tropical fruit paradise / mission gorge – san diego, ca

I buy lots of group deals from Groupon, LivingSocial, Amazon Local and places like that. Lately I’ve felt like a lot of the places I’ve been to have been just kind of “meh” and not really impressive with their food or service, so when I finally went in to use one of my coupons to a little place called Tropical Fruit Paradise, I really wasn’t expecting very much. I read a couple of Yelp reviews saying they had good torta sandwiches and that was enough to get me to shell out money to buy two coupons – and as it turns out, this was a really excellent idea.

Let’s say that my first visit was the “scouting trip”. I went here alone for lunch one Saturday afternoon while Jake had to work for a bit. My Amazon Local deal covered $10 – just enough to get me one torta sandwich and one strawberry agua fresca. I had to pay tax and for my bag of chips, all in all a steal.

[steak torta sandwich – includes mayo, lettuce, tomatoes, onions, jalapenos, and sliced avocado with a side of salsa – $6.99]

I ordered just a plain old steak torta, just wanting to try something “basic” and simple here for my scouting mission. I must say I was pleasantly surprised. The steak was well seasoned and marinated – cooked perfectly as well. It was juicy and cooked to medium and stacked high with lots of fresh veggies – red onion, tomatoes, green leaf lettuce and slices of perfectly ripe avocado.

The bread on the torta is also really nice – the bread is fluffy with a nice chew and is grilled on the inside. I could tell it was grilled on a stove to toast since the top of the was still fairly soft but had a really nice crunch from the grilling.

Since it’s a pretty large sandwich, I only ate half and brought the rest home to Jake. He ended up gobbling the sandwich in no time and thought – even cold – that it was one of the best torta sandwiches he’s ever had. I think I might have been onto something here.

[agua frescas – strawberry flavored – $2.49, large]

Ever since I got one of these at Frutilandia oh so many moons ago, I’ve loved them. I order them pretty much wherever we go – but I always get the same flavor! I can’t seem to branch out and try a new flavor, sticking with my standby strawberry favorite. The version here at Tropical Fruit Paradise seems a little creamier than other versions I’ve had a little less sweet – but still quite delicious in my book. I ordered one of these on both of my visits to Tropical Fruit Paradise. I can’t manage to tear myself away from them.

Must… have…strawberry water… arrrrgh!

[tostielote – tostitos, nacho cheese and corn – $3.99]

From here on out we’re using iPhone photos since I actually left my camera at home on our second visit. Lordy. Jake ordered this – it sounded totally weird to me, but since he was paying for it, I wasn’t going to complain.

I ate my words shortly after though since I did actually kind of like it. These are served right inside of a bag of salsa flavored Tostitos chips and topped off with nacho cheese, jalapenos and corn. Nacho cheese and corn?! Was this invented on purpose? I can’t see how that’s possible. I honestly believe someone had an open can of corn that got accidentally dumped in some nacho cheese and no one noticed until they started eating it and then decided it was good. I would never put “nacho cheese” and “corn” together otherwise. But for some reason it’s tasty? Even as I ate it I was in disbelief. Still kinda am.

[cubana torta – milaneza, chicken, ham, chorizo, egg, american egg, jack cheese + veggies – $7.69]

Jake and T shared this Cubana Torta – this thing is packed with goodies! Milaneza (which, in this case, it a thinly sliced breaded steak cutlet), chicken, ham, chorizo and an egg… with two kinds of cheese! This is definitely a rich sandwich with all of those layers packed into one sandwich – but you’re still able to wrap your whole mouth around the sucker since everything is thin enough to still make it a decent side.

I did have one little bit and the chorizo seemed to be the most dominant flavor since it had a little bit of a spicy kick to it. I thought the egg made it “too much” – but Jake totally loved this sandwich. We had this last weekend and just last night he told me he had been thinking about this sandwich for three days! I hope I don’t lose out to a sandwich! Continue reading “tropical fruit paradise / mission gorge – san diego, ca”

purple sweet potato pie

Purple sweet potatoes. I’ve never seen these in the store before or really even knew of their existence until I got a bag full of them from Frieda’s Produce. With Thanksgiving on my horizon, I figured I’d try a twist on the classic sweet potato pie – replacing the normally orange colored sweet potatoes for the vibrant purple variety instead. Take my hand and let’s go on a pie-making journey!

