A Chocolate Cherry Cake for me!

Today I woke up feeling different. I woke up feeling refreshed; Feeling like a new person. I felt confident in myself, in the day, with my life. I have never not been a morning person; I am not too much of a brat in the morning, I usually wake up with a ready-to-go attitude, and just, content. But today, today was different. 

After ranting and reminiscing about my new found love for Summer and how it makes me feel, it almost forced me into a complete reflection on my life, and how I got to this point; Happy, and enjoying things I either hadn't before or things I never dreamed I liked. Life has been really good to me lately; The people in it, my beautiful surroundings, the path that I recently have redirected myself on, the bountiful amounts of love and laughs and warmth.  The past few months have become pretty essential months in my life. I have learned a lot about myself; my emotions, my health, my wants and needs, who I am deep down inside and I am still learning. 

With recent events, I have noticed a constant urge in myself to really dig down deep, to the core of myself and start bringing everything, the heap of me up to the surface. It isn't an easy thing, but hey, life isn't easy. I am almost 25 and I still feel like I do not fully know myself. But hey, so what! There are things that I do know, and that is what I am starting to discover and become is very comfortable and content with myself. I am feeling a lot of love towards myself, surprise for some of the things I have learned that I loved or I dreaded, and joy, lots and lots of joy. 

No, I am not on some "I need to change up my life or be alone or go on some outrageous out-of-the-country trip to find myself", I am not even sure if that necessary in some cases. But if it works for you, cheers!  For me, stepping back and taking a look at myself, everything inside of me that I do know and finding out things that I don't; my life, everyone in it and people to come, how indescribably blessed I am to have them all in it, how incredibly right it feels to have them in it and how happy they make me feel; and focussing on the things that 1) I am able to change 2) being content with the things that I cannot and 3) on the things that make me happy.  

You know what, so what if I am 25 and still on a path to discovery. We are human. I am human. For me, I like this path that I am on right now. It feels very right. This is my essence of life. And to that, I present This cake ... this cake is for it all: The path, the people, the new discoveries, the experiences, the love, the laughs, the joy, and the comfort of knowing that I have a very beautiful, very supportive little family back at home to share it all with.  Eat up!!!!!! It is absolutely deliiiiiiiish!

Chocolate Cherry Cake

6 ounces of dark chocolate bits

8 tablespoons of Earth Balance (or a stick of butter)

3/4 cup organic sugar

3 eggs

1/2 cup dark cocoa powder

1 teaspoon pure maple syrup

1/2 cup chopped cherries

Preheat oven at 375F. In a double broiler, melt chocolate and butter. Once melted, remove from heat and add in the sugar, eggs and maple syrup. Add dark cocoa mix, stirring until completely combined. Fold in chopped cherries. Pour into pre-greased glass 8-inch round cake pan. Bake for 30-35 minutes. Use toothpick test, I took my cake out while the middle was still somewhat 'wet'; toothpick coming out with few crumbles. It left the cake gooey, and with a 'no-frosting necessary' taste. Top it off with a few cold cherries. Enjoy!

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Maple-Raspberry Cocoa Cookies (Gluten free/Vegan)

Have I told you lately how much I am loving my Summer?

I was never one for Summers. I don't do well with heat. I have the hardest time keeping any tan (or even getting one, for that matter). And, I am usually so busy with school and work, that I rarely even get a chance to enjoy it; bbq's, beach days, lake trips, popsicles, cookies. This year everything has changed.

This Summer I fell in love. The temperature's have been perfect. Bbq-ing has become a weekly staple in our home, taken place right on our front patio! I have managed to already escape 3 different times to a place of solitude, where I enjoyed skinny girl margs poolside. My visits to Yogurtland have become a little excessive over the past few weeks, but hey, it's Summer! Beach hair has become my staple; lighter than ever before and messy, for I have absolutely no desire to do anything to it anymore besides comb it when I get out of the shower. Wait for it, I may just have a itty-bitty tan. Keyword: itty-bitty. My kitchen has a lingering smell of homemade desserts; fruity and Summertime classified, something like these maple-raspberry chocolate cookies. And to think, it isn't even over.

