Pumpkin Spice Cake

Recipe Gimme Some Oven

IT’S FALL Y’ALL!!

What better way to start fall than with something pumpkin spice? I LOVE FALL. I come alive for some reason. I’m so motivated to do everything! Maybe it’s because my birthday is in 20ish days?

Process-

I loved making this! It was so easy. Mix dry ingredients, then mix the wet ingredients. The recipe calls for softened butter and I sort of forgot, so as the oven was warming up I put the sticks of butter on top of the oven- we have an electric stove- and they warmed right up! MESSY HACK. Maybe that’s what I should be doing! Creating messy/lazy hacks? Wait are all hacks lazy? I’m thinking in circles…

This was my first cake from scratch! I’m really proud of myself. It’s so gratifying to make something with your hands and immediately see if you were successful.

Taste-

OMG. This this is delicious. It’s moist and pillowy. Not super sweet with a hint of fall spices. The cream cheese frosting is bomb.com too! I LOVE THIS CAKE. I think I could have added more spices to it for more of a punch though. I can’t wait to let some of my taste testers to taste this… WILL MAKE THIS CAKE AGAIN.

Random Thoughts-

Schitt’s Creek won all da emmy’s on Sunday. The show is incredibly funny. Personally- don’t kill me- but I like the first 4 season. The episodes had a bit more darker humor and not as fluffy?

Apple turnovers are happening this week. Yes. It’s happening and I can’t wait.

Our new house is coming along. We still have boxes everywhere which is extremely annoying. We still don’t know where everything is, which makes living and efficiency difficult. ALL ABOUT THE EFFICIENCY. I don’t like wasting time.

All the Halloween Baking shows are happening. I LOVE IT! One of the contestants on the Halloween Baking Championship is from Monterey, which is so cool!

I’m still in the process of buying Halloween Decorations and coming up with Halloween sweets for the Holiday Box I want to sell. Any ideas??

Here is the criteria:

Semi easy to make

Delicious

Stable enough to stay in a box overnight

Fall/Halloween themed

Let me know your ideas in comments and/or on my newest Instagram post!

-JLM

Raspberry Chocolate Ganache Tart

Recipe by Fork Knife Swoon

It's been a while since I've posted. I have been moving for the past 1.5 weeks and didn't have time to bake or do anything other than get my life together. Moving isn't fun, but more about that later. I made a Raspberry Chocolate Ganache Tart for a friend's birthday!

Process-
It isn't that difficult to make! My issue was getting around my new kitchen. Everything is all over the place, and I also got a food processor that I haven't used, but those are my issues, not the recipes. The crust is an easy blend of butter, graham crackers, sugar, and salt, and the Ganache is chocolate, cream, and vanilla.

The only issue I had when making this was when baking, the crust sank to the pan's bottom. Now at first, I freaked out. I am making a tart for someone, and they need it tomorrow. But I took a breath, googled graham cracker crust issues, and figured out a way around it. All you have to do is press the crust back on the sides. It was an easy fix.

Taste-
So this is a tricky one- I didn't make this for myself, as I said above. This is for a friend's birthday party, which means I don't get to cut into this bad boy- BUT- I did taste all of the components, and everything tasted great. Let's hope for the best.
I've had anxiety about making this for the past two days. Next time I'll make whatever is requested beforehand, so I know what I'm in for. It's pretty stupid of me, but I've had no time. I won't do it again, haha

Random Thoughts-
I love our new house! It was built in 1915 and craftsmen style. It has so much character and feels like we have lived here forever. The process of getting the house was easy! We only had to wait 1.5 days to hear if we got it, which was nice, but the moving of our whole life was not fun. I have a routine, and this move threw me for a loop. I don't know where anything is and always asking Taylor the following questions-

Where are my keys?!
Where is the nicotine gum?!
Where are the furniture pads?!
Where are the band-aids?!

As for baking- I have so many recipes in store! Here is the plan for the rest of September:

Meringues
Peanut butter cups
Apple Strudel
Pretzel
Profiteroles

I'll be doing one cool thing in October, November, and December- making Holiday Sweets Boxes. I'm going to put 3-4 holiday-themed bakes in cute boxes to sell! I'm curious to see how this will play out- process-wise, packaging wise, customer wise, etc. I'll also be taking family photos like I do every fall season. I still don't have a full-time job and think these two activities will boost my income a bit!

OH, AND GBBO IS ON NETFLIX NEXT FRIDAY. I CAN'T FREAKING WAIT.

Can't wait for the next bake!
-JLM

Potato and Leek Galette

Crust by Fork Knife Swoon

Filling- Bon Appetit

I made another Galette!

Process-

Galette’s are so easy to make. I decided to make a savory one this round. The only difficult thing about this was- actually there isn’t anything difficult! I think with this recipe you need to be prepared though. After I made the dough and put it in the refrigerator to set, I cooked the leeks, sliced the potatoes and then mixed the goat cheese mixture. Once the dough is set you roll it out, place it on your baking sheet and add a layer of goat cheese, then sliced potatoes, and then top with the cooked leeks. Put it in the oven for about 30-40 minutes and you are done!

Taste-

The goat cheese layer on the bottom is delicious. It gives the potatoes and leeks some depth. I do think I need to cook it longer though. I honestly haven’t had a professionally made galette before so I’m not totally sure what texture the crust should be! I do know it’s delicious and it’s another walk around the house food! I like walking and eating. Food to go!

Random Thoughts-

So we are moving!!! We move this Friday, which means I’ll be taking a break for the next week an half. I’m really happy we are moving. The place is bigger and cheaper, in the same neighborhood and so adorable. The kitchen appliances aren’t up to date, but the kitchen is huge compared to what I am working with now! I’ll guess I’ll update you guys on the flip side!

