Becoming Lola

RECIPE: a very merry creamy berry oatmeal and pumpkin pie pancakes

noreply@blogger.com (La Lola) — Mon, 19 Dec 2011 19:14:00 +0000

What have you been eating this season? I woke up craving a piece of fleeting autumn this week, and nothing pays a better tribute to our most bountiful season than plump berries and aromatic pumpkin spices. So this morning, only just a couple hours ago, I treated myself to fluffy pumpkin pie pancakes dusted with sugar and dripping with rich maple syrup. To balance out the indulgence, I had a healthy dollop of honey infused Greek yogurt and fresh papaya. Yum! I'm a quarter way through a book about how to live like the notoriously skinny yet satisfied French women, and it seems yogurt is the new it food. So to my delight, I discovered a recipe that called for some in my beloved Pretty Delicious cookbook. Can anyone say ultra creamy oatmeal and tangy raspberries with crunchy almonds and golden brown sugar? I can. And trust me, its so freaking simple to make and absolutely delicious, you could whip this up in minutes. Try it and let me know what you think!

PUMPKIN PIE PANCAKES

INGREDIENTS:
2 cups all purpose flour
6 tablespoons organic light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
3/4 cup pumpkin puree
2/3 cup almond milk
4 large organic eggs
1/2 cup organic unsweetened apple sauce
confectioners' sugar (optional)

METHOD:

Preheat oven to 350F. Whisk together flour, sugar, baking powder, spice, and salt in a large bowl. In another bowl, whisk puree, milk, eggs, and applesauce together. Add to the flour mixture with a rubber spatula gently until well combined. See how thick and creamy the batter is!? Then heat a nonstick skillet over medium heat coated with cooking spray. Dollop about 1/3 cup of batter into skillet and cook until edges firm up and bottom is golden brown. Flip, and repeat for other side. Transfer to a rimmed baking sheet lined with parchment. Continue making pancakes, moving them to the baking sheet. Pop baking dish in the oven and bake for about five minutes. Serve with dusting sugar if desired and a side of golden amber maple syrup or apple butter.

BERRY CREAMY OATMEAL

INGREDIENTS:
3 cups organic quick oats
1 cup nonfat plain Greek yogurt
1/4 cup organic honey
pinch of organic ground cinnamon
pinch of organic nutmeg
pinch of sea salt
1 cup organic blueberries, raspberries or strawberries
4 teaspoons organic brown sugar (optional)
1/2 cup organic toasted sliced almonds (optional)

METHOD:

Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the oats, stir, and turn off heat. Once the oats are plump, about 4 minutes, stir in the yogurt, honey, cinnamon, nutmeg, and salt. Gently fold in the berries. If you're like me, go ahead and sprinkle each serving with one teaspoon of brown sugar and two tablespoons of almonds. Voila! Breakfast is served.

RECIPE: chocolate peanut butter caramel torte

noreply@blogger.com (La Lola) — Wed, 14 Dec 2011 20:28:00 +0000

So child labor is wrong. Period. But when it comes to holiday baking, I am all for it. Now, now, listen up. As you read in the post below, I am back where I belong (Grandma's house for you newbies) which only means one thing- I'll be baking up a storm and even...gasp....cooking if the household gets lucky. And so having been here a whole week already, I decided to celebrate by baking a cake. So fitting right? Well, I invited my baby brother over and my little cousin already lives here. I told them quite frankly, if they wanted any part in my peanut buttery chocolatey goodness they would have to help out. See, I am not into the whole mommy blog scene yet because I have no kids. I am not running around with a glow planning birthday parties galore, whipping up sand box treats for playdates, or any of the like. Instead, I practice my maternal instincts on siblings and cousins. They really have no choice but to surrender to my discreet slavery.

All this is to say one thing. This cake TAKES SOME WORK. I won't sugar coat it (well not figuratively anyway...have you seen that dripping caramel topping!) and so you should really follow my 'mis en place' philosophy by setting up all your equipment and room temperature ingredients first. Plan ahead, have the minions on standby, and I promise you won't even notice all the components of this masterpiece. I had the kiddies washing the stand mixer bowl in between sets, licking the spoons as taste testers, cracking my eggs (they couldn't separate them as cool as I can, but you take what you can get) and in the end...with conversation brewing and people in and out of the kitchen to see what all the ruckus is about, it was absolutely the highlight of my week. Nothing beats baking a delicious centerpiece cake with family. And you know what, if you're a little bit solo this holiday season, consider yourself lucky as well. This cake had to feed the mouths of eight people. At least you can savor it on your own for a week to come...

CHOCOLATE PEANUT BUTTER CARAMEL CAKE

INGREDIENTS:
8-oz semisweet or bittersweet chocolate, chopped
1 tbsp sugar
4 large egg yolks
4 large egg whites, divided
2 tsp vanilla extract

1 1/2 cups sugar
2 cups flour
3/4 cup Dutch process cocoa
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup oil
3/4 cup buttermilk
1 teaspoon vanilla
3/4 cup hot coffee

1-1/2 c. creamy peanut butter
8 T. unsalted butter, at room temperature
1/4 tsp. kosher salt
1/2 c. heavy whipping cream
1-1/2 tsp. vanilla
2-1/4 c. powdered sugar
Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.

