gameday snacks: spinach and roast chicken lasagna cups [week 1]

Posted on September 8, 2013 by anisa

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Hosting a group of friends for NFL Sunday/Monday/Thursday can sometimes be stress inducing. Aside from balancing the rivalries (unless you pick your friends based on the teams they support…), you’re responsible for feeding and watering a few extra mouths that will almost certainly be shouting at the television – or the people in the room – at one point or another. That said, I honestly can’t think of more fulfilling Sundays than the ones I spent with my friends in college.

We were one of a few houses that invested in cable: 2 of us couldn’t live without sports, 1 needed reality TV, 1 needed Spongebob, and the other just didn’t have the heart to make a fuss about it. Most of the time, people would show up around noon with a bag of chips, some salsa, and a stack of textbooks. Occasionally, we splurged and bought some beer. More often than not the textbooks would sit open on our laps but went completely unread; we chatted during the commercials, insulted one another, and cursed at our teams for hours on end. We’d usually pull together some form of dinner before the last game started and our friends started to trickle back to their own apartments. We weren’t always well-fed, but we always had fun. So, I dedicate this season to my former football crew. To honor our good times, I’ll be writing a gameday snack recipe every week throughout the entirety of the season. Enjoy!

Week 1: Spinach and Roast Chicken Lasagna Cups

Spinach and Roast Chicken Lasagna Cups

Week 1: Spinach and Roast Chicken Lasagna Cups

So we all agree that lasagna is amazing, right? Cheesy, meaty, gooey goodness.. mmm… But to be honest… I can only stomach a few bites of lasagna loaded with XXXXtra cheese and sausage, especially after a day of snacking on chips and guac. Cue the lighter lasagna: I gave it a serious spinach kick and swapped the heavier sausage for always light chicken breast. I also love how budget friendly this is: I was able to buy everything I needed for under $20. Allocating 3 cups per person, I spent about $5 per plate. Not to shabby, if I do say so myself!

Spinach and Roast Chicken Lasagna Cups

Week 1: Spinach and Roast Chicken Lasagna Cups

Look at those delicious layers. I didn’t put quite enough marinara into that particular cup, so definitely expect to see more red when you cut into yours. However, it’s important to note that these lasagna cups are drier than a traditional lasagna so that they can be a handheld food without the risk of collapse after the first bite.

Spinach and Roast Chicken Lasagna Cups

Week 1: Spinach and Roast Chicken Lasagna Cups

The secret to keeping this easy is won ton wrappers. Yes, I’m serious. The won ton wrappers are thin and small, which makes them ideal for stuffing into muffin tins. I layer two on the bottom layer and two on top layer, but use just one in between all of the other layers. As you can probably see from the photo above, I offset the two bottom won ton wrappers so that the entirety of the muffin tin well is (mostly) covered by the won ton wrapper. For the middle layers, I do like to use a 1 1/2 inch ring mold to cut small circles out of the won ton wrappers. I’m usually able to get 2 circles per won ton wrapper; 1 pack of wrappers gets me 2 trays of lasagna cups.

Spinach and Roast Chicken Lasagna Cups

Week 1: Spinach and Roast Chicken Lasagna Cups

Finishing the cups with a quick chiffonade of fresh basil is essential. The fresh, earthy scent and flavor of the basil really helps bring the flavors inside the lasagna cups together. If you really can’t find fresh basil, you can skip it, but just be aware that you’re missing a critical ingredient here.

Spinach and Roast Chicken Lasagna Cups

Week 1: Spinach and Roast Chicken Lasagna Cups

Spinach and Roast Chicken Lasagna Cups

prep time: 20 minutes

cook time: 30 minutes

total time: 50 minutes

yield: 12

Spinach and Roast Chicken Lasagna Cups

ingredients

1 package thin won ton wrappers
2 C shredded chicken
1 box frozen spinach
3/4 C ricotta
3/4 tsp salt
1/2 tsp greshly ground black pepper
2 1/2 C marinara
1/2 C shredded mozzarella
2 TBSP basil

