room temperature
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg, room temperature

Directions:

Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Coconut Cream Cheese Frosting
Makes about 2 1/2 cups

8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings

In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.

In a sifter, add cake flour.

Add salt.

Add baking powder.

Sift. Put aside.

In a measuring cup, add whole milk.

Add vanilla.

Add coconut extract.

Stir. Set aside.

In a clean mixing bowl, add butter and sugar.

Cream butter and sugar.

In a small dish, separate egg whites.

Add egg whites and egg.

Add half of the dry mixture.

Drizzle in the entire milk mixture.

Mix until just incorporated. Add remaining dry mixture.

Mix until just combined.

With an ice cream scoop, fill cupcake wells.

Bake in a 350-degree oven for 20 to 25 minutes.

Cupcakes should look slightly golden.

Move to a wire rack to cool.

In a clean bowl, add cream cheese and butter.

Cream until smooth.

Add powdered sugar and coconut extract.

Mix until smooth and fluffy.

Frost.

Garnish.

Enjoy.

Perfect for a party.

Happy baking.

xoxo
Grace

Heart Cinnamon Rolls

2013-02-13T23:19:00.000-08:00

Strapped for time this Valentine's Day? Run over to your local grocery store to whip up some simple heart-shaped cinnamon rolls! These are super quick and easy to make. Recipe inspired by one of my favorite fashion bloggers, Peony Lim. Adapted from the original recipe by Iowa Girl Eats.

Ingredients:

1 - 8 oz tube crescent roll dough
1 Tablespoon butter, melted
1 tsp. cinnamon
1/4 c. brown sugar

For the maple icing (optional):
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar

Directions:

Pinch dough back together along seams.
Brush with melted butter.
In a small bowl, mix brown sugar and cinnamon.
Starting from one end, roll the dough toward the center of the rectangle and stop halfway. Repeat with the other end to form a shape of a scroll.
Slice into 3/4 inch widths.
Bake for 5-8 minutes.
Remove from tray and allow to cool.
In a separate bowl, mix maple syrup, milk and icing sugar together and then spoon over the top on a serving plate.

Add brown sugar and cinnamon into a bowl.

Mix.

I always use Pillsbury refrigerated dough.

Unroll.

Take a quarter of the dough. Pinch the seams to form one seamless rectangle.

Dip a pastry brush into the melted butter.

Brush dough.

Sprinkle sugar mixture onto the dough.

Add as much as you'd like.

Roll opposite ends of the rectangular dough towards each other to form a scroll.

Slice.

Pinch the end of the roll to create a heart.

Place on a greased baking sheet two inches apart. Don't worry, the dough may appear ghastly but the dough will expand to form an adorable heart.

Bake in a 350-degree oven for 5-8 minutes.

Swoon!

Happy Valentine's Day and happy baking.

xoxo
Grace

The Boarding House

2013-02-12T20:56:00.006-08:00

The Boarding House is owned by the most bad*ss Master Sommelier, Alpana Singh. This restaurant will leave you breathless as soon as you step inside. An opulent wine glass chandelier captures your attention upon entrance of this beautiful restaurant. Upstairs you will be mesmerized by the grandeur elegance of the main dining room where a gorgeous wine bottle chandelier gracefully suspends from the vaulted ceiling. Everything about this restaurant exudes luxury. The extensive wine selection will have you ogling over the menu that Alpana, the youngest women ever to achieve Master Sommelier, hand picked herself. The menu, created by Chef Christian Gosselin, is decadent, rich, and refined. This is one place that will definitely sweep a lady off her feet. Gentlemen, make reservations at The Boarding House this weekend for a Valentine's dinner she'll remember... even after a bottle (or two) of fine vino. Reservations can be made via Opentable.

720 N Wells St

Chicago, IL 60654

(312) 280-0720

4 stars on Yelp

Breathtaking. Wine glass chandelier located on the first floor.

Menu.

Hamachi Crudo

Pomegranate, Shaved Fennel, and Blood Orange Vinaigrette. Just delightful. Fresh and light

Berkshire Pork Belly. Grilled Maitake, Mushroom Puree, and Pickled Haricots Verts. DROOL. I LOVE pork belly and this one does not disappoint! A generously portion of pork belly that is melt-in-your mouth delish. My only regret was sharing this with Boyfriend.

