TL;DR: Tulum was awesome. You should definitely go for the food, adventure, and culture. My motto has been “Might as well.” I’ve applied this to mostly every place that I’ve visited so far and it has… More
This was a hard post to write and a bit overdue. It’s about to get real… Although this trip was an incredible one, I shared it with someone who was a definitely different person from the person I fell in love with. Life definitely introduces you to people who change your way of thinking and life. Anyways, enough about this stuff…onto writing about the PNW!
If there is one place that has impressed me, that is both Portland and Seattle. I’ll talk more about Seattle in another post. The PNW has a reputation for being the capital of hipsters. In essence, there are many types of people that make up this great part of the United States.
On my recent trip to the Pacific Northwest, I ventured out to Portland, Oregon, home of the most microbreweries per capita. This place is a beer buff’s and foodies’ dreams, and it definitely was a great trip.
If you’re ever in Portland, you have to at least go to one microbrewery. Over the years, I have learned to appreciate beer as a craft rather than just drinking it to get a buzz (i.e. college). Anyways, this brewery is well known for their innovative craft beers and spirits.
Aside from the beers and spirits, Rogue brewery has one of the best poutine. This poutine is made with french fries, cheese curds, and a gravy made with short ribs and and Shakespeare Stout. When you eat this dish, it is literally heaven in your mouth and is paired well will any of their beers on tap.
Moving on from Rogue Brewery is Widmer Brothers Brewery and Deschutes Brewery. These two breweries are known to have Oregon roots and great beer. The atmosphere of these two breweries are welcoming with a hint of the Oregonian nature feel. Each brewery is known for their owns beers, such as Widmer Brothers is known for their heffewiezen beer.
Enough about food and beer, let’s talk about the nature that surrounds the great Pacific Northwest. As much as there are microbreweries per capita, there are many natural destinations that you can explore. I decided to venture out to Cannon Beach. This beach is known for being part of the set of The Goonies. It’s about a 2 hour drive from Portland, but it is totally worth it. The drive to the coast is filled with rows and rows of lush green trees and shrubs. It was breathtaking.
Being from a city that lacks a waterfront, I was kind of a kid around this area. It was gorgeous. There are no words to really describe this place. It was magical yet serene. We spent the day walking by the coast and exploring the city of Cannon Beach.
The town of Cannon Beach is quaint and has a small town beach feel. The roads are lined with beach houses, small hotels, restaurants and gift shops. There’s plenty to see and do around the town.
I couldn’t leave Portland without having some ice cream. The most popular ice cream shop in town is Salt & Straw. They had some eclectic flavors but knowing me, I kept it simple and went with the vanilla. Although it is a plain flavor, it was done right. Definitely recommend going to Salt & Straw if you’re in Portland.
All in all, Portland has stolen my heart and I would not hesitate to go back. From here we trekked to Seattle.
P.S. Here’s a pic of me at Eastburn Restuarant with their swing seating. #YAASSS
Being in the city for so long can make you go crazy sometimes. It’s nice to be in an area where you can just drive a few hours and you’re in a different state. For this year’s 4th of July weekend, I decided to drive up to Maine.
Going to Maine has been on my bucket list of places to visit. This trip was different as I had my mom join me and turned it into a girl’s weekend trip. The drive up to Portland, Maine was quite long. Granted it was only suppose to be a 5 hour drive, but then it turned into a 12 hour trip (including train time). Anyways, driving on just 5 hours of sleep was an interesting experience.
After 12 hours of traveling, we finally made it to Maine! The first thing on the list was to get lobster rolls. We ended up going to a cute place called Lobster Shack in Cape Elizabeth. The view was amazing from the restaurant but the weather was not playing around.
Although the view was spectacular, the lobster rolls were the maine event (see what I did there??). There was more than enough lobster meat on it. Also, they served the lobster on a toasted, buttery flat top bun. It was incredible. Although the lobster roll was the star, the crinkle cut fries and coleslaw were a great addition to make it into a filling meal. I would definitely go back through the hassle of finding a parking spot to get these lobster rolls again.
The next thing we did was pass out in our Airbnb. We stayed in Scarborough, which I believe is a suburb of Portland, ME. It was a great place to stay as it was only a 10 minute drive to downtown Portland. In addition, it had a quaint small town feeling, which you don’t get in the city often.
My mom and I decided to grab dinner in downtown Portland and walk around to experience the nightlife there. Portland had a pretty small downtown as there was a strip of restaurants and shops along the marina. We ended up at Portland Lobster Pound.
This place was pretty packed as they had live music. Aside from the music, the atmosphere of Portland Lobster Co. was lively let alone the food was amazing.
As we had lunch at an abnormally late time, we opted for the fried clams. They were fried to perfection and pairing it with a local beer like an Alagash white is just heaven.
Other than eating our way through Portland, we did do some sightseeing. We ended up at a few lighthouses and a private beach.
Ok so one more photo of food…
These donuts were sent from heaven. They came from Holy Donuts and are made from potatoes. I didn’t even know that was possible! Anyways, we mostly ate it on the drive back home.
All in all, Portland, ME stole my heart and I would definitely consider retiring there one day. I was also able to teach my mom how to use Snapchat so I think that was an accomplishment in and of itself.
What to do when you’re bored and you have a lot of butter in the fridge? Make Madeleines of course.
Anyways, I’ve been wanting to make Madeleines for a long time so I decided to trek to the outlet mall and purchase a Madeleine baking pan. These Madeleines somewhat remind me of Princess Ariel’s bra. I’m renaming them Ariel’s bra rather than Madeleines.
French pastries can be quite difficult at times but the results of it are amazing. Often times, it consists of a lot of butter. Madeleines are no exception to the buttery goodness. Surprisingly, Madeleines are not difficult to make and are fairly easy.
