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Journal

Gluten-Free Baking Recos

Gluten-Free Baking Recos

With Valentine's Day around the corner, we have sweet treats on the brain...

We've been on the gluten free baking kick and it's been a fun adventure, so we're sharing this book and Instagram account..Sweet Laurel is a whole foods baking company based in Los Angeles, that uses the best organic, whole ingredients going into delicious grain-free, dairy-free, and refined sugar-free baked goods. Here are several recipes you can try out...

Another amazing book is Gluten-Free Baking Classics by Annalise G. Roberts...happy baking friends!

P.S. Be sure you purchase some xanthan gum in advance from a health store or Amazon, it can be difficult to find, but it's essential for executing many GF recipes, so plan ahead...we like Anthony's and Bob's Red Mill brands.

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Recipe | Chocolate Turtles

Recipe | Chocolate Turtles

I had a lovely Chinese Aunt who used to always give my brother and me chocolate turtles when we visited her, thus they hold a special place in my heart.

When I saw that Sarah of My New Roots posted a healthier recipe to craft these treats at home, I book marked it! While I won't have time to make them before 2018 ends, I have a feeling I'll be making them in January, when I'm jonesing for a sweet snack.

Pic and recipe: My New Roots' Healthyish Salted Caramel Turtles

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Recipe for Nat'l Cookie Day

Recipe for Nat'l Cookie Day

Molly Yeh recommended The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer recently on the Cherry Bombe podcast...since Molly is a boss baker herself, we took notice. With it being National Cookie Day, we’re featuring a recipe from Sarah’s book and hope to get better acquainted with our dormant bakers within this holiday season. 

Chocolate Chip Cookies

yield:10 large cookies
prep time: 45 minutes
cook time: 50 minutes
total time: 1 hour 35 minutes

Ingredients
2 c. (284 g) all-purpose flour
1/2 tsp. baking soda
3/4 tsp. kosher salt
1/2 lb. (2 sticks) unsalted butter, at room temperature
1-1/2 cups (297 g) sugar
1/4 c. (50 g) packed brown sugar
1 large egg
1-1/2 tsp. pure vanilla extract
2 T. water
6 oz. (170 g) bittersweet chocolate, chopped into bite-size pieces averaging 1/2"

Instructions

  • Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans (I find that commercial-grade 12" x 17" rimmed pans give me the best results with this recipe) with aluminum foil, dull side up. This helps create the crinkles in the cookies and lends an extra-crisp, golden brown bottom.
  • In a small bowl, whisk the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
  • Form the dough into balls weighing 3-1/2 ounces (100 g) each. This is approximately a heaping 1/3 cup each. I wanted my cookies to match Sarah's as much as possible and measured each dough ball with a kitchen scale. If you make the dough balls smaller, you won’t get as many ridges on the outer layer, and your centers won’t be as gooey. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. Do not skip freezing the dough, as it's essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first baking pan in the oven, put the second one in the freezer.
  • Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4" from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. To quote Sarah, "this will feel wrong, but trust me". After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
  • Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.

Photo credit: The Farmer’s Daughter 

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Smashing

Smashing

Let's talk Thanksgiving sides.

I'm loving one that's destined to outshine your turkey! Bon Appétit's Make-Ahead Mashed Potatoes are delicious and so convenient because you can make them a few days before the Thursday madness and reheat them...I made them for my niece and nephew recently - we all flipped out about how swell and decadent they are!

4 lb. medium Yukon Gold potatoes, scrubbed
Kosher salt
⅔ cup heavy cream
⅔ cup whole milk
1¼ cups (2½ sticks) unsalted butter, cut into pieces
½ cup sour cream
Freshly ground black pepper
Special Equipment
A potato ricer or food mill fitted with fine disk (I used a Smood I already own)

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).

Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.

Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.

Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.

Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching.

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A Brown Table

A Brown Table

I had the pleasure of attending a magnificent Real Food Real Stories event last night featuring Nik Sharma of A Brown Table. If you’ve been visiting Loyale’s blog or Instagram account over the last year, you’ll know I’m pretty infatuated with RFRS; it’s an exceptional non-profit that does an incredible job of gathering foodies together in beautiful spaces over scrumptious food. This organization has been a kind of lifeline for me over the last 12 months and made me feel very at home in this bustling city that can be overwhelming. If you haven’t had a chance to check them out and happen to live in the Bay Area, I encourage you to sign up for their e-newsletter to learn about future events, many of which are free to attend, you won’t be sorry.

Last night’s soiree was hosted by Chronicle Books and held in their airy headquarters to celebrate Nik’s lovely new cookbook, Season: Big Flavors, Beautiful Food. First we dined on a delicious smorgasbord provided by August 1 Five, a local, farm to table focused Indian restaurant. Then we segwayed into an intimate talk, where Nik spoke candidly about his upbringing and how he joined the culinary world by way of a very personal and flavor focused cooking blog he started seven years ago. We all came away extremely inspired with the words, “Be persistent in your passion…” ringing in our ears as we munched on Nik’s homemade spicy chocolate chip hazelnut cookies. It was an immensely enriching evening, made even more special by meeting Jan of Millie | Lottie, a neat local maker who specializes in ethically made market and picnic totes, while I was heading out the door. What a stupendous Wednesday night...

Below are a few recipes to try…certainly consider investing in Season and following Nik on Instagram, I love his posts (even more so now that he has a new kitten)...happy cooking!

