Archive of ‘Sweet Recipes’ category

Blueberry Pie Pops | Got Milk?

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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.

Greek Yogurt & Raspberry Ice Pop - ARTESANA 2

In Los Angeles, Artesana Pops created a Greek Yogurt and Raspberry pop to highlight fresh ingredients with milk as their base. Inspired by Artesana, I have partnered with got milk? to come up with my own milk based popsicle.


Because I am trying to hold on to summer, my recipe is an ode to summer – Blueberry Piesicles. It has fresh blueberries, brown sugar, cream, greek yogurt for a tang, a graham cracker base and of course some whole milk. It is indulgent while remaining light and refreshing. A mix of sweet, tart, creamy and crunchy it is everything I love about summer pies packing into an easy to eat frozen treat.

For full recipes and more information about the California’s Best Milk Recipes selections, visit: and follow got milk? via social media on Facebook @gotmilk, Twitter @gotmilk and Instagram @officialgotmilk.


Clover Juice Popsicles | LA Delivery!


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.

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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!



Birthday Cake!

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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!


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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.


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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!


Screen Shot 2015-05-07 at 10.15.27 PMUp for a baking challenge? Take on this drool-worthy recipe for Churro Cake by Large Marge up on

As always don’t forget to follow along on Instagram @LetMeEatCake for you daily sweet fix!


The Best Apple Pie


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


  1. Preheat oven to 425 degrees F
  2. Cut the apple quarters in thirds crosswise. Combine in a bowl with the Calvados, lemon zest, lemon juice, sugar, flour, salt, cinnamon and nutmeg.
  3. 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.
  4. Fill the pie shell, mounding with the apple mixture.
  5. 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.
  6. 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.
  7. Gently tuck edge of top crust under the bottom crust and crimp the two together with your fingers.
  8. Brush entire top crust with egg wash. Sprinkle with sugar. Cut air slits.
  9. 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


  1. Cut the butter into 1 inch pieces and place it in the freezer to chill for 15 minutes.
  2. In the bowl of a standing electric mixer, sift together the flour and sugar.
  3. 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.
  4. Combine the ice water and vinegar in a small bowl.
  5. Turn the mixer on low and add the liquid all at once. Pulse mixing just until the dough comes together, about 15 seconds.
  6. Remove the dough from the bowl and wrap in plastic wrap. Chill for at least 1 hour.
  7. 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  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…

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Muffin Mondays | Blood Orange Corn Muffins


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!

recipe below…


Muffin Mondays | Meyer Lemon Blueberry Basil Muffins

Lemon Blueberry Basil Muffins

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!

recipe below


Mulled Apple Cider Muffins | Muffin Mondays


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…)

Muffin Mondays | Gingerbread Muffins

I love gingerbread. The warm smell. The sticky molasses. The spicy ginger. To me gingerbread screams winter time. It makes me want to snuggle up at home with a hot cup of tea. And bite of gingerbread reminds me of childhood in the winter. I remember eagerly devouring gingerbread while shivering from the cold. And I love how powdered sugar dusted over the gingerbread looks like snow. For me nothing signals holiday time more than gingerbread. So thing morning we’re baking gingerbread muffins. They are fragrant, fluffy perfection. The fresh ginger bits sprinkled throughout give it a little kick and really brings out the molasses. Go bake some muffins and fill your home with warmth and beautiful gingerbread aromas.

Gingerbread Muffins

recipe adapted from Martha Stewart Living


Nonstick cooking spray

2 1/2 cups all-purpose flour, plus more for pan

3/4 cup organic cane sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

pinch ground cardamom

1/4 teaspoon salt

1/4 cup light molasses

2 large eggs, lightly beaten

1/2 cup canola oil

1/2 cup buttermilk

2 teaspoons baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioners’ sugar, for dusting


Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.

In a large bowl, whisk together the flours, sugar, cinnamon, cloves, cardamom and salt; set aside.

In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.

Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.

Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’ sugar.

Muffin Mondays | Banana Almond Muffins

I hate to admit this, but I may have overdone it with the sweets lately. Between Thanksgiving and a recent donut binge I think I need to ease up just a bit. So for today’s muffins I cut back the sugar and I added nuts for protein. I’m still going to enjoy muffins, but just a touch healthier than normal. Almond meal and flour go into these nutty banana muffins along with tangy yogurt and a splash of Macallan 12 for good measure! The ripe bananas make up most of the sweetness with just a bit of brown sugar to round everything out. I topped them with almond slivers to add a little crunch. It’s a one bowl muffin that whips up in no time. Pair it with a rich cold brew coffee and you’re in heaven. Hopefully this will be my only treat for the day if I can be good.

Happy Monday!

Banana Almond Muffins


4 very ripe bananas

1 egg, beaten

1 ½  tablespoons of greek yogurt

¼ cup melted butter

1 tablespoon whisky (optional)

1 teaspoon vanilla extract

¾ cup of light brown sugar, lightly packed

1 teaspoon baking soda

1 teaspoon salt

¾ cup all purpose flour

¾ cup almond meal

¼ cup almond slivers (optional)


Preheat oven to 350 degrees. Prepare muffin pan. In a large bowl mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. Next add the melted butter, whisky and vanilla extract and whisk to blend. Then add the sugar, baking soda and salt and whisk until incorporated. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. Fill muffin pan with batter ¾ full. Top with almond slivers. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy!

Morning Buns

I don’t know if you noticed, but I kinda missed Muffin Monday. I just couldn’t find time to bake muffins, gasp! But even though it is Tuesday we should still celebrate with something sweet and baked in a muffin pan. So happy Tuesday I baked you some super easy morning buns. Over the Thanksgiving holiday I watched an episode of Barefoot Contessa on my flight over to Denver.  In the episode Ina Garten make these incredibly simple sticky buns using store bought puff pastry. I had two thoughts when watching this 1) this is awesome now I can have yummy sticky buns in the morning withouth all the work and time and 2) is this actually going to be good that looked a little too easy. So here it is and it was good. Really good!

I just love that you can wake up just a little earlier than usual, throw these together and enjoy hot and fresh sticky buns in the morning. It doesn’t have to be a production and it is still just as satisfying. Fifteen minutes of prep time and thiry minutes in the oven. You can get dressed while they’re baking and when you’re ready to head out the door they’re ready too.  I threw in some orange zest to brighten the flavors and omitted the usual nuts. More of a morning bun than sticky bun.  Go make some easy morning buns you deserve a mid week treat!

Morning Buns (recipe adapted from Ina Garten’s Easy Sticky Buns)


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (you can leave this on the counter the night before)

1/3 cup light brown sugar, lightly packed

1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted (you can leave this in the fridge the night before to thaw)

For the filling:

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon orange zest


Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In a bowl combine the 12 tablespoons softened butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 teaspoon nutmeg and 1/2 tablespoon of orange zest. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper.

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