Thursday, May 6, 2010

Seattle Top 10 Brunch Places

Baked French Toast

Note:  Due to the huge interest i keep this list up to date, last update September 1st, 2012

Everyone always asks me where to go for brunch and I always provide my lists of my top bunch places in Seattle, and I would like to share this list with you today. I figured this is a great time to share this list since Mother’s Day is coming up this weekend, why not take your Mother to one of these places.

Here is my list of Seattle top 10 brunch places:

Café Parco – This is my new favorite brunch place these days.  I was a little torn about putting it up because this place is not very busy yet, it’s pretty new and not many know about, but it is so good.  You can walk up the same day and get a table.  But I bet you that in a few months there will be a long line out the door.  This is the old Madison Park Café, on a gorgeous day it’s just fabulous to sit outside.  I have been at this place about 6 times now since it opened and I have my favorite thing on the menu, it’s the Panino Croccanti,  which is two pieces of French toast, layered with rosemary ham and black truffle Sottocenere and topped with a soft egg.  It is out of this world.  Really everything is awesome on the menu, that is just my favorite.

Café Parco
1807 42nd Avenue East
(206) 328-4757
Cafe Parco on Urbanspoon

Vios – This is another favorite of mine these days.  They just started service brunch a few months back.  This is great family place and they have outside seating as well. Everything on their brunch menu is delicious, but my favorite is the Vios Benedict.  It’s benedict on a potato latkes, with greens or ham and Béarnaise Sauce. It’s just delicious.  The menu at Vios is small but that is ok I can always find something good here.

903 19th Ave East
(206) 329-3236
Vios Cafe & Marketplace on Urbanspoon

Café Campagne– While you are strolling around at Pike Place market this is an excellent place to stop for some amazing brunch.  I don’t go here very often but doesn’t mean it isn’t my favorite.  I usually have a very hard time with their menu, because they have so many of my favorite things.  You can’t go wrong here.  But my top three things are; Quiche du jour,  House-cured salmon gravlax, or Croque-madame.  After you are done here continue your walk at the Pike Place market.

Café Campagne
1600 Post Alley
Seattle, WA
(206) 728-2233
Cafe Campagne on Urbanspoon

Macrina Bakery & Café– When I moved to Seattle this was on the first place I went to.  First you have to know that all baked good, breads and cakes that come out of here are amazing.  So any baked good you order for breakfast will be delicious.  You have to also remember that their menu is very small but everything is really good.  My top three choices would be; Brunch Café Special. Which is an open faced sandwich featuring Zoe’s Applewood Smoked Bacon, over easy eggs, tomatoes, arugula and tarragon aioli on our Giuseppe bread. Served with herb roasted potatoes, Organic Greens Salad and fresh seasonal fruit.  Second choice would be Macrina Fried Egg Sandwich, which are eggs fried over-medium and topped with spicy tomato sauce, Muenster cheese, roasted onions and Dijon on grilled potato bread. Served with herb roasted potatoes. And my third choice would be the Brioche French Toast, which is a thick-cut brioche topped with raspberry compote, rose water whipped cream and toasted pistachios. Served with Zoe’s Chicken Apple Sausage.

Macrina Bakery & Café
2408 1st Avenue
Seattle, WA
(206) 448-4032
Macrina Bakery on Urbanspoon

Dish – This place is always very buys so expect a wait but the wait is worth the while.  This food is good, it is not anything fancy but worth it.  They now take credit cards, which is great. I would recommend the Slacker Especial, eggs tortilla chips, enchilada sauce, cheese and second I would get their pancakes.

4358 Leary Way NW
Seattle, WA 98107
(206) 782-9985
Dish on Urbanspoon

Café Presse– A French little café/bar on Capital Hill (same owner as Le Pichet).  I think this place is great, it is not for everyone since it is pretty tight but I love it. The coffee is always delicious and the food is great.  There is only one thing that I order here for breakfast, I am sure everything else is really good but my favorite is Croque madame which is Croque Monsieur with a sunny side up egg.  Yum!

