Captain Greg's Masterful Mint Chip Gelato

It's been a while since we've had Captain Greg stop by with one of his fabulous, and oh so decadent gelato concoctions. Who can forget his scandalously rich Peanut Butter Chocolate Chunk?  Or maybe it's the zingy Lemon Lime version that stuck with you?  Personally I'll never forget the Ghirardelli Mocha Chip that sent me dreaming of Italy for days on end.

One of the kindest and most generous people I'm lucky enough to know, Captain Greg remains one of my favorite neighbors and gelato makers.  For the last 18 years he's always the calm voice on the other end of the phone when I'm in a pinch, but more importantly - he delivers treats right to my door.

And today he's sharing with all of us a new and ever so special Mint Chip Gelato in this guest post. Join me as we explore this most recent flavor explosion.

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Two years ago I decided to teach the children of close friends to cook Italian. As you would expect, when I left menu choices to the kids they came up with two “food groups”: pizza and gelato. 100% of the time.

“No pasta? No entrée’s with rich tomato sauce or cheeses?”

Nope. Pizza or gelato.

I know when to give in, and decided instead to build the challenge a different way.

I insist they choose the flavors and make it start-to-finish. No shortcuts. It lets me talk food chemistry, creativity, the importance of natural ingredients, and lets them experience the richness and fun of making their own creations. And it is fun!

Two great girls, Chloe and Sophie, showed up with a vision of “the greatest Mint Chip gelato ever”. So we brought together a garden of fresh mint, lots of eggs and most importantly, two packages of Andes Crème de Menthe Thins. You know, the ones you always grab 5 of when leaving a restaurant? They melt in your mouth with an explosion of mint, like the essence of a Girl Scout Cookie or a Grasshopper Martini (two very different delivery vehicles)!

I couldn’t think of a better, more refreshing frozen treat. And... we nailed it!

Start with my basic sugar and egg custard base, but prep it with a clutch of fresh mint sprigs steeped in the simmering milk ingredients. Cool it, add a couple drops of pure peppermint extract (guaranteed to clear your sinuses). An optional drop or two of green, throw it in your gelato or ice cream churn, and when it sets up swirl in the Andes Mint bits --- if you haven’t already eaten them.  Good luck!

It’s a complete rush of freshness -- silky, laced in chocolate and taking mint to the level of fantasy. I don’t think the girls will ever ask for pizza again…

Dairy-Free Chocolate Holiday Truffles

Luscious ganache enrobed with a shell of dark chocolate garnished with a sprinkle of crushed hazelnut.  Or perhaps the garnish is coconut.  Or maybe a chocolate covered coffee bean??  

Whichever your favorite garnish, a basic ganache recipe brings a blank slate just waiting to be enhanced.

However, when our family moved dairy-free years ago I thought chocolate truffles were a thing of the past.  But oh, how wrong I was.

A simple swap of heated coconut milk in place of heavy cream provides the perfect combination, and an added benefit of less fat allowing my serving sizet to increase without guilt.

Add-ins can run the gamut from nuts to more coconut to crushed chocolate covered espresso beans (my personal favorite) and on to whatever you can come up with.

Silky smooth and lusciously creamy, you won't be able to stop at just one.

Dairy-Free Chocolate Truffles
Lusciously creamy, the chocolate ganache is a blank slate to whatever garnish your heart desires!
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Filling
1 cup dark chocolate, chopped
7-8 Tbs coconut milk (I use So Delicious Culinary brand - either light or full fat)
pinch fine salt
1/2 tsp vanilla extract (optional)

Chocolate Coating
1 cup Dark Chocolate, good quality, chopped
1 tsp coconut oil

Garnish ideas
chopped toasted hazelnuts
shredded coconut
chocolate covered espresso beans
cocoa nibs

In a small pot over medium heat, heat the coconut milk to a simmer, stirring often.  Remove the pot from the heat, and add the 1 cup of chopped chocolate and pinch of salt.   Allow to sit for a few minutes, then stir until smooth.  If chocolate does not melt completely, return to the burner over very low heat for a minute or so continuing to stir until smooth.  Set aside to cool.

