Do you remember the Betty Crocker's cookie mix contest? I received an email from one of their PR representatives, and the winners are in. The grand prize cookie is "Cinna-spin" cookies by Lynnette S. I entered the contest but didn't place. Honestly, I can't remember the recipe I entered without doing some digging. Since I'm attempting a philosophy paper, I'll look later. I was going to enter a second (and better) recipe, but I missed the deadline. Oops. There's always next year.
The PR representative is sending me some free cookie mix in the mail to try out the winners. I won't get around to that until after I move back home for the summer, but I'm excited.
Tuesday, April 29, 2008
Sunday, April 27, 2008
Happy Anniversary To Meeeeee!!
*I am working on the challenge round-up. Hopefully it'll be posted by the end of this week! It's hell week at school. Only 12 more days!*
One year ago, I was in Limerick, Ireland. I decided to study abroad my sophomore year because I love to travel. It cost me the same in tuition; I just had to worry about room and board, traveling, and food. I met two online (non-blogger) best friends in person - Emer lived in Dublin while Ida flew in from Norway and stayed me for a week. Emer's family pretty much adopted me while I was in school, even though Limerick and Dublin are a four-hour bus ride apart (two hours by car). I tried black pudding in Ireland and haggis in Scotland. I visited the most amazing place so far in my life (Giant's Causeway is better in person, I swear!). I also got attacked by an emo cow.
One year ago, I was homesick. I didn't bake because of limited resources (aka once I ran out of money, I was done), but occasionally Emer and I cooked. Then one day while I was writing an essay for class *cough*, I was surfing recipes. I really don't remember how I came across food blogs, but I decided I wanted to start one. I used to have Chocolate Moosey as a personal blog when I was in high school. I still remember coming up with the name in the middle of chemistry class. After I graduated, I abandoned it. I was still in love with the title, so I kept it.
I decided to bake a cake this weekend for two reasons. One, I was going over my best friend's house and two, it is Chocolate Moosey's anniversary. I've been wanting to try this Peanut Butter and Jelly Cake for the longest time. It is in the cookbook Megan and I share, so maybe I can convince her to bake this as well. You won't be disappointed!
First, don't skimp on the jelly. I didn't measure it, so I don't know if I used the 1/2 cup it called for. Since the jelly is only present in between the layers, use a lot! It also helps the layers stick together when cutting. Second, the frosting makes wayyyy too much! I had enough for the two-layer cake and 24 cupcakes (from a box - I was too busy and didn't want to waste frosting), and I still had frosting left! Also, I realized this is the seven minute frosting I have heard about. It tastes just like marshmallows except easier to spread.
Posted below is the adjusted amount of frosting.
Peanut Butter and Jelly Cake with Marshmallow Frosting
2 1/2 cups flour
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/3 cup butter
1/3 cup + 1/4 cup peanut butter
1 1/4 cups milk
3 eggs
1 tsp vanilla
1/2 cup jelly
Frosting
6 Tbsp sugar
2 Tbsp corn syrup
1 Tbsp water
1 egg white
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla
1. Preheat oven to 375F. Grease two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, baking powder, and salt. Add brown sugar, butter, 1/3 cup peanut butter, and milk. Beat on low speed 1 1/2 minutes. Add eggs and vanilla. Beat for another 1 1/2 minutes. Divide evenly between the two cake pans. Bake 30-35 minutes or until cake springs back when touched. Cool completely.
3. Frosting: Combine sugar, corn syrup, water, egg white, salt, and tartar in the top of a double boiler. Cook over rapidly boiling water. Beat with an electric mixer until mixture stands in peaks, about 7 minutes. Remove from heat. Add vanilla. Beat until frosting holds deep swirls.
4. Gently remove cake layers from their pans. Place one layer on a plate. Spread top with 1/4 cup peanut butter and jelly. Place the second layer on top. Frost with marshmallow frosting.
Makes 1 two-layer cake.
Source: Pillsbury's 15th Grand National Bake-Off, 1964 p.37
One year ago, I was in Limerick, Ireland. I decided to study abroad my sophomore year because I love to travel. It cost me the same in tuition; I just had to worry about room and board, traveling, and food. I met two online (non-blogger) best friends in person - Emer lived in Dublin while Ida flew in from Norway and stayed me for a week. Emer's family pretty much adopted me while I was in school, even though Limerick and Dublin are a four-hour bus ride apart (two hours by car). I tried black pudding in Ireland and haggis in Scotland. I visited the most amazing place so far in my life (Giant's Causeway is better in person, I swear!). I also got attacked by an emo cow.
