LC Sweets

The Journey Begins

2012-03-11T12:21:00.005-07:00

"Culinary school is amazing & I am loving every minute of it."

I cannot believe how much I have learned in the first few weeks of school.

We have made the following:

Meringues
Tea Cookies
Cranberry, Orange & Almond Biscotti
Chocolate Chip Cookies
Brownies
Biscuits
Apple Pie
Blueberry Pie
Scones
Muffins
Raspberry Crumble Cake
Pate a Choux
Pastry Cream
Eclairs
Savory Gougeres
Streusel

My favorites so far have been gougeres filled with cheddar cheese, Italian spices and prosciutto SO YUMMY, the raspberry crumble cake and the almond tea cookies!

Recipes coming soon!

Next up: Creme Brulee, Marble Cheesecake, Flan, Lemon Tart, Pate Sucree, Tart Au Chocolate' I am so excited!!!

What Fruits & Veggies are in Season in Washington State?

2012-03-11T10:53:00.000-07:00

I love cooking with fresh fruits and vegetables. Quality fresh ingredients produce amazing results!

Below is a list of what is in season and available at many of our local Washington State Farmers Markets. Email me for ideas on how to use these ingredient. I would love to provide some menu ideas.

January-February:
Apples, pears, Asian pears, winter greens and lettuces, winter squashes, potatoes, leeks, onions, garlic, parsnips, cabbages, broccoli, Brussels sprouts, beets, rutabagas, turnips, dried shelling beans, carrots, wild mushrooms.

March:
Salad greens, wild greens, carrots, radishes, broccoli, turnips, potatoes, rutabagas, winter squashes, fresh herbs, garlic, apples, wild mushrooms, dried shelling beans.

April:
Asparagus, radishes, sunchokes, spring greens, garlic shoots, cabbage greens, hothouse cherry tomatoes, cauliflower, wild mushrooms, wild foraged greens, fiddlehead ferns, baby vegetables & greens, nursery stock & vegetable starts, cut flowers, dried beans, rhubarb.

May:
Braising greens, wild greens, lettuces, asparagus, celery, sweet salad onions, potatoes and root veggies, radishes, cauliflower, green garlic, fresh herbs, radicchio, hothouse cherry tomatoes, rhubarb, dried beans and fruits.

June:
Strawberries, cherries, currants, raspberries, sugar snap peas, fava beans, sweet onions, dozens of greens & lettuces, wild mushrooms, wild sea beans, rhubarb, apriums, squash blossoms, pea vines, fiddlehead ferns, shelling peas, radishes, cucumbers, bamboo shoots, carrots, sunchokes, radicchio, hothouse tomatoes, asparagus, celery, cauliflower, scallions, beets, turnips, potatoes, peanuts, fresh herbs (coriander, lemon balm, mint, oregano, chives, thyme, sage, tarragon, basil), hazelnuts.

July:
Raspberries, strawberries, tayberries, blueberries, marionberries, loganberries, red gooseberries, wild black berries, huckleberries, cherries (Attika, Skeena, Summit, Bings, Rainiers, Vans, Baliton, Montmorency), apricots, (Riland, Rival, Perfection), haricot verts, maroon & golden carrots, golden beets, cucumbers, radishes, nectarines, peaches, Romanesco cauliflower, apriums, lettuces (Wildman’s Green, Prizehead, Romaine, Galisse, Red Oak, Sierra, Black Seeded Simpson, Jericho, Red Riding Hood, Merlot, Bronze Arrow, Esmeralda, Capitain, Cardinale, Redina, Red Rumple, Iceberg), braising greens (Pea Vines, Kairan (rare Japanese variety), Chicory, Chinese Spinach, Chinese Broccoli, Red Russian Kale, Lacinato Kale, Tatsoi, Dandelion Greens, Sorrel, Mizuna, Broccoli Rabe, Spinach, Chinese Mustard, Red Mustard, Collards, Arugula, Bok Choy, Shinguko, Shiso, Pac Choi, Mibuna Hanana, Swiss and Rainbow Chard), shelling peas, sugar snap peas, squash blossoms, onions, garlic tops, sunchokes, radicchio, hothouse tomatoes, asparagus, cauliflower, red beets, French turnips, Fava beans, Ozette potatoes, eggplant, sweet corn, peanuts, hazelnuts, fesh herbs (Coriander, Lemon Balm, Mint, Oregano, Marjoram, Chives, Thyme, Sage, Tarragon, Basil).