-JLM

Focaccia

Recipe- Cookin Canuck

Focaccia be kidding me!

Process-

This was so easy- ANYONE can make this. I repeat anyone can make this! You bloom yeast, add flour, knead and then let it rest! The other cool thing about focaccia is that you can customize it with whatever you want! I had tomatoes my dad grew, cipollini onions from the farmers market, some olives that I put on top. I only used olives because I had some olive branches from my parents olive tree in their backyard. I’m learning that you can use almost anything natural as a photo prop.

Taste-

This was delicious! The caramelized cipollini onion with the sweet heirloom tomatoes! OMG. The onions gave the bread a creaminess and the sweet tomatoes balanced out the bitter dough.

It’s very soft on the inside and crusty on the outside. It’s the perfect bread to walk around with because it won’t break. The flavor is almost like sourdough, but not. Sourdough has a stronger yeast taste, but this definitely has a yeast flavor to it.

I just thought of making sandwiches with focaccia! Those would be delicious and the bread is thick enough to cut in half- or maybe making sandwiches with focaccia is dated? I just had a flash back of eating one when I was in college. It’s still a good idea.

Random Thoughts-

WE ARE MOVING- up the street. We are so lucky to have found this place. It’s really competitive and expensive here. We wanted something bigger for cheaper and we got! This place is adorable. It’s 100 sf more than what we have and a craftsmen style house with all hardwood floors and stained glass window! Also a mini view of the ocean! Taylor and I are so excited. Things have been so difficult for everyone including us since March- it’s nice to get a win!

After Taylor’s birthday ( September 14th) I’m acting like it’s October. It will be one of the only things that makes me happy. I don’t care if it’s too soon. We need the Holidays. Now. I’ve been watching Halloween Baking Championship on The Food Network to get prepared.

I went to a restaurant last night for the first time since March. It felt good to feel semi-normal again! I’m not going to do it every weekend, but it was stilll fun! I am torn with how I feel about going to restaurnats- we need to support restaurants but there are alot of people that don’t beleive in what’s going on and alot of establishments not taking COVID seriously. The restaurant we went to last night was fine. We were a good distance away from everyone and outside. I don’t know. I wish things weren’t so “sticky” right now. Does that make sense? I feel like EVERY decision that I make has to be thought about very carefully because there are so many issues to consider now.

Strawberry Pop Tarts

Strawberry Pop Tarts- Sugar Spun Run

I FINALLY MADE POP TARTS!

Process-

These aren’t hard to make! The hardest part is rolling the dough to make a rectangle and cutting the squares evenly. It’s just like any dough process, cut in the butter, mix in some sort of liquid- it was sour cream for this recipe- knead and then refrigerate. I’m starting to get the hang of how certain doughs are made. I still need to get straight why certain liquids are used and why.

I used a pizza cutter and ruler to cut the squares as suggested in the recipe. It was so satisfying to see a clean cut. After you cut and put egg wash on the dough you add any kind of jam in the middle of the square. Then add the top piece and seal the edges with a fork!

These would be so cute as a dessert for a birthday party! There are so many different combinations! Blueberry jam with blue frosting, raspberry jam with red frosting, peach jam with a light orange frosting… I feel like Bubba from Forrest Gump

Taste-

If you like the OG pop tarts you are going to love these. They are fancy, flavorful pockets of fun. The dough isn’t too hard or dry and if you pick or make the right jam you can’t go wrong. I added vanilla extract to the frosting, but you can add some sort of zest to compliment the filling!

Random Thoughts-

I loved making these and loved the way they look. They remind me of the Simpson’s donuts. Which reminds me, I’m gathering the courage to make donuts… Not sure when but it will be soon. Maybe for Taylor’s Birthday?

Taylor and I can’t stop watching Master Chef. It’s such a ridiculous show, but so addicting.

I always think about auditioning for the show. I don’t think I’m good enough yet, but I daydream about Gordon telling me I made the best dish in the history of Master Chef. If I get my act together this year, maybe I’ll audition next year. Wouldn’t that be something… hahaha

Tomorrow or Thursday I’m either making a plum galette or plum slab pie. I can’t make up my mind.

-JLM

Peach Lavender Shrub Mocktail *BONUS POST*

2 Tbsp Peach Lavender Shrub and Small bottle of San Pellegrino

I volunteered at Happy Girl Kitchen last week. I helped prep strawberries and apples for their jams and shrub mix because some of the owners had to be evacuated due to the fires so they were behind on making items for the cafe. As a thank you- I ended up with a bottle of their peach lavender shrub and plum ;) I couldn’t wait to take this home and try it with bubbly water. I haven’t drank alcohol since May and I’ve been craving a drink other than water!

Shrub is interesting. It’s a mix of vinegar, fruit and sugar sometimes. If you haven’t had it, it’s extremely potent and usually is mixed with some other liquid. I love it. This one in particular is zingy, peachy with the hint of lavender. The lavender is very soft, but still there.

As I said in my past post, I was going to try a cinemagraph- a still photo with selective movement- I always see beverage or food companies use them for marketing new products. Taylor and I also met a lady on our honeymoon in Barcelona two years ago and she was learning how to make them and it was so interesting to me! I never had time to sit down and learn the basic process but now I do and I finished one! It took a bit to understand the process in Photoshop, but now that I know it, it’s actually very easy! What do you think?

-JLM

Fruit Tart

Recipe- House of Nash Eats

My parents requested a fruit tart for their 36 wedding anniversary!

Process-
I started making the tart at 6 pm and ended at 10:15 pm. It took a while, but it’s only because you have to let the dough rest, bake, and let the custard set. The only tricky part of the recipe was the custard. I’ve never made a custard before. I was nervous I was going to make scrambled eggs, but I didn’t! You have to temper the milk and egg yokes very slowly and whisk whisk whisk. The custard came together really quickly!