Café Presse
1117 12th Avenue
Seattle, WA 98122-4415
(206) 709-7674
Café Presse on Urbanspoon

Portage Bay Café– For this place you have three locations to choose from South Lake Union, Roosevelt or Ballard.  I used to go to the Roosevelt location all the time until they opened the Lake Union location and now I go there every time.  It is much bigger and the line doesn’t get that long.  This is another place where the menu is overwhelming.  There are just too many choices and everything is great.  I think the first few time I always got the waffles or the pancakes so I could use the topping bar with all the goodies, but afterwards I realized that I could not eat for the rest of the day because it was so good.  So I now have a different strategy, do not do the topping bar unless you can handle it by only getting up once. So if you have never been have the pancakes or the waffles otherwise I would recommend Chorizo Sausage Scramble with organic bell peppers and tomatoes scrambled with three eggs and topped with queso fresco, sour cream, salsa and fresh green onion. Served with a warmed flour tortilla. And if that doesn’t sound good I would get the Goat Cheese Omelet with organic baby spinach, mushrooms, green onions and Laura Chenel goat cheese.

Portage Bay Café
391 terry ave n
seattle 98109
Portage Bay Cafe & Catering on Urbanspoon

Hi Spot Café– I haven’t been here in awhile but I still remember it as amazing.  It was summer so we got to sit outside.  First you have to order one of their baked items.  They are delicious.  Then I would get their Chorizo Scramble with eggs, grilled onions, green peppers, diced potatoes, & mozzarella. Served with green tomatillo sauce & corn tortillas on the side. My second choice would be French Brioche toasts that are thick sliced egg-dipped brioche with almond butter & pure maple syrup. And if none of those sound good I would make my own Customized Omelet or Scramble.

Hi Spot Café
1410 34th Avenue
Seattle, WA
(206) 325-7905
Hi-Spot Cafe on Urbanspoon

Voulas Offshore Café – I had never heard of this place until we heard Guy Fieri recommend this place on the food network. We just had to try it out.  This place is a diner and nothing fancy but the food is GOOD.  Some of the best diner food I have had.  There are several things on here that are amazing but my favorite it the Pinata Benedict. It is served with their in-house smoked pork and poached eggs on English muffins, topped with chipotle hollandaise sauce and served with hash browns.  But this smoked pork is out of this world.  You have to try it out.

Voulas Offshore Café
658 Northeast Northlake Way
seattle, WA 98105
(206) 634-0183
Voula's Offshore Cafe on Urbanspoon

Palisades Waterfront Restaurant– I was debating if I should put this place on my list or not, and my husband convinced me to put it on.  He likes it and I do not.  It is not that food is bad, it is actually very good.  The problem I have with this place is that first it is way too large, second it is very touristy because of the beautiful views, and third which is the most annoying part is that when you order an entrée it comes with the buffet.  I usually do not like buffets because either it isn’t very good or you over eat.  I never order the buffets and end up just doing a la carte, but at this place you can’t just order a la carte, if you order anything of the menu you also get the buffet.  This is totally against my theory.  So if you are going to this place go hungry!  The portions are large and the buffet is really good, and the view is amazing.

Palisades Waterfront Restaurant
2601 West Marina Place
Seattle, WA 98199-4331
(206) 285-1000
Palisade on Urbanspoon

Removed from the list since last update, either due to other places just being better, or food/service got worse:

Coastal Kitchen– This little local place is located in the Capital Hill neighborhood, and the brunch place I visit most often.  You know what you are getting every time.  The portions are a little big but delicious.  What I also like about this place is that every 3 months or so they switch the menu focusing on the varied coastal regions.  They also change the décor of the restaurant to the specific city, and their exhibits are by local artists.  There are a few things here that are my favorites.  I usually get one of these unless one of their specials sounds really good.  I either get the Sonora Scramble which is a scramble of Ulis’ authentic spicy chorizo sausage, jack & scallions topped with sour cream. Served with dueling salsas and flour tortillas.  The second thing I would get it their amazing Blueberry Pancakes. And then if I am really brave and they have it on the menu I get their French Toast.  Of course you can’t forget their coffee cake.  You have to get a coffeecake for the table.

