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Lemon Blueberry Cheesecake…

August 14, 2012 //
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Ok… weddin’ and honeymoon are over, so back to business!!! It is a weird feeling that I have time to actually think about something other than dresses, decor, menus, signature cocktails, music, etc. Its time to start focusing on something else and get our life back to normal. Being back in the kitchen is just what I need. We also received so many amazing kitchen related wedding gifts from our generous friends and family that I just can’t wait to use it all and serve you all up cute things!!!

My bestest friend out here is moving to another country in a few weeks for love. While I am so very happy that he has found the man of his dreams (he is just so wonderful), Mike, Luna, and I are very sad. Not only are Mike and I losing our best bud, Luna is also losing hers as he will be taking his pup Yuma with him. Luna grew up with Yuma and I just know she will be lost without her best girl. Not only are we gonna miss our pal, he also helped us out so much with the wedding that I wanted to do something extra special for him so we rewarded his tummy. Generally he requests cake, but this time I thought I would change things up and surprise him with this Lemon Blueberry Cheesecake. It has been so hot here lately, that something tart and summery seemed perfect. I had never made a cheesecake before, well, unless you count Jello Cheesecake, and I was surprised I hadn’t as it was so easy and turned out great! You will definitely need to play with how long you bake it as I am sure it is different for every oven, but just ensure the top is a light brown color and you should be all good.

Lemon Blueberry Cheesecake...

Crust:

  • 2 cups finely ground graham crackers (I think this would also be amazing with shortbread or vanilla wafers!)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted

Filling:

  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla

Topping:

  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons sugar
  • fresh mint and extra lemon zest for garnish

Preheat the oven to 325 degrees F.

To make the crust, combine the ingredients in a mixing bowl with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or your hands, evenly press the crumbs down into the bottom of the pan and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a rubber spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. This is important to make it bake evenly and for the cheesecake not to crack. Bake anywhere from 1 hour to 1 hour and 15 minutes. The cheesecake should be lightly browned on top but still jiggle. Don’t worry, it will firm up after chilling, so be careful not to overcook.

Turn of heat and let cool in pan in oven for around 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or butter knife around the inside rim. Unmold and transfer to a cake plate.

To make the topping, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake. I actually put it in a jar in the fridge until a couple of hours before I served the cheesecake which was nice as it thickened up as it sat. Spread topping evenly on cake and garnish with fresh lemon zest and a sprig of mint. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. It can get messy, so wipe dry after each cut. Yummmmmmm-yyyyyyy!!!!!!!!!!

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Categories baked goods, cake, cheese, dessert, eggs, food and recipes, fruit, vegetarian

Grilled Skirt Steak and Arugula Salad with Guilt-Free Blue Cheese Dressing…

June 11, 2012 //
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Sorry if it seems as if I have disappeared off of the face of the earth, but that is what planning a wedding will do to you! Not only have we been planning the big event, I started seeing a personal trainer and I love it! Don’t get me wrong, she kicks my ass and has me doing things I never thought I would do like counting and tracking my calories and cutting out alcohol. Yes you heard me, limited wine intake until the big day! Its been a challenge especially when I travel, but I will say that  I feel so much better and it is so great to be moving my body again and a relief to have something outside of work and the wedding to focus on. Not to mention, my trainer is pretty freakin rad.

So now you know why I have not been posting much lately. I have been eating light meals like Greek yogurt with berries, tuna with vegetables, cottage cheese with fruit, grilled chicken with greens… you get the idea. Sounds pretty boring, right? Well it can be, but I realized (and my trainer agrees) that you have to have some healthy fun and being super strict on things just sets you up for failure.  Mike and I got a pretty flank steak from Figueroa Produce and I really wanted to make a salad to pair with it with blue cheese dressing. Obviously, blue cheese dressing is the devil, but I think I came up with a way to be able to eat this with out packing in all of the calories of the traditional dressing often made with oil, buttermilk, and mayonnaise. I made it with Greek yogurt! I know it sounds weird, but give it a try. It was really tasty and I promise you won’t be able to tell much of a difference. Greek yogurt is the bomb. We use it for everything. It is a good substitute for mayo, sour cream, etc. and it is really high in protein. This dressing would also be good as a dip for vegetables or apples… in fact, I am def packing some along with a sliced apple as a snack tomorow.

