Saturday, January 30, 2010

Bittman's Cheddar Biscuits


The best part of living with roommates? Using their cookbooks! I was so excited when Roomie A. unpacked How to Cook Everything by Mark Bittman.


I am so excited that this recipe turned out the way I wanted it to- so far, so good with Bittman (or Bitty, as Gwyneth calls him).

You know how when you make a recipe you've never made before, you have this idea (hope?) of what the final product should turn out like? And you have no way of knowing if what you're doing is going to give you light, flaky biscuits or dense hockey pucks. A fluffy, light vanilla cake or a pale, hard, flavorless cake? No way of knowing the first time around. So I was psyched when I saw these biscuits turning out exactly the way I wanted, with a very easy recipe.


Yogurt or Buttermilk Biscuits
From How to Cook Everything

2 cups all-purpose flour
1 scant teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
2 to 5 tablespoons cold butter (more is better (5! 5! 5!))
1 cup plain yogurt or buttermilk
6 oz. grated cheddar cheese (optional)

Preheat oven to 450 degrees F.

In the bowl of a food processor, add dry ingredients and pulse until combined. Add butter and pulse until butter resembles coarse meal.

Stir in yogurt or buttermilk until dough comes together. Turn out onto a lightly floured surface and add cheese, if desired. Dough will be sticky. Knead dough 10 times and shape into a rectangle, 3/4-inch thick.

Use a biscuit cutter to cut out circles. Place biscuits on ungreased cookie sheet. Press scraps together and stamp out more biscuits. Dough should yield about 10 to 14 biscuits.

Bake 7 to 9 minutes or until golden brown. (Note: I baked these about 10 minutes and some were underdone in the middle, yum!)

Friday, January 29, 2010

Sausage with Braised Cabbage and Apples

Attempting to find a good cheap meal, I once again made braised cabbage and apples. This meal is seemingly simple, but I have yet to figure out how to make it really pack a good flavor punch. Maybe I am just spoiled after eating saurkraut, but despite adding a lot of different seasonings, this dish wasn't enough to stand up to the rich flavor of the sweet Italian sausage.


I started by sauteing a small yellow onion, thinly sliced, in two tablespoons of butter. When the onion was translucent, I added half a head of sliced green cabbage and two small peeled, cored, and sliced Macintosh apples. I sauted everything a little more, added in 1 tablespoon of fennel seeds, and then poured in a Blue Moon Pale Ale.

I let everything cook down a little bit, tasted, seasoned with salt and pepper, and then turned to the Great Internets for some flavor-additive ideas. I ended up adding thyme, 2 whole cloves, 1 whole bay leaf, and 2 tablespoons of white wine vinegar and some sugar. All that, and it still was only ho-hum! I mean, it's *edible* and all, but it's not as good as I think it should be.


The other recipe I tried (in the same low-budget vein) was the Pioneer Woman's Crash Hot Potatoes. If you click over to her page, you'll see that hers are so pretty! And you can't beat the simple preparation that results in lots of crispy, delicious potatoey-ness. So I was psyched.

The gist of her recipe is to soften whole unpeeled potatoes by par-boiling them until they are fork tender. Then you flatten them with a potato masher, season with olive oil, S&P, and rosemary (or other herb). When you put them in an uber hot oven for 20 or so minutes, they crisp up nicely and result in the crunchy on the outside, soft on the inside texture that is so great about roasted potatoes. But in about half the time.


However, my potatoes completely disintegrated at the lightest touch from the potato masher. It was like, slight resistance... POW! Exploded potatoes on my baking sheet. But I continued with the preparation, and they were still delicious, just not as pretty an in one piece as Ree's. I guess that's why she's the Pioneer Woman, and I'm... not. Boo.

Wednesday, January 27, 2010

Daring Bakers Challenge: Nanaimo Bars

A wha? you may ask. I certainly did. Nanaimo Bars? I can't even SAY that right, much less make them. Apparently Nanaimo Bars (which hail from the town of Nanaimo on Vancouver Island) are a super rich and sweet Canadian dessert bar. And for this month's Daring Bakers challenge, we first had to make graham crackers to crush up and add to the base layer of the Nanaimo Bars.


And while I really enjoyed making simple and delicious graham crackers, I could have passed on the Nanaimo Bars. They are too rich and sweet (and labor intensive) for me. If you decide to make them, I recommend using less sugar in the custard layer, unsweetened coconut and some darker chocolate.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.


