"Anniversary" Apple Muffins

I love when the weather turns and it finally begins to feel like fall. My friends and I drove up to Julian, CA last weekend to celebrate the season by picking apples from the local orchard. Unfortunately, there was a drought this year which made for very slim pickings. Fortunately for us, the orchard provided barrels of pre-picked apples to supplement our bags of hand-picked ones. Thanks Calico Ranch!

I did find a beautiful apple blossom on our quest and have high hopes for next year's expedition. When I arrived home with my bag of apples and began to think of ideas on how to use them, I realized that my very first blog post was after I went apple picking in Julian last year. Happy almost birthday blog!

I decided to make some apple cinnamon muffins this year instead of the classic pie option. I used honey in my recipe, but you can substitute maple syrup for an extra kick. The large proportion of apples to flour in the recipe makes for extremely moist muffins. I pureed the apples in a food processor to be about the size of rice before incorporating them into the batter. If you don't have a food processor, you can simple grate them through a cheese grater or chop them finely. While still warm, I coated the tops of the muffins in cinnamon sugar. Yum yum!


Apple Cinnamon Muffins
makes about 24

2 sticks butter, melted
1 cup brown sugar
1/2 cup honey
4 eggs
6 apples, peeled and pureed/grated
2 1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon maple extract (optional)
1 Tablespoon pumpkin pie spice (optional, can substitute nutmeg, ginger, allspice, etc.)

1. Mix first four ingredients by hand.
2. Add apples, mix to combine.
3. Add rest of ingredients and mix. Pour into lined cupcake tins, filling about 3/4 full. Bake at 350 degrees for about 40 minutes, or until firm to the touch.
4. Dip each muffin into cinnamon sugar to coat the top.
5. Cool and enjoy!

Vegan Banana Bread with Maple Glaze

I'm so sorry I disappeared for so long everyone, but I'm back now!!! Thanks for all the positive feedback, I won't leave you all high and dry for so long ever again :)

This post is a shout out to my sister's roomate, Maire Camille!, who makes the best vegan banana bread in the world! I forgot to get her recipe last time I visited, but have adapted a version of my own here that's pretty yummy too. Basically what happened was I had a bunch of bananas on the cusp of going bad and didn't feel like heading to the grocery store on my day off. I had no eggs or butter in the house, so I made do without. I must say this is a great way to use up those old bananas and everyone should have these ingredients laying around the pantry. The bread is great on it's own, but I happened to have some powdered sugar, soy milk and maple extract on hand so I made a quick glaze for the top. Yum yum!

Vegan Banana Bread
3 old bananas, mashed
1 1/2 cups flour
1 cup sugar
1/2 cup vegetable oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice (you may also substitute a combo of allspice, nutmeg, ginger, cloves)

1. Mash the bananas with the sugar and oil in a bowl.
2. Add rest of ingredients and stir to combine.
3. Pour into spray coated mold (bundt pan, loaf pan, muffin tins) and bake at 350 degrees for about 40 minutes.
4. Unmold loaf and glaze while warm.

Maple Glaze
1 cup powdered sugar
1 tablespoon soy milk (regular milk works too)
1 tablespoon maple extract

I accidentally deleted all the pictures of took of my bread!!! Oops!

Paulette Macarons

I spent the weekend up in LA visiting Lindsay and exploring a few bakeries. Lindsay recommended her favorite macaron shop, Paulette Patisserie in Beverly Hills. I went by myself today while she was at work and picked out a few interesting flavors for us to try. The storefront is very simple and the presentation of the product is beautiful. The counter top is a rainbow of macarons and the prices here are excellent. The individual macarons are $1.60 each, which is by far the lowest price I've seen macarons going for in America. The flavors range from caribbean chocolate to New Orleans praline to more exotic flavors like jasmine tea and violet cassis. All the macarons can be ordered online to be shipped overnight or picked up at the store.
I purchased four of the flavors and each macaron I tried was incredibly fresh and bursting with flavor. I chose the caramel, coconut, jasmine tea, and violet cassis.
Yum Yum Yum!!! Brings me back to Paris and my very first experience with the delicate and complex cookie that is the french macaron.
The violet cassis was my favorite. The filling consisted of a violet ganache and a black currant jam. Next time I'm in LA I will most definitely visit Paulette again and I hope the raspberry rose macaron is on special that day!

Quick and Easy Pizza Dough

This recipe is so simple and fast, it takes under 10 minutes to prepare the pizza dough. If you own a food processor, the process is even easier (however the dough may be mixed and kneaded by hand or in a standing mixer).

Once I had mixed the ingredients, I allowed half of the dough to rise at room temperature for use later that evening. I placed the other half of the dough in the fridge to use the next evening. The cold temperature of the fridge causes the dough to rise very slowly, which prevents the dough from spoiling and allows you flexibility. This dough will even keep for 2 days in the fridge.

Pizza Dough

1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour*, plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

*If you have cake flour on hand, substitute it for half of the all-purpose flour. This will make for a more delicate crust on your pizza.

