diet, oh diet where art thou...

Well, I am still kitchenless, yes, but as my support group (ah who am I kidding, just the comment box) was very supportive of my recent situational grieving and agreed that I should not let it get me down. And you know what, I won't. Take that ovens around the world! Who needs you. *Sniff, sniff*.

But listen, it got me thinking...now I can use this time for detoxing! I have way too much sugar circulating through my system since baking up a storm at Granny's 30 days straight. So no better time than now to spend at least one tenth of that time cleansing my body and getting back to basics. Well, because, ya know, then fall is around the corner and who doesn't binge on hot cocoa every morning with a nice dose of pumpkin spice lattes and apple turnovers for lunch. Right, right?

As I greedily lick my spoon repeatedly, it hit me. This Activia yogurt is pretty damn good actually! And yogurt is healthy right? That's what I hear. And hey, if Jamie Lee Curtis says so, it has to be right. But guess what, now Activia has these new Dessert Yogurts. I mean really! Its like the kind of sick psychology you use on kids to get them to eat their brussel sprouts. But I am all game! Strawberry cheesecake yogurt? Yes please! (Oh and now there is even a coupon for you to try some yourself...marketing...I know, but I totally get to enter a Foodbuzz contest by sharing it with you!). So then even more of a sign that I am a total gluttonous pig came my way via email. An email from my beloved Whole Foods! Remember my reoccurring proclamation that I vow to take local cooking classes? Well what better way to ease into the process than the Summer's End: Detox & Cleanse workshop? Seriously, after a month of cupcakes, macarons and chocolate...I could really use a thorough wash out. Its being taught by holistic nutrition counselor Liz Stein, and promises to leave you 'shedding extra weight from excess margaritas or gelato'. Now I don't really feel I put on weight as much as I put on the means to engorge indulgently, but I already like the way this woman thinks. She understands summer=margaritas and gelato, if not a margarita flavored gelato (which by the way, I surprisingly but not reluctantly found out they serve at school..shocker right? maybe not). So anyway, for twenty bucks I am totally in.Now to just find a frugal and discreet way (forgive me, for I am shy) to break into yoga and meditation...

the gift of pretty...

Just some things I am currently dreaming about...finding a book so magical, I'll feel as if a prince actually sweeps me away in his royal chariot...a macaron all-you-can-eat buffet in Paris must exist, and I will find it, until then I will longingly wait for the French locale season premiere of Gossip Girl...living a beautifully, perfectly retro vintage life where my walls are patterned and my jars tell a thousand stories....moving to San Francisco where I can cruise down the pastel hills in my buggy, letting life pass me by in the best possible 'carpe diem' way ever. What about you, any dreams in the works?

whipped week 4...

WHIPPED

Week 4 Mystery Ingredient Choices

• self-raising flour
• lemonade
• lettuce
• strawberries

cupcake a day...

Because if I can't bake them, I will resort to drooling over one, from now until the end of time.

things have changed...

Consider this the most persuasive apology note you ever did read. With the word mastery of Shakespeare (not really) and the power of speech like Obama (not really) you will be so swayed to forgive me for my absence. I have returned, involuntarily, from the dreamland I like to call Grandma's house (oh KitchenAid how I miss you! the pain of our unrequited love is unbearable) and am now back in New York City with the hustle and bustle akin to some sort of martini shaker that won't stop shaking. So much has changed in so little time that I don't even know where to start. Well, I guess for one...where on Earth did all my dear WHIPPED players run off to? Oh how I miss you so. Please come back. You made my summer so much more enjoyable, bearable, and in all...keeping me from believing I am the only gluttonous baking diva left on this planet. I will announce Week 4 of WHIPPED tomorrow in hopes that you all will emerge from the shadows and baking indulgence will commence again!

