Cardamom buns
Recipe by Caroline’s Cooking
I made Cardamom buns!
I first had these at a local bakery in September and I’ve wanted to make them ever since.
These are actually very easy to make. I’m not sure if it’s because I’m used to the baking process or what, but I think everyone could make them.
Process-
This starts out like any bread type recipe. You bloom the yeast, add in dry ingredients and then knead the dough. I used my stand mixer to knead the dough. You then let it rise. My kitchen is cold so I warmed my oven to 200 degrees, then turned it off and put the dough in there to rise.
After that, you roll the dough out into a square, spread the butter mixture, fold, cut and then roll the dough. Then let it rise another 30 minutes. After that pop them in the oven for 12ish minutes and you are done!
Taste-
Mannnnnn these are so soft and moist and full of cardamom. You can taste all of the things! Sugar, cardamom and butter. There was also some crystalized sugar on the bottom of the buns that added some crisp to the bun too. I added some freeze dried raspberries for color and a zing!
Random Thoughts-
What the hell is happening in our country right now? I’m shocked, sad, and scared by everything.
Taylor and I started The Wire. In film school I was told to watch it once a week and I never did. It is an incredible story. It weaves in and out of people’s lives faultlessly. Watch people.
I’m loving my lights. Now that I have a basic understanding of how everything works I get to play around with them and get creative.
Ok that’s it.
JLM
Blackberry & Cardamom Jam with a side of Hard light
Blackberry jam- me
Not super fancy, but here is my blackberry jam recipe.
Long way around, but I was cleaning out my freezer and had a shitload of frozen blackberries that I needed gone- So I turned it into jam!
Blackberry & Cardamom Jam with a side of hard light :)
5ish cups of frozen blackberries (I haven’t used fresh but I believe you would get the same outcome. You might have to boil longer to get rid of the excess water)
1.5 cups of sugar
1/2 lemon
5 cardamon pods
*Cardamon spice comes in pods. I used a mortar and pestle to crack the pods and then grind the seeds*
Put all ingredients in a pot and boil until it foams- around 30 minutes
Final product-
Scoop some jam on to a plate or spoon, run your finger through it, if the jam doesn’t run it’s done. Obviously this is very hot so be careful!
Canning-
Use mason jar’s to store the jam.
Boil the jars and the tops for about 10-15 minutes
Take the the jars out of the boiling water (I used tongs because they are incredibly hot).
Put the jars on a sheet pan
Spoon the jam into the jars, put the lids on and then turned them upside down.
THAT IS IT.
Lighting-
You know when you have an idea in your head and it comes together just like you pictured? Well this is it my friends. I’ve wanted to make hard light photos for a very long time. There is something playful, commercial like and professional about them- at least to me there is. I know some people aren’t into it, but I truly do not care. I repeat do not care.
Recipe format-
I need to figure out a recipe format. I know there are plugins, but I’m too lazy to research right now. Sorry if it’s confusing.
New year new you quinoa bowl
Guess where this recipe is from? me.
Hey! I’m back. I took a bit of a break because well I was tired and needed some down time.
I’m starting the new year with a healthy recipe. I know I said this was a baking blog but I can’t just bake. I can’t. I’m getting large. So to keep the blog going I will be doing one healthy recipe a week, on baking recipe a week and something fun and artsy to test out my new lighting. Paul Buff bitoch. If you know you know.
I’ve had a bit of a creative block due to fatigue. I was baking and selling goods, trying to make new things for my blog and doing family photos. It was a lot for me. I think it took so much of my energy because it’s all still so new.
Anyways- Here is my first recipe. I need to figure out how to put the recipes on a seperate page and make it look presentable so give me a bit of time!
New Year New You Quinoa Bowl
1 cup of quinoa
2 cups of water or any kind of stock
Bring to a boil and then lower to a simmer. This should take about 15ish minutes.
While the quinoa is cooking, warm black beans and add some cumin.
Slice-
Apple (I used pink lady for a zing)
Avocado
Kumato Tomatos
For the dressing-
4 tablespoons of EVVO
pinch of salt
3 cranks of pepper
Lemon juice (half of lemon)
Pour all ingredients into a mason jar and shake!
Assemble the bowl-
Use a deep and wide bowl like a pasta bowl
Arrange spring mix on the bottom
add all of your ingredients with a spoon like the pic above and eat!! Oh I added some salt too!
New years Eve 2020 style
I decided to do a post on a quarantine new years eve. 1st off- is that the correct terminology? I don’t think so but I don’t know what else to name it. Technically we are not quarantining but I hear it all of the time. ANYWAYS! Here are some ideas for a small two person NYE celebration!
Let’s start with the food and then move into decor and playlist
MENU:
Pot stickers or dumplings:
Ok so here is the recipe I used- I’m obsessed with pork pot stickers and this one didn’t disappoint. Recipe https://www.spoonforkbacon.com/web-stories/potstickers/
These take some time but you can freeze extra for the next morning or a month from now!
Apple Burrata Crostini-
I’m just throwing this together! I start with cutting a baguette into thin slices. Any size you think you can bite into without having any issue but also thick enough to hold the toppings. Brush the slices with a little EVOO and then put the slices into the oven at 375 from 10-15 minutes. Adjust as needed. They may need a little longer. Just watch them.
After they have crisped up let them cool, it shouldn’t take long. If you are serving them right away you can add your toppings, but if you are doing ahead put toppings on right before they are served so they don’t get soggy.