Graham Crackers
From 101 Cookbooks

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees F.

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Yield: 10 large crackers.

From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000)


Nanaimo Bars

For Nanaimo Bars — Bottom Layer
1/2 cup unsalted butter
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa
1 large egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup almonds (finely chopped)
1 cup coconut (shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup unsalted butter
2 tablespoons and 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups 10X sugar

For Nanaimo Bars — Top Layer
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter


For bottom layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For middle layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in color. Spread over bottom layer.

For top layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill. Cut into squares and enjoy!

Monday, January 25, 2010

Breakfast at Standard Baking

I've been on a bakery kick lately. I've lived in Portland for a year and a half now, and I've never been to the much-lauded Standard Baking Company. But for some reason, I can't stop thinking about this bakery and others in town. I'm making obsessive lists in my head... ok, so when I go out to South Portland this week, I can go to Scratch... when I go home from work I can stop by Katie Made... it's like I can't plan my route through the city without diverting to a bakery.


Maybe winter is making me carbo-load, yeah, that's it. Whatever, who really needs an excuse to brighten up your Monday morning with a little pain au chocolat treat? Not me, that's for sure.


Here's my breakfast-dessert hard at work. See how serious it looks?

So when I stopped by Standard Baking Co. this morning (and learned that Commercial Street is kinda scary during morning rush hour!), I realized I just need to come back again and again. The inside of the bakery is so cozy, I wished I didn't have to leave - and the hot bakers didn't help!

There are so many treats to choose from, from delicate little tarts, to muffins and scones, to giant loaves of crusty bread, all different shapes and sizes. My croissant was delicious, flaky, buttery, tasting like it was doing its best to slow my beating heart.

I'll definitely be back, maybe I can stop by on my way home from work today...

Standard Baking Co on Urbanspoon

Saturday, January 23, 2010

Banana Cranberry Nut Bread

Growing up, my mom always made us the best banana bread (it was just banana bread back then, because I hated walnuts). Her recipe was from a Better Homes & Garden cookbook and had a little gold star sticker marking the recipe.


Now that I'm all growed up, I use the Joy of Cooking and add lots of walnuts! This time around, I added dried cranberries and substituted in some whole wheat flour and applesauce, trying to be heathful-like.


This particular version of banana nut bread came out a little moist and tart. I definitely cut back on the sugar and added a lot of banana and applesauce. I like that you can play around with the additions in this recipe, and always get a different (but delicious) final product.


Banana Cranberry Nut Bread
Adapted from Joy of Cooking

1 1/2 cups all-purpose flour (can substitute whole wheat flour for no more than 1/2 the amount of flour)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup (6 tablespoons) butter, softened
(Note: I used about 4 tablespoons of butter and 1/4 cup of applesauce)
2/3 cup sugar or honey
2 ripe bananas
1 to 2 large eggs
1/2 cup chopped nuts
1/4 cup chopped dried cranberries

Preheat oven to 350 degrees F. In a small bowl, whisk together flour, salt, and baking powder. In a larger bowl, beat together butter and sugar until creamy. Add eggs one at a time and bananas and continue beating.

Add dry ingredients to wet mixture in three parts, incorporating completely until adding more. Fold in nuts and dried fruit. Pour into a greased loaf pan, and bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool slightly and then turn out onto a cooling rack to cool completely.

Thursday, January 21, 2010

Dinner at Ribollita

Last night, I was all but kidnapped by the Appetite Portland couple and taken to dinner at Ribollita. Sounds rough, right? I had never been to this Portland classic, and despite the author of Portland Food Map's advice to go to Paciarino instead, we decided to get our Italian fix at Ribollita.

Portland restaurants have a habit of being much bigger inside than you expect, and Ribollita is no exception. I was surprised to see a second little dining room tucked around the corner from the hostess stand and kitchen. The decor is a little sparce, but the small spaces and low light create an intimate, cozy feel.

I started with the Heart of Romaine salad ($6.95), which is, as you can see, a heart of Romaine lettuce, topped with Gorgonzola, walnuts, diced bacon, and apple slices. It was dressed with a faint vinaigrette, which was fine, since the salad ingredients had so much punch on their own.


My entree was hard to choose, because there are so many great sounding items on the menu. I was tempted by the Eggplant Rollatini and the Chicken Saltimbocca, but settled on the Roast Chicken Puttanesca ($13.95). I can always be swayed by Kalamata olives and capers.


