Last weekend we stumbled across a delightful bakery/cafe called the South End Buttery. I saw the word buttery in the distance and knew I had to see what was up. We loved the design of the place and all the treats looked great. I was starving and grabbed a simple caprese sandwich without really expecting much…but it was so delicious! It made me think about how much good ingredients can make a difference in certain dishes. When it’s composed of just four things, quality ingredients make it shine. This is a sandwich that’s pretty hard to mess up, so I could tell they must be using good stuff. The bread was just perfect and I loved how they used a whole skinny baguette – easier to eat and cute! So, I decided then and there that I would attempt to make my own homemade baguettes. Eek! That’s something that has always scared me. Anything with yeast has kind of always scared me. I’ll post most about the actual bread making later, since this is sandwich week. But, spoiler alert: it was a success! The homemade bread and fresh basil made this simple classic even better. And perfect for an evening dinner in the park!
What are two people supposed to do with an entire roasted chicken?? It’s a little bit too much for just two people, but this turned out to be a great way to revive the leftovers! I’m always trying to get Paul to give me hints or ideas about weekday lunches. He usually says anything I make will be good, but one day he said “I know…maybe you could make buffalo chicken sandwiches?” Done! I shredded some of our leftover roast chicken from dinner and put together these sandwiches. I really like making homemade wings, but these were 100 times easier. I basically tossed some hot sauce/wing sauce with the shredded chicken and topped it with ranch. Plus, coleslaw either on the side or on top! Just a simple idea for leftover chicken, but oh so great for a mid-week work lunch!
It’s sandwich week on BepCity! Liz Lemon really knows what she’s talking about when it comes to sandwiches. Everyone just wants a sandwich! I have noticed an overflow of sandwich pictures in my photo library over the past month or so and they are all coming at you during this very special week. I’m starting off with one that has been a definite crowd pleaser. I made this once for Paul and once for my whole family. Paul said it was the best sandwich he’s ever had and my mom repeated the recipe a few weeks later. And I thought it was really good too! The sandwich in the pictures was made using three (small) slices of bread and bacon, based on this recipe. It’s basically a BLT with red pepper mayo on the bottom layer, and grilled salmon with a little more mayo on the top later. I’ve also made it with just two slices and no bacon and I promise it’s still great! And healthier too…
So, take my advice, and Liz Lemon’s, just eat this sandwich.
Just matching my food, no big deal.
In case you didn’t know, I’m one of those people that loves things in miniature. And tiny food is pretty much at the top of my ‘things that are cuter in miniature’ list. A few years ago Paul and I had a daylong obsession with buying these themed sets of tiny plastic food. They came in a little set with maybe 5 different types of food. My favorites were the carnival set with funnel cake and snow cones and a fast food breakfast set that even came with the styrofoam tray and to-go lid. So funny! And the part that really sucked us in was that they came in a mystery box so you didn’t know which set you were getting. We bought one each at Urban Outfitters, opened them right outside the store and I think promptly went back inside and bought two more. I can’t remember what they were called and I can’t find them online, but maybe I’ll dig them up and take some photos when I’m back in Colorado! If you have any idea what I’m talking about, please let me know!
Ok, so tiny plastic food is awesome, but tiny real food is of course, even better. As I mentioned in the mac and cheese bites post, we had a tiny food party when I was home and it was so much fun. We all had at least one dish to make – even our brother put together the lovely caprese skewers! It’s always extra fun when everyone is assembling together. We used the Tiny Food Party book for the skewers, mac and cheese bites, crab cake sliders, and mini chicken and waffles. Yes, MINI CHICKEN AND WAFFLES! Can you believe it? Not only is it the cutest thing ever, but they were really delicious and a lot more convenient to eat. Our grocery store was out of mini waffles, so we just cut regular ones into smaller circles. I seriously can’t get enough of this book. I’m sure you will be seeing it make some more appearances in the future! How do you feel about miniature food? Cute or just annoying??
