Samiwich & Addiecakes

Fat Fluffy Snickerdoodles

2012-02-12T09:03:00.000-08:00

makes 16-20 cookies

recipe adapted from How Sweet It Is

total active prep time: 20 min / cook time: 10-12 min

DOUGH INGREDIENTS

1/2 c unsalted butter, room temperature

1 c sugar

1 egg, room temperature

1 tsp vanilla extract

1 3/4 c all-purpose flour

1/4 tsp salt

1/2 tsp baking powder

1 1/2 tsp cinnamon

2 tbsp milk

DIPPING INGREDIENTS

1/4 c sugar

1 tbsp cinnamon

DOUGH INSTRUCTIONS

• Cream butter and sugar with an electric mixer until smooth.

• Add egg and vanilla, mixing well until combined, about 2 minutes.

• Stir in flour, salt, baking powder and cinnamon. Mix until dough comes together.

• Add in milk.

* If dough is still crumbly, add milk 1 tbsp at a time until it comes together.

• Refrigerate for 30 minutes.

•
Preheat the oven to 375°F while dough is chilling.

DIPPING INSTRUCTIONS

• In a bowl, combine remaining sugar and cinnamon.

• Remove dough from refrigerator and roll into big 1 1/2" balls.

• Dip in cinnamon sugar mixture and place on a baking sheet prepped with parchment paper. Lightly press down on dough to flatten.

• Bake for 10-12 minutes.

** ADDIECAKES' NOTE **

• I used a medium cookie scoop to scoop out the dough.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Baker & Banker

2012-02-09T07:29:00.000-08:00

“Your party will be dining at our special Chef’s Table.”

What I envisioned: A posh, private, and ultra swanky dinner in a posh, private and ultra swanky secret location.

What we got: An arguably posh, semi-private table set up in the restaurant’s adjoining bakery that you have to tromp through the dining room and kitchen to reach.

Okay, so I didn’t mean that to come off as snarky as it did (and who am I to talk, since my only previous private dining experience has been at the Pope’s Table at Buca di Beppo). In truth, the delicious food, cozy atmosphere and warm service at Baker & Banker made for one of the best experiences I’ve had in a long time.

To make sure we reached the chef’s table minimum (which was $750), my dining companions and I ordered their 8-course tasting menu, with a few adding on the wine pairing as well. And for the next 3 1/2 hours, the gracious chef and friendly waitstaff delighted us course after course with exciting food, warm hospitality and great conversation.

Maybe I can blame it on too much Top Chef (oh wait, that's Judges Table, not chef's table) but as I said, I was expecting something a little more that a table set up in its only-open-during-the-day bakery. Still, it was a cozy, charming space with lovely, lingering bakery smells, and hustle and bustle of the pastry chefs busily preparing desserts nearby.

It began with a spicy tuna spring roll amuse bouche and then went on to a delicate, flavorful butternut squash soup. Next came a rabbit sausage and foie gras salad with lentils (tasty, but perhaps not my favorite way to enjoy foie) and seared scallops with chanterells and brussel sprouts.

Speaking of Top Chef, there were plenty of Top Chef moments, including duck confit with smoked almonds, dates and some kind of foam, and a chorizo-crusted flounder in garlic saffron boulibasse, Israeli couscous and fried parsley. There was definitely a lot of wow factor going on here.

My favorite dish was the soft, tender and melt in your mouth wagyu beef that was served with winter vegetables and short rib canneloni. Or maybe it was the dessert of custard filled lemon meringue donut holes which was an amazing combination of some of my favorite things.

The chef (Mr. Banker) brought many of the dishes to our table himself and both he and our server, Brian, made us feel at home while serving us these beautiful, delicious dishes that felt truly special. Our last dish was a spiced apple sorbet that was brought to the table and doused with sparking wine before serving.

So despite my prior snarkiness, I can say nothing but good things about this dinner, which turned out to be one of my favorite dining experiences ever. And that pie-in-the-sky notion of a chef's table I had seems so not the point after thoroughly enjoying myself here.

But I'm still a bit curious. Has anyone else out there had a memorable chef's table dining experience?

SAMIWICH'S TASTE RATING

Brown Butter Bittersweet Chocolate Cookies

2012-02-05T09:08:00.000-08:00

makes 1 1/2 dozen cookies

recipe adapted from Lauren's Latest

prep time: 25 min / cook time: 7-8 min

INGREDIENTS

1/2 c unsalted butter

1/2 c sugar

1/2 light brown sugar, packed

1 egg, room temperature

1 tsp vanilla extract

1 1/3 c all-purpose flour

1/4 tsp baking powder

1/8 tsp baking soda

1 c bittersweet chocolate, chopped

INSTRUCTIONS

•
Preheat the oven to 350°F.

• Line baking sheet with parchment or silicone baking mat and set aside.

• Place butter into small pot or pan over medium heat. After butter has melted, start swirling pot/pan gently until it starts to brown and become fragrant. Once butter is a golden amber color, take off the heat and pour into the bowl of a mixer fitted with the paddle attachment.

• Add in sugar and brown sugar and beat for a few seconds to mix.

• Add egg and vanilla, beat to combine.

• Add dry ingredients and mix slowly until combined.

• With a spatula or wooden spoon, fold in the chopped chocolate.

• Scoop by the teaspoon into pan and bake for 7-8 minutes or until lightly golden around the edges.

• Remove from the oven and cool for 5 minutes then transfer to a cooling rack.

** ADDIECAKES' NOTE **

• For tips on freezing cookie dough, check out The Pastry Affair.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Ferry Building Farmer's Market

2012-02-01T07:26:00.000-08:00

I was listening to something on the news about Groundhog Day – the actual day, which made me think about the movie, which started my wondering what my ideal/perfect day would be if I had to re-live it over and over. And while I’m still figuring out what the majority of that day would look like (so far I have Milo (my dog) time, a Storage Wars marathon, playing Words With Friends in peace, and a nap) – a visit to the Ferry Building Farmer’s Market would be nice to add onto that list.

Which is why it’s crazy that it’s taken me this long to actually go. Happening on Thursdays and Saturdays, the Farmer's Market at the Ferry Building is definitely a destination for foodies and shoppers alike - a gourmet's paradise against the picturesque backdrop of the bay. Add to that clear skies and sunshine, and you have one of those perfect, why-would-you-want-to-live-anywhere-else San Francisco type of days.

I was first drawn to Roli Roti, this ridiculous food truck-slash-rotisserie on wheels, as were a ton of others as I joined a line that was probably 50 people deep. I didn't even know what porchetta was - but quickly learned it's pork loin wrapped in pork belly and herbs and roasted to a juicy, glistening perfection. Add some fresh greens, onion marmalade and a chewy Acme roll and you have # 12 on 7x7's 2010 list of things to eat before you die.

Next I siddled up to Blue Bottle Coffee's stand for one of the Bay Area's strongest, purest hand-pours. At $4 a cup it's a bit steep, but experiencing the near-science experiment skill and precision of the barista is almost worth it.
I was a bit torn at my next stop, Mexican food spot Primavera, between ordering one of my all-time favorite dishes, chilaquiles - or chicken tinga, something I never had before. The chilaquiles won out and me over - as I dug into a warm, spicy plate of soft eggs, beans, tortilla strips, cheese and fresh avocado covered with a gorgeous red chile sauce.
I'm already a big fan of Namu, but couldn't pass up a chance to try their version of loco moco - a comforting bowl of rice with a grass fed beef patty and fried egg and topped with a luscious dashi gravy. And while I'm still not 100% sold on a sheet of nori being an adequate taco shell stand in, Namu's taco with tender short rib meat, pickled daikon, seasoned rice, kimchi remoulade and a drizzle of homemade teriyaki was pure yum.

