NYC Pre-Christmas Trip: Day 3

We're currently on the train coming home. Of course we pick the seats right behind the screaming child but otherwise, it's been a smooth ride.

We finished off our weekend exploring the southern portion of Central Park. Then shared some delicious macaroons from the newly opened Luradee location on the East side.

A sweet ending to our short, mini-vacation.

NYC Pre-Christmas Trip: Day 2

What a gorgeous day to be in the city! Sunny, 60's, and full of holiday spirit.

We explored Brooklyn, got a lot of exercise by walking everywhere, and had a delicious belated birthday dinner for Michael at Fishtail by David Burke.

It's sad to think we have to leave tomorrow...

NYC Pre-Christmas Trip: Day 1

I just downloaded a new app: instagram! Loving all the filters and definitely taking more pictures.

I also downloaded the blogger app so let's see how this mobile blogging goes!

Here are some of our favorite pictures from this afternoon.

Mr. and Mrs. Ryan's Wedding Album

I just finished Ming-Cee and Patrick's wedding album!

I don't usually like purchasing groupons because I'm REALLY bad about using them before they expire so it just seems a waste of money most of the time... but this was a great investment!  A friend suggest that I purchase a groupon for $35 to get $100 worth of products from Picaboo and it worked perfectly.

I was really pleased with the product and, most importantly, Ming-Cee and Patrick were very happy with their album.  Can't believe my baby sister is all grown up and married!

Holiday Cards!

We just ordered our holiday cards EARLY this year from tinyprints (above is the back of our card... you'll have to be surprised by the front and inside of the card when you get it in the mail, of course). 

We've been extremely happy with tinyprints the last 2 years but after seeing this review of minted on joyus, I may be considering another stationary company next year.  I just LOVE these return address labels!

If you can't tell, I'm already looking forward to the holiday season!

Bless Their Hearts

I just received my Amercian Life in Poetry email and sometimes Ted Kooser finds a poem that highlights our American culture perfectly.  Hope you enjoy this... especially if you've ever lived in the South. 

American Life in Poetry: Column 347
BY TED KOOSER, U.S. POET LAUREATE, 2004-2006

My mother and her sisters were experts at using faint praise, and “Bless her heart” was a very useful tool for them. Richard Newman, of St. Louis, does a great job here of showing us how far that praise can be stretched.

Bless Their Hearts
At Steak ‘n Shake I learned that if you add
“Bless their hearts” after their names, you can say
whatever you want about them and it’s OK.
My son, bless his heart, is an idiot,
she said. He rents storage space for his kids’
toys—they’re only one and three years old!
I said, my father, bless his heart, has turned
into a sentimental old fool. He gets
weepy when he hears my daughter’s greeting
on our voice mail. Before our Steakburgers came
someone else blessed her office mate’s heart,
then, as an afterthought, the jealous hearts
of the entire anthropology department.
We bestowed blessings on many a heart
that day. I even blessed my ex-wife’s heart.
Our waiter, bless his heart, would not be getting
much tip, for which, no doubt, he’d bless our hearts.
In a week it would be Thanksgiving,
and we would each sit with our respective
families, counting our blessings and blessing
the hearts of family members as only family
does best. Oh, bless us all, yes, bless us, please
bless us and bless our crummy little hearts.

Gifts for Sweet Tooth

My wonderful friend just gave me a package of delicious Salty Oat cookies and it reminded me that it's that time again: gift giving season has arrived!

Whether it's a thank you gift, a feel better soon gift, or a happy holidays/birthday gift, I have a ever-growing list of vendors that have surpassed my expectations and that I love to share with my favorite sweet tooths (sweet teeth???)  Whatever.

Chocolate Gourmet: Chicago-based sweet shop selling hand-rolled ugly chocolate truffles, squares, and damn good cookies using all natural ingredients.  I've never tried the squares, but the ugly truffles and damn good cookies are worth the shipping and handling!

John & Kira's:  Philadelphia-based chocolatier makes the most unique chocolate ladybugs and caramel bees!  Great quality and super cute... this one's always a crowd-pleaser.

Kayak Cookies: Maine-based bakery that I just discovered and will definitely be ordering from soon.  The Salty Oat cookies are AMAZING... actually, I'm eating one now.  So good.  My friend picked them up at Teaism in DC (for all you locals) but I'm so glad you can order them online too.

