SHORTBREAD

Raspberry Bars, Coffee Cakes and Popcorn Blondies, OH MY!

2013-05-14T03:12:00.001-04:00

popcorn blondies

coffee cake muffins & raspberry butter bars

This week is a lesser known Jewish holiday called Shavuot, where we only eat dairy foods (click here if you want to know more about that) in any event, this is 'desserts' favorite holiday! An Israeli website approached me a few months back about sharing some classic NYC desserts with the public and I did just that. Recipes from the article included Raspberry Butter Bars, Coffee Cake Muffins and Popcorn Blondies perfect for the upcoming holiday and always. Below is the recipe for coffee cake in English and Click here for the full Hebrew article and all other recipes (in Hebrew). Chag Sameach and Happy baking! All recipes and photography from the article are property of www.shortbreadtlv.com

NYC Coffee Cake Muffins
Ingredients:
For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Muffins:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

Instructions:
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cakes: Adjust oven rack to upper-middle position and heat oven to 325˚F (150˚C). Fill muffin pans with paper liners.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to muffin pan so each cup is ¾ full; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 15-25 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Healthy Blueberry Muffins

2013-03-21T13:34:00.000-04:00

Hello all! It has been a while since I last posted and for that I apologize! A year ago I decided to pick up and move across the world so I have been a bit preoccupied with that. Recently there has been some issues with spam on my blog and had to take off a few posts but due to popular demand I am re-posting the healthy blueberry muffin recipe below! I hope you all enjoy and stay tuned for some more delicious recipes to come... Including a healthy cooking for all cookbook!

Thanks for reading and following! Much love, Jenna

Blueberry Yogurt Muffins Recipe

1 Dozen Muffins (Photo is of mini muffins - yields 36)

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

12 tablespoons sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1 cup yogurt

1 teaspoon lemon zest

3 tablespoons applesauce or 3 tablespoons of olive oil will make them even better :D

2 tablespoons soy milk (or regular milk)

1/2 cup fresh or frozen blueberries

Directions

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, zest, applesauce and milk. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups ¾ full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 muffin equals 140 calories, 4 g fat (1 g saturated fat), 38 mg cholesterol, 195 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

20-Minute Vegan Apple Tartlettes

2012-09-28T10:21:00.001-04:00

Wow! It has been quite some time since last I posted so much as an update and for that I am sorry. But what I cant do to make it up to you is let you in on a few secrets and easy recipes for the fall and holiday season. In the next few months I will be working on a dream cookbook for anyone with allergies, intolerances and the like. Because of this exciting new development, i will be giving preview recipes like, a foolproof vegan frosting, gluten free peanut butter bars and much more. If at any point you have questions or requests always feel free to email me and I would be glad to help!

So the reason I have been MIA the past few months is that I decided to pick up and move my life across the world... Yes for love... but also for the love of the country, the food and the values. I keep being asked "if you had a great and successful company in in New York City of all places, why would you come here?" Well the answer is a hard one. It isn't easy to leave something you poured your heart and soul into but sometimes life takes you in crazy exciting new directions and how can you turn down the opportunity to explore new cuisine, culture and life. Not to mention create and a life and a family I can be proud of? Now this doesn't make the move any easier but I know with time the feelings will ease... in the meantime, that's why there is cake. And if theres any cake that I would love to stress eat... IT WOULD BE MINE (#sliceofchocolateheaven)

If you are anything like me then sometime I just want a great dessert without all of the hassle... and possibly with ingredients I already have in my kitchen. This recipe below suits that very purpose... Under 10 ingredients? YES Under a half hour to make? YES Super delicious and impressive? YES AND YES. Enjoy and happy holidays!

Check out my new local website too www.shortreadtlv.com. If you know anyone in israel have them mention this blog post for 20% off their first services from shortbreadtlv!

20-Minute Vegan Apple Tartlettes
adapted from bon appetit
Ingredients/6 Gala apples (preferably red; 2 3/4 pounds)
1/2 cup water
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
All-purpose flour for dusting (pepperidge farms makes a dairy free/vegan version)
1 1/2 tablespoons earth balance, melted

Directions/Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

Peel apples, reserving skins. Stir together water and 6 tablespoons sugar in a 1-quart heavy saucepan, then scrape in seeds from vanilla bean and add pod. Add reserved apple skins and bring to a boil, stirring until sugar is dissolved. Remove from heat and let stand 10 minutes. Pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

Roll out 1 pastry sheet into a 10-inch square on a lightly floured surface with a lightly floured rolling pin, then cut in half and transfer to 1 of baking sheets. Repeat with remaining pastry sheet, transferring to second baking sheet. (here is where I used cookie cutters (or the back of a glass) to make apple shapes.)

