Saturdays in the South End: My Weekend in Pictures

photoThis weekend, one of my very best friends, Tori, came to town, and we, along with my other friend Grace, had the ultimate blast. After we met up at the train station (and I engulfed them both in a powerful three-way bear hug), Grace declared herself more than a little famished, so we headed over to the South End Buttery, a cafe and restaurant combo that I've been meaning to return to since stopping by this summer. Since Saturdays and Sundays are optimal Brunch days, the line was, understandably, pretty long. But it was no matter really; Tori and I decided to wait outside on a bench while Grace waited for her food.

There's something you really have to know about Grace and Tori: they are die-hard dog lovers. And when I'm with them, I become just as die-hard. If we so much as hear the possibility of a clinking dog tag, our heads swivel around so quickly, frantically searching for our next doggy encounter. And this weekend, I think I met the man of my dreams.

photo I'm speaking of course about the bulldog.

It's a weird/interesting/funny story, I suppose. There we were, perched on a bench, admiring all the sights and sounds that go along with typical Saturdays in the South End, when all of a sudden we spotted him: Rocky, a 19 month old bulldog, happily trotting along with his owner. But the two were all the way across the street, and by the looks of the half-full basket of clothes in his owner's hand, it looked like the pair was right in the middle of Laundry Day. And I'm not sure of this, but either the man saw us eyeing his adorable puppy, or Tori and my uncontrollable cooing was more audible than usual.Whatever the case, Rocky and his owner made a beeline for our bench. And before I knew it, his owner had picked Rocky's front half up, walked him on his hind legs, and literally wrapped the dog's arms around my waist. I instinctively hugged him because, honestly, what does one do in this situation? But one look into those beautiful eyes, and I was a goner. Rocky is a rescue originally from Texas, and is featured in this great local book, Dogs in Thought

After meeting him, I totally want a bulldog. And he'll have a cool name like T-Bone, and wear muscle tees all the time. Or I'll name him Herbie, and he'll be a sensitive soul who wears sweater vests.

Welcome to my mind.

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What's really cool about the South End Buttery, is that there are actually two locations. The first, is the traditional cafe, but the second, located just down the block, is a totally awesome little market. On the shelves are imported loose leaf teas, and locally made ice creams, and in the cases are the most delicious looking treats like cupcakes, quiches, and specialty cookies. Honestly, have you ever seen anything cuter than those Oscar cookies? Now I wish that I'd gotten one.

photoFinally. FINALLY after WEEKS of wanting to check this place out, I FINALLY made it Farm and Fable. If you haven't heard of it, it's this charming, freshly renovated, cooking boutique. It's got everything from vintage cookbooks, to antique copper pots, to adorable, independently made recipe and greeting cards. And that's just the upstairs! The lower level of the shop is equipped with a full demonstration kitchen, which is home to tons of events from a Cookbook of the Month Club where members each make a recipe out of the featured cookbook, to private cooking lessons.  I feel like I'm not doing this place enough justice, so here's a write-up about it in the Globe

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We found ourselves feeling a bit peckish after the trip to Farm and Fable, and though the initial plan was to grab some Vietnamese food, Grace's breakfast sandwich looked way too good to pass up. I never say "no" to breakfast food, no matter the hour. So guess where we ended up?

photoIf you guessed the South End Buttery, then you're a great guesser. Two o'clock in the afternoon, and we tucked in at the bar for a spontaneous brunch. There are only a few things these days that remind me that I still live in a big city, and one of them is brunch. No matter where you go in Boston, you will find brunch, or it will find you. There's no escape, so you just have to give in to it. And just LOOK at how fluffy those pancakes are! I have to admit (maybe I shouldn't) that I'm a bit of a pancake snob (she said pretentiously). Not everyone can do it right, and the South End Buttery did it absolutely right.

Those pancakes, mixed with the wonderful feeling of being tucked away in the back portion of the restaurant, mixed with delicious coffee, mixed with amazing friends who make you laugh so hard and loud that you feel slightly embarassed made for the best Saturday.

photoT's back home now, and I miss her already. BUT, for my birthday, I'm planning a trip to New York to visit her, and I CAN'T WAIT.

What'd you do this weekend?

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Adventures in Recipe Testing: The Beginning of a New Baking Chapter

DSCN0287 There comes a time in every young baker's life when he or she has watched enough food-related shows on television and Netflix and decides that maybe it's time to start creating recipes of their very own...

...That time for me came nine months ago, but for the sake of this post, we'll say that it didn't officially start until this weekend.

We've got brand new neighbors upstairs that just moved in about a week and a half ago. In our building, there aren't a ton of units, so for me, it's important that I get to know everyone. The last time I made an introduction with new neighbors, I made doughnuts. Those seemed to be a crowd-pleaser then, so I decided, "You know what? Why break what isn't broken? Doughnuts again it is!" But I didn't want to just make the same doughnuts that I made last time because that makes it a little less special. Instead, I tried to think of things that would compliment the vanilla base, yet still allow it to be unique and creative. I also wanted to dye the glaze a different color, but I'm not always so keen on using food coloring. Then it hit me: what about a strawberry glaze? You get the strawberry flavor, and when mixed with the white glaze, a great color! So I set to work.

