The Better Maraschino Cherries (a.k.a Drunken Cherries)

   

When I was younger the best thing about going out to family dinners was ordering my signature cocktail (a Shirley Temple) with extra cherries. What? Did you expect me to say the best part was quality time with my parents? My parents were always home, but maraschino cherries weren't. In my 8 year old mind, cherries trumped parents. 

I don't have a tool to pit cherries so I have to do it the good ol' fashion way

I came up with this recipe as I was in the kitchen trying to make a sophisticated cherry ice cream from scratch, and I can hardly keep my fingers out the jar long enough to type a few coherent sentences. It's too delicious. I already plan on straining the cherries and putting them into ice cream, but I could also use the syrup as a topping. Also, the syrup is delicious mixed with ginger ale or sparkling water. 

Why yes, indeed, that is a Gucci advertisement as the backdrop. 

The Better Yellow Cake with Salted Chocolate Coffee Frosting

Making cakes have never been my forte. They require a level of patience that really doesn't come naturally to me. Seriously, I've always been the kid that asks "are we there yet?" a thousand times on a trip to the local mall, so imagine me waiting for a cake to cool...

On top of that I'm a pretty spontaneous baker, rarely do I plan what I am going to make or when I will do it. Setting out ingredients to be brought up to room temperature was one of those steps I've always skipped (and is a factor in my unsuccessful cake making career). 

But for the first time I did things right. I set out the butter, eggs, and milk to warm up, I sifted all the dry ingredients, I added the eggs one at a time, and scraped down the bowl after each addition. In essence, I did everything that I'm supposed to do...hence the messy kitchen. I have found that the messier the kitchen the yummier the food (which is why I don't trust people who cook yet have pristine kitchens).

 

I chose this cake specifically because it calls for cake flour which was all I had on hand. I snagged the recipe for the cake from Smitten Kitchen (I have a major girl crush on this woman), however the chocolate frosting recipe is mine. 

 

The cake was beautiful without the sprinkles, but you know me, I just love adding a feminine touch anywhere I can. 

 

I like love the cake and frosting combo. Yellow cake tends to come out dry and crumbly, but this recipe results in a delicioulsy moist cake that's not saccharine sweet. In order to elevate the sophistication of a butter cream frosting I used coffee leftover from my parents breakfast and some kosher salt to intensify the chocolate flavor. I like that the frosting went on smoothly allowing for a thin coat since I hate thick layers of frosting. It was a major exercise of my willpower to not eat more than one slice. Thankfully my Dr. Daddy will be taking the rest of the cake into work as a treat for his nurses. 

Right when Dr. Daddy came home from work he was greeted with a plateful of cake. I think it is HILARIOUS the way he still inspects my food carefully (left picture) before he's willing to take a bite. I don't know why though, I mean look at that happy food face (right picture). Heehee. I don't think he knows I caught that on camera.

The Better Chocolate Pudding: Chocolate Mousse

Given the fact that The Better Dad is a doctor, I have been advised not to eat some foods (raw egg and fish) at sub par restaurants more times than I can count. All of his warnings have made me very bourgie careful about where certain types of foods are consumed. Understandably when a family trip was taken to the east coast, and The Better Dad said he'd be picking up the astronomical dinner tab, I took the liberty of ordering a $20 dollar serving of mousse just for myself. 

It was so divine that only the eyes of nearby patrons kept me from licking my cup. Perfection like that couldn't be replicated, so I didn't bother trying. Plus, the idea of working with raw eggs terrified me; I didn't even make an attempt until a random bought of bravery spurred me to try. I’m not keeling over, and it’s been a full 72 hours so I am confident in my execution. The best way to describe this decadent dessert is as a creamier, fluffier, more sophisticated chocolate pudding. I am SO glad I did not double the recipe. Had I done so, I assure you I would be spending the next few days eating straight from the serving bowl while watching a NCIS marathon. 

I know that many of you will be a bit hesitant to try this recipe because it calls for raw eggs, and I understand that. You can make this without them, though there won't be the same fluff without it, and you won't be able to call it an authentic French mousse. If you decide to take the leap and make the recipe without deviations, I advise you to use the freshest pasteurized eggs possible. Not only because they whip better, but also for your safety. 

The Better Way to Order Chocolate

I just discovered this amazing website that allows you to customize your chocolate bar! You get to chose from white, milk, or dark chocolate bars before adding your own decorations and toppings! This is perfect for the person who wants something sophisticated like dark chocolate with cayenne pepper, or the person like me who enjoys loading up her chocolate with more chocolate and candy.

{For a friend who had a birthday I ordered this one}

 

{Back of chocolate bar}

{I ordered this pretzel, cookie dough, white chocolate, graham  cracker, and marshmallow chocolate bar for myself}

The Better Martha & the Massive Sugar High

I’m all about simply understated, but sometimes bigger really is better. For a person with a wild gummy candy obsession I created the ultimate birthday gift! Of course being around so much candy meant helping myself to all the leftovers. I'm convinced that I developed a full blown cavity in one evening.

The glass jars and scooper were purchased from the container store, and I got the candy from a wonderful boutique candy store in Los Angeles!

Layer 1: Sour peaches/ Layer 2: Sour apples/ Layer 3: Gummy frogs/ Layer 4: Gummy snake/ Layer 5: Gummy bears/ Layer 6: Gummy dolphins

Layer 1: Gummy butterflies/ Layer 2: Gummy worms/ Layer 3: Gummy frogs/ Layer 4: Sour apples/ Layer 5: Sour peaches/ Layer 6: Gummy lobsters

The Better Chocolate Chip Cookie

Such a classic, and yet I find so many people get it wrong. The perfect chocolate chip cookie should be petite with crisp edges and a soft middle. I don’t know where my local deli gets off selling huge crispy cookies that resemble hockey pucks more than they do cookies. I promise you the second I have my own home the smell of these decadent babies will always be lingering in the air.  

Just like the  I made not too long ago, I could hear my brother in the kitchen at all hours grabbing one or two to take back to his room. To the untrained eye he is a sensible and mature man, but I know better than to be fooled by his charming demeanor for he will always be my juvenile brother. 

The Better Peanut Buttery Cookie

Over the holiday break I learned that my very rational, very mature, older brother has the sweet tooth and will power of an 8 year old when it comes to cookies. Due to this revelation, I have become obsessed with perfecting the most classic cookies. I was very proud with the way these ones came out: crisp, buttery, and melt in your mouth with the perfect peanut flavor.

The Better Monkey Bread

INGREDIENTS 

• 1 tube Pillsbury Grands buttermilk biscuits
• 3 Tbsp. butter or margarine, melted
• 1/2 C. syrup
• 1/3 C. packed brown sugar
• 1/2 tsp. cinnamon
• 2 Tbsp. white sugar & 2 tsp cinnamon combined

DIRECTIONS

1. Mix brown sugar and cinnamon 
2. In separate bowl combine melted butter and syrup
3. Pour 1/2 syrup mixture and 1/2 of brown sugar mixture in bunt cake pan
4. Coat each Pillsbury grand dough roll in cinnamon sugar mixture
5. Lay coated dough rolls in bottom of pan (slightly overlapping each other)
6. Pour rest of syrup mixture over rolls
7. Sprinkle rest of brown sugar over rolls
8. Bake in over for 20 minutes at 375 degrees
9. Remove from oven and allow to stand for 2 minutes
10. Flip onto serving plate