Beads, Bourbon, Beignets, Oh My!

My best friends and I boarded a plane a week ago. Can you guess where we went? Here's a hint...

Nawlins', NOLA, New Orleans, whatever you call it, we headed south to the Big Easy.

Since this is a blog about food, I decided to document our meals.

First stop was Juan's Flying Burrito, suggested by our hostel's owner.

Such as cool restaurant! There are two located in New Orleans and we ate at the one located on Magazine street in the Garden district.

Fly dranks, anyone?

Salsa selection

KP got beef tacos...

And Carissa and I got burritos. I can't remember what exactly Carissa got, but it looked good.

I got the Veggie Punk loaded with potatoes, rice, beans, lettuce, tomatoes, cheese, guac, and sour cream. Mmm...these burritos definitely give these guys a run for their money.

The next day we headed over to the French quarter and Jackson Square, where we ate at the famous Cafe Du Monde.

Known for it's excellent cafe au lait (coffee) and beignets (French doughnuts) Cafe Du Monde is a hot tourist spot and always busy.

Bring on the beignets!

Delicious!

Later that night, we headed to Bourbon street and ate dessert at the Old Coffeepot Restaurant.

Carissa got the cheesecake, I got the bread pudding (yum) and KP got a caesar salad. (That's why I love her.)

Juan's was just so delicious, we headed back a second time the next day for a late lunch/early dinner. KP got the beef tacos (again), Carissa got the nachos...

and I got the Juaha roll.

Chicken, lettuce, tomatoes, avocado, jack cheese, and cream cheese wrapped in a spinach wrap. I do believe I will be making these myself, soon, very soon.

Our last full day was devoted to eating some true Cajun food. We headed back to Jackson square and stopped at the Market Cafe.

Outside seating and live jazz music can't be beat!

KP got the ham and cheese Po'Boy.

Carissa got the fried shrimp Po'Boy.

And I got the gumbo and fried alligator.

First bite of alligator...
Verdict: It's semi-true about it tasting like chicken, a little more chewier, but definitely a different taste towards the end, but awesome! I loved it!

We had a great time in New Orleans and didn't want to leave the 80 degree weather and Bourbon street, but this responsibility called, "school" was calling us back. We've decided this trip should be an annual thing with the three of us, so who knows where we'll go next year! Hooray for fun times with good friends!

Pink Grapefruit Yogurt Cake, What a Mouthful.

Things I at one time did not like/appreciate, but now love and appreciate...

-Skinny jeans. I despised these until I saw a friend rocking them. These are the one and only style of jeans I wear. Goodbye boot cut.

-Pineapple beer. It took a couple of visits to the So Long Saloon to realize the deliciousness of this drink. This is the only reason I go to Manhattan. Ok, and to see my friends.

-My dad's taste in music. I once LOATHED, Skynyrd, Three Dog Night, The Steve Miller Band, etc. Now, it's love.

-Anchorman. This one cracks me up, literally, but not at first. The first time I watched this back in high school, I thought it was utterly stupid, like most Will Ferrell movies. The only scene my friend and I found remotely hilarious was the scene with Mr. Ron Burgundy playing the jazz (yazz) flute. But then I watched it a second time, then a third time and it got funnier and funnier. One of my favorite Will Ferrell movies. "Oh, Baxter, you are my little gentleman. I'll take you to foggy London town ' cause you are my little gentleman." :)

-Grapefruit. Absolutely hated the stuff as a kid, but now can't get enough of it! I've eaten at least a half of one everyday for the last three weeks. Too good. And I knew I needed to try out this cake recipe that calls for grapefruit.



A couple of things I would do differently the next time I make this...
1. Invest in a zester! I do not have one and getting the zest of the grapefruit was difficult.
2. Double, perhaps triple, the cake glaze. The recipe didn't yield quite as much as I thought.
3. Try this recipe with oranges or lemons, both!