Place cooled ganache into the refrigerator for at least 4 hours or overnight.

After ganache is fully chilled, remove from fridge and shape approximately 1 Tbs sized amounts into balls (may be larger or smaller as desired).  Place on a parchment paper lined plate or cutting board.  Once all balls are formed, place the board or plate into the fridge to chill.  Note... hands will get really messy!

While the balls are chilling, melt 1 cup of good quality chocolate along with 1 tsp coconut oil over very low heat on the stove, stirring constantly.  Remove from heat.

Remove balls from fridge, and one at a time, drop a ball into the melted chocolate.  Using a spoon, cover the entire ball with melted chocolate then carefully return the dipped ganache to the parchment paper.  Immediately top with garnish of your choice.  Continue until all of the balls are chocolate covered and garnished.

Return the truffles to the refrigerator to set (they set faster this way as I'm totally impatient!).  Keep chilled until ready to serve.  Enjoy!

Perfect Peppermint Chocolate Holiday Biscotti

Who doesn't love crunchy biscotti alongside a cup of afternoon coffee?  Drizzle that biscotti with dark chocolate and it becomes irresistible.  But for the holidays?  Dip that chocolate drizzle into crushed candy cane and we have pure peppermint perfection.

Inspired by Liv's girlfriend, Piper, who made the peppermint suggestion last year, I'm only sorry I waited an entire year to make these beauties.

But not before finishing our holiday season with these chocolate dipped biscotti sprinkled with festive crushed candy cane.  Twice baked for a perfect bite, biscotti works as an lovely afternoon treat and just as well as in the morning alongside a cup of steaming hot cocoa.  And... I'm thinking I know a certain world traveler who would love a few of these cookies on a plate by the fireplace as a midnight snack. :)

Chocolate Peanut Butter Cups

It may have been 30 years ago, but I remember the day like yesterday.  Swishing down the slopes at Heavenly Ski Resort in Tahoe we had only one more run.  The sun was sinking low on the horizon and my energy quickly falling with it.  

Thinking "One more run, how hard can it be?" the answer was obvious when my fellow skiiers pointed to the black diamond sign instead of the pretty blue square.

With legs like rubber and a full day of snow already under my belt my heart simply sank (power skiier I am not...).  Heading up the lift I pulled out the Reese's Peanut Butter Cups I'd been saving all day and polished them off before hitting the top.

Regrouping I sighed and made for the slope.  And that's when the chocolate peanut butter goodness carried me to the bottom of the mountain with perfect form and energy to spare.  One of the best runs I've had even to this day, I can still almost feel the wind on my face as I flew down the run.

Peanut Butter Cups remain a forever favorite, but as I've matured (grown old??) the ingredients in the Reese's version have lost their appeal.  With milk, soy lecithin, and things called "PGPR" and "TBHQ" on the list I've turned to making my own.

So easy and with just a few ingredients, once you try these super peanut buttery treats the ones in the package simply won't do.

Good quality chocolate here is a must, as is a good quality peanut butter.  I've actually taken to making my own nut butters, and when I find organic peanuts they somehow find their way into the chocolate and onto my plate.

Perhaps one of my favorite treats ever... enjoy the chocolate peanut love!

Classic Brownies with Maple Coconut Whipped Cream (Dairy-Free)

The older your kids get the harder they are to impress.  However, when the UPS guy stops at your door and drops a box of Brownie Baking Love complete with the coolest little powdered sugar dusting wand  your coolness factor definitely increases.  Combine the brownie love with OXO's sponsorship of Cookies for Kid's Cancer and the project coolness doubles.

Loving this OXO pro non-stick pan!!

The words childhood cancer bring fear straight to the heart of every parent, and just sitting here I never feel there's much I can do to help.  Enter OXO and their work with the blogger outreach program to donate $100k to the Cookies for Kid's Cancer campaign and I'm thrilled to do my part - especially when my part includes baking.  In exchange for a $100 donation on our behalf, OXO sent us baking products (pan, spatula and super cool dusting wand) and has asked us to create a brownie recipe for the cause.