2 tablespoons butter
1/2 cup brown sugar
1/2 cup karo syrup
1/2 cup heavy cream
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
pinch of salt

METHOD:

In the top bowl of a double boiler or your preferred method, melt chocolate, whisking frequently so that no hot spots scorch the chocolate. Add in 1 tbsp sugar and whisk well. Whisk in egg yolks one at a time, waiting until each is fully incorporated before adding the next. Chocolate mixture will be fairly thick. Remove chocolate from heat. In a large bowl, beat egg whites on medium-low speed until frothy. Increase speed of mixer to high and beat egg whites to stiff peaks. Add 1/3 of egg whites to chocolate mixture and, using the electric mixer, blend them in. Add another 1/3 of egg whites and fold in. Fold in vanilla extract as well. Fold in all remaining egg whites, making sure to scrape the sides of the bowl. Fold until mousse is uniform in color and texture. Put in fridge to set for at least two hours.
Preheat oven to 350 degrees F. In a large bowl sift together sugar, flour, Dutch process cocoa, baking powder, baking soda and salt. In a separate bowl, beat together eggs, oil, buttermilk and vanilla and then add into the dry ingredients. Whisk in the hot coffee.
Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.
In a medium pot, bring butter, sugar, karo syrup, and heavy cream together until smooth and melty. Stir in peanut butter, then keep stirring over medium-heat. Bring to a boil and allow to boil for 3-5 minutes (or, if you want to be technical, until the mixture reaches the soft ball stage). Remove from heat, allow the caramel to cool slightly, then dip skewered apples right on in it.
Cut each half sheet pan cake into two long rectangles. Mix together 1/3 of the peanut butter frosting with 1 cup of peanuts. Mix remaining peanuts with the peanut butter caramel. Layer cake > peanut butter frosting with peanuts > mousse > peanut butter frosting > cake > peanut butter caramel with peanuts. Refrigerate to set.

image: wehearit.com

SHOP: cotton candy kitchens

noreply@blogger.com (La Lola) — Wed, 14 Dec 2011 16:05:00 +0000

Okay you know that syndrome people have when its holiday season and you set out on a mile-long journey to shop for people on your list, and only people on your list, but somehow...somewhere...you end up shopping for yourself? What is the name of that syndrome? Because I have it. We are knee deep in Christmas time and all I can think about are all the slew of adorable gift guides that are plastered with my name all over it. And it hit me! Why not be clever and start buying gifts that will benefit me too! You see folks, I am back in Georgia. Yup, my dear Granny's house, as big as can be. And still my baking refuge. Her kitchen is my oasis. Two nights ago I baked a chocolate peanut butter cake and its already gobbled up. They love me here! But they would love me even more if I redecorated this primitive kitchen they have. There is no color, no life, and absolutely no organization. So with a little Scandinavian and French country inspiration (you know me) you can find that perfect little pretty something you adore, wrap it as a gift, give it to your loved one of choice, and then make use of it whenever you visit them. I know, I know. Why didn't you think of it right...

Clockwise from left to right: Mint Green Retro Fridge Freezer Retro Fridge Freezers, Cotton Candy Cupcakesrecipe from BecomingLola, Moth Origami Lampshadefrom Nellianna,Stelton vacuum jug from finnishdesignshop,Silicone Heart cupcake cases from Cakes,Cookies & Crafts, Pink Kitchen, Tutu’s tree photography print SweetEventide Pink Scales from Cooking, BluePrint Tea tin curioussofa, Bird coat hanger Monkey and squirrel

RECIPE: almond, ginger, sweet potato chicken soup

noreply@blogger.com (La Lola) — Wed, 30 Nov 2011 23:23:00 +0000

Ahh, how I love thee. Let me count the ways. I love Whole Living magazine more than cupcakes. I love it the way I love how Mother Earth makes the leaves turn every color of fire, a fire you actually want to roll around in. Red, orange, mustard...the colors of pumpkins, yams and the sweetest potatoes. Have you ever noticed that? How the best bounty of the season ends up being the same hue as the ground all around us. Ahh yes, and of course I love Whole Living because Martha Stewart and her minions can do no wrong. I discovered this bewildering soup recipe long ago, back during my yoga and holistic phase, and it made my head turn. A soup with collard greens and ginger...and then sweet potato and almond butter. Were these people insane! But you know me, always up for a culinary adventure. No sooner was I poking my head in WholeFoods in search of some ginger root. The first time I made this, it literally defined "warmth" to me. The whole "home is where the heart is" came to mind, birds were chirping, there was a halo, I might have even been floating or something. It was so gosh darn delicious it tasted like heaven in a bowl. I've made it at least ten more times. I kid you not. The best part? It is so healthy, I can't stand it!

HEARTY WINTER SOUP
adapted via Whole Living Magazine

INGREDIENTS:

4 cups organic vegetable stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces organic boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth organic almond butter
1 cup collard leaves, coarsely chopped (or kale)
2 tablespoons minced fresh ginger (I used canned minced ginger)
Coarse salt and freshly ground black pepper
1 lime, cut into wedges

METHOD:

Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls, and squeeze with lime wedge. The lime is seriously the best finishing touch and such a great contrast in flavor.

THE CLUB: bacon bourbon caramel corn

noreply@blogger.com (La Lola) — Wed, 23 Nov 2011 16:19:00 +0000

Salted Caramel Co. - Bacon Bourbon Caramel Corn

This week, besides of course going crazy over the ultimate Thanksgiving menu, I am testing and tasting recipes for the launch of Black Box Dessert Club's first luxurious holiday box of goods which will be a mix of about 6 sweet and savory items. First up is the bacon bourbon caramel corn. I know what you're thinking. Actually, no, I am not quite sure. It could be, "holy smokes, I love bacon...I even speak bacon!" or it could be something like, "I bet my boyfriend can smell this savory concoction from the computer screen" or if you're me its more of, "if I eat one more bite of holiday popcorn before the holiday has even arrived, I'll be the new Weight Watchers spokeswoman! So tell me, what would you do plan to sneak in your mouth late at night while no one's looking this holiday season?

Whatever your fantasy, be sure to stay tuned throughout the week as I post a different scrumptious item every other day, and then the full holiday menu on December 1st with all the details on how to sign up, and pick up or have it delivered to yourself or as a gift.

*Black Box Dessert Club's monthly box ($85.oo + tax) will be released the first Friday of every month starting on December 1st. Have you joined the club yet?

To sign up or for more information, please comment on my blog anytime or email me your dream box at members@blackboxdessertclub.com.

