Me, my sister and Ina

I've been trying to get this recipe out and perfected for a while.  After many attempts to make the perfect looking cake I realized it's not always about the way it looks but really about the way it taste.  Right? I can't say how many times I've put a disclaimer on my baking.  Ok, I'm not the worst baker, (actually my dance students think I'm pretty amazing) and I can follow a good recipe.  However, my sister the baker would never call me to decorate or ice a cake and maybe not even a cookie for that matter.  So with a little help from my sister sharing her dark chocolate ganache recipe and one of our favorite chefs, Ina Garten's amazing chocolate cake, I was able to put my savory-sweet tooth balsamic strawberry compote recipe to good use.

Now, like I said I tried really hard to make this recipe look good so please don't judge my photos in this post.  I know my sister will be making this for Mother's Day so I'll be sure to post her masterpiece on my Instagram!

There are three different ways this dessert can be made; an 8-inch round layered cake, 4-inch round mini cakes or my favorite, layered parfaits.  I wish you luck and enjoy!

Dark Chocolate and Balsamic Strawberry Compote Cake


Chocolate Cake
Follow Ina's famous recipe here for the cake.

Balsamic Strawberry Compote

Ingredients
2 cups fresh strawberries, sliced
1/2 cup light brown sugar
1/4 cup sugar
3 tablespoons high quality balsamic vinegar
Dash of sea salt

Combine all ingredients in a medium sauce pan over medium high-heat and bring to a boil.  Reduce the heat to low and simmer for 15 minutes, occasionally stirring.  The compote should be syrup like.  Transfer the compote to a bowl and allow to cool. Refrigerate and store for up to two weeks.  Makes about 1-1/2 cups.

Dark Chocolate Ganache 

Ingredients
1/2 cup plus 2 tablespoons heavy cream
3 teaspoons light corn syrup
1-1/3 cups dark chocolate chips

Place all ingredients into a medium saucepan over medium heat.  Whisk until the chocolate chips are melted and the heavy cream is mixed in.  Pour over the dessert immediately.

Assembling 8-inch Round Layered Cake

Ingredients
Ina's Chocolate Cake
Balsamic Strawberry Compote
Dark Chocolate Ganache
1 cup sliced fresh strawberries

Follow Ina's directions for baking the cake mixture into two 8-inch round cakes.  Once the cakes are cooled place one cake onto a pedestal.  Carefully slice off the top part of the cake to make it level if needed.  Spread the fresh strawberries on top of the cake.  Pour the balsamic strawberry compote on top and spread evenly.  Place the second 8-inch round cake on top.  Pour the dark chocolate ganache over the cake.  Using a spatula spread the ganache evenly making sure to cover the sides.  Place in the refrigerator for about 30 minutes allowing the ganache to set.  Makes about 8-10 servings.

Assembling 4-inch Round Mini Cakes

Ingredients
Ina's Chocolate Cake
Balsamic Strawberry Compote
Dark Chocolate Ganache
1-2 cups sliced fresh strawberries

Bake the chocolate cake in an 11x15 inch baking pan.  Allow the cake to cool completely.  

Using a 4-inch round cookie cutter, cut out about 6 round mini cakes.  Place the excess cake into a container and store in the refrigerator for up to a week or freeze and store for up to 3 months if desired.

Using a sharp knife, carefully slice the mini cakes in half horizontally, creating a top and bottom.  Line each bottom half with fresh strawberries.  Spoon about 1-1/2 tablespoons of the balsamic strawberry compote on top and spread evenly.  Place the top half of the mini cakes on top.  Trim any excess cake along the sides to make the cakes more round if necessary.  Carefully pour about 1/4 to 1/3 cup of the dark chocolate ganache over each mini cake.  Using a small spatula spread the ganache evenly over each cake making sure to cover the sides.  Place the cakes in the refrigerator for about 30 minutes allowing the ganache to set.  Each mini cake serves 2.

Assembling the Parfaits

Ingredients
Ina's Chocolate Cake
Balsamic Strawberry Compote, double recipe
Dark Chocolate Ganache, double recipe 
2-3 cups chopped fresh strawberries

Bake the chocolate cake in an 11x15 inch baking pan.  Allow the cake to cool completely.  Once cooled cut the cake into small 1-1/2 inch cubes.  