As for the crust, my oven got way too hot, and it ended up burning on the edges. You can tell if you are paying attention. This is also the first time I’ve blind baked anything! I’ve watched those Brit’s blind bake almost every day for two years, and I finally have done it! Also, I want a food processor. It’ll help me with making the dough.

I had to think about how to decorate the tart. There are so many options; it was overwhelming, but fun because you do whatever you want!

Taste-
The custard was delicious! I wish I had vanilla bean. I used vanilla extract, which was fine, but I know it would have tasted better if I had the bean. I saw them in Whole Foods, and two beans were $13. I couldn’t bring myself to buy it.

The crust tasted great, but it was crumbly. I know I messed up somewhere along the process. I’m still not sure what I did wrong, but I stand by the food processor. If I had one, I bet my doughs would turn out better. Oh, I also need a pie server! It would have been easier taking the slice out of the tart mold.

Random Thoughts-
Read the recipe more than two times. I read recipes multiple. For this tart, I researched so many different recipes for about a week. When I found the one I wanted to use, I read the directions 15 times. It helps me process and plan. The more I do this, the more I realize how much you need to plan in baking- which is perfect because I LOVE TO PLAN or as Leslie Knope would say- “Jam on my planner.”

September is basically here which means summer fruit is almost gone. So this week I am going to celebrate summer fruits! I’m going to make pop tarts with a strawberry jam that I helped prep at a local cafe- Happy Girl Kitchen and then I’m going to make a plum slab pie. I’m still trying to figure out what I’m doing for labor day weekend. It has to be summery!

I’m embarking on a new media journey. I’m attempting cinemagraphs. I recorded some footage of a shrub peach lavender drink that I put together and will attempt to make one in Photoshop today. I just realized I bought a peach as a prop but didn’t put it in the shot!!! Ugh!! OK well stay tuned!

-JLM

Cosmic Brownies

Cosmic Brownies- By Handle The Heat

Here they are! This are a copycat recipe for a childhood chocolaty favorite!

Process-

These didn’t take very long to make! I didn’t prep my ingredients so it took me a little longer then it should have taken. There is so much chocolate in these things. The batter was almost black. It was also very sticky and difficult to spread. I used an offset spatula and sprayed Pam on it- it made the batter easier to spread.

Taste-

If you like chocolate… these are the brownies for you. They are dense, chewy, fudgy, and CHOCOLATEY. I added some instant espresso to the recipe to give it a little oomph. It sure did give it a pop! There is a slight bitter flavor from the espresso and from the cocoa powder. I don’t mind it ;) To be honest, these are so rich the you only need half of what is above and you NEED a glass of milk. You can’t skip the milk.

I’m sad- the sprinkles cracked on their way here. They came from Canada so I guess it was expected. They don’t look as polished as I would like, but still cute.

Random Thoughts-

The cafe was behind on prep because many of their workers had to be evacuated because of the fires. I destemmed strawberries for 4 hours and loved it. The cafe also cans preserves and makes shrub. I just learned what shrub was… “In drink terms, a shrub is a concentrated syrup that combines fruit, sugar, and vinegar. The result is a sweet, acidic mixer that can be enjoyed on its own or used in a variety of mixed drinks. Quite often, herbs and spices are also used to created interesting flavor combinations.” I googled it. After volunteering, they gave me a peach lavender shrub! I’m going to style a drink with it! I’m so excited. 

I have four recipes in the works for the next three days- I want to make a plum slab pie, fruit custard tart, a shrub drink, and pop parts. It’s a lot, but I think I can get it done. 

I went to the club yesterday- the pot club- Big Sur Cannabis in Carmel. It’s so fancy. They have a diffuser going when you walk in and a lounge area with leather couches and seats. I always buy edibles. I use them to help me sleep. If this is a problem for anyone- sorry it’s legal. Anyways, I bought some peach gummies, chocolate covered blueberries and pineapple mints. I was introduced to the pineapple mints by a friend. The mints are only 2.5, so you can dose yourself and not freak out. They are amazing! If you have been wanting to try edibles but scared try these first. Take one and see what happens. Worst case you fall asleep, maybe…

2nd favorite gif of all time

I hit my 100th ride! I officially belong to the Peloton Century club. It’s sort ridiculous, but I love it. People buy balloons and bake cakes for their 100th ride. I didn’t realize it was my 100th. Maybe I should have celebrated it? I am on a roll though. I’ve worked out 6 days a week this whole month!

I went the the Antique mall again with my friend Erica. We found Garbage Pail Kids Cards!! I forgot how gross and disgusting the cards are…I need more of them. The cards were in such great condition! Here is one: What do you think?

-JLM

Quiche Lorraine

Crust Recipe- Confetti and Bliss

Quiche Recipe- Creative Culinary

It’s raining Quiche! I heard the It’s Raining Men song today and decided to say it’s Raining Quiche…

Process-

Overall, this isn’t difficult to make. The filling was easy, you mix all ingredients together and then it’s done, but I did have issues making the crust. As you can see it’s a very flaky crust. I followed the directions, but the dough ended up very dry. I’m not sure if it was because I didn’t use a food processor or if I measured ingredients wrong? I added about 3 tbsp more of ice water to bring the dough together. When I rolled it out it was so sticky so I had to add a bit more flour too. I was worried about it holding the filling and luckily it did! I think I would prefer a stronger crust.

Taste-

This thing has bacon, caramelized onions and gruyere cheese in it and let me tell you it brought me back to Paris. I LOVE IT!! The only thing I added that the recipe didn’t call for was a bit of nutmeg.

