tag:blogger.com,1999:blog-47149375956128776642024-02-06T23:33:48.450-08:00LAUREN EATS; and cooks, dines out, orders in, plans parties and lusts over all things foodUnknownnoreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4714937595612877664.post-26709198240073720552008-03-10T22:43:00.001-07:002008-03-11T00:00:44.702-07:00L.A. Carnage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/8UqGX6Vp9YzCXFO3bfOf9A/l"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://static.px.yelp.com/bphoto/8UqGX6Vp9YzCXFO3bfOf9A/l" border="0" alt="" /></a>It was <span style="font-style:italic;">exactly</span> 30 days ago and counting when I nearly sickened myself by, within the span of <a href="http://laureneats.blogspot.com/2008/01/restaurant-week-comes-to-la-jan-27.html">two weeks</a>, consuming three expertly seared, bloody delicious slabs of medium rare filet mignon, an equally red marinated skirt steak and an In-N-Out burger -- secret spread, grilled onions and all. Indeed, it was all beef, all the time that really signaled my farewell to meat and poultry last month in honor of my yearly non-denominational Lenten sacrifice. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://d2.biggestmenu.com/00/00/62/7025f41f9e72828f_m.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://d2.biggestmenu.com/00/00/62/7025f41f9e72828f_m.jpg" border="0" alt="" /></a>And it is beef that now -- three-quarters of the way through with this 40-day <a href="http://en.wikipedia.org/wiki/Pescetarianism">pescetarianism</a> -- I am lusting after with pure envy. Oh, don't get me wrong. I would <span style="font-style:italic;">inhale</span> chicken, turkey, pork chops, bacon, pancetta, Vienna-freaking-sausage this instant if it wouldn't, in fact, make my ears ring with <span style="font-style:italic;">that which shalt not be spoken aloud</span>, even in my psyche's worst nightmares: "You are <span style="font-style:italic;">CLANG!</span> a quitter <span style="font-style:italic;">CLANG!</span>, lacking <span style="font-style:italic;">CLANG!</span> in both resolve and commit-<span style="font-style:italic;">CLANG!</span>-tal!" OK, OK, I get it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/jdy34Nq-DwJo3wH_PfyUpg/l"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://static.px.yelp.com/bphoto/jdy34Nq-DwJo3wH_PfyUpg/l" border="0" alt="" /></a>So I'll soldier on with my utterly mercury-laden diet of fish sticks, tuna melts, fried eggs and <span style="font-style:italic;">cheese</span> for another 10 or so days. But be ye warned: The end is in sight. And more than poultry's versatility or the entire category's chewy texture, heft and solidity, I am specifically craving that juicy, oozing, dripping, scarlet goodness known only to beef.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.hotelchatter.com/files/admin/25degrees_burger.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://www.hotelchatter.com/files/admin/25degrees_burger.jpg" border="0" alt="" /></a>And when the clock strikes midnight on Easter Sunday, I will have my beef. And I will continue having my beef for days and days after, just to end this drasted challenge like it started. Please join me, while I drool:<blockquote><p><a href="http://www.yelp.com/biz/soot-bul-gui-rim-2-los-angeles">Soot Bull Gim 2</a>, Koreatown -- Rare, thinly sliced brisket dunked in salty sesame oil and shoved with a few leaves of lettuce inside a slippery thin rice paper wrapper. Marinated short ribs. Bulgogi topped with charcoal-grilled kimchi.<br /><br /><a href="http://www.yelp.com/biz/25-degrees-hollywood">25 Degrees</a>, Hollywood -- A thick ground sirloin patty dripping to the tune of medium rare and melty gruyere. Strewn with strings of savory caramelized onions and sauteed mushrooms before being capped and dipped on each bite into a creamy garlic aioli.<br /><br /><a href="http://www.yelp.com/biz/rowland-garden-cafe-rowland-heights#hrid:20S47Dqvq79layIYYxF4gQ/query:garden%20cafe">R.H. Garden</a> or Miscellaneous Hong-Kong-style 24/7 Cafe, Rowland Heights -- Sizzling beef udon noodles. Sizzling beef. Udon noodles. Enough said.</p></blockquote>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4714937595612877664.post-74208379488619636692008-02-29T03:22:00.000-08:002008-12-11T04:46:24.752-08:00Just Say No to CakeBut really, how could anyone say no to these eyes?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3T3Rss_RnFDWZ6w_Mq8MkDwYYuKOZeNFavG8DTh_uwljMxKUqrazXXiUalS3ALiu5EM9gvAQmrQ8czLCvNHZGNBCLDjp8aFyVdgL31odIulpihDLrrxrqQmCML55Ls4nR3FXyFlSyg/s1600-h/IMG_0047.s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3T3Rss_RnFDWZ6w_Mq8MkDwYYuKOZeNFavG8DTh_uwljMxKUqrazXXiUalS3ALiu5EM9gvAQmrQ8czLCvNHZGNBCLDjp8aFyVdgL31odIulpihDLrrxrqQmCML55Ls4nR3FXyFlSyg/s320/IMG_0047.s.jpg" alt="" id="BLOGGER_PHOTO_ID_5172361386394423474" border="0" /></a>I <span style="font-style: italic;">somehow</span> found myself in the position of modeling a cake after the still-elusive Wall-E robot from Disney*Pixar's upcoming movie of the same name. As the deadline loomed, I still wasn't sure how I would put together the dirt-covered, rusty creature out of batter and sugar, but where there's a will, there's a ... cake. A 7-inch-high cake. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.rocketseason.com/b_images/WALLE1.jpg"><img style="cursor: pointer; width: 180px;" src="http://www.rocketseason.com/b_images/WALLE1.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.imagehotel.net/99e02708f6.jpg"><img style="cursor: pointer; width: 180px;" src="http://images.imagehotel.net/99e02708f6.jpg" alt="" border="0" /></a><br />In the end, my artsy friend Annie helped with the details -- as in, basically, 95 percent of the cake decorating -- and the bane of my existence -- er, cake -- was finished on time. I would not recommend trying this at home. We opted for no appendages because we just didn't want to deal. Hm. Do you see the resemblance? <br /><br />...What? You don't?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEB1jsYFyYJpRTQMc5tIMQIl_t-fksXq-TrzGjr5kdPFtexUoWcxb5F5O6AyRsVdg5L1MFTgZfKuxyPW0wlJzXVKIjbSaBRpIqXy0T7I-9toNR8Vmi5WMtS02K8pJj_tyVIDUxKsuew/s1600-h/IMG_0061.s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEB1jsYFyYJpRTQMc5tIMQIl_t-fksXq-TrzGjr5kdPFtexUoWcxb5F5O6AyRsVdg5L1MFTgZfKuxyPW0wlJzXVKIjbSaBRpIqXy0T7I-9toNR8Vmi5WMtS02K8pJj_tyVIDUxKsuew/s320/IMG_0061.s.jpg" alt="" id="BLOGGER_PHOTO_ID_5172363602597548226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLzl_dCT_VH-2ZpcclKZxtbbEblyq81hPcaeAPfTOKxBFMlZBpQ9dVtvgn7-1rmnECn3b2Te0SOz9O_FQmUMX1eGsjFM58MN5xknPAegE-NKHwmjW7aYwc8jSp1JY8M0_oE4afKQu5g/s1600-h/IMG_0051.s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLzl_dCT_VH-2ZpcclKZxtbbEblyq81hPcaeAPfTOKxBFMlZBpQ9dVtvgn7-1rmnECn3b2Te0SOz9O_FQmUMX1eGsjFM58MN5xknPAegE-NKHwmjW7aYwc8jSp1JY8M0_oE4afKQu5g/s320/IMG_0051.s.jpg" alt="" id="BLOGGER_PHOTO_ID_5172364697814208722" border="0" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4714937595612877664.post-10386016599168150762008-02-01T10:25:00.000-08:002008-12-11T04:46:25.010-08:00Super Bowl Spritz Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaEKJEAkhZwlZom6VVO9mXQc7OpeoJTSobPt12LxWlLd3pBpuLx2FQxLV7JuexyfOqcW6iCpuIF1QZb43BRLA_UatkUV_KbYt6fVS7TEj51UnV43QDvV08PtSByrToINiWA0ww_9wgQ/s1600-h/football+cookies.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaEKJEAkhZwlZom6VVO9mXQc7OpeoJTSobPt12LxWlLd3pBpuLx2FQxLV7JuexyfOqcW6iCpuIF1QZb43BRLA_UatkUV_KbYt6fVS7TEj51UnV43QDvV08PtSByrToINiWA0ww_9wgQ/s320/football+cookies.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5162085231647611266" /></a>The <a href="http://laureneats.blogspot.com/2008/01/spritz-spritz-cookies.html">cookie gun</a> strikes again.<br /><br />In honor of the big day when people all across the country pretend they like football, I unholstered my cookie press to make some football-shaped spritz cookies. I used a chocolate recipe -- good, but not as good as the <a href="http://laureneats.blogspot.com/2008/01/spritz-spritz-cookies.html">plain, almond-flavored cookies</a> in my previous post -- and the rectangular disk design at the top right of <a href="http://www.wilton.com/yearbook/productinfo/comfortgripcookiepress.cfm">this image</a>. To get that rectangular cookie shown in the image, you'd have to shoot the cookie out and <span style="font-style:italic;">drag</span> it across the sheet. But when the cookie is <span style="font-style:italic;">pressed</span> onto the baking sheet, the dough compresses perfectly into these football shapes. Touchdown!<blockquote><span style="font-weight:bold;">Super Bowl Spritz Cookies</span><br /><span style="font-style:italic;">(from Wilton Chocolate Spritz Cookies) </span><br /><br />1 1/4 cups butter<br />1 cup sugar<br />2/3 cup brown sugar<br />2 large eggs<br />1 tsp vanilla<br />2 1/2 cups flour<br />2/3 cup cocoa<br />1/2 tsp baking soda<br />1/4 tsp salt<br /><br />In a large bowl, cream butter and sugar. Add eggs one at a time. Add vanilla extract and blend.<br /><br />In a medium bowl, sift together flour, cocoa, salt and baking soda well. Add in small doses to creamed mixture, until wet and dry ingredients come together into a soft dough.<br /><br />Working with dough at room temperature, form roughly into a log and cram/push into cookie press until full. This dough will result in about five refills of the cookie press.<br /><br />Press (shoot) cookies onto ungreased, room-temperature baking sheet.<br /><br />Bake at 375 degrees for 7 to 8 minutes until cookies are set.<br /><br />Cool. Frost with basic icing, if desired.<br /></blockquote><p>I mixed a basic white frosting out of powdered sugar and a dab of milk, scooped it into a sandwich bag, snipped off a minuscule piece of the corner, then striped on the football stitching.