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Nutella Hot Chocolate with Peppermint Schnapps

Nutella Hot Chocolate with Peppermint Schnapps

January 11, 2012 by · Leave a Comment

Have you ever had one of those times in your life where you’re neither really here nor there? For example, the summer in between high school and college, your not in high school but you certainly haven’t been through the trials of being a college freshmen yet either. Graduating college but haven’t started a full time job, your done with school but not officially initiated into the working world. I suspect being engaged is somewhat like this as well, your not exactly single but you aren’t married yet either. Did you have one of these moments recently in your life? I’m there, I’m in the college to real world working middle ground. At first it was kinda cool, everyone was going back to school and I was sleeping in, working out when the gym was least crowded, and relishing the no homework side of life.

 

That wore off far too fast. Not to mention I think I have fully credited my sleep debt for the all-nighter’s I pulled throughout my college years. Now I’ve taken to stressing over moving and walking Dakota the dog for 5 miles to enjoy the unbelievable California weather before its gone. Oh, I guess I’ve been packing too.

The holidays may be gone but that doesn’t mean hot chocolate and peppermint schnapps have to go with it. Here is what I’m thinking so you might be on a diet but just swap this drink for dessert and you will be more then satisfied. Its rich and creamy with a zing of peppermint to finish it off. Not to mention non-fat milk is a part of a healthy diet right? And nuetella too? Oh no…not nutella? Hmmm that’s weird, I wonder how that made it on to my food pyramid.

Nutella Hot Chocolate with Peppermint Schnapps

Serves 2

 

|Gather

For the Hot Chocolate

1.5 C Low Fat or Non-Fat Milk

1.5 Tablespoon Nutella

1.5 Oz Peppermint Schnapps

 

For the Garnish

1 can Whipped Cream

 

|Create

Heat the milk to steaming either in the microwave or on the stovetop. If using the stove heat milk over medium heat until steaming then whisk in the Nutella. When combined slowly poor in the Peppermint Schnapps and whisk. Pour into mugs and enjoy.

 

|Enjoy

If you’re looking to spruce it up a bit garnish with whipped cream, although the drink is a bit rich to begin with so I’d say try it first before garnishing.

 

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The Sheriff Graduates from Cal Poly

The Sheriff Graduates from Cal Poly

January 10, 2012 by · Leave a Comment

Some of my favorite people: Ali, Me, Grace, Amy- post graduation ceremony 

As some of you may know I graduated from Cal Poly last month. It is such a weird feeling to finally be done with school. The reality of the change hasen’t completely sunk in yet. Half of my brain is still expecting to return to San Luis Obispo to begin winter quarter. My experience at Cal Poly was wonderful and although there have been ups and downs I will miss the school, the town, and the lifestyle very much.

 

Graduation weekend was INSANE. I think I slept all of 6 hours for Friday and Saturday combined. That being said, some of my post ceremony pictures show this lack of sleep and maybe a bit of a dazed look. The graduation ceremony was really special and completely surreal. The fall ceremony is much different from the spring one. It’s held in the school gym as opposed to the stadium, its far more personal, and much more intimate graduating a couple colleges at a time.

Each graduates name was called after making the walk across the stage we got to shake the president of the Universities hand and had our picture taken with him. I’d say its pretty cool that your family can actually see your face when your name is called.

 

 

My almost to tears moment came when I was driving on to campus and started to think this was the very last time I was driving on to campus as a student of Cal Poly. It made me so sad to know that when I left I would be an alumni. I know i’m ready to go, Cal Poly has prepared me for this moment but there is just something so assuring and predictable about school, for the most part you know what’s coming next. Consequently for the first time in seventeen years of academic life I did not know what was coming next and it was terrifying.

My brother and I!

 

I’ve been in the job hunt/ search/ grind for months. Between my blog and looking for a job I was working full time! Just before Christmas great, wonderful, give-you-wings-without-the-redbull, news came my way. I was offered a position at one of the largest food corporations in the world. After the happy dance to the song slight work by Wale. I madly began texting and calling my friends. Being mindful of confidentiality I can share that my position is science based and will follow my passion, food. I’m extremely excited about this opportunity. It will push my personal and professional limits, I’m ready for the challenge! My job will take me to Michigan…yes as in the Michigan 2,000+ miles away from my Northern California stomping grounds Michigan. Oh, what a culture shock this is going to be…luckily I’ve got a friend who goes to Michigan State so he is going to try and help me out and has been more then amazing in answering my tireless questions. I mean, hey, I NEED to know if there is going to be Trader Joe’s and Whole Foods (there is not), what type of tires to put on my car, and whether all the girls wear uggs.

