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Monday, October 24, 2011


I mixed cake batter with vanilla frosting to make cake balls :) After I let them cool I dipped them in red chocolate and added white polka dots with candy frosting for bandanas. Quick Tip: Melt the chocolate at 50% strength in the microwave and add vegetable oil for a better consistency.

Saturday, October 22, 2011

Savory Flatbread

A delicious and simple recipe for restaurant style flatbread.
The best part is it cooks in 5-10 minutes. 

~ Trader Joe's Old Fashion Lavash Bread 
~ 8 Ounces of French Brie 
~ 3 tablespoons of Brown Sugar 
~ 1/4 White Onion
~ 1 Fresh Pear 
~ 2 Slices of thinly sliced Proscuitto 

Layer the Lavash Bread with the carefully sliced pears and proscuitto. 
Sprinkle the cubed Brie, White Onion, and Brown Sugar over the Lavash 
Bread. Cook at 375 degrees. Top with Wild Argula if desired.  

Monday, October 10, 2011

A day at the Six Man

I have wanted to blog for awhile so I'm actually blogging a couple of things from summer. This past August I went to the six-man tournament with some friends in LA. Although I've lived in Southern California most of my life this was my first time experiencing the Six Man.The costumes were thoughtful and creative, it was fun to see everyone dressed up having a good time. There was plently of partying and beer to keep our group entertained throughout the weekend. While I was there I learned that the tournament is in jeopardy of being shut down completely, hopefully this doesn't happen, it's definitely a fun time. Looking forward to going again next year.

So Obsessed

Because aisles of Gypsy05, Twelth Street St Vincent, and Rebecca Minkoff Dresses instantly puts me in a better mood. 

Organic Crepes

One of my favorite places to go is the La Creperie in Long Beach. I decided to make my own version of one of their desert crepes, Spring Raspberry Pecan Crepes. The recipe is simple and fun to make!  Combine 4 large eggs, 1/2 teaspoon of salt, 6 tablespoons of sugar, 1 cup of flour, 1/2 cup of milk, and 2 tablespoons of butter to make the batter. Pour 1/4 of a cup onto a well-seasoned skillet set on medium high, rolling the mixture back and forth quickly to cover the surface of the pan thinly. For the topping whip 1 cup of sour cream (I substituted this w/Greek Yogurt) 2 tablespoons of brown sugar and 1/2 teaspoon of vanilla extract.