instructions

Mise en place!
Microwave spinach just until thawed (about 2 minutes in my microwave)
Drain spinach over a bowl either by transferring it to a clean dish towel and squeezing or by squeezing handfuls in a sieve.
Reserve 2 TBSP of the drained spinach water and discard the rest
Mix spinach, spinach water, ricotta, salt, and pepper until fully combined
Spray the wells of one muffin tin with nonstick spray, and line with 2 won ton wrappers. The best way to do this is to take 2 won ton wrappers, offset the corners, then gently press into the well, making sure to press the wrappers against the side.
Layer marinara first, then chicken, then spinach and ricotta mixture. Make sure each layer is evenly spread so that you get each flavor in every bite.
Follow with won ton circle and repeat layering until the wells are full. You should get three layers.
Use 2 won ton circles on the top layer, then spread a bit of marinara over the top.
Sprinkle mozzarella over the top. You can wrap and refrigerate overnight if you're making this ahead, or bake immediately.
Bake at 375 for 20-30 minutes, or until the cheese is bubbling and delicious looking
Chiffonade the basil and sprinkle over the lasagna cups
Eat and enjoy!

Notes

Use a small offset spatula or a plastic knife to loosen the lasagna cups from the tin, if necessary. If you can't find won ton wrappers (in the refrigerator section of a well-stocked market or in an asian market), you can use fresh lasagna noodles or par boiled dry lasagna noodles, but I really think the won ton wrappers work best!

http://whiskandheels.com/kitchen/spinach-and-roast-chicken-lasagna-cups

blueberry bran muffins with flaxseed meal

Posted on September 2, 2013 by anisa

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I know, I know, it’s the end of summer and most farmer’s markets have stopped selling blueberries because the season is basically over. If you plan ahead, you stockpile blueberries all summer long and freeze them yourself (just make one layer on a sheet pan and freeze until rock hard, about 4 hours, then transfer to a freezer bag for easier storage). If you haven’t hit that stage in your blueberry consumption just yet – or you got busy and all of the sudden it was the end of summer – you can use fresh or frozen berries from the supermarket – just make sure it’s a brand you’ve used before, and taste them before you put them into your bran muffin batter. Mediocre blueberries ruined a number of recipes for me (which is why I advocate freezing your own fruit!).

Before I get into the recipe, I want to explain my ingredient choices. First: why bran? Um … because I like it. Bran muffins are my favorite indulgence – I love the warm, nutty flavor of the bran; it works really well with brown sugar, which also happens to be my favorite type of sugar. Additionally, bran is packed with nutrients like fiber, magnesium, and iron. Personally, if I’m going to let myself have something sweet for breakfast, I need it to at least give me some nutrients to help alleviate my guilt over skipping my regularly scheduled breakfast of eggs and fruit, or granola.

Second: why flaxseed? Honestly – I just thought it sounded good. I wanted to put as little flour as possible in these blueberry bran muffins, but I was afraid that too much bran would both weigh down the muffins and overwhelm the blueberry flavor. “Flaxseed” popped into my head and I decided to give it a try. Upon later research, I learned that flaxseed contains lots of antioxidants, omega 3 fatty acids, and more fiber – all of which are good for you. Flaxseed meal is just ground up flaxseeds, which works better for baked goods than would the whole seeds. However, you need to keep it in the refrigerator after you open the package. Omega 3 fatty acids mean increased likelihood of rancidity with exposure to heat. It’s not a particularly cheap product, so make it last by storing it in the fridge.

Third: why blueberries? Because I had a ton of them. I mentioned in my blueberry pocket pie post that I bought a ton of blueberries (I didn’t freeze my own this year because I wasn’t home very much). I’m frugal, so before I invest in bulk-buys I make sure I can think of 2-3 different uses for the ingredient (depending on the quantity). I used up my two pounds of berries in the blueberry pocket pies, a mini pie, and these blueberry bran muffins – which used a whopping two cups of blueberries. That’s a sixth of a cup of blueberries in every single muffin (which is just under a full serving of fruit). Like flax seed, blueberries are also loaded with antioxidants.