I’m using burrata and the new apples from TJ’s. They are pink inside? Hidden rose apples! I just schmear the burrata on each slice and then top with sliced apples. At this point you can add honey on top or EVOO for savoy!
Baked Brie in puffed pastry:
I bought this at TJ’s. It wasn’t good. I thought it would save me time because I was cooking, styling and shooting, which it did but it wasn’t tasty. It’s worth the effort to wrap a brie wheel in puff pastry. Frozen brie… Nope.
The Bowl of Chocolate-
Any type of chocolate in a bowl will do. We are using hersey’s kisses because I have a shitload of them. No one will touch it but it needs to be there for my sanity.
ok! that’s it for the food!
Decor, drinks, and other fun stuff to set the mood:
I ordered a NYE banner, some gold fringe for our door way, some party popper (still waiting on those) and some party hats! All from Amazon! This doesn’t have to be overboard because its just you and loved one. (or a couple of loved ones) right??????? We are living in COVID TIMES PEOPLE. BE SAFE!
Party Hats:
I happen to have left over party hats from Taylor’s bday. I glued a sparky poof on top and was done.
Glitter Party Poppers:
Now this might be my favorite item of the nights. I decoupaged the party poppers with glitter. Yep. fancy or is it ridiculous? Either way I love them.
Drinks:
I will solely be drinking champagne or some sort of sparking wine. But for the picture above I made a fake martini. It’s water. haha I didn’t want to open a good bottle of bubbles for this shoot.
We are popping open our Las Jaras sparkling wine with our new coupe glasses. Can I tell you how much I love coupe glasses? I have searched for a set for the past couple of months and couldn’t find nice ones that were decently priced, but I found some on Amazon that did the trick!
Playlist:
Here is what I have so far. I will be adding more songs through the week.
On the TV:
We play 200 cigarettes every year. Thanks to our friends Hilary & Tyler. I love it so much. NYE wouldn’t be complete without watching it. Did you know it’s out of print and selling for $100 something dollars on amazon? I didn’t pay that much but I sure did pay a lot for it on ebay. Just let this play on repeat alllllll night.
DON’T FORGET TO DRINK WATER! We have liquid iv’s as well. Let me tell you, these things are a life saver. You mix with 16 oz of water shake and drink.
The next day:
Because you probably won’t feel too well, drink a liquid iv and a bloody mary. Smoke some pot. Then order McDonald’s or any shitty fast food you are craving. Then take a nap for the rest of the day. It’s the only way to start the new year.
FUCK 2020 “am i rite?”
-JLM
Rugelach
Recipe- Molly Yeh
I love Molly Yeh. Like love her. I want to be her. Stalker much? She actually liked my story on Instagram which is VERY exciting!
Process- You have to chill the dough for awhile. That’s the only difficult part- waiting. For the dough it’s literally cream cheese, flour, sugar, salt, cold butter, egg yoke and I believe vanilla. Ok writing it out, it seems like a lot but I swear it’s not. After you mix the dough you refrigerate it up to a day or so. I chilled mine overnight and it turned out great! After the first chill you roll out the dough into a square. I still can’t do it. I always end up cutting some of the dough off the edeges to make it look clean. I’ll get there one day. You then melt the chocolate spread on the so called square and then roll it into a log. You then chill for another hour. Once the second chill is done you brush egg wash on the top sprinkle with sprinkles and sea salt. (I didn’t have sea salt and I wish I did. I know these would have tasted so much better.) After you do that you cut into 1.5 inch logs and then bake!
Taste- These are very sweet which I sort of love! I have been making very sweet bakes lately and I’m getting tired of it. So I baked these at 350 for 26 minutes for a little but of a soft interior like Molly’s mom. The outside is crunchy and the inside is so doughy. You can definitely taste the cream cheese in the dough and the melted chocolate inside pairs perfectly together.
Random Thoughts- I will make these again but savory. I fucking love them. Thinking goat cheese and caramelized onion? I don’t know if the goat cheese will stay in them but I don’t care. I’m going to try. Or maybe cheddar and jalapeno?? Who knows!
So I’ve been exhausted lately. I had to take a break. I took like a 3 day break from social media. It’s funny how exciting it can be and then how horrible it can make you feel. It’s just over stimulation and losing touch with the real world. I now like to sit in my living room without the tv on for at least an hour a day. Just staring at nothing. It’s nice
I’ve also chosen to not do a cookie box. Again, I am exhausted.
Some exciting news! I bought new lighting equpiment! Sort of a studio set up. I am tired of inconsistent lighting man. It’s hard to keep everything consistent and you only have a certain amount of time in the day to take photos. I’m hoping it helps!
Ok that’s all for now!
-JLM
Risotto
Recipe- Tasty (kinda)
Ok I’m finally starting to do savory recipes! I used Tasty’s mushroom risotto recipe, sort of. I didn’t use mushrooms because Taylor hates them and added olive oil at the end for bit more flavor.
Process- I love making risotto. It takes some time and you have to baby it but what amazes me about it is how creamy it ends up. It’s like adding a little pasta water to make a pasta sauce thicker and creamier.
To make this you saute onion and butter with some salt and pepper. Add the rice, toast until it’s a little toasted. Add a dry white white, let the rice absorb it and the alcohol burn off, then start adding whatever stock you want little by little until it’s gone. I think this turned out pretty good but who am I to say that?
Taste-
This tastes like it has cream it in but it doesn’t. The rice is (dare I say) perfectly aldente. There is thyme in the recipe and parm so you definitely taste both of those flavors. I decided to add some olive oil as a garnish and that added a little zing to it. It’s perfectly creamy with texture from the rice!
