Category Archives: Desserts

Popcorn Balls

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Holy cow! Has is seriously already been almost a month since my last post? I have to admit – I knew that my new jobs would take up a lot of time. But I had no idea that it would take up ALL of my free time! With that said, I apologize for the complete lack of new entries in quite some time. Even though I would all day, every day, I really was hoping to get you at least one or two new posts each day. Perhaps this post will be the start of a much better record.

Popcorn

This recipe is something that my grandma used to make all the time. At Halloween, she would throw in some orange food coloring to make the popcorn balls look like pumpkins.

Popcorn Balls

Yes, this too is a short post. For that I apologize. I am just getting back home from a week-long business trip in Orlando. Needless to say, I am exhausted and have tons of things to do before going to work at Shakou tonight! Don’t worry though, I am working on some recipes tomorrow, my only free day in a while!

Until next time…happy eating!

Popcorn Balls
Makes about 2 dozen.

15 cups popped corn
1/3 cup honey
1/2 cup light karo syrup
2/3 cup sugar
1/2 cup butter

  1. Cook all ingredients over stovetop to 230° F.
  2. Add food coloring, if desired.
  3. Immediately pour over 15 cups popped corn which has been put into a large metal container. (I did not have this, so I used a large plastic mixing bowl.)
  4. Stir until all kernels are covered.
  5. Rub butter on hands and form into balls.
  6. Wrap in saran wrap.

Sweet + Salty Snack Mix

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SUPER BOWL SUNDAY!

Caramel CornSo let’s be honest, I couldn’t have cared less about either of the teams playing in this past weekend’s Super Bowl. The Ravens? The 49ers? Eh. So what this year’s Super Bowl really boiled down to, for me at least, was three things:

  1. The Food
  2. The Commercials
  3. The Half-time Show

Let’s start with the half-time show. In recent years, *cough* since the Janet Jackson debacle *cough*, I have been incredibly disappointed with the half-time shows. In fact, most of them I have thought were quite awful and found myself only half paying attention. I am assuming this is because they have brought in legends who are now way past their prime and can no longer put on a show like they used to. Don’t get me wrong, I respect them for what they did, but they shouldn’t be performing anymore.

Beyoncé however? Yes, I will take a Beyoncé half-time show.
She can sing. She can dance. And she’s hella fine!

Add a Destiny’s Child reunion and you’ve got yourself a winner!

Double Boiler

When it came to the commercials this year, I was disappointed. To be honest, the only one that I can remember is the Budweiser Clydesdale commercial. Overall, I expect a lot more from companies who are spending upwards of $4 million for a spot! Come on corporate America – you can do better!

Potato Chips

And finally, on to the food! I love Super Bowl. Yes, 99.99% of it is absolutely terrible for you. And the thought of even attempting to create a “healthier option” seems like sacrilege. Super Bowl food is meant to be terrible for you. So suck it up.

I spent Super Bowl Sunday friends, one of which sent me a little Facebook message the night before saying,

“I know its late, but if you wanted to make this for tomorrow i wouldn’t hate it.”

She included a link to the IMPROVkitchen, which had this recipe for a Sweet + Salty Snack Mix. Potato Chips dipped in chocolate seems rather weird, but I made it anyways. It was delicious!

Moral of the story is this: you can dip just about any salty food into chocolate and it WILL end up being a good idea!

Sweet + Salty Snack Mix

Until next time…happy eating!

Sweet + Salty Snack Mix

2 cups chocolate chips
2 cups pretzels (sticks, rods, braids, twists, classic – whatever you feel like)
4 cups ridged potato chips
6 cups caramel corn
  1. In a double boiler, place your chocolate chips and stir until it’s almost all the way melted. Take off the heat and continue stirring until the lumps are fully melted.
  2. Line a few baking sheets with wax or parchment paper.
  3. Dip your chips half way into the chocolate and give them a good shimmy to drip off any excess chocolate. You want a thin coating. Continue until all of your chips are dipped.
  4. Continue with your pretzels.
  5. Place in the refrigerator for about 30 minutes to fully set the chocolate.
  6. In a large bowl, gently combine the pretzels, chips and caramel corn.

Viennese Iced Coffee

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Espresso

If you need to know one thing about Tommy Engstrom, it is this:

I am unconditionally and irrevocably in love with coffee.

There is no other way to truly express my relationship with this sweetly caffeinated elixir. A few days ago I inadvertently stopped drinking coffee. How? I haven’t the faintest idea. But I went an entire day without a single drop of coffee. I didn’t think much of it. The next day came and so continued my lack of caffeine intake? Hmm…maybe I could actually do this? I thought to myself. Could I, Tommy Engstrom, actually stop drinking coffee? So, I gave it a try, it had to work. I mean, it’s not that I am that addicted to caffeine. Ha. Who was I kidding? By noon, the migraine from caffeine-withdrawal had hit full-force. It was awful, yet I refused. I would not drink coffee. I could do this. Nope…my head felt as though a thousand nails were being hammered into my skull.

If you are not yet addicted to caffeine  take note: The headaches you will have as a result of caffeine withdrawal are some of the worst you will ever experience. Perhaps it’s better to never start drinking coffee.

LIES – I am saying this to tell you what the ‘right thing to do’ is, but I know I myself would never follow such advice. My caffeine free stint only lasted two days. Two days of some of the most painful headaches that I have ever experience. It. Is. Not. Worth. It. Just say YES!

Viennese Iced Coffee

When my mother and I fell upon this recipe, it was a no-brainer! This recipe would for sure become one of my all-time favorites. And guess what, I was right!