As my coolness factor was riding on an unusual high, Liv actually took time away from high school social activities to help me come up with a recipe.  Trying to be healthy, we made a vegan version with black beans.  Good, but not awesome (no, you can't taste the beans!).  Next we tried avocado.  Also good, but her first bite didn't bring that smile of love and I felt my coolness factor slipping.

So I went back to basics and settled on creating a classic brownie with that gorgeous sheen on top.  My first attempt tasted fabulous, but no sheen.  How the heck does one achieve that classic brownie sheen anyway? 

Powdered sugar dusting

Internet research led me to one of my favorite baking blogs from King Arthur, Flourish, and according to PJ Hamel, the secret to a shiny brownie is in the chocolate.  

A fan of cocoa powder, I've always used cocoa powder for the chocolate in my brownies and sprinkled a few chocolate chips into the batter before baking.  PJ used a similar recipe resulting in the same dull surface.  However her experimentation making brownies using chocolate chips in place of the cocoa hit the jackpot and brought a gorgeous shiny crust to her brownies.

Back in our own kitchen I followed PJ's lead and used chips in my recipe, and eureka!  We too have a beautiful, classic brownie with a gorgeous shiny crust.  While I don't understand the science behind the chips/cocoa query, I'm not questioning it.  I just know these classic brownies are totally awesome, and my coolness factor is creeping back up where I want it to be.  For the moment anyway.

Want to be cool like me?  When shopping for baking goods keep an eye out for the OXO Cookies for Kid's Cancer sticker and grab those products.  OXO is making donations for each product purchased and you too will be doing a part in helping to fund research for cures for these devastating diseases.  (Read about the dedicated OXOnians who started the program here)

For this project OXO sent us one of each of the following for the perfect brownie baking set:

• Pro Non-stick 9x13 Cake Pan
• Perfectly angled Brownie Spatula
• Baker's Dusting Wand

I already owned the Pro Non-Stick 9x9 pan (something I reach for often) and I can attest to how easily baked goods release.  Many brownie recipes call for lining a pan with parchment paper, but with these pans the paper step isn't necessary.  The pans cook evenly and help create beautifully baked goods that release from the pan easily with each and every use.

The brownie spatula is something I've seen, but never picked up.  After using this one though, I'll never be without one again!  Perfectly angled to pick up the brownies without bending them, I served nicely cut brownies with ease.

And lastly the dusting wand.  Can I gush a little here??  This wand immediately became our new favorite kitchen gadget and I'm seriously considering buying a case of them to give as Christmas Gifts.  Absolutely an item no kitchen should be without, the wand is extraordinarily useful, but even more than that it's fun.

Super cute all on it's own, the wand scoops up powdered sugar and drops a perfect dusting onto anything.  What would you use it for??  How about crepes?  Waffles?  Brownies?  Or most fun of all... dusting cocoa onto cappuccino!

Liv is somewhat addicted to the adorable gadget, and she'll  be mortified if she finds out I'm sharing that she simply scooped a tablespoon or so of powdered sugar and dusted it into a bowl just for the fun of it.  (Note... the higher you are from the item you are dusting the less precise it may be.  Just saying - if you are a foot or more over a small bowl you may not make it in... :)

Thank you OXO for donating $100 to the Cookies for Kids Cancer campaign on our behalf, we're honored and humbled to be part of this wonderful program.  And on a side note?  Thanks for making me look good.

Chocolate Strawberry Pound Cake

Nothing says spring quite like heading to the farmer's market and letting the sweet scent of ripe, juicy strawberries lead you to the best stall in town.  With strawberry season at its peek here in San Diego, this is a weekly event for me, and with this month's Blogger Clue Society's assignment being "spring", strawberries seemed the appropriate choice.

