Food Trend: Geode Cakes

If you’re like me, you find appreciation and beauty in the things that you are unable to create yourself. I am a fairly crafty person who would prefer to make something with my hands if possible but one thing I just cannot pull off is bake. When I stumbled upon these gorgeous Geode cakes, I was in awe. This is a trend that is taking off and it is entirely edible!

geode 1(This is my favorite color scheme I have seen- A Squad Bake Shop)

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(Is this real life? Cake by Sainte G Cake Company)

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(Who doesn’t appreciate a beautiful amethyst? Cake by- Intricate Icings Cake Design)

geode.png(A beautiful emerald color for the perfect Summer or Fall cake, just gorgeous! Cake by- Kake by Darci)

geode 5.jpg     (I love the gold foil detail on this one. Cake by- Carrie’s Cakes, Photo by- Emilie Ann)

Well, I am off to learn how to make rock candy now! Honestly, these should be in a museum- they are like pieces of art. I wonder how they taste…probably just as amazing as they look!

Baked Red Velvet Donuts.

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I have an extreme love for donuts even though they make me feel bad after I eat too many, they are just so delicious.  A good friend of mine was moving and gave me a bunch of his baking goods from his kitchen.  One giveaway was a donut pan and a boxed mix (shocker, I’m a sucker for box mixes) and I’d say these turned out pretty good.  They tasted more like cake circles since they weren’t deep fried but there’s nothing wrong with that 🙂

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The box mix was from Stonewall.  Be warned, this red dye is extremely strong.  I’ve been a huge advocate of natural lately so I feel like this goes against my grain but since they tasted pretty good, I thought I’d pass along the info.

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Ready for the oven.

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Perfect cake donuts!

Best Boxed Mix Pumpkin Bread.

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I love to bake but if I’m being honest, I don’t always have the time to whip something up from scratch so I will frequent box baking from time to time :).  I picked up the Pumpkin bread mix from Andronico’s over the weekend and made one of the best box mix pumpkin bread I’ve had (aside from pumpkin bread from scratch, my mom makes the best!).  You have to add real pumpkin puree and of course I modified to ad some dark chocolate chips but it was really simple and delicious!

Pinterest Pick – Pasta Modification.

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I saw this delicious looking recipe on Pinterest and was excited to give it a try.  The three cheese thing sounds amazing but I know that as much as I love cheese, I needed to add some form of veggie in there.  I added fresh mushrooms and swapped the mozzarella for goat cheese.  The cheese swap was simply a user error as I got the wrong cheese at the store but it turned out great.  This is a good recipe to add to your must try list if you have the time!

Jackson Hole Eats.

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We had a pretty epic food tour throughout our trip and there wasn’t one bad stop.  Leaving San Francisco, you never know what kind of food you will encounter on travels because we have such a wide variety of goodness in the city.  Jackson Hole definitely had fantastic food everywhere we went thanks to Julia’s guidance on her favorite spots!

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Persephone – NOM!  The coffee and pastries were SO good.

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Gluten free options included like the above deliciousness!

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Sitting outside enjoying our coffee and treats 🙂

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Nora’s huevos rancheros!  Need I say more?

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Unreal coffee and pastries from Elevated Grounds.

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Seriously drool worthy.

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Teton Thai!  We went here after our hike and chowed down, it was SO good.  Be careful with your spice levels though, I got a 2 spice level and it still had a pretty good kick.

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Amazing local brews like this Jenny Lake Lager from Snake River Brewery!

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We had a pretty epic food tour thanks to Julia for sharing all her favorite spots with us :).  You must add these to your list when planning a trip to Jackson Hole!

Favorite Summer Snack.

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I never liked tomatoes until a few years ago and I can’t believe I never used to like them because I LOVE them now.  Caprese salads are one of my most favorite dishes.  I found this simple caprese kabob idea on Pinterest and it’s been my go-to appetizer to bring to parties hosted by other people.

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The ingredients are this simple: toothpicks, mozzarella, tomatoes, and basil.  I like to add sea salt and some balsamic/olive oil drizzled over but you can eat them without those and they are just as tasty.

