Falling in Love with Portland Part Two

Hello all!

I knew you'd be back - who isn't intrigued by Mashed Potato Pizza? Or maybe you truly were curious about how food-obsessed the city of Portland is...either way I'm glad you're back because I have lots to share today!

First on the list today is Miccuci's Grocery, specializing in high quality cheese, wines, and breads. An adorably nostalgic brick building, you are greeted with the scent of freshly baking bread coming from deep within the store, and aisles upon aisles of high quality ingredients, such as white truffle oil.

Yes, white truffle oil. Now maybe it's the college student mindset, but I almost bought this just to say I have white truffle oil in my pantry. Then of course I floated back down to reality and realized I knew not how to use this oil nor how I would justify paying for it when I had so many other places to see on my foodie adventures through Portland. One day, truffle oil, you will be mine AND I will know how to employ you in my kitchen.

As I traveled deeper into the grocery, past rows of wines I've never even heard of and the offering of gourmet Provolone cheese from my boyfriend, I found the source of the scent that emanates through the entire store: fresh bread. Behind this photo of Ciabatta lies a group of busy bakers, diligently working near hot-as-blazes ovens to churn out artisan loaves for happy customers.

Now I take a moment to pause in my adventures to remind everyone that, if you are like me and not around high-quality, fresh ingredients or artisan, gourmet foods all the time, the wonderful internet is here for you! Whether its high-quality Saigon cinnamon from the Gourmet section of Amazon or fair-trade Gourmet Chocolate from FineFoodSpecialists, becoming a gourmand is only a click away! Or, you know, just base your next move on how awesome the food is in the area. It's a key factor that is largely overlooked in my opinion; if HGTV would work that into House Hunters, maybe Josh would actually watch it with me without rolling his eyes.

Now, back to Portland.

My friends, this is the Willy Wonka of Popcorn Shoppes. We almost walked right by it on our way to mashed potato pizza (who doesn't love the sound of that?!) but I became intrigued by the flavor possibilites listed on the sign.

Who knew popcorn had such depth? They allow you to sample any flavor you want, but I was a bit wary of the more out-there flavors. I opted to try the olive oil/sea salt while my boyfriend plunged right in for the Key Lime Pie. Naturally we shared and I must say, it tasted eerily similar to Key Lime Pie. Almost too close in my opinion, but when asked how they do it, the young teenager working behind the register gave me the most vague reply ever. I bet it's magic. After sampling their wares that seems the only logical explanation to me.

NOW my friends we have come to the epic climax of my foodie adventure: Otto's Pizza. Thank you for being so patient; unless you just scrolled down immediately thinking "get to the mashed potato pizza already!" In which case, you are most likely not even reading this little paragraph anyway since you are mesmerized by...

MASHED POTATO, BACON, SCALLION PIZZA

Why did I scoff at my boyfriend for ordering an entire pie, thinking we could never finish it? How did I even manage to secure these two photos before the pizza vanished into thin air, or more specifically, our stomachs? WHY have I never been given the honor of eating this pizza before?

Friends, some questions are just not worth asking. Needless to say, we did finish this pizza, and even ordered single slices from their astounding list of gourmet pizzas before we slowly made our way to the ferry back home. I went to bed with the words "mashed potato pizza" on my lips and a smile on my face; my love affair with the city of Portland complete.

But you can't think I didn't bring my own baking skills to the table while up in Maine do you? Of course not. This little baker from Jersey has to represent too.

Check back this Friday to see what I baked and get the recipe for yourself!

~Jess

Portland, Maine - A Foodie Town After My Own Heart

Hello friends!

I've been so terrible with posting, but I just woke up from the most pleasant food coma ever. How was I induced into such a coma you may ask? It all started with a pleasant vacation to...

Maine!

Portland, Maine, and the surrounding small islands to be more specific. This little city stole my heart this past Memorial Day weekend when I journeyed there with my boyfriend, Josh, and his family. First we spent a day relaxing on Great Diamond Island then it was a fun-filled grub (and pub) crawl through Portland, but not before we enjoyed some fresh, from-scratch sticky buns, prepared with love by Josh's grandparents.

I will have to split this into two posts because I just couldn't help myself when taking photos. So today we will focus on, what else, the two out-of-this-world bakeries of Standard Baking Company and Two Fat Cats Bakery. Now I had already read about Standard in an article on Twitter about "Top Bakeries in the US", so I knew I was in for a real treat. In both taste and character it does not disappoint. With some of the friendliest staff to the most mind-blowing baguettes, I was swooning as soon as I stepped through the door.

From classics like baguettes, focaccia, and croissants, to delectable sweets like vanilla bean madeleines and morning buns with pecans - I just couldn't decide what to buy. I could have just bought one of everything, but I had many more food shops and restaurants to explore, and with my college student budget, choices had to be made. I went with a demi baguette and the vanilla bean madeleine, and I can see how the baguette was voted into that article in the first place. Hard, crusty exterior with a light-as-air interior that melts in the mouth. I am sadly wishing I had one right now as a matter of fact.