Using 6 ounce jars, place 3-4 cubes of cake into the bottom of each jar.  Next pour in 1 tablespoon of the balsamic strawberry compote.  Place about 1 tablespoon of fresh strawberries on top of the compote.  Drizzle in 1-1/2 teaspoons of the dark chocolate ganache.  Repeat with all 4 layers.   Serve immediately or refrigerate for up to 3 days.  Makes 20-24 parfaits.

Citrus Sunshine

First, so sorry for the long break.  I have been buried under costume books, ordering props and putting all my creative juices into my choreography.  I'm now finally creeping out from under it all as recital season is in full swing and spring is just around the corner.

While there seems to be, hopefully the last winter storm of the season hitting my family and friends on the east coast and us Californian's "recovering" from the rain I thought a little sunshine is in need.  Citrus is in season and if you are lucky to find those beloved blood oranges you are probably jumping for joy like my sister and I. My go to recipe using those lovely sweet and vibrant oranges is, well of course, MARGARITAS!  However, I thought my/our livers could use a (short) break from alcohol and get a little healthier with this spring inspired salad tossed in a creamy and tangy avocado dressing.

Here's looking forward to spring!

Citrus Salad with Avocado Mint Dressing

Ingredients

2 slices grapefruit, rind removed and quartered
2 blood orange, sliced (see instructions below)
3 cups chopped baby bok choy
1-2 tablespoons avocado dressing (see recipe below)

Avocado Mint Dressing

Ingredients
1 ripe avocado
1 tablespoon apple cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons cold water or more if you like thinner
1 tablespoon fresh lime juice
1 shallot roughly chopped
2-3 tablespoons fresh mint chopped
Salt and pepper to taste

Place all of the ingredients into a food processor.  Blend until smooth.  Add more water if you prefer your dressing thinner.

Slicing Citrus:
Slice off the ends of the citrus. Slice the sides of the citrus to the membrane.  Slice the citrus into 1/4 inch thick slices.

Assembling the Salad:

In a medium mixing bowl place the grapefruit, blood oranges, baby bok choy and dressing.  Toss to combine and evenly coat with the dressing.  Serve immediately. Makes 2-4 servings.

Dancer's Nutrition: Smoothies!

I admit I have never been a smoothie fan, but upon the request of my lovely dance students I have found a new love for them...sorta.  After perusing Pinterest and getting feed back and suggestions from my dancers, sister and husband I have come up with these two smoothies to share.  

The first is my antioxidant berry mint smoothie which not only contains fresh berries but also coconut water and tart cherry juice.  Coconut water is amazing for hydration and the tart cherry juice contains benefits that many of us can use.  Tart cherry juice contains properties to help with inflammation in joints and muscles and may also help you sleep better, making this smoothie the perfect snack for after a long day of dance classes (or a late night work out).  After the first week back to teaching dance after a long winter break, my body was feeling sore and this smoothie definitely helped.

My second smoothie contains two of my favorite things together, bananas and peanut butter.  At first I started thinking it would be more like a plain old milkshake but then my sister suggested to me to add some spinach for some extra nutrition.  I have to say I was a bit skeptical since I would much rather prefer to eat my veggies and not drink them.  However, the spinach didn't seem to alter the taste at all that much, although, I am still getting over staring at the green color as I taste bananas and peanut butter.   I also added rolled oats to my "green" smoothie making this a breakfast meal on the go.  So I guess we're all covered here on this smoothie, veggies, protein, potassium, fiber and whole grains.  Looks like drinking my breakfast won't be so bad after all and I might actually start liking smoothies.

Antioxidant Berry Mint Smoothie

Ingredients
1/2 cup fresh blueberries
6-8 mint leaves
1/4 cup pomegranate seeds (optional)
1 cup frozen strawberries
1/2 cup tart cherry juice
1/2 cup coconut water

Place all ingredients into a blender and blend until smooth.  Serve immediately.

Peanut Butter Banana Smoothie

Ingredients
1 cup fresh spinach
2 tablespoons rolled oats
1/4 cup peanut butter
1 large frozen banana, sliced into small pieces
1-1/4 cup almond milk

Place all ingredients into a blender and blend until smooth and creamy.  Serve immediately.









