Monthly Archives: January 2010

Mealtime Market

Last weekend my boss had a wonderful Vegas-themed birthday event at his beautiful home.  I thought I’d do a quick post to show you all the treats and goodies that were passed around (and quickly consumed).

The entire house was transformed to a Vegas casino, they had card tables and life sized dice, a fully stocked bar and a Vegas styled buffet.  If I wasn’t working the event I am pretty sure I’d have a martini in one hand and taking all of then men’s money in the other 🙂  Oh did I forget to mention I was a card shark?

We started off the night passing around some Saigon Chicken Spoons — pulled chicken topped with a Thai cucumber slaw.  Nice, light and refreshing, it was definitely a crowd pleaser for the night.  I actually had to sneak a couple in myself when no one was watching!

Next were Garlic Crostinis two ways: One with Baby Heirloom Tomatoes and Goat Cheese topped with Fresh Basil and the other was Red Grapes and Tampenade with Goat Cheese.  Both were very good, the red grape and tampenade made a very interesting combination!

Now, onto the vegas styled buffet!  Marco was manning the meat carving station where he served a Salt and Herb Crusted Tenderloin and Chicken Picatta. I did not have the chance to sneak bites of these but they both smelled absolutely delicious!

MY FAVORITE — a potato-tini bar!  I actually had my first potato-tini experience at my friend’s wedding, I thought it was so cute!  I mean who doesn’t love mashed potatoes, but then you shove it in a martini glass?  You are eating mashed potatoes with style my friend…

Oh and let’s not forget to mention all the incredible toppings: fresh bacon bits (not the nasty processed bacos), sauteed mushrooms, green onions, sour cream *gasps* my goodness I wish I had one right now actually…And lovely Becky even elegantly pipes your potatoes into your martini glass!

Unfortunately I was unable to take anyone’s money that night, boys are sore losers anyways so I’ll consider that a good thing 🙂  Everyone was having a fabulous time, as you can see — the only thing missing were the Vegas styled burlesque dancers!

And here was my station, the bar.  It was a pretty popular station all night to say the least — the signature drink being a “Harry-Bob”, which was a concoction of spiced rum, coconut syrup and a little bit of cherry syrup, all topped off with a little orange juice.  I also served the little kids martinis, VIRGIN martinis that is.  Come on, what kind of bartender do you think I am?  I would simply pour some sparkling water with a shot of flavored syrup in martini glasses, they were getting a huge kick out of this.  I had one little 6 year old boy run up to my table — “EXCUSE ME!!  EXCUSE ME!!!! I need another martini please, strawberry.”  Who would’ve known kids are so sophisticated now and days?

I think after a couple cocktails (or four), the energy of the party definitely got kicked up a notch.  The kids were bouncing off the walls upstairs (perhaps a product of too many martinis?) and the adults were busily chattering and laughing and gambling the night away.

It definitely was a successful birthday celebration.  Towards the end of the night I saw some glazy eyes, at one point there was a live concert outside and I think the children had a bouncy house to play in (I totally would’ve partaked in this but I didn’t want my boss to think I was off my rocker).  People started to switch to water and non alcoholic drinks, which tells me I definitely did my job correctly 🙂 The stronger the drinks the better right?  Or was that just the saying in college?

I think my favorite part of catering events is watching the energy slowly develop.  In the beginning it’s always a little quiet, everyone is sniffing each other out, meet and greets, even body language is a little reserved.  But throw in some alcohol and some darn good food the energy snowballs into an upbeat boisterous party — people throwing their heads back laughing hysterically, others busily chatting while hovering over the good eats (others at the bar).  All awkward feelings of nervousness is left at the door, and all you have left are people being themselves connecting with each other through great conversation, excellent food and yummy drinks.

I would like to thank my friend Kristi Hamilton over at The Geeky Gourmet for giving me this wonderful award. I recently met Kristi over the wonderful world of food blogging and she is an absolute sweetheart.  She show cases her delicious healthy meals that she whips up in her kitchen so you should definitely check it out.

