Category Archives: Food & Drink

Cardamom Cream Cheese Apple Pocket Pies

May 13, 2015

There are so many National this or that days, I can’t even keep track of them. But, when I saw that National Apple Pie Day was coming, I knew this was one day I HAD to celebrate!!!! The hubby’s birthday was yesterday and his favorite dessert is apple pie. So, we had these cute apple pocket pies last night in place of birthday cake. Not a bad trade at all. And even though I’m on the #whole30 plan, I have to confess that I totally cheated last night and ate one. I’ve done so well, but homemade apple pie, can you blame me? I actually don’t even feel guilty at all.

Really classic apple pie is perfect the way it is, but I’m an experimenter when it comes to baking and cooking. So, I played a bit and added some of my favorite ingredients – cardamom, cream cheese and crystalized ginger.

I have a cute little apple shaped pocket pie mold, but you could easily cut out simple circles or rectangles to make little individual pies.

Cardamom Cream Cheese Apple Pocket Pies

Pie crust enough for two pies. I like Martha’s Pate Brisee or if you want to save some time and effort, feel free to use pre-made store bought crust found in the freezer section.

Apple Filling
5 apples peeled, cored and chopped small
1 tbsp. crystalized ginger finely chopped
2 tsp. ground cardamom
juice and zest of one lemon
1 tsp. cinnamon
1/4 cup sugar

1 egg (for egg wash)
Fine sugar for sprinkling

Cream Cheese Filling
1/2 package cream cheese (1/2 cup)
1 tsp. vanilla
1/4 cup sugar

Keep your pie crust wrapped in plastic wrap and in the fridge to stay cold while you prepare the fillings. With a mixer, beat together the cream cheese, vanilla and sugar until it is creamy and smooth. Set aside. In another bowl, mix together all the ingredients for the apple filling. Be sure to pour the lemon juice on the apples as soon as you chop them, to prevent them from turning brown.

Roll out your pie crust to just less then 1/4 inch thick on a well floured surface. Cut out a top and bottom for each pocket. For this recipe I was able to make 8 large pocket pies.

Beat one egg with 1 tbsp. of water for the egg wash. Brush around the outside edges of the bottom piece to your pie. In the center of the pastry, place 1-2 tbsp. of the cream cheese filling. Then scoop about 1/3 cup of the apple filling on top of the cream cheese. Place the top pastry on and seal the edges well. Using a fork, crease the edges closed all the way around the pie.

Pre-heat the oven to 400F. Place the finished pies on parchment lined cookie sheets. Brush the top of the pie with the egg wash and sprinkle with fine white sugar. Bake for about 20 mins or until the the crust is golden brown. Cool and serve warm out of the oven or at room temperature.

This is pie for folks on-the-go! Now to give these away ASAP so I don’t eat another one. And Happy National Apple Pie Day!!!!!!

I’m off to Canada for the next few days, follow along via Instagram.

Food & Drink

Lemon Lavender Scones

April 28, 2015

This weekend I hosted my second workshop at the studio. It was a fun morning with some of my favorite ladies. I served Iced Coffee and Grapefruit Mojitos with Dill and Cheese Cream Puffs, Citrus Parfaits and these yummy Lemon Lavender Scones.

I love scones, they are quick and easy to make and I haven’t found a person yet that doesn’t love a warm scone. The recipe is a version of my Lemon Coconut Scones. I pretty much love anything lemon. Last year I fell in love with Lavender Lemonade, so I decided I needed make a new treat with this combo.

Oh and you probably recognize the tablecloth. The full how-to for this easy-to-make DIY Tropical Foliage Tablecloth can be found here.

Lemon Lavender Scones

2 cups flour

1 tbsp. baking powder

1/2 tsp. cream of tartar

2 tbsp. sugar

1/4 tsp. salt

2 tbsp. of dried lavender

Zest of one lemon (put 1/2 tsp. aside for glaze)

1/2 cup cold butter

2/3 cup milk

Combine the flour, cream of tartar, b. powder, sugar, salt, lemon zest and lavender. Cut in the butter with a pastry knife (see my biscuit recipe for more tips). Add the milk and toss until just barely combined. Divide into two portions. Pat into a circle 1 inch thick. Cut into 6 wedges. Place the scones individually on a baking sheet. Bake at 400F for about 12 mins or until just golden brown on the edges.

Glaze
Juice of one lemon
1/2 tsp. lemon zest
about 1 cup powdered sugar

While the scones are still warm dip the tops in the glaze and sprinkle with a little more lavender.

Food & Drink

Chocolate Chipotle Donuts

April 15, 2015

About once a year I get this urge to make homemade donuts. My family loves it, but to be honest, I hate frying in my house. The smell lingers for days, and who wants to feel like they are living in a donut shop? Ok, well some of you might. So, this weekend the weather was perfect, so I opened every window and door and fried up a couple batches of these sweet and spicy Chocolate Chipotle Donuts. This is a recipe from way back in the early days of O + P. Since it’s been about 4 years since I first posted the recipe, I thought it was time to share it again with new bright, clean pictures.

