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Cornbread Ebelskivers

Appetizers, Breakfast, Desserts, Holiday

Cornbread Ebelskivers with Salted Honey Butter

I’m currently sitting in the passenger seat with my laptop in my lap, while Josh drives. Amelia is in the backseat with her raincoat on, fully equipped for inclement weather, sleeping. We’ll be in The Bay soon.

It’s almost Christmas/Hannakuh and I have one last recipe to share with you before I peace out for the rest of the year!

One of my big highlights of 2016 for sure was going to Copenhagen. I still think about it often—everything from the politics to the food to Trivoli to the pretty and old cobblestone streets. The food was oh so good but I remember one thing that I totally didn’t find or stumble upon were ebelskivers. I looked! But it’s ok because I’ve had plenty at Broder Nord in Portland. I’ve been there a handful of times and the thing that is an absolute must to order are the ebelskivers with meyer lemon curd and lingonberry jam. They are SO good.

Cornbread Ebelskivers with Salted Honey Butter

If you’re unfamiliar with these puffy balls of amazingness, they’re essentially Denmark’s version of a pancake. The batter is somewhat similar, except for the last step, which involves whipping egg whites until stiff and folding them into the batter. They’re light and fluffy and so delicious after having been cooked in butter for a few minutes.

I made regular ebelskivers for an Anthropologie post I did back in November but I didn’t post the recipe because they weren’t 100, as the kids say. They still needed a bit of work.

I didn’t love that they weren’t like perfect circles. They still tasted great and were fluffy and warm and delicious but it was just an aesthetic thingy for me.

Well, Josh sent me a post that Bo Bech posted, sharing how to get perfect circles! You basically add the batter to the ebelskiver cavity, cook it for a few minutes, turn it 90 degrees and add more batter. Cook it on a few more sides and that’s it. PERFECTION.

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Cranberry Chestnut Cake

Cakes, Desserts, Holiday

Cranberry Chestnut Cake

I am currently prepping so hard to chill TF out for the break. I’m gonna be honest, this fall put in borderline burn out mode so I’m hoping that a bit of rest and chillaxation will give me some much needed energy.

This is also my favorite time to take a break because EVERYONE is taking a break. Usually if I go on a vacation in the month of May or April, I still end up working because I’m addicted to checking my email BUT NOT NEXT WEEK!

I’m also spending a bit of time doing some last bits of work, cleaning and organizing my apartment before we all head up to The Bay for the holidays.

We’ve also been binge-watching The OA and I am not mad at it. It’s SO good and weird and addictive and weird.

CranberryChestnutCake copy

Cranberry Chestnut Cake

If you have a bunch of time over the next week, definitely watch it. It’s also family-friendly (no weird sex scenes) so you will be a-ok to watch it with your father-in-law/grandfather, etc.

This cranberry chestnut cake is a lil’ thing I made last week when I had some cranberries in the fridge and remembered this beautiful cranberry frosting I saw on Food52 a month ago or so.

Cranberry Chestnut Cake

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Hot Chocolate Crema Catalana

Chocolate, Desserts, Holiday

Hot Chocolate Crema de Catalan

Every family has Christmas traditions. I love hearing about other families’ traditions because they vary so much.

The one tradition my mom always kept alive and well was Peruvian-style homemade hot chocolate on Christmas Eve. In Peru, homemade hot chocolate is cooked over the stove, with Peruvian chocolate chopped into tiny bits and then mixed into milk with cinnamon and cloves; it’s rich and delicious.

Hot Chocolate Crema de Catalan

Traditionally it’s had right before everyone heads to midnight mass. When we were teeny-tiny, the hot chocolate would come right before bed since at that time we believed that Santa would come down our non-existent chimney and bring us gifts. My dad would tell us he’d sneak in through a window which sort of scared me but whatever.

It was the one time a year when we had dairy because my parents jumped on the non-dairy train so early. We were one of those houses with rice and almond milk only.