READING: anthology magazine winter gift guide

noreply@blogger.com (La Lola) — Wed, 23 Nov 2011 03:02:00 +0000

Read it now here: Winter Gift Guide by Anthology Magazine

HOLIDAY RECIPE: goldies

noreply@blogger.com (La Lola) — Wed, 23 Nov 2011 02:56:00 +0000

Getting ready yet? What's on your holiday baking menu?

what sundays are for

noreply@blogger.com (La Lola) — Sun, 06 Nov 2011 17:12:00 +0000

Well, just another lazy Sunday upon us. What are you up to? I am going to splash some warm water on my face, throw on my favorite faux suede shearling cropped jacket and high tail it to the market. Nothing like a bit of window shopping and street food binging to wind down the weekend. Plus, I'm always on the hunt for tabletop inspiration now that I will be a market vendor myself this holiday. J'adore the tablescape below. Funny how I lived the life of a glamour puss fashion stylist, but when it comes to table decor, I'm stumped! I'm thinking my holiday market tables should be drenched in linens, kraft boxes, fresh flowers and adorable flag sticks that mark all the desserts. Where do you get your tabletop inspiration from?

images via weheartit, source unknown

a love letter to tiger in a jar

noreply@blogger.com (La Lola) — Thu, 03 Nov 2011 04:41:00 +0000

Dear Tiger,

Sometimes you come across something so extraordinarily beautiful, fantastically brilliant, perfectly whimsical, and just the right amount of precious...that for a moment of stunned indulgence you turn your head left to right in mischief, hoping no one is around, peeking in at your wonderful discovery. You harbor this new treasure like a surprise gift for none other than yourself. You find yourself gravitating towards it time and again, each time feels anew, like a pink peony always in bloom. After some time you feel the subtle guilt wash over you. This gift is too special to keep to yourself. You daydream about the chosen ones...the select few who will get to revel in this delight with you. A friend. Sisters. Blog readers.

Well, I admit to my guilt. Since this summer I have been harboring your precious talent like a fugitive. Ever since our meeting on Gilt Taste when your Beet Cake video left me in awe, I've dreamt about your sweet melodies, your prancing cupcakes, and your crafty recipes. I've lived vicariously through your intoxicating travels, from the woods and farms to beaches and home again. And today, I find myself opening my computer, logging onto the web, and typing your blog into my address bar. Today, a day when I'm feeling down and out, under the weather, and everything in between, its your wickedly creative videos and sweet postings that bring me pure bliss. So who am I to hold onto such a secret? I'm sharing you with all who will listen. Because if I had it my way, we'd live on the same street, I'd come over with a box of goodies, you would bake me cake in return, maybe even invite me over to a barbecue, and we'd laugh over ginger cocktails and aspargus salad while dreaming up sock puppet videos. But in a world full of stalkers, I'll keep those unfulfilled thoughts to myself. Just know, that should you ever get so busy you forget why you're doing something in the first place, or the sky is an endless shade of grey, or you feel far apart from those who love you....there is someone, somewhere, thinking about you and your wonderful art form.

By the way, it would be silly of me to deny that I dare fantasize about working on a video that involved my artisanal sweets, your mountain of creativity, and of course a killer catchy tune that ties it all together. What does a girl have to do to make this happen?

Reasons for my love affair with tiger in a jar:

In one swoop, Julie will steal sunflowers, down a macaron AND have time to concoct a strawberry soup. Has anyone ever heard of such a thing!?
The ingenious ways their videos captivate you make you forget about romantic comedies and megawatt reality tv weddings. You seriously want to have the storybook life as crafted in their videos.
They believe chocolate, flour, butter and good vanilla is all you need in this life. Oh and their snacks include apples with peanut butter and chocolate truffles with pink salt.
They have friends that send them picnic kits as a gift. I mean, that speaks for itself.
The fact that I finally tried beets at the farmer's market, was not completely sold, but was still so courted by this beet cake video that I will give it another go. Period.

images and video via tiger in a jar blog

RECIPE: lemon blueberry loaf

noreply@blogger.com (La Lola) — Thu, 27 Oct 2011 23:33:00 +0000

Don't quote me on this, but I will try to get my lazy derriere out of bed tomorrow and make breakfast. I have been feeling tangy lately. Maybe a lemon blueberry bread will do the trick, now that I've crowned myself queen of the quickbreads. But just one hiccup I need help with. What on Earth do you spread over a quickbread that already packs a ton of flavor? Lemon curd...no...jam, not sure. A honey concoction of some sort? Hmmmm.

LEMON BLUEBERRY BREAD

INGREDIENTS:

1/2 cup salted butter (room temperature)

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1 cup sour cream

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 cup fresh or frozen blueberries

1 Tlbs. grated lemon zest

optional: confectioners sugar, for dusting

METHOD:

Preheat oven to 350*F

In a large bowl, mix butter and sugar with an electric mixer until fluffy. Beat in eggs one at a time. Then add vanilla. Beat in sour cream on a lower setting a half a cup at a time. In a separate bowl, whisk flour, baking soda and baking powder together. Slowly add dry ingredients to the butter mixture. In a small bowl, mix the blueberries with the lemon zest. Fold in the fruit mixture to the batter.

Pour batter into a 9x5 inch greased loaf pan. Bake in oven 1 hour or until done. Cool for 20 minutes on a cooling rack. Dust with confectioners sugar just before serving.

market to market i go...

noreply@blogger.com (La Lola) — Thu, 27 Oct 2011 23:09:00 +0000

Can you believe its raining here in New York. A little drizzle doesn't scare me. I've got my sights set on Sunday. Why? Oh, you didn't hear...for the first time in my life I will be on the other side of the market table! The smells, the sounds, the swish of passersby. I will be waking up before sunrise, packing my little metal cart, descending down the train stairway in anticipation, unfolding my table, and setting up shop at the food and artisan market in Brooklyn. If anyone wants to come say hi, run around the market window shopping, or chat over some hot cocoa, comment below and I'll give the full details. We will be selling limited edition boxes from BBDC, bribing folks to indulge in samples, and well, of course eating everything in sight. Its going to be a long day, what did you expect! But enough about food. A girl's first market is no joke. I need inspiration like the scurrying pedestrians need umbrellas. Let's take a cue from the always gorgeous table tops of Sunday Suppers.

