Dinner at Stone Brewing Co.’s Bistro
House made pretzels with spicy mustard and a sauce that tasted like taco seasoned cheese for dipping.
I’m a beer drinking novice at best. When I found out we were eating at a brewery I decided I’d make the most of it. After looking at the beer menu I decided to go with a flight of their housemades. Out of the four, I enjoyed the pale ale most. Smoked porter is not my bag and the IPA and AB left me wishing to swallow syrup. The bitterness is something I haven’t learned to enjoy, but a friend suggested drinking more to associate the bitterness with the pleasure of how it’ll make me feel!
Snappy spicy sausage! So good! Everyone else enjoyed their meals. Duck tacos. Tilapia. Jidori chicken. Ribs. Generous portions and great flavors.
Amazing desserts. Lemon & thyme creme brûlée. Chocolate log & coconut sorbet. I can’t remember the exact name but it was decadent.
For our Labor Day BBQ, I made a double layer 4 berry cake. So easy. Boxed cake, fresh berries – raspberries, strawberries, blackberries and blueberries, heavy whipping cream, vanilla extract and powdered sugar.
I baked two 8″ rounds according to directions on cake box. Oh, I added a packet of vanilla pudding to my yellow cake mix.
For the whipped cream:
3 cups of heavy whipping cream
3 tablespoons of powdered sugar
3 teaspoons of vanilla extract
Freeze a metal mixing bowl for ten minutes. Pour in your 3 cups of heavy whipping cream and whip until consistency resembles melted ice cream. Add sugar and vanilla, whip til you start to see mix thickening. If you insert and remove a spoon, you should see a small peak at the exit point. Over-whipping will produce a crumbly butter-like consistency.
Cover bottom layer of cake with whipped cream, layer cut fruits, cover with more whipped cream, place second cake layer and repeat whipped cream and fruit layers.
Easy, simple, delicious!
Someone who doesn’t like cake had a slice and praised my skills. Fan-freaking-tastic!!
Ways to beat the heat:
– dive into a swimming pool
– stay inside with the ac on full blast
– move to Iceland
– eat a coconut paleta
Sweltering days make me crave chilly fruits and icy pops. Coconut paleta enjoyed after soup for dinner (I’m a walking paradox).
RJ’s birthday cake.
Boxed sprinkle cake and homemade agave nectar buttercream frosting. Cake from scratch is not my bag. And though it’s probably just as easy, I know with my baking skills… It’s hard to mess up boxed cake. Successful bakes! Four 8″ rounds – I’m using the leftover cake and frosting to make cake balls.
I can’t wait to cut into this three layer cake and see what it looks like! Then RJ can go nuts with the cake.
My friends spoil me every year for my birthday. This past Sunday, Leilei took me on an OC eat fest.
For lunch, we went to Bruxië and had waffle sandwiches. Before you get nuts, the waffles are light and airy and toasted perfectly. Or baked. Whatever it is, it is crunchtastic. We chose roasted mushroom with goat cheese. Combo of deliciousness right there!! Plus the arugula? Oh my word. That made for a quick and easy bite before we braved the many aisles of Daiso.
After hours of shopping, we ducked into Nordstrom’s Cafe Bistro for a bit of girl talk and a strawberry shortcake. Can you say fresh whipped cream kicks my ass? That thing was delectable sweet and light but buttery. What am I talking about? I have no idea. Just eat it if you have the opportunity.
Look at its beauty!
Last but not least, we had dinner at Umami Burger. Yes I know. I have heard all of the hype and I went in with lowered expectations to avoid potential disappointment but it turns out that was unnecessary.
Umami (or ooooh mommy as my brother-in-law has nicknamed it) delivered the goods.
I had the house burger – hello Parmesan crisp! And Leilei had the ahi burger. Both were cooked just right and paired with their sweet potato fries? We were in eaters’ bliss. The quartet of dipping sauces – yes I just said that – was also fantastic. Their house ketchup is addictive. The only one I couldn’t handle was the diablo. Fire in your face. But in the best way possible.
Thanks to Leilei for yet another gastronomical adventure day!
The Dole whip float.
You can find this heat squelcher at Adventureland in Disneyland.
Be prepared to wait.
Today I waited about twenty minutes, sweating my face off and subsequently getting sunburnt on my neck!
But the satisfaction of sweet tangy pineapple goodness made up for the suffering.
Pineapple juice and pineapple soft serve swirled into a cup. I was doing the whole spoonful of soft serve, sip of juice for a while but I decided to give it a good stir and turned it into a perfect creamy drink. Refreshing treat when you’re trekking through DL on a hot day.
We spent Christmas with Ron’s family this year. Nice to have such an extended circle now. I was entertained by uncles telling me stories, and of course, Ron’s dad regaling us with tales from his childhood. The food: turkey, ham, mashed potatoes, scalloped potatoes, peas (oh no), corn, stuffing, giant sweet potato (biggest thing I’ve ever laid eyes on), cookies, lollicakes (my take on cake pops), and apple cream cheese pudding cool whip caramel deliciousness. I was good. I had one plate of food and saved room for dessert. Honestly, this entire month has been about eating. Eating all the foods that sound appealing and tasty.
Along with eating, I did manage to make something. Lollicakes! I first heard about “cake pops” while working at my last job.. I thought, oh great, another cupcake-like scam. But no.. these are a different monster.
The amount of time it takes to make these makes them all the more delicious when you can eat them. I had no idea what I was getting into.
1 package of chocolate cake mix – double chocolate fudge
- eggs, oil, water – follow measurements on packaging
1 tub of chocolate frosting – I used chocolate fudge
1 14oz. bag of candy melts – vanilla
1 bottle of sprinkles
1 bag of lollipop sticks
1 bag of clear plastic candy bags (2.5″ x 4″)
ribbon for tying bags
- Bake your cake per directions on box. After it’s done, let cool. I cut the cake up into pieces after about fifteen minutes to help the cooling process.
- Once cake is completely cooled, crumble the cake with a rubber spatula.
- Add 1/2 a container of frosting to the crumbled cake. Stir it in thoroughly. If the cake is still very crumbly, add more frosting. If the mixture is too wet, it will be hard to shape the balls.
- After the cake and frosting are mixed together, take spoonfuls and roll them into balls. Place onto a cookie sheet or small platter that you can fit into your freezer. Poke lollipop sticks into the balls before going in the freezer.
- Freeze the cake balls until they are stiff. I put mine in for about two hours.
- Prepare candy melts by placing them into a microwave safe bowl. Microwave for approximately 1 and a half minutes. Stir to get the clumps out.
- Remove frozen cake balls from freezer, dip them into melted candy, top with sprinkles.
- Let the lollicakes sit for 30 minutes or so. The condensation will evaporate which then means you can begin packaging!
It took one trial to get the process down. I have still yet to perfect this.. my next challenge, Maple & Bacon lollicakes!