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Busy Bee

25 Nov

The past few months have literally kept me at my busiest.  I don’t think I’ve ever had to keep track of so many things at once- classes, my job, my club, my money, my social life- the list could go on forever.  This past semester I guess you could say I took a mini-break from Soph’s Kitchen… but that doesn’t mean I took a break from cooking!  Here’s a glimpse at what I’ve created in my last few weeks at home, as well as in my “big” [ehm- bigger than last year] kitchen in my dorm!

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One of my best friends came to visit me in July for the weekend.  This ice cream is only a fraction of what we indulged in…

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I made anginettes one evening.  Needless to say- they didn’t last very long.

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I wish I got a better picture of this banana pudding, but it was gone so quickly at the family reunion that I didn’t get the chance to snap another picture!  According to my relatives- I got it just right!  Such a compliment.

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While in Illinois, we went to this amazing chocolate shop (perhaps a little too fancy for the small town??) and I got a caramel inferno truffle.  It was topped with ghost chili powder. So delicious!!

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Back to school now- my roommate and a few friends went apple picking!  It was a gorgeous day and despite going late in the season, we saw this happy camper hanging on one of the trees.

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The most drool-worthy homemade poptarts I’ve ever sunk my teeth into.

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The poptarts and this pulled pork sandwich are from Ted’s Bulletin, in Eastern Market.  My foodie friend and I went for brunch.  Such a good idea.

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Birthday cupcakes from my cousin’s family!  I think I actually ate all of them…

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Yet another foodie experience with my foodie friend.  This time, for my birthday, we indulged in the Tackle Box.  Now, I’m usually a seafood snob and don’t get seafood while I’m in DC.  I do, however, make an exception for the Tackle Box-  maybe it’s because they cheat and get their seafood from Maine! 😉

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A special birthday cupcake from the 9:30 Club!  Love being friends with benefits.

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Aren’t I just the most wonderful God-Big? My dove love drawing skills are clearly superb. Go SK!

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What’s better than brunching at Bread and Chocolate before studying for Organic Chemistry for hours on end?  Maybe some free coffee with the brunch… 😉

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Gospel Brunch anyone? Talk about Southern Comfort…

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Maybe the most exciting eating experience this semester… my friend and I waited a whole two weeks for our reservation at Toki Underground, a ramen restaurant in Northeast DC.  We got dumplings AND ramen because we were just that into it.

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Best. Ramen. Ever.

Welcome Home

22 May

I’ve been home for a little over a week now, and I’ve been showered with all different kinds of feasts.  On my first day back, the fam and I went to a fantastic restaurant called Barrel House, where I had a nice juicy piece of rib eye.  The rents got lamb and fish which were also equally as good.  For dessert, a lovely peanut butter and jelly bread pudding with burnt sugar ice cream.  Can you say “yum”??

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My beautiful rib eye, complete with a crispy-fried cake of mushroom risotto (hidden by the enormous piece of meat).

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The Lamb. Need I say more?

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Fancy fish, cooked “sous vide,” aka poached in a bag full of marinade. Yum!

The next day, we had yet another feast.  We had burgers (recipes that sparked my interest from the BuzzFeed article: 28 Badass Burgers To Grill This Weekend) and bao bao; a quintessential daughter-just-returned-from-college-meal.

I of course made a Key Lime Pie (yes, with real key limes) whose delicate yet distinct flavor contrasted nicely with the robust savoriness of the burgers and bao bao.  To top it all off, the weather cleared up and the neighbors came over to enjoy the pie with us!

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I obviously needed to instagrill the production of the Badass Burgers…

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…and the steaming of the bao bao.

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The final product- a happy Soph and jealous instafoodies.*

*Note, Badass Burgers consumed: #1, #3, and #12.

-Drum Roll Please-

The Key Limes…

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…and The Pie

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Cranberry Chocolate Tart

4 Dec

This pie is phenomenal.  It is inexplicably delicious; it’s the perfect balance of sweet and tart. This is the perfect holiday dessert and is guaranteed to be a favorite!

New traditions are being made.

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Semi-sweet baking chocolate.  Nuff said

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Frosted cranberries to go on top of the pie. 🙂 Makes me think of Christmas.  I kept this part till the end so I could put the warm cranberries on top of the pie as soon as they came out of the oven.

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The finished product!!!