6-19-11 (L-R) Ashlynn, Camrynn, Jasmynn, Me, and Josie

Hey Young Chefs!

On Father’s Day, I had my Cupcake Cutie Birthday Bash! It was so fun! First, we made cupcake tacos. Cupcake tacos are made with a small tortilla inside a ramekin baked at 400 degrees for 7 minutes. When cooled, you add the lettuce, cheese, and ground meat. On top, you pipe sour cream to make it look frosting. Sprinkle cheese. Add a grape tomato as a cherry. Isn’t it cute?!

6-19-11 A cupcake taco

After we ate our cupcake tacos, we made Strawberry Shortcake Cupcakes with a Strawberry Cream Cheese Frosting. I used fresh strawberries. Yum!

6-19-11 We made Strawberry Shortcake Cupcakes with a Strawberry Cream Cheese Frosting

Then, it was present time. My best gift was my new cupcake cutie room!!! Everything is cupcakes!

6-19-11 My new cupcake room!!!

Another one of my presents was a Susan Spicer cookbook from my mom and dad!!!

6-19-11 A Susan Spicer cookbook!!!

Next, we had a cupcake collage contest. We had to tear pieces of construction paper up to make the cupcake. We only had 20 minutes to finish. It sounds like a lot of time, but it’s not. It was hard.

6-19-11 Everyone holding up their cute cupcake collage

We all voted who won 1st, 2nd, and 3rd. I got every vote except mine. Can’t vote for yourself. I won 1st place, Camrynn won 2nd place, and Josie won 3rd place! We got some pretty cool prizes.

6-19-11 Me, 1st Place, Camrynn, 2nd Place, Josie, 3rd Place

Then, we all created chef hats! ( If you want to know how to make them, I blogged it in an earlier post.)

6-19-11 We all created chef hats

Finally, we decorated plain canvas bags with fabric paint. We all designed our own cupcake on our bags. Here are the different bags.

6-19-11 Look at our creative cupcake bags

After that, we all went to bed. But, whoever was the first to fall asleep was going to get creamed. I creamed Ashlynn. She didn’t even notice. I forgot to take a picture. Sorry.

I had a blast at my party. And so did everyone else.

Cool Kids Cook and Eat Cupcakes!

Bon Appetit, Kid Chef Eliana

6-10-11 Soleil, my mom, and I make orchid leis and receive our Hawaiian names

Hey Young Chefs!

On this day, the first thing we did was make orchid leis. The orchids were freshly picked. They were gorgeous. It was pretty easy to make the leis.

Next, we took hula lessons. The hula lessons weren’t as easy as I thought they would be. It was still fun dancing hula.

6-10-11 My mom, Soleil, Nana and I take an hour long hula lesson. What fun!

After lei making and hula lessons, we ate at Puka Dog. There are only two Puka Dogs in the whole world! There is one on Oahu and one on Kauai. They have different tropical relishes to choose from.

6-10-11 We fell in love with Puka Dog, a Hawaiian tropical hot dog. Ono!

The bun has a hole in the middle of it. I had a Lilikoi mustard and Mango relish Puka Dog. (Lilikoi is passion fruit.)

6-10-11 My Puka Dog, Mango Relish and Lilikoi Mustard

For dessert, we had Blue Hawaii Shave Ice. It is Coconut, Coco Cream, Tahitian Vanilla, and Condensed Milk. YUM!!!

6-10-11 A Blue Hawaii Shave Ice from Puka Dog

After Puka Dog, we went to Chinatown. At Chinatown, I ate Filipino halo-halo, Singapore noodles, coconut tart, pork hash, and ginataan bilo-bilo. Ginataan bilo-bilo is a sweet thick dessert soup made of coconut milk with gummy balls made of glutinous rice. It’s really good.

6-10-11 I eat Filipino halo-halo!

When we got back to Nana’s hotel, we watched hula dancing as we ate.

6-10-11 We watch a lovely hula dancer at the Sheraton

I had a very fun day! I love Puka Dog!

Cool Kids Cook and Go to Puka Dog, Chinatown, and Watch Hula!

Bon Appetit, Kid Chef Eliana

6-9-11 Soleil and I at Hanuama Bay

Hey Young Chefs!