Note:  Place the ingredients into the blender in the order that they are listed in the recipes.  This will ensure that your ingredients will blend together better. 

Dancer's Nutrition: Snack Time

As a dance teacher and dancer myself, I am always in need of a snack in between meals and in between classes.  My sister often says I eat like a two year old because I'm always hungry and ready for a snack.  And my response to her is, the more often you eat and in smaller portions has proven to keep your metabolism up (don't worry she agrees, she just likes to give me a hard time...I think).  Keeping my metabolism up is even more important to me as I get older.  While I am usually reaching for some granola, pretzels or a piece fruit I do love a little something more filling and easy to take with me.  

I have to say I am pretty picky when it comes to hummus, especially about the texture.  I like mine to be extra creamy and full of flavor.  So when creating this lovely snack I wanted to keep the ingredients fresh and bright.  I am a lover of basil (hence, my basil-almond pesto) and a fresh squeezed  Meyer lemon is the perfect pair to it.  I know most of the country is covered in snow while I sit her typing in a tank top so I thought some bright spring flavors would boost any ones mood.  Oh, and did I mention that this hummus is healthy?  It's packed with protein, low in calories and super tasty!   

Enjoy!

Basil Hummus

Ingredients
1 - 15 ounce can organic garbanzo beans (chickpeas), drained and washed
1 cup fresh organic basil, chopped
1-2 cloves garlic
4 tablespoons sour cream (you can substitute Greek yogurt if preferred)
3 tablespoons olive oil
2 tablespoons Meyer lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 red pepper flakes (optional)

Place all ingredients into a food processor and blend until smooth.  Serve with a drizzle of olive oil on top with fresh veggies.  Makes about 2 cups. Store in an airtight container in the refrigerator for up to 1 week.

Pumpkin Spiced Whoopie Pies

With Thanksgiving and Christmas right around the corner I thought now would be the perfect time to share these lovely little desserts.   Thanks to my sister, Melissa, for creating this recipe, our family had the chance to really enjoy these delicious seasonal whoopie pies.  Making their debut on the dessert table at our beautiful cousin's wedding earlier this fall, without a doubt they will be returning to many more events and family gatherings this winter.  Pumpkin everything is a family favorite!

I don't know if I have ever expressed how lucky I find myself having a sister who shares in my passion for food and to top it off she's a baker!  I often feel that I fall a little short in the baking department, but with my sister's creativity, expertise, encouragement and support I feel pretty confident recreating her recipes.  This pumpkin whoopie pie is not only easy to make but will wow your holiday guests with the burst of pumpkin flavor and warm seasonal spices.  So in the spirit of a month full of giving thanks, I am thankful for my sister who continues to keep our holidays sweet!

Pumpkin Spiced Whoppie Pies

Whoopie Pie Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 tablespoon ground ginger
Dash of nutmeg
2 cups light brown sugar 
1 cup vegetable oil
2-1/2 cups pumpkin puree
2 large eggs
1 teaspoon vanilla extract




Cinnamon Cream Cheese Filling Ingredients
1/2 cup (1 stick) unsalted butter, softened
12 ounces cream cheese, softened
1 teaspoon vanilla extract
1 heaping tablespoon cinnamon
2 cups confectionery sugar

Preheat the oven to 350 degrees.

In a medium to large bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.  Set aside.

In a separate large mixing bowl mix the brown sugar and vegetable oil using an electric hand mixer.  Add the pumpkin puree, eggs and vanilla.  Beat well to combine.  Slowly add the flour mixture beating well to combine and scraping the sides.  

Using a tablespoon or a small cookie scoop, place the batter on a parchment paper lined cookie sheet. Bake in the oven for 8-12 minutes, depending on your oven.  Test the pies with a toothpick.  When the toothpick comes out clean remove from oven and allow to completely cool on cooling racks.


Making the filling - In a medium mixing bowl, mix the butter and cream cheese until well combined.  Add the cinnamon and vanilla extract.  Mix well.  Slowly add the confectionery sugar until well combined and is firm but still spreadable.  

Filling the pies - Pour all of the cinnamon cream cheese filling into a bakers piping bag.  Using a either a size 4b or 804 tip, pipe about about a heaping teaspoon onto the flat side of one pie.  Place another pie on top and sandwich together.  Repeat until all pies are used.  Note: You can also use a large plastic baggie and cut a small tip off one of the bottom corners to create a pipping bag.

