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wow, it has been an incredibly long time since i last posted anything. i have been eating out a lot this month and i haven't been very inspired, until now. we've been going to whole foods for their delicious baked goods. i particularly had been wanting a slice of this tres leches cake i enjoyed at a friend's birthday. i also remembered that i used to come to whole foods for their rice pudding. recently, i even tried a shop that specializes in rice pudding, loving cup . so, since i enjoyed that simple treat, i have been on the hunt for a recipe i can try. there are so many out there, but here is one i decided to try. RICE PUDDING posted on egg to the apples on august 17, 2010 (originally found on america's test kitchen ) 1/4 t salt 1 c medium-grain white rice (i used jasmine rice) 2 1/2 c whole milk 2 1/2 c half-and-half ( i used heavy whipping cream) 3/4 c granulated sugar 1 1/2 t vanilla extract 1/4 t ground cinnamon bring 2 cups of water to boil in hea...

to redeem my baking skills (my last attempt at pumpkin bars turned into a sheet cake??), i decided i needed to try making another bar. so, on my weekly peruse of TasteSpotting , i was greeted by a decadent image of s'mores bars. the minute i laid eyes on them, i knew i had to make them. for awhile now, i've been craving that gooey, melted chocolate, perfectly toasted marshmallow, crisp, slightly sweet graham cracker goodness and this recipe was not only the easiest thing you'll put together, but it was just what i needed to satisfy the craving. S'MORES BARS posted on real mom kitchen on july 17, 2010 (originally posted on cooking with my kid on june 21, 2010 by rebecca & gus) 1 stick of butter (1/2 c), room temperature 1/4 c brown sugar 1/2 c sugar 1 large egg 1 t vanilla extract 1 1/3 c all-purpose flour 3/4 c graham cracker crumbs (about 7 full-sized graham cracker sheets, processed until fine) 1 t baking powder 1/4 t salt 2 4.4 oz. milk chocolate ba...

the husband has been dying to make homemade salted caramels and he is not one to be hands-on, but he was all for it. so, where's the first place i turn? TasteSpotting , of course. after perusing through a few photos, i found this recipe...is it the best one? not sure, but i'll definitely be trying others. SALTED CARAMELS posted on art of dessert on december 18, 2008 (adapted from the better homes and garden new cookbook ) 1 c butter (or 2 sticks) 2 1/4 c brown sugar 2 c heavy cream 1 c light corn syrup 1 t sea salt 1 t vanilla extract line an 8x8 square pan with parchment paper or aluminum foil. grease with butter or cooking spray. set aside. in a 3-qt saucepan, melt butter on low heat. add brown sugar, cream, corn syrup, and sea salt. cook over medium-high heat, stirring until it reaches a boil. lower the heat to medium and attach a candy thermometer to the pan. keep cooking and stirring until it reaches 248° F (or firm ball stage). remove the thermometer an...

one of my favorite food blogs is TasteSpotting , where i can look at images to decide whether or not i was to try making it. i, myself, have not felt my photos are up to par, but someday i will be up to par! anyway, one of the best things about TS, is that they post images and recipes from other food blogs and i've been able to find a couple others that i love. one of which is called Lovin' From the Oven . kim seems to be a talented, innovative baker, who totally understands what desserts and sweets are all about! i was in the mood to bake, but was looking for a recipe that was easy and that i already had ingredients to. so, i found a recipe for pumpkin bars. i haven't had pumpkin since christmas and once i saw the recipe, i suddenly had a hankering, of course. but, when i was done, i think i'd done something wrong because it had more of the consistency of cake...oh well, it's still delicious! i just wished i had cream cheese so i could frost it. PUMPKIN BARS adap...

let's be truthful...frying anything makes them that much more tempting. so, give into your guilty pleasure to these super easy filipino treats. they're great at bbq's and warm with ice cream. FILIPINO TURON (FRIED BANANA) posted on nibbledish by lealea halved or quartered saba bananas 1 package of spring roll wrappers (found in the freezer aisle) 1/2 c brown sugar 1/2 c white sugar water 2 c canola oil peel and separate wrappers, set aside. mix sugars in bowl, set aside. depending on the size of banana, half or quarter them. then, dip or place under running water. then roll the banana in the sugar mix. wrap in spring roll wrapper and seal with water. deep fry until golden brown. you can place on paper towel to absorb some of the excess oil, but don't leave too long because the caramelized sugar will stick to the paper.

the first time i ever tried a spring roll was, ironically, at greasy tgi friday's , where i was working through college. but, it was delicious and great alternative to the lesser option provided. what i like about spring rolls is how versatile they are. you can put anything you'd like with the basic components...shrimp, vermicelli, and some sort of herb, like basil or cilantro. one of my favorite ingredients used in the tgif version was asparagus. they also served it with some sort of soy sauce concoction for dipping, which was tasty, but a traditional peanut sauce makes this appetizer complete. VIETNAMESE SPRING ROLLS adapted from tiny urban kitchen posted on july 30, 2009 1 pack of spring roll skins (found in the dry noodle aisle) 1 pack of vermicelli noodles 1 lb of cooked shrimp 1 bundle of cilantro 1 bag of shredded carrots **feel free to swap out any ingredients for your taste preference** soak the noodles in hot water until soft (about 2-3 minutes). drain t...

i love red wine...and it's good for the heart! during the hot summer days (however rare in san francisco) it's hard to fully enjoy a glass of red wine because it's definitely not very quenching in the heat. so, what do you do? turn it into a refreshing sangria. i took a friend of mine to a cooking class for her birthday last year and the theme was spanish seaside . in addition to a fabulous paella, she made a sangria. sangria's are an easy, yet impressive cocktail option you can serve at any party. it says fun and classy. unfortunately, i lost all the recipes from that cooking class (this is part of the reason why i started a blog), so when i was planning a friend's bridal shower, i scoured the internet for a recipe. then, i found my ultimate go-to. it was perfect! SPANISH SANGRIA posted on thibeault's table on may 5, 2009 (original source: barbara hansen's mexican cookery 1981) 1 bottle, dry full bodied red wine (i chose an argentina malbec - bodega ...