Fall is Here!

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Fall has swept over Denver with its cool breeze and left us cuddled up on the couch with a hot cup of cider. Ok this may be a bit dramatic and we still have a day with a high of 82 degrees this week, but still it is officially here—as of Sunday. I attended the Moonbeam Harvest event at the Clayton Early Learning Center on Thursday and it was a perfect way to welcome the fall. There were 15 restaurants there and each used a vegetable grown by the students garden as there main ingredient in their dishes. My absolute hands-down favorite was from Session Kitchen. Their vegetable was an eggplant and they made waffles; eggplant dipped in batter the put into the waffle iron, topped with a chive butter, then covered in a sweet chili syrup. It was insane. The hot waffle has a nice bite to it with the eggplant, then it is cooled by the butter, then brought right back up to hot with the sweet and spicy syrup. Its a roller coaster ride for your taste buds.

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Fall is here so let the scary movies—cough “Hocus Pocus” cough—the pumpkin cooking, cider drinking begin!

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They Did It!!

 

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The happy couple :)

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My sister’s wedding has officially come and gone. We spent an amazing weekend in Napa visiting vineyards, eating amazing local food and of course celebrating my sister and brother-in-law’s wedding. First things first is that they could not have chosen a better city or venue for their wedding. The feel of Napa is so laid back and it is absolutely gorgeous. Second their venue was incredible. They had the reception at Gloria Ferrer Caves & Vineyards which is up on a hill with amazing views and we had dinner in the cave which was spectacular. Unfortunately since I was on maid of honor duty my friend was on photo duty so I don’t have photos for your now, those will be coming hopefully next week, but what I have today are cake photos, as you see above! The cake was a three tier, two layers of chocolate and one vanilla with raspberry filling, frosted with a swiss buttercream. The peony is for Kara and the Texas Ranger’s T is for John, something for both of them. I made the cakes on Thursday night and froze them and frosted the cake Saturday morning and gave it to the caterer so I could focus on the wedding day which was Sunday.

Below you will see the process for the cake. I made the fondant pieces a week before then carried them with me so I didn’t have to take the time to make them there. It was an awesome experience and I loved making this for them!

Cake recipes from Smitten Kitchen

Vanilla buttermilk Cake and Chocolate Butter Cake

Swiss buttercream frosting

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Letting the fondant dry in the wine glass cabinet.

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The stove I had for cooking! It was awesome!

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Making the frosting

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Rehearsal dinner.

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Healthy Excuses

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My sister is getting married in less than a month now so I am using that as my excuse as to why its been 19 days since my last post. Between the Bachelorette party and planning it has taken up some of my free time. Oh and I am making her wedding cake, well wedding cake topper, so that’s time consuming testing recipes?! I know an excuse is an excuse and I need to post more. I think the real reason I haven’t posted as much is because I’ve been eating much healthier because of the wedding. With my sister exercising and dieting, I find myself doing the same. Once again the wedding is the main culprit.

Since I have been eating healthier I’ve been looking for exciting healthy recipes for lunches or dinners and I stumbled across this one the other day. Joy the Baker is a food blog that post all kinds of food and she shared this deconstructed spring roll recipe. I didn’t follow it exactly but close enough. I love this recipe because it is a lot of food but not a lot of calories, full of flavor with the peanut sauce and just plain satisfying. Try it out this week for lunch or maybe add some tofu to make it for dinner.

This is my first seriously heath conscious recipe post on my blog, what has the world come to. Don’t worry things aren’t changing much, headed back to Europe for July so I will be posting many more travel stories soon.

Deconsructed Spring Roll

Veggies you like, I included…

Cucumbers

Carrots, sliced with a peeler into ribbons

Bean sprouts

Pepper

Lime

Saifun (bean thread noodles)  (ride noodles also work)

Peanut sauce

Chop veggies. Cook noodles in boiling water and let sit for 20 minutes then strain and rinse and let extra water strain. Put all together in a bowl and enjoy!

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Milan 24 Hours Go!

