I decided to make smoothies as a post-Halloween “candy detox” and pre-holiday food coma. We’re in this small window of time where all of the good Halloween candy has run out, yet the holiday baked goodies aren’t yet being brought to the office on a daily basis. It’s the perfect time to blend smoothies and soups and get all of your vitamins and nutrients in before the holidays!Read More
I woke up Sunday morning and decided to make lemon macarons. I wanted to make good use of all of that leftover lemon curd I had from the delectable mini lemon tarts.Read More
I’m kind of obsessed with these red velvet cookie sandwiches. This is probably because I love red velvet anything. Red velvet is the perfect chocolate-ish combination. There’s just a hint of chocolate—far less than you’d use for a chocolate cookie. Plus, the cream cheese icing complements the cookie perfectly.
Red velvet is festive. It reminds me of Christmas and celebrations. So, I knew these cookies would be perfect for Valentine’s Day. Plus, they’re super easy to make. I’ve certainly had my hands full since the start of the year. I’ve been planning a trip to Trinidad and Tobago for Carnival, as well as physically preparing for Carnival—smoothie bowls and cardio circuit training. I’ve also been busier than usual by becoming more active in my community. So, I haven’t had much time for baking, and I easily whipped these cookies up one evening. Enjoy!
Red Velvet Cookie Sandwiches
Makes 24 cookies, 12 cookie sandwiches
- ½ cup unsalted butter (1 stick), softened
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon red liquid food coloring
- 1¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened at room temperature
- ½ cup unsalted butter (1 stick), softened
- 1 and ¼ cup powdered sugar
- Preheat oven to 325°F. Beat softened butter and sugar at medium speed with an electric mixer until creamy, about three minutes. Add egg and food coloring; beat 30 seconds.
- Sift flour with next 2 ingredients in a small bowl. Add flour mixture to butter mixture, beating at low speed until combined. Stir in vanilla.
- Shape dough into 1-inch balls 2 inches apart on parchment paper-lined baking sheets. Press each ball down into a round disc. Refrigerate for 15 minutes.
- Bake at 325°F for 10 to 15 minutes or until cookies are fragrant and dry. Cool cookies completely on a wire rack.
- Beat softened cream cheese, butter and powdered sugar at medium speed with an electric mixer, fitted with the paddle attachment, until smooth and creamy.
- Place the icing in a piping bag. Pipe icing on half of the cookies. Place a second cookie on top to make a sandwich. Store in the refrigerator in an air-tight container for up to three days. Serve at room temperature.
Ok, I know we're already a week into 2017, but I'm still reflecting on 2016 and mapping out goals for the new year! I think writing down goals is powerful because it creates a paper trail. Plus, by putting them out into the universe, I'm forcing myself to be accountable. I won't bore you with my many, many goals for the year--many of which are related to this blog and many of which are not, but I will share a few!
- Bake (and cook!) more savory dishes. Ok, I'm sure you're probably thinking that I already bake enough, and I probably do. But, I love challenging myself and going outside of my comfort zone, so I'd like to bake even more this year. Especially things I've never made!
- Host more dinner parties. Yes, I live in Manhattan in a microstudio, but I really love having people over to fill their bellies with a homecooked meal. I just happen to live in a one-room apartment that's probably the size of many people's bedrooms. In 2016, I managed to cook dinner for friends a total of one time. Which is pretty tragic. So, I will not let the fact that I have photo props, camera tripods, and multiple move-able pantries that occupy most available space prevent me from having people over.
- Share more travel content. Many of you may not know this blog was "Foodie in France" before it was "Foodie In New York." It started as a food + travel blog to document the year I spent eating my way around France and Europe. I have some really exciting trips planned for 2017, spanning multiple continents, holidays and celebrations. I want to share those experiences in a way that's fun and even a little informative. My goal isn't to write comprehensive-type guides, but just to share hidden gems and highlights that might inspire you to visit.
And now to that beautiful cocktail I made New Year's Eve... This cocktail was inspired by my recent trip to Louisiana for Christmas. One of our neighbors in Baton Rouge has a lemon tree. They put a sign out, "Free Lemons," so of course I helped myself. These lemons are large and beautiful, and best of all, aren't waxed! I basically ended up bringing more lemons than I could carry back with me to New York. When you buy lemons from the supermarket, they often have a layer of wax on them. This is to preserve them so that they have a longer shelf-life, but it also ruins the best part of a lemon--the lemon zest. So, stay tuned for some lemon-y recipes!
