Wednesday, October 6, 2010

Moist, Delicious Sour Cream Pound Cake

I love this pound cake. I mentioned in my marble matcha tea cake post that I had a lot of sour cream to use up. When I think of baking with sour cream, I always think of pound cakes, which require a lot of sour cream. The only thing is, I don’t like pound cake. That is, until now.

I have a serious sweet tooth, but pound cake and I have never gotten along. I look at the cake and it looks so pretty and I take a bite, and then I’m immediately put off by the extremely dense texture. If you enjoy browsing sites like foodgawker, you may have seen a beautiful sour cream bundt cake image submitted by Sweet Kat’s Kitchen.  Her bundt cake looked so lovely and simple, I couldn’t stop thinking about it. She claimed it was the best sour cream pound cake, and even though I usually hate pound cakes, I found myself wanting to make this.

When I eyed in the ingredients, I noticed that it called for half the flour to be cake flour. This looked promising. Cake flour cakes are usually lighter and fluffier, so perhaps this cake wouldn’t be as dense. The other thing that drew me to this cake was the tiny bit of honey. I’ve been obsessed with honey flavored desserts for a while now, ever since experiencing honey lavendar ice cream.

The cake came out as wonderful as promised. The cake looks dense, but also manages to be super moist and the cake flour keeps it from being too dense. The hint of honey adds a wonderful flavor to this cake.  This is now one of my favorite recipes and definitely is going to be my go-to recipe for sour cream pound cake. The only change I would make to this recipe is the amount of sugar. I thought the cake was a tad too sweet, so next time I would reduce the sugar amount on this cake.

Sour Cream Bundt Cake (recipe from Sweet Kat’s Kitchen)

Tuesday, October 5, 2010

Bluefin Fusion Sushi Restaurant

4305 La Jolla Village Dr
San Diego, CA 92122
(858) 677-0558

Bluefin Fusion is located in the UTC mall area, next to Cozymel’s. It replaced the former Peking Palace. I noticed it a while back, but never had the desire to check it out, given the lack of good sushi places in the area.

Thanks to twitter, I took notice of it, and saw a lot of positive reviews on yelp. I was so surprised by the positive reviews that I decided to check it out.

We went on a Saturday night and were told there would be a wait. Since it was Saturday night, I wasn’t surprised. After we waited for a while, we were shown a table. To my surprise, the restaurant was practically empty, so I don’t know why we had to wait so long.

The restaurant had a bar-like atmosphere, with lights that changed colors periodically.

The menu had a variety of rolls and sushi. The prices were about average of other sushi spots in the area.

After we ordered, we waited quite a long time for the food to arrive.  It got to the point where my brother was thinking we should have just left.

Both my brother and I ordered a chirashi bowl.

The chirashi bowl was served on a huge plate. I guess this is part of the “fusion.”

The fish cuts were pretty generous, but there wasn’t too much variety. The sashimi was served with a huge mound of rice.

BF ordered two rolls. A rainbow roll and a wasabi roll.

Wasabi roll:

Rainbow roll:

The food was decent, but the service was so slow.  It’s probably not a place I’ll revisit.

Bluefin Fusion on Urbanspoon

Tuesday, October 5, 2010

Soft chocolate chip cookies

I told you about my favorite soft chocolate chip cookies recipe a few weeks ago.  I bake it often and it's one of my favorite recipes. After my post, Michelle of Une-deux senses introduced me to another soft chocolate chip cookie recipe. 

The recipe looked so promising that I decided to try it out to see how it compared to my favorite soft chocolate chip cookie recipe.

The dough, like most cookie dough, was easy to put together. I didn't even use a mixer. Of course I didn't carefully read the recipe, so I didn't realize I was supposed to refrigerate the dough overnight until I got to the step. Normally I don't have patience to refrigerate dough for so long, but since I had already gotten so far, I had no choice but to wait.

The next morning, the dough was hard, making it hard to scoop up and shape. I expected the dough to flatten out when baked, much like the beautiful little cookies Michelle made, but my cookies barely flattened, instead remaining puffy.

I don't mind puffy cookies, but the cookies I made didn't take much of a cookie shape, instead the final result was very similar to the raw cookie dough.  The cookies did come out nice and soft. I liked these cookies, but I still like my other recipe slightly better. I only made half the amount, so I don't know how long these cookies stay soft since they were all gone the same day. This is a pretty good recipe though and it's one I would make again. I'll have to figure out how to make them come out prettier next time.

Soft chocolate chip cookies (adapted from Lindsey yeo's blog)


360 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter
½ cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)


1. Combine flour, baking soda, salt & cinnamon in small bowl.  Melt butter in a large bowl on low in the microwave, or on the stove if you feel like getting a pan dirty.  Add granulated sugar, brown sugar and vanilla extract & whisk until smooth, with your hand. seriously.  Add the eggs, one at a time, beating well after each addition. Gradually stir in flour mixture with a spatula.  Stir in chocolate chips.  Stick it in the fridge overnight.

2. Preheat oven to 375?f.  Drop by rounded tablespoon onto baking sheets lined with parchment paper.  Bake for 9 minutes or until light brown around the edges.  Transfer to paper towel on the counter to cool.

Makes about 5 dozen.