Moving

*Ugh* Is all I have to say!  We have been moving for the past 2 days, with no end in sight!  Hopefully we will get settled very soon.  Once we do I have a yummy popsicle recipe to share with you!

Farmers' Market Pizza

I found myself wandering around the Farmers' Market grabbing every veggie that looked delicious, which was pretty much all of them.  My girls have a pretty broad palette, but not enough to eat veggies every night for a week.  

Often I've been conflicted on how to incorporate fresh veggies with fun dishes for the girls.  Either, it seems, there's too much spice or it's too bland.

Is there a happy medium??  I think I may have found one....

How can I incorporate all of these veggies in one dish that the girls would happily eat?  Pizza, you say?  Absolutely!  Pizza is a universal kid magnet.  It seems you can 'dump' all the veggies onto a warm, delicious, cheesy, comfort food bread and the kids will eat it up.

Brilliant, I say!

Farmers' Market Pizza
Recipe Adapted From Epicurean Mom


Serves 4-6


For Dough:
I, personally, use a pre-made dough from an organic grocery store (Lazy Acres).  I'd rather spend the time making pizza sauce rather than the dough.  If you have time to make both...great!! 


For Sauce:
(makes sauce for 2-pizzas) 


26 ounces strained tomatoes (I use Pomi)
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon dried cumin
1/4 teaspoon dried oregano
1/4 teaspoon granulated garlic
1/2 teaspoon fresh minced garlic
1/8 teaspoon thyme
1/8 teaspoon fresh ground pepper
1 tablespoon fresh rated parmesan
1/2 teaspoon onion powder
1 bay leaf

Preparation:
Combine all ingredients in a medium non-stick skillet. Bring to a boil and simmer for about 10 minutes, stirring frequently.  Set aside to cool.  Be sure to remove bay leaf.

For Pizza Topping:
1/4 cup olive oil
3/4 cup fontina cheese, grated
1 cup mozzarella cheese (grated) plus a few round slices
A  handful of parmesan cheese, shaved
2 kale leaves, shredded
1 purple bell pepper, slivered
1/2 red onion, chopped
1 ear of white corn, shaved off the ear
1 costata romanesco zucchini, cut in rounds ( Less moist then more common italian zucchini and very nutty)
1 roma tomato, cut into 1/4-inch pieces

Preparation For Pizza:
Preheat oven to 425 degrees.


Brush pizza crust with olive oil.  Spread 1/2 of the pizza sauce on top, a handful of the parmesan cheese, grated mozzarella and grated fontina cheese.  Sprinkle the rest of the ingredients over the cheese and top with the mozzarella rounds.

Bake for about 15-20 minutes, or  until golden brown color.

Black Forest Cake {Guest Feature}

First I feel I need to give a big thank you to all the bloggers that inspire me... Cannelle et Vanille, What Katie Ate, Tartelette, among many others. Without all of these fabulous blogs mine would not be what it is. I love that fellow mom bloggers and non mom bloggers are be able to share their lives, kids and family. We all have a common interest... food, writing and photography.

I remember growing up and my dad would be hidden away in his dark room developing pictures. My sister and I developed our passionate love for photography from him. How cool is it that we live in the technology era and we have semi professional cameras that are user friendly?! In the 80's photography was anything but user friendly. My dad was not only a successful career man but also an extremely successful photographer.

Generally the food blogging community is supportive and helpful. I can't tell you how many bloggers I've emailed about lighting, camera, food styling issues and all have emailed with tips and incredible support. I'm so thankful to be apart of the blogging community. There's something to be said for writing your thoughts, ideas and heart down for others to read. It's as if you're laying on a long couch privately sharing your inner feelings in a private session.

Now, I bet you're wondering about these gorgeous crowns on my cake?? A friend, who is a photographer and designer, make these crowned embellishments for baby photography, food styling, home decor or whatever may suit your interest. When she went live with them I quickly ordered some for styling foods.

Black Forest Cherry Cake
Cake base adapted from Martha Stewart's chocolate cake (makes one 8-in 2 layer cake)
Frosting adapted from What Katie Ate


For cake:


Ingredients
1 1/2 cups unsweetened cocoa powder
1 1/2 teaspoons salt
3 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons baking powder
3/4 cup vegetable oil
1 1/2 cups buttermilk
3 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 1/2 cups hot water
I added:
1/3 cup chopped morello cherries
1 22 ounce sour cherry jam

Preparation:
Preheat oven to 350 degrees. Butter 2 8-in non-stick cake pans.

