NO LONGER AT WORDPRESS

I’ve moved!

follow me at my new site: maxenestrailofcrumbs.com

The above link is where you can find my newest trail of crumbs and adventures

08-01 weekend (187)

ciao

maxenestrailofcrumbs.com

#maxenestrailofcrumbs

Advertisements

TAMALE PARTY

TAMALES, EITHER YOU LOVE THEM OR YOU’VE NEVER LIVED.
05-10 tamales (2)
salsa verde prep

05-10 tamales (3)

05-10 tamales (55)
Dian on the Jeffery Morganthaler half gallon margarita mix
05-10 tamales (64)
Farah’s amazing tres leches cake
05-10 tamales (87)
waffle churros and tamale toppings

salsa verde recipe coming soon.

My [Custom Order] Maxene from Oregon, US

I reached out to Minjee Kang via her ETSY account to make this one of a kind ‘paper’ anniversary gift for my first year wedding anniversary.

In the illustration is us in our wedding outfits with the rock of Gibraltar in the background and one of those cute barbary ape’s that tried to steel my bouquet the following day. Minjee @BIGFASHIONBOOK did an excellent job!

BUGGY WHIP PUNCH:MINT GIN LEMON CUCUMBERS

I received this recipe at a cocktail workshop a while back, however i recently lost my original but smart maxene wrote it down in my moleskin note book, here is my rendition of it: buggy whip punch
TOOLS:
  • MUDDLER
  • PEELER
  • KNIFE
  • MEASURING CUPS
  • BOWL
SHOPPING LIST:
  • 12OZ GIN
  • 1 LARGE CUCUMBER
  • 32 FRESH MINT LEAVES
  • 3 LEMONS AND 6OZ OF FRESH LEMON JUICE FROM SAID LEMONS
  • 16OZ SODA WATER
  • ½ C SUGAR

PEEL LEMONS, screw that pith, leave her behind.  I prefer long strips so peeling the length of the lemon will yield you sexy zesty results

05-02 derby shenanigans (7)

In a large bowl, MARRY LEMONS AND SUGAR, poor all dat sugar on dem LEMON PEELS. Muddle it. Stir it. Let her rest for 20 min. You’re making Oleo-Sacchrum (essentially macerating the lemon oils). So while she’s resting …

05-02 derby shenanigans (10)

Pluck MINT LEAVES, wash, and dry. Dice half of the CUCUMBER, reserve the other half and slice into wheels, to be used as garnish.

Add 20 mint leaves and the diced cucumbers to stirred and rested lemon peels. Gently muddle and stir until combined.

To this bowl of punch starter add GIN and LEMON JUICE. Stir until sugar dissolves. You may strain, I prefer not to. Cover and refrigerate until it is party time.

In a punch bowl or serving pitcher add ice and soda water. Ladle punch into cups you may skip adding the bruised leaves, peel and cucumber however I like it. GARNISH with cucumber remaining cucumber wheels.

30TH BIRTHDAY SHENANIGANS

Friday, May 1:

Birthday Wish List:

  • 6a: Hot Yoga, check.
  • 9a: Tasty n Alder Brunch, check.
  • 12:30p: Pip’s Original Donuts, check.
  • 1:45p: Kennedy School Soaking pools with cocktails, check.
  • 4:30p: Happy Hour at Clark Lewis, check.

Assorted Birthday Wish List Tasks:

  • photo booth photos, check.
  • visit the wishing tree, check.
  • get a cake damit! CHECK!
  • eat amazing things, check.

COAST ADVENTURES: SUNDAY SURF SESSIONS

Pacific City, OREGON
sunday, april 19.
day trip. OREGON IS A BEAUT’

04-19 surf city (2)

04-19 surf city (11)
WAITING FOR THE SWELL
04-19 surf city (13) 04-19 surf city (15) 04-19 surf city (16) 04-19 surf city (17) 04-19 surf city (22)
surfer bro.
04-19 surf city (26) 04-19 surf city (31) 04-19 surf city (32)
WAVE RIDING.
DIFFERENT WATER ADVENTURES.
such a great day in the pnw.

 

JERUSALEM COOKING ON A MONDAY

COOKBOOK COOKING ON MONDAY

work week cooking can be a real struggle. honey badger and i keep our weekends pretty eventful -we also tend to dine out across our wonderful foodie city during the weekend, so when the work week rolls around we struggle with having time and energy to cook fun things during the week.

why is this a struggle -we both work until 5p, commute to and from our job sites of town, both belong to gyms on the other sides of town, most nights are not both home until 8p. even if we are home we still have the typical home stuff to do; laundry, spot cleaning, dishes. by the time we get to make a meal and eat said meal, we are in the 10p hour, this is pretty normal for us. in recent months we have learned to narrow down our evening meals to grilled vegetables, salads, and sandwiches, all things that are easy to prep and cook.

however, since we can’t stop drooling over our latest cookbook Jerusalem, we have been laying down some late hours going to town on the recipes, somehow this cookbook has made us not care.

