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Sunday, December 11, 2011

Restaurant Ramblings: Babystacks Cafe (Summerlin, Nevada)

We found a new family favorite breakfast spot in Las Vegas!  Well, technically it's not actually in Las Vegas.  It's in Summerlin which is a suburb in Vegas.  While checking out restaurant recommendations that were kid friendly, I came across Babystacks Cafe.  What caught my eye were the Hawaiian twists on breakfast.  Take for instance menu items such as "Rick's Adobo Friend Rice" and "Loco Moco" and "Kalua Eggs Benedict".  Sounds worth investigating.  

Babystacks is a little out of the way but maybe well worth it for breakfast or brunch.  Notice the sign says Babycakes.  They're in the middle of a company name change.
















The menu is pretty extensive.  There's a nice selection of breakfast and lunch items.  They're known for the pancakes so that's what I ended up ordering.
























I got the short stack (3 pancakes) Red Velvet Pancakes.  It's served with a dusting of chocolate, a dollop of whipped cream and a side of a cream cheese concoction that's delicious!!
















Other pancakes our family tried were the  Chocolate chip pancakes (rated yummy by my niece) and the Strawberry pancakes (comes with a yummy strawberry puree).  The pancakes and Cora's Corned Beef Hash and Eggs were a hit.  The Loco Moco was described as "ehhh".  Apparently the hamburger patties needed more flavor.  The Huevos Rancheros was also just "ok".  Order the pancakes people!  There's about 12 different flavors on the menu!

If you're ever in Las Vegas and looking for a break from the normal breakfast/brunch places, check out Babystacks!


Babystacks Cafe
2400 N Buffalo Drive, Suite 145
Summerlin, NV 89128
ph: (702) 541-6708
http://www.babystackscafe.com

Saturday, December 10, 2011

Restaurant Ramblings: Greenland Supermarket (Las Vegas, NV)

I've blogged about Greenland in Las Vegas before.  It's a Korean supermarket with a mostly Korean foodcourt.  This time I went with something I've already had before.  I had the Bibim Naengmyun.  


















Dinner was delicious as always!


Greenland Supermarket 
6850 West Spring Mountain Road
Las Vegas, NV 89146
ph: (702) 459-7878

Friday, December 9, 2011

Decorating the Gingerbread Peeps

If you read the post prior to this, you'll know about my struggles with making homemade gingerbread men this year.  It was fun making them but way funner (is that even a word?) decorating them.  The entire family (minus the 18 month year old) got into it.  We each decorated some gingerbread peeps.

We used icing (white, red, green), mini M&Ms, sprinkles of all kinds and lots and lots of imagination.  What a fun family activity!!

Here's the cooled gingerbread peeps all ready to be decorated:
My 5 year old niece decorating some gingerbread peeps:
My Hawaiian hula gingerbread peep:




The finished gingerbread peeps:


What's Bakin?: Spicy Gingerbread Men

Last year I was planning on making gingerbread men with my eldest niece.  Like most plans, it never came to be.  This year, Aunty Holly went to Las Vegas prepared.  I found a recipe on the internet for gingerbread men made from scratch.  I've never made gingerbread men by scratch before.  I've always bought them.  My favorite gingerbread was ones from my grandmother.  When we were little, my grandmother worked at a bakery.  She would always come home with gingerbread men for my brother and I on special occasions.  She would have them write our names on them with icing.  Their gingerbread men were huge and like a soft cookie.  Yummy!

Anyway, this was my first time attempting this recipe.  It was called "Eileen's Spicy Gingerbread Men".  I was a little concerned about the "spicy" part.  However, after reading the reviews from others who tried the recipe, it sounded like kids enjoyed it and adults didn't find it too spicy.  My only problem with the recipe came after resting the dough in the refrigerator for an hour.  The dough was still very soft and sticky.  My initial try with the cut outs yielded mushed men.  They were mis-shapened and deformed.  My father and brother made fun of them.  I tried my best to re-shape them but they were so goofy looking that I scraped them.  I put the dough in the freezer for 20 minutes or so and rerolled them.  This worked really well.  The trick is to be fast cutting out the gingerbread or the dough gets soft again.  If it gets soft, refreeze and try again. 