File this one under Mom’s Corner! I had basically nothing to do with this one other than the fact that it was made for my sister’s and my birthday. Oh, and I’m pretty sure I stirred the coconut cream for like 10 minutes straight! Ha, I can weasel my way into any accomplishment. But really, it’s pretty amazing that my mom took the time to make this because we had just finished making 200 cupcakes for a wedding two days before. It was super fun and I’ll probably post more on it later, but also kind of tortuous because I didn’t get to try one of the coconut cream cupcakes that everyone, and especially my brother, kept raving about. I missed out on the cupcake tasting and we had no extras. I tried each components separately and knew they were delicious, but mom said that wasn’t enough (yay!). She recreated the cupcakes into this beautiful, pink, girly masterpiece. Seriously, thank goodness she did. It really lived up to the hype. Luckily, she had been wanting to attempt an ombre rosette cake for a while – I think it turned out so cute (and the cut slices look like hearts)! The recipes she uses are down below. I included her notes for high altitude bakers since it has worked so well for her! It’s her go-to, especially for cupcakes.
1/2 cup unsweetened cocoa sifted
1 cup hot water
1 cup buttermilk (add 1 extra tablespoon for high altitude)
2 cups sugar (remove one tablespoon for high altitude)
1/2 cup vegetable oil (add 1 extra tablespoon for high altitude)
1 1/2 tsp. vanilla
2 1/2 cups flour (add 1 extra tablespoon for high altitude)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup heavy cream
Add the sifted cocoa powder to a medium sized bowl and pour in the cup of hot liquid. Whisk until completely dissolved. Next add the buttermilk to cool down the mixture, then add the sugar and whisk until all is combined. Add the eggs, oil and vanilla and mix again.
In a small bowl, stir flour, baking powder, baking soda and salt. Whisk this into the wet mixture until you no longer see any lumps. Stir in heavy cream until evenly mixed in. Divide into two cake pans and bake at 350 degrees F (375 for high altitude) for about 30 minutes or until done. Let cool and chill in fridge for at least 30 minutes.
Coconut Cream (Makes about 2 cups)
1/2 cup sweetened condensed milk
1 egg yolk
1/2 cup Coconut milk
1 cup Milk
1 1/2 Tbsp of corn starch
1/2-1 cup of toasted coconut
Mix all ingredients, except toasted coconut, together and mix well. Cook all ingredients together over medium heat, stirring constantly, until it begins to boil and thicken. Add the toasted coconut, if using, after the pudding has cooled.
1 cup butter, at room temperature
8 cups confectioners’ sugar
1/2 cup coconut milk
1 tsp coconut extract
Beat the butter and half the confectioners’ sugar until smooth; add half the coconut milk, then the rest, and the extract, and the rest of the confectioners’ sugar, beating until you have a spreadable frosting. Cool completely before frosting.
Spread coconut cream on top of the bottom layer (For an extra touch, add a small layer of chocolate buttercream too). Place the second cake on top of the coconut cream. Frost entire cake with coconut frosting.
Don’t you love it when a recipe goes way better than you imagined? I doubt it’s a secret that I love frying things (fried guacamole anyone?), but sometimes it can go horribly wrong. Food falls apart, sticks to the pan, burns, doesn’t crisp up, and don’t forget the inevitable oil splatter wounds. My mom often brags about the FryDaddy that she and her roommates had in college. Of course, the bragging always turns to regret about actually using it and how unhealthy that is…If it weren’t for that, I would probably own one right now. I mean, it would be so much easier and cleaner! I could fry everything…and yeah snap back to the reality of why owning one is a bad idea…
I was really excited to make these mac and cheese bites because it came in as kinda sorta my first request on the blog! And also because I had tried them at a restaurant fairly recently and they were amazing! For as much as I love mac & cheese, I can’t believe I’ve only tried it fried a couple of times. Thanks to Pass the Curds for asking me to do a homemade post on these after I mentioned the Trader Joe’s version! I knew as soon as I saw her blog name that I needed to be subscribed!