{photos: Sunday Suppers}

happy birthday to me! a year in review...

noreply@blogger.com (La Lola) — Fri, 21 Oct 2011 01:58:00 +0000

The breeze outside is ferocious. I can hear the newly birthed autumn leaves whipping against the pavement, a sound so melodic, even over the loud humming of the trains that whiz by in the distance. Sometimes I think, when I listen close enough, I can hear the city. An orgy of buzzing folk, traffic, and even the air. It filters out into its own sound, smoothed out like butter once it reaches my ears. I hear all that sitting here at my home office, alone, on my birthday. It makes me wonder how I got here. Being alone with your thoughts has that affect. Its almost as if it takes another's memory to induce my own. Do you ever feel that way, like you can't remember your own experiences unless someone reminds you? That's how far removed I am from myself. So what better to do than think back on a year that brought me where I am now....

Funny enough I can remember this same time last year as if it were yesterday. I had gotten out of yet another long-term relationship, lived in a great big fancy apartment, had a great big fancy publishing job in midtown Manhattan, and spent all my money on absolutely nothing. I decided to go back to school for writing and French (remember that?!) and moved in with my dear old mama to save on rent. If you can remember that far back, it was the epitamy of my nightmare living situation. Why? There was no kitchen! At that time I was newly obsessed with baking...like really obsessed, and I had no kitchen. I had expensive cookbooks upon cookbooks and magazine subscriptions galore, but no kitchen. I had bakewear and recipes and people asking me to bake, but no kitchen. It was like stripping the clothes off a runway model. I felt naked and useless. Needless to say school quickly fell off my list of things to accomplish at that very moment, even though I was very fortunate to get a free ride via financial aid. And just when I was deciding if a culinary school in the deep south was more up my alley, low and behold I find a new love. A hey-nice-to-meet-you-we-are-in-love kind of love. It all happened so fast and seem to come over me the same way the new winter season was washing over the city with pellets of white fluff. I then had a new partner in crime in which to share dreams and laughter. The new dream? Open up a boutique tea and pastry business. The money it required was not a dream, so instead we decided to do specialty food, chocolate and wine tours. It was quite a hit if I say so myself. Who wouldn't want to spend their weekends schmoozing with seasoned travelers, pining over a cute chocolatier or young chef, indulging in truffles and three layer cookies while sipping on Chardonnay? Certainly I had no complaints. While on weekends you would find me chatting up a storm to any foodie who would listen, during the week I was Martha Stewart's darker, younger, and more socially inclined clone. I was baking, decorating, and even cooking. Yes, I cooked. On a stove. Not in an oven. Sweet potato ginger soups with lemon chicken, lamb and chorizo chillis, old-fashioned casseroles with southern buttermilk biscuits, brioche french toast and chive egg breakfast cups. Everyone thought it was me who needed a magazine. But that was not my goal, I simply got myself in the kitchen every single day for month's on end for one reason- I was in love with doing so. Suzy homemaker lifestyle was my cup of tea. We did everything together, including turning into health nuts. Everything had to be clean, green, and good for the environment (hence the array of organic recipes I've been spewing at you). But then flowers turned to crisp warm grass and sun rays turned to sun showers and breeze into wind. I knew before long, no one would come trek through the city with me in search of sweet treats when the blizzards hit and hail tumbled down. I also realized that my love was not the true kind, for many reasons, and I would have to let him go. So I found myself right where I had started. In a great big fancy home with a comfortably fancy career path that was headed nowhere. No friends and family in sight to boot. It got me thinking, what is a loner's best friend? Mail! If ever there was something more delightful than seeing a pretty package all tied up in string waiting for you on your porch. You know the feeling....getting off the bus, walking up the road, or driving up to your garage door, spotting something in the corner of your eye and the adrenaline rush surges through sparking curiosity. An envelope could be bills, but a package...oh no, that is something truly more enticing. Did you order something? The feeling of not remembering...the anxious excitement ripping open the package....the comfort of reading a handwritten note. That is something I never had in my life. And as time was getting closer to my birthday, a day I expected absolutely nothing to arrive for me in the mail, that was the time I realized I wanted to give a piece of that magic back to everyone and anyone who wanted it, and in turn, live vicariously through that magic I gave to others. I would start a sweet treats club where beautiful packages came right to your door every month. So there was my idea, but still it was no replacement for the amount of myself I had lost. I lost being Suzy Homemaker. My kitchen forgot my name. Its as pristine clean as it was two months ago, not a pan or bake dish touched. I had no one to cook for, no desserts to surprise someone with, no new recipes to care about. So yesterday, I decided a new age meant a new outlook. I would make myself into the ultimate urbanista solo cook. I bought a couple books, was given a few magazines, sampled some inspiring dishes...and I'm ready. For the new chapter. Are you ready to venture with me?

My first ever foray into baking! A triple layered cake with dulce de leche creme, german chocolate filling and two chocolate icings that I made for a past boyfriend. And yes, there was some Duncan Hines involved back then. From-scratch was not yet in my vocab. For me now, just gonna head to get some cookie ice cream and call it a night!

heaven on main street...

noreply@blogger.com (La Lola) — Sat, 15 Oct 2011 04:40:00 +0000

*After receiving a wonderfully surprising comment from Taylor herself, I had to reintroduce this post and hope that inspires some of you just in time for the weekend. If you're like me, you'll get a journal and sketchbook handy, grab some hot cocoa and s'mores, and whip those dreams into something rivaling reality. Until then...*

Its frigid here in New York. The last of the autumn leaves have fallen. December is not being timid in greeting us with its blistering night winds. I'm eternally longing for hot cocoa every time I step out of the house. My long daily commutes leave me with only my harvesting thoughts to keep me warm. I catch myself daydreaming constantly lately, and its as if these consuming thoughts of mine make the cold in my blood fall away sheepishly just like the dying leaves. You won't be surprised by my latest fantasy of course, as you know me all too well now. Last night you can see me fumbling around with the idea of bringing back Bed & Breakfast Queen to the blog, simply because I never want to lose sight of where I want to end up. And that will always be somewhere far away from here, perched atop a luscious rolling hill in San Fran or the South of France, in a magical Victorian cottage old enough to tell a thousand stories through its walls. And each morning I'll wake up, happier than the day that preceded it, as giddy as a kid on Christmas to prepare warm buttery croissants and cafe au lait for the guests of my B&B. Perhaps they'll invite friends along for the afternoon high tea buffet I'll make sure is always brimming to the vintage silver rim. But alas its just a dream for now. Or not. Something came along this week that had visited me once before in the form of a magazine article...way before this time of my indulgent nature and infatuation with food. It was a simple article about a simple girl who long had a dream about opening a bakery. Fast forward a couple years and I stumbled across her website, only to find she closed up shop. I sighed with devastation. I'll never get to visit this place. This place to me...is heaven on Earth.