Halve apples lengthwise, then core with a melon-ball cutter or a small spoon and cut crosswise into very thin slices (1/8 inch thick or less), keeping apple halves intact. Fan apple slices slightly, keeping apple shape, then arrange 3 halves in a row on each piece of pastry, leaving a 2/3-inch border on all sides.

Brush border lightly with syrup and fold over about 1/3 inch to touch edges of apples. Crimp edges with a fork, then brush apples and edges of pastry with syrup (reserve remaining syrup). Brush apples completely with melted butter, then sprinkle evenly with remaining 2 tablespoons sugar.

Bake tarts in upper and lower thirds of oven 20 minutes, then switch position of sheets and reduce oven temperature to 375°F. Bake tarts until edges are golden, 15 to 20 minutes more. (If pastry edges aren't browning evenly, rotate tarts 180 degrees on sheets halfway through baking.)

While tarts bake, boil remaining syrup over moderate heat until reduced to about 1/4 cup, 30 seconds to 1 minute. Let tarts stand 5 minutes, then brush warm apples with remaining syrup. Can be made ahead and left uncovered at room temperature.

Yellow Bean & Cherry Tomato Salad with Creamy Dressing (Vegan & Gluten Free)

2012-07-11T14:40:00.002-04:00

Market Recipe/ Yellow Bean & Cherry Tomato Salad with Creamy Dressing
Dietary Consideration/ Vegan, Gluten Free, Dairy Free, Low Fat, Sugar Free

Sorry I have been a few weeks behind on new recipes posts but we are currently working on opening several new locations so please bare with me. This week though is something special... During the summer months when there are Farmer's Markets every corner you turn, it's hard not to indulge yourself a little. Last week I was walking through Harvard Square in Cambridge MA when I came across a cute little farm stand with all sorts of fresh local produce including one of my seasonal favorites, wax beans (or yellow beans). I had read a recipe recently using these delicious beans but it involved goat cheese... so I was on a mission to make something we could all enjoy. See the recipe below! I hope you all enjoy this incredible bright and fresh summer salad. Oh and you would never know that it is vegan and gluten free!

Final Product

Harvard Square Farmer's Market in Cambridge MA

top left: blanching the beans | top right: purple Thai basil

top left: beans cooling in ice bath

All parts of the salad before assembly

bottom right: how beans look after coating with creamy sauce

Yellow Bean & Cherry Tomato Salad
with Creamy Dressing (Vegan & Gluten Free)
Serves 4

Ingredients/
12 Ounces yellow cherry tomatoes, halved
1 small shallot or onion, thinly sliced
Kosher Salt
Fresh ground black pepper
1 Jalapeno or Serrano chili, finely chopped
1/3 cup red wine vinager
1/4 cup olive oil
12 ounces yellow/wax beans, trimmed
1 container of Toffuti cream cheese
2 lemons, juiced and zested
12 fresh basil leaves (I used purple Thai bail but any kind will do), thinly sliced

Directions/
Season the tomatoes and onion with salt and pepper. Add chili, vinegar, and olive oil. Let stand while you make all the other parts of the salad.

Bring a large pot of water to and boil and have a bowl of ice water prepared to cool the beans after cooking. Once the water comes to a boil throw in the beans and cook for about 5 minutes, then using a slotted spoon transfer the cooked beans into the prepared bowl of ice water. Once cooled cut the beans in half on the bias (an angle).

In another bowl combine the Toffuti, zest, lemon juice, 2 tablespoons of olive oil and 3 tablespoons of water in a bowl. Season with salt and pepper to taste. Toss in beans to coat.

Divide the beans between 4 bowl and top with the tomato mixture. Top with basil and fresh ground pepper. Serve immediately. ENJOY!

Vegan Mini Apple Pies (Gluten Free Variation)

2012-06-17T02:41:00.001-04:00

Recipe/ Vegan Mini Apple Pies (Gluten Free Variation)
Dietary Consideration/ Vegan, Gluten Free, Dairy Free, Low Fat, Low Sugar (and delish!)

What's better than an apple pie you ask?!!?! Being able to eat the whole thing!

They really are not at all as hard as they look to make... Plus they are super delicious and impressive! See below for the recipes and step by step directions. Email me if you have any questions! Happy baking! Click here for my of my delicious and healthful recipes!

Baby you are the apple to my pie!

Vegan Mini Apple Pies/
Makes about 2 dozen

Crust/ (or you can buy pre-made crust... that works too :D)
2 1/2 cups whole wheat flour (or use Bob's Mill Flour to make these gluten free)
1 tablespoon sugar
2 teaspoons salt
2 sticks of Earth Balance
1/4 to 1/2 cup ice water

Filling/
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
Zest from 1 lemon
6 apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
1/2 cup brown sugar
1/4 cup powdered sugar
2 teaspoons ground cinnamon
2 teaspoons salt
2 tablespoons unsalted butter, cut into small pieces for topping each mini pie before baking

Crust Preparation/
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Filling Preparation/
Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add zest, both sugars, cinnamon, and salt; toss to combine.

