Balboa!

Most people from Southern California have heard what a Balboa Bar is and if you have not, it is one of the tastiest treats for a hot or cold day. This delectable dessert or snack is a rectangle bar of ice cream dipped in chocolate and covered in a variety of topping choices. Honestly I believe that ice cream can and should be eaten year round and tastes better in the winter months. This may be due to the fact that it melts at a slower pace so there is less wasted. There is also the twin treat, the Balboa Banana - again a frozen banana dipped in chocolate and covered in your choice of available toppings.

Many stores such as Trader Joe's have come up with similar products in the frozen food isle to cure one's sweet tooth, but it just doesn't do it justice. There are two stores or snack shacks located on Balboa island near Newport Beach. There is Dad's Original Frozen Banana and The Original Frozen Banana, which has been around since 1945. My aunt who grew up in Huntington Beach grew up eating frozen bananas and swears by The Original Frozen Banana so I now do the same. (Although I have tried Dad's as well). Dad's is a little bit more than a snack shack - it is a doughnut, ice cream, and shaved ice shop. It is also well-known for its signature Hippo Cookies. Maybe next trip I will sample those.





Before we indulged in dessert, we picked up a taco from Picante Martin's. I ordered the carnitas soft taco, which came with two corn tortillas, a soft carnitas meat, guacamole, cheese, lettuce, and salsa. My mom, sister, and aunt all ordered the crispy chicken taco, which apparently is "to-die for." Another item to add to the to-do list.

Once finished, my sister, Meghan, bought a shaved ice from Dad's. We were surprised at how large the shaved ice was! Usually stores charge high prices for small sizes of food, but Meghan got a generous helping for a relatively inexpensive price. (*Both stores are cash only but there is an ATM located inside Dad's)


Next up, The Original Frozen Banana. Toppings for the frozen treats include rainbow or chocolate sprinkles, oreos, almonds, Heath Crunch bar pieces, peanuts, or "everything." My mom and I both ordered the ice cream bars with "everything toppings" and my aunt got the usual - a frozen banana with chocolate sprinkles on one side and almonds on the other.


If you aren't in the mood for a Balboa Bar or banana, don't fear, there is also frozen yogurt in cups or cones and if you are feeling a little adventurous, try the frozen cheesecake or Tiramisu.


I also tried the frozen banana a few weeks ago - again with everything on it and l0ved it as well. Of course one can always attempt this at home by peeling a banana, putting a popsicle stick inside, wrapping it in plastic wrap and placing it in the freezer, but this can be tricky. Often, freezing bananas too long makes it impossible to eat. So for now, I will hold out for my favorite treat on the beach.

Food Truck Frenzy

I was so excited when I got to work in Santa Monica this month. No, not because of the lovely traffic down the 405, but the fact that food trucks would be waiting outside during lunchtime. This summer, I have only visited to one truck but hope to explore more in the weeks to come. Last year I picked up food including sushi, ice cream sandwiches from CoolHaus, hot dogs from Downtown Dogs and even a delicious grilled cheese from the well-loved Grilled Cheese Truck. With my choices consisting of "Shrimp Pimp," a middle-eastern and Indian truck, and a few others, I decided to go with a falafel wrap from the Greek truck called LOUKS.

There is a wonderful Greek food eatery in San Jose called the Falafel Drive-In. This is where I first fell in love with falafel. Over time I have tried a variety of sandwiches and wraps but many have fell short of expectations. I am pleased to say that Louk's rendition may have been even better. It was the “Vegetarian Falafel Gyro” and had tzatziki, tomato, red onion, lettuce, cucumber, feta cheese, and fries on the inside!

Other menu items included: beef, chicken, sausage, and shrimp gyros on pita sandwiches. Each gyro contained French fries on the inside for an extra kick. Single items included beef, chicken, and vegetarian skewers with a side of tzatziki and lemon. Anyone daring enough to try lamb has the chance with $12 lamb chops; a complete meal with either fries or a salad.

With the growing popularity of food trucks, many companies and parties renting out these kitchens on wheels to cater events. There are other food events that offer a single ticket price to sample a variety of foods and drinks from a diverse range of trucks. Who knew that such tasty food could come from a truck?

Sprinkle's Strawberry Cupcakes

Every year, there are new trends, for fashion and even food. A few years ago, America became obsessed with cupcakes. As a result, cupcakeries began to pop up in towns from Los Angeles to New York City. While I was at the Sunset Celebration Weekend this past June, I was fortunate enough to listen and watch a demonstration by the founder of the first gourmet cupcake shop, Candace Nelson of Sprinkles Cupcakes.

