Thursday, May 29, 2008

homemade ice cream and snickerdoodles

my friend joy and her family are coming to dinner tomorrow night. joy loves snickerdoodles and i have been wanting to break out the ice cream maker. i went nuts and also made another batch of my famous tricked out, better than levain bakery cookies cause joy is pregnant and i want to indulge her cookie cravings. the two cookies couldn't be more different. the chocolate chip, coconut, pecan cookies are almost gluttonous compared to the simple snickerdoodles. but those puppies are deceptively decadent and simple enough the you can really taste the subtle flavors of the ingredients. the ice cream is a super rich tyler florence recipe, of course vanilla, to go with the cookies, but there are some delicious variations! warning: its a pain in the butt but worth it :)
the snickerdoodles are out of some old cookbook i have with no cover but its a great recipe :( the ice cream is still firming up but here is a pic of the snickerdoodles and i'll post more tomorrow when we eat it after a fabulous dinner.

Vanilla Bean Ice Cream Base
Recipe courtesy Tyler Florence

10 cups heavy cream
5 cups whole milk

Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks

Chocolate-Chocolate Chunk Ice Cream:
3/4 cup whole milk
16 ounces semisweet chocolate, chopped in chunks

Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved

Peanut Butter Cookie Dough Ice Cream:
1 tube ready to bake peanut butter cookie dough, cut in large pieces

To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.

In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.

Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)

Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve." ***To harden the ice cream fully, freeze in plastic covered containers.

Flavor Variations:
*To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage. Churn another 1 to 2 minutes just until combined.

**To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes or until combined but still chunky.

***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.

2 1/4 cups all purpose flour

2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

12 tbsp unsalted butter, softened
1/4 vegetable shortening
1 1/2 cups granulated sugar, plus 3 tbsps for rolling
2 large eggs
1 tbsp cinnamon for rolling

1. preheat oven to 375. adjust oven racks to upper and lower middle. line cookie sheets with parchment.
2. whisk all dry ingredients together and set aside.
3. by hand or with mixer, cream butter, shortening, and 1 1/2 cups sugar until fluffy. and eggs and beat until combined.

4. add dry ingredients and beat at low speed until just combined.
5. mix remaining sugar and cinnamon on shallow plate. using an ice cream scoop, scoop out balls of dough, roll dough into
balls with hands then roll in cinnamon sugar and place on baking sheet.
6. bake reversing position of baking pans halfway through baking to ensure even top and bottom browning until edges are set and cookies are puffy in center, 9 to 12 minutes. let cookies cool on baking sheet 2 to 3 minute before you very carefully transfer to rack to cool.

Wednesday, May 28, 2008

a few of my faves

i'll admit i'm a very disorganized grocery shopper. i go to the store probably 4-6 times a week which is ridiculous. problem is that each of us here in my little household have several things we can't live without and i can't seem to stock up on. for fox, its yogurt tubes, bagels, and hot dogs. for eric its honey nut cherrios, banana peppers, and wine. for me its these few items that i thought i'd share.

#1 fuji apples - crunchy and cold! at least one a day!

#2 fage yogurt and nature's path peanut butter granola - breakfast many many mornings. great yoga fuel.

#3 il fornaio bran muffins - i buy a bunch at a time when i'm working in l.a. and keep them in my freezer. i have given up trying to recreate them myself. they are unlike any other bran muffin. very very dense and crunchy with tons of nuts.

#4 white truffle oil - i put this stuff in salad dressing, mashed potatoes, fish, veggies you name it. i refrigerate it but i probably don't need to we go through it so fast.

Tuesday, May 27, 2008

dinner tonight

okay i have to admit i really wish i had about 2 hours to make dinner every night. but i don't so i have gotten really good at finding yummy, gourmet enough recipes that i can make really fast. this lovely salmon is a perfect example of that. the salmon is an epicurious recipe, the corn is just my attempt to make the fantastic corn we had, go with this dish and i have to say it really worked out. the veggies are just shredded savoy cabbage, red bell and snow peas that i tossed in about 1/2 of the vinaigrette. oh and my major weeknight time saver, costco paper plates!

Indian Spiced Salmon

1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin

6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar

Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.

For dressing: Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.

Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes. Transfer to plate and drizzle with dressing.
*Here i put the salmon on top of shredded savoy, bell pepper and snow peas which i tossed with some of the dressing.

Roasted Cilantro Corn
preheat over to 500
rub fresh corn cobs with butter, finely chopped cilantro and garlic
cook for 15-20 mins until tender

Sunday, May 25, 2008

carrot cake to die for

i am not making this today. i wish. its truly one of my favorite desserts of all time. but i got a request for the recipe so i figured i would post it here and share instead of just emailing it.

The best carrot cake

a super moist hearty cake unlike any other.

3 cups unbleached all purpose flour

3 cups granulated sugar

1 tsp salt

1 tbsp baking soda

1 tbsp ground cinnamon

11/2 cups corn oil

4 large eggs, lightly beatn

1 tbsp vanilla extract

1 ½ cups chopped walnuts

1 ½ cups shredded coconut

1 1/3 cups pureed cooked carrots

¾ cup drained crushed canned pineapple

*I add raisins too but recipe doesn’t call for them

cream cheese frosting

1. preheat over to 350. grease two 9 inch layer cake pans lined with parchment or wax paper.

2. sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well fold in walnuts, coconut, carrots and pineapple (also raisins if using)

3. pour batter into the prepared pans. Set on middle rack and bake for 30 to 35 minutes until edges have pulled away from sides and toothpick inserted comes out clean.

4. cool on a rack for 3 hours. Fill and frost.


16 oz. cream cheese

12 tbsp sweet butter

6 cups confectioners sugar

1 tsp vanilla

juice of ½ lemon (optional)

my favorite oatmeal

rreawe love oatmeal around here! its so healthy and yummy and filling. my secret is to make it completely with soymilk but i have made it with cows milk too and its equally good. it doesn't take any longer than regular oatmeal but tastes soooooo much better.

for 4 servings
2 cups old fashioned oatmeal
4 cups cows milk or unsweetened soymilk (you could use regular soymilk and just be careful on the addition of sweet stuff at the end)
1 tsp salt
2 tsp vanilla

add everything to the pan then turn the burner to high and work towards a boil. when it boils reduce heat to low and cook till nice and thick. my favorite toppings are either a combination of toasted coconut, toasted pecans, cinnamon and stevia OR bananas and stevia. my husband likes it with cinnamon and brown sugar only. whatever you like on top, try it this way, you'll love it.

Friday, May 23, 2008

cupcake heaven redux

hmmm . . . i think stephanie liked them but those cupcakes were not my best :( sigh . . . not perfection.

i think that particular recipe really only lends itself to peanut butter chips and chocolate/peanut butter buttercream. the cupcakes are so dark they need something really sweet for frosting. i love ganache but something about the way its then whipped was a turn off for me. so i highly suggest this frosting with the dark chocolate cupcakes. remember to swap out the milk chips for peanut butter ones or better yet, drop a mini peanut butter cup in the middle of each.

i like my cupcakes heavy on the frosting, so i always double the recipe. i also like them kind of messy and gooey looking. my method is to scoop the frosting on with an ice cream scoop, just throw a big old mound on there, then smooth with a cake spatula or butter name. see cupcake pic below. its so much easier than piping and makes the frosting as high as the cupcake itself, yum!

Chocolate/Peanut Butter Buttercream

This can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). I always double this cause i love frosting!

Make 1 1/2 cups, enough for 12 cupcakes

8 tablespoons unsalted butter , softened
1/2 cup smooth peanut butter (don't use old-fashioned or natural brand)
cup confectioners' sugar

Pinch table salt
2 tbsp sifted cocoa powder

1/2 teaspoon vanilla extract
1 tablespoon heavy cream

In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar, sifted cocoa and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

fabulous! healthy caesar dressing

i fully induldge in dessert with no holds barred. last night i had one of those cupcakes and then had another half for a late night, grey's anatomy on dvr snack. thank god i love to exercize and love healthy food. i am lucky that i love veggies. in the winter i eat lots of veggie soups and in the summer lots of salads. if i didn't know how to make great homemade dressing i'd be miserable. i hate bottles dressings, they all taste like chemicals to me (with the exception of a few $8/bottle whole foods brands)
one of my faves is a super creamy caesar starring no other than soft tofu! trick someone you love into eating it, they will never guess its got tofu in it.

creamy caesar dressing:
2-3 ounces good quality cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
11/2 teaspoons white wine vinegar
11/2 teaspoon anchovy paste OR Worcestershire sauce (anchovy is way better but worcest. is a good sub when you are out)
Pinch kosher salt
Pinch freshly ground black pepper
1 cup silken soft tofu
2 tablespoons extra-virgin olive oil.
Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency. enjoy.