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4714937595612877664.post-83899289320085841522008-01-15T17:32:00.000-08:002008-12-11T04:46:25.182-08:00Restaurant Week Comes to L.A. Jan. 27<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYer7YXASu11dJkZVnarB-qP1oZG6mbAG3z-O5_sYN9mLSTma3bqwWK60FBXphzb-2TDQkdXeKqEFgfrspoZ5mZEdDAGeMuXHgGl5x_12jm3LsSQuiWq9luCTR67jlAzQN45axRrWfxw/s1600-h/restaurant-week.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYer7YXASu11dJkZVnarB-qP1oZG6mbAG3z-O5_sYN9mLSTma3bqwWK60FBXphzb-2TDQkdXeKqEFgfrspoZ5mZEdDAGeMuXHgGl5x_12jm3LsSQuiWq9luCTR67jlAzQN45axRrWfxw/s200/restaurant-week.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5155884507652716914" /></a>I think I've died and gone to heaven. I've been to restaurant weeks in New York and Miami, but I've never seen it in L.A. I will be starving myself dutifully over the next week in anticipation of the big event, which goes from <span style="font-weight:bold;">Jan. 27 to Feb. 1</span>, and <span style="font-weight:bold;">Feb. 3 to Feb. 8</span>.<br /><br />What is Restaurant Week, you ask? Oh, Angelenos, get yourself some culture. The gist is that high-end restaurants offer a three-course menu (appetizer, entree, dessert) for a set price. L.A. Restaurant Week has its own take on it, offering two price levels for different types of restaurants: $15 (deluxe) or $22 (premier) for lunch; $25 or $34 for dinner. Either way you go, they're all great prices.<br /><br />See <a href="http://www.dinela.com/data/restaurantweek/participating.php">a list of participating restaurants</a>, then book a reservation (quick!) on <a href="http://www.opentable.com/promo.aspx?pid=268&m=6">OpenTable</a> or by calling the restaurant directly.<br /><br /><span style="font-style:italic;">By the way, my goal is to have a restaurant week meal every day over the course of the event. So pick a date and book me before someone else does! Some must-hits for me? Ruth's Chris, Katsuya, Sushi Roku, the Palm...<br /></span><br /><span style="font-weight:bold;"><br />Update 3/01/08: </span><br />Ruth's Chris - <span style="font-style:italic;">Best deal of the week.</span><br />Cobras y Matadors - <span style="font-style:italic;">Well-flavored and great for sharing.</span><br />Dakota - <span style="font-style:italic;">Food good but not good enough, disappointing, drafty.</span><br />Luna Park - <span style="font-style:italic;">Cute and comfortable-yet-hipster ambiance, with big portions.</span><br />Ruth's Chris - <span style="font-style:italic;">So good I went back again.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4714937595612877664.post-77451027235011230982008-01-08T22:49:00.000-08:002008-12-11T04:46:25.539-08:00Spritz, Spritz Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Kischkqr1A-KaMuLcdpNfxg302Y_Lhu6LdACbrP_BW-5Z-JbjArJrBbRBCEypmzEYfaskdEzqnWnXFpJ__VKLuVXi34u6sYTGIZukX6lBWhwoTCWkLB6-2vFXkeeyv4G0rW_4NCz2g/s1600-h/DSC01244.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Kischkqr1A-KaMuLcdpNfxg302Y_Lhu6LdACbrP_BW-5Z-JbjArJrBbRBCEypmzEYfaskdEzqnWnXFpJ__VKLuVXi34u6sYTGIZukX6lBWhwoTCWkLB6-2vFXkeeyv4G0rW_4NCz2g/s320/DSC01244.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5153378965466151250" /></a>I am such a follower. But you know what? I'm OK with that if it leads me to new and better things. Better always for someone else to taste-test the goods before I drop dead eating them, right? Right. Not that I'm wishing any harm on you, Lisa.<br /><br />This uber domestic diva has lead me to some pretty wacky things, which I've always embraced whole-heartedly: hot yoga, knitting, and now...<a href="http://www.wilton.com/yearbook/productinfo/comfortgripcookiepress.cfm">cookie guns</a>. Luckily, I'm a lover, not a fighter. The only things <a href="http://media3.washingtonpost.com/wp-dyn/content/photo/2007/03/17/PH2007031701303.jpg">popping out of the barrels of this gun are flowers</a> -- tiny, delicate, blue-dotted flowers no bigger than 1 1/2 inches in diameter. I tried the scary contraption out just 24 hours after my friend gifted me it for Christmas. Yay, experiments!<br /><br />Cookie guns -- or cookie presses, as the rest of the world likes to call them -- make what are known as spritz cookies by pushing a soft sugar-cookie dough out of a <a href="http://www.wilton.com/yearbook/productinfo/comfortgripcookiepress.cfm">choice of variously shaped disks</a> to form cute, professional-looking cookie shapes. For this batch, I used Wilton's recipe for spritz cookies, as I've recently had great results with the company's <a href="http://www.wilton.com/recipes/recipesandprojects/cookierecipes/rollout.cfm">roll-out sugar cookie recipe</a> (but that's a post for another day).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWcXvZReurtabI10JUk0kqkc7nksZcErKp_RFy6xKWbt2p4XV1p7xdOQrPPF3Beu72fNPFg_GqGc_nlHh6u00n7rodzyYlRcSWcPwotzEjg8GDeyncRAf2pVE6E0rh0oekvpa_xaXCQ/s1600-h/DSC01238.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWcXvZReurtabI10JUk0kqkc7nksZcErKp_RFy6xKWbt2p4XV1p7xdOQrPPF3Beu72fNPFg_GqGc_nlHh6u00n7rodzyYlRcSWcPwotzEjg8GDeyncRAf2pVE6E0rh0oekvpa_xaXCQ/s320/DSC01238.