The crust was so flaky and the inside was full of flavor. It wasn’t too onion heavy, which I wouldn’t have minded. It is a VERY rich dish and if you are sensitive to cream beware. I am lactose intolerant, but I ignore it sometimes.

Random Thoughts-

The sky is really overcast today due to fog and smoke from the fires. I think this is the best lighting yet though. I wish I had this light every time I take photos!

I still haven’t started unit 2 of my photo class. I AM DOING IT TONIGHT! Hopefully.

People are paying me to make them sweets now! haha It’s my aunt, but still! It’s exciting!

I’m getting a lot of good feedback about my photos. I feel like this is what I was supposed to be doing the whole time, but I guess we will see where it goes.

There might be more dry lighting again tonight, which is terrifying because that’s how the other fires started in the first place. Let’s hope nothing crazy happens tonight.

I have to mention the amount of dishes I’ve been doing. I am so tired of doing the dishes. It never ends. I hope to enjoy doing them at some point.

Name that gif

I’m going to make something with plums this week. Stay tuned!!

-JLM

No Churn Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream Sandwiches

Recipe- Best Recipe Box

I made a no churn strawberry ice cream! It was so easy!

Process-

It couldn’t have been easier to make this ice cream- sweetened condensed milk, fresh organic strawberries (you can tell the difference between conventional farming and organically grown) and whipped cream. This isn’t your normal creamy ice cream. It does have some icy parts in it, but I didn’t have the tools to churn it so I took the easy way.

It was difficult to scoop into a ball. You know the classic ice cream ball? When I would scoop it, it would break into pieces. I decided to let it warm up and it got easier to scoop, but not to shape into a ball, so I molded it. Once I did that it started to drastically melt. Try making ice cream sandwiches with this…

As you can see above I used it for ice cream cones and ice cream sandwiches. The cones were easy. I set up my backdrop before then brought over the milk glasses and set the scooped cones in.

As for the sandwiches, I needed three people to help me. I had it planned in my head, but as I started scooping the ice cream and putting it in between the cookies I slowly realized it was going to be a nightmare situation. There was ice cream everywhere, chocolate everywhere, the sandwiches looked like shit. They still don’t look very good to me, but it took me about an hour to figure this out, so I picked the best out of the worst.

I think next time I will try a different cookie, something that is flatter and make classic ice cream. I have a mixer coming my way soon, I just have to figure out how to use it.

Taste-

The flavor of the ice cream was so delicious guys! It tasted like strawberries and cream! The texture was icy- I’m not going to lie, but when you get a bit of the strawberry it makes it taste creamy. The combo of the “death by chocolate” cookie and strawberry was powerful, it was so good, but very rich. Again I need to find another cookies to use for this.

Random Thoughts-

I’m loving Amy Schumer learns to cook on the Food Network. She and Chris are really cute together and the recipes they teach you are VERY doable and fun!

As I wrote in my last post, there are a lot of fires happening around Monterey. One started in Salinas, where I used to live, where my parents live, where 70% of the people I know live and it’s bad. I know 50+ people that have to evacuate. It seems like CAL FIRE is doing a great job at defending structures. I think it’s burned over 30,000 acres so far. The air quality is really poor so we are keeping our windows closed again.

There might be a chance of dry thunder- again- Sunday night or early Monday morning. That’s how the River fire started in the beginning. It was wild and very mid-west type weather. We NEVER get this type of weather, it’s scary! NO MORE FIRES! I really hope everyone comes out of this healthy and ok. 2020 has been the fucking shit show and we all need a break.

Let’s fast forward to 2021

-JLM

Rice Crispy Treats W/Sprinkles

Rice Crispy Treats- Look at the cereal box for recipe

Process-

These are so easy to make. I used the recipe on the side of the cereal box. I updated the recipe by browning the butter a bit and adding sprinkles to the top of the squares. I wish I would have browned the butter longer and added sprinkles into the mix before allowing it to set, but I thought the sprinkles would bleed into the treats. Oh well! It’s been so hot here, I couldn’t tolerate turning on the oven.

Taste-

They were sweet, chewy and full of texture! Almost too sweet, but I think that part of the game when you eat rice crispy treats. These are so fun looking too- Light and playful!

Random Thoughts-

Notice anything different about my photos?? BACKDROPS AND SPRINKLES! I’m so excited for both. I also bought some antique props that I can’t wait to use.

There are a lot of things I want to make, but there are 3 or 4 huge fires happening around Monterey and we can’t open our windows. Our house is an old small house with no insulation so it gets really really hot and really really cold. I hate being hot. So I’m trying to make/cook things for the next couple of days that doesn’t require much oven use.

I’m behind on my photo class and hope to catch up today or tomorrow. We are learning about colors and textures!

I had an interview with a large company in SF on Friday, it was my second one with the company. I hope to hear back from them, but if I don’t, it feels really good to be noticed by a huge company. It gives me hope for the coming months!

I’ll be writing about my no churn ice cream adventure and assembling ice cream sandwiches in my next post. Get ready!!

-JLM

Peach galette

Recipe- Fork Knife Swoon

Helllloooo Mrs. Doubtfire voice

I made a Peach Galette!!