You can see a hint of their purple color in the skins alone, but the purple color becomes a bit more pronounced once you cut and peel the sweet potatoes. It seems to be almost jewel-toned in color. These were treated the same as any other potato – wash, peel, and cover with water and set to boil.

I felt like I was a witch with a cauldron full a of bubbling boiling potion after seeing my pot of water turn purple! The whole sweet potatoes simmer and boil away for about 45 minutes, until the potatoes are soft and you can easily stick a fork through them.

Drain the freakishly festive purple water to reveal your bright purple sweet potatoes. Mash them with a masher, fork, or other implement of your choice until the sweet potatoes are nice and smooth. You’ll still see a few strings sticking up, but it should smooth out further as you weave the mixture into a magical pie filling.

Add the beautiful things – like butter, sugar, milk, vanilla and spices – to your sweet potatoes in the mixer and churn away. Let it whirl and be amazed by the color yet again.

In a partially baked pie crust, pour in your Barney-like filling and bake at 350 degrees for 50-60 minutes until the edges are a golden brown. There seems to be a lot of cooking time going around here for this one, but you’ll love the end result!

Eat a slice and hope that you don’t start singing Barney songs. Share with family and friends as they ooh and ahh over the color then pat yourself on the back for such a brilliant idea. Continue reading “purple sweet potato pie”

winter spice cookies with pumpkin cream

A couple of weeks ago I was invited to a food blogger potluck hosted by CC of Pink Candles at Ridgemont High. I wanted to make a little dessert to go along with some pesto pasta salad that I made and I decided I wanted to make sandwich cookies – with pumpkin filling!

Except… well. The cookies didn’t come out as planned.

And neither did the pumpkin filling.

But, not wanting to waste my efforts and deciding that the cookies still actually tasted okay, I just went with it. And called them cookies with pumpkin dip. I let people assemble the cookies themselves since my pumpkin filling was way too loose to stay together in the cookie (hence, I called it “dip” instead).

The cookies have similar spices to pumpkin pie – so you could easily use pumpkin pie spice instead or adjust to your liking. The recipe is from a cookbook I got in a reddit gift exchange called One Girl Cookies. It originally calls for twice as much ginger with just a little cinnamon, but I love cinnamon, so I switched up the flavors a little bit.

The first thing that went wrong is that I rolled out the dough too thick. I haven’t rolled out cookies in forever, and for some reason I couldn’t remember what an 1/8th of an inch looks like. The cookies ended up puffing up and getting way too thick for cookie sandwiches, and I ended up splitting them open with a knife to make them sandwich cookie worthy.

The second mistake? Too much pumpkin in my filling. I could have “fixed” it with more powdered sugar, but it already tasted super sweet to me so I didn’t want to go that route. I added about 4 or 5 spoonfuls of pumpkin which was too much, so I adjusted my recipe below to 3 tablespoons, which should be about enough (though test it after two if you want a more cookie sandwich filling rather than a dip).

All in all though, the cookies were still pretty tasty. The cookies have a gingerbread-like flavor and spice and are a bit crunchy on the outside and softer in the middle (especially if you make a boo-boo and don’t roll them out thin enough like I did!). Continue reading “winter spice cookies with pumpkin cream”

deep fried turkey and corn fritters for thanksgiving

Thanksgiving is coming up real fast – faster than I would like – and we’re getting heading into “you better decide what you’re doing now” territory for Thanksgivings planning. Until now our only turkey making options have been the bake-in-the-oven variety, but I recently got the opportunity to try out Masterbuilt’s Butterball Indoor Turkey Fryer to try frying a turkey for this Thanksgiving.

I did a test run of the turkey fryer this weekend to try it out before we cook a whole bird. I made fried turkey breast, undocumented french fries and corn fritters. Let’s go on a little adventure and see how this sucker works!

[Dad figuring out the plug with the turkey fryer set up on the stove]

This deep fryer is an electric turkey fryer and can be used indoors, creating a safer and easier option for turkey frying. No crazy outdoors setup with a propane tank with the risk of tipping it over and catching on fire!

