RECIPE: almond, ginger, sweet potato chicken soup

Ahh, how I love thee. Let me count the ways. I love Whole Living magazine more than cupcakes. I love it the way I love how Mother Earth makes the leaves turn every color of fire, a fire you actually want to roll around in. Red, orange, mustard...the colors of pumpkins, yams and the sweetest potatoes. Have you ever noticed that? How the best bounty of the season ends up being the same hue as the ground all around us. Ahh yes, and of course I love Whole Living because Martha Stewart and her minions can do no wrong. I discovered this bewildering soup recipe long ago, back during my yoga and holistic phase, and it made my head turn. A soup with collard greens and ginger...and then sweet potato and almond butter. Were these people insane! But you know me, always up for a culinary adventure. No sooner was I poking my head in WholeFoods in search of some ginger root. The first time I made this, it literally defined "warmth" to me. The whole "home is where the heart is" came to mind, birds were chirping, there was a halo, I might have even been floating or something. It was so gosh darn delicious it tasted like heaven in a bowl. I've made it at least ten more times. I kid you not. The best part? It is so healthy, I can't stand it! People who have earned a nutrition degree online will love this healthy soup!

 HEARTY WINTER SOUP 
adapted via Whole Living Magazine

INGREDIENTS

• 4 cups organic vegetable stock
• 1/2 yellow onion, diced
• 1 minced garlic clove
• 1 large sweet potato, peeled and diced (2 cups)
• 8 ounces organic boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup smooth organic almond butter
• 1 cup collard leaves, coarsely chopped (or kale)
• 2 tablespoons minced fresh ginger (I used canned minced ginger)
• Coarse salt and freshly ground black pepper
• 1 lime, cut into wedges

METHOD

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
3. Ladle the soup into bowls, and squeeze with lime wedge. The lime is seriously the best finishing touch and such a great contrast in flavor.

image by Sheena

RECIPE: chocolate peanut butter caramel torte

So child labor is wrong. Period. But when it comes to holiday baking, I am all for it. Now, now, listen up. As you read in the post below, I am back where I belong (Grandma's house for you newbies) which only means one thing- I'll be baking up a storm and even...gasp....cooking if the household gets lucky. And so having been here a whole week already, I decided to celebrate by baking a cake. So fitting right? Well, I invited my baby brother over and my little cousin already lives here. I told them quite frankly, if they wanted any part in my peanut buttery chocolatey goodness they would have to help out. See, I am not into the whole mommy blog scene yet because I have no kids. I am not running around with a glow planning birthday parties galore, whipping up sand box treats for playdates, or any of the like. Instead, I practice my maternal instincts on siblings and cousins. They really have no choice but to surrender to my discreet slavery.

All this is to say one thing. This cake TAKES SOME WORK. I won't sugar coat it (well not figuratively anyway...have you seen that dripping caramel topping!) and so you should really follow my 'mis en place' philosophy by setting up all your equipment and room temperature ingredients first. Plan ahead, have the minions on standby, and I promise you won't even notice all the components of this masterpiece. I had the kiddies washing the stand mixer bowl in between sets, licking the spoons as taste testers, cracking my eggs (they couldn't separate them as cool as I can, but you take what you can get) and in the end...with conversation brewing and people in and out of the kitchen to see what all the ruckus is about, it was absolutely the highlight of my week. Nothing beats baking a delicious centerpiece cake with family. And you know what, if you're a little bit solo this holiday season, consider yourself lucky as well. This cake had to feed the mouths of eight people. At least you can savor it on your own for a week to come...

CHOCOLATE PEANUT BUTTER CARAMEL CAKE

INGREDIENTS

• 8-oz semisweet or bittersweet chocolate, chopped
• 1 tbsp sugar
• 4 large egg yolks
• 4 large egg whites, divided
• 2 tsp vanilla extract
• 1 1/2 cups sugar
• 2 cups flour
• 3/4 cup Dutch process cocoa
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup oil
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 3/4 cup hot coffee
• 1-1/2 c. creamy peanut butter
• 8 T. unsalted butter, at room temperature
• 1/4 tsp. kosher salt
• 1/2 c. heavy whipping cream
• 1-1/2 tsp. vanilla
• 2-1/4 c. powdered sugar

Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.

