Posts in Category: Recipes


This recipe is a perfect blend of spices for that warm, cozy apple pie taste and aroma. Use in a variety of dishes or give as a gift.



  • 6 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon ground ginger


Mix together all ingredients in a small bowl. Store in an airtight container.




  • 3 tablespoons soy sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon ginger (finely chopped)
  • 3/4 tablespoons vinegar
  • 2 Large garlic (finely chopped)
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 teaspoon tapioca flour
  • 1 teaspoon sesame seeds
  • 2 tablespoons olive oil
  • 1lb frozen vegetables (asian mix)
  • 1/2lb shrimp (deveined and clean)


In a large ss bowl, whisk together all ingredients except for oil, vegetables, and shrimp.
Heat oil in a large pan over medium heat. Add vegetables and cook for 5 minutes, stirring occasionally. Season very lightly with salt and pepper.
Move vegetables over to one side and add the shrimp. Cook shrimp about one minute on each side. Pour soy sauce mixture over shrimp and vegetables and stir to coat. Let cook for one minute to allow sauce to thicken. Serve immediately.




  • 4 chicken thighs (boned or boneless, cut into halves)
  • 1 teaspoon salt
  • 1/2 Large onion (diced)
  • 2 Large garlic cloves (smashed)
  • 1 " ginger (minced)
  • 1/2 cup cherry tomatoes
  • 2 tablespoons curry powder
  • 3 Medium thai chilies (optional, depends on heat level desired)
  • 1 cup chicken stock
  • 3/4 cups coconut milk


Warm 2 tablespoons oil in a large saute pan over medium heat. Season the chicken thighs with 1/2 teaspoon salt and add them to the pan skin side down. Let brown for about 5 minutes before flipping thighs over and again browning for 5 minutes. Remove from pan and let rest.
Add the onions, garlic and ginger to the pan and stir occasionally until onions are translucent, about 5 minutes. Stir in the tomatoes, curry powder and chilies. cook for 2 minutes.
Add the chicken thighs to the pan along with the chicken stock and 1/2 teaspoon salt. Bring to a medium boil. Cover and let cook for 10 minutes. Flip chicken thighs over and cook for 5 minutes.
Add the coconut milk and let boil uncovered for 10 minutes. Serve warm.




  • 1 tablespoon black peppercorns
  • 1/2 cup brown sugar (heaping)
  • 5 teaspoons salt
  • 4 Medium bay leaves
  • 4 Large garlic cloves (smashed)
  • 1 teaspoon italian dried herb seasoning


Toast the peppercorns over medium heat in a medium pot.
After peppercorns are fragrant and toasted, add 1 3/4 cups water, brown sugar, salt, bay leaves, garlic and herbs. Bring to a boil and stir to dissolve sugar.
Remove from heat and add 1 3/4 cups cold water. Let cool completely before using.




  • 3 cups unsweetened shredded coconut
  • 1.5 cups almonds (pieces)
  • 1 cup pepitas (lightly chopped)
  • 1/2 cup walnuts (pieces)
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup honey
  • 2 tablespoons olive oil
  • 3/4 teaspoons salt
  • 1 teaspoon ground cinnamon


Preheat oven to 300 degrees. Line a half sheet tray with foil. Lightly coat the foil with pan spray.

Combine the coconut, almonds, pepitas, walnuts, sunflower and sesame seeds in a large ss bowl. Set aside.
In a small pot over medium heat, warm the honey, olive oil, salt and cinnamon. Stir to combine.
Pour over the coconut mixture and still until all the ingredients are coated with the honey mixture.
Transfer the granoleo to the prepared half sheet tray. Spread out evenly.
Bake 20 minutes. Rotate tray. Bake 15 minutes more. Cool completely before storing in an airtight container at room temperature.




  • 2 Large eggs
  • 1/3 cup almond milk
  • 1 Large banana (ripe and mashed)
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • 6 tablespoons tapioca flour
  • 5 tablespoons coconut flour
  • 2 teaspoons baking powder


Whisk together the first five ingredients in a large ss bowl.
Stir in remaining ingredients.
Heat nonstick skillet over medium heat. Portion out batter with large ice cream scoop and cook about one minute on each side. Serve warm.

