To me nothing says ‘I LOVE YOU’ better than a sweet treat! I’ve taken all of the stress out of Valentine’s Day baking and created two super easy and fun dessert hacks so that you can whip up sweets for your sweetie in no time. Both recipes use Otis Spunkmeyer snacks and take minutes to put together.
Share some sweets love this Valentine’s Day!
recipes below… click to for sweet snack hacks!
There is something about cheesecake and winter that I just love. Not that I don’t love cheesecake year round, but during the winter it is something that I really crave. It is so thick and rich and feels like a real indulgent treat. So with cheesecake on my mind I decided to have some fun with my new fave chips – Cabo Chips – since they came out with a churro flavor. I ground up the Churo Cabo Chips like you would graham crackers for a crust. I added a little more cinnamon and a touch of brown sugar to really give the crust some oomph. More about the cheesecake + recipe and a discount code below so keep on reading!
I don’t know if you have noticed the abundance of yoghurt posts coming from the LMEC instagram lately, but I am so obsessed with noosa yoghurt. It is thick, creamy, velvety and rich. It is made in small batches on a family farm in Colorado using wholesome ingredients. My favorite flavor by far is pumpkin, it is good enough to have for dessert!
I used it in a holiday recipe I shared with family and friends over the Thanksgiving holiday and it was a hit. The pumpkin yoghurt was a perfect substitute for mascarpone in this recipe and it gave the tiramisu a light yet rich flavor and texture.
Try something noo (see what I did there hehe)! Incorporate some yoghurt into your next baking adventure or dessert creation. Here are a few other sweets I made using noosa yoghurt + recipe for the pumpkin pie tiramisu below!
I don’t know if you have heard, but got milk? has a super fun campaign going on right now! They have released a guide of the best milk-based recipes from across the Golden State. With recipes ranging from a rich mac and cheese to an ice cream with a jalapeño kick, all the featured recipes showcase milk’s versatility and ability to complement a variety of flavor profiles. (more…)
Guys, summer is almost here! It’s time for sunshine, backyard bbqs, beach days and rosé. I have the perfect addition to any summer party and I can’t believe I didn’t think of this before – frozen cold pressed juice pops.
Clover is my favorite local juice company. Have you tried the Le Lait it tastes like a vanilla milkshake, but it is better for you and packed with protein. And don’t even get me started on the Gold n’ Greens, the perfect green juice with just the right amount of sweetness.
For these popsicles I took just a standard home popsicle mold and filled them with Clover juice’s – Go Big, The Quench and Menage a Trois. Let them freeze over night and voila, a healthy refreshing summertime treat.
Best part… they delivery both locally (FREE) and nationwide. These happened to be a few juices I didn’t have a chance to get to in my delivery pack so rather than let them go to waste I froze them in all of their tasty glory. You should do the same and what a fun way to get kids to eat a little better while enjoying a sweet treat. Order online and you are just one click away from happy juicing!
In the spirit of birthday week, both blog and my own, let’s talk birthday cake. Here are some of my favorite cakes and cake makers in Los Angeles!
This strawberry tres leches cake is just one of the many delectable slices you can get from Forage in Silverlake. They make some of my favorite cakes in town, especially their German Chocolate Cake that cannot be beat.
This strawberry chocolate cake from Matchbox Kitchen is just one gorgeous example of Sara’s beautiful cake creations. My favorite to date is still her chocolate caramel. In need of a cake, well look no further. She is also the mastermind behind LA Cake Club – a bi-monthly a meeting for dessert enthusiasts to share and enjoy homemade sweets.
One of my favorite cakes to make is this perfectly simple ginger infused Italian cream cake from Spoon Fork Bacon. These ladies know a thing or two about food and you can be certain that any recipe you find here is going to be gold!
Up for a baking challenge? Take on this drool-worthy recipe for Churro Cake by Large Marge up on KitchyKitchen.com.
As always don’t forget to follow along on Instagram @LetMeEatCake for you daily sweet fix!
Pie. It’s on my mind. As the air gets cooler and the leaves begin to change color, my mind turns to pie. Pie and the holidays just go together. Warm smells of spices, buttery flaky crusts – it evokes comfort and cozines. So let’s talk pie. Apple pie to be more specific. This is the BEST apple pie there is, are you ready for it?
I recently had the pleasure of attending an incredible Pie Making Class at the New School of Cooking in Los Angeles. Teaching the class were Sherry Yard and Evan Kleinman. I mean pause and think about just how awesome that is and how amazing pie made by their hands would be. I did and I jumped at the opportunity to be a part of this class. The pie – it was life changing. While you may not bake quite as well as Sherry Yard, you can certainly give her recipe a go. Here it is (below) and if you need some pointers the New School of Cooking offers fun classes for all levels. They’re gearing up for the next session of their 6-month advanced professional culinary and pastry programs kicking off January 6th (hmm sounds like a good Christmas present eh!).
Sherry Yard’s Quintessential Apple Pie
- 4 lbs. Braeburn Apples, peeled, quartered and cored
- 2 Tbsp Calvados
- the zest of one lemon, chopped fine
- 4 Tbsp Lemon juice
- ½ cup Sugar
- ¼ cup All Purpose Flour
- 1 tsp Salt, Maldon
- ¾ tsp Cinnamon
- ½ tsp Nutmeg
- 1 recipe 3-2-1 Pie Crust, well chilled
- Egg Wash: 1 egg plus 1 yolk, beaten
- Preheat oven to 425 degrees F
- Cut the apple quarters in thirds crosswise. Combine in a bowl with the Calvados, lemon zest, lemon juice, sugar, flour, salt, cinnamon and nutmeg.