Random Thoughts-
So as of now I will not be selling a cookie box. I’m doing this collaboration with Mylkmaid and I won’t have the time to make everything and actually enjoy christmas. I will be making it for family and close friends though. It’s just been too much. This is probably will be the only time I don’t have to work during Christmas and I want to take advantage of it.
I think I might do something for Valentine’s day though! Depending on how the full time job situation pans out. It’s not easy out there…
I love Christmas. I love it love it love it. We have a cute tree and our fire place is decorated! It’s just so fun! We also have been watching every Christmas movie you can imagine. I also bought a ceramic tree because it reminded me of my Nana. Here are some pics
Also why do some of these pics look like shit? It’s so annoying. I’m having to reedit photos for different social media platforms. Likkkkkkeeeee come on. Edit for my blog, facebook, and instagram. It’s all bull shit.
Ok that’s all. I’ll be back with something cool next week ;)
-JLM
Winter Fruit
Pomegranates and Persimmons from a photo clients ranch
Apples are from a family members ranch!
No process or recipe for this post! BUT I am back after a while of not writing on here. Things have been a bit crazy since the Monday before Thanksgiving. I made Thanksgiving boxes, and I have been taking so many family photos this season.
I have learned a lot through the past couple of weeks. As for the boxes, I need to make it easier the next time I do them. No more pop tarts or biscuits. These things need to be eaten the day of or the day after being made. They don’t taste as good. So, because I’m crazy, I’m doing a cookie box! I’m only doing a VERY limited amount, though. Mainly for friends and family because it’s becoming too much for me to handle.
ALSO, I won’t be doing these boxes year-round. These are strictly Holiday fun. I also won’t be advertising for custom orders. Not saying I won’t make it, but I’ve realized this is not the direction I want to go in. I had to try it, right??
I definitely want to be a food photographer and style food. All of which needs the tools that I have been stashing away in my tool belt the past couple of months. I need to know how to cook and bake to do what I want to do. I’m not great at it, but I think I’m good enough to have a career in styling and photographing food.
Like I said before, this week, I’m making a cookie box and too excited about styling it! It won’t look like the box I’m selling because it will have so many different props, but it will still have the same cookies!
I’m thinking of doing:
Chewy chocolate chip
Peanut Butter Blossom
Christmas Crack
Lofthouse Cookies (if I can get the recipe right) I haven’t found the right recipe.
Maybe snickerdoodles.
I’m out. I’ll write again this week! I might make cardamom buns or even latkes. I’m still figuring it out!
Conchas
Recipe by Latino Foodie
Conchas are a soft and sweet Mexican bread with a white topping that resembles the surface of a seashell. This is where the concha gets its name, since “concha” means “shell” in Spanish. Growing up in Salinas these are everywhere and make you feel all cozy inside.
Process-
SOOOO these took forever to make. Like forever. I made one recipe on Wednesday and I knew going into it, it probably wasn’t going to work. Well it didn’t. The bread was like a hockey puck. Chewy, dense and heavy. Really heavy. I waited a day and found a new recipe then started again. I started at 12:30pm on Thursday and just finished. It’s 7:13. You have to proof the dough for almost 4 hours and then proof again for 45 minutes. I have to be honest, I was getting impatient and only proofed for 3.5 hour- right when I saw it was starting to rise. I even put the dough next to the fire for heat to rise quicker. It worked BTW. And then the second proof I only did 35 minutes. That is the hardest part of the process. The proofing and kneading. I think I might have had to knead a bit more to strengthen the gluten and proof longer to make them fluffier. They didn’t turn out bad, but they didn’t turn out like Lupita’s bakery in Seaside. The topping is a mixture of flour, powdered sugar, and butter. It forms sort of a paste but a paste that you are able to handle. You flatten it out in between parchment paper and then drape it over the proofed dough, then make a design with a knife. They have concha’s stamps but I have no idea where to get one.
Taste-
I don’t want to say these were bad, because they definitely weren’t! They were actually delicious. The bread is sweet and soft on the inside and the outside is lightly crisp. The paste on top is sweet and tastes like a dough. haha I’m having a hard time describing these. You add cinnamon to the dough, which gives it some flavor. I do wish I didn’t do that. All of the concha’s I’ve had have no cinnamon in the dough. These basically taste like sweet bread/ cinnamon with a crunchy/crisp dough paste on top. I’m really obsessed with them right now.
Random Thoughts-
I might make these again for a special occasion, but they take all freaking day and I don’t have the time. I’m trying to pump out photos and recipes here!
Have you seen Teachers? It was on TV land and I guess now on Amazon. It’s a really great and funny show. It’s an all female comedy troupe that had a web series and then it was turned into a show. My friend Olivia recommended it. It’s not new, but definitely worth the watch.
Some interesting news! I got my Cottage Food Operations permit! I’m so happy! I legally can sell baked goods that don’t need to be refrigerated. Bread, brownies, cookies etc. I felt really good walking out of the health department with the certificate. The lady knew who I was when I walked in. It was cute. Bring on the custom orders!
I start baking for my thanksgiving boxes Monday. I’m basically working 9 days in a row, but it’s all good. I have 4 family photo jobs this weekend and then Monday start baking, Tuesday continue to bake and then Wednesday deliver all of the boxes and then a break!
It looks like I’ll be partnering up with a small nut milk company in December. She wants to do a gift basket with her product and then add some of my treats in it. We will see. I have a call manana with her. If we figure it out, I’ll tell you more about it!
