the signature cookies

When in doubt...bake these deliciousness:

They're really easy to make and they make A LOT! Oh these are oatmeal butterscotch cookies.

Dude so I got this really cool and awesome measuring cup thing from Jen! So nice! :) It's super cool. Doesn't the sugar just look tastier? Haha.

There's not much I can say about this so I give you the recipe!

Ingredients

• 3/4 cup butter, softened
• 3/4 cup white sugar (I use way less)
  
• 3/4 cup packed brown sugar (I use a little less but I like brown sugar)
  
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 2/3 cups butterscotch chips (I kinda just eyeball this depending on how much you like it)
  
• 1 1/2 cups walnuts or almonds (I eyeball this too depending on how much I like)

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl beat the butter, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

Oatmeal butterscotch cookies courtesy of allrecipes

Mmm yummyness.

san diego adventures and my mama's birthday part 3

Last part! And the best: brunch. I love, love, love breakfast food, so it's really a shame that I have to watch my cholesterol. The eggs! The fried potatoes! Hollandaise sauce! English muffins! Sugary, cinnamon french toast with maple syrup! Of course, now I content myself with nonfat plain yogurt and granola from Berkeley Bowl--not that it's a bad thing! I love yogurt.

Anyhow, enough of that, when on vacation, you must splurge. Right? N and I had looked up a promising brunch spot in La Jolla, a district a little north of San Diego, called The Cottage. We knew we made a good choice when we arrived--the line was insane. But not to worry, we didn't wait for too long. (Doesn't it look cute?)



I could wax on and on about the toastiness of the muffins, the silky texture of the Hollandaise, the creamy avocado contrasted with the soft omelette...but pictures speak louder than words.

The only downer in our experience was that I ordered a muffin that never came. It worked out for the best though; we definitely had too much food.

The Cottage
7702 Fay Ave.
La Jolla, CA 92037

photographing food

Jess sent me and N this article yesterday from the New York Times about people who photograph their food. I hope that we aren't as compulsive as that...or that we don't turn out as compulsive/obsessive, but hey, those people are dedicated to their work! Who knows? Maybe we won't even know it if we do become like that--it might not be such a bad thing.

san diego adventures and my mama's birthday part 2

Part 2 is all about desserts. We went to Extraordinary Desserts, which boasts cakes, tarts, and other baked goods, with ice cream, tea, coffee, and drinks as well as savory food. Situated in an urban warehouse with modern decor, Extraordinary Desserts is a bustling hub for San Diegans who want to grab a bite, chill with friends, or sample sweets. (We went to the location near the Gaslamp District.)




We ordered a beignet, which is somewhat of a French donut, served with strawberry ice cream. I confess, I didn't think it was that special (maybe I expected more because it was on the specials list or maybe I'm just spoiled because we have great bakeries in the Bay Area); it was a bit sweet for my taste.

We also had a coffeecake, but my mother, who ordered this, was sadly disappointed because Asian bakeries, when they say coffeecake, mean coffee-flavored cake, whereas American/European bakeries mean cake to eat with coffee. Nevertheless, it was good, but also a tad sweet. Still who could say no to that presentation?

Daddy ordered some tea (cute no?), but I didn't think it was worth the money really, but the teabag (I know, blasphemous!) was unique and they filled the pot with hot water each time you asked.

Some more pictures:

Extraordinary Desserts
1439 Union St
San Diego, CA 92101

national poetry month

It's April 1st, and yes, while it's April Fool's Day, it also marks the start of National Poetry Month! I like poetry, not necessarily writing it, but reading, definitely! One of my favorite novelists, Margaret Atwood, is also quite the accomplished poet, so here is one of her poems titled: They eat out.

In restaurants we argue
over which of us will pay for your funeral

though the real question is
whether or not I will make you immortal.

At the moment only I
can do it and so

I raise the magic fork
over the plate of beef fried rice

and plunge it into your heart.
There is a faint pop, a sizzle

and through your own split head
you rise up glowing;

the ceiling opens
a voice sings Love Is A
Many

Splendoured Thing
you hang suspended above the city

in
blue tights and a red cape,
your eyes flashing in unison.

The other
diners regard you
some with awe, some only with bordom:

they cannot
decide if you are a new weapon
or only a new advertisement.

As for
me, I continue eating;
I liked you better the way you were,
but you were
always ambitious.

Okay, so kind of morbid, but that's just how she is.

On a lighter note, and I do mean lighter, she also has a recipe up at Epicurious for a Baked Lemon Custard.

Ingredients:

• 3/4 cup sugar
• 3 tablespoons butter, room temperature
• 1 tablespoon grated lemon peel
• 3 large eggs, separated
• 3 tablespoons all purpose flour
• 1 cup buttermilk
• 1/4 cup lemon juice

From Epicurious:

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.

Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

Now, I have yet to try this, but I definitely, definitely want to--lemons and custard! What can be more refreshing as a dessert! (Yes, n, this is a hint.) Don't you think so? Especially for spring!