Pie Preparation/
Preheat your oven to 400˚F and spray 2 muffin pans with Pam. Unroll your first pie crust and cut several circles out using a cookie cutter 1/2-inch larger than the muffin pan you are using. The dough will shrink when cooking. Continue this until you have enough crusts.

Line each cup of your muffin tin with a tiny pie crust and poke ventilation holes in each crust using a fork. Gently fill the crusts with your apple mixture and push the crusts down the rest of the way. Fill until slightly mounded. Now put a dab of extra earth balance on each pie. Cover as desired with left over dough or a lattice top like I did above. Brush with melted earth balance and bake at 400 for 18 to 22 minutes. ENJOY!

Gluten Free & Vegan Apricot Coconut Power Bars

2012-05-25T08:00:00.000-04:00

Recipe/ Gluten Free & Vegan Apricot Coconut Power Bars
Dietary Consideration/ Gluten Free, Vegan, Dairy Free, Low Fat, Sugar Free (and tasty!)

Gluten Free & Vegan Apricot Coconut Power Bars
Yield: 8 bars

Ingredients/
1/2 cup cashews
1 cup dried apricots
1 cup shredded coconut
1/3 cup rolled oats
2 tablespoons agave nectar or honey
2 tablespoons earth balance
3 tablespoons flax seeds
2 tablespoons sesame seeds
1/2 teaspoon ground ginger
1 teaspoon kosher salt

Directions/
Line a 8 inch baking pan with parchment paper, set aside. Place cashews in a food processor and process until nuts are evenly chopped, set aside. Put dried apricots in the food processor and process for 3-4 minutes to finely chop. Add coconut, oats, agave syrup, earth balance, sesame seeds, flax seeds, ginger and salt. Process until mixture comes together. Add the chopped cashews and pulse until well combined.

Pour the mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month in an airtight bag or container.

NOTE: Feel free to experiment with different nuts, toppings and flavors! ENJOY!

Gluten & Dairy Free Black Cherry French Macarons (with Vegan Buttercream Recipe)

2012-05-11T11:25:00.000-04:00

Market Recipe/ Gluten & Dairy Free Black Cherry French Macarons
Dietary Consideration/ Gluten Free, Dairy Free, Low Fat (and tasty!)

Gluten & Dairy Free Black Cherry French Macarons
Yield: About 15
with help from David Lebovitz

Macaron Batter
2 cups powdered sugar
1 cup ground almonds
4 large egg whites, at room temperature
Pinch of salt
1 drop of mauve food coloring
1/4 teaspoon cherry extract
10 tablespoons granulated sugar

Black Cherry Filling/
Vegan Buttercream (see below)
Cherry Preserves
Black Food Coloring

Directions/
Preheat oven to 350º F (180º C). Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch). Grind together the powdered sugar with the almond flour in a food processor so there are no lumps.

In the bowl of a standing electric mixer, beat the egg whites (with the whisk attachment) and the pinch of salt until they begin to rise and hold their shape. Add extract and coloring and continue to whip. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass). Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced. Bang the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 10-15 minutes. Let cool completely then remove from baking sheet.

Building the Macarons/
Pipe a bit of the filling on the inside of the macarons then sandwich them together. Let them stand at least one day before serving. Store in an airtight container for up to 5 days.

Gluten Free & Vegan Buttercream
Makes: 4 cups

Ingredients/
1 cup Earth Balance (or other butter substitute of your choosing)
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk

Directions/
Beat the Earth Balance until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. (For Black cherry filling: add 1/4 cup pureed cherry preserves and 2 drops of black food coloring or until desired color is reached.) Add more powdered sugar if the buttercream is too thin, or more soy milk if too thick.

Engagement Rings, Champagne & Strawberries

2012-05-04T08:06:00.000-04:00

Tis the season for Engagement Rings, Champagne & Strawberries. Which would you prefer? Some sparkly finger candy seems pretty nice but ida know... nothing beats a big hunk o' strawberry shortcake... washed down with some brut... YES PLEASE! Congrats if any or all of these apply to you! Click here to serve these at your next party!

Market Recipe/ Gluten & Dairy Free Salmon topped with Ramp Pesto served on a bed of Arugula Quinoa Salad

2012-04-27T09:40:00.000-04:00

Market Recipe/ Salmon topped with Ramp Pesto served on a bed of Arugula Quinoa Salad
Dietary Consideration/ Gluten Free, Dairy Free, Sugar Free, Low Fat, Low Calorie
Wine Pairing/ Chardonnay from California

Yes it is (was) that time of year again... the 2 weeks per year that we indulge in spicy, garlicky and sweet sweet culinary gold that is the RAMP. Lets just say this was fantastic and you should make it... best of all its super easy! Use the ramp pesto recipe from last year's post on the ramp and follow the directions below. Click the above link to learn what a ramp is.

