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~ fall recipes from fashion’s foodies: bday sweet cake ~

9 Sep

Adapted by Rebecca Minkoff from Ina Garten for Barefoot Contessa.


18 Tbsp. (2¼ sticks) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs

1 cup sour cream

1½ tsp. pure vanilla extract

1 lemon, zested

3 cups all-purpose flour

1/3 cup cornstarch 1 tsp. kosher salt

1 tsp. backing soda P

reheat oven to 350°F. Butter and flour a 12-by-18-by-1½-inch sheet pan.

Cream butter and sugar on medium-high speed in bowl of a stand mixer until light and fluffy, about 5 minutes. On medium speed, add eggs, 2 at a time, then sour cream, vanilla, and lemon zest. Mix well. Sift together flour, cornstarch, salt, and baking soda. With mixer on low speed, slowly add flour mixture to butter mixture and stir just until smooth. Finish mixing by hand to be sure batter is well mixed. Pour evenly into pan, smooth top with a spatula, and bake in center of oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in pan to room temperature.


24 oz. semisweet chocolate chips

1½ cups heavy cream

2 Tbsp. light corn syrup

½ tsp. pure vanilla extract

4 Tbsp. (½ stick) unsalted butter, at room temperature

Chocolate candies for decorating

Place chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until chips are completely melted. Off heat, add corn syrup and vanilla and allow chocolate mixture to cool to room temperature. In bowl of a stand mixer fitted with whisk attachment, whisk chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened. Spread frosting evenly on cake and decorate.

( via here )

~ fall recipes from fashion’s foodies: banana bread ~

7 Sep

Banana bread adapted by Chris Benz from Amy Vanderbilt.

“Banana bread, courtesy of Amy Vanderbilt, is my fall snack staple. It’s important to note that unless it’s wrapped in wax paper, it never tastes the same!”

2 eggs

1/3 cup soft softening

2 ripe bananas, peeled and sliced

1/3 cup sugar

1¾ cups sifted all-purpose flour

¾ tsp. soda

1¼ tsp. cream of tartar

½ tsp. salt

Start oven at moderate (350°F). Grease 8-by-4-inch load pan. Combine eggs, shortening, bananas, and sugar in glass container of blender. Cover and blend about 30 seconds, or until smooth. Sift dry ingredients together into mixing bowl. Pour blender combination over dry ingredients. Stir only until combined. Pour into greased load pan. Bake about 45 minutes, or until lightly browned. Turn out of pan to cool on cake rack. When cool, wrap in waxed paper, and chill several hours or overnight before slicing.

Yield: 1 loaf

(via here)

~ icy and fruity ~

26 Apr

He is talented, creative, communicative and funny… He writes books and hosts a show on tv… That’s why I’m big fun of him! Jamie Oliver is simply one of the best chefs in Britain. So, here’s his 1-minute berry ice cream. A delicious healthy dessert, super easy for you to make. Plus, helps you stay fit without having any guilts eating it! You should definitely try it!


• 1 x 500g pack of mixed frozen berries
• 150g fresh blueberries
• 3–4 tablespoons runny honey
• 1 x 500g tub of natural yoghurt
• a few sprigs of fresh mint
• optional: 4 small ice cream cornets


In advance: Put 4 small glasses in the freezer, or you can serve straight into ice cream cornets, if you prefer.

When you’re all set up and ready to go, get the glasses (if using) and the frozen berries out of the freezer. Divide the fresh blueberries between the glasses or cornets. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve. Yum.

