Category Archives: Food

A little hike

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On Friday, Rick and I went to visit my parents up north, we spent time with my parents, found a beautiful piece of barn wood (for a project we are doing this week), we met with clients and then we finished the weekend by going to one of Dad’s favorite part of San Luis Obispo County, Oso Flaco Lake and Dunes, a perfect outdoor activity for Father’s day. Before we said our goodbyes and headed south we had authentic mexican in Guadalupe. Good weekend!

Here are a few pictures I took while exploring Oso Flaco:

Homemade Bourbon Vanilla Extract

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Open the booze cabinet. I have a simple project for you. If you are like me, vanilla extract is used on the reg and disappears on the reg too. Those tiny bottles are not cheap either. That is why this project is a fun and cost-effective solution for you.

There are different types of vanilla beans: Madagascar, which I am using for my extract. Madagascar beans are powerful, bold and a full-flavored bean. Tahitian beans are fruity and floral, think piña colada, and Mexican beans are a more slightly softer flavor bean, smooth and creamy. I would choose your beans by what is most appealing to you. The same goes with your alcohol you can choose vodka, bourbon or rum. Stick to a clean (non-flavored) and 80 proof alcohol.

It is also fun to pick your container. I found this glass bottle with a clamp stopper, which is very reminiscent of a vintage flask. You can find it here.

Perfect gift for about any household, it just needs a cute label.

Bourbon Vanilla Extract

Need:

Bottle, jar or Jug with a tight closure

Vanilla Beans

Dark spot to store

Patience (takes 8 weeks till your extract will be ready)

How:

Thoroughly clean your jar. Split the bean open lengthwise and place in jar.

Cover the beans completely with alcohol.  It’s three vanilla beans per cup of alcohol, so if you use 2 cups of vodka split open six vanilla beans and throw them in the jar.

Give it a good shake, seal it and place it a cool and dark place for two months. Every now and then you can give it a good shake.

I ♥ When You Talk Desserts To Me | Espresso chocolate cake with fresh cherry frosting

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Sweet Pickles! Welcome back desserts to The Sunday Sparkle. We sent you packing for sometime, but now we open you back with big arms. This beautiful, big cake was a special Sunday dinner treat for a special gathering, our friend Paige of Barefoot and Vintage +her family came over for a mini photo shoot and dinner. The pitter patter of little feet on our hardwood floors, great music and stuffed bellies was a perfect Sunday evening. This cake was the cherry on top. Pun intended

Espresso chocolate cake

need:

  • 2 cups of flour
  • 2 cups of sugar
  • 3/4 cup of cocoa
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp of vanilla extract or a good splash
  • pinch of salt
  • 2 egg
  • 1 cup of milk
  • 1 cup of coconut oil
  • 1 cup of hot espresso

how:

Pre heat oven to 350 degrees

Add flour, sugar, cocoa, salt, baking powder, and baking soda in a bowl and mix. In separate bowl add egg, milk, melted coconut oil. Add dry and wet ingredients together, slowly while mixing. Add hot one cup of hot espresso to your mixture and stir slowly. Add your cake mixture to two 9 inch pans (both greased and floured to prevent sticking.

Bake for 35-30 minutes or until toothpick runs clear. Allow ten mins to cool before removing from pans.

 Fresh cherry frosting

need:

  • 1 stick of butter at room temperature (soft)
  • 1/2 cup of fresh cherries chopped or blended
  • 3-4 cups of powdered sugar
  • spash of vanilla extract
  • tsp of lemon zest

how:

When your butter is soft, add cherries in a mixing bowl or kitchen aid mixer, slowly add powdered sugar, vanilla extract and lemon zest. Mix till smooth. Frost cake when cake has cooled down.

A single serving of baked eggs

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I love making breakfast. It is one of my favorite meals to pull together. My husband is a lot less of a picky eater than I am (I only eat my eggs scrambled) and with Rick I can experiment with eggs in more exciting ways. Baked eggs in tomatoes, avocados, hash brown nests or just baking them in a dish with whatever veggies we have on hand. This morning it was asparagus and tomatoes. I chopped the veggies, lightly coated the pan with olive oil and then cracked the eggs straight over the vegetables. I love the colors of the yolk and vegetables, it’s a vivid piece of art that wakes me up to a an array of color and shapes. A perfect meal for my graphic designer husband.

Baked Eggs for one

Need:

  • 2 Eggs
  • Olive oil to coat your dish
  • Dash of Salt and Pepper (red pepper optional)
  • 1 cup of vegetables (anything from spinach to leeks to red peppers)
  • small baking dish or ramekins

How:

Wash and chop your vegetables, coat your baking dish in olive oil, crack your eggs and slide them over your vegetables, and dash with your favorite seasonings. Bake at 400 for 15 mins or until eggs are just slightly runny.

Double or triple the amount of ingredients to serve more guests, as well as toast to dip and spoon a lovely bite with.