This is a mash-up of another dessert my mom LOVED to make; it’s not Peruvian, though they do make it all over South America. Crema catalana is a Spanish dessert that is SO good. It’s a lot like creme brûlée with the big difference being that it’s not baked—it’s simply cooked over the stove-top then chilled in the fridge.

Hot Chocolate Crema de Catalan

For this post, I teamed up with McCormick spices to add all the goodness to this dessert. It uses McCormick ground cinnamon, whole cloves and vanilla extract.

Hot Chocolate Crema de Catalan

Hot Chocolate Crema de Catalan

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Miso Brownies

Chocolate, Desserts, Holiday

Miso Brownies

Apparently, I have fancy Christmas tree taste because my favorite tree at the tree market was called a silver tip and it went for like 75% higher than all the other trees. It’s actually quite tall and sparse looking so when I went to ask for the price, I expected a discount but nope. Expensive tree taste—didn’t even know it was a thing!

I went home with it and had the guy kindly tie it to the top of my tiny car because it’s like when you get something in your brain and you just can’t forget about it. Like shoe-shopping. It’s like that.

I came home and Amelia immediately thought the water in the tree basin was for her so I’ve been constantly catching her drinking it. I yell at her but at the same time it’s so funny and cute that I just fill it up and let her do whatever she wants.

Miso Brownies

Another thing that has been on my brain for so very long are miso brownies! I saw them in the bakery case of a bakery I can’t actually remember but thought they sounded so good! Sweet and savory and chocolate-y…sign me up.

For this post, I teamed up with Scharffen Berger so the brownies could be so deliciously chocolate-y. I used their 70% Cacao Bittersweet Chocolate Baking Chunks and melted it with a bit of butter. It was silky smooth and so delicious and rich.

I wanted brownies that had a super crackly top and after I did some Googling and testing, I figured out that the thing that ensures a super crackly crust is beating the eggs and sugar together for a full 10 minutes (thanks, Martha!). Also, the sugar amount has to be up there for this to really work.

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Horchata Cake

Cakes, Desserts, Holiday

Horchata Cake

These past few days have been quite leisure. The emails have slowed. The deadlines have been met and everyone seems to be winding down for the holiday season. I am completely ready.

I have been chilling in sweats and watching episodes of The View and The Great Holiday Baking Show while I bake the day away.

Horchata Cake

I’ve already kinda made enough content for the month of December so these past few days have just been things I’ve wanted to bake. And this horchata cake was on that list!

I thought about it long and hard because the big question has always been: How do I get it taste like horchata…?

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Winter Fondue

Appetizers, Dinner, Holiday

Winter Fondue

My first date EVER in my entire life was at an upscale fondue restaurant. I think I was 15 or 16 and had been to some nice restaurants before but this time I was by myself, with a boy (!!), not with my parents. For the first time, I sort of felt like an adult. It felt super fancy and I was very into it.

Halfway through the meal, after the lobster, I realized I’m not all that into boiled meat and fish. My favorite part, by far, was the bread dipped into the cheese and dessert, of course. Who doesn’t love melty chocolate with fruit?

Winter Fondue

For this very adult, fondue party, I teamed up with ALDI to score all of the veggies and cheeses. A few weeks ago I walked through ALDI trying to think of all the things I could dip into cheese. The good news is that it’s not a hard task. Mostly everything is delicious in cheese!

I feel like this is an easy winter-party situation that you can throw together. People come over, chop up some winter vegetables and tell everyone to dip them in cheese. Game over!

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Tiramisu Pie

Chocolate, Desserts, Holiday, Pie

Tiramisu Pie

Los Angeles! Just a heads up, tomorrow I’ll be in Echo Park at Shout & About signing books and handing out holiday cookies from 11am to 1pm. Stop by!

Now, for this tiramisu pie! I made this pie a few times to recipe test it, pretty normal stuff, but after I finally nailed it, I loved it SO much that I decided it was going to be my Thanksgiving pie.