Viennese Iced Coffee

This recipe definitely classifies as a dessert.
It is sweet. And delicious. And caffeinated. All things good.

I implore you to make this Viennese Iced Coffee today. Seriously, it is not difficult and you will be forever changed! Do it!

Until next time…happy eating! Or should I say caffeine drinking!?

Viennese Iced Coffee
Serves 4

6 (1-ounce) shots of espresso, regular or decaf
3 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 cup hot water
2 cups ice
4 scoops vanilla or coffee ice cream
Unsweetened cocoa powder, such as Pernigotti

  1. Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves.
  2. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture between 4 short glasses.
  3. Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass.
  4. With a small sifter, sprinkle each drink lightly with cocoa powder.
  5. Serve with a short straw and a teaspoon.

Pumpkin Chai Macarons

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So here I am, it’s a week away from Thanksgiving, and I am realizing that fall is slowly fading into nothing more than a memory as winter begins to show its bitter face. I don’t mind though. Despite the fact that Starbucks is already fully decked out in holiday cheer, yes, I did wear my snowflake bow tie to work today, I refuse to stop enjoying fall. I have until November 23, the day after Thanksgiving.

So…here is our newest fall recipe…Pumpkin Chai Macarons!

When I moved to New York City and worked in the advertising industry, I had the pleasure (sometimes extremely stressful, so much that I worked 80+ hour work weeks…) of providing my company with food, treats, wine, champagne, bourbon for company meetings, client presentations, and happy hours. New York loves it’s pastries…cupcakes and macarons.

Macarons are absolutely delicious. My foodie buddy Angie has recently informed me that I am slightly crazy. But that’s okay! I like a challenge. Macarons are French meringue-based pastries. Some say the difficulty is in the time-consuming aspect, some say the egg beating to proper consistency, no matter what, don’t get down. If your first batch doesn’t work, try again!

When making my first batch, I did not make a template to help standardize the macarons sizes. Do not do this. It may seem silly, but draw out circles on the underside of your parchment paper. Flip over the paper and pipe the macaron batter on the other side of the parchment paper. The result will be much more uniformly sized macarons!

So, while this recipe may not be a “5 steps to an easy dinner” recipe, it is worth the effort! Once you have the basic recipe, try different combinations!

Chocolate Peppermint, Pistachio, Saffron Macarons with Blood Orange and Honey Buttercream…that may be a recipe I will being attempting in the very near future!

Until next time…happy eating!

Pumpkin Chai Macarons

Macaron Batter
1 cup powdered sugar
1/2 cup almond flour
3 tablespoons chai leaves (the contents of about 4 teabags)
2 large egg whites, at room temperature
5 tablespoons granulated sugar

  1. Preheat oven to 350º F (180º C).
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
  3. Grind together the powdered sugar with the almond powder and chai tea so there are no lumps, this will also chop the tea leaves; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
  4. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Pumpkin Cream
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup powdered sugar
1/4 cup canned solid pack pumpkin
1 teaspoon orange zest freshly grated
Pinch of cinnamon
Pinch of nutmeg

  1. In the bowl of a mixer fitted with the paddle attachment, add cream cheese, butter and confectioners’ sugar; beat until smooth, about 3 minutes.
  2. Add pumpkin, orange zest, cinnamon, and nutmeg; beat until incorporated.

Roasted Pecan Pumpkin Butter

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Thank you Jessica at How Sweet It Is…first of all your photography is amazing. Secondly, you continue to provide me with recipes to drool endlessly over, and ones that I want to make over and over again. The only downfall? l began realizing how much I need to start running! I have been lacking in the motivation department since my marathon…however, I will be running the Turkey Trot Half-Marathon on the Saturday after Thanksgiving. Perhaps it’d be a good idea to start training again…perhaps.

As we inch towards the end of the year the temperature has been dropping, the leaves falling, and the clocks falling back. Yes, that is right, Daylight Savings has happened! (It’s so much better than spring Daylight Savings!) Hopefully you were already aware of this fact, otherwise the past few days must have been pretty messed up for you!

I have to say, waking up Sunday morning and realizing that it was an hour earlier that I thought was the greatest feeling in the world. While I didn’t allow myself that extra hour to sleep (I sucked it up and got out of bed), it was nice to have a little extra time to get things accomplished. Praying for a fresh start this fall!

Along with these many joys comes the unbearable urge to eat more and more! I think my body is subconsciously telling itself that we need to stretch out my stomach in preparation for Thanksgiving. It IS only 15 days away, after all!

Pecans + pumpkin + maple syrup = mouth-watering deliciousness!

This little nugget of joy was so delicious, that its presence has been requested at our family Thanksgiving gathering! My only complaint, which unfortunately can’t really be dealt with, is the price of nuts. 1 pound of pecans tends of be rather expensive… Price complaints aside, this was delicious! I found the pecan flavor to be a little overbearing so I played around with the ingredients…added a little more maple syrup, a touch more pumpkin spice. Don’t be afraid to make this your own!

Until next time…happy eating!

Roasted Pecan Pumpkin Butter

1 pound (16 ounces) unsalted pecans
3 tablespoons pumpkin puree (or you can try pumpkin butter!)
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons maple syrup
1/4 teaspoon salt (or more to taste)
1-2 teaspoons flavorless oil (like grapeseed/canola), if needed

  1. Preheat oven to 300°F.
  2. Spread the pecans out on a baking sheet and bake for 15 minutes, flipping every 5 minutes. Once roasted, add pecans to a food processor and blend and pulse, scraping down the sides of the processor until the butter comes together – about 5-6 minutes. Add in pumpkin, spices, syrup and salt, pureeing and blending more until your desired consistency is reached. If needed, stream in oil 1 teaspoon at a time to bring the butter together and smooth it out a bit.
  3. Taste and season more if needed (this will depend on your pecans, your syrup, etc), then place in a seal-tight container or jar to serve. Store in the fridge if this butter will not be consumed within 1-2 weeks.

