Archive for September 2011

Our wedding cake that wasn’t.

September 26, 2011

I’m not a huge fan of cake in general.  That said, I did want a nice cake at our wedding since a lot of people are into that and almost expect it.  We liked the cake at Satura Cakes the best out of the three places we tried.

When it was time to cut the cake on our wedding night, we were instructed how to hold the knife together and to cut the second tier where the piping was because it was the ideal location for the photographer to get perfect shots.  We held the knife together and started to cut the cake together.  This is supposed to symbolize the first task we do together as husband and wife.

Except we didn’t.

The cake was rock solid!  I had a mini freak out moment but my photog told me to cut what I can and feed it to TM.

All we got was a pathetic lump of frosting.

It turns out our cake had toppled over in the van during delivery to our venue.  Unbeknownst to me, the bakery had decided to make a styrofoam cake that resembled our real one.  They had inserted a piece of cake on the second tier and drawn some piping on it so we’d have a target place to cut.  Everything would’ve been fine except they inserted the slice of cake in the wrong place!  Or they drew the piping in the wrong place!  Either way, TM and I attempted to cut styrofoam when everyone was taking pictures of us wondering why we weren’t feeding each other.

I finally heard this story a couple of days after our wedding – the day we were leaving on our honeymoon.  I was livid to say the least.  I spent quite some time in Fiji corresponding with the manager at the bakery and she offered us a 60% refund.   To make a long story short, I spoke with the owner, argued it down to free and got an anniversary cake out of it.

We picked up our anniversary cake after we got back from our trip.  We chose to get it in green tea flavor since that cannot be found just anywhere.  It was light with a wonderful subtle flavor of green tea.  I wish we could get one of these free every year in September.

I don’t think our cake catastrophe was worth getting an anniversary cake but I must admit, TM and I ate every last bit of it.  Maybe I’ll have to look for a matcha cake recipe to try next year since we won’t be getting one for free.

200 Main St.  Los Altos, CA

My latest obsession

September 19, 2011

I tend to get obsessed with things I like.  Case in point: my pizza cravings.  And my pizza obsession.  Sometimes I can’t stop thinking about a particular food and want need to have it all the time.  Luckily, my latest obsession was something a little healthier than pizza.


We spent 8 days in the Caribbean this month celebrating our one year wedding anniversary.  I can hardly believe a year has passed.  I don’t think I ever documented our wedding food on this blog.  <insert sad face here>  Time sure flies!

So back to the mangoes.  We stayed at one of those luxury, all inclusive, adults only resorts in the Dominican Republic.  It was so luxurious that we didn’t even bother leaving the resort.  There were 8 restaurants, 10 bars and 24 hour free room service so TM was in heaven!  We literally ate everything under the sun (including multiple packages of Oreos left in our room daily by the free mini bar.)  We found out we really enjoyed the breakfast buffet and lunch buffet at one of the restaurants on the resort.  I’ve mentioned before that I’m not much of a breakfast person so TM loaded up on the omelettes, pancakes, bacon, etc. while I loaded up on boiled egg whites and the fruit bar.

On any given breakfast and lunch, my plate usually looked like this.  I’d eat at least two plates of mangoes.  They were so sweet and ripe, I got quite hooked.

These are NOT mangoes.  I learned the hard way.  Our last full day in the DR, I had already planned out in my head that I’d gorge on mangoes since it’d be my last chance.  I got to the fruit bar and saw papaya, pineapple, watermelon, cantaloupe… but NO MANGO!  I grabbed what I thought was a mango and asked our server if someone in the kitchen could cut it for me.  I apparently handed them a green/orange grapefruit to cut for me!  (In my defense, I even asked TM if I was holding a mango in my hand and he said yes.)

So I asked another server if I could have a mango and they brought out this beauty for me.  But it wasn’t enough.

So I had to ask another server if I could have a lot of mangoes cut up for me.  Score!  I wonder when I’ll get to eat them again.  I’d imagine they don’t taste as good on the mainland and will be quite a let down after all of the mango I ate in the Caribbean.

Reese’s PB Temptations

September 1, 2011

I saw this recipe online last week and instantly knew I wanted to try it.  I’m married to a Reese’s lover and knew it’d be a perfect surprise for him.  TM loves Reese’s peanut butter so much that after every holiday, we are usually scouring the aisles at Target or the regular grocery store for Reese’s candy on sale.  Did you know in addition to the Reese’s eggs for Easter, they also have trees for Christmas and hearts for Valentine’s Day?  These shapes all have a bigger peanut butter filling to chocolate ratio than the regular Reese’s cups.

I followed the recipe almost to a tee except I cut down a little on both the regular and brown sugar.  These still turn out pretty sweet without a full cup of sugar.  My mini muffin tin holds 24 so I filled that up and used a regular muffin tin to do 12 more.  The ones in the regular muffin tin turned into cute, flat cookies but of course, they tasted the same as the minis!

36 Reese’s Miniature Peanut Butter Cups
1 stick of unsalted butter, softened
a little less than a 1/2 cup sugar
1/2 cup brown sugar (not packed)
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Preheat your oven to 375.  Remove the wrappers from the Reese’s and set aside.  I had TM help with this step because it actually took longer than I thought.  Spray a mini muffin pan with cooking spray.

Beat the butter, sugar, brown sugar, peanut butter, egg and vanilla until fluffy with an electric mixer.  In a separate bowl, mix the dry ingredients together – the flour, baking soda and salt. Gradually add the dry mixture to the wet mixture and beat.  Shape the dough into 1-inch balls and drop into the muffin cups.  They should not be flattened.

Bake for 10-12 minutes until they are puffed up and lightly browned.  They are so adorable when puffy!

After removing them from the oven, press a Reese’s into the center of the cookie.  Let them cool completely in the muffin pan.  They actually took a long time to cool and even after they were removed from the muffin tin, the chocolate was very melty.  I stuck them in the fridge and they tasted oh-so-good!  I’ve given quite a few away but the rest are for TM.

The entire time I was working on these, I had this adorable little face looking up at me asking me to share.  I was sad that I couldn’t!

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