The Chili challenge is back in Benicia. The event will be held Saturday March 23rd, and they are on the lookout for teams. There are three categories of prizes: greatest bowl, greatest vegetarian, and most creative challenger. Space is limited but you can fill out the registration form in the link below. You can find out more about the challenge at Benicia Main Street.
Tuesday, February 26, 2013
Are you a Chili Fan?
Posted by Club Pacifica on 8:53 AM
The Chili challenge is back in Benicia. The event will be held Saturday March 23rd, and they are on the lookout for teams. There are three categories of prizes: greatest bowl, greatest vegetarian, and most creative challenger. Space is limited but you can fill out the registration form in the link below. You can find out more about the challenge at Benicia Main Street.
Tuesday, February 19, 2013
Affordable DIY Project Tips
Posted by Club Pacifica on 8:35 AM
Are
you trying a new project in your college apartment? New DIY projects
can be expensive, but with these tips you can make sure any new project
affordable. Make sure to recycle, shop at sales, and refurbish old
pieces to create your new piece for your apartment.Choose CheaplyThe best DIYs are those which take trash and turn it into treasure. And by "trash" I mean hand-me-downs, flea market finds and ubiquitous big-box store pieces. Choosing affordable objects to makeover to begin with not only saves money, but gives you the freedom to take chances, change your mind, and mess up. If it doesn't work out the way you planned, at least you didn't invest too much in the process.
We have some great posts in our archives on budget DIY projects, so get searching and get inspired!
Beg, Borrow and Steal
Ok, so we can't really advocate stealing, but everything else is fair game. DIY can mean investing in a lot of equipment, some of it expensive, and some of it the kind of "affordable" extras that can really add up. Rather than shelling out for reusables like drop cloths, paintbrushes and tools, why not see if a friend or neighbor has any to spare?
When it comes to power tools or other expensive equipment, consider renting if you can't borrow. Your local hardware chain store probably offers this service, and for something you'll only use once or twice (say, a floor sander or tile cutter) it makes sense to cut down on cost, not to mention storage space. Bonus: renting tools often comes with support on how to use them properly, unlike a purchase, which can leave you reading the manual and scratching your head in confusion.
Know your Limits
One of the best ways to keep your DIY budget in check is to know when DIY isn't such a great idea. Online tutorials and crafty books are great, but they can only lead you so far in this game. Tackling a project beyond your skill level can lead to costly mistakes and professional re-dos, and spending more money than you ever planned. So think hard about where your DIY line is: wallpapering your bedroom? Adding shelves to your kitchen? Re-upolstering a beloved piece of furniture?
Before you entirely give up on that ambitious project, however, consider a few educational options to help it run smoothly: take a class at your local hardware store, or ask a handier friend to help you out.
For more information see Apartment Therapy.
Tuesday, February 12, 2013
Double Chocolate Cherry Brownie Recipe
Posted by Club Pacifica on 9:10 AM
Do you always make the same brownies for dessert? Check out this great recipe for double chocolate cherry recipes.
I have my go-to brownie recipe and I generally don't mess around with it. If I'm going to make brownies, it's what I reach for. But then there are days (like today) when there are dried cherries in the pantry and I begin to wonder what would happen if I jammed a few different kinds of chocolate, some quinoa flakes, and said dried cherries into one pan of brownies? The answer: something quite wonderful.
In the most recent issue of Cooks Illustrated, they featured a Classic Brownie recipe, discussing in great length what makes them different. I tend to be of the camp that thinks, "What's new under the sun when it comes to brownies?" but the thing that caught my attention was the mention of cake flour. The recipe testers insist, "Cake flour makes tender brownies with a delicate chew." I was intrigued.
As you well know, there are many different kinds of brownie folks out there. There are the fudgy folks, the cakey folks, and the chewy folks — and all of you who fall in between, happily straddling one or the other. I tend to prefer a pretty fudgy, rich brownie, but I also love them to have a bit of a chew and that nice crackly layer on top. So I decided to give it a go with cake flour. I amped up the quantity of chocolate that I usually use, relying on both chopped chocolate and cocoa powder, and experimented with one of my new favorite ingredients: quinoa flakes.
If you're not familiar with quinoa flakes, you can find them in a box at most well-stocked grocery stores (I buy Ancient Harvest brand); they're essentially quinoa that's been pressed flat into quick-cooking flakes. Many folks use them as a speedy warm breakfast cereal, but I've been folding them into cookies and quick breads lately. And now brownies. I love quinoa flakes because they're an easy way to get an extra little hit of protein in unexpected places and they don't change the taste or texture of a recipe very much.
