Persimmon Crumb Cake

Hi Everyone! I’m in Peru probably avoiding altitude sickness is Cusco and on my way to Machu Picchu, but before I left, I made something to share with you.

I have some pretty awesome co-workers.  Once brought me a bag with 15 persimmons.  Isn’t that amazing? I love persimmons but $$$ and let’s be honest… the rent is too damn high to be eating persimmons all the time.

First, I used the persimmons for pancake topping.

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But sadly, he gave me persimmons just before I left for Peru so I figured a great way to give back (and use up the persimmons) was to make a delicious treat with them. If you’re looking for a wonderful afternoon tea fall crumb cake… this is the one.

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Simple and delicious.  And I have to confess, that I ate two pieces of this when I brought it to work.  It was great with a cup of coffee in the afternoon.

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Persimmon Crumb Cake

adapted from Real Simple Sandi Rose’s Blackberry Crumb Cake

Crumb Topping:

1/2 cup oats
1/4 cup flour
1 tbsp molasses
1/4 cup (heaping) sugar
2 tbsp butter

For Cake:

1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup milk
4-5 persimmons, chopped

Pre-heat oven to 350F.

Make crumble topping by combining all ingredients.  Use your fingers to work it together til it becomes the texture of coarse crumbs.  Set aside.

Next make the cake batter.  Beat together oil and sugar.  Continue to beat and add eggs one at a time, beating 1 minute after each egg.  Add dry ingredients as you’re beating in the dry ingredients, stir in the milk.

Pour batter into a 9inch square pan (I actually used a 9inch deep pie dish, because that’s all I had).   Sprinkle with chopped persimmons then the crumble topping. Note: some of the persimmons might sink because the batter is pretty watery, but that’s ok!

Bake 50-60 minutes or until golden brown and cooked through.  Allow to cool completely, dust with powdered sugar (optional). Slice and serve!

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Definitely a winner. Perfect for afternoon tea or when you have guests.  And the best part, if you don’t have persimmons you can pretty much sub out any fruit: apples, pears, peaches, berries, even probably bananas?

Either way, make this and have it with a large cup of coffee or tea.  I did.  It was amazing. Do it.

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So while I’m in Peru, I don’t have time to share all this goodness with the social media world.  Do me a favor.  Tweet it. Pin it. Facebook it. Tell the world about the magic of persimmon cake!  In the meantime, I’m going to hike a mountain and eat some guinea pig (well… we’ll see)…

Also don’t forget The Refugee Auction is ending soon! Don’t miss out on your chance to bid on some Foodologie treats just for you!  Check it out here!

Peanut Butter Bacon Rice Crispies

I’m going to go ahead and let you know that after this post, all you’re going to want in life is a rice crispy treat.  If there’s bacon in it, that’s going to be an added bonus.  But rice crispies are going to be on your brain and I’m not even sorry.

The past few weeks have been the most insufferably hot weeks ever.  It’s like I forgot that I grew up in a desert-like region where 100F+ is normal during the summer.  100F in Costa Mesa is hell (without AC).  As a result, I refused to turn on the oven.

Frying bacon on the other hand, no heat could stop that.

When I was trying to think of what to make for dessert for a potluck, I could only think of making something that did not involve turning on the oven.  So of course I had a brilliant idea, and I made it a reality

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The world can pretty much thank me for this.

Peanut Butter Bacon Rice Crispies

3 slices of thick cut bacon
1/2 cup chunky peanut butter (I used Peanut Butter & Company Crunch Time)

4 cups mini marshmallows
6 cups puffed rice cereal

In a large pot, fry bacon.  Once cripsy, remove from pan and pour off the majority of the grease (it’s ok if some stays on there).  Allow bacon to cool completely, then chop.  Add peanut butter and marshmallows to pot and melt on low heat.  Once melted together, add rice cereal and bacon.  Stir to combine.  Press into a 9×13 baking dish lined with parchment paper.  Allow to cool completely, slice and serve!

