Sunny Sunday Treats

I know its already Wednesday but - in blogger time - I am so behind whats a few days difference on what I am updating you on? Its been a killer month in the Bay Area for the Schmuglers. For 3 weeks we had our parents in town. It was a smash! Everyone got along swimmingly and we are prepped and ready to celebrate the shit out of our wedding plans. We set a date for Sept 4th, 2011 in Albany, NY and couldnt be more excited to have a barn wedding.

Friday was the last day my family was in town and Shawn and I took them to our favorite Indian place DOSA on Valencia. They loved it! Then Saturday was so much fun. About 10 friends of ours all went out to Pagolac in the Tenderloin then mosey'd over to the Dr. Dog show @ The Great American Music Hall. The show. was. epic! I had a great time. I cant wait to listen to their music on purpose now. hahaha.

Sunday was such a beautiful day in the bay area and what better to bring to the beach on a sunny sunday than Peachy Yogurty Cupcakes with Cinnamon Cream Cheese Frosting.
I based my recipe on a similar recipe to SmittenKitchen's Peachy Cupcakes with brown sugar frosting (http://smittenkitchen.com/2009/08/peach-cupcakes-with-brown-sugar-frosting/) except I had a lot of setbacks.

SETBACK #1 - Peaches are apparently NOT in season. Therefore of the beautiful peaches you see below in the picture - 3 of them were completely rotten. My quick fix was to just use 1 peach and puree it instead of use the diced ones.

SETBACK #2: If you take the peachy-peachy-peachyness out of the equation there really is no need for such a simple frosting as brown sugar. Really, it calls for something a little spicier and bolder to offset the plainness of the cupcake. I decided to whip the cream cheese and some cinnamon to really kick it up a notch.

SETBACK #3: Density. It is NOT your friend in a cupcake. Maybe in a muffin. I found these were too thick in the end to really be a cupcake. I would more put in the category of bread even. I dont know what in the recipe should change next time but I think it would be either skipping the yogurt or adding baking soda to break down the compounds. I suppose you will never know.

I leave you now with 2 pictures from the beach on Sunday that are just divine. The first is the gayest photo ever of my beloved Shawn looking like he's chillin out maxing relaxing all cool with his bromantic partner Jim. The second is Ruth's dog Beau taking a nap on her back.

LOVE the beach in SF. :)

Guy Fieri You Came Through

Shawn and I vehemently despise Guy Fieri. His job could be done by an ape with 90s frosted tips- he always just says everything is "oh man mmmm moist" and "man the texture". Someday you should ask Shawn to do his impression - its priceless and involves backwards sunglasses hanging out on his neck.

YET we watch Diners Drive-Ins and Dives. I cant deny the likability of that show and the lovely home spun greasy spoons they seek out across the United States. We were watching it the other night and I saw this really great recipe that just stuck in my head and I had to make my own version - it was - Pistachio Pesto Chicken Burgers! It was fairly simple if you have a food processor but note to self: Whole Foods doesnt do simple ingredients. It was pretty hard finding shelled pistachios and ground chicken. I cant stand Safeway so we skip it as often as possible and yet those items are easy to find there. Go figure.

I know Natalie will not approve - as she hates ground chicken :)


Pistachio Pesto Chicken Burgers
1 lb ground chicken
1 bunch of basil
1 cup cup shelled pistachios

1 cup parm cheese
1/2 fresh lemon, juices
1 tablespoon garlic, minced
2 tablespoons olive oil
Salt and Pepper to taste!

Step One: Combine basil, parm, pistachios, garlic and lemon juice in the food processor. Pulse until combined.

Step Two: Take 2/3rds of the pesto mixture and work into the ground chicken. Once fully combined make into 5 patties. Cook! I suggest on the grill for the best char -

Step Three: add olive oil to the remaining pesto mixture and pulse until liquefied. Use this for post grilled topping!

Where To Start?

So many places to start my friends! Its been the craziest two weeks I think Ive had my whole life. Between work, going to mexico and...............getting engaged! Its been absolute madness.

As most of you know Shawn proposed to me two Sunday's ago on a beautiful surprise champagne brunch cruise around the San Francicso bay. It was the most beautiful day I can remember since the fall. The sun was shining, the champs were flowing and the cruise pianist was cheesy as ever. I had no idea this was coming, so it was for sure a 100% (well maybe like 70%) surprise.

I just wanted to thank all of my friends and family who have supported us when we were crazy to be long distance for a year, and nuts enough to move in together in SF - and just crazy people in general (clearly made for each other!). Now lets get this PARTY PLANNING STARTED!