The Malt House. 206 Thompson St, New York, NY 10012. Website: www.themalthousenyc.com

MH is for MALT HOUSE!

MH is for MALT HOUSE!

Vin and I were invited to a press dinner at The Malt House in the Village.  As I walked in my first thought was, “Whoa.  A place like this wasn’t here when I was at NYU!”  I was used to, how to put this lightly, seedier and cheaper and more rambunctious venues that more often than not resulted in bad decisions, like hangovers from crap booze and stomach aches from crap food.  No, if a place like The Malt House was around when I went to NYU, I’d probably be a broke but well fed regular!

BEER FLIGHT

BEER FLIGHT

As soon as I walked in, I could tell this was a welcoming, neighborhood joint that only accommodated friendly riff raff  =)  This was an Irish-American tavern that was custom designed with the 3 Rs: reclaimed, recycled and reused materials and exposed brick and wood to make an atmosphere that was both rustic and charming, but modern and refined at the same time.  The Malt House has been in business for three years, and there was a good sized crowd on a weekday evening enjoying their beer and bites.

Gimme some (brown) shugga... I AM your neighbor! "Hey Ya!"-- Outkast

Gimme some (brown) shugga… I AM your neighbor! “Hey Ya!”– Outkast

We were greeted by Beverage Director and GM Alan Ngo who had spot on recommendations for beer pairings.  The boozy offerings here were great!  Not only were there awesome brews available, there were some captivating cocktail concoctions, a fine single malt and whisk(e)y collection, and diverse wine options on the beverage list, too.  The Malt House has got your refined alcoholic tastes covered, and the best part is YOU CAN GET BOOZE FLIGHTS!!!  Beer flights are about 10 bucks for a tasting of 4 of the 20-plus craft brews on tap and select whisk(e)y flights are $25. I’m already a sucker for alcohol tastings, and with this price, I’ll be your new best friend.  What a steal. After sampling the beer tasting, I settled on a pint of Laguinitas Brown Shugga because of its amazing name.  That, and because it was delicious and full-bodied and not bitter and was NOT an IPA.

FRIED PLATTER ASSORTMENT

FRIED PLATTER ASSORTMENT

We started off with a giant platter of fried apps to soak up the suds… the basic bar food fare we all know and love, but better!  The cheese curds were made of WHITE CHEDDAR and not mozzarella, and these were served with a homemade chipotle mayo.  I liked the twist on tradition and liked the melty cheddar! We tried BFG wings, which were Baked, Fried and Grilled and accompanied by not just bottled blue cheese, but Roquefort cheese sauce.  The wings had a great texture on the outside due to the triple cooking (take THAT, double fried foods) and the chicken meat was juicy and tender. We also tried tempura and ale-battered pickles, served with an in house ranch sauce, and one of the reviewers had trouble finding the piece of pickle since it was a little too bready.  Not terrible, and I thought it was rather fitting to have extra fried foods in this area.  A surprise winner for me was the beer and bacon battered onion rings.  I admit, I’m not a fan of onion rings; I’ve tried a bite every time someone else orders them, but there’s usually something about the taste or smell or something I don’t like.  But I didn’t hate these! The smell and taste of the bacon came through and the beer in the batter made the rings light and crispy. These onion rings were GOOD.

mmmmmm... MUSSELS!

mmmmmm… MUSSELS!

As part of the appetizer course, we got to try the steamed mussels.  This was one of my favorite dishes.  Every mussel was plump and clean (yay for no grit!), there weren’t empty shells hidden in the bowl, they were super flavorful with bits of roasted tomatoes, garlic and herbs. The white wine broth had a good, light flavor and I loved the additional chunks of chorizo. It was a really tasty combo of savory textures with the juicy mussels and the crispy grilled bread.  The size of this app was enough for an entrée. My only suggestion: include more bread for dipping!

The welcoming bar area @ The Malt House

The welcoming bar area @ The Malt House

Then, Exec Chef Armando Avila brought out some entrees.  He’s got some legit street cred from STK and 5 Napkin, and he created some delightful dishes for the Malt House.  To be honest, all five items we tried were solid!

Malt House Burger - GET THIS!!!

Malt House Burger – GET THIS!!!

