Tag Archives: birthday

Mar8

Happy Birthday, Peddler!

Posted on by
Standard

image

Today is Peddler’s birthday! Food n Thought Peddler that is. My blog has turned 1 year old today! And it is my 100th post, so big double celebration!

What a year it has been indeed! I laughed, and cried, and whined, and celebrated… Oh, and cooked and baked of course! :)

My enormous “Thank You” to all the readers, those who’ve joined to follow my blog and those who just happened to pass by! Your “likes”, comments or simply knowing that you’ve stopped by and read my posts is a huge motivation to continue on paving a road of delicious healthy and gluten free eating heavily sprinkled with sweet indulgences, but what life is if not to allow yourself some detours and rest stops?! :)

To recap what happened in the past year, 81 recipes have been written plus several restaurant reviews and tips on traveling while eating gluten free. I had 2 series posted, one was the Italian series and the other were Pink recipes to spread the awareness of breast cancer screening and treatment options. My blog was visited and “liked” by Chef Lena Kwak, who along with Chef Thomas Keller, developed Cup4Cup gluten free flour blend that I often use in my recipes. She also featured two of my recipes using the blend on their website. :)

I have several families who contacted me via the blog and now often order gluten free cupcakes or other baked desserts for their parties or family gatherings. It was the greatest acknowledgement of my hard efforts in the kitchen!

And most important, this past year, I had FUN FUN FUN cooking and baking and (flopping sometimes) and creating!

So, let’s send the Peddler off, away from its babyhood and onto a new exciting journey in the 2nd year!

What’s Cooking This Week

Since this is the 100th post and a big 1 year celebration, I was thinking of making something special. Dessert of course comes to mind, any time you think of a celebration, but I also had some of my specifications. It had to be gluten free of course, and at least not too over-loaded with fat and sugar, then it just had to be chocolate, and it just had to be pink. The possibilities were endless of course. And I think this recipe perfectly combines all the specifications in one light yet indulgent little treat.

Chocolate Tartlets with Strawberry Almond Whipped Cream and Berries

image

Chocolate tartlets (makes 18)

1 1/4 cups of flour (I used Cup4Cup gluten free blend)

1/4 cup of powdered sugar

1 large egg yolk

3/4 tspoon of vanilla

a pinch of sea salt

image

Mix together flour, salt and cocoa powder. In a food processor, pulse together butter and powdered sugar, then add vanilla and egg yolk, pulse again. Combine wet and dry ingredients and roll the dough into a ball.

image

Wrap the dough in plastic and let it rest in the fridge for about an hour. After that, let it warm up again, flatten it and start rolling between the two sheets of parchment paper (as the dough is sticky and resembles play dough). Cut small pieces and roll them out to fit the size of mini tartlet pans. You can make them thin or thicker, I rolled mine pretty thin, it also made fitting them inside the tart holes much easier. Shape the tartlet and cut off the extra dough, you can re-roll and use it for the next tartlet.

image

Bake the tartlets in a pre-heated oven at 325 degrees for about 15 minutes or until they are firm to the touch and the sides are slightly puffed. Let them cool off completely before removing from the pan as they are pretty fragile.

In a mean while, make strawberry whipped cream.

2 cups of made Healthy Top (cashews and almonds cream), or regular whipped cream

1/4 cup of pureed fresh strawberries

1/4 cup of powdered sugar (or more if you want the cream sweeter)

berries and pink sugar for garnish

(optional) 3-4 drops of red food coloring

image

Prepare Healthy Top according to directions: chill the carton along with mixer beaters and metal bowl in the fridge for at least 30 minutes. Then whip the cream for 3-4 minutes. Add pureed strawberries, whip again, then add powdered sugar and whip until all is well combined. Add food coloring if you want the cream of a deeper pink color.

image

Fill each tartlet shell with about 1 Tbspoon of cream, garnish with different berries and sprinkle pink sugar on top.

The combination of semi-sweet chocolate tarts and light strawberry cream hits all the right spots in a healthy yet indulgent union. They taste like little pieces of chocolate and berry heaven.

image

Enjoy!

Nov29
Posted on by
Quote

Or at least it should be every weekend! :)

Especially if birthday cake is involved!

Since my birthday fell on the weekend when the kid and I were in Boston attending to his MIT activities, I felt kind of cheated that I didn’t have any celebration and all the fuss you get when it’s your birthday.