Bavarian Sausage. Apple Braised Cabbage, Maple Onion Puree, Fried Egg, and
Mustard Sabayon. LOVED this! A refined and elegant bavarian sausage dish that brings sweet and savory flavors.

Hazelnut Crusted Short Rib.

Slow-braised, Five Spice Sweet Potato, and Short Rib Jus

Forget the knife. This beautifully cooked short rib literally falls apart with a touch of a fork. One of my favorites of the evening.

Bacon and Pine Nut Braised Brussel Sprouts. Delish! Perfectly cooked with the right amount of crunch.

S'mores Bomb.

Chocolate Hazelnut Mousse, Marshmallow Center, with a Graham Cracker Crust.

A hot chocolate that accompanies my beautifully lacquered s'more? LOVE it. This dessert made me break my New Year's Resolution diet... and it was totally worth it.

Happy eating.

xoxo
Grace

Dancen

2013-01-30T23:05:00.000-08:00

Dancen is a traditional Korean bar hidden away in Lincoln Square. Dancen is the ONLY place in Chicago that serves up grilled pork skins and they are pretty damn good. In addition to their unbelievable grilled pork skins, they also provide authentic Korean bar food that come bringing the heat! This bar emulates South Korea's po-jang-mah-chas, which are outdoor street food vendors that are housed by a plastic tent. The exterior of this bar looks extremely shady. I'm talking blacked out windows shady. But do not fear, take a deep breath, walk through the door, and you'll find yourself in Little Korea with K-pop music playing in the background. Reservations are not accepted and this place gets a bit crowded on the weekends. Try checking this place out during a weeknight to get a taste of their legendary grilled pork skins that will keep you coming back for more.

5114 N Lincoln Ave
Chicago, IL 60686
(773) 878-2400

4 stars on Yelp

Ahn-joo in Korean refers to the Korean bar food that is served in Korea's po-jang-ma-chas. People in Korea chase their shot of soju with the food they order. Don't like soju? Don't worry, this place offers a full bar.

Bul Dak. Literally means "fire chicken" in Korean.

The Bul Dak is grilled to order right next to the bar. The marinated chicken is cut off the bone, grilled, and served. They even include the bones on your plate so you can eat the meat off the drumstick.

This chicken is SPICY! Exceptionally tender and juicy.

Tame the heat with some refreshingly sweet pickled daikon.

Marinated grilled pork skins. Also called Kkup-Dae-Gee. THIS IS WHAT YOU COME TO DANCEN FOR.

Offers a nice crunch while still being juicy. Freaking delish! Fresh onions and garlic accompany this hot plate while the grilled pork skins are sizzling at your table.

Dip it in the mi-soo-kka-roo, sweet ground soy bean powder.

You can also order the grilled pork skins naked.

Seasoned sesame oil accompany the plain grilled pork skins.

I still can't decide which version I like better. So I always order two: one marinated and one plain. Problem solved.

Ahl Tang. Fish roe stew. This stew comes out bubbling at your table. Piping hot, freshly made, and oh so tasty!

The steam kept fogging up my lense. Goes fabulously well with ice cold soju.

Oh-Deng Tang. Fish cake soup. These portion are huge and great for sharing! Anchovy and seaweed based broth with fish cakes, hard boiled eggs, and scallions.

Don't forget to order another plate of grilled pork skins. You'll regret it if you don't.

Happy eating.

xoxo

Grace

Baked & Wired

2013-01-22T20:58:00.001-08:00

Baked & Wired is a scrumdiddilyumptious bakery located in the quaint neighborhood of Georgetown. This wonderfully creative bakery whisks you away into a sugar-laden dreamland while also providing you with the much needed jolt of caffeine. Baked & Wired uses quality baking ingredients and also bakes in small batches. Although Baked & Wired offers a variety of biscotti, cookies, pies, and granola (a.k.a Hippie Crack), this place is most famous for their unbelievably delectable cupcakes. Their cupcakes deliver delicious flavors and don't skimp on the size. Each cupcake is larger than your standard size cupcake and are big enough to share. The best part is that each gigantic cupcake is only $3.50. Next time, I'm planning my D.C. trip around visiting Bake & Wired at least once a day. Big thanks to the wonderful Ms. Beckee Birger for her excellent recommendation.