Why it took me this long to fall in love? I couldn't tell you. But, this much passion and joy for something; the way it makes me feel, alive; is incredibly refreshing. I feel like I can breathe. This Summer, I feel like I have found me.

I cannot wait to take my plate of healthy cookies, glass of almond milk and book, and plant myself outside to enjoy these beautiful Summer days.

Maple-Raspberry Cocoa Cookies (Gluten free/Vegan)

1/2 cup organic raspberry preserves

1 cup organic sugar

1/3 cup coconut oil

2 teaspoons pure maple syrup

1/2 cup dark cocoa powder

1 1/2 cups + 2 tablespoons blanched almond flour

3/4 teaspoons baking soda

1/2 teaspoon sea salt
sugar in the raw

Preheat oven to 350F. In a large bowl, sift together sugar, cocoa powder, baking soda, and salt. Then, stir in the jam, maple syrup, and oil. Flatten into tablespoon-sized balls and place on your Silpat lined baking sheet. Sprinkle dough balls with raw sugar, then bake for 10 minutes.

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Dark Chocolate Truffles

The other day I was in the mood for some chocolate. I am not talking just a small chocolate flavor craving. I am talking straight, rich and pure dark chocolate. I wanted a dessert that was 90% chocolate. ….Truffles.

This dainty, yet divine little treat is not only tastes beautifully (if you are a chocolate lover, like me), but sits quite elegantly on any presentation plate. After setting these cuties sit so prettily out on my new cake stands, I couldn't help but want to keep them there for a minute or two, admiring the depth these quick and easy treats really have to them. They make for perfect goodie gifts. If you can get them wrapped up before fully consumed. …oops.

Dark Chocolate Truffles

8 ounces of dark chocolate bits

1/2 cup heavy whipping cream

1 teaspoon almond extract or agave

In a medium bowl, pour your dark chocolate bits in, then set aside. In a small saucepan, bring the heavy whipping cream to a simmer. You just want a slight bowl, do not let it bubble up too much.  Remove the saucepan from the heat, and pour over the dark chocolate bits in the bowl, add the vanilla, and allow to stand for a few minutes before stirring. Then, stir until smooth. Allow to cool, then place in the refrigerator for 2 hours. Remove and with a teaspoon roll out ball of the chocolate ganache. Roll in your hands (quickly, for they melt from the heat of your hands) and place on a lined baking sheet. Place baking sheet back in the refrigerator to chill for another hour. Remove, then roll each ball into cocoa powder or chopped nuts or crushed candy, then place back in the refrigerator until ready to serve. Or. just eat them. :)

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a Mango Cake

Whoever said cake's are 'un-original' desserts, are far from correct. 

Cakes are clearly one of the best desserts you could possibly prepare. The best (or my best) reasons as to why cake's make for the best dessert: 1) Right off the go, this cake can be any 1 of a million flavors that you would like. You could even create your very own flavor then and there. 2) Decor; this cake's look is left entirely in your hands. Whether it be intricate and clean, or busy and bright, a cake looks beautiful no matter the amount. 3) Once complete, they make one beautiful photo. 4) you can feed an entire bunch of friends or family in just one dessert … sometimes you need 2 (like I did) if it becomes a flavor of everyone's choice. And 5) their taste is sublime.

Gosh, do I love cakes.

This past weekend I made a Mango Cake. Topped with a Maple-Cream Cheese frosting and some extra fruit slices, this cake made for the best breakfast (for 7), afternoon snack, and take home party favor (Our friends fell so in love, they took the entire second cake home with them for later, to Santa Monica, 45 minutes away, on a plate; that's dedication). 

The outcome of this cake made me long for more cakes; prep and devouring. I already have cake flavors jotted down for my next one. Which make be sooner than we all know it.

