Funfetti Sugar Cookies

S P R I N K L E S!!! We all know my love and affinity for anything covered in waxy jimmie sprinkles. Even our wedding cake was encapsulated in the things. And I spent the better portion of my Friday night binge watching the Great British Baking Show...So what better way to spend my weekend, than baking up a large batch of ooey gooey cookies, with sprinkles in, on, and around every crevice of sugary dough. I also love the mixed use of extracts between almond and vanilla. Both pack a flavorful punch, but compliment each other really well. Just a forewarning, give yourself plenty of time to chill the dough before baking, so plan accordingly. 

Funfetti Sugar Cookies

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 1/2 cups all-purpose flour
• 2 tsp. corn starch
• 3/4 tsp. baking soda
• pinch of salt
• 3/4 cup jimmie sprinkles

In a large bowl, or stand mixer, cream together the butter and sugar for 5 or so minutes until light and fluffy. It should be a pale yellow color.

Whisk in the egg, vanilla, and almond extract.

Add in the flour, corn starch, baking soda and salt. Mix until combined, about 1 minute. Then fold in the sprinkles, careful not to overmix.

Using a large cookie scoop or spoon, scoop the dough onto a baking sheet or into a tupperware container. Cover and place in the friegde for at least 2 hours, and up to 4 days. It is important not to cook these cookies while the batter is warm, or they will not hold shape.

When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with silpat or parchment paper. Place the prepared cookie dough rounds about 2 inches apart on the baking sheet. I baked only about 6-8 cookies at a time. Bake in the middle rack for 9 minutes. Remove from the heat immediately.

Cherry Blueberry Tart

It's been a crazy (but wonderful) 2 weeks. As you would know by the absence of me from this here blog. But don't forget, if you miss me, you can always find me over at AZ Foodie for some fun recipes and write-ups as well. After recovering from a weekend of fun and sun in Santa Barbara for a very good friend's wedding, we are barely back in the swing of things before heading back out of town this weekend to spend some time in weather that's about 20-30 degrees lower than the blazing hot sun of Phoenix, and I couldn't be happier. All of this 4th of July weekend and cabin fun is what inspired today's recipe, a fresh Cherry & Blueberry tart, thrown together in just minutes, and on the table just in time for dessert!

Cherry Blueberry Tart

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups pitted cherries
• 1 cup fresh blueberries
• 1/2 lemon, juiced
• 1/2 lemon, zested
• 1/4 cup fine granulated sugar
• 2 tbsp. coconut oil
• sanding sugar and/or powdered sugar for garnish

Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.

In a medium bowl, carefully mash the cherries with the lemon juice, lemon zest, and sugar. You just want them slightly flattened, not turned into mush. Add in the blueberries and toss to combine.

Sprinkle some flour on your work surface and roll out the puff pastry into an 1/8 inch thin rustic rectangle. Specific size or shape does not really matter here.

Pour the fruit filling onto one half of the rectangle, leaving about 1/2 inch border around the outside. Brush 1 tbsp. coconut oil around the edge of the filling and then take the other half of the puff pastry and close it over the top of the filling.

Using a fork, press down firmly around the edges of the tart to seal the edges. Brush the remaining coconut oil on top and sprinkle with sanding sugar.

Bake on the middle rack of your oven for 30 minutes until golden brown. Remove and allow to cool for 5 minutes before slicing and serving. Sprinkle with powdered sugar if you prefer.

Greek Spinach and Feta Turkey Meatloaf

If you asked my parents what dinner I hate the most, they would tell you that it's a tie between pork chops and meatloaf. True story. I hate them both with a vengeance. And while there honestly is no hope for the ole pork slab, I have recently been trying to come around to the idea of meatloaf. I mean, I like meatballs. I like hamburgers. So why not meatloaf? Plus, 99% of humanity loves meatloaf, so I figured I would try and fit in for once. I recently made this for dinner at a friends house, and served up with green beans, and salad, it was the perfect meal. And secretly healthy! That's what I love about the 21st century (don't worry, I just had to ask my husband what century we are in...it's been a long day), is that we can make healthy food that doesn't have to taste like rabbit food. Whole ingredients when seasoned and cooked right can taste just as good as grabbing that double double with animal fries...okay almost as good!

