Sf

1) Room art.

2) The Good Hotel room.

3) Farmer's Market stroll.

4) Nob Hill.

5) Blue skies.

6) Fisherman's Wharf.

7) Sf beach scenes.

Our mini vacation to Sf was the perfect place to take just a small time-out on life. Blue skies and brisk wind chills allowed us to get back into those Fall wardrobes we have been eagerly anticipating. Stopping for sips of (the best tasting) coffee or sweet Prosecco, with cheese plates, as we strolled through the city became quite the theme of our trip; giving our feet a chance to rest, and being sure to only sit outside so we could continue marveling at this (to us) enormous city. Although 2 days are short, these 2 days were the finest of fine.

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Flying.

If I had to describe my relationship with flying over the past few years, in one word, it would be 'Complicated'. Or, 'Unhealthy'. Maybe, 'Love/Hate'? Basically, all over the place.

Since as far back as I can remember, I have always had a complete fascination with these big pieces of machinery we call, Airplanes. When you think about it though, how could you not be fascinated with them? It is incredible, not to mention the  surreal, monumental views that come along with it, while being transported to far off places; Places that take hours, days, to get to in a car. Everything about is epic. 

Ah, but do not be fooled by this proclaimed love I have for flying, because sadly, I am also deathly afraid of it. 

Excitement, Comfort, Discomfort, Anxiety, Fear are just few of the many emotions that run through me as I approach the airport; patiently, yet impatiently wait to board; Carefully making my way through the terminal; Shakily sitting in my seat. I can't look out the window, as much as my heart desires. I rarely sit upward, because 1) I am a bit  afraid of heights and 2) I feel EVERYTHING while sitting upward; every bump of turbulence, every slight move from left to right. It is quite an overwhelming experience, to say the least.

Something changed this trip. This trip my relationship with flying bloomed into something quite majestic. No fear. No anxiety. No nervous shakes. My past fears turned into pure excitement, pure joy, pure happiness. I sat up and looked out the window at the breath-taking views of our Home, finding myself unable to remove my eyes from it. I snapped photos. I basked in everything beautiful about flying (minus the cooties floating around the cabin, blah). There was a complete sense of ease.

As I left the airport last night, I felt proud. I felt grown up. I felt brave. I felt like I could do it all over again.

We will see how my next flight goes. :/

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up and away.

Today I head off to San Francisco! Where I will be with best friends, eat (way too much) amazing food, sip too much champagne, laugh way too hard, walk an incredible amount, visit lots of bakeries, lay in the grass, shop till I drop, forget about any type of stress, (miss my pup and man) and just enjoy living. 

I am so excited.

(I'll be back with as many photos as I can fit on my camera. :) )

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Berry Nut Bars

It's August 22nd already! Where did the time go?

I am really sad that Summer is getting closer and closer to coming to a close. This Summer has been the best time of my life. The weather has been bliss; not too hot, and not too chilly. Being surrounded by many friends and family often has left me feeling fulfilled. Sunsets at 9pm. Blooming flowers. Gorgeous green trees. Fig Butter. Dog walks with Izzie. Beautiful fruity, Summer treats. 

Summer you are so beautiful.

Berry Nut Bars

2 egg whites

2/3 cup organic sugar

1/2 teaspoon vanilla extract

1/2 cup almond flour

1 teaspoon baking powder

2 cups berries

1/2 cup almonds

Preheat oven to 350F. In a large bowl, whisk the egg whites, sugar and vanilla for about 1 1/2 minutes or until frothy. Whisk in flour and baking powder until blended. Fold in berries and almonds. Pour batter into a pre-greases 9-inch baking pan. Bake for 22-28 minutes, or until toothpick tester comes out clean. 

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bakers block? and some fig butter.

Is it possible for someone to have "baker's block"? With the amount of work my mind has been doing on getting this shop in tow, I feel I have left no space for coming up with kitchen creations. The past few times I have gone to bake, I have left feeling defeated. I also spent two full days in the kitchen, trying to master different flavors of my ultra-famous granola bars (that will be up in shop), that only about 50% came out right. Why? I have no idea. I did everything the exact same. Has my kitchen put a hex on me? Is it just baker's block? Or have I just completely lost my touch? … 

Aside from all of the chaos going on in my head right now, I surprisingly managed to whip up one successful and very savory Fig Butter spread. 

I guess it makes me feel a little bit better about not fully losing "my touch". Maybe just a couple more pieces of toast with fig butter will do the trick?

Breakfast today was flourless-sprouted whole grain bread with homemade fig butter, a banana, and a glass of chocolate coconut water.

Fig Butter

1 package (12 oz.) dried figs, preferably small dark, remove stems
3 cups water
1 small lemon (thinly sliced)
3/4 cup packed dark brown sugar

(you can toss in a teaspoon of maple, too!)

