Archive | August, 2012

White Peach Crisp

30 Aug

Last night, went something like this. Had dinner, was full from said dinner, stared longly at the White Peach Crisp that was sitting on the counter, resisted, went bed, ended up tossing and turn, getting up and giving into temptation.  I got to say if you ever have trouble sleeping, eat this crisp while watching You’ve Got Mail.  It will hands down lull you into relaxation. By the way, how sad is it that Nora Ephron died? She was the queen of Romantic Comedies.  Whenever I’m having a rough day, I’ll either watch You’ve Got Mail, When Harry Met Sally or Sleepless in Seattle.  They always perk me right up.  Anyways, this White Peach Crisp is super yummy and perfect to take to a Labor Day BBQ this weekend. Enjoy!

Question-What’s your favorite movie?

Serves 4


  • 6 white peaches, sliced
  • 1 1/2 tablespoons of brown sugar
  • a pinch of salt
  • 1/8 teaspoon of cardamom


  • 2/3 cup steel-cut oats
  • 2/3 cup brown sugar
  • 2/3 cup flour
  • 1/2 teaspoons cinnamon
  • 1/8 teaspoons cardamom
  • a pinch of salt
  • 6  tablespoons unsalted butter, room temperature


Preheat oven to 375 degrees F. Set the peaches in a 7 by 10 baking dish and sprinkle with the brown sugar, a pinch of salt and the cardamom.

In large bowl, mix together the steel-cut oats, brown sugar, flour, the two spices and the salt. Mash in the butter with a fork or your hands until you a get a crumbly mixture. Sprinkle topping all over peaches. Bake for 30-35 minutes or until the top is golden brown.

Adapted from here


Mocha Cinnamon Cake with Cinnamon Cream Cheese Frosting

28 Aug


This cake was made due to boredom.  It was a Friday night with no plans and I was staring at the computer screen, trying to come up with a good cliffhanger for my novel. After about twenty minutes of writers block, my mind started to wander.  So, then I started to procrastinate. Looking around the Internet, I stumbled upon a recipe for a one bowl chocolate cake and then a cinnamon cream cheese frosting.

Jumping from my seat, I ran into the kitchen to make the recipe.  To be honest though, the cake sat in the fridge for two days before I frosted it. There are to many shiny things in this world to district me. But when I did make the frosting and assemble the cake, wowza! It’s a keeper. Enjoy!

Serves 12



  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 teaspoon of cinnamon
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup hot brewed coffee
  • 2 eggs


  • 4 tablespoons butter at room temperature
  • 4 cups confectioners sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 8 ounces cream cheese at room temperature
  • 2 teaspoons ground cinnamon
  • Cinnamon sugar for topping


Cake: Pre-heat oven to 350 degree’s F. Grease two 8 inch cake pans, line with parchment paper and set aside.

In a large bowl mix together all the dry ingredients. Create a well in the center and add in the cup of milk through the vanilla extract. Mix until fully incorporated and then add in the coffee. Pour into the two 8 inch greased pans. Bake for 45 minutes or until a toothpick comes out clean.


Place all the ingredients in a mixer fitted with a paddle attachment and beat until well combined.

*****If you want to learn how to frost a cake, this video does a much better job explaining then I can.  

Adapted from here and here

Chocolate Chip Zucchini Brownies

23 Aug


These Zucchini Brownies should be called OH MY GOD HEALTHY CHOCOLATE! Because that’s exactly how I felt when I took a bite. The batter if you can call it that, is more like a crumbly mixture until you add in the zucchini, which adds the moisture.

My boyfriend who was a huge skeptic of putting vegetables in desserts was won over from the first bite and then promptly ate half the pan. Enjoy!

Serves 24


  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini


Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Add the flour, 1/2 cup cocoa, baking soda and salt. Fold in the zucchini and chocolate chips. Spread evenly into the prepared pan.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Adapted from here

Lemon Pudding Cake with Chocolate Frosting

21 Aug


When I was younger, whenever my mom would bake a cake she would get two ingredients, a box of cake mix and a box pudding mix.  Usually in lemon flavor for both. It was the only recipe my grandmother passed down to her and it’s a fabulous one at that. The cake gets moist from the pudding mix while the lemon flavor is right smack dab in your face if you know what I mean. Then when you add a thick layer of chocolate frosting, you’re in heaven.

By the way, just how pretty is Seattle? I fall in love more and more with this city every day.