[Masterbuilt Butterball Indoor Turkey Fryer]

This sucker is pretty big and can safely hold up to a 14lb. turkey. You use 2 gallons of oil for one turkey and it gets fully enclosed with a drop in basket and a lid to shut the fryer while the turkey is cooking. A thermostat on the front easily let you control the temperature and lets you know when the oil is ready. The timer counts down for you and beeps when ready. The instruction manual that comes with the fryer also has some handy preparation tips, suggestions and other recipes for this fryer (which can also be used as a steamer).

[Filling up the fryer with peanut oil]

Since I was only cooking a turkey breast for my first try, I didn’t need to fill it up to the max line. I went about halfway to max. I used peanut oil since it’s got a high smoking point and imparts a nice flavor to whatever you’re frying. The house totally smelled like peanuts while the oil was heating up!

It can take up to a half hour for a full 2 gallons to get up to temperature – since I used a little less, it took about 20 minutes to heat up the oil to 375 degrees.

[Turkey breast preparation for the fryer dry run]

When preparing your turkey, you must ensure that your turkey is completely defrosted. Ice and water will definitely not mix with your hot oil! I prepped my turkey breast by patting it completely dry and adding salt and pepper all over the outside.

When cooking your bird, you may want to brine it first before doing a deep-fry – and if this is the route you go, make extra sure your turkey is patted dry and free of any brining liquid.

You can also inject the turkey will extra seasonings but I was kind of a lazy pants and just did a plain old breast!

[This turkey breast is getting ready for a hot oil bath]

My 2 and 1/2 pound breast was placed into the fryer basket. There’s a little lip on the side where the basket is held up above the oil. It comes with a lifter to help you ease the basket in and out of the fryer. I recommend trying to lift the basket in and out before you even get to this step just to see how it works. I found that I had to move the basket forward for it to slide easily down and had to practice a few times catching the handle. Nothing too hard, but it’s good to practice before there’s hot oil bubbling angrily in your face.

[bubbles!]

I carefully lowered my turkey breast and watched the bubbling begin! Then I shut the lid and began the short wait until my turkey would be done.

[Turkey fryer’s control panel]

The green light comes on when the oil has reached the proper temperature and is ready to deep fry your treats to a golden brown.

The instruction manual recommended that for turkey breast only, the temperature be dropped to 325 while it’s cooking. This isn’t something you do with a full turkey though – just the breast! I set the timer and cooked the turkey breast for about 17 minutes (about 7 minutes a pound). A normal, full sized turkey will take about 4 minutes a pound to cook and the temperature stays at 375 degrees.

[Freshly fried turkey breast]

The turkey cooked up pretty quickly and when I lifted the basket up, this is what my eyes feasted on – golden, brown deliciousness!

I let the turkey breast rest for about 10 minutes while I also cooked up some french fries (mmm, french fries cooked in peanut oil!).

The first time I did this, I undercooked the turkey slightly (I cooked it for 14 minutes then added an extra 3 minutes of cooking time). I loved the golden, crispy outside skin on this sucker but I really wished I had brined, injected or seasoned the breast a bit more liberally. Salt and pepper alone didn’t quite do this thing justice and since I do prefer dark meat, it wasn’t my favorite turkey… but it was still pretty good. If they just sold dark turkey meat for frying this would have probably been more perfect, but I didn’t see any of that on the shelves. We’ll still be trying out frying a whole turkey for the big day and this dry run helped us to learn what else we needed to do for a flavorful turkey!

[John McLemore’s cookbook]

In addition to the turkey test, I also used the fryer to create a recipe from John McLemore and his cookbook, “Dadgum! That’s Good, Too!“. The cookbook is pretty much created to pair with the turkey fryer, providing a whole section of “fried foods”. A lot of the recipes have stories and photos of John and his family with them, sharing a story behind the recipes.

Flipping through the book for ideas, the corn fritters called to me and demand that I create them. They seemed like an easy side dish to create for a little BBQ we had over the weekend with Jake and his family.

[Corn fritter batter]

The corn fritter batter came together very easily. I kind of wished I had tried this with creamed corn … we’ll save that idea for next time!