Mango Cake

Mango:

1 pound chopped mango (usually about 3-4 cups)

2 tablespoon earth balance

1/2 cup agave

1 teaspoon ginger 

Cake:

12 tablespoons Earth Balance (or 1 1/2 sticks butter)

1 cup organic sugar + 1/2 cup agave nectar

4 eggs

3 cups almond flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon sea salt

1 1/2 cups greek yogurt

1 tablespoon vanilla extract or maple syrup

Frosting:

1 8-ounce block of cream cheese, soft

8 tablespoons Earth Balance (or 1 stick butter)

1 1-pound box confectioners' sugar

1/4 cup maple syrup

For the Mangos: Heat a large skillet to medium heat. Add butter and mangos to skillet, drizzle with agave, spindle with ginger and salt. Heat for several minutes, until mangos look soft and cooked; stir continuously. Set aside.

For the Cake: Preheat oven to 350F. Pre-grease 2 8-inch round cake pans (or 9-inch square); Set aside.

In a large mixing bowl, cream butter, sugar and agave until light and fluffy.  Add the eggs one at a time, mixing them completely before adding the next.

In a medium bowl, combine all dry ingredients. Sift together. Add the dry mixture to the wet mixture, alternating with the greek yogurt. Stir in the vanilla extract or maple syrup.

Fold in 1/2 of your skillet of mangos into the cake batter. Divide batter evenly between cake pans. Bake for 40-45 minutes, testing with a toothpick, being sure it comes out clean. Allow to cool for 10-15 minutes, then remove from warm pan to a wire rack to resume cooling.

Frosting: In a large mixing bowl, beat cream cheese, butter, and confectioners' sugar until well combined and fluffy. Mix in maple syrup and stir until combined. 

Frost cakes. If you would like a two-layer lake, frost the top of one cake, then place the other on top of that. Then resume frosting both cakes that have now become one large one. Garnish cake with extra mango's from your skillet. You can either place them on top, or if you have enough, outline the bottom of your cake with mango slices.  I drizzled mine with an agave-brown sugar syrup. Mm!

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Gluten-free Almond Crackers & an explanation.

At the beginning of this week I assured you all that even though my blog may be a tad messy, you would positively see new recipes up throughout the week. Well, I guess I lied. :( I'm sorry. I know I have been M.I.A this week, but for a good reason! And, I will tell you why…

I have been in school now for 3 years (Yes, I started a bit late, but I was an indecisive 18 years old. I couldn't figure out what I wanted to do!). When I finally decided that Nutrition would be the field I wanted to study in/be involved in/live, I jumped in full force…backwards? To be a Nutritionist you would usually go to school to get your degree, then go to more school to get your license (CNP). Well, I did the opposite. I went to school to get my CNP first (crossing my fingers that I had enough knowledge to pass without having a degree yet), I passed! I did this so if any opportunity in school became available to be hands on, I was allowed. Therefore, I had somewhat of an advantage with learning and patients, as well as most likely a better opportunity at receiving a job, considering I passed this test with no 'real' school. Anyway, now I am in college. City college. And, boy is it boring. I find that I dread signing up for classes each semester because of the "lame" and "wasteful" (these are my feelings, obviously) that I have to take in order to transfer. Taking music classes to get my elective credits is fun, but I am more anxious to be learning what I really came here to learn…Nutrition. 

Nutrition has a lot of depth to it and different layers. There are so many different types of Nutrition you can study and practice. At first I wanted to do Sports Nutrition and Dietetics, however recently I seemed to be having a different dream. Holistic Health, creating balance within my body where imbalances exist with natural whole foods, are my dreams now. To make a long story short, I have been researching natural health colleges for the past few months and they were all so far away. With where I am at in my life, I couldn't imagine packing up to go away to school. Although this is what I want to study, moving is not what I want to do. After a few months I had finally found a school that could just possibly be for me!!! I wrote an essay, secretly, sent it out, and have been letting whatever is supposed to happen, happen. Well, on Wednesday I received a call. I have been accepted. Holy cow, I have been accepted! I will be attending school to receive my B.S/M.S/Ph.D in Holistic Nutrition and Natural Health. I couldn't be more excited, shocked, nervous, happy, overwhelmed, joyful, thankful.  Basically, I have been a huge ball of emotion… and, this is why I have been missing in action.

