beer: flying fish exit 13 – chocolate stout


I wasn’t really into stouts until recently. A friend of mine recommended Yards’s Love Stout when we were at the bar the other day and I loved it!.

This month, Flying Fish released Exit 13, a chocolate stout. With my new found love for stouts, I picked up a bottle as soon as I saw it was available. It was delicious and the aroma of chocolate with every sip was a fantastic experience. I think I’m getting another bottle soon…

Any of you guys try this yet? Thoughts?

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cooking: whole wheat halloween candy cookies


Unfortunately or fortunately, I didn’t get to consume any Halloween candy this year. Since childhood, my tastebuds have “grown up” and I just can’t enjoy most of the Halloween candy that’s out there (shame me if you must). I do, however, still enjoy Snickers and Twix.

Last week I came across Lisa’s, aka Jersey Girl Cooks, post about Halloween candy cookies, then felt a sudden urge to try making them with a few modifications, such as using Snickers and Twix.

Whole Wheat Halloween Candy Cookies
adapted from/inspired by Jersey Girl Cooks
yields about 3 dozen, 2″ diameter cookies

-2 1/4 c whole wheat flour
-1 tsp baking soda
-1/2 tsp salt
-1 stick unsalted butter, softened
-3/4 c sugar
-3/4 c light brown sugar
-1 tsp vanilla extract
-2 eggs
-2 c twix and snickers, chopped (about 6 fun size bars each)


Preheat oven to 350°F. Line baking sheets with parchment.

In large bowl, whisk together the flour, baking soda, and salt until well combined.

In stand mixer, cream the butter, sugars, and vanilla until well mixed. Add the eggs. Once well mixed, slowly add the flour mixture until well combined. Lastly, add the chopped candy until incorporated.


Spoon out dough onto sheets in desired cookie size. Bake for about 13 minutes, until bottoms are lightly browned. Transfer cookies from sheet to cooling rack. Consume then or once they have cooled.

They were good, though overhyped because in my head I figured they were going to be this almighty cookie since I was using my favorite Halloween candy. Twix and Snickers are probably best enjoyed as is…not in a cookie. Though, another alternative is having a larger variety of Halloween candy in the mix, it would probably turn out better that way.

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cooking: chocolate chip pumpkin cookies


Chocolate Chip Pumpkin Cookies
adapted from gimme some oven!
yields about 25-30 cookies

-2 1/2 c whole wheat flour
-1 tsp baking powder
-1 tsp baking soda
-3 tsp pumpkin pie spice
-1/2 tsp salt
-1 stick butter, softened
-1 c white sugar
-1 c light brown sugar
-1 1/4 c can pumpkin puree
-1 egg
-1 tsp vanilla extract
-2 c 60% bittersweet chocolate chips

Preheat over to 350°F. Whisk together dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.

Using stand mixer, cream together the butter, white sugar, and brown sugar on low. Next add the pumpkin puree, egg, and vanilla extract until smooth. Gradually mix in the dry ingredients. Add the chocolate chips and turn off mixer once chips have been well incorporated.

Scoop desired dough onto parchment lined baking sheet. Place in oven for 13-18 minutes, until slightly browned and just set (or desired doneness). Place baked cookies onto cooling rack for at least 8 minutes.

Enjoy!

In the photo above, the chocolate chips were placed on top of the dough prior to baking since I completely forgot to mix them in.

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max brenner – las vegas


You may or may not know, but I spent last weekend in Vegas. Unfortunately, I wasn’t able to try any expensive tasting menus at fine dining establishments, but I was able to check out some other interesting, affordable places to eat…Max Brenner being one.


I had brunch on Friday morning and started off with a dark chocolate mocha. They served it in a “hug mug” which has no handles and is supposed to be shaped to give the drinker a better “smell” of the drink, thus leading to a better experience. Allergies kicked in this weekend, so I wasn’t quite able to smell anything…but it did taste good, that’s for sure!

huevos rancheros sunrise burrito

I had a craving for an savory breakfast over a sweet one, so I ordred the huevos rancheros sunrise burrito. The rest of the table ordered:


mushroom & ricotta pizza

meaty, crispy, cheesy, and more pizza


guilt free omelet

I enjoyed my breakfast burrito a lot. The burrito was made up of eggs, chorizo, tomatoes, and pepper jack. It was served with a side of salsa, sour cream, and breakfast potatoes.

During the meal, I was able to try some of the pizza and omelet. They both tasted so-so. Unfortunately, they were really nothing to write home about.

At the end of the meal, I had zero room to try the famed chocolate pizza! Luckily, there’s a Philly location and hopefully I can try that soon.

Max Brenner (several locations)
The Forum Shops at Caesars
3500 Las Vegas Blvd
Las Vegas, NV 89109

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vosges haut chocolat/brooklyn brewery tasting


Due to some (easy) convincing/pressuring from Meg at Runner’s Kitchen, I gave in and got myself a ticket to go to the Vosges Haut Chocolat/Brooklyn Brewery tasting at the Vosges boutique in SoHo.


The night started with a couple hors d’oeuvres:


prosciutto, arugula, fig & butter on a baguette


dark chocolate w/ chorizo on a baguette


Brooklyn Brewery Brewmaster Garrett Oliver was in attendance and spoke about the brewery as well as the featured beers in the tasting.


rosey caramel w/ brooklyn local 1

Brooklyn Local 1 – Belgian Strong Pale Ale
Rosey Caramel – dark chocolate caramel w/ rose water, pink peppercorns, and red rose petal


tarte caramel w/ brooklyn local 2

Brooklyn Local 2 – Belgian Strong Dark Ale
Tarte Caramel – dark chocolate caramel w/ blood orange, hibiscus, and campari


red fire tortilla chip w/ brooklyn ipa

Brooklyn IPA – East India Pale Ale
Red Fire Tortilla Chip – organic corn tortilla chip in milk chocolate w/ ancho chilis


blues truffle w/ brooklyn black ops

Brooklyn Black Ops – Russian Imperial Stout
Blues Truffle – milk chocolate with applewood smoked bacon

My favorite was the Local 2 & tarte caramel pairing, followed by the Black Ops and Blues truffle.

Huge thanks to Maggie Marion of Vosges and Garrett Oliver of Brooklyn Brewery. The event was a lot of fun and I’ll definitely be checking the website for new events.

Check out Meg’s recap of the tasting at Runner’s Kitchen.

Vosges Haut Chocolat
132 Spring Street
New York, NY 10012
212.625.2929

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