August:
Pole beans (Romano, Yellow Wax, Green, Haricot Vert, Blue Lake), shelling beans, garlic, sweet and hot peppers, tomatillos, chantrelles, strawberries, blueberries, raspberries, plums, apples, all kinds of melons, cherries, apricots, peaches, nectarines, rhubarb, dozens of lettuces and greens, sweet corn, eggplants, okra, summer squashes, radishes, cucumbers, cabbage, fennel, kohlrabi, carrots, onions, radicchio, heirloom tomatoes, lilac and golden cauliflower, Romanesco cauliflower, broccoli, beets, French turnips, favas, leeks, potatoes, fresh herbs (Basil, Anise Hyssop, Summer Savory, Lemon Verbena, Spearmint Lemon Basil, Purple Basil, Cinnamon Basil, Dill, Rosemary, Cilantro Root, Dill, Coriander, Epazote, Lemon Balm, Mint, Oregano, Rosemary, Marjoram, Chives, Thyme, Sage, Tarragon, Flat Leaf Parsley).

September:
Apples, golden raspberries, peaches, pears, ground cherries, blueberries, blackberries, strawberries, melons (Crenshaw, Charlynn, Cantaloupe, Honeydew, Watermelon (orange fleshed and seedless), Ice Box Watermelon, Yellow Doll Watermelon, Charentais, Butterscotch, Japanese, Bittermelon), Asian pears (20^th Century, Ichiban, Kosui, Yakuma, Hosui, Tojuro), plums (Duarte, Burbank, Shiro, Sun, Small “Wild” varieties, Italian Prunes), Pluots, lettuces (Speckled Amish Butterhead, Cherokee Red Crisphead, Wildman’s Green, Prizehead, Romaine, Galisse, Red Oak, Sierra, Black Seeded Simpson, Jericho, Red Riding Hood, Merlot, Bronze Arrow, Esmeralda, Stem Lettuce, Capitain, Cardinale, Redina, Red Rumple, Iceberg), greens (Mache, Squash Vines, Chicory, Purslane, Chinese Spinach, Chinese Broccoli, Red Russian Kale, Lacinato Kale, Tatsoi, Sorrel, Mizuna, Broccoli Rabe, Spinach, Chinese Mustard, Red Mustard, Collards, Arugula, Bok Choy, Swiss, White & Rainbow Chard), artichokes, garlic, edamame, winter squash, sweet and hot peppers, sweet corn, eggplants (Japanese, Purple, Lilac, White, Green Striped), okra, scallions, celeriac, red and white turnips, cucumbers (Pickling, Su Yu Long, English, Lemon), beans (Romano, Yellow Wax, Haricot Vert, Blue Lake, Italian, Dragon Tongue, Conseca, Japanese Long, shelled Flageolet beans), Napa cabbage, fennel, kohlrabi, carrots (Thumbelina, Maroon, Yellow, Orange), onions (Walla Walla, Cipollini, Sweet Onion, Red Torpedo), radicchio, dozens of varieties of tomatoes, cauliflower, broccoli, Romanesco cauliflower, red, golden & chioggia beets, baby turnips, fava beans, leeks, herbs (Anise Hyssop, Summer Savory, Lemon Verbena, Spearmint, Peppermint, Lemon Basil, Purple Basil, Cinnamon Basil, Dill, Rosemary, Dill, Coriander, Epazote, Lemon Balm, Mint, Oregano, Rosemary, Marjoram, Chives, Garlic Chives, Thyme, Sage, Tarragon, Flat Leaf Parsley, Basil).

October:
Squashes (Hubbard, Sweet Dumpling, Sugar Loaf, Spaghetti, Turk’s Turban, Honey Boat, Galeux d’ Eysines, Loofah), baby cabbage, apples (Cox’s Orange Pippin, King David, Cameo, Jonathan, King, Smokehouse, Belle de Boskoop, Egremont Russet), pears (Bosc, Bartlett, 20^th Century, Kosui (Honey), Ichiban, Yakumo, Moonglow, Red Bartletts, D'Anjou), wild mushrooms (Chanterelles, Porcini, Lobster, Matsutake), ever-bearing raspberries (red & golden), melons, peaches, nectarines, plums, pluots, quince, hardy kiwis, lettuces, braising greens, artichoke, beets, broccoli, pole beans, peas, carrots, celery, celeriac, sweet corn, chestnuts, edamame, garlic, kohlrabi, shallots, radishes, cucumbers, onions, turnips, cauliflower, eggplant, favas, pumpkins, sweet and hot peppers, dozens of tomatoes, fresh herbs.