Process-

I was so nervous about making the dough. It’s intimidating! I’ve read, “Don’t work it too much” or “don’t let your hands melt the frozen butter.” I worked quick when rolling it into a disk. But the process wasn’t hard, and I don’t’ have a food processor. Usually, you would put the flour and butter in a food processor and mix until it the dough is the size of peas. I used a pastry cutter and cut in the butter by hand. After you cut the butter into the dough (I’m not sure I’m explaining myself correctly here, but I think you get it), you wrap the dough in plastic wrap and then put it in the refrigerator for an hour or longer if needed. Again really not an extreme process at all.
Rolling out the dough was easy too. Just roll from the middle out and try to make the thickness of it even. I made sure there was a little flour on the surface because it did get sticky.
I made the peach mixture first and then rolled out the dough- FYI - I wanted the peaches to sit in the mix for a bit. After I rolled out the dough to 12 inches, I started spooning the peaches on. Ok, this wasn’t easy for me. I tried to fan the peaches from the middle out, and it didn’t look right. After I had made it, I had a dream to set the peaches on the dough from the outside in! Soooo I think the next time I make this or something like it I’ll try that route.

Taste-

This thing was delicious. The dough was crispy on the edges and had the perfect amount of sweetness. The peaches… WOW! I bought a flat of them at TJ’s- Trader Joe’s- They sat on my counter for a week, and I felt them every day to see when they were ready. UGH, man there is nothing better than a ripe peach. However, I have to admit- the outside texture of peaches sort of freaks me out. It has a sandpaper-like texture to it. Is that weird? I eat them because the flavor is so freaking good, though.

The mixture of the slightly savory dough and the sweet peaches was out of this world. I’m not sure if this is a thing, but I ate it like a pizza. It’s sturdy enough just to pick up and eat! I can’t wait to try this recipe with other fruit!

Random Thoughts-

I don’t like summer. I know… I’m a fall and spring girl- BUT since I’ve been baking, I don’t want summer to end. I want all the fruit all the time!

I bought props at Home Goods yesterday. Everything is so cheap there, but you have to sort through a lot of bullshit and have to deal with old ladies walking the wrong way down the aisle. Oh, wait, that was me. Home goods has the directional arrows on the ground, and I wasn’t paying attention. Some lady was very irritated that I was walking down the aisle the wrong way. I guess it comes with the territory. Also, why the hell are the price tags so sticky? I had to soak everything warm water to get the tags off.

New thought- I think I’m going to make a three-course meal every week and try to base it off of a theme or country. This Friday, Taylor’s brother and wife are coming over for an outdoor social distanced dinner, and I’m making pizza again! Pizza Friday? I think this will allow me to transition into dishes and not just baking. It’s started to get expensive, and it’s a lot of sweets. I also want to start writing my own recipes. I know how to cook, so I think this might be a smooth transition into writing original recipes. I also might tap into Taylor’s mom’s recipe box. She was such a good cook, and I think he would love it!

Sprinkles- I’m obsessed with the look of sprinkles. I love all of them. I ordered some from this boutique sprinkle company, and they were supposed to arrive today, and I still haven’t got them!!!!!! All I want are sprinkles. I have so many bakes that need sprinkles on them. I’m going to bath in them one day. Watch.

Photo backdrops- Taylor helped me set up my photo backdrops!! So I found some online that were 2x2 and $77. I wasn't going to pay that, I thought about it, but I didn't do it. Instead, I ordered vinyl backdrops from an Etsy store, went to home depot and had them cut hardboard into 2x2 and 3x2 square. So much cheaper!!! Expect my photos to look different from now on!

PS- I’m still working on my website. Some of the pictures I’m using are VERY large. My apologies. I’m trying to fix it.

Look out for a Pinterest page too!

-JLM

Challah

Recipe by Jenn Segal From Once Upon A Chef

Shalom!

I made Challah breatd!!!

I’ve used two Oprah gif’s in the past days. I didn’t realize how much I love her.

Process-

It was definitely easier than I thought. The hardest part is braiding the dough. I almost gave up. I googled tutorials and made it through, but it is a confusing process, especially doing it for the first time.

You do have to proof it twice. Once after it’s been mixed and then again after you braid the dough. I was so excited after I finished the braid I put egg wash on. I guess technically you brush on egg wash right before the oven. I was scared I fucked it up, but it didn’t!!

MAKE THIS BREAD! YOU WILL FEEL WONDERFUL ABOUT YOURSELF.

Self Yeasteem. Sorry I had to.

Taste-

This is a sweeter bread. The taste is similar to white bread. I’m wondering if that is a good comparison haha oh well. It has a hard drier crust with soft interior. The smell is so sweet and bready. It would be delicious as french toast or slathering on some honey whipped butter! I want to make this with savory spices and some cinnamon and sugar! I will definitely make this again. I love the look and taste of it!

Random Thoughts-

I love Oprah.

As I stated in a past post I want to be Jewish. I’m jealous of their tight knit community and traditions. Maybe in another life.

I’m moving on to week two of my photography course and have no idea what’s in store. I can’t wait!

I’m making Pad Thai for the first time tonight. I’m not making anything from scratch… Throwing noodles in a pot and a sauce on top.

I’ve been wondering about the recipe development process. There are all these blogger/chef/recipe developers and I want to know what that means.

How do you claim a recipe is yours? You originally used someone else’s recipe to start I’m assuming?

Do you substitute one ingredient and tweak a measurement to make it yours?

It’s all very confusing to me. I give chefs credit when I use their recipe.

Can someone help me out and explain the process?

I would love to do this full time and get paid. If I could focus all of my energy in baking, styling, taking photos and writing for a living, I think I would be a much happier person. Maybe one day!

Cheddar Bay biscuits

Cheddar Bay Biscuits- Recipe by Damn Delicious

Aloha! (Someone said Aloha in an email the other day and I loved it.)

I made another 90’s classic- Copycat Red Lobster Cheddar Bay Biscuits

Process-

These were so freaking easy to make. Everyone needs to make biscuits!!!! You get a biscuit, you get a biscuit, everyone gets a biscuit!

Mix flour and spices, then add the buttermilk, cheddar and chives, FOLD, and scoop them on to a pan. Have I stressed the importance of learning how to make biscuits? I want to make every biscuit in the world after this experience. It’s a confidence booster.