1052 Thomas Jefferson St NW

Washington, DC 20007

(202) 333-2500

4 1/2 stars on Yelp

This bakery does not mess around.

Cookies.

Biscotti.

Cupcakes are called Cakecups here.

Each cakecup is crowned with its own mini cake stand, label, and description.

Need a cup of joe with your sweets? Right in the next room is where you get "wired."

Coffee menu.

Add a slice of cake with your coffee.

After my purchase, I stopped by the garden of the historic Old Stone House to eat my cupcakes.

Texas Sheet Cake Cupcake.

Chocolate cake with a hint of cinnamon. While the cake is still warm, chocolate-pecan frosting is slathered on the top that oozes into the cake to make a praline-like topping. Absolutely delish! These cupcakes are extremely moist and light!

The Tessita.

Named after the owner’s daughter. Vanilla Cake with dulce de leche filling and chocolate-hazelnut satin icing. Dulce de leche AND hazlenut? Just scrumptious.

Dig.

Relish.

Fancy.

Happy eating.

xoxo

Grace

Alfajores Recipe [Dulce de Leche Cookie Sandwich]

2013-01-21T21:45:00.002-08:00

Alphajores are Argentine dulce de leche sandwich cookies that are easy to make and absolutely delicious! I fell in love with these little suckers during my study abroad trip to Buenos Aires, Argentina. My friends and I recently hosted an Empananda Party for our Argentina Reunion. Logically, the only dessert that would be appropriate for an Empanada Party would be alphajores! These buttery shortbread cookies are filled with rich, creamy dulce de leche that is not too saccharin-y sweet. Plus, the dulce de leche is simple and affordable to make from scratch. The only downfall is that it takes 4 hours to make. But hey, you'll be able to make enough creamy dulce de leche that will last you for days. Recipe modified from The Food Nework. For great tips and variations on how to make dulce de leche from scratch, check out this Wikihow article.

Alphajores Recipe
Ingredients:
2 cups all-purpose flour, sifted
1/4 cup confectioners' sugar, sifted. Plus extra for dusting (optional)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups dulce de leche, at room temperature (Recipe follows)

Directions:

Preheat your oven to 350 degrees F.

With a fork or pastry cutter, combine flour, sugar, salt and butter until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball.
Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
Bake the cookies until they are golden on the edges and firm, about 15 to 20 minutes.
Remove the cookies from the oven and let cool for 15 minutes.
Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie.
Place the cookies on a platter. For an added touch, dust them with powdered sugar and serve.

Dulce de Leche Recipe
Ingredients:
1 can sweetened condensed milk

Directions:

Remove label from can of sweetened condensed milk.
Pierce two holes in the can with a can opener. DO NOT SKIP THIS STEP.
Place a folded towel on the bottom of a saucepan. Then place can on top of the towel. This will prevent the can from rattling for four hours.
Fill pot with water up just until the water is one inch below the top of the can.
Turn stove on to medium-high heat.
Cook for at least four hours. The longer you cook, the firmer the dulce de leche will be.
Remove the can with a pair of tongs.
Carefully open the can with a can opener and pour into a mixing bowl.
Whisk until the dulce de leche is smooth.
Wait until cooled. Serve and eat.

Fold a towel and lay on the bottom of a medium saucepan.

Remove label from can of sweetened condensed milk.

VERY IMPORTANT: On the top of the can, puncture two holes on opposite ends. If you skip this step, the can might explode.

Place can on top of the folded towel, inside the saucepan. This will prevent the can from rattling and annoying the sh*t out of you.

Carefully fill the saucepan with water until the water hits one-inch below the can.

Throughout the cooking process, remember to add water so the water level stays one-inch below the top of the can.

Over medium to high heat, bring water to a boil. Keep the water boiling and cook the sweetened condensed milk for 4 hours.

Using a teaspoon, scrap off any excess sweetened condensed milk that reaches the top of the can. Be sure to keep an eye on the can and water level the entire 4 hours. I would check back every 30 minutes.