[Floating corn batter]

Spoonfuls of corn fritter batter were dropped into the hot oil. At first I put them in the basket and lowered them, but it seemed more efficient to just drop them by the spoonful.

[Starting to get golden brown]

After a few minutes, the fritters need to be flipped over if they don’t flip on their own. I got Jake to do this part for me since I had to stand on my tiptoes just to peer down into this thing.

Curse my short height.

[Pulling the fritters out of the fryer]

It only takes about 6 minutes to get these lovelies to a golden brown. I fished them out with a slotted strainer while I finished up the batch.

[Corn fritters ready for hungry mouths]

A little extra dash of salt and these babies were ready to go! They had a nice, slight sweetness to them and puffed up really nicely.

I think a little extra seasonings would be a fun variation – maybe a little paprika, garlic salt, or cayenne for a spicy mix. Everyone really enjoyed the fritters as-is though, proving it to be a winner!

I also liked how easy and fast it was to fry them – though I don’t think I’d break out this big old fryer for only cooking fritters!

The turkey fryer has a drain valve to easily remove the used cooking oil once your done with all of your frying. Many of the elements of the fryer are also dishwasher safe (your manual will tell you which parts can go in the dishwasher) for easier cleanup.

The one downside I see to the fryer though is that this thing is HUGE. It’s not something we’ll keep on the counter and will probably need to store it in the garage once we’re done with it.

I did like that this unit can be used for more than just deep frying – there were recipes for a low country boil and steaming chicken and veggies – a nice option for large dinners and get togethers that don’t involve frying making it a multi-purpose product.

The Masterbuild Turkey Fryer is available at Wal-Mart, Home Depot, Amazon and several other local retailers if you’re thinking of picking one up for your Thanksgiving dinner!

Recipe below for the Corn Fritters!
Continue reading “deep fried turkey and corn fritters for thanksgiving”

yogurt swirl | shaved snow / mira mesa – san diego, ca

I had never even heard of Shaved Snow before I saw it on Jinxi’s and Kirbie’s blog. I was immediately intrigued by it. The shaved snow looked like ribbons of deliciousness and I knew I just had to try it!

Kirbie went to Yogurt Swirl which is about 2 minutes from my house and I knew it was destiny to finally try this luscious stuff.

Jake and I had the kids last weekend and I decided we needed to try this stuff, stat. I peeked at the menu and the Carmel Milk sounded like the best option for us to share. At $6.99 it seems like a hefty price to pay.

But once you see them make it and you see the size of your plate, the $6.99 price tag doesn’t seem too bad after all.

They have a special machine with specials blocks of the flavored ice for making your snowy, layered creation. The ice gets shaved off into these ribbons as the ice block rotates around.

I choice mochi and almonds as our toppings with complimentary condensed milk syrup on top.

The mound of shaved snow seemed really large at first… but we easily polished this sucker off in record time. Continue reading “yogurt swirl | shaved snow / mira mesa – san diego, ca”

gouda stuffed tortilla chip meatballs with cranberry orange ginger glaze | clash of the cooks challenge

I like trying new things and doing new things. This was definitely a new thing in which I’m battling it out with other bloggers in the Clash of the Cooks Challenge, sponsored by Whole Foods Market. You, too, can also participate at home by creating your own holiday inspired meal with the ingredients listed below! Check out the Facebook link for more information!

Monday evening I trotted over to the Whole Foods Market in La Jolla to pick up my basket of “mystery goods”. I had to use all of the items to create a holiday inspired dish!

My mystery basket included: Whale Tails Alaea Hawaiian Sea Salt Tortilla Chips, Chicken Stock, Cranberry Sauce and Smoked Gouda Cheese.

My mind started running immediately. Cranberry sauce? I hardly ever eat that. Paired with smoked cheese? Are you serious? And TORTILLA CHIPS? I started walking out to my car in a daze with a number of ideas running through my head.

And to keep on thinking through those ideas, I stopped for a pumpkin cupcake at Sprinkles. I mean, why not? It was right there!

I made my decision on what I was going to make and I needed a few more things – off I went to prepare for the evening’s feast!