Ok chat later
-JLM
Peanut Butter Blossoms
Recipe by JoyFoodsunshine
IT’S ALMOST COOKIE SEASON!
Process-
These are super easy to make. The only thing that is a tad bit annoying is having to chill the dough. You mix dry ingredients with wet, chill the dough for about 30 minutes, and then roll the dough into a ball then in sugar. I chose to use turbinado sugar and wish I would have used white sugar. It gives the cookie a little bit more texture but almost too much texture! The other thing I sort of messed up on is using non salted butter. The recipe calls for salted butter I think to cut through the peanut butter.
Taste-
If you like peanut butter these are amazing. Like I said above I wish I would have used salted butter, but it didn’t ruin the taste at all. These cookies have texture! I think eating one or two of these guys and you are good. The one thing I was annoyed with is the kiss melting. I didn’t let the cookie sit long enough though so it’s my fault. When I was styling the photos I kept hitting the warm chocolate and it would make a dent in the kiss-which is not good for photos!
Random Thoughts-
FUN FACT: I’m serverly allergic to tree nuts. I can eat penuts because technically they are a legume (bean). I’m talking throat swells up and my body rejects it. I’m usually sick for 24 hours after. The worst/most recent reaction i’ve had was in Mexico. I ate a sandwhich and there were nuts in it. Still no idea why or how. I’m assumign it was pesto, but we were about 1 hour away from a hospital and in the middle of no where looking at veggie fields. It wasn’t cool…
I’m going to start doing my own recipes. Have I said that before? I think I have and still haven’t executed it. I have no idea where I’m going to start, but I think I’ll start with stuff I know. I’m still trying to understand core baking techniques and I can’t whip up something out of no where. I still follow recipes people!
I applied for my cottage license! I’m waiting to hear back. It’s a confusing process and kind of a lot but I get it. It’s food.
This week I’m trying to focus on my food styling vs baking. It’s easy to get stuck in the vortex of baking and just wing styling. I’ve said it numerous times- this shit is hard.
Taylor and I started AP Bio- It’s on peacock. It’s really funny! I hope people watch it! I don’t want it to get cancelled.
I also keep getting followers on Instagram- it’s kind of amazing! I’m happy about it but it’s so weird to see my numbers climb so early hahaha. I have been taking photos for about 11 years and my regular photo page has stayed at the same number for about 3 years and now I have more followers with my food page in three months. I think it’s because everyone loves to look at food and gain inspiration.
Ok I’m making concha’s this week and more cookies. I’ll chat with you fools in a couple of days.
-JLM
Madeleines
Recipe by America’s Test Kitchen
Process-
These are really easy to make! The only time consuming part is being patient while the egg mixture is mixing. You beat the egg mixture for about 5 minutes until frothy and then fold in cake flour and then add melted butter. I think I might have over folded the mix because these aren’t very light and airy… They taste great though! I also bought a Madeleine pan at William Sonoma- greased the crap out of it and had no issue with the Madeline coming out of the tin. It seems like that is a big issue when reading comments on some recipes. The one thing I’m still trying to get down is greasing and then adding flour to the tin. Every single time I end up with sort of a caky mix of Pam and flour and have to end up rubbing it off. I’m probably not dusting off the pan enough after adding it?
Taste-
These taste like a vanilla cake! Like I said before I think I might have over folded the batter because these aren’t as light as I thought they were going to be but they look really pretty. I decided to dip in chocolate and dust with some freeze dried raspberries. And OOOO the flavor is great! It’s like a yellow cake with chocolate frosting and a touch of tang from the raspberries.
Random Thoughts-
I’m getting ready to do a Thanksgiving box. What’s in the box you ask?
Well.. I’m planning on doing an Apple Pie Pop Tart, Berry Crumble Bar, 2 Chocolate Dipped Madeleines and 2 Cheddar Chive Biscuits for a savory option. What do you think? Would you buy it? The boxes will be more money, but we will deliver and it would be a nice option for Thanksgiving dessert! Or even the day after!
It’s been so cold here and my throat is incredibly dry. I hate it. I wake up in the morning and think I am getting sick. I’ve been trying really hard to take my vitamins, get sun and workout.
Speaking of health- We got our flu shots the other day! The shot didn’t hurt but my arm did after. I am so proud that we got them. Maybe I feel like we are doing our part to stop the spread of any virus??? The pharmacist was South African and loved to talk. It was completely silent when we walked into the room so I decided to ask 1 question and I opened pandora’s box. He’s from South Africa, he hasn’t had a vacation in a year, he wanted to see his brother in SA but can’t because of COVID and the flights are really cheap. He’s not worried about getting COVID but doesn’t want to spread it. I learned all of this by only being in the same room with him for 10 minutes. He was very sweet!
Ok I’m done. I hope you buy a Thanksgiving Treat Box!
-JLM
Lemon Bundt Cake
Recipe- Cook’s Illustrated
I’m back!! You probably didn’t know I was gone though Haha OHHHH WELLLL!
I decided to make a Lemon Bundt Cake from Cook’s Illustrated and used a Heritage Bundt Pan from Williams & Sonoma I’ve been eyeing this pan for awhile. I love the grooves and shape! It’s pretty right?
