Monday, June 27

Fresh Peach Clafouti


I know it looks like scrambled eggs, but I swear it's not! A clafouti tastes like a cross between a crepe and a custard, which makes it a perfect dish for breakfast or dessert. The recipe I based this on asked for fresh cherries, but all I had were peaches, so I think any fruit will do just fine. Baking this was easy, quick and very tasty!

1/4 cup sugar
1/4 cup flour
1/4 tsp salt
3 eggs
1 cup milk
1 1/2 tsp vanilla
2 cups fresh cut peaches
2 Tbl powdered sugar for dusting

Preheat the oven to 375'F. Whisk together sugar, flour and salt in a medium bowl. Whisk in eggs one at a time. Whisk in milk and vanilla, just until incorporated.

Arrange peaches evenly in the bottom of a buttered 9-inch pie plate/dish or 6 ramekin dishes. Pour batter over peaches and bake for about 45 minutes until clafouti is puffed and browned (If using ramekins, bake for 20 minutes, if it's not puffed up and browned keep baking till they are).

Sunday, June 26


My spaghetti squash seedlings 

Almost blue, blueberries

Thursday, June 23

Chocolate Truffles

My beauties!
Homemade Peanut Butter Chocolate, Hazelnut Cream and Cinnamon Orange Truffles... to die for.

Friday, June 17

Polenta Stuffed Mushrooms

Probably one of the easiest things I've cooked! So easy that I only have guidelines and no recipe! Hopefully that's ok with ya'll.

If you've never made Polenta, you're missing out! It's just as easy as making rice. I usually do one cup corn meal to one cup water, one cup milk. First, I always check my fridge, garden or cupboard for yummy spices or herbs. Today, I had garlic infused olive oil and fresh rosemary. I brought my liquid, olive oil and chopped rosemary to a simmer then while stirring, slowly added the corn meal. The corn meal will quickly soak up the liquid, so after a few minutes simmering you should taste the Polenta. If it has too much crunch add more liquid, if not turn off the heat. After adding salt and pepper, I stirred in about a hand full of Parmesan cheese.

I bought enough Cremini Mushrooms for myself, washed them and cut off the stems. I rolled them in olive oil so they'll cook nicely, placed them on a pan and put a spoonful of Polenta in them. To finish the mushrooms off, I sprinkled a bit of Parmesan cheese on top and put them in the oven on a low broil for 15 minutes or until the cheese is melted.

Aren't they cute?! Such a yummy and quick h'orderve that you could put a variety of ingredients in. Plus, I had a bunch of Polenta leftover for later!

Thursday, June 9

Strawberry Balsamic Thyme Jam

My oldest sister is an excellent and adventurous canner! She'll make delicious and in my opinion flawless jams, juices pickles and preserves in her kitchen while my three adorable nieces run all over the house. I call that talent!

Yesterday we made two batches of Strawberry Balsamic Thyme Jam (here's the recipe). Sounds funky but trust me, its amazing! It has much more depth than ordinary strawberry jam. Hints of lemony thyme and the little presence balsamic vinegar make it a gourmet flavor combination. 

I simply enjoyed it with whole wheat toast and goat cheese... yum!

Sunday, June 5


My lovely parents and I at my graduation! I received by Certificate in Culinary Arts, Hospitality Management and Baking. Now what to do next....

Wednesday, June 1

Cake Decorating Final

I baked a layered Chocolate Cake frosted with American Butter cream and filled with Mixed Berry Jam. The mushrooms on top are made out of fondant and the mushrooms around the cake are made of royal icing.