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Don't forget to add love, it makes all the difference!

Valentine’s Day 2021

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I don’t know about you, but I need chocolate and music daily during these times. Here’s where you can find a little of both to lift up your Valentine’s week!

 

  • Catalina Jazz Club is hosting a Valentine’s concert on February 12th at 6pm PST. Hosted by singer and trumpeter Chris Norton with performances by Mary Wilson of the Supremes! Broadcast will be available on YouTube and Facebook. Free to watch with donations encouraged to support Save Catalina Jazz Club GoFundMe. http://catalinajazzclub.com

 

  • Kat Edmonson is hosting a Valentine’s concert on February 14th at 7pm EST. Broadcast will be available on YouTube and Facebook. Purchase a tote from her gift shop and get a personalized dedication during the show! Tickets are “pay what you will” via PayPal & Venmo. http://katedmonson.com/

 

  • Call your Fairy Godmother, it’s time to get ready for the ball! Rodgers & Hammerstein’s Cinderella starring Brandy will begin streaming on Disney+ at the stroke of midnight on February 12th.

 

 

 

  • Sweet Laurel Bakery is offering vegan heart shaped chocolate chip cookies with an option to add a personal hand lettered chocolate message! Ships nationwide. https://sweetlaurel.com/

 

  • My heart shaped chocolate tart recipe is up on the blog. Type “chocolate tart” into the search and don’t forget to add love, it makes all the difference!

Vegan Lemon Mini Tarts

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When life gives you lemons…make lemon mini tarts!

 

Ingredients:

1/2 cup lemon juice

1/2 cup sugar

1/2 cup oat milk

3/4 cups unsweetened applesauce

1 store bought pie crust (I prefer Pillsbury)

Pam baking spray made with flour

berry garnish (optional)

 

Kitchen Essentials:

CHEFMADE mini round tart pan (4 inch) with removable loose bottom, nonstick, set of 4

Baking sheet

Parchment paper or foil

 

Preheat oven to 400 degrees. Spray tart pans evenly with cooking spray. Quarter pie crust on cutting board or flat surface. Place dough over tart pans and press into bottom and sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes.

In a large bowl, beat lemon juice & sugar until smooth in consistency. Add oat milk and then applesauce until well blended. Pour filling into tart shell.

Place tart pans on a foil or parchment paper lined baking sheet. Bake for 30 minutes or until slightly browned. Refrigerate for 1 hour or until completely chilled. Remove from tart pans and serve cold.

 

Don’t forget to add love, it makes all the difference!

Strawberry Galette

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It’s galette season!

 

Ingredients:

2 cups strawberries, sliced in half

4 tbsp turbinado sugar

1 store bought pie crust, thaw according to box directions (I prefer Pillsbury)

1/4 cup egg white + splash of water, for egg wash

 

Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside, to thaw. Line baking sheet with parchment paper. Slice strawberries. Place room temperature pie crust onto baking sheet. Sprinkle 2 tbsp sugar onto center of pie crust. Arrange strawberry slices on center of pie crust. Leave a 2 inch border. Fold excess dough border over strawberries, pleating as you fold. Use a pastry brush to lightly paint top of dough with egg wash. Sprinkle remaining sugar over strawberries and dough. Bake for 30 minutes or until golden brown. Cool for 5 minutes and serve warm.

 

Don’t forget to add love, it makes all the difference!

Thanksgiving Ideas: Pumpkin Tart with Decorative Crust (Dairy Free)

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I might have gotten a little carried away with the leaves, but I just love them! Seriously, how adorable is this pumpkin tart? I’ve owned these leaf punches for a few years. Initially, I created a tiny heart design. I’ve always wanted to cover an entire pie with them though. It is time consuming but well worth it!

 

Ingredients:

1 15oz can Libby’s Pure Pumpkin Puree

1 cup Oatly Oat Milk

2 Egg Whites

1/4 cup Turbinado Sugar

1 tsp Cinnamon

1/2 tsp Sea Salt

3 Pillsbury Pie Crust    (2 crusts for leaves, 1 for tart bottom)

1 Egg White + Splash of Water, for Egg Wash

Pam Baking Spray made with Flour

Flour

 

Preheat oven to 350 degrees. Place pie crust onto floured cutting board. Using the leaf pie punches, cut out 55 leafs. Line baking sheet with parchment paper. Turn tart pan upside down on parchment paper and trace outside edge with a marker. Place second sheet of parchment on top, you should be able to visualize the circle through this piece of parchment. Lay leaf cut outs, overlapping, around the edge of the circle. Next, lay leaf cut outs in heart shape in center of the circle. Add additional leaf cut outs underneath heart shape to fill in any unused space. Make sure all leaves are overlapping. Gently paint leaves with egg wash. Carefully remove parchment paper with marking. Bake this leaf topper separately for 45 minutes or until leaf cutouts are slightly browned. Remove from oven and let cool completely.

While the leaf topper is baking, prepare tart pan and pumpkin mix. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in refrigerator.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, oat milk, and egg whites until combined well. Pour into tart shell. Place on a baking sheet. Bake for 45 minutes. Remove from oven and let cool 20 minutes.

Refrigerate entire pan, outer ring and bottom, and until ready to serve. When ready to serve, remove pans outer ring and place on serving tray. Gently lay leaf topper onto tart. Prepare yourself for oohs and ahhs. This one is a beauty!