DSCN0286It's always such a breeze putting these babies together. I love that I didn't even have to use my mixer. Clean-up is never fun, so the less I use, the better it is.

DSCN0292Twelve of these round rings of deliciousness later, it was time to start working on a glaze from scratch. No help from other recipes, just pure experimentation.

DSCN0295Initially, I tried to think of a way to get the strawberry juice, but none of the pulp. (I suppose you could call it pulp, right?) So I thought about putting the frozen strawberries into a colander, then mashing them up with something to get the juice, and nothing but the juice. But that didn't work out so well at all. The colander's holes were a little too big for such an experiment, and I ended up just straining through mashed strawberry. Then I decided to strain it through a paper towel to at least TRY to get some of the juice, but that was worse. Finally, I decided that the glaze was the exact color that I wanted, so, so what? It's a glaze infused with fruit, and I should just own it.DSCN0298

And "own it" I did! I dipped each doughnut into the glaze, then let it sit for about thirty minutes in the refrigerator. DSCN0299

And I have to say it: It was a pretty great success!

Looking back, there just a few things I would change. For starters, in the doughnut recipe, I was afraid that if I added nutmeg, it might compete with the strawberry flavor. But as I bit into it, I realized that it needed something. So next time, maybe just a little nutmeg. Secondly, I needed WAY more strawberries. The flavor was more subtle that I would've liked. In my opinion, if you're going to say it's a strawberry glaze, it better deliver that strawberry with a punch. And third, maybe add some decoration. I added red sprinkles afterwards which seemed like a good idea at the time, until I realized that when red sprinkles get a little moist, they start to bleed. It messed up my colors!

But my neighbors loved the gesture, and brought us "Thank You" brownies the very next day, special-delivered by THE CUTEST DOG EVER, Piper!

This is the start of a beautiful friendship.

And a beautiful adventure, making my own recipes.

Happy Tuesday, guys!

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P.S. It's snowing and sleeting today. What's going on in your neck of the woods?

When You're in the Mood for Cheesecake...

On Tuesday, my works chums and I were shooting the breeze for a little while, and decided that as a way to bond, we should have a little workday get-together. Mind you, we wouldn't leave our desks, and we wouldn't stop working, but we would share a little something. And because I have a massive sweet tooth,  I volunteered to provide that little something. What that "little something" would be, was going to be a surprise of course; for them mostly, but for me as well. Even though I had quickly volunteered, I had no idea what to make at first. And really, when I set out to bake something, I hardly ever do.

I was surfing Tumblr the next morning when it came to me: Chocolate Chip Cookie Dough Cheesecake. It was like the Heavens had opened up, and placed it on my dashboard. And I looooove when that happens. When I have no idea what I'm doing, and then BAM! There it is. That sort of thing happens with other parts of my life as well: songwriting, books to read, and of course, what to watch on Netflix. So many choices, sometimes I need a little guidance.

So off I went to the store, ingredient list in hand, and the chill of Fall finally in the air, followed by a giant gust of cold wind, followed by me ever wondering why I would wish cold weather upon anyone. I ran into Roche Brothers and emerged 20 minutes later with all the fixins' to make me a cheesecake!

LOOK HOW MANY CHOCOLATE CHIPS THERE ARE. Ughh. It took everything I had not to eat every bit of this as I slowly rolled them into dough balls and placed them on a carefully parchment-papered cookie sheet. Side note: the cookie dough portion of this recipe is glorious in that, there are no eggs. And you know what that means: no salmonella! WHICH MEANS, you can make these cookie dough balls at a separate time, and place them into your classic vanilla ice cream! It's brilliant, and a great way to spice up a classic, but sometimes boring, ice cream flavor. Or, you know, you can just eat them as is. (There is no shame in that, believe me. I did it.)

FINALLY FINISHED and ready for the oven!

And after fully cooling, and taking all night to get its beauty rest...

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This little baby was born, and ready to be devoured.  Sadly, it cracked. But that did NOT stop it from being one of the tastiest treats ever produced in Sydney's Kitchen.

My workmates, who I'm pretty sure had forgotten about my promised treat, were throughly surprised and delighted. We each had a piece, rubbed our bellies because that is a LOT of sweetness on one plate, drank like, a gallon of water each, then went back for seconds.

Cheesecake is always a great way to cheer up a rather gloomy, windy, Thursday.

What You'll Need:

Cookie Dough:
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
Crust:
  • 4 tablespoons butter, melted
  • 2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos) I used crushed up (I spent 20 minutes!) Nilla wafers! It gives it a little something extra!
Filling:
  • 4 (8-ounce) blocks cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon all-purpose flour
  • 1 teaspoon vanilla
  • 1 cup sour cream
For the recipe, click here!
HAPPY BAKING!!
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