We started off with the Malt House burger, made with a mix of short ribs, chuck meat and brisket.  I die.  This in-house blend was masterfully cooked, with JUST enough toppings to make it a memorable burger.  There was smoked bacon, onion marmalade, your basic lettuce/tomato/red onion/pickles, and cheddar sandwiched between the meat patty and soft bun.  I liked the finishing touch on the bread with “MH” branded on the top of each bun! This solid burger could be served with fries or a salad, and we opted for TRUFFLE FRIES!  The flavor of the truffle could have been stronger, and I liked the presentation of the log cabin stacked potatoes, but honestly, these carbs couldn’t compete with the delicious burger. Winner, right here.

steak sandwich

steak sandwich

Next up was the steak sandwich and fries.  It was really smart to serve strip steak open faced because the bread to meat ratio would have been unbalanced.  This was topped with melty gruyere, bright arugula and a garlic aioli, and I really liked the choice of arugula as the green since it gave the dish a light peppery note.  As we were in the presence of dining guests, we knifed and forked this sandwich, but if it had been just Vin and me at the table, I would be eating this delicious dish with my hands.  Hahaha

FISH TACOS

FISH TACOS

Another standout entrée was the fish tacos. I read about this new diet fad called a “taco cleanse” and if all the tacos tasted as good as these mahi mahi mouthfuls, I’d do it!  It was as if the chef had plucked all the herbs and veggies from the garden that day, caught the fish himself just a few hours earlier, and made the tortillas in house.  (Wait, I think they DO make the tortillas at the restaurant…)  These were pretty damn close to being on par with famous San Diego and Tijuana tacos, I tell ya.  The tortilla was soft, the fish was fresh and nicely fried, the beans, tomatillo, salsa verde and cabbage tasted GREEN and crisp (well, the purple cabbage wasn’t green but definitely crunchy!), and there was a good spicy kick to it, with the fresh squeeze of lime to brighten the taco with splashes of acid and the sour cream sauce to cool your tongue. I also highly recommend this plate, too!

Lobster mac & cheese

Lobster mac & cheese

We also tried a three-cheese mac and cheese topped with lobster (yay!) and truffle oil.  The truffle flavor came through and the lobster pieces were quietly nicely cooked.  It was a good mac and cheese that wasn’t suuuuper cheesy but pretty substantial.  However, if you have limited stomach space for food, I suggest getting any of the previous three entrees!  But if you DO prefer lighter fare, your best bet is the Malt House salad…

chicken salad and fry cabin

chicken salad and fry cabin

This mix of greens included fresh watercress (quite a welcome change to boring salad bases), hearts of palm (a nice touch!) and cherry tomatoes.  The salad was topped with a tender grilled chicken and lightly dressed in balsamic vinaigrette. I get so annoyed when I see wilted greens hidden in a salad or when there’s too much or too little dressing.  But don’t worry, you won’t have that problem here.  Everything was fresh and the dressing was just right, Goldilocks.

choco cake with vanilla ice cream

choco cake with vanilla ice cream

Now moving on to MY part… we were served Chef Avila’s choco cake and a crème brulee.  The chocolate cake was made from dark chocolate that was baked through and served with homemade vanilla ice cream, and I was glad this wasn’t pretending to be a molten lava cake.  The dark cocoa flavor was quite prominent as the cake was a LITTLE bit over, but it was still good and warm and not too sweet and went hand in hand with the ice cream.  The crème brulee won my vote for dessert, though.  It was a simple recipe with eggs, vanilla bean, and cream, and when it’s prepared as it was done at the Malt House, you get this ever so slight jiggle that tells you this sh*t is going to be creamy and flawlessly cooked.  The sugary torched top had a great crunch to it.  Get the brulee to finish off your meal and leave a happy customer.

creme brulee

creme brulee

If we are in the area or meeting friends in the West Village, I’d come back here in a heartbeat.  It fits all the criteria for a good meet up spot, AND it’s open for brunch and happy hour, too.  I hear the brunch comes with unlimited drinks and an entrée for 30 bucks (good deal!), but the happy hour offers ONE DOLLAR OYSTERS!!!  I’m sold.  Maybe this summer I’ll stop by and try to nab one of their sidewalk tables outside.  If not, there’s always room at the new FiDi Malt House location!

