Saturday, February 14, 2015

Valentine's Day Strawberry Upside Down Cake

Happy Valentine’s Day!! Tis the season to remind the ones you love why you love them, how you love them, and generally just how lovely they really are. It doesn’t hurt to show that love with a strawberry upside down cake!

Whip cream:
½ Tablespoon vanilla extract
1 cup heavy whipping cream

2 teaspoons cinnamon
 ½ stick of unsalted butter
½ cup brown sugar
2 cups strawberries

Pinch of cinnamon
3 cups flour
1 Tablespoon baking powder
½ teaspoon salt
1 ½ cups sugar
4 eggs room temp
1 Tablespoon vanilla extract
¾ cup heavy cream
2 sticks room temp butter


Preheat oven to 350 degrees.
Start by slicing the strawberries and measuring out all of your ingredients.
Make the cake first. In a medium sized bowl whisk together flour, baking powder, salt, and cinnamon.
In a separate large bowl beat the two sticks of butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in vanilla.
In a small bowl mix together ½ cup water and the cream. Start mixing it all together by beating the flour in thirds, and adding the cream mix in between.  Set the batter aside.
Spray down your loaf cake or butter it in preparation of pouring batter in. To lay down the topping for the cake, melt down ½ stick of butter, ½ a cup of sugar, and the cinnamon until the sugar melts.
Pour at the bottom of the loaf pan. Lay the strawberries down creating two layers if possible to ensure maximum juiciness! Next spoon the batter on top.
Place in oven and bake for 50 minutes, and turn half way through. Check to see if baked through about 40 minutes in.
In the meantime, make your whip cream by beating the remainder of your whipping cream and vanilla extract on high speed until it forms peaks.
Serve warm to the ones you love!
Happy Valentine’s Day!

Sunday, January 11, 2015

Paleo Brunch Crostini with Tomato Caviar

Happy New Year!!! In this New Year we have decided to be healthier, as I believe everyone says they will be! Michael being a chef makes it difficult for him to adhere to this, but I have decided to try and eat Paleo-ish for a bit. I mean why not!? For a paleo dish we have created a Paleo Brunch Crostini with Tomato Caviar, not all brunches need to leave you feeling heavy!

Ingredients: makes about 5-6

1 cup almond meal
1 egg
1 ½ Tablespoons unsalted butter, chopped

5 eggs
3 small avocadoes
1 Tablespoon red wine vinegar
Pinch of salt
2 large tomatoes
4 slices thick prosciutto or any other meat you would like to put on top

Start by making the crositinis, since they are made with almond meal, they are gluten free and very low carb which is awesome. Preheat the oven to 375 degrees, and combine all the ingredients in a food processor and combine until you make a dough. Roll a small ball in your hands and pat down to make your crostini about an 1/8 of an inch thick. Bake for 16 minutes, rotating half way through.

Next prepare your toppings!

Avocado: With a fork cream together red wine, avocado, and a healthy pinch of salt.

Egg: Slow cook you eggs. Place eggs in water, then on the stove. Bring to a boil, once boiling, remove from heat and let cover for 2 minutes. Remove from water and place in cold water to stop the cooking. Remove the shell and chop.

Tomato Caviar: cut the top off of the tomato so that you can see all the pockets with the seeds. Using a sharp knife, slice in between the meat and the seeds of the tomato so that you are removing the meat from the seeds. Next carefully detach the seeds and they should come right out!

Prosciutto: Chop into pieces, you can either crisp it on the stove for about 3 minutes, or leave as is.

To put the crostini together first put down the avocado, then the egg, top with prosciutto, and tomato caviar, and sprinkle with salt. Enjoy your deliciously healthy and awesome brunch crostini!


Thursday, December 25, 2014

Christmas Melting Snow Cake

Merry Christmas! We hope that you are having a wonderful holiday season. No matter what holiday you celebrate, this is a cake that can be celeb rated and enjoyed by all, enjoy our Melting Snow Cake. This is a spiced pound cake with a marshmallow fluff layer on the outside. This cake doesn’t get its name for any reason….it is a small cake, but is messy cake to make, so beware. If you are not feeling the messy frosting, and want something more prim looking feel free to buy a can of frosting and mixing our marshmallow fluff in with it!

