Cilantro Jalapeno Hummus & Herbed Lebni

Yummmmmm. Delicious creamy hummus. My sister usually makes this hummus on a regular basis, but now that she has been back in school too, she's been super busy. Right as her schedule cleared up, she made this uber delicious hummus and lebni and I am thankful that I get to benefit from it. 

Delicious, stringy Halloumi.

Cilantro & Jalapeno Hummus

Yields: approximately 2 1/2 cups

adapted from Zov's Recipes and Memories from the Heart 

Printable Recipe

1 garlic clove

2 cups of canned garbanzo beans, drained

1/2 cup of fresh lemon juice

1/2 cup of tahini paste

1 1/2 tsp. salt

1 tsp. ground cumin

1/2 cup olive oil

1 - 2 jalapenos, roughly chopped (depending on how spicy you like it)

1 bunch of cilantro

Mince the garlic in a food processor. Add the garbanzo beans and lemon juice, blend until creamy, scraping the sides of the bowl occasionally. Blend in the tahini, cumin, and salt. With the machine running, stream in the olive oil and blend until creamy and combined. Add in the jalapenos and cilantro, blend until well minced and combined. Serve and enjoy!

Herbed Lebni/ Yogurt Cheese Spread

Yields: approximately 1 1/2 cups

adapted from Zov's Recipes and Memories from the Heart 

Printable Recipe

8 oz. yogurt cheese/ lebni

1 tbsn. dried mint

1 tsp. garlic powder

1/2 tsp. salt

3 tbsn. olive oil

Stir all of the ingredients in a medium bowl until well combined. Serve and enjoy!

How do I like to eat my hummus? I like to eat it with a big serving of herbed lebni on the side, topped with freshly chopped tomatoes, onions, and cilantro and of course with some toasted pita bread and stringed halloumi cheese. It really doesn't get any better than this.

Tailored Tuesdays

Just a pop of color to brighten up a simple color palette. 

1. Preen "Hawk wool blazer"

2. Roberto Cavalli "Floral  print jersey dress"

3. Christian Louboutin "New decoltissimo 85 pointed pumps"

4. John Hardy "Sterling silver coil bracelet"

5. Christian Louboutin "Mount street bag"

all images can be found at net-a-porter.com

Buenos Aires, Argentina

My favorite photos from my short trip to Argentina:

The Andes Mountains, viewed from the plane ride from Chile to Argentina:

Buenos Aires at night, a city that doesn't sleep:

Dinner at Mala Cara, delicious!

A church, I forget the name now...

Street art is everywhere:

Tango, the dance of Argentineans: 

Walking back to our hotel, what a beautiful city:

Shopping at the open air markets:

Churros & Chocolate - what a killer combination:

Their famous obelisk that centers the city:

Chile.

In no particular order, some of my favorite photos from my trip thus far...

A street vendor selling his goods in Isla Negra:

I went to a futbol game and the crowd was insane!!!

On the plane, on the way to Chile:

Inside the Iglesia Catedral de Santiago:

At Isla Negra, the view from poet Pablo Neruda's beautiful home:

Lunch in Pomaire, a delicious and hearty Cazuela soup:

Shopping in Pomaire:

Chile at night:

Dinner at Linguria:

The view from Santa Lucia Hill:

Ferrero Rocher Cheesecake

As I was viewing my daily dose of Foodgawker and Tastespotting, I saw this recipe for a Ferrero Rocher Cheesecake and my mouth started to water instantly. I've never made a whole cheesecake before so I was eager to try and let me tell you it was one of the most pleasant experiences of my life! Who knew it could be so incredibly easy? Sure a water bath seems finicky but it makes a real difference; see Ma no cracks! I initially made this as a gift for my friend Cherish, but when I made it, it went straight out of the oven on to the road to LA, sadly without a usable picture. But this beauty was so uberly delicious, that I had to make it again. And that I did!