Greek Spinach and Feta Turkey Meatloaf

Ingredients:

• 1 lb. ground turkey
• 1 tbsp. extra virgin olive oil
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 3 cups freshly chopped spinach
• 1 egg, whisked
• 1/3 cup panko bread crumbs
• 1/3 cup crumbled feta cheese
• 1/4 cup tomato paste
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. Worcestershire sauce
• 1/4 cup sun-dried tomato ketchup for topping

Heat the olive oil over medium-high heat. Saute the onion and garlic until softened, about 8 minutes. Reduce the heat to low and add in the tomato paste and spinach, stir to mix and allow the spinach to wilt slightly. Remove from the heat and allow to cool to room temperature.

In a large mixing bowl add in the turkey, egg, bread crumbs, cheese, oregano, parsley, thyme, salt, pepper, and Worcestershire together. Mix lightly with your hands, then add in the sautéed veggies. Mix to combine, then pour into a loaf pan sprayed with non-stick cooking spray. Top with ketchup.

Bake for 50-55 minutes until cooked through. Allow to cool for 5-10 minutes before slicing and serving. 

Thank you Traina Foods for providing me with the perfect Sun-Dried Tomato Ketchup!

Traditional Baklava

Baklava always seemed like some elusive dessert that you had to be full authentic Greek to understand or be able to make successfully. I was recently asked to be a part of an outstanding styled wedding photo shoot, that was coincidentally Santorini-themed. Think of the most beautiful blue hues with pops of fuchsia, replicating vines filled with bougainvillea and fresh fruit as far as the eye can see. I thought to myself, this is my chance to show that a Costa-Rican self-taught home cook can make something with years of tradition and love behind it. I could not have been happier with the end result. Both photogenic and delicious to boot! Plus I have some incredible professional photos to swoon over and share with you all! Thanks to all of the vendors who let me be a part of something so unique and special!

Traditional Baklava

Ingredients:

• 24 sheets phyllo dough
• 1 cup unsalted butter, melted
• 6 oz. chopped pistachios
• 6 oz. chopped walnuts
• 6 oz. hazelnuts
• 2 tsp. ground cinnamon
• 1/4 cup granulated sugar
•  1/4 tsp. ground cloves

Honey Syrup:

• 2 1/2 cups granulated sugar
• 1/2 cup honey
• 2 tbsp. lemon juice

Heat the sugar, honey, and lemon juice over medium heat until the sugar dissolves. Bring to a simmer and cook for 5 minutes until the mixture thickens. Remove form the heat and allow to cool completely.

In a large bowl, mix together the nuts, cinnamon, sugar, and cloves. Set aside. Preheat oven to 350 degrees F. 

Spray a 12x9-inch baking sheet with non-stick cooking spray and press the first layer of phyllo dough down firmly. Brush with melted butter and layer the next sheet of phyllo. Repeat until you have 8 layers of phyllo. Spread 1/2 of the nut mixture then repeat with another 7 layers of phyllo dough and butter. 

Top with the remaining half of the buts and then another 8 layers of phyllo dough and butter. Use a sharp knife to cut 6 lengthwise cuts, just through the top layer of phyllo dough. Cut another row of diagonal cuts to make diamond shapes. 

Bake for 20 minuted then lower heat to 300 degrees F and bake for another 15 minutes until golden brown. Remove from the heat and carefully cut all the way through your markings that you made before you baked it.

Pour the cooled honey syrup over the hot baklava and allow it soak and cool completely. Cover and store covered for up to a week.

See the entire shoot here and the amazing vendors who helped pull it all together!