Sift cocoa, flour, baking powder, baking soda, salt and sugar into bowl. Beat in oil, vanilla, buttermilk, eggs, chopped cherries, 1 tablespoon jam and hot water one at a time, using a mixer on low. Beat until smooth, about 4 minutes.

Pour batter into prepared cake pans and bake for about 40 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely and cut off very top layer of cakes.

Once cool slather jam on top of one of the cakes and carefully place the other on top.

For Frosting:


Ingredients
170 grams good 70% chocolate
1 1/4 cups unsalted butter, room temperature
11/4 cups caster (superfine) sugar, sifted
1 tsp vanilla extract

Preparation:

In a bowl beat the butter and sugar until smooth and creamy. In a double boiler melt the chocolate, until just melted, be very careful to not burn the chocolate.

Add the vanilla to the chocolate, let cool slightly. Add to the butter mixture and beat until well incorporated.

Using an icing spatula slather icing onto cake and decorate with a smooth look or a rustic messy look. I love a rustic looking cake!

White Peach and Spearmint Sorbet

A week ago I was wandering around the Farmers' Market and found the most amazing gerber daisy's.  They have a beautiful light pink color in the middle with a fading white to pink petals.  They are simply amazing...

They are still as beautiful as the day I bought them.  Yes, 7 days later!!  Yesterday I rushed back to buy some more and expectedly found myself perusing with a sleepy baby tossed over my shoulder dodging baby gawkers.

Have you walked with a baby, a sleeping baby at that?  Every 2 ft I would hear "Oh honey! It's a baby and she's sleeping!!  Do you see? How precious!"  Politely I would smile hoping they wouldn't want to stop and talk.

It's not that I'm anti-social, quite the opposite actually, it's just very challenging to rush and get your errands done all the while a 20lb infant is glued to your shoulder/arm.  I stagger, attempt to carry everything quietly and effortlessly without waking the baby as people are ohhh'ing and ahhh'ing inevitably waking the babe.

Although in the midst of all the chaos it is semi comforting to see people look, love and adore your child. One very sweet vendor said "How lucky are you?  You get to start from the very beginning, yet remember all the memories."  This thought, crazily, has never entered my mind.  How right is she??  


Often it's times like this that makes you slow down and appreciate those insanely busy yet short moments. 

Just when I thought I couldn't carry anything more I walked past the most delicious looking white peaches.  The vendor sweetly gave me a mouthwatering bite, I was in love!  I automatically grabbed a few pounds and went on my way.  

What was I going to do with a few pounds of peaches??  Our family adores them but to gobble all of them up before they go bad, not too likely.  

I was planning on making my husbands favorite raspberry sorbet...what about white peach sorbet?  This got me thinking about ingredients.  There is something to be said for simple and basic recipes.  I threw 4 ingredients together and voila, absolutely delicious and refreshing sorbet!

White Peach and Spearmint Sorbet 
Recipe adapted from Epicurean Mom


Serves 3-4


Ingredients:
1 1/2 pounds white peaches, peeled
1 teaspoon spearmint, minced
1 cup water
3/4 cup granulated sugar

Preparation:
Combine water and sugar in a medium saucepan.  Bring to a boil and simmer for 5 minutes, stirring occasionally.  Remove from heat and let cool completely.

In a blender blend the white peaches and spearmint until well blended and smooth.  Refrigerate for at least 30 minutes or until well chilled.

Once all ingredients are cool combine the peach mixture with the sugar syrup, stirring until well blended.  Pour the mixture into the bowl of an ice cream maker and use according to manufactures instructions.

Serve with sliced peaches and raspberries (or any of your favorite fruits)

Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots

What a great end to the week.  My sister, who lives in Northern Ca, came down to visit on a last minute whim.   I rarely get to visit with her since we are both inundated with life; me family, her work.  We were invited to a beautiful wedding at the Figueroa Mountain Farmhouse on Saturday (this historic site is one of the many amazing sites you need to see next time you visit Southern Ca) and on Sunday we brunched and caught up.  There's something to be said for sisterly visits... slightly therapeutic.  