Cauliflower Tacos with Cumin and Za'Atar via A Brown Table

Mango Pudding via Taste

Spicy Chocolate Chip Hazelnut Cookies via Guittard

Photo credit: A Brown Table

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Peachy Keen

Peachy Keen

As National Peach Month winds down, I’ve been on the hunt for recipes to incorporate all the peaches I have left from my incredible harvest day at Masumoto Family Farm

I stumbled across the Dolly and Oatmeal blog and am very taken with their recipes and photography. Read below for some seasonal sweet and savory peach recipes courtesy of Lindsey Love…

Spicy Tomato, Peach & Avocado Salad 

Steel Cut Oats with Peaches & Cashew Cream 


 

For good measure, here’s an amazingly simple recipe from another one of our faves, Bon Appétit. This one’s exceptionally good for hot summer work nights when your brain power is low and cooking is too much of a chore…

Cucumber & Peach Salad (featured pic)

Photo credits: Dolly and Oatmeal; Bon Appétit Magazine

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Rosé Sangria with Nectarines

Rosé Sangria with Nectarines

Savor the season and whip up some delish sangria!

Ingredients
3 (750-milliliter) bottles rosé, chilled
½ c brandy
2 tbsp St-Germain elderflower liqueur
Juice of ½ lime
1 cup cherries, pitted
1 or 2 ribbons orange zest
1 orange, sliced
1 nectarine, pitted and sliced
½ cup frozen blueberries
Seltzer or club soda (optional)
Ice (optional)

Directions
Pour the rosé, brandy, St-Germain, and lime juice into a large pitcher, bowl or container. Stir with a large spoon. Add the cherries, orange zest, orange and nectarine.

Refrigerate for 1 hour so the flavors can come together. Right before serving, add the blueberries and, if desired, a splash of seltzer and some ice.

Note: Try a full-bodied rosé, such as those from Bordeaux or a Malbec rosé from Argentina, and use a vegetable peeler to get the zest just right. As for the fruit, you can swap in peaches and grapes for the blueberries and nectarines.  

Makes 10 to 15 servings.

Recipe and photo from the Cherry Bombe Cookbook

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Strawberry Moon + Pancakes

Strawberry Moon + Pancakes

Did you miss the Strawberry Moon last night? Us too! While the full moon didn’t actually look red like a strawberry, it’s interesting in North America that the name comes from Algonquin tribes of Native Americans; it was their sign to harvest wild strawberries, says the Old Farmer's Almanac. We love the idea of how tied the old world was to crop cycles, so we’re featuring a buckwheat pancakes with roasted strawberries recipe, because without a doubt, it’s strawberry season! And if you’re interested in the cosmic implications of this full moon, it seeks to gift us clarity by calling forth the elder within us to rise...read more details via Mystic Mamma, one of our favorite astrological resources.

Cookie and Kate’s Gluten-Free Buckwheat Pancakes

1 cup buckwheat flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
1 large egg
½ teaspoon pure vanilla extract
Butter, for the skillet

Roasted Strawberries
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
1 teaspoon sugar
1 tablespoon maple syrup or honey

Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).

Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.

* MAKE YOUR OWN BUTTERMILK WITH DAIRY-FREE OPTION: combine 1 ¼ cups low fat milk (any variety of low fat milk should do—almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.

Photo credit: Brooke Lark
Recipe credit: Cookie and Kate

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Recipe | Moon Mist Ice Cream

Recipe | Moon Mist Ice Cream

Happy first day of summer! Moon Mist is an eye-catching, mouthwatering blend of three distinct flavors of ice cream: grape, banana, and bubblegum. 

It’s an unusual combo, to say the least. One theory says that a flavor company shopped it around in the early 1980s, as Nova Scotian dairies started churning out the tricolored variety at roughly the same time. The result was a hit in Canada’s Atlantic provinces, where it’s the most popular flavor of ice cream. 

Since making it to Nova Scotia this summer is a long shot, we're sharing Jeet Kitchen's recipe here:

Ingredients 
2 cups + 2 tbsp milk
4 tsp. cornstarch
1 1⁄4 cups heavy cream
2⁄3 cup sugar
2 tbsp. light corn syrup
1⁄4 tsp. kosher salt
3 tbsp. cream cheese, softened
Food coloring: purple, yellow, sky blue
Flavor oils: grape, banana cream + bubble gum (available at Amazon)
Loaf pan + parchment paper for lining

instructions
1. With a fork, whisk together 2 tbsp milk with the 4 tsp of cornstarch.
2. In a big saucepan, whisk together the rest of the milk, the cream, sugar, syrup, + salt. bring to a boil over medium-high heat. boil for 4 minutes.
3. Turn heat off + whisk in the cornstarch mixture. return to a boil, stirring non-stop until thickened, 2-3 minutes.
4. Remove from heat. whisk in the cream cheese + salt.
5. Pour mixture into 3 separate bowls in approximately equal measure, so you can mix in color + flavor.
6. Add a few drops of food coloring to each bowl until you have nice blue, yellow, + purple mixtures. then, add 1/4tsp of each flavor oil to their corresponding color (i can’t believe i’m typing this out, but idk, maybe moon mist is not entirely intuitive: purple / grape, yellow / banana, blue / bubble gum).
7. Cover with plastic + leave to refrigerate at least 3 hours, ideally overnight.
8. Mix each flavor separately, as per your ice cream maker’s instructions. after each churn, return the frozen ice cream to the bowl + put in the freezer. repeat for all 3 flavors. this process was kind of a pain, because of cleaning the frozen ice cream bowl + re-freezing it for 30ish mins each time, but it’s so worth it.
9. line a small loaf pan with parchment paper.
10. working quickly, drop scoops of each ice cream color into the loaf pan randomly, trying to ensure an even distribution of flavors + colors. then, cover with another piece of parchment, pressing the ice cream down into the pan to ensure there are no gaps.

Photo credit: Jeet Kitchen

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