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Taureau

Taureau. 558 Broome Street, New York, NY 10013  Website: www.taureaunyc.com

Tonight’s lovely press dinner is brought to you by a repeat guest: Didier Pawlicki, the energetic owner/chef of the romantic La Sirene.  Both restaurants share the same kitchen yet have completely different concepts.  Taureau is all about fondue and only about fondue and is probably the only all fondue restaurant in the city.  I had slight qualms about an all fondue restaurant ever since a sad, traumatic experience at The Melting Pot (tres gauche), but Didier worked his magic again to make this another fantastic food fest.

fondue pots down the table

Fondue pots down the table

I remember walking into La Sirene thinking, “Oh, it’s cute in here,” but with Taureau, it was intimate, dark and sexy. My initial thought was, “How does it relate to a bull?” since Taureau means “bull” in French, but the enigmatic Didier had all this thought out: the element for the astrological sign Taureau is “earth” and all the ingredients and components were from or of the land.  AND, this side of the premises had a raw feel that reminded me of a wine cellar, with slightly arched ceilings and exposed brick decor.  Had it not been for the window looking out to the street, we could have been dining underground!  Quite ingenious how this whole concept ties together, Didier.  Very smart.  He also takes pride in creating the fondue recipes and pairings himself.  You may ask yourself, “Really, how complicated could it be to just melt something?” The chef really considered the additional ingredients that would compliment the melted cheese or bring out the flavors of the sides dipped in the fondue pots for each course so that every pairing and combination would work.  He really is a creative genius.  I’m convinced this guy could mastermind a plan to take over the world and no one would realize it until it’s too late.  =)
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Byblos

Here we go again with another press dinner with Johnny Prime!  This time Vin and I were invited to a lovely Lebanese place in NoMad/Flatiron called Byblos.  It’s run by husband and wife team (awwww!) Sabeh and Sonia Kachouh.  The space was a wide open L-shape (get it?) with an inviting bar near one entrance and spacious main room by the other entrance.

We’ve been seeing a bunch of Lebanese joints pop up in the city and wondered what all the buzz what about.  Byblos is a trendsetter though, serving Manhattanites with family recipes for the past 20 years.  We got an education in Lebanese food, and kids, it’s not just all hummus and pita bread.

Crudite!

OK, OK… so we DID have a hummus dip made of chickpeas and tahini with a hint of lemon, garlic and olive oil.  It was smooth and creamy, the way hummus should be!  The other Mediterranean standard mezze known as baba ghannouj (or ghannoush) was brought out and… I actually didn’t hate it.  I usually dislike eggplant and shy away from it, but chef Sabeh’s recipe for the charcoal grilled slimy vegetable was expertly prepared with the staples (again with tahini, olive oil, lemon and garlic).  The best of the three dippable appetizers was the beautiful, spicy red pepper muhammara puree with some crushed walnuts for crunch.  It had sweet and heat at the same time and I wanted to slather it on everything!

tabouleh, dips, grape leaves, zaatar pies

tabouleh, dips, grape leaves, zaatar pies

We were also in for a special treat when zaatar pies appeared on the table. They were made of homemade dough and baked like pita bread, BUT there was a thick spread of this thyme, olive oil and sumac blend pesto on top with sesame seed sprinkles and a hint of salt for flavor.  These carb slices were delicious, and when I put a dollop of muhammara on it… this was my favorite bite of the evening.

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La Sirene

La Sirene. 558 Broome Street (between 6th Avenue & Varick Street).  Website: www.lasirenenyc.com.

A couple years ago, my friend D told me about how her boyfriend wanted to plan a romantic evening and take her to a wonderful authentic French place in the city [duh, Manhattan]. D, being the keen and cultured on point lady that she is, instantly ruined his surprise and asked, “Are you taking me to La Sirene???  I LOVE that place!!!”  Ever since she told me how delicious and buttery and tasty the entire menu was, it’s been on my “to do” list.

Fortunately for me, Vin and I were invited to a press dinner at this acclaimed French eatery.  La Sirene, French for “the mermaid” or “siren” (obviously) is owned and head cheffed by Didier Pawlicki, an energetic jokester of a Frenchman who looooves butter.  Luckily, Didier knows how to use butter wisely and with skilled expertise, and we were dining with a crowd who sure appreciated the cuisine at this sweet, intimate setting in the heart of SoHo.  A fun host, an exciting menu to read, fine wines and spirits… this was a good start to a good evening!