• 2 tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup karo syrup
• 1/2 cup heavy cream
• 1/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• pinch of salt

METHOD:

1. In the top bowl of a double boiler or your preferred method, melt chocolate, whisking frequently so that no hot spots scorch the chocolate. Add in 1 tbsp sugar and whisk well. Whisk in egg yolks one at a time, waiting until each is fully incorporated before adding the next. Chocolate mixture will be fairly thick. Remove chocolate from heat. In a large bowl, beat egg whites on medium-low speed until frothy. Increase speed of mixer to high and beat egg whites to stiff peaks. Add 1/3 of egg whites to chocolate mixture and, using the electric mixer, blend them in. Add another 1/3 of egg whites and fold in. Fold in vanilla extract as well. Fold in all remaining egg whites, making sure to scrape the sides of the bowl. Fold until mousse is uniform in color and texture. Put in fridge to set for at least two hours.
2. Preheat oven to 350 degrees F. In a large bowl sift together sugar, flour, Dutch process cocoa, baking powder, baking soda and salt. In a separate bowl, beat together eggs, oil, buttermilk and vanilla and then add into the dry ingredients. Whisk in the hot coffee.
3. Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.
4. In a medium pot, bring butter, sugar, karo syrup, and heavy cream together until smooth and melty. Stir in peanut butter, then keep stirring over medium-heat. Bring to a boil and allow to boil for 3-5 minutes (or, if you want to be technical, until the mixture reaches the soft ball stage). Remove from heat, allow the caramel to cool slightly, then dip skewered apples right on in it.
5. Cut each half sheet pan cake into two long rectangles. Mix together 1/3 of the peanut butter frosting with 1 cup of peanuts. Mix remaining peanuts with the peanut butter caramel. Layer cake > peanut butter frosting with peanuts > mousse > peanut butter frosting > cake > peanut butter caramel with peanuts. Refrigerate to set.

image: wehearit.com

READING: anthology magazine winter gift guide

Read it now here: Winter Gift Guide by Anthology Magazine

HOLIDAY RECIPE: goldies

Getting ready yet? What's on your holiday baking menu?

what sundays are for

Well, just another lazy Sunday upon us. What are you up to? I am going to splash some warm water on my face, throw on my favorite faux suede shearling cropped jacket and high tail it to the market. Nothing like a bit of window shopping and street food binging to wind down the weekend. Plus, I'm always on the hunt for tabletop inspiration now that I will be a market vendor myself this holiday. J'adore the tablescape below. Funny how I lived the life of a glamour puss fashion stylist, but when it comes to table decor, I'm stumped! I'm thinking my holiday market tables should be drenched in linens, kraft boxes, fresh flowers and adorable flag sticks that mark all the desserts. Where do you get your tabletop inspiration from?

images here and here

a love letter to tiger in a jar

Dear Tiger,

Sometimes you come across something so extraordinarily beautiful, fantastically brilliant, perfectly whimsical, and just the right amount of precious...that for a moment of stunned indulgence you turn your head left to right in mischief, hoping no one is around, peeking in at your wonderful discovery. You harbor this new treasure like a surprise gift for none other than yourself. You find yourself gravitating towards it time and again, each time feels anew, like a pink peony always in bloom. After some time you feel the subtle guilt wash over you. This gift is too special to keep to yourself. You daydream about the chosen ones...the select few who will get to revel in this delight with you. A friend. Sisters. Blog readers.

Well, I admit to my guilt. Since this summer I have been harboring your precious talent like a fugitive. Ever since our meeting on Gilt Taste when your Beet Cake video left me in awe, I've dreamt about your sweet melodies, your prancing cupcakes, and your crafty recipes. I've lived vicariously through your intoxicating travels, from the woods and farms to beaches and home again. And today, I find myself opening my computer, logging onto the web, and typing your blog into my address bar. Today, a day when I'm feeling down and out, under the weather, and everything in between, its your wickedly creative videos and sweet postings that bring me pure bliss. So who am I to hold onto such a secret? I'm sharing you with all who will listen. Because if I had it my way, we'd live on the same street, I'd come over with a box of goodies, you would bake me cake in return, maybe even invite me over to a barbecue, and we'd laugh over ginger cocktails and aspargus salad while dreaming up sock puppet videos. But in a world full of stalkers, I'll keep those unfulfilled thoughts to myself. Just know, that should you ever get so busy you forget why you're doing something in the first place, or the sky is an endless shade of grey, or you feel far apart from those who love you....there is someone, somewhere, thinking about you and your wonderful art form.

By the way, it would be silly of me to deny that I dare fantasize about working on a video that involved my artisanal sweets, your mountain of creativity, and of course a killer catchy tune that ties it all together. What does a girl have to do to make this happen?

Reasons for my love affair with tiger in a jar:

• In one swoop, Julie will steal sunflowers, down a macaron AND have time to concoct a strawberry soup. Has anyone ever heard of such a thing!?
• The ingenious ways their videos captivate you make you forget about romantic comedies and megawatt reality tv weddings. You seriously want to have the storybook life as crafted in their videos.
• They believe chocolate, flour, butter and good vanilla is all you need in this life. Oh and their snacks include apples with peanut butter and chocolate truffles with pink salt.
• They have friends that send them picnic kits as a gift. I mean, that speaks for itself.
• The fact that I finally tried beets at the farmer's market, was not completely sold, but was still so courted by this beet cake video that I will give it another go. Period.

images and video via tiger in a jar blog