- Roll out half the cold dough and drape it over a 9 or 10 inch pie pan. Let the dough hang over the rim by about ½ inch. Don’t pull or stretch the dough. Doing so will make the crust uneven.
- Fill the pie shell, mounding with the apple mixture.
- Brush only the edge of the bottom pie crust, along the rim, with the egg wash. Water works well here, too. This step will help the top crust adhere firmly to the bottom crust.
- Roll out the remaining dough. Top apples with this second round of dough. Trim the edges so that they hang over the rim by 1 inch.
- Gently tuck edge of top crust under the bottom crust and crimp the two together with your fingers.
- Brush entire top crust with egg wash. Sprinkle with sugar. Cut air slits.
- Place the pie on a sheet pan and place in oven. Bake 10 minutes at 425, then turn oven down to 350 degrees and bake for 1 hour to 1¼ hours, until crust is browned and the juices begin to bubble out. Serve warm.
Sherry Yard’s Master 3-2-1 Flaky Pie Dough
- 8 oz Unsalted Butter
- 3 cups All Purpose Flour
- 2 Tbsp Sugar
- 1 tsp Salt
- ½ cup Ice Water, plus extra if needed, up to ⅔ cup
- ½ tsp White Wine Vinegar or Champagne Vinegar
- Cut the butter into 1 inch pieces and place it in the freezer to chill for 15 minutes.
- In the bowl of a standing electric mixer, sift together the flour and sugar.
- Fit with paddle attachment. Add butter and salt. On low speed, mix for about 2 minutes. Stop mixing and by hand pinch flat any large pieces of butter that remain.
- Combine the ice water and vinegar in a small bowl.
- Turn the mixer on low and add the liquid all at once. Pulse mixing just until the dough comes together, about 15 seconds.
- Remove the dough from the bowl and wrap in plastic wrap. Chill for at least 1 hour.
- After properly chilled, roll out the dough on a lightly floured surface to desired thickness.
Sherry: Always, always…ALWAYS pre-bake your pie crust for a custard filled pie, like pumpkin for example. I use a clean daisy-shaped coffee filter sprayed with oil out of an aerosol can to line the shell. Then another one on top, also sprayed lightly with oil. Then I put the beans or pie weights in the filter. Bake the shell at 375-400 degrees till it’s almost done. The pie weights lift out easily with both filters. Then pour in your custard and finish baking at a lower temperature. 300 degrees.
Evan and Sherry: We agree that a slice of pie has the perfect filling to crust ratio. Miniature pies often have just too much crust. In this case, bigger really is better! We both love Pyrex to bake our pies in.
Sherry: People like to crimp the edges of their pie, but I like to cut mine with scissors. That straight edge shows off all the hard work you did to create a beautifully layered, flaky masterpiece.
This mini master class in perfect pie making drew to a close and I’d completely forgotten that I needed to go home. Fortunately I did not get pulled over for driving under the influence of too much pie! Evan and Sherry were delightful. Their blend of craftsmanship, technique, wisdom, encouragement and fun (the lol kind) was as balanced as any one of their delicious creations. Remember to go to KCRW.com/goodfood and enter your pie in this year’s cookoff. Evan’s final tip…make sure the bottom crust of the pie is cooked! The End.
— p.s. if you didn’t hear I got a little piece of the pie (so to speak too) and I was featured on Good Morning America talking about instagram and food…
Sunshine in the form of muffins, that is what these are. The inspiration for these comes from amazing sunshine corn cakes from Clementine. They are delicate, crumbly and have a bit of a crunch from the gritty corn. They have a sweet zesty touch from thick bits of orange throughout the muffin and a lovely thin slice of orange baked on top. Those are sunshine corn cakes.
Inspired by these delicious beauties I picked up some super sweet blood oranges from the farmers market this weekend. Blood orange plus corn meal and flour make a perfect muffin. My muffins use blood oranges rather than regular oranges. Let pulp, more juice and zest. They are bright, sweet and bring a little sunshine to your morning!
It has been beautiful and sunny lately here in LA, well minus those rainy days. And all this sunshine and warmth really had me wanting lemonade. In the summers I love making blueberry basil lemonade. Tart and sweet with a wonderfully herbacious nuance from the basil. Since it isn’t quite summer yet, I decided to hold off on the lemonade and instead make muffins. Can we talk about lemon muffins, specifically meyer lemon muffins or cakes or quick breads, I mean there is just something so wonderful about meyer lemon muffins. Are you with me? I love making these meyer lemon muffins and these too! But this new one with blueberries and basil really kicked it up a notch. Juicy and sweet from the blueberrys, and the basil softly wraps around the muffin. Lemony, tender and sweet, I’m just in love with these muffins!
Happy Monday! Are you ready to tackle the week? I know I would rather stay in my warm bed than face the cold, but the thought of warm apple cider is enough to get me out of bed. And warm apple cider paired with hot out of the oven mulled apple cider muffins, yes please! Wait mulled means I’m boozing first thing in the morning, a little won’t hurt right. May just be the little boost I need to face the cold day.
They mufins can be as boozy as you like. I tried them brushed with bourbon for a more mulled taste and without the extra bourbon, both were wonderful especially when enjoyed warm. The apples are juicy and soft and wonderfully seasoned with cloves and all-spice. The muffin is crumbly and only faintly sweet. Warm winter spices wrap around the muffin. The cinnamon is most prominent and delicately rounded out by the nutmeg and cardmom. If you love warm mulled apple cider you will love these!
continue reading for recipe… (more…)