On Hiatus

A quick delicious shrimp, tomato and basil pasta recipe anyone can prepare at home.

Printable Recipe Adapted from Martha Stewart

Ingredients

• 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can diced tomatoes, in juice
• 1 pint cherry or grape tomatoes, halved
• 1/2 pound linguine
• 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
• kosher salt and ground pepper
• Serves 4
• • Method
  • Season shrimp with salt and pepper. In a large skillet, heat  2 tablespoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
    
    
    Make sauce: To the same skillet, add remaining 1 remaining tablespoon oil and garlic; cook over medium heat until fragrant, about 30 seconds.  Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
    
    
    Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.  Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss.  Serve immediately, garnished with basil leaves, if desired

Dear all!
I've decided to take a break from blogging for a while.  Believe it or not, I haven't  been cooking much lately.  It's hugely busy time at the moment and I just feel drained.  I hope to be able to share with you the reason for my absence when I return, in the meantime, thanks for understanding.
See you soon!
Mai Pin It

Regardless of heat, autumn is coming soon

Let's face it.  Its that time of year again.... Autumn is coming! (it's my favorite time of year!) And that has me excited for all of the cozy....comfortable that brings with it.  These are just a few of the things I'm loving this Autumn.

EQUIPMENT silk blouse, £230
Rag & Bone skinny jeans, $176
Tory burch boots, $495
H M metal cuff bracelet, £7.99
Scarve, $325
Dior '5 Couleurs Iridescent' Eyeshadow Palette Earth Reflection 609..., $59
So tell me, what are some of the things you are most excited for Fall?
Have a delightful day everyone! Pin It

Chocolate Macarons w/ Ganache Filling

French sweets? Check!
Chocolate? check! and check!

Printable Recipe
Ingredients
Adapted from The Sweet Life in Paris by David Lebovitz
Macaron Batter
1 cup powdered sugar
1/2 cup powdered almonds
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Chocolate Ganache Filling
1/2 cup heavy cream
1 tablespoon light corn syrup
4 ounces bitter sweet chocolate, finely chopped
2 tablespoons unsalted butter

Preheat oven to 350F .
Line two baking sheets with parchment paper or silpat and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor.
In the bowl of a standing electric mixer fitted with whisk attachment, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Pipe the batter on the parchment-lined baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Filling
Bring cream and corn syrup to a simmer in a medium sized pot over medium heat. When simmering, remove from heat and add chocolate. Mix cream and chocolate together with a spatula until smooth. Stir in butter. Cover with plastic wrap and chill for at least 30 minutes before using.
Transfer chilled ganache to a disposable piping bag and pipe a scant tablespoon onto half the shells. Cover the piped shells with plain shells for sandwich cookies.

The macarons turned out pretty delicious, especially with the filling!

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I'm on Vacation from Aug 22-30th

Hi everyone! This week I'll be on vacation so I set up a few posts to go up while I'm gone.  I'll be back to answer emails and catch up with everyone's blog on Tuesday, August 30th.
Have a great week!
Xo, Mai Pin It

Oh, Chicago!!

Any dear readers out there live in (or previously lived in) Chicago? J and I will be in Chicago next week for 3 days weekend getaway.  Any places we must see and dine?  We'll be staying at Dana Hotel and Spa.  I'm so excited about this trip.  Can't hardly wait! 

I'm obsessed with Dana hotel is just steps from Michigan Avenue

floor-to-ceiling windows and ah-mazing views.  I DIE!!

and rain shower fixture. Yes please!

Happy Friday darlings!  I'm so glad that the weekend has finally arrived.  It's been a long week! I'm looking forward to an easy breezy relaxing weekend.  

What do you all have planned this weekend? 

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Table For Two

We decided to celebrate my birthday a little earlier over this weekend by staying home and cooking together some of our favorite dishes.  As for our dinner we prepared bruschetta with tomatoes and basil, Jean Georges ginger fried rice and chocolate peanut butter whoopie pies for dessert.  Our entire dinner was wonderful and we had so much fun cooking together, it's definitely something we look forward to doing again.









Bruschetta with tomatoes and basil
Ingredients
1 loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side
3 tablespoons extra-virgin olive oil
4-6 Roma tomatoes, cut into 1 inch dice (about 3 cups)
1/2 cup fresh basil leaves, cleaned, stacked in a pile, rolled and cut into a fine julienne
6 cloves garlic, 3 crushed and 3 cut in half lengthwise
2 teaspoons coarse salt
Freshly ground black pepper
Method
Preheat the oven to 450F. Set the oven rack in the top part of the oven.
Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted.  Flip bread and toast 5 more minutes.
Meanwhile, in a medium size bowl, place the olive oil, tomatoes, 3 crushed garlic cloves, salt and pepper.  Stir to combine.
Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread.  Spoon a couple tablespoon of tomatoes mixture over each piece of toast and sever immediately.
Makes 6 appetizer serving
Bday gifts along with OOTD coming up soon.

Opinion please : image with logo or without logo? Pin It

Peanut Butter Whoopie Pies

Hi everyone,  just a quick post and run today.  I made these chocolate peanut butter whoopie pies from Martha Stewart for my birthday and boy they were delicious.  The peanut butter  buttercream filling is uber creamy and, of course, peanut buttery.  The filling in itself is addicting.  Its a must try recipe!

Printable Recipe
Ingredients:
Cake:
1 3/4 cups all- purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda
4 tablespoons unsalted butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Peanut Butter Buttercream
2/3 cup creamy peanut butter
8 tablespoons unsalted butter
3/4 cup powdered sugar
salt, optional
Method:

1. Preheat oven to 375F.  Line two baking sheet with parchment paper; set aside.  Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
2. Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined.  Add the remaining flour mixture.  Beat together.
3. Drop 12 slightly rounded tablespoons of batter 2 inches apart on baking sheets.  Bake 10 minutes in upper and lower thirds of oven; switch positions and rotate.  Continue baking 2 to 4 minutes or until cakes spring back when touched.  Let cool on baking sheets (about 10 minutes).  Transfer to wire rack to let cool completely.
For filling:
Cream peanut butter and butter in medium bowl on high speed.  Reduce mixer to low speed and mix in powdered sugar until combined.  Beat mixture on high speed until fluffy and smooth (about 3 minutes).  Add salt to taste.
Spread scant 1 tablespoon peanut butter buttercream on half of cookies. Top with remaining cakes. Repeat with remaining cookies and filling. 
Cookies can be refrigerated in single layers in airtight container up to 3 days. Bring to room temperature before serving.

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Giveaway winner announcement!

Not to brag or anything, but today it's my birthday! I have nothing planned out but I'm pretty happy with all the wishes I got from you all through Facebook and email.  Of course, no birthday is complete without announcing the giveaway winner.  Thank you to all who participated in my first  giveaway. You all made my birthday very special!  I am grateful for all my subscribers and wish I could give each of you a gift!  Maybe someday :)!  Most of all, thank you to all of you who take the time to read my blog.
The winning entry on random.org is 


Congratulations, Nami! just email me your mailing address at maikhot07@gmail.com and you should receive the prize package within a week. Congratulations!
Stay tuned I have some amazing giveaway coming up soon.  Hope everyone is having a lovely Monday. 


photo- flickr Pin It

Would you be my Ferragamo?

These gorgeous creatures arrived at my door...It made me happy!



My first Ferragamo "Varina" flats shoes as an early birthday gift from hubby.  I have been wanting it for years...they are so cute and classic.  I am indeed the luckiest girl in the world!

Happy Thursday! Pin It