Orange Ricotta Pound Cake

This recipe and I were meant to be. It really is just that simple.

Many things brought us together. First of all, when you see a recipe pop up over and over again on Tastespotting or Foodgawker, you know that it's going to be good because good recipes have ways of migrating and finding their ways into the homes and hearts of people.
Second of all, this recipe is from Giada de Laurentiis and from my past history with this lovely lady, she can really do no wrong. Third of all, it's pound cake. We here (my family & I) sure do love our pound cake. Throw in some ricotta and bright citrusy flavor? Man, that's a done deal.

This cake has a looser and larger crumb than most pound cakes I've tried before, probably due to the use of ricotta but it's extremely moist and full of flavor. I didn't have Amaretto, so I used almond extract instead which gave it this unbelievably delicious scent! I served this cake with some macerated strawberries but I can imagine it being heavenly with some lightly sweetened whipped cream!

Orange Ricotta Pound Cake

Yields: 1 loaf, 6 - 8 servings

Original recipe here.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-orange-pound-cake-with-strawberries-recipe/index.html

1 1/2 cups cake flour

3 tsp. baking powder

1 tsp. salt

3/4 cup or 1 1/2 sticks butter, room temperature

1 1/2 cups ricotta cheese

1 1/2 cups + 1 tbsn. sugar

3 large eggs

1 tsp. vanilla

1 orange, zested

2 tbsn. Amaretto (or 1 tsp. almond extract)

Powdered sugar, for dusting (optional)

1 pint strawberries, hulled and quartered

Preheat oven to 350 F. Grease a 9x5x3 inch loaf pan with butter, set aside. In a medium bowl, combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Then add the eggs, one at a time. Next, add the vanilla, orange zest and Amaretto (or almond extract) until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

Pour the mixture into a prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 - 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired. Meanwhile, place the strawberries and remaining 1 tbsn. sugar. Let sit until the juices have pooled around the strawberries. Serve with a slice of cake and enjoy!

Tailored Tuesdays

Cause what's underneath counts too!

1. Jean Yu ' Eden silk chiffon triangle bra'

2. Jean Yu 'Eden silk briefs'

3. Vivienne Westwood 'Draped jersey dress'

4. Proenza Schouler ' PS1 medium satchel'

5. Giles & Brother 'Spike sterling silver rings'

6. Chloe 'Metallic leather pumps'

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

Serendipity 3 {Las Vegas, NV}

Serendipity is one of those things that all girls want to try once in their lives. It's classic NY and it's classic romance. If you haven't seen the movie, watch it and you'll see.
Since I've never been to NY (yet), I wanted to get a sneak peak of Serendipity so I decided to try their famous Frozen Hot Chocolate from their new Las Vegas location. It's a bit pricey, so my friends and I decided to get a large and romantically share our sips haha. Overall, I was a pretty dissapointed, I mean, in the end, it really just is a frozen mocha. One I could get from The Coffee Bean whenever and wherever.

Sippity, sip, sip!

Yelp

Website

Strawberry Mochi Cake

This story begins with a bit of failure. See those pretty little things below? Don't let them fool you. Although they were deliciously mouth watering they were a bit of trouble. First of all, a word to the wise. Do NOT bake these in cupcake liners!

Good thing I only baked a few trial ones in liners because I had to scrape these babies out of their shells. But those little bites I did get were pure heaven! Then, I baked them in a traditional pan and again, delicious, but way too moist due to the addition of the strawberries. My recipe for mochi cake is a bit 'chewier' than others, but I prefer it this way. When I added strawberries it just didn't hold up, sadly. But now I know that strawberries + mochi = one freaking delicious cake.

So, next time I'll use a 'drier' version of the mochi cake if I want to add strawberries. I added my recipe below but here's a link to the other recipe I've been talking about.

Mochi Cake

Yields: 1 large bundt cake

Original recipe from Kim, my friend.

Printable Recipe

1 stick butter, melted

2 tsp. vanilla

2 cups sugar

4 eggs, beaten (or 3, if you prefer a more dense cake)

2 tsp. baking powder

1 16 oz. box Mochiko flour

1 12 oz. can evaporated milk

1 13.5 oz. can coconut milk

2 - 3 cups stemmed and chopped strawberries

Mix everything together and put in a greased baking pan. Put in a 350 F oven for an hour, until an inserted toothpick comes out clean. Cool completely then enjoy.

Tailored Tuesdays

Perfect for pool side play-time.

1. Steven Alan 'Lou lou woven playsuit'

2. Melissa Odabash 'Janeiro halter bandeau bikini'

3. Chloe 'Tilia acetate sunglasses'

4. Proenza Schouler 'PS1 medium satchel'

5. Lanvin 'Ribbon tie leather sandals'

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

Edward Sharpe & The Magnetic Zeros

A lovely song featuring the most lovely lyrics.

Profiles by Max Wagner.

Giada's Fruit Spring Rolls

I used to be infatuated with the Food Network Channel, so much so that it became part of my daily routine. I probably owe to it a big portion of my love of cooking and food. Recently though, my food inspiration has solely come from food blogs. On a nice and relaxing day, I decided to tune into the Food Network once more, for old times sake.