Heaven on Main is the story of me. Well okay no, granted, its the story of gorgeous model turned pastry chef Taylor, and her handsomely savvy husband cum business partner Josh, but still, just go with me on this one. The article I had read only half consciously those years ago was all for show. It rang on about the organic this and healthy options that, never really capturing the essence of what I imagine Heaven on Main was. The moment I saw the old Victorian mansion staring back at me from the website, its the moment I knew my own dream was feasible and not just fleeting. Even though Taylor only wanted a bakery to call her own, she was pleasantly surprised to find the mansion came with two apartments on the top floor, which she rented all the while to make extra income. Wouldn't it be splendid if I could one day find something similar...a house grand enough to house my pastries and tea at the bottom, and decadent B&B palace at the top? "Rather than being a traditional rural retreat, Heaven has essentially become the town’s living room," is how this NY Times article introduced me to Taylor's humbly sweet business venture. Taylor went to CIA, the creme de la creme of all culinary schools (right here in NY of course) which I mentioned before I longed to attend, but at sixty grand a year, that will never happen. After graduating she modeled in Europe, which with that face, is no surprise. While in Paris modeling, she did research, keeping a journal...of cookies eaten at Ladurée and pudding-thick African hot chocolate sipped at Angelina. She literally ate at every great bakery in Paris, something I just just mentioned in this post here. Small world. One day while standing in a couture gown, she called up a real estate broker and requested to see a few spots in the deep suburban areas of upstate New York. No sooner did she hint at launching her own dream did she find this mansion which swept her off her feet. The rest is history. I only wish I had a chance to visit and be embraced with the wafting fragrances of fresh from-the-oven brownies or the lingering hints of gingerbread cookies and blueberry pie. For now I'll just have to admire Taylor from afar, but always secretly thank her for showing me a dream is only a dream if you keep it that way.

xoxo

all images courtesy Heaven on Main

gift of pretty...

noreply@blogger.com (La Lola) — Fri, 14 Oct 2011 16:01:00 +0000

...just a few things I've had my eye on for a couple weeks. I know, I know. I went on vacation folks. A work vacation. And gained about five pounds back, so be gentle. I'm back now and ready to party. Be back later with a recipe, bakery review, and update on my diet fiasco (mmhmmm) and Black Box Dessert Club! But for now, indulge in the pretty inspiration. Holiday time is 'a comin! What have you been peeking at to inspire your gift wrapping this holiday season? And what will you be baking? I imagine allot of cookie tins will be exchanged. Oh and how freakin adorable is this gift box cake bow below? Wouldn't that be the best gift ever? My birthday is in a week people. Need I say more!

via Cake Journal

RECIPE: chocolate truffle tart & Giveaway Winner

noreply@blogger.com (La Lola) — Mon, 26 Sep 2011 19:06:00 +0000

Well, well. If it isn't my indulgent hounds lined up waiting to hear the news. You waited a week while everyone made their plea, and a weekend just stirring in angst. Now its Monday and you really just want some chocolate already, right? Okay...drum roll please. The winner of Black Box Dessert Club's first ever giveaway is:

Congratulations to Ruby!!

Please don't sigh. You are sighing, aren't you? Look, I won't dare dish out that sack of bologna about everyone being a winner. Clearly it's not true. But, we can all celebrate together with a delicious recipe! For all who commented, tweeted and Facebooked, I am offering 10% off your purchase at Black Box Dessert Club and FREE SHIPPING. Discount code is "becominglola". So go get a box now, and then join in on this fabulously delicious chocolate tart recipe. It features the ever delectable caramels from Herbin Spponful. A local, small-batch company that will be in our October and November boxes. I tasted it this past weekend, the tart I mean, and I have never had a foodgasm like this. I grabbed another while no one was looking. Okay, well, people were looking. But I think I mentioned before this small detail about me- I have no shame.

CHOCOLATE TRUFFLE TART
featuring Herbin Spoonful's lavender caramel sauce

INGREDIENTS:
You'll need: 10 inch tart pan, Cooking spray

For the tart shell
1 cup all purpose flour
¼ cup unsweetened cocoa powder
1/8 teaspoon salt
1 stick unsalted butter – room temperature
¼ cup sugar
½ teaspoon vanilla extract

For the filling
one 2oz jar of Herbin’ Spoonful Lavender Caramel Sauce
8 oz bittersweet chocolate, chopped
½ heavy cup cream
pinch salt
½ teaspoon course or flaked sea salt
¼ teaspoon dried lavender buds

METHOD:
1.Preheat oven to 325 F
2. Coat pan with cooking spray
3. Whisk together cocoa, flour and salt
4. Beat butter on medium speed for 3 minutes, or until fluffy. Reduce speed to low. Add vanilla and flour mixture and mix until dough begins to come together, one or two minutes. Form a loose ball and place on plastic wrap. Refrigerate for about 30 minutes.
5. Roll dough to about ¼ inch thickness onto a lightly floured flat surface. Press into the bottom and then up the sides of the tart pan. Trim excess dough to the side of the pan.
6. Bake tart shell until firm, about 25 minutes. Cool completely before adding filling.
7. Ganache: scald cream and salt. Pour over chocolate and let sit for 2 minutes before stirring. Stir until chocolate and cream are completely mixed.
8. Pour one jar of Herbin’ Spoonful Lavender Caramel Sauce into the tart shell. Spread until evenly distributed onto the bottom of the shell.
9. Pour ganache over the caramel.
10. Sprinkle ganache with sea salt and lavender buds

what i've been up to...

noreply@blogger.com (La Lola) — Thu, 22 Sep 2011 00:51:00 +0000

I know, I know. You must be sick of hearing about food right? Ha, never. So here is a sneek peek at what I've been up to lately. Being on set for a foodie's dream photo shoot. What do you think? Of course these are all upcoming items in Black Box Dessert Club's autumn and holiday boxes, which you can still try to win here in the GIVEAWAY until Friday. But get this. I am currently on a diet. I know! I am surrounded by sea salted caramel, dark chocolate truffles, and rich gooey brownies, but all I can eat is wild caught fish and salads and french toast the size of my big toe. I will let you in on the whole story tomorrow. Until then, savor, drool, and comment your thoughts. I love that everyone is craving apple pie for fall. I am on it!

