Friday, July 18, 2014

pecan sables with strawberry jam


not many words as i am scrambling to pack for this vacation.

how do you like that, i haven't posted in weeks and i come back with a 'not many words blah' deal. i'm sorry. not that i know who the balls i'm apologizing to, this is my space really. i rule the space. i rule!

so, moral of the post story is, not many words, because i rule, some pictures of pecan sables with strawberry jam, and fine i'll give you the recipe too.

and i surely wouldn't give you the recipe of something that wasn't worth making. so, make this weekend! while i'm sipping a mojito and surrounded by water and re-bonding with this boyfriend of mine who is wonderful but the day-to-day things can get pretty boring with routines and work and take-out. (#amiright?) so, rekindling vibes if you will.

rekindling boyfriend vibes and mojitos. woowoo!

peace out beans and rice. eat an el pollo loco BRC for me.




Pecan Sables with Strawberry Jam
adapted from this recipe on food 52

8 oz (2 sticks) unsalted butter, at room temperature
1/4 cup white sugar
 1/4 cup light brown sugar
1/4 cup powdered sugar (sifted)
1/2 tsp sea salt
pinch nutmeg
1/2 tsp pure vanilla extract
2 large egg yolks, room temp
2 cups flour
3/4 cups pecans
1/2 cup jam of choice (i used strawberry)

heat oven to 350 degreesF. line a baking sheet with parchment and lay pecans on top. bake for 10 minutes, until toasted and fragrant. turn off oven and allow them to cool. once cool, use a food processor or mortar and pestle to crush them into crumbly bits. 
fit stand mixer with paddle attachment. put butter in bowl and beat on medium speed until the butter is whipped, about 1 minute. add all 3 sugars, the salt, and nutmeg. continue mixing until everything looks creamy and incorporated. turn mixer on low speed and add the vanilla, then the yolks, one at a time. turn off mixer and add the flour. start the mixer on lowest setting so flour doesn't fly everywhere. mix until the flour is just combined, then fold in the pecan crumbles and mix again until just combined. 
scoop out the dough and lay it on plastic wrap, roll into a log (depending on your size preference, can be a shorter thick log (lolz) for larger cookies, or long thin logs for little rounds of cookies. i went with the bigger circles. let chill for no less than 2 hours (can leave in fridge for a couple days, or in freezer for a couple months)
when logs are chilled, heat oven to 350 degreesF. line 2 baking sheets with parchment. cut log into 1/3-1/2 inch slices. lay each cookie on baking sheet with a little space in between them. 
scoop about 1/4 cup jam into a baggie. seal top and snip a bottom corner to make a makeshift pastry bag. dollop a small circle of jam into the center of each cookie. 
move sheets to oven and bake sables about 20 minutes, or until the edges turn golden. Let them cool 5 minutes then transfer to wire rack to finish cooling. these cookies taste better a few hours after cooling.  


Friday, July 11, 2014


i never said anything about copenhagen.
but damn.
look at that picturesque business.


i wanted to write 'damn, look at dat picturesque shit'
..but then i thought of my mom reading it and stopped.

Thursday, June 26, 2014

peach shortcake. maple bacon scone



hay! there's peaches and bacon happening

truth be told, i'm so completely over/never really was into the bacon-in-everything trend.

is it cool and funky that there's bacon in this dessert? sure.
does the addition of bacon really enhance the dish and make it better than it was without it? probably not.

i've felt strongly enough about the bacon-in-dessert deal that i almost feel the need to defend myself here.




that said, A. it was father's day and B. a bacon biscuit is different. the bacon is a focal point.
it's savory and a little smokey and sweet. and it's so tasty that you would of course want to eat it all the time... savory or sweet, it doesn't matter, you want that biscuit.

so that's when it became shortcake.
and let me tell you, this shortcake was workin' it. workin' it real good.





sweet peaches and fresh cream and a warm maple bacon biscuit...i realize this is kind of a how-can-you-go-wrong situation..

- unless your biscuits are dry and dense because you didn't cut in the butter properly. So..




Maple Bacon Biscuit/Scone
adapted from Zoe Nathan

1 lb bacon, cut in 1/2 inch pieces
3 1/2 cups flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
8 oz (2 sticks) unsalted butter, cold, cut into cubes
3/4 cup + 2 tbsp maple syrup, divided
3/4 cup + 2 tbsp buttermilk
fleur de sel

cook bacon in a pan til cooked, but not super crispy. pour through strainer and reserve the bacon fat. scatter the bacon pieces on paper towels to absorb more of the fat. whisk the dries in a bowl: flour, sugar, baking powder, baking soda, and salt.  scatter butter pieces over the dries and cut in with a pastry cutter or fork, (or do it on a cutting board/flat surface with a bench  scraper.) once it's shaggy and the clumps are about the size of peas, stir in the bacon. then 1/4 cup + 2tbsp maple syrup, then the buttermilk . stir/fold until it just comes together into a shaggy biscuit dough. don't overwork! 
press out to 1 1/2 inch thickness, cut using 2 inch round or square biscuit cutter (or cookie cutter) and freeze until thoroughly chilled, 10 minutes. 
preheat the oven to 350 degreesF. take your bowl of reserved bacon fat and generously brush tops of each biscuit with the fat.  sprinkle with fleur de sel and bake til they just begin to brown, about 25 minutes. remove from oven and quickly drizzle 1 tsp maple syrup on each biscuit, brush over so the syrup is distributed over the surface, and place back in the oven for 3 minutes. 
let cool. 