So I guess the rules were to list 10 Honest things about me and pass on the award to 10 other bloggers.  Well I’m going to switch it up a bit and instead of awarding this to only 10 I’d like to extend this award to all my fellow food blogging friends.  I think you are all deserving of this award (and many others) for the time and efforts that you guys put into your work, it is always a pleasure to see other people’s interpretations and creations!

10 honest things

  • I was born in Shanghai and moved to the states when I was 2.
  • When I was 5 years old I flew out of a car, almost drowned in a pool, and had a tendon in my ankle severed in a biking accident.
  • I always challenge people to eating contests but I seldom win.
  • I have vowed to not eat fast food once this year.
  • I have played piano since I was 5 and went to a performing arts highschool for piano.
  • I only play classical.
  • 80% of my friends are guys.  I can count my close girlfriends on a little more than one hand ( A hand and a half).
  • I pass gas in my sleep, not frequently but it definitely happens.
  • I can do one pull-up.
  • I am entering my very first race and it’s called the Warrior Dash.  What convinced me?  You get a viking hat at the end.

Okay guys that’s it, I may have shared a little too much honesty in this one but hey sharing is caring right?  Have a good weekend folks, stay tuned for some of the best EFFIN french macaroons I’ve ever tasted.  (No I didn’t make them)

Ultimate Sugar Cookies

My goodness it’s good to be back!  Work has been busy (hurray!), but unfortunately has left me with little time to tend to my blog 😦 (booo!).  It’s been a blast though, I feel fortuate to have a job that allows me so much creative/artistic freedom — it is a nice change from scrubbing grease chunks off of kitchen equipment and cleaning out moldy freezers…

At Mealtime Market we’re  selling Iced Sugar Cookies, heart-shaped sugar cookies to be exact! So I have been busily experimenting in the kitchen for the perfect sugar cookie recipe.  After many trials and errors I have finally found the winning recipe for the ultimate sugar cookie!

I think the thing I love most about sugar cookies are that they are so versatile and serve as a great “base” dough .  You can make use these cookies to make some ice cream sandwiches, or even use this recipe to make tart shells for desserts, or the way I like them best — plain, with a nice glass of milk.

I have never used shortening in any cookie recipes before and actually found this recipe on the back of a Crisco shortening label, ( I know, what are the odds?) the only thing I changed was that I used half cake flour and half all purpose flour.

I found that it improved the texture of the cookie by a lot.  Anyways, I gave it a shot and was completely shocked as to how moist, melt-in-your-mouth delicious these cookies were.  INCREDIBLE, some would say…  They are best fresh out of the oven, or you can zap them in the microwave for a few seconds for the best warm sugar cookies you will have ever tasted.

Recipe for the Ultimate Sugar Cookies:

(makes 6 dozen)

  • 1 stick or 1 cup shortening (you can also use butter)
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Beat shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy.  Beat in egg, milk and vanilla extract until well blended.  Combine flour, baking powder and salt.  Gradually add flour mixture to creamed mixture at low speed until well blended.  Wrap dough in plastic wrap and refrigerate 1 hour for easier handling.

Heat oven to 375F.

Roll 1/3 of dough at a time on lightly floured surface to 1/8 inch thickness.  Cut dough with 2 to 3-inch floured cookie cutters.  Place 1 inch apart on ungreased cookie sheets.  Sprinkle with sugar, if desired (I used turbinado sugar).  Bake 5 to 9 minutes or until edges begin to brown.  Cool 2 minutes on baking sheet.  Transfer cookies to cooling rack ( or your stomach).  Frost and decorate as desired.

I actually whipped up a batch just before Collin left for his first international over seas trip (exciting!), you know, so he can have snacky snacks on the plane!  He actually left me a message a couple days ago on my phone calling from Japan saying — “Honey, thank you for the cookies.  They remind me of home.” Aw shucks, come on now! It really made my heart melt 🙂

If any of you are interested in making heart-shaped cookies for Valentine’s day it is really simple to do!  You just have to get a heart-shaped cookie cutter, any size you prefer, if you are going to decorate the cookies I would recommend you picking a big enough cutter where you have ample room to decorate! Cut and bake the dough as listed above and once the cookies are cooled you can decorate them with different colors of royal icing.