Finally, I stopped at 4505 Meats and while I sadly didn't have any more room (their bacon hot dog sure sounded enticing) - I bought a couple of bags of chicaronnes. For the uninitiated, these fried pieces of pork skin aren't quite like the stuff you get at 7-11. An article I read referred to them as "pig candy" and they will simply amaze you. One bite is a crunchy, crispy, slightly sweet, spicy, melt in your mouth combo that will make an instant addict out of you. (And it's not just me, SFoodie ranks it #76 on their top local foods list).

So yes, an hour at the Ferry Building Farmer's Market is defintely something I could re-live over and over. So what does your ideal/perfect/Groundhog day look like?

SAMIWICH'S TASTE RATING

Affogato

2012-01-29T08:19:00.000-08:00

makes 4 serving

recipe adapted from Food Network

prep time: 10 min

INGREDIENTS

1/2 c boiling water

1tbsp espresso powder

* I used Medaglia D'Oro brand

1 pint vanilla bean gelato

INSTRUCTIONS

• Whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso.

• Scoop 1/2 cup of the gelato into 4 dessert bowls/glasses.

• Pour 2 tbsp or 1 shot of espresso over each.

** ADDIECAKES' NOTE **

• To add extra flavor, try using caramel or hazelnut gelato.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Miki Restaurant

2012-01-25T07:29:00.000-08:00

Long story short: If MFM didn’t get a new car, I might never have been introduced to Miki.

Which means I might not have said hello to silky, shitake-studded chawanmushi or met one of my new favorite bowls of garlic ramen. But I’m getting ahead of myself here.

Does anyone else use their garage for storage (and not for parking a car?) Ok yes, I happen to be one those people. So this story begins when MFM bought a new car, and after we cleaned it out, started parking his car in the garage when he visited.

However, we soon discovered that the opening and closing of the old, antiquated garage door was causing a huge, disturbing clatter. Enter family friend Pat-strami, who generously offered to help install a new Home Depot-bought garage door opener, which saved me from plunking down almost $700 to hire someone.

So as a thank you, we took Pat-strami to dinner. He chose Miki, a tiny Japanese restaurant in the outer Richmond. I don’t know why I’ve never been here before! It’s tiny – holding 8-10 tables at most – but its compact kitchen churned out some of the tastiest, most reasonable, and authentic-tasting Japanese food that I’ve had in a long, long time.

The aforementioned garlic ramen was rich, hearty and toothsome, topped with tender pork belly and a potent punch of garlic – and was probably one of two or three bowls I’ve had in San Francisco that I’d go back for again and again.

Our appetizers of agedashi tofu, a spicy scallop roll, and seaweed salad were among the best I’ve tasted, and the karage curry delivered the deep-fried, spicy kick it's supposed to. But our table was probably most impressed with the chawanmushi, a smooth, silky dashi-flavored custard that was studded with shitake mushrooms.

Which was special, as it’s a dish you don’t see everyday. Also unique – they serve natto – a sticky, slippery dish of fermented soybeans – if that’s your cup of tea.

We ended the meal with a yummy dessert of fried mochi, red bean and green tea ice cream. It was one of the best meals I’d had in a while, and I’ll happily go back. And by the way, just in case you’re wondering – my new garage door opener, the Chamberlain Whisper Drive, is really, really awesome. I'd recommend that too.

SAMIWICH'S TASTE RATING

Bittersweet Chocolate Pear Cake

2012-01-22T07:15:00.000-08:00

makes one 9" cake

recipe adapted from Smitten Kitchen

prep time: 45 min / cook time: 40-50 min

INGREDIENTS

3 tbsp bread crumbs

* I used graham cracker, finely ground

1 c all-purpose flour 

1 tbs baking powder 

1/4 tsp salt 

3 eggs, room temperature 

4 oz unsalted butter (1 stick)  

3/4 c sugar 

3 pears, peeled, in a small dice

*I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites

3/4 c bittersweet chocolate chips/chunk

INSTRUCTIONS

•
Preheat the oven to 350°F.

• B
utter a 9" springform pan and dust with breadcrumbs, set aside.

•
Sift the flour, baking powder and salt together, set aside.

•
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick.

* In a professional Kitchen Aid, it takes at least five minutes.

•
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). Remove from the flame but keep in a warm spot.

* It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning.

•
Add the sugar to the eggs and whip a few minutes more. Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir.

•
Add the flour mixture and brown butter to the egg-sugar mixture. Add 1/3 of the flour mixture, then 1/2 of the browned butter, 1/3 of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume. Pour into prepared pan.

•
Sprinkle the pear and chocolate chunks over the top.

•
Bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes or a tester comes out clean.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

HRD Coffee Shop

2012-01-18T06:31:00.000-08:00

I have a feeling this place may be my new Kenny's.

When I was in college, my friends and I frequented a cafe in West LA called Kenny's. It was always a treat to go there, and after my first bite of a "royale" - a simple, heartening scramble of Asian-marinated meat, onions and eggs served with rice and topped with salsa, I was smitten. Every biteful was meaty, eggy, spicy, and slightly sweet - a perfect balance - and comfort food at its best.

Which is why we were all heartbroken when a city-mandated redesign (you entered this homespun spot by first walking through its open kitchen) proved too expensive, causing them to shut down.

Fast forward more than a few years, to when my friend Ms. Gorgongzola, who knows a lot of great spots in the Bay Area, told me about an old school Asian-infused coffee shop located at the edge of South Park. It piqued my interest. But delivered way more than that.

I’m not exactly sure what a greasy spoon is, but HRD has a lot of that dive-y, diner-y, old school energy (in fact, Diners, Drive Ins and Dives featured this very place last year). Starting with the name, which according to lore, derives from an old Human Resources Department that used to be housed near there.

Whether that’s true or not, there’s certainly a well-worn authenticity about this place. The grill looks like it’s satisfied millions of hungry customers, and the formica-topped counters and stools look almost Edward Hopper-esque.

But the menu is 100% in the moment – without being trendy, if that makes sense. You’ll find typical diner fare – like burgers, omelettes and fries, but the bulk of the menu offers Chinese, Korean and Japanese dishes. Only done with an American slant - like Korean tacos, Asian pork chops with fries, or a sloppy "jojo" with pork and kimchi.

I tried the spicy pork burrito, which was delicious with Korean-marinated meat, kimchi, fried rice, nori, and a spicy bean paste sauce instead of salsa. And their “Mongolian cheesesteak” was a sweet/savory combination of meat, mozzarella cheese and hoisin sauce – a hearty combination I have never quite tasted before.

Ms. Gorgongzola also advised trying the “Crunchy Roll fried rice” – a fiery dish of spicy pork, spam, and chicken fried rice topped with a fried egg – which is a plateful of Asian comfort food at its best.

And that’s the thing about comfort food – if it does its job correctly, one bite can take you back to a moment or place in time. For me, it took me back to my college days and Kenny's in West LA. To royales and coffee and the kind of good times you can only have in those days before life got serious. And that just might be one of the highest compliments I can give.

But be forewarned, just like Kenny's used to, HRD only opens for breakfast and lunch Monday-Saturday, and if you're going for lunch, you'd better get there early to avoid the long lines which snake out the door and down the block.