Now for the recipe:

Blueberry Bran Muffins With Flaxseed Meal

prep time: 15 minutes

cook time: 20 minutes

total time: 35 minutes

yield: 12

Blueberry Bran Muffins With Flaxseed Meal

ingredients

1 1/4 C all-purpose unbleached flour
1/2 C flaxseed meal
1 tsp baking soda
1 tsp baking powder
1 tsp salt (table salt)
1 tsp ground cinnamon
3/4 C wheat bran
1 C buttermilk
1/3 C vegetable oil
2/3 C light brown sugar
1 large egg
1 tsp vanilla
2 C blueberries (fresh is best but still-frozen can be used)

instructions

Mise en place!
Combine bran and buttermilk in a large bowl and let stand for ten minutes. You'll eventually add everything to this bowl, so make sure it's big enough to hold all of the batter. Soaking the bran softens it, and provides a lighter, more moist muffin. Don't skip this step!
Mix flour, flaxseed meal, baking powder, baking soda, salt, and cinnamon together. Whisk to ensure that all ingredients are evenly dispersed throughout the mixture. Remove 2 TBSP and set aside.
Whisk the egg, vanilla, brown sugar, and vegetable oil together until it's one homogenous mixture. You're creating an emulsion here, so just keep whisking until all of the oil is suspended - kind of like salad dressing, but the sugar content is so high that you don't have to drizzle the oil in to get the emulsion to work properly.
Add the wet mixture to the bran and buttermilk and whisk until fully incorporated.
Switch to a spatula and add your flour and flaxseed meal mixture (all but the 2 TBSP you already removed) to the bran, buttermilk, etc. Fold gently until you only see streaks of flour.
Toss the blueberries in the reserved 2 TBSP of dry mixture until fully coated. This will help to prevent the berries from sinking straight to the bottom of the muffin.
Gently fold the blueberries into the batter, being careful not to break them.
Portion into a standard 12-well muffin tin lined with paper liners
Bake at 375 for 17-22 minutes (mine took 19 exactly)

Notes

These muffins are 200 calories a piece (compare to the standard 350-500 calorie muffins at most coffee shops).

These actually taste heartier and more fulfilling when left to sit overnight - make on a Sunday and enjoy for breakfast all week!

http://whiskandheels.com/kitchen/blueberry-bran-muffins-flaxseed-meal

Did these blueberry bran muffins make your morning? Did you find an awesome substitution? Tell me about your experience in the comments below!

august restaurant review: stock in trade

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This month we lucked out. Stock In Trade had an amazing Gilt City deal: a bottle of house wine, 1 small plate, 2 apps, and 2 entrees for $55. Seriously, it was such a steal.

I really wish I had thought to take a picture of the entrance. There was one sign that pointed us towards the main entrance, but said entrance was tucked behind a small awning, and if you didn’t know what you were looking for, you could very easily miss it. I loved it. It felt like we were walking into our own secret restaurant known only by members of the secret restaurant club.

The interior had an old time speakeasy feel to it: dim lighting and a moody color scheme. It was fairly quiet when we got to our table at 8 (we went on a Saturday) but by the time we left (around 10) the bar area was packed. Our server was terrific – she explained how the deal worked and the few restrictions on the deal (we couldn’t order shrimp and grits or the seared Ahi salad; totally fair), and let us know that we were in for a pretty big meal. The appetizer menu (soup, salad, “shareables”) was huge, and I was having a hard time deciding what to get. Our server recommended the heirloom and burrata salad, and the fried chicken sliders; she told us the salad was a hot seasonal item, and that they were known for the fried chicken sliders.

We decided to have the fried pickles as our snack – I actually wished we’d chosen the fries with aioli or the popcorn, because I didn’t love the pickles themselves.

Next up was the heirloom and burrata salad. I’ve been hearing about burrata but hadn’t had the opportunity to try it until this salad. It’s amazing. It’s a fresh Italian cheese, and is basically a softer, creamier mozzarella. It has a delicate flavor and went perfectly with the heirloom tomatoes and arugula. The dish was drizzled with a basil oil and balsamic vinegar; the use of basil oil as opposed to the traditional chopped fresh basil provided a subtle hint of earthiness but really allowed the arugula to take the stage. This was my favorite dish of the entire dinner, and one I look forward to recreating at home.