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These were tasty.  Next time, I’ll drizzle some chocolate on them, because I’m intense like that.  Also because peanut butter, bacon and chocolate are an awesome combination.   Did you forget about the Chocolate Pudding with Peanut Butter Mousse and Maple Candied Bacon?  In case you did, here’s a reminder…

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Peanut Butter and Bacon is absolutely a thing.  If you haven’t tried it yet, you should.  And seriously, this couldn’t be an easier way to do so.  No baking, just a bit of stirring, pressing and slicing.

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Get on it.

What’s your favorite sweet bacon combo??

White Chocolate Wonderful Ice Cream

This week has included a lot of eating.  Jesse and I have our birthdays within a week of each others, which means a lot of celebrations happen at one time.  Now I like to think of birthdays as more than just your birthday.  It really should be a week long celebration.

We started on Monday with an outdoor movie at the Segerstrom Center.  Like any good girlfriend/foodie, I had to pack a picnic…

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I tried to include healthy things, because sometimes we all need some balance.  But see that PB&J chocolate bar from Trader Joe’s.  OMG delicious.  Also, those mason jars are filled with wine (the movie was Mulan, adult grape juice is totally acceptable).  Wondering about the sandwich…

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Turkey and Cheddar with spinach on a pretzel roll with lots of dijon mustard.  Epic.

Wednesday was Jesse’s birthday for real (you probably remember my ridiculously cheesy blog post.  You’re welcome.).  We went to the Boiling Crab for dinner, where I ate an entire pound of shrimp on my own.  I also made him a creamy pumpkin pie

creamypumpkinpieBecause on your birthday you should get what you want, even if it means pumpkin pie in July.

So as you can tell, there’s been a lot of eating.  But while I’ve been busy eating and celebrating, I’ve also been doing other types of photographing.  Did you know sometimes I take pictures of people?

IMG_0568Needless to say, I haven’t had a lot of time to make things and photograph them for blogging purposes.  So while I take a break before making more exciting new things that I can blog about, let me tell you about something I made a while ago… Remember the Peanut Butter Throwdown?  Oh yeah you still have a few more days to enter the giveaway

Well I was super excited to made dessert for that gathering.  And thus this was born:

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White Chocolate Wonderful Ice Cream

1 cup White Chocolate Wonderful Peanut Butter
1/2 cup sugar
2 egg yolks
2 1/2 cup half and half
1/2 cup white chocolate chips

In a bowl, whisk together egg yolks and sugar until pale and fluffy (a few minutes).  Add half and half and whisk until combined.  Transfer to a saucepan, turn flame on to medium/low.  Continue to stir until mixtures starts to thicken (about 10 minutes).  Lastly, stir in white chocolate wonderful peanut butter and stir until combined.

Keep stirring until mixture is thick enough to coat the back of a spoon.  Remove from heat and allow to cool completely.  Then chill for bit until mixture is cold.  Put in your ice cream maker according to manufacturers instructions.    Just before ice cream is done, drop in white chocolate chips.  Freeze for a few more hours to set, then serve!

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I had to give this away for fear that I would eat the whole thing in a day.  True story.   It doesn’t matter how sugar loaded I am, there’s always room for ice cream.  Don’t you think?

So go ahead and make this.  Think of me and the fact that my birthday is on Tuesday.

Also, Don’t forget to enter the Peanut Butter & Co. Giveaway to win 6 free jars of Peanut Butter!  Click here to enter!  Don’t be a meany! Share it with your friends so they can get some peanut butter love too!

Strawberry Shortcake in a Jar

It’s almost summer, you know what that means?

Summer means that everyone and their mother is making strawberry shortcake.  Why don’t you take a ride with me on the strawberry shortcake wagon, but with a twist of Foodologie.

