European Vacation: Dubrovnik, Croatia

Photo Credit: Lauren Anton
Dubrovnik, Croatia. Before the trip, I had never heard of Croatia in my life. It even sounded like a gross place, Croatia. But as soon as we arrived I realized I was completely wrong. Croatia was really a beautiful place; lots of flowers, houses with oranges rooves, and mountains. We saw this all through a cablecar going up the mountain.
Photo Credit: Lauren Anton
We also toured the “Old City”. We went through the doors into the enclosed city and found ourselves looking at the coastline. Cannons sat next to us from the war in previous years. We later passed by Rector’s Palace when we then got split up from our tour guide. So we decided to tour on our own by shopping and eating. It was really hot so I got something refreshing, mozzarella salad.

After I ate my mozzarella salad, I got some gelato. I talked to some guy at the gelato stand that was on his sixth cone.

Fun Fact: When the war destroyed everything in Croatia, they rebuilt all the houses and shops with orange rooves. Orange is Croatia’s national color for freedom and unity.

European Vacation: Pisa, Italy

The Leaning Tower of Pisa Photo Credit: Lauren Anton The Leaning Tower of Pisa has definitely been on my must-see list for as long as I can remember. Our shore excursion was six hours, one hour at the Leaning Tower and five at the nearby beach. I definitely wish we could’ve spent more time at the Leaning Tower because by the time we got pictures of ourselves holding up the tower, it was time to go.

The beach was so beautiful, other than the guys in speedos. The water was clear and the sand so soft, it was definitely relaxing. And because of the five hours given to us at the beach, we had time to go to a restaurant closeby! That’s always my favorite part.

We sat outside at the restaurant because the temperature was nice and we had a beautiful view of the sea. I ordered the Risotto Porcini which was probably one of my favorite foods in Europe.

I would love to visit Pisa again so I can tour the inside of the Leaning Tower. I guess that means I’ll just have to go back! Thanks for reading my post on Pisa, Italy. Watch for my next post tomorrow on Dubrovnik, Croatia!

Chocolate Drizzled Crepes

I got up early this morning; early meaning 8:30, to find out that I didn’t have to work today. So instead of going back to sleep, like my usual self would in the summertime, I got up and made my family some crepes. Let’s just say my skills were a bit rusty. It took me about a good six crepes being thrown away before I ended up with six good ones.

I had to complete this post for a fellow blogger of mine, Ilan, who asked me to make crepes about two months ago. It took me awhile to get around to it with exams and cupcake orders in my way. I finally got around to it Ilan, here’s my recipe:

Chocolate Drizzled Crepes
Serves 4-5

2/3 cup all purpose flour

pinch of salt

1 egg

2 tbsp superfine sugar

1 1/2 cup milk

scant 2 tbsp unsalted butter

confectioners’ sugar for dusting

chocolate syrup for drizzling

strawberries (optional) for garnish

Sift the flour and salt into a large bowl and make a well in the center. Beat the egg, sugar and half the milk together in a separate bowl, then pour the mixture into the dry ingredients. Beat the dry ingredients into the liquid, gradually drawing them in from the side, until a batter is formed. Gradually beat in remaining milk. Pour batter into a pitcher.

Heat a 7 inch/ 18 cm nonstick skillet over medium heat and add 1 teaspoon butter. When the butter has melted, pour in enough batter to coat bottom of skillet. Swirl it around while tilting it so that you have a thin, even layer. Cook for 30 seconds and lift up the edge of the crepe to check if it is cooked. Loosen crepe with a spatula all the way around and create a P with your arm. By this I mean, go in straight and quickly lift up and come back down. Cook on the other side until golden brown.

Transfer to a plate and drizzle with chocolate syrup. Dust with powdered sugar and garnish with strawberries.

European Vacation: Marseilles, France

A cute cafe in Marseilles, France Photo Credit: Lauren Anton

Marseilles, France. Yes it was a pretty place; right on the coast with beautiful water. No one ever told me how much it would stink though. Marseilles was definitely the worst smelling place out of all the cities I visited in Europe. It reeked.

But besides that fact, it was a beautiful place. Little French cafes were scattered throughout the city. Lots of them sold crepes, which I wanted to try so bad. But we were on the lookout for a renowned bakery. It was famous for these long, thin biscuits which definitely had an aquired taste. Plus I’m pretty sure you are supposed to dip them in tea because it was like gnawing on a bone. Picture that, it was quite hilarious.

