Restaurant Review: Max Brenner

Earlier this week, it just hit me that in my twenty something odd years of living – I still have not spent a single Valentine’s day with a significant other (or at least with one who had been physically present day of.)

What was up with that? What was I was missing out on?

Tonight however, erased those concerns completely… (and it was helped by, shall I fondly call him, Max?)

You see, dinner tonight reminded me that Valentine’s day shouldn’t be about the commercialism – the flowers and the chocolates and the gifts and the lovers that we openly try to flaunt; instead, can’t we bring it back to the roots?

It’s not about being a relationship versus being forever alone (oh how S.A.D.)!

It’s about loving and being thankful for someone else… whether that be a significant other, family, or friends.

And for me, well – this Valentine’s day, I’m so lucky I have the very best gals to spend it with – girls who truly inspire me daily, who provide endless encouragement, and for whom I can rejoice with, cry with, laugh with, and be myself. (Bermuda Triangle forever.)

So screw all that lovely-doveyness they try to shove at you – toss it down the drain! Be proud of who you are (and are not with) because you, are awesome. End of story.

So, go enjoy some chocolate. I promise, today is the day calories don’t count! :)

Note: I have gone to Max Brenner’s an embarrassing number of times and highly recommend it, especially if you are a chocolate lover! It has a great atmosphere, mood lighting, and creative – yet mouth-watering dishes. Perfect for a romantic date or an evening with friends.

Must haves above all else: waffles and pizza. Pictured from top to bottom: banana split waffles, oven roasted tomato pizza with Italian sausage, chocolate surprise tiramisu, s’mores concoction, and fondue.

Recipe: Strawberry Banana Cheesecake Cupcakes

“Ladies, there’s only 3 recipes you’ll ever have to learn to win over any man’s heart: the perfectly seared steak, killer mashed potatoes and these Strawberry Cheesecake Cupcakes.“  I’m not much of a bragger or anything but people have told me this was the cupcake that changed their lives.  THIS was the cupcake that opened their eyes to a new wonderful world of possibilities.  THIS was the cupcake that made my husband fall utterly and madly in love with me.
- From Joylicious

The moment I read the above description for these cupcakes – I was a goner.

Hook, line, sinker.

I knew I had to make these… because what if what she claims is true? Then of course I had to take the opportune chance to use the culinary arts to my advantage!

Besides, you know, a girl’s gotta be ready in case a man does come her way. ;)

And oh boy, oh boy. These are amazing. Mind-blowing. Perfect for that special someone.

You see, these aren’t the traditional cupcake or the typical cheesecake re-sized. No, not in any little bit. Rather, they combine the two and take it steps and miles beyond what is your average cup of Joe.

You see, there is a thin baked graham cracker crust at the bottom of the cupcake, to mimic the buttery crust of cheesecake. Next, is a layer of fluffy light strawberry-banana cake filled with actual fruit inside, to give it an extra burst of flavor. Finally, to top it all off is a layer of sweet, cream cheese frosting.

They do take some time make, but are far worth it.

Before we begin: The original recipe is here, but below, I will give you my variation. I split the original in half, and was still able to make 14-16 cupcakes from it. I also incorporated ripe bananas, in an effort to reduce the amount of butter used (and it worked wonderfully!) Depending on the thickness of your crust, you may end up with more crust than cupcake batter – feel free to bake them alone and eat them as cookies! Yummy!

Now, are we ready to win over some hearts??

Strawberry-Banana Cheesecake Cupcakes

Ingredients:

(Prep time: 45 minutes; Total cooking time: 2 hours)

• 1/2 package graham cracker, in crumbs
• 4 tbs of unsalted butter, room temperature
• 1/2 banana

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbs unsalted butter, room temperature
• 1/2 banana, mashed
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 large egg whites
• 1 cup fresh strawberries, hulled & coarsely chopped

Step-by-Step:

Preheat oven to 350 degrees F and line your muffin tins with cupcake liners. Using a food processor, crush your graham crackers. 

Incorporate the butter and banana (in slices.) Keep blending until you reach a dough like consistency. Add more butter to achieve such, if necessary. 