I also wanted to try this dish because of the homemade pappardelle noodles. I mean, you've got to order the homemade pasta in an Italian joint, right? And I really enjoyed them. They are thick, not overcooked, and help carry lots of sauce. The chicken in this dish seemed a little unnecessary; there was a lot of it and it seemed out of place. The portion was huge, making it a great bargain- I had more than half left over to take home.


We all shared the tiramisu for dessert. Again, another Italian classic that had to be tried. I liked that they use chocolate mascarpone cheese and that it wasn't too sweet. The ladyfingers were nice and moist, thoroughly soaked with espresso.

So yeah, I liked Ribollita! I didn't loooooove Ribollita, but that certianly wasn't due to any failings on their part. I am glad to know where I can go to get solid and relatively inexpensive Italian food in town. But it doesn't make my 'hurry back to' list (man, I sound hard to please!).

Ribollita on Urbanspoon

Monday, January 18, 2010

Blueberry and Apple Galettes

I've noticed that Galettes or free-form pies are very popular these days. So when I was craving some flaky, buttery, fruity, sugary goodness the other afternoon, I decided to try my hand at this rustic dessert.


Everything started off well, with my roommate C. advising that I use lard in the pie crust. I cut 2/3 cup of lard into 2 cups of flour and 1 teaspoon of salt. I added 7 tablespoons of ice water and rolled the dough into a smooth ball. I wrapped and chilled the dough.

I decided to use some home canned apple pie filling. I made this stuff at work, to experiment with Clear Jel, a thickening product that can be used in home canning without losing its consistancy. I was a little skeptical of the pie filling at first, as the thickener turned it into a glue-like substance. But it tasted great, so I rolled out little circles of dough and plopped in about half a pint jar of filling.


C. used her recipe for blueberry pie to transform frozen local wild blueberries into a thicker, sweeter filling for two more mini-pies. We folded the edges of the dough up, not laboring over achieving the perfect looking crust. I sang galettes' praises- oh how easy it was, how carefree the shaping of the final product. I uneasily eyed a spot in the crust where it was a little thin and the warm blueberry filling was showing through.

The four hand pies went into the 375 degree oven to crisp up. Ten or so minutes later, C. checked on the pies and said, "Uh oh, one of the pies exploded..." She removed the baking sheet, maneuvered the half-done pie off the tray into a bowl, and scooted all the other pies away from the filling now oozing over the parchment paper. We hoped it wouldn't burn too much.

Twenty more minutes later, the rest of the pies had followed suit. Filling ran together, drying out, and diminishing the crust-to-filling ratio inside the pies. We admitted defeat and pulled the tray out of the oven. While the end result was certainly still edible, it wasn't the most attractive. And galettes, while maybe not the belle of the ball, are still beautiful in a rustic kind of way.


So was it the hot filling in the cool crust? Were the pies overfilled? Did I not leave enough spaces for the steam to escape? The world may never know, but I'll be sure to try again.

Friday, January 15, 2010

Maine Shrimp Scampi

I think I had a traumatic experience with shrimp scampi when I was younger. Maybe a less-than-fresh dish of it made me a little queasy once, but whatever it was, I have a bad association with this dish.

That said, I really want to like it- and sometimes I just crave buttery, salty, garlicky, spicy shrimp pasta. Inspired by Amuse-Bouche for Two's Fettuccine with Sardines and Bread Crumbs, I set out to make a shrimp scampi that wasn't too salty or heavy and, of course, one that didn't turn my stomach!


After purchasing a lemon, parsley, shrimp, shallots, and pasta, while knowing I had panko, olive oil, white wine, garlic, and chili flakes at home, I figured the dish would be pretty hard to mess up.

I sauteed the shallots, garlic, and chilies in a healthy pour of olive oil, dumped in the shrimp and sauteed a bit more. The shrimp released a lot of liquid, which made me nervous, since I was planning to add more liquid (white wine) still.


But I pressed ahead, added the wine, a squeeze of half a lemon, diced parsley, and seasoned with salt to taste. I let the liquid cook down a bit, but didn't want to risk overcooking the shrimp, so I ladled the shrimp and sauce over some linguini and topped with some toasted panko and a pat of salted butter.

And whatdya know, I had done it! The sauce was great, not too salty or garlicky, not too rich or greasy, but light, lemony, and spicy. The bread crumbs were a great idea (Thanks Amuse-Bouche!), as they added a nice crunchiness throughout the dish- kinda like when you get tempura flake in your sushi roll, yum.