Balsamic Vinaigrette Dressing

Dark Traditional Aged Balsamic from Attilios Olive Oil and Fine Foods (photo credit: Attilios Olive Oil and Fine Foods)











This balsamic vinaigrette dressing is the perfect balance of sweet and savory. It’s great for salads as well as vegetable and meat marinade.

beach town baking

Balsamic Vinaigrette


  • 1 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2.5 teaspoons clover honey
  • 2 teaspoons mustard (preferably dijon)
  • 2 cloves garlic (minced)
  • 1 Medium shallot (minced)
  • salt and pepperto taste


Wash, clean and dry a glass jar or bottle with lid.
Add all ingredients to container of choice. Shake vigorously for 30 seconds until dressing comes together.










Have you ever bought a bag of carrots for a pot roast stew and ended up with half a bag of unused carrots sitting in your refrigerator for days? Well, I find myself in that situation more often than naught. Woe is me as I’m left racking my brain wondering what to make with them as they slowly dry out in my vegetable drawer.  This carrot bundt cake is a PERFECT solution.

The recipe uses 3 to 4 carrots which is probably what you left in your fridge RIGHT NOW. I like to add plump raisins and walnuts to give the cake some texture. The addition of crushed pineapple keeps the cake moist for days and days.

What makes this carrot bundt cake so striking are the bright orange strips of carrot that embellish the top of the cake. In order to ensure that the gorgeous carrot design stays in tack, make sure to grease the bundt cake pan well. Also helpful, don’t flip the baked cake out of the pan until it is completely cooled.



beach town baking




  • 3 to 4 Medium carrots (peeled)
  • 1.5 cups raisins
  • 2 cups boiling water
  • 3 cups all purpose flour
  • 1.5 cups chopped walnuts
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon (ground)
  • 1 teaspoon salt
  • 4 Large eggs (room temp)
  • 2 cups sugar
  • 1.5 cups vegetable oil
  • 1 cup crushed pineapple (drained)
  • 1 tablespoon pure vanilla extract


Preheat oven to 325F. Great a 10-inch Bundt pan well. Use a peeler to cut 8 long, thin strips from one of the carrots. Line the Bundt pan with the strips and trim them if necessary. Set aside pan.
Shred 1 1/2 cups of carrots and set aside. Place the raisins in a small bowl and pour the boiling water over them. Set aside to allow the raisins to plump.
Combine the flour, walnuts, baking soda, cinnamon and salt in a large bowl and set aside. Add the eggs, sugar and oil to a mixer fitted with the paddle attachment and mix on low speed until blended. Add the pineapple, shredded carrots and vanilla. Mix until incorporated. Scrape bowl. Add the dry ingredients and the drained raisins. Mix for 1 minutes on low speed. Scrape bowl.
Use a large ice cream scoop to transfer the batter to the prepared pan. Bake for 1 hour 15 minutes or until an inserted toothpick comes out clean. Cool completely before inverting onto serving platter.



I recently decided to try Costco’s Kirkland brand of almond butter. I was a bit hesitant at first, but after letting it sit on my counter for weeks I finally tried it. And you know what? It’s pretty darn good…and much cheaper than other almond butters out there. As is typical of most Costco products, it took me weeks to consume it all so I decided to bake up some almond butter cookies with what was left.

These almond butter cookies bake up slightly crispy on the outside yet gooey and chewy on the inside. All quite remarkable considering there’s absolutely no flour in the recipe! The cookies have a wonderful salty sweet taste and the vanilla extract and brown sugar add great flavor. The crunchy peanuts and soft chocolate chips make this cookies memorable.


Flourless Almond Butter Cookies


  • 1 Large egg
  • 1 cup almond butter (chilled or at room temperature)
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup roasted and salted peanuts (whole or pieces)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar (packed)


Preheat oven to 350 degrees. Line two sheet trays with aluminum foil and set aside.
Combine all ingredients in a Kitchen Aid bowl and mix on low speed until combined, about 30 seconds.
Portion out with a 1-ounce cookie scoop onto the prepared trays. You should get 16 cookies. Press down slightly with your palm and bake for 11 minutes.
Remove from oven. Let cookies cool completely before removing from trays. Store in an airtight container.


beach town baking



Hi Everyone –

I’m thrilled to introduce Tiana Matson, author of the delicious blog Yum of China. She has generously shared her recipe for a mouth-watering Chinese dish known as Spicy Steak Claypot. Her directions are easy to follow so don’t fret if you’ve never made Chinese dishes before. She has also taken many pictures of the cooking process to help you along the way. Note: this recipe uses a claypot and rock sugar. Both can be found online on Amazon –  Claypots Rock Sugar


beach town baking


Spicy Steak Claypot

The people of southern China are known for their love of rice dishes. They have created many different ways to serve and use rice, including the ever popular claypot dishes. The most common rice dishes are of course, plain rice and porridge. However, the variations of and the foods rice can accompany are too many to count. For example, rice can be ground into flour and made into cakes, noodles and pancakes to name a few.