Today we head back to Michigan for another day at my favorite farm with Wendy from A Day in the Life on the Farm where I'm hoping spring has finally spread her wings.  Apparently April blew in with even more cold weather and snow, and Wendy's talk of frozen ponds and snowy fields is somewhat unimaginable here in my San Diego world.  A few new puppies seem to have brightened their cold world though, and I'm eagerly awaiting more photos of these cute little guys.  (Wendy, we adopted brothers too and simply can't imagine life without them!)

But even all that snow hasn't stopped dear Wendy from posting a spring and strawberry filled recipe that I found so special it made its way to my Easter table.  How does a slice of Chocolate Strawberry Pound Cake sound to you??

I know, right?  It sounded irresistible to me too.  Rich and chocolaty, and sweetened with juicy, seasonal strawberries, we altered Wendy's recipe slightly to make it dairy-free for my family.  And as a personal note to Wendy, my Father-in-Law sends his heartfelt thanks for completing our meal in such a "grand" fashion.  He says he can't wait to see what you bring for him next year!

Now won't you join me as we travel the world for spring recipes from the rest of our Blogger Clue Society?  Let's see what spring means to them!

Asian Fried Quinoa by Kate from Kate's Kitchen

   

Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef

   

Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen

   

Asparagus Salmon Fried Rice by Stacy from Food Lust People Love

   

Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines

   

Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch

   

Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen

   

Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch

   

Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies

   

Cheese Soufflé with Garden Salad by Debra from Eliot's Eats

   

Chicken Tikka Salad by Ramona from Curry and Comfort

   

Chocolate Strawberry Pound Cake by Kim from Liv Life

   

Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme

   

Creamy Asparagus Soup by Anna from Anna Dishes

   

Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake

   

Honey Balsamic Glazed Carrots by Rebekah from Making Miracles

   

Lemon Bars by Anna from Anna Dishes

   

Maple Soy Glazed Spring Carrots by Lora from Cake Duchess

   

Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet

   

Fresh Basil Pesto by Christy from Confessions of a Culinary Diva

   

Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm

   

Spring Green Risotto by Lauren from Sew You Think You Can Cook

   

Alice from A Mama, Baby and Shar-pei in the Kitchen

   

Christy from Confessions of a Culinary Diva

Season 2 MasterChef Jr. Winner, Logan's Chocolate Chip Cookies and a MasterChef Junior Giveaway

Life.   We tend to think we have it all figured out, don't we?  Our flight plans filed, we find ourselves happily headed down nice balanced paths when all of a sudden a fork, or a rock, or even a flood appear out of no where bringing a diversion we didn't expect.  Taking us off our current path and onto another, we sometimes find this new path easy going and blossoming with flowers, however other times we find ourselves fighting to regain our footing in an attempt to get back into balance.

Early December brought a bit of a tumble off of our happy, balanced path when my usually healthy husband found himself visiting the ER twice in three days with the second visit ending up with emergency surgery.  After an emotional 5-day hospital stay he headed home two days before Christmas with even more questions and an understanding that we have no understanding of how to efficiently work the current medical system.

While he's doing much better, he's been off work for some 4 weeks and will probably see a few more before he returns to filing flight plans for real (he's an airline pilot).  Thankful his issues aren't life threatening, Liv and I have settled in to make him comfortable with he's healing and stretch of time on the couch.

Looking for pick-me-up entertainment, Liv took the remote from his hands, fired up HULU on the computer and caught him up on Season 2 of our favorite show - MasterChef Junior.  And just in time as the premier of Season 3 aired last Tuesday, January 6 at 8/7c on Fox. 

Oona from Season 2

I have to admit he scoffed at the show at first.  "Seriously...", he questioned, "How good can watching a bunch of kids compete in a cooking show be?" (I fear he vividly remembers my Girl Scout Troop's adventure in cooking in our kitchen...).

But within minutes 9-year old Oona had him wrapped around her little finger with her confident come backs, kitchen finesse and irresistible personality.  12-year old Sean left us in awe of his restaurant-quality precision and skill, and who could resist 8-year old Abby's love of all things jelly bean?