If you're uncomfortable winging this dish like I described above, check out the Epicurious recipe I used for inspiration.

Wednesday, January 13, 2010

Lunch at Po'Boys & Pickles


This sign might just sum up why I liked this place: 1) They called me y'all, 2) They have po'boys and pickles, 3) They have a liquor license. What more do you need?

In case you need further proof as to why Po'Boys & Pickles, one of Portland's newest eateries, is worth visiting, see my fried shrimp po'boy here.


What you can't see is that I opted to add praline bacon to my po'boy. Mmm, salty, sugary, fatty goodness. I can't say if this measures up to authentic po'boys or not, since I'd never had one before, but regardless, it was damn good. Nice crispy, sweet shrimp, a soft-ish roll (but not too soft!) and some tasty tartar sauce. A sprinkle of salt and some hot sauce, and we were in business (my tastebuds and I, that is).

This isn't the cheapest lunch in town though; my regular sized sandwich seen here was $6.50 and the bacon is an extra $1.50. Then there's the added temptation of warm sticky toffee pudding ($3) or sweet potato fries ($2.50).

I'm looking forward to future po'boys and other New Orleans-themed eats in the next few weeks leading up to Mardi Gras.

Read my partner-in-eating Edible Obsessions' review here.

Po' Boys & Pickles on Urbanspoon

Monday, January 11, 2010

Goat Cheese Squash Ravioli


It all started with a really old squash. The big green acorn squash leftover from the display at the Cumberland Fair was so old that it turned completely orange. It was ripening at the slowest rate ever on my counter. A fairly ambitious plan to make homemade pasta turned into using frozen wonton wrappers, as oddly enough, a lot of ravioli recipes call for them.

I wouldn't call them raviolis in the traditional sense, but whatever they were, they were tasty!


I sautéed up shallots and Swiss chard, toasted some walnuts, mashed in some roasted squash, and stirred in some goat cheese. Taste, and then add lots more goat cheese. The old squash was very forgiving and it all came together great. The wontons wouldn't be my first pick again, but once we fried them up in butter, they crisped up nicely.


Oh and that beautiful (and tasty) goat cheese is from Sunset Acres Farm. Another ambitious plan was hatched to get goats...

Saturday, January 9, 2010

Happy Birthday, Blueberry Files!


It has been one year since I started writing the Blueberry Files! Thanks for reading everyone, and I am so happy that members of the online community have become real life friends and dining partners.


And to celebrate, some cupcakes. The first is a vanilla cupcake from Katie Made Bakery and the second two are from Two Fat Cats Bakery. No salted caramel yet, but these'll do!

My first post: London Holiday

Thursday, January 7, 2010

Tuscan Bean and Swiss Chard Ragout

Oh yeah, it's cold. It's cold everywhere. Check out this crazy picture on NPR of cold oranges:

Go view the picture here. (I got scared of copyright infringement.)

See? Cold. And it's kinda cold in my house too! The oil man doesn't come until tomorrow, can't go around crankin' the heat. So brr.

Thus leading me to whip up this warming bean dish. Some Swiss Chard from the freezer and some white beans. White beans are so good! They are so creamy and unlike any other bean. This dish would be perfect with a piece of buttery, crispy fish plopped on top. Or some good braised beef.


Oh yeah beans.

Tuscan Bean and Swiss Chard Ragout
Adapted from Epicurious

1 14 oz. can white beans such as Great Northern, cannellini, or navy
2 tablespoon sliced pancetta, chopped
1 tablespoon olive oil
1 small onion, chopped
1 cup chicken stock or low-sodium chicken broth
1 (1- by 2-inch) piece Parmigiano-Reggiano rind
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
1 teaspoon salt

Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, 20 minutes until reduced. Discard cheese rind and bay leaf.

Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season with salt and pepper.

Makes 2 servings.

Tuesday, January 5, 2010

FIG in Charleston


You have no idea how much I fretted over choosing a restaurant for our 'fancy' dinner out in Charleston. M and I planned a date night, while staying at the Ansonborough Inn (lovely, I recommend), and I poured over online reviews and menus, local blogs, and travel magazines, and of course, harassed anyone and everyone who mentioned they'd eaten out. I became a connisour of other people's opinions ("Psshh, Hyman's, I hear that's a tourist trap and that all the locals go to Coast,") and formed lots of otherwise half-cocked ideas.

