Long holiday weekends are what summer weekends should be: leisurely dinner outdoors, kids covered in sunscreen and swinging in the play-set, with the smell of freshly cut grass and charcoal grill in the background. With all of the rain that we’ve gotten, I wasn’t sure if we were going to have any sun at all this holiday weekend. But mother’s nature was kind, we were lucked out with nothing but gorgeous weather this past weekend. It was a beautiful weekend to celebrate America’s birthday, and we couldn’t be grateful to have spent it with our family. We took a day trip to see old friends on Friday: it was such a relaxed, no-fuss day: we hung out, watched our kids played, and caught up on life stories. It was the kind of perfect afternoon that you can only get by spending it with friends who have known you forever, with cold drinks in your hands, and conversations are easy. Our first-babies are supposed to be going to Kindergarten together this fall; so we often talk about how great it would be if we get to be neighbors again, and our kids get to grow up together.
On Saturday, we relaxed and bummed around all day, after all – it was a three-day weekend, one of the days is bound to be a “bumming around the house” kind of day, right? We went to get some groceries, and I knew the kids were pooped from hanging out with their little friends on Friday, so I churned a fresh batch of this “pink” ice-cream. As much as I love raspberry’s flavors, I have a love and hate relationship with their seeds. I feel like their little seeds are such a distraction from the beautiful flavors of raspberries. I made this recipe a month or so ago, but this ice-cream never lasted long enough at our house. I wish that I was patient enough to melt chocolate and drizzled that into this ice-cream, like this recipe. I believe raspberry and chocolate would make a divine pairing. Since I didn’t do the drizzly chocolate thingy, I decided sprinkles would be an acceptable back-up partner. And my kids agreed.
Happy 4th of July weekend everyone! I hope you’re taking some time today to celebrate our nation’s Independence with some quiet time with family and friends. If you’re still looking for some extra to put on your dinner table today, you still have time to make these fried chickens. I’ve been singing praises of fried chickens for a while on this blog; and I am on the never ending quest for something simple that I can make at home, but also awesome result. Perfectly fried chickens are a pure indulgence meal: juicy chicken meat under crispy spiced skins… life really doesn’t get better than it, does it? I made these Baked Chicken Drumsticks, somehow hoping to replicate that beautiful crunchy goodness in the outer skin of the chickens. But I’ve somewhat learned that it is hard to replicate that perfect crispy skin of frying the chicken other than… well, frying them.
My kids love eating chicken drumsticks, even my almost five year old, who basically only probably eats two bites of meat per week; and she’s also very picky on what type of meat. My two-year old son, on the other hand, is absolutely obsessed with everything meat: chicken, pork, beef. And broccolis. He’d even pick a fried chicken drumstick, over ice-cream or dessert. He definitely has my gene of favoring everything savory instead of dessert. This recipe seems to be the perfect happy medium, of using both the frying method to perfectly crisp the outer skin, and then finishing them off in the oven, to ensure the chicken meat is cooked perfectly. The buttermilk soak with a little bit of seasoning makes sure that the meat is infused beautifully with a burst of flavors. And then that batter recipe for the skin, yes, it’s delicious. It is thin, perfectly flavored, and just crisp to perfection. If you’ve always been hesitated of making your own fried chickens at home, this recipe is yours to try! Have a great weekend!
Blueberries are definitely my favorite berries to bake with. As much as I love the other berries (strawberries, raspberries, blackberries, etc.), blueberries are the easiest to bake (no seeds to worry about!) and the most forgiving (meaning that they don’t go bad in the refrigerator after a few days!). And blueberries muffins? Oh – how can I say no to them? They’re my absolute favorite, breakfast, snacks, or brunch – you just name them. I have yet found a recipe though, that I like, without using a ton of butter. My favorite one so far is these Blythe’s Blueberry Muffins, because they are simple like muffins should be – with lots of blueberries, and moist and gorgeous tender crumbs. With 1/2 cups of butter, they fall under occasional treats. These ones caught my eyes several months ago, and I knew that I had to try them while the berries season is still here.
I love the combination of the blueberries and lemon, and I definitely wanted the lemon flavor to be strong, so I used all lemon juice in the icing, but if you wanted something a little subdued, you can substitute half with warm water. I also had just recently switched to using unbleached organic all purpose flour, so the new flour that I have been using actually has a significantly darker color than its all-white conventional all purpose flour, so I was a little skeptical to see how they would work in the recipe. But it absolutely had no impact on its tender, moist texture. The batter was pretty dark; it almost looked like I used all whole-wheat flour, but somehow the color lightened up after baking.
I am actually pretty impressed at how it turned out, and loved that this recipe used half oil, and half butter. I also believe that it will be versatile enough to be made into other flavors, and can be made into baked doughnuts. I may need to break out my doughnuts pan and make these into delightful little doughnuts. If you’re looking for other baking inspirations, make sure you check out Jaida’s blog for other fabulous recipes using summer fruits!