This cheesecake was unbelievable. Creamy, lush and chocolaty. I love Ferrero Rocher so this was right up my ally. My only complaint would probably be the crust. It didn't keep very well and crumbled when I tried to extract a slice (not that I minded, because it was delicious nonetheless). I think its fragile-ness was probably due to the fact that the recipe didn't require pre-baking the graham cracker crust, maybe I will try that next time (as there surely will be one).

Ferrero Rocher Cheesecake

Yields: 1 9-inch cheesecake

Slightly adapted from Clumsy Cookie, which can be found here.

For the crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

2 tbsn. sugar

1 tsp. vanilla extract

4 tbsn. cocoa powder

For the cheesecake:

3 blocks of cream cheese, 8 oz. each at room temperature

1 cup sugar

3 large eggs

1 cup heavy cream

1 tbsn. vanilla extract

1/2 tsp. salt

10 Ferrero Rocher chocolates, roughly chopped

3/4 cup Nutella

2 tbsn. chopped roasted hazelnuts

1 tbsn. Frangelico liqueur (optional)

Preheat oven to 350 F. Boil a large pot of water for the water bath. Mix the crust ingredients together and press into your preferred pan. Set aside. Combine cream cheese and sugar in a stand mixer and cream until smooth. Add eggs, one at a time, making sure each is fully incorporated. Scrape bowl in between each egg addition. Add the heavy cream, vanilla, salt, and Frangelico and blend until creamy. Lastly, fold in the chopped Ferrero Rocher. Pour batter into the prepared crust and tap it on the counter to bring the air bubbles up. Place pan into a larger pan and pour the boiling water into the larger pan, halfway up the side of the cheesecake pan. Bake 45 - 55 minutes until almost done, it should hold together but still have a little jiggle in the middle. Close the oven door, turn off the oven and let it rest in the cooling oven for an hour. Remove it from the oven (it should still be warm) and spread the Nutella over it (I find it easier to spread when its warm). Top with hazelnuts (I used almonds). After, remove it and let it chill in the refrigerator completely. Enjoy!

Oh, hello there lover!!

Tailored Tuesdays

If I weren't in Chile this is what I would be doing and wearing! But sometimes I thank my lucky stars I am not home since I am not the biggest fan of sweltering heat, sticky skin and damp clothes...

1. Shay Todd "Spaghetti maxi dress"

2. Shay Todd "Big bead bandeau bikini"

3. Anya Hindmarch "Dry cleaning canvas tote"

4. Melissa Odabash "Jemimi floppy hat"

5. Retrosun "Vintage Christian Dior sunglasses"

6. Musa "Metallic leather sandals"

all images can be found at net-a-porter.com

Lady in Red, Red Velvet That Is.

Red Velvet Cake. A classic, a trend, something that seemed so out of reach. Where the hell do you get a decent Red Velvet in Southern California? I've crossed paths with some nasty versions in my life, ones I'd rather not think about anymore. I've attempted red velvet cupcakes once before, and they were good, no doubt. But this?!?!?! This was A-M-A-Z-I-N-G! The cake was uber moist, full of flavor and will you look at that red! That is a red if I ever did see one.

Red Velvet Cake

Yields: 1 two-layer or three-layer cake

Recipe from Pinch My Salt, which can be found here.

2 1/2 cups sifted cake flour

1 tsp. baking powder

1 tsp. salt

2 tbsn. cocoa powder (unsweetened)

2 oz. red food coloring

1/2 cup unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

1 tsp. vanilla extract

1 cup buttermilk, room temperature

1 tsp. white vinegar

1 tsp. baking soda

If this isn't red, I don't know what is:

Preheat oven to 350 F. Butter and flour two 9-inch or three 8-inch round cake pans, set aside. Sift together the cake flour, baking soda and salt into a medium bowl, set aside. In a small bowl, mix the food coloring and cocoa powder to form a thin paste without lumps, set aside.

In a large bowl using a hand mixer or stand mixer, beat the butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in the vanilla and red cocoa paste, scraping down the bowl as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk, alternating between both until well combined. Make sure to scrape down the bowl.