On Thursday, we went to Hanauma Bay, which used to be a volcano crater. But, it eroded and formed Hanauma Bay. Hanauma Bay has so much coral and fish. It is such a great place to snorkel. It is about 10 miles east of Waikiki.

6-9-11 The beautiful clear water and plenty of coral.

Here I am, kissing a fish. ;<3 LOL

6-9-11 Me kissing a fish. LOL

This a is a wonderful picture of a rooster walking on the beach of Hanauma Bay.

6-9-11 A beautiful rooster at Hanuama Bay

After we go back to our hotel to take showers and change, we eat dinner at Alan Wong’s Pineapple Room for my birthday dinner. It is an upscale restaurant in Macy’s. The first food item I ate was bruschetta.

6-9-11 Eliana makes a perfect bruschetta with tomatoes, chevre, macadamia nut pesto, and olive tapenade

Next we ate a watermelon and tomato salad. It was compliments of the chef. Watermelon and tomatoes taste so good together.

6-9-11 A tomato and watermelon salad compliments of Executive Chef Lance Kosaka from Alan Wong's Pineapple Room

I ate off of everyone’s plate. I had so much food that I can’t remember what I ate. LOL

For dessert they brought me an ice cream cake. Also, we each ordered our own dessert. Plus, we had two palate-cleansing sherbets. We had seven desserts all together. NO JOKE!

6-9-11 Happy Birthday Chef Eliana from Alan Wong's Pineapple Room

This is me and Executive Chef Lance Kosaka. He was so nice. We all liked him a lot. He even gave me a birthday present: He gave me sacred sea salt from the island of Kauai. I was so happy! What a special gift. Thank you Chef Lance!

6-9-11 Me with Executive Chef Lance Kosaka from Alan Wong's Pineapple Room

I had an awesome time at Hanauma Bay and Alan Wong’s Pineapple Room!

Cool Kids Cook and Visit5 Hanauma Bay and Alan Wong’s Pineapple Room!

Bon Appetit, Kid Chef Eliana

6-2-11 Kid Chef Eliana performs her song, Cool Kids Cook, at Webster Parish Library in Minden, LA

Hey Young Chefs!

At Webster Parish Library in Minden, Louisiana, I performed my “Cool Kids Cook!” song again in my mom’s show. After I sang my song, I signed cookbooks and took lots of pictures with fans.

Then, we went to Moody’s Place to eat. It is a small restaurant but the food is amazing! The first thing they bring out is hot water cornbread. The cornbread is baked and then fried. Yum!

6-2-11 Hot water cornbread at Moody's Place in Minden, LA

After eating hot water cornbread, I had fried pork chops with creamed potatoes and yams. The yams are my favorite!!!

6-2-11 The fried porkchop plate with creamed potatoes and yams at Moody's Place in Minden, LA

Then it was dessert time! We had Peach Cobbler, Blackberry Cobbler, and Apple Pie. Yummy in my tummy!

6-2-11 Pies and cobblers at Moody's Place in Minden, LA

This is me and Ms. Moody, the owner and chef. She is the one who makes the delicious food! It’s true Southern cooking.

6-2-11 Ms. Moody with Kid Chef Eliana

Cool Kids Cook, Read, and Eat at Moody’s Place!

Bon Appetit, Kid Chef Eliana

11-24-10 Antonio, Dianne, Soleil & Eliana in Mahogany Bay, Roatan, Honduras

Hey Young Chefs!

On Day 5 of our Carnival Cruise, we stopped in Roatan, Honduras. I was so excited about this port because I am part Honduran. We decided to take an excursion to Maya Key, a small island off Roatan with a wildlife conservatory and a replica of the Copan Mayan Ruins.

11-24-10 Auntie Erly, Trina, Jasmynn, Josie, Eliana & Camrynn on the boat to Maya Key, Roatan, Honduras

When I got to the pier, I caught this cool picture of a plane soaring overhead.

11-24-10 A sillhouette of an airplane flying over head

Mom, Dad, my cousin, Camrynn, and I visited the the ruins first, before swimming. Along the way, we saw beautiful macaws, colorful like rainbows. Wow!

11-24-10 Two macaw birds fighting

Next, my cousin, Camrynn, and I took a picture by a Mayan statue.