Where to next? Well, until recently, the sister bakery of Standard was Two Fat Cats. I heard that it was recently sold to another owner, but it was (according to any and everyone I encountered in my days there) a must-go-to in Portland. So off we trekked to see what Two Fat Cats had to offer...

Do you see those pies? It took all of my self control not to buy one (again - so many places to see, so many foods to eat!) but their scent left me feeling warm and cozy and wanting to curl up with a thick slice and a dollop of ice cream. But I had to buy something that could be eaten (without shame) all by myself, so I settled, as if settling were truly the right word, on this red velvet cupcake.

Note: I am not a delicate eater. I apologize if the way I dove into this cupcake upsets you, but this is how we eat cupcakes on sugar mountain; and I dare you to go into Two Fat Cats Bakery one day and see if you can leave without inhaling something in seconds. Moist and with the perfect amount of cream-cheese frosting - this cupcake lasted even less time than it appears in the photos. Ah, little cupcake, you never stood a chance.

I barely stepped into Portland before I became overwhelmed with just how much they love food there. Dare I say it, could I have found my dream city to retire to, where I can eat and enjoy food to its fullest potential without surprising and/or shocking my peers? The dedication to good food continues on Wednesday, when I share with you gourmet groceries, crazy popcorn flavors, and...

mashed potato bacon pizza.


Until Wednesday my fellow foodies!

~Jess

Red Velvet Muffins

Hello all!

I know it's been almost a week since I last posted but I have been busily preparing for a VACATION! Now I know what you're thinking: "Isn't she already on summer vacation?" Technically, yes, but this is a vacation I have been looking forward to for years since the last time I traveled. I get to journey with my boyfriend and his family up to Maine for Memorial Day weekend...

and oh, did I mention we are staying on an island off the coast of Maine? My boyfriend's family has owned a home on Great Diamond Island for generations, where the homes have names instead of numbers (which is awesome in and of itself). Beautiful, quiet, serene: this is my kind of island. Not to mention I fell in love with the city of Portland last time I visited there; great food, cute shops, movies for $5...and of course the best lobster around.

The only negative is that his grandparents' home (which is where we are staying) does not have internet access, so I will be posting all of the lovely vacation photos once I return after Memorial Day. With that said, let me share with you one of my newest creations in my quest for baking fame. Hopefully these will hold you over until I return.

I give you....

The Red Velvet Muffin

Now I'm sure I am not the first one to think up a red-velvet-inspired muffin, but I have to say I am pretty darn impressed with how these came out. Bits of white chocolate midst a perfect scarlet hue, and a cake-like texture with just a slight hint of cocoa flavor; I am lovin' these muffins. True, I love almost all muffins, but there is just something purely wonderful about seeing your own idea transform into a successful sweet treat.

I hope these inspire you to create one of your own decadently delicious muffins, or to just test these out to share with friends. These are definitely the way to go if a full slice of red velvet cake seems over-the-top.

Well, I am off to the lovely coast of Maine; enjoy your Memorial Day and I will be back before you know it!

Happy Baking!

Red Velvet Muffins Via Yours Truly

2 cups flour
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 tsp vinegar
2/3 cup white chocolate chips
2 heaping tbsp cocoa powder
1/2 tsp baking soda
1 tsp baking powder

1. Preheat oven to 350 degrees and grease one 12 cup muffin pan with cooing spray
2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and white chocolate chips in a medium bowl.
3. In a separate bowl, beat together egg, oil, buttermilk and vinegar. Quickly pour wet ingredient mixture into dry ingredient mixture and stir with large wooden spoon until just combined. Do not overmix.
4. Fill muffin cups 2/3 way full with batter and bake at 350 for 18-20 minutes or until toothpick comes out clean.
5. Let cool 5 minutes in pan before removing to wire rack to cool completely.
3. In a separate bowl

White Chocolate Filled Snickerdoodles

Hello all,

I couldn't imagine a more gloomy past couple of days. Rainy, dreary, and making me sleepy to be quite honest. But what better way to beat a rainy day then with a fresh batch of cookies?

I saw this pin on Pinterest for White Chocolate Filled Snickerdoodles and I almost shouted out loud with excitement until I realized I was working in the computer lab and would most likely be seen as a bit off my rocker.

I was so excited that I even broke out the real cinnamon for the occasion. No cassia for these cookies - pure Siagon Cinnamon my friends.

So my whole kitchen smells divinely spicy right now, but I did run into one small issue...why did I think white chocolate chips would melt like regular white chocolate? I can't tell you what happened inside my brain at the moment where I thought I could sub them, but sadly, as in all other chip cookies, they did not melt.

BUT the cookies are so out of this world that I don't even care. I know the real cinnamon is a bit pricier and harder to acquire than the grocery store type, but I am telling you it is worth every penny. Well, mine was given to me for free from my friend's dad (score!) but still. Worth. Every. Penny.