Speaking of baking, the reason I have had my head hung low and run away from my blog for a whole week (a week...a whole week! ooh my, never again. cross my heart, hope to die in a tub of pink frosting) is that well...um...I have no kitchen. Yes! I said it! I am kitchenless at the moment, which in our world dearies, means I am living with only one lung...a faint heartbeat, living the life of the walking dead. How I am even still breathing, I have no idea, for surely you must be thinking I want to die at any moment. No impromptu red velvet cupcakes. No midnight cookies and milk. No eerily indulgent flourless chocolate cakes when I am at one with Nigella herself. And the reason being is that I am waiting for my new apartment and currently reside in a basement apartment in transition. Transition to nothing apparently, as there is a sink but no stove. Plumbing, but no gas. Oh the pain! So I beg you, please forgive me for my absence. I can only hope that while I was away, you all have been living it up as summer comes to a close, and will treat me to stories galore in the comments below. All I can do is read, dream, and chum away on store-bought cookies (with happy pink icing, but still). Hmmm, never the same. Never.So things have changed and what's left of me is only a shadow of a woman. Okay, okay enough of the melodrama. The truth is, I am back in the city...the summer air is still and cheeky with possibilities, and no matter what the change, whether unwelcome or not, I am ready to take life by the horns! Don't let anything ever get you down. Right, right? Well, I started classes finally on Thursday. Tres excited about that! Tomorrow is French101, so my first step to study abroad in Paris is down, and just a few steps left to go. I can smell the chocolate croissants already. What else? Oh, yes...my blog. My foodie obsessed, bake or die blog where the owner no longer bakes. Hmmm. Okay, well let's take a vote shall we! In the next couple months while I remain powerless and kitchenless (except for the few occasional visits to friends with the luxury of an oven or the spontaneous cooking class that I so longingly dream about) what would you all sweet dolls like to see on my blog? I don't like to post recipes I haven't tried, but I can do a hell of NYC foodie reviews. I still have DIY and decor passion revving about. I have foodie giveaways to work on. My ambitious Bed and Breakfast still looms about. So there. That's something right? I am not at a total loss.

After all, when life gives you lemons...trade it for cupcakes! Duh.

100th post giveaway and gingerbread waffles...

Stuffed to the max with delicious waffles, tea and fresh fruit. But that's not even the news worth delving into here darlings. Its my 100th post! Can you believe it? So excited! This blog is an infant, maybe even still a fetus...sprawling about since January and entering the homes of a few who I hope to become best foodie friends with. And I know reaching this far is more my own personal achievement, but who says you can't celebrate milestones by sharing? Not me, that's who! So let's get this giveaway party started shall we!

Oh yes, the goods! You want to know about the goodies in store for the lucky guy or gal right? Well, you know I am doing you all proud and have a little of everything. As this has been the summer of learning, adventure and travel (whether through daydream or by a plane) I am keeping the spirit alive with a care package of three lovely books. They don't make em better than this! Up for grabs are Table Style, Cupcakes and Lunch in Paris. Not too shabby right? A bit of beach reading, party planning and cupcakes galore. Oh yeahhh.

Now this is my first time ever doing a giveaway. I barely even know what the protocol is for such a thing. But I am genius at organizing Secret Santa, so this can't fall that far from the grannysmith tree right? Right. So to enter just follow the simple rules below and hopefully the world won't stop turning and nothing blows up.

How to enter:
(for US and international residents, yay!)

1. Leave a comment about what you like, surprisingly learned or want to see more of on my humble lil blog, with your email address.
(if you have a Blogger account and your email is findable there, that's fine too!)

2. To enter the drawing a second time, become a follower of Becoming Lola in the Blogger follower list at the bottom of my little blog.

Giveaway closes Monday, August 16, 2010.
The winner will be chosen randomly.

Good luck!

Oh and if you are into food and eating, then well, here is what I had for breakfast too. Ya know, but only if you are into that whole foodie thing...really, no pressure. Ha!

Gingerbread Waffles

Ingredients:

1 cup all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk (may substitute regular milk if necessary)
1/4 cup molasses
3 tablespoons butter, melted
1/8 teaspoon cream of tartar

for serving (optional)
confectioner’s sugar for dusting
whipped cream and cinnamon sticks to garnish
warm maple syrup

Directions:

Preheat waffle iron.