After 4 hours, carefully remove the can with a pair of tongs.

Using a can opener, carefully remove the lid.

Pour the contents into a mixing bowl. The top of the sweetened condensed milk will look runny.

However the bottom will consist of a thick, gelatinous dulce de leche.

With a whisk, stir until smooth.

The dulce de leche should reach a dark amber color. Set aside and let cool.

In a separate bowl, add all ingredients for the shortbread.

With a fork or pastry cutter, cut the ingredients to combine.

A dough should form.

Mold into a ball, wrap with plastic wrap and refrigerate for 30 minutes.

On a flat, working surface, spread flour.

Take half of the dough.

Roll out into a sheet that is approximately 1/8-inch thick. I was at Boyfriend's apartment so I had to make use of a wine bottle instead of a rolling pin.

With a 2-inch diameter cookie cutter, cut out cookies.

Peel off excess.

Place on a lined baking sheet. Bake for approximately 20 minutes in a 350-degree oven.

Edges should be golden but the top should be white.

Let cool.

Place cookies on a plate for assembly.

Scoop out 1 to 1 1/2 teaspoons of dulce de leche.

Place on the flat side of a cookie.

Take another cookie and place on top, flat-side down to create a sandwich.

Enjoy.

Happy baking.

xoxo

Grace

Big Jones

2013-01-20T21:32:00.002-08:00

Big Jones provides fabulous Southern-style brunch on Saturdays and Sundays from 9 a.m. to 3 p.m. The menu is composed of traditional Southern dishes that are created from locally sourced, sustainable ingredients. Big Jones serves up an impressive selection of charcuterie, sausages, preserves, and pickles that are all made in house. The interior decor is casually elegant, clean, and simple. Plus, the food is absolutely scrumptious. The home baked goods are freshly baked in the morning and come with traditional Southern fixin's. If you're more into proteins than carbs, Big Jones offers a variety of hearty, stick to your ribs brunch platters that include fried catfish, gumbo, blue crab cakes, house smoked ham, and more. This place is a must for anyone who is brunch obsessed. Reservations can be made via Opentable.

5347 N Clark St

Chicago, IL 60640

(773) 275-5725

4 stars on Yelp

A full bar is available, along with a specialty brunch cocktail menu.

I love a clean, white table setting.

Freshly baked Sally Lunn.

Sally lunns can be best described as having a cake/bread like texture. This bread is a favorite in the South and at Big Jones, they are baked fresh every morning. Honey butter and homemade preserves accompany these lovely slices of bread.

Cornbread Muffins with honey butter and home made preserves.

Crusty exterior while being dense yet moist on the inside.

You'll find little treasures of whole corn kernels in every muffin. Just delightful

Beignets. I mean, if you're going to eat at a Southern restaurant, beignets are a must.

Piping hot, fresh, and delish.

Popovers.

An old Edna Lewis recipe, made with Kilgus Farmstead milk and artisanal flour, served with whipped butter and homemade preserves.

I LOVE popovers! Light, airy, and melt-in-your-mouth delicious. For a homemade recipe, click here.

Buckwheat Banana Pancakes.

Antique rustic aromatic buckwheat flour pancakes served with toasted almonds, salted caramel, and banana anglaise.

TO DIE FOR! Oh my Lordy! ORDER THIS! AH. MAZE. BALLS!!!

Biscuit and Debris Gravy.

Fresh baked farmstead biscuit with creamy debris gravy, voodoo greens, and two poached farm eggs.

Crack open the poached egg and let the yolk FLOW. This dish is friggin' outstanding. Super rich and extremely hearty. I could barely finish the dish. But I sure as hell finished it.

Bayou Teche with a side of creamy grits.

Louisiana crawfish, spicy smoked andouille, and cream cheese, with bearnaise sauce and scallions.

Damn, these grits were GOOD.

Overflowing with housemade andouille sausage and Louisiana crawfish. SO good!

Eggs New Orleans.

Ponchartrain blue crab cakes with poached eggs, popovers, and bearnaise sauce, served with Potatoes O'Brien.

Are you drooling yet? A beautifully, golden coated bite of this succulent benedict will spark a party in your mouth.

Make your reservations now.

Happy eating.

xoxo

Grace