Royal icing is basically egg whites, powdered sugar and a little bit of lemon juice.

Place the desired amount of confectioners’ sugar in a mixing bowl.  Beat in the egg whites, a little at a time, until the sugar forms a smooth paste.  You will need 2 to 3 oz egg whites per pound of sugar.  Keep unused icing covered with a damp cloth or plastic film at all times to prevent hardening.

I just made pink colored icing — you can make any color you’d like using food coloring.  You pipe the cookies using either a pastry bag with a fine tip or you can make parchment triangles.  You can also use fruit roll ups, sprinkles or small candies to use as decorations as well, have fun with it and like I always say BE CREATIVE! This is a great project for kids or friends and the best part is you get to share your creations at the end, sugar cookies makes anyone happy 🙂

Wheatberry Salad with Poached Egg and Potato Crisps

So it has been a month of eating mostly vegetarian and I have to say guys, I think it’s honestly not half bad.  I figured by now I’d be ripping my hair out, screaming at the top of my lungs, WHERE IS THE MEAT????  But ya know, I think I enjoy not having meat in every meal…  I know what you’re thinking, I am probably losing my mind due to the lack of meaty goodness in my diet but the differences that I’m noticing in my energy and the reduction of body fat is incredible.

I use to eat meat in every meal, except breakfast because for some reason I always skip that meal.  It’s horrible for you, I know, I am making a conscious effort to eat breakfast this year and this week I’ve done pretty good.  Anyways back to meat, I use to have it up to 12-13 times a week — I mean, that’s a lot of meat.  I would also eat a lot of red meat during dinner time as well: steak, pork, bison…okay YUM.  But seeing that our bodies are made to be mostly vegetarian (the proof is in our teeth!), like our common ancestor the Monkey, it just made sense for me to cut down my meat consumption to 3-4 times a week.

Trust me, Collin was geekin pretty bad when we first started this venture.  “What are we going to eat if we can’t eat meat?”  “Does this mean we’ll be eating beans all the time?”  “Should I get beano?” “No really, what are we going to eat to stay full?” All valid concerns, and I don’t blame him.   I’ve eaten at vegetarian restaurants and I always feel like something is missing…like meat.  Then I realized, why make something that “tastes” like meat when obviously you know it’s not — I mean it’s just down right disappointing.  So I’ve embraced the flavors, textures and colors of vegetables and enjoy them for what they are, not for what they can “substitute”.

For this lovely dinner I prepared last night I used a whole grain called “wheatberries”.  Basically it is the entire wheat kernel: the bran, germ, endosperm and all except for the husk.  The textures of these little “berries” are incredible, they are a chewy consistency and very firm in texture and also provide an excellent source of dietary fiber.  Dietary fiber not only gives you healthy poops (tee hee) but also lowers cholesterol, prevents heart disease and several other benefits that keeps your body strong and in good shape.

I mixed the wheatberries with some diced bell peppers and toasted pecans.  I placed it on a bed of peppery argula greens and thinly sliced tomatoes and topped it off with a poached eggs and some potato crisps I baked in the oven.  It’s one of those meals you wouldnt expect to be soul satisfying, but it truly is.  It’s all of earth’s wholesome goodness in a bowl.

Ingredients for Wheatberry Salad with Poached Egg and Potato Crisps:

(serves 2-3)

  • 2 cup wheatberries, rinsed and soaked overnight
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup pecans, chopped
  • 1/2 lemon, squeezed, juice only
  • 2 tablespoons honey
  • 1 medium red skinned potato, thinly sliced
  • 1 clove garlic, minced
  • 1 roma tomato, thinly sliced
  • 1 cup arugula greens, rinsed and dried
  • 2 eggs
  • 1/4 cup white vinegar
  • 1 tablespoon grated Parmesan
  • salt pepper to taste

Preheat oven to 400F.