 Cameron, Me, and Momma

As I prepare to move across the country sheriffofthekitchen has taken a bit of a backseat. I’ve been ultra bad about posting. I promise it’s temporary and hope that as soon as I get settled in my new place I’ll have plenty of new tasty posts to come.

 

 

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Freaking Awesome French Onion Soup

Freaking Awesome French Onion Soup

January 5, 2012 by · 2 Comments

Question: So why is it when one wants to make soup it’s 70F degrees and sunny out? I mean I’m not complaining or anything but, California you’re really out doing yourself with this too good to be true winter time “weather”.

 

Lately I’ve been swamped with a million and five things to do and my site has unfortunately, taken a backseat. I promise to share the news and cause of my stress soon. Actually, I’ve been stressed over the fact that I haven’t written that post yet. Stress over stress go figure//story of my life.

 

I freaking love French onion soup and never really discovered it until college. I never ate it growing up because one of my family members can’t eat onions. LAME. This stuff is a warm hug in a bowl, like really, what could be better then savory soup with a big cheesey crouton on top.

Do tell. I’ll wait.

Here, I’ll take it one step further, a crock pot French onion soup recipe that cooks all day, and fills your house with an aroma that will take you straight from the front door when you walk in the house after work to the kitchen. Not impressed yet?

Fine, by the way, you’re really hard to please.

RED WINE.

There happy? Yep, I said it. Red wine is the crucial life-changing ingredient to make this soup truly irresistible.

 

My French friend, Xavier (pronounced zaw-vee-yay) confirmed that French onion soup is from France. Some of you may say well duh, its French onion soup. But! There are many dishes that we American’s think are native of a respective country but a trip to that nation would highlight this lack of correct information. For example, chicken Parmesan, is an American created dish…you won’t find it in Italy.

Freaking Awesome French Onion Soup

Serves 6

 

|Gather

For the Soup:

2 Quarts Beef Broth

4 Large White Onions, Sliced

4 Tbsp butter

¾ C Red Wine

2 cloves garlic minced

¼ tsp. thyme

2 bay leaves

Salt and Pepper to taste

 

For the Crouton:

1 Loaf Sourdough or other artisan bread, sliced

8 oz. Gruyere Cheese, Shredded*

 

*Chefs Tip: Do not shred with a microplaner use a cheese grader. The cheese has a high moisture content and the microplane shreds the cheese too fine, a cheese grader works much better.

|Create

For the Soup:

Slice onions and mince garlic and brown in a large frying pan with butter until onions are soft. Add bay leaves and red wine. Bring to a boil and then simmer to reduce the wine. Once the wine has mostly evaporated remove the bay leaves. Season with salt and pepper. Pour the beef broth into the crock pot and add onions and  thyme. Combine and cook for 6 hours.

For the Crouton:

Preheat broiler, for my oven I did it on the medium setting. Slice bread, then toast it on oven racks for a few minutes to get bread crispy. Shred cheese. Ladle soup into bowls and place toasted bread on top and sprinkle with cheese then place soup bowls on a baking sheet and melt cheese under broiler 2-5 minutes then remove and serve.

 

 

|Enjoy

As with most soup recipes it’s delicious the day it’s made but spectacular the next day. So make enough for leftovers.

 

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A New Year with the Sheriff of the Kitchen

A New Year with the Sheriff of the Kitchen

January 2, 2012 by · Leave a Comment

Ready to start 2012 off with a bang! Lots of new things to come and exciting news!

The Sheriff is ready, are you?

I look forward to a wonderful year!

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Whole Foods Parking Lot

December 26, 2011 by · Leave a Comment

Because you need a break from food.

Here is my better late then never Christmas present to you.

A hilarious music video and song.

Watch it.

So true and so funny. It’s getting real in the whole foods parking lot.

 

Be back Wednesday with something tasty!

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Persimmon Spice Cookies

Persimmon Spice Cookies

December 24, 2011 by · Leave a Comment

As I shared in my last post about my visit to Michigan I have three unique stories that, in my mind, were eye opening.