And in case your curious what I've been doing with myself now that my entire junior year of college is over...

I'm learning to cook! A girl can't live on cookies and brownies forever you know (though I'd love to try). So far I've succeeded in the following: Penne Alla Vodka, Meatloaf & Mashed Potatoes, Spaghetti with Capers, Olives & Tomatoes, and even Stuffed Peppers! I did learn, however, that it is a bad idea to let me try and use my camera while attempting to cook. After almost dropping it in the vodka sauce, I decided learning was more important than photographing.

Slowly, but surely, I will learn to be as brave in the savory kitchen as I am in the sweet. Hopefully.

That's all for now; I'm off to scour the internet for a newly inspiring sweet treat to make and share with you all.

Happy Baking!

White Chocolate Filled Snickerdoodles 
Via Cookies&Cups


1/2 cup butter
1/2 cup shortening
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 1/2 cups sugar
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tbsp sugar
24 white chocolate candies, such as Hersey Bliss etc.

1. In medium bowl sift together flour, cream of tartar, baking soda, and salt.
2. In a separate bowl beat together butter and shortening before adding sugar. Beat until well combined.
3. Beat in eggs and vanilla.
4. Fold flour mixture into egg mixture until dough forms. Store dough in refrigerator for an hour to set up before baking.
5. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
6. Roll tablespoonfuls of dough into balls, then make small indentation with your thumb in the center of each. Place one white chocolate candy in the center and roll dough back into a ball, covering the candy completely.
7. Mix together 1 tsp cinnamon and 2 tbsp sugar in small bowl. Roll filled dough-balls in cinnamon sugar, then place on cookie sheet.
8. Bake at 350 for 10-12 minutes or until they just start to brown. Allow to cool for 5 minutes on pan before moving to wire rack to cool completely.

Luscious Lemon Loaves

I know I've been so good about avoiding alliterations (oh there I go again) but sometimes I just can't help myself. But now that you've read luscious lemon loaves, aren't you intrigued to know more?

At any rate I hope so because that's what I am focusing on today. This past Sunday we celebrated Mother's Day, my boyfriend's 21st birthday, and his brother's confirmation all in one shot. I baked these loaves and they turned out to be a  huge hit: one standard-sized loaf for my boyfriend's mother, and a baby loaf for the rest of the guests.

Making smaller loaves also aided me in feeling less guilty about the sheer decadence of this recipe. I know pound cake received its name from the ingredient list of a pound of each sugar, eggs, flour, and butter, but wow did I feel guilty when I dropped the contents of a 1 lb box of butter and 8 whole eggs into my mixing bowl.

Oh and did I mention that it gets a coating of lemon syrup and lemon glaze? 

Hence the term luscious. The syrup seals in the moisture and the glaze sets it right over the top. With a dozen fresh lemons, tons of butter and sugar, how could these have possibly turned out badly?

I'd love to try this out with the substitution of fresh strawberries or blueberries, or any fresh fruit for that matter. Fruit and cake, as long as it's not fruitcake always receive an A+ in my recipe book.

At this point you may be asking yourself "how do you top luscious lemon loaves?"

Answer: White. Chocolate. Filled. Snickerdoodles.

Keep an eye out for them and more coming up On Sugar Mountain!

Happy Baking!

 Luscious Lemon Loaves Via Glorious Treats
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 1/4 cups sugar
8 eggs
1/4 cup grated lemon zest (4 lemons)
1/4 cup fresh lemon juice
2 cups melted butter, cooled
1/2 cup sour cream
2 tsp vanilla

lemon syrup:

1/3 cup sugar
1/3 cup fresh lemon juice

lemon glaze:

2 cups powdered sugar
1/4 cup +1 tbsp fresh lemon juice

1. Preheat oven to 350 degrees and thoroughly grease 2 9x5 loaf pans (or mini pans) with cooking spray.
2. In a large bowl, beat together sugar, eggs, lemon zest and juice. Beat in sour cream and vanilla until just incorporated.
3. Sift together flour, baking powder, baking soda and salt in a separate bowl.
4. Use a large spoon or spatula to fold dry ingredients into wet ingredients, mixing until just combined.
5. Pour into prepared pans and bake at 350 for 20 minutes, rotate pans, then at 325 for an additional 30 minutes. Cakes are done when toothpick comes out clean.
6. Let cakes cool while preparing syrup and glaze.

7. Lemon Syrup: Add lemon juice and sugar to small saucepan and bring to a boil over medium heat. Let boil for three minutes. Remove from heat until ready to use.

**While cakes are still slightly warm, poke tops and sides with a toothpick. Brush liberally with lemon syrup.**

8. Lemon Glaze: Whisk together powdered sugar and lemon juice until thick syrup forms, using a little more juice if needed to adjust consistency.

**After cakes have soaked in syrup, drizzle glaze over top**