Judged by the esteemed Gordon Ramsay, Graham Elliot, and Joe Bastianich (whom I read is leaving the show sometime in 2015),  MasterChef Junior doesn't go easy on the contestants aged 8-13.  With critiques that would bring adults to their knees, these kids take it and move on to the next challenge with their heads held high simply oozing skills that I can only envy.  Really... how many kids enjoy pâté let alone know how to whip one up?

Finishing up our binge watching of Season 2, we caught the premier of Season 3 last Tuesday (January 6th - 8/7c on Fox) and I love that my husband is totally hooked, even telling us that we will have to wait to watch the show all together when he goes back to work in a few weeks. 

Meeting the kids in the first episode I must admit I'm somewhat missing the kids from last season, but I also enjoyed seeing the new personalities begin to shine with the first Mystery Box Challenge.  I loved how the kids brought different ideas from the same ingredients with final dishes ranging from entrees to desserts.

Jenna's Coconut Rice Pudding with Mango Mint Compote had me itching to whip up a batch of my own, and Jack's Chard-Wrapped Salmon is tucked away in my mind for a future date.  If only I had the recipe... because unlike him it's not something I'm capable of just whipping together like he did.

Nathan... from San Diego!

And I have to pull for 12-year old Nathan, though we didn't see much of him in this episode.  Hailing from our hometown San Diego, I'm wishing him the best of luck!!  But I think he'll see some serious competition from the intelligent and talented Ryan Kate, 11-years old from Texas.  And one can't help notice little 8-year old Riley, also from Texas who showed skills I can only wish for (I love his little step to get him over the counter!).

8-year old Riley... he's adorable!  And talented.

And easing us into this new, compelling season I have a special gift for us!  Just as we arrived home from the hospital a care package arrived on our doorstep (how did they know we needed a pick-me-up?) and proved the perfect treat while watching the Season Premier.

Opening the box we found goodies the treats including a recipe from Season 2's winner, Logan!  I almost feel kind of like he and I are cooking buddies... right??  Hot Coco Milk Crumb Chocolate Chip Cookies, he's brilliant!

Rounding out our MasterChef Winter Warm Up Box we received two MasterChef Junior Mugs, 4 chunks of chocolate on spoons, and jars of marshmallows, crushed candy canes and caramel chips... all perfect to go with Logan's Chocolate Chip Cookies and warm us to our toes as we enjoy the show.

MasterChef Junior Warm Winter Giveaway
 

And MasterChef Junior wants you to have a care package too!  Together we are giving away the same box of goodies we received to warm you up while you watch an episode of the show too.  Here's how to enter:

• Open to residents of the United States only.
• Giveaway ends January 16, 2015
• Leave a comment below with your favorite new contestant, or if you haven't watched the show something you cooked when you were little.
• Please leave an email address so we can contact you if you win!!
• For an extra entry leave a comment below after you Tweet the following :  Have you entered Liv Life's #MasterChefJunior Giveaway? #MCJWarmWinter   http://livlifetoo.yummly.com/2015/01/season-2-masterchef-jr-winner-logans.html
• For another extra entry pin to Pinterest from this post and leave a comment below telling me you did.
• Giveaway includes:  Recipes, two MasterChef Junior Mugs, 4 Wooden Spoons with Chocolate, 3 jars toppings (marshmallows, crushed candy cane and caramel)

 

Liv Life's #MCJWarmWinter Cookie Instagram!  (Logan even liked my post... now we really are recipe buddies!!  @logan.jr.chef )

Our thanks to the kids of MasterChef Jr. for helping us heal and getting us back into the kitchen!!

Taylor's Ultimate Triple Chocolate Rehearsal Biscotti... Dance Mom Approved

Dance Moms... do you watch the Lifetime Show?  If you haven't, don't.  It's terrible.  But as a dance mom, it's totally addicting.

With some 13 years of Dance "Momness" under my belt, I consider myself somewhat of an expert on the subject.  I've done it all, overnight rhinestoning sessions, minutes before going onstage tap shoe and costume repair, duct taped pieces in place, and ultimate hairstyles, all followed by rivers of tears as I sit in the audience watching these talented girls live their passion.

