A composition of what made my week.
Sundays are my fun days; their my favorite days along with Fridays and Saturdays. I assume that goes the same for most people. To do it right, I ended last week by going on a pretty yet long hike to then stroll around Berkeley for lots, I mean lots, of bites with my friend. Nothing like ending a good workout with gourmet potato puffs and white truffle fries at Gregoire. SRSLY. It didn’t stop there because it’s only proper to wash it down with some Philz Coffee. We then sat down at this cute sushi spot, Joshu-ya, and filled our bellies with yummy tuna and salmon rolls, uni, and ama-ebi! Wait, one can’t simply forget about dessert. I can’t even describe how much I loved Ici’s handmade organic scoops of heaven, I mean, sorbets. Excuse me while I wipe the drool off my keyboard and mention that the harvest moon was sitting full, big, and low this week. What a lovely site while jogging to dinner mid-week that I had to snap a shot. Is it just me or whenever I think these tall electrical wires, this song pops up in my head, “Through the fire, through whatever come what may. For a chance at loving you, I’d take it all away. Right down through the wire, even through the fire”. Okay, signing off with the throwback Kanye before I start rambling even more.
I love food. I especially love seafood, Asian, French, Latin, Italian cuisines… darn it, basically everything. Food rules everything around me. I mean, before even creating this blog, my Instagram comprised of foodporn after foodporn shots, with a splash of pretty views and an occasion outfit of the day. So, how can this be the Lifestyling if it weren’t accompanied with the Lifegrubbing aspects. I realized if I’m going to constantly try new places to eat, why not share it with you all on here as well. It’s probably refreshing to not have to look at my silly face on here all the time, haha, so let thelifegrubbing commence:
albacore belly nigiri, ahi poke salad, oysters on a half shell, 16th st roll, mommy roll, birthday mochi icecream
Ah..I can’t stare too long at these pictures before my mouth starts to water. I was in Sacramento over the weekend for a girl friend’s birthday and she had her dinner at Sapporo Grill. Nice place and seriously delicious food, you can see for yourself. I’m always on a seefood diet with seafood and any type of food; I see food, I eat it! The rolls consisted of mouth watering goodness. The 16th st roll had seared salmon, scallops, scallions and tops with lemon. Then, the mommy roll was stuffed with lobster salad, shrimp tempura, snapper and drizzled in garlic sauce. I’m not even hungry right now, but I want this meal. right. meow.
HOW TO: This isn’t one of the healthiest recipes I’ll post, but it will be a delicious one! : )
My sister actually made this a while back and it was bomb.com… Thought I needed to make this myself and share the recipe that she learned from sallysbakingaddiction.com, an awesome site filled with mouth watering recipes! So get your ingredients ready:
Suggested to use an 8×8 pan but I ended up using a big Pyrex bowl because that was all I had available. (So what, dough!)
- 3 Tablespoons unsalted butter, cold
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup slivered almonds
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 1 cup milk (almond milk works fine too)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup chocolate chips (your prefernce of: dark, milk, semi-sweet or white)
- 1& 1/2 cups fresh or frozen (thawed) unsweetened raspberries
Spray baking pan with a non-stick spray (or what I did was coat it with thin layer of coconut oil). Set aside.
Preheat oven at 350ºF
Let’s start with the STREUSEL:
Gently mash up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour + 1/4 cup sugar and mix around with a fork. You want a chunky and crumbly texture. Add almonds. Set aside.
Now for the CAKE:
In a large bowl with a handheld or stand mixer, add your flour, sugar, butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined – about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.
Lay it on – Spread half of the batter into your prepared baking pan. Layer with half of the streusel, then add in most of your raspberries and chocolate chips. Repeat with the rest of the batter and streusel. Top with remaining raspberries and chocolate chips.
Let it bake:
Bake for 45-50 minutes, covered. To determine if done – stick toothpick in the middle of cake and if toothpick comes out clean, voila! You’ve just finished baking a raspberry choocolate coffee cake!