Before my sister's arrival we took our weekly visit to the Farmers' Market on Saturday.  I love the Farmers' Market; lots of music, little kids dancing, balloons, great produce and wonderful people to mingle with.  Both my girls have an amazing time devouring their freshly picked fruits and veggies as they're swaying back and forth meeting new friends.

Exploring all the wonderful foods, taking in the surroundings and experiencing the diverse culture makes  my heart go pitter patter.  Walking around the Farmers' Market influences and inspires me to create and make things that the grocery store would never usually do.

As we danced our way through the crowds of the Market, I quickly glanced upon a beautiful bouquet of squash blossoms.  Squash blossoms are phenomenal when stuffed and fried.  Not the healthiest but definitely the tastiest!

And radishes... well, I've never been a big radish fan; usually they are uncooked and served with a salad.  My mom, being a true southern belle, has always loved radishes.  She remembers them being served raw and dipping them in salt, which she loves.  Since I've made my roasted radishes, she's become a true fan, to be honest so have I! 

Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
Recipe Adapted from Epicurean Mom
Servings 4-5

Ingredients:
Bundle of radishes
Bundle of baby carrots
12 squash blossoms, stamen removed
3-4 sprigs rosemary
2 tablespoons garlic infused olive oil
8 oz mozzarella, grated
1 cup flour
2 eggs
Vegetable oil
1 tablespoons sea salt plus more for garnishing
1/2 tablespoon pepper

Preparation:
Wash squash blossoms, radishes and carrots.  Place the radishes and carrots aside.  Very gently take the stamen out from inside the blossom.  Pat dry and carefully fill the blossoms with mozzarella cheese, twist the top of the blossoms to close off, repeat with remaining.

Place the flour into a shallow bowl and add the pepper and salt, mix until well incorporated.  Beat the eggs in a bowl and place next to the flour (like an assembly line.)  Dredge the squash blossoms in flour mixture (do not tap off excess), then in the egg wash and back in the flour, until very well coated.  Repeat with remaining blossoms.

Preheat the oven to 400 degrees.  Place the radishes in a cast iron skillet drizzle olive oil on the radishes until well coated and sprinkle a few sprigs of rosemary on top. Repeat this process with the baby carrots on a baking sheet and bake until just browned, about 20-25 minutes. Sprinkle the blossoms with sea salt.


Pour oil into a tall rimmed frying pan, filling about 2-3 inches.  Heat until hot but not smoking, about 350-380 degrees.  Carefully fry blossoms in batches, until a nice golden brown color.  Serve warm.

Blueberry Vanilla Pie

Once I begin to cook both my kids are tugging at my feet saying "Mommy, mommy!!! Come to my room!" "Mommy, mommy!! I have to show you something!" "Mommy, mommy! She's touching me!! "Mommy!! Mommy!!"


I found the best way to get the girls motivated and out from under my feet is to get them involved with the cooking.  Ky loves to help tend the garden and pick the fresh fruit, while Lo toddles around with her golden brown curls bouncing from side to side picking every green blade of grass she can find.

"Ky, would you like to help me pick some lemons and blueberries?" I asked her a few days ago.  "Yes, do we have blueberries in the garden?" She asked with an excited tone to her voice.  "Of course we do!" I quickly replied.

I found the more experience the girls have in the garden the more likely they will be to eat the food that is prepared.  If we don't have the fruits/veggies growing my husband and I usually try to scatter the fruit we buy in our garden, for the girls to pick them "garden fresh."

A few weeks ago my husband and I bought a watermelon from the Farmers Market.  The next morning, before the girls were up, we snuck into the garden and placed it next to the strawberries.  The girls excitedly rushed into the garden to see the huge watermelon that grew "over night".  "Mommy, mommy! Did you see the huge watermelon?!?!  It's really big!" Yelled Ky.

I just love watermelon.  In fact, I just love summer! All the colors and tastes that summer brings.

 One of my very favorite desserts is blueberry pie.  The rich fragrance of the sweet blueberries straight out of the oven is heavenly.

You may ask what pairs well with a warm pie in hot 90 degree weather?

Blueberry mimosa's, of course.  Couldn't be more perfect, right?

Blueberry Pie
Recipe adapted by Epicurean Mom


Serves 6-8


For Pie Crust
I used Martha Stewarts Pate Brisee.

