Tuesday, June 28, 2016

By Chloe Continues to Raise the Bar for Vegan Establishments Everywhere

Photo by Mikey Pozarik
By Chloe is the new name in vegan fast casual and it’s only getting better. If you’re ever down on Bleecker Street in NYC, you can see a line of people pouring into the restaurant; but now there’s a second New York location on 22nd Street (and one in LA) to accommodate the loyal fans of Chloe Coscarelli’s hot spot. By Chloe has yet to ring in its one-year anniversary but is already preparing to open a multitude of new locations, along with a bakeshop called Sweets set to open next door to the flagship and will feature all of the baked goods currently offered.

Photo by Mikey Pozarik
The latest store opening in the Flatiron District is near and dear to all breakfast-lovers; this location opens its doors at 7:30 a.m. to serve up the most delectable vegan dishes that have ever passed your lips. Most of the breakfast menu is only available at this location, my apologies to everyone on Bleecker Street. However, items like The Early Bird, which consists of scrambled tofu, spinach, maple sausage, market greens, and a slice of thick 7-grain toast, are seen at both storefronts. 
Quinoa Hash Brown Photo by Mikey Pozarik
Even if you don’t follow a vegan diet (I do not), this is some of the best fast-casual food you can find across New York City. Breakfast staples like fried potatoes are reinvented here into quinoa hash browns, paired with vegan sour cream, smoked paprika, and scallion. This is homestyle breakfast food that you don’t need to feel guilty about eating.

Some other must try items

Daily Pancake: With whipped maple butter.
Green Smoothie Bowl Photo by Mikey Pozarik
Smoothie Bowl: Granola, banana, raw almond butter, apple, blueberries, goji berries, chia seeds, and coconut.

Friday, June 24, 2016

Delectable Red, White, and Blue Treats

Summer is here, which means it’s time to indulge in some patriotic dishes! You can transform any food into a American symbol, so here are a few recipes to get you started.

Ridiculously Easy Fancy Fruit Tart

I first started making this Fancy Fruit Tart last summer and a lot of my friends clamored for the recipe. — Cindy, Cinfully Simple

Cherry-Rum and Blueberry-Limoncello Scones With Ricotta Cream

With the 4th of July holiday being around the corner, there’s a definite “Red, White and Blue” theme on the menu. Today’s recipe will be a welcome treat for your holiday breakfast whether you’re spending it by yourself, with your family or a few overnight guests at your house. It can also be a wonderful addition to a holiday brunch if you have one planned. — Diana, Food N’ Thought Peddler

Mini Berry Cheesecakes

This is a have-it-your-way recipe. You can garnish your own bite-size treats with any number of toppings: blueberries, strawberries, raspberries, sliced almonds, toasted coconut, fresh mint, and/or maple syrup. — Liz Weiss, Meal Makeover Moms

Patriotic Chocolate Chunk Brownies

On my list of favorite low-maintenance holidays, July 4th is up there. I eat my annual nitrate-free hot dog (once a year is just enough, really), drink a cocktail, and whip up some brownies. It’s the perfect meal! — Miriam R. Plotinsky, Just About Baked

Red White and Blueberry Yogurt Popsicles

I’ll eventually get striped popsicles out of my system, but with [July 4th] coming up, I just had to try these. You don’t have to be a flag-waver to flaunt a little Americana this season. — Sue Moran, The View From Great Island

White Brownie Parfait

My contribution is the recipe for my White Brownie Parfait. I chose this recipe because I use white cocoa, a sort of nod to winter, but I also use fresh berries. Nothing says spring is here and summer’s coming like fresh fruits. [DF2] — Karen, Baking in a Tornado

No-Bake Berry Cream Pie

This easy, luscious, and creamy no-bake pie with fresh strawberries and blueberries will be perfect on your menu for the Fourth of July. With it’s cheesecake-like filling and juicy berries, it is a summer explosion in your mouth. — Nettie, Moore Or Less Cooking.

‘Merican Brownie Pizza

For the Fourth of July, it seems that every dish is transformed with food dye or patriotic fruits. I am here to say that I am not above this tradition. The kids will adore the creamy “icing” layered on top of a chunky brownie — with an added bonus of sneaking in some fruit for them to eat.Snack Rack


Tuesday, June 21, 2016

Flavor: America

For the 4th of July it seems that every dish is transformed with food dye or patriotic fruits.  I am here to say that I am not above this tradition. However, as a pastry chef, the classic fruit tart or swirled cupcakes can be mundane. This red, white, and blue brownie pizza is a little bit different but still able to please everyone at the table. The kids will adore the creamy ‘icing’ layered on top of a chunky brownie; with an added bonus of sneaking in some fruit for them to eat.  Check back for more delectable red, white, and blue treats closer to the holiday weekend.
So go ahead and make everything you eat on Independence Day as patriotic as possible. You smell that brownie baking? That’s the scent of freedom.

1 egg
1 box brownie mix
¼ cup granulated sugar
1 ½  teaspoon vanilla extract
1/3 cup vegetable oil
8 ounces cream cheese
¼ cup water
1 cup blueberries
2 cups strawberries

Preheat oven to 350 F. Line a large cookie sheet with parchment paper.
In your mixer combine all the brownie ingredients and mix just until everything is well blended. Spread the brownie mix over the parchment paper to form a circle that's about 14 inches in diameter. Bake for 20 minutes. Set aside to cool.
In your mixer add the cream cheese, sugar and vanilla extract. Beat until smooth.
Using a spatula spread the cream cheese mixture evenly over the brownie crust.
Arrange berries over the cream cheese mixture.