Ingredients: Serves about 4-6

Marshmallow Fluff:
3 egg whites room temperature
2 cups corn syrup
2 cups powdered sugar
1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 
 2 cups all-purpose flour (spooned and leveled), plus more for pan 
 1 cup sugar 
 4 large eggs 
 2 teaspoons pure vanilla extract 
 1/2 teaspoon salt
1.5 teaspoon ground ginger
1.5 teaspoon ground clove
1.5 teaspoon cinnamon

Start by making the marshmallow fluff and preheating the oven to 350 degrees.  Pour corn syrup into the egg whites, and beat on a high speed with an electric mixer until the mixture doubles, about 5-6 minutes.  Slowly add in your powdered sugar while mixing on low. Once completely mixed, add vanilla extract. Place in fridge until ready to use.
Butter your cake pans. We used two 8 inch round pans.  Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition then add vanilla and salt.

With mixer on low, gradually add flour, and all of your spices, beating just until combined.

Bake until a toothpick inserted in center of cake comes out clean, about 35 minutes.

Let cool completely before you start to put the cake together. If the top of the cake is too rounded you can simply take a knife to flatten the tops off. Start by putting a layer of fluff in between the two cakes, if you are afraid of your cake sliding, then secure with toothpicks. Place second cake on top. Cover in fluff. When we made it the fluff poured all down the side because it is so heavy, so we placed in the freezer immediately for about 5 minutes.

Don’t leave in freezer for longer than 15 minutes, because it will be difficult to eat! Before serving dust with powdered sugar!


Merry Christmas!



Saturday, December 20, 2014

Potato Pancakes with Awesome Sides!!!!

Happy Hanukkah!!  Whatever holiday you celebrate, there is not a single person who can say they don’t like latkes! I mean come on, a delicious potato pancake served with awesome sides. While making them for this recipe we probably ate 10 of them, but made sure we had enough left to photograph. I am eating one as I type this, cold…because they are awesome hot or cold.

These are some straight forward delish potato latkes with some very amazing garnishes…cinnamon/pear/apricot jam, ponzu sour cream, and some jalapeno bacon jam! Though the bacon jam isn’t kosher….it’s wonderful!

This recipe makes about a dozen! Maybe more but you will have a dozen after you eat the ones right out the pan.


Potato Pancakes:
1 bottle vegetable oil
7 Russet potatoes
1 large shallot
2 eggs
¾ cup wheat flour
Kosher Salt

Jalapeno Bacon Jam:
1 pack bacon
4 jalapenos
½ cup brown sugar
½ lemon

Cinnamon Pear Jam:
4 small apricots
2 large bosc pears
½ cup sugar
½ lemon
1 teaspoon cinnamon

Ponzu Sour Cream:
½ cup sour cream
2 Tablespoons Ponzu
2 teaspoons Siracha


Start by making garnishes so that you have them ready.

Jalapeno Bacon Jam:

Remove seeds from jalapenos and chop. Dice bacon as well. In a large skillet on a medium high heat, render bacon and jalapeno stirring every few minutes. Cook for about 15 minutes or until browned a bit.

Place in a food processor and blend slightly. Add back into the pan. Lower heat until medium and add a ¼ cup of water, cook until water has evaporated. Add another ¼ cup of water, the sugar, and squeeze the half lemon. Stir, and let cook for about  6 minutes.

Remove from heat, and let sit.

Cinnamon Pear Jam:

Chop up apricots and pears and place in small sauce pan on medium high heat. Using a masher, mash up fruit until mostly liquid with small pieces. Bring fruit to a boil.

Once boiling, squeeze the lemon half, and stir in sugar. Let that come to a boil for 2 minutes, and then lower heat to a simmer.

Let simmer and cook down, stirring every few minutes, for about 25 minutes.

Set aside and let cool.

Ponzu Sour Cream:

This one is very simple… simply mix all the ingredients together!

Potato Pancakes:

To make the pancakes peel all of the potatoes. You are going to be preparing the potatoes into three different ways, so basically into thirds. Cube two of the potatoes, and place in a pot of salted water, and bring to a boil. Let boil for 15 minutes.

In a large bowl, grate the remainder of the potatoes, with the large side of a grater. Press with a paper towel to get rid of excess moisture.

Now, chop up the shallot, and take half of the grated potatoes and place into a food processor with the shallot and pulse. Place back into the large bowl with the grated potatoes.

Once the boiling potatoes are tender, drain and mash up. Place those into the large bowl with the rest of the potatoes.

Using a large spoon mix all the potato mix together, with a large pinch of salt, two eggs, and the wheat flour. Now your mix is ready.

In a large skillet on medium heat, heat up about a ¼ inch of oil. When the oil is ready, plop in a spoonful of potato mix and push down. Place about 3 pancakes in. Cook for about 7 minutes, flipping halfway through. Place on a paper towel to drain excess oil, and sprinkle with salt.

Voila! Now serve with garnishes and enjoy!