The fried chicken sliders were good – the chicken itself was perfectly crisped, and the sweet hawaiian rolls were soft and very complementary to the crispiness of the chicken. To be honest, I just didn’t care about these. I was way too busy devouring my salad. The order came with 3, but I kind of forgot to snap a pic before grabbing one from the board… so… that’s why there’s only 2 shown here.

Last but not least was the pan-seared halibut (also recommended by our server). The crust on the halibut was reminiscent of the crispness of the fried chicken; I was impressed. My photo doesn’t do this dish justice. The halibut was served on a bed of perfectly dressed soba noodles – it was easily the best cold soba salad I’ve ever had. The dressing was perfectly balanced, and the noodles were tender and slurpable. The dish overall was light and fresh.We wrapped up the meal with a warm chocolate cake and some Patron XO… but after a bottle of wine and a long conversation with the bachelorette party at the next table, I kind of forgot that I was supposed to be documenting everything. All in all, it was a great dining experience; while we certainly had a ton of food, it didn’t weigh me down. I will definitely be back!

my 3 new beauty obsessions + sephora VIB sample bag review

Posted on August 28, 2013 by anisa

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stop. everything. I have a new favorite mascara, cleanser, and bb cream. WHAT HAS HAPPENED? In my college social psychology seminar, I learned that I am (or was!) a satisficer – a person who, upon reaching the desired emotional state, does not try to somehow increase the saliency of that emotional state by manipulating the stimulus that lead to it. The contrasting “type” is a maximizer: a person who, upon reaching the desired emotional state, does try to increase the saliency of that emotional state. Too much psych mumbo-jumbo? Sorry, my inner nerd is just itching to come out today. Basically, there are people who are content with being happy and people who always want to be happier.

So how does that apply to beauty and what does this have to do with Sephora? I’ve always been loyal to my favorite products. I haven’t looked for a new mascara since Benefit’s They’re Real came out in 2011. I’ve had the same face wash for a year; I’ve used the same CC cream since I tested every single one I could get my hands on and selected a favorite. I find a product I like and I stick with it! Sephora turned that upside down this week. Literally, between this VIB sample bag and two others that came with my order, I have pretty much replaced the three previously mentioned products. I feel like my life has been turned upside-down!!!

Interestingly enough, my mascara and BB cream samples were randomly selected by whoever packed my box. Sephora should really give that person an employee of the year award; I do not swap products easily.

Boscia BB Cream: As you can see, I kinda forgot to take a picture of this one. Seriously though, I have the biggest brand crush on Boscia. I’ve yet to try a product of theirs that I’m not instantly obsessed with; this BB Cream does not disappoint. I got 3 uses out of that tiny packet because the pigment provides such great coverage and blends so well. I had a breakout, a bug bite (ew), and my usual red cheeks – this formula covered them all with just one layer. #winning. I took a closer look in my mirror and saw that there appeared to be some light-reflecting particles that almost blurred my pores and imperfections to.. well… perfection. Not conceited, just ecstatic that my skin looked THAT good.

Guerlain Maxi Lash: O.M.G. Two coats of this formula had my lashes hitting my brow bone. Every lash was perfectly encapsulated in the miraculous black formula. You heard me – NO CLUMPS. I just don’t have any words for how perfect this mascara is. I want to climb to the tallest building around and proclaim my love to the world. Not kidding. Just try it and tell me you don’t love it. THANK YOU, SEPHORA!

First Aid Beauty Face Cleanser: I was a bit concerned when I started massaging my face with this cleanser and smelled soap, because, well, soap is generally drying. I shouldn’t have worried at all. This cleanser removed every last trace of makeup, made my Clarisonic glide over my face smoother than it ever has before, and left my sensitive skin so soft I couldn’t help but continue to run my fingers over it. One con: it stung my eyes more than my current uber-sensitive cleanser does. I’ll live.

I promise not to gush about every product, just keep scrolling for my (brief!) opinions on the other products I received in Sephora’s VIB sample bag.