 

The first story, I was walking out of Panera where I had lunch on Monday just outside of Grand Rapids. Unlike California, every store or restaurant has two sets of doors at the entrance. I was passing through the first set of doors and a couple, a guy and a girl, were passing through the second set. I’m used to getting myself through doors, traffic jams, sticky situations etc. and don’t assume someone is around to lend a helping hand. Translation= I was ready to get myself through the door. The guy goes the hold the door for me (what a gentleman) and it slips out of his hand I catch it since I was ready to deal with the door from the beginning. Immediately he starts gushing apologies and explaining how the door slipped out and he was so sorry. My reply, “no worries dude”.

 

The next incident occurred as I continued my journey to Fremont. I began driving on the freeway in this comical Chevy Cruze I felt like it was a toy car. Since I didn’t really know where I was going, and was on four and a half hours of sleep, I cut some people off on the freeway to make my exit. Here in CA, that would have been a solid five-second-horn minimum perhaps the middle finger or at least a quick check in the rearview mirror would yield the angry driver mouthing not such nice things in my direction. When this happened in Michigan do you know what happened? The driver simply slowed and let me in…no horn, no finger, no screaming.

 

The final story, I drop my car off at the airport rental car garage. It was pretty dark in there and so I was having trouble double-checking that I had all of my stuff. Side note- when I lived in Italy I made it a pass time to shop the outdoor markets for all sorts of amazing winter accessories. I have quite a collection of hats, scarfs, and gloves which in my mind not replaceable considering I live hella far from Italy and I bought them at an outdoor market. Anyways so off I go to the airport and I’m checking in at United and this woman comes running into the terminal and she’s looking all around. She rushes up to me and says, “did you just return a rental car at Avis?” me, “uhm yeah” “I think you left this hat” Indeed, I had left my very favorite black knit hat which I wear regularly in the winter, again, an Italy accessory. If that would have happen here in cali, had I remembered and ran back to Avis the hat would have been gone, even 30 seconds later. I kid you not I would have been very sad to have lost that trusty hat.

 

These situations made me stop to think. People are actually nice in this world. I know it sounds weird but I feel like I spend so much time and energy in a true survival of the faddist here that I never really see human, kindness, or compassion. I mean have you driven on a freeway in LA or taken the BART (Bay Area Rapid Transit) train at rush hour. Point proven. People aren’t nice here and they are looking out for themselves. Growing up in California my whole life I’ve never really noticed it until now. Got me thinking…might be time for a change of scenery.

 

Today, I’ve got some Persimmon Christmas Cookies. These are perfect if you’re feeling sugar, frosting, and candied out. They have got ripe juicy persimmon fruit and raisins, and some wonderful complementing spices.

 

Merry Christmas!

Persimmon Spice Cookies

 

|Gather

For Cookies:

1 C Sugar

½ C Oil

1 C Persimmon pulp

1 Egg beaten

1 tsp. Baking Powder

½ tsp. Baking soda

2 C flour

¼ tsp salt

½ tsp cinnamon, cloves, nutmeg

1 tbsp vanilla

1 C walnuts

½ C raisins

½ C dates

 

For Glaze:

½ C Powdered sugar

1 tbsp Fresh lemon juice

 

|Create

Pre-heat oven to 350F. Mix sugar and oil. Add persimmon pulp and egg to mixture. Sift together baking powder and baking soda, flour, salt, spices and then add to mix. Add vanilla walnuts, raisins, dates and stir. Drop on cookie sheet and bake approximately 15 minutes. Allow to cool. Mix powdered sugar and lemon juice together. Drizzle over cookies.

 

|Enjoy

Store cookies in an airtight container in the fridge, they have a fairly high moisture content so refrigeration is a must. Serve at room temperature.

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Peppermint Bark Cookie Bars

Peppermint Bark Cookie Bars

December 23, 2011 by · Leave a Comment

Michigan is HELLA cold. For those of you who aren’t from California let me translate, Hell of = Hella. Uhm, can you say culture shock? They say it’s a mild winter because there is no snow on the ground, many locals say it’s the first green Christmas they have had in many years. Hmmm I don’t think I’ve ever had a white Christmas come to think of it.