Or in my case, the evening’s appetizer.

I decided to make gouda stuffed meatballs with tortilla chips and a cranberry orange ginger glaze. I know, that’s pretty much a mouthful of words right there… I suppose I could have just said something like “savory and sweet meatballs” but that didn’t seem very fun to me.

First things first… let’s make the glaze/sauce thing!

I say it’s a glaze because it’s really thick, but I didn’t want to coat the meatballs in the stuff… I just wanted a little on top. Because I’m not a sauce person. Glaze. Sauce. You know what I mean.

I started off by putting in some brown sugar and chicken stock in a pan and setting it to simmer. Then I added some of my cranberry sauce along with the zest and juice of one navel orange.

I didn’t get all of the steps here in my photo, but also in the mix was some rice wine vinegar, grated ginger and pinch of black pepper.

Once you’ve got all of the ingredients into the pot, you pretty much just need to let it sit back and simmer away until it thickens up.

After about 30 minutes of simmering, you’ll get a thickened glaze/sauce. The beauty of sauces is that if you forget what you’re doing and don’t watch the pot and it maybe goes a little too far… you can just add in a bit more chicken stock to thin it back out! Yes, this totally happened to me. Honesty is the best policy in all things.

Once you bring the sauce together, you’re good to go to start making the meatballs. First thing to do though is to turn on your oven to 350 degrees!

Then, chop up some onion and garlic and saute it in a pan. I cooked the onions until just slightly brown and threw in the garlic for about a minute. Then I took if off the heat to let it cool slightly while I prepared the rest of my mix-ins for my meatballs.

In a big bowl I added in my ground beef, some freshly chopped oregano from the garden, my onion/garlic mixture, a dash of Worcestershire sauce and a good pinch of kosher salt and ground pepper. Time to prep the Whale Tails!

The Whale Tails chips really are whale tail shaped! For some reason this surprised me. Probably because I wasn’t paying attention to the bag. All I thought was, “What am I gonna do with tortilla chips?” instead of really looking at the bag.

The tortilla chips got crushed up under the mighty weight of my rolling pin!

The crushed tortilla chip get dumped right in along with two eggs. Then, it’s time for mixing. I just use my hands – I’m not afraid of a little bit of cold meat. Just squish it all together until it’s well mixed.

Then, cut your gouda cheese into little cubes and start making the meatballs.

The meatballs are about palm sized – just place a chunk of cheese in the middle and wrap the meat around it and form a nice ball.

Continue until all the meatballs are done. Eat any leftover cheese (after you wash your hands, of course).

I put my meatballs on a pizza pan with holes in it, over another baking sheet. This way any fat and grease would drop to the bottom so the meatballs wouldn’t be sitting in its own grease.

Bake meatballs for about 30 minutes until a luscious golden brown.

The gouda cheese got kind of oozy and gooey there – but I think that just adds to the look! Who wouldn’t want to goggle up one of these babies?

These little meatballs are flavorful and delicious – with plenty of cheese to make for the perfect bite of tastiness.

That little square of cheese sure made a difference in flavor!

But pair it up with a good dallop of sauce and you’ve got yourselves a winner! The sweet from the sauce pairs nicely with the savory and cheesy meatball. Perfect thing to appease the relatives and visitors for this upcoming turkey day!

If you enjoyed my recipe and post, please like it on Facebook (using the Facebook like button below), post this on Twitter or share one of the photos on Pinterest. My entry is being judged on the following:

• Originality / Use of Ingredients
• Plating / Photography
• Likes / Tweets / Pins

Every bit helps! If I win the weekly challenge, I will be headed to a live cook-off competition at the Encinitas Whole Foods Market to compete for:

• First place will receive is a Whole Foods Market Pantry Makeover, a Vitamix blender and dinner for 2 at Solace
(prize valued at $700)
• Second place will win dinner for six catered by Whole Foods Market (prize valued at $200)
• Third place will receive a holiday meal for six (valued at $130)

Thanks in advance for your support!

Remember, you can also compete as well – check out the details on how you can join in on the fun!