In a heavy saucepan over medium heat bring figs, water and lemon to boil. Reduce heat, cover and simmer 30 minutes or until figs are tender. 

Remove from heat; cool slightly.

Pour mixture into food processor and process until smooth (or puree half at a time in blender). Return mixture to saucepan; add sugar and stir over low heat about 10 minutes or until desired consistency (spreadable).

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something to think about

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a happy weekend

a double header wedding weekend in wine country and on a ranch. the locations were picture perfect. the weather was more beautiful than anyone could have asked for. the couples were glowing. w couldn't have been more thankful to share these special days with our friends.

It was one of the most loveliest, most fun, most enjoyable, most hilarious, most happiest weekends I have spent. I credit a lot of that to my boyfriend. He is the best. ever.

and, my radical girl friends.

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Cookie mishap turned Shortbread success!!

Today something happened.

This morning, I made my way to the kitchen to prepare a healthy, delicate cookie recipe I had been tossing around in my head the past few days. Cranberries. White Chocolate. A cookie with a simple presence, yet rich taste. 

While I purposely left out eggs and butter in this recipe, I set myself up for what could possibly happen: Very dry dough and a bland cookie. As I continued to prepare it, in hopes that it would magically moisten up, it did not. The texture resembled somewhat of cornmeal; unable to form into a ball. 

Being that the dough smelt magnificent, I couldn't NOT use this. I walked away, pondered for awhile, then a light switch came on and something incredible happened. 

This delicate, crumbly yet moist, richness in every bite dessert happened. And, I couldn't be more pleased.

Cranberry-White Chocolate Shortbread

1 cup almond flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon pumpkin spice (believe me, you will think me for this)

2 tablespoons coconut oil (or canola or vegetable)

3 heaping tablespoons pure maple syrup

1/4 cup dried cranberries

1/2 cup white chocolate chips

Preheat oven to 350F. Grease a round cake pan; set aside. In a medium bowl, whisk flour, baking soda, salt and pumpkin spice; Set aside. In a small bowl, whisk oil and maple syrup until well blended. Pour the wet mixture into the dry mixture, mixing until well combined. Fold in cranberries and chocolate chips. 

Pour dough into cake pan; Bake for 10-14 minutes. Keep an eye starting at 11 minutes. You want it to look like it is just about to for a soft golden brown when you take it out, otherwise it will be too dry.

Serve with or crumble over yogurt, ice cream, coffee, tea. 

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Maple-Cranberry No-Bake Granola Bars (gluten free)

I think it has become pretty aware that I have a soft spot for Granola. I am almost positive that it is my favorite 'breakfast' food to eat. Whether as a granola bar, in a bowl with almond milk, on top of my yogurt, cooked on top of yams (yes, and you need to try this next Thanksgiving. It is a much healthier and tastier alternative to the marshmallows everyone loves so much), and in my frozen yogurt.

These days, with my schedule, simplicity is key. Granola is simple, and delicious of course. Oh, and did I mention how incredibly delicious it is? :) 

These no-bake granola bars are easy, quick, and hardly messy. Wrap them up in some pastil wrap and tie it up with twine, and you have not only a great little lunch stuffer, but a very sweet baked gift!

These just may be the sweetest, most delicious, grab-and-go 'gourmet' snacks I have ever seen and tasted. What do you think?

Maple-Cranberry Granola Bars (no-bake & gluten free)

2 1/2 cups gluten free oats

1 1/2 cups nuts (walnuts and almonds)

1/4 cup shredded coconut

1/2 cup dried cranberries

6 tablespoons Earth Balance

1 cup brown sugar

1/2 teaspoon cinnamon

3 tablespoons agave

4 tablespoons pure maple syrup

Toast your oats, nuts, and coconut in a large skillet over medium heat, just until the aroma of them all is released; Stir often. Remove and place in a large bowl with the dried cranberries.

In a small saucepan, place Earth Balance, brown sugar, cinnamon, agave, and maple syrup, heat over medium heat, stirring occasionally until it comes to a boil. Remove from heat and stir, being sure to evenly coat the oat mixture.

Line a glass cake dish with plastic wrap. Spoon the granola mixture into the cake pan, pressing down for compaction. Place your granola in the refrigerator for 45 minutes. 

Once firm, remove from plastic wrap and cut into rectangles. Wrap each granola bar with plastic wrap to keep from spoiling. Store at room temp. 

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Shop update

Happy Monday everyone! I thought it would be fair, and really exciting (for me) to give you all a shop update. So, here it is!!….

It is coming together and I am loving it! We have our name. We are working on the logo and website. We have the photos! We have the food!  We have the cake stands! And, soon enough we will have a shop open and ready for you all to hopefully drool over. :) 

Here is a little sneak peek of just some of the many delicious desserts and beautiful cake stands we will be sharing with you all! And, get this, none of these are made with refined sugar! Something you will not find in any of our desserts. Aren't these photos just lovely? I have a wonderful friend to thank for that!