Momofuku Night

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Like many other things, the word Momofuku first entered my vocabulary when I moved to New York City. I had never heard of it before, and initially, it sounded like a word that my mother would scold me for saying as a child. (She also didn’t like me using the word “crap” so I am not quite sure what that means.) My roommate Brad, among others, kept talking about this amazing restaurant in the Lower East Side. It was expensive. But amazing. Just like every other restaurant in New York City.

So, on November 6, 2011, I brought family friends down to the LES to share the Momofuku experience with me. I can pinpoint the exact date because it happened to be the same day that psychos were running rampant throughout New York City…aka running the ING New York Marathon. And by the way, I hope someday to be included in that group of people I just referred to as “psychos!”

Yes, I only went to Momofuku once, but that is all it took.

I was hooked.

After moving back to Libertyville, I spent a typically boring, uneventful day browsing the bookshelves of Barnes & Noble…one place that I should never be allowed into. I will always spend way to much money on books, even if I have books still waiting to be finished on my bookshelf back home. Is it possible to put credit card blocks on certain stores? My credit card company should just decline any transaction that comes from a Barnes & Noble store…

But as that is not yet a feasible option, or if it is, someone please tell me, I fell victim to the phenomenon known as impulse shopping. I saw the Momofuku cookbook. The Momofuku cookbook was in hand. To the checkout I went… $45 later, I was the proud new owner of a brand new cookbook!

For months I have been trying to decide when to attempt to make something from the cookbook. I was half afraid that it wouldn’t live up to the real deal, and half afraid that the recipes would be way too difficult and I would fail miserably. I have never ventured too deep into the Asian cuisine realm. I knew it would be a challenge.

It didn’t take much thought to pick who I wanted to try the recipes with. I knew one person that would be crazy enough to brave the waters with me…Angie! Since our first dinner club, La Noche de España, she has been my foodie mentor. I went to her and she blindly agreed to take part in my crazy antics. Little did we know…

A forewarning to tonight’s post…as amazing as this food was, I am not going to post all of the recipes. The extent and numerous components that are required to go into these dishes is time-consuming. It is not that the recipes are very difficult, but we did take 2-3 days to make the ingredients. Angie was also kind enough to drive over an hour away to go to Mitsuwa, a Japanese marketplace, to find ingredients that most grocery stores had never heard of. Was it worth it in the end? Yes. Did it take a lot of time and effort? Absolutely!

The recipe for the Apple Soju cocktail does not come from one of the Momofuku restaurants, but instead is simply inspired by them. I fell upon this delicious drink on Momofuku for 2, a food blog devoted to making every recipe in the Momofuku cookbook.

The recipe says to allow the matchstick apple slices to macerate in the soju for 30 minutes. While it was good, I would allow the apples to sit in the soju for even longer, say 2-3 hours, to allow the flavors of the apples to fully mix with the soju.

The pork buns were perhaps the one recipe that I was most excited to attempt. My concern, however: YEAST. I have somehow managed to go through life without ever having to make yeast bread. It may be a beautiful thing to see something come to life to create a delicious bread, but I was terrified. I have only ever heard horror stories.

I didn’t have much of a choice though…my fellow chef made one request, nay, statement when we first started putting together this meal:

“I am not touching the steamed buns.” Thank you Angie…

While my dough did not double in bulk during the first rising (I immediately called Angie, knowing that I had ruined the evening…the steamed buns had failed, the dinner had failed…), somehow I made it work. I made yeast steamed buns! Watch out culinary world, there’s a new baker in town!

The Momofuku Ramen was the most complicated aspect of the meal. Ramen broth. Taré. Pork belly. Pork shoulder. Nori. Fish cakes. The broth was time-consuming. The ingredients were exotic.

The results were well worth the effort put in, so that being said, if you truly want the recipe for the ramen, feel free to contact me! There will be multiple recipes needed.

The dessert was another recipe that did not originate at a Momofuku restaurant. Angie searched recipes, looking for something that would compliment the meal that we had prepared. She fell upon a tapioca pearl pudding recipe on Epicurious.

A word of wisdom from Angie: “The tricky part is the tapioca. It’s very sticky if you over cook it and then rinsing is impossible. The minute it looked like it was about done, I rinsed it before it had a chance to coagulate too much.”

The dessert needed a little something to jazz it up – while the taste is amazing, the appearance is less than fantastic. So, we topped each bowl with a single nasturtium – an edible flower that would add a little splash of color.

Again, if you are interested in making the full meal on your own, you can purchase the cookbook at just about any bookstore, or contact me directly and I will send the recipes your way!

Happy eating!

Apple Soju Cocktail
makes 4 drinks

1/2 a pink lady apple
1 cup soju
2.5 cups chilled tonic water
4 lime wedges

Cut the apple into matchsticks then put in small pitcher and stir in soju. Let macerate, covered and chilled, at least 30 minutes.

Fill glasses with ice and strain about 1/4 cup soju into each glass and add some apple pieces and a wedge of lime. Top off the drinks with the tonic water and enjoy!

