Sunday Brunch: Waffles!

We love Sunday brunch. This week, Charlie's mom sent me a waffle iron!! Hence, big ass waffle brunch.

Today has actually been crazy cooking day. Started dinner in my slow cooker this morn (a gift from Chako yesterday!), recipe of that later this week. Made homemade granola, pictured here, also recipe to come later this week. I also cleaned and we took the dog to the dog spa.

Now we are full. Very full.

Hope you all have/had a lovely Sunday brunch as well!

Puerto Rican Feast

Yea. That's an awesome piece of pork shoulder about to be slow cooked. You know you are jealous.

There is no better way for a house to smell then of garlic and spices and tender meat cooking over eight hours.

You disagree? 

I didn't think so.

PERNIL! PERNIL! Oh my god I love PERNIL!

Seriously, it's so good.

While in Michigan with Chako's family over the holidays, I wanted to cook a meal for his family. They are the loveliest and I always have such a relaxing and revitalizing time when I am there, I wanted to say thank you, in any small way I could. I decided to make dinner. 

I wanted to give them something new...figured PR food was the way to good! Not to mention Chako's been bugging me about never cooking rice & beans for him...he's so whiney!

So I made....

And then for dessert, returned to the basics...

Aw yea!

It was a lovely night! Good food, drink and amazing company!

Make this pork! It's easy. You do basically nothing. Then you eat heaven. Whoa.

Pernil (Slow Cooked Garlic Pork)

You'll Need...

4 lbs Pork shoulder/butt

6 cloves garlic, pressed

1/4 tsp black pepper

1 tsp oregano

1 1/2 tbsp olive oil

1 1/2 tbsp white vinegar

4 tsp salt

Mix all ingredients (besides the pork) together. Rub the pork with your mixture. Either refrigerate over night (for optimal results!) or immediately place into a slow cooker on low for 8 hours. Pull apart with a fork and enjoy.

Bits + Pieces

1. Super cool baking mold (of lemurs!) Chako's brother, Matt got me for Christmas

2. A plate of Puerto Rican yumminess I cooked up for the Gaidica clan

3. Seven best friends ringing in 2012

4. The coolest Ewok Cat EVER

5. A tunneling Willa 

6. Boo...giving Chako a wink

7. Super amazing chameleon I found at the PetSmart, Chako says I can't have any more pets

8. Post cake making equipment

9. Coy eyes from Beaker

Sunday Brunch: Cheese Plate

Some people think cheese plates are just for having guests or special occasions. 

This is not the truth.

Cheese plates can be for breakfast, lunch, dinner, dessert or even...BRUNCH.

Why? Special reason? Special day? Nah, just because.

With a great cup of coffee and some fresh juice...best ever.

Happy Sunday!!!

Banana Bundt with Mocha Glaze

It's been quiet here. It might keep being a bit quiet, working on establishing a new schedule with work and everything that allows me to be a bit healthier and do more things that make me really happy, like cooking and blogging and seeing my friends and family. It's a process, but one that I am happy to be forcing myself to figure out. I'll keep you posted on how it goes. 

The other night I got home from work and decided I wanted to make something absolutely delicious. And I was dying to use my big Christmas present from my parents...a brand new artisan, bright green Kitchen Aide. IT'S SO FREAKING AWESOME!!!!!! Makes everything so much easier, I can mix things and do other thing, such as clean the fridge, heat up leftovers, eat the leftovers, give the dog a treat, give the cat a treat, play Hanging with Friends, watch How I Met Your Mother...the possibilities are endless.

This cake is essentially super moist banana bread. You can eat it for breakfast, I have. Chako has. It's a good plan. The glaze is just enough chocolate and mocha without being overwhelming or too sugary. I chose a bundt, the recipe I adapted it from made it in a sheet cake with a thicker frosting, and the recipe she based it on made a layer cake. You choose!

Ingredient party...

 My new best friend.

 Batter...making it self...basically

 Lots of green in this kitchen....BUNDT

Glaze stars

Drizzle it!

 Yum. Slice #1...of many...eaten that night :-\

Banana Bundt with Mocha Glaze

Adapted from Eat At Home

You'll Need

For the Bundt...

1 stick of butter, softened

1 1/2 cups sugar

2 eggs

3/4 cups buttermilk

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/4 tsp salt

3 mashed bananas

For the glaze...

1/4 cup butter, softened

1/2 cup cocoa

2 cups powdered sugar

1 tsp vanilla

1/3 cup cold coffee

Make the cake! In mixer bowl, cream the sugar and butter. Add the eggs, milk and butter and mix well. In a small bowl, mix together your dry ingredients (flour, baking soda, salt). Slowly add the dry mix to your wet mix, mixing constantly at a medium speed. Add in the bananas and mix well. Pour into a bundt pan. Bake at 350 degrees for 25-30 minutes, or until a knife or toothpick comes out clean. Let cool completely before glazing.

Make the glaze! Whip butter and cocoa together in a mixer. Add powdered sugar and vanilla and some coffee. Keep whipping and adding coffee till you get an ice drizzly consistency. Drizzle over your bundt and EAT!

And HAPPY BIRTHDAY to this handsome guy. I eat this cake for you.