SPY: laduree comes to new to new york!

noreply@blogger.com (La Lola) — Mon, 19 Sep 2011 22:20:00 +0000

Have you all heard the splendid news? Tell me you haven't because I will never forgive you for not sharing with moi! As you know I love anything French, j'aime macarons...so French macarons in my own hometown. Oui, oui, I am in love. Does anyone want me to go and report back? Its huge news. The first American outpost, ever. And I mean, they are only the best macaron shop in the world. I can see it now. Macaron classes, afternoon tea sessions..and then considerable financial debt from going there too much. Hmmm...

HUMPDAY GIVEAWAY: black box dessert club

noreply@blogger.com (La Lola) — Thu, 15 Sep 2011 14:39:00 +0000

Ahh what a morning it is. Birds are chirping. Breeze is blowing. But you could care less about that right? What you want to know is why I missed humpday giveaway yesterday, right? Thursday is not humpday. I have some nerve. Well, calm down you gluttonous addicts, it's simply because I have a double whammy surprise for you all that I was working on 'till wee hours of the night. Enough goodies to share around for winners and losers alike. What is it? Well, only exclusive access to have first dibs on our brand new Fall Box for Black Box Dessert Club. Yes, you heard right. And trust me, you really, really want this box. This fall we busted our little pork chops hunting down the most drool-worthy confections. Perhaps next month a stork will drop off organic peanut butter honey brownies, Vietnamese cinnamon sugar popcorn, lavender caramel sauce, or strawberry rosemary jam. If that doesn't tickle your taste buds then November's box could include see salted caramel truffles, artisanal fair-trade chocolate bars, mixed summer berry linzer tarts, or banana pudding marshmallows. Oh right, and how can we forget about the cocoa. The cocoa! I tell you, we tracked down so much delicious hot cocoa that your heads will spin. We have Mexican frothy hot cocoa, Honduran single-origin hot cocoa; even smack-your-lips-creamy hazelnut hot cocoa. Because nothing beats cuddling up on that beaten up sofa by your fake TV fireplace with a hot mug of cocoa right? Oh, you're right. It could be made better with some scones and strawberry rosemary jam, which are also in the box! Ha! So enter the giveaway below. The best part? Even if you don't live in New York, or even the US, we will still send you a box! Finally, the Brits and Aussies and Frenchies can join in on the fun. Its not just for blonds, or Americans!

Black Box Dessert Club Giveaway

TO ENTER:

Follow me on twitter @iambecominglola if you aren't already and tweet about Black Box Dessert Club. Be cheeky, be funny, tweet whatever you like.
Like our new Facebook Fan page, if you aren't already, for all the latest in mischevious promotions here and post a link on your wall to Black Box Dessert Club if you like
Then, comment below your favorite fall dessert!

Giveaway entries end at 12 midnight EST on Friday 9/23. Winners announced Saturday.

RECIPE: marbled peanut butter chocolate cookies

noreply@blogger.com (La Lola) — Mon, 12 Sep 2011 19:27:00 +0000

I went to the movies this weekend. I am guilty of two things. I movie hopped. Well, okay we intended to movie hop but found ourselves rather unlucky to find out that the theater had a basement level. So instead of dodging into another theater free of charge as we did in our teenage years, I paid for more tickets and escorted my law-abiding self into the second movie. What I AM guilty of though, is bringing a big bag of goodies into the theater. And no, they were not consistent of a $10 popcorn or $5 candy bar. Instead it was Apple Pie graham cracker chocolate bars, cinnamon sugar popcorn, dulce de leche filled chocolate cones (all these from Black Box Dessert Club of course), and homemade cookies. Since candy was the theme of the evening, why not candy inspired cookies? Unless you have a good reason why I shouldn't mischievously bring marbled chocolate peanut butter cookies sprinkled with sea salt and stuffed with snickers bars into the movies, then please proceed. Until next time...

Oh and of course we made homemade ice cream sandwiches the following night with the cookies that didn't get devoured. I mean really, why not?

Marbled Peanut Butter & Chocolate Snickers Cookies
adapted from The Kitchn

INGREDIENTS:

Peanut Butter Dough
3/4 cup organic Jif Peanut Butter
1/4 cup non-hydrogenated shortening
1/4 cup unsalted butter, at room temperature
1 1/4 cups firmly packed light brown sugar
1/4 cup organic whole milk
2 teaspoons vanilla
1 organic cage-free egg, (room temperature)
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips

Chocolate Dough
1 cup (2 sticks) butter, at room temperature
1 cup organic cane sugar
3/4 cup brown sugar
2 organic cage-free eggs
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1 1/4 cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
4-5 regular-sized Snicker bars, chopped into small pieces
3/4 cup chocolate chips

METHOD:
Preheat oven to 375°F.

For the peanut butter dough, cream the peanut butter, shortening, butter and brown sugar in the bowl of a mixer. Add the milk, vanilla and egg, and blend just until combined.
Add flour, salt and baking soda. Blend until flour is combined, scrape bowl and mix 20 seconds more. Place bowl in freezer for at least a half hour. An hour is preferable

For the chocolate dough, cream together the butter, sugar, and brown sugar until well combined. Slowly beat in egg and vanilla until well combined. In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt. Slowly add the butter mixture until well combined. Stir in chopped Snickers pieces and chocolate chips.

