Tag Archives: food

My Youtube Channel

5 Sep

My Youtube Channel

Hello All My Lovely Followers,

Did you know I have a Youtube channel? If you didn’t, well there’s the link. So go subscribe!


Love Always,

Chef o’Buddy Amanda


P.S. When I get to 125 subscribers I will post a video of one of my hidden talents PLUS do a giveaway! Why 125? Because it’s my favorite number! So go go go!!!


My Holy Grail Recipe: Martha Stewart’s Buttercream Filling For French Macarons

26 Aug

Hey There,

First let me apologize for the lack of food posts. Food is my first love, it was my first word, and I WILL ALWAYS LOVE FOOOOOOD (yes, I had to have a little Whitney moment). So to get back into the food talk, I first want to ask, what food posts would you like to see? Restaurant reviews, recipe suggestions, and/or more photos of things I’ve prepared? Comment below and let me know (haha that rhymed).

Moving on, I had to let you all know the recipe that changed my life. The first time I made buttercream it was not good. It was extremely sweet and hard to work with. I was afraid of making buttercream ever again. Then, I developed an interest for making French Macarons (which everyone should try because they are so delicious) and I needed a good filling. Enter Martha Stewart and her wonderful recipe. After making the recipe, I thought “hey, I should use this for cakes”. This buttercream recipe is perfect for icing cakes as well. It is much easier to make, work with, and it has less sugar. It is my holy grail buttercream recipe and I doubt I will use another for quite some time.

Martha Stewart’s Parisian Macaron Filling Recipe:


  • 3 large egg whites
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces


  1. In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes
  2. Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes.
  3. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.

Usually when I make this, I use packaged egg whites because I don’t want to waste eggs by failing to separate one. This recipe uses granulated sugar and NOT confectioner’s sugar which is another huge plus! You can add all kinds of things to this simple recipe to make any flavored filling you desire. In the past, I have added vanilla extract, lemon curd, and cocoa powder. The possibilities are endless! If you like buttercream, you should try this recipe.

Until Next Time,

Chef o’Buddy Amanda

(Disclaimer: Once again , this is NOT my recipe. I do not own this recipe. Martha Stewart owns this recipe. I am just suggesting it to you.)

One of the Worlds Wonders

23 May

I must admit, I’m an addict. I have fallen in love with a little dumpling shop and I can’t get enough. But seriously, Vanessa’s Dumpling House is hands down one of the world wonders. The dumplings are great, but OMG these sesame Pancake sandwiches. I have no idea how many I’ve bought in the past two months. I am forever grateful to my friend for showing me this place. It is life. The only valid reasoning for someone not being in love with Vanessa’s is an allergy. IT IS THAT GOOD. So go check it out if you live in/visit New York. Vanessa’s Dumpling House on 118 Eldridge btwn Broome St. and Grand St.

Coming Attractions!

16 Apr

Hey Guys,

It’s been about a month, but I’ve had a lot going on. picyourplate.org has been totally revamped and I’m so happy to see the progress! In the next few days I will adding the pictures from the first photoshoot! Yup I said it, photoshoot! An amazing photgrapher and close friend, Gian Carlos came over and photograpphed amazing pictures of me preparing four desserts. As the pictures go up, I will be giving more insight on why I chose each recipe. To check out Gian Carlos’ work please visit: http://giancarlosk.com/ and don’t forget to check picyourplate.org to see the results of our amazing shoot.



Chef o’buddy Amanda

Are you a food writer?

14 Mar

Do you talk about food often? Do you make posts about new recipes or restaurants you like? Why not become a writer for Pic Your Plate. Our site will now be featuring articles about food and health including but not limited to; restaurant reviews, the story behind new recipes and factual information about special diets and allergies.
If you are already a WordPress blogger, all you have to do is let me repost your posts on my site (with credit and a link back of course). This is an opportunity to introduce our users to your writing and hopefully bring more people to your blog.
If you are not a blogger you are still welcomed to become a writer! It would also be nice to introduce new writers!

If you are interested please email me at admin[at]picyourplate[dot]org so we can get your writing out there.

Thank You,
Chef o’buddy Amanda

Love Love Love

16 Feb

Recap: I did a romantic makeup look for Valentine’s Day that I did not photograph. I will recreate it! I also did a lot of cooking. I made Sweet Potato & Sage Cream Sauce with campenelle pasta. Very easy to make, but it looked super fancy. For dessert, I made a burnt caramel cake. Yum! I will take a picture of a slice soon. I love the awesome people in life and that made 2/14. Love, Amanda

Buttermilk Bread

10 Sep

Buttermilk BreadA couple of mornings ago, I wanted to make use of some of the buttermilk I have in my refrigerator, so I looked up a buttermilk bread recipe online. After hunting for almost an hour, I realized every recipe required ingredients that I did not have. I finally came across The Kitchn and found a buttermilk bread recipe with a lot of variations. However, aside from the basic recipe, I did not have all of the ingredients to create any variations that I wanted. So I decided to just put the ingredients I have together and this mash up recipe came to life.

