Vegas 2011: Jean Philippe Patisserie Bellagio

Revisited!  (JP the previous time)

Key Lime Tart and Tiramisu (topped with homemade marshmallows).

Creme Brulee-

Very different, very good. Instead of hardened sugar, they had a thin layer of white chocolate.

Crush Restaurant & Lounge

Located downtown, this sleek pub like restaurant looks like a great place for a club.  I was there in the early afternoon so it was pretty much dead.  The food is decent. Typical pub fare.  The semi circular booths were roomy in this enormous restaurant.  I would like to see how it does during dinner hours.

I had a fantastic groupon for this place and will check it out with a group next time.

Fries & gravy/ Teriyaki chicken wings

Crush and Cowboy

Crush= Cajun chicken, Italian sausage, tomato's, red onion, cheddar provalone, black pepper and cream sauce.

Cowboy= Roasted bbq chicken, caramelized onions, mushrooms, bacon, tomatoes, jack and cheddar cheese with bbq sauce.

Sugar cookies- classic

Plain sugar cookies with almond glaze. Also posting this completely with my iPhone. Pictures included. The recipe is from Joy the baker.

1 1/2 cup granulated sugar

1 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar**

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar, for rolling cookies

Preheat oven to 375 degrees F.

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until pale and fluffy.  Add eggs one at a time, beating for one minute after each addition.  Beat in vanilla extract.

Sift together the dry ingredients and add all at once to the butter and egg mixture.  Mix until just combined.

Form dough into 1 1/4-inch balls and roll in granulated sugar.  Place on a cookie sheet and bake until the edges are just slightly golden, about 10 minutes.

Almond Glaze

1 1/4 cup powdered sugar

splash of pure almond extract (about 1/4 teaspoon)

2 Tablespoons of milk, more as needed to create desired thickness

Combine all ingredients and whisk until smooth.

(According to Joy)** There isn’t a super great substitute for Cream of Tartar.  Cream of Tartar  and baking soda work together to create a double-acting baking powder of sorts.  If you absolutely can’t get your hands on Cream of Tartar try using 1 teaspoon of baking soda and 1 teaspoon of baking powder for the entire recipe. 

Lemon (makin') Whoopie Pies (but not pies)

After a serious citrus craving, Joy the baker brought another fantastic recipe!

Now don't cut down on the cream cheese in this recipe. I did, and if you don't keep it cold-near frozen, it melts. 

makes 8 giant cookies

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 Tablespoons (3/4 stick) unsalted butter, at room temperature

1 cup sugar

1 teaspoon finely grated lemon zest

1 large egg

1 Tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk.

Lemon Cream Cheese Filling

6 Tablespoons (3/4 stick) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

2 Tablespoons lemon juice

2 3/4 cup powdered sugar

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and butter the paper.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and lemon zest until smooth, about 3 minutes. Stop the mixer to scrape the sides of the bowl as needed during the mixing. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. The batter may look curdled. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk. Mix in the remaining flour mixture just until it is incorporated and the batter looks smooth again.

Drop heaping tablespoons (about 3 level Tablespoons each for a giant cookie) of dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake the cookies one sheet at a time until toothpick inserted in the center comes out clean and the tops feel firm, about 12 minutes. With the exception of a time line at the edges, the tops of the cookies should not brown. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.

To make the filling-

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.

Turn half of the cookies bottom side up. Leaving a 1/4-inch plain edge, use a thin metal spatula to spread each one with about 1/4 up of filling. Gently press the flat bottoms of the remaining cookies onto the fillings.

Wrap each cookie in plastic wrap and refrigerate for at least 1 hour. Serve cold. The wrapped cookies can be stored in the refrigerator for up to 4 days.