Banana Blueberry Chocolate Muffins

As much as I love a creamy sauce covered stack of eggs benedict and a bloody mary for breakfast, sometimes you gotta cut the cord because you know, bikini season or whatever... you replace the canadian bacon with blueberries, and the english muffin with old-fashioned oats. But don't worry, we still invited chocolate to the party. Because you don't want to just eat your breakfast. You want to enjoy it! These muffins are great to grab on the go  and if you really can't escape that warm buttery craving, then warm one up and slather some butter on it! Don't say I never did anything for you.

Banana Blueberry Chocolate Muffins

Ingredients:

• 2 overripe bananas, mashed
• 2 large eggs, room temperature, whisked
• 1/2 cup packed brown sugar
• 1/3 cup coconut oil 
• 1 cup milk
• 1/2 tsp. vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup old-fashioned oats
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• pinch of salt
• 1/4 tsp. baking soda
• 1 heaping cup fresh or frozen blueberries
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F. Prepare a muffin pan by spraying it with non-stick cooking spray. 

In a large bowl, whisk together the flours, oats, baking powder, cinnamon, salt, and baking soda. Set aside.

In a medium bow, whisk together the bananas, eggs, sugar, coconut oil, milk, and vanilla. Add the wet to the dry ingredients and mix until just comes together. Fold in the blueberries and chocolate chips.

Fill the muffin tin almost to the tops and bake for 25-29 minutes, until golden brown, and toothpick comes out clean when inserted into the center.

Allow muffins to cool in muffin pan for 5-10 minutes before removing to completely cool on wire rack. 

Black & White Birthday Donuts

As my first recipe back after taking a much needed break for our wedding, it was only fitting that I share a birthday breakfast recipe for my one and only, my husband, as we celebrate his special day today! Andrew is an avid lover of the classic black and white cookie, and we are sure to always get one every time that we visit New York City. But this time, I am bringing NYC to him...in the form of a donut. What could be better? They're soft, sweet, and fun, just like my birthday boy. Make these for that special someone in your life...or maybe just casually on a Sunday morning. Either way, you've got homemade donuts, and nothing beats that!

Black & White Birthday Donuts

Donut Batter:

• 1 cup all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 cup granulated sugar
• 2 tbsp. butter, melted
• 1 egg, room temperature
• 1/2 cup buttermilk
• 1/2 tsp. almond extract

Chocolate Glaze:

• 3/4 cup powdered sugar
• 2 tbsp. cocoa powder
• 2 tbsp. milk

Vanilla Glaze:

• 1/2 cup classic white frosting
• 2 tbsp. milk

Preheat oven to 350 degrees F. Spray a donut pan with non-stick cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside. In a medium bowl, whisk together the egg, buttermilk, and almond extract. Slowly whisk in the melted butter.

Add the wet ingredients to the dry ingredients and whisk until combined. Add the batter to a large ziplock bag, squeeze out the excess air and seal the bag. Cut off the tip of the bag and pipe into the prepared donut pan, filling about 3/4 of the way full.

Bake for 9-11 minutes, until golden brown, and remove from the oven to cool completely.

Meanwhile, whisk together the chocolate glaze and the vanilla glaze ingredients in 2 separate bowls. 

Once the donuts are cooled, glaze each donut, half with the vanilla and the other half with the chocolate glaze. Keep in the fridge for up to 3 days. 

Happy Birthday Andrew! #twentyNINE

Maple Balsamic Chuck Roast

I have to admit, that there are not many dishes that I make multiple times. Being a food blogger, I am always trying top find new, creative ways to make food, so sticking to the same recipes time and time again is something that I struggle with. But when I find a really good one, I break all of my natural blogging instincts and just go with it. I have made this roast twice in the past 2 weeks, which is a record for me. Something about the way the meat becomes so perfectly juicy and tender in the sweet and tangy sauce makes my taste buds sing. My secret ingredient (which is not so secret anymore because I just posted it on the internet for all to see ), is Dijon mustard. It adds the perfect kick of flavor to my favorite dishes. Try it out next time you make meatloaf, or a salad dressing and see what you think!

