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Ramen in 80 degree weather?  Believe me, it’s still good.  Especially when there were several days of rain in a row…despite what the thermometer said, it was still soup weather.  I read countless food blogs/DC blogs and saw that a new ramen place was opening soon.  Since I had gone to Toki Underground a few months ago and loved that I knew I had to check out the newest place.  A week after they initially planned to open (not bad!!), Sakuramen (www.sakuramen.net)  opened its doors this past Tuesday, May 22^nd.  The line and subsequent hour wait proves that there is definitely demand for this, especially in Adams Morgan, which isn’t known for many great food establishments – though before anyone starts bitching, I do realize that that is changing quickly and I’m excited to try out some of the other places!

The atmosphere was great for a place that sits mainly below street level.  Bright red walls, decorated with painted noodles and this guy:   

http://www.washingtoncitypaper.com/blogs/youngandhungry/2012/05/24/sakuramens-butt-ugly-guardian/.  There are a few tables along the wall and a community table down the middle of the restaurant.  Apparently in a few weeks when they get their liquor license (which we were told was definitely coming), there will be a bar as well.

The menu consists of a few appetizers (mostly buns), a few sides and a few kinds of ramen.  You have the option of adding extra meats or vegetables as well as a “fireball”, a spicy paste made of 15 different peppers.  Let me tell ya, don’t be afraid of the fireball – if you like spicy salsa or sriracha, you’ll be fine with this.  The table shared a couple orders of buns (2 per order).  The bulgogi buns were awesome, but then again, bulgogi is one of my all-time favorite Asian dishes.  I didn’t try the mushroom version, but the consensus seemed to be that they could have used a little more sauce.  The bun itself?  Pillowy soft.

For my meal I had the Gojiramen, which was pretty basic.  Pork belly, sprouts, scallions and some bamboo shoots.  I opted for the fireball and it gave the perfect kick to an otherwise great bowl of soup.  The noodles were plentiful and not overcooked and the broth was very flavorful.  In comparison to Toki, Sakuramen’s broth was clear.  I’m quite sure they both use bone-based broth, so they obviously do something different.  Both delicious, but ehhhh Toki’s might be slightly better, or slightly more flavorful I should say.  My only gripe was that the pork belly seemed a little fatty – and yes yes, I know it is supposed to be.  But generally when I’ve had pork belly it’s been seared so there is a nice crisp crust and some of the fat has been rendered – this was a little floppy for my taste [insert joke here].  Next time, I’ll just go straight for the bulgogi in the soup too – and yes, there will definitely be a next time.

Who doesn’t love funfetti cake right?  It’s so festive and a fun surprise when you cut into an iced cake and see all the colors inside (and not to ruin the surprise, but “funfetti” is just sprinkles in the cake batter – hopefully you knew that, but I did burst the bubble for one friend…).  Well take all that and put it in cookie form – voila!  Funfetti cookies!

These are super chewy cookies and taste like an amped up sugar cookie.  I know I know, sugar cookies are a little boring as I’ve mentioned before, but in addition to adding cake batter to this cookie dough, you also add vanilla pudding mix – the combination makes for a rich vanilla flavor and awesome texture.  I’m a chewy cookie fan, so these seriously hit the spot.  Thankfully I made them for a birthday party (what up – J-Day Twenty-Twelve!!) and for the troops (Baking GALS Round 10) so they have successfully been removed from my house before I plowed through the entire batch myself.  They aren’t the most inventive or decadent cookies you’ll ever have, but they are definitely a great tag-along to any ice cream or cookie platter.  Enjoy!   

Recipe courtesy Chef in Training (www.chef-in-training.com) 

Ingredients 

§     1 1/2 sticks (or 3/4 cup) unsalted butter

§     3/4 cup brown sugar, packed

§     1/4 cup granulated sugar

§     1 (3.4 oz) package instant vanilla pudding mix, dry

§     3/4 cup yellow cake mix, dry

§     2 eggs

§     1 tsp vanilla

§     1 tsp baking soda

§     2-1/4 cups flour

§     1/2 tsp salt

§     Colored sprinkles

Instructions

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

In a large bowl, cream butter and sugars together.

Add in pudding package and cake mix and beat until well blended.

Add eggs and vanilla and mix until smooth.

Add flour mixture slowly until well incorporated.

Mix in sprinkles.

Roll into 1″ balls and place on greased baking sheet, or sheet lined with parchment paper.

Bake at 350 F for 10-12 minutes.  They will be puffy and very slightly golden on the edges.  They will collapse a bit as they cool – don’t worry about it.

Improvement, definite improvement this time around.  I changed the make-up of these bars a little to include all the various seeds I had on hand – sunflower, pumpkin and flax – and I baked them a few minutes longer to try and hold them together.  Success all around…great flavor from the roasted seeds and bars that didn’t crumble.  I brought them in to work and heard only good things – that they were better than store bought, they had great texture and colors from the seeds, that they look so healthy and still taste really good...etc.  So Ina, thanks again – this is a great template recipe that I will most certainly be making again and again.  I won't bore you all with the recipe again - visit my post from April 1, 2012.  

First things first – no, I didn’t skip Round 8.  I had just gotten back from New Zealand and wasn’t feeling particularly creative, and since I was sending to a guy I hadn’t ship to before, I went with old trusty – Road Cookies (oatmeal white chocolate cranberry).  I hope he liked them!

This month I decided to send the guys something a little more spring-y.  I love a good simple sugar cookie but what better way to brighten them up than with lemon?  These have a real zing to them as I decided to add a lemon glaze as well.  Lemon is such a great fresh flavor – it’s the perfect thing to get you excited about the upcoming warm weather.  Cookies and margaritas anyone?!

1 cup sugar

½ cup vegetable shortening (I used unsalted butter)

½ cup vegetable oil

1 large egg

Finely grated lemon zest – about 2+ tsp.

½ tsp vanilla extract

½ tsp lemon extract (I used fresh lemon juice as that is what I had)

2 cups AP flour

½ tsp baking soda

½ tsp kosher salt

¼ tsp cream of tartar

½ cup sparkling, sanding or granulated sugar (for rolling – I glazed instead)

Combine the sugar, shortening and oil in a large bowl and beat on medium speed until light and well blended.  Reduce speed to medium-low and add the egg, lemon zest, vanilla and lemon extracts, beating until well incorporated.

Combine flour, baking soda and cream of tartar in a separate bowl.

Reduce mixer speed to low and gradually add the flour mixture to the sugar mixture, beating until just combined.  Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight (or about 1.5-2 hrs in the freezer if you’re impatient like me!).

Position oven racks in the upper and lower thirds of the oven; preheat to 350º.

Shape dough into balls (about 1 Tbsp. or use a small cookie scoop).  Roll them in the sparkling sugar and place on ungreased baking sheets about 2 inches apart.  Bake for 7 min then rotate the pans from top to bottom and front to back.  Bake 5-7 more min, until just slightly browned on the edges.  Cool cookies on the sheets for 2 min and transfer to wire rack to cool completely.

If glazing instead of rolling in sugar:  Combine 1-1 ½ cups powdered sugar with fresh lemon juice.  Add just enough lemon juice to reach “drizzleable” (but not runny) consistency.  Use a small spoon or piping bag to drizzle cookies with glaze.  Add sparkling or colored sugars if desired.

**Note – I like a cakier cookie than this provides, despite the use of the baking soda and cream of tartar.  I think next time I make them I’ll add a little baking powder for some extra leavening – maybe just a ¼ tsp.**