~ New Greek Cuisine 2 in Sani Gourmet Fest. ~

31 Mar

The journey to the essence of the Greek Cuisine continues further in 2012 as Sani Gourmet unfurls a more thorough dialogue about the influences of the past and the present, the mix of tradition with twists of contemporary techniques and the importance of the ‘’culinary base’’ that formed the core of what is the cuisine of Greece today. Undoubtedly, our aim is to broaden the perspectives of ‘’what is the Greek cuisine now’’ and what does this mean to people, not only to the Greeks but also to the international crowd. Moreover, to communicate further the New Greek Cuisine Vol2 to the world, creating a showcase that not only will put Greece to the international culinary map shaping a new, better image, but it will also prove to be an important and powerful touristic product to promote. Therefore, we invite the most representative Greek chefs from Greece and abroad, distinguished for their knowledge, experience and passion to showcase the delicious variety of Greek cuisine in its superb combination of custom and innovation. As such, we would be delighted and honored if you were able to participate to our event.

For years now, Sani Gourmet has been supporting the efforts of top Greek chefs, inspired by the culinary traditions of their country and modifying and adapting them to the contemporary world. We shall be inviting chefs distinguished for their knowledge, experience and passion to showcase the delicious variety of Greek cuisine in its superb combination of tradition and innovation. In a spirit of friendly rivalry, our chefs will be launching a debate on New Greek Cuisine, bringing into focus its special properties and qualities. A week of events that we hope will demonstrate the truth of an old saying: the secret of beauty lies in simplicity.

(via here)

~ hot for chocolate? ~

21 Dec

The only thing missing from this recipe is a fire place to snuggle up to.

Check out how to make the delicious lavender hot chocolate here.


(via here)

~ 2011 Gift Guides: Food & Entertaining ~

11 Dec

Like Santa, I’ve listened closely all year to friends and acquaintances as they spoke passionately about objects and experiences they really loved. What struck me most about their stories was that many of them never expected to derive such enjoyment, personal enrichment, and/or utility from the items/experiences they spoke about, such as a beautiful platter, a piece of artwork, a useful cookbook or a great food/wine course.  This year I’ve compiled a gift guide of the items that made my friends and acquaintances smile from ear to ear. All are food related except one, and they range from $1.99 to £3000 in price, but mostly they are under $50! Happy Holidays!

1. Something sweet from Gilt Taste: Holiday Cakewich Box, $56.95; 2. A cooking course for your favorite type of food: Pad Thai and Other Thai Stir Fries Course by Pim Techamuanvivit (photo by Pim), or try a course at The Cook’s Atelier during your next trip to France (check sites for availability and pricing); 3. Platter from Elephant Ceramics (see site for availability and pricing); 4. A wine tasting course: In New York City, try Harlem Vintage, or on your next trip to Italy, try VinoRoma (visit sites for availability and pricing); 5. Support your favorite gallery or museum: Commissioned Portrait by Bettina von Zwehl in support of the Photographer’s Gallery in London, £3000; 6. Platter from Fifty One and a Half (see site for availability), $42; 7. Original food-themed artwork: “Macarons” by Chris Chun, AU$3500; 8. Le Creuset Signature Oval Dutch Oven in Ocean from Williams Sonoma, $240

9. Paletas by Fany Gerson, $11.55; 10. Super Natural Every Day by Heidi Swanson, $13.53; 11. Bill’s Everyday Asian by Bill Granger, £10.39; 12. Short and Sweet by Dan Lepard, £12.50; 13. The Inspired Vegan by Bryant Terry, $12.79 (released in January 2012); 14. A cooking app like Jamie’s Recipes ($1.99 per 10-recipe pack), Eat Fish with Mitch Tonks ($4.99) or magazine subscriptions for tablets, such as Donna HayAustralian Gourmet Traveller or Jamie Magazine; 15. Indochine by Luke Nguyen, £15.50; 16. On A Stick! by Matt Armendariz; 17. Umbrashopper Made from Natural Rubber and Recycled Leather by Riesenthel, €24.90

( via here )

~ coco love ~

19 Nov

Currently snaking on…

…chocolate chip, chocolate peanut butter, and snicker doodle whoopie pies from Coco Love…like tiny sandwiches of sweetness and love! — For a delicious weekend!

{photos by Oh Joy, whoopie pies from Coco Love}