In a large bowl of a stand mixer, combine the first seven ingredients (flour through ground cloves); blend thoroughly. In another stand mixer bowl, mix brown sugar and egg yolk until fluffy; add buttermilk, molasses and butter. Switch bowls and stir wet mixture into the dry ingredients until just combined—do not over mix.

In a small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown. Sprinkle with confectioner’s sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup, strawberry yogurt and tea.

ps- here is a snapshot of my granny digging into the breakfast i presented her at...drum roll...10am! yup folks, you heard right. even on vacation i managed to get my privileged butt out of bed for the first time ever (before noon) to surprise granny with gingerbread goodness before she headed out to work. yay!

what to do, le cordon bleu, granny and me...

It's that time again darlings. You know, the time where I start with "let's get personal....personal!" and you're expected to know which song tune it matches. By now, if you don't know that its Let's Get Physical, then really, there is just no hope for us as friends. If you did catch on, bravo! You win...um...my continued unconditional friendship. Yay for you! I don't have a lifetime supply of Laduree macarons, sorry. Or a free car. I'm not Oprah after all.

Well anyway, you might have noticed my little blog face lift this week. Do you like!? Nothing major or fancy (albeit a tad country a la the new linen background, hopefully French country at that), just a reflection of the direction I am heading. Towards where, whom, or what? Now that is the million dollar question. You see dearies, I am having midlife crisis number 121. Anyone care to join me? Don't worry, it won't be like that time we tried to start Bakeaholics Anonymous, or even that time when we admitted to each other the cringe-worthy amount of reality tv we watch (and when I say we I ofcorse mean me, as I talk to myself here on this blog; pretty sure the comments I read are imaginary friends I only wish to have)...this is pure personal life down syndrome time. Is your husband driving you crazy? Are your kids growing up too fast and you feel too girly all by yourself? Perhaps longing to break free of your small town for a visit to the French countryside? I hear ya, trust me, I do. I can't pinpoint exactly what my diagnosis is, but its definitely driving me up the wall. I'm young and ambitious, yet nothing seems to be enough these days. I'm insanely insatiable...with an appetite for life bigger than the bites I can chew off. And everything just seems like an intangible yet clearly coursed drifting fog infront of me. Make sense? Ah, alas it never does. But one thing is for sure, GOD or whoever sent me here (here being Georgia) for a reason, and its becoming apparent now. It seems my dear Granny is just as lost as me, and it breaks my heart....and that is an understatement.

I can't even begin to explain the horrid behavior that goes on in this here mansion. My grandmother birthed five children, all of whom (shamefully, my mother somewhat included) are the most selfish and careless, most inconsiderate grown ups I have ever seen. I remember longing for the embrace of my aunts and uncles when I was small, now haven grown up to be people I don't even recognize. They badger Granny daily about her love of gardening, hoarding (remember earlier kitchen appliance overload that left me squealing with glee?) and overall passion of hobbying, then for good measure they live rent free without so much as an offer of help on bills, dishing an overgenerous share of home cooked dinner she slaves over straight after coming home from work without so much as a thank you, or walking in and going straight to their rooms. I mean for god sakes, she is over half a century old, does that not qualify her to live her life the way she wants! She traveled two countries to get here decades ago, worked her tush off, bought her dream house, and now everyone tries to knock her down and make her feel small as if she should live like some peasant saving bread crumbs. I just will not have it! I am so glad I came. Each and everyday she has thanked me for coming and inspiring her to do what she always loved- sewing, designing and gardening. I feel awful for not visiting in the last 6 years, but I am here now, and I have a purpose. I cleared her garage, fixed up her sewing suite in the basement, bought her a website domain, and now....if its the last thing I do...I will make sure my Granny has her own business like she always wanted. Being a nurse is great, but I know she aims for more, and I will help her get it. I know I have school, work and my blog, but I have to do this...no one else will. I want her to have her own little website and maybe even an Etsy shop where she can sell her fabulous home decor (and its is FABULOUS work she does) and even do custom services. I was thinking even a time capsule collection designed by the both of us (well mostly me, I micro manage too much haha). But it would be a treat for the eyes I promise! We already went fabric shopping and I sketched out roughly a Marie Antoinette inspired collection. What do you guys think?Anyway, sorry for the rant. I just feel, well, its my blog, and if for nothing else I do want this to me a documentation of my life (and as expected I stopped writing in my cupcake journal, ughh). I may watch allot of reality tv, but I don't have my own show. There are no cameras following me around. So I want to remember all these tiny moments and crossroads, because sometimes at night when you lie in the dark and think about your life, you feel sad when you can't remember it all...all the happiness.

