23 December 2011

a foodie post

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September, October, November....this fall was full of good foods.





WHITE RUSSIAN MILKSHAKES, then mini golf at a fun bar complete with a photobooth, endless baskets of cheese puffs, and an inflatable moose head on the wall.




More DC adventures with friends. Knowing my love for donuts, they kindly took me to the Tabard Inn, known for its homemade sugared donuts and vanilla whipped cream. We then wandered and took in the gorgeous surrounding architecture....




This Thanksgiving we played some serious Jenga, ate several strangely delectable casseroles (Pineapple cheddar? Sweet potato coconut?), and let our immaturity shine when we decorated cookies and gingerbread houses....




We also returned to the Blue Talon for one of the best brunches I've ever had. Those are "truffled" eggs, or "two eggs over toasted brioche with asparagus, parmesan, and white truffle cream." Simply. Amazing. And don't get me started on their famous chocolate mousse;  when you order it for dessert, they come by and scoop it into your bowl until you say "when." It's heavenly.




Finally, another favorite brunch that I made twice in one weekend (always a good sign). Raspberry Cinnamon Crumb Cake. Replacing some of the cream with yogurt really made it amazingly moist. See below for the recipe!




 Raspberry Cinnamon Crumb Cake

(adapted from here)

For the cake:
3/4 cup white sugar
1/4 cup butter
1 egg
1/2 teaspoon vanilla
1/4 cup milk (almond worked fine)
1/4 cup yogurt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen raspberries

For the topping:
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch pan. Cream together sugar, butter, egg, and vanilla. In a separate bowl mix together flour, baking powder, and salt. Add to sugar mixture, alternating with milk and yogurt. Stir in berries. Pour into pan.

To make topping: Combine 1/4 cup white sugar, 1/4 cup brown sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake for 30 minutes, or until knife comes out mostly clean.

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2 comments:

  1. Yum! Good food and good times. I don't think I ate nearly enough donuts when I was in the US.

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  2. But then again I could never eat enough donuts, anywhere :)

    ReplyDelete