While
this recipe has a few unexpected ingredients, it doesn't stray far from
simplicity. That's one of the things I love about brownies: you should
be able to whip them up in under 30 minutes. Always. I don't believe
even the most deluxe brownie recipes warrant multiple dirty bowls or
kitchen thermometers. I don't really even believe in sifting the dry
ingredients, actually. So these brownies reflect my desire for a simple,
decadent brownie — yet one into which we can sneak a few grains and
dried fruits when the urge strikes. Enjoy!
Quick recipe note: I used chocolate feves for this recipes — they're essentially nice, round disks of dark chocolate that make it easier when it comes to baking as you can eliminate all that chopping. But use whichever chocolate you really like. A nice dark chocolate is my preference.
Double Chocolate Cherry Quinoa BrowniesServes 9-12
3/4 cup dried cherries
1 cup cake flour
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
1/4 teaspoon baking powder
6 ounces dark chocolate (between 60-72% is ideal), finely chopped
10 tablespoons unsalted butter, cut into small pieces, plus more for pan
1 tablespoon vanilla extract
1 3/4 cups granulated sugar
4 large eggs
1/2 cup quinoa flakes
1/4 cup confectioners sugar, to top
Soak the cherries in warm water for at least 1 hour and up to 3 hours. This will help plump them up nicely.
Preheat the oven to 350°F. Butter a 9x13-inch square baking pan (or spray with a little cooking spray)
In a large mixing bowl, stir together the two flours, cocoa powder, salt and baking powder. Set aside.
Combine the chopped chocolate and butter into a small saucepan and warm over low heat until the mixture is melted completely and smooth. Remove from the heat and stir in the vanilla extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and the eggs on medium speed until quite pale and aerated, about 3 minutes. Reduce the speed to low and slowly add 1/3 of the dry ingredients, mixing just long enough to incorporate them. Add 1/3 of the butter/chocolate mixture and mix to combine. Repeat, until the dry mixture and butter/chocolate mixture are both fully incorporated. Turn off the mixer and fold in the quiona flakes by hand. Drain the cherries and fold them in as well.
Pour the batter into the prepared pan and spread evenly using a spatula.
Bake for 27-30 minutes, or until a toothpick is inserted into the center and comes out with just a few crumbs clinging to it. Cool at room temperature for at least 45 minutes before slicing. Using a fine-mesh sieve of sifter, sprinkle the tops with a little powdered sugar before slicing.
For more information see The Kitchn.
I have my go-to brownie recipe and I generally don't mess around with it. If I'm going to make brownies, it's what I reach for. But then there are days (like today) when there are dried cherries in the pantry and I begin to wonder what would happen if I jammed a few different kinds of chocolate, some quinoa flakes, and said dried cherries into one pan of brownies? The answer: something quite wonderful.
In the most recent issue of Cooks Illustrated, they featured a Classic Brownie recipe, discussing in great length what makes them different. I tend to be of the camp that thinks, "What's new under the sun when it comes to brownies?" but the thing that caught my attention was the mention of cake flour. The recipe testers insist, "Cake flour makes tender brownies with a delicate chew." I was intrigued.
As you well know, there are many different kinds of brownie folks out there. There are the fudgy folks, the cakey folks, and the chewy folks — and all of you who fall in between, happily straddling one or the other. I tend to prefer a pretty fudgy, rich brownie, but I also love them to have a bit of a chew and that nice crackly layer on top. So I decided to give it a go with cake flour. I amped up the quantity of chocolate that I usually use, relying on both chopped chocolate and cocoa powder, and experimented with one of my new favorite ingredients: quinoa flakes.
If you're not familiar with quinoa flakes, you can find them in a box at most well-stocked grocery stores (I buy Ancient Harvest brand); they're essentially quinoa that's been pressed flat into quick-cooking flakes. Many folks use them as a speedy warm breakfast cereal, but I've been folding them into cookies and quick breads lately. And now brownies. I love quinoa flakes because they're an easy way to get an extra little hit of protein in unexpected places and they don't change the taste or texture of a recipe very much.
While
this recipe has a few unexpected ingredients, it doesn't stray far from
simplicity. That's one of the things I love about brownies: you should
be able to whip them up in under 30 minutes. Always. I don't believe
even the most deluxe brownie recipes warrant multiple dirty bowls or
kitchen thermometers. I don't really even believe in sifting the dry
ingredients, actually. So these brownies reflect my desire for a simple,
decadent brownie — yet one into which we can sneak a few grains and
dried fruits when the urge strikes. Enjoy! Quick recipe note: I used chocolate feves for this recipes — they're essentially nice, round disks of dark chocolate that make it easier when it comes to baking as you can eliminate all that chopping. But use whichever chocolate you really like. A nice dark chocolate is my preference.