Pan Seared Salmon on a bed of Arugula Quinoa Salad topped with Ramp Pesto
Serves however many you would like depending on the quantity of ingredients you buy

Ingredients/
Ramp Pesto
1 box of quinoa (1 cup uncooked serves 4 people)
1 bag of arugula
1 6oz piece of salmon per person
2 Lemons
Salt and Pepper to taste

Directions/
Step 1/ Make ramp pesto from my previous post Vegan Ramp Pesto and the Island of Culinary Gold

Step 2/ Prepare quinoa according to the instructions on the box

Step 3/ Pan sear salmon, 4 minutes per side

Step 3/ Pile quinoa and arugula on each plate season with fresh squeezed lemon juice, salt and pepper

Step 4/ Place cooked salmon on top of the quinoa salad and spread tops of the fish with the pesto and some fresh squeezed lemon juice

Step 5/ Serve and Enjoy!

Gluten Free & Dairy Free One Pan Rosemary Chicken

2012-04-20T07:55:00.002-04:00

Recipe/ One Pan Rosemary Chicken
Dietary Consideration/ Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)
Nutrition Facts/ Per serving: Calories 380, Fat 23 g, Carbohydrate 19 g, Fiber 2 g, Protein 32 g

This is the perfect "one pan" dish. Whether you are in a rush or not, this skillet chicken looks elegant and tastes delicious. But most importantly, it is a healthy and well rounded meal. I made it for 2 people so I chopped up the left over chicken and added a bit of mustard for a "leftover chicken salad sandwich" the next day. HIGHLY recommended! I don't know about you, but I'm making it again tonight!

One Pan Rosemary Chicken
Serves 4

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
1 8pc cut up chicken, skinned (or not... whichever you prefer)
10 ounces mushrooms, halved

Preheat the oven to 450˚F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board
(see picture above), then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Whole Wheat or Gluten Free Healthy Corn-Blueberry Muffins

2012-04-13T09:00:00.000-04:00

Super simple and healthy recipe to try this weekend. Great breakfast or mid afternoon snack with tea. You wont even know they are healthy! Enjoy!

Recipe/ Whole Wheat or Gluten Free Healthy Corn-Blueberry Muffins
Dietary Consideration/ Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)
Nutrition Facts/ Calories: 60, Fat: 4g, Cholesterol: 20mg

Previous Blueberry Recipes/
Healthy Blueberry Muffins
Mini Vegan Blueberry Cheesecakes
Vegan & Gluten Free Blueberry Oat Scones
Vegan & Gluten Free Blueberry Jam

Whole Wheat or Gluten Free Healthy Corn-Blueberry Muffins
Makes 12

Ingredients
1 1/2 cups whole wheat flour (or substitute for gluten free flour)
3/4 cup coarse cornmeal
1/2 cup granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups soy milk
2 large eggs, separated (keep whites)
2 tablespoons earth balance, melted
1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed

Nonstick cooking spray

Directions/
Preheat oven to 400˚F (200˚C), with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking soda, cinnamon, salt, and orange zest.

In a small bowl, whisk together soy milk, egg yolks (keep the whites in a separate bowl), and butter. Stir soy milk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.

Spoon batter into prepared muffin tin, filling each cup full. Bake 18-20 minutes for full size and 10-12 minutes for mini muffins, or until golden brown. Remove from oven. Let muffins cool slightly, about 10 minutes, before turning out of tin. Enjoy!

Dairy Free Chocolate & Halvah Babka (Breaded Twist)

2012-04-06T09:00:00.000-04:00

Recipe/ Chocolate & Halvah Babka (Breaded Twist)
Dietary Consideration/ Dairy Free (and tasty!)

Wow. and wow again! When I was in high school I used to work at a bakery that made these and wow were they amazing... chocolate or apple... fresh from the oven. After a while I knew it was time to quit... until I stumbled upon a bakery in Israel that has a similar yet even more heavenly than I remembered, version. So naturally I had to eat everything! And then decided to take a go myself, and here is what happened... I know they look pretty intimidating but they were surprisingly easy and oh so worth it! See below for the recipe and slideshow below for step by step on how to roll up your babka!

