Strawberry Shortcake

Happy Easter everybody!!! I hope your day is filled with chocolate, sunshine and family. Unfortunately I will be spending my Easter morning making dessert for 300 people. I did have the chance to celebrate early with my family and we spent the day reminiscing, dying eggs and eating chocolate candy.
One of my family's all time favorite Easter memory involves my lively and precocious little sister. One year she decided all she would eat the entire day was chocolate and carrot sticks. While everyone else sat down for Easter dinner, she helped herself to a chocolate easter bunny and a bundle of carrots. Of course all that sugar left her with an excess of energy and an inexplicable but undeniable urge to perform 100 cartwheels before bedtime. Much to our amazement she completed this task without falling over or running into any walls. In fact, she seemed pretty much unfazed by her feat. Soon thereafter we all went to bed only to be awoken at 2 in the morning by a screaming and very very sick sister. I had the pleasure of sharing a room with her at this point in our lives and unfortunately received the brunt of her sickness at the foot of my bed. The white carpet in our old bedroom retains hints of the orange and chocolate stains to this day. Needless to say, she did not perform her amazing feat of 100 cartwheels in a row again. I believe she is still off carrots and milk chocolate to this day.

I hope she is not angry with me for sharing this story! To make up for it, I want to give her a shout out for her incredible craftiness. She decorated the beautiful easter eggs pictured above. She very carefully cut strips of origami paper and pieced them together in the beautiful patterns you see here. They are absolutely gorgeous.
Well it wouldn't be a holiday dinner without a little dessert right? I made a strawberry shortcake with cream cheese frosting.

Strawberry Shortcake

Orange Chiffon Cake

1 # cake flour
2 tsp baking powder
1# sugar
1# 5oz egg yolks
8 fl oz vegetable oil
8 fl oz orange juice
1 Tbs vanilla
1# 5oz egg whites
1 orange, zest

1. Sift the dry ingredients together and mix with 1/3 of sugar.
2. Combine yolks, oil, juice, zest, vanilla in mixer. Add dry ingredients and mix well. Pour into larger bowl and set aside.
3. Whip the whites on medium speed until soft peaks form (you will see white foam). Increase speed and gradually add the remaining sugar. Continue to whip to create a medium peak meringue.
4. Gently fold 1/3 of meringue into yolk mixture to fully combine. Fold in rest of meringue.
5. Divide into 2 greased 9" round pans and bake at 375 degrees for about 25 minutes.

Cream Cheese Frosting

8 oz cream cheese

1 stick butter

4 cups powdered sugar

2 tsp almond extract

Mix all ingredients together.

To Assemble Cake:

1. Drizzle each layer of cake with Grand Marnier (optional).

2. Spread half of frosting over bottom layer. Layer with sliced strawberries.

3. Place second layer of cake on top. Spread rest of frosting on top and decorate with sliced strawberries.

Brownies with Strawberry Ice Cream

What better way to end a barbecue than with homemade brownies a la mode? Since I've been seeing strawberries everywhere lately, I decided to incorporate some into my go to vanilla bean ice cream recipe. This can be d0ne with most fruits and berries, simply macerate them in a little sugar or sauté them for a few minutes to bring out their natural sweetness. Then you simply fold the fruit into the churned ice cream. I'm going to try this recipe with peaches as soon as I start to see them in the store. I love how easy it is to manipulate a basic ice cream recipe and create new flavors. Feel free to alter the following recipe by infusing the cream with a spice or adding different mix-ins. Have fun and be creative!

Brownies

8oz dark chocolate

1 stick butter

3 eggs

1 1/4 cup flour

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1. Melt butter and chocolate together in microwave.

2. Stir in eggs.

3. Stir in flour, sugar, vanilla, and baking soda.

4. Spread into a greased 13X9 inch baking pan and bake for about 18 minutes at 350 degrees.

Fresh Strawberry Ice Cream

1 pint strawberries, chopped

3 tablespoons sugar

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 whole vanilla bean*

2 eggs

3 egg yolks

3/4 cup sugar

1. Sprinkle the first measurement of sugar over the chopped strawberries, mix well. Sauté half of berries in saucepan for 2 minutes. Refrigerate and allow to sit while you prepare the ice cream.