Peach Shortcake:

slice some peaches and/or nectarines. toss them in a bowl with a tbsp or two of sugar and a tiny squeeze of lemon
whip 1 cup of heavy cream with 1/4 - 1/3 cup powdered sugar (depending on how sweet you like it) and 1/4 tsp vanilla bean paste or vanilla extract - whip til soft peaks, i prefer really soft, loose cream. 

to assemble: slice a still-warm biscuit in half, it should almost split apart "on the biscuit grain"-if you will - 
place the biscuit bottom on a plate. top with a big dollop of cream, a handful of peaches and cap it off with the top biscuit. 
voila. 



Wednesday, June 18, 2014

a rainbow of things




i did this once before and it was fun. i think i'm in love with color flow.

Monday, June 16, 2014



i did a detox cleanse to reboot my insides.
i drank this beet apple ginger juice.

BEET + APPLE + CARROTS + GINGER + LEMON

Wednesday, June 11, 2014

lemon semolina cookies




some people's recipes you know you can trust. i trust gina de palma, i just do.
so if it's her recipe, i should probably make it because i trust that it'll be awesome.

she notes in her book that these are her favorite lemon cookies. ding.
proceed with buying a $27 bottle of limoncello.
...note to self: make limoncello so you never ever consider doing that again.

that aside...if i had to describe these cookies in one word it would be: pleasant. these cookies are so pleasant. they smell super pleasant, they're pleasantly gritty...it's all so nice.

bring them to like, a tea party with your mom and her friends. "i made limoncello semolina cookies" - now how much sophistication is that? SO much.

i want to make almond ice cream and eat it with these cookies. i imagine that'd be a good time.




Lemon Semolina Cookies
from Gina De Palma's Dolce Italiano

2 cups ap flour
2/3 cup semolina
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup (4oz) unsalted butter, softened
2 tbsp extra-virgin olive oil
1 cup sugar + more for rolling
1 large egg
1 large egg yolk
zest and squeezed juice of 1 lemon
2 tbsp limoncello
1/2 tsp vanilla extract
glaze (optional)

in a medium bowl, whisk together the flour, semolina, baking powder, baking soda, and salt - set aside. 
using an electric mixer fitted with the paddle attachment, cream together the butter and 1 cup sugar on medium speed until very light and fluffy. beat in the egg and egg yolk, scraping down the sides, followed by the lemon zest and juice, limoncello, and vanilla extract. scraping down sides of bowl after each addition. on low speed, beat in the dry ingredients til a soft dough forms. remove dough, wrap it in plastic, and flatted into a disk. refrigerate until firm enough to roll, about 1 hour. 
preheat oven to 325 degreesF. line 2 baking sheets with parchment or grease. place the additional sugar in a small bowl. scoop teaspoonfuls (i did tablespoons for bigger cookies) of dough and roll them into balls. roll them in the sugar to coat evenly. place on baking sheets, evenly spacing them about 2 inches apart. 
bake until they have collapsed and are crinkled, 14-15 min, rotating the sheets halfway through baking. 
allow cookies to cool for 1-2 minutes on the baking sheets, then transfer them gently to wire racks to cool completely. 

i added streaks of limoncello glaze, simply mix a few tbsp of limoncello with powdered sugar til you get your desired glaze consistency. streak it on there, yo. 



Tuesday, June 3, 2014

palmy springs



last weekend, we loaded up the car with some hot weather clothes, AOC for car entertainment, and a watermelon. we stopped for a sub sandwich. the dick guy next to me in line made fun of the size of my sandwich, and then we drove to palm springs.





these are the photos i took that weekend. but mostly, our skins didn't leave the pool and it was really deserty beautiful there and we ate an absurd amount of mission chips for two people.

we also made a drink that became the signature trip drink. so good that we felt the need to name it. it became the palmy - because we're original mofos - and we made them everyday around 10am with the limes we snatched from the trees.



The Palmy
adapted from the things we had in the fridge 


silver tequila
limes
fresh mint
guava nectar
grapefruit juice
ice

pour some tequila into medium tumbler glass. 
squeeze in 1 juicy lime. 
add 4-5 mint leaves. muddle together with a wooden spoon.
pour in a generous splash of guava nectar.
add 3 ice cubes
fill to the top with grapefruit juice
stir
repeat