These were my mushy men:


Once I finally got the hang of it, it was a breeze to cut out.  The cookies came out really good.  They weren't too spicy and even my 5 year old niece liked them.  They were crispy and crunchy.  We had fun decorating them as a family.  That post will follow.  If you have a tried and true gingerbread recipe, I would love to hear about it!  We have to get ready for next year!!


Spicy Gingerbread Men
Adapted from: www.allrecipes.com (Submitted by STEPH67)
Makes: About 18 gingerbread men

1/2 c. butter, softened to room temperature
1/2 c. sugar
1/2 c. molasses
1 egg yolk (large egg)
2 c. all-purpose flour, sifted
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. ground nutmeg

Misc. supplies:
gingerbread man shaped cookie cutter
icing
candies/sprinkles for decorating

1) In a large mixing bowl, cream together the butter and sugar until smooth.  Stir in molasses and egg yolk.  

2) In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.  Add this dry mixture little by little to your wet ingredients and mix well, until smooth.  Cover the dough and chill in the refrigerator for at least 1 hour.

3) Preheat the oven to 350 degrees F.  On a lightly floured surface and with a lightly floured rolling pin, roll out the dough to 1/4 inch thickness.  **If dough is really soft and sticky, place in the freezer for about 15-30 minutes.  Remove from the freezer and try rolling it out again**

4) Cut into desired shapes with cookie cutters.  Place cookies 2 inches apart on ungreased cookie sheets.  Bake for 8-10 minutes in the oven or until firm.  Remove from the oven, allow to cool for a few minutes then remove to a wire rack to cool completely.  Frost and decorate when they are cool.  


Thursday, December 8, 2011

Restaurant Ramblings: Monta Ramen (Las Vegas, NV)

While in Las Vegas, I was craving ramen.  Okay, who am I kidding?  I'm always craving ramen or any type of noodles for that matter.  I could eat it everyday if I could.  I wanted to see if Las Vegas had any good ramen joints that weren't overpriced.  I took to yelp.com to help me locate something good.  I found good reviews for a place called Monta Ramen in Chinatown.  Not being from Las Vegas, I had no idea where it was.  It was a little out of the way from my brother's house but we decided to do a to go order so we could bring it back to the house.

I placed my order and was told that for to go orders, they don't cook the noodles.  You would have to do it yourself at home.  WHAT?  I understood though because have you ever had soggy ramen noodles?  EPIC FAIL!  I placed my order by phone, asked my brother to have some water boiling on the stove and went to pick up the order.  

Monta is located in a strip mall in Chinatown with a bunch of other restaurants.  It took a while (and my dad's pair of eyes) to spot the restaurant.  When you pull into the complex, it's in the row of businesses that is parallel to Spring Mountain Road and near the middle of that line of businesses.  Look for the line of people waiting for a seat.

The restaurant is small.  People were really waiting outside in a line for a seat.  There was a sign in sheet at the front.  I scooted to the front of the line as I was picking up my order.  The servers and cooks all speak Japanese.  The smells are heavenly inside!  My order was nicely packed up and labeled.  I had ordered a lot of food.  

There are basically 4 kinds of broth to choose from for your ramen.  They have tonkotsu (pork based broth), shoyu (soy sauce), tonkotsu-shoyu (combination of pork and soy sauce) & miso ramen (bean paste).  I like miso ramen so that's what I ordered.  Between all our family members, we got all of the broths so I got to taste everyone else's to see which one was the best.  My miso ramen broth was salty.  The shoyu and tonkatsu-shoyu were the best tasting to me.  Besides the basic ramen, you can add extras to your soup, like extra noodles, extra chashu pork, etc.  