Take a tablespoon of peanut butter dough and a tablespoon of chocolate dough and press together. Gently roll into a ball and place on a lightly greased baking sheet.

Place in oven and bake for 7 minutes. Rotate pans front to back and top to bottom in oven and bake for 5 minutes more.

Note: It is essential that your dough be chilled before baking. Because of its (delicious) fat content, the dough doesn't ever freeze rock solid, which means you can make it a day ahead and toss it in the freezer without worry. If the batter is warm, even a little, it will spread and give you thinner cookies which will taste the same, but the texture of a large chewy cookie is a little nicer and makes for a prettier cookie!

RECIPE: almond brioche french toast

noreply@blogger.com (La Lola) — Tue, 06 Sep 2011 20:04:00 +0000

You ever sit back and wonder...what the heck did I just eat the last few days? Or drown in amazement at yourself that you, and you alone, set forth three meals a day for an entire holiday weekend? Well, I may still be suffering to recount all the washed away memories of this past weekend's eating binge, but I in no way can take credit for all of its creation. My weekend started off with brunch for two at dB Bistro thanks to Gilt City (review coming soon) where I pretended to be posh enough to blow $20 on a mimosa, which was then quickly redeemed by their unbelievably divine eggs benedict and foie gras stuffed burger. Then it was off to the food markets, farmer's markets and greenmarkets that make my pantry smile every weekend (and you'll be reading about tomorrow, though you might have caught a glimpse at already thanks to voyeuristic images I posted). Come Sunday, I was so inspired and so stuffed, both myself and my fridge, that I was ready to cook myself to sleep for the rest of the holiday. And what else does one do for brunch when you score a really good loaf of brioche for less than five bucks? You make French toast. Come on. You knew that right?

ALMOND-CRUSTED BRIOCHE FRENCH TOAST

INGREDIENTS:

6 large organic, cage-free eggs

1 cup organic half-and-half

2 tbs organic cane sugar

finely grated zest of one orange

3/4 tsb organic almond extract

1/2 tsp organic vanilla extract

8 thick slices brioche

Canola oil for cooking

1 cup sliced almonds

1 cup raspberries

organic maple syrup for serving

DIRECTIONS:

Preheat an oven to 350°F. Have ready two rimmed baking sheets. In a large shallow bowl, whisk together the eggs, half-and-half, sugar, vanilla, orange zest, almond extract, and vanilla extract. Add the bread slices to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about 1 minute.

Place a griddle or fry pan over medium-high heat until hot. Lightly oil the pan and one of the baking sheets. Spread the almonds on a plate. One piece at a time, remove the bread from the egg mixture, letting the excess drip back into the bowl. Dip one side of the bread into the almonds, pressing gently to help the nuts stick. Place on the ungreased baking sheet. Repeat with the remaining bread slices.

Place the bread slices on the griddle, almond side down, and cook until the nuts begin to brown, about 2 minutes. Flip and cook the other sides until golden brown underneath, about 2 minutes. Transfer pieces almond-side down, to baking sheets, place in oven and bake until the center of the bread is heated through but still moist, about 10 minutes.

Serve right out of the oven, almond side up of course. And top with a handful of raspberries, drizzled in maple syrup.

NYC: food market labor day staycation part deux

noreply@blogger.com (La Lola) — Tue, 06 Sep 2011 04:52:00 +0000

NYC: a food market labor day staycation

noreply@blogger.com (La Lola) — Mon, 05 Sep 2011 04:59:00 +0000

...what I've been up to! And you?

RECIPE PORN: chocolate chip pretzel crusted brownies

noreply@blogger.com (La Lola) — Wed, 31 Aug 2011 23:33:00 +0000

brownies by Love From The Oven

I really don't know what is with this brownie obsession of mine lately. Can someone help? What is it about that slightly undercooked warm chocolatey batter and a cold glass of milk that makes a day so much better? Whatever it is, I am not complaining. Especially when there are people whipping up ways to make it that more heavenly. Pretzels plus chocolate equal heaven. Period.

my black box dessert club

noreply@blogger.com (La Lola) — Mon, 29 Aug 2011 20:54:00 +0000

I've never been fortunate enough to be part of exclusive clubs. I wasn't a cheerleader in high school but I was popular enough. I was, in fact, president of the National Honor Society. Don't let the society verbiage fool you though. Since those golden days of early onset cleavage, I haven't quite found my way in adult land yet. Being that I am in Manhattan makes it that much harder. There's the Harvard Club, pool clubs that you never seem to get into during the summer, rooftop cocktail lounges, and sometimes, clubs that the owners can't even gain access to.

WANT A FREE BOX FOR YOUR BLOG? COMMENT BELOW! JUST WANT A DISCOUNT INSTEAD? ENTER CODE "BECOMINGLOLA" AT CHECKOUT!

But now its time for us all to unite. The snobs, the charmers, the trust fund babies, the town car passengers, the models of fashion week, the soccer moms, and yes, even people who live in Jersey (we forgive you!). Because today marks a new era, where desserts rule and elitism is checked at the door. And while it may look exclusive, as long as you've got the cash, we've got the goods. I mean really, its only fair right? Are you lost yet? Don't get huffy puffy, let me explain.

Everything is better in boxes. I suspect you are nodding along in agreement now. Even though I can't see you, just the thought of a pretty little package all tied up in bow, the scent of lavender wafting through the cracks, a handwritten note floating at the top...it's probably got your toes tingling right now just at the thought. Everything is better packaged, better as a surprise; better when sent to you from far away but upon opening, makes you feel so close to home. Now imagine, if your daydreaming mind could handle such bliss, imagine for a moment if that very package you wish would appear at your door or wait for you on the porch after a long day of work, imagine if that packed box was stuffed with sweets. I'll wait...