SAMIWICH'S TASTE RATING

Maple Bacon Baked Doughnut Holes

2012-01-15T08:40:00.000-08:00

makes 3 1/2 with a doughnut hole maker

doughnut recipe adapted from Our Chocolate Shavings

maple glaze recipe adapted from The Hungry Mouse

prep time: 45 min / cook time: 35 min

MAPLE GLAZE INGREDIENTS

1 1/2 c powdered sugar

1/4 c maple syrup

1/4 c water

* I used milk

DOUGHNUT INGREDIENTS

1 1/2 c of all-purpose flour

1 3/4 tsp baking powder

1/4 c of lightly packed brown sugar

1/4 c of white sugar

1/2 tsp kosher salt

1 tsp nutmeg

1/3 c of cold butter, cut into small pieces

1/4 c of milk, room temperature

* I added an extra half cup because it looked dry

1 1/2 c of bite size chunks of apple, peeled and cored

* I grated the apple

1 egg, room temperature

1 c coarsely chopped cooked bacon

MAPLE GLAZE INSTRUCTIONS

•
In a medium-sized bowl, mix all 3 glaze ingredients until you get the consistency you like. Set aside.

DOUGHNUT INSTRUCTIONS

•
Whisk the flour, baking powder, sugars, salt and and nutmeg in a bowl.

•
Add the cold chopped butter. Rub the pieces of butter with the flour mixture until the mixture resembles coarse crumbs.

•
Mix in the milk and fold in the apples.

•
In a separate bowl, beat the egg then add to the flour mixture. Stir using a spatula or spoon making sure not to over mix.

• Preheat your doughnut hole maker (refer to your box instructions), this only takes a couple minutes.

* I greased the mold with a bit of melted butter to prevent sticking.

•
Place a spoonful of batter into each mold of a buttered mini muffin pan.

•
Bake for 5-6 minutes or until the donuts are just golden. Remove from the doughnut hole maker.

•
Dunk in the maple glaze then place on a wire rack.

•
Immediately sprinkle with bacon.

** ADDIECAKES' NOTES **

•
If you don't have a doughnut hole maker, you can use a mini muffin pan. Preheat your oven to 350˚F and bake for 15-18 min.

• The doughnut holes get soggy the next day, so they should be eaten the day they are made.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

2011 Recap

2012-01-11T06:14:00.000-08:00

I’ve been remiss. With posting, that is. Not that it’s a good excuse, but it got really busy at my job and before I knew it, the end of the year was here. So it’s nice to be back! And in the spirit of the New Year, here’s a list of my top 5 Samiwich & Addiecakes moments from 2011.

5. Cultivating a plot in my neighborhood community garden. Who knew that kale, beets and strawberries would grow in one of the city’s windiest, foggiest patches? Granted not in our plot specifically (we’re working on this), but it’s been a fun, inspiring experiment overall.

4. Not that I’m bitter, but last year’s entry into my cousin’s annual Cookie Contest yielded a piddly 4 votes. But thanks to Addiecakes' brilliant recipe, this year I took 2nd place! Her Chocolate Almond Crack (which I changed to “Snap Cracker Pop cookies” since I didn’t think it was nice to say “crack” around the holidays) is just that – uber-addicting and habit-forming. Plus, it couldn't be any easier - it begins with saltine crackers and literally takes 10 minutes.

3. Dear Poutine: You complete me. Love, Samiwich

2. If I had a superpower it would be time travel, and if I could travel back in time and relive one meal this year, it might just be the delightfully decadent dinner at Restaurant Gary Danko. Foie gras, roast lobster, pork belly, chocolate soufflé and the city’s best cheese course - with 5-star service and ambiance, to boot.

1. If there’s such a thing as a Bucket List for foodies, the annual Rib Fest in Sparks, NV should be on it. 5 days of barbecued meats, 24 competitive teams, half a million visitors, and countless puns about meat, butts and racks. Need I say more? Hands down, this was my favorite foodie moment from 2011.

Thanks for another year of reading, liking and following us. Happy New Year!

SAMIWICH'S TASTE RATING

German Apple Crumb Cake

2012-01-08T07:00:00.000-08:00

serves 16

recipe adapted from Quick German Recipes

prep time: 30 min / cook time: 40-45 min

CAKE INGREDIENTS

1/2 c unsalted butter, room temperature

1 c sugar

2 eggs, room temperature

2 c all-purpose flour

1 1/2 tsp baking powder

1 tbsp lemon peel, grated

1/2 c milk, room temperature

2-3 apples, peeled and thinly sliced

* I used cortland apples

Optional: cinnamon

TOPPING INGREDIENTS

1 1/4 c all-purpose flour

3/4 c sugar

3/4 c unsalted butter, cold

CAKE INSTRUCTIONS

• Preheat oven to
350˚F.

• Grease a 13x9" baking pan. Set aside.

• In a medium bowl, beat butter and sugar.

• Add eggs and beat.

• Blend flour, baking powder and lemon peel together.

• Add flour mixture alternately with milk into butter mixture and mix well.

• Spread batter into greased pan.

• Arrange apple slices on top of batter in slightly overlapping rows.

* Optional: dusted cinnamon over apple slices.

TOPPING INSTRUCTIONS

• In a small bowl, combine flour and sugar.

• Using a pastry blender, cut in butter until mixture resembles large crumbs.
Sprinkle over apples.

• Bake for 40-45 minutes.

** ADDIECAKES' NOTE **

• The lemon peel can be substituted with 1 tsp of almond extract.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Apple Strudel

2012-01-01T06:19:00.000-08:00

makes 2 logs

recipe adapted from Beyond Kimchee

prep time: 30 min / cook time: 40-45 min

INGREDIENTS

1 package of puff pastry (2 sheets), thawed to room temperature

2 c baking apples (about 2-3), cubed

* I used Cortland Apples, it's all I had on hand

1/2 c raisins

1/2 tsp cinnamon

4 tbsp white sugar, divided

2 tbsp all-purpose flour

1/2 c chopped or ground nuts, walnut or almond

* I used pecans

2 tbsp light brown sugar

2 tbsp bread crumbs

1 egg, room temperature

1 tsp water

INSTRUCTIONS

• Preheat oven to
375˚F.

• Prepare a cookie sheet with parchment paper. Set aside.

• Peel, core and chop apples into 1/2" cubes.

• Place apples, raisins, cinnamon, 2 tbsp white sugar and flour in a bowl. Set aside for 20 minutes so they can release their juices.

• In another bowl, combine nuts, 2 tbsp white sugar, light brown sugar and bread crumbs. Set aside.

• Roll out one sheet of puff pastry into about 10" x 12".

• Sprinkle 1/2 of the nut mixture onto the pastry covering halfway and place 1/2 of the apple mixture on top. Lift up the front** of the pastry and cover the apple and start rolling all the way. Finish the second sheet the with the same method. Pinch the ends of the logs and tuck under.

• Transfer the logs onto the prepared baking sheet seam side down.

• In a small bowl, beat the egg and water together. Brush the tops of the logs with the egg wash.

• Make a few slits on top for the steam to escape.

• Bake for 40-45 minutes until the crust gets golden brown. Let logs cool slightly.

•
Optioinal: Dust with powdered sugar and serve with ice cream.

** ADDIECAKES' NOTE **

• I had trouble rolling the dough since it got pretty thin when I rolled it out. Please see the photos from Beyond Kimchee.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Apple Almond Caramel Tarts

2011-12-25T07:19:00.000-08:00

serves 8

recipe adapted from The Comfort of Cooking

prep time: 15 min / cook time: 18-20 min

INGREDIENTS

2 whole sheet puffed pastry, cut into halves

4 whole apples

2/3 c brown sugar

* I used light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/3 c sliced almonds

caramel sauce

INSTRUCTIONS

• Peel, core, halve and slice apples.

* Sorry, forgot to photograph this step.