They gave you the soup in a to go bowl.  The noodles were uncooked and in a separate box with your toppings.  There were 2 types of noodles.  The miso ramen and shoyu ramen used the normal ramen noodles.  The tonkotsu and tonkotsu-shoyu ramen had a thinner noodle.  All of the noodles took under 2 minutes to cook.  After cooking the noodles, drain them and place them in a bowl.  Pour the broth over the noodles and add your toppings.  All ramen come with 2 pieces of chashu (roasted pork belly), green onions, bamboo shoots and kikurage (mushrooms).    

I had the Miso Ramen with Takana Mustard Leaves.  The mustard leaves were very salty.  Next time I'd skip these.  The chashu was delicious and almost melted in your mouth.  Next time I would order extra chashu.  Most family members went with the extra noodles and it was a LOT of noodles.  We all enjoyed our ramen.  It was delicious!!        
We also ordered the kim chi fried rice to try and it was a winner!  It had a lot of meat in it and had a nice spicy kick from the kim chi.  We also ordered gyoza (potstickers) but I wasn't that impressed with these.

If you're ever in Las Vegas and craving a good bowl of soup, stop by Monta Ramen!


Monta Ramen
5030 Spring Mountain Road, Suite 6 (China Town)
Las Vegas, NV 89146
ph: (702) 367-4600
http://www.montaramen.com/

Wednesday, December 7, 2011

What's Bakin?: Smores Crumb Bars

Every time I go to visit my brother and his family I have to come prepared with a recipe that is not only delicious, but that a (now) 5 year old can help make.  This one looked good on paper.  I mean seriously, what's not to love?  Graham crackers, chocolate and marshmallows reminding you of good ole camping days.  Fun!

This time, the little one was distracted by old episodes of Wonder Woman my brother had found on the internet.  I remember watching these (staring Linda Carter) when my brother and I were little.  My sister-in-law said she'd never seen them before and made fun of us.  After watching one episode, she thought they were cool!  Not as cool as we thought way back in the day, but still cool.  It was cool enough to captivate my niece, even by today's tv show standards.  Sorry, I digress.

Luckily this recipe was very easy (with or without your helper).  It was delicious but sweet (as you can imagine).  I bought graham crackers and crushed my own.  You'll need 2 packets of crackers for 3 cups.  Each box of graham crackers comes with 3 packets.  Graham crackers crumbs are also available in super markets pre-crushed.  I'm sure glad I followed suggestions and decreased the amount of sugar in the crust.  It was sweet already.  I also omitted the sprinkling of the top with graham crumbs.  I kept them all at the bottom.  You can use milk chocolate chips in this recipe but I think it'll be way too sweet.  Semi-sweet chips were perfect but dark chocolate would be amazing!  You can also cut down on the amount of chocolate if it's too sweet.  


Smores Crumb Bars
Adapted from www.allrecipes.com (submitted by Darlene Brenden)
Servings: one 9 x 13 pan


3 c. (2 pre-wrapped packets) graham cracker crumbs
3/4 c. butter, melted
1/6 c. sugar
3 c. miniature marshmallows
2 c. (12 oz. bag) semisweet chocolate chips

1) If you're crushing your own crackers, place graham crackers in a large Ziploc bag.  Use a rolling pin to crush the crackers into crumbs.

2) Preheat the oven to 375 degrees F.  Line a 9x13 pan with parchment paper or aluminum foil and spray with non-stick spray or butter well. 

3) Combine the graham cracker crumbs, butter and sugar in a small bowl.  Mix well to incorporate.  Place the graham crumb mixture into the pre-greased pan and press in well.  

4) Sprinkle with the chocolate chips, then marshmallows.

5) Bake at 375 degrees F for 10 minutes or until the marshmallows are lightly browned.  Remove from the oven and immediately press the top of the marshmallows down firmly with a greased spatula.  Cool pan completely then cut into bars.  If you can't wait until they're cool, wait until they're warm and cut with a greased knife.  Bars maybe served warm or cold.  

