Funfetti Cake Batter Milkshakes

Whenever I think of the times that I have really had a craving for a rich, decadent dessert, they seem to coincide with a certain amount of laziness. There are the occasions when you feel proactive and want to create impressive delicacies, of course, but there are also plenty of times when you’re lounging on the couch with your laptop, lurking on people’s Facebook pages reviewing your stock portfolio and simply can’t be bothered to spend an hour in the kitchen.

In times like these, what are your options? Dive into that bowl of stale Halloween candy? Miss the next episode of 30 Rock C-Span Congress coverage? It is precisely times such as these that call for Funfetti Cake Batter Shakes—simple, delicious, and ready in three easy steps.

Ruggles Cafe Bakery

After letting these photos languish on my computer for a good two weeks, I finally decided that enough was enough. Even though I’ve got pages upon pages of funky linguistic symbols to type out and plenty of philosophy exams to yank my hair over, I cannot go any longer without telling you guys about this delicious foodie field trip on which I embarked.

Situated in Rice Village (one of my favorite areas of Houston) and nestled just beyond the neighborhood’s canopy of oak trees, Ruggles Café Bakery is a place that I have frequented many times before. The decidedly bustling street that its located on is packed to the gills with countless other shops and restaurants, with ample people watching to pass the time. The balance between everyday, healthy dishes and splurgy specialties available on their menu make for plenty of opportunities to sample new things and enjoy old favorites.

Soba Noodles in Broth with Sweet Potato, Cabbage, and Spinach

Wholesome, comforting, and just plain lovely.

As much as I love to fiddle with recipes and fill them with interesting, new ingredients, every once and a while it feels so great to enjoy something simple.

Filled to the brim with healthy, gorgeous vegetables, this Japanese dish is as delicious as its name is long.

Chocopalooza: Valentine’s Day 2012

I don’t know where my brain has been hiding these days.

In fact, I’m starting to think that it has burrowed down in the dirt like a groundhog for six more weeks of winter.

Walking into rooms, only to forget what I was looking for. Letting my stand mixer whip cake batter to a dry, overbeaten pulp. Forgetting to watch the weekly episode of “Four Weddings.” Honestly, I just don’t know what’s happening to me.

Although the whole forgetting to watch “Four Weddings” might be a good thing, because all the shots of yummy wedding food always send me diving for a bowl of snacks to munch along with the guests.

The point of the matter is, my brain’s decided to go on spring break waaay earlier than I had planned, which means that I completely forgot to tell you guys about the absolute chocolate downpour that was my Valentine’s Day.

To start off, my mom gave my sister and I a lovely, lovely collection of Jacques Torres chocolate goodies, from a deliciously decadent hot chocolate mix…

…to gigantic chocolate chip cookies that I swear are made with layers of thin slabs of chocolate rather than simple chips…

Kiwi-Marinated Fajitas

Aren’t kiwi’s just groovy?

Months and months ago I had heard that they can be used in marinades as tenderizers and I’ve been obsessed with the idea ever since. Rather than the acidic tenderizing method of citrus fruits, kiwis—along with other tropical fruits like papaya—tenderize meats via enzymes. While you do have to be careful not to let them sit in the marinade too long, for fear of irreversibly mushy steaks, kiwi concoctions such as this one do a great job at quickly breaking down a tough cut of meat.

While there are countless yummy recipes for fajitas—a.k.a. deliciously addictive strips of grilled flank steak—I’m really pleased with how this one turned out. Combining plenty of sliced kiwi with a squirt of lime juice really brightens up the steak and is just enough to wake up your taste buds without actually having a strong fruity flavor. Cilantro, garlic, habaneros, and cumin also jump in the bowl to help give the fajitas a bit more of a Southwestern kick.