Beach Town Baking

Category Archives: Recipes

PORK AND BEANS FROM SCRATCH

Yum! Pork and Beans from Scratch!

It’s a busy summer at the Sugar Blossom so I’ve been using my crockpot a lot more than usual. By the time I get home from the bakery, I’m usually starving so it’s a thrill to open the front door and smell a warm meal that’s ready to be eaten.

In my pork and beans from scratch recipe, I use pork butt and dried black beans. This cut of pork is typically sold in 4 pound portions so I use half and then freeze the remainder for future dishes. This recipe is quick to pull together – the hardest thing is remembering to soak the dried beans overnight!

The pork and beans cook for 3 hours on high and 6 hours on low, resulting in melt in your mouth pork and creamy, soft (but not mushy!) beans. This dish is delicious on its own, but if you’re looking to supplement it with some sides, I’d recommend Parker House rolls and some sautéed haricot verts.

 

beach town baking

 

PORK AND BEANS FROM SCRATCH

Ingredients

  • 1 cup black beans (dried)
  • 2 cups water (for soaking beans)
  • 1/2 Large yellow onion (small diced)
  • 1/2 cup dark brown sugar (packed)
  • 2 cups water
  • 1 bouillon cube
  • 1 teaspoon ground mustard
  • 1/2 cup ketchup
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2lb pork butt (cut into small, bite-sized cubes)

Directions

Soak beans in the water overnight.
Add remaining ingredients except pork into crockpot and whisk well. Stir in the pork pieces and drained beans.
Cook on high 3 hours; then low for 6 hours.
Enjoy!

BLACK AND BLUE CROSTATA

With berries making their appearance at the markets, I thought it timely to share my recipe for Black and Blue Crostata. A crostata is a rustic free-form baked tart or pie widely seen in Italy. It may also be baked in a pie plate, which is what I chose to do with my crostata. 

A nice change from a typical pie, this sweet crostata has a wonderfully soft cookie-like crust with a preserve-like filling. My black and blue crostata is filled with a mixture of blackberries and blueberries (get it??).  The berries are first cooked with some sugar to create a tasty, ooey gooey preserve, and then added to the pastry shell and topped with a crust. Don’t be turned off by the lattice top crust – it’s surprisingly easy to create!

Recipe makes one 9-inch crostata

Black and Blue Crostata

Ingredients

  • 6oz unsalted butter (soft)
  • 1/3 cup sugar
  • 1 Large egg
  • 2 1/4 cups AP flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest (finely grated)
  • 16oz blueberries
  • 6oz blackberries
  • 1/2 cup sugar
  • 1/4 cup AP flour
  • 1/4 cup cold water
  • 2 tablespoons unsalted butter
  • 1 Large egg (whisked)
  • sugar for sprinkling

Directions

Make Crust:
In a Kitchen Aid bowl fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and mix for another minute. Add the remaining ingredients and mix just until dough is formed. Shape into two discs, wrap each with saran wrap and let chill in refrigerator 30 minutes.
Make Filling:
Combine the berries, sugar, flour and water in a large bowl. Melt the butter in a deep sauté pan over medium heat and add the berry mixture. Cook mixture for about 4 minutes, stirring occasionally. Mash a third of the berries with a large spoon. Continue cooking for 3 more minutes until thickened. Transfer to a shallow baking pan and let cool in refrigerator. Stir occasionally to speed up cooling.
Make Crostata:
Remove one disc of dough from refrigerator and roll out to a 10-inch round between two sheets of parchment or wax paper. Remove top paper and flip dough onto 9-inch pie plate. Trim leaving a ½-inch overhang and flip inward. Press dough into the sides such that it is flush with the top of plate. Poke holes into dough with fork and place in refrigerator for 10 minutes.
Remove second disc from refrigerator and roll out to a 10-inch round between two sheets of parchment or wax paper. Remove top paper and cut 10 (1-inch wide) strips. Slide the paper with the strips onto a sheet tray or large plate, and chill for 5 minutes.
Preheat oven to 375 degrees. Place a baking sheet onto the middle rack. Remove pie shell from refrigerator and fill with the berry mixture (lukewarm is fine). Arrange 5 strips across filling, trim ends flush with crust and press them slightly into the crust. Arrange remaining 5 strips diagonally on top of the other strips. Trims edges flush with crust and again press them slightly into the crust. Brush lattice with whisked egg and generously sprinkle with sugar. Bake for 55 minutes until filling bubbles and crust is golden brown. Let crostata cool completely before cutting.

beach town baking

Does your MOM like to bake?

Are you frantically trying to figure out what to get your MOM,  GRANDMOTHER or any SPECIAL WOMAN in your life for Mother’s Day?

THIS IS WHAT YOU SHOULD GET HER!