• Add brown sugar, cinnamon, nutmeg and salt to a medium bowl and mix thoroughly.

• Add apples to mixture and combine. Allow to sit for a few minutes.

• Place puff pastry rectangles onto 2 baking sheets and spray with nonstick spray.

* I used parchment paper for easy clean up.

• Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.

• Sprinkle almonds over apple slices.

• Bake for 18-20 minutes, or until pastry is puffed and golden brown.

• Immediately remove tarts from pan and place on serving platter.

• Top with caramel sauce and serve.

** ADDIECAKES' NOTE **

• Other topping options: no topping, whipped cream, sprinkled powdered sugar or ice cream.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Cinnamon Sugar Puff Mini Cupcakes

2011-12-18T08:14:00.000-08:00

makes 24 mini cupcakes

recipe adapted from Cupcakes!

prep time: 25 min / cook time: 11 min

CUPCAKE INGREDIENTS

1 1/2 c unbleached all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp ground nutmeg

6 tbsp (3/4 stick) unsalted butter, room temperature

1/2 c sugar

1 large egg, lightly beaten

1/2 c milk (any fat content)

* I used whole milk

COATING INGREDIENTS

6 tbsp (3/4 stick) unsalted butter, melted

1/2 c sugar

1 1/4 tsp ground cinnamon

CUPCAKE INSTRUCTIONS

• Position a rack in the middle of the oven and preheat oven to 350˚ F.

• Spray the inside of a 24 mini muffin tin cups with nonstick cooking spray.

• Sift the flour, baking powder, salt and nutmeg into a medium bowl and set aside.

• In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about 1 minute. Stop the mixer and scrape the side of the bowl as needed during mixing.

• Beat in the egg, mixing until smooth and thick.

* I did not beat the egg prior to mixing.

• On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.

• Fill each muffin cup wiht about 1 1/2 tbs of batter.

• Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 11 minutes.

• Cool the cupcakes for 5 minutes in the pan on a wire rack.

COATING INSTRUCTIONS

• While the cupcakes cool, put the melted butter in a medium bowl.

• In another medium bowl, stir the sugar and cinnamon together.

ASSEMBLY INSTRUCTIONS

• Carefully place the sire rack on top of the cupcakes in their pan. Protecting your hands with the pot holders and holding the pan and rack together, invert them to release the cupcakes ontot he wire rack.

• Turn the cupcakes top side up and immediately roll them in the melted butter, then in the cinnamon sugar to coat it completely. Serve warm or at room temperature.

Cupcakes can be covered and stored a room temperature for up to 2 days.

**ADDIECAKES' NOTES **

• For regular sized cupcakes, bake for 15 minutes.

• Try dipping the cupcakes in melted chocolate or caramel for an extra sweet treat!

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Inside Out Cheesecake Cookies

2011-12-11T10:28:00.000-08:00

makes 20 cookies

recipe adapted from Tasty Kitchen

prep time: 15 min / cook time: 12-15 min

INGREDIENTS

1/2 c unsalted butter, softened

3 oz. cream cheese, softened

* I used 4 oz.

1 c sugar

1 tsp vanilla extract

1 c all-purpose flour

1/2 c mini chocolate chips

1 c oreo cookie crumbs

* I used graham cracker crumbs

1/2 c white chocolate chips, melted (optional)

INSTRUCTIONS

• Preheat oven to 375˚F.

• Line two baking sheets with parchment paper. Set aside.

• In an electric mixer with the beater attachment, , cream together the butter and cream cheese until they are well combined.

• Add sugar and vanilla to the mixture until ingredients are well combined.

• Add the flour and mix on low until the flour is incorporated.

• Stir in mini chocolate chips.

• Coop the dough into 1" balls and roll in Oreo or graham cracker crumbs so cookie is covered.

• Place covered cookie balls onto the prepared baking sheet.

• Bake for 12-15 minutes, or until the edges are golden and the tops are slightly puffed.

• Cool on the pan for two minutes before transferring to a wire rack to cool.

• Optional: Once cooled, drizzle cookies with melted white chocolate.

** ADDIECAKES' NOTES **

• For a less sweet cookie, reduce the sugar to 3/4 cup.

• To ensure my cookies are the same size, I used a medium cookie scoop that holds 1 1/2 tbs.

• For added flavor, you can add the zest of a lemon, lime or orange.

• Try using different cookie crumbs.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Ferran Adria talk/Super Duper

2011-12-07T08:10:00.000-08:00

He's considered one of the greatest chefs of all time and the godfather of molecular gastronomy. His food blends taste and science, with dishes like liquid ravioli and caviar made from olive oil, and his (now closed) restaurant El Bulli was voted the best restaurant the world for 5 years in a row - with over 2 million hopeful diners fighting for the 8000 seats available a year.

So when Ferran Adria came to town to talk about his new book "The Family Meal" - which he says is a "regular book for regular people" - it seemed fitting that my dinner post-talk took place over "regular" burgers at Super Duper, located just down the block from the Castro Theater.

Also interesting was that Mr. Adria himself spent this day of his Bay Area trip visiting some "regular" places on his own - notably having tacos at La Taqueria, ice cream at Humphrey Slocombe (where he apparently ordered "one of everything") and perusing Omnivore Books (one of the event's sponsors).

His sold-out (over 1400 seats) talk was entertaining and charmingly anecdotal. He claims that there's nothing particularly new or original about today's recipes - that they are just re-envisioned versions of dishes that have been around forever. He also spent a lot of time talking about El Bulli, which closed a few months ago and will re-open as a sort of culinary think tank in a few years.

I love the idea of The Family Meal, based on the meals the El Bulli staff gets to eat, which is targeted at folks that don't have a lot of time or money to spend on everyday meals. Besides hearing him speak, attendees also got the chance to ask questions and have books signed. We saw some of that same crowd shortly afterwards at Super Duper, a retro-looking burger spot serving Niman Ranch burgers and Straus organic soft serve.

The burgers were thick and juicy and quality toppings like an organic egg, roasted portabellos or cambozola cheese really put it over the edge. A touch on the sloppy side, but some people like that sort of thing. The bun was a bit too bread-y, in my opinion, but I rather enjoyed the fries which came with three dipping sauces - homemade mayo, chipotle and a super sauce (a cousin to thousand island).

Was it really super duper? Maybe not, but there was a freshness, and an elevated but yet still homespun quality that made it super satisfying. A fun, retro-y decor and personality came through that made it feel that much more special too. I'll be back again, I'm sure.

SAMIWICH'S TASTE RATING

Pumpkin Cream Cheese Muffins

2011-12-04T08:35:00.000-08:00

makes 1 dozen

recipe adapted from Annie's Eats

total prep time: 30 min / cook time: 20-25 min

FILLING INGREDIENTS

4 oz. cream cheese, softened

1/2 c confectioners' sugar

TOPPING INGREDIENTS

1/4 c sugar

2 1/2 tbsp flour

3/4 tsp ground cinnamon

2 tbsp cold unsalted butter, cut into pieces

MUFFIN INGREDIENTS

1 1/2 c all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

2 tsp pumpkin pie spice

1/2 tsp salt

1/2 tsp baking soda

2 large eggs, room temperature

1 c sugar

1 c pumpkin purée

2/3 c vegetable oil

FILLING INSTRUCTIONS

• In the bowl of an electric mixer with the paddle attachment, beat the cream cheese and confectioners' sugar until blended and smooth.

• Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2" in diameter. Smooth the plastic wrap tightly around the log and reinforce with a piece of foil.

• Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

TOPPING INSTRUCTIONS

• Combine the sugar, flour and cinnamon into a small bowl; whisk to blend.