She shared with us not only some tips and techniques they use, but the recipe for the summer favorite, strawberry cupcakes. Did you know each cupcake is hand frosted? There are no piping bags used in the decorating process, thus creating a unique and delicious topping for each cake.

I had just picked up a fresh carton of strawberries at our local farmer's market and I thought I would give the cupcakes a try. When they were finished, the flavor was fantastic - not like drinks or desserts filled with supposed "natural" syrups. So flavorful, I couldn't keep the recipe to myself so here it is. Enjoy!

Strawberry Cupcakes
2/3 Cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 tsp baking powder
1/4 tsp coarse salt
1/4 cup milk (I tend to use skim or 1% although the recipe calls for whole milk)
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
1 large eff at room temperature
2 large egg whites at room temperature (used to create a lighter cake)

Strawberry Frosting *
1/2 cup whole fresh or frozen strawberries, thawed
1 cup (2 sticks) unsalted butter (firm and slightly cold)
Pinch of coarse salt
3 1/2 cups powdered sugar, sifted
1/2 tsp pure vanilla extract.

*Instead of the normal frosting, I decided to add in some cream cheese...all depends on preference. The frosting was also not as thick as I would have liked so another goal for the next batch.

1. CUPCAKES Preheat over to 350 degrees. Line 12-cup muffin pan with cupcake liners and set aside.

2. Pulse strawberries in a small food processor until pureed. You should have about 1/3 cup of puree. Add a few more strawberries, if desired or save the puree for the frosting.

3. Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. Cream butter on medium-high speed of mixer until light and fluffy. Gradually add the sugar and continue to beat until well combined and fluffy. Reduce mixer speed to medium and slowly add egg and egg whites until blended.




















5. Add half flour mixture, slowly, with mixer on low (this is assuming you have a mixer stand. I utilize the handy-dandy hand mixer, which works just as great) mix until just blended. Add milk mixture and STRAWBERRY PUREE and mix until just blended. Slowly add remaining flour mixture, scraping down sides of bowl with spatula until blended.





















6. Divide batter evenly among the muffin cups (*using a ice cream scoop is a perfect way to achieve even cakes and avoid overflowing muffin tins) Transfer the muffin tin to the oven and bake until the cupcake tops are just dry to the touch (22-25 minutes) Move the muffins to a wire rack to cool in the pan before icing.



7. FROSTING - Puree strawberries until smooth. Beat together butter and salt on medium speed of mixer until light and fluffy. Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add vanilla and a few tbsp of strawberry puree (obviously more creates a more distinct strawberry flavor) and mix until just blended.

*Frosting consistency should be dense and creamy like ice cream (somehow this step didn't work out too well for me)

Overall, it was a successful batch and much loved by those who tried them. Next time, I will have to find ways to make the cake fluffier and frosting thicker so stay tuned.

Experimenting with Dinner Calzones

This summer, my sister and I have tried to alter our dinner options and cook a little bit for my mom. She has been our personal chef for about the past 18 years so we thought it was time to help out a bit.

We have changed the recipe and ingredients every so often and it remains a favorite of ours with a great deal of help from our friend "Trader Joe's"

Ingredients:
Trader Joe's meatballs (frozen section) - Great flavor and spices
TJ's pizza dough (available in wheat variety also - although my sister and mom are still working towards the flavor)
Cheese: mozzarella, jack, mix? (you choose :)
Marinara (or pizza sauce) and/or BBQ sauce (could make a great BBQ chicken/onion pizza)
Optional: onions, peppers, let your imagination flow

My sister is a bit more picky with her calzones so they tend to be quite plain, but it is fair game to add any ingredients.

Set out a cookie pan with some EVOO (extra-virgin olive oil) on top.

Divide the dough into about four parts. Mix the meatballs and other "optional" ingredients with cheese and marinara in a separate bowl. Place a portion of the mix inside the separated dough and fold the dough around, pinching the sides so that there are no gaps in the calzone. Brush some EVOO on the tops of the calzones and place them each on the cookie pan.

Once ready, slip pan into the oven around 350 degrees for about 15-16 minutes until golden brown.

Dig In!

21 choices

Ok, this may not look THAT good (give Southern California a break…the heat has its effects) but the combination of flavors from your choice of add-ins makes it delicious.