And then there is my life...my life without the intertwined circumstances of anyone else. Just me and my needs, goals and dreams. I am so nervous about starting my courses and planning for graduate school, letting the fear of wasted money get in the way. Beautiful Shelley has inspired me again to seek placement at Le Cordon Blue in Paris and CIA in California. Ah, to live in a Victorian palace in San Francisco. What a life....

What are you guys currently dreaming about? Any goals on the horizon? I am tickled pink that Mandy is planning a cupcake shop with her mom. How lovely!

PS- Almost 3 am now, off to bed! But my first ever giveaway (huge, HUGE one I might add) and gingerbread waffles as seen here coming tomorrow!

dazed and confused, and dreaming about...

...a luxurious bath tea party, for one only

...having a j'adore dior balloon moment and float all the way to Paris

...just a quiet breakfast dessert, yes, i am inventing a new meal time

tea, sugar, spice, and everything nice...

Chai. That is where my journey has led this week for Whipped. What exactly is Masala Chai (and not some rundown American version available at Starbucks, the real deal is what I inquired aloud to no one in particular). As soon as I saw ginger as one of the ingredients, besides going all gingerbread crazy, I decided to venture into the unknown yet again with some Indian spice inspired baking. Its a challenge after all, right, right! Ironically, I do love the gingerbread latte at Starbucks during Christmas time, but its the vague and lucid memory of sipping a warm cup of their classic chai latte that I knew...just knew...that would be the base for my recipe this week! So off I was to various sources, from blogs to Wikipedia, in search for the meaning of chai. Ahhh. One second, I'm having an Eat Pray Love moment, imagining myself in India atop an elephant...

Okay back! Now here's the deal. This is all in ode to one fine day, a day that was unlike any other. It was the day I tried gelato for the first time! Ok well second time, but that didn't seem as dramatic an opening. If you remember from this post, I was so awe struck from tasting gelato for the very first time in Montreal, that as soon as I returned, I had to get some of that party in my mouth again. I didn't have to go too far, as there is a highly recommended gelato shop by my Manhattan apartment, and I felt daring enough to order black raspberry with thai chili chocolate. Woah! That was damn good. I still can feel the spicy aftertaste in my mouth. So it is with that I want to set out on concocting the very best chai inspired recipe for this week's Whipped. What's a girl to do? Make the gosh darn chai tea, that's what! My researching led me here and here, and below are some snapshots from my adventures...

Beginner's Chai Tea
makes 2 cups

• 1 cup water
• 1 cup evaporated milk (or whole should you prefer)
• 2 whole cardamon pods, pounded or 1/2 tsp ground cardamon
  
• 1 teaspoon fresh ginger grated or 1/4 tsp ground ginger
  
• 2 tablespoons Darjeeling tea (didn't have this either, used English Breakfast teabag)

Optional flavors (you will have to test each spice and amount for your own desired flavor of Chai, I ended up using the cloves and stick only):

• 3-6 whole cloves
  
• 1 cinnamon stick
• 3-6 black peppercorns
• 1 tablespoon fennel seed
• 4 tablespoons brown sugar

Method:

1. In a small pot, add water and grated ginger (and optional spices go in at this point). Allow it to come to a boil.
2. Add in milk and again allow it to come to a boil, stirring in between.
3. Stir in tea leaves and let it come to a rolling boil.
4. Turn off stove, add cardamom powder, cover and allow tea to steep for 3-4 minutes then strain into serving cups.
5. Add sugar to taste.

Notes: If you prefer a stronger (kadak) tea, allow it to boil a little longer. Tea bags may also be used in place of tea leaves.

I had the tea with my beloved gingerbread cookies that I made some time before, utterly failing at it, but this time...huge success!!

