Fresh Lemon Bars

Lemons are ripe here in California, and the trees in my neighborhood are loaded with beautiful, yellow gems.  Here’s a recipe for luscious, tangy-sweet lemon bars with a buttery crust.  Enjoy! Fresh Lemon Bars Makes 24 bars For the crust: 1 cup (2 sticks) unsalted butter, room temperature 2 cups (10 oz) flour 2 TB […]

Spiced Walnut Cookies

Deeply scented cookies have a crispy/chewy texture and the rich crunch of walnuts. (I’ve been on a spice tear after reading DUNE).  They are fast and easy to make and your kitchen will smell wonderful as they bake.  The key is the spice mixture:  heavy on cinnamon with three others to lend intrigue:  cayenne, allspice,…

Inside Out cocktail

Presenting my signature cocktail inspired by the film “Inside Out”.  I wanted to capture some of the luminous beauty of the memory orbs in a refreshing, tangy, gin-based cocktail. The memory orbs are simple enough to make, and may be created up to several days in advance.  I wanted to keep their flavor neutral and…

Dried Persimmon

Subtle, sweet, complex, mellow and addictively delicious Dried Persimmon – YES.  It’s Halloween, and in the bay area, backyard persimmons are at the best state of ripeness for drying:  orange, but still hard.  Once they begin to soften, they’re too ripe to use for this technique.  I’m re-posting this recipe to help get you inspired.  …

Pumpkin Spice Cake

Warmly spiced, moist, sweet pumpkin cake is a natural choice for a Fall treat. This cake is fabulous on its own, or paired with whipped cream or buttercream.  This recipe works equally well using wheat flour or gluten free baking flour, and is dairy free, using creamy avocado oil instead of butter.  Enjoy! Pumpkin Spice…

Lemon Olive Oil Sponge Cake

Here’s a twist on an easy to make sponge cake for the olive oil lover — a light, lemon scented sponge cake with the fruity, savory flavor of good extra virgin olive oil. The key to the texture of this sophisticated cake is to beat the eggs until very fluffy, then stabilize them with sugar. …