In a medium heavy bottomed pot, place your wheatberries and cover with water — cook at medium high heat for 30 minutes, or until softened.  Meanwhile, take your thinly sliced potatoes and minced garlic and place them on a prepared baking sheet.  You can either spray with cooking spray or evenly coat with olive oil.  Bake in the oven for 20-25 minutes or until golden brown and crisp.

While you are waiting for those items to cook, this is when you can prep the other vegetables like the diced bells, tomatoes and arugula.  You can also begin poaching your egg during this time as well, for those of you who have never poached an egg, it is better to use fresh eggs when poaching so it holds together better while cooking.

My friend Dhale has great instructions as to how to poach eggs on her site that can be found here. If you prefer a less runny yolk, leave it in for 4-5 minutes, if you like yours runny (as I do) leave it in for 2-3 minutes.  Be sure the whites are fully cooked before you consume them, you can check the whites by raising the poached egg out carefully with a slotted spoon.

Take your potato crisps out of the oven and set aside.  Once the wheatberries are fully cooked, strain and place in a large mixing bowl.  Place the lemon juice and honey along with the chopped bell peppers and pecans and mix together.  Plate your arugula and tomatoes and place a spoonful of the wheatberry salad ontop.  Top it off with the poached eggs and potato crisps and season with salt and pepper and a little bit of grated Parm — I actually kicked it up a notch and used “smoked salt” which is VERY yummy and can be found at the bulk spice section at Central Market.

Heh heh heh, thought I’d share some pictures with you guys — both of my animals and some of my food art.  I would love some feedback so tell me what you guys think!!

I am not sure what Lily is doing here, she looks like she’s recovering from a hangover, oooh kitty….

Heh heh heh heh

It didn’t work quite as well on Lays — and just so you guys know (because it is not seemingly evident in the pictures), my animals love me hahahahaha 🙂

Can anyone guess what this is?

Food art time!!

There ya go folks! Until next time …

Wolfgang Puck’s Pizza in Two Ways

What makes a good pizza?  Some say the sauce, others say the cheeses, I say…THE CRUST.  At work we’ve just started serving gourmet pizzas as a lunch item and I found Woflgang Puck’s  recipe to be absolutely phenomonal — It’s crispy, it’s chewy, with just a touch of honey…it would go great with any toppings you choose.  The toppings I chose were not your usual pepperoni or supreme, I picked some “unique” ingredients to say the least haha but I ask you to keep an open mind 🙂  You can make any combination you want, I think that’s what makes pizzas fun to make.  Be creative and see what you can come up with!

My first combination was shaved Brussel Sprouts with Porcini Musrooms and Red Onion topped with Parmeasan Romano cheeses drizzled with Balsamic Vinegar.  I kept the cheeses at a minimal to keep it low in calories and made sure to slice my vegetables very thin so they can quickly roast in the oven when the pizza is baking.  My second combination was Rosemary Potato topped with Roasted Pine Nuts and Fresh Arugula drizzled with Extra Virgin Olive Oil.  Both pizzas are very light, you can add more cheese if you prefer — mozarella works really well with both combos. 

Ingredients for Woflgang’s All-Purpose Pizza Dough:

(Makes 4 small (8-inch) pizzas or 2 large (14 inch) pizzas)

  • 2 1/2 teaspoons (1 packet) active dry yeast
  • 1 cup warm water (105F to 115F)
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts
  • 3 cups all purpose flour
  • 1 teaspoon salt

In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water.  Add the honey and stir together.  Let sit 2 or 3 minutes, or until the water is cloudy.  Stir in the olive oil.

Using a stand mixer: Combine the flour and salt and add it to the yeast mixture all at once. Mix it together using the paddle attachment, then change to the dough hook.  Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Hold onto the machine if it bounces around.  Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer . The dough should be smooth and elastic.  When you press with your finger it should slowly spring back, and it should not feel tacky.

Kneading the dough by hand: Mix together the yeast, honey, water, and olive oil as directed in a medium-sized or large bowl.  Combine the flour and salt.  Fold the flour in a cup at a time using a large wooden spoon.  As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic.

Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up.  Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour).  When it is read the dough will stretch as it is gently pulled.

