Cookies shapes are almost limitless at Cookie Cutter Kingdom

Cookies are a great way to express an occasion whether is a birthday, bridal shower, baby shower, wedding, holiday, anniversary, etc. Cookie Cutter Kingdom is a great place to start to find the shapes and sizes that perfectly capture your celebration.

Cookie Cutter Kingdom uses 3D printing technology to offer an array of thousands of cookie cutter designs and sizes. You can also customize your cutter with text as well. The ordering process is easy:

1. Pick a shape
2. Enter personalized text
3. Your web browser will automatically show the results in 3D view mode so you can turn it and view it from different angles right on your screen.
   

Once you receive your cookie cutters, make sure you research a good recipe that will hold its shape. If you pick a dough that might spread, your cookie will likely not look like the cutout. Cookie Cutter Kingdom has a section on Recipes & Guides to help you build the perfect cookie.

I chose the swim trunks and surf board. The construction of the cutters is solid and they will withstand the pressure of cutting through cookie dough. For the dough, I used a Heart-Shaped Sandwich Cookie recipe which held its shape in the baking process. For icing, I used Betty Crocker Blue Decorating Cookie Icing for the base color of the cookie and Betty Crocker White Decorating Cookie Icing for the details.

My mom and I did our best for our first time decorating cookies. For the most part, they were identifiable as a surfboard and swim trunks. Overall, the cookies were recognizable only with the detail from the icing. The surfboard could be mistaken for a rocket or mouth. The swim trunks could also be mistaken as boxers. But, even with that, it proves multiple uses are possible for each cutter for a child’s birthday party with rocket-shaped cookies or a Bachelorette’s party with boxer-shaped cookies.

For more information:

Cookie Cutter Kingdom

Lemonade brings their modern cafeteria experience to Irvine, California

On July 24, 2015, Lemonade opened its second Orange County location at Park Place in Irvine, CA. This is the eighteenth location for Chef and Founder, Alan Jackson, and Partner and Chief Operating Officer, Ian Olsen. Lemonade is a Southern California culinary adventure that uses the freshest seasonal ingredients available. Alan likes to describe the Lemonade concept as a “choose-your-own adventure for lunch or dinner” with “a delicious and healthy change of pace” marrying “quality and convenience”. This philosophy matches perfectly with Park Place where you have people who are looking for lunch on the go, relaxed dinner, or just an intermission from shopping. The concept is very simple – grab a tray, choose from a selection of marketplace cold salads, hot and cold meats, sandwiches, pot roasts, braised pots, soups, stews, market tossed salads, desserts, and an array of lemonades. It can be a bit overwhelming at first, but if you take it easy, it gives you an excuse to come back again another day.

Old Fashioned Lemonade tastes like homemade with the brightness of lemon. It is sweetened just right for a refreshing, tangy, ice cold drink. Rating: 5/5

Blood Orange Lemonade combines the old fashioned with the sweetness of blood orange. The beautiful ruby red color shines through with brilliance. Rating: 5/5

Moroccan Couscous, Cherries, French Feta, and Pistachio is a surprisingly light salad. The couscous are flavored by the salty, creamy feta, the sweet cherries, and rich, nutty flavor of the pistachios. Together, they make a harmonious bite. Quartering the cherries might be better to spread the flavor throughout. Rating: 4.5/5

Israeli Couscous, Wild Mushrooms, Parmesan, and Lemon Truffle is a beautiful salad. The pearls of couscous are perfectly cooked and have a wonderful mouthfeel. The earthiness and meaty texture of the mushroom, the saltiness of the parmesan, and tanginess of the lemon make a refreshing combination of flavors. Another addition to my favorites list! Rating: 5/5

Orecchiette, Tomato, Perline Mozzarella, and Chimichurri salad have the bright and attractive colors like the Italian flag. The fresh tomatoes and soft mozzarella work well together. The flavors were improved since 2013 and love the addition of chimichurri. It brightens the palate with herbaceous flavor and aroma. Rating: 4.5/5

