Lovin' From the Oven

Food Review: Pirate’s Dinner Adventure

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Have you guys been heard of Medieval Times? Well, this is pretty much the same thing… but with pirates. We went for my little sister’s birthday to watch pirates duke it out over dinner. Although this was definitely more for little kids than adults, I still had fun. Everyone is on a certain pirate’s team and sat around the center stage:

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Then, the people come around with carts (think airplane style) and give you your food. It starts off with a salad:
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I got the Treasure’s Chicken–Oven Roasted Half Chicken carefully marinated in a savory blend of spices, served with a Steamed Broccoli Floweret and Caribbean Rice.
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DB got the Buccaneer BBQ Pork Loin– Tender slices of mouthwatering pork loin, topped with our special BBQ sauce, served with a Steamed Broccoli Floweret and Buttery Mashed Potatoes.

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and for dessert: apple cobbler a la mode with a scoop of vanilla ice cream
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It’s kind of pricy if you pay the full amount, but we got a coupon and got in for 20 bucks a person. That price tag is wonderful for entertainment AND a 3 course meal. The food was nothing special, but I did particularly enjoy the mashed potatoes. The chicken plate was hugeee and I ended up giving my DB half of it because I couldn’t eat it all.
So if I had to choose one.. Pirates or Medieval times? I choose Medieval times.
Pirate’s Dinner Adventure
7600 Beach Boulevard,
Buena Park, CA 90620
714-690-1497

Thick and Chewy Gingerbread Cookies

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These were one of my cookies from the Christmas season that didn’t quite get finished. I spent hours working on them, but when it came down to it, I just ran out of time. Such a shame.. I forgot how much time rolled out cookies really take.
I baked batches of these and left them in a ziploc bag for days after Christmas had passed. I even left them undecorated because royal icing is just too time consuming. My friend came over and took a bite of a gingerbread cookie, despite me telling him that they were old, and took the whole bag home. These gingerbread cookies didn’t really taste like gingerbread cookies.. they tasted more like… well, I don’t even know. A little bland? Not very gingery?
Not that they were bad, they weren’t. But they weren’t fantastic. They did have some good characteristics, though… the cookie was sturdy, the outside was crisp, and the inside was soft and crumbly. I guess you win some, you lose some. You can’t have the best of both worlds!
From Sweet Pea’s Kitchen

  • 3 cups all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
  • 3/4 cup molasses
  • 2 tablespoons milk
  1. Mix together the flour, sugar, cinnamon, ginger, cloves, salt, and baking soda in a mixing bowl.
  2. Cream the butter into the flour mixture until combined. Next, add the molasses and milk and mix until it forms a uniform dough.
  3. Divide dough in half and wrap in saran wrap. Refrigerate for at least two hours.
  4. Preheat oven to 350 degrees.
  5. Roll out the dough into 1/4 inch thickness and cut into desired shapes.
  6. Gather scraps and repeat process #5 until the dough is all used up.
  7. Place cookies about 1 inch apart on baking sheet. Bake for 8 to 11 minutes.
  8. Decorate as desired with royal icing if desired.

Banana Cupcakes with Peanut Butter Frosting

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I was walking through the grocery store for baking ingredients the other day and walked right past the floral section. That got me thinking… Who was the first boy that gave me flowers? As I pondered it for the next 5 aisles, my mind drew a complete blank. I had no idea who it was! I still don’t know who it was!
Funny thing is, I remember every detail about the boy that gave me my first cookie. It just goes to show you: the way to a woman’s heart might be the same as a man’s— through her stomach!
Cookies, brownies, cupcakes… you name it, I’ll eat it all. These cupcakes were a tad bit dry and could’ve used some oil or another banana to give it some moisture, but besides that, peanut butter and banana go together like milk and cookies. It’s meant to be. The frosting is very thick and decadent… definitely not for the light-hearted. Mix it with a light cupcake, though, and you’ve got yourself a winner!
From Framed Cooks, who got it from Bon Appetit.

  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups powdered sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
  • Chopped lightly salted roasted peanuts (optional)
  1. Preheat to 350°F and line 12 standard muffin cups with paper liners.
  2. Mash bananas with fork until smooth. Mix in the sour cream and vanilla.
  3. In another bowl, beat sugar and butter until light and fluffy. Add egg and egg yolk and beat until well blended. Add the dry ingredients to the wet ingredients (flour, baking powder, baking soda, and salt) until incorporated.
  4. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  5. Bake cupcakes until toothpick comes out clean, about 20 minutes. Transfer cupcakes to rack and cool completely.
  6. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Beat mixture until smooth. Spread frosting over top of cupcakes and enjoy!

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