Warm Autumn Brussels Sprout Salad

Today I am sharing Greg's Brussels sprout recipe upon the request of a friend and in the hopes that my sister will finally jump on board and actually enjoy eating this lovely vegetable.  While I'm sure we all thought Brussels sprouts were gross as kids, our parents were right when they said they were good for us.  Brussels sprouts are high in fiber, which aids in digestion, may lower cholesterol and can help with inflammation, especially cardiovascular inflammation.  The even better news is we no longer have to eat them steamed to a mush lacking much needed flavor.  Greg's warm Brussels sprout salad is perfectly sweetened with a warm drizzle of maple syrup.  The dried cranberries and pepitas are a perfect fall pairing to this powerful and tasty vegetable.  So this fall and into the upcoming holiday season try to add Brussels sprouts into your diet.  You know, to balance out all those sweets, and to keep your heart healthy! 

Warm Autumn Brussels Sprout Salad

Ingredients
2 tablespoons olive oil
1 stalk Brussels sprouts, removed from stalk, trimmed and finely sliced
3/4 cup cranberries
1/2 cup pepita seeds
2 tablespoons apple cider vinegar
1/4 cup crumbled feta cheese
Warmed maple syrup to drizzle






In a large pan heat the olive oil over medium heat.  Add the Brussels sprouts and saute until slightly softened, about 5-7 minutes.  Stir constantly.  Add the cranberries and pepita seeds.  Stir to combine.  Add the apple cider vinegar and cook for another 3-4 minutes.  Serve warm and drizzle with warmed maple syrup.  Makes 2-4 serving.

Eating Fresh

In efforts to eating fresh and getting back into shape my sister came to me last week asking for some new recipes.  She wanted to be inspired to go out of her comfort zone in cooking and expand her (and her family's) palate.  While she is cooking for a family of five including her husband and three sons, ages 19 months, 6 and 8 years old, finding recipes to accommodate everyone is sometimes a challenge.  We needed fresh, delicious and simple recipes to fit into her busy schedule.  So we brainstormed, perused our Pinterest food boards, discussed which ingredients were in season and came up with a menu for the week.  Yes, we made the same recipes and compared.

Fish seemed to be our hero this week, which her kids love, so we built this recipe around it.  I had recently seen a salad on Twitter with some vibrant roasted spicy carrots in it.  It looked so delicious that I had to create my own thus creating this spicy carrot slaw over pan seared cod.  The mildness of the cod was a perfect pairing to the spiciness and acidity of the slaw.  

While my sister and I live 3,000 miles away from each other we are still cooking and sipping our wine together (thanks to FaceTime) and sharing our love for food. As we celebrate our upcoming birthdays this week and turn another year older, staying healthy by eating and cooking with fresh ingredients will continue to be part of our daily routine.  

I'm not a quote person but I found this and thought it was appropriate (since we're getting back into shape).

"You are what you eat so don't be Fast, Cheap, Easy or Fake."

Spicy Roasted Carrot Slaw with Pan Seared Cod

Ingredients
4 - 6 ounce cod fillets
3 cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon fresh thyme leaves
1/4 teaspoon red pepper flakes
1/4 teaspoon salt, plus extra for seasoning
1/8 teaspoon ground coriander
1/8 teaspoon smoked paprika
Black pepper to taste
1 teaspoon balsamic vinegar
3 tablespoons plus 1 teaspoon olive oil and some to drizzle 
5-7 whole medium carrots, washed, trimmed and cut in half
1 lemon, cut in half
1 orange, cut in half
1 medium onion, sliced
2 cups shredded green cabbage

Preheat the oven to 400 degrees.

Season the cod with salt and pepper.  Drizzle with olive oil and set aside.

In a small food processor combine the garlic, cumin, thyme, red pepper flakes, salt, coriander and smoked paprika.  Grind until very fine.  Season with black pepper and pulse to combine.  Place the ground spices and garlic into a small bowl  Add the balsamic vinegar and 2 tablespoons of olive oil.  Stir to combine making a paste.

