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Everyone needs a little sweetness in their lives, but not everyone has the time or inclination to spend hours baking. Microwaves to the rescue! There is an endless amount of baked goods you can make in the microwave. Rather than collect recipes from all around the web, I found Number 2 pencil’s post that does exactly that, a collection of over 30 mug recipes!
This recipe I came up with one night when I wanted something sweet but was too tired to cook an entire pie or whatnot. I had apples, so naturally wanted apple crisp. Apple crisp has always been a favorite of mine, it is perfectly balanced and sweet, and satisfies my sweet tooth every time. So with less than 5 ingredients and less than 5 minutes, you can have a bowl of your very own hot and fresh microwave apple crisp!
Ingredients:
1 apple, sliced
3 tbsp brown sugar
1/3 cup quick oats
2-3 tbsp butter/margerine
Optional: cinnamon and/or nutmeg
Step 1: Cut the apple into thin slices and place in a bowl.
Step 2: Mix the sugar, oats, and cinnamon if using. Pour over the apple slices.
Step 3: Dot the butter over the oats, and microwave for 2-3 minutes on high. Time will depend on the strength of your microwave.
Let cool just enough to hold, maybe add a scoop or two of ice cream, and enjoy!
If you ever tried to make an iced coffee at home only to end up with lukewarm, watery coffee; or if you’ve ever tried to make a homemade Frappuccino and ended up with cold coffee-scented water, this post is for you.
My friend B is a bit of a Starbucks addict. Any time the S word is mentioned, off we go for venti frappuccinos. Because of the significant toll this takes on your wallet, we started experimenting at home. Regular hot coffee is a no-brainer; it is far cheaper to brew your own in the mornings, saving you $1-4 per day. About $5 per pound of coffee and $1 for 100 filters will give you a few months of java.
The problem is when it heats up outside, a steaming cup of coffee isn’t so desirable. When you pour hot coffee over frozen water, physics dictates that you end up with a watery, tasteless, lukewarm beverage. Then she came up with the most brilliant idea ever: freeze extra coffee into coffee cubes!
We then pop these into a plastic bag in the freezer, and use them when the hankering for an iced coffee hits. They can also be blended into your own version of a frappuccino. Feel free to add in sugar, honey, creamer, cocoa powder, Hershey’s syrup…
This saves money twice: extra coffee is not wasted, it is instead frozen for later. Also you can use that frozen coffee for two different types of frozen caffeinated beverages during the warm summer months.
Step 1: Just fill your mug with coffee cubes, and pour more coffee over it. It is best to let the coffee cool down, or even put it in the refrigerator to chill before pouring. Physics still says hot liquid over frozen things will cause it to melt. =)
Step 2: Add in your creamer and/or flavorings.
Step 3: Give it a mix, and enjoy! Take your iced drink to work, school, the pool, a picnic, whatever. If you want a Frappuccino, simply fill a blender with coffee cubes, pour in a cup of cool coffee and flavorings, and blend until smooth. You can add whipped topping, cinnamon, Khalua… whatever your heart desires.
Enjoy non-watery iced coffee every summer from now on!
If you have been following this blog, it’s no secret that I love fresh produce, and especially summertime farmers markets! And if this is your first visit here, now you know that I love fresh produce! =)
As such, when I moved to Colorado from Ohio, one of my first priorities was finding local markets. There actually was one right on my campus the first summer here. It was super convenient, but unfortunately not enough interest to continue it this summer. So I had to find new places to explore and get my fruits and veggie fix.
Wherever you are, Local Harvest has a great farmers market finder. You can also find farms, and local CSAs (Community Supported Agriculture) through their site. In Colorado, I’m so thankful that people love fresh, local produce as much as I and there is a website called Colorado Fresh Markets that lists several in the Denver area.
I live quite close to the Cherry Creek area, so I enlisted a good friend of mine, and we set out one sunny Saturday morning to explore. We were greeted by amazing smells, quiet happy noises, and slow-roasting of the locally famous Hatch chiles.
The Cherry Creek Shopping Center at the corner of 1st Avenue and University Blvd. fences off a huge area of parking lot for all the vendors. Open every Saturday from May 3 – October 25 from 8am – 1 pm and on Wednesdays June 18 – September 24 from 9am – 1 pm, you have two chances to enjoy the local bounty.
As we walked around there was a good-sized crowd of people from all walks of life. There were many moms pushing strollers and holding toddler hands, ladies still pregnant with their husbands sweetly carrying bags and boxes, older couples, professionally dressed people, people in gym clothes or yoga pants, plenty of dogs on leashes. Everyone was simply enjoying the day, no rushing, chatting with friends and strangers. Something about a Farmers Market turns everyone present into friends and time becomes irrelevant.
The range of vendors was just phenomenal. There were mutiple vendors touting hand-made soaps, candles, belts, clothing. Of course I was most interested in the foods, and there was food galore. Many different farmers were set up with tables laden with farm-fresh produce. Tiny plants, flowers, and herbs. Tomatoes, heirloom and not, cucumbers, watermelon, beets, carrots, potatoes, onion, lettuces, corn, exotic looking fruits.
And there were so many types of cheese! Hard cheese, soft cheese, wedges, wheels. Cheese that was hard outside and liquid inside. Most vendors offer samples so you can try for yourself how silky smooth the “Snowdrop” cheese is.
Live music is found in at least two different locations. Singers, guitars, and drums keep the mood calm yet festive.
And the pastries! The breads! The rolls, cakes, doughnuts, pretzels! It’s a carbo-loader paradise. The homemade farm-fresh bread looks artisan and beckons to your nostrils to buy a loaf. And at 2 for $10, why not?! They are huge, and far healthier than a bleached, fortified store-bought bread could ever be.
This doughnut company had such a clever name, “Glazed and Confused“. And they had very unique and interesting doughnuts, including the wildly popular right now maple bacon. They also had one inspired by the Girl Scout “Samoa” cookie.
Crazy elaborate doughnuts seems to be a foodie trend that is not going away anytime soon. Luckily for them, because they are celebrating the opening of their brick-and-mortar location at 5301 Leetsdale Drive inDenveras of June 13th!