THE VERDICT:
Oh my, oh my is this delicious! Eat, Pray, Love moment has turned into an infatuation overnight! I so want to go to India if this is a glimpse into the orgy of spice mix concoctions that I could taste. This was really good, and hit the spot perfectly combined with gingerbread cookies. I totally understand now why people go ape shit over this during winter/holiday time. Its like a warm hug in a cup!

WHAT I LEARNED:

That Starbucks is overrated and anything on a menu can be made at home with the same, if not better results. It just takes love and patience...

in the country where I belong...

Sometimes I wonder where I am going. Where do I belong? Why am I here....and not here?

my morning started at 3pm....

...and so I made a brunch smoothie straight out of the shower. Pick me up? Why yes, yes it does!

Pina Colada Brunch Smoothie

• 2 bananas
  
• 1 mango, peeled and pitted
  
• handful of ice cubes
• 2 tablespoons sugar
• 1/4 cups canned pineapple chunks (in their juice)
• 1/2 cup orange juice
  
• 1 cup coconut milk
• sweetened shredded coconut (optional inside or as topping)
• blueberries (if like me, you have some about to go bad in the fridge, garnish)
  

Directions

Place ingredients in blender on medium speed. Puree until smooth, pour into glasses and serve cold.

something's brewing in lolaland....

..can anyone guess what?

photos here

and here we go agin....

WHIPPED

Week 2 Mystery Ingredient Choices:

sunday best, double frosted buttermilk bundt cake...

There once was a kitchen brimming to the culinary rim with three cheese potato gratin, basil lemon pesto marinated baked salmon, and fresh steamed broccoli. What's a girl to do? Sit back, relax, and eat? Why I think not! There's no such a meal in granny's house (now that I am here anyway) without dessert, and even though she was busy whipping up her infamous (no really, its got its own fan club) banana bread for me to try (which I successfully convinced her just would not do, and will be baked, wrapped and stored away for breakfast tomorrow) I quickly got to my handy dandy blogroll to see who would inspire the very perfect dessert to go with such a luscious and charming 3 course meal. Something light. Something fluffy. Something where I can do an impromptu original ganache recipe (which I did! so proud). But something still flavorful and rich in its simplicity. Of course, a quick trip to Paris is always the cure!

Double Frosted Buttermilk Bundt Cake

adapted via Nigella Lawson's How To Be A Domestic Goddess, graciously brought to my awareness via Paris Pastry

Ingredients:
1 2/3 cups all-purpose-flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cups + 2 tablespoons buttermilk
1 1/2 teaspoons vanilla extract
1/2 cups soft unsalted butter
3/4 cup sugar
3 large eggs

Frostings:
1/2 cup brown sugar
4 tablespoons milk
1 tablespoon light corn syrup
1 tablespoon butter
pinch of salt
1 cup confectionars' sugar
1 teaspoon pure vanilla extract
***
about 2 oz semi-sweet chocolate
about 2 oz milk chocolate
1/4 cup heavy cream
1 tb butter
1 ts vanilla extract
1 ts hazelnut extract

Method:
Preheat the oven to 350F/180C.
Sift flour, baking powder and salt together into a bowl and set aside.
Pour the buttermilk into a measuring cup and stir in the vanilla.
Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy.
Reduce the speed and add the eggs one at a time, beating for 30 seconds between additions.
Add alternating increments of the flour mixture and the vanilla-buttermilk, blending well after each addition; this should take 3 to 5 minutes.
Pour batter into a greased pan and bake for 40 minutes until the cake is beginning to shrink away from the sides and a cake tester comes out clean.
If using a mold with a lot of patterning, leave to cool for 20-40 minutes before unmolding.
my mis en place, as always now...the sunset dancing upon my batter, ready for the oven...
Frostings:
Combine the brown sugar, milk, corn syrup, butter and salt in a small saucepan.
Bring to a boil, stirring constantly.
Reduce heat to low and let simmer for 5 minutes, stirring regularly.
Pour into the bowl of a stand mixer and let it stand for 1 minute.
Add confectionars' sugar and the vanilla, mix with an electric mixer until well blended.
Pour over Bundt cake while it's still a little hot, followed soon thereafter with ganache below.
***
Combine all ingredients in double broiler and melt chocolate until creamy and well blended. Remove from heat and let stand for 30 seconds. Pour over bundt cake.

