Heirloom Market BBQ - Living Up to the Hype

Pulled pork with collards and fabulous mac & cheese. What taste!!

Heirloom Market BBQ is a new favorite. Housed near I-285 near Cumberland Boulevard in a tiny parking lot with a package store next door, the tranquil lines and the folks happily eating while standing up demonstrate the ethereal nature of this amazing spot. We arrived on a Saturday around 3 PM and the crowd was visible. Luckily after placing our order and paying at the register we found room at the standing room only wooden table on the small deck. Inside, patrons waiting patiently for seating on bar stools or at the one communal table.

When the food arrived we could tell why this is the new spot in town for BBQ. Chef/owners Jiyeon Lee and Cody Taylor hail from impressive backgrounds, having worked at the St. Regis and the Ritz Carlton. Lee also brings a welcome flair from her native South Korea. The spices and sides with Korean influences meld perfectly with the succulent, tender meats. We tried pulled pork and smoked wings. The pork is truly amazing. The wings - like no other wings we've ever tried with a sauce sticky and spicy and wonderful all at the same time. Chicken, turkey and various unique sausages are also available. Next time we must try the ribs - we saw a table of college guys downing them with beautiful looking fries and cole slaw. Side dish specials can be found on the restaurant's Facebook page.

The bustling dining room.





Cucumber and radish salad - perfectly pickled.



Smoked wings with fried green tomatoes. SO delicious.



Spicy BBQ sandwich with Korean sweet potatoes. A steal at $7.50. The potatoes are crispy and sweet with a unique taste - definitely worth a try. Love the true spice on the sandwich. Several homemade BBQ sauces are also available.



Snickerdoodle cookie, apple pie and pecan pie. Cookie was delicious but who needs dessert after such a filling and fabulous meal?

In some ways I really hope that Heirloom Market BBQ moves to a new space with more room - BUT, it is so perfect right now and its energy is wonderful. It would be a shame to lose that even if more space can be gained. I must go back - and soon!

The Common Market, Southend - Charlotte

Deli Counter

Last time I was in Charlotte I ventured into the Common Market's South End location for a quick lunch. What a great place! There are all sorts of goodies including beer/wine, prepared salads, soups, breakfast and lunch sandwiches and desserts and lots of specialty items including fresh pasta you could take home to cook for dinner. They also do Sunday brunch with a special menu. There are several tables for eating in and they do a large takeout business as well. Every week they have a wine tasting and a beer tasting and live music nights are not uncommon :)

After much deliberation I tried the Soup-O-Rama which includes grilled cheese made with your choice of cheeses and optional tomato and a large soup. The soup selections change frequently but were very impressive. I tried the red pepper gruyere (I think that was the name!) but they had so many tasty sounding options including Brunswick stew and chili. They always have at least one vegan or vegetarian soup. I also sprang for one of the giant chocolate sea salt cookies that are next to the register. Everything was delicious, especially that soup. I definitely look forward to trying more from Common Market soon. The original location is on Commonwealth Avenue in Plaza-Midwood.

Nutty Reindeer Treats

Here is another holiday treat I made recently. I saw these on another blog and thought....HOW CUTE!!!

These were made for my daughter's preschool Christmas pageant luncheon. I really would have liked to have taken step-by-step photos but I made these the night before and was in a bit of a rush. They are made with a Nutter Butter cookie that is dipped in chocolate (I brushed on the chocolate), then decorated with a red M&M for the nose, candy eyes* and pretzels for antlers.

Please click HERE for instructions on how to make these.

My little angel (center with the red hairband) performing in the school's annual Christmas pageant.


The kids loved these!!


I individually wrapped each reindeer in a cookie baggie and tied it with a festive ribbon. This kept the cookies fresh and made them an easy take-home treat.



*These are the candy eyes. You can find them at a store like Michaels.

White Snowflake and Christmas Tree Sugar Cookies

I still owe you all the second slow-cooker mushroom chicken recipe but I'm holding off on that for a bit, so I can bring you some holiday goodies instead :)

I made these snowflake and Christmas tree cookies for my neighbor's annual cookie exchange party. I knew there were going to be some amazing tasting treats at the party, but I decided to good for looks mostly this year...and these fit the bill!



I used my regular sugar cookie and royal icing recipe.