Benefit BADgal Mascara: I’m no stranger to Benefit! This mascara boasts a solid no-clump formula and a good wand, but I’ve never been able to get red carpet results from this particular tube. Ultimately, I think it’s better suited to a finer lash (mine are fairly thick).

Sephora Collection Colorful Mono Eyeshadow – Queen for a Day: I was very pleasantly surprised with how subtle the pigment is, and how fine the glitter flecks are in this shadow. I blended it into my outer corners and went to work one day! I received many compliments on my makeup, but no one could pinpoint what I had done differently. For me, that’s what a good product does: it makes you feel and look prettier without being obvious.

L’Occitane Shea Butter Hand Cream: I love L’Occitane products, and this one is another winner. It applied and blended into my hands easily and left ZERO residue. What more could you ask for in a hand cream?

Laura Mercier Full Blown Volume Mascara: Here’s another one I’ll use during the workweek, but definitely not for a night out. (Yes, I use different mascara for different events… you don’t?) Again, it coated well and without clumping, but I still couldn’t get it to build up to the volume or length I’m accustomed to seeing from my lashes.

Stila Lip Glaze – Apricot: Can you ever have enough neutral gloss? I love Stila’s lip-glazes, and have managed to build an enviable collection through various sample subscriptions and gifts. Literally, I never buy lip gloss. It’s amazing. That said, this is another winner. If you’re new to Stila, I highly recommend trying a tube for yourself. The formula is truly a glaze; my lips glide against one another when I wear it – they don’t stick together.

Sephora Collection Age Defy Moisture Cream: I used a pea-sized squeeze to cover my entire face; the lotion sunk into my skin quickly and easily, with no sunscreen-y residue or lingering white streaks. The cream is lightweight, which is essential for me as I’m very sensitive to how heavy a product feels on my face. It layered beneath my BB cream fantastically. However, the morning application didn’t give me much of a shield from the sun on my evening run – this probably won’t work for you if you’re very fair and/or burn easily.

Hanae Mori Butterfly Eau de Toilette: This scent was light, citrusy, and a bit spicy all at once. I didn’t get any woodsy or floral notes, and found that it took well to my skin; I’d be likely to replace some of my more youthful fragrances with something sophisticated – but not stuffy – like this.

Buxom Full-On Lip Polish – Dolly: I always forget that Buxom lip polishes make my lips tingle. Tingling aside, I’ve never really noticed my lips looking any plumper from Buxom products… but perhaps that’s because they’re fairly full to begin with. I do really appreciate the size of the glitter in this lip polish; my lips never looked sparkly, but they certainly caught the light.

So there you have it: eleven products, three of which will be mine soon! Did you sample any of these products? What did you think?

7 ingredient blueberry pocket pies

Posted on August 26, 2013 by anisa

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I was pretty disappointed on Saturday because I missed my favorite Farmer’s Market at the Ferry Building due to a long run and a beer festival (I know, world’s saddest song on the smallest violin, right?). The Farmer’s Market (a San Francisco staple) is my favorite place to buy fresh, local produce – especially stone fruits and blueberries, both of which I eat like the world is ending throughout the summer. When I walked in to my local Trader Joe’s on Sunday morning, I was prepared to buy just the weekly necessities when something amazing happened: 2 lbs of blueberries on sale for $6. Two. Pounds. Of. Blueberries. For. Six. Dollars. Without a second thought I threw the box into my basket, and instead of paying attention to my grocery list, I started dreaming of all the delicious things I could make with two full pounds of blueberries…

I immediately thought of blueberry pie, but with only two people in the house, I wanted something a little more individualized and portable so that the boyfriend and I could share the deliciousness with our coworkers. Cue the pocket pie: the perfect way to make single-serve pie that can easily be shared with neighbors, coworkers, or … yourself.

Though it might appear that these pies were created in response to the popular Toaster Strudels or Pop-Tarts, I must assure you, that just isn’t the case. However – if you or someone close to you prefers these mass-produced pastries, I urge you to feed them one of these and see how they respond.