One of my favorite Food Network chef's is Giada de Laurentiis. She's absolutely gorgeous and makes some yummy, yummy food. One of my favorite cupcakes is actually from her! Well, I saw her make this fruit spring roll and I was shocked to say the least! I'm Vietnamese and we do NOT make dessert spring rolls, but if Giada gives it her seal, I'd at least give it a shot.
These were definitely easy and pretty to look at! All those colors make me happy. Tasting it you ask? It was odd. But don't scratch it off your list immediately. The flavors were spot on. The mint and the honey with the fruit, how could you go wrong? I especially loved the lime dipping sauce, which added a subtle zing to the sweetness. I was just surprised by the sweet noodles.

But to be fair, if I has used the Pad Thai noodles it might have tasted better since it has more structure than the vermicelli that I used. Next time, I might just toss all the fruit in the dressing and have at it! I literally love that mint-lime dressing.

Fruit Spring Rolls

Yields: 4 - 6 servings

Original recipe can be found here.

For the rolls:

1 1/2 cups cooked Pad Thai noodles, cooled and drained (I used rice noodles)

1/4 cup honey

1/4 cup packed mint leaves, finely chopped

6 rice paper rounds

6 medium strawberries, stemmed and sliced

1 mango, halved, peeled, seeded and cut into slices

6 tbsn. sliced almonds, toasted

For the dipping sauce:

1/4 cup packed mint leaves, finely chopped

1/4 cup honey

1/4 cup fresh lime juice, 2 - 3 limes

For the rolls, put the noodles in a medium bowl and add the honey and mint. Using 2 forks, toss the ingredients together until the noodles are coated. Dip the rice paper in hot water until thoroughly wet, remove and flatten out on a clean surface. Add some noodles, 3 - 5 strawberry slices, 2 mango slices, and some toasted almonds. Roll the rice paper around the filling like a burrito; first rolling the top over, tucking in the sides, then completing the roll. Repeat with remaining ingredients.

For the dipping sauce, in a small bowl combine the mint, honey and lime juice. Pour into a serving bowl. Serve with the rolls and enjoy!

Tailored Tuesdays

Perfect poolside attire:

Bikini coverup? Check.

Cute sandals? Definitely.

Sun shades? Yep.

Oversized tote? Got it.

A bit of bling? Absolutely.

1. Tibi 'Beaded asymmetric mini dress'

2. Miu Miu 'T-bar patent leather sandals'

3. Ray Ban 'Classic aviator sunglasses'

4. Fendi 'Peekaboo canvas tote'

5. Fendi 'Bangle set'

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

Keep Calm

I'm obsessed with the Keep Calm website. I've been seeing this print 'Keep Clam and Carry On' everywhere with tons of different variations on the quote too. But besides this one, this website has tons of great prints that are so incredibly charming. I'd love the last ones in my kitchen!

Pavlovas with Bananas in Cardamom Praline Sauce

Have you ever just looked at something so splendid that it really just made your heart flutter, literally, flutter? A quick flap of the heart that makes you feel nervous yet calmed at the same time? Quite luckily, I've experienced this more than once in my life. Most of the time associated with something larger in life than something as trivial as a pavlova, but the matters of the heart and what it desires cannot be controlled.

Call it odd as you may, but Pavlovas have always had a spell cast on me ever since I laid eyes on them. As fluffy and as delicate as a cloud in the sky, they're just plain beautiful.

Pavlova with Bananas in Cardamom Praline Sauce

Yields: 1 large Pavlova or 4 mini ones (4 servings)

Banana recipe can be found here.

For the pavlova:

3 egg whites

1/2 cup caster sugar

1/2 tsp. vinegar

1/2 tsp. cornstarch

1/2 tsp. vanilla

For the bananas:

1/2 stick unsalted butter

4 bananas, haved lengthwise, then crosswise

1/4 cup packed light brown sugar

1/2 cup heavy cream

pinch of ground cardamom

3/4 tsp. lime juice

Vanilla ice cream, for serving

To make the pavlovas, preheat the oven to 250 F and line a baking sheet with parchment paper, set aside. In a stand mixer, whisk the egg whites until soft peaks form. Slowly add the sugar, 1 tbsn. at a time, beating well after each addition. Beat until the mixture is smooth to the touch and their is no graininess. Fold in the cornstarch, vinegar and vanilla. Pour mixture onto your prepared baking sheet and form into a round (of four mini ones, if you want), creating a shallow depression in the center of each. Bake for 1 hour and 15 minutes or until the pavlova is cream colored and the surface is dry and crisp. Turn off the oven and leave the oven door ajar. Allow the pavlovas to cool in the oven until they can be handled.

To make the bananas, heat 1 tbsn. butter in a 10 inch heavy skillet over moderately high heat until the foam subsides. Then saute half of the bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total. Transfer with a slotted spatula to a bowl. Repeat with remaining bananas. Melt remaining 2 tbsn. butter in skillet over moderate heat, then add brown sugar, cream, cardamom, and a pinch of salt and simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in lime juice. When ready to serve, place the bananas on top of the pavlova, top with ice cream then spoon sauce over everything.

A gooey-ooey, sticky, delicious mess.