Several appetizers and entrees were ordered by each guest so we could all sample and share.  The menu is rather extensive, so even our table of 6 wasn’t able to try all the delicious bistro offerings!  I ordered the mussels Creole, with French Caribbean spices and rum, cream, herbs and chorizo! Another reviewer ordered another preparation of steamed moules, and although the Rochelaises style was noted as the chef’s favorite, the curry and apples flavor didn’t wow us nearly as much as the Creole mussels.  Vin ordered the sauteed baby octopus a la Provencale which was quite rich with garlic and earthy mushroom and tomatoes, but it wasn’t the winning dish.  Our host ordered escargots for us to try, and this was the best appetizer on the menu.  I love the distinct serving dishes that are only used for escargots (or tiny cake balls!) and loved how the exquisite molluscs were drenched in butter and bathed in garlic. YUM. A perfect little bite in each shell.  I don’t understand how people are grossed out by eating snails if they’re down with having raw oysters or cooked mussels.  Properly prepared escargots are delicious! And Didier brought out fancy tongs for the escargots (Vin had a worried look on his face when I clacked them rapidly as they are reminiscent of ball grabbers haha), but using a fork to pull each tasty and chewy bite was fine.

Left: Moules Creoles; Top right: Escargots!; Bottom right: bread and the clamper!  =P

Left: Moules Creoles; Top right: Escargots!; Bottom right: bread and the tongs! =P

When it came to the entrees, the word “succulent” pretty much described everything we tried.  There are no light, airy, waste-of-stomach-space dishes that will leave you hungry at maison de Didier. Even the descriptions and exclamation points on the menu seem to forewarn you of how you will need some time to digest all these savory, tasty ingredients and how excited your tastebuds will be.  I’m really glad we shared all these plates because most of them were intimidating on a single individual’s GI system.  There is some no joke, serious, authentic French food here.

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Ponty Bistro

Vin and I were guests at another wonderful press dinner: Ponty Bistro.  We were invited to the original location near Union Square.  The owner and chef is from Senegal and honed his craft at Jean Georges, Mercer Kitchen, and even was a finalist on “Chopped”!!!  This place has been doing so well that Chef Cisse and his cousin just opened another location in UWS.  The fare is an elegant mix of sophisticated French techniques with great African flavors to energize your taste buds.  We tasted a delicious sampling of an off-menu lobster bisque soup with a hint of truffle oil; a light and crisp haricot vert and artichoke salad with shaved parmesan cheese; a refined and elegant dish called Saint Jacque de Chef with a perfectly seared scallop and savory roasted beets, asparagus and this unique orange marmalade sauce that reminded me of orange creamsicles; a poulet tagine that had fantastic peppery flavor in every bite of the tender chicken, mirepoix and couscous; and a superbly cooked grilled hanger steak with smashed potatoes, spinach and a bordelaise sauce.  Everything we tried had fantastic flavor and the ingredients melded so well.  We loved everything!

Drinks and dinner!

Drinks and dinner!

I’ve come to realize that perhaps I should base restaurant dessert reviews on staples, not necessarily specialties. For the past few press reviews, I’ve had tiramisu and variations of flan or creme brûlée.  These are becoming the standard, basic-issue dessert items and are starting to feel… “safe.”  Don’t get me wrong; I’ve said time and time again that tiramisu and flan are my absolute favorite desserts and when they’re done well it’s a great finish to a meal, but it would have been great to see some real diversity in the desserts presented here, especially at such a unique restaurant like Ponty Bistro.  Press dinners like these are perfect opportunities for chefs to take risks and test out new ideas.  New Yorkers are becoming very adventurous about food, and if Chef Cisse’s customers enjoy any of the appetizer and entree creations on the menu, I’m pretty sure they’d be open to a specialty dessert that is not offered anywhere else.  For example, I tried this cocktail made with bissap juice that I had never heard of before, and it was just my cup of tea.  It looked beautiful and was reminiscent of hibiscus, not a fake, sugary sweet flavor that would have ruined the meal.