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5153379072840333666" /></a><blockquote><strong>Spritz, Spritz Cookies</strong><em><br />(from Wilton Classic Spritz Cookies)</em><br /><br />1 1/2 cups butter, softened<br />1 cup granulated sugar <br />1 egg <br />2 tbsp milk <br />1 tsp vanilla extract <br />1/2 tsp almond extract <br />3 1/2 cups all-purpose flour <br />1 tsp baking powder <br /><br />In a large bowl, cream butter and sugar. Add egg, milk, vanilla and almond extracts and blend.<br /><br />In a small bowl, mix flour and baking powder well. Add in small doses to creamed mixture, until wet and dry ingredients come together into a soft dough.<br /><br />Working with dough at room temperature, form roughly into a log and cram/push into cookie press until full. This dough will result in about five refills of the cookie press. <br /><br />Press (shoot) cookies onto ungreased, room-temperature baking sheet. <br /><br />Bake at 375 degrees for 9 to 11 minutes until edges of some cookies are just beginning to brown.<br /><br />Cool. Frost with basic icing or dip in chocolate or icing, if desired.</blockquote>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4714937595612877664.post-17128087053343492242008-01-04T12:26:00.001-08:002008-01-04T14:44:29.768-08:00Homemade Sweetened Lime Juice and Sweet-and-Sour Mix<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.jupiterimages.com/common/detail/64/79/23267964.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 191px;" src="http://images.jupiterimages.com/common/detail/64/79/23267964.jpg" border="0" alt="" /></a>I am by no means a bar connoisseur, but I have been drinking vodka gimlets almost exclusively for a few years. OK, OK, maybe eight glasses of water a day and a few vodka gimlets to finish me off. OK, OK, just kidding. Maybe. <br /><br />Gimlets contain only two ingredients, really: vodka and sweetened lime juice. Most bars carry the bottled <a href="http://www.bevmo.com/productinfo.asp?sku=00000002096&">Rose's Lime Juice</a> -- the lime alternative to <a href="http://www.bevmo.com/productinfo.asp?sku=00000002093&">Grenadine</a> -- for this sort of thing. However, gimlets made with homemade (bar-made) lime juice blow the bottled stuff away. They are less tart, more sweet and just great for sucking down. <blockquote><span style="font-weight:bold;">Homemade Sweetened Lime Juice</span><br /><br />1 cup water<br />1 cup sugar<br />1 1/3 cup fresh lime juice<br /><br />Make a simple syrup by combining water and sugar in a saucepan over medium heat. Bring to a boil, stirring until sugar dissolves and syrup begins to thicken slightly. Cool.<br /><br />Mix syrup with lime juice and chill until cold.<br /><br />Keeps for one week, covered, in the refrigerator.</blockquote><p>or try<blockquote><span style="font-weight:bold;">Homemade Sweet-and-Sour Mix<br /></span><br />1 cup water<br />1 cup sugar<br />2/3 cup fresh lime juice<br />2/3 cup fresh lemon juice<br /><br />Make a simple syrup by combining water and sugar in a saucepan over medium heat. Bring to a boil, stirring until sugar dissolves and syrup begins to thicken slightly. Cool.<br /><br />Mix syrup with lime and lemon juices and chill until cold.<br /><br />Keeps for one week, covered, in the refrigerator.</blockquote><p><span style="font-style:italic;">More tips: </span><br />The simple syrup can be made without boiling by dissolving the sugar in lukewarm water and shaking very well. The viscosity may be affected, yielding a thinner syrup that's probably just more of a sweet water. Same dealio.<br /><br />For my dieting-while-drinking sisterhood here in L.A., substitute Splenda for the sugar in these recipes and play with liquid amounts to achieve a good sour-sweet balance.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4714937595612877664.post-33803690087830654102008-01-03T02:53:00.000-08:002008-01-04T09:01:37.968-08:00Is It Mulled Wine or Spiced Apple Cider?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.tipsaroundthehouse.com/wp-content/uploads/2007/02/crock-pot.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px;" src="http://www.tipsaroundthehouse.com/wp-content/uploads/2007/02/crock-pot.jpg" border="0" alt="" /></a>Having immigrated to the U.S. of A. and gotten together in the '70s, my parents owned a <a href="http://www.crock-pot.com/traditional.aspx">Crock Pot</a> decorated with lovely brown detailing, like every other good, old, American family. And, as with every other useless appliance in our home, it was brought out no more than once a year, to remind us why we had a garage (remember those white, single-bladed hand mixers? or sandwich irons? ice cream makers?). I explain because this is why an innocent, second-generation Filipino child like myself would have grown up having hot, spiced apple cider around the holidays. Ahh, new American traditions.