We made these as part of a “tiny food party” that we had while I was home. The party has become a really awesome memory for me, but more on that later. I promise I will share the rest of the adorable (and delicious) tiny food this week! Since this was a request, I tried to take pictures of every step! I’ve included the recipe from the Tiny Food Party book because it worked so perfectly for me. We didn’t make their mac & cheese recipe, but I’m sure it’s a good one. Check out the step-by-step below!
First of all, you need to use cold mac and cheese for this. A little planning ahead is necessary, but when is mac and cheese for dinner a bad idea? And for two nights in a row? Even better. Just have to show off a bit here. My sister and I picked mac and cheese topping bar for our birthday dinner. See, we really are obsessed. It was a bit of a throwback to another birthday I had with the same theme. New York deli style, buffalo chicken, southwest, and classic. Amazing selection! (Future post, maybe?)Ok, so your leftover mac and cheese should be nice and cold. Press it into your leftover container with a spatula until it’s really compressed. It should stay together in a cube when you flip it onto your cutting board, like this. Then cut the cube into triangle shapes. I got pretty excited when this actually worked! As long as it’s cold and compressed, the triangles should stay together without a problem. Next, roll the shapes in flour. Once again, I was surprised the flour actually stuck to and coated the bites so perfectly! See? Perfectly floured. Now take a bath in the egg. And finally, roll them in Panko bread crumbs until fully coated. And…keep going until they are all coated in crumbs.Fry them in oil until they are a nice, dark golden brown. Sprinkle parmesan over the top. They turned out perfectly crispy and melty in the middle. It really was more than I was hoping for! And much better than frozen. Just a sneak peek of the tiny food party! It was so fun. I say try this! I really didn’t think it was going to go well – just the idea of getting anything to stick to cold blobs of pasta sounded impossible. I promise, it was so easy and a great party dish!
Tiny Mac and Cheese Bites (from Tiny Food Party, which is a new favorite book)
Like I said, we haven’t tried this mac and cheese recipe, but it sounds good to me! We didn’t have bacon in ours – let me know if you’ve tried that!
For the Mac
1/2 pound small elbow macaroni
2 tbs unsalted butter
1 1/2 tbs flour
1 cup buttermilk
1/2 cup gruyere cheese
1/4 cup grated fontina cheese
2 tsp dry mustard
2/3 cup cooked crumbled bacon
2 green onions thinly sliced
salt and pepper to taste
1 qt cooking oil
1 cup flour
1 1/2 cups panko crumbs
Make the mac and cheese, pour in a greased 8 by 8 baking dish. Cover with plastic wrap and refrigerate overnight.
Preheat oil to 350. Cut chilled mac and cheese into triangles. Put flour in shallow dish, eggs in a 2nd shallow dish and panko in 3rd shallow dish. Dredge triangles in flour, dip in eggs and then toss in panko crumbs. Fry in small batches for 3-4 minutes until golden brown. Drain on paper towels, season with salt and pepper (I only sprinkled with parmesan).
July was too hot for picnics. This was heartbreaking for me because picnics are definitely on my list of top favorite activities. I apparently don’t hide this fact either – last year for my birthday Paul and my mom almost got me the exact same picnic themed gift! My mom sent me an adorable, custom picnic kit and Paul said, ‘hey! I almost ordered a nearly identical basket!’ I didn’t get the set until the day after my annual birthday picnic, but don’t worry, it still got used! So yes, this year’s annual birthday picnic was a given, but the weather was just miserable. I have not adapted well to the Boston humidity…rather than sweating through our lunch we decided to try an indoor picnic. We kind of stumbled around the internet to see if there are any places you can go to set up an indoor picnic…we really weren’t sure how that would work or what we were looking for though. In the end, I thought a picnic at home with Mad Men sounded very pleasant! This was, I believe, the week that Mad Men stole my life. It was lovely and I’m glad we still kept up the tradition even when we were too stubborn to go outside. I was leaving for Colorado the next day, so it felt really nice to just chill out and enjoy the day before a busy travel day.
I also have to give a shout out to the prettiest birthday package (last photos)! I woke up and gasped at the sight of this beautifully wrapped box on my desk. Isn’t waking up to packages just the best feeling ever?? Birthday part two featuring the prettiest cake coming up soon!