Double Chocolate Cherry Quinoa BrowniesServes 9-12
3/4 cup dried cherries
1 cup cake flour
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
1/4 teaspoon baking powder
6 ounces dark chocolate (between 60-72% is ideal), finely chopped
10 tablespoons unsalted butter, cut into small pieces, plus more for pan
1 tablespoon vanilla extract
1 3/4 cups granulated sugar
4 large eggs
1/2 cup quinoa flakes
1/4 cup confectioners sugar, to top
Soak the cherries in warm water for at least 1 hour and up to 3 hours. This will help plump them up nicely.
Preheat the oven to 350°F. Butter a 9x13-inch square baking pan (or spray with a little cooking spray)
In a large mixing bowl, stir together the two flours, cocoa powder, salt and baking powder. Set aside.
Combine the chopped chocolate and butter into a small saucepan and warm over low heat until the mixture is melted completely and smooth. Remove from the heat and stir in the vanilla extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and the eggs on medium speed until quite pale and aerated, about 3 minutes. Reduce the speed to low and slowly add 1/3 of the dry ingredients, mixing just long enough to incorporate them. Add 1/3 of the butter/chocolate mixture and mix to combine. Repeat, until the dry mixture and butter/chocolate mixture are both fully incorporated. Turn off the mixer and fold in the quiona flakes by hand. Drain the cherries and fold them in as well.
Pour the batter into the prepared pan and spread evenly using a spatula.
Bake for 27-30 minutes, or until a toothpick is inserted into the center and comes out with just a few crumbs clinging to it. Cool at room temperature for at least 45 minutes before slicing. Using a fine-mesh sieve of sifter, sprinkle the tops with a little powdered sugar before slicing.
For more information see The Kitchn.
Tuesday, February 5, 2013
Happy World Nutella Day!
Posted by Club Pacifica on 8:28 AM
Do you love Nutella? Check out these great recipes you can use with Nutella! Happy World Nutella Day, and tell us how what recipe you plan to try!
I don't spend a lot of time pointing out so-called "food holidays"
that celebrate specific foods, like National Hot Chocolate Day, because
they always seem a little fake and to be honest, they make me a little
grumpy. But I can make an exception for one of my favorite treats: the
creamy combination of chocolate and hazelnut, more popularly known as
Nutella.
Yes, it's World Nutella Day. How are you going to celebrate?
Lest you also become grumpy and point out the ingredients in Nutella you object to, remember that we're just using Nutella as a stand-in for any spread made with chocolate and hazelnuts, even homemade. It's like saying Kleenex instead of tissue, or Hoovering instead of vacuuming. Except better, obviously, because you're talking about Nutella.
• 1 Nutella Banana Ice Cream at The Kitchn • 2 Hot Baked Nutella & Cream Cheese Sandwich at The Kitchn • 3 Banana Nutella Granola at Sally's Baking Addiction • 4 Two-Bite Nutella Chocolate Cookies at The Kitchn • 5 Chocolate Nutella 2 Minute Microwave Cakes at Ichigo Shortcake
For more information see The Kitchn.
I don't spend a lot of time pointing out so-called "food holidays"
that celebrate specific foods, like National Hot Chocolate Day, because
they always seem a little fake and to be honest, they make me a little
grumpy. But I can make an exception for one of my favorite treats: the
creamy combination of chocolate and hazelnut, more popularly known as
Nutella. Yes, it's World Nutella Day. How are you going to celebrate?
Lest you also become grumpy and point out the ingredients in Nutella you object to, remember that we're just using Nutella as a stand-in for any spread made with chocolate and hazelnuts, even homemade. It's like saying Kleenex instead of tissue, or Hoovering instead of vacuuming. Except better, obviously, because you're talking about Nutella.
• 1 Nutella Banana Ice Cream at The Kitchn • 2 Hot Baked Nutella & Cream Cheese Sandwich at The Kitchn • 3 Banana Nutella Granola at Sally's Baking Addiction • 4 Two-Bite Nutella Chocolate Cookies at The Kitchn • 5 Chocolate Nutella 2 Minute Microwave Cakes at Ichigo Shortcake
For more information see The Kitchn.
