Photo by Gordon King

Santiago’s makes their mojito with local mint, muddles with ice and mixed with rum and lime juice.  What makes theirs different, says owner Jar Arcand, is the coconut-flavored rum that’s floated on topo.  “That’s our special twist,” he said.

Santiago’s Restaurant

111 E. Yakima Ave.

Yakima

(509)453-1644

Happy hour, Monday-Friday

4-6 p.m. in the lounge

Photos by Chad Bremerman

The weather has been so nice that Yakima magazine and blogger Yakima Girl (aka Jill Baer) decided to have a picnic with Jill’s family in the new performance park on Second Street in downtown Yakima.  Want to have a picnic in your own backyard?  Here’s where to get the goods.[[Show as slideshow]]

Photo by Sara Gettys

Zesta Cucina serves up incredible flavor and texture with their Caramel Gelato, sprinkled with Hawaiian coral sea salt, made right there at the restaurant.  Pictured in a handmade bowl made by Evans Fletcher of Fire and Fiber Art.  Bowl is fused and kiln-formed, using three layers of glass with iridescent glass as accents.

Zesta Cucina

5110 Tieton Drive * Yakima

509-972-2000

zestacucina.com

Fire and Fiber Art

Fireandfiberart.com

Bouquets aren’t just for flowers…Melia Younker of Melia’s Floral created this arrangement using produce you can find in your grocery store or even your backyard.

Arrangement includes roses, hydrangea, cymbidium orchids, yarrow, mini callas, star of Bethlehem, fern curls, grapes, seeded eucalyptus, squash and a pinch of mint for greens.

Melia’s Floral

509-965-4055

meliasfloral.com

Buhrmaster's Sicilian

Fresh Sheet:  A look at some of Yakima’s favorite breads

Buhrmaster Baking Co. has long been a local favorite.  You may have difficulty choosing just one loaf with freshly baked offerings such as Sicilian and Marble Rye filling bakery shelves.  117 E Third Ave., Selah, WA 509-697-5858 www.buhrmasterbakingco.com

Besides giant connamon rolls and doughnuts made from scratch, Sticky Fingers Bakery and Cafe boasts a delicious Honey-Whole Wheat and Sourdough.  217 Naches Ave., Naches 509-653-1370

Sticky Fingers' Honey-Whole Whea

La Morenita proves “fancy” is not a prerequesite to “tasty.”  Tucked inside the authentic Mexican bakery you’ll find delights such as heart-shaped Orejas and Boliyo con Queso – a light, airy bread stuffed with jalapeno cream cheese.  117 E Walnut St., Yakima 509-575-1892

Essencia's Panettone

Essencia Artisan Bakery is a cozy spot to warm up with a warm beverage in downtown Yakima.  And one taste of decadent breads such as the Panettone or Golden Cred Sourdough may have you coming back for more.  4 n. Third St., Yakima 509-575-5570  www.essenciaartisanbakery.com

Red Velvet Cake from Yakima's White House Cafe. Photo by Chad Bremerman

Red Velvet Cake

Long known for its decadence and intense color, red velvet cake was once a signature dessert at New York’s Waldorf-Astoria hotel in the 1920s.  To bring a little romance to your Valentine’s table, create a red velvet cake of your own, like the tasty one pictured from Yakima’s White House Café.

Red Velvet Cake

Recipe adapted from one found on www.pinchmysalt.com

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans

2. Sift flour, baking powder, and salt into a medium bowl.  In a small bowl, mix food coloring and cocoa powder into thin paste without lumps.

3. In a large bowl, using a mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste.  Add 1/3 of the flour mixture to the butter mixture, beat well, then beat in 1/2 of the buttermilk. Beat in another 1/3 of flour mixture, then second 1/2 of buttermilk. End with the last 1/3 of the flour mixture, beat until well combined.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter.  Working quickly, divide batter evenly between the cake pans and place them in preheated oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and add powdered sugar, salt and vanilla.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.

Don’t get caught empty handed this season.  Here’s a few gems to keep on hand for those last minute holiday parties.

• We love the handmade soaps ($6.50 bar) with holiday inspired scents such as brown sugar, peppermint and pine, candy cane, and frankincense and myrrh from The Little Soap Maker, 302 W. Yakima Ave, Suite 103 or order online at www.thelittlesoapmaker.com.

• Give your favorite hostess a much needed pick-me-up!  Lincoln Avenue Espresso custom roasts and packages their own beans ($8.50 lb.) in seasonal flavors such as Harvest Blend as well as old favorites like French Roast and their House Blend.  www.lincolnespresso.com

• Skip the flowers this year and gift with functional flora.  Potted culinary herbs wrapped in a cheery kitchen towel or cloth napkin secured with raffia makes for an edible centerpiece that smells as good as it looks.

• Crusted french bread and a bottle of flavor infused olive oil or dipping sauce makes a perfect pair for a dinner party gift.  Try the inspired flavors of Raspberry Champagne and Cabernet Sauvignon Vinegars ($8.00) from Severino Winery www.severinocellars.com Call 509-829-3800 for more information.

• For a gift with a personal touch, burn a CD with your favorite holiday tunes.  Have the kids design the protector case with a colorful seasonal scene or add a family photo from your holiday letter.  Stuck for ideas?  Try these staff favorites:

1. Baby It’s Cold Outside, Dean Martin
2. Santa Baby, Madonna or Eartha Kitt
3. Christmas (Please come home) U2
4. Peace, Norah Jones
5. The Christmas Waltz, Frank Sinatra
6. Wonderful Christmas Time, Paul McCartney
7. O Holy Night, Martina McBride
8. The Channakuh Song, Adam Sandler
9. All I Want For Christmas, Mariah Carey
10. The Christmas Song (Merry Christmas to You) Nat King Cole
11. Merry Christmas (I don’t want to fight tonight) Ramones
12. Christmas Song, Dave Matthews with Tim Reynolds
13. Please come home for Christmas, Eagles
14. Grandma got ran over by a reindeer, Elmo and Patsy
15. Blue Christmas, Elvis Presley