For those of you who are unfamiliar with what Holistic Nutrition is: By definition the word "holistic" refers to the integration of body, mind and spirit. Holistic Nutrition strives to bring balance to all of these aspects of the human being through whole and natural foods and all natural organic supplements.  The Holistic view sees the body as a whole unit with intricate systems that depend on one another to operate optimally and efficiently through these foods; It focusses on the biochemistry of the human body and recognizes importance of creating whole balances. 

In celebration a made a cracker. Yep, a cracker. Gluten free, and ravishingly tasty. Best dipped in hummus, mustard, or even crumbled up on a salad. Have a cracker, celebrate with me?

Gluten Free Almond Crackers

2 cups of nuts (to your taste; I used Almonds and Walnuts)

1 egg (or 2 egg whites)

2 tablespoons water

1 teaspoon salt

top with:

sea salt

pepper

cardamom seeds

Preheat oven to 350F. Line a baking sheet with a Silpat or parchment. Blend your nuts in a blender until it resembles a flour. Add egg, water and salt, and stir with a spoon until the dough comes together. Divide your dough in half. Roll out each with a rolling pin until about 1/2 inch thick (or thinner if you would like!). Cut into whatever shapes please you! Lay dough on pan, dab with water and sprinkle with the topping of your choice. Bake one batch at a time for 10 -12 minutes. Please keep an eye, and if you would like both sides to brown up, flip over at 8 minutes. 

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weekend.

1) Home; Friday evening drive.

2) Chocolate & Vanilla Bean cookies.

3) Future shop sneak peek: Handmade cake stands and homemade goodies.

4) Vegan Banana-Raspberry loaf

5) Shop photo shoot; best friend/photographer ever.

6) Me; baked out and thinking I need new hair.

7) Baked goods goodie-bags galore. (say that 3x fast)

8) Baby Octopus; too cute to eat, yet I would never. (YUCK)

9) Sunday night sunset; perfect ending to my wonderful/busy weekend.

I hope everyone had an amazing weekend. Check out my first Foodbeast post here!

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Blueberry and Nectarine Crisp

"Sometimes I believed as many as six impossible

 things before breakfast" -Lewis Carroll

Blueberry and Nectarine Crisp

Fruit mixture:

3-4 nectarines

1 pint blueberries

2 tablespoons almond flour

1/3 cup agave

1 tablespoon organic sugar

Topping:

2/3 almond flour

1 1/3 cup brown sugar

1/2 rolled oats

1 tablespoon cinnamon

1/2 stick cold butter, chopped

1 cup chopped almonds

Preheat oven to 350F. Combine all fruit mixture ingredients in a medium bowl; set aside. In a large bowl, combine all topping ingredients, adding the butter in last, mixing with your hands. You want what resembles a cornmeal-like texture. Pour the fruit mixture into a pre-greased baking dish, spreading evenly top with the topping mixture, and place in the oven for 45-50 minutes. The top should be golden brown. :)

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Some news!

Sometimes I am really terrible at keeping secrets. Not the 'very important, I am confiding in you' kind. It's more of the 'exciting news' kind. The kind of secrets you know are going to make someone really happy, and all you want is to see that NOW. For example, presents. I make/buy presents early because I am too excited. Then, I usually give you your present (way) early because I am too excited. ….Those kind.

Well, for the first time in a long time, I have done an awfully good job of keeping quiet, but it has been long enough… here is some news!! 

1) Starting this week you will now be able to find me, along with some of my new recipe's, over at Foodbeast.com once a week, as they have asked me to be one of their official Recipe Contributor's! :) I am overjoyed and so very excited! I will post a forwarded link on my page on the days I post for Foodbeast, so be on the look out! 

..................................................................................................