In my opinion, Fujian and Guangdong in the southern region of China are the most noted for their rice dishes. Guangdong is famous for its delicious claypot dishes, and Liang for its rice porridge dishes. Fujian rice-based snacks are numerous and include well-loved items like the steamed layer cake and shrimp dishes.

Rice is a magical ingredient – plain and overlooked, but sorely missed when you go a few days without it! It’s one of my all-time favorite foods and I don’t think I could live without it. Whether it is served with braised, boiled or fried foods, I like rice any way it comes.

My spicy steak claypot is a combination of braised spicy steak and Cantonese style claypot. Stewed for a couple of hours, the braised steak is finished off in the claypot that the rice is cooked in and then served in the same dish.

Claypots are used frequently in Chinese cooking. Because claypots are able to maintain heat and reach high temperatures, the spicy flavors of the steak are released into the rice as the temperature in the claypot rises. After the steak is cooked, the vegetables are added to the claypot and topped with a delicious soy-based sauce.

With one spoonful of aromatic rice wrapped in spicy steak and drenched with a savory-sweet sauce, you’ll experience a medley of Chinese flavors. The best bite awaits you at the end. At the bottom of the claypot  will be a layer of crisp, fragrant rice which you can eat up right away or add to soup for another meal if you prefer.

So lets get on with making this awesome claypot dish. Here’s what you’ll need:


300 g beef ribs

2 slices of ginger

2 garlic cloves

1 tablespoon chili sauce

1 cinnamon stick

1 star anise

2 bay leaves

6 teaspoons light soy sauce

2 teaspoons dark soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

8 pieces of rock sugar

500 ml water

200 ml cooking wine

1 small Chinese lettuce or cabbage

1 green onion

300 g rice

350 ml water

green onions extra for garnish



Step 1

Soak the rice in a bowl of water for 1 hour. The water should come to about 1 – 2cm above the top of the rice.

Step 2

Rinse the beef ribs and place in a bowl.

Step 3

Boil up a pot of enough water to blanch the ribs.

Step 4

Put the ribs into the boiling water for 20 seconds and fish out with a skimmer.

Step 5

Chop the ginger, peel the garlic cloves, and collect the star anise, cinnamon stick, and bay leaves.

Step 6

Pour a small amount of cooking oil into the pan and spread it over the entire surface with a wooden shovel.

Step 7

Sauté the ginger and garlic in the pan for a minute or so, and then add the ribs in a single layer. If you have too many ribs to cook in a single layer, do this in two batches. Too much meat in the pan at once will lower the temperature and ‘stew’ the meat.

Step 8

Stir fry the beef ribs until they brown to a nice golden color.

Step 9

Add the 100ml of the cooking wine to the pan and simmer until all the wine is evaporated and absorbed by the meat.

Step 10

Then add the other 100 ml of cooking wine. When the wine comes to the boil, add the 500 ml of water.

Step 11

Toss in the star anise, cinnamon stick, and bay leaves.

Step 12

Add 2 tablespoons dark soy sauce, 4 tablespoons of light soy sauce, and the rock sugar.

Step 13

Turn the heat up and bring the mixture to the boil. Simmer on low for 1 hour.

Step 14

Add the red pepper sauce and continue to simmer on low a further 30-40 minutes.

Step 15

After this time, the sauce will reduce to almost dry and be full of flavor. Transfer meat to a clean bowl and set aside.

Step 16

Rinse the soaked rice thoroughly, drain and tip it into the claypot.

Step 17

Add 350 ml of water to the rice with 1 teaspoon of sesame oil.

Step 18

Cover and simmer until the rice is almost cooked (this when there is still a little water that remains in the rice).

Step 19

Just before the rice is completely cooked, spoon the spicy steak on top of about half the rice and continue to cook.

Step 20

Make the Sauce

Mix the remaining 2 tablespoons of light soy sauce, and the oyster sauce together in a bowl.

Step 21

Wash the Chinese lettuce leaves and blanch them quickly in boiling water. Pop them on top of the rice next to the beef and pour the sauce over the lot.

Step 22

Throw a little chopped green onion on the beef and give it a good mix!



You can also use pork ribs or your favorite meat in this recipe.


Hearty and filling traditional claypot is the perfect comfort food for those chilly winter days. My Spicy Steak Claypot will warm you up!


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