Eat, drink, be merry!

THE VERDICT:

Hmmm. Now the frosting, it was killerrrr. I couldn't stop reaching onto the cake platter to scoop up more to put atop my small bite left in my plate. The chocolate does overpower the praline frosting, so I would definitely, definitely, layer that better next time with a higher ratio. But both frostings are stupendous, I highly recommend them for this and any other cake. But the cake itself, while nice and moistly spongy, came out tasting somewhat like cornbread for some reason! I didn't say anything aloud of course, but low and behold, five minutes later with mouths chomping around the table, both my aunt and granny brought it up as well. Failure. They loved it, but it was unanimous that there was distinct cornbread-like texture/taste/quality to it. I refuse to make this recipe again until I find out why! Anyone have any ideas? I am positive there was no cross contamination of flours. At least I hope so....

WHAT I LEARNED:

I learned that Nigella is a goddess and her book is helping me become one too. Really and truly, reading a few pages here and there each night has been a delight, and her utter appreciation and reminder of being at ease while baking has given me a silent yet apparent (but not boastful) confidence in the kitchen. As for the recipe, just a few tips. The frosting does dry hard, so while I was in a busy kitchen with people in and out of the oven, I had the icings sitting in the stand mixer bowl happily waiting to be used. Only thing is, after 20 minutes, that thing was rock solid. So use right away as soon as you cool your cake! And if you do find yourself in my predicament, heat up some heavy cream with a pinch of sugar or vanilla in the microwave, turn the mixer on low, and slowly pour in until the frosting revives itself.

*updated* whipped: week 1 entries

UPDATE: WEEK 1 CLOSED!

Hey guys and dolls! So Week 1 of Whipped was a whipping success (that makes sense right? I needed a pun, bare with me) and I am so unbelievably proud and honored to have food bloggers I adore join me in this summer's baking fun. As you know the mystery ingredients for this week were red onion, rice and toffee. Below are all the entries I received and it was such a riot learning how each dish came to be. I highly suggest clicking all the links to read each story and recipe. And lastly..ATTENTION PLEASE..I have decided we are all winners! After thoroughly and leisurely browsing other food blogs this week, I realized there are actually allot of other baking challenges around the blogosphere (who knew!) and its not about winners or losers being announced in the end, its about the challenge and journey. And that's really all I wanted for myself and those who chose to join me. The key of this adventurous ride is the mystery ingredients keep us on our toes and help us to venture into the unknown, thus allowing us to experience and learn things we otherwise never would (caramelized onion as cupcake toppers anyone?). So here on out, there will be no winners announced, but I really hope everyone reading this post will comment below their feedback so we can all learn and improve together. Oh and I will make a little blogger sidebar badge though, so we at least appear as a united front. Ha!
***

The moment you've all been waiting for. Whipped: The Ultimate Online Baking Challenge has commenced and week one is almost over! Entries are slowly but surely coming in and I am uber excited to see what everyone whipped up using one or all of our mystery ingredients (which if you missed it, were red onion, toffee and rice...you heard right). So let's get right to it! My entry, is coming tomorrow which I semi-slaved over (only to realize everyone was a bit more creative than me...oh boy this will be fun!). I decided to post only the pictures and links to the entries as to not make a huge blog post with all the recipes. Anyone can still join and enter their recipe post by tomorrow midnight EST, (but you must go here and follow directions to add your blog to the link list or add it below) then voting will take place by readers all weekend for a winner announced Monday (and I'm still taking suggestions besides Tastespotting, on how to gain more readers so we can get more voting going on, any ideas?). Whose excited!? I'm excited! Let's go...

Chocolate Toffee Rice Pudding by Mandy

Toffee Tumbler Cupcakes by Becoming Lola

Quiche by Ladies Who Lunch

Rice Cakes by AJCrunchie by Debbie

Tomato Rice by Sal



more coming tomorrow....