I was given a sample of Dave's Dirty Vanilla to try out and used it in this recipe. So, why is it called "dirty vanilla"? Well, Dave was frustrated with the sub-par vanilla extracts he was using for baking and after much experimenting developed a cold extraction process that yields a vanilla with more subtle flavors and aroma. There is a Madagascar Bourbon vanilla bean in each bottle of Dave's Dirty Vanilla! I loved the "dirty" part....the little specks of vanilla seed! To learn more or buy some of Dave's Dirty Vanilla visit his site HERE.


I think the all white cookies look so pretty and sophisticated but the really reason I made them this way was out of sheer laziness-LOL. I didn't want to have to mess with making several different colors for the frosting.



My daughter appreciated both the look and taste of these cookies :)

Soft Chocolate Chip Cookies

I should probably have called these "The Best Chocolate Chip Cookies Ever" or "My Favorite Cookie" because these really are that good....really!

What makes them so good? The fact that they taste like the perfect chocolate chip cookie and they are SOFT! What makes them soft? The surprise ingredient is vanilla pudding. Most CCC recipes will produce cookies that might be soft just after baking, but after a few hours they will become crispy. These stay soft not only for hours but also till the next day (remember to keep in a sealed Tupperware container to keep fresh like any other cookies though). I'm sure they would stay soft for a few days, but these didn't last that long in my house :)


I have to share with you my "behind the scenes" look at how I got the above photos. The day I baked these it was very rainy and cloudy. There was very little natural light shining through the window. I had to try and get them as close to the window as possible if I wanted a decent shot. So, while one would assume from the pictures above the cookies are sitting on a table, they are actually on top of my kids chair and a dinning room chair. I have a feeling I'll be using this set-up a lot more as it continues to get darker out.



Ingredients:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Source: AllRecipes.com

Rooster 14 Cookies: The story behind the magic

Rooster 14 Chocolate Chip Cookies - straight out of the oven.

If you live ITP, particularly in Inman Park, Morningside, Virginia Highlands, Grant Park or Druid Hills, you may have seen the giant Rooster 14 cookies that have a unique, raised ice cream scoop center. I first tried one at Savi Urban Market, where the cookie is sold more frequently than in any other retail location. The cookies are also available at all three Doc Chey's locations, Pizza Maddio's and several other locations which you can view here. Mail order is also available. I recently had the opportunity to watch Rooster 14 founder and head chef, Nancy Portaleo, at work actually making the cookies. The best part: I got a warm, straight out of the oven Rooster 14 cookie. I know you are jealous. I am drooling right now just thinking about it! I also learned some interesting facts about the cookie, its history and its future.

Nancy Portaleo, formerly a make-up and hair artist, began her catering company when her daughter was born. She caters mostly film and photography shoots and for dessert, she often includes her special chocolate chip cookie. After countless consumers inquired about this tasty cookie, she decided to create Rooster 14 so that more people could experience this spectacular cookie. The name comes from memories of her childhood home on Long Island: there was a rooster image on the side of her family's house and her street number was 14.

The cookie itself is saltier than most, with a shortbread base that I love. There is a trade secret involved - I literally had to leave the room during the dough-making process so I have no idea what it is! Portaleo uses La Vencedora vanilla, which she believes really adds to the taste - it is imported from Mexico and can be purchased online. Something about the cookie's ice cream scoop center just begs you to eat more. I did not inquire about the calorie count and I don't want to know! It is big enough to be shared and makes a wonderful gift. In stores the cookies are hand selected out of a glass jar - very nostalgic - and put in a paper bag. Portaleo plans to stay away from individually plastic-wrapped cookies in her effort to honor the past and be environmentally friendly. The cookies can also be delivered or shipped in cute boxes.

Owner/chef Nancy Portaleo forms the Rooster 14 dough balls. You have to get this right or the cookie will not come out properly! I even tried my hand at it and finally produced an acceptable scoop!



More dough. Yum!



The adorable boxes used for shipped orders. A Rooster 14 dozen is 14 cookies - now that's a dozen I'd like to receive!