Fig, Arugula, Bleu Cheese, and Sherry Shallot Vinaigrette is a wonderful play of sweet, bitter, creamy, and tangy flavors. The figs are ripe and have a refreshing sweetness. The bleu cheese is creamy and pungent. The arugula has a nice green flavor with a bitter bite. The sherry shallot vinaigrette adds a layer of tanginess without the harsh bite of raw onion. Rating: 4.5/5

Shaved Brussels Sprouts, Dates, Parmesan, and Capers is an interesting salad. As of late, brussels sprouts are making the rounds of being served in raw form versus cooked. The bitterness of the sprout is alleviated when cooked. In its raw form, it is a little too bitter for my taste. The dates made a good attempt on balancing the bitterness but it just wasn’t enough. The sprouts do have a nice crisp texture for a crunching bite. Rating: 3/5

Red Miso Beef Short Rib is another one of my favorites! Imagine braised short rib with an Asian flare from the red miso and black sesame seeds. With all of the sauce leftover, a side of sticky rice would have been perfect. Rating: 5/5

White Truffle Mac N Cheese is another one of my favorites! I have had a love affair with truffles since my first trip to Italy during truffle season. It has to be one of the best mac and cheese I have ever had – the cheese sauce actually tastes like cheese and is still gooey as you lifted the spoon from the bowl. The truffle was just enough to give you the flavor and aroma while not overpowering the cheese. The macaroni is cooked al dente with the sauce clinging lovingly to the outside. It actually makes its way inside the macaroni too. Rating: 5/5

Avocado Salmon Louie is such a pretty presentation. It will remind you of a dish served on a cruise ship with a luxurious and classic look. My only complaint again is that the avocado was not quite ripe enough making it was difficult to scoop out as you eat. This a great dish for summer as it is ice cold and very refreshing. Rating: 4/5

Ahi Tuna Poke, Mango, Macadamia Nut, and Coconut Orange Oil is enticing by the name. But if you are true lover of poke, this is not the dish for you. Being from Hawaii and eating poke since I was a toddler, this did not make the cut for me. If you like the California-style poke with the inclusion of avocados, fruits and nuts, you might like this. For me, it is overly sweet from the mango and the macadamia nuts add an unusual texture to the mix. Poke should really be more savory and really simple in flavor so the fish can shine through. Although, the presentation is visually stunning. Rating: 2/5

Coconut Cake is wonderful way to end your meal. The cake is light and spongy. The coconut along with the creamy frosting make the cake decadent and tropical. Another item to add to my favorites list! Rating: 5/5

Chocolate Buttercream is a Ding Dong in cake form. The ganache on the outside is beautifully shiny and glossy. The cake is rich in chocolate flavor. The buttercream inside is fluffy, creamy, and just sweet enough. Rating: 5/5

Next time you’re at Park Place in Irvine, make Lemonade your fuel stop! It’s healthy alternative and will give you energy whether your plan is to go back to work or shop.

Atmosphere: 5 out of 5 stars

Décor: 5 out of 5 stars

Service: 5 out of 5 stars

Food: 4 out of 5 stars

For more information:
Lemonade (at Park Place) 

2967 Michelson Drive

Irvine, CA 92612, United States

+1.949.396.1560

Hours: Daily from 11:00am to 9:05pm

It’s Hatch Chile season with Melissa’s Produce and Gelson’s Market + recipe

Melissa’s Produce is all about Hatch Chile season. They are only available for a few short weeks each year, in August and September and Gelson’s Market is a prime location to catch the roasting process in action. The aroma will draw you in as the chargrilled chiles tumble inside the roasters.

Here are some dates and Gelson’s Market locations where you can get your hands on some Hatch Chiles:

• Saturday, August 29, 2015 from 10am to 3pm -  1660 San Miguel Drive, Newport Beach, CA and 5521 Alton Parkway, Irvine, CA
• Sunday, August 30, 2015 from 10am to 3pm - 16450 Ventura Boulevard, Encino, CA and 6255 East 2^nd Street, Long Beach, CA
• Sunday, September 6, 2015 from 10am to 3pm - 15424 Sunset Boulevard, Pacific Palisades, CA
• Saturday, September 12, 2015 from 10am to 3pm - 24 Monarch Bay Plaza, Dana Point, CA and 5877 Franklin Avenue, Hollywood, CA

Hatch Chile fun facts:

• A single fresh medium-size green chile has as much Vitamin C as six oranges.
• Hot chile peppers are believed to burn calories by triggering a thermodynamic response in the body that increases metabolism.