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

Round Tart Pan with Removable Bottom

Fall Leaf Pie Punches

 

Don’t forget to add love, it makes all the difference!

Van Leeuwen’s Vegan Fall Special: Ice Cream For Breakfast

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All I want to do today is fly to NYC and dance around in the Central Park leaves. If you’re not able to jet off to a fantastic Fall destination and you live in Southern California, I’ve found the next best thing! Van Leeuwen’s current vegan Fall special is Ice Cream for Breakfast. It’s made with Brown Sugar and Cinnamon Oat Milk Ice Cream, Maple Raspberry Swirls, and Oat Cranberry Cookie Crumbles. It tastes like Fall in a cone!

You can find this Fall special at any of the LA Van Leeuwen locations.  South of LA, you can find this  special sold at Scoops La Jolla. If you’re not local to NYC or SoCal, Van Leeuwen does ship standard and vegan flavors nationwide. You never know when an ice cream emergency will hit. I think it’s best to have a few backup pints in your freezer!

Please note, this content uses referral links for products I have used and loved. Recommended products:

Van Leeuwen Artisan Ice Cream Book

vanleeuwenicecream.com

icecreamshoplajolla.com

Scoops

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Be still my heart. Van Leeuwen Ice Cream has arrived in La Jolla! Scoops is exclusively serving my favorite brand of ice cream. I can’t contain my excitement! Stop what you’re doing and head over for a mini flight.

Van Leeuwen Ice Cream

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After years of searching for a dairy free option to love, I have finally fallen head over heels for Van Leeuwen Ice Cream!  Honeycomb and Strawberry Cookie Crumble make my dreams come true! Add both to your must try summer list.

There are several shops in LA and NYC. Some Whole Foods and Bristol Farms stores carry the brand. If you’re not in those areas, don’t despair! Van Leeuwen ships nationwide!

 

Please note, this content uses referral links for products I have used and loved.

Van Leeuwen Ice Cream Book

http://www.vanleeuwenicecream.com

 

Chocolate Tart (Dairy Free)

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Something sweet for you & your Valentine! I found these adorable heart shaped tart pans but I’ve also used a 9 inch round fluted nonstick tart pan for the same recipe. Happy February!

Mini Heart Tart Pans

Ingredients:

2 cups/24 cookies, finely ground Lorna Doone Cookies

(Optional: 3 cups/40 cookies if you prefer thicker crust)

5 tbsp dairy free butter alternative, melted  (Smart Balance Original)

10 oz  Enjoy Life Chocolate Chips

14 oz  Nature’s Charm Coconut Cream

1/4 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract

1/2 tsp sea salt

2 eggs, beaten

Pam Baking Spray With Flour

Preheat oven to 350. Combine ground cookies and butter alternative in a bowl. Spray tart pan generously with baking spray. Transfer cookie mixture to tart pan and press evenly along bottom and sides. Set aside.

Bring coconut cream to a boil in a medium pot. Remove from heat and stir in chocolate chips, stir until mixture combined. Stir in vanilla, sea salt, eggs.

Pour chocolate mixture into tart crust. Bake 25 minutes. Cool completely before removing tart from pan, at least 30 minutes. Serve same day or refrigerate and serve the following day.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Bobboi Gelato

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If you’re looking for a way to beat the summer heat, it’s inside this adorable gelato shop in La Jolla! Wonderful service, gorgeous views & delicious flavors await you. Bobboi offers several dairy free options everyday. My go-to order is dark chocolate & strawberry but occasionally I’ll sample a seasonal flavor that changes my mind! Most recently, I sampled watermelon & mango. Both flavors were divine! This is a must try if you’re in the area!

http://bobboi.com/

Thanksgiving Ideas: Pumpkin Tart (Dairy Free)

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Pumpkin Tart

 

It’s true, home is where the heart is. My heart is always with my family. This pumpkin tart reminds me of all the yummy Thanksgiving meals my Mom and Grandma made during my childhood. Now that I’m lactose intolerant, I am so excited to have a dairy free version that actually tastes just as delicious!  Aren’t the Williams-Sonoma pie crust leaf cutters the cutest? I’m looking forward to creating many more leaf designs, but a heart seemed fitting for Thanksgiving.

Round Tart Pan With Removable Bottom

Fall Leaf Pie Punches

Ingredients:

1 (15 oz) can Libby’s 100% Pumpkin Puree

1 (11.25 oz) can Nature’s Charm Sweetened Condensed Coconut Milk

2 eggs, lightly beaten

1 egg beaten + splash of water, for egg wash

1/4 cup turbinado sugar

1 tsp cinnamon

1 1/2  store bought refrigerated pie crust

Pam Baking Spray With Flour

flour

1/2 tsp sea salt

Preheat oven to 350 degrees. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes. Cut second pie crust in half, place one part onto floured cutting board and refrigerate second half (for other use). Using the leaf pie crust cutter, cut out 10 leafs. Set aside.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, condensed milk and 2 eggs until combined well. Pour into tart shell. Place dough leafs in heart design on top of pumpkin filling. Paint with egg wash.

Place on a baking sheet. Bake for 45 minutes. Leaf cutouts should be slightly browned. Remove from oven and let cool 20 minutes. Refrigerate entire pan (outer ring and bottom) until ready to serve. When ready to serve, remove pans outer ring and place on serving tray.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!