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That’s code for take something sweet and put it in a jar.  I love things in jars…

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Pies in Jars

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Birthday Cake in a Jar

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Coconut Curry Stew in a Jar

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Cocktails in jars: Strawberry Basil Gin and Tonic

The list goes on really.  But aside from the hipster-y “cute” factor of a jar, I find them to be extremely functional.  They’re sturdy and portable.  I can’t tell you how many times I’ve dropped jars, thrown them into bags.  They just don’t break.  It’s great.

So let’s go back to strawberry shortcakes.

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They’re one of those appealing desserts because they’re simply delicious.  Everyone seems to have a way to make them.  Some people use biscuits, some use pound cake, others use angel food cake.

I like to use plain yellow cake (specifically this recipe for Moist Yellow Cake from Epicurious).  It’s lighter than pound cake but denser than angel food cake.  It’s really just all sorts of amazing.

Here’s what you need:

That’s a pretty short list of ingredients for such a fantastic dessert.  The beautiful thing about making them in jars is that they’ll pretty much look cute no matter what you do.

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Wash and slice your strawberries.  Remember these are going in jars, so you want to cut them into small pieces.  Toss with sugar and lemon juice.  I eyeball the sugar, about 1/4 cup for every cup of strawberries.  If you like them sweeter, add more sugar.  Remember this is all about how it tastes best for you. Let the strawberries sit (macerate, if you want to get technical) for 15-20 minutes so they let out all those wonderful juices and you get strawberry saucy goodness (yes, saucy goodness is a legitimate culinary term).

Next whip your cream.  I don’t like mine too sweet.  I add a few tablespoons of sugar for each cup of whipped cream, and about 1/2 a tsp of vanilla.  Once your whipped cream is mixed, transfer it to a ziploc bag.

Now you can assemble.  Take your cake and break it up into little chunks. Place some in the bottom of your jar, next put a few spoonfuls of strawberries in there, press down with a spoon.  Next the whipped cream.  Cut off a corner of the ziploc bag so you have a piping bag of sorts.  Pipe some whipped make sure to get it one the edges so it looks nice.  Then repeat (be sure to press down the cake so more fits in there!).  Depending on how big your jars are and how thick your layers are, you might be able to do 2 or 3 layers.

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Serve or put a lid on them and take them to go!

I wish I had eaten these on a picnic in a park or on the beach, because that really would have added to the full effect of it all.  They’ll just have to go on the menu for my next picnic.

What’s your favorite summer dessert?

Lemon Curd Obsession

The word curd is not cute.  But it’s 50% of my obsession: lemon curd.  No one’s perfect.  When you really love something, you over look some of its flaws.  I’ll overlook the word “curd,” because I simply adore lemon curd.

If I wasn’t conscious about my health, I would probably eat a bowl of it for breakfast, then have it again as a light afternoon snack.

A few weeks ago, I used it to make Lemon-Blueberry Tartlets.  I’m sorry to report I was holding out on you.  I also used it to make lemon bluberry cupcakes filled with lemon curd and topped with lemon whipped cream.

I know, it’s all sorts of amazing.

Lemon Curd

3 eggs
3/4 cup sugar
1/3 cup lemon juice (about the juice of 2 lemons)
4 tbsp butter, softened
zest of 2 lemons

Place a glass bowl over a pot of boiling water (make sure the water isn’t touching the bottom of the bowl).  In the bowl, combine the eggs, sugar, and lemon juice.  Stir over the double boiler until thick.  This will take about 10 minutes.  Carefully remove from heat and stir in the butter and lemon zest.  Set aside and allow to cool completely.  Once it has cooled, you can store it in the fridge for a few days, but chances are it won’t last that long.

You can put it in cupcakes by scooping out some of the cupcake then filling it with lemon curd.

Spread it on pound cake.  Fill sandwich cookies with it.  Place a dollop on a scone.  Use it as tart filling.

Eat it by the spoonful.  That’s more my style.

Either way, it’s the perfect tart, sweet treat.  If that’s not cute, I don’t know what is.