My husband and I have never been too big on Valentine's Day. When we were dating, Randy was manager of a popular bar/restaurant in San Francisco. This meant that on a lot of the "celebration" holidays - 4th of July, New Year's Eve, and yes, Valentine's Day - he was working.
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Did I tell you I started my own business recently? True. And no, it's not making lollipops. (Although that does sound like a pretty fun-filled way to spend the work day, doesn't it?) We'll talk about my new venture a bit more in the coming weeks, but long story short, it involves me finding the most scrumptious all-natural sweets and creating lovely dessert tables for special events. And despite all the hard work, it's pretty wonderful. Here's a peek at one of the tables I designed recently:
You can see more pics of my dessert table over at Amy Atlas' Blog!
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Monday was my birthday. It was a quiet day, as I knew it would be: my girls were at summer camp all morning, my husband and son have been visiting family in Florida, and I spent most of the day at home with my dog, so... no grand celebrations. Instead, I marked the occasion a few days earlier by taking my twins camping.
Continue reading "Travels :: Camping in the Eldorado National Forest" »
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Turns out, it really is a small world, after all. About three years ago (wow, has it really been that long?), I was thinking of starting a food blog. Knowing nothing about blogging, I was intrigued when I read on line that BlogHer would be hosting a food blog event in San Francisco. Maybe I could learn a few things to get me started on the right track.
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My niece was married in Austin recently, and I was lucky enough to be able to spend a few days there, taking part in the celebration and visiting with family and friends. I'll share more photos of my trip in another post, but here's a peek at the lovely, intimate wedding, which was held at the historic Allan House.
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Sometimes, people just get it right. Such is the case with the GOOD: street food + design market, a new art and food event that premiered last Sunday afternoon in Sacramento.
When I first received the invitation to the GOOD event from Roshaun at Unseen Heroes, I thought it would be a great opportunity for my husband Randy and I to spend some time by ourselves. Like, on a date. But it was not to be. Our playdate plans for the twins fell through at the last minute, so we ended up taking them with us. On the upside, it was so nice to have some quality twin time, and any time girls can get a "tatoo" (aka: handstamp), it's a good thing.
Continue reading "Travels :: Sacramento's Got It GOOD {GOOD: street food + design market}" »
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Sometimes I think I was born in the wrong century. Does anyone else remember PBS's Frontier House? The series documented the experiences of three (modern) families who agreed to move to the Montana Territory for six months, and to live as the 1880s frontier settlers did. I was completely hooked after just one episode. Despite all the hardships, that kind of life holds a strangely powerful appeal to me.
Lately, especially, I've been pining for a simpler life. Not necessarily an easier life (pretty sure I would miss electricity and indoor plumbing), but a simpler one.
Continue reading "Buckwheat Pancakes with Caramelized Apples and Orange Syrup {Gluten-Free}" »
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If you've been following along for a while, you may have noticed a slight shift in my recipes over the last year. For example, I strive to use organic ingredients as much as possible. I have also made the switch to natural, plant-based food coloring, choosing to avoid artificial food coloring ever since an unsettling blue frosting incident (you don't want to know). Because one of my kids seems to have a strong sensitivity to granulated sugar, I've been experimenting with alternative sweeteners such as honey, brown rice syrup, and maple sugar.
There are many upsides to adopting a more natural diet. But, as you can imagine, organic foods can sometimes be more expensive than their non-organic counterparts. In my experience, this is especially true when it comes to kid-friendly items like crackers and snacks.
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"Life is short."
It's a cliche, I know. A phrase we've all heard, and probably uttered ourselves, countless times. We know that life is finite, and that in the grand scheme of things, our time on this earth is fleeting. But I imagine most of us don't really think about it much. Until a few months ago, that was true for me. I had built a life - a pretty good one, by all accounts - and every day, I was busy living it. Wake up, shower, get the kids ready, get myself ready. Go to school, go to work, go to little league, go to the park, go swimming, go camping, go to dinner, go to bed...
Go. Go. Go.
I didn't really give much thought to the fact that this life of mine was barrelling through time at a rather alarming rate. I mean, I noticed it. But I didn't really pay attention. Then something happened. Life smacked me across the face and for a while, I was left reeling. Oh man, then I started to pay attention. It's amazing - and frankly, a bit unnerving - what you can see when you start to pay attention.
Continue reading "Mango Gelee and Honey Vanilla Yogurt Verrines" »
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It was another ordinary, summer day. The kids were tired from an afternoon of swimming, and they lounged on the couch, watching a movie. I took the rare quiet moment to check email and Twitter. As I began to browse the latter, I noticed a recurring theme: dozens of tweets expressing sorrow and sending virtual hugs to Jennifer Perillo - a wife, mother and professional recipe developer from Brooklyn, and author of the food blog "In Jennie's Kitchen." Jennie's husband Mikey had died - suddenly, unexpectedly - leaving Jennie and two young daughters behind.
I didn't know Mikey, and I only knew of Jennie through Twitter and her blog. But I was touched by Jennie's story, and struck by the outpouring of emotion and real sense of community as the news rippled across the internet. Concerned friends asked Jennie how they could help. She responded in a touching post, asking that people celebrate Mikey's life by making his favorite pie and sharing it with loved ones.