2. Combine milk and cream in saucepan. Split the vanilla bean in half lengthwise and scrape out the seeds into the pan. Add the pod and bring to a boil.

3. Meanwhile, combine the eggs, yolks, and sugar in a bowl.

4. Whisk 1 cup of the boiling liquid into yolk mixture to temper it. Bring the remaining liquid back to a boil and whisk the yolk mixture into the saucepan.

5. Stir the mixture continually for about 2 1/2 minutes on medium heat.

6. Strain liquid into a clean container and place in fridge until chilled.

7. Pour liquid into ice cream maker and churn until thickened about 25-30 minutes. At this point, stir in the strawberries and place in freezer to set.

*Vanilla beans are much more expensive than vanilla extract, but they impart a richer flavor and are definitely worth the splurge when it comes to real homemade ice cream. Save the pod when you strain the ice cream. Simply rinse it off, dry it out and place it in your sugar bowl. Over the course of the next few days your sugar will take on a light vanilla scent and taste. It's a fun and easy way to enhance your morning cup of coffee!

Blood Orange Jalapeño Margaritas

My sister and I created these margaritas last weekend at a barbecue. They were really fun to serve the quests because they made for lots of funny faces and wild guesses as to the components of the drink. When the ingredients of the margaritas were revealed, everyone was shocked but genuinely impressed that a jalapeño could add so much to the classic margarita. There is no extra sugar added to this recipe, so those of you who have qualms about the over the top sweetness of margaritas might want to give this a try.

You can alter the spice factor of the drink depending on how long you infuse the tequila with the jalapeño. We left it in the tequila for about two hours and the drinks had just a slight heat which was a really nice contrast to the sweetness of the blood oranges. The pink juice of the blood oranges gives a really pretty color to the margarita. If you have trouble finding blood oranges, you can substitute regular oranges. Have fun and enjoy!

Blood Orange Jalapeño Margaritas

makes about 3 drinks

4oz tequila

1 jalapeño

3oz blood orange juice

1oz lime juice

3oz grand marnier

Chop the jalapeño and remove the seeds. Let it sit in the tequila for about 2 hours. Strain the jalapeño. Add rest of ingredients, pour over ice and enjoy!

Snowgaritas!

Need I say more?

Okay, maybe I do. For my birthday this past weekend, my sisters and my friends all drove up to Idyllwild, CA to play in the snow and celebrate. We had so much fun sledding, building snowmen, cooking big family style meals and playing board games by the fireplace. We were all thrilled when it began snowing upon our arrival at the cabin. Being raised in southern California, we were all quite impressed by the snow and the majestic calm and quiet that settled over the neighborhood (at least until the snow plow came). The snow inspired many fun activities and ideas, one of which where the Snowgaritas. Pretty simple stuff: pack a cup full of freshly fallen snow, add margarita mix and a splash of tequila and you're set!

Cinnamon Doughnuts

My friends were hosting a Superbowl party on Sunday and had decided to deep fry a turkey. I was asked to bring dessert. Since I had never before used a backyard deep fryer I was inspired to make doughnuts. How fun to be able to commune with nature while baking! I opted for a quick cake-like doughnut rather than a yeast based recipe (I only had about 1 hour before the game started). Of course you don't need a deep fryer to make these little pillows of heaven. Just add a few inches of vegetable oil to a sauce pan and you have a make-shift fryer. Doughnuts are so much fun to make and even more fun to eat! I sifted powdered sugar over mine and served them with a chocolate and a caramel dipping sauce. Feel free to roll them in cinnamon sugar after they come out of the fryer or glaze them with icing. This recipe can be altered to taste by adjusting the extracts and spices. Have fun!

Cinnamon Doughnuts
makes about 30 mini

2 1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1 cup milk
1 egg
1/4 cup butter, melted
2 teaspoons vanilla

vegetable oil

1. Mix dry ingredients together in a bowl.
2. Mix wet ingredients together.
3. Add wet ingredients to dry and mix to combine fully. Wrap dough in plastic and place in fridge for at least 30 minutes.
4. Liberally flour a flat surface and roll out dough to about 1/2" thickness. Use round cutters to cut out dough and make sure to cut out the center for a classic doughnut shape. Cover with plastic wrap and refrigerate until ready to use.
5. Heat oil to 370 degrees. VERY carefully drop doughnuts into oil one at a time, being careful not to overcrowd. **To safety drop the doughnuts into the oil, touch the dough to the oil then slowly let it go. This technique will prevent the oil from popping back at you.** After a minute or so, use a metal spatula to flip the doughnuts over in the oil. Wait another 30 seconds then carefully remove doughnuts from oil and allow to drain on a paper towel.
6. Serve warm with your choice of toppings.

