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Singapore Airlines – You’re okay!

November 15, 2011

I can’t believe it’s already November!  I feel like I was just filling out my New Year’s resolutions a few months ago!  (I guess I will have to carry that “to do” list over to 2012.)  Anyway, I was in the writing mood and felt like sharing what my meal was like heading over to Japan.

I never expect GREAT meals on airlines, because of terrible past experiences.   I mean, I’ve seen and tried some pretty gnarly airplane food that I would rather not go into detail at the moment, but Singapore Airlines surprised me in terms of quality.   I’ll let the picture do the talking:

The veggies were just steamed and the fish (no idea what kind it was) was based in a white sauce.  It had decent flavor, but lacked something… maybe some spice? Ugh… the roll was SO bad.  I don’t even know why they bothered to serve it!  Many rolls were discarded.

I anticipated for months what kind of food Singapore might serve, but I couldn’t find much in terms of pictures.    So, if you’re planning a trip from LAX to Narita… you might get something like this for dinner.

oh hello there!

October 24, 2011

Just wanted to say, “Hi” and let you know that I’m still here.  I just got back from Japan!  Ahh, it was a great great foodie spectacle.  There are more things to eat there, than my little stomach could possibly handle. Stay tuned for food related posts dedicated to the land of sushi, wasabi, and other many yummy things!

Almost there!

Banana Chocolate Chip Muffins (the best!)

September 16, 2011

At the end of the week, don’t throw out your ripened bananas, make muffins! This recipe was adapted from Tammy’s Recipe’s, with milk and vanilla added for extra yumminess!

1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
2 very ripe medium bananas
1 egg
1/2 cup mayonnaise
1 tsp of vanilla extract <– added!
1/4 of milk (2% is okay) <– added!

3/4 cup of chocolate chips; plus more for topping


In large bowl, combine dry flour, sugar, baking soda, and salt.

In using a potato masher, mash banana. Add egg, mayonnaise, vanilla, and milk. Add dry ingredients and stir just until moistened. Stir in chocolate chips.

Fill paper-lined muffin tins 3/4 full; sprinkle tops with chocolate chips. Bake at 375 degrees for 20-25 minutes or until muffin tests done with toothpick. Allow muffins to cool 5 minutes in the pan, and then remove to wire racks to finish cooling.

Store loosely covered to help prevent stickyness! 🙂

Makes 12-14 muffins

Pumpkin Chip “Cookies”

September 15, 2011

As fall is rapidly approaching, start stocking up on canned pumpkin!  (Usually right before Thanksgiving is a great opportunity to purchase a can for $1-$1.50.)

While trying to figure out what to do with my canned pumpkin, I found a great recipe from All  Like many other reviewers have commented, this is more of bite sized CAKE than a cookie, because it’s so soft and moist.   Why this “cookie” is awesome?

  1. East to make
  2. Simple/everyday ingredients
  3. It’s tasty!


1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt

1 teaspoon baking soda
1 teaspoon milk

1 tablespoon vanilla extract
2 cups semisweet chocolate chips


Combine pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips.

Using a cookie dropper, drop onto a baking sheet with parchment or silicon mat.   Bake at 350 degrees (F) for approximately 10 minutes or until lightly brown and firm.  Store in an airtight container.

As you can tell from the pictures, the chocolate chips are a smidge too large for the cookie.  This may or not be a problem depending how you view it.  Next time I’ll use mini chocolate chips!

Ready… set… bake!  Here’s the recipe:

Samoa Cookie bars! (the new and improved)

September 1, 2011

Samoa Cookie bar

While I loved the original samoa cookie bar recipe that I tried last year, my main complaint was the bottom layer of chocolate didn’t dip as smoothly as it could have. When I dipped the bottoms into the chocolate the yummy shortbread layer crumbled! I was frustrated because I felt like the crumbs contaminated my chocolate and therefore I spent time scoping out the crumbs after each dipping.

Anyway, I decided that I didn’t want to eliminate the chocolate layer completely, it just had to go somewhere else.   After the shortbread layer, I microwaved 1 cup of chocolate chips and spread it on top of the shortbread.  (You can always add more chocolate, 1 cup was just enough chocolate to cover the 9×13 pan.   I didn’t want too much of a chocolate/sweet layer.)  I put the chocolate/shortbread layer in the fridge for about 5 minutes and then took it out.  (I just wanted the chocolate to get semi hard.)

I proceeded with the recipe as normal with the coconut/caramel and the chocolate swirls on top. Putting a chocolate layer after the shortbread layer saves a lot of time, because you aren’t dipping individually!

Original recipe:

My first samoa cookie bar attempt:

new munchies at DCA! – Garden Grill

August 26, 2011

Finally had the opportunity to visit the new Garden Grill at Disney California Adventure on Sunday, August 21.  Generally speaking the reviews have been pretty positive online, so I figured it was time to give it a try.  If you didn’t know, this space previously was occupied by Burger Invasion aka McDonald’s.  Visitors most likely will remember this giant hamburger sticking out behind “Mulholland Madness.”

The concept is simple: pick a meat and pick a sauce.  I had the grilled steak with Moroccan chili sauce.  Initially I was like, what is this?  It looked like tomato sauce on my steak, but it had more flavor than your average marinara.

Garden Grill menu

The meat was tender and the sauce was unique, but my favorite part of the meal was actually the rice pilaf!  It’s hard to describe the pilaf, but it had lots of flavor! The cucumber salad was tasty as well.   The pita bread was pita bread.  Nothing to brag about there.

Like all theme park food, this place is overpriced.  I would take this place over a Disney hamburger any day.   APers, don’t forget to use your discount!

Oatmeal Butterscotch Cookies!

August 24, 2011

Oatmeal Butterscotch cookies!

My boyfriend requested that I make oatmeal butterscotch cookies.  I never thought of this combination before, so after much research, I was lead to this recipe from  The reviews were mostly positive, so I figured why not?

I was concerned that this recipe was not going to make 4 dozen. Prior to adding the oatmeal and butterscotch, there wasn’t a lot of dough.  I thought 3 cups of oatmeal was a lot, so I only added 2 cups at first.  But you really need 3 cups of oatmeal, so don’t be afraid adding that last cup.  These cookies spread nicely on the baking sheet.  (I would recommend using parchment paper.)  Make sure to let them sit for 3-4 minutes on the pan, before transferring them to a wire rack for cooling.

I came up a little short on 4 dozen cookies, I got 46!  Not bad though!


3/4 cup butter, softened (1.5 sticks)

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 2/3 cups butterscotch chips


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl mix the flour, baking soda, cinnamon and salt. Set aside.  In stand mixer beat butter, white sugar and brown sugar together. Add eggs and vanilla.

Slowly add flour mixture to the butter mixture into incorporated.   Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto baking sheet lined with parchment or slip mat. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.  (I had to bake mine for 12 minutes.)

Oatmeal Butterscotch cookies!

Original recipe found here:

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