Grilled Flank Steak…

  • 2 pounds flank steak
  • 1/3 cup olive oil
  • 3-4 cloves garlic, minced
  • 2 Tbsp red wine vinegar
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • Kosher salt
  • Freshly ground pepper

Score the surface of the steak with a knife. Make the cuts about 1/4 inch deep. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours or overnight.

Coat the grill rack with a bit of olive oil and preheat to high heat. Take the steak out of the bag and sprinkle generously on both sides with salt and pepper. This will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side until medium rare. Don’t overcook flank steak as it can get tough. Remove from the grill and place on a cutting board. Let rest and cover with aluminum foil for 10 minutes. Slice steak on a slight diagonal and put on top of the salad.

Guilt Free Blue Cheese Dressing:

  • 1/4 cup blue cheese finely chopped or in crumbles
  • 1/2 cup non-fat Greek yogurt (we use Fage 0%)
  • Juice of 1/2 a lemon
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon salt
  • 1-2 cloves of garlic, minced
  • Cracked black pepper to taste
  • Bit of salt of seasoned salt
  • Drizzle of honey or agave

Finely chop or break apart blue cheese into small crumbles. Combine blue cheese, Greek yogurt, lemon juice , vinegar, and garlic in a bowl or jar and mix well. Add all seasonings and a drizzle of agave or honey and stir well with fork until cheese is no longer clumpy. Adjust seasonings to taste and may want to add some water to get it to your desired consistency. We left it pretty thick. I suggest letting sit for a couple of hours or even making this the day before. Use atop salads or as a dip for vegetables or crunchy apples.

Salad:

  • 3 cups baby arugula
  • 1/2 red onion, thinly sliced
  • 1 green apple, thinly sliced
  • 1 red or orange bell pepper, thinly sliced
  • 1 Roma tomato, chopped
  • salt and pepper

Toss all salad ingredients into a bowl and season with a bit of salt and pepper. Toss salad with 2-3 tablespoons of the blue cheese dressing. Plate the salad and top with a few slices of the grilled skirt steak. The warm steak as well as the crunch and sweetness of the apple paired with the strong blue cheese is soooo good! You won’t even miss all of those calories you are saving:)

So, if I post anything else before the big day, bare with me as they will more than likely be about me trying create a healthier option. Fingers crossed that I can keep this up… not just for the wedding, but for a healthier lifestyle. Hooray!

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Categories appetizer, beef, cheese, dinner, food and recipes, fruit, lunch, salads, side dish

Blackberry Basil Cream Cheese Tart…

April 16, 2012 //
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When you work hard during the week, it is important to treat yourself on the weekends. Not only did Mike and I both have long work weeks, we got our wedding invitations ready for the mail and got our cake squared away! Now that definitely deserves a special treat. Check and check. The weather got better toward the end of the weekend and all of this sunshine has me ready for summer to begin and ready for summer California cuisine.

Mike and I brought home a ton of fresh blackberries and a large bunch of basil on Sunday, so I decided to put together this tart for our weekly Mad Men date. I love the combo of herbs with fruit. The basil in this just brightens everything. I made it healthier than usual by making a crust light on the butter, the filling with fat free cream cheese and sour cream, as well as using agave in this recipe instead of sugar. I also used a special bottle of vanilla my friend brought me back from Mexico that I have been dying to use (since we all know I do not bake much). I have got to say, it was delicious! No extra fat needed. It was refreshing, creamy, and Mike loved the crust. I doubt these leftovers will be around long!