I had to sample a dumpling from the Pierogies Factory, because due to my Polish/ Hungarian/ Solvak heritage, I have had literally dozens of pierogis in my life. I must say, their pork pierogi was the bomb. Not the same as a soft mashed potato pierogi like mom makes, but the pork was a totally unique flavor bursting with salty, herby goodness.
And then we have The Real Dill, a local artisan pickle company. From Habanero Horseradish Dill to Jalapeno Honey, from Caraway Garlic to their Bloody Mary mix made with pickling juice, their flavors will blow your mind.
And of course they offer samples of each! IF you try the Habanero or Aji Chile, may I recommend having lemonade or bread nearby?
Then we started to realize that all these great smells and tiny samples had started our bellies to rumbling. The Farmers Market draws a crowd of food trucks, eager to impress. Each is as fascinating and unique as the next, but we eventually settled on Gyros.
Oh. My. Word. This gyro meat…. so perfectly seasoned and flavorful, bursting with onions, garlic, and herbs. Piled onto thick, warm, homemade pita bread, and then slathered in dressed greens, tomato, feta, and kalamata olive.
The half-size was more than enough, but they offer a full size, chicken, falafel, and vegetarian options as well.
An example of some of the brighter characters that Farmers Markets attract.
We were both looking to restock our honey stores, which had gotten low over the winter due to high tea consumption. And then we found these people. The lady who runs the stand is just the sweetest, friendliest woman you’d hope to meet. She regaled us with stories of beekeeping, and why bees are so critical to the future of our food.
The tall, white-haired gentleman beside her is her son-in-law, and the inspiration for the name “Bjorns Colorado Honey”. Originally from Sweden, he met the lady’s daughter in Austria and they fell in love. She convinced him to move to Boulder and get married, and he became part of the family honey business. Ah, love. A jar of the honey ended up in both of our bags that day.
They also make hand cream from parts of bee life usually discarded, the “propolis”. It is a resinous substance made by the bees to protect and seal their hives. It has many biomedical and cosmetic uses. According to WebMD, “Propolis seems to have activity against bacteria, viruses, and fungi. It might also have anti-inflammatory effects and help skin heal.” Clever.
The huge hot pretzels for sale.
Fresh hand-made strawberry lemonade to quench your thirst.
My friend and I headed home after a long, fulfilling day at the Cherry Creek Farmers Market!
All in all, the farmers market was a blast. I went home with a huge loaf of farm-fresh bread, chive and garlic goat cheese, a jar of Colorado honey, and a belly full of happy. I also got a little hint of a tan! Bonus.
Farmers markets are a great way to make new friends, relax, and support local businesses and farms. Check out one near you this weekend!
I absolutely adore sushi. There are few types I dislike. Something about the soft buttery fish and rice with copious soy sauce just makes me swoon. I know I violate rules by using as much sauce as I do, but I’m over it. Low blood pressure and all that. I flipping love soy sauce okay?
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Oh, and not all sushi is raw fish. Common misconception. Actually the majority of sushi is not raw. You must have nigiri or sashimi to be sure it’s raw. And even then… probably some exceptions. The blog The M Resort has a handy guide for keeping sushi terminology straight. The main ones are sushi, maki, nigiri, and sashimi. I won’t even try to overwhelm you or myself with all the different nuances of flavor, texture, color, and types of fish, or vinegars, additives, and temperature’s effects on rice.
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Sushi = any Japanese style fish roll, may or may not be raw, include vegetables, or be rolled in seaweed (nori).
Maki = rolled sushi using a bamboo mat. Typically rolled in seaweed, but can also use thinly sliced cucumbers.
Nigiri = raw slices of fish served over a hand-rolled slab of rice, no nori. Some sushi chefs add wasabi between the fish and rice.
Sashimi = raw slices of fish served without rice, as naked as it gets. Try it with wasabi and soy sauce mixed together.
So one day I’m grocery shopping, and see a gorgeous salmon fillet on sale that needs used today. As often happens when at the grocery store, just seeing one item sparks an idea, and today’s idea was “why not try to make my own sushi at home?” Don’t mind if I do. I did recently purchase a rice cooker (which I also flipping love) so hopefully that would make the process even easier.
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I did nothing special to the fish itself, as I wanted its natural flavor. I did try to doctor up the rice, and made my own dipping sauce. I also had some dumplings in the freezer, which I thawed and fried to make a lovely lunch.
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Ingredients:
1 8 oz salmon fillet
1 cup white rice
1 1/2 cup water
1/4 cup vinegar
1 tbsp sugar
1 tbsp salt
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Garlic-Ginger Dipping Sauce:
1/4 cup soy sauce
1/4 cup fish sauce
1 tsp diced garlic
1 tsp sriracha
1 in piece ginger, peeled and sliced
1 tsp sugar
2 tbsp olive oil
1 tbsp cornstarch
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Step 1: Put the rice and water in the rice cooker and cook. Alternatively, cook the rice in the microwave or stove-top according to package directions.
Step 2: White rice is cooking, mix all dipping sauce ingredients in a small bowl, and heat 3 minutes in microwave. Whisk well and set aside.
Step 3: Slice the fish fillet as thinly as possible on the diagonal. Once rice is cooked, let cool to room temperature. Add vinegar, sugar, and salt and mix well.
Step 4: Take a tbsp of rice, and form into an oblong oval shape with your fingers. Press a thin slice of fish onto the rice and place on plate. Repeat with all fish slices.
Step 5: Fry dumplings according to package if you have them. Place dipping sauce on a plate with the nigiri.
Step 6: Enjoy! While not as good as a sushi restaurant, it was dang good for my first attempt. You better believe anytime fresh fish is on sale I will be trying this again.
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You could use really any type of filleted fish, and if you want to get real crazy, buy some nori (seaweed) sheets and make rolls. Add in avocado, carrots, cucumber, cream cheese… the possibilities are endless. Sushi is a great vegetarian and vegan option, you can even make dessert sushi! Give it a try.
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It’s no secret that I love all Mexican foods. I’ve written about how I made the perfect refried beans, many variations on tacos, and the simple pizza-like toastadas. I’ve been meaning to tackle a particularly intimidating recipe for a while: enchiladas.
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You may not think enchiladas are intimidating, but for whatever reason I kept thinking it would be hard to make these. Then the s.o. requested it, I had a big stack of tortillas in the fridge, and so I was like, ok it’s time.