Pink Grapefruit Yogurt Cake
adapted from Joy the Baker

2 c. flour
1 Tbsp. baking powder
1/4 tsp. salt
2 eggs
3/4 c. sugar
1 c. plain whole milk yogurt
1/3 c. vegetable oil
Juice and zest of 1 pink grapefruit.
1 tsp. vanilla
3 Tbsp. powdered sugar

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 10-inch round springform pan and line the pan bottom with a parchment paper round and set aside. I used two 8-inch pans.

In a medium bowl, whisk together the flour, baking powder and salt to blend.

On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant sugar.

In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine.

Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake Release and remove the pan sides. Coo completely on the wire rack.

In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. Remove from heat.

To finish the cake, invert the cooled cake and remove the pan bottom. Carefully peel away the parchment paper if you used it. Reinvert the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake. I did this with the help of a pastry brush.

Store at room temperature, wrapped well for 2 days.

Facebook, Facebook, Facebook

Story time...

I deactivated my Facebook account last week. Mainly because I needed a break from it and slightly because I watched "The Social Network" and it sucked and I was pissed. Sorry if you're a fan and don't let my opinion of it sway you, if you haven't seen it. It's just that it was about Facebook, FACEBOOK people. And though he's probably a swell guy in real life, Zuckerberg was not depicted in a positive light. I totally should have rented "Waiting for Superman" instead. Oh well, lesson learned.

Anyways, I have come to the realization that I cannot, for the life of me, remember life before having Facebook. I sit and ask myself, "What on earth did I do with my time? Did I really communicate with my friends in other ways? Such as text messages, phone calls, face to face convos?" (MIND-BLOWING)

What cracks me up about this whole Facebook deactivation is the numerous comments from friends...

"Are you not on Facebook anymore? What happened??"

"You're no longer my friend. What's the deal?"

"I miss you on Facebook." (As opposed to in real life???)

Friends, once again, let me reassure you, it's a temporary break. I will be back and in your Facebook lives shortly. I have to or no one else will read this thing!


Now here are some cookies which my cousin, word for word, described in a text as, "Allison, made some BOMB cookies." They are pretty bomb. Peanut butter, marshmallows, chocolate pudding. Oh yes.


Chocolate, Peanut Butter, Marshmallow Cookies
adapted from Picky Palate
makes about 3 dozen

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring.

And Now, Presenting the "Reason I Want to Drop Out of College..."

Apologies for my long absence. I have been ridiculously busy with so many things, I barely have time to eat. True story.

But have no fear, I have been baking and multiple posts will be headed your way. Let's begin with a celebration of celebrations I attended this weekend. One of my best friends turned the big 2-1 on Saturday. Can I get a, "Happy freakin' Birthday, Carissa!?!?" It was a fun-filled night, of good responsible, clean, innocent fun. ;)I'm so happy we can now all go out together and not have to worry about leaving the "little ones" home. I foresee many a good times to come. Last year on her birthday, I made her cake balls, very similar to Oreo balls. And while I was making them, I had a brilliant idea. Stick some of the cake balls on sticks->cake pops and put them in a vase of flowers. It turned out so awesome, I had to do it again.

The recipe comes from Bakerella. Woman knows her stuff!

"21" adorable, I know.

I have such a grand time making these and the little flower bouquets, I would gladly drop out of school and pursue this as a career. Anyone feel like investing in a "cake bouquet" business??? :)

Voila! My masterpiece.

I had some fun with the leftover cake balls.

Carissa, may or may not have picked up the box and shaken it, thinking it was an actual gift. It was hilarious.

And I made my own purple sugar sprinkles!

Happy Birthday again, friend! :)

Cake balls
adapted from Bakerella

1 box cake mix
1 can of frosting
1 pkg chocolate bark (chocolate or vanilla)

Bake cake as directed on box. After cake has baked and cooled, crumble into a large bowl. Mix thoroughly with can of frosting. (It's tons easier to do this step with your hands.) Roll cake mixture into quarter-sized balls. Chill for several hours. (Stick in the freezer to speed up process.) Melt chocolate in microwave as directed. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) Feel free to decorate with sprinkles or more chocolate!