The mixture should hold together when pressed with fingers. Spoon about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to over-beat. (You can do the whisk test and see if the peaks remain when the whisk is held upside down. If they do, then you are done.) Set aside.

In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed. Then add half the flour mixture until incorporated then mix in the sour cream or yogurt.  Add remaining flour & mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven.   You can test the doneness by sticking a toothpick through the center, if it comes out clean it is ready to take out!

For the cream cheese frosting:

• Butter
• Cream cheese
• Confectioner’s sugar
• Vanilla extract

It is important to use full-fat cream cheese, as well as to mix the butter and sugar first before incorporating the cream cheese. That will prevent you from getting a runny icing, and will create a strong frosting that can hold shape at room temperature. You can also incorporate a teaspoon or so of cornstarch to further stabilize your frosting.

I don’t have exact numbers for what I used because it was based on my preferred level of sweetness. (I like the less sweet and stronger cream cheese taste.) However, I usually follow the 1:1 butter and cream cheese ratio, plus a teaspoon of vanilla, with added confectioner’s sugar to taste.

Garnish your cupcakes freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve! (And if you are making these ahead of time, you can make the cake and crust first, and freeze before frosting.)

P.s. Next on my to-do list: that perfectly seared steak and those killer mashed potatoes… :)

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As many may know – I have an absolute obsession with granola bars. I snack on them constantly, day-in and day-out, and as a result, have tried many varieties. 

My favorite thus far, has been the touted KIND bars, known for not only their healthy, all natural fruit and nut, and gluten-free origins, but also their amazing taste!

Unfortunately, they come at a hefty price – nearly $2 per bar, or about $15 for a box of 12. And at the rate I eat them? (I’ve been known to eat at least 1 per meal…) It’s a yikes to my budget!

Hence, I was inspired to make my own. The hard part was not so much in getting the taste right – it was more so getting in the bar to stay together without using bad for your body ingredients.

After some experimentation - I found success! The magic was a combination of in-your-pantry ingredients (aka I looked in my pantry and used what I had): simple syrup, peanut butter, and a tad bit of maple syrup. I should also note that if you want to make these bars even healthier – consider using organic peanut butter and maple syrup!

Overall, this was a fun little experiment for me, as I did it mostly by ear (with some help from here). The proportions are approximate; you may have to play with it a little, but is a good baseline in creating your own flavor combinations. I promise, however, the end result will be so worth it, and absolutely delicious. 

Made purely from crisp and crunchy candied nuts, wrapped in fruits and oats… delightful for your taste-buds and good for not only your body and but also your wallet! 

Basic Ratio for KIND Bars:

• 1 and 1/3 cups nuts (I used salt-free cashews & almonds)
• 1/2 cup oats (I used quick oats) 
• 1 cup chopped dried fruit (I used a dried dates/apricots/banana mix)
• 1 cup peanut butter (I used crunchy peanut butter – to add even more nuttiness!) 
• 1/2 cup simple syrup (made from 1/2 cup sugar added to 1/2 cup boiling water) – save some on the side
• A couple tablespoons maple syrup
• A pinch of salt
• Optional: Melted dark chocolate (to layer on top)
  

1. Preheat oven to 350F. Line a cookie sheet with foil and toast your oats and nuts to taste (approx. ~10 min). I found that the bars tasted better with toasted nuts and oats.

2. Line 8-inch square pan with foil and lightly spray. This will insure that the bars will peel off later when cool.3. In a medium bowl, combine the chopped nuts and dried fruit.

4. In a separate bowl, combine the peanut butter, maple syrup, and majority of the simple syrup. Add in the oats. Mix well.

5. Add in the dried fruit and nuts. Make sure the mixture is wet.

6. Scrape/dump mixture into prepared pan. Be sure to press it out evenly and coat the top with the remaining simple syrup.

7. Bake for 18 minutes (the bars will not be hard at this point). Place pan on cooling rack and let cool for 15 to 20 minutes until partially set (or stick it into the freezer for a while). Cut into bars. 

6. Let the bars completely cool (once again – I stuck into the freezer for ~30 minutes.) Once cooled, the bars will lift right off of the foil and hold shape. Wrap in parchment or wax paper and store in an airtight container at room temperature for up to 2 weeks.