Coastal Kitchen
429 15th Avenue East
Seattle, WA 98112
(206) 322-1145
Coastal Kitchen on Urbanspoon

Americana (Formerly Table 219) – This was one of those places that a few years ago we just stumbled upon.  First time I went there I got the Table 219 Benedict, two poached eggs over potato cakes made with smoked gouda and Canadian bacon and topped with a creamy tomato, mushroom sauce and served with toast, and always get the same thing, since it is delicious.  I am sure their other things on the menu are just as fabulous but you will just have to tell me about it.

Americana (Formerly Table 219)
219 Broadway Ave E
Seattle, WA 98102
(206) 328-4604
Americana on Urbanspoon

What is your favorite Seattle brunch spot?

Seattle Travel Tips on raveable



Tuesday, May 4, 2010

The Sunshine Blog Award

The Sunshine Award is an award to recognize blogs that bring a little sunshine to the blogosphere.  Miel, from Miel et Lait, graciously bestowed this award on me.  It definitely made my day. Who doesn’t like a little recognition now and then?  In the spirit of all blog awards, this award comes with it a few rules.

  1. Nominate 12 bloggers.
  2. Put the award logo onto your sidebar or within a post.
  3. Link the nominees within your post.
  4. Let the nominees know they’ve received this award by commenting on their blog.
  5. Share the love and link to the person from whom you received this award

Without further ado, here are my nominees for The Sunshine Award

  1. Splendid Willow – Monika write an amazing interior design blog. Her style is “Edgy Classic with a Swedish Twist.”  If you don’t yet like Swedish design you will after reading her blog.
  2. A Creative Mint –  Leslie’s blog brings a smile to me every time I look at it.  Her pictures are amazing!
  3. Recaptured Charm– If you haven’t seen what she did with her cabined you have to check it out.  This post deserves a Sunshine Award!
  4. Savy Girl and Co Jewelry – Have you seen this jewelry?  If not go and check it out.
  5. Tokyo Terrace – Love reading this blog. Reminds me on my days living in South Korea.
  6. The Occasional Ex-Pat – American woman married to Swedish man living in Sweden.  Love reading about her experiences.
  7. Koklog – This woman can draw.  The writes a blog using her own illustrations.
  8. Taste of Beirut – I love Lebanese food, and this blog tells us how to cook it. If you love Lebanese food you have to check it out.
  9. Tasty Colours – Magdalena born in Poland and lives in France.  Not only are her recipes amazing but her food photography is beautiful.
  10. Some Say Cocoa, Some Say Cacao – A little blog of a woman’s chocolate adventures.  If you love chocolate check this blog out.
  11. Ispand Eat– An adorable blog with some amazing recipes right from the little island of Vancouver Island in Canda.
  12. The Local Cook – The Local Cook cooks through all the recipes in Simply in Season. Lot of fun to follow.

 You are all great and deserve this Sunshine Award.

Tuesday, May 4, 2010

Steamed Chocolate Pudding

I wanted to learn a few new things to bake so I decided to join Daring Bakers.  For those that don’t know what it is let me give you a little history on it. In November 2006, Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves to bake pretzels for the very first time using the same recipe. They each went ahead and posted about it on November 18, 2006.

Having enjoyed that experience tremendously, they decided to try it again the next month, this time choosing to bake biscotti. And to make matters even better, they were joined by a few more food bloggers. This is how Daring Bakers started.  Each month a person posts a baking challenge and we all have to try it out and blog about it.  Doesn’t that sound fun?  So here is my first Daring Bakers challenge.

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

So what is suet?

It is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body. Suet in its raw form crumbles easily into small chunks so much so that my butcher says it covers his floor in bits if he doesn’t have it taken out as soon as possible. In fact unless he knows he has a customer for it he has the abattoir take it out and throw it away and when I want some he gives it to me for free! It also melts at quite a low temperature, which has an effect on how it works in cooking. In some places such as the UK it is sold processed which basically means it is grated and combined with flour to keep the individual pieces from clumping together, and it becomes a sort of dried out short strands, almost granular in texture.