One year ago, I was homesick. I didn't bake because of limited resources (aka once I ran out of money, I was done), but occasionally Emer and I cooked. Then one day while I was writing an essay for class *cough*, I was surfing recipes. I really don't remember how I came across food blogs, but I decided I wanted to start one. I used to have Chocolate Moosey as a personal blog when I was in high school. I still remember coming up with the name in the middle of chemistry class. After I graduated, I abandoned it. I was still in love with the title, so I kept it.
I decided to bake a cake this weekend for two reasons. One, I was going over my best friend's house and two, it is Chocolate Moosey's anniversary. I've been wanting to try this Peanut Butter and Jelly Cake for the longest time. It is in the cookbook Megan and I share, so maybe I can convince her to bake this as well. You won't be disappointed!
First, don't skimp on the jelly. I didn't measure it, so I don't know if I used the 1/2 cup it called for. Since the jelly is only present in between the layers, use a lot! It also helps the layers stick together when cutting. Second, the frosting makes wayyyy too much! I had enough for the two-layer cake and 24 cupcakes (from a box - I was too busy and didn't want to waste frosting), and I still had frosting left! Also, I realized this is the seven minute frosting I have heard about. It tastes just like marshmallows except easier to spread.
Posted below is the adjusted amount of frosting.
Peanut Butter and Jelly Cake with Marshmallow Frosting
2 1/2 cups flour
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/3 cup butter
1/3 cup + 1/4 cup peanut butter
1 1/4 cups milk
3 eggs
1 tsp vanilla
1/2 cup jelly
Frosting
6 Tbsp sugar
2 Tbsp corn syrup
1 Tbsp water
1 egg white
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla
1. Preheat oven to 375F. Grease two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, baking powder, and salt. Add brown sugar, butter, 1/3 cup peanut butter, and milk. Beat on low speed 1 1/2 minutes. Add eggs and vanilla. Beat for another 1 1/2 minutes. Divide evenly between the two cake pans. Bake 30-35 minutes or until cake springs back when touched. Cool completely.
3. Frosting: Combine sugar, corn syrup, water, egg white, salt, and tartar in the top of a double boiler. Cook over rapidly boiling water. Beat with an electric mixer until mixture stands in peaks, about 7 minutes. Remove from heat. Add vanilla. Beat until frosting holds deep swirls.
4. Gently remove cake layers from their pans. Place one layer on a plate. Spread top with 1/4 cup peanut butter and jelly. Place the second layer on top. Frost with marshmallow frosting.
Makes 1 two-layer cake.
Source: Pillsbury's 15th Grand National Bake-Off, 1964 p.37
Sunday, April 20, 2008
No Orange Zest For Me
Entries are due this Saturday for the Weekend Cookbook Challenge - Vintage Cookbooks!
How could the simple flavor of orange make one sick? I love chocolate oranges and Jaffa cakes. Perhaps it is because the chocolate is the dominant flavor and orange is the back-up.
When the janitor uses citrus cleaner, I feel like I'm going to pass out/gag from the orange smell. I hate the taste of orange juice. I can stomach it when it's paired with other juices, but it takes me awhile to drink the entire carton (I still have orange peach mango juice from almost two weeks ago).
However, yesterday really opened up my eyes. I spontaneously bought 3 oranges for 99 cents a few weeks ago. One I used, one got moldy, and the other was still salvagable (I made sure to scrub it hard). I decided to make Chocolate Covered Candied Orange Peels and Orange Beef and Broccoli. Well, I burnt the orange peels. I didn't get a chance to cook them until transparent, so they still had the peel texture. Ick. I may try these again when I'm home with my family so they can eat most of them. As for the beef, my roommate said it smelled good. I have a low odor threshold, so I couldn't tell you. I used mushrooms, red pepper, and carrots due to lack of broccoli. Everything tasted delicious until I added orange zest at the very end. I didn't think the orange zest would make my stomach rebel, but it did. I barely finished it. I'm not posting the recipes because they aren't to my liking just yet. However, if you love orange, you can click on the links and try it.
To end on a happy note, here is my baby trying to sleep. I get to see him on Friday!
Murray's good side
p.s. I want a lemon tree.