Turns out, they weren’t so scary after all. And damn delicious.
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Ingredients:
2 boneless, skinless chicken breasts
7 tortillas
2 tbsp taco seasoning
2 tbsp butter
1/2 cup refried beans
1 cup shredded cheese mix
1 can tomato sauce
1-2 tbsp sriracha
I used large flour tortillas here, I know corn is the norm. But trust me, no one was upset about these. Give it a try, or go ahead and use corn if that’s what you have.
Step 1: Cook the chicken either in the oven, frying pan, or poach in boiling water. Use two forks to shred it finely. Cook in a pan with a little butter and taco seasoning.
Step 2: In each tortilla, spread a few tbsp beans, a handful of shredded chicken, and sprinkle on some cheese. Roll up, and place with the seam-side down in a sprayed oven-safe pan.
Step 4: Once the pan is full, sprinkle more cheese over top, then pour the tomato sauce over everything. Use as much as you need to cover the tops, but not to soak them. (Sidenote, I hate the taste of regular enchilada sauce at restaurants, that’s why I went the homemade tomato sauce version. If you like it or have a jar of enchilada sauce at home, feel free to use that.)
Step 5: Squirt on a thin layer of sriracha and/or hot sauce, and bake at 350 for 30-40 minutes.
We ended up having two each, and the leftovers didn’t last more than a day. These could be made in the crock pot as well, simply assemble and leave on low all day. Make sure to add extra sauce so they don’t burn if you go that route.
Serve with a little sour cream on top to cut the spice if that’s your thing.
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You could make the vegetarian by adding extra grilled veggies or tofu instead of chicken, and just feel free to add in some onions and peppers regardless of what else is in there.
So I’ve been tutoring a high school kid in Biology for a year. He’s great, as are his parents. And his mother is a large part Native American. She is an amazing cook, I often show up to tutor and/or leave to tempting smells wafting from the kitchen. They are kind enough to ask me to share their dinner with them quite often.
As I love cooking myself, typically I have dinner already started in the Crock pot or at least plans, so I decline. However, one night she was serving up this thick, red stew that smelled too irresistible. This was my first introduction to pozole.
Pozole means “foamy”; also spelled “pozolli” or “posole”. It is a traditional stew originally from Mexico, which once had ritual significance due to its use of maize, called hominy. The word “hominy” comes from the Powhatan language word for prepared maize. (Maize is corn).
Hominy is a very interesting thing. To make it, you take regular corn kernels, dry it, and then treat it with an alkaline agent to break down the cellulose in the corn. The result is puffy, chewy, soft kernels that look a little bit like corn-shaped popcorn.
Well, this tomato-pork-hominy stew was unlike anything I’d ever had, so of course I had to ask for the recipe. She had gotten it from the Denver Post a few years back, and was more than happy to share it with me.
The red pozole with pork is the recipe I used and show here, but there is also one for Green Pozole with Chicken. I’ll save that for another day.
I wanted to try this right away, but I forced myself to be patient. Normally I just center my grocery shopping around sales, but this time I kept an eye out for the ingredients I needed. Anytime I want to make something with a unique or expensive ingredient I try to wait to maximize my food dollars. As soon as I saw hominy on sale at the local Save-A-Lot I snagged a can.
As is my way, I took the recipe, tweaked it a bit to what I like and what I had in the house, and it turned out wonderful! I don’t like spicy foods, so I left out the peppers, but I did throw in a pinch of dried chipotle pepper to keep the Native American feel of the recipe. If you want to go all the way and buy the exact spices called for, be my guest. But I omitted the Mexican oregano, and used regular paprika, not Spanish. I also added a can of red beans for extra fiber and filling power.
Slow cooker red pozole with pork:
1.4 pound pork roast
2-3 tbsp garlic powder
1/2 tbsp cumin
Pinch chipotle pepper
1 tbsp chili powder
2 tbsp paprika
1 whole white onion, diced
1 can diced tomatoes, with liquid
1 can red beans, drained
1 29oz can hominy
6 chicken bouillon cubes and ~24 oz water
3 tbsp flour
1 bottle beer (Colorado native)
Step 1: In slow cooker, mix flour, beer, spices, diced onion, and tomato.
Step 2: Heat water in the microwave for 2-3 minutes, dissolve the bouillon cubes and add to crock pot. Or just use chicken stock.
Step 3: Dice the pork roast into bite-sized cubes. I had a 1.4-pound roast defrosted, so I used that. But you could use chops also.
Peel or cut off fatty pieces to make it more lean.
Step 4: Add the pork and hominy to the slow cooker. Cook on low 6-8 hours, or high 2-4 hours.
The finished product is a complex but light stew, with an amazing depth of flavor. You can obviously add more spice to your taste, but I loved it the way it was. I also didn’t have ground cumin, so the little pieces were annoying at the bottom, but the flavor they added was worth it.
I made some biscuits to serve with the posole, and my s.o. loved it too. The recipe suggests shredded cabbage, radish, cilantro, cheese, or sour cream as garnishes. If you add extra flour or cornstarch you can make it thicker, add more stock to make it more soup-like.
This post was developed in association with The Daily Meal and Driscoll’s in honor of National Strawberry Shortcake Day this June 14th! #Driscollsberry @strawshort
As the days grow longer and hotter, we crave fresh, juicy fruits and light, refreshing desserts. Every foodie’s favorite thing about summer is the abundance of fresh produce rolling in. From farmer’s market kale to home-grown lettuce to ripe berries, summer is a fresh food paradise.
Driscoll’s has been committed to growing strawberries for over 100 years. Each berry is loaded with vitamin C, folate, fiber, potassium and antioxidants. Driscoll’s ensures year-round availability by growing strawberries in multiple locations. However, the summertime strawberries carry with them the warmth of the sun and long days to ripen, and are best used at the peak of the season.
Therefore, in celebration of summer, fresh berries, and sweet deliciousness, I decided to make the world’s finest Strawberry Shortcake. This was to be no ordinary biscuit with berries sprinkled on top. I searched the world wide web for inspiration, considered all kinds of crazy flavors, and took apart each element of the classic cake to come up with this recipe.