Melissa’s Produce also has a Hatch Chile Cookbook where you can find recipes to make with these wonderful peppers.

In the Appetizers section, Meaty-Cheesy Bread with Hatch Chiles is a great recipe to try if you love pizza. It was hearty with meats and vegetables. Prepared pizza dough from Trader Joe’s ($1.19) was used and ingredients were layered on top. A pizza stone was used instead of a cookie sheet. If using a pizza stone, adjust the pre-baking of the crust to 15 minutes. Then, layer the ingredients on top and bake for another 15 minutes. It will help to weigh the center of the pizza down so bubbles do not form and also cook the sausage (if you didn’t pre-cook and crumble) and vegetables. Adding Melissa’s Produce Hot Hatch Chile Powder to the dough during the pre-bake will also create a zestier, spicier flavor. A quarter of each bell pepper color is also enough to cover the bread. Mushrooms and olives would also be a great addition of flavors and textures. Rating: 4/4

In the Sides section, Twice-Baked Potatoes are a neat way to incorporate hatch chiles. Check baked potatoes at an hour. If they are not fork tender, let them bake for another half an hour. Additional salt and Melissa’s Produce Hot Hatch Chile Powder would be a nice addition to the potato mixture. If you’re a loaded baked potato fan, bacon bits, shredded cheddar cheese, green onion/chives would also be great mix-ins. Rating: 3.8/5

In the Casseroles & Soups section, Crab and Grilled Corn Chowder (recipe below) is a great way to end your hatch chile experience. It was creamy, hearty, and had a sweet and savory mix from the crab and the corn. The soup was very thick so adding less flour (half of a cup), or add more milk (one to two cups depending on how thick you like your chowder). If you like it spicy, you can use the roasted hot hatch chiles or add Melissa’s Produce Hot Hatch Chile Powder to the soup and as a garnish by sprinkling on top. Rating: 3.8/5

Crab and Grilled Corn Chowder courtesy of Melissa’s Produce

• 4 ears corn, husks and silk removed
• 4 tablespoons plus 4 ounces (1 stick) unsalted butter, divided
• ½ pound bacon, finely diced
• 1 Melissa’s Perfect Sweet Onion, finely diced
• 8 cloves of garlic, minced
• 4 shallots, minced
• 2 stalks celery, diced
• 1 cup all-purpose flour
• 4 cups whole milk
• 2 cups heavy cream
• 2 dried bay leaves
• 2 large Yukon gold potatoes, peeled and diced
• 4 hatch chiles, roasted, peeled, stemmed, seeded and chopped
• 1 pound fresh crabmeat
• Salt and black pepper

1. Preheat a grill to medium-high.
2. Melt 4 tablespoons of the butter and brush it on the corn. Season the corn with salt and pepper and grill until slightly charred. Remove corn from the heat. When it is cool enough to handle, cut the kernels from the cob and set them aside.
3. Heat a large stockpot over medium heat and sauté the bacon until it is crisp. Next add the onions, garlic, shallots, and celery. Cook the mixture for 5 minutes. Add the stick of butter and heat until melted. Stir in the flour and cook, stirring constantly with a whisk until smooth, about 3 minutes. Whisk in the milk and cream. Next, add the bay leaves, potatoes, and chiles. Bring the chowder to a boil. Lower the heat to a simmer, then cover and cook until potatoes are tender.
4. Remove and discard the bay leaves and stir in the crabmeat and the reserved corn. Taste and adjust seasonings. Serve hot.

Note: This chowder is great with garlic bread.

Enjoy Hatch Chiles season and experiment with them yourself!

For more information:

Hatch Chile Cookbook by Melissa’s Produce

On the search for an ingredient that you can’t find in the store, check out Melissa’s Produce’s website or call +1.800.588.0151.