Place the carrots on a foil lined rimed baking sheet.  Spread the garlic spice mixture over the carrots.  Place the halved orange and lemon on top of the carrots.  Roast for 30 minutes

Remove the baking sheet from the oven and add the sliced onions.  Drizzle the onions with olive oil.  Continue to roast the carrots with the onions for another 20-25 minutes, until the carrots are tender and the onions are slightly caramelized, flipping the onions half way through.

Remove the carrots and onions from the oven and allow to cool.  Once cool enough to handle juice the orange and lemon halves into a small bowl.  Add 1 teaspoon of olive oil and stir to combine.  Set aside.

Roughly chop the cooled roasted carrots and onions.  Place them into a medium mixing bowl and add the green cabbage.  Pour the orange and lemon juice dressing over top and toss to combine.  Set aside.

In a medium pan heat 1 tablespoon of olive oil over medium heat.  Carefully place the cod fillets in the pan and cook for 5 minutes.  Gently flip the fish and cook for another 2-3 minutes.  Serve with the spicy roasted carrot slaw on top.  

Makes 4 servings.

Cooking With The Ones You Love Part 2: Dessert and Cocktail

My sweet tooth sister joined me this week to create the perfect Valentine's Day or Love Day as we call it, dessert and cocktail.  Melissa and I have been cooking together ever since we learned how to use the microwave and old enough to use the oven.  As kids our summer days were often spent just the two of us while our parents were working.  This gave us time to "bond" and be creative with our lunches.  Fortunately for us and everyone else we have come a long way from microwaving hot dogs, frozen chicken nuggets and using unnecessary amounts of mayonnaise as the "glue" to our sandwiches.  

With an extra special love for sweets my sister has become an amazing baker.  She is known for her incredible Christmas cookies, delicious pies, and beautifully decorated cakes.  Her endless creativity in her baking helped her create the perfect dessert for me.  Knowing that she had to satisfy my savory side as well, she mixed just the right amount of sweet and salt to make this Dark Chocolate Truffle Cake with Salted Caramel Sauce.  Oh, and don't worry we created a Chocolate Infused Bourbon Cocktail to compliment this delectable dessert.

Although we live 3,000 miles away from each other, our countless phone calls, FaceTime chats and emails keep us close and give us this opportunity to share our love with you.  Happy Love Day!

Dark Chocolate Truffle Cake with Salted Caramel Sauce

Ingredients
1 cup pretzels, crushed
1 cup pecans, crushed
1/2 cup melted butter
1/2 teaspoon raw sugar
Course sea salt to taste
16 ounces Baker's semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
3/4 cup granulated sugar
6 eggs
1/3 cup all-purpose flour
1-10 ounce jar caramel sauce (I use Trader Joe's Fleur de Sel Caramel Sauce)

Preheat the oven to 325 degrees.

Combine the pretzels, pecans, melted butter and raw sugar in a medium mixing bowl.  Press the pretzel mixture into the bottom of a 9-inch springform pan.  Sprinkle with sea salt.  Bake for 10 to 15 minutes to set the crust.

In a medium saucepan, cook the chocolate and heavy whipping cream on low heat until the chocolate has melted, constantly stirring.  Set aside to cool.  In a large mixing bowl, beat the eggs, flour and granulated sugar for about 5 minutes until thick and lemon colored.  Slowly beat in the chocolate mixture to combine.

Pour batter onto the prepared pretzel crust.  Bake for 40-45 minutes until the center is almost set.  Remove from the oven and place on a wire rack.  Allow the cake to cool for 10 minutes then carefully run a knife around the edge of the pan to loosen.  Cool for 1 hour more on the wire rack and then refrigerate overnight in the springform pan.  

Remove the cake from the springform pan and serve with 1/2 to 1 tablespoon of caramel sauce per slice covering the cake. Sprinkle with coarse sea salt and enjoy!

Chocolate Infused Bourbon Cocktail

Chocolate Infused Bourbon
6 ounces bourbon
6 squares of Hershey's Special Dark Chocolate Candy Bar

Place the chocolate and bourbon into an airtight container.  Allow to infuse for 3-6 days.




Cocktail
2 ounces Chocolate Infused Bourbon
1/2 ounce Frangelico
1 square Hershey's Special Dark Chocolate Candy Bar

In a rocks glass pour the Chocolate Infused Bourbon and Frangelico over ice.  Stir to combine and garnish with dark chocolate square.