Hundreds, perhaps thousands, of people in the food blogging community and beyond did just that on Friday, gathering with family and friends, celebrating life, and eating peanut butter pie in memory of a young husband and father gone too soon.
I did the same. Our family had been invited to dinner at the home of some dear friends, and I had offered to bring dessert. So, although I'd never made one before, a peanut butter pie seemed only fitting. I adapted Jennie's recipe and divided it into several mini-tarts and a small pie. Unfortunately, my pie did not have sufficient time to set up, so the end result was more soup than super. But you know what? It didn't matter. We enjoyed a great dinner with our friends. I held their new baby boy for the first time, as we watched the rest of our kids play together. And when it came time for dessert, we all dipped in with our fingers and laughed, savoring the salty-sweetness of the moment... and the half-frozen peanut butter pie.
The old me would have come home from dinner and stayed up late to finish this post on Friday, the same day as most of the other bloggers. Instead, I uploaded the photos and turned off the computer. I said a prayer for Mikey, Jennie, and their children. I tucked my own children into bed and kissed them goodnight. I took a long walk under the cool moonlight with our new dog. I made love to my husband and fell asleep in his arms. The post could wait a day or two, but life wasn't going to wait. "Today is the only guarantee we can count on."
Frozen Peanut Butter Pie (dairy free)
Adapted from In Jennie's Kitchen
We finished the leftover pie the next evening, after freezing it overnight. This dessert is very dense and rich. Serve small slices to people you love, with hot coffee and big hugs.
Use organic whenever possible.
For sweetened condensed coconut milk:
2 – 14 ounce cans Thai-style, unsweetened coconut milk
1/2 cup granulated sugar
For crust:
4 ounces Oreo-style chocolate sandwich cookies (5 - 6 cookies; I like Newman's Own Organics)
4 ounces graham crackers (4 - 5 large crackers)
4 tablespoons non-dairy margarine, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips (~scant 1 cup)
1/4 cup chopped, salted peanuts
For pie filling:
14 ounces sweetened condensed milk (~2 cups)
1 cup non-dairy whipped topping
8 ounces Tofutti cream cheese
1 cup creamy-style peanut butter
3/4 cup confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
For topping (optional):
4 ounces finely chopped chocolate or semi-sweet chocolate chips (~scant 1 cup)
1/2 teaspoon extra-virgin coconut oil
1 handful salted peanuts
Make the sweetened condensed coconut milk: Pour the coconut milk into a heavy, medium saucepan and place over medium-high heat. Stir in the sugar. Bring to a boil, stirring occasionally and watching closely to avoid boiling over. Reduce heat to medium and keep mixture at a gentle boil until slightly thickened and reduced by half, stirring often. This will take 60-90 minutes. Pour into a bowl over an ice bath, and cool completely, stirring occasionally. The mixture will continue to thicken as it cools.
Make the crust: Pulse the cookies and graham crackers together in a food processor until they are fine crumbs. Combine melted margarine and cookie crumbs in a small bowl; mix well. Press mixture into the base of twelve, 2-inch tartelette pans with removable bottoms, using a tablespoon of the mixture for each. Press the remaining crust mixture into the bottom of a 6-inch springform pan.*
Melt the chocolate in a double boiler or in the microwave. Add a small dollop of melted chocolate on top of the crust of each of the tartelettes, and pour the remaining chocolate over the bottom of the crust in the springform pan. Spread to the edges using a spoon or an off-set spatula. Sprinkle chopped peanuts over the melted chocolate, and place pans in the refrigerator while you finish the filling.
Make the filling: beat the cream cheese and peanut butter together in the bowl of a stand mixer until light and fluffy, using the paddle attachment on medium speed. Reduce speed to low; gradually beat in the confectioner's sugar. Add the sweetened condensed coconut milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and mixture is smooth. Add the whipped topping and mix just until incorporated.
Pour the filling into the prepared pan(s).
Optional: Make topping. Melt the chocolate in a double boiler or in the microwave. Stir in the coconut oil. Pour melted chocolate onto a silicone mat or small cookie sheet covered in wax or parchment paper. Using an offset spatula, spread the melted chocolate to about 1/4 inch thick. Sprinkle with the salted peanuts. Cool in the fridge or freezer until firm. Cut the bark into pieces and place randomly atop the pie.
Place pie and/or tartelettes in freezer for at least 8 hours or overnight, until frozen. Remove from freezer and allow to stand at room temperature for 10 minutes or so before cutting and serving.
Makes one 6-inch pie plus twelve 2-inch tartelettes, OR one 9-inch pie.
Serves 12-14.
* Alternatively, for a single pie, press the mixture into the bottom of one 9-inch springform pan.
You might also like:
Eatocracy - a Peanut Butter Pie in Memory of Mikey
Food in Jars - Peanut Butter Pie for Mikey (and Jennie too)
White on Rice Couple - Video for Jennifer Perillo: Peanut Butter Pie for Mikey
FN Dish - ChocolateCovered Peanut Butter Pie (and a comprehensive list of peanut butter pies around the web)
Search the Twitter hashtag #APieForMikey
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