If you’d like to recreate my recipe at home, then check out the full recipe below! Continue reading “gouda stuffed tortilla chip meatballs with cranberry orange ginger glaze | clash of the cooks challenge”

thai time 2 / sports arena – san diego, ca

For my birthday, my friend Laura took me to see a play at the San Diego Repertoire Theater. Before we headed over to the show, we stopped for some dinner at Thai Time 2 – a place Laura had found in one of the many coupon books floating around town (this was for a buy one get one free meal). When we walked in and got a booth in the restaurant, we both kind of gave each other looks simply because of the decor of the restaurant.

Now, I know you should never judge anything by it’s cover… but wow. The pink and teal colors of this place are really not doing it any favors and why on earth does the carpet change color once you get into that “pink” room? Who knows…

We were also in a weird corner with this small door and low hanging pipe. Someone helpfully pointed out the pipe with this little sign. Uh huh.

Despite the strange and baffling decor, we did stay and actually eat food here.

After going back and forth between a few items, Laura and I finally decided on two dishes to share.

[pad see yew with shrimp – $8.95]

Pad See Yew has quickly become one of my new favorite dishes – I’m in love with these flat noodles that’s serviced with this dish. This batch came with broccoli, egg and black bean sauce with a few other veggies thrown in for good luck. This dish was quite tasty and we chose to pair it with shrimp, though you could always go for tofu (or mock meat of your choice), chicken, pork, beef, calamari, seafood, scallop, roast duck or a combination plate.

The sauce was perfectly balanced with the veggies, shrimp and noodles. Slightly sweet (very slight) and a nice flavor from the stir frying. Very yummy!

[peanut steak – grilled steak topped with peanut sauce – $15.95]

Laura really wanted something with peanut sauce on it and we didn’t want to get another noodle dish so we opted to try out this Peanut Steak. The description said it came with peanut sauce but for some reason we didn’t think it would be smothered quite like this! Continue reading “thai time 2 / sports arena – san diego, ca”

napizza (pizza al taglio) / little italy – san diego, ca

There was a time, around college or so, that I didn’t eat pizza. I got sick of it. The smell of pepperoni made me feel ill and I just wouldn’t touch the stuff. That’s what the college years imparted on me: a lack of love for the grandest of college food staples. I did eventually rekindle my love of pizza slowly but surely and now I’m uber picky about what kind of pizza will cross my lips. If you try to take me for a $5 pizza at Little Caesar’s or some other unknown place, I will secretly kill you with eye daggers and curse you forever. Jake and I have had our fair share of pizza around town with a few places in constant rotation and I think it’s safe to say that Napizza will be the latest restaurant to pass the test to get into our precious pizza rotation.

I was invited to come and check out Napizza in Little Italy. I’ve been wary of going places Downtown so sometimes its hard to get me to go down into this area, but I’m sure glad we made it down.

You can order whole of half pizzas at Napizza, but I think the fun comes in seeing the styles of pizza slices all laid out before you. There’s something about actually seeing a slice with all of it’s topping rather than just reading the description of said pizza.

Jake, T and I oohed and ahhed over the slices for a bit before actually making some concrete decisions on what to eat. Luckily we were there before the rush since we kind of stared at the slices for awhile before each picking different slices to try.

After we placed our order, we got some drinks and grabbed a table while we waited for the slices to be prepared for us.

I noticed that near the drink dispenser, they had this jug of cucumber lemon water for their guests. Thoughtful!

There were also these rolls of customized masking tape. I wasn’t sure what you’d use these for though… maybe taping up your leftover box of pizza?

Before we get into the pizza slices, let’s talk a bit about their crust.

The crust at Napizza is unlike any other pizza crust I’ve had. I could (and did) easily eat the crust alone. It’s crispy and crunchy on the top and the bottom but the inside of this puffed up looking crust is light and fluffy. They let their dough rise for an incredible 72 hours with a small amount of yeast to create a dough that stands up to their longer cooking time (30 minutes). The flours, olive oil and other ingredients are shipped in from Italy – all to help create this pizza dough!