2) We are opening up an online shop! Where you can buy all of the baked goods you would like!

Tis true! I have been thinking about this for some time now (months) and finally decided that this was definitely a project I would love to whole-heartedly dedicate time to! Some details on this lovely little shop ….

Who is "We"?

I as well as someone very near & dear to me, a person I consider a confidant, who knows her food and has incredible talent in the kitchen (seriously, her savories/baked goods are to die for), are teaming up to bring you as many delectable goodies as we can! More on who we both are later. :)

What will it have in it? 

Baked goods, of course!! Some healthier, some maybe not-so-much.

When it will open? 

Our plan is for this Summer, before it comes to an end. I am in the midst of jotting down all of my last minute ideas (they are never-ending) and gathering up the people and tools that we will need to make this shop as lovely and yummy as it can be! I will keep you all updated as we progress.

Who will it be available to?

Everyone.

As we already have a good idea of what we will be putting up for purchase (brand new treats that have yet been seen and without blue-prints, sorry!), if any of you have any requests  as to what you would like to see in the shop, which may start off a little smaller as this is so new to me, but absolutely grow with time, please feel free to leave a comment or email me at 

rachelelisebernard[at}gmail[dot]com 

Anyone and everyone's  feedback/requests/comments are very much appreciated. :)

Thank you all for the lovely emails/comments I have been receiving since I started this blog. Your kind words keep me going! I am enthusiastic for what is to come and cannot wait to share much, much more with you all!

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Dark Chocolate Blackberry-Almond Pie

I have a hidden, very ardent love for pie's. They are probably one of the most beautiful desserts I have ever seen; So delicate and divine. No family get-together, holiday, dinner party, special occasion is seen without a pie. 

A piece of pie has been known to heal a hurt, change a mood, and cure a 'tummy-ache'. Not only do they sit pretty on a cake stand, but also in your belly.

I made a pie. But, this isn't your ordinary pie. This pie is different. It is dense, incredibly rich and absolutely magical. With a cinnamon-graham cracker crust, dark chocolate filling, topped off with sliced almond and blackberries; A single bite and you've been changed. A single bite may all that you can handle. 

Best served chilled with a scoop of vanilla ice cream, or a cup of joe, this 'upscale, better than a candy bar' pie is the perfect Summer time dessert after a long day spent in the sun. I've fallen in love all over again. This, completely changes the game for all pies.

Dark Chocolate Blackberry-Almond Pie

Graham cracker crust (store bought-I cheated)

2 bags of mini semi-sweet dark chocolate chips

1/2 cup half and half

2 tablespoons vanilla extract

1 cup sliced blackberries

1 cup sliced almonds

Bake pie crust until lightly browned, by brushing it with an egg white and baking at 350F for 5-8 minutes. Once finished, set aside.

Make chocolate ganache by using a double broiler. Place your 2 bags of dark chocolate chips and 1/2 cup of half and half in a glass bowl, set over a sauce pan of simmering water. Mix chocolate and half & half until melted. Pour chocolate into baked graham cracker crust.

Slice your blackberries in half, and chop your almonds; Sprinkle the blackberries over the top of the pie letting them lightly sink into the pie. Then, sprinkle your almonds across the top of that to finish it off. You can either 1) refrigerate overnight, or freeze for 2 1/2 hours (then move to the refrigerator to keep cool).

Serve.

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a healthier Banana-Walnut Bread

Going….

going…

still going… (savoring, of course)

gone.

Banana bread is, always has been, and may always be my favorite dessert/snack/treat/bread/food of all time. Especially when it is healthy, and contains walnuts. MM.

Banana Walnut Bread

1 1/4 cup almond flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

2 1/2 teaspoons cinnamon

1/8 teaspoon salt

2 egg whites

1 1/2 cup mashed bananas (3-4 bananas)

1/2 organic sugar

1/4 cup applesauce  

3 teaspoons agave

1/2 teaspoon nutmeg

1 cup walnuts

Preheat oven to 350F. Pre-grease a loaf pan and set aside. In a medium bowl, mix flour, baking powder and soda, cinnamon, nutmeg and salt; set aside. In a large bowl, mix together bananas, egg whites, sugar applesauce and agave. Stir in flour mixture until moistened. Fold in walnuts. Pour into loaf pan and bake for 45-55 minutes, or until toothpick comes out clean! Keep an eye on your bread starting at 45 minutes. Cool your bread in the pan before removing. Serve.

