Vintage Sugarcube

Eye Candy [Red Velvet Disco Pops]

VintageSugarcube — Thu, 09 Feb 2012 06:06:59 +0000

One part RED VELVET, One part CAKE POPS, equals one disco-smoke’n Valentine’s Day. All the delicious eye candy shot at Disconnected Salon.

Too Poor for Couture [Cornflake Milk Panna Cotta]

VintageSugarcube — Tue, 27 Dec 2011 00:18:05 +0000

Too poor for couture? Champagne taste on a Prosecco budget? I know the feeling. But with a little thrifty shopping and this clever Panna Cotta? Did I hear hostess with the mostess?

Upcycled dress from my favorite local haunt; Make Good. Fab Foodie photos by Chad Thompson, of Culinary Creatives. I’ve been writing for Chad; check out my column, “Dive Deep for Deliciousness“. Kitschy pics of me by my groovy musician friend Marie Haddad.

Cornflake Milk Panna Cotta

VintageSugarcube — Tue, 27 Dec 2011 00:16:27 +0000

Recipe adapted from my new favorite cookbook MILK Momofuku Milk Bar

Serves 8

1 1/2 tsp. powdered gelatin
4 Tbsp cold water
2 1/2 cups Cornflake Milk (see below for recipe)
3 Tbsp brown sugar
1/2 tsp salt

1) Prepare the Cornflake Milk and set aside in large bowl. 2) Pour 4 Tbsp cold water in a cereal bowl. Evenly sprinkle powdered gelatin on top of water. Let sit for 5 min. Do not let sit for much longer. 3) In a medium bowl; warm 1 cup of the Cornflake Milk in the microwave and whisk in the dissolved gelatin until completely incorporated. Add this to the large bowl of Cornflake Milk and whisk. Whisk in the brown sugar and salt. Divide evenly between 8 glasses.

Cornflake Milk:

2 3/4 cups Cornflakes
3 3/4 cups cold milk
2 Tbsp brown sugar
1/4 tsp salt

1) Preheat oven to 300 degrees. 2) Spread the cornflakes on a parchment-lined baking sheet and bake for 15 minutes. Cool completely. 3) Place cornflakes in a large pitcher and cover with milk. Stir well with wooden spoon and let sit at room temperaturs for 20 minutes. 4) Strain the cereal/milk mixture through a fine-mesh sieve, collecting the milk in a large bowl. Wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. 5) Wish the brown sugar and salt into the milk until fully dissolved.

Vegan Peanut Butter Banana Truffle Muffins

VintageSugarcube — Sun, 20 Nov 2011 21:50:52 +0000

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Back to Cool [Vegan Peanut Butter Banana Truffle Muffins]

VintageSugarcube — Sun, 20 Nov 2011 20:26:52 +0000

Just come clean. Just fess up. Haven’t we all left home and come back with some big news? I have a new tattoo? I kissed a girl? I’m now vegan? Well I don’t have any tattoo inspired, girl smooching recipes up my sleeve at the moment, but I do have a scrumdelicious vegan recipe for anyone that loves warm, moist (yes I said the word moist) banana bread combined with an oozing peanut butter cup. This recipe was inspired and adapted from the gorgeous Jenny of Picky Palate. My story and recipe was featured in the holiday issue of Bridges Magazine. And even if you aren’t vegan; you’re gonna swoon for these muffins. They’re sweeter than any girl’s smooch.

Big thanks to my friend Darryl Taylor for the photography help and City Digz for hooking me up with the vintage Pyrex. Bisou Bisou and more Bisousssssssssssss.

There’s a New Charlie in Town [Angels & Bubbles Pops]

VintageSugarcube — Wed, 12 Oct 2011 22:05:22 +0000

If Charlie and her Angels were fighting crime today, she’d realize LA wasn’t her scene and decide to take on Manhattan. The crime is more interesting and the fashion is totes more cutting edge. LA may be the tits for fresh figs and farmer’s markets, but Manhattan takes the cake when you want to start investigating desserts. What vixen wouldn’t groove to something made with Angel Food cake, Champagne and shaped like a lollipop? You can make these in your loft or penthouse; just be sure to leave the bad boys at home. Recipe HERE.