November:
Apples (Newton Pippin, Ashmead’s Kernel, Spitzenburg, Winesap, Melrose, Cameo, Jonathan, Belle de Boskoop, Rome, Egremont Russet, Braeburn, Jonagold, Galas, Fujis, Gingergolds, Honey Crisp, Macintosh, Golden Russet, Stayman), pears (Bronze Beauty, D’anjou, Bosc, Bartlett, 20^th Century, Kosui (Honey) Asian varieties), plums, pluots, horseradish root, lettuces, braising greens (Arugula, Beet Greens, Bok Choy, Collards, Black Italian Collards, Endive, Mizuna, Mustards, Rapini (broccoli rabe), Radicchio, Sorrel, Spinach, Kale, Chard), Brussels sprouts, Jerusalem artichokes, beets, broccoli, shelling beans (Cranberry, Panda, Cannolini, Black Turtle, Dixie Speckled Butter Peas, Flageolet), carrots, celery, celery root, chestnuts, edamame, garlic, kohlrabi, shallots, radish, cucumbers, onions, turnips, rutabagas, parsnips, cabbages, cauliflower, fava beans, winter squash (Amber Cup, Sweet Dumpling, Sugar Loaf, Spaghetti, Turk’s Turban, Honey Boat, Galeux d’ Eysines, Rouge Pumpkins, Hubbard, Golden Nugget, Fairy Tale, Cinderella, Kobocha, Butternut, Delicata, Acorn, Sugar Pie Pumpkins, Rouge Pumpkins), all kinds of potatoes, sweet ant hot peppers, tomatoes (field and hothouse), wild mushrooms, fresh herbs.

December:
Holiday wreathes, apples, pears, plums, pluots, lettuces, greens, fresh herbs, Brussels Sprouts, Jerusalem artichokes, beets, broccoli, Romanesco Broccoli, beans (dried: Cannolini, Black Turtle, Peas), Carrots, Garlic: Elephant and Spanish Roja, kohlrabi, shallots, scallion, Turnips, Rutabagas, Parsnips, Cabbage, Cauliflower, Fava Beans, Winter Squash (Kobocha, Golden Nugget, Carnival, Acorn, Kuri), Pumpkin Squash (Fairy Tale, Sugar Pie, French Rouge), potatoes, Chantrelles.

Local Farmers Market

Broadway (Sundays, 11am-3pm, April 22 - Dec 23, 2012)Broadway & Pine at Seattle Central Comm. College on Capitol Hill, 98102
Columbia City (Wednesdays, 3-7pm, May 2 - Oct 17, 2012) at 37th Ave S & S Edmunds St, South Seattle, 98118
Lake City (Thursdays, 3-7pm, June 14 - Oct 11, 2012)NE 125th & 28th NE, next to the Library off Lake City Way, 98125
Magnolia (Saturdays, 10am-2pm, June 9 - Sept 29, 2012)33rd Ave W & W McGraw Str in the Magnolia Village
Phinney (Fridays, 3-7pm, June 1 - Oct 5, 2012)67th & Phinney Ave N, in upper lot at Phinney Neighborhood Ctr, 98103
University District (Saturdays, 9am - 2pm, Year-round)
Corner of 50th & University Way NE, in the University Heights lot, 98105
West Seattle (Sundays, 10am - 2pm, Year-round)
California Ave SW & SW Alaska, in the heart of the West Seattle Junction, 98116

* Info optained from seattlefarmersmarkets.org

7up Lemon Pound Cake

2012-02-18T15:08:00.000-08:00

7up Lemon Pound Cake

I was introduced to 7up Pound Cake by Ms. Davis. She is an amazing woman that has inspired many of my sweet treats.

Her cake is so moist and yummy I just had to come up with my own rendition.

The 7up makes this cake light & airy & the glaze creates a more decedent dessert. I love all things lemony and while the traditional recipe calls for a small amount of lemon juice I added a bit more to please my taste buds. Mmmmmm LEMON!

