Over the weekend, Figgy had the privilege of catering the "Zest Fest" event for the Grand Opening of the Lululemon Athletica Irvine Spectrumstore! Not only was it an amazing time, the ladies of Lululemon were beyond incredible (and helpful!), the guests were oh-so nice, and the food seem to be a huge hit! To say we are thankful to have been apart of this incredible event wouldn't be enough; We feel very thankful and honored to take part in something so uplifting, so motivational, so fun!
Thank you so much Lululemon for having us! It was a perfect Saturday evening! Go check out their new store!!
And, a HUGE HUGE HUGE thank you to my team. I could not have done this without these lovely ladies!
After months of hard work, lots of desserts made and many "thank you's" to miss Paige Lowe Photography for snapping many photos and videos, Figgy 's website is OFFICIALLY UP AND RUNNING!!!! And, all of this hard work couldn't have been done without my lovely beau, who put the whole website together. Boy, I love him.
Directions: Preheat oven to 350F. Line baking sheet with parchment or Silpat. Toss kale in large bowl with olive oil, just until the leaves are lightly coated and glistening. Spread kale onto baking sheet, leaving a little bit of space to breathe. Sprinkle kale with seasonings, in this case, red cayenne, salt and pepper, to your liking. Bake for 12-14 minutes, tossing halfway through.
I have been working on an extra special project for quite some time now and it is so close to being finished! I am getting way too excited and had to share, so here is a little sneak peak of my new baby, Figgy, that I CANNOT WAIT to share more with you all VERY, VERY soon! You can follow it onFacebookfor some fun updates!
Sometimes the best way to dress up a table for an occasion is with a good ole fashioned pie. With it's rustic appearance and imperfections, this pie did make for a great centerpiece. ....Who am I kidding? It sat pretty long enough for photos then we all dug in! But, how could you not devour something that looks this good?
It made for a pretty perfect 4th of July treat.
Hope you all had a lovely 4th!
Pie Crust -
(Find one recipe here or snag a refrigerated pie crust. Above is my gluten free crust, but this I keep a tiny secret. :) )
3/4 cup sugar
1/4 cup flour
2 tablespoons cinnamon
1 tablespoon nutmeg
Directions: Heat oven to 350. Prepare crust as recipe you choose says. In a large bowl, mix chopped strawberries, blueberries, sugar, flour and cinnamon until nicely coated. Place fruit mixture into crust layered pie pan. Top with extra slivers of crust dough, brush with beat egg and sprinkle a little more cinnamon on top. Bake for 25-35 minutes.
Although Summer calls for tarty fruit dishes (my favorite!), sometimes you have to go the easy route and whip out some old fashioned Ice Cream Sandwiches. These treats are a cinch, and you will be popping them out of the freezer to eat in no-time. Just some advice, if you are impatient (I don't blame you, they are great!) you can use store bought chocolate chip cookies, however if you want a real, hearty ice cream sandwich, whip up some homemade cookies. The homemade's give it that real rich, old fashioned sandwich you are looking for.
I dare you to whip these out on the 4th. Double dog dare.
Cookie recipe here. (sans pretzels, unless you want them!) Important note: Once cookies have cooled out of oven, freeze them for a little while until semi-frozen. Then, fill center of two with ice cream, placing back in the freezer until they are at least semi-frozen together. The freezing of cookies before helps from the ice cream melting much when in between the (room temp, if not frozen) cookies.