7. Drizzle bars with melted chocolate, nuts, etc, if so desired. Enjoy!

Recipe: Sugar Cookies

I’ve always been on the hunt for the perfect sugar cookie – the ones that are sweet and sugary, but not overly so, soft and crumbly, yet substantial enough for icing and decorating. Not demanding at all, ya know?

Well, I’m proud to say, I’ve found that recipe! Sugar cookies are hands down, my favorite go-to versatile treat. You can shape and dress them up for special occasions, or (since these are that delicious), eat them plain as a quick pick-me-up snack.

Best of all, these sugar cookies are so easy and so fun – that they can be done as a group activity, especially with younger children. I made these with my siblings, who, needless to say, had a blast! Perhaps a little too much with all the decorating and eating and sugar… haha, I happened to turn my back in the kitchen and I swear, these cookies disappeared at the hands of my siblings (who are my ultimate taste-testers) within seconds.

I have also included some tips below on how to maintain the shape of sugar cookie cut-outs, as well as some fun decorating ideas.

Sugar Cookies

Adapted from Bake 350

Ingredients

3 cups unbleached, all-purpose flour
2 tsp. baking powder
1 cup sugar
2 sticks (salted) butter, cold
1 egg
3/4 tsp. pure vanilla extract
optional: 1/2 tsp pure almond extract

Step by step directions

Preheat oven to 350. Line cookie sheets with parchment paper. (Important: parchment is not the same as wax paper! The wax paper is coated with a wax that will melt and smoke in the even, whereas parchment is suitable for baking because it is coated with silicone to give it a nonstick, heat-resistant surface, eliminating the need to grease the cookie sheet.)

Combine the flour and baking power, set aside. Cream the sugar and butter.

Add the egg and extracts.

Mix well.

Gradually add the mixture and beat until just combined, scraping down the bowl, especially the bottom. 

The dough will be crumbly, so knead it together with your hands and scoop out of the bowl for rolling. 

Roll out on a floured surface.

Cut into shapes. Place on parchment lined baking sheets.Freeze the cut out shapes on the baking sheet for 5-10 minutes before baking (this will ensure your cookies do not expand!)

Bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Time to break out the frosting and sprinkles!

Decorate. Concentrate.Smile!

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It was only 5 pm, and all we had done was a day of orientation. Yet I felt exhausted.

Maybe it was being in a new city (far far away from Philadelphia) and a new hospital and a new dorm, with all these unfamiliar sights and sounds. The lack of sleep from staying up late to finish last minute tutorials and waking up early. Added to an entirely new rotation, new topics, new responsibilites, new assignments… new papers and patients and projects and meetings and locations and lectures… just things upon things to keep track of.

And so that unease creeps up, the will I be able to do a good job? And I start to feel overwhelmed…

But then I remember, I’m not here for myself. I’m not here to feel lonely or tired, but I’m here to learn. About women’s health. How to advocate for women. How to counsel women. How to examine and treat women. How to welcome the most amazing miracle of all – life – into this world. And above all – respect women. I have the honor of partaking in one of the most momentous parts of a woman’s life and I am trusted beyond anyone to both hear and see the most secret of secrets. I will be experiencing inexplicable joys – and I could possibly be thrust into the deepest despair of a family.

All this and more awaits me. So what time do I have to wallow in this feeling??

I can do this. And I will do this to the best of my ability. 6 weeks. 1 week night float. 1 week labor and delivery. 1 week outpatient clinic. (No car – but I can walk.) 1 week OR. 1 week maternal fetal medicine. 1 week gyn onc.

I am so excited.

But first, sleep.

Reflections x Recipe: Sinfully Chocolate Cake

525,600 minutes, 525,000 moments so dear. 525,600 minutes – how do you measure, measure a year? In daylights, in sunsets, in midnights, in cups of coffee. In inches, in miles, in laughter, in strife. In 525,600 minutes – how do you measure a year in the life?
- Rent Musical, 525,600 Minutes

Ah, how to summarize 2012? It has been… definitely one of the best years of my life so far. I swear I say this this every year, but honestly, I feel like every year just gets better and better, and I’m really looking forward to what 2013 holds. :)

Perhaps it’s because I’m learning to cherish my friends and family more – to relish memories, to experience life and live to the fullest, to stay curious, to continue to explore, to learn, to invest, to love, to appreciate – which just creates so much meaning and endless possibilities.