Buttermilk Bread (based on this recipe)

Makes one loaf

2 cups  plus 2 tablespoons cake flour

If you do not have cake flour use 2 cups (10 oz) all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon of baking soda

1/2 cup (4 oz) white sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

Pinch of Nutmeg

1 tablespoon poppy seeds

1 teaspoon of vanilla extract

1 cup (8 oz) buttermilk

1 large egg

1/4 cup (2 oz) unsalted butter



Heat the oven to 350°F. Line a silicone loaf ban with wax paper or grease a regular loaf pan.

Combine sifted flour, white sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and nutmeg in a medium mixing bowl and whisk.

Melt the butter and in a separate bowl whisk together with vanilla extract, buttermilk and egg.

Pour the wet ingredients over the dry ingredients. Use a whisk not a mixer to gently stir until you have a mostly mixed batter. You want to visibly see some of the dry ingredients so do not overmix.

Pour the batter into your pan and smooth it with a spatula so it is all of the corners. Bake for 50 minutes. Your end product should be golden, and a toothpick inserted into the center should come out clean. Let the bread cool in the pan for 20-30 minutes before removing and slicing.


My variations came together nicely and the bread was all gone in 3 days. At least I was able to photograph it first this time. I love when I wake up inspired to cook.

Labor Day Food

8 Sep

Iced DrinkI know it’s long past Labor Day but I’ve had a busy week with back to school and all. However, my labor day was rather awesome because the Chef o’buddy spirit took over. I decided I wanted to have a picnic with Josh and I started to whip up quite a few creations. A few hours later: we were munching on Black Bean Dip, Olive dip, and cheese spread. Now the Black Bean and Olive Dip I made myself and I’m happy to add the recipes to my blog if anyone is interested. The cheese spread was from The Laughing Cow and although they called it cream cheese, I truly feel it tasted more like Gouda.

Now no picnic is complete without a drink correct? I knew I had to make something good. I was going to just make my famous limeade, but then I decided to change it up and make Watermelon Limeade.

Watermelon Limeade

1  1/4 cups fresh squeezed lime juice (or as much as you can get out of about 6 limes)

3 cups simple syrup (cooled)

Seedless Watermelon (I used about an 8th of a medium watermelon so use as much as you’d like. Try to not overpower the limeade).

2-3 tablespoons orange blossom honey (according to taste)


Put the lime juice in a blender

Add 1 cup of the simple syrup and blend on a high setting for about 30 seconds

Cut watermelon into medium sized squares

Add watermelon and blend for another 30 seconds

Add honey and blend for another 30 seconds


Gradually add more  simple syrup until the limeade is sweet enough for you. Keep in mind it will become sweeter the colder it gets.

Why use simple syrup? Actually…what the heck is simple syrup?

Simple syrup is simply sugar and water that have been heated. It allows one to gauge the sweetness of a drink better. Why? Simply because the sugar is already dissolved.

Seedless watermelon is not natural. Watermelons are suppose to have seeds.

If you think seedless watermelon is not only unnatural but also just downright weird you can use a regular watermelon. However, you MUST make sure there are no seeds in your drink by picking out all of the seeds.

This drink does take a while and you might get really sticky while making it, but it’s worth it in the end.

It was nice to sit in the park and have a lovely picnic. It was also nice to not waste my money on a sandwich from a deli.

Finally! A Post About Something Other Than Makeup

30 Aug

As a chef, I think it’s time I put a picture of something I’ve made and even a recipe (if anyone even wants to use it).

My mom usually buys food that requires a decent amount of cooking time, but occasionally she buys “semi-instant” food. This means all I have to do is turn on the oven, heat, and eat. Tonight, it was Perdue Chicken Breast Cutlets. They are pretty straightforward, just a breaded chicken patty made of “rib meat”. I can’t really explain what rib meat is. They are simple, have no seasoning or flare, and are quite boring actually. So I thought, why not spice it up? About 20 minutes later, I created something quick, easy, and delicious.

Buffalo Chicken Sandwiches

Buffalo Chicken Sandwhich

Hot Sauce

Grapeseed Oil (Very mild taste & high smoke point)

Pickle Juice

Cayenne Pepper

Breaded Chicken Patties

Trader Joe’s Spring Mix (A mix of lettuces, greens, and radicchio)

Arnolds Sandwich Thins (or any sandwich bread you would like)

Blue Cheese Dressing

You will note that there are no ratios for this recipe because I free-handed it. It is late and I just needed something for my boyfriend and I to eat. Also, please forgive the poor photo quality. I have not reached the point in my blogging career where I have the time to take perfect pictures. Ultimately, please do not judge my 15 minute meal.

Next time you have to eat some frozen “semi-instant” food, try to spice it up if you can. You can change your whole meal with a few seasonings.

Thoughts for food?

24 Jul

The definition of Ranch made me die of laughter. I couldn’t agree more.