The future of Rooster 14: Portaleo plans to debut a cookies and milk mobile food truck in the near future which will sell the original cookie as well as smaller versions called "chickie 14's" and even tinier "chickie fourteenies". She also plans to introduce several new cookie flavors and ice cream sandwiches. A quick preview of some of the projected cookie flavors: lemon shortbread, spiced pecan chocolate chip, peanut butter dipped in chocolate, chocolate dipped toasted almond with a caramel sea-salt drizzle. For the ice cream sandwiches, she plans: oatmeal buttermilk pancake cookie with bacon ice cream; graham cracker sandwich cookie with marshmallow ice cream dunked in chocolate and more! I will definitely post an update when the truck is up and running! I can't wait to try more.

Snickerdoodles

It has been a busy, busy week and not much time for blogging. However, I did want to share this quick cookie recipe with you all.


These were terrific and I can't wait to make them again....YUM!!!



Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.


Source: AllRecipes.com

Daisy Cookie Basket

You might have noticed that I've developed a thing for cookie baskets. I first made THIS one and shortly thereafter THIS other one. Yep, I love'em :)


I made these simple daisy baskets as a little Thank You gift for my son's kindergarten teachers. One had mentioned to me recently how he was always telling them about the things I was baking. I couldn't resist baking a little something for them also, especially since they were all such amazing teachers.


I had purchased the galvanized pails at Michael's back in the Spring but I didn't actually start on the cookies till 9:30 the night before I dropped them off---eeks! It worked out OK though. I made 4 of these cookie bouquets (teacher, assistant teacher, special ed. teacher and OT) and it took me about 2.5 hours total from start to finish.


Sugar Cookie Recipe (I cut down on the vanilla extract and added lemon extract and a tsp. of fresh lemon zest)

Royal Icing Recipe (also flavored with lemon extract)

Cookie Basket Instructions

Printable "Thank You" tags (curtesy of Skiptomylou.org)

Fourth of July Fireworks Cookies

Do these cookies look familiar? You might have seen them at the checkout counter recently. They are on the cover of the Martha Stewart Living magazine July issue. I think they are really cute and festive. I made these in advance for a BBQ I'm going to on Monday.


I also made a few simple stars outlined in red and blue with a little sanding sugar on top.


BTW, here is how I use and store my royal icing. I love these piping bottles from CK. I buy mine at a local bakery supply shop but you can also purchase them through Amazon. Also, so the tips don't dry out, I store the bottles upside down in a large cup with a damp paper towel on the bottom when I'm decorating the cookies.


I hope everyone has a safe and happy JULY 4TH!!!


Ingredients:

FOR THE COOKIES
4 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
Coarse salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract

FOR DECORATING THE COOKIES
Red, White, and Blue Royal Icing (HERE is my royal icing recipe)

Directions:

Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.

Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.

Preheat oven to 350 degrees. Roll out dough to a scant 1/2-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.

Bake until edges just start to brown, 10 to 12 minutes or until edges become golden. Transfer cookies to a wire rack, and let cool completely.

Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.

Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).

Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.

Source: Slightly adapted fromMartha Stewart

Thank You Teacher Cookies

Here we are in May and another school year is quickly coming to a close. My daughter actually finishes preschool this week and my son will be done in three short weeks. They have both had a great year and wonderful teachers. I am so grateful for all the hard work, dedication and patients they have showed my children. We have been very blessed. Both of my kids have learned and grown so much!

For example, here is my daughter singing the "Continents" song. My 3-year old can name the continents....love it!



Every year, I give the teachers an end-of-the- year thank you gift. This year I think I will make them some personalized sugar cookies that they can enjoy and share with their families. These apple cookies are similar to what I will be making. I actually made these a few weeks ago for a teacher appreciation week order.


The cookies were green apples (instead of red) because the school colors are yellow and green.


I also made 6 dozen cupcakes for this order. Aren't the school themed toppers cute?

Key West Odds and Ends

We saw lots of these neat trees!

We went out on a boat to see dolphins and snorkel. The snorkeling wasn't too good but the dolphin sighting was awesome!

Sloppy Joe's - apparently a Key West institution. We had a drink at the bar and heard a family band play some bluegrass classics. The bar has been open since 1933.

They sell lots of these huge cookies all over Key West. My favorite are inside the little mall near the sunset pier.

The fudge was great too - and the fudge master took time to talk with us.

The famous Key West sunset.

Hot sauce store and tasting bar - a fun diversion!

Six toed cat from Ernest Hemingway's House. He had tons of cats!