October 24, 2011 § Leave a comment
Every time I go to Disneyland, I’m blown away by how much details are put into the park. We went this past weekend while Halloween decorations are up. I snapped a few pictures of the unexpected details from both California Adventure & Disneyland.
October 19, 2011 § Leave a comment
Last week when the weather was over 100° in LA, I made popsicles in candy corn colors. Though candy corn is such the quintessential candy during Halloween, I’ve been using it more as a decoration.
Here’s what I used to make the 3 colors:
For white base: Blend Greek vanilla Yogurt and whole milk together.
For orange base: Blend carrots, oranges, and apples together. Strain to remove pulp.
For yellow base: Simply squeeze oranges and strain to remove pulp.
October 18, 2011 § Leave a comment
By now it’s probably apparent that October is one of my favorite months of the year. This past weekend we visited a Pumpkin Festival by Cal Poly Pomona. I’ve heard about it in prior years but have not had the chance to go until this past weekend. As we pulled up to the festival, we see a sea of pumpkins covering the field. It was just incredible! We walked through a corn maze, tasted some pumpkin treats (including crackers with pumpkin butter), and came home with a pumpkin to carve.
October 12, 2011 § Leave a comment
Halloween is roughly 2 weeks away and I can’t wait for all the festivities coming up, which includes visiting a pumpkin patch, going costume shopping, and spending a day at Disneyland. I’ve also been decorating my apartment with Halloween-themed items. Exhibit A is this pumpkin candle holder below:
Since we’re attending a friend’s Halloween party later this month, I decided to do a test run of these chocolate dipped pretzels. I found the cutest Halloween sprinkles at Sur La Table. There are four variations in one jar: ghosts, bats & pumpkins, tombstones, and cats & ghosts. Not only do these make a yummy snack, but they also make a fun centerpiece.
October 5, 2011 § 1 Comment
I bought a mini pie mold from Sur La Table the other day and have been waiting for the weather to cool down a little bit more to make some savory pies.
As I left work this evening and felt the weather drastically cooler, I decided to bake some chicken pot pies for dinner.
For the pie crust, I used the recipe mentioned here.
For the filling:
1 cup of boneless chicken breast, cubed
1/5 cup diced carrots
1/5 cup diced celery
1/5 cup corn kernels
1/5 cup green peas
1/3 cup butter
1/3 cup all purpose flour
1 1/5 cups chicken broth
2/3 cup milk
1. Combine chicken, carrots, peas, corn, celery in saucepan. Add enough water to cover ingredients and bring to boil. Drain.
2. Combine butter, flour, milk, and chicken broth in another saucepan and let the mixture simmer. Add salt and pepper to your desire.
3. Distribute chicken mixture into pie molds and top with creamy sauce. Cover with top pie crust and make sure to seal edges well. Brush with egg wash to help seal, if necessary.
4. Bake 25-30 minutes, or until crust is golden brown.