11-24-10 Camrynn and Eliana pose next to a Mayan figure on Maya Key, Roatan, Honduras

It was cool to see the ruins even though they weren’t in ruins. LOL

11-24-10 Soleil, Antonio, Dianne & Eliana in front of the replica of the Copan Ruins, Maya Key in Roatan, Honduras

Here I am in front of another Mayan structure.

11-24-10 Eliana in front of a replica of a Mayan structure

After visiting the museum and the ruins, it was time to go swimming! I snorkeled too, in crystal clear water where I could really see the beautiful coral and colorful fish.

11-24-10 Jasmynn, Soleil, Ashlynn, Camrynn & Eliana swim in the Maya Key waters, Roatan, Honduras

I also had fun collecting sea shells and coral for my mom.

11-24-10 Eliana collects a handful of shells and coral from Maya Key in Roatan, Honduras

For lunch, I ate some delicious island food, just like my Abuela makes!

11-24-10 Kid Chef Eliana eats coconut rice and beans, Honduran barbecue and fried plaintains

After having fun on Maya Key, it was time to go back to Roatan. We hopped on the same boat and zipped back, arriving with enough time for shopping. Abuela is from Honduras so my dad was so excited to find handicrafts to bring home to represent his heritage.

11-24-10 Honduran shopkeepers with carved wooden masks

After a full day in Honduras, it was time to head back to the ship for dinner. Look at this gorgeous island sunset!

11-24-10 The sun sets in pretty Honduras...

I loved dining in the London Dining room for dinner. For dinner, I had a delicious spiced chicken with roasted cauliflower and cheesy peas.

11-24-10 Spiced chicken with roasted cauliflower and fresh peas

And even though I had a very full day, I still danced when the dinner dance number came on! The fun never stops on a cruise ship!

11-24-10 Even after a full day of sunning, swimming and snorkeling, Eliana joins the dinner dance number!

I loved all that fun in the sun! Cool kids cook and cruise!

Bon Appetit, Kid Chef Eliana

11-21-10 What a beautiful couple! Mom hand beaded her dress with pearls and rhinestones.

Hey Young Chefs!

On November 21st my Nana and Paw Paw renewed their vows on the Carnival Cruise! It was a gorgeous vow renewal. Here is a picture of all the grandchildren, including me, waiting for our turn to walk down the aisle.

11-21-10 The grandchildren process down the aisle for the vow renewal ceremony

(Left to right) Jasmynn, me, Camrynn, Ashlynn, Jourdan, and finally Soleil. We walked down the aisle for Nana. Here is mommy walking Nana down the aisle. Isn’t that sweet?!

11-21-10 Mom had the privilege of walking my Nana down the aisle

After the vow renewal was over, we had the wedding reception. Nana and Paw Paw cut the cake together. There was a lot of food, but we still hadn’t eaten dinner yet, so we didn’t eat a lot. They had fruit, lamb empanadas, egg rolls, and chicken nuggets with a zesty honey mustard. The food was delicious!

11-21-10 I wish you could see how intricately the fruit was carved. Gorgeous!

After the vow renewal, we went to dinner. For the entree I ate my first lobster! It tasted awesome. It also came with shrimp.

11-21-10 Kid Chef Eliana eats her first lobster!

As for dessert, I had the Warm Melting Chocolate Cake. I’m so mad that I didn’t take a picture because it was the best dessert. After dinner we went to our cabins because we were exhausted. We were knocked out! That was a fun night.

Cool Kids Cook and Cruise!

Bon Appetit, Kid Chef Eliana

Hey Young Chefs!

Here is a delicioso recipe for Dulce de Leche Dessert Pizza!

Ingredients:
1 package of pizza mix
marshmallows
dark chocolate chips (or any kind)
1 can of dulce de leche
1/3 c. of milk

Directions:
Follow the directions on the pizza mix and bake the pizza in the oven. In a sauce pan over low to medium heat, dilute the dulce de leche with the milk. Mix thoroughly. When the pizza is cool, spread the dulce de leche mixture on the pizza. Sprinkle chocolate chips on the mixture. Place marshmallows on top. Now it is ready to eat. Yum!

Cool Kids Cook and eat dessert pizza!

Bon Appetit, Eliana

8-1-09 Kid Chef Eliana with Pastry Chef Tariq Hanna of Sucre in New Orleans

Hey Young Chefs!