Chocolate & Halvah Babka (Breaded Twist)
Makes 2 free-form cakes, or 2 loaves using long loaf pans ((12 by 4.5 inch, measured at the top)

Ingredients/
6 cups all-purpose flour
2 packets (0.5 oz. /14 grams) active dry yeast
1 cup sugar
3 eggs, room temperature
1- 1/3 cup lukewarm milk (about 100 F)
1 teaspoon salt
1 teaspoon vanilla extract
1 lemon, zested
14 tablespoons unsalted butter, room temperature, diced
1 egg, lightly beaten, for glaze

Filling/
1-2 cups chocolate spread, use as much as you like
½ lb. halva, crumbled
A handful chocolate chips/chunks

Directions/
In a mixer bowl fitted with a dough hook, put all the dough ingredients besides the butter, and mix for 5 minutes. Add the butter gradually until it is fully incorporated. Kneed about 3-5 minutes longer until dough is smooth and soft.

Wrap the bowl with plastic wrap and refrigerate overnight.

The next day, divide the dough into two equal parts. Roll each part into a rectangle, about ¼-inch thick. Spread generously with chocolate spread and the rest of the ingredients you are using as filling. Be generous as you like. (See photos).

Roll dough up (see slideshow below). Cut lengthwise into two long strips and then turn them one over the other/twist, like a braid. Repeat with second portion of dough. Place each cake in a well greased loaf pan (line the pans with parchment paper), or free-form on a baking sheet lined with parchment paper with enough space between them.

Cover loosely with clean towel and place in a warm spot. Let cakes rise about 45-60 minutes until they double in volume.

Meanwhile, preheat oven to 350 F degrees. Brush cakes with the beaten egg. Bake for 40-45 minutes, or until cakes are nicely browned. Remove from oven and let cool. Remove from the pan and cool on a rack.

Market Recipe/ Vegan Ginger and Meyer Lemon Scones

2012-03-30T09:00:00.000-04:00

Market Recipe
Ingredient/ Crystallized Ginger and Mini Meyer Lemons
Recipe/ Vegan Ginger and Meyer Lemon Scones
Dietary Consideration/ Vegan, Dairy Free, Low Fat, Low Calorie (and tasty!)

Who doesn't love a scone? Fresh out of the oven that is... smothered in clotted cream and jam... perfected paired with a piping hot earl gray?? No? Just me? Walking through the market yesterday I stumbled upon a basket of "US prized" Meyer lemons... only they were mini. Since I had never seen them before, naturally I had to buy them! Me, my newly acquired Meyer lemons and a tub of crystallized ginger are headed home to whip up some tasty treats! Today scones... who knows what tomorrow might bring?? See recipe for the scones below!

What is the difference between a Meyer Lemon and a Regular Lemon?
The Meyer lemon fruit is yellow and rounder than a regular lemon. The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common store bought lemon varieties. Because they are much sweeter you can use much less sugar than you generally would with other lemon flavored desserts.

Here is another recipe for a Dairy Free Meyer Lemon Coffee Cake. Enjoy!

Vegan Ginger and Meyer Lemon Scones
Makes 16 Small Scones

Ingredients/
2 1/4 cups whole wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 tablespoon finely chopped lemon zest (about 1 lemon)
1 teaspoon salt
1 1/2 sticks earth balance
1/2 cup candied ginger, finely chopped into 1/4-inch pieces
3/4 cup soy milk, plus extra for brushing the tops of the scones

Directions/
Adjust the oven rack to the middle position and preheat the oven to 400˚F.

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the soy milk. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a large rectangle. Cut in half lengthwise then criss-cross up along each thin rectangle (see pictures above) Brush the tops with the remaining soy milk and sprinkle with raw sugar. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

Market Recipe/ (Passover) Vegan & Gluten Free Date and Fennel Quinoa Salad

2012-03-23T09:00:00.000-04:00

Market Recipe
Ingredient/ Dates
Recipe/ Vegan & Gluten Free Date and Fennel Quinoa Salad
Dietary Consideration/ Kosher for Passover, Vegan, Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)

After way too many nights of eating and drinking way too much, a healthy dinner full of salads was much needed. One salad in particular was full of leftover veggies from a previous trip to the market and packed with flavor. Fennel and dried dates are a great combination, but what gave this salad its unique flavor was the addition of a Serrano chili and lemon segments. It definitely has a kick but is sweet, savory and delicious... see recipe below.

(Passover) Vegan & Gluten Free Date and Fennel Quinoa Salad
Serves 4

Ingredients/
1/4 cup plus 1 tablespoon olive oil
2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon sugar
1 cup quinoa, rinsed
1 lemon
1 Serrano chile, seeded, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/4 cup dried dated, coarsely chopped

Preparation/
Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.

Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.

Using a small sharp knife, cut all peel and white pith from lemon (cut into supremes). Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, dates, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a bowl and serve.