04-12 jerusalem (3)
mise en place

 

BEST SALAD EVER
time to dine

JERUSALEM, A COOKBOOK found here

JERUSALEM, A NEW COOKING ADVENTURE

SUNDAY. 4/5/15

we spent Sunday cooking from one of our favorite cookbooks in the present moment, JERUSALEM. (correction, honey badger cooked, I took photos)

what does Jerusalem food taste like?

I will happily answer that as: it doesn’t sit in your stomach all heavy, it is fresh, lemony, crunchy, smooth, and aromatic.. this is my latest adventures with cooking from Jerusalem, a Cookbook

Continue reading

MILK BAR. BIRTHDAY CAKE TRUFFLES

MILK BAR BIRTHDAY CAKE & BIRTHDAY SAND PREP

remember the other day when I set out to make the MOMOFUKU APPLE PIE CAKE? well I had also planned to make the momofuku’s milk bar birthday cake as well.  however, after we assembled the apple pie cake, it was quickly approaching the late hours, so I sent my friend home and I got to tackling the birthday cake cake batter, baking it and hoping to finish the assembly of this cake the following day. so as soon as the following day came around, I forgot about the cake, a few days later, I wrapped it and tossed into the freezer. another few short days later and I set out to finally assemble the cake, only to realize I was still out of butter, so I did the next best thing, I made birthday cake truffles -another genius idea from the MOMOFUKU MILK BAR BOOK!

IMG_4951
CRUMBS
TURNING CAKE TO CRUMBS
TURN BIRTHDAY CAKE crumbs TO BALLS

momofuku Milk Bar’s Birthday Cake Truffles right below:

BIRTHDAY CAKE

makes 1 quarter sheet pan

4 tablespoons (1/2 stick) unsalted butt, at room temperature
1/3 cup vegetable shortening
1 1/4 cups granulated sugar
3 tablespoons light brown sugar, tightly packed
3 eggs
1/2 cup buttermilk
1/3 cup grapeseed oil
2 teaspoons clear vanilla extract
2 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup rainbow sprinkles

1. heat the oven to 350°f.

2. combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.

3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.

4. on very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl.

5. pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.

6. bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

vanilla milk

1/4 cup milk
1 teaspoon clear vanilla extract

whisk together the milk and vanilla in a small bowl.

birthday sand

1/4 cup granulated sugar
1 tablespoon light brown sugar, tightly packed
2/3 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon rainbow sprinkles
1 tablespoon grapeseed oil
1 teaspoon clear vanilla extract

1. heat the oven to 300°f.

2. combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

3. add the oil and vanilla and paddle again to distribute. the wet ingredients will act as glue to help the dry ingredients form small sandy clusters; continue paddling until that happens.

4. let the crumbs cool completely before using. grind down in a food processor if the crumbs are not small and sandy enough (they will not glue to the white chocolate coating in the birthday cake truffle recipe!) stored in an airtight container, the sand will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

the base:
cake scraps, the fresher the better. we stick to one flavor of cake scraps at a time. (we use our birthday cake for the birthday cake truffles, recipe follows)

the binder:
this can be fruit juice, fruit puree, flavored milk or a moist filling, curd, or sauce. depending on the moistness of the cake base, we use more or less binder. we have recipes, but there is always a range for the binder. you can also choose to add in sprinkles, chips or any other textural element you want in the center of your cake truffle here. (we use vanilla scented milk—whole milk with a splash of vanilla extract—for our birthday cake truffles)

Assemble it time:

the shell:
to seal in freshness and flavor, we roll each truffle in melted white chocolate. the melted white chocolate also serves to glue the crunchy coat onto the outside.

the crunchy coat:
finely ground crumbs or crunches work best, but we’ve even been known to use toasted yellow cake mix. (we use birthday cake sand, ground into a sandy consistency for our birthday cake truffles)

1 recipe birthday cake (recipe below)
2-4 tablespoons vanilla milk (recipe below)
3 ounces white chocolate, melted
1 cup birthday cake sand (recipe below)

1. combine the cake scraps and vanilla milk in a medium sized bowl and toss with your hands until moist enough to knead into a ball. if it is not moist enough to do so, add up to 2 tablespoons more vanilla milk and knead it in.

2. using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball. roll each one between the palms of your hands to shape and smooth it into a round sphere.

3. with latex gloves on, put 2 tablespoons of the white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed.

4. put 3 or 4 chocolate-covered balls at a time into the bowl of birthday cake sand. toss them with the crumbs to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).

5. refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. in an airtight container, the truffles will keep for up to 1 week in the fridge.

be sure to share 🙂

NASHVILLE LOVIN’

thursday 3/26/15. straight off the plane
FRIDAY 3/27/15. LOVELY DAY WITH COUSINS
SATURDAY. 3/28/15 grown up adventure day

breakfast at Mack & Kate’s, baby Mila snuggles, Parthenon, Flying Saucer with Jerry, and dinner at The Farm House

Parthenon Adventures
craft beer for first dinner