How could the simple flavor of orange make one sick? I love chocolate oranges and Jaffa cakes. Perhaps it is because the chocolate is the dominant flavor and orange is the back-up.
When the janitor uses citrus cleaner, I feel like I'm going to pass out/gag from the orange smell. I hate the taste of orange juice. I can stomach it when it's paired with other juices, but it takes me awhile to drink the entire carton (I still have orange peach mango juice from almost two weeks ago).
However, yesterday really opened up my eyes. I spontaneously bought 3 oranges for 99 cents a few weeks ago. One I used, one got moldy, and the other was still salvagable (I made sure to scrub it hard). I decided to make Chocolate Covered Candied Orange Peels and Orange Beef and Broccoli. Well, I burnt the orange peels. I didn't get a chance to cook them until transparent, so they still had the peel texture. Ick. I may try these again when I'm home with my family so they can eat most of them. As for the beef, my roommate said it smelled good. I have a low odor threshold, so I couldn't tell you. I used mushrooms, red pepper, and carrots due to lack of broccoli. Everything tasted delicious until I added orange zest at the very end. I didn't think the orange zest would make my stomach rebel, but it did. I barely finished it. I'm not posting the recipes because they aren't to my liking just yet. However, if you love orange, you can click on the links and try it.
To end on a happy note, here is my baby trying to sleep. I get to see him on Friday!
Murray's good side
p.s. I want a lemon tree.
Thursday, April 17, 2008
Life Is Full Of Lemons
I love my new ramekins. They are perfect for individual desserts, but there's never enough to go around. When I saw this recipe in my free trial issue of Taste of Home magazine, I had to try it. I made these back in March, but because of laptop problems, I haven't had access to the picture.
I apologize about the picture not looking very appetizing, but I wanted to get both the pudding and souffle layer. By cooking the ramekins in a hot water bath, the bottom remains liquidy. It's hard to tell when they are done because you can't see the bottom. I dug into one of them and saw that the bottom wasn't thick enough.
This dessert is very light and lemony.
Lemon Pudding Souffles
1 egg, separated
1/3 cup sugar
1/3 cup milk
1 Tbsp butter, melted
1 Tbsp flour
Dash salt
2 Tbsp lemon juice
1/2 tsp lemon zest
In a small mixing bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in milk, butter, flour, and salt. Stir in lemon juice and zest.
In a small mixing bowl, beat egg white until stiff peaks form, about 4 minutes. With a spatula, stir in a fourth of the egg whites into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
Divide between two 6-oz or four 4-oz ramekins. Place in an 8-inch baking dish. Add 1 inch of hot water to dish. Bake at 350F for 25-30 minutes (mine took 35 min) or until tops are golden brown. Serve immediately.
Makes two 6-oz or four 4-oz servings
Source: Taste of Home, Feb/Mar 2008 p. 59
I apologize about the picture not looking very appetizing, but I wanted to get both the pudding and souffle layer. By cooking the ramekins in a hot water bath, the bottom remains liquidy. It's hard to tell when they are done because you can't see the bottom. I dug into one of them and saw that the bottom wasn't thick enough.
This dessert is very light and lemony.
Lemon Pudding Souffles
1 egg, separated
1/3 cup sugar
1/3 cup milk
1 Tbsp butter, melted
1 Tbsp flour
Dash salt
2 Tbsp lemon juice
1/2 tsp lemon zest
In a small mixing bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in milk, butter, flour, and salt. Stir in lemon juice and zest.
In a small mixing bowl, beat egg white until stiff peaks form, about 4 minutes. With a spatula, stir in a fourth of the egg whites into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
Divide between two 6-oz or four 4-oz ramekins. Place in an 8-inch baking dish. Add 1 inch of hot water to dish. Bake at 350F for 25-30 minutes (mine took 35 min) or until tops are golden brown. Serve immediately.
Makes two 6-oz or four 4-oz servings
Source: Taste of Home, Feb/Mar 2008 p. 59
Monday, April 14, 2008
Weekend Cookbook Challenge Entry
Back in November, Megan baked Sweet Applets for our cookbook exchange. There was a misunderstanding, so I ended up making Apple Harvest Squares. To make us even, I went ahead and made the Sweet Applets. This is also my entry for this month's Weekend Cookbook Challenge.
I don't know why this recipe was listed in the cake section. This is definitely a muffin. Maybe because they used a cupcake pan for this? Or maybe the standards were different in 1964. I used McIntosh apples, chopped instead of shredded. I cut down on the topping, so the adjustments are listed below. Next time, I would consider adding chopped walnuts to the batter.