I'd always considered myself a soccer mom, but as my son grew up and Liv began competitive dance, I embraced my Dance Mom life, and clearly explain to everyone I meet that we are nothing like the catty, mean moms you see on tv.

Having watched Liv's teammates grow up, I feel almost as thought I have some 20+ step daughters, all whom I love almost as much as Liv.  I've grown to know their favorite things, their fears and insecurities, their personalities, and their tastes.  Baking and cooking for them fills my heart and when I get special requests I leap to the project.

Ever since creating Miss Abbie's (we have our own, much more amazing Miss Abbie) Amazing Race Biscotti, biscotti has been the most requested recipe.  This week Taylor H. sent a request for Chocolate Biscotti with "lots" of chocolate chips.  Easy enough.  But would a chocolate drizzle be too much?  Our texts went as follows...

Me:  "So... if I were to make a Chocolate Biscotti with lots of chocolate chips, would a you want a chocolate drizzle on top??"

Taylor:  "Who wouldn't???!!!!"

All righty then... drizzle it is!  Tweaking our Nutella Biscotti recipe to pure, unadulterated chocolate, I set Liv to the task of adding the chocolate drizzle.  As she does on stage, her drizzle was done with passion.  Thinking perhaps it was too much, we allowed the chocolate to set, then did our own taste test.

Too much?  Not a chance!  Rich with the perfect biscotti bite, Taylor's Ultimate Chocolate Rehearsal Biscotti disappeared in a flash at the girls first competition rehearsal and received the esteemed score of Platinum Plus.  Beat that Abbie Lee Miller!

Hot Cocoa Snickerdoodles

Being a Food Blogger comes with perks.  My favorite?  Mail days that bring new cookbooks filled with gorgeous photos right to my door.  Such a day usually calls for an afternoon at the beach or an early stop in the pickup line as I simply can't wait to get my nose into the book.

Many times a certain recipe jumps out and I know right away what I want to make for our review, but with this latest book, Decadent Gluten-Free Vegan Baking
 by Cara Reed, I couldn't decide.  Hence... this is my second recipe (with permission!!) from this book, and to be honest, I'm wishing I could just start at the beginning of the book and simply blog my way through.

Baking is my fist love in the kitchen, but I have to note here that I'm not a gluten-free baker.  As I mentioned in our last post (Cara's Ginger Wafer Thins), Liv thought she didn't like "gluten-free stuff", but this book is quickly changing her mind.  My son is severely lactose intolerant, and as such I'm are always looking for dairy-free recipes, hence I often turn to vegan sources and this book has become a new, highly praised source for me.

Research.... ;)

Seriously... Hot Cocoa Snickerdoodles??  My family is swooning, and I actually had to make a second batch to get a photo shoot in.  Luckily, they are all at school and work this morning, and I'm continuing the taste test portion of this post as I type.  All in the name of work of course... I want you to know how these snickerdoodles taste right from the oven, then an hour after baking, 2 hours after baking, and so on.  (Note: So far every hour is simply fabulous, however I will keep trying just to be sure.)

Tender and with a perfect snickerdoodle texture, these cookies bring what I think of as a Mexican Hot Cocoa flavor with the added cinnamon and chocolate.  Perfect for an after school treat (if there are any left by the time the kids get home), I can also see these cookies on my holiday trays or wrapped in a little bag for a hostess gift.  How perfect would a holiday gift of the book along with a bag of these cookies be??!

Thanks Cara for letting me post two recipes from your book.  I've got my eye on those Peanut Butter Chocolate Cupcakes next!!

Chocolate Dipped Almond Butter Bites

Almond Butter, where have you been all my life???  I know, you were right there on the shelf, just below my beloved peanut butter, but I never noticed you.  And when I did, I didn't have the nerve to try.  Then one day I needed you for a recipe.  You sat in my fridge for a few weeks and I wondered, "What should I do with the rest of this?".  Somehow, thankfully, you talked me into spreading you on a waffle after the kids went to school...  And it was love.  Pure, brilliant, why-did-I-wait-so-long love.  Almond Butter?  I love you.