Taste-
Man, these are so good. They taste pretty close to the original, if not better. The cheddar crisped up on some of them, and who doesn’t love crispy cheese? You can taste the garlic powder and the fresh chives. They were soft on the inside and held their structure on the outside. Make these now!

Chives don’t get the love they deserve. I fell in love with chives on my honeymoon. There was a cafe across the street from our flat in Paris that served this egg and bacon sandwich with sprinkled chives on top. It was that little added oniony flavor that made the sandwich. I also love how dainty they are!

Random Thoughts-

I think I need to make more savory things. Would it be wrong to add dishes that don’t include baking? I know I’m all over the place, but I think it might be more cost and weight effective if I add a dinner or lunch recipe from time to time. Who knows.

I can’t wait to get the props and backdrops I ordered. These things are going to take my photos to a whole new level!

I’m going to make Challah bread today. It’s hot as balls, but I’m doing it. I’ve been planning to make it for the past week and can’t back out now. Part of the reason I chose to make Challah bread is:

1. Ina Garten. She made Challah french toast on one of her shows, and I have thought about it for years.

2. I’ve always wished I was Jewish. I’ve even thought about converting, but it’s not the same, and I would feel like an imposter. I think this is closest to being Jewish I’ll get.

As I was making these, I thought about the last time I ate at Red Lobster which I can’t remember the last time I ate there, but I do remember never ordering fish. I always ordered the biscuits and fettuccine. Am I the only one who never ordered fish at a fish restaurant?

-JLM

Millionaire Shortbread

I feel like I’m dating myself with this song.

Recipe- America’s Test Kitchen The perfect cookies

How ya doing?

I made Millionaire Shortbread! I've wanted to make these since I started watching The Great British Baking Show two years ago. Here is how it went:

Process-
These were a bitch to make. I think the hardest parts were making the caramel and cutting the bars. I thought reading the recipe ten times was going to make it easier, and I was wrong.

Making the caramel was stressful. It was the first time I had made that kind of caramel. It took about 20 or so minutes of constant stirring and sweating. I was so worried about it seizing up or burning! I'm a tad disappointed because it did end up too hard. I think I should have stopped a couple of degrees lower. I went to the soft ball stage, but it's more like taffy. I had some friends try it and watching them bite into the bar was pretty funny. Everyone said, "oh, wow, the flavor is excellent, but I think the caramel might pull out my teeth." I then asked myself, what's wrong with having friends with missing teeth. ;)
Cutting the shortbread was messy. The recipe calls for using a serrated knife. I have one, but it's not good. I started to saw away at the bars, and it was clear that method wasn't working, so I used a sharp knife. It chipped some of the chocolate and the shortbread, but it was better to have bars than one large chunk of shortbread.

You have to wait around for things to cool before moving on to the next step, twenty minutes for the shortbread, 1.5 hours for the caramel, and 30 minutes for the chocolate. This recipe isn't a quick one.

Taste-
The shortbread was to die for so delicious. A bit sweet and the shortbread melts in your mouth because of all the butter. Wow! The caramel had great flavor too! Buttery and sweet, but was hard, as I discussed above. I was also worried about the caramel being grainy because I thought I saw little granules when it was setting, but it wasn't grainy at all! Or maybe it was too hard to tell if it was? haha I don't know. As for the chocolate top, I think I should have used a bar of different chocolate and let it sit longer. As I was cutting, the chocolate top was cracking. Which sucked, but it's the first time I've made these!
These things are fancy Twix bars, and I can't wait to make them again!

Random Thoughts-
I started an online food photography course! I'm about halfway into the first unit and loving it so far. I miss learning! The community so far has been supportive and engaging, which I appreciate. There are people from all over the world in this course too! Which is awesome. Because I'm new to food photography, it's a tad overwhelming, but so fun because there are so many new ideas to learn.

This week I'm making biscuits- Cheddar Bay- don't hate. I love these Red Lobster copy cats. Also, Challah bread, maybe pop tarts, if I get the sprinkles I ordered this week and lemon cookies! I'm going for it.

I've been riding my Peloton a lot lately, and I can't thank Taylor enough for it. It's been a lifesaver, especially now that I'm starting to bake. I was worried I would eat a lot of everything I cook, but I've had self-control.

Self Control?

I want all the baking tools. It’s starting to get expensive though and you who over here doesn’t have a job. Is that correct? “You who, over here” It doesn’t seem right now that I’ve read it a couple of times.

I’m using what I have until I get my next pay check. Don’t get me started on the amount of money….

Things I need/want:

Pie Dish

Tart pan

Cute retro looking bowls

2 new camera lenses

A bigger kitchen- maybe I should find a house that is just a kitchen and live in it

Travel to the UK

Oh! I don’t think I’ve exposed this, but I’m severely allergic to tree nuts. All tree nuts. You won’t see any nuts in my baking. Peanuts, yes, but walnuts no. Peanuts are technically a legume.

-JLM

Cinnamon Rolls

Recipe by Joy Food Sunshine 

Hej

I made cinnamon rolls! I’ve wanted to prepare them for a while, and they did not disappoint. 

Process-

Wow Wow Wow. I have respect for cinnamon roll makers. There are so many steps to making these. The process isn’t complicated, it’s time-consuming. I think the most challenging part was stretching & shaping the dough to create a rectangle. If I had taken a bit more time to shape it into a rectangle, the rolls would have been prettier and cooked evenly. The ends of the roll were tapered, so some rolls were smaller than others. One of the rolls looked like a gooey duck- Google it. 

I made the dough the night before-so this was an overnight process. I stored the dough in the refrigerator with cling wrap. The next morning I pulled out the rolls and let them proof again.