Ingredients

Cake:
1 cup butter (softened)
1 1/2 cups white sugar
7 fluid ounces lemon-lime flavored carbonated beverage
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoon vanilla extract
Juice of 2 fresh lemons
Zest of lemon

Glaze:
1/3 cup lemon juice
1/3 cup sugar

Directions

Preheat the oven to 350 degrees F. With non-stick cooking spray grease a 10 inch Bundt pan and line with parchment paper.

Cake: In a medium bowl, whisk together flour, baking powder, lemon zest, and salt. With an electronic mixer, cream butter. Add 1 1/2 cups of the sugar and mix. With the mixer running at low speed, add eggs, one at a time and vanilla.

Working in small alternating batches add 1/3 of the dry ingredients and 1/3 of the lemon juice of to the wet ingredients & mix. Repeat 2 additional times until all ingredients are combined.
Pour into bunt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out dry and almost clean.

For the glaze combine the remaining 1/3 cup sugar and the remaining 1/3 cup fresh lemon juice until the sugar is dissolved.

LC Kitchen Tip
I traditionally use powdered sugar when making a glaze but on this cake, the granulated sugar creates a slight crunch in the glaze that I love!

Let the cake cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack, remove the parchment paper and placed on a sheet pan.

Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used. Let cool at room temperature. Wrapped in plastic wrap and refrigerator for up to one week.

7up Pound Cake became popular in Louisiana in the 1950's and remains a major part of Southern traditions.

Try this cake with vanilla ice cream!

The Journey Begins

2012-02-17T17:52:00.000-08:00

Chef LC in her Le Cordon Bleu school uniform 2012

I LOVE baking so much that I have decided to go to culinary school. When I am not at my 9-5 I find myself looking for any excuses to get in the kitchen and make a birthday cake, a pie or a special treat to share with someone I love.

The School: I decided on Le Cordon Bleu because I wanted to surround myself with traditions of excellence. Le Cordon Bleu has distinguished faculty and is one of the world's premier culinary arts institutes.

My Orientation: I woke up bright eyed and bushy tailed this morning, excited for my Le Cordon Bleu orientation. Don't I look excited?

For the past few weeks I have been trying to prepare myself for this major change in my life; I was not quite sure I was making the right decision but today sealed the deal and I am sooooooo EXCITED!

I walked into Le Cordon Bleu and was shocked to see that today's orientation was for 100 new students. Each one with a different story. I met a woman fighting cancer, another one that has been decorating cakes for years and a young man who works as a legal aid. Although we all came from different places we all share a love for food & instantly felt a bonded.

Meeting all the Chef's and hearing about their culinary journeys, and all the amazing places they have worked was inspiring. The team appears to be very dynamic & extremely knowledgeable about food & patisseries.

After meeting a few classmates and talking to many of the professors, I am now convinced that this is where I need to be.

NOW ABOUT THIS UNIFORM: Not sure how I feel about it! Definitely not the most faltering thing but it is an honor to wear a chef's uniform.

I am so excited to begin this journey.

Class starts Monday. Wish me luck :-)

“My passion is derived from the desire to be a part of the special memories in peoples lives!"

Chef LC

Happy Birthday Daiel

2012-01-31T07:22:00.000-08:00

Chocolate Chip Cake w/ Cream Cheese Frosting

Today my niece Daiel turns 14 years old! Although we will not be in the same state on this special day, I decided to make a birthday cake in her honor.

Daiel is an aspiring singer & songwriter and I love her to death. She is an amazing daughter, sister, niece and friend. Its hard not living close, thank the Lord for Facebook & YouTube, Daiel is constantly posting photo's and video's that keep me updated & brighten up my days :-)

I made this birthday cake special just for her!!!

Moist Chocolate Chip Cake with Cream Cheese Frosting

Just like my niece this cake is beautiful inside and out! I decided on a blue shade for the frosting because Daiel is intelligent & loving. The sprinkles represent her creativity and vibrant personality!

Inside you will find a super moist chocolate cake with a special CHOCOLATE Chip surprise.

Happy Birthday Daiel I hope you have an amazing 14th Birthday Day!