OK, who am I kidding?! I just wanted cake, and then some more cake! No matter the occasion. And since it was kind of un-Godly to eat the whole thing by myself, I invited some people to sit at the table with me and pretend they were happy to be there. I actually paid them, with the aforementioned cake and some sushi. And it actually worked, they loved the cake. :)

So five adults and one child did a number on the cake that only a small piece was left. Did I mention they were all females, and the cake was chocolate?! That would probably explain it all.

What’s Cooking This Week

Birthday cake of course! It’s light and not overly sweet, which probably also explains why massive quantities were inhaled, but it doesn’t leave you with that heavy feeling, in your stomach and in your “guilt center” even if you had a second helping. I encourage you to use Healthy Top by Mimic Cream, which is a cashew cream blend, instead of heavy whipping cream as it brings lighter calories and a healthier version, and dare I say a quite delicious taste? You try!

Chocolate Amaretto Cake with Espresso Buttercream

Cake (makes 2 9-inch layers):

1 3/4 cups of flour (I used Cup4Cup gluten free flour mix)

2 cups of sugar

4 oz dark, 70-90%, chocolate, broken into pieces

1/4 cup of unsweetened cocoa powder

2 tspoons of baking powder

1 tspoon of baking soda

1/2 tspoon of salt

1/2 cup of canola oil

1 cup of almond milk (or regular milk)

1/2 cup of Amaretto

2 eggs

2 tspoons of vanilla

Frosting:

6 Tbspoons of espresso, brewed and cooled off

2 sticks of butter

1- 1 1/2 cups of powdered sugar

3 cups of whipped Healthy Top (or regular whipped cream plus more sugar if needed)

Start by pouring some Amaretto for you to try, the process after that goes much smoother. :)

Melt the chocolate over a low heat, set it aside to cool off. In a bowl, combine together all the dry ingredients and also set it aside. In a large measuring cup, combine together milk, oil and Amaretto, set it aside.

Whisk together eggs and sugar until light and fluffy, then gradually add the melted chocolate and vanilla and whip it together.

Start alternatively adding dry and wet ingredients into the chocolate mixture and combine well. Pre-heat the oven to 350 degress and oil 2 9-inch cake pans. Divide the batter evenly between the pans. Bake for about 35 minutes, then let them cool off before removing from the pans.

In a mean while, make the buttercream. If using Healthy Top, place the carton, mixer blades and a metal bowl you’ll be using in the fridge for at least 30 minutes, as per their directions. Then whip it for a couple of minutes (please note that Healthy Top is already lightly pre-sweetened), once whipped, gradually add brewed espresso and whip until well combined.

In a separate bowl, whip softened butter and then gradually add powdered sugar until it’s fluffy. Start adding the whipped cream mixture and continue whipping until everything is incorporated. You can adjust the amount of powdered sugar if you feel you need more, but given that Healthy Top was already pre-sweetened, and I wanted to taste more espresso than sugar, I felt just 1 cup was enough. The result is a light and delicious frosting that you can’t help but taste and taste in-between your frosting endeavours.

Place a bottom cake layer on a cake stand or a flat plate, spread some frosting on top. Cover it with the top layer and spread more frosting on it too. Then turning the cake, start spreading the frosting on the sides of the cake until all is covered. Put the rest of the frosting in a decorating bag and pipe as desired all around. I also used some chocolate frosting and cherries for garnish, you may skip or use crushed almonds  or chocolate pieces on top.

Three servings like that dissappeared just from my plate that night. Yeah, it was good!

Enjoy it too!

Sep14
Posted on by
Quote

How do we learn about love?

From the love feeling we experience first. From the bond that is ever-present, that transcends any time and distance and is always with us till the day we die.

We learn love from the first person that loves us. Mother! And then we re-live it again when we become parents ourselves.

Today is my mom’s birthday. This is my love letter to her that I could’ve written on any given day.

Mama,

As a little girl, I thought you were the most beautiful and strong person in the world. Nobody could compare to you, and nothing felt better than falling asleep in your arms while you stroke my hair.

As a young person, I was pushed and supported by you even though you didn’t always agree with my decisions. That’s how I learned unconditional love.

As a mature adult, I got to experience being little again when you cared for me during a long cancer treatment. That’s when the bond became even stronger.

I love you for who you are, strong, independent, energetic, loving and caring. I love you for always being present in mine and my son’s life. I love you for all the sacrifices you made to get us both where we are today. I love you for joining me in my cancer fight and for every single day you spent with me when I was too weak to even open my eyes. I love you for believing in me and knowing that there will be a day when I’m well again. I love you for allowing me to be vulnerable and strong at the same time.

I love you just because you’re my mom!

Happy birthday Mommy, hope you enjoy your day!