Rosemary & Lemon Sandwich Cookies (Dairy Free and or Gluten Free)

2012-03-16T03:30:00.001-04:00

Recipe/ Rosemary & Lemon Sandwich Cookies
Dietary Consideration/ Dairy Free, Low Fat, Gluten Free (and tasty!)

So if you have read any of the previous post you would know that I made a huge batch of lemon curd... what you would also know is that I used it in Hamentaschen this past week, but what you don't know is how much of it I have left over! So of course I had to make something with it! I decided to get crazy and try something sweet and savory... I have heard of the combo before but have never tried it myself. Recipe below if you're daring... enjoy!

Rosemary & Lemon Sandwich Cookies (Dairy Free and or Gluten Free)
Makes about 2 dozen sandwiches

Ingredients/
1 cup (2 sticks) earth balance (or margarine), softened
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups whole wheat flour (or gluten free four mix)
1 tablespoon finely chopped fresh rosemary
1 teaspoon lemon juice, fresh squeezed
3/4 teaspoon coarse salt
1/2 cup fine sanding sugar
Lemon Curd (click here for my curd recipe)

Directions/
Put butter substitute or butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined. Add Lemon Juice as needed until the dough comes together.

Halve the dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment or saran wrap to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

Preheat oven to 375˚F (200˚C). Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

Market Recipe/ Light and Healthy Herbed Fish and Ratatouille

2012-03-09T12:00:00.000-05:00

Market Recipe
Ingredient/ Lavender
Recipe/ Light and Healthy Herbed Fish and Ratatouille
Dietary Consideration/ Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)

Lavender, along with other floral herbs, is a pretty interesting one for me because while on one hand, if eaten, can taste like I am chugging down a bottle of perfume... on the other hand, if done right, it can have a wonderfully fresh and unique flavor to it. Today I decided to raid the herb section of the Carmel Market in Tel Aviv for a new mix of flavors for a Healthy and delightful twist on Herbed Fish and Ratatouille. Recipe below

Herbed Fish and Ratatouille
Makes 4 servings

Ingredients/
1 1/2 tablespoons minced fresh basil
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage
1/2 teaspoon chopped fennel seeds
1/4 teaspoon finely chopped dried lavender
1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
8 mini plum tomatoes or large cherry tomatoes
16 mini bell peppers in assorted colors
1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds halibut, cut into 1 1/2-inch cubes
5 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed
1/3 cup dry white wine
Nonstick vegetable oil spray

Directions/
Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat.

Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.

Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in veggie mixture. Season sauce to taste with salt and pepper and stir fry until desired level of readiness. Set aside.

Spray pan with nonstick spray; Cook fish until cooked through, about 4 minutes per side.

Gluten Free & Dairy Free Lemon Curd

2012-03-06T05:05:00.000-05:00

From hamentaschen to tarts; pies to bars; cakes and cookies... lemon curd is just about good on ANYTHING! That is if lemon is your thing. I personally love the combo of sweet, salty, sour... there is something so satisfying about it! This curd in particular I made with a mix of regular lemons and Meyer lemons. Meyer lemons are a bit sweeter than the kind we are used to therefore you can use less sugar when mixing the two varieties. All links above are to previous recipes that use lemons or lemon curd. See recipe for lemon curd below! Click here for a Lemon Poppy Seed Hamentaschen recipe!

Gluten Free & Dairy Free Lemon Curd

Makes about 3 cups

Ingredients/
1 1/2 tablespoons finely grated fresh lemon zest
1 cup fresh lemon juice
1 cup sugar
4 large eggs

1 teaspoon salt

1 3/4 sticks Earth Balance (butter substitute), cut into tablespoon pieces

Directions/

Whisk together zest, lemon juice, sugar, eggs, and salt in a medium heavy saucepan. Add butter substitute (or butter) all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

NOTE: Lemon curd keeps, covered and chilled, 1 week.

Click here for Lemon Poppy Seed Hamentaschen using this lemon curd recipe!

Visual Step by Step Hamentaschen for Purim

2012-03-04T07:05:00.002-05:00

Ever wonder how they get those delicious fillings into the sweet pastry dough? well look no further because below is a step by step slideshow on how to assemble these tasty triangle treats as well as written step by step instructions and recipe below. enjoy!

Healthy Hamentaschen
Dietary Considerations/ Can be made to be; Dairy Free, Gluten Free, Nut Free, Whole Wheat, Low Fat

Makes 2 dozen cookies

Click here for a recipe for Lemon Poppy Seed Hamentaschen.

Ingredients
2 cups whole wheat flour (substitute Bob's Mill Gluten free flour mix for gluten free Hamantaschen)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup earth balance (or butter if health and or a bikini is of no concern :D)
1 cup sugar
1 large egg
2 teaspoons packed finely grated fresh orange or lemon zest
1 tablespoon fresh orange juice
fillings of your choice (in this post I used my lemon curd recipe and also a mix of chocolate and caramel)

Directions/
Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat earth balance, sugar, and egg at medium speed until light and fluffy. Add zest and juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.

