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Thursday, February 28, 2008


Pics begin here on Flickr.

Vacation makes you do silly things. Fun things mostly. But silly like a second waffle at the brunch buffet on Sunday or 3 small desserts at Friday's Italian buffet. I use the term Italian buffet mildly because it was clearly a caribbean resort trying to do italian, not exactly Little Italy Italian food but whatevs. The desserts made up for it, as did the olives and the brucshetta bar. Yumma. Of course maybe I should blame the silliness on the rum...

We ate so much good food. The Caribbean buffet was my favorite on our AI plan, that key lime pie was my fav dessert & I love our entire dinner at Havana Blue (minus the bitchy hostess).

I think we decided we are beach people rather than city travelers, at least in the winter. It was great to leave the hustle and bustle of NYC for a week, and we were glad to be someplace really chill rather than an equally hurried city. And well can't beat the weather!

Friday, February 15, 2008


The Whisk is put away for the week. We're off vacationing on our belated honeymoon. Just 4 months and a few days after the wedding, but who's counting?? 

 There will be sun, fun and oh yes eating.  Plenty of pics will be taken no doubt. A quote for one of the restaurants says "You only live once, but if you dine well, once is all you need" I like the sound of that already...


Wednesday, February 13, 2008

Sweets for the Sweet

If I hadn't already had my fill of Valentine's sweets this week, (yay Godiva!) I'd be buying some cupcakes for dessert tomorrow night. I'll post the dinner recipe another time. ANYWAY, Magnolia opened up on Manhattan's Upper West Side, just a hop, skip and a subway ride over a river from me. They aren't my favorite cupcakes here in the city, but for now I think they are the closest. If you'd like to make them at home, here's the choc. recipe from their cookbook & 

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
2 cups all-purpose flour ~1 teaspoon baking soda  ~1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar ~1 cup firmly packed light brown sugar
4 large eggs, at room temperature ~6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk ~1 teaspoon vanilla extract
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
~Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers. Set aside.
In a small bowl, sift together the flour and baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30–40 minutes.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened ~ 6 to 8 cups confectioners’ sugar
1/2 cup milk ~2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Sunday, February 10, 2008

delightful is one of my favorite new shopping sites. Every day, by noon, there's a new item up for sale for 24hrs. If the item doesn't sell out in the first 24hrs, it's available for at least 30days. Shipping is only $7.95

Here are two kitchen items I really like. On the left, this cutting board folds up on the sides for easy transfer to the mixing bowl or stovetop pan. And then there's the Kitty. This is a Sigg reusable water bottle. Holds 24oz. And of course adorable as ever. I'll be checking the website on a regular basis from now on. 

Monday, February 4, 2008

Corn on the Cob

Ahhh summer. If it wasn't for the snow on and off today, I could almost try to imagine you were here. 

Williams Sonoma sells this handy gadget if you don't like to eat off the cob. As much as I love a new gadget, I love eating corn on the cob the old fashioned way. Too many Long Island summer memories to mess with. Fresh from the Farm Stand,  peeled at home in the backyard and grilled to perfection. Tons of salt & butter. Yumma, yumma. 

Sunday, February 3, 2008

Snack Attack

I think this is a pretty awesome snack container. While it's 'for kids' I think those of us who are young at heart could enjoy it a lot. From and available from Target as well! The two halves unscrew for easy cleaning and the orange piece swivels off for easy access to snacks.