Divide the dough into two to four equal balls, depending on how large you want your pizzas to be.  Shape each ball by gently pulling down on the sides of the dough and tcuking each pull under the bottom of the ball, working round and round the ball 4 or 5 times.  Then on a smooth, unfloured surface, roll the ball around with your palm until it feels smooth and firm, about 1 minute.  Put the balls on a tray or platter, cover them with pan sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes.  At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days.  You will need to punch them down again when you are ready to roll out the pizzas.

Preheat the oven to 500F.  Place a pizza stone in the oven to heat.  In the meantime press out the dough.  Place a ball of dough on a lightly floured surface.  While turning the dough, press down its center wit hthe heel of your hand, gradually spreading it out to a circle 7 to 8 inches in diameter for small cricles, 12 to 14 for larger pizzas.  Alternatively, use a rolling pin to get an even circle.  With your fingers, for ma slightly thicker raised rim around the edge of the circle.  Brush everything but the rim with a little olive oil, then top the pizza as you like.  You can transfer the pizza to a lightly oiled pizza pan if you like, or you can bake it directly on the stone.

Depending on your taste, spread the dough with marinara sauce or pesto sauce (about 2 tablespoons for small pizzas, 1/4 to 1/3 cup for larger ones).  If you dont have sauce, a can of tomatoes, drained, chopped, and seased with salt and chopped sauteed garlic, will do.  Top with shredded or grated cheese of your choice .  Add thinly sliced vegetables such as Roma, tomatoes, pitted olives, red peppers, or red onions, sauteed sliced vegetables such as mushrooms, eggplant, zucchini, or artichoke hearts.

Ingredients for Shaved Brussel Sprouts and Porcini Mushroom Pizza:

(makes 2 x 8″ pizzas or 1 x 14″ pizza)

  • 2 tablespoons spaghetti sauce or wolfgang puck sauce
  •  3 brussel sprouts, washed and thinly sliced
  • 1/2 cup porcini mushrooms, washed and thinly sliced
  • 1 clove garlic, finely minced
  • 1/8 red onion, thinly sliced
  • 1 tablespoon grated parmesan
  • 1 tablespoon grated romano
  • 2 tablespoon balsamic vinegar

Take your pizza dough and roll it out to two 8″ circles — roll the dough as thin as you can without ripping it.  Using a ladle or spoon, spread the tomato sauce all over your dough leaving an inch around the edges for the crust.  Lay the mushrooms down first then the onions, top with the shaved brussel sprouts and minced garlic.  If you do not have a pizza stone, you can use a regular baking pan. 

 Bake at 500F as previously instructed for 8-10 minutes or until crust is golden brown and crisp.  Remove the pizza from the oven and sprinkle with the cheese and drizzle with balsamic vinegar.  Salt and pepper to taste.  Cut into squares or triangles and serve immediately.

For the Rosemary Potato Pizza I usually add goat cheese, but I was unable to find what I was looking for at the store I went to last night.  It really pairs well with the pine nuts and rosemary.  I also added some vegetarian sausage, it wasn’t great so I would recommend you guys leaving it off.  Did anyone notice that both combinations were vegetarian? 

Ingredients for Rosemary Potato Pizza with Roasted Pinenuts and Arugula:

  • 1/2 medium red skinned potatoes, washed and thinly sliced
  • 2 tablespoons goat cheese
  • 1 stem rosemary, leaves only
  • 2 tablespoons roasted pinenuts
  • 1 cup arugula, picked and rinsed
  • salt pepper to taste

Take your pizza dough and roll it out to two 8″ circles — roll the dough as thin as you can without ripping it.  Using a ladle or spoon, spread the tomato sauce all over your dough leaving an inch around the edges for the crust. Lay down the potatoes first and then the goat cheese.  Sprinkle with rosemary and place in the oven at 500 F.  Bake for 8-10 minutes or until crust is golden and crispy. 

Remove from oven and top with toasted pinenuts and fresh arugula and drizzle with extra virgin olive oil.  Taste with salt and pepper.  You can sprinkle Parmeasan and Romano cheese ontop as well.  Cut into squares or triangles and serve immediately. 