Sweet Applets
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup butter
1 egg
1/3 cup milk
1 1/2 cups chopped or shredded apple
2 Tbsp butter, melted
2 Tbsp sugar
1/2 tsp cinnamon
1. Preheat oven to 400F. Line a muffin pan with 12 liners or grease cups well. Sift together flour, baking powder, salt, and nutmeg. Set aside.
2. Cream 1/3 cup butter and 1/2 cup sugar together. Beat in egg. Alternate between adding milk and dry ingredients. Stir in apple. Fill muffin cups two-thirds full.
3. Bake 20-25 minutes until golden brown and toothpick comes out clean when inserted in the middle. Let cool for 10 minutes. Meanwhile, melt 2 Tbsp butter in one bowl. Mix 2 Tbsp sugar and cinnamon in another. After 10 minutes is up, roll each muffin into the butter and then cinnamon-sugar mixture. Serve immediately.
Makes 12 muffins.
Source: Pillsbury's 15th Grand National Bake-Off Recipes, 1964 p.23
I don't know why this recipe was listed in the cake section. This is definitely a muffin. Maybe because they used a cupcake pan for this? Or maybe the standards were different in 1964. I used McIntosh apples, chopped instead of shredded. I cut down on the topping, so the adjustments are listed below. Next time, I would consider adding chopped walnuts to the batter.
Sweet Applets
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup butter
1 egg
1/3 cup milk
1 1/2 cups chopped or shredded apple
2 Tbsp butter, melted
2 Tbsp sugar
1/2 tsp cinnamon
1. Preheat oven to 400F. Line a muffin pan with 12 liners or grease cups well. Sift together flour, baking powder, salt, and nutmeg. Set aside.
2. Cream 1/3 cup butter and 1/2 cup sugar together. Beat in egg. Alternate between adding milk and dry ingredients. Stir in apple. Fill muffin cups two-thirds full.
3. Bake 20-25 minutes until golden brown and toothpick comes out clean when inserted in the middle. Let cool for 10 minutes. Meanwhile, melt 2 Tbsp butter in one bowl. Mix 2 Tbsp sugar and cinnamon in another. After 10 minutes is up, roll each muffin into the butter and then cinnamon-sugar mixture. Serve immediately.
Makes 12 muffins.
Source: Pillsbury's 15th Grand National Bake-Off Recipes, 1964 p.23
Friday, April 11, 2008
Challenge Reminder
Just a reminder to participate in this month's Weekend Cookbook Challenge.
I'm hosting Weekend Cookbook Challenge #27 for April. I decided to go with Vintage Cookbooks as the theme. That means you pick a cookbook dated before 1980 (that means 1979 and earlier), pick any recipe, make it, blog about it, and send me your entry. It's that easy!
To enter the challenge, please email the following to mooseymoosecc[at]hotmail[dot]com:
-Your Name
-Your Blog's Name
-Entry Link
-Picture
I'll reply to each entry, so if you don't get an email after a week or two, please send it again or leave a comment on my blog.
Deadline is Saturday, April 26.
I'm hosting Weekend Cookbook Challenge #27 for April. I decided to go with Vintage Cookbooks as the theme. That means you pick a cookbook dated before 1980 (that means 1979 and earlier), pick any recipe, make it, blog about it, and send me your entry. It's that easy!
To enter the challenge, please email the following to mooseymoosecc[at]hotmail[dot]com:
-Your Name
-Your Blog's Name
-Entry Link
-Picture
I'll reply to each entry, so if you don't get an email after a week or two, please send it again or leave a comment on my blog.
Deadline is Saturday, April 26.
Wednesday, April 9, 2008
Thumbs Up To Thumbprints
Good news is I have access to my laptop again. Bad news is I'm using an attachable keyboard until I can get it fixed after finals week. At least I can type in my room and not worry about going all day without checking my email.
I visited my best friend last night in the hospital, and she is doing great. Even the surgeons were surprised she was sitting up and alert so soon. She was discharged early this afternoon and is resting at home. As a surprise, I baked her cookies. When she tried one, she said, "This one goes in the book" (meaning I am baking these again). Her mom wants to know why I'm not majoring in baking haha Trust me, I mess up too many times to bake as a professional. Plus it wouldn't be as much fun.