We’re a week away from the first official day of summer; and summer schedule has kicked in at a very high gear at our house. I’m overdue for another (or two) recipe to share with you guys. With some hard-core spring cleaning weekend, my son turning two, followed fiercely by pre-school graduations, friends’ and family visits, first trips to the zoo for the summer, birthday parties’ invites (a couple that we’ve just had to say no), dance activities(picture, rehearsal and then recitals!), we haven’t officially had any free weekends since April. I am guilty of unintentionally trying to squeeze in any and all outdoor activities whenever possible. I’m constantly trying to step my toes outside of my doors to catch the beautiful warm sun and summer breeze. I must say though, the rain that we’ve been getting has given me a little bit of an excuse to do some baking as well.
I have been eyeing this new chocolate chip cookies for a couple of years now; and decided that it’s time for me to give it a try; as a couple of our good friends were coming to visit for a zoo outing. I had to share these cookies with them! This cookie recipe, with an extended resting time, gained popularity among bloggers probably around that same time. And I think I know what the buzz was all about; and really kick myself for not trying it sooner. Joanne Chang completely changed my perspective on using bread flour on chocolate chip cookies, and I was pleasantly surprised to see the bread flour being used again on this recipe; along with cake flour. This cookie isn’t for the faint of heart – it is a big handsome cookie: it is recommended to be served large (I use my large ice-cream scoop), chewy on the inside, with intense chocolate flavors, crispy in the outside, and you get a bite of chocolates in every bite. It is the kind that you would bite into, and immediately want that very cold glass of milk to wash down all of that chocolate. I am definitely stocking my freezer with this cookie now (and you should too!).
My son tuned TWO years old yesterday! Yes, two whole years old. Everyone always tells me that when it comes about parenting, or raising kids, the days are long, but the years are short. And boy, this weekend, as I frosted these chocolate cupcakes for his birthday, I couldn’t agree more. For the past several months, I have noticed a huge difference in how much he talks and rambles off his colors, shapes, numbers, and animals, he also strongly voices his preferences, showing his independence, and he plays pretty hard with his almost five-year old sister. One of the disadvantages of having families who live far away, our birthday parties are small, and intimate, and they are often combined with visit. On the other hand, I get absolutely no pressure of throwing parties where extended families expect an invite of an elaborate birthday parties. Since my folks were coming to visit for this upcoming holiday weekend, I thought that we can just push back his birthday celebration to next weekend; so I can bake a nice layered cake, and have him open all of the gifts at the same. My husband and I also took Friday off to do some major de-cluttering in our garage and basement, so we were pretty pooped.
But get this, as most moms can relate, as I laid down on my bed (on Friday night) thinking about his upcoming birthday on Sunday, I decided that while yes, he’s only two years old, and I’m not sure even sure if he would care or even remember. I thought, I would celebrate it on the actual day. Even if it’s a small-ish one, with balloons, cupcakes, and a gift that he can open. After all, this wasn’t only a celebration for him, it is a celebration for all of us in the family, a tradition in our family that I hope that both kids remember. My daughter is convinced that she recalls her two-year old birthday, when she cried as soon as she saw her Elmo-shaped cake. So maybe he will remember anyhow, who knows! So at the last minute, I decided to make cupcakes, and my daughter thought that chocolate sounds good. She’s pretty convinced that her little brother loves chocolate cupcakes. I had been eyeing this new chocolate cupcake recipe that I thought sound so fantastic. And if the frosting has magic in its name, it’s got to be good, right? I told my husband that we absolutely should do something to celebrate him on his actual birthday. And I am so glad that we did.
He woke us up bright and early yesterday, and we wished him a happy birthday. He kept on saying that he was two years now (see, I think he gets it!). We fed the kids a quick breakfast, and we all went to get balloons, which he gladly picked out himself. Then I hung a Happy Birthday banner on our fireplace mantle, his balloons, and a gift bag nearby, smack in the middle of our living room. We told him that I was baking him birthday cupcakes. He waited pretty patiently, for a two-year old. He couldn’t keep his eyes off his gift bag the whole time. When we finally finished the cupcakes, along with the ah-mazing frosting, my daughter led us to a chorus of Happy Birthday, then she blew his candle for him, gave him a huge kiss, and helped herself to a cupcake as he was tearing up the gift bag. And oh, let’s talk about the cupcake. The chocolate cupcake was probably the best one yet that I have tasted. And trust me, I made and ate a lot of chocolate cupcakes. I also love that it has simple ingredients that I normally keep around the house, and no coffee (I really don’t need my kids to stay up any longer than they already do!) But that frosting! I have now declared that frosting to be the birthday frosting at our household. Yes, THAT good. It’s not very sweet, but it literally melts in your mouth. This meringue frosting reminds me of this version that I made a long time ago, but this one tasted better than I recall, and felt a lot sturdier and much more stable (great for piping), much more satiny, and feels more delicate. Either way, I will surely be making this frosting again for another birthday in the near future.