Whole Wheat Honey Bread

Do you ever crave the sweet smell of freshly baking bread? Growing up my mother baked fresh bread so often that I took that smell for granted. I can now truly appreciate the time and love she put into each and every loaf we shared. Sometimes when my sisters and I arrived home from school she would be pulling out a hot loaf of cinnamon swirl bread from the oven for our afternoon snack. To this day I have yet to taste anything like her cinnamon swirl bread.

Today I opted for something heartier with just a touch of sweetness. This home-style wheat bread has a small amount of honey in the dough. The honey not only works with the yeast in allowing it to expand and rise, but provides for a more rounded flavor in the bread itself. If you have an afternoon free give this recipe a shot. It is very easy and the dough can be shaped into loaf pans or rounds for a more rustic look. This recipe makes 3 loaves, which can be frozen for several weeks.
Whole Wheat Honey Bread
makes 3 loaves

3 cups warm water (110 degrees)
Two 1/4-ounce packages active dry yeast
2/3 cup honey
5 cups white bread flour
5 tablespoons butter, melted
1 tablespoon salt
5 to 6 cups whole wheat flour
1 tablespoon vegetable oil

1. In a large bowl, mix the water, yeast, and 1/3 cup of the honey together. Add the white bread flour and stir to combine. Allow to sit for 30 minutes, until the dough is big and bubbly.

2. Mix in the melted butter, remaining honey, and the salt. Stir in 2 cups of the whole wheat flour. Add up to 4 more cups of the whole wheat flour, 1 cup at a time, mixing well after each addition. Add enough flour until the dough is tacky but can be worked with your hands.

3. Flour a surface and knead the dough until it forms a smooth ball but is still sticky to the touch.
4. Grease a large bowl with the vegetable oil. Place the dough in the bowl and turn it once to coat the surface of the dough. Cover and allow to rise until doubled in size, about 1 hour.

5. Punch the dough down and divide it into 3 loaves. Place the loaves either in greased 8 1/2X4 1/2 inch loaf pans or in rounds on a sheet pan. Allow to rise for another hour.6. Preheat the oven to 350 degrees and bake for 30 minutes. Allow the loaves to cool about 30 minutes before slicing.

Baby Steps

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La Provence Patisserie & Cafe

I went to visit my sister in Los Angeles this past weekend and we stopped by La Provence bakery in Brentwood for brunch Saturday morning. The cafe overlooked the rooftops of the surrounding shops and homes and offered a Parisian ambience. The pastries were delicious and the breakfast items were mouthwatering. We started with a lavender and a cherry amaretto macaron and some coffee and juice. Yum!


The vegetarian eggs benedict were served atop a housemade croissant.
Lindsay couldn't resist a side of pomme frittes and they came served up in traditional newspaper. With a sudoku puzzle no less!
The pink hued sea salt was a big hit at our table. Everything about this patisserie was so well thought out and made for such a perfect morning.
I highly recommend La Provence Patisserie & Cafe if you find yourself in the area.

Bon apetit!

Lavender Truffles

I am having two very special people over for dinner tomorrow night and had to have something fun to serve for dessert. Since it's still early in the year and most everyone made a new year's resolution to eat healthier I decided to make truffles. One or two dark chocolate truffles are always enough to satisfy me and won't leave you feeling too guilty. These decadent treats are a perfect way to end a meal and pair nicely with champagne!

Truffles are great because they are so easy to make. When stored properly, they last for months. Just keep them in a tightly sealed container and away from extreme heat or cold.

To add an extra element to the truffles, I first infused the cream with lavender. The result is a mild floral accent to the rich depth of the dark chocolate. Definitely worth a try if you are up for it. If not, simply eliminate the lavender.