Here is the recipe I baked for her - double chocolate peanut butter thumbprints. They are double chocolate because there is cocoa powder and chocolate chips. These cookies will spread, so try to keep them in a ball as much as possible when doing the thumbprint part. The dough requires a little bit of chilling, so make sure you leave enough time.
I also included a basic thumbprint recipe for those who prefer the sugar cookie kind.
This is also #4 on my challenge list - thumbprints.
Double Chocolate Peanut Butter Thumbprints
1 1/2 cups flour
1/3 cup baking cocoa
1 1/2 tsp baking powder
1/4 tsp salt
2 cups chocolate chips, divided
1 cup sugar
1 cup peanut butter, divided
1/3 cup butter, softened
1 1/2 tsp vanilla extract
2 eggs
1. Combine flour, cocoa, baking powder, and salt in a bowl. Melt 1 cup chocolate chips in microwave.
2. Beat sugar, 1/3 cup peanut butter, butter, and vanilla in a large bowl until creamy. Beat in melted chocolate. Beat in eggs, one at a time. Gradually beat in flour mixture. Stir in remaining chocolate chips. Cover and chill until just firm (about an hour or so).
3. Preheat oven to 350F. Roll dough into 1 1/2-inch balls. Place on ungreased cookie sheets. Make a 1/2-inch dent with your thumb into each ball. Fill with 1/2 tsp peanut butter. Bake 10-15 minutes or until edges are set but center is slightly soft. Let stand 2 minutes before cooling on a wire rack.
Makes about 3 1/2 dozen
Source: Nestle's Best-Loved Cookies, 1995 p.35
Surprise-Filled Cookies
1 1/2 cups flour
1/4 tsp baking powder
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup fruit filling
1. Preheat oven to 300F.
2. In a medium bowl, combine flour and baking powder. In another bowl, cream butter and sugar. Add and vanilla. Beat on medium speed until smooth. Add flour mixture and blend on low speed until combined. Dough will be firm.
3. Roll dough into 1-inch balls and place on ungreased cookie sheets. If the dough is too sticky, add another 1/4 cup of flour. With a small melon baller or a small spoon, scoop out the center of each ball (do not scoop all the way through). Place 1/2 tsp of fruit filling in each ball. These cookies will spread when baked, so it is critical that these are still balls and not flat cookies when filling.
4. Bake 22-24 minutes or until golden brown. Let cool a few minutes. Serve warm.
Makes 2 dozen.
Source: Mrs. Fields Best Cookie Book Ever!, 1996 p. 62
I visited my best friend last night in the hospital, and she is doing great. Even the surgeons were surprised she was sitting up and alert so soon. She was discharged early this afternoon and is resting at home. As a surprise, I baked her cookies. When she tried one, she said, "This one goes in the book" (meaning I am baking these again). Her mom wants to know why I'm not majoring in baking haha Trust me, I mess up too many times to bake as a professional. Plus it wouldn't be as much fun.
Here is the recipe I baked for her - double chocolate peanut butter thumbprints. They are double chocolate because there is cocoa powder and chocolate chips. These cookies will spread, so try to keep them in a ball as much as possible when doing the thumbprint part. The dough requires a little bit of chilling, so make sure you leave enough time.
I also included a basic thumbprint recipe for those who prefer the sugar cookie kind.
This is also #4 on my challenge list - thumbprints.
Double Chocolate Peanut Butter Thumbprints
1 1/2 cups flour
1/3 cup baking cocoa
1 1/2 tsp baking powder
1/4 tsp salt
2 cups chocolate chips, divided
1 cup sugar
1 cup peanut butter, divided
1/3 cup butter, softened
1 1/2 tsp vanilla extract
2 eggs
1. Combine flour, cocoa, baking powder, and salt in a bowl. Melt 1 cup chocolate chips in microwave.
2. Beat sugar, 1/3 cup peanut butter, butter, and vanilla in a large bowl until creamy. Beat in melted chocolate. Beat in eggs, one at a time. Gradually beat in flour mixture. Stir in remaining chocolate chips. Cover and chill until just firm (about an hour or so).
3. Preheat oven to 350F. Roll dough into 1 1/2-inch balls. Place on ungreased cookie sheets. Make a 1/2-inch dent with your thumb into each ball. Fill with 1/2 tsp peanut butter. Bake 10-15 minutes or until edges are set but center is slightly soft. Let stand 2 minutes before cooling on a wire rack.