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Summertime Pizza

87 degrees and not a cloud in sight. Welcome, Summer. 

What I love about Summer: I love Summer barbecue's with friends, Summer sweets like popsicles and fruit tarts, Summer swims and bike rides for frozen yogurt, and Summer time, where the sun doesn't set until 9pm. Gosh, I love Summer.

What I dislike about Summer: Any kind of weather above 85 degrees. YUCK! I guess I will never make it anywhere outside of California, that is for sure.

Hot weather and a now (we just figured it out) air conditioned home, we thought, what better timing for a Summer time dinner: Pizza. And boy, did we live up to the "Summer time" title with this pizza. Garlic pizza dough, goat cheese, shaved asparagus, olive oil, red onion topped with cold avocado and spinach; Utter bliss. I just finished my 4th piece… seriously.

Summertime Green Pizza

1 Garlic pizza dough (Trader Joe's; or, you could make your own)

3-4 tablespoons olive oil

2 tablespoons pesto 

2 cups shaved asparagus

1 cup crumbled goat cheese

1/2 cup sliced red onion

avocado 

spinach

Preheat oven to 500F. While preheating, shave your asparagus with a peeler and set aside.

Roll and kneed your pizza dough to a thickness of your choice. (We like it thinner) Lay your pizza dough on a Silpat-lined baking pan. Drizzle dough with olive oil; Set aside.

In a small bowl, mix your pesto and olive oil. Spread over the kneaded dough on your baking pan. Sprinkle your goat cheese on top of the pesto mixture. Then, lay your shaved asparagus on top of the goat cheese, followed by your red onion. Place in the oven for 15-25 minutes, depending on how you like your pizza. We like it crunchy. 

When pizza is finished, dress with avocado slices or spinach leaves. 

Enjoy your summertime pizza. :)

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Jam filled Cinnamon-Sugar Cookies

Sometimes, you have to just take a break. Drop what you are doing, and take a nice, long break. That is exactly what I did these past 5 days. 

Stepping away from my everyday life to travel up and down the coast to spend time with friends and family was one of the best things I could have ever done, and came at no better timing. This long weekend was full of laughs, hugs, desserts, adventures, and plenty celebrations. Come Monday evening, I couldn't even fathom the idea of leaving that setting and these people just yet. It was a time and a place that you want to stop time for, forever.

Although I would love to be back where I was today, I couldn't be happier to be home with my little family, and back in my kitchen. :) These little treats are perfect for this summer heat, that looks as if it's here to stay.  

Jam filled Cinnamon-Sugar Cookies

1/4 cup + 4 tablespoons organic sugar

4 tablespoons butter, room temperature

2/3 cup almond flour

1/4 cup preserves (your choice of flavor)

Preheat oven to 350F. Line a baking sheet with your Silpat; set aside.

In a large bowl mix butter and 1/4 cup sugar until smooth and blended. Add in the cinnamon and flour, mixing until just blended. (you may have to use your hands to kneed. The dough gets a little cornmeal-esk).

Roll dough into 1-inch balls, then roll them in the reserved (4 tablespoons) sugar and arrange on the baking sheet. Using a finger, press down in the middle of the dough to make a well in the cookie, that is almost down to the bottom. (edges may crack; this is okay, you can reform them if they get out of hand, otherwise, it is fine, it just gives them character.) 

Bake for 12-14 minutes. Let cookies sit for 5 minutes on the heated pan still. Then transfer for a wire rack to cool completely. Before serving, drop about 1/2 teaspoon jam in the well of the cookie and sprinkle with confectioners sugar. :) 

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