Steamed Buns
makes 50 buns (more or less…I only got 32)

1 tablespoon plus 1 teaspoon active dry yeast
1 1/2 cups water, at room temperature
4 1/4 cups bread flour
6 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 tablespoon kosher salt
rounded 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup rendered pork fat or vegetable shortening, at room temperature, plus more for shaping the buns, as needed

  1. Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda, and fat and mix on the lowest speed possible, just about a stir, for 8-10 minutes. The dough should gather together into a neat, not-too-tacky ball on the hook. When it goes, lightly oil a medium mixing bowl, put the dough in it, and cover the bowl with a dry kitchen towel. Put it in a turned-off oven with a pilot light or other warmish place and let rise until the dough doubles in bulk, about 1 hour 15 minutes.
  2. Punch the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams, or a smidge under an ounce. Roll each piece into a ball. Cover the armada of little dough balls with a draping of plastic wrap and allow them to rest and rise for 30 minutes.
  3. Meanwhile, cut out fifty 4-inch squares of parchment paper. Coat a chopstick with whatever fat you’re working with.
  4. Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 4-inch long oval. Lay the greased chopstick across the middle fo the oval and fold the over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the pun on a square of parchment paper. Stick it back under the plastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 minutes: they will rise a little.
  5. Set up a steamer on the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately (reheat them for a minute or so in the steamer if necessary) or allow to cool completely, then seal in plastic freezer bags and freeze for up to a few months. Reheat frozen buns in a stovetop steamer for 2-3 minutes, until puffy, soft, and warmed all the way through.

Tapioca Pearl Pudding with Lychees and Mango
makes 6-8 servings

6 cups water
1 cup small (1/8-inch) pearl tapioca (not quick-cooking)
1 (20-ounces) can lychees in syrup
2 tablespoons sugar
2 (3-inch) strips lime zest
1 (2-inch) piece peeled ginger, thinly sliced
1 large ripe mango, peeled and cut into 1/2-inch pieces
1 teaspoon fresh lime juice

  1. Bring water to a boil in a heavy medium saucepan, then stir in tapioca. Simmer, stirring often, 10 minutes. Cover and remove from heat. Let stand until most of pearls are translucent, 25 to 30 minutes.
  2. Drain syrup from lychees into a small saucepan and add sugar, zest, ginger, and 1/4 teaspoon salt. Simmer, stirring occasionally, 10 minutes, then remove from heat and let stand 5 minutes.
  3. Coarsely chop lychees and put in a bowl with mango. Drain tapioca in a colander and rinse under cold water until cool, then add to fruit. Strain syrup though a fine- mesh sieve into fruit. Stir in lime juice and let stand 1 hour for flavors to blend.

Starbucks Coffee Master Seminar

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Two years. Two years of my life have gone to a little old company called Starbucks Coffee. If you haven’t heard of it, well, I don’t know where you have been for the last 41 years… I am still baffled by people who have never been in a Starbucks before. If you live in the United States of America, you literally have NO excuse, none.

My obsession with Starbucks began in the fall of 2006 when I began my undergraduate career at the University of Illinois. It started slowly, with a grande caramel macchiato. But the obsession, nay, addiction, quickly accelerated. Soon it was a venti caramel macchiato, and then a triple venti caramel macchiato, and then a quad venti caramel macchiato. I could no longer function without the sweet ecstasy that was caffeine. I don’t even think it was just caffeine that I was addicted to…it truly was Starbucks. I tried other coffee shops on campus, but all paled in comparison.

Following college graduation in May of 2010, I vigorously searched for full-time employment, but came up empty-handed. Thank you TERRIBLE economic recession…seriously, could I have graduated at a more inopportune time?! I sat there, trying to figure out what I would do…

I have been a barista ever since. Initially, I thought it would be temporary employment, when in reality it has become my main source of income since 2010. Nothing temporary about that. The amount that I have learned from working for the company is amazing, and not just about myself, about others, working for large companies, about interacting with many different types of people. However, I have always wanted to learn more, expand my coffee knowledge…

For some, like myself and my good friend Sarah (who I went on the Coffee Master journey with), we wanted to breathe, sleep and dream coffee and were interested in achieving Starbucks’s highest level of recognition – the Coffee Master.

If you know what what a wine connaisseur is, the idea is very similar. A connoisseur can be defined as a person who is especially competent to pass critical judgments in an art, particularly one of the fine arts, or in matters of taste. Essentially what a Coffee Master is is a person who has gone through training to become knowledgable about all aspects of coffee. Sarah and I began the training in July of this year.

Since this post is already bordering on the point of becoming a novel…I am not going to go through our entire coffee seminar, only key bits.

We’ll start as we did in our seminar, with trivia! (Answers are at the end of this post.)

  1. Where and when was Starbucks established?
  2. The name “Starbucks” comes from which classic novel?
  3. Which Starbucks coffee was inspired by a Chicago neighborhood?
  4. Who is the current Starbucks CEO?
  5. What are the three growing regions that Starbucks purchases their beans from?

For our presentation, Sarah and I chose three of our favorite coffees from the Starbucks line-up. We spoke of their defining characteristics, the processing methods, and complementary flavors that go well with the coffees – we even made food pairings to go with each coffee! For the sake of sparing you from a 45-minute blog reading, I will bullet point the key information.

Veranda

  • Roast: blonde
  • Processing Method: washed (wet)
  • Flavor: mellow, soft
  • Acidity: medium
  • Body: light
  • Complementary Flavors: nuts, milk chocolate
  • This is a single region blend of Latin American coffees.
  • FOOD PAIRING: chocolate covered almonds

Kenya

  • Roast: Medium
  • Processing Method: Washed (wet)
  • Flavor: Juicy, complex
  • Acidity: High
  • Body: Full
  • Complementary Flavors: Grapefruit, berries, currants, raisins, oranges
  • This is a single region coffee that works great as an iced coffee due to its high acidity and citrus flavors.
  • FOOD PAIRING: blackberries and raisins

Anniversary Blend (my all-time favorite Starbucks coffee!)