Thursday, May 22, 2008

stephanie's cupcake heaven

my good friend stephanie is coming over for dinner tonight. we are having steak with chimichurri, parmesan corn and arugula salad, pics later. i had to treat her with her fave dessert, chocolate cupcakes. as a wedding photographer, i see cupcakes way too often and am honestly sick of the LA cupcake obsession. but i'm always happy to indulge someone else's favorites selflessly and i have to say i'm actually pretty excited to eat these. they are dark chocolate cupcakes adapted from a cooks illustrated recipe with the addition of milkchocolate/caramel chips with dark and white chocolate ganache frostings. they are very rich. enjoy.

Dark Chocolate Cupcakes

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refirgerator, but let them come to room temperature before serving.

Makes 12 cupcakes

8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)
add chocolate chips as desired, i like toll house caramel/milk chocolate swirl in these

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. add chocolate chips if desired.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

Dark Chocolate Ganache Frosting
10 oz. chopped good quality dark chocolate
10 oz. heavy cream

microwave in heat proof bowl at 50% in 1 minute intervals till melted and smooth. stir to blend. let sit and room temp till set which takes a few hours to overnight. bring to room temp then whip in standing mixer till fluffy, 2 minutes.

White Chocolate Ganache Frosting
10 oz. white chocolate
6 oz. heavy cream

microwave in heat proof bowl at 50% in 1 minute intervals till melted and smooth. stir to blend. let sit and room temp till set which takes a few hours to overnight. bring to room temp then whip in standing mixer till fluffy, 2 minutes.

*you can speed up the ganache setting but setting the bowl in a bath of cold water but if you refrigerate then whip it will break down

Tuesday, May 20, 2008

triple chocolate, coconut, pecan cookies

i have tested a lot of chocolate chip cookie recipes. this is my favorite. its basically an adaptation of two famous recipes, #1 levain bakery 's chocolate chip cookies that i got from the su good sweets' blog and #2 the urban myth/neiman marcus recipe, with my own additions. this particular batch is a big thank you to my graphic designer and her husband for being the best people on earth and helping me so much this year. it will ship out tomorrow am via fed ex and hopefully make them very happy. my camera really didn't want to come out of its bag after todays shoot but they looked so pretty i forced it out. notice they are very full of chocolate, mmm.

here is the recipe:

Triple chocolate, coconut, pecan cookies

These cookies are crispy on the outside, soft on the inside, and a tad underbaked in the very center. Adjust baking times if you like a more well done cookie.

8 ounces (2 sticks) unsalted butter at room temp but should still be firm
1 cup granulated sugar
1 cup brown sugar (muscavado if you can find it)
2 eggs

2 tsp good quality vanilla extract
2 1/2 cups all purpose flour

1 cup oat flour (just grind up old fashioned out in a blender to equal one cup)
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/4 to 1/2 tsp baking soda
1 cup EACH semisweet, milk, and white chocolate chips (splurge and use valhorna or scharfen berger if you can)

1 cup toasted unsalted pecans

½ to ¾ cup freshly toasted UNSWEETENED coconut

*I buy my gourmet chocolate at whole foods, they usually have valhrona by the gourmet cheeses and scharfen berger in the baking aisle. Of course any chocolate you like is fine. Whole foods is also the only place I can find unsweetened shredded coconut. Its in the dried fruit/nut section usually by the bulk bins and comes prepackaged.

Preheat oven to 375. Line cookie sheets with parchment. In a large bowl, cream the butter with beaters or electric mixer till fluffy. Add sugars and beat till light and very fluffy. Then beat in eggs one at a time, then vanilla.