Makes about 3 1/2 dozen
Source: Nestle's Best-Loved Cookies, 1995 p.35
Surprise-Filled Cookies
1 1/2 cups flour
1/4 tsp baking powder
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup fruit filling
1. Preheat oven to 300F.
2. In a medium bowl, combine flour and baking powder. In another bowl, cream butter and sugar. Add and vanilla. Beat on medium speed until smooth. Add flour mixture and blend on low speed until combined. Dough will be firm.
3. Roll dough into 1-inch balls and place on ungreased cookie sheets. If the dough is too sticky, add another 1/4 cup of flour. With a small melon baller or a small spoon, scoop out the center of each ball (do not scoop all the way through). Place 1/2 tsp of fruit filling in each ball. These cookies will spread when baked, so it is critical that these are still balls and not flat cookies when filling.
4. Bake 22-24 minutes or until golden brown. Let cool a few minutes. Serve warm.
Makes 2 dozen.
Source: Mrs. Fields Best Cookie Book Ever!, 1996 p. 62
Sunday, April 6, 2008
Chefography Week
Food Network is playing various episodes of Chefography this week. I've seen several of them (Bobby Flay, Sandra Lee, Rachael Ray, Mario Batali, Giada, Barefoot Contessa, Emeril), and I recommend seeing them. It gives you a new (and better) perspective on your favorite FN stars, as well as those you never originally liked. I must admit I wasn't a fan of Sandra Lee or Rachael Ray, but seeing those documentaries made you respect them more. It's like you see this one kid in your class that didn't give a great first impression, but once you start talking to this kid, you like him or her more.
Chefography is playing at 8 and 9 pm all this week (that means 2 episodes), so check out the schedule. There's also a marathon Saturday night.
Chefography is playing at 8 and 9 pm all this week (that means 2 episodes), so check out the schedule. There's also a marathon Saturday night.
Saturday, April 5, 2008
Thank You!
Thank you for everyone who gave me positive comments! It's very difficult to think positively when you are in a slump. Sometimes you just need those that care to give you that little push. There are still things going on (my cold, roommates, etc), but I'm starting to get over it.
I wanted to tell you about my trip to Savannah! My friends and I made an effort to eat locally, and I'm glad we did.
The Pirate House
We had lunch at The Pirate House when we arrived. They are famous for their honey pecan chicken, so I tried it in their lunch buffet. Mmm! The chicken itself is good, but add it with their famous honey pecan sauce, and damn it's amazing! I want to find an imitation recipe online when I get the chance. Even the rest of the food is good. They had your southern stuff - sweet potatoes, corn, squash casserole, etc. Apparently the buffet came with dessert, but the waitress brings it. If I would've known that, I would've saved room for some peach cobbler. And I didn't even think to ask to take it with me because our hotel room had a fridge. Also, The Pirate House is supposedly haunted, and I believe they give tours of the place. We didn't take a tour though.
A singing yeti haha
Locos
For dinner, we ordered in sandwiches from Locos. Coincidently, I got a sandwich called The Moose because it was roast beef with horseradish and coleslaw on the bun (not unusual for us Pittsburghers) and a bag of potato chips. I could've gotten fries or veggies, but I wanted chips. Glad they delivered to our hotel.
Paula Deen's Restaurant
Paula Deen's nephew (Uncle Bubba's son)
No trip to Savannah is complete without visiting Paula Deen's restaurant. My friends and I didn't eat there, but I know some people who did, and they said the food was great. When our trolley tour went past the restaurant, the line for dinner reservations was huge. Apparently you put your name in a raffle and hope you get picked. Two girls got their reservation at 9 pm. Another two girls managed to get in for lunch. And I learned Uncle Bubba's son is the manager of the gift shop.
I should also mention that if you have a large group or you take the Paula Deen tour, I believe you can get a reservation without the lottery.
Vinnie VanGoGo's
A security guard told two of my friends who told me where to get the most amazing pizza ever - Vinnie VanGoGo's. Not only are the slices bigger than your face, they use fresh ingredients. Ingredients that extend to artichokes, broccoli, feta cheese, spinach, and roasted tomatoes. We went here twice to eat.
Now, I didn't get a picture for these last two places, but if you want the best pralines ever, then you must stop at Savannah's Candy Kitchen. They have a store on River Street and a store right next to Vinnie VanGoGo's. They even give free samples. Supposedly their taffy is amazing too, but I don't eat taffy.
