Milk + Honey {Costa Mesa, CA}

It's been a couple of years now since the whole fro-yo craze boomed here in southern California. I'm still on the bandwagon. Icy treats to beat the heat? I'm there.  

There are plenty here to choose from: Yogurtland, Pinkberry, Cherry on Top... I could go on for ages. I think one that really stands apart though is Milk + Honey. They have more than just your typical frozen yogurt and shaved ice!

Above is their 'Chai shaved ice' which is decadently laced with cinnamon and milk, then filled with a cheesecake center and topped with all kinds of fresh fruit. I was pretty sad that they ran out of the cheesecake filling this day, which sounded awesome! But it was delicious all the same.

We also got their 'Fro-yo Parfait' which was really fun to eat and I loved the concept. Basically, it was layers of tart frozen yogurt, granola, and oodles of fresh fruit. It was perfect on this unbelievably hot day, no really it was in the high 90s, in the middle of our Californian winter!

My favorite part though was the atmosphere. It was super welcoming, the staff was nice and they have an adorable outside lounge area filled with plush couches and friendly sparrows!

All done!

Yelp

Spiced Pumpkin Baked Oatmeal

There's nothing quite like oatmeal. I know you've heard me wax on and off about the joys of oatmeal, so I'll stop and leave you here with another delicious version of my favorite.

Pumpkin + Spices + Pecans + Maple Syrup = match made in breakfast heaven!

This oatmeal is hearty, just barely sweetened with a bit of nice crunch from the pecans and warmth from the fall spices. In other words, perfect. Please enjoy!

Spiced Pumpkin Baked Oatmeal

Yields: about 6 - 8 servings

Slightly modified from original recipe, which can be found here.

2 1/2 cups regular rolled oats

1/2 cup steel cut oats

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/4 cup packed brown sugar (or more to your taste)

2 cups milk

1 cup pumpkin puree

1/4 cup cooking oil (I used coconut oil)

1 cup pecans, lightly toasted (candied would be even better!)

Preheat oven to 400 F. Lightly grease a baking dish, set aside. In a large bowl combine the oats, baking powder, salt, cinnamon, nutmeg, ginger, cloves and sugar. In another bowl, combine the milk, pumpkin puree and oil. Add the wet mixture to the dry and mix to combine. Place mixture into a baking dish and bake for 20 minutes. Remove from the oven and gently stir the mixture, fold in the 3/4 cup of the pecans, stir again. Bake for another 20 minutes or until top is lightly browned. Serve warm and top with remaining pecans. You can additionally add yogurt, cream, granola, fruit or whatever you'd like!

Give me a bowl of this any day!

Tailored Tuesdays

I heart stripes & neutrals!

1. Donna Karen "Oversized cashmere cardigan"

2. Chloe "Striped wool-jersey tank"

3. J Brand "Low-rise straight-leg jeans"

4. Aubin & Wills "Sandbanks leather satchel"

5. Michael Kors "Gold-plated and leather watch"

6. Lanvin "Patent-python ballerina flats"

All images can be found at net-a-porter.com.

Pasta with Corn, Burrata, Pancetta and Chilies

Everything about this pasta screams SPRING! It's in the middle of winter and I'm making a pasta that is vibrant with color and delicate in taste - in other words, perfect. 

In the midst of winter, this pasta was like a bright shining light. I used frozen corn since corn isn't in its peak right now and it still tasted fantastic. The combination of basil, corn and pancetta was so freaking delicious. Sadly, I couldn't find burrata! I normally get it from Trader Joes but I think they stopped carrying it. I love Trader Joes but the most frustrating thing about that place is that once you bond with one of their products, they'll remove it from their stock!

Anyways this pasta is amazing! Light, fresh, and delicious. 

Pasta with Corn, Burrata, Pancetta and Chilies

Yields: about 4 servings

Original recipe here.