The dessert menu is not posted on the website and I had hoped to try a Senegalese treat given the chef’s versatility and menu diversity.  But, as Chef Cisse has an amazing background from the top-rated restaurants in NY, it’s not a surprise he presented superb light as air and delicate dessert offerings like creme brûlée and tiramisu.
Crème Brulee with a hint of citrus

Crème Brulee with a hint of citrus

There was a heavy tone of orange zest, giving a citrus element to the creme brûlée. The custard had set nicely, and was creamy, smooth and not too eggy-tasting, as many custards can be if not executed properly.
Ponty Bistro tiramisu

Ponty Bistro tiramisu

There was a good coffee element to the tiramisu, which was smooth and soft in texture. The super light ricotta and cake/ladyfinger cookie portions were not heavy with booze, which is often times a pitfall with poor quality tiramisu. I preferred the tiramisu to the creme brûlée, as I felt that the creme brûlée had a touch too much orange zest in it. As I said before, everything was expertly prepared and the chef’s stellar culinary background shows.  One of these days, we have to come back here to try more items on the menu!

We just had dinner at the Empire Steakhouse on 54th and Broadway, right on the border of the wasteland known as Times Square. Vin just felt like going to a steakhouse, and even though I couldn’t eat much today, I happily accompanied as his date.  Since we knew that he’d have to finish most of my meal, we went straight for the basics as part of his “control” for ratings: entrees, one side, and dessert (no martini though).  He got the ribeye (apparently it was delicious =/ *sniff* I had half a bite of it) and creamed spinach (also good), I got the cold seafood platter (the lump crabmeat was very good!) and for dessert, creme brulee.

Quite possibly the most perfect creme brulee

Quite possibly the most perfect creme brulee – Photo by Vin!

Now, the attentive and knowledgeable waiter Tim recommended it and said it was the best dessert on the menu.  He ain’t kidding.  It was light and perfectly creamy, topped with the perfect amount of sliced strawberries so you could have a bit of tart to break up the sugar on sugar action of the dessert.  I only intended on having one spoonful of it, lest my insides fall apart due to the dairy, but I totally risked it and had another half spoonful it was so damned good.  Not too sweet, just the right amount of burnt sugar, and the not-just-for-show strawberries.  Creme brulee is Vin’s fave dessert, and I’ve made it a few times just for him.  But it was totally OK Vin said this to the waiter in my presence, “This is one of the best creme brulees in the city!”  I completely agree.

First baking projects post move!

My precious...

My precious…

Let’s just be quick about it, shall we?  I had to bake for 2 special little boys: one hasn’t even been born yet, and the other is one of my super cute, super crazy godsons.

Underwater cake collage

Underwater cake collage… complete with a lurking shark!

The theme for the baby shower cake was the ocean, so I played around with some ideas to use on a small cutting cake for the parents-to-be.  The first order of business was to ice the little cake in blue frosting.  I was going to cover it in fondant, but liked the effect of the bubbles in the frosting, so I just cleaned and sharpened the edges for my canvas.  Light brown sugar was pressed along the bottom of half of the cake; for some reason I didn’t want all of it covered in sugar and liked the half-and-half effect.  I had used star cutters to make fondant starfish before and they worked wonderfully, so I knew I wanted starfish.  Then I found leaf cutters meant for roses, but used the shapes haphazardly to create these great seaweed/algae pieces.  I bought a whale cookie cutter from my new favorite store, Sur La Table but it ended up being rather disproportional to the algae and starfish.  I mixed a small piece of grey fondant and shaped a shark fin on top, and carefully placed little schools of fish sprinkles around the cake.  I don’t even think it’s ecologically correct… I mean, do starfish hang around the bottom of the ocean and cling to seaweed like that?  Who knows.  It looked cute and was a nice and quick little project.

Ta daaa!  A crappy 360 video clip of the cake

The order included cupcakes, so I swirled the same blue frosting over vanilla cupcakes (side note: I LOVE my new oven.  It’s huge and bakes everything so evenly AND I don’t have to guess the timing and temperature anymore!  #inheaven) and used extra pieces of seaweed and starfish as cupcake toppers.  Unfortunately I didn’t take a photo of the cupcakes BEFORE bringing them in =(

handmade fondant starfish

handmade fondant starfish. eww, what dry hands have I.

seaweed cupcake

seaweed cupcake

 

For my oldest godson’s 3-year birthday party, I whipped up a little bowling pin cake.  This little boy is one of the cutest little human beings on the planet, and he’s also one of the craziest.  haha  Since he’s my godson, of COURSE he gets special treatment and I just had to make a little SOMETHING for his party.  He’s currently obsessed with bowling and planets, so bowling pins and a ball that had Jupiter-like swirls it was.  And when I say whipped up, I mean, I hand shaped and cut 10 bowling pins with stripes and a bowling ball during the time it took for Vin to go on his morning run.  I iced that baby in minutes and added extra fondant stars, and voila… a little cake with knocked over pins.