Ingredients:
Chocolate Cake
2 1/4 Cup Flour or 2 1/2 Cake Flour
1 2/3 Cup Sugar
3/4 Cup Butter
3/4 Cup Cocoa Powder
1 1/4 Cup Water
1 1/4 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Vanilla
1/4 Teaspoon Baking Powder
2 Eggs
1/2 Cup Semi-Sweet Chocolate Chips

Cream Cheese Frosting
2 Packages (8 oz) Cream Cheese, softened
1/2 Cup Butter
4 to 6 Teaspoons Milk
1 Teaspoon Vanilla
4 Cups Powdered Sugar

Directions:
Preheat oven to 350 F
Grease two round cake pans & line bottom with parchment paper.

Chocolate Chip Cake
Beat all ingredients together except chocolate chips with an electronic mixer for 3 minutes, scraping down the sides ever 60 seconds. Bake for 30-32 minutes and let cool on a wire rack.

Cream Cheese Frosting
With an electronic mixer, mix cream cheese, butter, milk, vanilla on low speed until smooth. Gradually add powdered sugar, 1 cup at a time. Mix until smooth.

Lemon Meringue Tart for Mom

2012-01-27T14:16:00.000-08:00

Lemon Meringue Tart for Mom

Today we celebrated my mom's Birthday.

She is such an amazing daughter, sister, friend, wife and mother. I am very blessed to have the kind of mother that is a constant inspiration. She is such a strong woman and I am so thankful for her!!!

Because my mom is not like any other mom. I didn't think a tradditional birthday cake was the right choice, so I decided to make her something sweet and bold just like her personality.

This Lemon Meringue tart starts with a sweet and spicy crust, the Lemon Curd has a tangy bold flavor and then its topped off with a lightly sweetened vanilla meringue. Sounds just like my mom to me.

Chef LC eating a licorice rope in 1987 celebrating Mom's birthday

Ingredients:

Honey Graham Crust
1 1/2 Cups Ground Ground Crackers
1 Teaspoon Honey

2 Tablespoons Melted Butter
1/2 Teaspoon Ground Cinnamon

Filling
1 cup white sugar

2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
1 teaspoon vanilla
2 tablespoons butter
4 egg yolks, beaten

Meringue
4 egg whites
6 tablespoons white sugar
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F

Crust: In a food processor combine honey, graham crackers and cinnamon. While pulsing add melted butter. Pour into 9 inch tart pan and press into pan. Bake for 10 minutes.

This crust is very similar to that of a traditional cheesecake. The cinnamon and honey truly elevated this traditional dessert.

LC Kitchen Tip: Try using the bottom of a glass to help press the graham cracker into the tart pan.

Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture begins to boil. Stir in butter. In a small bowl whisk egg yolks and 1/2 cup of hot sugar water mixture (Tempering). Whisk egg yolk & hot sugar mixture into remaining sugar mixture. Bring to a boil and continue stirring until thick.

LC Kitchen Tip: If you are looking for more of a yellow color try adding a little yellow food coloring.

Remove from heat. Pour filling into baked pastry shell.

Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually & vanilla, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Happy Birthday Jackee

2012-01-25T09:29:00.000-08:00

Raspberry Cheesecake Cupcakes

Chef LC and Sister Jackee Oct 2011

Individual Servings

of Philadelphia Styled

Cheesecake Topped

with Raspberry

Sauce, Fresh Whipped Cream, & a Vanilla Wafer Cookie

My sister Jackee has an obsession with cheesecake. So on her birthday I surprised her with Raspberry Cheesecake inspired by her favorite restaurant.

This cheesecake is a lighter version of the famous New York style. It is nestled in a vanilla wafer & graham cracker crust, topped with a Raspberry sauce and garnished with fresh whipped cream and a vanilla wafer cookie. HAPPY BIRTHDAY JACKEE
Raspberry Cheesecake Cupcakes
Yields 1 - 8 Inch Springform or 18 Cupcakes

Ingredients:
1 1/2 Tablespoons Butter
4 Tablespoons melted Butter
1 Cup Graham Cracker & Vanilla Wafer Crumbs
1/2 Teaspoon Cinnamon
12 Ounces Cream Cheese
3/4 Cup Granulated Sugar
4 Eggs - Separated
2 Tablespoons Flour
1 1/2 Teaspoons vanilla Extract
1/2 Teaspoon Salt
2 Cups Heavy Whipping Cream

Directions:
Preheat oven 300 F. Grease Springform pan or line cupcake pan.

