mini flourless chocolate cakes

i was prompted to try this recipe after enjoying a very delicious flourless chocolate cake from the village bakery in atwater village.  when i looked up recipes online i found that they are quite easy to make, with only 5 ingredients!  the chocolate flavor is very intense and the texture quite fudgy, so you won’t miss that flour at all.  you can whip these up before dinner and they will make for a really special dessert, especially for valentine’s... Read More

Grammy’s Kugel

I’ve been holding onto this recipe for a while now.   I made it over the holidays when I was back East at my boyfriend’s house.  I just haven’t found the time in my busy work and school schedule to share it with you all since I’ve been back, but it’s quite a treat! I had never had kugel before, a traditional jewish dish, but it was one of the things that my boyfriend requested specifically upon returning home.  It... Read More

Parsnip Muffins and Blood Orange Mimosas

I rarely follow recipes word for word.  I’ve been toying around with the proportions in this Whole Wheat Apple Muffin recipe from Smitten Kitchen, but with everything except apples.  I tried them with blueberries, pear, and now, shredded parsnip.  I got the idea for from a very gingery parsnip cupcake I had at Four Cafe.  I bulked up these muffins with some extra ground flax seed, as well as fresh and ground ginger. I made them with some... Read More

Christmas Cinnamon Buns

I was away for the holidays, celebrating in the Boston area with my boyfriend and his family.  I worked up quite a few recipes that are currently on deck to be posted, but since it’s been a busy week back at work and school I’ll appease you for now with these drool-worthy cinnamon buns I made on Christmas morning. I based them on this Cinnamon Swirl Bread I made in the past.  Just cut into pieces after rolling up (I used dental floss... Read More

Brown Sugar and Black Tea Roll-out Cookies

I don’t usually make roll-out cookies because, well, they as just so plain.  But I’ve been seeing so many fun-shaped cookies around the blogs that I started itching to make a batch myself, especially when I was inspired by Smitten Kitchen‘s Nutmeg Maple Butter Cookies.  So I raided my cupboards to find the dregs of a bag of brown sugar and regular organic sugar.  I sat down to stare at them and brainstorm with my cup of tea... Read More

Orangettes

The idea of candying an orange peel had always intimidated me.  I thought it would take too long or that I would need a candy thermometer, which I for some reason have neglected to buy all these years.  At worst I feared it would end up a huge disaster involving burnt peels and hard candy stuck to the inside of my pans.  But the process was surprisingly easy! It’s a great way to use those large, bulky oranges which are usually reserved... Read More

Maple Cookies with Marmalade Glaze

My kitchen activities have been adapting to the cold and windy days lately.  I’ve been making weekly pots of stew, roasting nearly every veggie I eat, sprinkling cinnamon and maple syrup in most dishes, and preserving the glut of citrus I’ve happened upon in the form of marmalades and candied peels.  It takes a bit more time, but when it’s dark and cold outside I don’t mind snuggling up to my nice warm stove, eagerly awaiting... Read More

Pomegranate and Dark Chocolate Chunk Scones

Scones have become my go-to baked good as of late.  I like how they can be a hardy catch-all for whatever ingredients seem to be lying around, they aren’t overly sweet, they keep well, and I’ve already got a killer recipe that can flex to my specifications.  All you really need is a pastry cutter, some cold butter, flour, sugar, and a hefty tablespoon of baking powder.  Everything else is adaptable. I used to make vegan scones by... Read More

Strawberry and Fig Galette with Tahini Honey Cream

I had never made a galette before, but spotted them all over the blogosphere.  They are beautiful and elegant, but look even easier to make then a double-crusted pie or a tart because they consist of a single pie crust with filling loosely piled in and the edges simply folded over.  When I had beautiful fresh figs just waiting to be used and some yummy local strawberries that paired with them well, I figured it was the perfect time to try out... Read More

Whole Wheat Raspberry Rhubarb Scones

Ii started this recipe with an hour left before I had to walk out the door for improv practice, and somehow still pulled it off.  We had just gone berry picking that morning at Underwood Farms so there was a pound plus of fresh raspberries staring me down, with a few ants still crawling on them and juice already leaking from the container.  The farm also had a small market where I spotted fresh rhubarb for the first time, so I grabbed it without... Read More

Dutch Baby with Berries and Honey Yogurt Cream

I kept seeing recipes for dutch babies all over the internet, but it was the version on orangette that made me finally bite the bullet and try out this buttery, over-sized pancake, and boy am I glad I did. Eggs make up for most of the batter, so it’s low in flour and has no sugar, which causes parts of the baby to resemble a light omelet or eggy crepe while the edges are so crispy they are nearly croissant-like.  Traditionally Dutch babies... Read More

Rainier Cherry and Goat Cheese Tart – for Slack Lust

The wonderful people over at Slack Lust have featured a recipe of mine for their most recent issue!  Check out my recipe for Rainier Cherry and Goat Cheese Tart (otherwise known as “Tarty for the Party”) for their Real Housewives theme this month.  Read More

Spring Fruit and Rosemary Oat Cobbler – On The Grill

Happy Memorial Day!  This recipe would be perfect if you’re celebrating today around the barbecue. After the winter, which is the season of lots and lots…and lots of oranges (maybe a few apples or pears) even once the weather warms up it takes a while for the good fruit to start coming back.  But when it does, the cherries and peaches can bring seriously tears to my eyes.  Even the first ones of the season are sweet and juicy and smile-inducing.... Read More

almond and dark chocolate chunk ice cream

ever since i got an ice cream maker i have played around with different ice cream recipes.  the problem is the milk substitutes i was using are so much thinner than cream, they never thicken up in the machine, so they froze into a solid block in the freezer.  the beauty of this recipe is that in adding a full cup of almond butter, not only am i thickening it, but i’m also infusing the ice cream with a rich, toasty almond flavor.  and with... Read More

coconut and oat pancakes

i’ve been eying this recipe by orangette for a while now, and finally attempted something similar.  instead of buttermilk to soak the oats in i knew i could use thick and slightly sweet coconut milk, so i tossed in a little shredded coconut while i was at it.  it all soaks in the fridge for a few hours, which makes the oats swell up and get incredibly soft, sticky and chewy. instead of egg, the vegan baking standard of flax eggs hold up quite... Read More