Friday, October 22, 2010

PHX restaurants to try

I've had a Microsoft Word document on my desktop for a while where I'd add new restaurants I want to try. But, I keep telling people about the list, but then don't think to email it to them (who'd want to read it via email, anyways!). So, here's my incomplete list of must-try PHX eateries.

If you've got another great restaurant in PHX, especially on the light rail, send it my way!

Switch Wine Bar

Hula's Modern Tiki

Postinos Wine Cafe


Blue Nile Cafe 

Luci's Healthy Cafe

Mrs. White's Golden Rule Cafe


Ticoz Resto-Bar

Verde 12/30/2010 update: Sadly, Verde went out of business before I was able to try it. Open less than a year, they closed due to a slow dinner crowd. :(

Sunday, October 17, 2010

Pumpkin Recipes

I wish the window for cooking pumpkin was bigger! Trying to fit in all the yummy pumpkin recipes I've found across the web it tricky. Here's an on-going list of new pumpkin recipes to try!

photo from here 
Pumpkin Pancakes
Moroccan Pumpkin and Lentils
Pumpkin Party Mix
Pumpkin Bean Soup 
Pumpkin & Black Bean Soup
Gingered Pumpkin Soup
Iced Pumpkin Cookies
Pumpkin-Bourbon Pudding
Pumpkin Swirl Cheesecake (no-bake!)

Saturday, October 9, 2010

Chocolate, Pumpkin Shortbread Bites

I'm so excited it's finally fall (and the weather is in double, not triple, digits)! To celebrate,  next weekend my family is having a pumpkin bake fest. Can't wait. Pumpkin pie milkshakes, caramel pumpkin cupcakes, this recipe...our friends and family are going to love us!

This recipe is from Picky Palate, which always has the cutest holiday snack and dessert ideas. Hope you'll be able to get all your favorite pumpkin recipes cooked before the end of November!


2 sticks softened butter
1 Cup granulated sugar
1/4 Cup packed light brown sugar
1 3/4 Cup all purpose flour
1/2 teaspoon kosher salt
2 Cups canned pumpkin
1/2 Cup granulated sugar
1/2 Cup heavy whipping cream
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1 Cup chopped chocolate or chocolate chips
Sprinkles of choice if desired

Get Cookin'

1.    Preheat oven to 350 degrees F.  Use an electric mixer cream the butter and sugars until well combined.  Slowly add in flour and salt until dough forms. 
2.    Press into the bottom of an 8×8 inch baking dish, lined with foil and sprayed with cooking spray.
3.    Next, for the pumpkin layer,mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. 
4.    Pour over shortbread layer. 
5.     Bake for 45 minutes or until pumpkin layer is golden brown.
6.    Let cool for 30 minutes then cut into bars. 
7.    Melt chocolate over a double broiler or in microwave until smooth then spread over bars. 
8.    Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

Tuesday, October 5, 2010

Chocolate Kaula trifle

Instead of a birthday cake this year, my mum made me a chocolate, Kaula trifle. We'd talked about Kaula a few weeks before my birthday and I said I wanted to try it. What better way than to try it in my birthday cake!

This was amazing-everybody loved it. It actually isn't too sweet, Jesse's mom doesn't like sugary-sweet things and she enjoyed it. We will be making this before my next birthday!

This is another recipe that's better to make the day before so the flavors have time to come together.

My birthday trifle and me!
1 pkg. chocolate cake mix
2 pkgs. (4 serving size) instant chocolate pudding mix
2 cups milk (only) for pudding mix
2/3 c. Kahlua
1 pt whipping cream, whipped
6 Heath bars, crushed in food processor

Get Cookin'

Mix cake mix as directed on package and bake in 13 x 9 inch pan.   Let cool (can do this the day before).

Make chocolate pudding using only 3 cups of milk instead of 4.  Set aside to cool.

Cut cake into 1" x 1" chunks. Put half of them into glass serving bowl.

Sprinkle with half the Kahlua.

Spread half the pudding over cake and sprinkle with half the Heath bars.
Repeat all layers.  Refrigerate

Top with homemade whipped cream to serve.
We served them in wine glasses, but you could serve them in bowls, too.