<br /><br />But my parents have been keeping something from me. <em>Apparently</em>, one can substitute wine for the cider brewing in the slow cooker and <em>it is a perfectly acceptable holiday beverage</em>. Who knew? I first tried hot, mulled wine at work, of all places, when we were "testing" some comped Crock Pots. Sold, I researched recipes for mulling spices and brewed up another batch for a holiday party I hosted the next night. My addition of apple cider to the mix -- a tip from my coworker -- helps tone down the harshness of the wine as it heats up and becomes more potent.<br /><br />Tip: Conveniently assemble this before your guests arrive so they can't tell you're dumping the cheap stuff in this. <a href="http://www.traderjoes.com/">Trader Joe's</a> Charles Shaw "Two-Buck Chuck" works perfectly!<br /><blockquote><strong>Spicy, Hot Mulled Wine-Cider<br /></strong><em>(don't fret, all amounts are scrappable and flexible)</em><br /><br />2 750mL-bottles of dry red wine, i.e. Cabernet Sauvignon<br />750 mL apple cider or apple juice, to taste<br />1/2 cup brown sugar, to taste<br />1 orange, sliced, rind reserved<br />3 cinnamon sticks, broken in half<br />20 whole cloves<br />8 whole allspice<br />4 peppercorns<br />pinch grated nutmeg<br /><br />cheesecloth<br />4-quart slow cooker*<br /><br />Pour two bottles of wine into slow cooker.<br /><br />Add apple cider to slow cooker a little bit at a time, tasting to determine desired potency and flavor. Set slow cooker to high heat.<br /><br />Peel rind from orange with a vegetable peeler, avoiding white pith, so it forms strips. <br /><br />Rinse and wring a 12"x12" square of cheesecloth. Add orange rind, cloves, allspice and peppercorns. Bundle into a small sack, tie off with kitchen string or strip of cloth and add to slow cooker to seep.<br /><br />Slice used orange -- or a new orange, to preserve the pretty orange-rind border -- into rounds and add, along with cinnamon sticks and pinch of nutmeg, to slow cooker.<br /><br />Add brown sugar a little bit at a time to slow cooker and stir, tasting to determine desired sweetness.<br /><br />Slow cooker may take up to 3 hours at high heat to sufficiently warm the liquid. Once mulled wine has reached desired temperature and flavor, turn heat to low and remove spice sack, respectively.<br /><br />Makes about 20 mug-fulls.<br /><br />*Can be made over low heat on the stove. However, take great care not to allow the wine to come to a boil, or you will lose all the warm, alcohol-y goodness.</blockquote>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4714937595612877664.post-31660638192584644312008-01-01T22:45:00.000-08:002008-01-11T23:08:23.206-08:00The Best Restaurants in L.A. for...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/_Lf40D5DkJqxGr7MzXmBcQ/l"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px;" src="http://static.px.yelp.com/bphoto/_Lf40D5DkJqxGr7MzXmBcQ/l" alt="" border="0" /></a>I love dining out. I can't get enough; there's just too much good food out there to be preparing my own meals every night. Here are some of the best of my best.<br /><br /><span style="font-weight: bold;">IMHO, The Best Restaurant in L.A. for...</span><br /><blockquote>...<span style="font-weight: bold;">happy hour</span> is a tie between <a href="http://gyu-kaku.com/">Gyu-Kaku</a> and <a href="http://www.theoriginalchachacha.com/WEHO.php">The Original Cha Cha Cha</a> in West Hollywood<br /><br />...<span style="font-weight: bold;">all-you-can-eat Korean barbecue</span> is <a href="http://www.yelp.com/biz/manna-korean-bbq-los-angeles#hrid:mD2ZD7SuJeaaxlw16r2z6A/query:manna">Manna</a> in Koreatown, though I have a mind to try out <a href="http://www.yelp.com/biz/soot-bul-gui-rim-2-los-angeles#hrid:2RQBwVf9Gq9sn_G91oVMig">Soot Bul Gui Rim 2</a> after some great Yelp reviews<br /><br />...<span style="font-weight: bold;">ramen</span> is <a href="http://www.daikoku-ten.com/dk_contact.html">Daikokuya</a> in Little Tokyo <span style="font-style: italic;">(photo by Yelper Dave K.)</span><br /><br />...<span style="font-weight: bold;">gourmet burgers</span> is <a href="http://www.25degreesrestaurant.com/">25 Degrees</a> at the Roosevelt Hotel in Hollywood<br /><br />...<span style="font-weight: bold;">California-style sandwiches</span> is a tie between the turkey pesto panini at <a href="http://www.aromacoffeeandtea.com/">Aroma Cafe</a> in Studio City and the pressed chicken, bacon and brie at <a href="http://www.joansonthird.com/">Joan's on Third</a> by the Beverley Center<br /><br />...<span style="font-weight: bold;">late-night drunk food</span> is <a href="http://www.bcdtofu.com/">BCD Tofu House</a> in Koreatown<br /><br />...<span style="font-weight: bold;">pancakes</span> is <a href="http://bloomcafe.com/">Bloom</a>'s lemon ricotta variety in mid-city<br /><br />...<span style="font-weight: bold;">affordable, quality sushi combo plates</span> is <a href="http://www.sushikatsu-ya.com/home.html">Katsu-Ya</a> in Studio City<br /><br />...<span style="font-weight: bold;">waffles</span> is <a href="http://www.yelp.com/biz/roscoes-house-of-chicken-and-waffles-los-angeles-3#hrid:NuvfESAjZ4ebz50h2vJ3LA/query:roscoe%27s">Roscoe's Chicken & Waffles</a> in Hollywood<br /><br />...