Chocolate Chipotle Donuts

3 tbsp. vegetable oil
1 cup sugar
2 eggs
1 cup buttermilk
1 tsp. vanilla

3 1/2 cups flour
1/2 cup cocoa
1 tsp. cinnamon
1/4 tsp. ground chipotle pepper
1/2 tsp. salt
4 tsp. baking powder

2/3 cup sugar
4 tsp. cinnamon
2 tsp. ground chipotle pepper

Vegetable oil for frying

Combine the first 6 ingredients in one bowl and the next 6 ingredients in another bowl. Add the dry ingredients to the wet ingredients and mix to combine. The dough will form into a ball.

On a well floured surface, roll out the dough to 5/8″ (just a little thicker then a 1/4″). Cut out donuts and holes.

Combine the sugar, cinnamon and chipotle in a bowl so that it is ready when the donuts are cooked.

Heat oil to 375F. I have found that using a thermometer is the only way to go. If I just guess on the oil temperature I end up burning the outsides and having raw dough on the insides. Before frying the donuts, dust off any excess flour from the donuts. Drop the donuts into the oil very carefully and allow to cook on one side for a couple mins. before flipping them over to the other side. Donuts will turn a nice golden brown color when they are done. Do not over crowd the pan, cook 3-4 at a time. Drain cooked donuts on paper towel to remove any excess oil. Roll donuts in the sugar and spice mixture while they are still warm. Be sure to coat all sides well.

Store cooled donuts in an airtight container.

Food & Drink

Mini Cranberry Orange Irish Soda Breads

March 16, 2015

This is my hubby’s favorite meal of the year. He loves St. Patrick’s Day dinner. I’m making corned beef, cabbage and potatoes and a mountain of these Mini Cranberry Orange Irish Soda Breads with Orange Honey Butter.

Usually I make this as one large loaf, but this year I thought it would be fun to make little individual soda breads. It’s really easy and they bake in about half the time of the whole loaf. Just scoop the dough into greased muffin tins and bake at 375F for 20-25 mins. This recipe makes about 20 mini soda breads.

My favorite part is the crunchy outside of the bread, so this way I get even more.

Food & Drink

Lemon Shortbread Bars

March 10, 2015

Well, we are picking the last of our lemons off our tree. Citrus straight from the tree is the best. I used a couple of our gorgeous lemons to make some Lemon Shortbread Bars. This is a recipe I’ve had in my recipe box since we first got married (almost 17 years ago). I’m not sure where I got the recipe, but It’s one of those treats that I have to make at least once a year. These are quick and easy to make. Unlike traditional shortbread that is rolled out and cut into shapes or baked in a special pan, these bars are made in a regular old 9×13″ pan.

Lemon and butter – what could be better? Two of my all time favorite ingredients.

Lemon Shortbread Bars

3/4 cup powdered sugar

1/4 cup sugar

1 cup butter

2 tbsp. grated lemon peel

1/4 cup lemon juice

2 1/4 cups flour

1/3 cup cornstarch

1/4 tsp. salt

Preheat the oven to 325 F. Grease a 9×13″ glass pan. Beat the sugars and butter together well. Add the lemon juice and lemon peel. Add all the dry ingredients and mix well. Press the dough into the prepared pan. Bake for 35-40 mins. Let it cool completely before topping with the lemon icing. Let the icing harden a bit before slicing them into bars.

Lemon Icing

2 cups powdered sugar

2 tsp. light corn syrup

1 tsp. lemon peel

3 – 4 tsp. lemon juice

Mix all the ingredients together well, making sure there are not lumps. Spread icing over cooled shortbread. I added little slices of lemon to each bar before serving them – just for cute.

Food & Drink

Citrus Yogurt Parfaits

February 9, 2015

Our trees are loaded with citrus right now, so we are enjoying oranges picked right from the tree and freshly squeezed juice daily.

These Citrus Yogurt Parfaits are perfect for breakfast or served as a healthy dessert. Oranges, pink grapefruit and blood oranges give these parfaits a beautiful color palette. You’ll definitely want to serve these in clear glasses to show of the gorgeous layers.

Simply layer citrus that has been peeled and segmented with greek yogurt drizzled with honey and top with some toasted coconut. How easy is that?

I served these is little mini cups at my West Elm LA event yesterday. They were a perfect little breakfast appetizer (that’s what I’m calling them).

etc. / Food & Drink

Cherry Ripe Brownies

February 4, 2015

It’s funny how tastes and flavors of your childhood come back to you and you just crave them. Cherry Ripe bars are one of my childhood favorites. Growing up in Papua New Guinea, Australian treats were what filled the small grocery store. These coconut and cherry chocolate bars aren’t easy to find in the States. I’ll admit that I ordered some on Amazon for a very pretty penny. But, oh boy was it worth it. And now I’ve been playing around with recipes, trying to recreate this candy bar in my kitchen

We have suffered through a couple batches of brownies, trying to get the recipe (well, technically our waist lines have suffered). These brownies are pretty much spot on for Cherry Ripe flavor. And since Valentine’s day is quickly approaching, I decided to cut these into cute heart shapes.