All of this created a touch of information-overload, and I was paralyzed when it came to *actually* making a reservation. So at 5:15 on date night, we called FIG (Food Is Good), and of course they didn't have any reservations. But we headed over at around 8 to grab seats at the bar (which I usually prefer anyway). We were seated at the, um, other bar, and given drinks and menus while we waited for 1st-tier bar seats to free up.


I chose a Sidecar from their list of signature cocktails, at FIG made with rye whiskey, lemon juice, triple sec, and served with a caramelized sugar rim.


Now to the untrained eye, this may look like a jellyfish, but it's actually Red Snapper Crudo, topped with frisee, Meyer lemon confit, green olives, and Parmesan cheese.

M and I shared two appetizers after we were seated, and while this dish was good, it wasn't awesome. M pointed out that it was hard to taste the subtle flavors- it just kinda tasted like fish. And while I could eat raw fish all day, it's nice to have some contrast too.


Our other appetizer, Crispy Caw Caw Creek Pork Trotters, was our favorite dish of the meal. It was recommended to us by the bartender as a signature dish. When we asked what a trotter was, he asked us to bear with him, because it was 'kinda weird.' To which we replied, 'we love weird food!'

At FIG, they take the pigs feet and braise them until all the meat falls off and the juices are reduced, shape the meat into a log, slice it, bread it, and fry it. omgyumdroolyumgahh Ahem, the meat is then served with a fried egg, endive, and a mustard vinaigrette. It was well received, to say the least.


For my entree, I ordered the Grouper with St. John's Island sweet onions and sauce romesco. The fish was expertly cooked; my one quibble was that I wanted some (probably cliche) sauteed greens. I mean, how can a dish *not* be improved by some delicious garlicky greens?


M's Bistro Steak with roasted root vegetables, salade verte, and sauce agrodolce, however, was spot on. I tuned out while there was some man-speak about the particular cut of steak, but apparently it's an off cut. The steak was great. Agrodolce sauce is olive oil, balsamic, red onion, sugar, salt, and butter, and closely mimicked the salad dressing on the peppery arugula greens (which I kept stealing- I'm a rabbit at heart).

FIG's menu changes daily (I wish I was there today- there's a pumpkin and apple Veloute with poached Maine lobster!) and so there's a little bit of a gamble that the day's menu might not be right up your alley. I've read reviews (there I go again) that mention deviled eggs and veal sweetbreads, but the day we were there, there wasn't too much that called to me.

While there were no local beers on tap, I was able to finish my meal off with an Allagash White to go with my chocolate, pear, hazelnut tart. Go Maine.

Fig on Urbanspoon

Sunday, January 3, 2010

NPR's Decade in Food

On NPR's All Things Considered, Dr. Harry Balzer (heh), Vice President of The NPD Group, a consumer marketing research firm, says a ham sandwich is the number one food we ate in this country in the first decade of the 21st century (whatsit called? The Aughties? The Naughts? The Naughties!?). But don't be too surprised about about America's affinity for the ham sammy (the hammy??), apparently it's been the number one food consumed in America for Dr. Balzer's entire 30-year career.

The defining food of the '00s? Yogurt. That's right, yogurt. Convenience, a "health halo," and individuality combine to make it America's favorite food of the moment.

Read the transcript here.

Saturday, January 2, 2010

Baked in Charleston


I am back in the "real world" (snowed out of Maine in Baltimore!) and am so excited to share with you the details of my culinary adventure in Charleston, South Carolina. One of my first stops was one of the ubiquitous, hipster cupcakes shops, Baked. I stopped in at the urging of my friend Elizabeth (Strawberries in Paris), who had recently 'done' Charleston and fallen in love with Baked.


Michael and I ordered some coffee and espresso (Stumptown) and two cupcakes: both chocolate, one topped with salty caramel and fleur de sel and the other with buttercream and crushed Oreo cookies. Now, I am not a big sweets girl, so I have a hard time being blown away by dessert. The salty caramel cupcake was a good fit for me, since the salt cut the sugary sweetness of the caramel and chocolate well.


We were both disappointed in the brews we ordered- Michael's espresso was very bitter and my coffee was watery. But overall, we enjoyed our quick stop in to Baked and saw their beautiful cakes all over town after our visit. I am definitely inspired to incorporate salty caramel in my cooking and, well, to drink better coffee.

Baked on Urbanspoon