Tonight, I watched the Ultimate Cake-Off on TLC. My friend, Pastry Chef Tariq Hanna of Sucre’ in New Orleans, competed against two other pastry chefs to be the winning cake at the Aquarium of the Pacific’s Shark Summer celebration. Plus, there was a $10,000 prize! The pastry chefs had 9 hours to build a spectacular cake that had to wow the judges and the client, who was from the Aquarium of the Pacific.

I was so nervous watching the episode, especially when he lost the first skills challenge and had to sit out for 30 minutes. Then he lost the second skills challenge but he didn’t have to sit out, thank goodness!

Guess who won?! Chef Tariq made a splash with his five feet tall cake-eating shark cake. It was such a cool cake. It was covered in fondant (which is like edible play dough made of sugar) and airbrushed. It had blown sugar bubbles and little fish swimming around it. The main feature of the cake was a shark busting through, eating the cake. The one thing I missed seeing on this cake was his signature edible sparkles. Still, it was a kid-friendly, tasty cake made with Tahitian vanilla bean. Congratulations, Chef Tariq! You deserved to win!

Cool kids cook and watch The Ultimate Cake-Off!

Bon Appetit, Eliana

8-1-09 Kid Chef Eliana with Pastry Chef Tariq Hanna of Sucre in New Orleans

Hey Young Chefs!

Today I had a totally gourmet day. Mommy, Daddy and I visited St. James Cheese Company, a gourmet cheese shop filled with aged meats, preserves, cheeses from around the world. You could also eat there. I had a Beechers cheddar and turkey sandwich. Yum! Yum!

8-1-09 St. James Cheese Company

We bought three kinds of cheese (Manchego [Spain], Comte [France], and Ibores [Spain]). We also bought Serrano ham. We will be using these yummies for a surprise meal – stay tuned!

8-1-09 St. James Cheese Company's cheeses

After St. James Cheese Company, we went to Sucre’, a sweet boutique.

8-1-09 The window of Sucre', a Sweet Boutique

If you have a sweet tooth, you will LOVE Sucre’. It is filled with artisan chocolates (handmade), stuffed cupcakes, creamy gelato, and desserts that look like works of art with edible glitter. I even met Pastry Chef Tariq Hanna. He said, “Everything tastes better with sparkles!”

8-1-09 Sucre's marvelous macaroon cake

Chef Tariq was very nice. He said that he wanted to be on the Eliana Cooks! Show. How cool is that?! I hope to film a segment at Sucre’ with Chef Tariq before school starts. I had a toasted coconut fudge gelato, filled with small shavings of coconut and ribbons of fudge. Mommy had a dark chocolate and raspberry mousse while Daddy had a caramel chocolate mousse cake. Look at this presentation! Ooh la la!

8-1-09 Sucre dessert - caramel chocolate mousse cake and dark chocolate & raspberry mousse

If you visit New Orleans, the sweet treats at Sucre’ on Magazine Street are a MUST! Chef Tariq and the “Sweet Boutique” are city treasures. Chef Tariq’s pastries are so good that he competed on TLC’s Ultimate Cake-off, which will be airing episodes this August (2009). You can catch a sneak peek on Monday, August 3, 2009 at 9:00pm CDT. Good luck, Chef Tariq! I hope your story ends with sweet success!

Cool kids cook and get creative in the kitchen (like Chef Tariq Hanna)!

Bon Appetit! Eliana

Hey Young Chefs!

This is my very first cooking tutorial video on YouTube! I am making Berry Simple Fruit Tart. Here is the recipe:

Berry Simple Fruit Tart

Ingredients:

1 pkg. of ready-made refrigerated sugar cookie dough

1 8 oz. pkg of cream cheese, softened

1/4 – 1/2 c. sugar

splash of vanilla extract

3 c. seasonal berries

Directions:

Roll out the cookie dough on a small cookie sheet until it is about a 1/4 inch thick. You can even use a small pizza pan if you want. Bake the cookie dough according to the package instructions. You may have to bake the dough a little longer because of its size. While the cookie is baking, mix cream cheese, sugar and vanilla in a bowl with an electric hand mixer. After the cookie dough has fully cooled, spread the cream cheese on top of the cookie, going all the way to the edges. Sprinkle your favorite berries on top. Cut into squares and serve. Great chilled too! Serves 8-10

Cool kids cook and get creative in the kitchen!

Bon Appetit, Eliana