  • Description: A complex, hearty and full-bodied blend of Asia/Pacific coffees and aged Indonesian coffee with a distinctive spicy flavor.
  • Processing Method: Washed (wet), semi-washed
  • Flavor: Spicy, herbal
  • Acidity: Low
  • Body: Full
  • Complementary Flavors: Maple, oats, cinnamon, butter
  • Anniversary Blend was introduced in 1996 to commemorate Starbucks’s 25th anniversary.
  • FOOD PAIRING: maple snickerdoodle whoopie pies with maple cinnamon buttercream filling (recipe following…)

I found the recipe for the whoopie pies from the blog, What’s Baking in the Barbershop. The instant I saw the recipe, I knew that it would be amazing paired with the Anniversary Blend. And sweet Mary and Joseph…it was as if a million little fireworks were going off in your mouth as a symphony of flavor and goodness overcame your taste buds  It was the best food pairing that the world has ever seen. Ever!

Sarah and I are so grateful for the turnout that we had! About 25 of our family, friends, and customers came to our store to share this exciting step in our journey! If you know Sarah and me, you know that we are absurdly obsessed with our coffee, it truly is our passion. So it goes without saying that it meant the world to us to have the opportunity to share our knowledge with people.

As our Coffee Master journey is coming to a close, it has been fun to think about all of the information that we have learned about coffee, the history, the growing, processing, and roasting methods, the impact Starbucks has on the farming communities, etc. Yes, I am beyond excited to finally have the coveted “black apron,” but even more so, I am excited to have the knowledge and passion about the Starbuck product that I can share with customers and fellow partners.

And until October 1st, the day of Sarah and my official Coffee Master certification, I have this little guy taunting me in the back of house…

TRIVIA ANSWERS:

  1. Seattle, Washington in 1971
  2. Moby Dick by Herman Melville
  3. Gold Coast, which is current referred to as Morning Joe
  4. Howard Schultz
  5. Latin America, Africa, Asia/Pacific

Maple Snickerdoodle Whoopie Pies with
Maple Cinnamon Buttercream Filling

Maple Snickerdoodle Ingredients:
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoon real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar (or 2 teaspoon cinnamon)
  1. Preheat oven to 350 degrees.
  2. Mix together the flour, baking powder, baking soda, and 1 and 1/2 tsp. cinnamon; set aside.
  3. In a large bowl, cream together the softened margarine and 1 cup of white sugar until light and fluffy.
  4. Beat in the egg and maple syrup. Gradually add the dry ingredients until everything is just mixed in.
  5. In a small dish, mix together the remaining 1/2 cup white sugar 1/4 cup and maple sugar (or about 2 tsp. cinnamon).
  6. Roll the dough into 1-inch balls and roll the balls in the sugar mixture until coated. Place the cookies 2 inches apart on ungreased cookie sheets.
  7. Bake for 8 to 10 minutes until the cookies are “cracked” on top. They may look slightly wet in the middle still (that’s okay!).
  8. Cool completely on cooling rack. Makes about 24 – 30 cookies.

Maple Cinnamon Buttercream Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups confectioners’ sugar
1 tablespoon milk
2 tablespoons pure maple syrup (grade A or B is fine)
1/4 teaspoon cinnamon

  1. In the work bowl of a stand mixer or with a hand-held electric mixer, beat the butter on low speed until creamy.
  2. Add the sugar, 1/2 cup at a time, with the mixer on low until incorporated.
  3. Add the milk, maple syrup, and cinnamon, and beat on medium for 3 to 4 minutes, scraping down the sides of the bowl periodically.
Match up two cookies that are roughly the same size, spread a generous tablespoon of filling on one cookie, put the other cookie on top, and you’re good to go!

Peach Cobbler

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Holy moly fall…you are already here! Wahoo!

Okay, it is slightly early…the leaves aren’t changing color yet…okay, no it’s NOT too early! Here are the reasons why:

  1. School has started.
  2. I have smelled “fall air” within the past three days. It may have just been a hint, but it was fall air none-the-less!
  3. Starbucks has begun serving the pumpkin spice latte.
  4. Football is back!
  5. The temperature is starting to cool down.

Leaves, your time will come soon to show your
proof of this most blessed season!

Over Labor Day Weekend, my family went back up to the lake house for one last summer hurrah!

We’re ending summer with a little peach cobbler!

When I say that this is a peach cobbler recipe, I mean that it is a cobbler recipe in which you can add any fruit of your choosing. Blackberries, blueberries, raspberries, rhubarb  peaches, the list goes on.

What is even more crazy about this recipe is that it is legitimately fool-proof. I know that I have talked about a lot of recipes being easy. And most of them are. But this one…I think saying that it is easy would be making it seem harder than it actually is. It is the easiest dessert recipe that I have ever made. Ever.

Make sure never to stir the ingredients after you pour them. This is a no stir recipe. Again, can it get much easier?! I think not.

A very special thank you to our family friends Rick & Becky who introduced my family to this recipe. So great, easy, and delicious! Plus, so many different ways to make the recipe your own (ie. put in whatever fruit you like, or mix them!).

Peach Cobbler

3/4 cup flour
1-2 cups sugar, divided (for sweet fruits, I’d use about 1 cup)
2 teaspoons baking powder
dash of salt
3/4 cup milk
6 tablespoons butter
2 cups fruit

  1. Preheat oven to 350° F.
  2. Combine flour, 1 cup sugar (or less), baking powder, salt and milk.
  3. Melt butter in a deep pan and pour above batter into melted butter. DO NOT STIR!
  4. Pour fruit mixed with sugar into the pan. DO NOT STIR!
  5. Bake for about 60 minutes or until it is set.