Such is my relationship with my now beloved almond butter.  We've gotten to know each other so well I've actually started making it myself so I'm never without its awesomeness.  Almond butter hasn't been embraced by my family like me, making me feel like we have something special... Almond Butter and I.

Hence, when looking for treats to bake I frequently reach for the 'ole peanut butter and then everyone is happy.  But yesterday, I didn't.  Yesterday everyone in the family left.  My husband flew himself off to the Big Island of Hawaii for "work", Liv spent the day and night with a girlfriend and my son worked and was out late.  And the Gluten Free Peanut Butter Cookie recipe from Cooking Light that flashed through my facebook feed stopped me in my tracks.  How would it be with almond butter?

I can tell you how it would be with almond butter.  Fabulous.  Amazing.  Even spectacular!!  Easy to whip together and baked into little bites, their version of the recipe called for mini chocolate chips.  But I didn't have any, so... why not melt dark chocolate and dip the little guys?  Done.

Tossing the bites into the fridge to firm up I forgot about them for a few hours.  Then finding them as I thought about dinner for myself, I pulled a cookie right from the fridge.  Cold, and a little hard, the chocolate cracked as I took my first bite and the cookie yielded a firm, yet giving texture.

Taking them out to photograph the humidity immediately clung the the chilly chocolate and the chocolate and cookie softened up to a lovely, soft, full of fabulous almond butter taste.  Preferring the fresh from the fridge, though, I replaced the plate after our photo shoot, and while working around the house I'll admit to stopping at the fridge nearly every time I passed.

Leaving a handful on the plate, the pups and I made our way to bed, and I think I might have even dreamed about my new almond butter loves.  The next morning I thought, "Maybe just one before breakfast...", but my dreams were dashed as I opened the fridge to find an empty plate, plastic wrap sticking up just wide enough for an 18-year old male hand to fit through, and a note.  "These are good".

Luckily... I know how to make almond butter.

Dark Chocolate Cupcakes from Beach House Baking ... Best I've ever made!

Irresistibly deep dark chocolate cupcakes.  Moist, with a perfectly tender crumb and topped with a luscious rich frosting in addition to the perfect amount of chocolate sprinkles.  Could it be possible to make these exquisite chocolate dreams in your own home kitchen?  Even if you are not the most adept cupcake maker and an even less adept cupcake decorator?  In a word... Yes!

I'm not one to gush all that often, but I have the best job in the world.  It pays pennies on the hour, but the benefits are fabulous.  Benefits like mail days that bring cookbooks to my doorstep for review... cookbooks like Beach House Baking by Lei Shishak.

Described as an Endless Summer of Delicious Desserts, the Beach House Baking cookbook had me at the title alone, but toss in beautiful photography, foolproof recipes, ingredients found in most kitchen pantries and a passion for my beloved sand-to-surf lifestyle and we have a book that has risen in my ranks to a near all time favorite.

Author, Lei Shishak hails from the East Coast and comes with background in Private Banking that thankfully transitioned to her true love of baking.  With accomplishments including graduating at the top of her class from the Culinary Institute of America with honors, time with Chef Scott Friedman and other mentors in Los Angeles, the position of Executive Pastry Chef at Michael Mina's Stonehill Tavern at the St. Regis Monarch Beach in Orange County, CA, Lei was more the prepared to open her own bakery.

After spending a few years here in California, Lei came to know the beach lifestyle that I also fully embrace.  She sums it up aptly in her cookbook introduction... "California is not only a physical destination it's also a state of mind" and she knew she had the perfect location for her bakery in San Clemente, California.  As a California Girl myself, to completely concur.  

San Clemente, California

"I wanted to write this book so others could experience the beach lifestyle I and many others are fortunate to have.  I get to bake every day in the prettiest place on earth.  I wanted to share these tried and truly delicious recipes that I enjoy baking and sharing with everyone in my life.  My high quality, made-from-scratch desserts will transport you to beaches and tropic paradises you've alway hoped to visit.  Not only will this book bring you into the kitchen, it will take you to places beyond."