What’s Cooking This Week

Well, since we’re celebrating, it’s time for something special and indulgent. Without any regards for calories and dietary restrictions (except for gluten, can’t compromised on that).  Cheesecake is one of those cakes that immediately comes to mind when Italian desserts are mentioned. Everybody’s favorite is always a crowd pleaser, birthday or not.

Recipe # 11

Tortina di Formaggio e Fragola

(Strawberry Cheesecake Cupcakes)

Cupcakes (makes 16-18):

1 package graham crackers (I used gluten free)

12+12 Tbspoons of unsalted butter, room temperature

1 1/2 cup of flour (I used Cup4Cup gluten free mix)

1 tspoon of baking powder

1/2 tspoon of salt

1 cup of sugar

1 tspoon o vanilla extract

1/2 cup of sour cream

4 egg whites

2 cups of strawberries, cut, plus more for garnish

Frosting:

16 oz of cream cheese

2 sticks of unsalted butter

3 3/4 cups of powdered sugar

1 tspoon of vanilla extract

Preheat the oven to 350 degrees. In a food processor, combine broken graham crackers and 12 Tbspoons of butter until the mixture sticks together. Drop a spoonful into each lined cupcakes pan and press with your fingers to make the bottom crust. Bake for about 5 minutes or until the tops are slightly browned, cool them off.

In a small bowl, combine the flour, salt and baking powder. In a big bowl, beat together 12 Tbspoons of butter and sugar until light and fluffy, then add vanilla and mix well.  Add about half of the flour mixture, mix well and then add sour cream and incorporate it in the batter, add remaining flour mix and beat on low speed.

In a separate bowl, beat the egg whites until soft peaks appear (don’t over-beat).

Fold in about a third of the egg whites into the batter, add the rest of the egg whites, then fold in chopped strawberries.

Fill the cupcake liners about 3/4 full with the batter. Bake for about 20 minutes, then let them cool off completely.

(Good enough to eat already). :)

While they are cooling off, make the frosting. Cream together butter and cream cheese, then add vanilla and then gradually add powdered sugar, mix until all is well incorporated.

(Licking the spoon is not only optional, it’s mandatory). :)

Refrigerate the frosting for about 45 minutes to an hour, then pipe it over the cupcakes, garnish with strawberries.

I don’t blame you if you want to eat one right on the spot!

Happy birthday Mama! Hope you enjoy them!

Based on this recipe http://joylicious.net/2011/06/27/strawberry-cheesecake-cupcakes-2/

May8

The Emperor Is Born

Posted on by
Standard

Fifteen years ago a new man has entered my life.

          With a very royal name, and a matching attitude.

         Since then, my life has been increasingly complicated

       and just so much brighter!

Worshiped by parents, two sets of adoring grandparents and one star-struck great-grandmother.

Otherwise known by his common name as Gus 

Born on May 8, 1997 at 2:27 am

6 lbs 13 oz, 19 1/2 inch

A pure bundle of never-ending baby energy and a matching sunny personality :)

You’re my breath of fresh air, along with aches and pains and teenage mood swings! You’re my hopes and dreams, and more headaches in the future! You’re my morning kisses and sleepless nights, and extra worries to come! You’re my one and only!

I love you baby boy!

What’s Cooking On His Birthday

Speaking of Caesar Augustus, Caesar salad is my son’s favorite, mine was too, back when I was still eating gluten and dairy. So I was very excited when I found a recipe for a homemade Caesar dressing that could satisfy us both. And I’m skipping anchovies this time to substitute them with bacon bits, same saltness, more delight from the birthday boy. Also I’m making my own gluten free croutons, but of course, you can have regular store-bought croutons.

Homemade Caesar Salad (Gluten/Dairy/Egg/Soy Free)

Dressing:                                                   

1 cup soy free Vegenaise mayo dressing

1 tbspoon of fresh garlic, pressed through garlic press

2 tspoons Dijon mustard

2 tbspoons fresh lemon juice

1/2 tspoon Lea & Perrins Worcestershire sauce (gluten free)

black pepper, sea salt to taste

Salad:

2 cups of romaine lettuce

1/4 cup bacon bits

2 slices gluten free bread (I used Udi’s whole grain) or regular wheat bread

oil spray

dry herbs blend

For the dressing, combine all ingredients, add salt and pepper as desired and blend in a food processor (I used Magic Bullet). Cut bread slices into small cubes, spray with oil spray and toss with herbs blend, lay out on a baking sheet and toast till golden brown turning them if necessary to toast evenly.

Break lettuce leaves into smaller pieces, mix in bacon bits and pour the dressing over. Garnish with homemade croutons. Enjoy!