1/2 lb. dried or fresh wide noodles, like pappardelle or fettuccine

1/2 cup panko bread crumbs

1/2 cup fresh basil leaves, plus more to garnish

1/4 tsp. sea salt, plus more to season

extra virgin olive oil

1/4 lb. pancetta

2 ears of corn, kernels removed

4 dried red chilies, cut into small pieces

1/2 cup Parmigiana Reggiano, shredded

1/4 lb. burrata

Cook the pasta according to the directions, to al dente. Drain, reserving 1/2 cup of the cooking liquid. While the pasta is cooking, prepare the breadcrumbs and sauce. For the breadcrumbs, place the panko, basil, and salt in a food processor and grind until small. Drizzle the breadcrumbs with 1 tbsn. of olive oil and pulse until well incorporated. Using a non-stick skillet, toast the breadcrumbs until lightly browned and dry, set aside. To make the sauce, heat up a large skillet and add 2 tbsn. of olive oil. Add the pancetta and cook for 2 minutes or until slightly caramelized. Add the corn and chilies to the skillet and cook on medium heat for 5 - 7 minutes, stirring occasionally. Deglaze the pan with some of the cooking liquid if necessary. Finally, turn off the heat and add the pasta, cheese and cooking liquid to the skillet. Combine well using tongs. Top with a generous dusting of breadcrumbs and several hunks of the burrata. Garnish with torn basil leaves.

Guest Post: Meringue-Kissed Raspberry Pots

Of course, you guys know I've been a long time reader of 6 Bittersweets for a long time. I'm obsessed with her creativity and she has a knack for finding the most delicious recipes around - I just made her Ricotta Blueberry Hotcakes and I was in heaven! I literally can't wait to find the perfect event to make her sesame & matcha cupcakes. I was so excited when she agreed to do a guest post on my blog and I hope you all enjoy - it's a real treat!


When Michelle invited me to guest post on her blog, I was giddy with excitement. It's not every day one gets asked to contribute to such a gorgeous collection of food, fashion, music, and photography! Especially after she shared those amazing cinnamon cupcakes with my readers, I knew I had to bring her a special treat. Thanks so much to Michelle and all of you for having me!

One thing you should know about me is that I love fresh fruit. Whether at the supermarket or farmers market, my basket is always brimming with whichever fruits are in season. But they taste so good out of hand that I just eat them right up. They rarely survive long enough to show up in a blog recipe 8). Then I found these stewed fruit pots topped with pretty meringue. And they are really worth having a little patience for.

What I like most about this dessert is that it looks fancy but can be whipped up so quickly. Couldn't we all use more recipes like that? But what about the taste? Well plums happen to be a fruit I find yummier when cooked. Here they're quickly stewed to coax out more sweetness and a silky texture. Combined with a delicately toasted meringue topping and almond cookie crumbs, the pure fruit flavors are enhanced but not at all masked. These pots were a great change of pace from my usual cupcakes and cookies and would be lovely for any get-together.

Meringue-Kissed Plum Raspberry Pots [Printable Recipe]
Adapted from Waitrose
Serves 6 


NOTES: Feel free to swap out the fruit here for any fresh seasonal or frozen fruit you like or have on hand! You can also make the fruit filling in advance and complete the pots with meringue right before serving. Amaretti biscuits should be available at fine coffee shops and in specialty food stores/sections. But if you can't find them, an equal amount of crushed almond biscotti should suffice. Or you could even bake your own!

3/4 cup PLUS 1 Tbsp sugar
1 cinnamon stick
1/2 tsp pure vanilla extract
1/2 cup PLUS 2 T water
8 to 10 small plums, stones removed and each cut into 8
1 1/2 cups frozen raspberries, unthawed
8 amaretti biscuits, crushed [about 1/3 cup]
3 large egg whites, room temperature

Preheat the oven to 425 degrees F. Place 5 Tbsp of the sugar, cinnamon stick, and vanilla in a medium sized saucepan with water. Gently heat until the sugar dissolves. Add the plums to the pan, bring to the boil, then simmer for 5 to 10 minutes, or until the plums have softened. Remove from the heat and stir in the frozen raspberries. Leave to stand for 5 minutes, then remove the cinnamon stick.

Divide the crushed biscuits among six 6 to 7 oz.  ramekins, and then spoon the stewed fruits over.

In a clean, dry bowl, whisk the egg whites until it holds a soft peak. Gradually whisk in the remaining 1/2 cup sugar, and continue beating until you have a stiff, glossy meringue. Heap some meringue onto the top of each ramekin. Use a spoon to spread the meringue to reach the edges of the each ramekin and then to make pretty swirls ^_^. Place the ramekins on a baking sheet and cook in the oven for about 3 to 5 minutes, or until the meringues are golden but still soft inside. Serve immediately.

The Ballerina Project

Stumbled upon this today from The Rockstar Diaries. In love... so, so gorgeous.

More here:

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Tailored Tuesdays

Yessssssssssss.

1. Giles & Brother "Chevron feather pendant necklace"

2. Vanessa Bruno "Silk blouse"

3. Giambattista Valli "Cashmere and wool-blend skirt"

4. Christian Louboutin "Bianca 140 flannel pumps"

5. Fendi "Limited edition selleria large peekaboo tote"

All images can be found at net-a-porter.com.