For the challenge we had two options, a crust type (steak and kidney pie) and a sponge cake type (Traditional Christmas cake).  I really wasn’t interested in the suet option so I decided to do the dessert version and WOW, this pudding turned out amazing.  If it wasn’t for this challenge I would have never made it but I am glad I did, and I will definitely make it again.  For those that are wondering what is taste like, I think my best description in a Molten Chocolate Cake.  It was amazing.

I found the original recipe from Dan Lepard from another Daring Baker who was also using it.  It was easy to put together and it was an amazing dessert.  I suggest eating it warm with whipped cream.

Steamed chocolate pudding

3 tbsp good dark cocoa
1 ¼ cups dark brown sugar
½ cup cold milk
2 slices stale bread (about 50g), or 1/4 cup breadcrumbs
1 egg
4 tbsp melted butter
½ cup plain flour
½ tsp baking soda
Sugar for the pudding bowl(s)

Butter a 1-pint pudding bowl or several small pudding bowls, this is where the pudding will be cooked.

In a separate bowl whisk the cocoa and sugar with a dash of milk till smooth, then stir in the remaining milk, breadcrumbs, egg yolk and melted butter, beating after each addition. Sift the flour and baking soda together then fold this in. Put this batter in the pudding bowl(s) Butter a sheet of foil, fold a pleat in the middle, and secure this butter-side down with a length of string tied under the lip of the pudding bowl.  If you are using several small you have to do this to each one.

Place the bowl(s) on an old saucer placed in the bottom of a large deep saucepan with a lid. Half fill the pan with water then bring to a boil; again if you are using small pudding bowls, just fill the pan with just a little water, you don’t want any water in the pudding. Then reduce the heat to a bare simmer, put the lid on, and cook for 1 1/2 hours – checking the water every 30 minutes to make sure is doesn’t boil dry.

 Carefully lift the basin out of the pan, remove the foil, run a knife around the inside and turn on to a plate to serve with whipped cream.

Enjoy!  Serves 4-6

Monday, May 3, 2010

Sour Cream Strawberry Cake

As I had lots of strawberries in my refrigerator I was looking for different strawberry recipes. I came across this recipe from The English Kitchen Blog it calls for blueberries and also icing.  But I just wanted a moist strawberry cake and didn’t include the icing at all.  This cake turned out delishhh! I wasn’t too sweet and it was light and moist. I am sure you can put in almost any kind of fruit, pears, apples, peaches and others.

I converted the recipe to US measurements and also had to read up on self raising flour.  To make self raising flour you add ½ tsp baking power and ½ tsp salt to every 1 cup of flour.


Sour Cream Strawberry Cake

Adapted from: The English Kitchen

12 ½ tbsp softened butter
¾ cups sugar
3 large eggs
2 cups self raising flour (2 cups flour, 1 tsp baking powder, 1 tsp salt)
1 tsp baking powder
2 tsp vanilla extract
4 tbsp dairy sour cream
½ lbs of strawberries

For the Icing:
6 tbsp softened butter
¾ cups of powdered sugar
1 tbsp sour cream
1/4 tsp vanilla extract
1/4 tsp lemon extract

Preheat the oven to 180C /350F.  Butter and baseline a loose bottomed 9 inch round cake tin. 

Put the butter, sugar, eggs, flour, baking powder, and vanilla in a large bowl.  Beat with an electric whisk for 1 to 2 minutes, until light in color and well mixed.  Beat in the sour cram and then fold in the strawberries.

Spread into the prepared tin, leveling off the top.  Bake for 50 minutes, until risen and the top springs back when lightly touched.  Remove from the oven.  Allow to cool in the tin for 10 minutes and then take out of the tin, peel off the paper and finish cooling on a wire rack.

To make the icing place all the ingredients into a bowl and beat well with an electric whisk until the mixture is smooth and creamy.  Spread over the top of the cooled cake.

Serves 8-10 

Friday, April 30, 2010 Mother’s Day Cookie Competition! is giving away 1 dozen Smiley Cookies a month for a whole year to the winner of their Mother’s Day Cookie Competition.