Process- It’s a simple cake recipe- mix dry ingredients then add wet ingredients slowly. The only time consuming part was micro planning the lemon zest! I did take my time to greasing the pans. The grooves are deep and I was scared that the pretty sharp points were going to stick to the pan BUT they didn’t. ;)
Taste-
This baby is light, airy and perfectly lemony. The outside of the cake is crisp but the inside is light, but still has texture to it. It’s really delicious with the lemon glaze and the sugar covered raspberries. Let’s talk about that for a second, SUGAR COVERED RASPBERRIES. I’ve never taken the time to simply cover them in sugar. WOW. Especially when the raspberries are room temp AND they are beautiful. I almost like them better than the cake. Sorry cook’s illustrated.
Random Thoughts-
Ok-so much has happened! Biden is our pres. Thank god. I feel totally relieved. Let’s get agent orange out and move on. Please.
The time changed as you know and it gets VERY dark VERY early. I decided to take my pictures today right before sunset and wow. I love them. Moody pics (lack of light) are my jam. I’m going to try to get my moodiness on from now on. It is fall/winter for pete’s sake. (cool expression)
I took a break for about two weeks because of my treat boxes, job interview and family photos. It’s been exhausting but great! I have decided to apply for my cottage license and start selling goods regularly. Who know if anyone will buy them. I might as well try!
Taylor and I started watching Moonbase 8. It’s hilarious, but not. You really have to like John, Fred and Tim. Oh and I finally finished Emily in Paris. UGHHHH give. me. her. life. It seems like a dreaaaaammmmm.
OH! I’ll be selling treats at The Shop for an event on December 4th! Check them out! They are an artist collective.
This week I’m hoping to make Madeline’s, cookies and Concha’s if I have enough time.
Feels good to be back! Read ya soon! Not sure if that makes sense.
-JLM
Birthday Linner
Caramelized Onion Mac & Cheese- Molly on the Range- Molly Yeh
Laktes- Molly on the Range- Molly Yeh
Salad and Broccolini- Me
Process-
I started with the most time consuming/item that could just sit there- Caramelized onions. These took about 45-50 minutes. I let them cook on med and then prepped the cheese and other ingredients for the mac and cheese. I put on a pot of hot water for the pasta about 30 minutes into the onions cooking and preheat the oven at the same time. When the onions where done I knew the pasta was most likely done. I strained that and set aside. I then made the roux, added the pasta and onions- put the mixture into a baking dish added panko on top and put into the oven!
On to the latkes! My food processor really milled the potatoes and onions. Almost to a paste- I knew it wasn’t going to be good, but I went with it anyways. After the potatoes and onions were “shredded/milled” I added them to the flour and egg mixture (I also had a pan with less than a half inch of oil in it heating while milling down the potatoes and onions) mixed it all together and then ice cream scooped the patties into the oil to fry. FYI While the latkes were cooking I assembled the salad. It was VERY easy. When the laktes were brown on both sides I put on a paper towel to strain and cool.
Lastly I put the Broccolini in a hot pan with oil, garlic, red pepper flakes and salt, covered it and let it cook for about 5-6 minutes until tender and that was it!
I started cooking at 10 am and stopped at 1pm. So about 3 hours to cook everything which I don’t think is that bad. I still haven’t done the dishes. I will never count dishes into cooking time even though I probably should. Maybe all recipes should add the time it takes to clean up!?
Taste-
Mac and cheese was sooo good. It had a bit a spice because of the cayenne and saltiness from the cheeses and the cheese sauce was very creamy and thick. Food is so sexual right? haha I reread that last sentence and thought oh wow. Am I writing an erotic novel here??
Latkes were ok. If the potatoes were shredded the way they should have been it would have been delicious. My fault.
Salad was sweet and savory. I think one of my favorite combo’s is goat cheese and figs. I don’t know if it gets better than that? I love that tang and creaminess from the goat cheese and seedy texture from figs.
Random Thoughts-
My birthday was yesterday! I turned 34 and had a really great day! Taylor and I walked down to Alvarado street and got coffee & donuts and then went to my parents and ate my favorite Mexican food- El Charrito. Oh and then watched Withnail and I. If you haven’t watched this amazingly funny/ British late 80s film, you are missing out.
About the pics- This was the first time I’ve styled a full table. It wasn't bad. I had been thinking about this for about a week though and had it all planned out. It came out pretty good I think! The only thing I had to change were the glasses. I originally used a deep red glass but then decided to go with a light pink glass and it flowed better.
I want to do more of these styled tables! It’s definitely more of an involved process but the photos turned out good right?
This week is a bit cray for me. I’m making baked goods for family members on Monday, I also have a job interview (I might or might not talk about this later in the month. Depends on how it goes) then my Halloween baked treat boxes on Tuesday, then delivering the boxes wednesday and then family photos all weekend! I am at least keeping myself busy.
My friends got me some real cute gifts. One of them being a custom apron. See below:
“How great is that?” - Ina
I mean this is the perfect picture to use. Sarah and Casey you outdid yourselves.
-JLM
Chocolate Babka
Recipe by Food and Wine
Process-
Wow wow wow. I started the process yesterday around 2pm and just finished and it’s 6:00pm. The dough sat in the refrigerator for 24 hours. This truly is a labor of love and worth every minute. I’m not going to bore you with every detail of this because it’s pretty detailed, not difficult, just a lot of steps, but the one thing I will tell you is the most difficult part of the recipe was making the dough into a square. I still can’t do it, but to be fair I haven’t googled any tricks though. I was trying to figure out how to do it on my own, but I’m getting to the point where that’s not going to fly anymore.
If you like baking -this bread is so gratifying to make and tastes delicious also VERY IN and trendy.
