Tomato Jam Turnovers

My oh my....totally inspired by a new cookbook, My Sweet Mexico, 
by Fany Gerson. I picked up a lovely copy recently at the High Museum.
We were there to see the Frida Kahlo and Diego Rivera exhibit (it rocked, btw). And there it was, in the museum store, amongst the Frida posters, chunky jewelry, and Mexican toys. I think it almost stood up and jumped off the table into my arms.
And it was on SALE (wheeeeee!). It had to be mine.

Turning the pages, I noticed some familiar flavors....masa, almonds, pumpkin seeds, mango, queso fresco, limes, hibiscus. And some less familiar (and very exciting) ingredients.....quinces, piloncillo, zapote, mamey fruit, mezcal, amaranth. 
Then I saw it....Tomato Jam Turnovers. Let's just call it a bit of tomato destiny.

By now, you are well aware.....I pretty much adore anything sweet. Throw in a butter pastry crust and I'm in.
This jam is surprising. Tomatoes + sugar. Muy facil and muy delicioso.

The dough.

A side note....I can't wait to make a ton more recipes from this cookbook. Mango Sherry Trifle, Milk Fudge, Strawberry Tamales, Amaranth "Happiness" Candy, Guava Caramel Pecan Rolls, Napolean with Mango and Coconut, & Upside Down Plantain Cake. The list goes on. Hmmm....maybe it's time to plan a Dessert Fiesta at my place?

Tuxedo Cake

If this doesn't make you swoon...well, we might need to check your pulse.

This is the Tuxedo Cake. A three-layer (oh yes, I did) 

mouth-watering combo of moist chocolate cake, sweetened whipped cream, and luscious dark chocolate ganache.

This recipe comes straight from my most beloved baking cookbook, The Pastry Queen, by Rebecca Rather. It is the most tattered, worn, and precious book on my shelf. Everything I've made from it is amazing. This cake has become a favorite for special occasions.
I first read about Rebecca years ago in Victoria Magazine and felt an instant admiration for her pastry sensibility and style. I daydreamed I might visit her place, Rather Sweet Bakery & Cafe, in Fredericksburg, Texas some day. 
She closed in 2011 (darn, I missed my chance!) but has recently opened a new place that looks super cool, The Pink Pig. I've got to get out to visit Texas!

A Florida Get-Away

Florida moss....isn't it lovely?
Jay and I just returned from a vacation in Florida. We got to visit my family in Tallahassee and Tampa, and even worked in a little overnight trip to Redington Beach on the Gulf coast. Sweet!
Wanted to share some highlights with you.

On our first day in Tallahassee (my birth city) we ventured out to Wakulla Springs State Park. This photo shows the ceiling of the historic lodge, built in 1937. Such a beauty and a great example of Medieval Revival architecture.

Wakulla is where "Creature from the Black Lagoon" was filmed - and we saw quite a few "creatures" on our river boat tour (alligators!).

The next day we visited Maclay Gardens. A relaxing stroll on the nature trails and we enjoyed gorgeous flowers, trees, the lake and the Maclay House Museum. Nature therapy!

Of course, I am always on the lookout for a sweet treat and we discovered a yummy french bakery in Tallahassee called Au Peche Mignon. Oo la la!

Vitamix Love - Green Smoothie with Apples

Guess what? I did it. I finally made the leap and got a Vitamix blender.
It's red, beautiful, and a super powerful machine.
I'm in love.
I'm making more green smoothies than ever. It is a wonderful feeling to toss in big chunks of fruit and hearty greens into the Vitamix and totally trust it to create this silky drink in seconds.
Had my first smoothie with arugula this week....and whoa....that was different. Makes you sit up and take notice. May take a little getting used to, but it's all good fuel for the body.
Jay just wants to know when we are using the Vitamix to make some "adult beverages"?....

It's kind of funny...some of the things I used to think were a little odd, are becoming part of my smoothie repetoire. Like chia seeds. 
Strange, little, gelatinous seeds that pack a punch of omega 3's, anti-oxidants, protein, and fiber. They've definitely grown on me. Plus, it's just kind of food science cool to soak them and watch them grow into 
a chia "gel". Rad.
And for this smoothie, I added cilantro as well (glad the hubs didn't notice) - one of my favorite herbs ever. Added a nice clean kick.

Dreamy Banoffee Pie

Anybody recognize this pie? Ever enjoyed a slice? 
If not, read on, and you'll know why you need to indulge in this British treat very soon.
Here's the thing. 
I love caramel. Like, more than chocolate. That's a lot.
And as my husband, Jay, knows by heart, I love desserts with contrast. Warm and cold, crunchy and creamy, sweet and salty....

This Banoffee Pie fits the bill perfectly and is such a lovely dessert to leave your family or dinner guests feeling completely spoiled {or maybe just yourself}.
Here is what makes it so dreamy:
*Short list of easy-to-find ingredients
*A can of dulce de leche {swoon} replaces making the caramel from condensed milk...timesaver ALERT
*No baking
*Not too sweet

Comfort Food Sunday! - Polenta with Sun-Dried Tomatoes, Basil, and Goat Cheese

Sometimes Sunday is the perfect day to do meal planning, grocery shopping, and cooking for the week. But mostly {let's be real}, Sunday is for lazing around and keeping it simple food-wise.
Today, my Sunday was like that. We've had a chilly weekend in Atlanta with our first taste of snow flurries. When I came home from work yesterday, my lovely husband had a big steamy bucket of water ready for my popsicle-like feet {God love him}. All I've really wanted since then was to be at home, cuddle up on the couch, and eat some easy comfort food.

Shake off the Winter Blues Salad!

I've been yearning for springtime a lot lately. I'm trying to shake off the winter blues a bit by visualizing the warm sun on my face, painted toes & strappy sandals, and a little trip to Florida to see my family.
This salad helps too and it is AMAZING. It is full of bright, delicious flavors like mango, jicama, medjool dates, cilantro, tomato, toasted pumpkin seeds, ginger, quinoa, and avocado. 
And the dressing....well, hold onto your heart! Springtime...here I come!

I found this recipe years ago in one of my favorite vegan cook books,  
The Native Foods Restaurant Cook Book, by Tanya Petrovna. 
I've made it many times and I especially like to serve it when I have family in town or friends over. Or, like the other night, when I needed a little bit of sunshine in my kitchen.
It is healthy, beautiful to look at, and full of sexy flavor.

Oh, and did I say the Mango Lime Vinaigrette is crazy good? It is.
So, let's chat....what are you doing to shake off the winter blues?

Banana Split Cupcakes

All hail the Banana Split Cupcake! Oh my goodness.
I made these last week for a Superbowl party. 
Chocolately-banana-creamy bites of happy....these cupcakes brought the party all by themselves.

The cupcake is a little like banana bread, with chopped chocolate and pineapple preserves swirled in the batter.
Topped with an easy butter cream, walnuts, chocolate ganache drizzle, sprinkles, and a cherry on top. Are these not the sweetest things? So festive...they'd be great for kids' birthday parties too! {Aren't we all just kids at heart anyways?}