Dense, moist, and decadent chocolate shortcake. Thinly sliced plump Driscoll strawberries bathed in sweet and tangy balsamic vinegar and local Colorado honey, and the tour-de-force, a homemade French Vanilla whipped cream spiked with Patron Cafe.
If you aren’t salivating by now, just keep scrolling for the pictures…
Shortcake Ingredients:
1 1/2 cup flour
3 tbsp granulated sugar
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cold butter (4 tbsp)
1/2 cup milk
For the strawberries:
2 cups strawberries
1/4 cup balsamic vinegar
1/4 cup honey
For the whipped cream:
1 cup heavy whipping cream
2 oz French Vanilla coffee creamer
2 oz Patron cafe (or other coffee-flavored liquor)
3 tbsp powdered sugar
This may seem intimidating, but trust me, it takes less than 30 minutes altogether. And the only ingredient I had to specifically go buy was the heavy cream. You can omit the Patron if you don’t like the taste or the alcohol content as well. Let’s jump in.
Step 1: Preheat your oven to 400 degrees F. In a large bowl, mix your dry ingredients. Flour, baking powder, baking soda, cocoa powder, salt, sugar. Sift together if you do things that way.
Step 2: Cut in the cold butter or use a pastry cutter, until it resembles coarse crumbs.
Step 3: Stir as you pour in the milk. Batter should be just wet, and a bit sticky.
Step 4: You can just drop the batter onto a wax-paper-covered cookie sheet, but I chose to bake mine in cupcake pans for shape. Pour about 1/4 cup into each well.
Step 5: Bake at 400 for 15-17 minutes, until beginning to brown on top. Remove from the oven and cool.
Meanwhile, chill a bowl and whisk in the refrigerator or freezer to make the whipped cream.
Step 6: Cut the tops off the strawberries, then stand them on end and cut into thin slices.
I will totally not tell if you sneak a few as you’re cutting. Fresh strawberries are hard to resist! I know I had a few…
Step 7: In a bowl, mix the balsamic vinegar and honey. You may need to microwave for 15-20 seconds to get the honey and vinegar to mix well. Dump the sliced berries in, and mix well to coat. Set aside.
Step 8: The home stretch, whipped cream time! Take out your cold bowl and whisk. Pour in 1 cup heavy whipping cream, and then whip the crap outta the cream.
The cream will start to thicken, and form stiff peaks. Add the 2 oz of creamer, powdered sugar, and Patron. Mix well again. Be sure to not over-beat it though, you don’t want alcoholic butter. Or maybe you do…
As you can see, my arm got tired and I resorted to a hand mixer. =)
Step 9: Now you have all three ingredients to assemble your masterpiece. Cut the cooled shortcupcakes in half, and smear on some cafe cream. Add a few slices of berries, and a drizzle of the extra juice.
Put the top layer on, smear on some more cream, and top with berry slices.
And there you have it! A delicious, fresh, unique dessert to wow a crowd or make a summertime picnic extra special. This recipe makes enough for 8 small cakes, you can easily double it to make a larger 9 inch round pan.
The cake is flaky on the outside, yet moist on the inside, with just a hint of cocoa flavor. The whipped cream adds a mysterious bite, with a chocolate-complementing essence of coffee. Likewise, the balsamic vinegar is a unique, yet balancing tang to the coffee-chocolate notes, and the honey is just the right amount of sweet without being overwhelming. The longer you let the berries soak, the more they will take on this amazing flavor combination. You might want to make extra to just eat with a spoon!
Now the next time you have a birthday, office gathering, garden party, or dinner you know where to turn for a uniquely impressive dessert that’s sure to bring compliments for years to come!
Scones are a popular breakfast, brunch, or tea-time treat. Linked historically to Scotland, Ireland, and England, it is unclear who really deserves the credit of invention. The original scone was made of oats, shaped into a round, cut into 4 to 6 wedges, and baked over an open fire. Nowadays, scones are similar to biscuits, made with wheat flour and baking soda or powder, producing a hard, dry texture.
Finished scones fresh from the oven
Scones can be plain or “fancy”, with added raisins, orange rind, chocolate bits, honey, or other added flavorings. They are usually served with clotted cream, also called Devonshire cream. It’s quite easy to make with just a few things you likely have in your fridge. Check out TheNibble for a history of both. For a very large list of scones you can try, wander over to The Kitchen Project.
Blueberry-lemon scone with Devonshire cream and apricot preserves. It was just as delicious as it looks!
I had been given a boxed mix for scones some time ago, and when blueberries went on sale, I knew it was time. I also had a few fresh lemons, and so it was destiny. If you are feeling brave, feel free to try making your own scones, perhaps using the Pioneer Woman’s recipe.
Ingredients:
1 box scone mix (or your own)
1 egg
1 cup milk
1 cup blueberries, fresh or frozen
1 fresh lemon (juice + rind)
2 tbsp melted butter or margarine
Devonshire cream:
1 package cream cheese
1/2 cup sour cream
4 tbsp sugar
1 tsp vanilla
1/4 cup milk
Step 1: Pour dry mix into a large bowl. Add the milk and eggs, and stir until it becomes smooth.
Step 2: Grate the lemon rind onto a plate, save the lemon as well. Add the blueberries, lemon juice, and rind to the dough and mix well. (Feel free to add a splash of vanilla or almond flavoring here for an extra dose of yummy)
The blueberries marbled the dough with their juices.
Step 3: Take 1/4 cup of dough at a time, and shape into small rolls on a buttered cookie sheet. (You can also do the classic whole round, then cut into triangles. Or make whatever shape you want). Brush the melted butter onto the scones.
Step 4: Bake at 350 for 12-15 minutes, until browned all over and solid. They smell delicious!
Now you have fresh, warm scones! You can eat them naked, add some butter and/or honey, or make some cream and serve with jam. Clearly, I’m all for sugar-shock when it comes to breakfast treats. I made these over the weekend, so calories don’t count. 😉
To remind you, here is what you need for your very own clotted cream. It’s best to let it all come to room temperature to mix, then refrigerate for an hour or so. Don’t fret too much if you can’t do so.