While this year was indeed filled with stumbling blocks, challenges (end of second year medical school is no joke, especially not the beast named USMLE…), inequalities, frustration, tears, heartbreak, loss – the funny thing about looking back is that I realize, in the grand scheme of things, they were only minor details. I instead, learned that I am resilient and can overcome adversity, that I can always bounce back, and that I can beat hate with love. And in the end, I really only remember the happy moments.

Let’s see (time for the highlight reel): I made one of the best decisions of my life this year. I never imagined that I would experience so much joy and reward from working in the hospital, finally doing what I love. I survived surgery (’nuff said.) I visited new cities, both alone (Chicago!) and spontaneously (Boston!). I rekindled and strengthened friendships (this winter break was proof that true friends are the ones you get back together with – and it feels like no time has past!), made new friends, and had a best friend move up to where I live. I fell in love (I had once thought the price of a relationship was the loss of my independence – but was gladly proven wrong), moved on, and now, I’m beginning to say yes. There is so much more… that I will share as the days go on. :) 

For now, I will say that I celebrated the coming of the New Year with close friends, hosted by yours truly – and this epic-amazing-delicious-fantastic chocolate upon chocolate cake. It’s easy both on the eyes and the palate. Moist, decadent, yet not too sweet. Teasing, if you wish. So if you are a chocolate lover and looking to impress, you must to make this cake. And the best part? Cake mix is used as an ingredient (and still, this tastes entirely homemade *wink*.)

INGREDIENTS

1 package devil’s food cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1-2 cups semisweet chocolate chips

**Tips: For a healthier version – use fat free sour cream and pudding mix. Depending on your preference of whether you want chocolate chips or melted chocolate in each bite, you can use Ghirardelli baking chips, which stay in their solid chip form as the cake bakes. I opted for breaking an XL Hershey’s dark chocolate bar because I’ve found that it not only melts as the cake bakes – but also rises to the top, creating a nice ‘ganache’ style topping.

For the decorating:
1-2 cans of Pirouettes
Handful of toasted shredded coconut
Homemade Whipped Cream Frosting (Recipe will be up next!)

STEP-BY-STEP DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). 

2. In a large bowl, mix together the cake and pudding mixes.

3. Mix in the sour cream, oil.

4. Add in the beaten eggs and water.5. Mix well. (Have I mentioned how in love I am with my stand mixer? It makes a heck of a difference. I honestly want to leave my clothes at home and pack this in my suitcase to lug back to school!)

6. Stir in the chocolate chips. 

7. Pour batter into 2 well-greased 8” or 9” cake pans.

8. Bake for 35-40 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

9. As the cake is cooling – prepare the whipped cream frosting. 

10. Fill the cake layers with whipped cream frosting. (I actually ended up slicing each layer into 2 – for a total of 4 layers… yum!)

DECORATION

After covering the sides of the cake with frosting, line up the pirouettes. I used only 1 can. To avoid gaps, I would recommend using 2 cans (each contains 32 sticks.) I also recommend consuming them ASAP, because they do tend to get soggy the second day. Additionally, I wrapped a ribbon around my cake to prevent the pirouettes from moving around, which helped add another decorative touch! Lastly, I topped the cake with toasted coconut, which sent this cake to heaven and back. (I titled this recipe ‘sinfully chocolate’ – due it’s roots from a devil’s food cake mix… gettit?? Haha.)

A look inside the cake (as well as more cake decorating inspiration by topping with french truffles and lining the sides with chocolate covered pretezels!):  

Enjoy! Let me know what you think in the comments below!

2013 BABY!

It’s 3:35 am and I just got done cleaning up from my NYE party…

But instead of going to bed, I just can’t help but feel propelled to post something quick…

About just how thankful I am to be here for another year.

How thankful I am for the family that lovingly supports me,

The amazing friends that make memories oh-so-fun and unforgettable,

And the wonderful God that is my rock.

These things make life so rich and so worth living.

Here’s to another great year – of continued curiosity – of not taking things too seriously – and of enjoying life above all.

See you on the flip side.