Preheat oven to 375° F. Halve dough. On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Re-roll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)

Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days. ENJOY!

Market Recipe/ Spiced Pumpkin, Lentil, and Goat Cheese Salad

2012-03-02T12:00:00.000-05:00

Market Recipe
Ingredient/ Butternut Squash
Recipe/ Spiced Butternut Squash, Lentil, and Goat Cheese Salad
Dietary Consideration/ Gluten Free, Nut Free, Low Fat, Low Calorie (and tasty!)

I of course have made several dishes using this ingredient (including my beloved pumpkin whoopie pies) however, I just felt that it looked so fresh and bright in the market that how could I not bring it home and call it my own? This was an incredibly simple salad but delicious all the same... I think the combination of textures and flavors plus the mint leaves really makes it so exciting... as someone wise said... "Now this is a salad I would pay money for!" Recipe to follow!

Spiced Butternut Squash, Lentil, and Goat Cheese Salad
Makes 6 servings
Adapted from Bon Appétit

Ingredients/
3/4 cup French green lentils
6 cups 1-inch pieces peeled seeded pumpkin or butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Directions/
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Per serving: 194 calories, 8 g fat, 2 g saturated fat, 6.5 mg cholesterol, 23.2 g carbohydrates, 6.5 g dietary fiber, 3.7 g total sugars, 16.7 g net carbohydrates, 8.7 g protein

Market Recipe/ A Tuna Sandwich... Done Right

2012-02-28T12:00:00.001-05:00

Market Recipe
Ingredient/ 1 Jar of Olive Tapenade
Recipe/ A Tuna Sandwich... Done Right
Dietary Consideration/ Dairy Free, Low Fat, High Protein (and tasty!)

I know what you are thinking... "A TUNA SANDWICH?" and while yes I am pretty sure most of you make a killer tuna sandwich, or know someone who does... regardless, this post had to be done. Yesterday we spent the entire day out biking on an empty stomach... needless to say... I WAS HUNGRY! In our desperate stouper we grabbed a tuna sandwich from the closest sandwich shop we could find. I will spare you the gory details, but to sum it up... it was 4pm, it was the first thing I put in my stomach all day... and I only ate half... and that was a stretch. eeek. We spent the rest of the day making up for the disaster that was that sandwich. Earlier in the week I was at the indoor market at the Namal in Tel Aviv where I found a small stand that made all of their own olive oil, spreads, tapenades and cured olives. Long story short I stocked up and now have a mouthful of sandwich that most definitely erases yesterday's fishy memory. See recipe below!

A Tuna Sandwich Done Right
Makes 2 servings

Ingredients/
1 tablespoons extra-virgin olive oil
1/2 tablespoons white-wine vinegar
Coarse salt and ground pepper
1 can water-packed tuna
1/4 tomato
1/4 small red onion
BREAD OF YOUR CHOICE (I used left over foccacia that I made a day earlier recipe here)
3 tablespoons jarred olive tapenade
1/4 cup fresh oregano or basil leaves
2 hard-cooked large eggs

Directions/
In a medium bowl, whisk together olive oil, white-wine vinegar; season with coarse salt and ground pepper; toss with tuna and red onion. Cut bread of your choosing in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh oregano or basil leaves, then 1 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then sliced tomatoes and close sandwich. Bite... Chew... Swallow and enjoy sandwich bliss.

Market Recipe/ Rustic Vegan Persimmon Galette

2012-02-26T15:44:00.001-05:00

Market Recipe
Ingredient/ Persimmon
Recipe/ Rustic Vegan Persimmon Galette
Dietary Consideration/ Vegan, Dairy Free, Low Fat, Low Calorie, Nut Free (and tasty!)

Walking through the Carmel Market in Tel Aviv it occurred to me... I have actually never cooked with a persimmon before! (Shocking I know) I have however had some delicious Moroccan dishes including this fruit, but never so much as bit into one on my own accord... but today, when these deliciously fragrant persimmon galettes came piping out of the oven... everything changed. See recipe for this easy and impressive dessert below. NOTE: can also be made using berries, pears, peaches... and well, just about anything you like on top of pie crust! BeteA'von!