<span style="font-weight: bold;">seafood soup</span> is the zuppa del golfo at <a href="http://www.agorestaurant.com/">Ago Restaurant</a> in West Hollywood<br /><br />...<span style="font-weight: bold;">French-pressed coffee</span> is <a href="http://www.yelp.com/biz/eight-18-toluca-lake#hrid:jZGwi-FIaiOwlYGGuZLYsQ/query:eight%2018">Eight-18</a> in Toluca Lake<br /><br />...<span style="font-weight: bold;">Indian food</span> is <a href="http://www.lmdining.com/">Lal Mirch</a> in Studio City<br /><br />...<span style="font-weight:bold;">unknown Italian food</span> is <a href="http://www.yelp.com/biz/tinos-restaurant-valley-village">Tino's Restaurant</a> in North Hollywood/Valley Village<br /><br />...<span style="font-weight: bold;">tuna melts</span> (with a steaming bowl of so-so chicken noodle soup) is <a href="http://www.doughboys.net/">Doughboys</a> in Hollywood<br /><br />...<span style="font-weight: bold;">potato balls and Cuban cortaditos</span> is <a href="http://www.portosbakery.com/">Porto's Bakery</a> in Burbank and Glendale<br /><br />...<span style="font-weight: bold;">unaffected French bistro fare</span> is <a href="http://lecafeflore.com/">Cafe Flore</a> in Beverly Hills<br /><br />...<span style="font-weight: bold;">slightly affected, affordable French bistro fare</span> is <a href="http://www.bistroprovence.net/">Bistro Provence</a> in Burbank<br /><br />...<span style="font-weight: bold;">legit Filipino food</span> is <a href="http://www.salosalogrill.com/default.aspx">Salo-Salo Grill</a> in Artesia (so <br /><br />...<span style="font-weight: bold;">tacos</span> is the taco truck parked on the south side of the <a href="http://sites.target.com/site/en/spot/search_results.jsp?&mapType=standard&startAddress=north+hollywood%2C+ca&startingLat=34.16550781337422&startingLong=-118.37896722282842&_requestid=1057937">Target parking lot</a> in North Hollywood<br /><br />...<span style="font-weight: bold;">garlic</span> is <a href="http://www.zankouchicken.com/">Zankou Chicken</a> in Little Armenia (East Hollywood)</blockquote><p>Wondering about where to get the best of any other food genres? Let me know -- I'm sure I'd have an opinion. Or, if not, I will gladly visit a sampling of restaurants to form one. Especially if you're footing the bill.<em>not</em> L.A., but this one is tried-and-true good. I've heard the Glendale location isn't great.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4714937595612877664.post-55060848692856024872008-01-01T11:29:00.000-08:002008-12-11T04:46:25.825-08:00Whipped Cream Cheese Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa-Hplyc-hfY2whibPrJ2encooJwr7sXRl5lnOpyZ0RAxCWCf9b02G9xUF3oReC8SpkNlGym8CPlRhz0NKZjz_OXAJOmhuOM_tFiubmpV0ideHNoJy0yV2kIoqHMH8RS1eIDpuU9ZKA/s1600-h/DSC00351.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa-Hplyc-hfY2whibPrJ2encooJwr7sXRl5lnOpyZ0RAxCWCf9b02G9xUF3oReC8SpkNlGym8CPlRhz0NKZjz_OXAJOmhuOM_tFiubmpV0ideHNoJy0yV2kIoqHMH8RS1eIDpuU9ZKA/s320/DSC00351.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150596084356380930" /></a>I first made my <a href="http://laureneats.blogspot.com/2007/12/shortcut-red-velvet-cupcakes.html">red velvet cupcakes</a> using this recipe for whipped cream cheese frosting. Light, airy and cream cheesy, the flavor and texture was delicious. We piped the yumminess onto the cupcakes as if dispensing fro-yo and the interplay between the flavors of the cake and the frosting was unmatched. Unfortunately, our spirals didn't hold up too well once they sat outside of the refrigerator for too long, even in the cooler air of a California winter. It is for that reason alone that I now stick to the very stable <a href="http://laureneats.blogspot.com/2007/12/sprinkles-cream-cheese-frosting.html">Sprinkles' Cream Cheese Frosting</a> for my red velvet cupcake needs.<br /><br />Still, this frosting <span style="font-style:italic;">was</span> good -- fuller and richer than a frosting without the whipped cream. Use this frosting for any cake that will have a close relationship with the fridge.<br /><blockquote><span style="font-weight:bold;">Whipped Cream Cheese Frosting</span><br /><span style="font-style:italic;">(from allrecipes.com)</span><br /><br />1 (8 ounce) package cream cheese<br />1 cup white sugar<br />1/8 tsp salt<br />1 tsp vanilla extract<br />1 1/2 cups heavy whipping cream<br /><br />Beat whipping cream until stiff peaks form.<br /><br />In a separate bowl, combine cream cheese, sugar, salt and vanilla. Fold in whipped cream.<br /><br />Frosts 24 cupcakes.</blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4714937595612877664.post-86324119382733449792007-12-31T18:00:00.000-08:002008-12-11T04:46:26.099-08:00Shortcut German Chocolate CakeI like taking shortcuts by using things like boxed cake mix because, well, it's easier that way. I will agree that everything tastes better fresher (when a good cook is involved), so feel free to make the cake part of this recipe from scratch by grabbing the original recipe from allrecipes.