Devonshire cream:
1 package cream cheese
1/2 cup sour cream
4 tbsp sugar
1 tsp vanilla
1/4 cup milk
Step 1: Add all ingredients to a bowl, and use a hand mixer to beat together. It should take about 2-3 minutes to become thick and smooth. Add a little more milk if you want it thinner, don’t add as much or beat for a longer period of time if you like thick cream.
These are the jams I had, which were totally perfect for this. Peach preserves and cherry jam. Both were equally delicious. Good together too!
The finished cream, nice and thick. I could seriously just eat this stuff with a spoon it’s so good!
You can add extra sugar if you want it sweeter, or forget it if you like the tang. Try unflavored Greek yogurt in place of the sour cream if you dare.
Blueberry-lemon scone with Devonshire cream and cherry jam. Simply divine!
More photos, just to make you drool a bit.
If you aren’t convinced to make these on a weekend, there’s nothing more I can do here. Just enjoy pining for them I guess.
Of course, I had to have my scone with a strong cup of English breakfast tea. It’s only right.
You can see the bowl of cream is nearly empty… oops.
And this is the cherry scone my s.o. demolished. I think we both had about 4 each. The box recipe made 8-10, depending on how large you make your scones. I need to have a brunch party so I can make these again.
To remind readers, this is the second part of the first food review article for Budget Epicurean. For reviews, preference will be given to unique, local, family-owned establishments. Food locations will be evaluated based on:
Taste: 1 (wet toast) – 10 (your taste buds have died and gone to heaven)
So we survived 2 days of a 4 day trip so far, and have kayaked along downtown, been filmed for The Cooking Channel, tried tacos of all sorts, and experienced food trucks, dive bars, and fine dining in Part 1 of Austin food reviews. Upcoming adventures include skydiving, hipster bars, ice cream, burritos, and of course you can’t leave Texas without some classic Texas BBQ!
After a late brunch at the Roaring Fork, we were pretty well sated. However, that same friend who was kind enough to introduce us to Gourdough’s had more late-night epicurious adventures planned.
This time, the lovely silver sporty car rolled to a stop in front of local hot spot Easy Tiger. Bake shop by day (and night) and hopping hipster bar scene by night, I was wowed by the atmosphere here. At 709 East Sixth Street, the place was wall-to-wall packed with locals laughing and talking, sipping on craft brewed beers from a huuuuuuuuge blackboard list, munching on various ethnic appetizers, and playing various bar games. Not surprising for a Friday night.
The indoor portion offers tempting-smelling baked goods at street level, convenient for anyone stumbling home from the famous 6th street drink-fest at 1am. If one is still coordinated enough to descend the steep staircase, a large tavern area greets you with a not-too-loud mix of music playing, several bar areas, and plentiful seating.
Wander further and you reach the outdoor area. Aforementioned huuuuuuge list of beers is a reminder as you walk out into an iron-fenced cobblestone yard littered with picnic benches right next to a gorgeous river. With several bridges over the water, lighted lampposts, strings of lights, and wall-climbing ivy, the whole area is reminiscent of a European alleyway. At the furthest end there is a netted area for ping-pong, where a rowdy group of people is playing a heated game.
We sit at a weathered wooden picnic table and intently study the drink menu. Nowhere near hungry enough for a full meal, we defer to our friend’s expert opinion. He puts in our order, and then the waitress looks to me for my drink. Still a bit overwhelmed by the selection, I ask her opinion on a light, fruity beer. She gives me full details on several on the menu, and I end up choosing a Real Ale Fireman’s #4.
The beers are delivered in frosty, heavy glass mugs in record time. The Real Ale was still a bit hoppy for me, but I’m a beer novice. I had gone against my friend’s advice, who wanted me to try a local Austin beer, and I regret it a bit. However, there is a flavor for every taste and plenty of opportunity to go back and try another.
They do have a “Mug Club” with the cryptic “ask your server for details” on the menu. I can only assume that means some sort of challenge whereby you pay a large price upfront then get to try each and every beer they offer. If I were an Austin local, I may be up to the challenge.
As we chatted in the breezy evening air and listened to the water flowing by, our server brought out the surprise appetizers: the Mixed Grill and a house soft pretzel.
The mixed grill consisted of a perfectly balanced four-point spread of beef sirloin with cilantro chimichurri, pork tenderloin with stout maple glaze, grilled corn, and house-made kielbasa with sauerkraut and honey mustard.
As there was only one piece of corn, and I did not consume it, I cannot attest to the caliber of the vegetables here. The meat however… How can I even describe the beef sirloin? Delectable. Melt in your mouth. Perfect. It was cooked just right, crisp brown exterior with a butter-soft pink interior. The chimichurri sauce was a flavor explosion of fresh herbs and spices.
The pork tenderloin was tender and juicy, sweet with a subtle beer flavor. And the kielbasa made the pollock inside me swoon with happiness. The honey mustard was a bit too overpowering for my taste, and the sauerkraut doesn’t hold a candle to my grammy’s. However, the kielbasa itself was perfect just as it was. Though quite pricey for the amount of meat, the Mixed Grill is an indulgence worth trying at least once.
The soft pretzel was roughly the size of a large person’s head. It was perfectly soft and doughy, and liberally sprinkled with sea salt. I’m not sure if there was anything other than butter in the dipping sauce, but it was sure addictive. It all disappeared faster than we probably wanted.
Overall, I’d give Easy Tiger:
8 for taste
10 for atmosphere
7 for value
Though it would have been perfect enough to sit and enjoy the view and atmosphere of Easy Tiger, we were a three-block walk from the most famous drinking and debauchery location in Austin, so we had to explore further.
While we ate nothing further that night, I can attest that 6th Street is indeed quite the party place. As it was also graduation weekend for many local universities, I’m sure the crowds were even rowdier than usual. And local establishment The Jackalope has decent Kamikaze shots. Lemony and burny, just what one needs before dancing the night away.
What’s the best thing to do the next day on little sleep? Indoor skydiving of course! Austin iFLY is a giant indoor skydiving destination. Using the same technology professional skydivers practice with, you can experience what it’s like to float and free-fall.
It is quite the experience to be wearing a fitted flight suit and lean forward into an enormous upward air stream to be completely supported in midair.
Conveniently, right next door is a local favorite ice cream spot, Amy’s Ice Creams. With several locations, this one offers those who have done the iFLY experience an extra free topping. Jackpot.