Mothers, here’s your chance to win some cookies as well as brag about the best Mother’s Day gift you’ve ever received.

To enter, simply enter your favorite Mother’s Day gift here. On Wednesday, the 5th of May, will pick the top ten finalists.

From Wednesday till Saturday, viewers will vote for what they think the best gift is. The winner will be announced on Saturday, May 8th.

Winning couldn’t be simpler! Good luck and Happy Mother’s Day!

Thursday, April 29, 2010

Mother’s Day Gift Ideas


This is just a little reminder that Mother’s day is coming up in the US on Sunday May 9, 2010 (Other counties have different days for example Sweden is always the last Sunday in May)

In case you’re looking for gifts, I have a great list of my top 10 food and kitchen ideas for Mother’s Day:

  1. Acacia Honey– Cost $11.45 for one jar of the best honey in the world. The acaia honey is delicate, smooth, subtle and light flavor. An ideal sugar substitute for coffee and tea. High fructose content makes this clear golden-yellow honey extremely sweet but never cloying. If your mother loves honey this is a perfect gift.
  2. Rose’s Heavenly Cakes Cookbook – Cost $24.77.  This cookbook was the winner of the International Association of Culinary Professionals Cookbook Awards for 2010. What mother wouldn’t  want an award winning baking cookbook?  Some of the recipes here are; Chocolate Velvet Fudge Cake, Spice Cake with Peanut Butter cream, Apple-Cinnamon Crumb Coffee Cake and many more.
  3. Abaca Tea Box from Mighty Leaf – Cost $24.95. Ever since I had this tea a few years ago at a restaurant I have ordered most of my tea from here.  It is excellent quality and if you are a tea lover you need to try it out. Each box comes filled with 30 of our whole leaf biodegradable tea pouches.
  4. Fran’s Chocolates – Cost $28.00 for 20pc Pretty in Pink Truffles & Caramels – A complete assortment of handmade truffles and award-winning salt caramels. These are my new favorite chocolates on order.  I received these as a gift last year for Christmas and they were delicious.  Today if I want to send chocolates as a gift I go to Fran’s.
  5. My CucinaPersonalized Bamboo Cutting Board – Cost $34.95. This is an excellent idea.  You can personalize a cutting board with up to 16 characters to your mother.  Every time she stands in the kitchen chopping she will think of you.
  6. Vinturi Red Wine Aerator – Cost $39.95. This actually works. The simple act of pouring wine through the aerator increases pressure as you pour, drawing in and mixing just the right amount of air to help wines open up to their full potential.
  7. Simplify Ceramic Countertop Compost Container – Cost $60.00. If your mother is not composting yet this might be a great opportunity for her to start with a great little ceramic compost container.
  8. Gift Certificate to her favorite restaurant – Cost $100 – My favorite restaurant in Seattle, WA is Café Juanita so if you are in the area this is a great gift certificate.  If you are else where buy her a gift certificate to her favorite restaurant.
  9. – Cost $105 for 10 difference cheeses. Is your mother a cheese lover?  Well then this is the gift for her.  Amazing French cheese directly shipped from France. See my full review here.
  10. Le Crueset Cassis Round French Ovens – Cost starting at $189.95 at Sur La Table.  This is the legendary cookware in a fresh new color, my favorite is this Cassis color. If your mother doesn’t have a Crueset in the kitchen this would be the perfect opportunity to get one.  I think it is a key cookware item to have in the kitchen.

What are you getting for your Mother?

Wednesday, April 28, 2010

Carrot Cake with Coconut Cream Cheese Frosting


Are you wondering what to do with all of those carrots you have in your fridge or are you just craving a delicious carrot cake?  People usually either love carrot cake of they hate it.  I love them. I found out that historians tell us that the origins of carrot cake were likely a type of carrot pudding enjoyed during medieval times. Later sweetening agents were hard to come by in Britain and quite expensive, so as a result, carrots were often used in place of sweeteners. 