Taste-
Lots of chocolate in this bad boy- milk and semi sweet. There’s also honey. Chocolate, honey and yeasty bread are like two peas in pod- well more like 3 peas in a pod. The outside of the loaf is so crispy and chocolaty and inside is like a soft pillow. I’m not sure if it’s supposed to be like that or if I under baked it, either way it’s working for me.
Random Thoughts:
If you know me well, you know I’ve always wanted to be Jewish. I’ve thought of converting, but I feel like if I wasn’t born into it I won’t intrude and admire the culture from afar. I love everything Jewish- part of the reason I made this babka and every time I see it in the store, it has tree nuts in it and I’m VERY allergic. Like throat swells up, I can’t breath, and sick for more than 24 hours. Just in case you were wondering.
Are we watching GBBO? if you are there is a girl on there named Lotti and she was complaining on the last episode about how baking recipes always ask you to make the dough into a circle then roll into a square- I’ve been wondering the same thing!!! It’s not easy to roll dough into a square! (as I said above)
It’s my bday week! WOOHOO! I turn 34 on Saturday. It’s crazy how time flies huh? I’m a walking Idiom ugh. I thank my mom for that.
As I said in my last post I’m making myself a birthday cake and really juiced. It’s going to take me all day but I have nothing else to do. Shag cake here I come!
I sold out of my treat boxes! I’ll be making them next Tuesday and delivering to everyone the follwing wednesday. I’m nervous. It’s going to be a lot of work. I also have some custom orders coming in! When I started this blog I didn’t start it to bake treats for people and didn’t think it would go that route, but I’m taking what I can get!
Get ready for the SHAG CAKE!
-JLM
Pumpkin bread
Recipe by Me
(When I decide to make this again, I’ll post the recipe!)
Process-
It was very easy to put this together. You add dry ingredients together and then add the wet ingredients to the dry then bake. To give myself a bit of a challenge- I decided to try my own recipe WHICH was nonexistent until last night. I researched a random recipe and then looked a recipe my cousin sent me and sort of merged and added my own touch to it. I figured pumpkin bread would be an easy way to start recipe development.
I cut the veggie oil in half and added sour cream, so 1/4 cup sour cream and 1/4 veggie oil. I also added more pumpkin spice seasoning than normal. All of the recipes I researched have about 2 tablespoons I added 3 for a kick.
Jump to the taste section to see what happened…
Taste-
Ok, the good news: It actually tastes delicious. It’s moist with a kick of spice. Sad news: the texture is off off off. The crust is rubbery and the sponge is so close to being perfect. I’m not sure if I was supposed to add baking powder or cook it less. I obviously have to make it again and try a different method.
Also the glaze was lumpy. I didn’t sift the powdered sugar like a bozzo and couldn't get the lumps out. I also added to much cream. It almost separated, but still edible.
So not a total fail, but it looks pretty right? Crazy how it can look delicious but not be the best tasting bread.
Random Thoughts-
It’s hot here. I need to workout and I really really don’t want too. It’s becoming more difficult by the day and I don’t get why! I can’t wait for it to be a cool 55- 60 degrees here.
Styling food today wasn’t easy. I’ve been off for the past couple of days and not sure why. I’m sure it will pass, but have you been here? Nothing seems to be easy and everything pisses you off?
Taylor and I watched another 70’s film- Dracula AD 1972. We didn’t read the synopsis in detail. I lightly gazed at it and thought ok a group of Brit’s resurrect Dracula and have fun with him! Welp not the case. There was a sayonce, Dracula comes back, alot of talking and dancing between the friends, a friend goes missing because Dracula killed her…
Ok, well as I type this it does seem interesting and the story line seems to move forward but as you watch it, it’s not good. Don’t waste your time. The actress in The Nightcomers is in it and I was excited because I really liked her, but she basically had zero lines and was a female prop with boobs. Disappointing. Why am I reviewing movies in my baking blog? haha Whatever, it’s not going to stop until I have something else to keep my mind occupied.
-JLM
CakeSicles
Recipe by Kickass Baker
Process-
The process wasn’t difficult, but it definitely took time! You basically make a cake, which is easy, and then add frosting. The frosting mixed with the cake makes an texture that allows you to mold (is it mold or mould?) into the cakesicle mold. The hardest part is melting and shaping the chocolate. The first round didn’t work. I added to much of the cake mixture and then added the last bit of chocolate on top to seal the cakesicle. The chocolate didn’t fuse together so when pulled them out of the mold it broke in half. Not happy haha.
I decided to take the night off, think about how I could improve it and went to work in the morning. I didn’t add as much cake mixture this time and added a bit more chocolate to seal and it worked great!
I used orange chocolate melts from Michael’s. In the recipe, it says not use, because they are unreliable. This specific chocolate does crack VERY easily, but next time I will try a different brand.
Taste:
The chocolate cake was so delicious guys. It was sweet and has a bit a saltiness to it. It’s was so moist because of the sour cream. The recipe calls for a cup of coffee as well and that adds a bit of a bite to the flavor. I loved the hardness of the chocolate next to the soft cake. It’s fun to crack in too!
If you have read my other posts I love anything on the stick or that’s portable so this is my kind of treat! Am I a child? hahaha
Random Thoughts:
Taylor and I have continued our 70’s horror film binge. The last film we watched was The Nightcomers (1971). It’s with Marlon Brando who is fucking incredible. He plays an Irish grounds keeper who is having a sadistic affair with the nanny. It gets prettttyyyy crazy, but the twist is the kids that live there, whose parents just died, have been watching what they do the whole time… I’ll leave it at that. If you like horror films watch it. Also! There is a new series out on Netflix that is based off the of the book by Henry James which the movie is based off of! Haunting at Bly Mannor I believe. I haven’t watched it but willing to give it a shot.