The website lists over twenty pages of rotating ice cream flavors. They also offer all the standard toppings like hot fudge, caramel, nuts, and whipped cream, along with a dizzying array of specialty toppings. Chocolate dipped strawberries, sundaes, frozen yogurt, ice cream cakes, floats and milkshakes round out the full menu of delicious desserts.
They also have a question on the board which if you answer correctly, you get a bonus topping! It’s worth knowing your Disney trivia for extra chocolate or candy goodness. See if you know the featured question from when I went.
What movie is this quote from: “Cause I’m a lady, that’s why”?
I’m not telling the answer, in case that question is still up. =) I knew it because I’m a Disney girl through and through. That meant I could have up to two extra toppings! I’m such a sucker for warm brownies and ice cream. So I ended up with a warm brownie sundae with vanilla bean ice cream, hot fudge, caramel, nuts, whipped cream, and butterfinger bits.
Yeah, it was just as mouth-watering as you’re thinking it was.
The ice cream was distinctly vanilla flavored, with flecks of the bean throughout. The chocolate fudge was molten liquid, slightly melting the ice cream. A soft, fudgy brownie waited at the center for anyone daring enough to dig for it. And dig I did. The crunchy Butterfinger pieces were the perfect topping, and I just love peanutty things stuck permanently in my teeth.
The whole experience was fantastic, though my eyes were far bigger than my stomach. I could have split this with someone and still had extra left over. The ice creamery was right next to the bakery part of Amy’s and though I did not try any of the food from there, it smelled divine. The inside had televisions showing live-image feed from the skydiving going on next door. And there was a gorgeous shaded play area out back with lots of toys and playground equipment to keep the sugared-up kids that go there happy.
Overall, I’d give Amy’s Ice Creams:
8 for taste
7 for atmosphere
7 for value
To head off the sugar coma which was sure to follow this treat, we decided to do a quick hike up Mount Bonnell. This is the generally accepted highest point in Austin at 775 feet. Named for the Commissioner of Indian Affairs for the Texas Republic, George Bonnell who moved to Austin in 1839, spectacular views of Lake Austin and occasionally downtown are offered from the peak.
After a quick jaunt up the 190 feet incline of steps and some photo ops of the Lake view, we have worked up enough hunger to round out our journey with a stop at Freebird’s World Burrito.
Begun in 1987 in Santa Barbara, California and made popular by UC Santa Barbara students, Freebird’s four tortilla flavors and four sizes of burritos quickly spread like wildfire and grew in popularity.
Each Freebird’s location boasts a life-sized “Libby” statue of liberty riding a custom-built bike exploding out of the wall.
There are many choices to be made, first up: what size of burrito? There is the original FREEBIRD size. Then if you’ve a smaller appetite, the HYBRID. (S.O. says “that one is for wimps”). If you’ve got a mighty appetite, you can try the MONSTER. And if you’ve a death wish, go ahead and take on the SUPER MONSTER. Those bad boys weigh in at about seven pounds of meat, cheese, rice, and toppings. Holy heart attack.
I decide that in the interest of not dying I’d like the wimpy hybrid. Now, what kind of wrap? They offer four flavors: Spinach, Cayenne, Flour, or Wheat, each with its own unique color. Let’s try spinach, to pretend like a massive burrito is a healthy choice.
From top to bottom, the MONSTER, the FREEBIRD, and the HYBRID.
Layered up with meat of your choice, beans, salsas, lettuce, cheese, and/or sour cream, rolled into a tight bundle and wrapped in aluminum foil, we grab our giant bag of goodness and head on home. But not without first admiring all the tin foil art around the building. Apparently it is a thing to take your foil from an eaten burrito and turn it into a piece of art. Then you leave it scattered about the building for future burrito-lovers to enjoy. It’s amazing how creative people can get sometimes…
“Fresh. Natural. Scratch-made on the daily. That’s the way FREEBIRDS rolls.” The website does not lie, this burrito tastes like all the ingredients came out of a garden just this morning. The steak is seasoned perfectly, the veggies are crisp and delicious, the salsa isn’t too spicy as to make it inedible, and the green tomatillo sauce is just right. This is a similar and yet different experience from Chipotle, with its own unique offerings.
Overall, I’d give Freebird’s World Burrito:
8 for taste
7 for atmosphere
7 for value
With the Austin trip coming to a close, we realized we had still not had any Texas BBQ. As we had to head to the airport the following afternoon, the best option was to have the Salt Lick BBQ at the Austin International Airport.
Want to know what makes the Salt Lick BBQ so unique and darn delicious? They say “The barbeque sauce has no tomatoes so it won’t burn or become bitter. It does have sugar so it will easily caramelize. We sear the meat and then move it away from the hottest part of the fire to cook slowly. We finish our products over an open fire fed by live oak wood.” Whoa.
Though I was assured that the airport version is nowhere near the same as the sit-down location in Round Rock, TX, it sure smelled like heaven waiting in line at the airport. We had to go with the brisket meal deal, because we all know brisket is simply the world’s greatest meat. It comes with classic baked beans and a pickle, on a square sesame seed bun.
The brisket was divine. The BBQ sauce was indeed not tomato-ey or tart, but it had a sweetness and smoky depth of flavor. The meat is tender and juicy, good enough to eat alone by the pound. The beans were interesting… too much black pepper for my taste, and not enough brown sugar or bacon. But who cares when you have the world’s best meat sandwich right?
The sandwich was so filling that I only finished half of it. Luckily I could take the rest on the plane ride home, and had a little piece of Texas for lunch the following day. At about ten bucks for the meal, getting two meals out of it was a bonus.
While the airport offered plentiful seating near the location, it was in an airport. So I cannot judge what the atmosphere of the sit-down location is like.
Overall, I’d give the Salt Lick:
9 for taste
5 for atmosphere
7 for value
And there you have it. Eight food destinations in Austin Texas, from all different food genres and price points. Each one unique and with outstanding offerings, I hope dear readers that you have the chance to visit all of them at some point.
If you have a food location you’d like to see featured here, please email me at Jennifer (at) budgetepicurean (dot) com with details.