Left: Look at that perfectly straight and clean edge. I'm GOOD.  Right: Fondant bowling pins for Timmy!!!

Left: Look at that perfectly straight and clean edge. I’m GOOD. Right: Fondant bowling pins for Timmy!!!

As soon as he saw it, he wanted to stand them up but didn’t quite get why I said no and that they’d be all sticky.  Later on, he was throwing a tantrum about having to take his shoes off and started yelling and crying, so I picked him up and took him to look at his cake.  Within in the span of 2 minutes, this little guy ate about 6 of the bowling pins.   Such an insane but adorable little kid.  <3

The birthday boy and his cake

The birthday boy and his cake

It’s that time of year again, you guys; Memorial Day, the start of summer, Vin’s birthday, a.k.a. the making of the most awesome cake of the year!!! Vin really is the best. He’s worked so hard to get in shape and become healthy, his food critique brand is really taking off, he’s always always thinking of me, and even after five years of marriage we’re still goofy and mushy and hold hands wherever we go. (And that’s NOT just because I’m clumsy and will probably trip on myself if I’m wearing heels.) I really love being with this guy, and one of the few things better than hanging out with my husband is enjoying delicious tasty food with Vin. InstaGr1st

Seriously, this is all cake and sweetness (except for the bowl and chopsticks)

As you may know, he is Mr. Johnny Prime, steak connoisseur. However, his reviews have expanded to include all really good food and great restaurants in general. Given that this past winter was so brutal and long, we were on a ramen and noodle soup kick, and nothing can warm your cold bones better than some delicious hearty soup! Of course this gave me the idea MONTHS ago to make Vin a ramen cake for this year’s birthday, but according to him, he TOLD me he wanted a ramen cake. Details, details. Haha So I started planning out his ramen cake… Read More

“Did you think I’d forgotten you?”– Frank Underwood. Man, I love that show.

One single square strawberry muffin with butter.

I hadn’t baked anything in 2 months and things had just gone to shit. Busy @ work, busy with other stuff, turning into a blob… I was so stressed and had sunken to new lows, eating chocolate (namely KitKats), cookies, Starbucks pastries and fries to quell the panic and busyness, and I even succumbed to eating… dun dun DUNNNNN Entenmann’s raspberry Danish. I sh*t you not. The 50% off price tag at the supermarket pushed me over the edge. The nutritional value alone made me feel like I’m a guilty shameful druggie with a deep dark food binge secret. This was extra bad b/c Vin has been eating super healthy for the past 2 months!

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The holidays and my birthday kind of just mesh into this blob of a season that is both fun and stressful.  I’ve given up baking something for myself for my birthday (it’s quite silly b/c I probably wouldn’t eat any of it), but sometimes I just feel like I HAVE to bake something.

That something ended up being cream puffs.  And for two weekends in a row I churned out loads of cream puffs.  They’re so simple and yet so pleasing and they became my go-to item for January celebrations.  I think I kept making them mostly b/c I liked hearing ppl say, “Ooooh, these are so good!” and I liked replying, “Oh, these things?  They were SUPER easy to make.  I just whipped them up really quick,” and then getting that “….” look in response.  I guess it was like the equivalent of when chicks are like, “OMG you look fabulous? What’s your secret?” and the woman in question answers with, “Oh, nothing really.  I don’t work out and I just eat what I want,” and your expression just says “Bitch!”  hahaha  Hey man, it was for my birthday.  I’M bringing in homemade pastries for MY birthday.  I had an excuse to be a bit of a d*ck.  =)

Chocolate and vanilla filled cream puffs

Chocolate and vanilla filled cream puffs

Anyway, the first cream puffisode (I just invented that word!) was for my family’s after-Christmas Christmas party.  We never celebrate holidays on the actual day b/c my mom’s fam is so huge and it solves the problem of who’s family we’re seeing for which holiday (seriously, our in-laws don’t know how good they have it =) and per usual, I didn’t have a lot of time to bake, so I decided to whip up cream puffs.

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