 While they baked, I made the frosting. I made the mistake of using a small glass bowl. So stupid. It was a mess. The icing was also really really sweet. I haven’t had cinnamon rolls in a while, so maybe they are always this sweet. When I took the first bite, I could feel an instant sugar rush. I also think I added too much filling because when they were done, the filling was overflowing on the top of a couple of rolls.

I will make these again but only for a special occasion- Christmas, Easter, Birthday, etc because they are time consuming.

Taste- 

I think I under baked the rolls. They could have cooked for another 2-3 minutes, but were still so delicious. Soft on the inside and crispy on the outside. The filling was tasty too, but the frosting overpowered the filling. All I tasted was cream cheese and sugar for the most part. I’m not complaining- but I think I could balance out the sweetness next time.

These are worth the 500 calories per roll. 

Random Thoughts- 

Everyone should make these at least once in their life. It’s a process but worth it. 

I signed up for an online food photography school, and I’m so excited! The classes are on composition, lighting, marketing- everything to get you started. I can’t wait to start classes on Monday! I’ve only taken one formal photography class, everything else I taught myself. I’m hoping this elevates my skills! 

I’ve been watching sex and the city all morning. It’s so ridiculous, and I’m loving every minute of it. I started watching in high school and thought I was going to grow up to be like them. Welp, come to find out its not real life. Carrie affording her Manolo’s on a newspaper columnist salary. Right…. I also wanted to be her. She’s annoying and a brat now. I definitely a Miranda- angry and realistic.

Halloween Costume Ideas-

Miranda or Jamiroquai 

I hesitate to suggest this because I don’t want a lot of people to know about it, but have you seen Joe Pera Talks With You? It’s a show on Adult Swim. It’s calming, understated, and lovely. There is a storyline, but a lot of stream of consciousnesses. Sort of like my Random Thoughts section. Please watch it.

Snickerdoodles

Recipe- America’s Test Kitchen

The perfect cookie

Kaixo guztiei, (Basque)

Snickerdoodle cookies remind me of being a kid. I think because my mom liked them. She still loves them to this day, but I'm not sure I am a fan. I don’t think I’ll ever crave a snickerdoodle. Sorry if I’ve offended anyone.

Process-
These were pretty easy to make. You mix the dry ingredients and then mix the wet in a stand mixer. The recipe calls for veggie shorting, and while it gives the wet mix a beautiful cream color, the smell sucked. I want to smell vanilla, butter, or chocolate when I'm making cookies! I did love the texture of the dough. It felt like Floam without the beads. Do you remember Floam? It was the brother of Gak, both made by Nickelodeon. It was light and airy. It almost felt like it could bounce if you threw it on the floor.

Side note- I always have more cookies than the recipe yields. I do guess on the 2tbs measurement…

Taste-
The taste was great! If you like snickerdoodles. I am using Morton's kosher salt, and it's not the small granules, so I'm finding that I get a little chunk of salt from time to time when I take a bite.

I think people will enjoy these bad boys. It's hard not eating all of the cookies you make. I only eat 1-2 from each batch to see how they turned out, but I want to eat all of them and then take a nap.
Random Thoughts-

One of the first cool 90s songs I liked was Buddy Holly by Weezer. It reminds me of being a kid, so do snickerdoodles and so does Floam! Look at me, bringing it back to the beginning, LITERALLY. - Chris Traeger

I've been working out like crazy. I went on a short hike the other day in Carmel Valley. It was beautiful and uphill. I loved it, but I think I might have gotten some poison oak on my wrist. I'm not sure, it itched yesterday, but it's not itching today. Let's hope it's not because Taylor is allergic to it.

I'm getting to the end of the classic cookie part of The perfect cookie. I am going to make Lemon sour cream cookies and then move on to bars!!! Millionaire Shortbread's will be the first on the list. I saw them prepared for the first time on GBBO. OMG, I have been wanting to make them for the past two years, but haven't had the balls too. I'm making them next week so keep an eye out!
-JLM

Chocolate Chewy Cookies

Recipe- America’s Test Kitchen- The perfect cookie

Chocolate Chewy Cookies

Hallo Mensen - Dutch 

Process-

These cookies were SO easy to make! The only thing I had a bit of an issue with was rolling the dough in sugar. I followed the recipe to the letter, except for rolling the cookies into a ball and then rolling in sugar. The dough was too sticky so, I rolled the dough in the sugar and then rolled them into balls. As I am writing this, I've been wondering why I can't see sugar specks on the cookies... I'm pushing the sugar into the balls as I roll them. That's why the recipe says roll the dog into a ball then coat in sugar. Cool analytical skills. Did I say "roll the dough" too much? 

Taste-

Oh man. I will make these over & over & over again. It has the texture of a brownie, but the flavor is so much more complex. I added coco powder, dark brown sugar, and dark corn syrup and chocolate chunks! A chocolate bonanza.

OK, I just figured out what the cookie is a blend of- Brownies and chocolate lava cake. Texture was softer than a brownie and taste was lava cake.

Oh last tip- You need a glass of milk and one is enough. I’ve had about 4 in the past two days though…I have no self control.

Random Thoughts-

Taking pictures for these cookies took me longer than other recipes. You have to get creative with cookies. They are round disks and look the same- boring. I did figure out a set up and I’m extremely happy with how the photos turned out. I also bought a marble board!! I think it takes the pictures to a new level. It’s clean and inviting looking.