Photos by Phil DeFalco shot at Voyeur nightclub. Make-up by Amy Frugard and hair by Disconnected Salon. The only place to get your inner diva did-done.

Angels & Bubbles Pops

VintageSugarcube — Wed, 12 Oct 2011 22:03:39 +0000

Adapted from the fabulous http://www.Bakerella.com

1 Box (16oz) Angel Food Cake Mix
1 cup Champagne
½ cup vanilla frosting (feel free to use canned frosting)
Approximately 1 cup of melted white chocolate candies for dipping
Approximately 30 lollipop sticks, bags and twist ties

Preheat oven to 325 degrees. Mix cake mix and Champagne in large bowl until well combined. No mixer required. Spread into 9×13″ ungreased pan. Bake for 30-35 minutes. Cool completely. Crumble cake in large bowl and stir in frosting until well combined. Roll into approximately 30 small balls and let chill on wax paper lined cookie sheet. Melt small amount (1/8 cup) of frosting. Lightly dip lollipop stick into frosting then into cake ball and return to refrigerator to chill. Once chilled, begin to melt white chocolate and dip cake balls until covered. Roll in candy sparkles, before white chocolate hardens. Return to refrigerator on wax paper lined cookie sheet or stand upright on large piece of Styrofoam if you want to maintain complete round shape. Chill before covering with lollipop bags.

Chocolate Banana Ice Cream

VintageSugarcube — Mon, 05 Sep 2011 23:03:29 +0000

Adapted from “The Kitchn“

1 banana
1 tsp cocoa powder

Cut banana into 1 inch pieces. Place on wax paper lined freezer safe tray/plate. Freeze uncovered until completely frozen (1-2 hrs). Blend or chop in food processor scraping down sides and stirring a couple of times. Add cocoa powder and blend/stir again. Believe me, the texture and flavor is just like ice cream. No one will ever believe it’s just 2-ingredients. I didn’t disappoint you on this one did I?

Sundae Funday [Chocolate, Banana Ice Cream]

VintageSugarcube — Mon, 05 Sep 2011 22:51:02 +0000

The OCD in me really wanted to post this yesterday (Sunday). But instead I went to Dim Sum for brunch, followed by a party in the hood where I dined on the most succulent fried fish tacos prepared al fresco under a perfect balmy San Diego night. That was only foreplay to the Mexican chocolate gelato that took me to a place I can’t quite articulate. And then the Funday really began when I got to experience a live acid jazz jam session until five in the morning. I rarely say the words “Sundae Funday”, but when I do, there’s no kidding.

You’re never too old or too young to get down, get dirty and have some fun. Knowing how to shake that caboose is probably more important than knowing how to type. And having a RECIPE this easy around is key when you’re out until five eh em!

You’re probably wondering how I got these 3 crumbsnatchers to behave for the camera? I think they remembered this cake I made for them a year ago. Sweetest thanks to Malashock Dance Company for letting us enjoy a Sundae in the grooviest dance studio around. And when daddy-oh Jaret Malloy snaps the pics? That’s the cherry on top to any Sundae Funday.

Boys on the Side [Mint Chocolate Chip Ice Cream Cake]

VintageSugarcube — Sat, 20 Aug 2011 19:42:38 +0000

During one hot and sticky day last month when I was wasting a good bit of time twittering with my tweeps, a question popped up asking everyone what they were baking for the weekend. I thought to myself, “I ain’t baking Sh*t”.. I’ll put together this 2-ingredient cake and go out and have some fun. God bless everyone that is baking pound cakes and bread from scratch on a Saturday afternoon. So when Bridges magazine asked me to come up with a summer recipe, I had to pull this one out of my bag of tricks. With friends like mine, you wouldn’t wanna be hanging out in the kitchen for hours either.

Find my article and recipe on page 14 in this month’s issue of Bridges Magazine. Biggest thanks to Claudia Jordan for her mad photography skills.