Lei Shishak, Beach House Baking

And that's exactly what her books does.  Bringing Morning Treats, Beach Beverages, Cupcakes (including Happy Hour Cupcakes!), Cookies and Brownies, Hand-Crafted Ice Cream Sandwiches (they are swoonable!), Frozen Pops, and Pies, Crisps, a Cobbler and Cheesecakes, Lei transports us to beaches around the world.  From the East Coast of the USA and on out to the West in California, to the shores of Japan and back to the Caribbean, Lei brings out our inner "surferness" and has us tasting a little bit of paradise in each recipe.

Coconut Chai Tea Lattes warm us up on chilly gray mornings while Mango Yogurt Swirl Pops cool us down with a taste of the tropics.  A fabulous Baklava recipe transports us to the shores of Santorini while Golden Butter Cupcakes with Madagascar Vanilla Buttercream take us through the Indian Ocean and the Ultimate Road Trip Cookie takes us everywhere in between.

As luck would have it, Lei established her bakery, The Sugar Blossom Bake Shop, in the quaint little California surf town of San Clemente, a mere 30 miles from my own little surf town of Carlsbad.  And with school out for summer a field trip seemed in order.

Heading north with Liv and her girlfriend, Audrey, the girls perused Beach House Baking and the miles passed quickly as they gushed over the recipes throughout the book.  Liv chose the S'Mores Cupcakes as her number one choice, and Audrey similarly gushed over the German Chocolate Getaway and the PCH (Piña Colada Highway) Cupcakes.  Me??  I swooned over the photo of a simple Dark Chocolate version topped with chocolate sprinkles.

Arriving at the bakery, luck once again was on our side as the Sugar Blossom counter featured each of our favorite cupcakes, and we placed an order of our favorites in addition to one of each of the other offerings.  Rounding out our order with the Ice Cream Sandwich of the day, the Waimea Bay (a red velvet version and also in the cookbook!) we took our treasures to an outside table and settled in to tasting.

Liv and Audrey react to a first bite of their Waimea Bay Ice Cream Sandwich!  (Kind of like a red velvet version.)

Tucking into the ice cream sandwich, the girls' eyes grew wide after their first bite.  Looking at each other they proclaimed "This is the best ice cream sandwich I've ever had!!" at exactly the same time and burst into a fit of giggles.  With groans of sweet pleasure the sandwiches were sent to Instagram in a flash and envious comments appeared almost instantly.

My favorite comment from the girls was "These taste like a real person made them and like they are filled with love."  The girls are right.

Moving on to the cupcakes we had intentions of trying each of the 8 versions we had set in our bakery box, but none of us made it past our proclaimed favorite before confirming the expected excellence and then claiming complete satiation.  Bidding the sweet Lei goodbye we made our way to the San Clemente Pier to walk off our treats and enjoyed a fabulous hour beachside.

But back home was where the challenge began.  We'd all tasted Lei's version of the cupcakes, but would I, a somewhat inadequate cupcake baker, be able to follow the Beach House Baking recipe and recreate the incredibleness?  Again... yes.

Irresistibly dark and incredibly chocolaty with that perfect moistness and tender crumb we topped our cupcakes with a luscious rich frosting and just the perfect amount of chocolate sprinkles.  Just like Lei did at her bakery and just like she described in her book.  While ours may not have been quite as pretty as hers, the taste was every bit as good (well almost... she is a master pastry chef you know...), and brought the flavors of our day on the beach into our very own kitchen.

Beach House Baking... it's the perfect summer read.  Bringing a little bit of the beach to you where ever you may be, you will find yourself turning to this incredibly beautiful book time and again for any occasion you find yourself baking.  With clearly written recipes and mouthwatering photos, Beach House Baking will have you pumping made-from-scratch treats that will garner oohs, ahhs and requests for recipes from everyone you meet.