Maple Balsamic Chuck Roast


Ingredients:

• 2.5-3-lb. boneless chuck roast
• 1/3 cup coconut aminos (or soy sauce)
• 1/3 cup organic maple syrup
• 1/3 cup balsamic vinegar
• 1 tbsp. dijon mustard
• 1 cup vegetable or beef broth
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 tbsp. high heat cooking oil
• salt and pepper to taste

Season chuck roast all over with salt and pepper. Preheat oven to 350 degrees F. 

In a bowl, mix together the coconut aminos, syrup, vinegar, mustard, broth, garlic, and onion. 

Heat oil in ovenproof dutch oven or large pot over medium high heat. Sear roast for 2-3 minutes on each side until browned all over. Add in the sauce, cover, and place in the oven to roast for 2 1/2-3 hours until the beef is tender and pulls apart with a fork. 

Serve hot with roasted vegetables.

Toss vegetables in olive oil, salt, pepper, and toss in a couple of stickS of rosemary or thyme. Roast vegetable mixture (I prefer sweet potato and carrots) at 400 degrees for 45-55 minutes until cooked through.

Pumpkin Gingerbread Muffins

It's a well known fact that pumpkin is the winning flavor of fall, and gingerbread is the winning flavor of winter. But what happens when you combine the two into a holiday-hybrid-muffin? Magic! These flavorful muffins combine everything that is great about fall and winter into one delicious breakfast, and it's healthy to boot. The gold sprinkles are optional, but I think they add a little fun into the mix. Plus, it's Christmas, so the more sprinkles the merrier.

Pumpkin Gingerbread Muffins

Ingredients:

• 2 1/4 cups old-fashioned oats
• 1/2 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 eggs, room temperature
• 1 tbsp. pure vanilla extract
• 1/2 cup unsweetened almond milk
• 1/4 cup dark molasses
• 4 tbsp. creamy almond butter
• 2 tbsp. light brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. pumpkin spice
• gold sprinkles (optional)

Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by lining or spraying with non-stick cooking spray. 

Add all ingredients to a blender and puree until smooth. Fill muffin cups 3/4 of the way full, sprinkle the tops with sprinkles, and bake for 22 minutes, until a toothpick stuck in the center comes out clean.

Pumpkin Spice Macaron Ice Cream Sandwiches

Remember when I basically promised you a new pumpkin recipe every week until your can't stand me anymore? Well I'm keeping good on that promise, keeping you basic bitches happy, and slowly making the rest of you resent this post. Ahh, but I'll win you back. I promise. I was recently tagged in a photo on Instagram of a French macaron ice cream sandwich, so obviously I immediately got to work creating my own version from (almost) scratch. Unless you have time to make homemade pumpkin ice cream (which you definitely should do, and then bring me some), feel free to buy a pint to use for these sandwiches, and devour the rest on the couch watching Netflix reruns of Friends (my favorite past time). Okay, enough with the run on sentence about ice cream. Basically, these are the epitome of fall dessert, and if you have any leftovers, call me. I'll be right over!   

Pumpkin Spice Macaron Ice Cream Sandwiches

Ingredients:

• 1 cup almond flour
• 1 1/4 cup powdered sugar
• 1 tsp. pumpkin pie spice
• 3 egg whites, room temperature
• 1/2 tsp. cream of tartar
• pinch of fine salt
• 1/4 cup superfine sugar
• orange gel food coloring (optional)

Prepare 2 baking sheets with silpat, parchment paper, or macaron specific baking liners. Also, place a piping bag or gallon ziplock bag in a large cup with the top folded over the outsides. This will make it easier when you transfer the batter.

Whisk the almond flour, powdered sugar, and pumpkin pie spice together in a medium bowl. Run the mixture through a fine mesh sieve into a larger bowl. You may have a little bit of almond flour that is too large to fit through the sieve. Discard. This is a very important step if you want the macarons to be smooth.