• Add in the butter piece and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

* I forgot to cut the butter into pieces and just mixed everything together in one bowl.

MUFFIN INSTRUCTIONS

• Preheat oven to 350˚ F. Line muffin pans with paper liners.

• In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

• In the bowl of an electric mixer with the paddle attachment, combine the eggs, sugar, pumpkin purée and oil. Mix on medium-low speed until blended.

• With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

ASSEMBLY INSTRUCTIONS

• Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tbsp).

• Slice the log of cream cheese filling into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well.

• Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

• Sprinkle a small amount of the topping mixture over each of the muffin wells.

• Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

** ADDIECAKES' NOTES **

• Do not consume out of the oven, the cream cheese filling gets very hot!

• I halved the recipe. For the full recipe (makes 2 dozen) please check out Annie's Eats.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Lemon Meringue Cupcakes

2011-11-27T09:10:00.000-08:00

makes 15 cupcakes

cupcake recipe adapted from America's Test Kitchen Family Cookbook

meringue recipe adapted from Martha Stewart

prep time: 45 min / cook time: 18-22 min

CUPCAKE INGREDIENTS

1 1/2 c cake flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 large eggs, room temperature

1 tsp vanilla extract

1 1/2 tbsp lemon zest

1 tbsp lemon juice

2/3 c sugar

6 tbsp unsalted butter, melted and cooled

2/3 c buttermilk

LEMON CURD INGREDIENTS

3 c store bought lemon curd

If you want to make your own, use this recipe

MERINGUE INGREDIENTS

3 large egg whites, room temperature

1/2 c + 2 tbsp sugar

CUPCAKE INSTRUCTIONS

• Adjust an oven rack to the middle position and preheat oven to 325˚ F.

• Line muffin pans with cupcake liners and set aside.

• Whisk the flour, baking powder, salt and baking soda together in a large bowl and set aside.

• Whisk the eggs, vanilla and lemon zest together in a large bowl.

• Slowly whisk in the sugar until combined.

• Whisk in the melted butter in three additions until completely combined.

• Whisk in buttermilk.

• Sift one-third of the flour mixture over the batter and whisk it in (a few streaks of flour should remain). Repeat twice with the remaining flour mixture and continue to whisk the batter gently until most lumps are gone. Do not over mix.

• Fill the cupcake liners about two-thirds full.

• Bake until a wooden skewer inserted into the center of a cupcake comes out with a few crumbs attached, 18-2 minutes, rotating the pan halfway through baking.

• Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let cool completely on the racks before frosting, about 1 hour.

MERINGUE INSTRUCTIONS

• Combine egg whites and sugar in a heatproof bowl of a standing mixer over a pan of simmering water.

* To not let the bowl touch the water or you will get scrambled eggs!

• Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

* Mixture should feel completely smooth when rubbed between your fingertips.

• Attach the bowl to the mixture fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue to mix until the mixture is fluffy and glossy and completely cooled (test by touching the bottom of the bowl), about 10 minutes.

ASSEMBLY INSTRUCTIONS

• Using a paring knife, carve a small hole in the middle of the cupcake. Be sure not to cut too deep.

* You can use a spoon to gently remove more of the cupcake if needed.

• Fill the cupcake with lemon curd.

• Put the top back onto the cupcake and frost the top with the meringue. With a brûlée torch, carefully torch the meringue.

** ADDIECAKES' NOTE **

• This recipe has been halved from the original recipe.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Good Foods Catering's All Bacon Dinner

2011-11-23T07:58:00.000-08:00

While foodies may say that bacon has become passe, I say the more, the merrier. Especially when it comes to a special pop-up dinner featuring four courses of this salty, smoky treat.

I've had some interesting things with bacon in the past: bacon jam, bacon chocolate, and bacon doughnuts. And I've read about some interesting things that I hope to try in the future: bacon martinis, bacon & egg popsicles, and a dish at Chicago's famous Alinea that's been described as a "bacon trapeze."

Unfortunately this much-antipated all-bacon dinner didn't deliver any of those squeals or surprises. But I can't complain about this fun evening spent with good friends, good booze and my beloved bacon.

Held at the Coffee Bar, which normally closes in the early evening, this special menu was created by Good Foods Catering and promised 4 courses, all starring bacon. It began with a hearty, creamy cauliflower soup that was inflected with onion, thyme, and of course, bacon.

The second dish was a salad of grilled romaine with sweet tomatoes, a red wine vinagrette, and bacon fried bread. I don't think I'm a fan of grilled lettuces in general, and while the bacon bread was tasty, the dish felt sort of heavy and weighed down.

I liked the main course, a slow roasted lamb with preserved lemon gremolata and bacon chickpea puree a little better - though it seemed to be proclaiming "garlic" more than "bacon" to me. And my favorite dish of the night was the dessert - a brown sugar cornmeal waffle with a bacon bourbon sauce. It was the perfect blend of creamy, salty, cakey, and sweet.

The setting was lovely - we sat at huge communal table in a cozy corner that felt both intimate and relaxed. The charming and gracious chef came around the dining room a few times to make sure everyone was enjoying their meals. He joked that he likes to asks "is everything ok?" while people's mouths are full stuffed with food, on purpose. Which in my case, happened quite a bit that evening.

SAMIWICH'S TASTE RATING

Chocolate Toffee Chip Cookies

2011-11-20T07:20:00.000-08:00

makes 16 cookies

recipe adapted from Bon Appétit via Epicurious

prep time: 25 min / cook time: 15 min

INGREDIENTS

1/2 c all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 lb bittersweet (not unsweetened) or semisweet chocolate, chopped

* I used 2 c mini semisweet mini chocolate chips

1/4 c unsalted butter, room temperature

1 3/4 c (packed) brown sugar

* I used light brown sugar

4 large eggs, room temperature

1 tbsp vanilla extract

5 (1.4 oz.) chocoalte-covered English toffee bars (such as Heath), coarsely chopped

* I didn't have Heath bars on hand, so I used 1 c toffee chips & 1 c bittersweet chocolate chips

1 c toasted walnuts, chopped

* I omitted the walnuts

Fleur de sel (optional)

INSTRUCTIONS

• Combine flour, baking powder and salt in a small bowl; whisk to blend.

* I sifted the dry ingredients.

• Stir chocolate and butter on top of a double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

* I microwaved the chocolate and butter mixture in the microwave at 20 second intervals, stirring between each period. This took about 80 seconds.

• Using an electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.

• Beat in chocolate mixture and vanilla.

• Stir in flour mixture, then toffee and nuts. (In my case, toffee and chocolate chips)

• Chill batter until firm, about 45 minutes.

• Preheat oven to 350˚F.

• Line 2 large baking sheets with parchment or waxed paper.

• Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart.

• Optional: Sprinkle a little fleur de sel on top of each cookie.

• Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.

** ADDIECAKES' NOTES **

• Cookies can be made 2 days ahead. Store in an airtight container at room temperature.

• These cookies spread a lot, so you will want to put about 6 cookies per pan OR make smaller cookies and reduce the baking time.

* Please note that my cookies were cut out with a cookie cutter due to the cookies spreading into each other.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Brunch Drunk Love at Bruno's

2011-11-16T07:37:00.000-08:00

It's just my opinion, but there are a few things that can help save a meal that doesn't quite live up to your expectations: 1). Good service/atmosphere 2.) The company you're with and 3.) great music. And while having brunch in one of my fondest nightspots with 4 of my favorite people was lovely, the great music spun by the DJ (dressed as Magenta from Rocky Horror) really pushed it over the top.
Especially since it was Halloween weekend.

Monster Mash. Thriller. I Want Candy. (See! Fun times.)