<br /><br />But if you want a quick, impressive cake coated in a delicious frosting -- and only want to buy half the ingredients -- try my take.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQV9iBAgahboNxvAkr7Keis2ySjJh3k5TUxvlKf7sxmRW0jDl7MPHFWrH09WJCnXIuLDY0KIA-kiOXLZQJcSyLAU9S2CGkiO3ukrZn7D630I56jM1_2lPNzKi_5iZzbiMANasltx9Ng/s1600-h/DSC00548.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQV9iBAgahboNxvAkr7Keis2ySjJh3k5TUxvlKf7sxmRW0jDl7MPHFWrH09WJCnXIuLDY0KIA-kiOXLZQJcSyLAU9S2CGkiO3ukrZn7D630I56jM1_2lPNzKi_5iZzbiMANasltx9Ng/s320/DSC00548.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150325441287190754" /></a><blockquote><span style="font-weight:bold;">Shortcut German Chocolate Cake</span><br /><span style="font-style:italic;">(based on allrecipes.com <a href="http://allrecipes.com/Recipe/German-Chocolate-Cake-III/Detail.aspx">German Chocolate Cake III</a>; contains alterations)</span><br /><br />1 box German chocolate cake mix<br /><br />1 cup white sugar<br />1 cup evaporated milk<br />1/2 cup butter<br />3 egg yolks, beaten<br />1 1/3 cups flaked coconut<br />1 cup chopped pecans<br />1 teaspoon vanilla extract<br /><br />1/2 bar good quality milk or dark chocolate<br /><br />Follow directions for cake mix and bake in two round, 9-inch pans. Cool for 10 minutes and turn out onto plate, parchment paper or rack.<br /><br />Combine sugar, evaporated milk, butter and egg yolks in saucepan. Cook over low heat, stirring constantly until bubbling and thickened. Remove from heat and stir in coconut, pecans and vanilla. Cool until thick enough to spread.<br /><br />Spread cooled frosting between two layers and on top of cake.*<br /><br />Melt chocolate in a double boiler and drizzle decoratively over frosted cake.<br /><br />*Double frosting recipe if you would like to also coat the sides of the cake in frosting.</blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4714937595612877664.post-61808111626167183532007-12-31T16:24:00.000-08:002008-12-11T04:46:26.362-08:00A Southern Holiday: Red (And Green) Velvet CupcakesFor a quick treat for the holiday party I hosted this year, I reserved half of the batter from my <a href="http://laureneats.blogspot.com/2007/12/shortcut-red-velvet-cupcakes.html">Shortcut Red Velvet Cupcake</a> recipe, tinted it green instead of red, and <span style="font-style:italic;">tada!</span>, red and green velvet cupcakes. Of course, top with <a href="http://laureneats.blogspot.com/2007/12/sprinkles-cream-cheese-frosting.html">Sprinkles' Cream Cheese Frosting</a>.<br /><br />For some odd reason, the green velvet isn't quite as appetizing as the red -- hmm, wonder why -- but the two go quite nicely together for the holidays.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46finIOY6PAF8c3FZXWHMMuysujTAE8zz1hdhfTTBoUnqPhYsOmN5K0Xizbr977u7HuhNzlm2mKm4Q8mGvd22km1p1Pk2IfX29-1ueYnezdXQpsnJSd06k_OXYsbph3prjFVOk53cqw/s1600-h/DSC01209.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46finIOY6PAF8c3FZXWHMMuysujTAE8zz1hdhfTTBoUnqPhYsOmN5K0Xizbr977u7HuhNzlm2mKm4Q8mGvd22km1p1Pk2IfX29-1ueYnezdXQpsnJSd06k_OXYsbph3prjFVOk53cqw/s320/DSC01209.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150300277073803458" /></a><blockquote><span style="font-weight:bold;">Red (And Green) Velvet Cupcakes</span><br /><br />Prepare batter, following directions for <a href="http://laureneats.blogspot.com/2007/12/shortcut-red-velvet-cupcakes.html">Shortcut Red Velvet Cupcakes</a>.<br /><br />Before adding food coloring, split batter in two -- about 2 1/3rd cups is half.<br /><br />Add 0.4 or 0.5 ounces green food coloring to one half, same amount red food coloring to the other half.<br /><br />Continue with original recipe.</blockquote><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMlXU0_JRK09skctDeyYMWddjPNZVGIZ88uYDCgPMUejjcwRfqjVccqptCYczHlwXqh5s9HaApDywAuf0Dg1pYJRwQDaXztZebXq5in2WOoao3koXdCjawIvSjP4lxwujib0wNphJig/s1600-h/DSC01215.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMlXU0_JRK09skctDeyYMWddjPNZVGIZ88uYDCgPMUejjcwRfqjVccqptCYczHlwXqh5s9HaApDywAuf0Dg1pYJRwQDaXztZebXq5in2WOoao3koXdCjawIvSjP4lxwujib0wNphJig/s320/DSC01215.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150305336545278162" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4714937595612877664.post-18769936687032139462007-12-31T12:22:00.000-08:002008-12-11T04:46:26.713-08:00Sprinkles' Cream Cheese Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ucNl1rtPJAb739RPX5t3cJKF8uOlIiwAZk0KV1Iy2uSPx2PWKfBGBZGoePnpkwPIW4ZuIXG0QNIYgldqt-0I_k2SN-EuzDWRaTzwE62ev0cOhOXBM5vY_wZkomzKVDyuLxf4EoH1CQ/s1600-h/DSC00400.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ucNl1rtPJAb739RPX5t3cJKF8uOlIiwAZk0KV1Iy2uSPx2PWKfBGBZGoePnpkwPIW4ZuIXG0QNIYgldqt-0I_k2SN-EuzDWRaTzwE62ev0cOhOXBM5vY_wZkomzKVDyuLxf4EoH1CQ/s320/DSC00400.