In a food processor, grind cinnamon, vanilla wafers, graham crackers to fine crumbs. Added melted butter and pulse until combined. Press crumbs into bottom of springform pan & 1 inch up sides or cupcake liners (About 1 tablespoon per cupcake). Try using the bottom of a glass or measuring cup to press crumbs. Bake crust for 10 minutes.

In a large bowl using an electric mixer, mix together cream cheese and sugar until smooth, 1-2 minutes. Beat in eggs yolks one at a time. Add flour, vanilla and salt. Turn speed down to low and slowly pour in the cream. In a separate bowl beat the egg whites until stiff peaks form. By hand fold in egg whites thoroughly but do not over mix. Pour mixture into spring form pan or cupcake liners. Set pan into shallow pan containing 1 inch of hot water (springform) an/or about 1/4 to 1/2 an inch for cupcakes.

Bake at 300 F
Springform pan for 1 1/2 hours
Cupcakes for 18-25 minutes

Remove from water bath & let cool to room temperature them refrigerate for at least 6 hours before serving.

Top with Raspberry sauce, fresh whipped cream & a vanilla wafer cookie.

LC Kitchen Tip

A water bath is used to ensures slow cooking. The moisture & gentle heat from the water bath helps prevent crack.

Cheesecakes freeze very well. For best results place a cooled cheesecake in the freezer, uncovered, for 1 hour. Remove sides of springform pan and freeze with the pan bottom in place. After 1 hour, use a knife to separate the cheesecake from the pan and slide onto a heavy cardboard. Wrap in plastic wrap, place inside large freezer bag or wrap it in heavy duty aluminum foil. Label and date & return to freeze. Freeze up to one month.

Banana Bread

2012-01-25T08:45:00.000-08:00

Banana Nut Squares/Bread

Ingredients:
2 1/2 Cup Flour
1 1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Salted Butter Softened
1 Cup Salted Butter Melted
1 1/2 Cups Brown Sugar Packed
2 Eggs
3 Cups Ripe Bananas (About 7) Mashed
1 Teaspoon Vanilla
2 Teaspoons Ground Cinnamon
1 Cup Chopped Walnuts (Optional)
Directions:
Preheat oven to 325 F. Spray one 16 inch baking dish or two 9x5 inch loaf pans with cooking spray (used to hold parchment paper in place) and line with parchment paper for easy removal.

In a medium bowl combine flour, baking soda, salt & cinnamon. In a separate large bowl w/ an electronic mixer, cream together softened butter & sugar. Add eggs, bananas and vanilla. Slowly add four mixture and chopped nuts. Pour batter into pan(s) and bake on center rake for 45-60 minutes in 16 inch pan or 60-90 minutes in loaf pans. A tooth pick inserted in center should come out clean and the bread will pull away from sides.

Cool to room temperature. Remove bread from pan, slice or cut into squares and pour on melted butter.

Dad's French Toast

2012-01-25T07:48:00.000-08:00

Dad's French Toast

One of my favorite memories from childhood was spending time in the kitchen with my family. Every Saturday morning my sisters and I were up early making breakfast for the family.

Nakia made the eggs, I made the bacon and my older sister Jackee would make my dad's famous French Toast.

The bond my family created in the kitchen is irreplaceable. From experiencing great flavors, to Jackee accidentally burning something (French Toast maybe one of the only things my sister Jackee can cook) we have created so many memories.

I hold this recipe close to my heart and am so excited to share it with you. Now this is not your traditional American French Toast. We have add additional spices and added brown sugar to boost the flavors.

Chef LC and her Daddy 1985

Ingredients:
Thick French Bread or Cinnamon Raisin Bread
8 Eggs
1 Cup Milk
1/2 Tablespoon Vanilla
1 Tablespoon Ground Cinnamon
1 Teaspoon Ground Nutmeg (Optional)
1/2 Cup White Sugar
1/2 Cup Brown Sugar
2 teaspoons Flour
Butter or Cooking Spray
Maple Syrup (Optional)

Directions:
Heat a skillet or griddle and melt 1 tablespoon of butter (You can also use cooking spray). In a shallow dish mix the milk, eggs, sugar, vanilla, flour, nutmeg and cinnamon together. Dip each piece of bread into the egg mixture flipping it a few times to soak up all the goodness. Fried both sides of bread until they are browned and cooked through. Serve with maple syrup, jam, butter, peanut butter, honey, chocolate, or nuts. My favorite way to eat this french toast is to make a breakfast sandwich and fill two slice with eggs and bacon.