Top Chef finalist and 3-Sum Eats food truck guy Ryan Scott runs Brunch Drunk Love out of Mission nightclub Bruno's on weekend mornings, and was one of the reasons why my friends and I wanted to have brunch here. We drooled over the menu that promised goodies like housemade brioche donuts, mac & cheese spring rolls, and pancakes with bourbon bacon marmalade.

Time Warp. Eyes Without A Face. Psycho Killer. (Brilliant!)

We started with pineapple margaritas which were perfect - sweet and refreshing. And when our orders started coming to the table we all oohed and aahed over the beautifully plated eggs benedict (with wild mushroom ragout & housemade English muffin), biscuits with gravy and Budweiser-braised brisket, and crispy potato cakes.

But somehow the food didn't quite deliver on taste. My friend's pork hash tasted as if it had been showered with salt, and my duck hash (with edamame succotash, horseradish salsa verde & pomegranate) was a funny mashup of textures that was probably a bit too fancy for its own good.

Abracadabra. Somebody's Watching Me. I Eat Cannibals. (It just gets better & better!)

Though the food was a bit disappointing, it was still a treat to spend the morning with good friends in a lively, convivial place where everyone seemed to really be enjoying themselves. And personally I was amazed (and pleasantly surprised) as to how different the normally sweaty and filled-to-the-gills Bruno's is by day. It sure cleaned up well!

Ghostbusters. I'm Your Boogie Man. The Addams family theme song. (okay, they didn't play these while I was there, but I just thought I'd add to this already-awesome playlist while I was at it.)

SAMIWICH'S TASTE RATING

Chocolate Almond 'Crack'

2011-11-13T07:36:00.000-08:00

makes 20 servings

recipe adapted from Serious Eats

prep time: 20 min / cook time: 5 min

INGREDIENTS

51 salted saltine crackers

1 c unsalted butter

1 c dark brown sugar

1 tsp vanilla extract

2 c high quality dark chocolate chips (70% or greater)

1 c sliced almonds, toasted

INSTRUCTIONS

• Preheat oven to 350˚ F.

• Line a 12x17" jelly roll pan with foil.

• Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Set aside.

* Use saltine pieces to fill any gaps at the bottom of the pan.

• In a medium saucepan, melt butter over medium heat stirring frequently with a spatula.

• Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble.

• Remove from heat and pour over saltines using spatula to spread sauce.

• Bake crackers for 5 minutes or until butter mixture begins to bubble.

• Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all the crackers are completely covered.

• Refrigerate until chocolate sets and hardens. Break apart and serve.

** ADDIECAKES' NOTE **

• Some other toppings to try: coconut, chopped dry fruit, crumbled graham crackers, pretzels, bacon or other nuts.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Crispy Cocoa-Nib Tea Cookies

2011-11-06T07:43:00.000-08:00

makes 15 2" cookies

recipe adapted from Serious Eats

prep time: 10 min / cook time: 8-10 min

INGREDIENTS

1/4 c all-purpose flour

2 tbsp + 2 tsp sugar

1 tbsp light brown sugar

1/4 tsp ground cinnamon

1/8 tsp baking powder

1/4 tsp salt

1/4 c oats

3 tbsp unsalted butter, melted

1 1/2 tbsp heavy cream

1 tsp honey

1/2 tsp vanilla extract

1/2 tbsp olive oil

1/8 c cocoa nibs

INSTRUCTIONS

• Preheat oven to 375˚ F.

• Line a baking sheet with a silicone mat or parchment paper. Set aside.

• Put flour, sugars, cinnamon, baking powder, salt and oats in a bowl and stir to combine.

• In a separate bowl, stir together the melted butter, heavy cream, honey, vanilla and olive oil until smooth.

• Add the dry ingredients and mix until combined.

• Fold in the cocoa nibs.

• Drop the batter by scant teaspoons onto the prepared pan, leaving at least 3" between mounds.

* These cookies spread quite a bit.

• Bake for 8-10 minutes, rotating the pan halfway through baking, until the edges are deep golden brown and the center is mostly set.

• Cool 5 minutes on the pan, then transfer to a rack to cool completely.

** ADDIECAKES' NOTES **

• I halved the original recipe. Please go to the link above if you want the full recipe.

• I didn't have heavy cream, so I used whole milk with a bit of extra butter. I do not recommend doing this if you use the original recipe.

• As you get to the bottom of the batter, it has less "filling" so you may want to add a bit more oats to it so it'll stay together while baking.

• Cocoa nibs can be substituted for any finely chopped nut or dried fruit.

** ADDIECAKES' DIFFICULTY RATING **

** ADDIECAKES' TASTE RATING **

Jasper's

2011-11-02T06:42:00.000-07:00

There are a few things that I'm currently obsessed with right now: 1). Any and all discount, coupon and group buying sites. 2). Storage Wars (especially Brandi and Jarrod). and 3). Poutine (the yummy fries+cheese+gravy dish pictured above).

And it's not just me - a recent 7x7 article says poutine has become "posh" - and is making its way (from Canada) onto a bunch of San Francisco menus. The Salt House's version has cheddar cheese and short-rib gravy. Tyler Florence puts shredded braised short ribs and truffle jack cheese on his at Wayfare Tavern. But my first introduction to Canada's national dish was recently at new gastropub Jasper's Corner Tap House. Which made me wonder why I've never had this brilliant creation before.

I've visited Canada a handful of times and somehow it has eluded me every time. Until Jasper's - where their fries has its own separate menu/checklist. First you select what kind of potato - thin, thick or sweet. Then you select what seasoning - sea salt, salted paprika, garlic or truffle oil/parmesan. Then you can opt to have it served poutine style, topped with creamy cheese curds and rich, savory mushroom gravy. My order was: thick, truffled, and poutine-style. The result is a rich, warm, comforting bowl of deliciousness. Seriously, I took my first bite and couldn't stop .

I was also really impressed with the rest of Jasper's offerings. Depending on what kind of meal you're in the mood for, you can order drinks and small bites from their bar menu, or sit down in their (quieter) dining area and enjoy a nice dinner. Because of my aforementioned obsessiveness, I had to try both (in one week).

Hits? I loved the pressed chicken, which was a thin, well-seasoned cutlet of chicken with polenta and mushroom ragout, and the griddled wagyu beef burger with bacon onion marmalade was also quite tasty. Another thumbs up for their drink menu, which included a huge range of beers, wines and creatively-concocted cocktails (I forgot the name, but I had one that tasted just like an orange Creamsicle). Ever hear of sour beer? That was another first for me. Fans of this tart, slightly fruity beer will have a bunch of selections to choose from.

Misses? Well, the chorizo, leek and cider-infused mussels could've packed a little more flavor, and the recommended "black and tan" (a dessert with fudge, peanut butter mousse and Guiness whipped cream) was a little too sweet for me. And the trio of deviled eggs - including a "Caesar's Salad" and a romanesco flavored one were just ok - though a lot fun to eat.

Overall I have to say I really, really like this place.

And is it just me, or are deviled eggs also becoming posh these days?

SAMIWICH'S TASTE RATING

Buttery Cream Cheese Coffee Cake

2011-10-30T08:47:00.000-07:00

makes 12 servings

recipe adapted from Food.com

prep time: 25 min / cook time: 50-55 min

CAKE INGREDIENTS

1 c unsalted butter, room temperature

1 c sugar

2 eggs, room temperature

1/4 c sour cream

2 c all-purpose flour

2 tsp baking powder

1/2 tsp salt

FILLING INGREDIENTS

16 oz. cream cheese, room temperature

1 egg yolk, room temperature

1 c sugar

1 tsp vanilla

TOPPING INGREDIENTS

1/2 c sugar

1 c flour

1/4 c unsalted butter, semi-soft

CAKE INSTRUCTIONS

• Preheat oven to 350˚ F, oven rack set to second-lowest position.