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While looking through old pictures this week I came across a few from a trip to Milan. I realized I never shared this story and it’s a real “pilot’s daughter” story because it is a trip I went on with my dad while he was working. While he was flying the plane my sister and I were enjoying the joys of Business Elite.

It was during Thanksgiving so I was a little bummed to miss the big day of cooking but I decided Milan was worth it—and it was. We started with a day in New York City where we walked around eating and shopping. I of course had a list of a few restaurants I had heard about and wanted to try. Though there was a list I only dragged them across the city to one spot, and it was definitely worth it. We had our afternoon snack of a lobster roll at Luke’s Lobster in the East Village. It was amazing to say the least. Perfect roll that let the lobster shine and not be drenched in mayo.

We then headed back towards our hotel, stopped to eat again at a Mexican restaurant, then made it finally back to the hotel to get our stuff and head to the airport. Luckily Kylie and I both got on and in first! We wined and dined while dad worked away and then he safely landed us in Milan.

We had 24 hours total so we had to get straight to business. We rented a car and head to Lake Como. We spent the morning walking around the beautiful area and of course, ate and drank. What else are you supposed to do in Italy?!

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Squid Ink Pasta!

We came back to the city and got settled into our hotel and got ready for dinner. We found a cute restaurant near the Duomo and once again enjoyed a fabulous Italian meal filled with pasta and pizza. After dinner we walked over to La Scala and enjoyed the beautiful cities nightlights.

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The next day at the airport there was only on seat left for one of us to get first so I let Kylie take it. What can I say I’m a good sister. My dad was nice enough though to send some of the ice cream back to me.

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That was a pretty typical experience and time frame when I go on a work trip with my dad. Though it’s quick and to the point it’s pretty fabulous. I will have to look at my dads schedule for next month…

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Happy Easter!

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Hope everyone had a fabulous Easter!  We had a great Easter brunch filled with Easter borscht, crostini’s, baked eggs, asparagus and of course hard boiled eggs (you can see my classic rainbow one below). Oh and how could I forget, after all that brunch we had smoked ribs, brussels sprouts and mashed potatoes. I made a poppyseed cake for dessert.  I know I always say the cakes are amazing but this was literally one of the tastiest cakes I have ever made.  With that said it was also the ugliest.  I had issues with it sticking to the pan for one cake and the other I decided to cut in half and it was just to delicate for that. This is your warning…viewers discretion is advised for the cake picture.  If this is your first time visiting my site, please don’t judge my baking/cooking/traveling abilities by this cake.

Recipes

Prosciutto and Avocado Crostini

Green Eggs and Bacon

Easter Borscht

Lemon Poppy Seed Cake

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Luck O’The Butter

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When it comes to the wonderful holiday of St. Patty’s Day we all know the typical corned beef and cabbage, shepards pie and of course green beer.  But what I think that I have been missing out on the past years has really been the butter.  I’m serious, Irish butter is delicious and very important to the Irish. They even have a museum in Cork.  It has a higher butterfat content that gives it a richer, creamier flavor. They also say its due to the fact that the cows get to indulge on a daily basis on the lush Irish green countrysides and I agree, because it is just better.  I attempted this year to make it (without Irish grass fed cow creams) and it was so easy and awesome.  You just mix, set and whip and done!  You have the creamy, beautiful yellow butter to enjoy on the holiday. Make it even better by washing down a scone with this butter with a  green beer! Cheers!

Irish Butter recipe from Big Girls Small Kitchen

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Book Signing – The Smitten Kitchen Cookbook

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Last night I went to The Smitten Kitchen Cookbook book signing with Deb Perelman.  I went straight after work and got there probably 10 minutes after they started handing out tickets.  I got number 131.  It didn’t really dawn on me what that meant.  What 131 means is if Deb took the time to chat with each person for one minute per person that means two hours till my turn.

Deb spoke and filled the room with her humorous stories and advice.  It was fresh and fun and lots of question time.  Deb was great and gave each person the time they wanted. I sat around for about 45 minutes till it dawned on me what my number 131 meant.  It meant time to just go switch my cookbook for a signed one and head to sushi and wine with the sister.  I figured I already got my time when I interviewed her.

 

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