 

My latest cookbook FARM TO TABLE DESSERTS hits stores today and it’s full of 80 sweet organic recipes broken down by seasons so you know exactly what to bake and when. Every recipe has a beautiful color photograph that accompanies it, too. It’s a nice gift that anyone will love.

Purchase on Amazon here.

Happy Tuesday!

beach town baking

Farm to Table Desserts Goodreads Giveaway ends at midnight!

Hi everyone!

Just a quick note to let you know that the Goodreads Giveaway for my upcoming cookbook Farm to Table Desserts ends at midnight today. We have over 1600 entries so far (woohoo!). Click here to enter the Goodreads giveaway. You can also order my cookbook on Amazon here!

Good luck!

 

beach town baking

The book that started it all…

Big day folks! The book that started it all, Beach House Baking, is released today into the ethereal world of paperback reprint! This newly updated reprint has TEN new recipes that are perfect for the start of summer. Order your fresh copy on Amazon here.

Happy Baking!

 

BLUEBERRY ZUCCHINI BREAD

In the mood to bake something delicious today, but don’t have a lot of time? This is the answer: Blueberry Zucchini Bread!

Every time I bake this delicious blueberry zucchini bread, I’m always blown away by how good it is. The sweet blueberry flavor really shines through – so much that people often don’t realize there’s zucchini in it. It’s super moist and keeps well for days in an airtight container in the refrigerator. It’s great any time of the day, morning or night.

Now go, bake, and enjoy!

 

beach town baking

 

BLUEBERRY ZUCCHINI BREAD

Ingredients

  • 1 cup blueberries
  • 1 cup sugar
  • 2 Large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cup zucchini (grated)
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees.
Grease one 9x5x3-inch loaf pan.
Pile the blueberries and half the sugar on a large cutting board. Using a sharp knife, chop the blueberries into small pieces, working the sugar into the blueberries. Set aside.

In a large bowl, whisk the remaining sugar, eggs and oil until incorporated. Stir in the grated zucchini and the chopped blueberries. Add the flour, baking powder, baking soda and cinnamon and mix until incorporated. Pour into prepared pan and bake 1 hour.

STRAWBERRY DAIQUIRI CUPCAKES

 

A strawberry daiquiri was the first cocktail I ever tried. I was vacationing in Saint Thomas recklessly laying on the beach without sun block (ah to be 21 again) and snorkeling the clear blue waters of the U.S. Virgin Islands.   At the end of each full day of water adventure, I treated myself to one of the most refreshing blended cocktails out there.

Just like its cocktail version, these strawberry daiquiri cupcakes combine strawberries, sugar, lime and rum to make a sweet treat that can be enjoyed any time of day. Roasting the strawberries ahead of time intensifies not only their sweet flavor but also their beautiful red color eliminating the need for any artificial coloring or additives.

This recipe yields 14 booze infused cupcakes topped with a heaping mound of vanilla whipped cream.

Btw, this recipe can also be found in the upcoming reprint of my first cookbook Beach House Baking. You can pre-order it on Amazon here!

Enjoy!

 

beach town baking

STRAWBERRY DAIQUIRI CUPCAKES

Ingredients

  • 12oz strawberries (hulled and quartered)
  • 1 teaspoon sugar
  • 1 cup cake flour (sifted)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3oz unsalted butter (soft)
  • 1 cup sugar
  • 1 Medium lime (zested)
  • 1 teaspoon vanilla extract
  • 2 Large eggs
  • 1/4 cup evaporated milk
  • 2 tablespoons rum (i prefer bacardi)
  • 2 cups heavy cream
  • 1/2 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees. Line two cupcake pans with 14 paper liners and set aside.
Combine the strawberries and 1 teaspoon sugar in a large bowl. Transfer to a 9-inch pie plate and roast in the oven for 45 minutes, stirring once halfway. Remove from oven and let cool for 10 minutes. Puree in a blender until smooth and set aside.
Sift the cake flour, baking powder and salt. Set aside.
In a mixer fitted with the paddle attachment, cream the butter, sugar, lime zest and vanilla on medium speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, scraping well after each addition. With the mixer on low speed, add the milk and dry ingredients alternately, beginning with the milk and ending with the flour. Mix in the rum and the strawberry puree. Scrape bowl well.
Scoop the batter into the cupcake liners, filling them up to the rim. (I use a 2.6-ounce ice cream scoop.) Bake in the center of the oven for 20 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes, remove from the pan, and allow to cool completely before frosting.
Make the frosting: Combine all ingredients in a mixer fitted with the whip attachment. Beat on low speed until the mixture begins to thicken. Increase speed to medium and continue mixing until cream is stiff yet smooth. Transfer to a piping bag and frost the cooled cupcakes.

Fall Off the Bone Pot Roast

Happy 2017 everyone!