It was really easy to make, which is why I made it, and right before I started to make it, I remembered that a friend of mine is gluten-free. Luckily I found out that you can totally make this pie with gluten-free ginger snaps and it’ll be just great.

I needed a tablespoon less butter but it worked! I was pumped to find that out.

The pie goes like this: chocolate cookie crust on the bottom and up the sides of the pie pan. Then it’s filled with an espresso cream custard that is SO good. At the end of making the espresso cream, I mixed in a few tablespoons of rum and it is BOMB. It tastes just like tiramisu. Then, the pie is filled and chilled. Right before serving, you pipe on some mascarpone cream and top it with a bunch of cocoa powder.

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Miso Caramel Apple Pie

Desserts, Holiday, Pie

Miso Caramel Apple Pie

Thanksgiving is only like three days away!!! LAWD!

I’ve made this pie SO many times. It took me a good amount of times to get the miso caramel exactly how I like it but I FINALLY nailed it.

This pie is so delicious. The miso only makes it a little weird but no so weird that people will really even notice. The miso adds a nice, subtle savory element to it that makes you want to just eat more and more and more.

Miso Caramel Apple Pie

Think about it like this: you put salt in caramel. So instead of salt, we’re adding miso. That’s it. It works really well together.

Miso Caramel Apple Pie

When it comes to the mix of apples, I threw in a few Granny Smith to add some tartness and it was really lovely. The vanilla helps too. A few weeks ago I splurged on some vanilla paste for the very first time–which might be crazy to some–and now I can’t believe I’ve lived without it for so long.

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Rose Apple Pistachio Tart

Desserts, Holiday

Rose Apple Pistachio Tart

I’m not going to lie to you and tell you this is one of those easy recipes that you can throw together on a whim…because it’s not.

It’s one of those things you make when maybe you’re feeling angsty and need to get lost in the process for awhile. You need to be a patient person. Maybe someone who likes to listen to music and think about their life…

If you are, then this is for you.

It also helps tremendously if you make the pistachio butter and pie crust the night before. And I’ll even go far as to say that you can use store-bought pie crust, too because this is a good amount of work.

Some people on the Instagram said they tried to make roses out of apples already and their apple slices kinda snapped and wouldn’t roll correctly.

Rose Apple Pistachio Tart

Rose Apple Pistachio Tart

Here are some tricks I found:

1. First step – Use nice crisp apples. I used a combo of Granny Smith and these fancy Pink Pearls Josh found at the market.

2. Send step – Get you a mandolin. You can’t do this without one.

3. Third step – Mandolin the slices thinly, until they’re bendable. This will depend on your apple. Test a few slices, see if you can roll them up, if not, then they need to be thinner.

ALSO, the thinner they are, the better they are to use at the start of your rose. I found this was key. The thicker slices can be used at the end when they don’t have to be so bendable. Does this make sense?

4. Get other people involved – This goes much quicker if there’s more than one person involved. Obvious advice, I know, but seriously get some helpers!

Rose Apple Pistachio Tart

Rose Apple Pistachio Tart

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Braided Cardamom Bread

Breakfast, Holiday

Swedish Cardamom Braided Loaf

Pie workshop is tomorrow! We have PF Candles to giveaway, lots of butter from Tillamook and cute pie cards and vanilla from Nielsen and Massey. So much vanilla! I’m super excited to see it come together.

Follow me on the Insta Stories for a full behind-the-scenes, if you’re into that sort of thing.

I feel like I gave up on Snap but I also don’t Insta Story as much as I Snapped and I think it’s because all of it is just so overwhelming. I’d much rather just hide and cook and shoot.

Swedish Cardamom Braided Loaf

Swedish Cardamom Braided Loaf

ANYWAY, after the pie workshop, Josh and I are hopping on a plane to fly to Virginia for the next few days and I can’t wait.

I’m leaving you with this beautiful braided Swedish Cardamom Bread from Melissa’s new book, Scandinavian Gatherings. Continue Reading