Mighty-O Donuts


I absolutely love finding restaurants and shops in local neighborhoods. Mighty-O Donuts is no different. Although I do not normally indulge in donuts, what especially peaked my interest about this place was the fact that they stray away from the “norm” and offer plenty of unique donuts such as lemon poppyseed and french toast to name a few. After staring at all of the choices for a few minutes, I finally settled upon the orange blossom (as pictured above).

I definitely was not disappointed with this choice. Not only did my stomach feel more than satisfied, but I am happy that I helped support a local company that is dedicated towards offering food with organic ingredients and sustainability in mind. Seattleites – visit this place and then take a stroll around Greenlake!

Cheers!

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Gruyere & Parmesan Madeleines

I helped make Madeleines, a French pastry dish, this past weekend in an attempt to pursue more French cuisine as well as drool over my very, very hopeful someday trip to France. In addition to my newfound love of French food, I also happen to love mini food items. This partially stems from the fact that I do not feel as bad indulging in decadent desserts and savory treats as long as they are in mini form (i.e. mini cookies, mini quiches and mini cakes) and as long as I do not eat too many of them because that in fact would totally negate the purpose!

For those unfamiliar with Madeleines, they are a petite sponge-y cake with a distinct shell shape. Traditional recipes includes nuts and lemon; however, for this past weekend’s purposes, we decided to go the non-traditional route (of course) and tried two different types: Gruyere & Parmesan (savory) and Kahlua-Chocolate Chip (sweet).

Step 1: Create Dough By Combining Dry
Ingredients Separate from Wet Ingredients



Step 2: Slowly Stir Wet Ingredients
Into Dry Ingredients; Add Cheese

Step 3: Chill Dough and Place Into Mold

Step 4: Bake and Eat!

Although I did not include pictures of the Kahlua-Chocolate Chip Madeleines, they did not look that different  than the savory Madeleines we baked pictured here. I liked these recipes; however, we had a bit of trouble converting the metric system and translating the cookbook (did I mention the entire cookbook is in French?). But, I enjoyed the learning process and will look forward to make small additions in the future to make these versatile pastry dishes just that much better!

Cheers!

Macrina Bakery


A few days ago, I was looking through old pictures and happened to find ones taken from when I studied abroad in Florence, Italy. Naturally, I started to miss Italy and became quite nostalgic as memories started to surface about the good times I had there, the beautiful culture and especially, the food.

One of my favorite parts of Italy was the many bakeries that dotted the sides of the streets. As I started to become reminded of the bakeries, I decided that I needed to visit one and had the chance to do so this past weekend.

A friend and I chose to go to Macrina Bakery in Queen Anne where I splurged and ordered a Nutella Brioche (totally fitting because Italians are smitten with nutella!). I absolutely loved the buttery taste of the bread combined with the rich nutella. I will say, I became full very fast, but I am definitely looking forward to my next visit soon!

Props to Macrina Bakery for giving me a totally delectable goody this past Saturday, it was the perfect start to the day!

Cheers!

Rhubarb Tart

Rhubarb – the wonder plant. Despite it’s terrifying and quite strange appearance (that might just be my opinion), rhubarb (rhubarbs?) is (are?) actually quite delicious (when done right). All right, I’ll nix the parantheses from now on, but I just wanted to make that quick exclamation about this odd plant/vegetable/fruit wannabe.

I’ve only had assorted rhubarb concoctions a few times. In fact, I think it’s pretty safe to say that when I think of desserts, rhubarb is not among the first few choices, let alone the top twenty. But, I am glad that something will trigger my memory and like of it every now and then. It is definitely an odd plant/vegetable/fruit wannabe that I am happy to use in my cooking!

Nonetheless, I became reminded of rhubarb a few weeks ago when I happened to stumble upon it in the vegetable aisle while grocery shopping. On a whim, I decided to purchase some and figured that I would go home and find a recipe. I found a recipe from Epicurious titled Rhubarb Tart With Orange Glaze. It looked absolutely delicious and I liked the fact that it combined rhubarb with another fruit for different flavors.

Step 1: Zest Orange and Cut Rhubarb


Step 2: Stir Orange Juice and Sugar Together

Step 3: Mix Rhubarb and Orange Juice
Mixture Together; Let Stand for 10 Minutes



Step 4: Roll Out Thawed Pastry Dough;
Place Rhubarb Onto Pastry in Rows 


Step 5: Bake Pastry 


Even though I still think rhubarb looks absolutely silly and I’m confused as to why it’s classification is technically a vegetable, I do love it’s tart yet sweet taste. This dessert was perfect for a summer day. Next time, I’d recommend pairing with a scoop of vanilla ice cream.

Cheers!