So I am finally just getting back into the groove of things after the move, and now I am going to throw a wrench into the daily routine by going on vacation! Trust me, I am not complaining about getting away, I am just thinking about all the stuff I’ll have to do when I return. Since the house we bought was a short sale, the yard is in disarray and is in need of some TLC, especially if I want to get a garden planted in time for Summer. I have also been dealing with computer issues (more than just issues, I got to find out what the “white screen of death” on a macbook is) and haven’t been able to upload photos or write blog posts about my most recent forays in the kitchen. I finally have the computer under control though (thanks to my husband’s buddy who is a mac expert and determined my hard drive was shot) and can share this ridiculously rich and creamy salted caramel cheesecake I made this past weekend. Continue reading
My plan to make Blackberry Frozen Yogurt was not intentionally for Easter. However, looking at the photos, I think they scream what the holiday represents to me: Spring, berries, vibrant color, and of course chocolate. When we were younger, my sister and I would go on traditional easter egg hunts, but the eggs we hunted were plastic, and the contents of those eggs were chocolate and candy. Maybe it’s an American thing, or maybe it’s just something we did in my house, but as a child it seems that the excitement level is much higher when chocolate is involved (what kid wants to hunt for hard-boiled eggs anyway?). So when I set out to make frozen yogurt a week before Easter, I knew chocolate must be included. Continue reading
I love when I find an excuse to bake cookies. I usually try not to make them at home because I know I will devour them way too quickly. Since I am already surrounded by a ton of desserts at work, I tell myself I don’t need them at home (although Luigi disagrees). This past week, a close friend of mine that I went to high school with asked me if I had any recommendations for a dessert delivery service in Reno. She lives in Los Angeles now and wanted cookies delivered to her mom on her birthday. I am sure in LA there are all kinds of options for this type of service, here in Reno though, I could only think of one. That “one” being myself of course. Continue reading
That’s right. In case you missed the title of this post, today is the first day of spring. It may not feel warm, but there are signs of seasonal change all around. Even though there was a dusting of snow this past week at my house, the tulips in the yard are starting to sprout and I found one lone pansy in my garden box (where did that come from?). Hopefully this is a hint of sunnier days to come.
This past week at work I have been busy, busy, busy making a ton of cupcakes. I don’t usually do a lot of baking at work, but this week there was an event at the new Nevada Discovery Museum that was solely desserts. The Discovery is a kid’s museum that just opened in Reno this past Fall. It’s the first museum of its kind in Northern Nevada, and it’s an awesome place to spend a lot of time with kids (or my husband, who is a “big kid”). My catering company did the opening party, and it was a blast. It is always fun to make food for kids because you get to be really creative and make the food fun. This week, the event was for 200 adults and little ones. The menu included 60 mini banana cupcakes, 60 mini chocolate cupcakes, 150 mini mousses (strawberry, lime, & lemon), and 100 baby cookies. In my head, all that should have taken about 4 hours of time. Really though it took closer to 6 hours and I was running to get it all done. Continue reading
What’s better than homemade granola? How about homemade granola mixed with butter and sugar and baked into delicious cookies? I don’t know why I have never tried combining the two before. I love oatmeal chocolate chip cookies, and this just takes them to the next level. The cookie still has a chewy, buttery texture, but also crunch from the nuts and sweetness from the chewy bits of dried fruit. For these cookies I used my homemade Ode to Portland Granola, which has hazelnuts, coconut, figs, and almonds. I based the recipe on the basic Quaker Oats oatmeal cookies, but I reduced the butter and sugar because I thought the granola cookies should be a bit healthier. Continue reading