These Madeleines will keep for days but around my family, it only lasted within hours. They are best paired with a cup of tea. The daintiness of the pastry is great for an afternoon snack or even eaten in the morning.
For these Madeleines, I baked them with a Nutella filling as well as a cookie butter filling. The fillings make the madeleines moist (side note: like everyone else, I don’t like using this word) and is more tasteful. I sound like a complete snob about this, but you have to try it to believe it.
Not only are these Madeleines great with tea, but it’s even better with ice cream and sometimes use the pastry to make an ice cream sandwich (Woah I’m getting way ahead of myself and might be going a bit crazy). Anyways, these are a great treat for yourself or for others, but mostly for yourself.
-2/3 cup granulated sugar
-3 large eggs
-1/2 teaspoon salt
-1 cup of flour
-10 tablespoons of butter, melted
-powder sugar for garnish (optional)
-Nutella for filling (optional)
- Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick. Add the flour and melted butter alternately, folding gently so the batter loses as little volume as possible.
- Preheat the oven to 375 degrees F. Grease a madeleine pan generously, and lightly dust with flour, knocking off any excess. Scoop the batter into the prepared pan (1 tablespoon per well for standard-sized madeleines, 1/2 teaspoon per well for mini-madeleines). Bake standard-sized madeleines for 12-14 minutes, mini-madeleines for 8-9 minutes, or until lightly golden around the edges.
- Cool in the pan for several minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, for garnish (optional).
With Nutella Filling
- Follow steps 1. Then proceed to step 2 with only a half scoop of the madeleine batter. Then take a scoop of Nutella and place it in the middle of one madeleine. Repeat till all Madeleine molds have a dollop of Nutella. Then take a half scoop of the Madeleine batter and cover each Madeleine so that the Nutella is completely engulfed with the batter.
- Proceed with steps 2-3 for baking instructions.
These Madeleines will definitely be a hit at a small party or even just a night in. Hope you enjoy!
There’s a stigma of announcing that you’re making your own birthday cake. As a person who likes to bake, I do enjoy making or attempting to make complicated cakes and pastries. This year, I decided to make my own birthday cake in honor of making it out of my quarter life crisis when really I should be entering it.
During the midst of busy season, (i.e. not having a life between the months of January – March because of my job), I was able to find time to make something with my hands. I tend to go by the book whenever it comes to new recipes, but with this particular cake I decided to improvise a bit.
The base of the cake is an apple cake that I found on Pinterest. This cake was able to hold up nicely when stacked together with the other layers. I layered the cake with a dulce de leche buttercream, dulce de leche sauce, and a pie crust crumble (taken from the Momofuku Milk Bar recipe book). The combination of these made eating the cake an adventure with all the different textures and flavors. But it was delicious to say the least.
To say the least, Happy Birthday to me! Wow, I just sound so conceited when saying, I guess in this case writing, it.
You can find the recipe here: Cake
Pie Crust Crumble:
(Note: I used the Momofuku Milk bar recipe for this pie crust crumble)
-1 1/2 cup of flour
-2 tablespoons of sugar
-3/4 teaspoon of salt
-8 tablespoons (1 stick) of butter, melted
-1 1/2 tablespoons of water
- Heat the oven to 350 degrees F
- Combine flour, sugar, and salt in a bowl and using a paddle attachment, mix well on low speed
- Add the butter and water and combine together
- Spread the clusters on parchment paper or silpat and bake for 25 minutes.
- Let the crumbs cool and store in an airtight container if using it for later.
Dulce de Leche:
-4 cans of sweetened condensed milk
- Remove the labels of the cans
- Fill your crock pot with the sweetened condensed milk.
- Then slowly pour warm water into the crock pot. Make sure to fill the crock pot with water that is above the cans of condensed milk. This is important to prevent a possible mishap in the kitchen.
- Set the crock pot on high and let it sit for 2 to 3 hours. Check on it from time to time to ensure that the waterline is above the cans.
- Once done, let it cool off and serve as you wish.
Dulce de Leche Buttercream:
-3/4 can Dulce de Leche
-1 1/4 cups of granulated sugar
-1/3 cup of water
-5 large white eggs (room temperature)
-4 sticks of unsalted butter (cut into small cubes)
-pinch of cream of tartar
- In a small saucepan, boil the sugar and water to make a syrup.
- In a bowl of an electric mixer with a fitted whisk with a speed of 2-4, beat the egg whites until a foam forms. Add a pinch of cream of tartar to the egg whites and increase the speed of your mixer to 4-6 until stiff peaks form.
- With the mixer running, slowly pour the sugar water into the bowl and mix for about 3 minutes. Include the butter in the mixture, piece by piece, until the mixture turns into a smooth and spreadable mixture.
Once everything has been prepared, it’s time to assemble the cake. I used a 6 inch cake ring to help with the assembling of the cake.
- Using acetate film, line the 6 inch cake ring.
- Take the first layer of cake and place it inside the cake ring
- With a spatula, spread a dollop of dulce de leche on top of the cake
- With a separate spatula, spread some of the dulce de leche buttercream
- Lightly sprinkle the pie crust crumble on top of the dulce de leche buttercream layer. Once layered, take the next cake layer and place on top of the pie crust crumble layer.
- Repeat until the last layer of cake has been laid and repeat steps 3-5 for the last layer.
- Once done, place the cake in the fridge for 2 hours and let it cool. After the cake has cooled, you may take te
I decided to leave my cake “naked” (i.e not frost the outside of the cake). You may frost the outside of the cake with the dulce de leche buttercream frosting that was made. This cake can be stored in the fridge for a week before it goes bad.