Most all carrot cake recipes have a core group of ingredients in common, which are flour, sugar, spices (cinnamon, nutmeg, cloves, allspice, salt), baking soda/powder, butter or oil, nuts, and of course carrots. But there are folks that put other things into their cake like: pumpkin, coconut, figs, chocolate chips, oranges, zucchini, ginger, beetroot, sweet potatoes, or papaya.  If you have a recipe with one of those ingredients in your carrot cake I would love to hear about it.  I like my carrot cake basic but would be eager to try something different. 

In terms of carrot cake frostings, some people still prefer their carrot cake plain like me, although you will still see a lot of recipes for the traditional cream-cheese frosting. Other carrot cake toppings folks like are Greek yogurt that is lightly sweetened, buttermilk glaze with a zest of lemon, Royal icing, and chocolate icing.

Then there are many variations of things folks do with their recipe, the amount of carrots they put into a carrot cake recipe will affect both the texture and taste of the cake, using pureed carrots as opposed to shredding raw carrots will give your carrot cake a much more moist consistency, use oil instead of butter, use the zest of one orange in the batter for a zippier consistency.

I like my basic carrot cake recipe and I can tell you that I found this great recipe called Laurie’s Amazing Carrot Cake on A Bountiful Kitchen.  That recipe was made for a wedding cake so not only did I split it the recipe in half but I also made it with walnuts and golden raisins, and it turned out amazing.  Her secret to a moist, but not too greasy carrot cake is buttermilk and lots of carrots. I can tell you it was moist. I made this cake as a bunt cake but I am sure you can make it in any pan you wish.  

I am not a huge fan of frosting and usually like my carrot cakes plain but I wanted to try a new frosting, so I made a Cream Cheese Frosting from Simply Recipes and added coconut in it.  It was one of the variations to the recipe.  I only put a thin layer of frosting on the cake but it was good, I am sure you can add as must frosting as you wish.


Carrot Cake

Adapted from: A Bountiful Kitchen

1 ¾ cups sugar
1/2 cup oil
3/4 cups buttermilk
4 eggs
½  tbsp salt
2 tsp soda
2 tsp cinnamon
¾ tsp ground cloves
3 cups grated carrots (4 medium carrots)
1 cup walnuts
2 ¼ cups flour
1 cup raisins

Beat the eggs, oil and buttermilk together in a large bowl. Grind the pecans and raisins in a food processor with a metal blade. Pulse until chopped into very small pieces. Add all of the dry ingredients, including the nuts and raisins to the wet ingredients. Mix until all ingredients are incorporated. Pour into greased and floured bunt pan, only fill pan 3/4 full. Bake at 325 F degrees for about 50 minutes. Test with toothpick to see if done before removing from oven.

Cream Cheese Frosting

Adapted from: Simply Recipes

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), cold
2-3 cups of powdered sugar
1 tsp vanilla extract

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Adding a teaspoon of Chinese Five Spice is always great for exotic chocolate cakes.
Adding freshly ground ginger helps spice up a carrot cake.
Freshly ground chai spice or even the contents of a bag of earl grey tea are heady and aromatic.
The scrapings from a vanilla bean can be very sweet and heavenly for red velvet or dark chocolate cakes.
Freshly grated or dried, flaked coconut mixed in makes it perfect for a coconut cake.

Monday, April 26, 2010

Barbecue Sauce

As it is getting warmer outside it is soon time to take out the grill.  There is always a question of what to put on the grill and i know most folks just put on hot dogs or hamburgers because it is easy.   Well here is an easy BBQ sauce for your to switch things around. But before we jump into the recipe here is some history for you.

Did you know that barbecue sauce has been used to help add flavor to grilled and smoked meats for as long as 300 years, depending on where you look the history of barbecue sauce isn’t exactly clear. We do know that in the US the BBQ sauce do come from the south. All barbecue masters have their own special sauce recipe, but depending on where you set up your smoker in the United States, you’ll probably use a different style of sauce. This is because each region, sometimes even within a state, has its own signature style. Sauces are used in a few different ways. Some meats and ribs are marinated in sauce and then grilled and basted. Other meats, like beef brisket and pork butt, are typically cooked with a dry rub and then sauced after they’ve been sliced or pulled.

