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Tag Archives: seattle

In Review | August 2015

01 Tuesday Sep 2015

Posted by BakedNorthwest in In Review

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Tags

Anniversary, August 2015, Bend, Black Butte, seattle, weddings

Black Butte

We kicked off August with a wedding at Black Butte Ranch in Oregon – SO GORGEOUS. I can see why families have come here for years and how it can hold a special place in ones heart, it’s just a beautiful, serene place where anyone can relax. Maybe my former non-pregnant self wouldn’t be so enthralled with all of the kids running around, it’s definitely a family-friendly resort…not very “spring break” if you know what I mean.

Black Butte

We had some seriously hot weather while we were there, mother nature could have taken it down 20 degrees or so…but luckily, there were several pools to lay by and do absolutely nothing…Plus stunning views everywhere you turned.

Black Butte

Continue reading →

Love for the Hawks

01 Sunday Feb 2015

Posted by BakedNorthwest in Cookies, Desserts, Entertaining, Events

≈ 3 Comments

Tags

12s, 12th Fan, 12th Man, Blue, football, green, NFL, Seahawks, seattle, sugar cookies, superbowl sunday

12th Fan Sugar Cookies

When the Hawks made it to the Superbowl again, I knew my February Sugar cookie would be the 12 Cookie. The classic sugar cookie with our team colors, and nice and easy to decorate with 12’s – this was right up my alley! I saw amazing sugar cookies on instagram of Wilson jerseys and footballs and the whole nine yards, but there was no way intricate decorating like that was happening over here.

Go Hawks Cookies

As just about everyone else from the Northwest, I have a lot of feelings about how things turned out tonight – but sports talk has never really been my thing. Unless you want to talk about competitive swimming, I’m just going to keep my mouth shut. But I Love our Hawks, and I know you do too. YES, you. One thing I CAN talk about for days on end is cookies…and despite that painful loss, we had these perfect cookies to console us.

Seahawks Cookies

Recipe
12th Fan Sugar Cookies
By Baked Northwest
Makes about 30 round sugar cookies (you will only use half of the cookie dough)

Ingredients

For the Cookies:

1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 egg
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg

For the Frosting:

1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
Blue Food Coloring
Green Food Coloring
Store bought tubed white frosting, for the 12’s (can also do your own homemade white frosting. Tube is easy though…so we know it’s the route I take)

Directions

For the Cookies:

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.

Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!

Preheat oven to 400 degrees F.

On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used the top of a stemless wine glass to cut out perfect circles. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.

Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.

For the Frosting:

Combine butter, salt, vanilla, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy.

Divide frosting evenly into 2 bowls. Add about 1/2 teaspoon of blue food coloring to one bowl, and the same amount of green food coloring to the other bowl. Mix until combined and to desired Seahawks Blue and Green. Frost the cooled cookies. using the fine point of a frosting tip, write 12 on each cookie. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!

NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!

 

 

In Review | November 2014

01 Monday Dec 2014

Posted by BakedNorthwest in Thanksgiving, Travel

≈ 1 Comment

Tags

Alaska, Alaska Airlines, Anchorage, Blue Star Donuts, Cascade Brewing Barrel House, Cupcake Royale, Geraldine's Counter, In Review, November 2014, Por Que No?, portland, Portland Dining, seattle, Sinju Sushi

November, you were good to me. Great food, friends, a beautiful winter wedding, and a great vacation up to Alaska for Thanksgiving…Here’s what the month looked like:Seattle Sunset

Above is the view from the Sorrento Hotel from my very missed and beloved city of Seattle. The weather of course had been really crappy in the days leading up to this, but we had the most perfect day for my friend Ursula’s wedding, and this sunset proves it! Seattle, you win. Continue reading →

In Review | August 2014

01 Monday Sep 2014

Posted by BakedNorthwest in Events, Travel

≈ 1 Comment

Tags

anniversaries, August 2014, San Juan Island, seattle, travel, Wedding Anniversary, weddings

August…was one busy month.Hot Air Balloon RideWe kicked off the month by crossing off a major bucket list item – going on a hot air balloon ride! Continue reading →

Canlis

03 Monday Mar 2014

Posted by BakedNorthwest in Events, Restaurants, Seattle, Uncategorized

≈ 1 Comment

Tags

anniversaries, canlis, fine dining, seattle

For our 5 year (half decade!) anniversary, Jordan and I had the privilege of going to Canlis in Seattle. If you watched Top Chef Seattle, or know anything about the Seattle dining scene, you know Canlis is the place to go.

To kick things off - my half gone cocktail, The Count Camillo Granita. Made with Plymouth Gin, Americano Cocchi, orange, cracked maple orange bitters and Campari sugar. Also, our delicious amuse bouche carrot curry soup.

To kick things off – my half gone cocktail, The Count Camillo Granita. Made with Plymouth Gin, Americano Cocchi, orange, cracked maple orange bitters and Campari sugar. Also, our delicious amuse bouche of carrot curry soup.