  • One box of lemon cake mix
  • One box of lemon pudding mix
  • Juice from half a lemon
  • Zest from half a lemon
  • 1/2 teaspoon of lemon extract
  • 1/2 teaspoon of vanilla extract


  • 2 3/4 cups confectioners’ sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter
  • 5 tablespoons evaporated milk
  • 1 teaspoon vanilla extract


Prepare the cake mix according to directions. Add in the pudding mix and the rest of the ingredients. Bake according to the directions on the cake box mix.

For the frosting:

In a medium bowl, sift together the confectioners sugar and the cocoa powder. In a large bowl, cream butter until smooth then gradually mix in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until fluffy.

When the cake is cool enough to touch, frost the cake on all sides.


Peach Yogurt Parfait

16 Aug


It was balls off the walls hot in Seattle these past two days and the weather forecast doesn’t show it letting up any time soon. So when the temperatures reach ninety, the oven stays off. I have been living off smoothies and yogurt parfait.

Well except last night when I thought it would be a brilliant idea to eat cheesy faro with vegetables while sweat dripped of my brow. Any who, I am not going to give you a recipe on how to make this peach granola parfait because it is rather simple but I will give you the basic guidelines. Enjoy!


  • One peach, diced up
  • Plain yogurt
  • Granola


Start with the yogurt, then the peaches, then the yogurt and granola and then finally the yogurt, peaches and granola.

Blueberry Ricotta Cake Plus Some Good News!

11 Aug


Being published in a newspaper or online besides this blog has always been a dream of mine.  Well yesterday my dream came true! Two weeks ago, I wrote a restaurant review and it was published in Capitol Hill Times.  To see my name in the byline made my heart skip a beat. When I moved into my new apartment two months ago, I knew there was good writing vibes bouncing off the walls.  I can’t wait to see what else this year holds for me creativity wise. If you want to see my article, you can find it here.  I’ll be celebrating with a slice of Blueberry Ricotta Cake.  Enjoy!

Serves 12



  • 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (5 1/5 ounces) sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (2 5/8 ounces) milk
  • 1/4 cup (1 3/4 ounces) butter
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups (7 1/2 ounces) fresh or frozen blueberries


  • 2 large eggs
  • 1 1/4 cups (10 ounces) ricotta cheese
  • 1/3 cup (2 1/4 ounces) sugar
  • 1/4 teaspoon vanilla


Pre-heat the oven to 350*F. Grease a 8 by 8 inch pan.

For the batter:

In a small bowl, combine the flour, sugar, baking powder and salt. Add in the milk, butter, egg and vanilla, whisk until smooth. Spoon the batter into a 8 by 8 inch pan. Sprinkle the blueberries over the batter.

For the topping: 

In a small bow, beat the eggs until frothy, then beat in the cheese, sugar and vanilla extract. Spread this mixture evenly over the blueberries. Bake for 55 or 60 minutes until golden brown around the edges.

Jammer Biscuits

7 Aug




Since the Olympics are in London this year, I decided to celebrate by making some Jammer Biscuits. In a nutshell, it’s jam baked on top of a buttermilk biscuit.

I don’t know about you but I have never been one to watch the Olympics until this year. My boyfriend has it playing on the television pretty much 24/7 so it’s hard to get away from. The only two sports I found myself getting into were the girl’s gymnastics and swimming. Any who, enjoy one of these flakey buttery biscuits with a spot tea. Your morning will be extra special. Enjoy!

Makes 9 biscuits 


  • 4 cups unbleached all purpose flour
  •  6 tablespoons sugar
  •  1 tablespoon baking powder
  •   1 teaspoon baking soda
  •  1 teaspoon salt
  •  1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  •  1 3/4 cups chilled buttermilk

    9 tablespoons strawberry, cherry or apricot jam







Whisk together the dry ingredients in a mixing bowl. Freeze the mixture  for 1 hour.

Pre-heat the oven to 375 degree’s F

Transfer the flour mixture to a food processor. Add butter and cut in for 10 to 15 pulses. Return to a large bowl and make a well in the center. Add chilled buttermilk and stir until just moistened. Turn the dough onto a floured work surface. Gather the dough and pat into a 1 inch circle. Using a biscuit cutter, cut out desired size of biscuits. Transfer to large baking sheet, spacing one inch apart. Insert thumb into the middle of each biscuit and put a tablespoon of jam into each indentation. Bake for about 25 minutes. Serve warm.

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