Guinness Bread

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I feel like I have been having déjá vu a lot lately… First with La Noche de España and again just this past Thursday. The past two days it has been cooler and rainy. I am not complaining at all! It has definitely been a good change of pace from the crazy heat that we had earlier in the summer. As I was working at Starbucks on Wednesday, I looked out the windows and was immediately transported back to Dublin, Ireland. The weather was exactly the same that I had while I was visiting Dublin in December of 2008. The temperature, the cloudy skies, the light rain slapping gently against the pavement. Can we say, “hello nostalgia”? Why is it that every time I think of something that I have done, it makes me miss it that much more – living in Granada, Spain, living in New York City, college…

It wasn’t until my visit to Ireland that I began truly loving beer. And to this day, my favorite beer is still the one that I first tried in Dublin…

Guinness.

Maybe it is because I was in the birthplace of Guinness, but I immediately became smitten with this beer. It was all that I wanted. And to this day, I will take a pint of Guinness over any other beer.

While in Dublin, my friends and I went to the Guinness Distillery
and learned how to pour the “perfect pint.”

Most nights we would go to local pubs, listen to Irish music, mingle with the natives, and enjoy pints of this pure black gold. I can honestly say that Guinness tastes different in Dublin. Not that it is bad here in the United States, but once you’ve had true Irish Guinness, your appreciation and loyalty to it will be forever long.

So there I was on Wednesday, longing to be back in Dublin. Longing for that true Irish Guinness. However, we all know that I don’t have the money to pick up and fly to Ireland on a whim, especially on a Starbucks salary. So what was I to do?

Guinness…I could just get a pack and drink it. That may have satiated my craving, but I wanted more. How else could I get my fix?

Beer bread! My cousin introduced me to this simple recipe last Thanksgiving while we were visiting family in Connecticut. Typically it is made with cheaper beer – Bud Light, Miller Lite. Being the Guinness enthusiast that I am, I am not a huge fan of domestic beer. It has its time and place (cough-college-cough), but no thank you. Why couldn’t I make beer bread using Guinness?

Off to the internet I went in search of the perfect recipe. I feel across one from Hank Shaw of Hunter, Angler, Gardener, Cook. It was essentially the same recipe except it replaced bad beer with good beer and honey with molasses. YES!

I woke up this morning feeling a little inappropriate that I would be cracking open a Guinness before 9:00am. It isn’t St. Patrick’s day…am I even allowed to do this? I mean, let’s be honest here, there was no way that I was going to bake using my favorite beer and not allow myself a swig or two…or three… After coming to the conclusion that such allowances were for the sake of the art, I quickly dispelled any and all hesitations from my mind.

I brought my Macbook Pro into the kitchen, turned on Mumford & Sons latest single, I Will Wait (if you have not yet heard it, I beg you, click the link! In fact, do it right now, open the link in a new tab or window and listen to it while you read the rest of this post! It is that amazing.), made myself a latte, and began making Guinness Bread from scratch. Any ideas that you may have of bread-making being difficult, forget it! This recipe is not hard. There are five ingredients. Mix them. Stick it in the oven. Seriously, it is that easy!

Even though I am not in Ireland right now, and even though the weather here in Libertyville is no longer rainy, this bread seemed to help alleviate my growing nostalgia. Yes, I would give anything to be back in Dublin, but for now, a little Guinness Bread and some picture-viewing sessions will have to make do.

Guinness Bread

3 cups self-rising flour*
1/2 cup white sugar
1/3 cup molasses
a pinch of salt (roughly 1/8 teaspoon)
12 ounces of Guinness beer
Butter for greasing the pan and painting the top, about 3 tablespoons

*If you don’t have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon salt, for every cup of self-rising flour. This option will do, but best results are seen with self-rising flour.

Preheat oven to 350°F. Grease a 9×5-inch lof pan well with butter.

Pour the flour, salt and sugar into a large bowl and whisk to combine.

Slowly pour the Guinness into the mixture. Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine.  Don’t overwork the batter – that’s what it will look like, but you don’t want lumps either.

Pour into the loaf pan to no more than 2/3 full. Put into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.

Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.

Enjoy!

La Noche de España

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Four years ago I lived in Granada, Spain for a study abroad program through the University of Illinois. I spent almost five months of my life living with a Spanish family, attending a Spanish language school, and fully immersing myself in Spanish and European culture.

The further I get from my time in Spain, the more it seems like nothing more than an amazing dream. Did it really happen? Did I really become fluent in Spanish? How could that have already been 4 years ago?

I want to go back…

Granada sits in the south of Spain and is full of culture – food, music, art, architecture. I had my good times and bad times, as is life. For some reason I tried denying that Granada had become my second home, but the truth of the matter was that I had built relationships with the people there. I had built friendships, familiarity with my surroundings, I had become fluent in Spanish.

While I had an initial culture shock when I moved to Spain, I had perhaps an even bigger one when I returned to the United States.  It is funny, after a certain amount of time in one place, you begin taking advantage of things. I often walked down Avenida de la Constitucion on my way to classes, completely forgetting that I was in Spain. It had become such a regular part of my everyday life. Sitting back though, I was blessed with so many opportunities and experiences that were truly once in a lifetime.

A big aspect of these experiences was FOOD! Spanish food, Moroccan food, French food, Italian food!

My mouth is watering.