That said, I’m not one to eat something this sweet for breakfast; instead, the boyfriend and I enjoyed these pockets of blueberry deliciousness after lunch… and dinner… and as soon as they cooled enough to be handled…. Can you blame us?

You may also be wondering why I chose to call out the fact that there are only 7 ingredients in this recipe. Let me tell you…

Many people find pies and pastry to be complicated and intimidating: I wanted to showcase their simplicity by highlighting the low ingredient count. I also wanted to gently hint that a good pie doesn’t need lots of ingredients, some of which you may or may not be able to pronounce. Next time you pick up a pie or breakfast pastry from the prepared-food section of your market, I urge you to read the label. Do you know what all of those ingredients are? Could you find them in the isles of that market, and use them effectively in your own kitchen? If not, I might suggest that you reconsider your purchase, and try to make a homemade version instead.

blueberry pocket pie (square) close up of layers

I used an all-butter pie crust here, as I always do. As you can see from the photo above, there are some amazing layers to sink your teeth into. I attribute these layers to the aforementioned all butter pastry, and the fact that I always make my pastry by hand and not with a food processor. I personally find the texture preferable, and I find the process of hand-cutting butter into flour a soothing one. No matter your preference, just take a minute to close your eyes and imagine all those flaky layers crackling between your teeth….

You can really make either the rectangular shape I’ve featured predominately, or the less culturally iconic circular hand pie. I recommend the rectangular shape because I found that it allowed me to maximize my dough (I prefer not to re-roll the scraps). If you do choose to make circular pocket pies, you’ll find yourself with more dough scraps and blueberry pie filling leftovers than you would with the rectangular shape. To use them up, fill a ramekin or two with the remaining blueberry mixture. Cut the pastry scraps into approximately equal-sized pieces, brush with egg wash, and sprinkle with cinnamon and sugar. Freeze the pastry scraps for 15 minutes. Bake both at 425° for 15-20 minutes, or until the blueberry filling is bubbling and the crust scraps are golden brown. If one finishes before the other, just take it out.

Baking for one? No problem! Prepare the full recipe as instructed, then freeze on a sheet pan until rock hard. Wrap individually in plastic wrap AND tinfoil, then transfer to a freezer bag for long-term storage. These should stay good for a few months in your freezer (if they last that long!). Heat as directed when you’re ready to consume, just be aware that your cooking time will increase by about ten minutes.

7 ingredient blueberry pocket pies

prep time: 2 hours

cook time: 20 minutes

total time: 2 hours

yield: 8

7 ingredient blueberry pocket pies

ingredients

For The Crust:

3 C all purpose flour
1 TBSP granulated white sugar
1 tsp table salt
1 C cold unsalted butter, cut into 1/4 inch cubes
1 C ice water

For the Filling:

2/3 C fresh blueberries
2 TBSP vanilla sugar or granulated white sugar
1 TBSP demerara sugar (can use raw sugar or granulated in a pinch, it just won't sparkle as much)
1/4 tsp lemon zest (approximately the zest of half a lemon)
1/2 tsp fresh squeezed lemon juice (approximately the juice of a quarter lemon)
1 tsp corn starch
1 egg
1 TBSP water

instructions

For the Crust

Mix flour, sugar, and salt together in a large bowl
Add cold butter cubes to flour bowl; toss to coat all cubes with flour
Cut butter into flour using a pastry cutter, or transfer to a food processor. Either cut by hand or pulse the processor until the butter is the size of peas
Add water, 1 TBSP at a time, until the dough just comes together. For me this can be anywhere from 1/2 C to 3/4 C depending on the day.
Turn dough out onto a clean work surface or cutting board and separate into two even mounds.
Shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.