Rustic Vegan Persimmon Galettes
Makes 6

Pate briseé:
1 1/4 cup whole wheat flour
1 teaspoon sugar
1 teaspoon fine sea salt
8 tablespoons/1 stick cold, earth balance
about 4 tablespoons ice water

Persimmon filling:
4 medium, ripe persimmons
3 tablespoons sugar, plus extra sugar for sprinkling
zest of 1 clementine
zest of 1 lemon
pinch salt
juice of 1 lemon
2 tablespoons soy milk for brushing the dough

Crust:
In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Drizzle the ice water over, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze. Dump the dough out onto a counter, divide it roughly into 6 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here) and gently press it into a ball. Cut the dough into 6 even pieces (they should weigh about 2 ounces each) and flatten them into small discs. Put the discs on a plate, cover with plastic wrap, and chill for at least 30 minutes or up to 2 days.

Remove the discs from the fridge, and roll them out into 5-6" rounds on a lightly floured surface, dusting the rolling pin and surface with a little flour and rotating the dough to keep it from sticking. Stack the rounds on a plate and chill for another 30 minutes.

Persimmons:
Remove the stem(s), slice in half lengthwise and scoop out the flesh with a spoon, keeping the gelatinous segments in tact. Discard the peel. Cut the stem out of the fuyus, slice them in half lengthwise, place the halves cut-side down, and use a sharp knife (serrated works well) to cut them into thin slices, about 3/8" thick. Remove the brown seeds, if there are any. In a medium bowl, rub the sugar with the zests and salt, then toss in the fuyu slices and lemon juice to combine.

Assemble and bake the galettes:
Position a rack in the center of the oven and preheat to 400º. Line a rimmed baking sheet with parchment paper. Remove one round of dough from the fridge, trimming the edges clean if you like. Place 1 1/2 tablespoons of hachiya flesh in the center, then top with a circle of fuyu slices (about 7 slices worked for me). Fold up the edges around the fruit, pressing on the pleats to stick them together. Place the galette on the lined baking sheet. Repeat with the remaining rounds of dough and persimmons. Brush the edges of the dough with the soy milk, and sprinkle the galettes with sugar. Bake the galettes until the crust is golden brown and the fruit is bubbling, about 20 minutes, rotating the pan halfway through.

"Krembo" Whoopie Pies (dairy free)

2012-02-08T12:08:00.005-05:00

Krembo (Hebrew: קרמבו‎, a portmanteau word meaning literally "cream-in-it") is the name of a chocolate-coated marshmallow treat that is very popular in Israel. Krembos are only sold in the winter. They are hand-wrapped in colourful aluminum foil, and consist of a round biscuit base topped with marshmallow cream coated in a thin layer of chocolate. Krembos have achieved the status of a pop-cultural item and a national icon. (WIKI source)

It all started with a batch of Pecan Chocolate Oatmeal Raisin Cookies, when right in the middle of baking I was introduced to said marshmallow/chocolatey treats. There was no way I wasn't about to find some harmonious way to join the two in chocolatey matrimony!

Oatmeal Chocolate Chip Cookie + Krembo + Chocolate Ganache = TOTAL MOUTH EXPLOSION

Below is an Oatmeal Cookie Recipe... try out your own version of this delicious concoction

thanks nim + lior for being ever willing tasters :D

Oatmeal Cookies
Makes about 30

1 cup whole wheat flour flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter substitute, room temperature (earth balance)
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips

Directions/
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in chocolate chips. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Gluten Free & Vegan Wedding

2012-01-13T20:11:00.001-05:00

Sorry I have been behind on a few of my posts things have been a bit crazy with events and the holidays I have had barely any time to write... and not to fret some new recipes coming VERY soon! New Years Eve we had a very special event. We catered an appetizer only dance party wedding. Very cute and fun idea and everyone had a blast! Now usually when we do appetizer we give a few vegan or vegetarian options, however this time for the menu we were asked to create it completely Gluten Free and Vegan!

The Delicious menu was as follows...

Edamame Black bean Sliders topped with Red Pepper relish and Chipotle Mayo
Corn Jalapeño Cakes with Tomato Salsa
Black eyed Pea fritters with Hot Pepper Sauce
Wild Mushroom Polenta Diamonds topped with Fig Jelly
Baby Bella Caps Stuffed with Lemon Arugula Pesto
Truffle Pops

When You're Flying High...

2011-12-10T11:32:00.001-05:00

My boyfriend broke his leg last week in a skydiving course and unfortunately needed surgery. Needless to say... I made his amazing doctor cookies to say thank you for a job well done and acknowledge the service that exceeded all expectations. And that's the way this cookie crumbled!

CMYKake

2011-12-07T12:05:00.001-05:00

My brilliant illustrator/designer friend came to me a few days ago with a glorious task... a cake for a CMYK party you ask? Well... for those of you who are not such big nerds as we are click here, or just know that it is a color profile used in printing for graphic design. Needless to say we made an amazing 4 tiered cake and some mini ones too! Enjoy the shots.

Thanks Travel & Leisure Design Team for the Great pictures and GREAT IDEA!!