As this is a food blog, I’ve decided to expand it to include reviews of notable food locations. Preference will be given to unique, local, family-owned establishments. Food locations will be evaluated based on:
Taste: 1 (wet toast) – 10 (your taste buds have died and gone to heaven)
For the very first food review article, you lucky readers get a two-part special of notable food experiences in Austin Texas! From taco trucks to ice cream to upscale waterfront dining, Austin offers an array of options to satisfy any foodie’s curiosity and taste buds. Having never been to Texas before, my hosts were set on showing me as much of the town as I could handle in 3 ½ days. And they did exactly that.
We flew in late at night on a Wednesday, and headed straight to bed. We were greeted the next morning with fresh, homemade blueberry pancakes. I’m never upset about pancakes.
That morning was filled with outdoor adventures in a nearby park, exploring a natural spring, and kayaking along a beautiful downtown view.
After our picturesque exercise, we wanted some fuel. But we had big plans that night, so it had to be something quick and small. Trailer Park & Eatery was just down the road, so we headed over to the corner of S. 1st St. & Elizabeth St. West. The parking lot fits the food trucks and a picnic seating area only, so we parked across the street. At just past noon, there wasn’t much of a crowd yet. There was however a van and filming crew. That’s right, The Cooking Channel’s “Food Truck Face-Off” was filming right then and there!
Two new food trucks would later be vying for top truck to win. But at the moment, all we were concerned about was the one truck we came here for: Torchy’s Tacos.
For those of you who don’t know, Torchy’s is kind of a big deal. People know about it.
Former executive chef Michael Rypka left the fine food world to pursue his dream of creating and serving Damn Good tacos. As their own website says: “Mike realized he had bet his life savings on green chili pork and fajitas mixed with his own desire for some great street food. With no customers in sight, Mike hopped on his scooter and handed out free chips and his award-winning salsa to personally invite everyone to stop by the trailer for some tacos. It worked.”
From a humble beginning with one food truck, Torchy’s Tacos now operates several stores as well as the trailer park. They regularly have long lines and happy customers. After one bite of my own, I saw why.
I ordered two tacos, “The Independent” and a “Beef Fajita”. The Independent is a vegetarian dream that even a meat-lover would love. With thick, marinated, hand-battered and fried portobello mushroom strips, smooth refried black beans, crispy chunks of falafel, charred roasted corn, crunchy escabeche carrots, queso fresco, fresh cilantro and avocado, all drizzled with an ancho aioli heaped high onto a flour tortilla, the Independent was filling in every way.
The flavors and textures contrasted and complimented to create a perfect bite every time. The ancho aioli had a bit of a kick to it, but was controlled by the creamy avocado and salty cheese. I loved everything about this taco, I wouldn’t have even known it was vegetarian.
Meanwhile, I had to give equal attention to my Beef Fajita. Simpler in a way, yet more complex in others, the beef fajita consisted of marinated and grilled skirt steak, smothered in sweet grilled onions and peppers, and topped off with coarsely shredded cheese & pico de gallo. I got mine in a flour tortilla with green tomatillo sauce. The flavors and spices of the marinade and rub made a steak so tender and flavorful I could eat it alone all day long. The grilled onions and pepper completed the flavor profile as only they can.
The ingredient list for this taco was short, but it packs a powerful punch of flavor. The beef was tender and cooked perfectly, and no one flavor overpowered the mix. Two tacos was a perfect light lunch, filling without being heavy. One of the many beautiful things about Torchy’s is that you can pick and choose and order as many of each taco as you like to try all the tastes that catch your eye.
Diners can enjoy their tortilla-ed treats at an outdoor picnic bench area shaded by large trees wrapped in lights. No doubt nighttime here is beautiful. There is also an indoor garage area with two televisions and a large community bulletin board advertising local dance classes and such. An indoor option is critical for when weather threatens, and the outdoor seating is chill and relaxing. The loud traffic from the road right behind you can be a bit obnoxious though.
While we were blissfully enjoying our tacos, a representative of the The Cooking Channel came over to ask if we minded being filmed. Why of course not! We signed our wavers, and got our nom on. Who knows, maybe in a few months I’ll have my first 15 seconds of on-screen fame!
Stuffed from our “snack”, we piled back in the car to head home for some games and a nap. We needed to be refreshed and hungry again in a few hours.
Overall, I’d give Torchy’s Tacos:
10 for taste
6 for atmosphere
8 for value
En route to dinner, the secret was finally let out: our destination was the famous “Oasis on Lake Travis”, the sunset capital of Texas. Located at 6550 Comanche Trail, The Oasis does live up to its reputation, a towering stone building four decks high sits alone atop a cliff overlooking the (unfortunately low) Lake Travis. The entrance-way is a collage of greenery, flowers, and a hodge-podge of statues. A woman with an umbrella and a child watch from a balcony while a gymnast is forever frozen mid-flip and a cowboy rides a bucking bronco under a majestic soaring eagle. All the bronze work at The Oasis is for sale, if you’d like a heavy and expensive memento of this unique dining experience.
We arrived early, around 6 pm, and already the bottom three decks were packed with people. On the uppermost deck, the live band was setting up for the night. We snagged a front-row lakeside table on the second-highest deck and ordered a round of chips & salsa, and a “Famous Margarita” which was served salt-rimmed and frosty in a heavy glass embossed with the Oasis symbol and name.
The salsa was a little too watery for my taste, I would like more of the chunks of fresh tomato. But the overall flavor was great, with bits of onion and cilantro, and a slight heat from jalapenos. The margarita earns it’s fame, with a smooth, refreshing taste with no bite at all from the tequila. These are dangerous as they are easy sipping and go down fast.
The plastic cups in which the water was served are included as a souvenir for each diner.
After a leisurely hour of chatting and taking advantage of the many photo-op locations, we ordered our meal. I chose the fish tacos, because the lime margarita compliments fish, and the night was balmy and perfect for such things. The tilapia was perfectly seasoned and grilled, served in small corn tortillas and topped with generous amounts of purple cabbage slaw, pico de gallo, guacamole, and spicy ranch sauce.
The two mini corn tacos were the perfect size to get all the big flavors without feeling too stuffed. The rice on the side was a bit lack-luster in flavor, but the taco toppings (pico de gallo, tomatillo sauce, salsa) could be mixed in and kick it up a notch.