New Year's Eve French 75 Cocktail:
2 lemon slices 1 shot of gin 1 shot of lemon juice 1 shot of simple syrup sparkling wien
Add a slice of lemon to each glass. Combine the gin, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake, shake, shake! Pour half in one champagne flute and half in the other. Fill the remainder of the glass with sparkling wine.
Pictured: Champagne Flutes
My obsession with fall and all things pumpkin has collided with a much longer-standing obsession: chocolate. Baking with pumpkin, and the season of autumm in general, are still relatively new concepts to me. But chocolate remains a tried and true baking companion. This pumpkin-chocolate mashup is seriously one delectable loaf. And the swirled in chocolate makes it all the more fun.
This was also my first time making a marbled cake. The swirl pattern is super easy--and fun! To make this pumpkin bread, I used a traditional muffin quickbread recipe. I melted chocolate and then just swirled in a huge dollop of melted chocolate in about five strokes. I used the same motion as I would to fold egg whites into a batter.
I also wanted a swirl pattern on the top of the loaf, so I streaked meter chocolate on top, and then used a toothpick to create the swirl pattern. I then baked the loaf like any other quickbread. The recipe is simple and doable, yet the result looks and tastes amazing.
This recipe is adapted from Chowhound with hardly any changes because it was so amazing.
Pumpkin Chocolate Swirl Bread Recipe
Prep time: 30 minutes, Cook time: 60 minutes
Butter, for coating the pan
3 ounces semisweet chocolate chips
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin purée
1 teaspoon vanilla extract
Preheat the oven to 350°F. Coat a 9” x 5” loaf pan with butter and set aside.
Melt the chocolate by microwaving it at 10-second intervals, stirring until it’s melted. Or, if you don’t have a microwave (like me), melt it in the top of a double boiler.
Whisk together the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl.
Combine the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until combined, about one minute.
Reduce the speed to medium and add the eggs one at a time, beating for about 30 seconds after each addition. Reduce the speed to low. Add the pumpkin and vanilla, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.
With the mixer running on low, slowly pour in the reserved flour mixture, and mix until just combined.
Remove the bowl from the mixer and drizzle all of the melted chocolate evenly over the batter, reserving about one tablespoon. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total.
Carefully pour the batter into the prepared pan. Dollop the one tablespoon of reserved chocolate on top, and use a toothpick to create a swirl design.
Bake at 350°F until the bread is browned on top and a toothpick inserted into the center comes out clean, about 60-70 minutes.
Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove the loaf from the pan and allow it to cool on a wire rack until it’s completely cooled. You may store this in an air tight container in the refrigerator for up to three days.
Leaves changing colors, colorful gourds and sweaters all remind me that it's finally fall. This colder weather has me craving warm drinks. I'm not the biggest coffee person, but I'm a huge pumpkin person. So I decided to make a homemade pumpkin spice latte to see what all the rage is about!
I love baking and cooking with pumpkins, butternut squash, acorn squash & sweet potatoes. Canned pumpkin works great in making the latte part of this drink. I added pumpkin purée to a saucepan over low heat. I stirred in cinnamon and freshly-grated nutmeg. I then added coconut milk, maple syrup and vanilla extract. And voila, that's the "pumpkin spice latte" part that can be added to espresso or just strong coffee. I then added a dollop of whipped cream and garnished it with a cinnamon stick and freshly-grated nutmeg.
- 2 cups espresso or strong coffee (warm)
- 2 tablespoons pumpkin purée
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons maple syrup
- 2 tablespoons vanilla extract
- 1 1/2 cups coconut milk or whole milk
- Whipped cream
- Cinnamon sticks, for garnish
- Prepare espresso or coffee and keep warm.
- Add the pumpkin purée, cinnamon and nutmeg to a small pot over low heat. Stir for about one minute. Add the maple syrup and vanilla extract. Stir for another minute. Stir in the milk and increase the heat to medium. Heat until the milk just starts to simmer.
- Remove from heat and whisk or blend until the mixture becomes frothy (I used a hand mixer).
- Pour one cup of espresso or coffee into each latte or cappuccino cup. Divide the pumpkin-milk mixture evenly between the two cups.
- Garnish with a dollop of whipped cream, a sprinkle of cinnamon and a cinnamon stick. Serve immediately.
This recipe was adapted from half baked harvest.