Friday, November 27, 2015

Cranberry [curd] Bars

1 Cup finely crushed almonds
1 Cup all purpose flour
1/2 Cup confectioners sugar
1 tsp. cinnamon
1/2 tsp, salt
1/2 Cup unsalted butter

Cranberry Curd: 
3 Cups frozen cranberries
1/2 Cup water
1 Cup granulated sugar
4 eggs
4 egg yolks
1/2 lemon (juiced)
1/2 tsp. salt
1/2 Cup unsalted butter (softened)
Powdered sugar for dusting

Pre-heat oven to 350 Fahrenheit.
Line a 13x9 baking pan with parchment paper.

Combine crushed almonds, flour, cinnamon, salt, and powdered sugar in a mixing bowl fitted with a paddle attachment. Mix together, then add in the butter in tablespoon chunks. Mix until the butter is fully incorporated.
Press the crust into the prepared 13x9 pan. Bake the crust for 25-30 minutes, or until the crust is golden brown.

For the curd; cook the cranberries and water in a medium saucepan stirring constantly until the berries have all popped. Pour the cranberries into a fine meshed strainer, pushing them through with a rubber spatula. This is your cranberry puree!

To the puree add the granulated sugar, eggs, egg yolks, salt, and lemon juice. Whisk together, then return the mixture to the saucepan and cook over medium heat whisking constantly. Cook the curd until it thickens to a loose pudding consistency.
Next whisk in the butter all at once. Once combined, pour the warm cranberry curd over the almond crust and bake for another 10-15 minutes.
Cool completely before cutting. Dust with powdered sugar and enjoy!

Thursday, November 26, 2015


Happy Thanksgiving all! Today I hope that everyone will be staying home with friends and family; not shopping and sprinting towards sales like demented gorillas.

There are a lot of people who are away from home today or are finding that they need to be cooking for the first time. My own little sister is in the middle-east today; studying abroad for the last few months. I wish she could be home, but if she needs a recipe I can help!

The bird is the centerpiece of the meal, luckily it's not hard to make and you're going to look like a pro bringing this to the table.

1 Turkey ~ mine is 14 lbs(size will depend on how many people)
1 Cup honey
1/2 Cup olive oil
1 Tbsp. Salt
1 Tbsp. Pepper
2 Tbsp. Dried Rosemary
1 whole yellow onion
1 apple

Leave the bird out for around an hour, to bring it to room temperature.
Pre-heat your oven to 425 Fahrenheit.

Rub the honey and olive oil all over the chicken. Sprinkle the spices over it. Next cut the onion and apple into quarters, place them inside the turkey's cavity (this will add tremendous flavor).

Put in the oven for 3 1/2 to 4 hours for this size of bird. Or until your bird reaches an internal temperature of 165 Fahrenheit. Make sure to let the bird REST before carving it!
YUM! Happy Thanksgiving everyone.

Snack Rack

Thursday, November 19, 2015

Crockpot Hot Vanilla


We all love hot chocolate, but what about hot vanilla? For the vanilla lover in your life this is a must for the holiday season, and couldn't be easier to make!

 2.5 Cups Whole Milk
2.5 Cups Heavy Cream
1 Cup Hot Water
1/2 Cup Granulated Sugar
1 Tbsp. + 1 tsp Vanilla Extract

Combine granulated sugar and hot water in a large pot. Stir and bring to a boil, then transfer your mixture to a crock pot.
Add in milk, heavy cream, and vanilla extract. Stir to combine all ingredients
Cook for 2 hours ( or 4 hours on low)

Whip some fresh cream to top this decadent drink and enjoy!

Friday, November 13, 2015

Banana Fruit Leather


The 90's kid in all of us would like nothing more than to eat a Fruit by the Foot and watch cartoons. But becoming an adult means many things; paying taxes, driving, and calling fruit roll ups 'fruit leather' instead. So here is your adult snack, one that we can all feel sophisticated in eating.

Do not feel limited by this recipe, you can use so many different fruits! One of my personal favorites in mango. Keep in mind that different fruits have different water contents and may take longer to dry out. Just keep an eye on your leather and you'll be fine!


2 Cups Banana Puree (be careful to blend the bananas thoroughly with no lumps)

Blend your bananas; you can use an immersion blender, food processor, or a regular blender. Just ensure the banana is silky smooth, if there are lumps your leather wont dry properly.

Next spread the banana onto either a Silpat or a greased cookie sheet. If you are greasing the cookie sheet be conservative, you don't want an oily snack!
Bake the banana at 175 F for approximately 2 1/2 hours.

Sunday, November 1, 2015

The Cake Cleanse

The cake cleanse recipe book
Credit Cake Cleanse Facebook

Yes you read that correctly. There is now a cleanse where you only eat desserts; I have reached pastry chef nirvana. For those of us with a sweet tooth and weak willpower this is what we've been waiting for. But wait! Drop your car keys and don't head to the bakery just yet. You will need recipes specifically for this cleanse (there's always a catch). But for this we have to thank Deborah Schipper. She has developed this cookbook full of cakes that are packed with nutritional value. We really can have our cake and eat it too, what a time to be alive!
Deborah SchipperDeborah Schipper