I’m obsessed with Molly Yeh on the Food Network. I haven’t watched the Food Network for awhile, it became a little too wholesome. I like Molly because she’s semi relatable, but what she cooks and bakes is SUPER relatable with an added level of skill. She loves sprinkles and I love them too. Just wait… I’m gearing up to buy some boutique sprinkles and I can’t wait. Fancy sprinkles are expensive…

Taylor found a website that you can watch 90s TV. Actual 90s TV. We have been watching MTV, car commercials, old Conan O’Brian shows. It’s comforting. We also have been re-watching Frasier. I really love everything about Frasier. I LOL every episode- judge me if you must.

I ran into an old friend today and they said oh you started a blog! You are reviewing recipes right? It made me think… What am I do here? If you are confused at what I’m doing so am I- sort of.

Things I know:

I want to be a food stylist and food photographer

I like baking

I’m unemployed

I listen to the Talking Heads while baking, well all 80s new wave.

I love David Byrne. If you love him like I do, watch True Stories. It’s radical.

I like rap

I like writing even though I’m not good at it

I realized the songs I put at the top of the page aren’t playing. Cool. I’ll fix it soon.

I guess if you add the above up it leads me to starting a blog?

-JLM

PIZZA!!!

Recipe by- The Taste and Tell Blog

I MADE A PIZZA! A pepperoni and “margarita” pizza to be exact. Check out how it went below!

Ciao wannabe Italiano's-

"Pizza in the morning, pizza in the evening, pizza at suppertime." Name that jingle

It’s the Bagel Bite commercial. If you didn’t know that I don’t know if you love pizza.

Process-
I was VERY nervous about making the dough. You hear horror stories of bakes not rising, the yeast dying because the water is too hot, the yeast is old and doesn't bubble, and you have to start all over again. In a split second, your fun project has turned into you hating yourself because you aren't good enough to use this living bacterial that only becomes alive when you add water? I think I might be projecting my yeast insecurities on you—Gross & sorry.

The process ended up being so freaking easy. Water, sugar, yeast- let the yeast bubble add the flour & salt mixture= Dough. I scored some bread flour about 10 minutes before- my friend Sarah did a drive-by flouring- I think bread flour makes a difference? I haven't tried it with AP, so I can't say for sure. I let the dough rise for 1 hour, and it was freaking beautiful. It had a smooth and light sticky texture and easy to handle.

Most recipes call for a pizza stone and a pizza paddle, I didn't' have either, so I adapted. I put a baking sheet in the oven upside down for the pizza stone and rolled the dough on parchment paper and transferred it to the baking sheet in the oven instead of using a paddle. It made the process a lot easier!

When the pizza came out of the oven, I couldn't believe my eyes. It was so pretty, shiny from the pepperoni oil, the crust had bubbled, and the perfectly melted cheese, insert hand moving towards lips and kissing your fingers like an Italian emoji. Did that make sense?

Taste-
The pizza and dough were delicious! I wish I had a pizza stone to get a crisp dough, but I think the combination of the parchment paper on top of the hot baking sheet did the job! The dough was a little sweet. I wonder if that's how it's supposed to taste or if I added too much sugar?

I didn't make my own sauce. I used leftover Rao's Marinara. Have you had Rao's? If not, go to Costco and get the two-pack now. I fucking lovvvvve it. It's the best red sauce in the world. Better than my mom's and my nana's. I also want to eat there one day. The restaurant is in NYC, and someone needs to know someone that knows someone to get a table. I'll get there someday!!

Random Thoughts-

I think I’ll do one yeast bake and one sweet bake a week. Next week I’ll do some chocolate chewy cookies and cinnamon rolls.

Taco Bell’s Cheese Gordita Crunch is fucking delicious. Sorry not sorry.

It’s Friday and feels like Saturday.

Name this tune:

Give me pizza

P I Z Z A

Give me PIZZA

Did I happen to say?

I want PIZZA

This version is the best. It’s terrifying and you don’t have to watch for too long until they HIT THAT PIZZA CHORUS

Lime and Coconut Sugar Cookies

Lime and Coconut Sugar Cookies

Recipe by America’s Test Kitchen- The perfect cookie cookbook

Bonjour Bitches,
I'm going to address all of you in a different language until I run out of greetings.

Process-
Making sugar cookies isn't easy. It took longer than I thought, surprise surprise. The smell was terrific though. When mixing the liquid ingredients, you smell vanilla, sugar, and then when you add the lime zest, it takes it to a new level.

I think lime zest is underrated. It's a sweet-smelling, soft, but still very zingy- you're welcome, Sarah & Casey. I also think I baked them a little too long again. I am still trying to figure out my damn oven.

Taste-
As for the taste, I needed to use more lime zest. I couldn't taste the lime at all. It was disappointing. I could sort of taste the coconut, but I think it's used more for texture in the cookies? As I said above, I overcooked the cookies. They were more crisp than chewy and soft. I'm assuming the outside is crispy, the "outer core"- geology reference- is chewy and the core is soft. Mine were crispy until you hit the core. I'm not sure I'll make these again unless someone requests them or around the holidays.

Random thoughts-
If you've read my past blog posts, you know I'm still trying to figure out a SOP (standard operating procedure) for my blog. If things look different every post you know why. I may cut back to only two recipes a week. One sweet and one savory. I don't want to burn myself out.

The next couple of posts won't be brown either. I was looking at my feed today, and it looks like a wheat field. It's time to switch it up.

Have you seen the meme of a dog with a tie on working on a computer? There is a house on fire with random things flying through the air? It says something like "looking for a job in the middle of pandemic" Here is it:

Credit unknown?

It’s exactly how I feel right now. I’ve applied for at least 15 jobs in the past month, jobs I’m qualified for, and not a single company has called me back. It’s infuriating and depressing. I know something will come my way at some point, but fuck dude. This shit is getting old.

Oh! The next bake is chewy chocolate cookies and a pizza!

-JLM