my latest obsession | cannelle et vanille

Last Fall, I stumbled upon a recipe for a roasted carrot soup on the Washington Post that sounded delicious. I love soup and this recipe sounded interesting. It was from Aran Goyoaga’s soon to be published cookbook Cannelle et Vanille and I was immediately intrigued. The soup was terrible. It was likely an error on my part. It was my first attempt at a dairy free soup where the dairy is replaced by cashews. Whatever it was, it was disgusting. But it didn’t deter my interest in Aran Goyoaga. I started following her on Instagram. Even though my first attempt at one of her recipes was a failure, her success with gluten free baked goods was interesting. I asked for her cookbook for Christmas and then poured over it. Yet I didn’t make one damn thing. (Hahahaha! This is very me.) Flash forward to quarantine and suddenly, I had some time to experiment with some recipes. As someone who wasn’t always gluten and dairy free, finding any sort of baked goods that taste delicious is hard. They’re almost always disappointing or they make me sick because I missed an ingredient that doesn’t work for me. Fun, right? This cookbook has been a revelation! It’s incredibly gratifying to find recipes that don’t make me sick AND taste good. If you have similar food allergies GO BUY THIS BOOK! Her pizza dough recipe is the closest I’ve found to my Dad’s dough. Her cakes have blown me away. I mean, look at this ridiculous loaf cake I made two weeks ago. It’s her take on a classic yogurt cake that her Mom made when she was growing up. Except her version has no yogurt or gluten. It was seriously amazing and even my *husband liked it. Enjoy! Citrus Olive Oil Cake 3 eggs1/2 cup maple syrup1/2 cup olive oil1/3 cup milk (I used coconut milk so it’d be dairy free)zest of 1 large lemon 1 cup super fine brown rice flour1 cup almond flour2 1/2 teaspoons baking powder1/2 teaspoon salt Preheat your oven to 350 degrees. Whisk all wet ingredients together in a bowl (eggs, maple syrup, olive oil, milk). Stir in lemon zest, brown rice and almond flours, baking powder and salt. Pour into a greased loaf pan. (I spray my pans with olive oil). Bake 35 minutes. Remove and cool on a rack. Take out of the loaf pan...
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how were your holidays?

I’m back from North Carolina after a whirlwind six day visit. It was fun and exhausting. As always, it was a blast seeing friends and family. This years mantel was inspired by the asymmetrical garland that took Pinterest by storm. Obviously, it inspired me too but I didn’t DIY a thing. Dad ran to the Farmer’s Market and bought a beautiful garland for $12. I love the Farmer’s Market! I almost boycotted the entire endeavor. Dreaming up something new every holiday season is difficult. Some years I feel more creative than others. This was one of those years and I loved the results. Here’s the annual Christmas Eve fish fry photo. It’s one of my favorite traditions and this year it included my Uncle Mike and Debra. Usually they take off in the wee hours of the morning. It was a treat to have them as part of the fry squad. How was your holiday? Are you glad to be...
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olive oil chocolate mousse

Yesterday, we had friends over for ribs, corn on the cob and green beans from the farmer’s market. It was the perfect meal to end Labor Day weekend! I saw this recipe on Food 52 and thought it’d be fun to give it a whirl. I subbed a few ingredients from the original recipe. It was delicious, easy and reminded me of a pot de créme. Serves 6 to 8 6 ounces bittersweet chocolate (chopped) (I used Lindt Dark Chocolate Sea Salt & a Bittersweet Bar) 2 tablespoons bourbon 2 tablespoons very strong brewed coffee or espresso 4 large eggs, separated 1/2 cup olive oil 2 tablespoons sugar Pinch of sea salt Melt the chocolate, liquor, and coffee together in the microwave for 35 seconds. Stir well once it’s melted. Add the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in. Sprinkle with flaky sea salt.  Chill 3 hours then...
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