Leftovers freeze wonderfully and make a nice weekday breakfast. Just pop the frozen bread into your toaster.

Mascarpone Sabayon Fruit Salad

2012-01-25T07:11:00.000-08:00

Mascarpone Sabayon Fruit Salad

My mom always wants a light dessert and mixing fruit with mint and whipped cream creates just that. The mascarpone sabayon cream however turns this ordinary fruit into a decadent dessert.

I wanted to create something that my mom would enjoy while allowing my family to indulge and experience something amazing.

Mascarpone is one of the foods that makes food lover smile and stop dead in their tracks. I remember the first time I had Mascarpone; I was at Tutta Bella Neapolitan Pizzeria in Columbia City with my good friend Bev. She was introducing me to a new restaurant that a few of her close friends opened and insisted I had their Tiramisu. HEAVEN!!! From the first bite I was in love. After I ate the entire dessert, I ordered another one to take home.

"Hands down the best Tiramisu I have ever had, and the only Tiramisu I will eat to this day."

Marsapone is an Italian Sweet Cream Cheese. It is a cow’s milk cheese — double or triple cream (60% to 75% milk fat).

Ingredients:

6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 teaspoon orange juice
1 teaspoon lemon zest
Seeds scraped from 1 vanilla bean or 1 teaspoon pure vanilla extract
6 cups of fresh fruit (Prefer: blackberries, raspberries, blueberries, chopped kiwis, chopped mangoes, chopped pineapples, sliced oranges segments and sliced peaches)
2 tablespoons chopped Fresh Mint
1/4 cup slivered almonds

Directions
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and
lemon colored.
Add mascarpone to whipped yolks. Beat until combined.
In a separate bowl, whip cream and vanilla bean seeds until stiff peaks form. Gently fold into yolk mixture and chill for 2-4 hours.
In a separate bowl mix fruit with orange juice and 1 tablespoon of fresh mint.
Spread 1/3 of the fruit in the bottom of a large glass bowl or trifle dish. Top with 1/3 of mascarpone cream. Repeat with another layer of fruit and mascarpone cream. Finally create one more layer of fruit and mascarpone cream and top with 1 tablespoon of fresh mint and slivered almonds.

Sweet Potato Crumble

2012-01-24T18:33:00.000-08:00

LC’s Sweet Potato Crumble

Every Thanksgiving I look forward to indulging in Sweet Potato Pie. The smell of the spices in fresh baked pie makes me happy and warm all over, but this past Thanksgiving I missed out on my pie :-(

So this morning I decided I needed to get my sweet potato on and developed this amazing recipe.

This is the BEST Sweet Potato Crumble I have ever had. I may be biases, but then again maybe not! Try it out and let me know what you think!

Sweet Potato Filling

4 cups mashed sweet potatoes (fresh or canned - omit syrup)
1/4 cup condensed milk
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs, well beaten
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup (1 stick) unsalted butter melted

Crumble

1/2 cup rolled oats
1 cup nuts (pecans or walnuts)
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoon flour
2/3 stick unsalted butter, melted

Whipped Cream Topping

1 cup of heavy whipping cream
1 teaspoon vanilla
3 tablespoons confection sugar

Directions

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Chill mixing bowl for whipped cream topping.

Sweet Potato Filling
In a large mixing bowl with a hand-mixer (a hand-mixer will increase the fluffiness), whip together sweet potatoes, condensed milk, sugar, salt, vanilla, cinnamon, allspice, ginger, eggs and butter.
Pour mixture into the baking dish. Bake for 30 minutes.

Crumble
In a food processor pulse together rolled oats, nuts (pecans or walnuts), sugar, cinnamon & flour. While pulsing add melted butter. Sprinkle the surface of the sweet potato filling evenly with the crumble mixture and return to oven for 30 minutes. Allow to set at least 30 minutes before serving.
The crumble topping should be slightly browned and crunchy.

Whipped Cream topping
In a large bowl, whip heavy cream until soft peaks form. Whip in vanilla and sugar until heavy peaks form.

Top LC’s Sweet Potato Crumble with fresh whipped cream before serving.

This recipe was inspired by my two favorite deserts sweet potato pie and berry crisp. I took the best of both worlds and mixed them together to create a sweet and spicy sweet potato crisp. To lighten up this amazing dessert and I topped it with fresh whipped cream. No need for ice cream here!