 

Wanna hear something funny? I brought my sunglasses to Michigan. What was I thinking? Apparently, its silly to assume all states have sunshine in the winter. California reasoning would have that since its not raining or snowing, by default the sun would be out. Wrong. Its gray just gray no blue no sun just gray. Aside from the weather and the temperature, they have a lot of trees here. In my 48 hours in the state these are the only assessments I can make.

Photo: California meets Michigan. Mind you, while I was at lunch wearing this get up, a girl walked by in a skirt no leggings!! And another one in a t-shirt!! In my defense, it was 36F that’s cold in my book, but what I do I know, I’m from California.

 

Christmas baking continues now that feeling has fully returned to all parts of my body. Check out these Peppermint bark cookie bars. They are awesome you know you want some. If you live near me and your reading this, holla and you can come swoop some.

Peppermint Bark Cookie Bars

Makes approximately 36 bars

Adapted from Bon Appetite. I used slightly less butter because I noticed that the chocolate was separating from the cookie bar because of the large amount of fat in the shortbread.

|Gather

  • Nonstick vegetable oil spray
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 4/3 Cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup peppermint candie pieces
  • 2 ounces high-quality white chocolate (such as Lindt or Perugina)

|Create

  • Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
  • Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
  • Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
  • Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
  • Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.

Read More http://www.bonappetit.com/recipes/2009/12/chocolate_peppermint_bark_cookies#ixzz1hOgnblpI

|Enjoy

Serve at room temperature and with a large cup of coffee, or a cold glass of milk and enjoy christmas in your mouth.

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Peppermint Chocolate Pretzel Treats

Peppermint Chocolate Pretzel Treats

December 17, 2011 by · 6 Comments

I got my flu shot yesterday, my left arm is not a happy camper right now. As I was getting the shot the pharmacist kept saying, “find your happy place” In my head I’m like are you kidding me?? I’m about to get stuck with a needle!!! I know my arm will hurt for days, and I’ve been waiting for this stinking shot for 45 minutes. There is no happy place to find, that was gone a long time ago…dude.  It’s out of the way now, so bring it on flu.

 

As a treat to myself and to console my weary little arm I decided to make one of my favorite and easy holiday treats. Holidays are all about cookies and cake; sometimes I’m looking for a different goodie to sink my teeth into. The Peppermint Chocolate Pretzel Treats are a perfect alternative.

Christmas is a week from tomorrow. Are you ready? Thankfully my Christmas shopping is pretty much finished with the exception of some candy and such for stockings. That frees up more time for making delicious Christmas goodies, but if your running a bit behind these treats can be made a head of time and take just a few minutes and look quite impressive when placed in a gift bag with a bit of ribbon at the top. They also look quite impressive in ones hand as its making a swift hand to mouth movement resulting in a magical disappearing act of pretzel treats.

 

Peppermint Chocolate Pretzel Treats

Makes 18 Pretzels

 

|Gather

1 bag (12oz) Semi Sweet Chocolate Chips

18 Pretzel Rods

6 Candy Canes

Parchment paper

Sprinkles (optional)

 

|Create

Create a double broiler by putting a metal bowl over a small pot of water. Place the chocolate in the bowl and begin to melt over medium heat stirring occasionally. In a plastic Ziploc bag place unwrapped candy canes, seal the bag. Take a meat pounder or other hard object and break up the candy canes into smaller pieces. Once the chocolate has melted Use a spoon to roll the pretzel rods in the chocolate leaving about 1 to 1.5 inches of pretzel visible. Sprinkle while turning the rods with the crushed candy cane pieces or sprinkles. Place on parchment paper.

 

|Enjoy

Allow to cool and enjoy. To store place in an airtight container.

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A Sandwhich in a Can…How Does it Stack up to the Real Thing? A Food Scientist Perspective on the Matter

A Sandwhich in a Can…How Does it Stack up to the Real Thing? A Food Scientist Perspective on the Matter

December 15, 2011 by · Leave a Comment

Get it sand-which because its which sandwich!!! hahaha i’m so funny.

In my packaging class a group did a presentation on the Canwhich.

 

No joke. There is really a sandwich in a can.

 

Yes, it’s as gross as you think it is.

 

I decided to evaluate the product from a food scientist perspective and compare it to the real deal…okay well my version of PB&J since everyone has there own personal preference when it comes to sandwiches.