I started Emily in Paris AND I fucking love it. Anything having to do with Paris I am all about. I miss traveling and I love the french. Some say they are rude, but I think they are proud of their lovely culture. Us American’s suck so I get why they hate us.
My BIRTHDAY IS COMING UP! I bought myself a yellow/mustard corduroy jumpsuit. Wild right? It’s really adorable and I hope it fits. I’m treatin myself for the next two weeks. DON’T CARE!
-JLM
Peanut butter and Plum Jelly cups
Recipe from Tasty and Plum Jelly- Me
HEY YOU GUYS!
So, I made PBJ cups and they were delicious.
Process-
Guys, you have to make these. It’s so easy. You melt chocolate chips, blend peanut butter and powdered sugar and layer each mix into a silicon mold. EASY. It does take sometime though. Not a lot, but there is some “technique” involved.
After you melt the chocolate in the microwave, you spoon into a silicon mold, I chose a pumpkin mold because well, it’s Halloween time! After you make a nice layer of chocolate at the bottom, you freeze to set, then once it’s set, you add the peanut butter, then jelly, and finally the last layer of chocolate then pop in the freezer for 10-15 and you are done.
For the plum jelly, I bought 6 plums, cut them into bite sized pieces, added two tablespoons of honey and 1.5 teaspoon of cinnamon and nutmeg and boiled for around 30-40 minutes. Once you see it thicken up pull off the heat and let it cool. I stored mine in some tiny mason jars in the refrigerator and have been using them as presents and now PBJ cups!
Note- I wish I purchased shallower molds for the PBJ because these used a lot of chocolate and sort of hard to eat.
Taste-
Well you can’t go wrong with this blend of ingredients. The powdered sugar mixed with the peanut butter tastes like the inside of a Reese’s cup! Dare I say better? It’s sweeter but I feel like has more depth of flavor. The plum jam isn’t super sweet and you can taste a hint of nutmeg and cinnamon. It’s all really delicious guys and I recommend you trying this now!
Random Thoughts-
Taylor and I are watching 70’s horror film on the criterion app. We started with Trog- with Joan Crawford. Supposedly it was her last film… It’s basically King Kong in a cave. Trog is pictured below.
Some of you might know this, but I have a film degree! I’ve made numerous short films and enjoy watching old films. Taylor is obsessed with 70’s films right now and now after watching Trog I am too. They are extremely experimental, some campy and weird. I believe slasher films started in the 70’s with Texas Chainsaw Massacre (1974).
Next up on the bake list is Halloween themed cakesicles!! WOOHOO!
-JLM
Lemon Tart
Recipe by A Spicy Perspective
ROOKIE MISTAKES
Process-
Ok, I made some errors when making the tart.
1. the crust cracked
As I was rolling out the dough is started to crack like crazy and I tried patching it up. It looked fine when as I put it in the oven, but when I pulled it out there were two cracks. Against my better judgement I poured in the curd and it started to leak. Luckliy, it only leaked a bit, but there was cooked curd at the bottom that I had to scrape off that made it look like shit.
2. Adding CUT strawberries on top the night before
I don’t know who I think I am trying to defy nature. Cut strawberries leak and stain. If you look closely you can see the red on the left side.
3. Not following the recipe
The recipe called for meyer lemon’s but they were too expensive so I bought regular lemons and still followed the recipe. I tasted a bit of the curd and it was VERY lemony.
4. Not tasting your product
This tart was for a friend’s mom’s bday. Of course I suggested something that I had never made. I’ve done this before. Remember the chocolate raspberry tart? I gave that away without tasting it. WHO AM I? WHY? I CAN’T SAY NO? Luckily the family liked it and will be asking me to make something else for them in the future.
Taste-
Read above
Random Thoughts-
I love the Halloween Baking Championship on the Food Network. A chef from Monterey is on this season which is cool!
I’m getting more requests for baked goods and so excited about it! I’m making a link this week for people to order my baked treats box!
Things have oddly become very crazy for me in the past couple of days. I’m taking family photos, food photos, product shots, baking for my photos, and now baking stuff for other people. Now if all of these things could merge together…
I’m annoyed. I take time to edit photos to my liking then I post them and they are so bright and have saturation issues. In Lightroom they look great, instagram- not good, facebook- ok, google drive- oddly saturated. I need to research why this is happening because it’s killing me. Sorry if I blind you with color, I’m trying!
I have some new stuff I’m testing this week for the baking boxes! Stay tuned!
-JLM
Pumpkin Cupcakes with cream cheese frosting
Recipe by Sally’s Baking Addiction
Process-
Cupcakes are VERY easy to pull together, but when you measure, you need to make sure you are exact. So far I’ve tried my hardest to be as accurate as possible, this round I think I might have messed up. The cupcakes didn’t rise as much as I thought they would. I always say this, but I need to consistently use a scale. So it’s obviously my fault. Oh well! They taste delicious and look fine.
It only took me about 10 minutes- if that- to mix all of the ingredients together. Mix dry ingredients and then add the wet ingredients to the dry, mix and scoop into cupcake liners! I get why there was a cupcake boom. They are “easy" to make and you can add whatever you want to them flavor and decoration wise!
