Tuesday, June 29, 2010
Saturday, June 26, 2010
Tuesday, June 22, 2010
Monday, June 21, 2010
Thursday, June 17, 2010
Yields: about 20 mini whoopie pies
Original recipe here.
For the banana cakes:
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup mashed banans (1 large extra-ripe banana)
1/2 cup sour cream
1 stick butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar, packed lightly
1 tsp. vanilla
For the nutella cream cheese frosting:
1/2 stick butter, room temperature, cut into cubes
8 oz. cream cheese, room temperature, cut into cubes
1/2 cup nutella
1 tsp. vanilla
1 1/2 - 2 cups powdered sugar, sifted
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silpat, set aside. In a bowl, sift together the flour, baking powder, soda, cinnamon and salt, set aside. In another small bowl, stir to combine the mashed bananas and sour cream, set aside. Beat the butter and sugars on medium high for about 3 minutes, until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the banana mixture and flour to the butter mixture in two separate additions, alternating between wet and dry. Using a scoop or a piping bag fitted with a large tip, form small mounds on the prepared baking sheet, leaving about 1 - 1 1/2 inches between each. Bake for 12 - 15 minutes and let cool before filling.
To make the frosting, beat the butter and cream cheese on medium high for 3 minutes, until light and fluffy. Beat in the nutella and vanilla until completely incorporated. Gradually beat in the powdered sugar until desired consistency, until stiff peaks are reached. Using a piping bag or spoon, spread a small amount of frosting onto the bottom half of the cakes, and top with another cookie. Roll in sprinkles, if desired. Keep refrigerated until serving.
Ready to bite into this thing!
Pretty little things:
What I love about this place is how simple it is. A small hole-in-the-wall with two options: fish or shrimp. Toppings, you choose and you put on yourself at the salsa bar, which, mind you, has some great salsas (spicy pineapple, mango, etc.).
Wednesday, June 16, 2010
Their piggy fries, though famed, did not wow me at all. I think I must have tried them on an off night because they were only slightly warm and the cheese wasn't even melted. It was just blah, but I'd be willing to give them one more shot.
The hands-down, BEST THING, about this place is the milkshakes! It's funny because this restaurant is so random, which I love. They feature classic burgers and fries, yet also have cuban food. Then they throw you for a loop and offer ube and horchata milkshakes. It's a literal melting pot of cultures here!