Old Town, Pasadena…a wonderful place with so many different choices of toppings and a daily selection of 5-6 flavors of frozen yogurt. ALSO they have stores located at USC Student Center and 2 in Claremont (a great reason to attend USC or Claremont)

Animal Cookie is always a classic, but the pina colada was also quite tasty. I make it a habit of sampling each of the daily flavors (how else will I know what to purchase :)

Hint: if you don’t want to wait in the long lines, enter through the exit door where you can order (and sample!) the flavors with toppings on the yogurt (just not mixed-in)

Mix & Munch

MIX & MUNCH, South Pasadena

Such a strange idea to incorporate grilled cheese sandwiches (both sweet and savory) with cereal. When I first drove past this eatery I was quite confused, but sampled it with my sister this afternoon and it was quite a surprise.

Sometimes it takes a little nudge to move outside our comfort zones and it is often well worth it. There are options to make your own grilled sandwich (choice of regular cheese such as cheddar and jack, or premium cheeses such as brie and Gouda!) or choose from a list of favorites. From there, you can choose countless toppings from meat to apples to avocado.

This first trip we decided to stay with our basic sandwiches, combinations we could trust. I selected the Apple Muenster (dark sweet wheat bread with muenster cheese and apple slices). I would have preferred a sandwich with a little more flavor (I did add some ketchup to it out of habit) and might choose a few different cheeses next time.

Meghan went with a basic mozzarella on egg bread. Classic Meghan, a simple yet great selection. During lunch we flip-flopped on what sandwiches to try on our next trip. Often we joked with each other. The Elvis maybe? Peanut butter, bananas, and bacon on Shepherd’s bread?

Neither of us were in the mood for our own cereal bowl so we split and sampled the mini (she makes fun of me, but I love to sample and split things - it would be great to see more “sample” selections on menus where there are small plates or few bite portions for decent prices that allow a customer to choose and test a variety of items) Meghan choose the cereal and while I wouldn’t have come up with the combination on my own, it was curiously satisfying. We never really grew up with sugary cereals so of course that was what we had to order. It was Golden Grahams with mini marshmallows. They were out of chocolate milk, so we stuck with the regular stuff.

While we didn’t experiment very much with the selection of grilled cheeses today, there is always an opportunity to go back and you bet we will.

Coconut Cake Made to Reach A Heart

This was a slightly different take on COCONUT CAKE.

While my friends and family like to roll their eyes, I always try to find a way to make a recipe “healthy.” Of course there isn’t much you can do to something that has the word “cake” in it, but I tried and I think it was quite the success.

We spent the Fourth of July up at Alisal Ranch with my mom's side of the family. I actually acquired my sweet tooth from my grandpa. There is a saying, "The way to a man’s heart is by making him food." Well, I feel that with most people, lasting relationships are created through or over food. Knowing that coconut cake was a favorite of his, I decided to test it out and reach his good side or into his heart.

First we (Meghan helped out with the baking while I was at work…) took a box cake. The cake overall turned out more on the yellow side than normal coconut cakes appear. To avoid this, make sure to use a white cake mix rather than buttercream or yellow. If you choose the box route, follow the instructions and then set it to cool for about 20 minutes. Then place the cake in the fridge for a couple of hours. This allows the cake to harden so that it becomes easier to frost.

Next I took the recipe for cream cheese frosting from one of my favorite cookbooks, Barefoot Contessa at Home.

1 pound cream cheese (or the healthier Neufchâtel cheese, a 1/3 of the fat)
2 sticks unsalted butter (our family grew up with Nucoa margarine)
3/4 tsp vanilla extract
1/4 tsp almond extract
1 pound powdered sugar (confectioner’s sugar)
6 oz shredded coconut

*Mix the first 4 ingredients and then gradually add in the powdered sugar.

Bring the cake out of the fridge and slice the cake in half. This allows you to create a center filling for a nice surprise. I have found that cakes that are broken up into layers allow more flavor and texture with every bite. Place the bottom layer on the plate and spread some frosting on the top. If you are feeling adventurous and want to bake “outside the box” include some of your favorite toppings in the middle layer: from chocolate chips to fresh strawberries or even more coconut. Next place the 2nd layer on top. Load up a couple scoops of frosting and begin to spread around. As the frosting expands over the top, smooth it over the sides around the cake. Lastly pat the coconut on the top and sides of the cake. When finished, place the cake back in the fridge until ready to serve.

The cake was a HUGE success, enjoyed by both my grandmother and grandfather (and a bit on the healthier side with the alterations in the cream cheese).

good work and bon appetit

A Delicious Food Adventure Begins

Aloha to Eating Outside the Box. It seems as if practically everyone is obsessed with food, food trucks, "healthy" recipes, and so on. Yes, so am I :) I hope to enjoy the most out of life and share with you some of the best eateries, food trucks, food experiments, and recipes along the way.

Hakuna Matata and Enjoy!