One weekend, a big group of my friends took a trip to Las Alpujarras, the sister mountains of the Alps. While staying in the tiny mountain village of Pampaneira we had the chance to eat conejo. Not sure what conejo is?

conjeo (Spanish) = rabbit (English)

Going into my semester in Spain, I told myself one thing: Try everything. Whether it was food, doing something out of my comfort zone, or simple taking advantage of every opportunity put in front of me, I told myself that I had to take advantage of living in Europe. Typically I am not skeptical of trying new foods. But when a waiter brings Thumper out on your plate? Yea – you got me there! There, sitting atop my plate, was a rabbit. Head, teeth, tongue, arm, BRAIN. Nothing left to the imagination. Yes, I ate it all, even the brain and tongue!

Meeting Orlando Bloom in Madrid? Yup, that happened too!

Earlier this past spring my family and I were at Tom and Angie’s (family friends) house for a birthday party. Angie is known for her amazing cooking and I so look up to her! We were talking about food, how amazing it is and the impact that it can have on people’s lives. Yes, we are obsessed foodies and we’re not ashamed of it! Knowing that I had studied in Spain for a semester, Angie mentioned the fact that she makes paella once or twice a year. I begged her to make it for me!

La Noche de España has been a few months in the making – trying to find an available night between everyone involved is not always the easiest task. None the less, we made it work!

The week beforehand I sent Angie a text message:

“hey – so i have ALL friday off of our spanish night! if you need help at all during the day, i’d love to come over and lend a hand, take pictures, bring you a coffee!”

I wanted to be able to put the night, the food, the experience on SMAK to share with everyone. Spain was such a huge part of my life and I love sharing it with people. My parents were unable to visit me while I lived abroad, so this night was really important to me. I was going to be able to share with my parents a little piece of my second home – its food, its culture, its traditions.

Angie and I Facebooked back and forth for a while and came to the final menu:

  • Sangría
  • Morcilla
  • Croquetas de Jamón Serrano
  • Paella a la Valenciana
  • Flan

The excitement that filled my body could not be contained – I couldn’t wait! I secretly prayed that the food would live up to what I had in Spain, that it would live up to my expectations…(it did!)

Just a quick warning: These recipes are extensive and can be a lot of work. If you plan on trying these recipes, which I hope you do, do not expect a walk in the park. But the results are well worth the effort!

When I walked into Tom and Angie’s house I could see the ingredients laid out on the counter. My heart skipped a few beats in excitement! I would be eating Spanish food in just a few hours time!!

We started out the night with grilled morcilla.

Morcilla.

What a funny little thing. I remember the first time I had it. I was at my family’s country home in Campotéjar, Spain, a tiny village 40 minutes north of Granada. We were having una barbacoa – a barbecue. I remember Juan Raul handing me a plate of the darkest sausages that I had ever seen. They were black. I picked one up and popped it in my mouth – despite the strange color, they were surprisingly delicious! I only later found out that I had eaten blood sausage! If you have never eaten morcilla before, I give you one piece of advice: try everything once.

Spain (especially Granada) is infamous for its tapas, or appetizers. They range from anything from olives and cheese to chorizo and croquetas. In Granada, we often took full advantage of this perk! At most bars in Granada you are given tapas when you order a drink. After classes we would go out for drinks and in return, have a free (kind of) dinner of tapas!

At one point in the night I had to run outside to move a car. When I walked back into the house I immediately had déjà vu. I wasn’t in Libertyville, IL. I was at Calle Doctor Aberlado Mora, 12, on the 7th floor walking into my apartment after a morning of classes. The smell was exactly what I remembered from Spain. It was one of the coolest feelings that I have had in a while. I am wishing I could have it again right now…

My family attempted making paella the year after I moved home from Spain. While it was fairly close and a good attempt, something was slightly off. What was it? The chorizo. Typically in the United States you can only find Mexican chorizo. This is what seemed off when my family made it.  Angie put the difference great – imagine brats versus Italian beef. The flavor and textures of each chorizo are different. Spanish chorizo is firm and has smoked paprika while Mexican chorizo is more crumbly and not smokey. If you know Spanish paella and make it with Mexican chorizo, you will be able to tell a difference.

La Tienda is an amazing online store where you can have goods shipped from Spain for a fairly decent price! I know that this is a site I will be using in the future!

Here is a little piece of advice when it comes to the paella. In the recipe, there is no indication of ever covering the paella, specifically when putting it in the oven. When Angie and I made it, we covered the paella with tin foil in order to keep the steam in, just like when you cook rice you put a lid on. If you do not cover it, the mussels and paella in general may dry out. As you practice with this recipe, you can see how things work for you and make adjustments as you see fit.

Angie surprised me with a little treat that I had no recollection of until I tasted it…

Mantecados de Aceite

These are little cookies that I had completely forgotten about! My conversation professor, Julia, had brought them to class the last day of school. Hello déjà vu, again! The second I put the cookie in my mouth, I was back in Spain. I cannot tell you how many times I experienced déjà vu that night. Holy nostalgia. What I would give to go back.

Thank you Angie! For these amazing recipes. For an amazing night! And for being my fellow obsessed foodie! This night was exactly what I have been needing. While I have memories of Spain, it truly feels like a dream. I miss it so and sometimes have a difficult time believing that it actually happened. Spending time with family and friends, enjoying amazing food and drinks, taking hours to eat a meal. It all reminded me of the amazing times that I had in Spain.

I hope that you are brave enough to try some of these recipes. I truly feel like I am sharing a part of my life with you.

¡Que aproveche y buenas noches!

Sangría

3 bottles of Spanish red wine (trempranillo, rioja, or garnacha)
3/8 cup Cointreau, or triple sec
1/4 cup rum
1/2 cup sugar, or to taste
2 cans club soda
apples
oranges

Chill well, add 2 cold cans of club soda and diced apples and sliced oranges. Serve over ice.