Kron Chocolatier:  Michael and I discovered the famous Budapest crème truffle at Mazza Gallery right across the street from Michael's office when looking for a birthday gift.  These are the most delicate, decedent, and delicious truffles I've ever had.  Mmmmmm....

...and the list keeps on growing.  We love supporting these local bakeries and chocolatiers, instead of Godiva, Vosges, or even See's Candies.  An extra kick of good karma in every delivery.

Torta al Cioccolato

This chocolate tart is from Saveur and made for the hard-core chocoholic (like Michael!).  It is ridiculously dense and delicious served with coffee after a good meal.

The crust is a perfect compliment since it's made from Digestives (you know, those delicious English biscuits served with tea and aren't too sweet).  And this recipe only has 6 ingredients!  I love recipes with only a handful of ingredients!

INGREDIENTS
For the Crust:
2 1/2cups finely crushed digestives (English whole wheat biscuits)
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the Filling:
16 oz. bittersweet chocolate, chopped
2 cups heavy cream
3 egg yolks

1. For the crust: Preheat oven to 350°. Mix crushed biscuits and sugar together in a medium bowl. Add butter and stir until well combined. Transfer crumb mixture to a 10" false-bottom tart pan. Using your hands, spread mixture out in an even layer, then use your fingertips to press crumb mixture into bottom and up side of pan to form an even crust. Transfer to a baking sheet and bake until crust is set and lightly golden in places, about 15 minutes. Set crust aside until completely cool.

2. For the filling: Melt chocolate in a medium heatproof bowl set over a medium pot of gently simmering water over medium-low heat, stirring constantly, about 5 minutes. Remove bowl from heat and set aside. Heat cream in a medium saucepan over medium heat until bubbles appear around inside edge of pan and cream is just about to boil, then remove pan from heat. Meanwhile, put egg yolks into a medium mixing bowl and whisk until smooth. Gradually whisk about 1/4 cup of the hot cream into yolks, then stir egg–cream mixture back into pot of hot cream. Gradually add egg–cream mixture to bowl of melted chocolate, stirring until well combined and smooth.

3. Pour filling into prepared crust and set aside to cool, about 30 minutes, then refrigerate until chocolate is completely set, about 3 hours. Remove outer ring of tart pan. Serve with sliced strawberries, if you like.

Sour Cream Pumpkin Bundt

I have a confession to make... I did not actually bake this.

Okay, now that my conscience is clear, I will say that I did find the recipe and it turned out so delicious that I WILL make it in the near future and therefore, I find it necessary to put this amazing recipe on the blog.

This recipe is from the Food Librarian and part of her "I Like Big Bundts" series... who doesn't love that?  And my favorite baker/pilates instructor/personal trainer/friend Jennifer actually made this delicious bundt for her loft-warming party to kick off her new studio, Physique Loft in Adams Morgan!  Yay!

All the loft-warming dishes were made with natural, organic ingredients so she used organic pumpkin puree instead of Libby's and organic butter, eggs, sour cream... you get the point.  Also, we ran out of time and did not make the glaze.  I'm sure the glaze is delicious but it was just perfect with a light sprinkle of organic powdered sugar.

Moist.  Not too sweet.  Delicious.  My new fall favorite.

STREUSEL INGREDIENTS
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

Cut butter into the sugar and spices until crumbly.

CAKE INGREDIENTS
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup sour cream
2 teaspoons vanilla extract

1. Preheat oven to 350° F. Prep 12-cup Bundt pan (I use Pam with Flour spray).
2. Make streusel and set aside.
3. Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, sour cream and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture. Don't let streusel hit the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. Mine took 55 minutes.
12. Cool for 30 minutes in pan, then depan and cool completely.
13. Top with glaze of powdered sugar and orange juice (can also use milk or cream).

Crazy Autumn Weather

I can't believe it's already November!   Last weekend, we had snow on Saturday... VERY unusual.

Then it was followed by a beautiful Sunday!

And I took this photo today while taking a walk in the park across from our place.

LOVE the changing seasons and it's gotten me very much in the baking mood.  I have tried a couple new recipes and I'll post them soon!