Eeek! I cannot wait to open up and share this with you all! Hang in there all, it is coming very, very soon! 

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Upside-down Blueberry Cake

Today is a great day. It is Friday. The weather is more than perfect. I don't see a cloud in the sky. My weekend is plan-less, yet full of options! And, I just made another cake! 

As I have already made clear, I love cakes. They are a blissful and beautiful dessert, that I cannot get enough of. Recently, when feeling like a celebration is due (which is a decision I have easily made over every single happy thing), I cannot help but insist that a cake is in order.

This upside-down blueberry cake, little ingredients, yet an aura of flavor, defines my weekend perfectly; relaxed and full of effortless beauty. Top a slice off with some greek yogurt, a dollop of whipped cream or ice cream, or drizzle with some agave, and you are set for a very delicious dessert. I impatiently await 5pm this evening, then it is me, my little family, and this cake. Oh, and kicking off my shoes. 

Upside-down Blueberry Cake

4 tablespoons melted butter

1/3 cup + 3 tablespoons dark-brown sugar

1 1/2 cups blueberries

3/4 cup almond flour

1 teaspoon baking powder

1 teaspoon salt

1 large egg

1/4 almond milk

1 teaspoon pumpkin spice

Preheat oven to 350F. Butter your cake pan. Pour 2 tablespoons melted butter into the cake pan. Sprinkle 3 tablespoons brown sugar over the top, then scatter your blueberries on top of that! In a medium bowl, whisk flour, baking powder, pumpkin spice, and salt; Set aside. In another medium bowl, whisk  the remaining tablespoons of melted butter, 1/3 cup brown sugar, and egg. Whisk in milk. Then add the flour mixture into the egg mixture. 

Pour batter over the blueberries in the cake pan. Sprinkle with brown sugar, or granulated sugar. Bake for about 40-45 minutes, or until a toothpick tester comes out clean. Immediately un-mold cake, inverting onto a serving plate or cake stand.

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Cherry & Fig Shortcake Cookies + a sneak peek

Remember when I said I fell in love with Summer? I have gotten so carried away my kitchen and blog and blog readers might be feeling a little neglected! I am so sorry! I cannot help be outside every minute I possibly can to enjoy this weather. Ugh, how wonderful has it been my fellow Long Beach friends? Pretty wonderful.

These cookies are perfect for Summertime picnics or even just afternoon sits on the patio with a sweet glass of gin lemonade or Prosecco. Mm. Soft, but really sweet, they are a treat I couldn't get enough of. Garnished with caramelized cherry and fig slices, this shortcake cookie hits that summer spot. And, they make for a perfect little breakfast. 

Cherry and Fig Shortcake Cookies

6 ounces of cherries

6 ounces of sliced figs

1 tsp lemon juice

1/2 cup organic sugar + 1 teaspoon organic sugar

2 cups almond flour

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold, cubed butter

2/3 cup heavy cream

Preheat oven to 375F. In a large bowl mix together cherries, figs, lemon juice and 2 tablespoons of sugar; Set aside. In a medium bowl whisk flour, baking powder, salt and remaining sugar. Cut butter into the flour mixture until coarse crumbs form. Stir in cream and then the cherry and fix mixture. Scoop tablespoon size amounts of dough onto your Silpat lined baking pan and sprinkle with sugar. Bake for 25 minutes.

SNEAK PEEK! You see this cake stand? That is just a small sneak peek of some of the beautiful cake stands I will have up in my shop coming soon! 

What do you think? I'm in love and cannot stop making them!

photos by: Justin Ponce 

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Chocolate Chip Zucchini Bread

This weekend past was spent very well. To be back in my hometown with my dog, spending time with my sister and family is always a joy. It always seems to bring me back to a place of comfort and joy within myself, with my life. 

Baking in my mother's kitchen, great runs with my sister and dog, 5pm drinks and chats, horrendous rental movies, a full day with my brother and sister, laughing until we cry, and lots of sleep; I could have stayed another week, if I were able.

Before my sad good-bye, I decided to prepare some treats for my mother to take in to her work, since my biggest and best fans of all time come from that little office. They all should be chowing down now, I wonder what they think?

Chocolate Chip Zucchini Muffins

3 eggs

1 cup olive oil

1 3/4 cup organic sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups almond flour

4 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup dark chocolate chips (only in half the batch)

Preheat oven to 350F. Grease and flour either two loaf pans, or two muffin pans.

In a large bowl, beat eggs. Mix in oil and sugar, followed by zucchini and vanilla extract. In a medium bowl, combine flour, nutmeg, cinnamon, baking soda, baking powder and salt. Stir into the egg mixture, followed by folding in the chocolate chips. Bake loaves for 60 minutes, or muffins for 20-25.

Serve with butter or honey.

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