Croquetas de Jamón Serrano

2 eggs, beaten with a little water
4 tbsp flour
A pinch of Spanish paprika (Pimentón de la Vera)
3 tbsp extra virgin olive oil
Salt and pepper
1 cup of milk
1/2 lb of jamón serrano, diced
1/2 onion, minced
2 cups of bread crumbs
Olive oil for frying

Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamón and spread the mixture into a dish. Refrigerate until solid.

Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.

Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.

Paella a la Valenciana

6 cups strong chicken broth
1/2 teaspoon saffron
1/4 teaspoon smoked Spanish Paprika (Pimentón de la Vera) [McCormicks makes]
1 small onion, peeled
6-8 small pieces of chicken (such as thighs, legs)
1/2 cup olive oil
1/4 pound Spanish chorizo (not Mexican), cut into small slices
1 medium onion, chopped
4 tablespoons garlic, chopped
4 scallions, chopped
2 roasted piquillo peppers, chopped (or 1/2 jar chopped pimentos)
1 pound medium shrimp, shelled
8 jumbo shrimp with shells and heads on (optional)
1/4 pound calamari rings (optional)
3 cups Bomba rice (can use Arborio if necessary)
5 tablespoons fresh parsley, chopped
2 Bay leaves, crumbled
1/2 cup dry white wine
1/4 pound frozen peas
18 clams and mussels, rinsed well
lemon wedges and parsley for garnish

Heat the broth with the saffron, smoked paprika and whole onion. Cover and let simmer for 15 minutes. Remove onion and measure out 5 1/2 cups and reserve.

Dry chicken pieces and sprinkle with salt. In metal paella pan or large wide skillet that can go in the oven, heat the oil. Add the chicken and fry until golden brown on all sides. Remove to warm platter.

Add the chorizo and fry for 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and sauté on medium heat until onion is wilted. Add the rice to the pan and stir to coat well with oil.

Sprinkle in parsley and bay. Meanwhile, bring broth back to a boil.

Stir broth into the paella pan and add the wine, rice, and peas. Salt to taste. Bring mixture to a boil. Add chicken and cook uncovered, stirring occasionally for 10 minutes. Stir in the calamari. Bury the shrimp in the rice. Add the clams and mussels, pushing them into the rice with their hinge down. Decorate the top with jumbo shrimp, if using. Put in the oven at 325°F for 20 minutes.

Remove from the oven and cover lightly with foil for 5-10 minutes. Sprinkle with chopped fresh parsley and edged with lemon slices to serve.

Classic Vanilla Flan

3/4 cup sugar (for caramelizing the molds)
3/4 cup sugar
1 1/3 cups milk
1 1/3 cups half and half
4 2″ x 1/2″ strips lime zest (colored rind only) (optional)
3 large eggs
5 large egg yolks
1 1/2 teaspoons pure vanilla extract

1. Caramelizing the molds: Choose six 6 ounce or four 8 ounce molds – custard cups, coffee cups, or individual soufflé dishes. Set them in a baking pan at least 2″ deep and large enough to give all the molds at least 1/2″ clearance all around.

Measure the sugar into a small saucepan. Dribble 1/3 cup water around and over the sugar, evenly moistening it, then set over medium high heat. When the mixture comes to a full boil, wash down the sides of the pan with a brush dipped in water (this dissolves any clinging sugar crystals). Reduce the heat to medium and boil without stirring until the syrup begins to turn golden, 3-5 minutes. Now carefully start gently swirling the pan over the heat until the syrup is a rich amber. Quickly pour a portion of caramel into each of the molds. Immediately tilt the molds to evenly cover the bottom with caramel. (To clean the saucepan, fill it with water and set over medium high heat to dissolve the stuck on caramel.)

2. The custard mixture: Heat the oven to 325°F and position an oven rack in the middle. Bring a kettle of water to a simmer. In a medium saucepan, combine the sugar, milk and half-and-half. Set over medium heat, add the lime zest if you’re using it and stir as the mixture comes to a simmer. Remove from the heat. If you’re using lime zest, cover and let steep 10 minutes.

In a large bowl, whisk the egg and yolk combination until liquid, then slowly whisk in the warm milk mixture. Stir in the vanilla and strain through a fine mesh strainer into a pitcher or bowl. Pour or ladle one portion of the custard mixture into each of the molds.

3. Baking the custard: Pull out the oven rack and set the pan holding the filled molds onto it. Carefully pour the simmering water into the baking pan, letting it come 2/3 of the way up the sides of the molds. Carefully slide the rack back into the oven, close the door and bake until the custards are barely set in the middle, 50-60 minutes for smaller molds, 60-70 minutes for larger ones. Since most ovens don’t offer completely even heat, I recommend turning the pan around about halfway through baking, even though it’s a tricky maneuver.

Let the custards cool in the hot water bath, which will take about an hour, so they slowly set completely.

4. Serving the flans: Though eating a barely warm flan can be an experience in lusciousness, I think it’s best to refrigerate them for at least 2 hours before serving. They’re easier to successfully unmold, their texture will have firmed in a way most people find quite agreeable and more of the caramelized sugar will have dissolved into a wonderful caramel syrup. To serve, run a small knife around the top edge of each flan, penetrating about 1/2″ below the surface. Quickly turn each mold over onto a serving plate. One by one, grasp the plate and mold firmly and shake up and down and back and forth, until you hear the flan drop onto the plate. Remove the mold and scrape out sticky dissolving caramel from the inside, letting it drizzle down onto the flan.