In a stand mixer or bowl with a hand mixer, whisk the egg whites and the cream of tartar on medium speed until foamy. Increase speed to medium-high and add in the superfine sugar. Whisk until stiff peaks form and the mixture is glossy, about 5-8 minutes more. When you remove the whisk, the whipped mixture should stand up off of the whisk. Add in the orange food coloring and mix until combined.

Fold the egg white and sugar mixture into the almond flour mixture until well combined. The batter should be very fluid and when you lift the batter up with a spatula, it should fold back into itself within a matter of seconds. Lastly, add in the almond extract and mix until combined.

Place the batter into a piping bag or large ziplock bag that you prepared earlier. Cut the tip off, about 1/4-inch. Pipe 1-inch circles about an inch from each other. They should not spread too much, so you can pipe them fairly close together. Once all of the batter has been piped, tap each tray 2-3 times against the counter to release any air bubbles in the batter. Then let the macarons dry out at room temperature for 30 minutes to an hour until they are set and firm to the touch. The length of drying time will vary depending on how humid it is where you are.

Preheat oven to 325 degrees F. Place the 1st tray in the oven on the middle to bottom part of the oven (farthest from the heat source) and cook for 10 minutes, rotating halfway through. The cookies will be just beginning to turn golden. Remove and set on the counter to cool for 2-3 minutes until transferring onto a wire cooling rack. Repeat with the remaining trays of cookies.

Once the cookies are cooled, add a small scoop of pumpkin ice cream onto a cookie, and carefully top with another cookie. Keep in an airtight container in the freezer until serving. Best when served the same day.

Mini Banana Pumpkin Streusel Loaves

The weather forecast here in Phoenix has a high of 86 degrees today, so it's basically fall, and there's no stopping my pumpkin train. It has left the station, made 2 stops already, and has about a dozen more to go before it moves on to Thanksgiving Depot. Not sorry about it. These mini loaves are a great breakfast on the go as you are running out the door because you are late, since the sun seems to be coming up later and later each day. It's also a solution to those blackened bananas that has been sitting on your counter for 2 weeks. Don't send them to their smelly trash can death for inside those darkened peels is a great start to some amazing bread!

Mini Banana Pumpkin Streusel Loaves

Ingredients:

• 2 overripe bananas, mashed
• 3/4 cup canned pumpkin puree
• 1 egg, room temperature
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 cup old-fashioned oats
• 1 cup all-purpose flour

Streusel Topping:

• 2 tbsp. granulated sugar
• 1/4 cup brown sugar
• 1 tsp. pumpkin pie spice
• 2 tbsp. all-purpose flour
• 2 tbsp. melted butter

Preheat oven to 325 degrees F. Spray mini loaf pan with non-stick cooking spray.

In a large bowl, whisk together the banana, pumpkin, and egg. In a medium bowl, whisk together the baking soda, baking powder, pumpkin pie spice, salt, oats, and flour. Add into the large bowl with the wet ingredients. Mix well to combine.

Prepare the streusel topping. Feel free to use the same bowl that you whisked together the dry ingredients in, and mix together the sugars, pumpkin pie spice, flour, and butter, until crumbly.

Fill the mini loaf pan, about 3/4 full, then top each loaf with the streusel topping. Bake in the oven for 45-50 minutes until cooked through, a toothpick inserted in the center should come out clean.

Allow to cool on a rack for 10 minutes before serving.

Blueberry Peach Tartlets

Is it clear that I just do not want summer to end? I know we still have a bit more to go before the temps drop below 100 degrees, but something about having a nice summer tan and being able to eat as many peaches as I can while they are rips is just so fitting for me. Speaking of tan, I am actually more like a lobster right now, seeing as I just got back from my bachelorette party weekend and those couple of hours tanning on the sailboat turned from golden bronze to singed real quick. I can't thank my girlfriend enough for throwing me the most amazing beach house weekend. It was the perfect "send-off" before getting to marry the love of my life. But I couldn't leave my betrothed for the weekend without some treats while I was gone. These tartlets are perfectly-sized hand-pies and filled with ripe summer fruit and topped with a sweet icing. Make these for a breakfast, or even dessert for an homage to summer and all things peachy!

