Monday, November 17, 2014

SAN DIEGO BAY WINE & FOOD FESTIVAL 2014


As one of the largest wine and food festivals in the nation, the San Diego Bay Wine & Food Festival has helped shine the light on San Diego's thriving food scene. We've got our eyes and ears peeled for the city's most drool-worthy restaurants and newest food trends to hit the streets, bringing you an epicurean experience unlike any other. The magnitude of culinary talent in San Diego combined with an international showcase of the world's premiere wines and spirits, and the nation's trendsetting culinary masters, makes attendance at the San Diego Bay Wine & Food Festival a mouthwatering feast and precursor to the Thanksgiving holiday.

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Thursday, February 6, 2014

LOOK BACK: 2013



A look back at our dinning adventures of 2013 including our official journey from Southern California to New York City!

For more information on dinning out, healthy recipes, entertaining ideas and decor go to www.OneDishAtATime.com

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Friday, November 1, 2013

SAN DIEGO BAY WINE & FOOD FESTIVAL


NOVEMBER 20-24, 2013


As one of the largest wine and food festivals in the nation, the San Diego Bay Wine & Food Festival has helped shine the light on San Diego's thriving food scene. 



We've got our eyes and ears peeled for the city's most drool-worthy restaurants and newest food trends to hit the streets, bringing you an epicurean experience unlike any other. 



The magnitude of culinary talent in San Diego combined with an international showcase of the world's premiere wines and spirits, and the nation's trendsetting culinary masters, makes attendance at the San Diego Bay Wine & Food Festival a mouthwatering feast.
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Wednesday, July 3, 2013

4TH OF JULY RED, WHITE & BLUE CUPCAKES

Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.


4th of July Red, White & Blue Cupcakes (makes 12 cupcakes)

INGREDIENTS:

For the Blue Vanilla Cupcakes:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • ½ cup sour cream
  • 1 large egg , room temperature
  • 2 large egg yolks , room temperature
  • 1½ teaspoons vanilla extract
  • 6 tablespoons blue food coloring (liquid)
  • 12 medium sized strawberries 

For the White Frosting:

  • 1 1/2 sticks unsalted butter, softened
  • 1 pound (3 2/3 cups) confectioners' sugar
  • 1 to 2 tablespoons milk (optional)

DIRECTIONS:

  1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
  2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
  4. In a mixing bowl, cream butter until smooth.
  5. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
  6. Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.



Inspiration & Photo Courtesy of www.mogwaisoup.com


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