Enjoy America.

Friday, June 3, 2016

11 Frozen Treats Perfect for Summer


Hot weather is approaching and there’s no better way to beat the heat than with delicious ice cream. My roundup of frozen treats has recipes ranging from boozy indugences to kid friendly creations.

Amaretto Sour Cherry Popsicles

Around Christmas time, I bought a bottle of Amaretto to make my Amaretto Glazed Roasted Chestnuts. And then the bottle just sat there. Poor thing. I don’t know why it didn’t occur to me until a few weeks ago to actually drink it! Especially because the Amaretto Sour used to be my beverage of choice.

Well, thank goodness I finally mended the error of my ways. I had, frankly, forgotten how insanely delicious they are. No other cocktail makes me suck in my cheeks and pucker my lips like a good, old-fashioned Amaretto Sour. Such a great juxtaposition of sweet and tart. — Christine from Mid Life Croissant

Bourbon Poached Peach Sorbet

This sorbet is super easy to whip together yet elegant enough for a party, and it is my new favorite snack… because who doesn’t want to snack, or do dessert, in fancy pants style? The sorbet is silky, light, and misleadingly rich in texture. Poaching the peaches in bourbon adds a depth of mellow, boozy, bodacious flavor to the succulently sweet fruit. — Cheyanne from No Spoon Necessary

Cookies and Cream Shakeuccino

You might be saying to yourself, “What on earth is a shakeuccino?” Well, I’m glad you asked! So let’s start with the facts of how the “shakeuccino” came to be: First, I love milkshakes. Secondly, I love icy cold Frappuccinos® from Starbucks and any blended frozen coffee drink for that matter (mostly because they contain caffeine). I also really, really love cookies and cream flavored ANYTHING! — Sherri from Watch Learn Eat

Drumstick Ice Cream Pie

I reserve the right to indulge, once or twice, no questions asked, in a few special foods that help me celebrate the change of season — this Drumstick Ice Cream Pie, inspired by one of summer’s most memorable treats, falls into that category. — Sue Moran from The View From Great Island

Frosted Lemonade

Lemonade is a staple in my home for the summer time, but why not spruce up the refreshing drink into a frosty one? This cold, creamy, frothy drink will be perfect for that picnic or just to refresh yourself. My kids and myself cannot get enough. — Kayla from A Chick Who Can Cook

Lemon Ice Cream Bars With White Chocolate
Ice cream should be a real treat — something savored and looked forward to. Not such an everyday occurrence that we’d think nothing of tossing a half-eaten cone away. These Lemon Ice Cream Bars fit the bill. Serve them around and head out to the porch to catch an afternoon breeze while summer gains momentum. — Mary from Ketchup With That

Neapolitan Ice Cream Cake

Neapolitan ice cream cake is whimsical, sweet, and lighthearted. You’ll feel like you’re floating on clouds with the tune of “Ave Maria” after one bite of this cake. You can taste the tender crumb of the chocolate layer against the cool and creamy strawberry and vanilla ice cream. The chocolate’s slight bitter quality pairs sensationally with the sweet and alluring flavors of strawberry and vanilla. — Beeta from Mon Petit Four

Orange Thyme Sorbet

I've been sorely lax in making ice cream or frozen treats this summer. This sorbet made up for it, garnering me extra points from its delicious flavor. I love the little sting the thyme give this treat. You can use store-bought OJ for this recipe. However, this fresh-squeezed version definitely tastes like sunshine in a glass, albeit with a little weirdo on the side. — Lora from Diary of Mad Hausfrau

Peanut Butter Choco Tacos

If you're a chocolate/peanut butter combo fan, you're gonna love this. Even if you aren't, you'll probably still love this. Also, the peanut butter ice cream is vegan. Yes I know the rest of this recipe isn't vegan so you still can't serve the choco tacos to your vegan friend Jessica but she'll still really appreciate a few scoops of this ice cream, as it stands amazing on it's own. The *reason* it's vegan is because truth be told I make basically every one of my ice creams vegan, the base being coconut milk. Matt and I discovered this trick a while back and have just been totally enamored with how rich coconut milk makes an ice cream while not giving you that "Aw, why did I eat that?" feeling. — Beau from Probably This

Pina Colada Popsicles

I have been wanting to make these Pina Colada Popsicles for a while and this was my chance since I had all the ingredients at home. These popsicles have a lot of texture between the shredded coconut and the pineapple bits. My kids and I ate the first three pops and we all said the same the thing upon first bite... "Wow!" — Ramona from Kitchen Simmer

White Chocolate No Churn Ice Cream

After testing several ways to make this type of ice cream, I found I like to add some sort of liqueur [to] the mix to keep the ice cream softer, more on the order of soft serve. When I made it without the alcohol it tended to get rock hard, and I think not quite as creamy. You’ll also need to let it sit awhile before trying to scoop it out and who wants to have to wait? — Linda and Christine from 2 Cookin’ Mamas