Mushroom and Spinach Fondue

This is so good, I could practically eat it straight out of a bowl! Serve this over any grain that you'd like, or if you prefer, over a grilled chicken breast or steak.

Serves 4-6

1 tablespoon butter
1 tablespoon olive oil
2 small shallots, diced
1 teaspoon thyme, fresh or dried
1 lb Cremini mushrooms, sliced
1/4 cup dry Vermouth
2 cups fresh spinach leaves
2 cups cream
1/2 lb extra-sharp cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Heat a large, heavy-bottomed sauté pan over medium heat. Add the butter and olive oil to the pan. Add the shallots, thyme, sea salt and pepper and sauté for a few minutes. Add the mushrooms and sauté, stirring occasionally, for about 10 minutes, to allow their juices to release and evaporate. Add the Vermouth to deglaze the pan, and cook for another 5 minutes. Add the cream and turn the heat down to low. Stir in the cheese until smooth. Add the spinach leaves. Turn the heat off and allow the spinach to wilt. Add more sea salt and pepper to taste, if desired.

Serve over rice, millet, quinoa, or if you prefer, chicken or steak.

Enjoy!

Adult Milkshake

This tastes just like a chocolate milkshake, but there's no ice cream! Be careful with this "milkshake", it is absolutely delicious!

4 oz Dark Rum
2 oz Kahlua
2 oz Baileys
2 oz Amaretto
1 tablespoon vanilla extract

Pour all ingredients into a high-speed blender.  Add about 2 cups of ice. Blend until smooth.

Enjoy!

Lemon Cupcakes

Top these delicious cupcakes with coconut, lavender, or simply enjoy as is. These light, fluffy cupcakes are a burst of sunshine and are sure to brighten everyone's day!

Makes 12-14 regular cupcakes

For the cupcakes:
3 eggs, separated
1/2 cup sugar
Juice and zest from 1/2 a lemon (use the other 1/2 in the frosting)
3/4 cup + 1 tablespoon unbleached A/P flour
1/8 cup tapioca starch
1/8 cup butter, melted
1/4 cup half and half or milk

For the lemon frosting:
3 tablespoons butter
3 tablespoons cream cheese
Juice and zest from 1/2 a lemon
1 cup powdered sugar

Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.

Making the cupcakes:
In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and beat again until stiff peaks form. Add the egg yolks, lemon juice and zest and mix to combine.

Sift together the flour and starch. Add this to the meringue, folding in gently with a rubber spatula.

Combine the milk and melted butter. Add this to the meringue batter, again folding in gently with a rubber spatula.

Pour the batter into the cupcake liners almost to the top.  Place in the oven and bake for 15 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.

To make the frosting, cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the lemon juice and zest and the powdered sugar. Beat until well combined. Frost onto the cooled cupcakes.

Enjoy!

Rum Cake

This cake reminds me of my vacations to the Caribbean.  This is so moist and delicious, with no lack of rum! Be sure to use a good quality rum, such as Appleton.  

For the cake:
1 cup butter

2 cups brown sugar

4 eggs

1 cup buttermilk

2 teaspoons vanilla extract

3 cups unbleached A/P flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch sea salt

For the glaze:
1 teaspoon rum flavored extract

1 cup butter

1 cup brown sugar

1/2 cup dark Rum, plus additional as desired for brushing the cake

Preheat oven to 350 degrees. Grease and flour a bundt pan. 

In the bowl of a stand mixer with the paddle attachment, or in a larger mixing bowl, cream the butter and brown sugar together. Add eggs one at a time, mixing well after each one. Sift the flour, baking powder, baking soda, and sea salt together and add alternately with the buttermilk to the creamed mixture. Stir in the vanilla and rum extracts. Pour batter into the prepared pan.

Bake at 350 degrees for 1 hour or until a knife or toothpick inserted comes out clean. Meanwhile, prepare the glaze:

In a saucepan over low heat, melt the butter. Add the brown sugar and stir to dissolve a bit. Remove the pan from the heat and stir in the rum and rum extract. Set aside. 

Remove cake from oven and pour about 2/3 of the glaze over the still warm cake. Leave the cake in the pan for 2 hours before removing to a serving dish. Brush some extra rum on the cake, if desired, then drizzle the cooled cake with the remaining glaze.

Enjoy!

Taya's Homemade Pizza

These artisan pizzas are fun for a party or to make with the kids. We make these weekly in our own pizza oven and vary the toppings seasonally.

Makes 6 individual pizzas

For the dough:
1 tablespoon yeast
1/8 cup extra virgin olive oil
1 cup WARM water
3 cups unbleached A/P flour
1 teaspoon sea salt

Combine the WARM (it should feel warm to the touch, not hot or cold) water and olive oil. Stir the yeast into the mixture. Set aside for 10-15 minutes so that the yeast can activate, you should see a head of foam on top.

In the bowl of a stand mixer with the dough hook, combine the flour and sea salt. Slowly add the yeast mixture. Mix on medium speed for 20 minutes. As the dough is mixing, add more flour if it is too sticky, and more if needed for the dough to come together.

Rub some olive oil in a large bowl. Transfer the dough to the oiled bowl. Cover with a damp kitchen towel, and let rise in a warm spot for about 30 minutes, then set in the refrigerator for at least an hour, until you are ready to bake.

For the pizza sauce:
1 28 oz can tomatoes
4 cloves garlic
1/3 cup extra virgin olive oil
2 cups fresh basil leaves
1 tablespoon sea salt

Blend all ingredients in either a high-speed blender or in a food processor.

To make the pizzas:
Roll the dough out onto a floured surface into desired shape. Top with a few tablespoons of Taya's Pizza Sauce and your favorite toppings. Some of our favorite toppings are:
Fresh mozzarella
Goat cheese
Bleu cheese crumbles
Tomato
Onion
Roasted Bell Peppers
Mushrooms
Fresh garlic
Fresh herbs

Bake in a preheated 500 degree oven on your favorite pizza stone, pizza wire, or in a brick oven until the cheese is melted and bubbly and the crust is golden brown.

Enjoy!

Dill Pickle Sandwich Spread

This is one of my favorite sandwiches. It may sound bizarre, but it's deliciously addicting.

1 8 oz bar cream cheese, softened
1/2 cup dill pickles, minced
1 tablespoon dill pickle juice
1 tablespoon dried or fresh dill
2 teaspoons yellow mustard
Sea salt, to taste
Freshly ground black pepper, to taste

Combine all ingredients in a bowl. Season to taste. I like to spread this on rye or pumpernickel bread and top with sliced cucumber and sprouts, or simply add to your favorite sandwich.

Enjoy!

Taya's Zucchini Bread

A classic, delicious bread. This Zucchini Bread is loaded with cinnamon, raisins, and walnuts. Yummy!

3 eggs

3/4 cup olive oil

1 2/3 cups brown sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups unbleached all-purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 cup raisins

1/2 cup chopped walnuts

Preheat the oven to 325 degrees. In a large bowl, beat the eggs well. Add the olive oil, brown sugar, zucchini, and vanilla; stir well. Add in flour, cinnamon, baking powder, baking soda, and salt. Stir in raisins and walnuts.  Pour into a greased and parchment lined loaf pan. Bake at 325 degrees for about 1 hour, or until a knife inserted in the center comes out clean.

Enjoy!