Blackberry Basil Cream Cheese Tart…

For the crust:

  • 1/2 cup walnuts lightly toasted
  • 1 cup graham cracker crumbs (I used the ones from TJs)
  • 1 large egg or 1 egg white
  • 1 tablespoon canola oil
  • 1 tablespoon butter, unsalted melted
  • pinch of salt

For the filling:

  • 8 ounces light or fat free cream cheese,  softened
  • 1/4 cup light or fat free sour cream
  • zest of 1 lemon and juice of half of it
  • dash of vanilla
  • 2 tablespoons raw agave

For the topping:

  • 2 cups fresh blackberries
  • handful of fresh basil, chopped
  • juice of half a lemon
  • 1 tablespoon or so raw agave

Preheat oven to 325°F. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture is fine and forms uniform granules. Whisk egg in a medium bowl until frothy. Add in the graham mixture, melted butter, oil and salt; combine well. Press the mixture into the bottom of a tart pan.

Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8-10 minutes. Cool on a wire rack.

Beat cream cheese, sour cream, lemon zest, juice, vanilla, and agave in a medium bowl on low speed until smooth and well combined. Taste for sweetness or tartness and adjust to your liking.

When the crust is cool, spread the filling evenly into it using a rubber spatula, being careful not to break up the crust.

Gently toss fresh blackberries and basil with agave and lemon juice until evenly coated. Arrange blackberries on the filling, pressing lightly so they set in. Chill for at least 2 hours or over night. Serve with a sprig of basil or mint.

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Categories baked goods, cheese, dessert, food and recipes, fruit, vegetarian

Spicy Turkey Cutlets with Strawberry Jalapeño Sauce…

April 12, 2012 //
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This weekend was so amazing. The weather was absolutely beautiful, I got to spend it with some amazing old friends, and I think I finally found comfort with the fact that me and my friends are now certified grown ups. I knew something was happening when I wanted to move away from Silverlake to somewhere quiet as I always thought I wanted to be in the thick of it, but man, I absolutely love living on the east side!

When living and working in Chicago, I formed a pretty tight- knit friend group and we have done an amazing job at keeping in touch. I would say those were some of the best years of my life. Some of us moved west and some are still in Chicago. Lots of  my friends from that group as well as many of my friends out here now have babies.

A few of my Chicago friends came for a visit this weekend so Mike and I decided to throw a BBQ. It ended up being a reunion of sorts as well as a meet and greet for all of the new babies. We coined it the “Baby-Q.” :)  The party was sups simple with burgers, dogs, chicken, corn on the cobb, and everyone brought a salad or a side. I used to be the kind of host that always provided everything, but  doing more of a pot luck is the way to go when having a large group. It was so much less stressful and so fun to see (and taste) the different dishes everyone brought.

We prepared a bloody mary bar and an adult strawberry-mint lemonade jug. Just because you have kids, doesn’t mean you can’t have a good time! My friend Mark took so many great photos and the ones featured above are just a few of them… (I love having friends who are photographers!) Yup… summer is definitely on its way!

Summer = strawberries. There are so many beautiful strawberries in the markets right now. Not only did I put them in the very adult lemonade this weekend, I also used them in an interesting dish that I prepared midweek. I came across some turkey cutlets and wanted to make something fresh to spice them up. I was thinking about things that pair well with turkey like cranberry sauce and decided to do a twist on that with ingredients that were in season.  I love sweet and spicy so attempted to balance the sweet strawberries with some spicy jalapeño and chili. It actually came out really nice! Mike loved it. I roasted the cutlets and served them with the sauce, some steamed spinach, and a little quinoa. Boom! How is that for healthy?

Spicy Turkey Cutlets with Strawberry Jalapeno Sauce…

  • 1 Lb. turkey cutlets
  • 2 tablespoons olive oil (plus one more for sauce)
  • 2 tablespoons chili powder
  • 4 cloves garlic, minced
  • a few sprigs fresh thyme
  • 1/2 large onion, diced (a large shallot may be better)
  • 2 large jalapeños, minced
  • 2 cups sliced fresh strawberries
  • zest of 1 orange
  • 1 cup fresh orange juice
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • a few of dashes Sriracha hot sauce (more if you like it really spicy)
  • salt and pepper

Preheat oven to 375 degrees. Toss turkey cutlets with olive oil, 1 tbsp. chili powder, a clove of garlic, some fresh thyme, salt and pepper. Bake for around 30 minutes.

In a large skillet, saute onion, jalapeño, and garlic in olive oil. Season with chili powder, salt and pepper. Cook until onions soften. Add strawberries and cook for around 2 minutes. Add orange zest, juice, honey, brown sugar, chili powder, and hot sauce. Bring mixture to a boil. Reduce heat and simmer until mixture reduces. Once reduced, season to taste with salt and pepper.

Once sauce has thickened, place cutlets into sauce and simmer until warmed through. Serve atop a bed of quinoa and a side of steamed spinach. 

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Categories dinner, food and recipes, fruit, lunch

Fresh Squeezed Margaritas…

February 3, 2012 //
3

I know it has been a while since I have posted, but we moved!!! It has all been very exciting, but have not been cooking much due to the fact that we are just getting settled and we have been enjoying exploring all of the amazing food in our new neighborhood. We moved east from Silver Lake to Highland Park. Mike and I love having so much space and Luna is so much happier with her big yard. My new kitchen is huge and we have a great dining room for lots of dinner parties ahead. Although we have not been cooking much yet in our new home, there has def been no shortage of cocktails!!! Not only can moving drive you to drink, but the weather has been so amazing, that we have been blowing off steam outside whenever we can. On one of the many beautiful days we have had the last couple of weeks, we got together with our pal and made some homemade margaritas. They are so yummy that I don’t think I will ever go back to the bottled mix and will continue to explore with other flavors as well.  Hope you try them and can’t wait to get back in the saddle and break in my new kitchen!!!

Fresh Squeezed Margaritas:

  • 3/4 cup lemon juice, from 6 to 10 lemons
  • 3/4 cup lime juice, from 8 to 12 limes
  • 3 1/2 cups tequila
  • 2 cups Cointreau, Grand Marnier, or Triple Sec
  • 1/2 cup simple syrup (you could use agave syrup instead)
  • 2 quarts ice cubes

Juice lemons and limes by squeezing into a large measuring cup. Strain juice through a sieve into a pitcher to ensure no seeds are present. Make simple syrup by bringing equal parts sugar and water to a boil until sugar is dissolved and let cool.

If serving a large group, add all ingredients into a large pitcher and mix well. For individual cocktails, make the mix less the alcohol and shake cocktails individually adding alcohol as you wish (which is how I prefer it).

Rub rims of glasses with lime juice and dip into margarita salt. Serve margaritas over ice with a fresh lime slice. Last weekend we added pineapple juice into the mix and it was delish. Perfect for a warm day and even better after a stressful move!

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Categories beverages, cocktail, food and recipes, fruit, vegan, vegetarian

Cranberry Pomegranate Glazed Ham and Baked Pineapple Casserole…

December 30, 2011 //
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This Christmas, since we stayed here in sunny L.A. and did things a bit more untraditional, I thought I would try and do a more traditional Christmas ham dinner. It was a weird and sad holiday indeed being here without my family. Mike and I slept in, made bloody mary’s with stuff my dad sent us from Indiana, Mike made chilaquiles, we took Luna to the dog park, and ended the evening with dinner, wine, friends, and a fire. Although it was 75 degrees here that day and we had on shorts and sandals, I still missed celebrating the traditional way…

My family makes a ham and a deep fried turkey every Christmas and no matter what, my step mom always makes this baked pineapple dish that everyone loves…including me. So that was the inspiration for our menu. We had ham, the baked pineapple, roasted brussels sprouts with bacon, and creamy mashed potatoes. I knew I wanted to make some sort of glaze for the ham so made this one up based on some stuff we had in the fridge. It was super flavorful and took on a bit of an Asian flavor from the star anise. I think I will try the glaze again on a pork tenderloin or something. I didn’t take many photos of the dishes in their final stages or the plating of them for some reason…(blame it on the vino) but you get the idea. For this being our first ham, I’d say it came out OK! Hope you all had a great Xmas and have an even more amazing New Year!!!

Cranberry Pomegranate Glazed Ham:

  • 10 lb. ham (ours was fully cooked, and we did not need one that big!!!)
  • large handful of cloves (for ham and a couple for the glaze)
  • 1 bag fresh cranberries
  • 2 cups pomegranate juice
  • 1/4 cup orange liqueur
  • 2 cups brown sugar
  • 1/2 cup honey
  • 3-4 large tablespoons mustard (we used a brown sugar bourbon one our friend made us)
  • cinnamon stick
  • star anise pod
  • salt
  • pepper

Preheat oven to 350 degrees. To prep ham, remove all but about 1/4-inch of the fat. Pierce ham all over with a knife and insert whole cloves into the piercings until ham is covered all over. (If you don’t love the taste of cloves, you can omit this step. I learned this from my mama:) Set ham aside and work on the glaze.

In a large saucepan, add cranberries, pom juice, orange liqueur, brown sugar, honey, mustard, a few cloves, cinnamon stick, and star anise pod. Bring to a boil and simmer until cranberries break down and it reduces and become thick and syrupy. You may need to adjust a few of the ingredients to your liking like adding more sugar for sweet or more acid for sour. Once thickened, let cool a bit, remove cloves, cinnamon stick, and anise pod. Blend mixture or push through a sieve and return back to the pan and continue to simmer until ready to use. Season with a bit of salt and pepper.

Brush glaze over ham and place ham in the oven for about an hour and a half. If the ham is labeled ‘fully cooked’, heat for 8 to 10 minutes per pound, or to an internal temperature of 140°F. About half way through, pull the ham out and reglaze. Once done, the glaze will be brown, sweet, and delicious. Slice ham and serve with leftover glaze.

Baked Pineapple Casserole:

  • 1 large can pineapple chunks (undrained)
  • 4 cups white bread torn into small pieces
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 3/4 stick of butter cut into tiny pieces
  • bit of nutmeg
  • bit of cinnamon

Mix all ingredients together and put into a prepared baking dish and bake for 1 hour at 350 degrees until it is set and top is browned. It is so yummy, easy, and goes perfect with ham!

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Categories baked goods, dessert, dinner, food and recipes, fruit, pork, side dish

Creamy Roquefort Cheesecake with Peach Preserves and Pecans…

December 24, 2011 //
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Happy Christmas Eve, everyone!!! This weekend I am pretty bummed as it is my first Christmas not in the midwest with my family. I am missing them so much today. Christmas Eve has always been a tradition in my family and we have always went to my Grandma’s house to eat lots of food, drink, play games, and open gifts. I am definitely breaking tradition this year, but am happy to not be in the cold and excited about tomorrow being 78 degrees in LA! I am certain tonight will be fun. We are spending it with friends and drinking, eating lots of yummy appies, and hot tubbing. You heard me, hot tubbing!!! I made this appetizer, amongst a few others for this evening and cannot wait to get this party started. Hope you are all celebrating your traditions happily tonight or creating new ones like we are!!! Merry Christmas!

Roquefort Cheesecake with Peach Jam and Pecans:

  • 1/2 cup pecan or walnut halves
  • 2 (8-oz.) packages cream cheese, softened
  • 1 (8-oz.) package Roquefort cheese, chopped
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tsp. freshly cracked pepper
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/2 (11.5-oz.) jar peach preserves
  • Crackers, seedless red grapes, and assorted vegetables

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.

Beat cream cheese, chopped Roquefort, sour cream, parsley, pepper, and chives at medium speed with an electric mixer until blended.

Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a lightly greased 7-inch pan (could use a spring form pan if you have it, but I did not).

Bake at 325° for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

If using a spring form pan, remove sides of it and transfer cheesecake to a platter, or you can leave in a pretty baking dish like I did.

Spoon jam over top (we used this peach rosemary jam that my friend Matty made for us, but any peach, pear, or even fig preserves will do); sprinkle with pecans. Serve with crackers, red grapes, and assorted vegetables.

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Categories appetizer, baked goods, cake, cheese, dinner, food and recipes, fruit, side dish, vegetarian

Sweet Potato and Pepper Hash…

December 13, 2011 //
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This weekend was so glutenous that I feel like we ate and drank enough in one weekend than most humans are supposed to in one week. Not only did I make a birthday cake, biscuits, and this recipe…I also made a homemade mac and cheese for a little din get together that I will write about later! I used an entire pound of butter in my recipes this weekend… That is nasty. Luckily I have lots of great pals to help me consume all of this stuff. From the day after Christmas on out, it is time for me to get into serious wedding mode… No more butter and no more gluttony!!!! I wish I could say that before the holidays were over, but who am I kidding? This is my first time not spending Christmas with my family back in the Midwest. It makes me so sad and what is Christmas without lots of delicious food and lots of family??? The exciting thing is that it will be our first Christmas ever with Luna. Isn’t the bubs getting so big???

This breakfast recipe was thrown together by things we had lying around. It is actually filled with super foods, but I ruined it with bacon. Go figure! This could be made vegan or vegetarian by just using a bit of olive oil instead of the bacon and its oh so delicious pork fat. In fact, I think it would have made it crispier. Some how it didn’t come out as crisp as I had hoped and think I should have crisped the bacon first, removed it from the pan, poured out some of the bacon grease, and then added the vegetables. It still tasted amazing… we had it for breakie and also a bit with a grilled pomegranate glazed pork chop dinner later that evening . Try it, you’ll like it, but ensure you let me know if you were able to make this crispy. If I could nail that, this would be an amazing go to fall dish!

Sweet Potato and Red Pepper Hash:

  • 3 strips of bacon, chopped
  • 1 sweet potato, peeled & cut into small cubes
  • 1/2 large onion, chopped
  • 1 red pepper, chopped
  • 2 jalapenos, chopped
  • pinch of red pepper flakes
  • tbsp. chili powder
  • tsp. cumin
  • salt and pepper to taste
  • 1 small apple, cored & cut into small cubes
  • 1 green onion, chopped

Using a large skillet, add bacon and cook until crispy. Next, add the ingredients that will take the longest to cook. (You can use any vegetable combo, really.) Start with the sweet potato first and fry in the bacon grease for 4-5 minutes. Add the onions, jalapenos, and red peppers, along with a pinch of red pepper flake, chili powder, cumin, salt, and pepper. Cook an additional 2-3 minutes.

This is the point the potato mixture should take on a light brown color. Finally, add the chopped apple and green onion. Season to taste. The apple, bacon, and sweet potato are such an amazing fall-flavor combo. Cook for another 2 minutes or until everything is fully cooked and crisped up. Serve along side a couple of eggs cooked to your liking topped with fresh chopped green onions and a bit of hot sauce. Promise you won’t be disappointed!

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Categories breakfast, food and recipes, fruit, pork, side dish, vegan, vegetarian

Crazy Good Carrot Cake with Cream Cheese Frosting…

December 9, 2011 //
4

Its a good friend of mine’s birthday today so I am in charge of making the cake for her get together this evening. She is a super- special old soul, so thought a good old fashioned carrot cake would be appropriate and is generally a crowd pleaser. I have never really made one before, so did some research and stumbled upon this cake recipe from Southern Living and spiced up Martha’s basic cream cheese icing recipe with some orange zest and juice. There are many steps to this, so feel free to omit the glaze and simplify the garnish. This is also a super fattening recipe, so I am sure you could substitute in some apple sauce for some of the oil, and use low fat or fat free cream cheese for the icing to help with calories. You know my motto, if you are gonna do it, do it up! I have personally never understood things like low-fat desserts, diet soda, or fat free cookies. Isn’t the point of “dieting” to make better choices? I would rather not eat those things regularly and splurge on something like this! But, what do I know? All I know is that I am really looking forward to sinking my teeth into this tonight! I hope the birthday girl is surprised!!! And I thought I couldn’t bake…Pssssht!

Crazy Good Carrot Cake with Cream Cheese Frosting:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8 oz.) can crushed pineapple, drained
  • 3 1/2 oz. flaked coconut
  • 1 cup chopped pecans or walnuts

Preheat oven to 350 and prep 3 (9-inch) round cake pans by lightly greasing and flouring or spraying with non-stick cooking spray . Set pans aside.

In a bowl, stir together flour. baking soda, salt, and cinnamon.

Beat eggs, sugar, vegetable oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

Fold in carrot, pineapple, coconut, and walnuts. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Make buttermilk glaze.

 Buttermilk Glaze:

  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Bring sugar, baking soda, buttermilk, butter, corn syrup, and vanilla to a boil in a large pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.

Make cream cheese frosting.

Orangey Cream Cheese Frosting:

  • 16 ounces cream cheese, room temperature (2 blocks)
  • 16 tablespoons (2 sticks) unsalted butter, cut into pieces, room temperature
  • 2 cups confectioners’ sugar
  • 2 1/2 teaspoons pure vanilla extract
  • zest of 1 large orange
  • orange juice to taste (ensure you don’t add too much as it will thin out the frosting)

Place cream cheese in mixer. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla,orange zest, and juice. Stir to combine.

Line serving platter or cake plate with wax paper to keep it clean. Place first cake layer on it clean side down. Spread cream cheese frosting between layers and on top and sides of cake. Ensure when you place the top layer of the cake that it is clean side up as the side you poured the glaze on is super sticky and will make it difficult to frost the top cleanly.

Make candied carrot shavings.

Candied Carrot Shavings:

  • 1 large carrot (preferably fat) or 2 medium
  • 1 cup water
  • 1 cup sugar

Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips until you get about 15 (there will be a few extra).

Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.

Preheat oven to 225°F with rack in middle.

Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.

Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet. Toss carrot curls in a bowl with a bit of fresh orange juice and granulated sugar.

Garnish cake with toasted walnuts and candied carrot shavings.

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Categories baked goods, cake, dessert, food and recipes, fruit, vegetarian

Yummy Cranberry Bellinis…

December 4, 2011 //
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During the holidays, it is nice to start the meal off with a good signature cocktail. I can’t drink much champagne, so having a bellini or a mimosa at the start of a meal is perfect for me. This recipe is totally easy and can also be used as a nice cocktail for a weekend brunch. I mean, who doesn’t love copping a lil buzz in the early afternoon on the weekends??? It is crisp, refreshing, the color of the puree is gorgeous, and cranberries are a perfect fruit to use during the holidays. I can’t wait to make these again. If you don’t like things super sweet, it is okay to cut down on the sugar amount, and I suppose you could also use agave or stevia in order to make it a little better for you. Cheers!

Yummy Cranberry Bellinis:

  • 2 cups fresh cranberries
  • 1/3 cup superfine sugar
  • zest of 1 orange or lemon
  • 2/3 cup fresh orange juice
  • 1 bottle chilled Champagne or Prosecco

Place the cranberries, sugar, zest, and juice in a small saucepan and bring to a boil. Cover and simmer over low heat for 5 minutes, or until soft. Let cool a bit and put mixture into a food processor and puree until smooth and silky. You should have about 3/4 to 1 cup of thin puree.

Put puree in a jar or covered bowl and chill. If you need to prepare it ahead, the puree can be stored in the refrigerator for around 2 or 3 days. When ready to use, give the puree and stir, then spoon a rounded tablespoon into each glass. Top with bubbly and enjoy!

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Categories appetizer, beverages, cocktail, dessert, food and recipes, fruit, vegan, vegetarian
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