Less Sweet Sweet Stuff

To work in my office is to experience a constant parade of sweets.  They come in all shapes, store bought treats from a coworker's vacation, classic baked goods from a family baking adventure, ice cream parties to celebrate jobs well-done, and everyone's favorite, snack on Friday.

On one particular day my office had an extra large Pineapple Upside Down Cake, Chocolate Bombe cake (that was nearly a foot tall), and Ben and Jerry's Make Your Own Sundae in the lobby.  After partaking and indulging that afternoon I decided to start skipping the sugar, or at least be more selective.  I've since realized that having it less often really does make it more of a treat.  Have no fear, sugar isn't banned - I have enjoyed a few s'mores since our fiesta - I had to make sure their deliciousness wasn't a fluke.  It wasn't!

Cutting back on traditional sugar though didn't mean I was cutting back on baking.  Looking in my refrigerator for inspiration I found these carrots.  They were too soft to dip, it's still too hot to consider roasting root vegetables, so obviously there was no better place for them that in a cookie!

Sugar Free Carrot Cookies

Ingredients:
¾ Cup of Whole Wheat Flour
½ Cup of Cake Flour
1 Cup of Whole Oatmeal (dry)
1 tsp of baking powder
A dash of sea salt

1 Cup Shredded Carrots
½ Cup of Olive Oil
½ Cup of Maple Syrup
Spring of fresh grated ginger

First mix all of the dry ingredients (flours, oatmeal, baking powder, and salt) and then pour in the shredded/grated carrots.  (You can decide how finely grated you want your carrots to be, but keep an eye on them, you do not want carrot juice.)  You can mix these all with a fork, or have one less thing to wash and mix it with your fingers (that's what I did).

Then pour in the wet ingredients (oil and syrup).  We're you going to plug in your mixer?  You can skip that to.  I used a soup spoon to mix this together - a soup spoon!  Nothing is easier than that.

Then just roll them out into little balls, about the size of a tablespoon.  I used a Silpat mat on one sheet and a piece of tin foil on the other.  The tin foil cookies' bottoms were darker, some might say a bit on the burnt side, but they still got rave reviews - I think the extra color caramelized that sugars in the syrup.  Either way, I don't think you can go wrong.

When they are out of the oven you are going to want to eat them all.  We did do that, so I speak from experience.  They are delightful plain, but they are decadent with a little swipe of cream cheese. These made a terrific guilt-free mid-week dessert, and I can foresee them making an appearance at future brunches and snacks.

Classic, with a Kick

Earlier in the week I mentioned our Latin inspired fiesta, and our large menu.  I knew when planning the menu that as always we would have a lot of food, and I wanted to keep everything light, easy to prepare and fun.  So, while I love tres leches and flans, I knew they would work with the rest of our hand held menu, and goal for being outside.

And that was when Mexican S'mores were born.    

 

Of course I originally intended to make my own graham crackers, I even thought about making my own marshmallows, but as you might imagine those plans don't jive with "easy to prepare".  So what is more easy to prepare than a box of graham crackers, a bag of marshmallows and 2 packets of Lindt Dark Chocolate with a hint of chili?  I'll tell you what's easier, just about nothing!  

What I had envisioned was using our grill to gently toast the marshmallows to a lovely golden brown.  Instead it rained all day and the cooking and s'mores making moved inside.  

No fear, these are just as good when they are made in the oven.  

Steps to S'more Success:

1. Preheat oven to 500 degrees

2. Put foil on top of a baking sheet

3. Put marshmallow on top of chocolate square on top of half of a graham cracker

4. Place in oven, with the light on and pace/dance/chat for about 90 seconds because then the marshmallows will be soft and browning.

5. Stack graham cracker half on top.

6.EAT!, and eat again and again.

I think other delicious flavors would include those Ghirardelli squares with a little mint, caramel or peanut butter filling - the options are endless and the results are deliciously fun!

Fresh Salsa, almost like Vacation

This past weekend we had friends over for linner, late lunch/early dinner.  Since we were prepping the food, and they were supplying the drinks, I got started on planning out a themed menu.  The weekend before I  reminisced about the amazing food we ate on our honeymoon to Mexico, and so the theme developed on it's own, we'd be doing a Latin inspired meal.

We served up salsa fresca, chunky guacamole, mango coconut fish and pulled pork tacos, roasted tomatillos, out of this world tostones, cilantro rice and garlicky black beans, watermelon and lemon, and Mexican s'mores.

The Salsa was a huge hit, and it turns out it is actually America's most popular condiment - who knew?!  

 

Ingredients:

3 cups of Cherry Tomatoes

1/2 cup of Red Onion

1/2 cup of White Onion

1/4 cup of Cilantro

1 Jalapeno, with seeds removed and sliced

The Juice of 1 Lime

A sprinkle of salt to taste

I think salsa is a dish where you sort of know what you like.  Want more onions? Throw in more onions.  Hate cilantro?  Skip it.  

One tip I practiced was something I learned from Chef Rick Bayless, which was to wash the onion in a bit of cold water to reduce their bite.  I guess if you wanted that onion-y bite you could skip that too.

Here is a trick that we created out of necessity, and it worked like a charm: we didn't want soupy salsa.  So as the tomatoes were being chopped they were dropped into a colander so that the extra tomato juice could drain out.  

Then all the ingredients go into one big bowl, and they get to know each other, they mingle, they dance and then they meet a chip and fall in love. No chips?  Yikes!  Also amazing with rice and beans, over grilled chicken or eggs.

If you have a bounty of summer tomatoes, this is a simple, low calorie way to use them up, and transport yourself to a beach vacation getaway. 

Rainy Day Inspiration

It is raining again.  Raining really hard in fact, so much rain is expected that there are flash flood warnings.  

Thinking about rain, and weddings (since it's a Wednesday) makes me think of a scene in The Wedding Planner (you don't know this yet about me, but I am a big Jennifer Lopez fan).  In the scene the composed (on the outside) wedding planner tells the not composed bride that rain on her wedding day is actually good luck, because a wet knot can be tied tighter than a dry one.  She later admits that bit of advice is just something wedding planners say.  What Mary Fiori, the planner, does not mention is that a rainy day wedding can also be highly glamorous and sophisticated!  Let's take a look...

Tie the Knot in the Rain by dailybatch featuring Christian Louboutin shoes

I love an outdoor ceremony, and while the setting is simple, it is still grand.  If it is raining during the ceremony the bride and her bridal party can carry their floral designed black umbrellas.  

I wanted to capture the positive side of the rain, the sparkle it creates as it shimmers from the sky and the brooding clouds in silver, and dark gray.  For the cocktail space I played with mirrors for the walls and cocktail tables, as well as a mirror effect on the champagne glass.  The rest of the space is black and white, "black" calla lilly arrangements and place settings. 

For a playful twist, I picked up some oversized chess pieces, after all on the wedding the bride and groom are the closest to a Queen and King.