So we took our long detour of finding the bakery called Four des Navettes and I got some pictures of the place.

Outside the bakery

Inside “Four des Navettes”

The famous biscuits we bought

French Macarons

After we were done visiting the bakery, we passed by a grocery shop and outside they were selling produce. I wanted to get some pictures….

Photo Credit: Lauren Anton

Photo Credit: Lauren Anton

Thanks for reading about my stop in Marseilles! Look for a post on Pisa tomorrow!

European Vacation: Barcelona, Spain

La Sagrada Familia Photo Credit: Lauren Anton

Barcelona, Spain was our first stop in our trip to Europe. It was by far my favorite because the way Barcelona was set up, it reminded me of Downtown Charleston. And I love Downtown Charleston. The architecture in Barcelona was beautiful. It is just so different from what I’ve ever seen. I found all of Europe to be that way. We all especially loved the church, La Sagrada Familia, which is pictured above.

Barcelona, Spain Photo Credit: Lauren Anton

This picture shows what I mean on why it reminds me of Downtown Charleston. The way the apartments, restaurants, and shops are placed and built, it has the same feel. At least I think it did.

Paella

We stayed at the Le Meridien hotel while we were in Barcelona. While we were there, we asked the concierge where a good restaurant would be. He told us about a really old authentic Spanish restaurant. We decided to walk to the restaurant and we never did end up finding it. But we stumbled on a square of restaurants and found this restaurant where I ordered paella. It was really good and I finished with creme brulee for my dessert.

Creme Brulee

Europe Vacation: Venice, Italy

Photo Credit: Lauren Anton
Because I went to so many different countries on my European vacation, I want to split up the posts by country. I want to show you not only the food, but the country as well which my sister photographed.

Venice was one of my favorite cities on the trip. I loved how different it was compared to everywhere else I’ve been. Can I share a fun fact that I didn’t know? Venice was built on 118 different islands. That is why there are no cars or streets. Pretty cool right?

I went on my vacation with my dad, stepmom, my twin sister, and my best friend, Kaylyn. Below we are taking a gondola in Venice. I have to say it was very pretty, but overpriced as our tourguide was on his cell phone and did not once sing. He pointed out a few places in Venice, like the first female prison and the schools.

We stumbled on a great little restauraunt in Venice. I decided to get the vegetarian pizza which was AMAZING!

Vegetarian Pizza

Of course, I split my food so I could try everyone else’s food as well. My friend got the pesto and my sister the ravioli. They were really good as well. We noticed however that the pasta is cooked very al dente compared to Americanized Italian.

Basil Pesto

Ravioli with Meat Sauce

While in Venice, we visited St. Mark’s square and toured Doge’s Palace. We also passed St. Mark’s Basilica.

Inside Doge’s Palace Photo Credit: Lauren Anton

St. Mark’s Square Photo Credit: Lauren Anton

I had a fabulous time while in Venice. My next post will be on Barcelona, Spain. Spain was my absolute favorite country and I plan on studying abroad there. I love the atmosphere of Barcelona and the food is wonderful. Watch for my next post on Barcelona tomorrow!

A Humbling Cupcake Kind of Day

Photo Credit: Gina Anton
Everyone remembers Pac Man right? You played it on Nintendo as a kid and tried to eat the little cherries and dots. But you always tried to stay away from the ghosts. Well I got an order about a week ago for a Pac Man cupcake cake. I was immediately excited, planning out all I would do to create this classic game into a cupcake cake.

Last night I began baking my mocha cupcakes, as it was a large order, and everything was turning out beautifully. An immediate difference to last week’s order. The cupcakes were super moist and fluffy, just perfect. I was so happy because everything was turning out as planned.

I got up this morning and finished baking the rest of the cupcakes and made my mocha buttercream. Once again, everything was fantastic. I piped my buttercream carefully onto each cupcake making sure they looked flawless. I carefully shaped the fondant to each piece in the Pac Man game and placed them on the cupcakes. At about this time, I had been working on the cupcakes for three hours. Probably the longest any cupcake order has ever taken, but it had gone smoothly and I was proud of what I had made. I arranged the cupcakes to look like the game and carefully arranged half of them in one of the boxes. I pick up the box and you can only imagine what happens next…you know, the box caves in and all the cupcakes collide into each other.

I break out into hysterical sobs. I know, quite childish, but three hours of decorating just made it’s way down the drain.