• Grease a 13x9" baking pan. Set aside.

• With an electric mixer with the paddle attachment, cream butter with sugar (about 3-4 min) until well blended.

• Add in eggs and sour cream; beat well, about another 3 minutes.

• In a bowl, sift together flour, baking powder and salt.

• Add the flour mixture to the creamed mixture; beat well until combined. Set aside.

* Batter will be thick.

FILLING INSTRUCTION

• With an electric mixer with the paddle attachment, cream together all filling ingredients.

TOPPING INSTRUCTION

• With your fingers, mix all the ingredients until crumbly.

ASSEMBLY INSTRUCTIONS

• Spread more than half the batter in the prepared baking pan. The layer will be thin.

• Spread the filling over the cake batter.

• With the remaining cake batter, dot small spoonful over the batter.

• Sprinkle the topping all over the top of the cake.

• Bake for 50-55 minutes or until middle feels set and not jiggly.

ADDIECAKES DIFFICULTY RATING

ADDIECAKES TASTE RATING

Pizzeria Delfina

2011-10-26T07:17:00.000-07:00

The pizza of my dreams keeps changing. I’ve gone through so many different phases in my life. The hearty & saucy Deep Dish period. The delightfully foldable era of NY-style thin crust. And then there were the bbq chicken & cilantro-filled CPK years.

But lately, when I dream of pizza it’s the bubbly, blistering kind that has been baked to smoky perfection. The thin-but-still-sturdy type that’s topped with simple, rustic ingredients, good sauce and good cheese. And no one does it better than Pizzeria Delfina, in my opinion.

I’ve only been to their location in the Mission. It’s a great study in the economics of space. The kitchen is tiny but amazingly functional. It’s hard to believe there are 3-4 chefs tucked in there, churning out some of the tastiest Neopolitan-style appetizers, salads and pizzas around.

While my tastes in pizza have changed (and keeps changing) over the years, the one thing that has stayed constant is my must-have-with-pizza beverage. It’s root beer. It’s always been. And Defina serves Captain Eli’s – an herby handcrafted soda from Maine that definitely holds its own.

We started with sand dabs which were fried and served with aioli. If there were more in our party that evening I would have liked a salad (there was one with tuna that sounded particularly scrumptious). But after the one starter our party of 3 went straight to pizza.

First came the special pizza of the day which was topped with guanciale (Italian bacon made from pig’s jowls), onions, panna (cream) and lots of black pepper. I appreciated the uniqueness of the ingredients and flavor but somehow it didn't quite seem like pizza without the tang of tomato.

Next came the margherita which my buddy LL had the smarts to ask our server to bring out only after we’d completely finished our first. Which meant it came to the table it was blisteringly hot, fresh, and eyes-rolled-back-in-your-head delicious. The crust was a chewy, crackly perfection with sauce that was pure tomato. And the glistening circles of cheese, basil and drizzle of olive oil all added up to something special.

Special enough to be my pie a la mode ('of the moment,' not the dessert!). As I mentioned, this place is small (with 20, possibly 25 seats max), the wait can be long, and it's unfortunately in a not so parking friendly area. But I can't wait to grab some friends and go back again.

SAMIWICH'S TASTE RATING

Hazelnut Cupcakes

2011-10-23T07:55:00.000-07:00

makes 12 cupcakes

recipe adapted from Martha Stewart

prep time: 1 hr / cook time: 20-25 min

CUPCAKE INGREDIENTS

1 1/2 c all-purpose flour, spooned and leveled

1 1/2 tsp baking powder

1/2 tsp salt

1/2 c milk

1 tsp pure vanilla extract

1/2 c (1 stick) unsalted butter, room temperature

3/4 c sugar

2 large eggs, room temperature

1/2 c nutella

NUTELLA SWISS BUTTERCREAM INGREDIENTS

4 large egg whites, room temperature

1 1/4 c sugar

1 1/2 c (3 sticks) unsalted butter, softened and cut into small pieces

1/2-2/3 c nutella

CUPCAKE INSTRUCTIONS

• Line the cupcakes of a standard cupcake tin and preheat oven to 350˚ F.

• In a small bowl, whisk together flour, baking powder and salt; set aside.

• In a liquid measuring-up, mix milk and vanilla; set aside.

• In an electric mixer with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes.

• Add one egg at a time, beating well after each addition.

• With mixer on low speed, add half of the dry ingredients.

• Followed by milk-vanilla mixture.

• Mix in remaining dry ingredients. Do not overmix.

• Divide batter evenly among prepared cupcake tin.

* 2 oz. or 1/4 cup ice-cream scoop is good for this.

• Bake for 20-25 minutes, until a toothpick inserted in center of cupcake comes out clean.

• Cool cupcakes for 5 minutes in tin, then remove and cool completely on a rack.

NUTELLA SWISS BUTTERCREAM INSTRUCTIONS

• Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160˚ on a candy thermometer.

• Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes.

• Increase speed to medium high, and whisk until stiff, glossy peaks form, about 6 minutes.

Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.

• Switch to a paddle attachment. With mixer on low, add nutella, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.

* Start off with 1/2 cup of nutella and taste to see how intense you want the flavor to be before adding more.

ASSEMBLY INSTRUCTIONS

• Using a paring knife, carve a small hole in the middle of hte cupcake. Be sure not to cut too deep.

* You can use a spoon to gently remove more of the cupcake if needed.

• Spoon in a bit of nutella into the cupcake.

• Put the top back onto the cupcake and frost the top.

** ADDIECAKES' NOTES **

• The cupcake dries out a bit, so it's best to be eaten the same day.

• You can half the frosting recipe as it makes enough for two dozen cupcakes . . . or you can double the cupcake recipe.

• I do not suggest making the buttercream the night before or refrigerating it for a couple hours. The texture and color changes, so if you are going to refrigerate it, do so only to help tighten up the frosting, more than an hour.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Rib Fest

2011-10-19T06:31:00.000-07:00

I don't know why I've never gone to this before. 5 straight days. 24 competitive barbecue teams. Over 500,000 rib-loving visitors. This is a big deal!

Officially it's called the Nugget Rib Cook Off and it's been happening every Labor Day in Sparks, NV since 1989. Maybe it had something to do with my past (I spent a couple of challenging months as a hostess at Tony Roma's back in college). Maybe it was thinking of the sheer messiness of eating ribs that made me nervous. But either way, I'm glad I got over it. It was one of the best experience I've had all year.

It got even better when friends texted to say they were joining us . Can I take a minute to say just how awesome is my friend T is? It was the weekend before her wedding and while others might have been busy bridezilla-ing it up, she and her equally awesome now-husband, E, took a break from RSVP wrangling, seating chart-ing, and favor assembling to enjoy some ribs with us.

It's held on the plaza outside the Nugget casino, and draws a huge crowd. It’s a bit intimidating to negotiate the (at least) 4-block long stretch of barbecue, beer, lemonade, fried pickles, funnel cakes, garlic fries, and ice cream vendors. Even more intimidating as almost every vendor has a mountain of trophies and awards displayed out in front – making it impossible to choose which one to try.

It's also like 95 degrees! As a newbie I let T, E and MFM (who had all been before) take the lead. MFM and I went a day earlier on Friday and tried the slightly sweet and perfectly unctuous ribs at Texas Thunder. We also tried the slightly dry (in my opinion) but still tasty sampler at Famous Dave’s (who knew they had competitive barbecuers in Minnesota?).