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They are simple, non-messy, and usually a big hit since they aren’t too heavy.

Enjoy!

Baked Blueberry French Toast.

Last weekend I needed to find a breakfast recipe that could supply enough tastiness for at least 11 people and I discovered a gem! I should tell you the majority of it needs to be prepared the night before, but the morning of your breakfast all you’ll need to do is pop it in the oven which is a plus!

What you’ll need:

2 medium sized loaves of french bread, 4 oz cream cheese, 1 cup and 1 tablespoon milk, 1/2 cup powdered sugar, 1 cup blueberries, 2 tsp vanilla extract, 5 eggs, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 maple syrup

DSC_0764(Slice the medium sized loaves of french bread into cubes)

DSC_0768(Spray a deep dish pan with baking spray and place half of the bread cubes in the pan)

DSC_0772(Mix cream cheese, 1 tb of milk, and powdered sugar together to form a thick mixture)

DSC_0774(Pour that mixture over the pan of bread crumbs and sprinkle the majority of your blueberries on top. Place the remaining bread crumbs on top of the blueberries)

DSC_0780(Whisk eggs, milk, vanilla, cinnamon, nutmeg and maple syrup together)

DSC_0785(Pour that mixture over the breadcrumbs and sprinkle more blueberries on top. Cover with foil and let that sit over night.)

DSC_0786(The next morning bake the french toast at 375 degress with the foil ON for 45 minutes. Remove the foil and bake for 30 additional minutes)

DSC_0789(Serve with either maple syrup or a blueberry simple syrup which can be made easily as well)

Looking back on it, I would have added a touch more cinnamon and nutmeg for a little extra kick. If you are looking for something that will go over well for a large group, this is a great recipe to try!

Garlic Broccoli.

DSC_0702I love broccoli and it’s fun to cook all kinds of different ways. Sautee, boil, barbeque, fry, air dry, whatever. But if you’re not a super fan like me there is always one way to add flavor and that is GARLIC!

DSC_0677(Begin by sautéing 5 cloves of garlic in some olive oil)

DSC_0681(Add a few bunches of chopped broccoli over medium heat)

 DSC_0685(Squeeze one lemon over the mixture)

DSC_0686(Add some red pepper flakes if you like a little heat)

DSC_0689(Splash a little balsamic)

DSC_0690(A teaspoon more of olive oil and cook until you are at the consistency of your liking)

This is a great side dish for pretty much any meal. It adds a lot of texture and flavor to a basic dish!

Sushi Rollin’

This past weekend, we made sushi at home which was a lot easier than I thought it would be! We picked up some sushi grade sashimi and dried seaweed sheets from nearby Japantown and had a lot of the other essential ingredients at home already.

DSC_1825(The sushi rice takes about 8 minutes to cook; be sure to add some rice wine vinegar and a pinch of white sugar)

DSC_1835(We sliced thin pieces of avocado, cucumber, lemon, salmon, tuna, and yellowtail)

DSC_1828(We placed the cooled rice onto the seaweed sheets and decorated it with our favorite fish and veggies. We used plastic wrap to roll the sushi together, be sure to wet your fingers so they don’t stick to the plastic or seaweed)

DSC_1833(Slice the sushi with a thick bread knife)

DSC_1839(The sushi crew got really serious!)

DSC_1841Served with some gyoza, our sushi was excellent! This was one of the easiest meals to make and a quarter of the price.

 

Cupcake Quiche.

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When I was in Berlin last year, I accidentally found this amazing bakery with these scrumptious quiche muffins.  I thought of them the other day and decided to re-create them for our blog night when Chels and I get together.  It’s as simple as 6 eggs, 1 cup milk, 1 cup flour (we used pastry flour), goat cheese, sea salt, and assorted fresh veggies (mushroom and tomato).

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We left out the seeds from the tomatoes because we didn’t think they’d bake well.

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It’s a tad messy during the process but we filled the cupcake dishes to the brim.

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Bake at 400 degrees for 20 mins and voila!  Amazing personal sized quiche for breakfast.

Enjoy!