Around the table we had the loaded nacho platter to share, as well as the “Spicy Beef” enchiladas which have no spice. (The menu puts a pepper symbol next to “spicy” dishes. The Spicy Beef mysteriously had no spice). The loaded nachos came smothered in cheese, salsa, pico de gallo, jalapenos, and sour cream, with the option of refried or black beans or meat if you so chose. The drinks were great, the food was good, but what you really go to the Oasis for is the experience.
Then the magic moment arrived. The little kids in the establishment were all herded towards an old-looking bronze bell with a thick rope attached. The sun was kissing the horizon, turning the ambient light deep amber and scarlet. The excitement was palpable.
Sunset at the Oasis is quite the event. Everyone holds their breath as the ruby blaze of sun sinks lower and lower, until finally the light extinguishes and the children throw their weight against the rope, ringing the bell loudly across the water and the entire place erupts in cheers and applause.
Overall, I’d give The Oasis:
6 for taste
10 for atmosphere
6 for value
After the applause died down and a few more photos to commemorate the moment, we headed back to end the night quietly at home. Or so I thought. Turns out, a local friend had other plans for us.
We were picked up in a lovely silver sporty car and whisked downtown. Pulling into the parking lot of our final destination, I looked up to see a glowing doughtnut-man sign declaring we had arrived at “Gourdough’s”.
Opened in a vintage trailer in 2011, Gourdough’s has exploded in popularity and press. Everything on their extensive and imaginative menu is served either on or with a donut. And these aren’t the sticky-sweet donuts you’re used to, they are giant savory chunks of deep-fried delicious that go perfectly with chicken fingers, honey butter, and honey mustard dipping sauce (The Mother Clucker) or fried crispy-caramelized bananas with cream cheese frosting and brown sugar (The Funky Monkey), both of which we tried.
The inside area is a typical bar, mostly wooden with tables and booths. We weren’t interested in drinking for now, so we headed out into the gorgeous night to the outdoor seating area, a rock-carpeted fenced-in yard with multiple picnic tables, several giant televisions, and the classic vintage trailer on display. The area was nice enough, but they were playing some very strange and occasionally disturbing show on the TVs. Perhaps blame it on the late hour and the assumption that most customers by now would be drunk.
Mine was the Funky Monkey, and it positively oozed deliciousness. I love fried bananas, and this thing was loaded with ’em! The donut was indeed thick and savory, and smothered in sweet cream cheese frosting with brown sugar sprinkled all about. It was a bit overwhelming though, I couldn’t finish the whole thing. Of course, I also had to try a bite of the other three around the table, which likely contributed to my over-full tummy…
the Mother cluckerthe Funky monkey
Each donut on the menu sounds as amazing as the next, with burgers using donuts as the bun, savory “Drunken Hunk” bacon-wrapped meatloaf, and sweet-tooth satisfying sugar-coma inducing confections. Even the salads come with a donut on the side. If you’re on a diet, steer clear of this place. But if you want a unique taste experience, pull on in and grab a picnic bench!
Overall, I’d give Gourdough’s:
9 for taste
5 for atmosphere
8 for value
It was getting late, and the bar was near closing time, so we finally called it a night and headed home. After a good long rest, the next morning was fend-for-yourself as we all prepared for a big graduation ceremony. Life accomplishments are always exciting! I’m sure the graduate had such nerves they wouldn’t have been able to hold down a big meal anyhow. With the help of some cereal and a big Starbucks frappuccino, I held out until brunch. Boy was I glad I did!
We pull up into a tree-shaded parking lot next to a fenced-in reservoir. People are jogging and walking their dogs, or paddle-boarding and kayaking in the sun. We head towards a large, pale brick building with a huge “RF” branded on the side. This is the famous Roaring Fork. Founders Guy and Larry own and operate a string of upscale dining establishments in the west and southwest, as well as some more wacky concepts like the Salty Sow.
Guests are greeted by an open, curved kitchen space with marble countertops, stainless steel and glass, and a giant open fire pit with roaring flames. The spacious interior has soaring ceilings and windows the width of the walls, giving the whole space an airy feel. We are seated out on the glassed-in wooden deck overlooking the small reservoir that was once a rock quarry.
As a soft breeze whispers through the trees, the waiter comes over to explain to us the specials which are not on the enormous, heavy, leather bound menus. There is fresh-caught fish and chef’s choice of beef, at market price of course. The waiter understood we were there for brunch, and shared the special with us, a choose-two menu called the “Texas Two-Step”. Nearly the whole dining party went that way, since it’s always better to try multiple dishes.
Their chicken is apparently famous by word of mouth, as is their pork shoulder and green chili. They also have the amusingly named “big ass burger” and “half ass burger”. However, when I saw wood-grilled salmon, I had to have that. And when I read mixed green salad with candied walnuts, feta, & a cranberry vinaigrette dressing, the deal was sealed. I’m a sucker for salads that include feta and anything sweet.
Now, once the orders were placed and drinks were brought, some restaurants bring a basket of bread or other such appetite-whetting things. Not classy enough for the Roaring Fork. They bring out two heaping baskets of steaming fresh-from-the-oven muffin bites. They smelled divine, and when asked about them, the waiter informed us that they are corn muffins with shredded cheese, jalapenos, and black currants. It sounds like a strange combination, but one bite and we were all hooked. We joked with each other as one after another kept saying “no, really, this is the last one”.
When the meals came, luckily I was sitting next to someone kind enough to offer a bite of the chicken, and it was indeed delicious and fall-off-the-bone tender. My salmon was sweet and smoky, perfectly flaky, and served on a bed of wilted spinach with garlic and onion, alongside creamy mashed potatoes with just the right consistency.
With a lovely bar area we didn’t have a chance to enjoy and multiple patios, the Roaring Fork has a great, classy atmosphere to relax in and enjoy being pampered.
Overall, I’d give Roaring Fork:
9 for taste
9 for atmosphere
6 for value
Hope you learned a little and drooled a lot! Thus ends the first part of my Tastes of Austin restaurants review. Stay tuned for Part 2, where we indoor skydive, the Statue of Liberty rides a motorcycle, and brisket gets involved.
The fusion of food, fun, frugality, and curiosity.