In a separate bowl mix all dry ingredients and whisk to blend well. Add dry ingredients to butter/sugar/egg mixture and stir until fully incorporated. Add chocolate, pecans and coconut. Use an ice cream scoop to scoop very generous balls of dough up from bowl and place on baking sheets. I measured once and they were 4-5 ounces. Cook at 350 for 18-20 minutes till they are nicely golden brown. Judge by the color. When they are done they will still be very soft but will firm up as they cool and be perfect, trust me. Just be careful when transferring them to cooling rack. Also if using two baking sheets make sure to rotate top to bottom racks once halfway through baking.

grub at grub

chelsea very generously tagged along to my editorial shoot today in hollywood so i had to treat her to a scrumptious and filling late lunch. i had always wanted to try grub
i am an avid top chef fan and this is betty from a few seasons ago awesome little lunch spot. i love that the menu is so not top chef and yet the girl really held her own that season. grub features a great menu of gourmet comfort food. i had a turkey-a-licious sandwich with "crack" bacon. ever picky, i ditched the brie for cheddar (gasp!) but it was sooooooooo good. now i've never tried crack but the bacon was really good, marinated in i don't know what, kinda sweet and spicy. everything was super fresh and delicious. i loved that they served crudite and pretzels, perfect for a veg a holic like me. miss chelsea snapped a pic with her iphone. sorry the gear was in the car and i was hungry!

the sandwich was so good but their menu prose is priceless. here is my favorite line:
"Sugar, Sugar

…or This is why to save room for dessert

As our slogan says, “If your ass can still fit through the door…
then what the hell, order dessert.” "

that is lol funny! love it! both mine and chelseas asses very easily fit in any door but we didn't feel like dessert :(

Monday, May 19, 2008

the best meatloaf

lets start the week with my favorite meatloaf recipe. its from cooks illustrated and i can't find a recipe that can beat it. i have also adapted this same recipe to use a combination of ground turkey and italian turkey or chicken sausage (casings removed) and i encourage you to try both versions!

Bacon-Wrapped Meat Loaf with Brown Sugar - Ketchup Glaze


If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.

Serves 6 to 8

Brown Sugar - Ketchup Glaze
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion , chopped medium
2 medium cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 - 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf, (see illustration 1, below).

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

okay this blog can't just be for sweets

i looked at my huge binders of recipes this am and realized i just have to share more than dessert. this means i can't post more! though i'll probably post plenty of recipes without pictures, you'll all be privy to all i have collected!

Saturday, May 17, 2008

when i gotta have chocolate cake, now! . . .

crazy as i am, there are times when i just can't bake and there is one of my faves that is easily attained and from the most corporate of all corporate restaurants i might add. its the chocolate blackout cake at the cheesecake factory. its so rich and decadent and of course i get it with ice cream and hot fudge. half is plenty for me and i'm sure more than most people could muster. did i mention i have a special ability to put away more dessert than just about anyone? for my husband its fries or pizza, i could skip dinner to have seconds of dessert.
sadly that chocolate cake is one thing that i prefer to buy. if anyone has any recipes that can beat it, let me know.

woohoo, i have a food blog

this is something i have wanted to do for a long time. i love to cook but love, love, love to bake and EAT dessert. i am the girl who makes extraordinary desserts on weekdays just because it sounds good. i am also super picky, maybe snobby when it comes to dessert, if its not great why eat it when i can just make my own? that perfectionist attitude has led to hours testing different recipes of my favorite desserts and honestly think i have the best recipe for a lot of my faves. that also pretty much guarantees that you'll love my recipes. and if you have a better version, of course i want to hear about it!
my real job is running a boutique photography studio in the burbs and this food blog is a great motivation to start photographing some of my creations.
i intend this blog to be an offering of some of my fave recipes, a forum for honest opinions, and a motivation to keep on in my quest.
i'll start with a list of some of my faves, soon to be featured on average once a week (hello i plan on eating everything i show here so i gotta pace myself)

here they are in random order:

chocolate cake
chocolate pecan pie
chocolate flourless cake
nutella torte
3 chocolate, coconut, pecan cookies
chess pie
oatmeal chocolate chip cookies
super rich brownies
carrot cake
apple crisp
chocolate pnut butter cupcakes
baileys white chocolate sauce

stay tuned :)