Archives For food

New York Mouth

Ashley Walton —  February 21, 2013 — 1 Comment

New York Mouth is one in a million. You can order high-quality small batch foods, shipped straight to your door. Plus, I could easily spend hours perusing their gorgeous site, complete with colorful pictures of all the food and specific descriptions of each product– some with hilarious six-word reviews. There’s something for everyone—gluten-free, vegan, and carnivore customers alike. And as awesome as their website looks, the packages they send are even better. There’s so much attention to detail, with a personalized note, a free chocolate, and a free canvas tote bag (that I now use to take lunches to work). Plus, each of the items is carefully and individually wrapped to make sure it survives shipping. It can’t get any better.

What NYM offers changes with the seasons, as good food should. There’s lots of stuff we still want to try, but we wanted to give you a look at our first shipment. We can’t wait to order more and possibly ship goodies to friends. Some highlights that we’ve loved so far: bourbon smoked sugar, peanut cocoa butter, and drunken monkey jam. We still have our eye on some outrageously good-looking stuff, such as  The King candy barblack truffle salami, and red wine poached pears.

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Chocolatier Blue

Ashley Walton —  January 31, 2013 — Leave a comment

chocolatier blue 2

Even though I’m usually anti-chocolates on Valentine’s Day, just in case, I feel it is my duty as a good citizen to notify the world of the greatest boxed chocolates money can buy. They’re from Chocolatier Blue and be warned: they will ruin all other chocolates for you.

Our photo hardly does these beautiful, hand-crafted gifts justice, but pictured we have spiced apple, white Russian, spiked egg nog, peanut butter and strawberry jam, peanut butter crunch, and cookies and cream. We’ve also had the pleasure of consuming banana split and s’mores.

These are no ordinary chocolates. Each chocolate is gorgeous—with glossy luster, hand-painted accents, and even, occasionally, a hint of golden glitter. And they are made with some of the finest ingredients. Now, many cheap food companies say that phrase to the point that it becomes meaningless—“made with the finest ingredients”—but in this case, it’s true. We’re talking the world’s best butter, Fleur de Sel salt from France, and fresh ingredients. They are not kidding around.

The flavors are constantly in flux with the seasons. Some new flavors that have caught my eye: French toast, coffee and donuts, waffle cone and ice cream, cinnamon roll, and strawberry milkshake. So, if you insist on buying chocolates for Valentine’s or any other occasion, go with Chocolatier Blue. Order online, or if you’re in the Salt Lake area, stop by Caputo’s.

communal restaurant provo

We had a pretty killer New Year’s Eve dinner at a little place called Communal. As its hippie name might imply, Communal is a trendy place that offers local, organic food– we’re talking the chef hand-picks veggies in the morning and cooks with them in the afternoon. The upscale comfort food is often interesting, daring, and perfectly balanced. So, here’s what we had for our NYE dinner (a steal at $50 a person for 5 courses). All the beautiful photos were taken by Jeff.

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macadamia nut

Important news: we made some of the best pancakes we’ve ever had. The fluffy clouds from heaven were macadamia nut pancakes with coconut butter, bananas, and peanut butter. They may not have been from scratch (don’t judge us too harshly!), but they were unbelievably good, thanks to a few things:

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I learned the hard way that while people throw around the terms “yams” and “sweet potatoes” interchangeably, they’re not the same thing. Wanting to make what’s commonly called “mashed sweet potatoes,” I bought something at the store labeled “sweet potatoes.” When I returned home and peeled the “sweet potatoes” I found that they were hard, white potatoes– not what I was looking for. So on the second trip to the store, I bought yams, and these were right on. Peeling them revealed their soft, orange flesh. Score!

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These cupcakes are super easy (we cheated, using a boxed cupcake recipe, much to my husband’s protests– there’s only so much time in a day!) and we winged the recipe for the filling, and they turned out awesomely good.

Here’s what you need:

  • 1 box yellow cake mix (and ingredients for mix, usually eggs, oil, water)
  • 1 cup whipped chocolate frosting
  • 1 cup whipped butter cream frosting
  • 1 cup peanut butter (we used Jif all natural)
  • 1 cup whip cream
  • cupcake pan and cupcake paper inserts
  • piping instrument (to inject cupcakes with pure yum)

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Egg Baskets

Ashley Walton —  November 5, 2012 — Leave a comment

This is one of my favorite breakfasts ever. Though it looks fancy and complicated, you’ll be shocked and no longer impressed once I’ve revealed the recipe (that’s how most of my dishes go). It’s so simple, I’m infusing this post with lots of pretty pictures to make it seem more interesting/impressive. Okay, ready? Here’s what you need: 4 ramekins, a roll of Pillsbury croissant dough, and 4 eggs. That’s it. Here’s a visual reference to emphasize the simplicity:

If you don’t have ramekins, you can use a muffin tin. Just put half the dough in each muffin slot and cook for a shorter amount of time.

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Halloween Party Details

Ashley Walton —  October 29, 2012 — 1 Comment

On October 27, 2012 the Nay-Walton household transformed into a creepy crawly Halloween hovel, complete with cobwebs, skulls, pumpkins, and tasteful blood accents for our annual Halloween bash. We made cake pops, taco soup, witches’ brew, bloodbath punch, and friends brought apples with dip, Halloween donuts, pumpkin chocolate chip cookies, and other goodies. We cranked the Oingo Boingo and basked in the company of our delightful friends.

(eyeball cake pops)

(table decorations)

(table detail– the tablecloth was gauze with blood stains)

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If you’re looking for cookies that make you weep with happiness, this is your lucky day. These whoopie pie cookies with a creamy to-die-for pumpkin cream cheese filling will leave you a blubbering wreck. Side note: if you want to avoid people giggling every time you say “whoopie” you can call them sandwich cookies, everything an Oreo wishes it could be in its wildest dreams.

Here’s what you’ll need:

For the cookies:

1 stick unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Pinch of kosher salt

For the filling:

5 ounces cream cheese
4 tablespoons unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/3 cup canned pure pumpkin
1/2 teaspoon ground cinnamon
Pinch of salt

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After poring over the prolific section of Wally World dedicated to Halloween sugar cookie supplies, I decided on this cookie cutter set (mostly because it comes in a coffin box). I also picked up some blessed pre-made Pillsbury sugar cookie dough, food coloring, and a couple fine-tipped frosting applicators in black and orange.

I make my own frosting (since it’s easy as pie). Just take some powdered sugar, add a touch of vanilla extract, and add a tad of water until it’s the consistency you’d like. Done and done.

This is the result of my second batch. Word of warning: it turns out Pillsbury sugar cookie dough needs quite a bit of flour added to it. My first batch spread out way too thin, making all my cookies turn out as amorphous blobs (which I frosted and promptly ate). I added about a cup of flour to the second batch, and they turned out pretty well.

I can’t wait to make other Halloween treats! I’ve been compiling lists of recipes to try out, and I’d love to hear suggestions!