Wipe the drool away. I'm not a tease. Unless you are a cute man at the bar. No, this is no tease. This is a dream of you, me and the next person, and I my friends, am making it come true. I don't have many people in my life. No friends on my speed dial, no family within 100 miles, and a relationship that's more sour than sweet. So when the holidays come around, Valentine's, or even a lazy Sunday...I know there will be no surprise waiting for me. Unless, of course, I get something for myself. Which is nothing to be ashamed of! I am constantly perusing the markets, gift shops, browsing irresponsibly online, hoping to come across a hidden gem I can call my own. But to be honest, sometimes its tiring. Do you ever feel that way? There are millions of treats in this world, and its your job to find them all. Ugghhh. Someone just throw me a brownie and let's be done with it. So dolls, I present to you my baby. My latest project I've been toiling away at for months. The Black Box Dessert Club. A club for the rest of us.

Think of it as your own personal sweets concierge. But not just any sweets. They are treats that are handcrafted, hand rolled, hand dipped, and sourced by hand. Made locally and organically by small independent food artisans in your own neighborhood that you're yet discover. We'll scavenge day and night, finding you, and you alone (cough, cough) the very best that the dessert world has to offer. Edy's ice cream every night was fun in college, but being envious of your food editor friend at Martha Stewart or Saveur is no way to live. Why shouldn't you get to indulge in the latest chocolate hazelnut spread, truffled popcorn or fleur del sole fudge squares? The Black Box Dessert Club is made with you in mind. All my lovely blog friends, followers and quiet passersby. Its the perfect gift for yourself once, or maybe a friend who needs a few months worth of cheering up a la pumpkin spice marshmallows. I spent weeks designing the packaging concept, traveling far and wide to discover the most delicious sweets, and am celebrating my beginning stages with a set of limited edition boxes just for my fans. I really do hope you like my idea and you will join my club, treat yourself, or treat someone else. You've supported my blog the last two years, and this is my way to pay the love forward. The world needs a bit more sweetness don't you think?

Sneak peek at the caramels in October's box!

(If you would like to review or offer my boxes as a giveaway on your blog, please comment below!)
images via weheartit

RECIPE: hurricane irene sunday brunch

noreply@blogger.com (La Lola) — Sun, 28 Aug 2011 22:52:00 +0000

I woke up this morning feeling blissful. Nothing puts a little pep in your step like the thought of impending doom right? Now don't get your thongs in a bunch, if you think hard enough, you'll agree. Its like the age-old question, what would you do with only a month, week, or day left to live? Well I, my dear, would bake to my heart's content. And unless you're living under a molten lava rock, you'd know that there was a mighty hurricane, by the name of Irene, headed my way. Your way too, if you live anywhere on the East coast for goodness sakes. So as I said...when in doom, you bake.

I set out this morning, with my now on and off beau (you know how that goes) to whip up a delicious French inspired brunch. He wanted pancakes, I wanted something light to keep my figure, so we mutually agreed upon crepes. Only problem is, crepes and maple syrup is blasphemy to the French. I needed to think harder. Why not crepes filled with eggs...but not scrambled then rolled, but baked. A few searches and I found I was not alone. Everyone from Martha Stewart wannabes to farmer housewives were tucking baked eggs into carefully folded crepes. A little ham and spinach and you had a whole meal. Just one little fork in the road (no pun intended) and that was...well the recipe called for over a dozen eggs. Goodness me. If I am going to consume that much cholesterol, at least let it be cage-free and organic. Am I right? So to Target we go!

Target was closed. Hurricane looming. Right. Got it. Okay, well, think fast woman. You are the head of the household, the housewife to be, the voice of reason, the...you catch my drift. I instantly thought of taking a cue from my new favorite restaurant Egg, where the chef ingeniously bakes up a beautifully runny egg in the center of fresh French brioche, or use The Rebel Within as inspiration. Oh, and smother it a in southern-style gravy of some sort. Combine that with the fact that I still have leftover buttermilk biscuit dough in my fridge, and my next meal presents itself on a silver platter. I shall do a ham, egg and cheese biscuit breakfast cup. What a mouthful, literally. And this takes a little bit of prep, a little bit of effort, but it is sooo good, that I was begged to make more. So without further ado my friends, if you have some dough laying around (be it pastry, pie, biscuit..who cares, just go for it like I did, and even if you don't, its so worth the extra effort) and have eggs handy, the rest of your morning will look pretty damn bright. Even if it is overcast, windy, and pouring acid rain!

HAM, EGG, AND CHEESE BUTTERMILK BISCUIT CUPS & SAUSAGE GRAVY

serves 2

INGREDIENTS:
Buttermilk biscuit dough (see my recipe here)

6 eggs
2 tbsp green scallions
2 slices Virginia ham

1/3 cup shredded Munster, cheddar, and monterey jack cheeses

salt and pepper to taste

1/2 lb sage-flavored breakfast sausage or 3 pork sausage links, diced
¼ cup finely chopped white or yellow onion
3 tbsp all purpose flour
2 cups whole milk
½ tsp poultry seasoning
½ tsp ground nutmeg
¼ tsp salt
1-2 dashes of Worcestershire sauce
1-2 dashes of Tabasco sauce or cayenne pepper
1-2 tbsp butter or bacon grease (if needed)

METHOD:
Preheat oven to 400 F with rack positioned in the center. Grease a muffin baking pan or line muffin pan with silicone/cupcake cups. Set aside.

Preheat a saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat.

Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.

Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.

Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt and cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!

While gravy is thickening, break off pieces of your biscuit dough and pat down into each muffin cup, making sure to push down a well in the center and easing up the dough along the sides. This will ensure your contents don't overflow. Add dough if spread to thin.

Tear pieces of the ham and push into bottom of each cup, about 2-3 pieces each.

Crack open an each in each cup and sprinkle a dash of salt and pepper on each. Top each with a sprinkling of the cheese mixture, saving a bit of cheese for after baking. Sprinkle with chives. It will look like its overflowing, but don't worry, it will bake up!

Bake at 400 F for about 12-14 minutes, until egg whites are cooked and biscuit rim is golden brown. I chose runny yolks, but to each her own.

Remove breakfast cups from the baking pan and serve two or three per person. Pour the gravy into a side dish for topping. Voila! A perfectly gourmet breakfast concoction.

My inspiration, aptly named The Rebel Within by pastry chef William Werner