My mom, as always comes to the rescue, (luckily I had tons of extra buttercream & fondant) immediately helping scrape the buttercream and fondant off as I redo them. With our teamwork, we were able to get the cupcakes done in time for their pickup. Thanks Mom, you always seem to be there when I need you the most.

Creamy Mustard Pork Chops

Oh cooking, how I’ve missed you! Why did I ever abandon you for what seemed like years of cupcakes?? Yes, cupcakes are good; I mean we all have to be honest. Especially my French Toast cupcakes. Those are not just good, they are divine. But cooking, you complete me. I can’t live with perfect measurements and sifting. Folding and beating, it’s all too much. I can’t take it for one more minute! I have to take a break from your enemy, baking, who disagrees with everything you believe in. I will return to your laid-back nature.

If I screw up while baking, I’ve failed and my baked goods laugh in my face. It calls for perfection everytime. However I create a dish by cooking and make a mistake, you don’t blow up in my face. Instead, you come to my side and turn out okay or even better than planned. You may even turn into a whole new creation. Cooking, me and you are good for each other. You, laid-back and me, feisty. We balance each other. I make up for what you don’t have. And you help me out when I mess up. It takes a lot for you to give up on me and turn into a complete and utter mess. So cooking, I think I’ll stick around for awhile.

Slightly Adapted from: Campbell’s Kitchen
Creamy Mustard Pork Chops
Yield 4

4 boneless pork chops (3/4 in thick)
1 lemon
Pepper (to taste)
1 tbsp butter
1 can Cream of Mushroom soup
1/2 cup milk
1 tbsp spicy mustard
1 tbsp freshly chopped parsley

Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

A Rainy Summer Day Calls For…

CAKE POPS!

Chocolate Cake Recipe
Yield 20 cake pops

1 1/2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 egg

1 cup milk

1 teaspoon vanilla extract

1 tablespoon vinegar

1 chocolate pudding mix

Preheat oven to 350 degrees. Combine all ingredients and mix well. Spray cake pop tin and fill each cavity with cake batter until full. Bake 18-20 minutes. Let cool ten minutes. Coat sticks with icing or other coating and stick into cake balls. Freeze for ten minutes. Dip cake pops into icing and refridgerate.

Order #3: Happy Birthday Reagan!

Cakes. Cakes are a pain. I thought they might just be bigger versions of cupcakes. You know, you create a bigger batter, put it in a pan and bake it. Oh no. I was given an order to make a basic vanilla cake for a birthday party. No we aren’t talking about a box mix either, a from scratch cake. The first cake I attempted at making turned out pretty well, except one of the layers wasn’t done all the way. So I put it back in the oven so the center could finish baking and then the outside got too done. So I started with a completely new cake recipe.

Let’s just note that this next cake recipe said it was “fool proof” except the owner of the recipe called it “full proof”. I should have dropped the recipe right there. But I was desperate, ok?

So I start making my cake, supposed to be fool proof, fluffy, and super moist. Oh and it is supposed to rise, alot. When it’s been in for about fifteen minutes I go and check on it. It hasn’t rose at all, and it is quite brown. I take it out and it feels like a cookie.

I want to throw the cake at the wall at this point.

I also go over to my computer and immediately take cakes off my website. I also have a breakdown. I sit and cry for ten minutes trying to figure out what in the world I am going to do. So let’s just say Duncan Hines had to save the day for Reagan’s cake. The cupcake cones are homemade, so I can give those recipes to you. As for the cake, well….

It was a humbling experience.

I want to wish Reagan a wonderful second birthday; I hope she enjoys her cupcakes and cake.

Chocolate Cupcake Recipe
*Kid Friendly
Yield 12
• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1/2 cup oil
• 1 cup water
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar

• Prepare cupcake tins; lightly grease or insert paper liners.
Mix all ingredients together with an electric mixer on medium speed until moist and well blended.
Fill each cup 3/4 full. Bake for 20-25 minute at 350 degrees F.
*If you want the cake in sugar cones, put 2-3 tablespoons of batter in each cone. Use a tube pan and cover it with heavy duty aluminum foil. Poke twelve holes in the foil and place cones in pan and bake at 350 degrees for 18-20 minutes.

Recipe from: Leeza Malachevsky (cooks.com)

The Ultimate Vanilla Cupcake Recipe

Yield: 16 cupcakes
• 1 cup (225 grams) granulated sugar
• 1 vanilla bean
• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup (160 ml) whole milk
1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

Recipe from The Cupcake Project