As for frosting the cupcake- this is sort of the first time I’ve really frosted something with a piping bag. I don’t think I did a bad job, but I didn’t’ do a good job. I think I needed to let the frosting come to room temp, so it was easier pipe.
Taste-
The cake was moist, fluffy and full of pumpkin spice flavor. The cream cheese frosting is so delcious guys. I think the best I’ve had. It’s really thick though… I had a bit of an accident when styling the photo that I will talk about it in random thoughts. I LOVE cupcakes. Espcially pumpkin and cream cheese. It’s so basic, but I don’t think anyone can deny one of these bad boys.
Random Thoughts-
When I first tasted it, I couldn’t get the liner off the bottom. I was bummed. Then I put them back in the over for another 10 minutes. Here is what I think went wrong- I pulled them out to early and I didn’t let them cool long enough. I ate one this morning and I had no problem with the cake sticking to the paper! YAY!
When I was styling the scene, I walked away for about 5 seconds and the backdrop fell on 80% of my cupcakes. Look:
I’m surprised I didn’t have a breakdown. I think because it’s October and I love this month. It’s my birthday month guys!
I’m annoucing the holiday boxes today to put out some feelers. Who knows if they will sell, but I’m trying! I also was asked to make something sweet for a friends mom’s bday- a lemon tart. I’m obsessed with tarts right now and I don’t get why, but anyway I’m really stoked! I’ll definetely take some pics.
-JLM
Apple hand Pies
Recipe for Pies and Salted Caramel by Sally’s Baking Addiction
THE PERFECT FALL TREAT!!
Process-
These were super difficult to make! It did take some time because you have to refrigerate the dough for 2 hours. The dough is made with butter and shorting which I think makes for a stickier product. Which worried me when rolling it out, but it ended up great! The recipe called for 2 tbsp of apple but I only used 1 because I was worried it was to much for the pie. I should have stuffed these bad boys because once the pie cooled the apple deflated a bit. Live and learn!
I also made a salted caramel for a drizzle. OMG. This stuff is delicious. The last time I tried to make caramel is crystallized like 5 times, I cried, then I tried it a 6th time and it worked. This time no crystallization, just a lot of stirring. If you want a caramel recipe try Sally’s baking addiction’s you will not be disappointed. I want to sell it now. I love love love caramel. It’s pretty easy if you “baby” making it!
Taste-
These are really the perfect fall treat. The mix of the salted caramel, spiced apple filling, and the flaky crust are what fall dreams are made of. The crust isn’t sweet which is perfect because of the filling and caramel. The filling is perfectly spiced and the apples are just hard enough for a contrast of textures. I don’t even know how to explain the caramel guys. I almost cried when I tasted it. It’s sweet and salty. I LOVE SWEET AND SAVORY PEOPLE. And the consistency… just wow. It’s like buying it from the store, but not. I have to say out of this whole recipe I’m very proud of the caramel. You might see me selling jars of this soon…
Random Thoughts-
I've said it before and I’ll say it again, baking and styling is a lot of fucking work. I just finished making a tart and hand pies and styling both. UGH I am tired. When you are scrolling through Instagram and see styled food photos, take a minute and appreciate what you are looking it. People work really hard to get images that look the way they do.
I’m definitely doing Holiday Boxes. I’ll be announcing next week what is in them and what the deal is. Hopefully people will buy them!
My photo season is starting this weekend. I’m VERY thankful for it right now because I still don’t have a full time job. WISH ME LUCK!
What movies are you watching for Halloween? So far I’ve watched Shaun of the Dead and Rocky Horror Picture Show. Who doesn’t love Rocky Horror? I think I fall in love with Tim Curry every fall.
Stay tuned for my Holiday Box announcement!
-JLM
Blackberry and Raspberry Crumble Bars
Recipe by Chocolate with Grace
Process-
These bars so are so easy to make. As I was making them, I felt like I was in the late 1800s making something fun for the family during the holidays. It’s butter, flour, sugar, and berries.
One issue I ran into was the dough being too loose. I might have measured the flour wrong. I used measuring cups this time instead of a pyrex cup. When I added the top layer, it was too dusty. I thought that crumble was moister- I know I used the word- Because of this, I was worried the bars were going to be very dry, but they ended up ok!
I’m a visual learner and I like to use recipes that have pictures to guide you through the process. This recipe didn’t, which isn’t bad, just not how I would prefer to follow a recipe. I love watching people make things. I was talking to a friend yesterday about how much I watch GBBO and how it’s helped so much during this process. Most baking terms and techniques I’ve heard of and seen done, which has helped me!
Taste-
The bars were delicious. I do wish I had more blackberries. I ran out, so I added leftover raspberries I had in the refrigerator. They added a little tang to the bars. The bars weren’t super sweet either, but I kind of like my bars to be on the sweeter side. I’m a sucker for sweet, almost raw dough I think it gives it a nice texture.
I tried to find a synonym for moist and what came up was not appetizing- Damp, dank, humid- There is also a band named Moist.
Random Thoughts-
I tried to find a synonym for moist and what came up was not appetizing- Damp, dank, humid- There is also a band named Moist.
I ordered a new chair for our sun room, and I am VERY excited for it to arrive. When it comes, my goal is to attempt not to look at my phone for the first 30 minutes of waking up and read a book in the chair. Even if I did it once a week, I would be proud of myself. Here’s what the chair looks like- exciting, right???
I’m making arancini tonight!!! I’ve never made them before and it looks laborious but I love them so much and I’m making them for my bestie Sarah who is coming over for dinner tonight. I’ll report back on how it goes. Wish me luck!
-JLM