Welcome to My Food Blog

Hello! I am Tony, and I love to cook (can't you tell?) My love for food makes it hard to limit it to working at a restaurant or catering, and after working with some incredibly inspiring chefs, I've made passionate gourmet cooking a habit of mine. I love sharing what I create in the kitchen in hopes to build a network of people who love to do the same! Thank you for visiting, and happy cooking!

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Hi! It's Aileen on Tony's blog again. Just wanted to share some creative holiday eats that I was quite impressed with this time around! This is probably the most-moist(est)-moistiest cupcake I've ever made! It was inspired by Martha Stewart and the designs were inspired from various pinners on my pinterest board - Better Homes and Gardens and many others. It smells like Autumn in my apartment, with just a hint of the holidays around the corner. Happy Halloween foodie family! If you're like me, and you love the pumpkin-spiced lattes at this time of year, this recipe is definitely for you. It falls around the ginger bread, zucchini bread family. I wanted more of the pumpkin latte flavoring so I boosted the cinnamon up a bit & did a little less of the ginger. If I would do anything differently, I might even drop the allspice a little bit, BUT that is what makes these smell so freaking delicious. So maybe not :)

Mis en Place:
  • 1 can (15 ounces) pumpkin puree
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp gourmet salt
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground allspice
  • 1 cup of brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, slightly melted or soft
  • 4 large eggs

Preheat your oven to 350 degrees. In a medium bowl, whisk your dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.

In a larger bowl, whisk your wet ingredients together: brown sugar, granulated sugar, butter, and eggs. Slowly whisk in your dry ingredients until you get a smooth consistency, then slowly whisk in your pumpkin puree.

Fill each cupcake liner half-way with your batter & place your pan on the bottom rack, towards the middle. Bake for about 23 to 25 minutes, or until you can insert a toothpick in the middle of the cupcake and it comes out clean. Make sure they're completely cooled before you decorate!

For the monsters, I used an open star tip to pipe on the colored icing. I used a medium round opening tip for the whites of the eyes and a writing round open tip for the irises. For the mummy, I used a slanted opening tip normally used to make ribbons on cakes - it works perfectly. Enjoy!

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Here's one recipe that will always make your home smell good, and it's just in time for fall! Enjoy =]

Chef Tony Perez - Apple & Cinnamon Muffins
Mis en Place: (Makes 12 muffins)

The Muffins
  • 1 1/3 cup of all purpose whole wheat flour
  • 1 cup of all purpose white flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup sugar
  • 4 small apples, peeled and finely chopped
  • 1 cup milk
  • 2 eggs, scrambled
  • 8 tsp butter, melted
The Crumble Topping
  • 1/2 cup flour
  • 1/2 cup¬†sugar
  • 2 tsp ground cinnamon
  • 1/4 cup room-temp butter

The Muffins

Pre-heat your oven to 400 degrees F.

As always, get one bowl for your dry ingredients, and a separate one for your wet ingredients. Sift your whole wheat and white flour into your first bowl with baking powder, salt, sugar and cinnamon. Add your finely chopped apples. If you're using canned baking apples, make sure you strain them and use the equivalent of 2 apples instead of 4. This will keep your muffins from retaining moisture and having that dough-ey texture.

Stir the milk, egg and butter in your other bowl and mix well. Slowly add your wet ingredients to your dry ingredients and mix just until there is no loose flour. DON'T OVER-MIX!

Place your muffin paper liners into your muffin pan and spray the inside of the papers with a non-stick butter spray. Fill the paper liners 3/4 of the way full.

The Crumble Topping

In a clean bowl, mix your crumble topping ingredients in a bowl until all of it sticks together. Crumble this mixture evenly on top of your batter. Bake for 20 to 25 minutes -- Always check the center of the muffin with a toothpick. Once it comes out clean -- you're good to serve them warm!

Chef Tony Perez - Apple & Cinnamon Muffins
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