Did you know…
…the first BBQ sauce was created to preserve meat prior to the invention of effective refrigeration? A mixture of vinegar, water, salt, and peppers was the first form of BBQ sauce.
… that the US has 12 classic BBQ recipes in the: Kansas City, South Carolina Mustard Sauce, East Carolina Vinegar Mop-Sauce, Lexington Dip, Texas Sauce, Tennessee Whiskey Sauce, Louisiana Hot Dipping Sauce, Alabama White Sauce, Memphis Dry Rub, Fruit sauce, Sweet Glaze and Novelty sauces.

Well, this easy recipe was originally from The new basic Cookbook but in the book it calls for a few more ingredients as well as cooking the barbecue sauce.  I like this sauce better uncooked and simple. I marinate chicken in here, other meats and then put them on the grill.  This is my favorite BBQ sauce and it beats the bottled one.

Barbecue Sauce

Adapted from: The New Basics Cookbook

½ cup chopped onion
2 tbsp minced garlic
1 tsp ground cumin
¼ tsp cayenne pepper
1 cup ketchup
½ cup rice vinegar
¼ cup soy sauce
¼ cup dark brown sugar
2 tbsp Worchester sauce

Mix all the ingredients together and together and add to your favorite meat before you put on your barbecue grill. If you want it more spicy you can always add more cayenne pepper.

Friday, April 23, 2010

Oatmeal Wafers “Havreflarn” with Nutella

Here is another recipe that would not be easier and quicker to make but tastes fabulous. They are called “Havreflarn” in Swedish or Oatmeal Wafer is probably the best translation.  These wafers you can find everywhere in Sweden, they have been around ever since I was a little kid.  You can even get these in IKEA today.  Your main ingredients are oats.  There are so many things you can do to these.  Some of the most common ones are dipping them in chocolate.  Another one which i did was add Nutella to them, or you can add Nutella in the middle of two wafers.  Some folks add whipped cream between two wafers.  It is really up to you what you like.  You can even add 2 tbsp of cocoa into the batter or 2 tbsp of coconut as well.  All of those things taste good. 

Oatmeal Wafers “Havreflarn” with Nutella

7 tbsp butter
1 1/4 cup oats
1 egg
2/3 cup sugar
2 tbsp flour
1 tsp baking powder

Oven 350 F

Melt the butter in a pot and stir in the oats.  Set aside.  In a separate bowl mix the egg and sugar well. Then pour in the baking power and flour.  Once it is mixed add the oats and butter a little at the time. On a cookie sheet drop batter a 1 tsp at a time. Do not add anymore than 9 of these with 3 inches apart.  Bake for 7-9 minutes or until golden brown around the edges.  Let stand 1 minute before removing quickly with sharp knife or spatula. Cool on rack.  Do one batch at a time if you let the batter sit too long the oats swell and the cookie will not expand as well.

Once the wafers have cooled heat a little of the Nutella and spread it on the wafers.

Makes about 27 wafers.

Wednesday, April 21, 2010

Cookbook Giveaway!

I recently got a copy of a cookbook I already owned.  I was wondering who would want this, and then thought why not do a giveaway right here?

I am giving away The Barefoot Contessa Cookbook by Ina Garten to you, the readers, the ones that keep coming back. One example out of this cookbook is my Strawberry Scones recipe.

I wanted to say thank you to all of you that keep coming back reading week after week, and I could not think of a better way to do it than by showing you my gratitude by giving this great cookbook to a lucky winner.

To enter the giveaway you need to do 3 things:

1. Subscribe to Delishhh in an RSS feed or by Email!
2. Subscribe via Twitter or become a fan of my Facebook page
3. Leave a comment here to let me know you did 1 & 2 as well as letting me know what you would like to see here during my next year of blogging. This will give me some great ideas.

The giveaway ends on Sunday, 4/25 at 11:59 p.m. PDT. Winner will be selected from

Good luck and thank you so much for being here with me. I look forward to getting some new great ideas.

***** UPDATE ******

And the winner is. . . .


Comment #8 belongs to Shannalee from Food Loves Writing – CONGRATULATIONS!


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