 Love you girls! 

Blueberry Peach Tartlets

Ingredients:

• 1 cup whole wheat pastry flour
• 1/2 cup cornmeal
• 1/4 cup sugar, divided
• pinch of salt
• 7 tbsp. unsalted butter, cut into pieces and chilled
• 1/4 cup cold water
• 1 peach, pitted, chopped into 1/2-inch pieces
• 1/2 cup blueberries
• 1/2 cup powdered sugar
• 2 tbsp. water

In a medium bowl whisk together the flour, cornmeal, 3 tbsp. of the sugar and the salt. Using your hands, crumble the butter into the dough until it resembles a coarse meal. Add the water in 1 tbsp. at a time, mixing until dough forms, careful not to make the dough too wet.

Lightly flour your work surface and roll the dough out into a log. Cut the dough into 6-8 evenly sized pieces. Flatten them into disks, wrap each disk in plastic wrap and place in the fridge for 30 minutes.

Preheat oven to 350 degrees F. Remove the disks from the fridge, roll them out into 4-inch circles and place them onto a baking sheet lined with parchment paper or a silicon baking mat. Toss the peaches and blueberries in the remaining tbsp. of sugar and place a heaping spoonful of the fruit in the center of each disk. Fold the sides of the disks up around the fruit and place into the oven to bake for 35 minutes, until the edges are golden brown.

Remove form the heat and allow to cool on a rack. Once the tartlets have cooled, whisk the powdered sugar and the water together to make a smooth icing. Drizzle the icing over the tartlets and serve.

Slightly adapted from Food & Wine

Fresh Fig Scones

Please tell me that your local Costco is carrying the giant tray of fresh figs right now? Because mine is, and I swiped a box of them right off of the stock cart that the employee was unloading (I'm impatient, what can I say?). There is literally no end to the recipes that I want to use these is, but first things first. Breakfast. Gotta stay nourished while I come up with new recipes, you know?
 So these fresh fig scones did just the trick, and next up are some fresh fig and vanilla been popsicles. I die. These scones are the perfect mix of flavor, and not too sweet (no thank you on the sugar overload and crash that follows). Worth every minute that you have to turn your oven on this summer. I promise. 

Fresh Fig Scones

Ingredients:

• 2 cups whole wheat pastry flour
• 1/3 cup fine granulated sugar, plus more for sprinkling
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 8 tbsp. unsalted butter, very cold or even frozen
• 1 egg
• 1/2 cup whole milk (can substitute heavy cream, greek yogurt, or sour cream)
• 1 cup chopped fresh figs

Place baking rack in lower 1/3 of the oven and preheat to 400 degrees F. Prepare a baking sheet by lining it with a silicon mat or parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.  Using a box grater, shred the stick of butter into the bowl. Use your hands to work the grated butter into the flour mixture. It will look quite coarse. Fold in the chopped figs.

In a small bowl, whisk together the egg and milk. Using a fork, mix the egg/milk mixture into the dry ingredients until the wet in incorporated into the dry. Now it's time to get dirty, use your hands to work the dough into a ball. Roll out of the ball onto a floured work surface and form the dough into a 3/4-inch thick round disk. Using a sharp knife, cut the disk into 8 equal triangles (I cut the disk in half 3 times). 

Place the triangles about 1-inch apart on the prepared baking sheet, sprinkle the tops with extra sugar,  and bake in the oven for 15-17 minutes until the edges begin to turn golden brown. 

These are best served warm right out of the oven, but if you must save them, be sure to freeze them and reheat in the toaster or microwave.