When you step into Canlis, you are stepping into a piece of Seattle history that the Canlis brothers continue to build on everyday. The staff provides impeccable service and you truly feel special when you are there. Jordan and I were a little giddy and nerdy the whole time because we were so excited to be there, and the staff still handled all of our random questions without a blink!

The Classic Canlis Salad

The Classic Canlis Salad

We opted to go the route of “Classic Canlis,” ordering a few original menu items from the 1950’s. The Canlis salad was one of them, and it did not disappoint! (Recipe from the Canlis website at the end of this entry).

Hamachi Sashimi, Granny Smith apple, serrano pepper, and yuzu. Holy Moly, YUM.

Hamachi Sashimi, Granny Smith apple, serrano pepper, and yuzu. Holy Moly, YUM.

We ordered a few contemporary items as well, such as the Hamachi Sashimi above which was the best sashimi I have ever had.

Wagyu Tenderloin, served with green and yellow wax beans, potatoes, and cannellini bean purée.

Wagyu Tenderloin, served with green and yellow wax beans, potatoes, and cannellini bean purée.

We also tried a Wagyu Steak for the first time and were not disappointed.

Halibut Pan-seared and served with sunchokes, quinoa, and taggiasca olives

Halibut Pan-seared and served with sunchokes, quinoa, and taggiasca olives

Jordan and I have vowed to try the tasting menu next time we go to Canlis (I am already trying to find an excuse to return) since we got our “classic” experience in.

Twice Baked Potato - another classic menu item.

Twice Baked Potato – another classic menu item.

I have to say, the experience was so special and fun that I got a little emotional a few times. The first was when Jordan nonchalantly busted out a small Tiffany bag with a necklace, and the second when the staff brought out our desserts…

Grand Marnier Souffle

Grand Marnier Souffle

Canlis

I can only imagine the other things that are done on a daily basis for special occasions at Canlis. If you have something special coming up, I couldn’t recommend a stop at Seattle’s most iconic restaurant.

Canlis
2576 AURORA AVENUE NORTH
SEATTLE, WASHINGTON 98109
206.283.3313

 

Outings | The Walrus and the Carpenter

04 Saturday Jan 2014

Posted by BakedNorthwest in Restaurants, Seafood, Seattle

≈ 1 Comment

Tags

Ballard, oysters, seattle, seattle restaurants, The Walrus and the Carpenter

The Walrus and the Carpenter

What do you do in Seattle at 4PM on a Saturday? You go to The Walrus and the Carpenter in Ballard, because if you don’t get there right when they unlock their doors, you are going to be waiting for a table for a looong while.

The Walrus and the Carpenter

If you love oysters, you should put dining at the Walrus at top of your list. If you hate oysters, you should also put the Walrus at the top of your list. Huh?  Continue reading →

Fruity Crispy Treats

13 Wednesday Nov 2013

Posted by BakedNorthwest in Cookies, Desserts, Easy, Entertaining, Seattle

≈ 2 Comments

Tags

butter, crisp rice cereal, fruit loops, kids, marshmallows, Oddfellows, rice crispies, rice krispies, seattle

Fruity Crispy TreatsBy normal Crispy Treat standards, we don’t have anything too crazy going on here. Just your standard Crispy Treat recipe, but add in some fruit loops. I mean, there are so many more unique Crispy Treat recipes out there, why care about this one…? I care for some very personal reasons which I’ll get into, but here are your more basic reasons:Fruity Crispy Treats1.) Super Easy.
2.) Super Tasty! It’s a great change from the chocolatey crispy recipes that are popular.
3.) Super pretty, colorful, and fun! Totally great for kids.Fruity KrispiesNow I can get into my personal reasons for loving these specific treats…Back when I was first out of college and had a very not-fun job, I would have to run and get food for clients pretty much everyday. Yes, it sounds more like an internship, but nope – it was part of my job. I usually didn’t mind having to run out and get stuff, because it meant some solo time away from the office.Fruity KrispiesOne of my favorite places to go to was Oddfellows, an awesome cafe/bar/bakery in Seattle. The best part about this place was the treat case! Everyday there would be different breakfast pastries, cookies, and other sweets. Their Fruity Crispies always stood out to me. I had never seen Crispies made with fruit loops before and I always wanted one (and pretty much everything else) whenever I went in to pick up large orders. I always vowed I would make my own one day since I knew they would be easy. It’s funny that this is such a vivid memory for me, when they had way more innovative and complex baked goods available. I think it goes to show that sometimes basic and classic are always best. Oh, and anything with the colors of the rainbow.Fruity KrispiesI’m pretty sure Oddfellows no longer has these Crispies – I have read they have gone through a couple of different bakers over the years, and apparently they had great donuts available for awhile, something that was never in the treat case when I made my visits back in the day.Fruity KrispiesI may no longer have that awful job or a reason to go to Oddfellows now that I moved from Seattle to Portland…but I’ll always have these Fruity Crispy Treats.Fruity Krispies

Recipe
Fruity Crispy Treats
Inspired by Oddfellows Cafe in Seattle

Ingredients

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows
  • 4 cups Crisp Rice Cereal (such as Rice Krispies)
  • 2 cups Fruity Rings Cereal (such as Fruit Loops)

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Alternately add crisp rice cereal and fruit rings cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cool by placing in the refrigerator for about 2 hours. Cut into squares and enjoy!

