Vintage Sugarcube

Tijuana Love [The Original Caesar Salad]

VintageSugarcube — Sun, 22 Apr 2012 21:00:07 +0000

Recently I had the pleasure of joining some fabulous San Diego Food Bloggers (Marie, Darlene, Austin, Jane, Stacy and Dominica) on a food tour of Tijuana, Mexico. Our tour was hosted by the handsome Derrik of Turista Libre and the lovely, hip Kristin & Antonio from Life & Food.

Did you know that the Caesar salad was created by Caesar Cardini, an Italian immigrant working in Tijuana in the 1920s’? I didn’t photograph the torta I inhaled from Tortas Wash Mobile, because it was just too damn good not to gobble up. Since I really don’t have the words to describe how incredible everything smelled, felt and tasted, I’ll let the pictures tell you the story. Oh, and the recipe for the Caesar?? Wouldn’t you rather just come visit me in San Diego and we could head south for some shenanigans and salad?

Knickers and Aprons [Dr. Pepper, Pepita, Pink Peppercorn Pie]

VintageSugarcube — Mon, 12 Mar 2012 21:26:37 +0000

A few years ago, I was lamenting to a friend about why some boy wasn’t interested in me. My friend simply said, “he’s a vanilla cake with vanilla frosting and probably looking for another piece of vanilla cake with vanilla frosting. You’re more like a spiced carrot cake with mascarpone icing and just hold out until you find someone that can appreciate all your layers of flavor.” That was probably the best relationship advice I ever got. So if you’re also not a traditional apple pie or a chocolate birthday cake, don’t fret. Wouldn’t you prefer a drizzle of heat, crunch, and a sprinkling of surprise?

When I wrote a recipe and story for the February issue of Bridges Magazine, I wasn’t about to discuss chocolates, diamonds or roses. For any of you that have kept up with my SugarCube ramblings, you know those aren’t my favorite things. Recipe HERE.

Dr. Pepper, Pepita, Pink Peppercorn Pie

VintageSugarcube — Mon, 12 Mar 2012 21:03:03 +0000

Crust:

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground, toasted, salted pepitas (pumpkin/squash seeds)
2 tablespoons sugar
6 tablespoons melted butter

Pulverize gingersnap cookies with a rolling pin or food processer until you have 1 1/2 cups. Combine all ingredients and press into 10″ round pie plate. Bake at 350 degrees for 10 minutes. Cool on rack, making sure crust is completely cooled before filling.

Filling:

1 box (3.4 oz) vanilla instant pudding/pie filling
1 cup Dr. Pepper® soda
8 oz thawed Cool Whip whipped topping
1/4 teaspoon ground pink peppercorns

Empty pudding mix in medium/large bowl and add Dr. Pepper soda. Whisk until completely combined and starting to thicken. Incorporate whipped topping with rubber spatula and fill cooled pie crust. Top with extra pepitas and sprinkle with freshly ground pink peppercorns.

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.