In a small bowl mix together the vinegar and baking soda (it will fizz). Add it to the cake batter and combine well. Working quickly, divide the batter evenly between the cake pans and place them into your preheated oven. Bake for 25 - 30 minutes until done or until an inserted toothpick comes out clean. Cool the cakes in their pans for 10 minutes, then gently invert them onto a wire rack. Cool completely before frosting.

A lame attempt at trying to "crumb coat" the sides of the cake, but alas I didn't have enough excess crumb:

Cream Cheese Frosting

16 oz. cream cheese (2 sticks), room temperature

1/2 cup unsalted butter (1 stick), room temperature

1 tsp. vanilla extract

2 1/2 cups powdered sugar, sifted

pinch of salt

With an electric mixture, blend together the cream cheese and butter until smooth. Turn mixer to low speed and blend in the powdered sugar, salt and vanilla. Turn mixer on high until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, before use bring back to room temperature.

Definitely diggin' into this baby:

Tailored Tuesdays

HEY ALL!

I thought I'd take the opportunity to tell you that I am going to Chile (and a bit of Argentina)! I am studying abroad for about a month or so but fortunately, I will still have access to the internet... wheww! I will still be here blogging away but in advance, I'd like to let you know I will not be baking over in my new, temporary home. I wouldn't want to deal with new altitudes and foreign kitchens anyway. BUT, if you happen to see new recipes it's because they are ones I never got around to posting and it is highly likely that these Tailored Tuesdays might appear on Wednesdays due to my inability to deal with time changes!

 

1. Moschino "Silk and chiffon cocktail dress" 

2. Monica Vinader "Cabos labradorite necklace"

3. Jimmy Choo "Patent and suede shoulder bag"

4. Stella Mccartney "Canvas waist belt"

5. Jimmy Choo "Cat strappy sandals"

all images can be found at net-a-porter.com

Alice in Wonderland, 2010

I for one, cannot wait for this. Who better to re-do this maniacal classic then Tim Burton himself and with a cast that includes Johnny Depp, Anne Hathaway, Helena Bonham Carter and Alan Rickman... this film is bound to be amazing. 

From the left:

Johnny Depp as The Madhatter

Anne Hathaway as The White Queen

Helena Bonham Carter as The Red Queen

Yes, It Truly Is Magic.

Romeo & Juliet.

Mr. & Mrs. Potato Head.

Cookies & Milk. 

Peanut Butter & Chocolate. 

Some things are just meant to be together...

These cupcakes were... wow. The chocolate cake was incredibly moist, as I like it and perfectly chocolaty, as I like it. And paired with this peanut butter buttercream? What a hit out of the ball park and into another universe! 

Black Magic Cake

Yields: 24 cupcakes

Recipe from Milk and Honey Cafe, which can be found here.

2 cup sugar

1 3/4 cups of flour

3/4 cup unsweetened cocoa

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup buttermilk  or "sour" milk (1 tbsn. white vinegar + milk to make 1 cup)

1 cup strong coffee or 2 tsp. instant coffee + 1 cup boiling water

1/2 cup vegetable oil

1 tsp. vanilla extract

Preheat oven to 350 F and line a cupcake pan with liners, set aside. Sift together the sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl. Add the eggs, buttermilk, coffee, oil, and vanilla, then beat on medium speed for 2 minutes until well combined. Pour into the prepared pans about 2/3 full and bake for 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting. 

Peanut Buttercream Frosting

Yields: enough to generally frost 12 cupcakes

Recipe from The Boastful Baker, which can be found here.

1/4 cup margarine, softened

2 tbsn. shortening

1/3 cup creamy peanut butter

1 tbsn. molasses

1 1/2 tsp. vanilla extract

1 1/4 cups powdered sugar, sifted

1 - 2 tbsn. soy milk

Cream together the margaring and shortening at medium speed until smooth. Add the peanut butter, molasses and vanilla, beat until smooth about 2 - 3 minutes. Beat in the powdered sugar (mixture will be very stiff). Slowly add the soy milk, beating continuously until frosting is pale tan and very fluffy. If it is too thick or too thin, add more soy milk or powdered sugar until the right consistency is achieved.