 

The Canwhich is sold by Mark One Foods out of Utah. It comes in a can similar to a Pringles can as you can see from the pictures and has a pull top lid. At this time they only manufacture the PB&J version in grape and strawberry but they are looking to expand to a barbeque chicken flavor. This however would require a different type of can which could withstand retort thermal processing as it would be needed to prevent botulism. The Canwhich is only sold in UT and online.

 

Let’s talk logistics first. Everything comes individually packaged, this is to prevent staling as well as mold growth and other spoilage factors. The bread well actually its not bread its more of a hot dog bun-gluten mass-thing. After all, the ingredients listed under the “bread” state dough conditioners, do you know what that’s code for? PRESERVATIVES. I mean peep the picture, I’m being honest, the bread was falling apart and dense as can be. It makes sense though, because bread isn’t supposed to last for up to 1 year!!! The bottom of my can says it will be good until 10/12, which means the sandwich was packed two months ago. Interesting, considering the state of the sandwich, it’s only a couple months old, can you even venture to think what it will be like at 6, 8, or 12 months? SCARY.

The package makes claims such as “ Extended shelf life!, Great for school lunch, and kids love them” I have addressed the first of these statements, but I don’t really see how it’s great for school lunch since a child would be required to cut open the “bread” with the plastic knife provided and spread PB&J onto the “bread” that’s a lot of tasks considering its hard enough to get kids to eat an assembled lunch as it is already.

 

The picture above is an attempt to properly assemble the sando, the bread broke apart, (not my fault) and the jelly proved to be rather messy. I wonder what a kid would do with this, I’m picturing jelly being squirted into someones hair. Just a thought, not that I ever participated in any mean elementary school tricks like that….

 

I made my version of the classic using sourdough bread (my favorite) all natural peanut butter from Trader Joe’s and homemade Ollie berry jam. I taste tested both sandwiches. The Canwhich was…well, imagine. Let’s just say Dakota the dog will get a little appetizer to accompany his meal tonight.

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12 Things I’m Going to Miss about College

12 Things I’m Going to Miss about College

December 9, 2011 by · Leave a Comment
As I prepare for graduation tomorrow from California Polytechnic State University, I reflected on some of the things I’m going to miss the most about being a college student.
12 Things I’m Going to Miss about College:
  1. Young minds with creative ideas to move the world
  2. Unbelievable drink and food deals: 2 for 1 breakfast burritos, pint night, buy one get one free pizza, etc…
  3. Student discounts
  4. The first day of school
  5. The last day of finals
  6. Cheap rent
  7. Naps- between classes after class you name it, I mean can there ever be a bad time for a nap when your in college? oh wait, maybe if you sleep through a midterm.
  8. Endless invites on facebook to parties you will never attend…
  9. Almost every time you  go somewhere you see SOMEBODY you know
  10. Robert E Kennedy Library- it began as a love hate relationship but by the end it was all love.
  11. Ridiculously long vacations- 3 weeks for winter break, 1 week for spring break, and 3 months for summer!! If I did my math right that 4 months out of the year. wow.
  12. Free events- movies at the student union, poetry slams, soccer/football/basketball games
I have had an absolutely amazing college career and I would not exchange the experience for anything. I could not have done it without the outstanding support of my frineds, family, teachers and mentors. The hard work, the all nighters and tears over chemistry grades is all behind me now, and boy was it worth it! Tomorrow I will officilly have a bachlors of science in Food Science with a concentration in culinary. I will miss San Luis Obispo very much, this town is the perfect college town…There will always be a special place for it in my heart.
Here is a little journey back in time…
My very first night of college with my freshmen roommate Julie.
My family at the homecoming football game my sophmore year!
It was off to Florence, Italy for the start of year 3 and what amazing roommates I had, Martha and Courtney and I lived on 24 borgo allegri!
Year 4 was for turning 21. Oh, and completing the most important piece of my college career, my senior project!
The fifth year well .25 of it was for a victory lap! Tomorrow it comes to an end. Above is my cap.

Class of 2011!!!!!

Of course this would not be complete without our fight song:

 

Ride High, You Mustangs,
Kick the frost out, burn the breeze
Ride High, You Mustangs
Those bow wows we’ll knock to their knees
Hi! Ki! Yi!
Ride High, You Mustangs
Chin the moon and do it right
Ride High and cut a rusty
Fight! Fight! Fight!

 

It’s been real Cal Poly. Hello real world!

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