But when T & E joined us, the real eating began. We had a strategy. We separated and got a variety of offerings from as many vendors as we could handle – trying a range of items including pork and beef ribs, a pulled pork sandwich, chicken, beans, mac & cheese, hot links, and cornbread – and met back in the middle to share.

We noted that next time, we’ll take cue from an Asian family we saw – who came totally prepared with tongs, platters of rice, and markers & name cards so they could remember who to vote for!

My favorite? The delicious, finger-licking ribs from Ohio’s Desperado BBQ got my vote for best ribs. It also gets bonus points for its catchy tagline ("Lick my ribs" - I'm still kicking myself for not buying that t-shirt). All attendees were able to vote for the "People's Choice" award, and Bay Area’s Back Forty BBQ ended up winning the entire competition.

And just in case you’re wondering how many days one can go before getting barbecued-out, for me the answer is exactly two. By Saturday evening all I wanted to do is look for a place to eat pho!

SAMIWICH'S TASTE RATING

Chocolate Lemon Mascarpone Cupcakes

2011-10-16T09:17:00.000-07:00

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchen

frosting recipe adapted from Martha Stewart

prep time: 25 min / cook time: 18-20 min

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

LEMON MASCARPONE FROSTING INGREDIENTS

1 c heavy cream

8 oz. mascarpone cheese, room temperature

4 tbsp lemon curd

1/2 c confectioners' sugar, sifted

CHOCOLATE CUPCAKE INSTRUCTIONS

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Cool completely before frosting.

LEMON MASCARPONE FROSTING INSTRUCTIONS

• With an electric mixer on medium speed, whisk heavy cream until stiff peaks form.

* Be careful not to over beat or cream will be grainy.

• In another bowl, whisk together mascarpone, lemon curd and confectioners' sugar until smooth.

• Gently fold whipped cream into mascarpone mixture until completely incorporated.

** ADDIECAKES' NOTES **

• If you want a more lemony flavor, you can add some lemon zest into the frosting.

• If the frosting is too loose, refrigerate it for about an hour to let it set.

• If the frosting is too thick, add milk one tbsp at a time.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

That's It

2011-10-12T08:05:00.000-07:00

If I have time, I like to peruse local food blogs. With SF being such a foodie destination, one of my favorite things to read is when celebrities, dignitaries, famous politicians, etc come to town and where they dine.

And a few months ago, there were a flurry of posts on Anthony Bourdain sightings throughout the Bay Area. Apparently the author/chef was in town filming a new show for the Travel Channel, which is described as featuring “insiders only, off-the-beaten path” type of places. Which also apparently, critics of his previous Bay Area visit (for an episode of “No Reservations”) said didn’t quite deliver.

Having watched that very episode recently, I can’t say I totally agree with the critics who said that show was full of corny, touristy places. (I fully support his inclusion of House of Prime Rib, for one). Plus if it wasn’t for that show, I would never have known about That’s It, home to one of the biggest, most gut-busting tortas I have ever seen.

It’s called the Cubana and it’s easily a sandwich for 2-3 hungry people. It has: a breaded beef cutlet, chorizo, ham, eggs, a hot dog, cheese, jalapenos, lettuce, tomatoes, mayo and avocado on a soft roll. Seriously, this sucker is at least 8 inches long and 5 inches high.

It’s also surprisingly tasty. Yes, it’s sodium laden and ingredient-heavy but still manages to deliver discernable flavors and textures (crisp lettuce, creamy avocado). I’m a fan! Amazingly, MFM ate it all by himself while a friend and I shared a (also ginormous) chicken cutlet sandwich – which was also good.

Located in a liquor store on a busy Mission corner, you might not realize this haven for huge sandwiches exists. Enter the store and to the right there’s a counter in front of a small grill. You place your order and the friendly torta lady (I read on a blog that her name is Alicia) makes your sandwich. The store is tiny - but if you're lucky you can score one of about 4 seats to enjoy your meal.

It's not a place you can eat every day, but I'd go back again, especially if I was very, very, very hungry.

SAMIWICH'S TASTE RATING

Espresso Chocolate Shortbread

2011-10-09T09:32:00.000-07:00

makes 25 cookies

recipe adapted from Smitten Kitchen

prep time: 15 min / cook time: 18-20 min

INGREDIENTS

1 tbsp instant espresso powder

1 tbsp boiling water

1 c unsalted butter, softened

2/3 c confectioners' sugar

1/2 tsp vanilla extract

2 c all-purpose flour

2/3 c mini chocolate chips

INSTRUCTIONS

• Dissolve the espresso in the boiling water and set aside to cool to tepid.

• With a stand mixer fitted with a paddle attachment, beat the butter and confectioners' sugar together on medium speed for about 3 minutes until the mixture is very smooth.

• Beat in vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough.

* Don't work the dough much once the flour is incorporated.

• Fold in the chocolate with a sturdy rubber spatula.

• Using the spatula, transfer the soft, sticky dough to a gallon-sized zip-lock plastic bag. Put the bag on a flat surface, leaving the top open and roll the dough into a 10x10" square that's 1/4" thick. When you get the right size and thickness, seal the bag, pressing out as much air as possible and refrigerate the dough for at least 2 hours or up to 2 days.

* As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases.

• Position the racks to divide the oven into thirds and preheat the oven to 325
˚ F. Line two baking sheets with parchment or silicone mats.

• Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board, discarding the bag, and using a ruler as a guide and a sharp knife, cut the dough into 2" squares.

• Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

* I skipped this step and didn't notice a difference in the cookie.

• Bake for 18-20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale, they shouldn't take on much color.

• Transfer the cookies to a rack.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Macadamia Shortbread

2011-10-02T07:08:00.000-07:00

makes 30 cookies

recipe adapted from Use Real Butter via True Aloha

prep time: 45 min / cook time: 20 min

INGREDIENTS

1 c unsalted butter, softened

3/4 c powdered sugar

1 tsp vanilla extract

2 c all-purpose flour

1 c unsalted macadamia nuts, coarsely chopped

1 1/3 c dark chocolate

1/4 c sweetened coconut, shredded

INSTRUCTIONS

• Cream the butter until smooth and beat in the powdered sugar and vanilla extract.

* I failed to read this correctly and creamed the butter, sugar and vanilla extract all at the same time.

• When the butter and sugar are combined, slowly add flour and beat until incorporated.

• Mix in the 1 cup of coarsely chopped macadamia nuts.

• Transfer dough to a gallon sized ziplock bag. On a flat surface with the top of the bag open, roll the dough into a 9 x 10 1/2" rectangle 1/4" thick.

* While rolling, occasionally turn the bag and lift the plastic from the dough so it doesn't cause creases.

• When the dough is rolled to size, seal the bag, pressing out as much air as possible and refrigerate for at least 2 hours or up to 2 days.

• Preheat oven to 300
˚ F.

• Remove dough from the refrigerator and slit bag open.

• Slice the dough into rectangles, approximately 1 x 2 1/2".

• Place sliced dough onto parchment paper an inch apart and bake for 20 minutes or until the cookies turn golden around the edges.

• Remove from oven and place cookies on a wire rack to cool.

• While cookies are cooling, melt chocolate in the microwave.

• Dip cookies into the melted chocolate and place cookies on wax paper.

• Sprinkle shredded coconut over the chocolate.

• Refrigerate cookies until chocolate hardens. Store in a cool place.

** ADDIECAKES' NOTES **

• I ended up with a few small pieces of cookies due to the uneven size I rolled it out to. You might want to roll the dough out to 10 x 10" and cut even sized squares.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING