Pear & Cinnamon Cake

I bought a beautiful cookbook called Love Bake Nourish by Amber Rose while I was traveling in London a couple months ago.  This weekend, I finally got a chance to make one of her recipes.  While searching for the perfect fall treat for my brunch, I found her pear and cinnamon cake and knew it would be perfect.  She uses honey and maple syrup in place of granulated sugar, and hearty flours in place of all-purpose.  For this recipe, I used a cinnamon infused maple syrup that I found at Williams-Sonoma.  I wasn't sure what to expect, but this cake turned out delicious.  It wasn't too sweet, which I prefer, and it was very moist and dense.  I served it with yogurt and blackberries.  It was a perfect addition to a fall brunch.

Pear & Cinnamon Cake

[ by Amber Rose, Love Bake Nourish ]

200g unsalted butter, softened

200g white spelt four, sifted

3 large free-range eggs

1 teaspoon baking powder

1 teaspoon ground cinnamon

200g maple syrup

1 teaspoon vanilla extract

1 pear peeled, cored & finely grated

unrefined icing sugar for dusting

Preheat oven to 350 degrees.  Grease and flour a cake tin.

In a large mixing bowl, cream the butter until pale and fluffy.  Add 2-3 tablespoons of flour and beat in the eggs, one at a time.  Continue to beat until you have a light fluffy mixture.  Fold in the rest of the flour, the baking powder and cinnamon.  Then add the maple syrup, vanilla extract and pear, folding in gently until thoroughly combined

Scape the mixture into your prepared cake tin and bake for 40-50 minutes or until a skewer inserted into the middle comes out clean.  Remove from the oven and leave to cool for 10 minutes before turning out of the tin.

Basil & Lemon Cocktail

It is summer here in San Francisco and I finally purchased these beautiful coupes that I've had my eye on for a while, so a nice refreshing cocktail was a necessary addition to my Saturday afternoon.  I made this cocktail up, although it likely exists out there somewhere.  I always play with different additions and proportions, so feel free to do the same.  Below is (approximately) what I used.

Basil & Lemon Cocktail

1 1/2 ounces vodka

1 ounce St. Germain

juice of 1/2 lemon (or more if you prefer)

3-4 basil leaves

Add the lemon juice and basil leaves to a cocktail shaker; muddle.  Fill with ice and add the vodka and St. Germain. Shake very well. Strain into a cocktail glass. Garnish with basil & enjoy!

Optional: if you want to top the cocktail off with something else, consider using a splash of soda water, ginger beer, champagne, or a light, crisp white wine.

Donna Hay: Black & White

limoncello & coconut ice cream cake

cocoa panna cotta

vanilla mascarpone cream

baked chocolate terrine

Donna Hay Magazine is one of my absolute favorite sources for recipes.  The "magazine" is really more like a cookbook - filled with beautiful photography and mouth-watering dishes.  You'll find amazing recipes for every meal and want to keep this unique Australian publication on your coffee table for years.

The Recoil

A friend at work told me about this cocktail and as she was telling me the ingredients my mouth started watering.  I made it that night and it was even better than I imagined.  It's perfectly sweet (not too sweet) and very refreshing.  The spicy ginger beer adds a perfect touch to the light and refreshing lime and St. Germain.  I definitely recommend you try this one!  

1 1/2 ounces bourbon (I used Bulleit)

1/2 ounce St. Germain

1/2 ounce fresh lime juice

Ginger Beer (I recommend Fever Tree)

Fill a cocktail shaker with ice and add the first 3 ingredients – shake very well.  Strain into a glass filled with ice and top with ginger beer.  Garnish with a lime and enjoy!

Grilled Peaches

Grilled peaches are the perfect addition to any summertime dish.  From cocktails, to appetizers, to dessert - there are so many delicious recipes that incorporate grilled peaches.  At your next summertime BBQ, try this grilled peach & thyme cocktail with peach bruschetta for an appetizer.

grilled peach & thyme cocktail

4 peach wedges

a small amount of olive oil

2 teaspoons sugar

2 sprigs fresh thyme, plus extra for garnish

2 dashes of angostura bitters

2 teaspoons meyer lemon juice

2 ounces bourbon

Lightly brush olive oil on the cut sides of the peach wedges.  Grill the peach wedges on sides until charred.  Muddle 2 grilled peach wedges, sugar, thyme, angostura bitters, meyer lemon juice and bourbon in a cocktail shaker.  Pour into cold, ice-filled glasses. Garnish with remaining peach wedges and thyme sprig.

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peach bruschetta with ricotta & prosciutto

via Williams-Sonoma

1/3 cup balsamic vinegar

4 slices country-style bread, each about 1/2 inch thick

1/3 cup olive oil, plus more for drizzling

2 large peaches, pitted and each cut into 12 slices

6 Tbs. ricotta cheese, lightly seasoned with kosher salt

3 oz. thinly sliced prosciutto

1 1/2 oz. arugula

Maldon sea salt for sprinkling

In a small saucepan over medium heat, bring the vinegar to a simmer and simmer until reduced by half, 3 to 4 minutes. Let cool.  Preheat a panini press on the “sear” setting according to the manufacturer’s instructions. Generously brush both sides of the bread slices with the 1/3 cup olive oil. Working in 2 batches, place the bread on the panini press, close the lid and lock the top of the press so the bread is not being compressed. Cook until browned on both sides, 2 to 3 minutes. Set aside.  Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes.  Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the reduced vinegar and sprinkle with Maldon sea salt. Serve immediately. Serves 4.

Ginger + Lemon

Lemon and ginger make such a great duo.  They can be savory or sweet - add them to your morning juice for a refreshing and healthy kick, bake them up in a delicious dessert, or try them in your next cocktail.  Here are some lemon-ginger recipes to try:

frosted ginger cookies

ginger snap + ricotta lemon ice cream sandwich 

meyer lemon ginger scones

ginger lemonade

lemon ginger cookies

ginger doughnuts

lemon ginger cheesecake

pimm's cup cocktail

lemon ginger frozen yogurt

Clementine Limoncello Champagne Cocktail

8 oz Champagne, chilled

1 ripe pomegranate (for juice, about 3 oz)

5 oz clementine juice, freshly pressed

1 1/2 tablespoons Limoncello

2 tablespoons lemon juice, freshly pressed

2 tablespoons cane sugar (or simple syrup to taste)

Combine clementine juice, pomegranate juice, lemon juice and limoncello. 

 Add champagne and sugar cane (or simple syrup) and mix. 

 Serve immediately. 

*note: this cocktail would also be delicious with vodka or gin in addition to, or instead of champagne (although measurements may need to be altered)

Cheers!

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Salted Dark Chocolate Cranberry Oatmeal Cookies

Salted Dark Chocolate + Cranberry Oatmeal Cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup firmly packed brown sugar (I use dark brown)

1/2 granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 - 1 teaspoon salt (depending on preference)

3 cups oatmeal (I use regular quaker oats)

1 cup cranberries (or more if you desire)

1 bag dark chocolate chips

1 bar dark chocolate (70%, chopped)

Preheat oven to 350° F. 

Beat together butter and sugars until creamy. 

Add eggs and vanilla extract; beat well. 

Add combined flour, baking soda, cinnamon and salt; mix well. 

Slowly stir in oats.  Add cranberries and both chocolates and stir until combined.

Refrigerate for about an hour, or until the dough is chilled (can refrigerate up to 24 hours).

Drop by rounded tablespoons onto cookie sheets. 

Bake 10 to 12 minutes or until golden brown.
Sprinkle with a tiny bit of fleur de sel.

Cool 1 minute on sheet and then transfer to a wire rack.

Side notes:  These cookies are very easy to adapt!  I used both the chocolate chips and the chocolate bar because I love these chocolatey and I like the variation between the chunks and the chips.  If you don't, simply omit the chocolate bar.  You can also use milk or white chocolate if you prefer that over dark.  Also, if you aren't into cranberries, you can use raisins... or omit them altogether!  The amount of salt you use is also up to you.  I love salt and sweet together, so I used about 3/4 teaspoon of salt in the dough, and added the fleur del sel after baking.  If you don't like them salty, I would just add 1/2 teaspoon to the dough. 

wrapped up and ready to give away!

Rosemary No. 3

Ingredients

1 egg white

1 sprig rosemary, plus more for garnish

1 thin slice blood orange

1 tablespoon lemon juice

1/2 teaspoon superfine sugar

juice of 1 blood orange (regular orange will work too)

2 ounces Aperol or Campari

2 ounces gin

1 ounce sweet vermouth

Whisk the egg white in a bowl until very it turns very foamy and opaque.  Muddle the rosemary, blood orange, lemon juice and sugar in a cocktail shaker.  Add crushed ice with the rest of the ingredients; cover and shake vigorously.  Strain into a cocktail glass and garnish with rosemary.

Cheers!

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happy weekend + some links

the coolest, most interesting invitation suite that you must read about

a pretty, rustic blueberry pie

i'm really into these simple arrangements: here, here & here

a beautiful bali wedding

currently planning a trip to go: here, here, here & here

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Paloma

Paloma Cocktail

kosher salt

1/4 cup fresh grapefruit juice

1 tablespoon fresh lime juice

1 teaspoon sugar

1/4 cup mezcal or tequila

1/4 cup club soda

Rub half of rim of a highball glass with a grapefruit wedge; dip rim of glass in salt  

Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in glass; stir

Mix in 1/4 cup mezcal or tequila; add ice and top off with 1/4 cup club soda

Garnish with grapefruit wedge and enjoy!

Cheers!

via

Sparkling Ginger Cocktail

Sparkling Ginger

3/4 cup water

1/2 cup sliced fresh ginger (2 ounces)

3/4 cup sugar, divided

1 tablespoon finely chopped crystallized ginger

2 lemon wedges

2 (750-ml) bottles chilled Prosecco

Simmer water, fresh ginger, and 1/2 cup sugar in a small saucepan, uncovered, for 10 minutes. 

Remove from heat and let steep 15 minutes. 

Strain syrup through a sieve into a bowl, discarding solids and chill until cold.

Finely grind crystallized ginger with remaining 1/4 cup sugar in a blender or food processor, then spread on a small plate.

Run lemon wedges around rims of glasses, then dip rims into ginger sugar. 

Put 1 tablespoon syrup into each glass and top off with Prosecco.

Cheers!

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Lately

s'mores on the patio at the ojai valley inn

gorgeous ojai sunset

wood fires on a chilly winter night

hand lettering sketches

mediterranean tiled steps at the ojai valley inn

hot toddies + pork loin + homemade applesauce 

Orange-Cranberry Gin & Tonic

One of my favorite cocktails is a gin & tonic.  While I love a classic one, I have no problem making it festive for the holidays.  This recipe looks delicious (and pretty!) and will sure to be a hit at any holiday party.  

Orange-Cranberry Gin & Tonic

1 (2-inch) orange rind strip

1 tablespoon fresh cranberries

1 teaspoon sugar

1 cup ice cubes

3 tablespoons gin

1 tablespoon fresh orange juice

1/4 cup tonic water

Muddle orange rind strip, fresh cranberries, and sugar in a cocktail shaker.  Add ice, gin, and fresh orange juice.  Cover & shake vigorously until thoroughly chilled.  Pour into a glass, top with tonic water & enjoy!

*frozen cranberries, thawed, can be substituted

recipe via 

Saltine Cracker Toffee

My family has been making this really simple toffee for years, and I don't think I will ever get sick of it. The combination of salty saltine crackers with toffee and chocolate is simply perfect.  It is so easy to make and everyone loves it.  We make tons of batches every year both for our family and to wrap up in cello bags and give away as gifts.  

This recipe is also really easy to adapt, so have fun playing with new combinations.  Try white, milk, or dark chocolate (or a combination!) and top with whatever you want.  This year I've tried sea salt on dark chocolate and crushed peppermint candy on a swirl of dark and white chocolate.

Ingredients

saltine crackers

1 cup brown sugar

1 cup (2 sticks) unsalted butter

1 bag chocolate chips

topping

Heat oven to 400 degrees.  Line a cookie sheet with foil, and then line saltine crackers over the entire cookie sheet.  Melt butter and brown sugar together over medium heat and stir until it boils.  Let boil for 3 minutes, and then pour mixture over the saltine crackers.  Bake for 5 minutes.  Let cool for 3 minutes and then pour chocolate chips over the crackers and toffee.  Let sit for a minute or so, and then start spreading the chocolate lightly with the back of a spoon.  The chocolate should start to melt and become easy to spread.  Once chocolate is spread smoothly, top with sea salt or crushed peppermint candies (or whatever else you chose!) and cool in refrigerator for about 2 hours.
Once hardened, take out of the cookie sheet, peel off the tin foil from the bottom, and cut into pieces.  I recommend keeping these in the freezer until you are going to serve them.  

Merry Christmas!

Chocolate Crackle Cookies

Martha Stewart's Chocolate Crackle Cookies

8 ounces bittersweet chocolate, melted and cooled

1 1/4 cups all-purpose flour

1/2 cup Dutch cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, room temperature

1 1/3 cups light-brown sugar, firmly packed

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners' sugar, plus more for rolling

1. Heat oven to 350 degrees. 

2. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water.  Set aside to cool.  

3. Sift together flour, cocoa, baking powder, and salt.

4. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy.  Add eggs and vanilla, and beat until well combined.  Add melted chocolate. 

5. With mixer on low speed, alternate adding dry ingredients and milk until just combined. 

6. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

7. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet.  Chill for 30 minutes. 

8. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.  Place the cookies 2 inches apart on a Silpat-lined baking sheet.  Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.

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French 75

French 75

3 ounces gin

3 ounces fresh lemon juice

4 teaspoons superfine granulated sugar

1 1/2 cups ice cubes

1 cup chilled champagne

In a cocktail shaker, combine gin, lemon juice, sugar and ice cubes and shake to chill.  Strain cocktails into 2 wineglasses and top off with champagne.  Garnish with a lemon twist & enjoy!

*Alternately, you can substitute simple syrup for the sugar and/or serve drinks over ice in highball glasses

recipe via 

Macaroon Trees

Martha Stewart's Sugar-Dusted Macaroon Trees

Ingredients

2 1/2 cups finely shredded unsweetened coconut

3/4 cup granulated sugar

2 large egg whites, lightly beaten

5 teaspoons pure vanilla extract

Pinch of salt

Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.

Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners' sugar just before serving.

via Martha Stewart

Moscow Mule

A Moscow Mule is one of the most delicious vodka drinks around.  If you haven't had one, I suggest you make one now to celebrate the weekend!

Moscow Mule

Ingredients

Ice

1/4 cup vodka

1 tablespoon fresh lime juice

1/2 cup chilled ginger beer

1 lime wedge

Directions

Fill glass with ice.  Add vodka and lime juice, then ginger beer.  Stir to mix.  Garnish with lime wedge and enjoy.  

Cheers!

image via 

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