Cherry Ripe Brownies
2 cups sugar
1 cup cocoa
1/2 cup butter
4 eggs
2 tsp. vanilla
1 cup flour

2 cups of sweetened shredded coconut (a 7 oz. bag)
1 8oz. jar of maraschino cherries (drained and stems removed)
1 egg

dark chocolate for drizzling

In a medium sized pan, melt the butter over medium high heat. Remove the pan from the heat and mix in the sugar and cocoa well. In another bowl, beat the eggs and then add them to the butter, sugar and cocoa mixture. When the eggs are mixed in well, add the vanilla and the flour and stir until the batter is smooth.

In a food processor or blender, chop up the cherries finely. Add the coconut and egg and pulse to combine all the ingredients.

Pour the batter into a greased 9X13″ pan. Spoon the coconut cherry mixer evenly over the top of the brownie batter. Spread with a knife to get a even layer (it won’t be perfect, don’t worry). Bake at 325F for about 25-30 mins, or till a toothpick inserted comes out clean.

Allow the brownies to cool. Cut into squares or cut out with a heart shaped cookie cutter like I did. Melt the dark chocolate and drizzle over the brownies. I poured the melted chocolate into a small ziploc bag and then just cut one corner off to make a little piping bag.

Cheers to all my Aussie friends, thanks for the yummy inspiration. I think you guys are really going to like this recipe.

Food & Drink

Curried Chicken and Pear Salad

January 28, 2015

We’ve been trying to change some of our eating habits since Thanksgiving. Lon and I took on whole 30. We feel great and I think we’ve even lost weight. Now we are just doing our best to eat well and avoiding sugars and processed foods. This chicken salad is a go-to for us. It doesn’t taste like a diet and it’s jam packed with the protein my body needs for fuel.

This salad is the perfect balance of sweet and hot. I love a little sweet with curry, actually I love curry anyway. But, the pears and raisins make this salad taste like a real treat.

Curried Chicken and Pear Salad
2 chicken breasts cooked and shredded or 1 can of white meat chicken drained well
1 – 2 tsp. good curry powder
1/4 cup mayo (I use the whole 30 olive oil recipe)
juice of half a lemon
1/4 cup red onion finely chopped.
2 pears chopped
2 tbsp. raisins
1/4 cup cashews
salt and pepper to taste

Combine all the ingredients in a bowl. I LOVE curry and the heat, so I probably add even more then 2 tsp. of curry powder. Refrigerate and serve on a bed of baby spinach for extra greens. I store this salad in an air tight container in the fridge to give me lunch for about 3 days.

I’m not sure if you come to O+P for recipes, but I really just like to cook and spend a lot of time in the kitchen each day. Would you be interested in some of the Whole 30 type meals we are eating regularly? I’d be happy to share.

Food & Drink

Gingerbread Cake and Toffee Sauce in Jars

January 5, 2015

It’s still the season for treats and entertaining at our home. It will be till Valentine’s day 🙂

You’re going to want to make this recipe for someone you love. These individual Gingerbread Cakes with Toffee Sauce are totally portable and can be enjoyed anywhere.

This is a recipe from the early days of my blog, but today I’m sharing this updated version over on Honest to Nod, The Land of Nod‘s blog.

Food & Drink

Lemon Linzer Cookies

December 17, 2014

These might be the prettiest cookies ever. Each cookie offers two buttery shortbread cookies with blackberry jam sandwiched between them. My mom bought me a Linzer cookie cutter set (this is a similar one) a couple years ago, I like to make them for Valentine’s day with a heart cut in the center. A star feels festive for the Christmas.

Lemon Linzer Cookies

1 cup butter

1 tsp. vanilla

2 cups cake flour

zest of one lemon

1/2 cup powdered sugar

Blackberry or Raspberry Jam

Mix the butter , vanilla and lemon zest together with an electric mixer. Add the powdered sugar and mix well. Finally add the flour one cup at the time, and mix well. Wrap the dough in plastic wrap and chill for about 30 mins in the fridge.

Roll out the dough on a well floured surface to 1/4″ thick. Cut about 16 of each the tops and bottoms of the cookies. Place the cookies on parchment paper lined cookie sheets. Place the cookies in the fridge for about 20 mins before baking in a 350 F oven for about 12 mins.

Cool the cookies on the rack completely before filling with blackberry or raspberry jam. Dust the tops of the cookies with powdered sugar.

This recipe is adapted from the recipe that came with the cookie cutter.