Tuesday, December 6, 2011

Happy 5th Birthday Arianna!

Another reason my dad and I met in Las Vegas was my eldest niece was turning 5 years old!  I don't think I've missed one birthday yet but I have missed all of her birthday parties.  This year, I would be there for both events.  She chose a Wonder Woman themed party.  It was hard to find Wonder Woman or Super Hero themed items but my brother and sister-in-law did a great job.

My sister-in-law made a pretty sign with her Cricuit machine.  We glued it together the night before in an assembly line workgroup.  It turned out really nice!
My brother is quite the cake maker these days.  He made my other niece, Aubrey's cake in May.  This time he made 2 cakes.  This small one was for Arianna's birthday at home.  The other was larger and for her birthday party.  Either way, it was a delicious white cake with a marshmallow fondant.  I'm usually not a fan of frosting or fondant.  I usually scrape it off.  This one however, was a winner!  I love what he did with the Wonder Woman theme.  Arianna was thrilled with the cake (and the fondant stars).  I think he should go into the cake making business! 




















Arianna's birthday was on December 1st.  Happy Belated 5th Birthday Arianna!!

Happy Thanksgiving 2011

This year for Thanksgiving, we had a belated dinner.  Since I worked on Thanksgiving evening, I took the next week off.  I flew from Portland to Las Vegas and my dad flew from Kauai to Las Vegas.  We all met up at my brother's house for a yummy dinner.  My brother did all of the cooking.  I volunteered a vegetable and dip platter but when I turned around, my brother had already cut up all of the vegetables.  So essentially, I volunteered my appetite to the dinner.

My brother cooked quite the feast.  A lot of it brought back memories of Thanksgiving back home when my mom was still here.  He made her delicious hot potato salad and our family favorite, pumpkin squares.  My brother and I still cherish these recipes of some of our favorite "mom recipes".  My brother and I were talking and I think the last Thanksgiving he, my dad and I were all together was when I was in high school.  It's been a long long long time since we last sat down as a family.  Of course, since our last Thanksgiving many many many many years ago, we've lost a few family members but gained a few more too!  It made this Thanksgiving extra special.  So from our family to yours, Happy Thanksgiving!!  

Here's the delicious turkey.  Yummy!!

I tried to get a photo of the spread but I guess my camera only focused on the stuffing.  Haha!  Sorry!

What's Cookin?: Cranberry Sauce

Happy Very Belated Thanksgiving everyone!  I meant to post this before I left town but unfortunately, it didn't happen.  This year I worked on Thanksgiving evening.  We did a potluck at work.  For our holiday feast, I brought cranberry sauce and pumpkin pie.  I've never made cranberry sauce before from fresh cranberries so I was a little apprehensive.  When we were little, we loved that cranberry jello from the can.

















This was a super quick and easy recipe.  It needs to sit in the refrigerator for about 8 hours to meld the flavors.  It turned out yummy!!


Cranberry Sauce
Adapted from: www.allrecipes.com (submitted by MARJK)
Makes: 16 servings
















4 cups (or 12 oz.) fresh cranberries
3/4 c. orange juice
3/4 c. water
4 whole cloves
4 whole allspice berries
2 cinnamon sticks
1 to 1 & 1/2 c. white sugar
zest from 1 orange

1) Place fresh cranberries, orange juice and water in a medium saucepan over medium heat.

2) Wrap cloves allspice berries and cinnamon sticks in a spice bag or cheesecloth.  Place the spices in the saucepan.
















3) Cook the sauce until the cranberries begin to burst, about 10 minutes.

4) Stir in sugar (start with 1 c. and add more as needed) and reduce heat to low.  Continue to cook for another 5 minutes or until the sugar has dissolved.  Remove the sauce from heat and allow the sauce to cool.  Discard the spice bag.  Stir in orange zest.  Chill in the refrigerator for 8 hours or overnight.