I had the best peanut butter ice cream at Leopold's Ice Cream. The staff is so friendly, and the girl gave us a sample of whatever we wanted. I tried lavender ice cream. Not my favorite, but very interesting. The ice cream was so creamy, I would take it over Ben and Jerry's any day! Plus it's a cute little ice cream parlor.
If you have a Facebook account, let me know because I have my pictures uploaded there. Otherwise, you'll have to wait for the rest of the pictures to be uploaded to somewhere public.
I wanted to tell you about my trip to Savannah! My friends and I made an effort to eat locally, and I'm glad we did.
The Pirate House
We had lunch at The Pirate House when we arrived. They are famous for their honey pecan chicken, so I tried it in their lunch buffet. Mmm! The chicken itself is good, but add it with their famous honey pecan sauce, and damn it's amazing! I want to find an imitation recipe online when I get the chance. Even the rest of the food is good. They had your southern stuff - sweet potatoes, corn, squash casserole, etc. Apparently the buffet came with dessert, but the waitress brings it. If I would've known that, I would've saved room for some peach cobbler. And I didn't even think to ask to take it with me because our hotel room had a fridge. Also, The Pirate House is supposedly haunted, and I believe they give tours of the place. We didn't take a tour though.
A singing yeti haha
Locos
For dinner, we ordered in sandwiches from Locos. Coincidently, I got a sandwich called The Moose because it was roast beef with horseradish and coleslaw on the bun (not unusual for us Pittsburghers) and a bag of potato chips. I could've gotten fries or veggies, but I wanted chips. Glad they delivered to our hotel.
Paula Deen's Restaurant
Paula Deen's nephew (Uncle Bubba's son)
No trip to Savannah is complete without visiting Paula Deen's restaurant. My friends and I didn't eat there, but I know some people who did, and they said the food was great. When our trolley tour went past the restaurant, the line for dinner reservations was huge. Apparently you put your name in a raffle and hope you get picked. Two girls got their reservation at 9 pm. Another two girls managed to get in for lunch. And I learned Uncle Bubba's son is the manager of the gift shop.
I should also mention that if you have a large group or you take the Paula Deen tour, I believe you can get a reservation without the lottery.
Vinnie VanGoGo's
A security guard told two of my friends who told me where to get the most amazing pizza ever - Vinnie VanGoGo's. Not only are the slices bigger than your face, they use fresh ingredients. Ingredients that extend to artichokes, broccoli, feta cheese, spinach, and roasted tomatoes. We went here twice to eat.
Now, I didn't get a picture for these last two places, but if you want the best pralines ever, then you must stop at Savannah's Candy Kitchen. They have a store on River Street and a store right next to Vinnie VanGoGo's. They even give free samples. Supposedly their taffy is amazing too, but I don't eat taffy.
I had the best peanut butter ice cream at Leopold's Ice Cream. The staff is so friendly, and the girl gave us a sample of whatever we wanted. I tried lavender ice cream. Not my favorite, but very interesting. The ice cream was so creamy, I would take it over Ben and Jerry's any day! Plus it's a cute little ice cream parlor.
If you have a Facebook account, let me know because I have my pictures uploaded there. Otherwise, you'll have to wait for the rest of the pictures to be uploaded to somewhere public.
Wednesday, April 2, 2008
Depressing Update
Oh Murphy's Law, how I hate you. I'm going through a depressing time right now. My laptop keyboard is still broken, so I don't know what I'm going to do. I found out today that my best friend is having brain/eye surgery (not sure which part they are actually working on, but it's in that region). My art exam got moved up a week ahead, so I only had two days to study. My watch battery died. And I have bug bites all over me. I would bake to relieve some stress, but I have no spare time. Maybe this weekend.
Broken keyboard means I only have one food picture to upload because the rest are on my computer. Thankfully, the hard drive is safe. Only the keyboard is broken.
As far as my trip, Savannah is beautiful! I want to post about the food, but I am currently uploading photos. Yay for working in a computer lab! Stay tuned for that post later in the week (hopefully).
Broken keyboard means I only have one food picture to upload because the rest are on my computer. Thankfully, the hard drive is safe. Only the keyboard is broken.
As far as my trip, Savannah is beautiful! I want to post about the food, but I am currently uploading photos. Yay for working in a computer lab! Stay tuned for that post later in the week (hopefully).
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