[daily special slice // margherita// bapo – red potato, crispy bacon, sprinkled with fresh mozzarella and classic zucchini velvet]

All of the slices are squares, making these slices pretty easy to share. We’ve got one slice of the daily special, one of the Margherita and one of the Bapo – one of their most popular slices with red potato slices, bacon and a “zucchini velvet” – sort of like a zucchini sauce laced on top.

Of these three the Bapo was the winner here among the three of us. The combination of all the toppings and flavors paired with that crunchy, fluffy crust was very delicious.

The margherita slice was also really excellent – very simple, but so good – the crust really just makes and outstanding difference in all of these slices. Continue reading “napizza (pizza al taglio) / little italy – san diego, ca”

stabby broken glass cupcakes for halloween

For Halloween this year, my work held a baking contest! I can’t tell you how excited I was about this. I started browsing around on Pinterest for ideas the day I found out the contest was happening to help me find a decorating idea. I stumbled upon some images of broken glass cupcakes… and I knew I wanted to do something similar to that.

I’d seen Dexter themed cupcakes with the glass slides and a dot of red in the middle, but I wanted to do something slightly easier than trying to make perfect sugar rectangles. The broken glass sounded challenging but without the requirement of symmetrical lines. Broken glass easily became the winner.

First I made red velvet cupcakes using Brown Eyed Baker’s recipe (but doubled).

Don’t you just love the color of red velvet cupcake batter? It’s so bright! And perfect for bloody, stabby cupcakes.

Once the cupcakes were done and cooling, it was time to start making the “glass”.

You basically just need to dump sugar, corn syrup, water and cream of tartar into a pan and mix it until it’s incorporated. It’ll look like a big, weird mess and you’ll start to think to yourself, “I have no idea how this is going to become candy.” Put your disbelief aside and crank that sucker until you get a hot, boiling mess.

Having a thermometer is pretty important when you’re making candy. I didn’t have a candy thermometer, so I had to steal the one out of our BBQ grill outside. Improvising: it works.

Make sure you’ve got a baking sheet ready (I put a silpat on the bottom of my baking sheet for extra protection) during the last stages of your candy making process. You want to start watching it like a hawk when it starts getting closer. Let your bubbling, hot, sugary mess get up to 300 degrees and then pull it off the stove.

Quickly pour the mass of sugar onto your prepared baking sheet.

Get every drop out!

And let your hot, sugary candy sit until it cools down. You’ll be able to feel it when it’s ready for the next step – it’ll be a little sticky but hard to the touch. I think I waited 15-20 minutes for it to cool down before moving onto the next step.

I first used a mini mallet (like the ones you use to crack crab legs) on the candy, but that made it far too splintered.

A butter knife ended up being my stabbing implement of choice – it created much better cracks and was easier to control as I broke up the glass. I tried to create a variety of sizes and pieces, often rebreaking larger pieces to create smaller glass-like pieces.

I stuck various sized pieces and shapes into the cupcakes creating shards.

Then I created an “edible blood” made with corn syrup, corn starch, water and food coloring to create a bloodied effect on top of my pristine, white cream cheese frosting.

The effect turned out quite well, making the cupcakes look like they were bleeding out from the stabby shards of broken glass.

My co-workers seemed to enjoy the cupcakes enough to award me first place that day – woohoo!

This is my first place prize – a mixer with a $50 gift card to Vons inside!

Want to make your own candy glass? Instructions below! Continue reading “stabby broken glass cupcakes for halloween”

the boiling crab / mira mesa – san diego, ca

I’d been wanting to check out the Boiling Crab for awhile since it was the newest restaurant to pop up in my neighborhood. My friend, Laura, and I tried to go once for lunch, only to discover they only opened for dinner. What!

A few weeks ago we were browsing around the farmer’s market in Mira Mesa and then decided to head over here for dinner to try it out. I’d heard kind of a mixed bag of reviews about the place, but I always believe that I have to try it for myself before I can judge.

Laura and I weren’t quite sure what to expect from this place. They place a big sheet of paper over the table and hand you some bibs and menus. No utensils for you, my friend! Here’s Laura with our bags of steamy food and disposable cups of water. I’m pretty sure everything in this place is disposable. Maybe they really hate doing dishes here – makes for an easy cleanup, anyway.