Apple Spice Muffins with Maple Brown Sugar Frosting

I have to admit, weekends I always like to indulge in a nice dessert.  So this past weekend, I decided to make these moist, delicious and OUT OF THIS WORLD cupcakes.  I mean I guess I’m excited about these because I didn’t expect them to taste so good!  I bought these beautiful organic Cameo apples that worked really well with this recipe but you can also use Macintosh or Granny Smith.

This takes quite a bit of apples , almost a pound to be exact, so that must mean they are SUPER healthy right?  Okay, probably not but at least you’re getting 1/2 serving of fruit with your dessert ^_^!  Also, I left the icing off a few of the cupcakes as a healthier alternative, or as a great breakfast option.

Upon tasting this cupcake, you will close your eyes and drift off to a dream world of decadence —falling into a “MMmmmmmm” trance.  The combination of the creamy and sweet maple brown sugar frosting paired with the moist apple cake — I mean this cupcake is so good my friend Jenni had dreams about it!  That alone should be reason enough to just try it, right?

Ingredients for Gingersnap Crust:

  • 2 cups gingersnap cookies, crushed into fine crumbs
  • 1 cup gingersnap crumb and pecan mixture (for decoration)
  • 2 tablespoons butter

Preheat oven to 350F.

Line muffin tin with paper liners.  Melt the butter and mix with crumbs thoroughly.    Distribute mixture evenly into muffin tins and press down to make the crust.  Bake for 5-7 minutes or until a light golden brown.

For decoration, you will need an additional cup of gingersnap crumbs mixed with 1/4 cup of chopped pecans.  Mix together and set aside.

Meanwhile, make the batter for the cupcakes…

Ingredients for Apple Spice Muffins:

(makes 1 dozen)

  • 1 1/8 cups all-purpose flower
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (I used cardamom)
  • 1 teaspoon ground ginger (I added this)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (1/2 stick)
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups coarsely shredded apples, such as Cameo, Macintosh or Granny Smith

Whisk together flour, baking soda, spices, nutmeg, and salt in a medium bowl.  Set aside.  Put butter and sugar into bowl and with an electric mixer or stand mixer, mix on medium-high speed until pale and fluffy, about five minutes.  Mix in eggs, sour cream and vanilla, reduce speed to low.  Add flour mixture and mix until combined, scraping down sides of bowl as needed.  Carefully fold in your apples until combined.

Divide batter among lined cups, filling halfway.  Bake until tops are springy to the touch, about 18-20 minutes.  Remove cupcakes from tins; transfer to a wire rack and let cool.

While your muffins are cooling, make the icing!

Ingredients for Maple Brown Sugar Icing:

  • 2 cups confectioners’ sugar
  • 1/2 cup dark brown sugar
  • 8 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1/2 cup real maple syrup
  • 1 teaspoon vanilla

In a medium bowl place sugars butter and salt.  Using an electric beater or stand mixer, beat ingredients until combined.  Continue beating and add maple syrup in a stead stream.  Add vanilla.  Increase speed to medium high and beat until light and fluffy.  Refrigerate until ready to use.

Once your muffins have cooled, you may now begin to ice them! Using an icing brush, or a knife, ice the tops of the muffins evenly.  To decorate them the way that I have (They are bees if you can’t tell), you will need 12 half pecans, 24 pinenuts, and 24 cloves.  For the pecans you will have to cut them at a tip, as I have, at one end.  Then place the cloves as the antennae and the pinenuts as the wings.

Then using the pecan and gingersnap crumb mixture, carefully dust the outside edges as shown above.  Like I said earlier, you can leave all the icing and decorations off and eat them as muffins.  I set half aside that way and they made a really quick and delicious breakfast.  Nom nom nom!!!

I also wanted to share some of my food art with you guys, starting today I will be posting pictures periodically of “beauty” that I find in food and other places you wouldn’t expect.  I hope you guys will enjoy these images, and I would really appreciate any feedback you may have.

Can anyone guess what this is?  I wanted to print this out on 3 separate canvases and have it as a large wall mural — thoughts?