Bill Granger's Ricotta Hotcakes

After my trip to New York, I've been desperately trying to re-live my glory days. Glorious food days that is. I miss everything about the city from the stuffy subways to the gorgeous foliage but of course the one thing I miss most is all of that food!! One thing I'll always remember fondly are the pancakes from Clinton St. Baking Company, ohhh the pancakes...

I made Eggplant Parmesan the other day (recipe to come soon) and I had some extra ricotta left over. I decided to make these precious little hotcakes. The eggs are separated and the whites are whipped to airy perfection and then gently folded into the batter. If that isn't enough, ricotta is just barely mixed into the batter, leaving little chunks of ricotta goodness all throughout. Yep, it's true.

To top it all off, and to fully re-live my Clinton St. days, I made a maple butter syrup. The saltiness of the butter and the sweetness of the maple was enough to drive me over the edge. Make these and you'll be looking over the ledge soon yourself!

It's not so obvious, but that little white blob is a chunk of ricotta goodness!!

Bill Granger's Ricotta Hotcakes

Yields: about 12 large hotcakes

Original recipe here.

For the hotcakes:

1 cup ricotta cheese

3/4 cup milk

4 large eggs, separated

1 1/4 cups flour

2 tbsn. sugar

dash of salt

2 tsp. grated lemon zest

1 tsp. baking powder

1 - 2 cups blueberries or other berries, if desired 


For the maple butter syrup:
1/4 cup pure maple syrup
1/4 cup salted butter

Pour the milk into a mixing bowl, then add the egg yolks; mix until combined. Add the flour, baking powder, sugar and salt and mix well. Add the lemon zest and mix. Beat the egg whites until stiff but not dry peaks form. Gently fold throughout the batter, leaving some streaks of white. Lastly, add the ricotta and mix gently (take care not to overmix as you want it to be slightly chunky). Heat a non-stick or cast iron pan over medium heat, then grease lightly with butter or oil. Pour 1/2 cup of the batter (per hotcake) into the pan. If using berries, sprinkle the top of the hotcake with a few berries. Cook on one side until little bubbles appear, about 2 minutes, then flip over and cook on the other side for about 1 minute. Serve with more fresh berries. 


To make the syrup, combine the syrup and butter in a small saucepan over medium heat. Heat until the butter is melted and everything is thoroughly combined. Remove from heat and serve alongside the hotcakes. 

Cinnamon Swirl Cupcakes & Being a Guest!

I made some lovely Cinnamon Swirl Cupcakes, which you all MUST try since they are uberly delicious!

Be sure to check out my guest post on 6 Bittersweets for the recipe!


Thanks again Xiaolu for hosting me :D

Soft Pumpkin Chocolate Chip Cookies

I'd like to introduce to you, my new love! Impossibly soft pumpkin cookies kissed with the perfect amount of chocolate.

I've heard everyone rave about Joy the Baker's soft pumpkin cookies. I made these cookies months ago, but haven't had the chance to post them until now! It wasn't even technically fall yet, and I had already pulled out my pumpkin puree and fall spices! I love the fall, with its beautiful light and chance to cuddle up in bundles of coats and knitted scarves.I slightly adapted the recipe by substituting whole wheat flour for the all purpose and by reducing the sugar and oil. It did nothing, and I mean NOTHING, to the taste of these babies. That's what is so great about all things pumpkin; it's so forgiving! The cookies were still incredibly moist and with the chocolate chips, the sugar wasn't even missed. So basically, when you munch on these monstrous cookies, there's no need to feel any bit of shame. Just let that pure joy wash all over you!

Soft Pumpkin Chocolate Chip Cookies

Yields: about 16 large cookies

Slightly adapted from here.

2 cups whole wheat flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. grated nutmeg

1/4 tsp. ground cloves

2 eggs

3/4 cup sugar

1/3 cup canola oil

1 1/4 cup canned pumpkin

1 tsp. vanilla extract

1 cup dark chocolate chips

Preheat oven to 325 F. Line two baking sheets with silicone baking mats or parchment paper, set aside. Stir together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar until smooth and lightened in color. Next, mix in the oil,

pumpkin and vanilla until well combined. Mix in the flour to incorporate. Mix in the chocolate chips.

Using an ice cream scoop (1/4 cup size), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds. Bake until tops feel firm and an inserted toothpick comes out clean, about 16 minutes. Cool on the baking sheet then transfer to a wire rack to cool completely.