Everything here is sold by the pound – but you can get 1/2 pound amounts if you don’t want a full pound of something. One thing we did notice is the lack of vegetables – pretty much the only veggies they have are corn and potatoes. We kind of wishing for a salad or something, but I suppose that doesn’t really fit the seafood boil theme.

[shrimp, sausage and corn mixture]

We ended up sharing 1 pound of shrimp ($10 per pound), a half pound of sausages ($8 per pound) and 2 corn on the cob ($.75 cents each).

The seasonings they have available are Rajun Cajun, Lemon Pepper, Garlic Sauce or “The Whole Sha-Bang!” which is a combination of all three. We got it with garlic sauce. The shrimp and sausage came in one bag and we ordered the corn in a separate bag with just butter.

The shrimp are cooked with the shell and heads on. Shrimp heads don’t bother me exactly, but I’m not really into eating them (though I know other people are). The flavor was … just okay to me. The shrimp were a bit overcooked resulting in a slight rubbery texture. I didn’t think the shrimp soaked up the flavor of the sauce at all – they tasted like the shrimp were cooked first and then just tossed in the sauce later so not a lot of transfer of flavor. The sausage was fine, nothing to sing about, and the sauce wasn’t really detectable on there either.

The corn on the cob were really awful. The corn was really mushy and lacked any kind of flavor – it tasted like frozen corn on the cob tossed in a weird sort-of-butter-like sauce. I actually complained about the corn and the manager came by to ask me about it and I told him the truth. He said the corn was usually much better when it was cooked in with the sauce and he gave us another round of corn free of charge and didn’t charge us for the first two corns.

[corn with garlic sauce]

Yeah… these were not any better. At all. Still tasted really mushy and flavorless, with maybe slightly more flavor than the other set we got, but still not really enough improvement to entice me to eat it any further than one bite. Continue reading “the boiling crab / mira mesa – san diego, ca”

gluten free dining at 2Good2B bakery cafe / encinitas – san diego, ca

Let me just say right off the bat… I was skeptical. A gluten free restaurant with baked goods and regular food? Could this possibly be any good? As someone who doesn’t shun gluten at all and doesn’t have food allergies, I wasn’t sure how this whole experience would go down. But since I got invited to come in and check it out, I was willing to take the risk. And I have to say… I was pleasantly surprised.

[inside the cafe]

2Good2Be is a cute little cafe inside of one of the strip malls in Encinitas, CA. It’s a fast casual restaurant with lots of beverage options (coffees, teas), baked goods (cupcakes, brownies, cakes) as well as regular food – all gluten-free, corn free, corn syrup free and soy free.

[case of gluten free cupcakes]

The cupcakes that greet you when you walk in also very tempting looking – all pretty and decorated!

Jake and I ordered a few things from the menu to get an overall feel for their food and then, of course, saved room for cupcakes at the end.

[bottled sodas]

My initial beverage choice was rejected by Jake and he went up and got us some bottled sodas. I told him to surprise me and he got me this Cock ‘n Bull ginger beer which wasn’t too bad. I don’t normally drink full sugar sodas anymore but this one was decent with a good ginger flavor. Surprising to me, I actually liked the Cheerwine a little bit more. I thought it would be full on in-your-face-tastes-like-cough-syrup flavored cherry.. but it actually kind of reminded me of Dr. Pepper.

[cheese pizza]

We started off by sharing a cheese pizza. I really liked the HUGE dollops of ricotta on top. Ricotta makes me really happy, so this put a smile on my face.

This also had tomato sauce, mozzarella and just a touch of basil. I would have enjoyed a wee more bit of basil, but it was fine. The crust was a gluten free crust that was quite thin (like NY style thin) and quite a bit chewy. The outer edges of the pizza were kind of burnt which I did not like since it made the other edge too hard to eat. But overall the crust wasn’t bad – you could tell this wasn’t a normal crust, but it didn’t deter too much from the pizza (except for the burnt edges). Overall good flavor and good distribution of cheese.

[macaroni and cheese]

Our other shared item was the macaroni and cheese, something we’ve really taken a liking to order whenever we see it on a menu. Continue reading “gluten free dining at 2Good2B bakery cafe / encinitas – san diego, ca”