I decided to spend the day bumming around the beach loft, reorganizing my closet, watching football and you guessed it, cooking some dang good fall off the bone pot roast. Now, to be clear, I used a boneless roast but the meat turned out so soft and tender the only way to describe it is fall off the bone.

I roasted the meat in a Dutch oven for 3 long, hunger-inducing hours. The aroma filling the loft was ridunculous! When the roast was finally done I found that I had snacked on every chip and cracker  in my cabinet. The most challenging part is waiting for the roast to cook. But believe me it’s worth it as the result is fall off the bone delicious!

The ingredients are easy to find. In fact, you probably have them in your cupboard ready to be used.

I used a 4 to 5 pound boneless chuck roast which was enough for 3 servings.

To start, I made a mixture of salt, garlic powder and freshly ground pepper and rubbed it all over the meat.

I then seared both sides of the meat in a Dutch oven over medium high heat.

While the meat seared, I combined Lipton onion soup mix, water, red wine vinegar, 2 garlic cloves, 2 bay leaves and a touch of ketchup in a small bowl and poured it over the meat.  I immediately transferred the pot to a preheated 350 degree oven and baked it covered on the middle rack. After cooking it for 3 hours, I opened the lid and this beauty was staring right back at me.

Mmmmmmm, fall off the bone pot roast!

Wondering what to serve this with? I opted for a baked potato, sauteed turnip and mustard leaves from my garden and a delicious horseradish cream sauce. What a delicious way to start the New Year!

Enjoy!

beach town baking

Fall Off The Bone Pot Roast

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 Medium boneless pot roast (about 4 to 5 pounds)
  • 1 packet lipton onion soup mix
  • 3/4 cups water
  • 1/4 cup red wine vinegar
  • 2 tablespoons ketchup
  • 2 Small bay leaves
  • 2 Large garlic cloves (smashed and de-skinned)
  • 1 Small beef or chicken boullion cube

Directions

Preheat oven to 350 degrees. Warm 2 tablespoons olive oil in a Dutch oven over medium high heat.
Mix the garlic powder, salt and pepper together and rub the mixture all over the roast.
Sear the meat until nicely browned on each side, about 3 minutes per side.
While meat is searing, combine the remaining ingredients in a bowl.
After meat is seared on both sides, remove from heat and pour the soup mixture over the meat. Cover with lid and place on middle rack in oven for 3 hours.
That's it!

 

VEGAN CHOCOLATE BLACKOUT COOKIE

bloackout-for-blog-1

 

 

 

 

 

 

 

 

 

One of the most-loved treats at my bakeshop Sugar Blossom in San Clemente, CA is our Vegan Chocolate Blackout Cookie. It’s a soft, moist cookie with a slight bite thanks to a thin coat of sugar on the outside.

Ingredients such as almond milk and vegetable oil replace the slew of normal dairy and non-vegan items like butter and eggs.

The key to making our Blackout cookie outstanding is to use a high quality cocoa powder – we use a dark Valrhona cocoa. Another important step is to not overbake them, ensuring they stay moist for days.

blackout-for-blog

This recipe makes approximately 15 cookies. If that’s too much sweet for one day, place the cooled cookies in a Ziploc bag and stick them in your freezer before coating with sugar. When you’re ready to serve (or eat) them, remove the cookies from the freezer and toss them in some sugar. Let them thaw for 30 minutes before enjoying.

Enjoy!

beach town baking

VEGAN CHOCOLATE BLACKOUT COOKIES

Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cup cake flour (sifted)
  • 1/2 cup cocoa powder (sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar for coating

Directions

Preheat oven to 350 degrees. In a mixer fitted with the paddle attachment, mix the sugars, oil, almond milk and vanilla on medium speed for one minute.
Add the remaining ingredients and mix on low speed until mixture comes together. Scrape bowl well.
Use a 1-oz scoop to portion out the cookie dough (it will be soft) onto a parchment lined sheet tray. You should get about 15 cookies.
Bake cookies for 8 minutes. Do not overbake. Let cool completely.
Toss cookies in sugar and serve.

 

KETTLE CORN

market-kettle-popcorn-1

market-kettle-popcorn-3With the final Presidential debate nearing, I think we all need something delicious to sweeten up the evening.

Kettle corn is a popular treat at markets and fairs across the country. Kernals of corn are cooked with oil, sugar and salt at high temperature resulting in sweet salty popcorn with a barely visible sugary crust. It’s an irresistible snack that’s delicious served warm or at room temperature.

This snack is best eaten the day it’s popped.

Enjoy!

beach town baking

 

KETTLE CORN

Ingredients

  • 1/2 cup corn kernals
  • 1/4 cup peanut or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 cup sugar

Directions

Combine the kernals, oil and salt in a medium pot over high heat. When the oil begins to sizzle, sprinkle the sugar over the kernals and cover with the lid. Shake the pot frequently until all the kernals have popped, about 3 minutes.
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