Lavender Truffles

1/2 # dark chocolate
1 cup heavy cream
3 tablespoons corn syrup
1 teaspoon dried lavender flowers
cocoa powder

1. Place the cream and lavender in a saucepan. Bring to a boil, then turn of heat and cover. Allow to steep for at least one hour.
2. Strain cream to remove lavender buds. Remeasure cream, adding more if necessary to make one cup. Return to saucepan along with corn syrup. Bring to a boil.
3. Pour boiling cream over chocolate and stir to combine. Place chocolate in fridge and remove every 5 minutes to stir. After about 20-30 minutes, chocolate mixture will begin to set.
4. At this point, pipe small rounds onto sheet pan. Allow to set, uncovered for several hours, or overnight.
5. Once chocolate is set, pick up each individual round and roll into ball with your hands. Place the truffle in a bowl of cocoa powder to coat.
6. Cover and store away from heat and cold. Enjoy!

Peppermint Chocolate Mousse Pie

The pairing of peppermint and chocolate really puts me in the holiday spirit. It is definitely one of my all time favorite flavor combinations, not to mention my favorite ice cream flavor (mint chocolate chip) and Girl Scout cookie (Thin Mints). So when David hired me to create a dessert for a holiday party he was attending, this pie was born.

Peppermint Chocolate Mousse Pie
Serves about 10

4 cups chocolate cookies
1/2 cup granulated sugar
1 stick butter, melted

1 pint heavy cream
1/4 cup powdered sugar
8 ounces dark chocolate
1 1/2 teaspoon peppermint extract

peppermint candy, crushed

1. Combine first 3 ingredients in food processor and blend until well combined. Press evenly into a 9" pie dish so the crust covers the bottom and sides. Bake at 350 degrees for 15 minutes. Allow to cool completely.
2. Melt chocolate in microwave in 30 second intervals, stirring until completely melted. Stir in the peppermint extract. Set aside in a larger bowl and allow to cool to body temperature.
3. Meanwhile, whip the heavy cream with the powdered sugar until medium peaks form (when you pick up the cream on the whisk, it will hold onto the whisk for several seconds before falling back to the bowl).
**It is important not to over whip the cream because you will be folding it into the chocolate.
Both the extra folding action and the chocolate itself will stiffen the cream to the desired
final point for your mousse.
4. Once the chocolate has cooled, add 1/3 of whipped cream and gently fold together with a spatula. After this first batch of cream is completely folded into chocolate, add rest of cream and fold gently to combine.
5. Pipe or spread mousse into prepared crust, decorate with crushed peppermint candy and refrigerate until ready to eat!

Happy holidays to everyone!

Bridal Shower Cupcakes

One of my oldest and dearest friends just got married this past weekend! She has been my closest friend for over 20 years and I had the privilege of being her Maid of Honor. Of course before the wedding weekend, we had to celebrate her engagement. For her bridal shower, I made a batch of strawberry coconut cupcakes. The pink frosting on top makes for cheerful and festive treats and just happens to match her wedding colors perfectly! This recipe is incredibly moist and wonderfully delicious.


Strawberry Coconut Cupcakes

1 1/2 sticks butter
1 1/2 cups sugar
3 eggs
2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup strawberry puree (I pureed whole strawberries in a blender)
1/4 cup coconut milk
1 teaspoon coconut extract (optional)

1. Cream the butter and sugar in mixer for several minutes until white and fluffy.
2. Add the eggs one at a time until incorporated.
3. Add half of the dry ingredients, mixing slowly.
4. Add half wet ingredients (strawberry/coconut).
5. Add rest of dry ingredients, then the rest of the wet ingredients.
6. Fill cupcake liners 3/4 full and bake at 325 degrees for about 25 minutes or until done.

Vanilla Buttercream

9 egg yolks

1/2 cup corn syrup
5 1/2 oz sugar

1# Butter

1 Tablespoon vanilla extract
red food color

1. Begin whisking yolks in mixer.
2. Meanwhile, bring corn syrup and sugar to a boil on the stove.
3. Once this is at a boil, slowly pour syrup into yolk mixture (lower speed but keep on). Switch to paddle attachment on mixer, increase speed and allow to fully cool (this will take about 10 minutes).
4. Add butter in pieces, and continue to mix until well blended and mixture becomes shiny in appearance (about 3-5 minutes).
5.Add vanilla extract and red food color.
6. Pipe onto cupcakes and serve at room temperature.

"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!