Combine the yeast, water, and olive oil in a small bowl and allow to sit for 5 minutes. Meanwhile, place flour and salt in food processor and pulse to mix. Slowly stream the yeast mixture into the flour and mix until the dough forms a ball. If the dough feels sticky at this point, add more flour until dough is soft but not sticky.

At this point, transfer dough to a floured surface and knead for a few seconds to form a round, smooth ball. I cut the dough in half at this point and place one half in the fridge, for later use.

Place the dough into an oiled bowl and cover with a slightly damp towel. Allow dough to rise in a warm place until doubled in size (about 1 hour).
Preheat oven to 450 degrees. Shape dough as desired (I like thin crust) and top with your favorite ingredients. Place pizza in oven for about 20 minutes, or until crust is browning and cheese has melted. I like to crack an egg on top during the last 5 minutes of baking for a little extra flavor. Have fun!

Atomic Fireball

This dessert is for those with an adventurous palette. It is for those who make a habit of ordering the most obscure, odd, and unique item on the menu because they understand that these are the dishes that capture a chef's true passion, talent, and creativity. These are the dishes you never forget.

Roasted Cinnamon Stick Ice Cream
1 1/2 cups whole milk
1 1/2 cups cream
3/4 cup sugar
2 whole eggs
3 egg yolks
5 cinnamon sticks
1 Tbs ground cinnamon

Roast the cinnamon sticks in a 350 degree oven for 10 minutes. Smash and break up the sticks.

Bring the milk, cream, 1/4 cup sugar, cinnamon sticks, and ground cinnamon to a boil. Turn off heat, cover pot with foil and allow mix to infuse for 8 hours or overnight in refrigerator.

Bring mixture to a boil. Meanwhile mix 2/4 cup sugar with eggs and yolks with whisk. Temper the eggs by slowing streaming boiling liquid into eggs while constantly whisking. Return entire mixture to pot and switch to a spatula. Lower heat to medium low and continue to stir mix until it just begins to thicken (about 3 minutes).

Transfer mix to container and place in fridge until cold. Churn in ice cream machine.

Mexican Chocolate Sauce

1/2 cup cream
1/4 cup water
8oz dark chocolate
2 tsp cayenne powder*
1/2 tsp cinnamon

Bring cream and water to a boil and pour over chocolate and spices. Stir until melted and combined. Add more cayenne if you prefer more heat. Keep under refrigeration until ready to use. When ready to use, reheat mixture and pour on top of cinnamon ice cream.

*Make sure your cayenne powder is pure and does not contain any other spices such as garlic powder or salt

**This dessert would not be complete unless it sat on top of my mom's delicious brownies!

Chocolate Cupcakes with Orange Buttercream and Candied Kumquats

The kumquats my sister bought the other day were a little too bitter to eat on their own, so she asked me if I could do something with them. I decided to candy them to bring out their natural sweetness and use them as decoration on cupcakes.


Chocolate Cupcakes
from Epicurious
1/3 cup cocoa powder
1/2 cup boiling water
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 whole large egg
1 large egg yolk

In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

Candied Kumquats

1 pint kumquats
3/4 cup sugar
1/2 cup water

Bring the water and sugar to a boil and allow to reduce for about 5 minutes. Meanwhile, cut the kumquats into slices about 1/4" thick. Add the kumquats to the boiling syrup and allow to boil for about 15-20 minutes until the syrup thickens and the fruit darkens in color.

At this point, drain the kumquats and set aside. Return the drained liquid to the pot and continue to boil for another 5 minutes to further reduce the syrup. Add this back to the candied fruit to preserve it. They will keep for several weeks if covered and under refrigeration.

Orange Buttercream

4oz egg whites
9oz sugar
9oz butter, at room temperature
1 1/2 tsp orange extract

Place the whites and sugar in bowl of mixer set over a pot of boiling water. Whisk this mixture for a few minutes until the sugar is well dissolved and the mixture begins to foam (165 degrees). Remove bowl from pot and place back on standing mixer with the whisk attachment. Whisk for about 5 minutes until a stiff meringue forms. At this point, add the butter in pieces and allow to fully incorporate. This process will take a few minutes so be patient. The consistency of the buttercream will change completely after a few minutes and you will notice a difference. At this point add the orange extract and use to decorate your cupcakes.

Lavendar Lemon Bars

Lavender and lemon pair so nicely so why not combine them in classic lemon squares?

The flavor of the lavender in this recipe is very subtle and really enhances the dessert. I have adapted the recipe by adding lemon zest and eliminating the coconut oil (substituting it with a little water and extra butter). It is a very simple and basic recipe and very refreshing.

Lavender Lemon Bars
Adapted from All Recipes

2 cups sugar
2 teaspoons dried lavender buds
3/4 cup butter, soft
2 cups flour
pinch salt
3 tablespoons water
1/4 cup flour
4 eggs
Zest of 2 lemons
1/2 cup lemon juice
1/2 teaspoon lemon extract (optional)
1/2 teaspoon dried lavender buds

1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
2. Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
   
3. Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, 2 cups flour, zest of 1 lemon, water and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
4. Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
5. While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, zest of 1 lemon and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.

Thanks for the beautiful plates Kate!