For the Filling:

Separate the blueberries into 2, 1/3 C portions
Using the bottom of a glass or sturdy measuring cup, crush 1/3 C blueberries. The berries don't need to be completely pulverized, they just need to be slightly broken. Per Alton Brown's blueberry episode, this releases pectin and helps the filling bind
Combine crushed and whole blueberries and add sugar, lemon zest, and lemon juice.
Sprinkle cornstarch over blueberry mixture and gentle stir until fully combined

To Assemble:

Crack egg into a small bowl and beat with 1 TBSP water. This is an egg wash; set it aside while you roll out your dough
Working through one disk of dough at a time, roll into a rough rectangle that can be trimmed to a 6 inch by 16 inch rectangle (props if you can hit this exactly)
As mentioned above, trim your rolled out dough into a 6"x16" rectangle
Then, cut straight down the middle to create two, 3"x16" rectangles
Gently score one side of one strip of dough every 3 inches so that when cut all the way through, you have 4 rectangles, each measuring 3"x4". Have you made ravioli before? If so, this process will seem familiar
Brush the scored dough with the egg wash so that you outline the aforementioned 4 rectangles with the egg wash
Spoon about a teaspoon and a half of the blueberry mixture into the middle of each egg-washed rectangle
Gently lay your other strip of dough over the top of the filling, and press around the filling to remove excess air, and seal the pastry
Cut the pastry into four rectangles, using your score marks as a guide. Make sure to cut through both layers of dough
Press the tines of a fork into the outermost quarter inch of the pastry to crimp. This is what really seals the layers of pastry, and what will keep your filling between the two dough slices instead of on your sheet pan
Lay your pocket pies on a sheet pan lined with parchment paper and set aside in the refrigerator
Repeat the shaping process with the other sheet of dough; once 8 total pocket pies are prepared, brush the top of each with egg wash, sprinkle with demerara sugar, and use a paring knife to cut a steam vent in the center of the pastry
Freeze the pocket pies for 20 minutes [alternately, you can freeze them all until rock hard and bake off as desired]
Bake at 425 for 15-18 minutes (took 17 on the nose in my oven)
Transfer immediately to a cooling rack and let cool to room temperature
Store any uneaten blueberry pocket pies in a loose tinfoil envelope to preserve the texture of the crust

Notes

Use a pizza wheel to cut the dough! It's a lot easier this way.

Leftover blueberries? Lots of dough scraps? Put your leftover blueberries in a ramekin (or two). Cut the dough scraps into even(ish)-sized pieces; brush with egg wash, sprinkle with cinnamon and sugar, and freeze for 20 minutes on a parchment-lined sheet pan. Place ramekins on sheet pan with crust scraps and bake at 425 until the blueberries are bubbling and the dough is browned. If one finishes first, just take it out of the oven and let cool while the other finishes.

http://whiskandheels.com/kitchen/7-ingredient-blueberry-pocket-pies

Did this recipe work for you? Did you make any delicious substitutions? I want to hear about them!

end of summer style

Posted on August 23, 2013 by anisa

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Like many, summer is my absolute favorite season. Yet, somehow I find myself in the same conundrum every August: three months have gone by and I’ve managed not to wear my white denim. I s’pose getting caught up in sundresses could never be a bad thing, but I can’t help but feel that I’m neglecting my Hudsons. I styled this outfit for a day of wine tasting, but I really think it would work for any event where you’re going to be on your feet and mingling.

I skipped the necklace here, as I generally do when I’m wearing statement earrings. I was also surprisingly okay with pairing a dark leather bag with light leather shoes: I felt like the subtle mis-match of the leather and deliberate pairing of texture (raffia on the bag and heel of the espadrilles) gave the outfit a general feeling of easiness.

Jeans: Hudson Baby Beth in White
Top: J.Crew Chambray popover
Shoes: Joan and David (2012)
Bag: Isabella Fiore
Earrings: Amrita Singh (2012)
Bracelets: Forever 21 (2011)

I’m sorry I didn’t take any detail photos of the accessories & shoes – I promise I will next time! Hope everyone has a terrific weekend.

<3 a

august birchbox review

Posted on August 21, 2013 by anisa

Another amazing box came to me from Birchbox this month, which made for an incredibly happy week of product trials in my tiny San Francisco apartment. I was actually so busy with my day job and recipe work that it took me longer than my standard three days to get into all of these great products. My roommate was shocked, and asked if I was okay.