MICROWAVE DIRECTIONS (this is the lazy method that I usually do):
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Lark + Canon

16 Tuesday Apr 2013

Posted by BakedNorthwest in Events, Restaurants, Seattle, Travel

≈ 1 Comment

Tags

Canon, Capitol Hill, dinner, drinks, Jordan's Birthday, Lark, seattle, Seattle Restaurant Week

For Jordan’s Birthday we hit up 2 very sought-after Seattle spots: Canon for a pre-dinner drink, and then Lark for the main event (It just so happened to be Seattle Restaurant Week: 3 courses for $28)! These establishments are literally right next door to each other. You can’t go wrong with this combo.

Our fancy cocktails...On the right, Beuregarde's Breakfast (bourbon, montenegro, lemon, blueberry preserves, bitters) and an "elevated" Manhattan on the left.

Our fancy cocktails…On the right, Beuregarde’s Breakfast (bourbon, montenegro, lemon, blueberry preserves, bitters) and an “elevated” Manhattan on the left.

Both spots were incredible and worth a trip back. The service at Canon was awesome (I wasn’t sure if there would be some major ego there after Anthony Bourdain stopped by during his Layover). The atmosphere is great, and quite obviously so are the cocktails!

We eat dinner early...by the time we left Lark was packed!

We eat dinner early…by the time we left Lark was packed!

Lark is one of those places I have heard about for years and somehow I’ve never gone (that and a list of about 200 other Seattle establishments). We had a great time and enjoyed some wonderful food. Continue reading →

Chihuly Garden and Glass

19 Tuesday Mar 2013

Posted by BakedNorthwest in Seattle, Travel

≈ 1 Comment

Tags

art, Chihuly, garden, glass, museum, seattle, space needle

Inside the Glasshouse at Chihuly Garden and Glass.

Inside the Glasshouse at Chihuly Garden and Glass.

Last weekend we visited Chihuly Garden and Glass, right in Seattle Center next to the Space Needle. The exhibit opened last year, and I cannot believe I have waited so long to go!

These glowstick seaweed guys totally mesmerized me upon walking in...

These glowstick seaweed guys totally mesmerized me upon walking in…

It was hands down one of the coolest exhibitions I have ever been to. Dale Chihuly’s work is truly mesmerizing. That really isn’t news to anyone, but to see all of his different art in one place was astounding. Even his paintings were incredibly beautiful.

The boat and balls seem tiny and fake, when in reality they are huge!

The boat and balls seem tiny and fake, when in reality they are huge!

Chihuly

Coming from a dark museum to an amazing glasshouse and garden brought the experience full circle. The fact that you have a great view of the Space Needle isn’t bad, either.

An incredible day. I really really want to turn this sculpture into a necklace and earrings.

An incredible day. I really really want to turn this sculpture into a necklace and earrings.

If you are visiting Seattle, I highly recommend a visit here. You can buy passes for both the museum and the Space Needle, which is your best value if you have never done either. With the bounty that is Seattle Center, you could spend a whole day here!

I have also read that The Collections Cafe is a great place to eat. It’s connected to the museum but you don’t have to pay museum admission to eat there. There is also The Armory at Seattle Center which has totally revamped it’s food court with local restaurants.

Chihuly Garden and Glass
305 Harrison Street
Seattle, WA 98109

Chihuly Reflection

Diary of a 1 Day Juice Cleanse: Evolution Fresh

14 Thursday Feb 2013

Posted by BakedNorthwest in Healthy, Restaurants, Seattle, Smoothies & Shakes, Uncategorized

≈ 2 Comments

Tags

beets, cayenne, evolution fresh, ginger, greens, juice cleanse, lemon, organic, pineapple, seattle, vegetable juice

Everyone has been talking about juicing lately. Juicing cleanses in particular. I’ve read a lot of things here and there about it, and I was curious. Is this something I could ever do, let alone afford?  The deliver-it-to-your-door-3-day-cleanse-if-you-hate-it-you-are-screwed-plus-it-costs-twohundreddollars was a little intense for me. Lo and behold, I found a solution: Evolution Fresh.

My day of juice...all packaged up and ready to go!

My day of juice…all packaged up and ready to go!

They have wonderful 6 packs of juice for different levels of juicing. Wanting to start small, I chose the “Easy Evolution Pack.” The one day, 6 pack of juice cost me $33.20. Not bad, considering a normal happy hour usually runs me that much…

Continue reading →

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