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150238253451081874" /></a>Yes, this is the same deliciously sweet frosting that tops those $3.50 cupcakes at <a href="http://www.sprinklescupcakes.com/">Sprinkles Cupcakes</a>. The cake maker sells a ready-made cupcake mix at Williams-Sonoma and prints this frosting recipe on the back of the pack. Eat your heart out. <br /><br />Best paired with <a href="http://laureneats.blogspot.com/2007/12/shortcut-red-velvet-cupcakes.html">Shortcut Red Velvet Cake</a>, or a finger.<blockquote><span style="font-weight:bold;">Sprinkles' Cream Cheese Frosting</span><br /><br />8 oz cream cheese<br />4 oz butter<br />3 3/4 cup (= 1 lb box) confectioner's sugar, sifted*<br />1/2 tsp vanilla extract<br />1/8 tsp salt<br /> <br />Cream the butter, cheese and salt in a stand mixer until light and fluffy. <br /><br />Gradually add the sugar until incorporated, then add the vanilla.<br /> <br />Frosts 24 cupcakes.<br /> <br />*This is a lot of sugar. You can decrease by at least 3/4 cup for still very good results. After adding only 2 cups of sugar, you'll wonder, "What? Only halfway done?" But yes, if you make this recipe as is, all the sugar ensures that you can touch the frosting without getting your fingers sticky. Miraculous. Delicious.</blockquote><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincBVrAxE_TYKaJHdUMe_DPcZOMVoocCu7KS1EBT79kg_5bnrioFEuT3c7-Y8WTRZGMA13JaAQwDVyjccpqrdJcHdghAx-c8dbsp1spps6Zuwa2lEsqaEZYkLrYnT9swv60FOtbwhx2w/s1600-h/DSC01215.s.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincBVrAxE_TYKaJHdUMe_DPcZOMVoocCu7KS1EBT79kg_5bnrioFEuT3c7-Y8WTRZGMA13JaAQwDVyjccpqrdJcHdghAx-c8dbsp1spps6Zuwa2lEsqaEZYkLrYnT9swv60FOtbwhx2w/s320/DSC01215.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150238476789381282" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4714937595612877664.post-45182527745225427612007-12-31T10:55:00.000-08:002008-12-11T04:46:27.317-08:00Shortcut Red Velvet Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanzpf8eH7tUeqT5Vqvu_eqVy9ksJmEAeGTUvpUx90TCbI0juXI35CrEuJ7_JPbUUkA2PRp5IzeQpK2R9aTTuVffaHfjqNW9erJre7cg-rZQb-jg9iQcVtzR4oe9YDhoP4rQFei_h6VQ/s1600-h/DSC00396.s.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanzpf8eH7tUeqT5Vqvu_eqVy9ksJmEAeGTUvpUx90TCbI0juXI35CrEuJ7_JPbUUkA2PRp5IzeQpK2R9aTTuVffaHfjqNW9erJre7cg-rZQb-jg9iQcVtzR4oe9YDhoP4rQFei_h6VQ/s320/DSC00396.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150233133850064978" /></a>We here in L.A. are spoiled with delectable cupcakes in the Red Velvet department from Beverly Hills' <a href="http://www.sprinklescupcakes.com/">Sprinkles</a> and yummy brunch place <a href="http://www.doughboys.net/">Doughboys</a>, but there ain't nothin' like homemade (or shortcut homemade). <br /><br />This recipe came from much research and testing by my friend Lisa and me earlier this year in preparation for a surprise party for our mutual friend Stella. With Valentine's day just a few days away, we repeated the exercise for that red-tinged holiday for cute results -- mine taking the form of a self-sculpted broken heart cake that time. For Christmas this year, I recreated the recipe with another heaping of food coloring for <a href="http://laureneats.blogspot.com/2007/12/southern-holiday-red-and-green-velvet.html">red and green velvet cupcakes</a>.<br /><br />Delicious with both <a href="http://laureneats.blogspot.com/2008/01/whipped-cream-cheese-frosting.html">whipped cream cheese frosting</a> (needs to be refrigerated to remain solid enough to hold up) or <a href="http://laureneats.blogspot.com/2007/12/sprinkles-cream-cheese-frosting.html">Sprinkles' recipe for cream cheese frosting</a>.<br /><blockquote><span style="font-weight:bold;">Shortcut Red Velvet Cupcakes</span><br /><span style="font-style:italic;">(based on allrecipes.com's Red Velvet Cake III; contains alterations)</span><br /><br />1 (18.25 ounce) package yellow cake mix<br />1 (3.5 ounce) package instant vanilla pudding mix<br />4 eggs<br />1 ounce red food coloring (why, yes, that <span style="font-style:italic;">is</span> a whole bottle)<br />1/2 cup vegetable oil<br />1 cup water<br />1 tablespoon distilled white vinegar<br />4 tablespoons unsweetened cocoa powder<br /> <br />Preheat oven to 350 degrees. <br /><br />Line cupcake pan with paper liners. <br /><br />Blend all ingredients, adding food coloring after everything else has been incorporated. Pour into cupcake pan.<br /><br />Bake about 15 minutes for cupcakes, checking often.<br /><br />Cool. Frost.<br /><br />Makes about 23 cupcakes.</blockquote><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRZG6W3syJQXXlwePGHOql0NEqROnxABSw2UF-5kBsHA2eM1hWOgeFYUE13yVOdSCVdAZIkjywf-6CZCLcDRD192KddOu8BfHYih7kLA-papEQqYgD2PYk79XKvjuzDLLxTl_AN04ig/s1600-h/DSC00345.s.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRZG6W3syJQXXlwePGHOql0NEqROnxABSw2UF-5kBsHA2eM1hWOgeFYUE13yVOdSCVdAZIkjywf-6CZCLcDRD192KddOu8BfHYih7kLA-papEQqYgD2PYk79XKvjuzDLLxTl_AN04ig/s320/DSC00345.s.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5150233464562546786" /></a>Unknownnoreply@blogger.com0