Ingredients:
2 1/2 cups all-purpose unbleached flour
1 cup (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1 teaspoon sugar
1/4-1/2 cup cold water

Preparation:


Combine the first 4 ingredients in a food processor.  Pulse until the flour mixture resembles course meal.

With machine running add the water 1 tablespoon at a time.  Pulse until dough holds together but is not too sticky or wet.  When squeezed it should hold together, if it crumbles add more water.

Divide dough into 2 disks and refrigerate for 30 minutes.  (If you are tight on time, I've skipped this step and the crust turned out fine.)

Once ready roll out a 9-inch circle and place in a greased pie pan.

Roll out second disk to make another 9-inch circle.  Using a pizza cutter cut out 9-10 3/4-inch thick strips  to make a lattice top.


For Filling

Ingredients:
5 cups fresh blueberries
1/2 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/8 teaspoon nutmeg
3 tablespoons corn starch

Preparation:


Preheat oven to 425 degrees.

Place washed blueberries in a medium bowl.  Add the remaining ingredients and carefully stir (Be sure to gently toss, to not bruise blueberries.)

Pour the filling into prepared pie pan and place dough pieces along the top to create a lattice design.

Bake for 20 minutes, turn oven to 350 degrees and bake for an additional 30-40 minutes.  Pie should be a lovely golden brown color and filling should be bubbling (If the crust is browning too fast place a foil over the top.)

Let cool for at least 10 minutes before serving.

Plum Kuchen {Summer Loving}

Summer's my favorite season, always has been.   I remember as a little girl slowly woken by the dancing sunlight, the birds dainty songs and my cat gently nudging on my cheek.  I was barely able to pull on my shoes and was out the door rushing to start a day of exploring, lizard catching, tadpole watching and tree climbing (Yes, I was a slight tomboy. A tomboy that wore twirly dresses!) I just love all the life and excitement the season brings to these lovely salt splashed days.  I also adore all the exquisite and glorious treats that summer's bounty supplies us with...plums, peaches, blueberries, strawberries, nectarines, figs, watermelon!! These earth candy are in abundance here in Southern California!

Summer brings enchanting colors and magical feelings.  Just imagine...

Crushed red berry mojitos...

Yellow daisies frolicking in the wind...

Sun sparkled waters glistening in the waves...

I think of...

(Splashing Oceans and Footprints in the Sand)

(Pink Peonies and Cream Roses)

(Fresh Picked Plums and Bright Red Strawberries)

(And Sunny Days Filled with Chalk Drawings)

What do you think of?

The girls can't wait to heat the pool and for endless splashing around.  Quite honestly, I'm pretty excited about that too!  Last summer Ky (3 years) was in the pool from sunrise to sunset.  When she finally emerged she was one big wrinkly prune.  I joyfully sat poolside with a baby in one arm and a mojito in the next.  That's the way life should always be!

If you haven't made plum kutchen, I suggest you try it! It's perfect as a light dessert or even for breakfast.  To sweeten up the cake pair it with vanilla ice cream or fresh whipped cream.  This dish is extremely similar to coffee cake, moist and delicious! I prefer a delicate taste of the plums although if you prefer a more robust plum taste size the plums larger or overlap the laid plums.

Plum Kutchen
Recipe adapted from Epicurean Mom


Serves 6


Ingredients:
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 cup plus 3 tablespoons granulated sugar, divided
1 1/2 -plus 1 teaspoons cinnamon, divided
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
2/3 cup 2% milk
3 1/2 tablespoons butter, melted
1 teaspoon pure vanilla extract
4 medium plums, slightly firm, cut into 1/2-1/4-inch rounds

Preparation:


Preheat oven to 375 degrees.

Combine first 6 ingredients in a medium bowl.  Stir until well incorporated.

In a separate small bowl stir eggs, milk, butter and vanilla. Slowly incorporate the egg mixture with the flour until just mixed.

Grease a 9-inch round spring pan.  Spoon the batter into the pan (the batter will barely fill the pan.  This is ok...It'll rise!)  Spread evenly.  Place the plum rounds in a circle on top of the batter.  Combine the divided 3 tablespoons sugar and 1/2 tablespoon cinnamon and generously sprinkle on top of the plums.

Bake for 20-25 minutes or until golden brown.