I loved the Finishing School theme this month, and found all products reminiscent of what I think Finishing School embodies: the tiny little details that, when attended to, make a huge difference in the end result. So ladies, as we cling to the edge of easy summer beauty routines, but ultimately find ourselves thwacked into the fall grind… I urge to you stay polished by attending to yourself. Remember to take off your makeup, moisturize, and sink half an hour into a nourishing mask for those poor locks you’ve reverted to straightening every day. You’ll be amazed at the difference these little details will make in your attitude.

Now onto the products.

Juice Beauty’s Green Apple Peel – Sensitive was my absolute favorite product from this box. I noticed an immediate and lasting difference in the suppleness and brightness of my skin, just as promised. The sample was also huge, and I look forward to stretching it over 3 more masks (4 total uses). One MEGA useful note: a “peel” does not signify that it should be removed by peeling the product layer away from the skin. Follow the directions – in this case, rinse. Your skin will thank you for not poking and prodding at it.

My next favorite was the Sumita Eye Base. This pencil is seriously the stuff of miracles. Recommended use is under-eyes to combat dark circles, but the notes suggest trying it anywhere that needs some extra coverage – for me, this is my lid itself. I’ve always had some slight discoloration in my eyelids and in the past, I’ve used concealer or foundation to obtain the even base I’m always after. The problem with that strategy: I have to set it with powder or my shadow creases. The two-product layer beneath my shadow always feels heavy on my lids, and even worse, sometimes cakey. This pencil solved both of these problems. A few quick swipes of the soft formula and I had an even layer of product on my lids. I blended it gently with my finger, and noticed how smooth the finish was – it was the ultimate cream-to-powder consistency. I also loved that the base functioned as both a concealer and a primer; it really held onto my shadows without being “sticky” under my brush. I plan to buy these buy the caseload. They’re just that good.

Let’s talk Dr. Jart+. I was so excited to try the Premium Beauty Balm, but found it to be the most disappointing product in my box, solely because the tint never quite adjusted to my skin tone (I’m on the light side of medium). I applied the beauty balm right before work in place of my regular foundation. I did love how little product I had to use, but noticed right away that it was far too light. I left it on anyway to see how it would hold up over the course of the day. Yep, I looked a little ghostly all in the name of this blog. Aside from the shade not working for me – and from what I can find, it only comes in one – I did think this was a terrific product. It stayed in place on my skin all day without any primer, and did have a great texture and finish. I’d recommend this to anyone who is a true “light” in most facial products.

The Yes To Cucumber Facial Towelette did a surprisingly great job of removing my makeup. My reservations were not brand specific; I’ve generally been opposed to these things for daily use because I find them to be too dry, which results in tugging and rubbing on the delicate skin of my eyes… yuck. This wipe stayed moist throughout the removal of my eye makeup, which included a thick line of black gel eyeliner and black mascara; however, it did get a little dry before I got my foundation off. I’d definitely buy these in single-use packs to keep on-hand at my desk and in my purse (this would be great to have in case of an impromptu sleepover…), but I’ll stick with my cotton-ball and liquid remover for daily use.

I’m always ecstatic to see Miss Jessie’s in my sample boxes, and this time, Birchbox gave me not one, but two products to play with. The best part of this story? Both are restorative treatments that forced me to spend a full fifteen minutes steaming in the shower. What a treat!

The original Super Sweetback Treatment didn’t feel like it had done much of anything when I rinsed it out and towel dried after letting it steam into my hair for a solid fifteen minutes. Shame on me for doubting Miss Jessie. My hair air dried into this beautiful, shiny, bouncy, lustrous work of art. It felt as soft and supple as it does when my stylist adds a gloss treatment to my toner. My waves held their definition (read: they didn’t turn into frizzballs) despite a night of tossing and turning on a standard cotton pillowcase. I got compliments all day!

The Rapid Recovery Treatment yielded similar bounce and gloss after a steam and an air dry, but my crazy hair still managed to frizz through it. If I had to buy just one, I’d go with the Super Sweetback treatment – it just seemed to work better on my hair.

Now that I’ve gone through all of my August boxes, I’m ready for September.

Do you subscribe to Birchbox? What products did you get this month and how did you like them?

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