Favorite Cookbooks

A few of you have asked me what my favorite cookbooks are. Well, guess what?! I'm an avid cookbook collector and would love to share my opinion and thoughts, thanks for asking!

After working with different chefs and pastry chefs, I've learned that some will only pick up cookbooks from those that are very well known in our industry. Then there's some who try to gain knowledge and creativity through many different chefs and outlets. I fall into the second category ;).

I may not always think the lesser known chef's recipes are the greatest...I mean, the best are the best for a reason, right? However, that doesn't mean that they don't have something to offer!

Here are a few of my favorites:

LOL ok, ok...yes, I started with famed Pastry Chef Pierre Hermé...but darn it, his book is awesome! Want to know why? In comparison to other macaron books I've picked up, Chef Hermé does a wonderful job at breaking down each and *every* step on how to make the perfect macaron. I mean EVERY step. How many steps, you ask? Thirty-two! Yes, you read that right...THIRTY-TWO. He also offers a picture at every step so you can make sure you're doing things correctly. If you're looking for the best book on how to make macarons...look no further. I picked up a copy on Amazon.co.uk since the English version wasn't available on the US site at the time and the sellers who were selling the book were way overpriced!

Heidi Swanson,(@101cookbooks), has wonderful recipes in her book "Super Natural Every Day". I adore her blog and her recipes are delicious! Her book offers nourishing vegetarian dishes that can easily be converted to vegan. She has helped open up my world to fresh and *flavorful* foods. Her Quinoa Patties made with garlic, parmesan and fresh herbs offers a slightly salty, toasty crunch but at the same time, they melt in your mouth! Yummmmmy goodness...you can't tell me that you're not salivating looking at the picture of them ;). It's ok...just don't let anyone see you drool...it'll be our secret ;).

Last but definitely not least..."Vegan Cupcakes Take Over The World" by Isa Chandra Moskowitz & Terry Hope Romero.

These two ladies have done an outstanding job with the recipes they offer us. Their books, "Veganomicon", "Vegan Pie in the Sky", and "Vegan Cookies Invade Your Cookie Jar", to name a few, have made such an impact for many vegans and aspiring vegans. In the book "Vegan Cupcakes Take Over The World" they offer mouth watering cupcakes that are simple to make and these delightful recipes let vegans indulge in dessert. Who says you have to be vegan to enjoy these cupcakes though?! Believe me, there's a cupcake for everyone!

A couple recipes I've tried were their "Banana Split Cupcakes" and their "Coconut Lime Cupcakes". The banana split flavor took me back to my childhood when my parents would take me to O'Farrell's Ice Cream shop. The three of us would plop down in a booth, order up a huge banana split and "argue" over who has eaten more than their share of whipped cream, nuts or fudge =).

The coconut lime reminded me of my visit to Lahaina in Maui and discovering coconut lime body lotion for the first time at a little shop on the water that sat near their famous Banyan Tree. This was before the scent became huge at Bath & Body Works lol ;). The smell of coconuts and lime in the warm breeze while watching the sunset...oh my gosh, I *must* go back soon!

Such wonderful memories...

OK, back to the cupcake! The mixture of lime zest and coconut flavor in the moist cake with the slightly tart lime frosting AND coconut shavings...need I say more?! If you're dreaming of Maui now, don't forget to take me with you! I'll make you all the cupcakes you want ;)!

So, there it is...three of my favorite cookbooks. What are some of your "go-to" cookbooks?

*All photos come directly from books mentioned.*

White Chocolate, Strawberry Marshmallow, Brown Rice Crisps Cookies

This is a recipe I adapted from Milk - Momofuku Milk Bar...

I saw these cute Hello Kitty marshmallows at a local Japanese store, which reminded me of the Momofuku recipe, I had to use them! I used to have Hello Kitty *everything* when I was a kid...pencils, erasers, book bags. Even now, I still love HK with their handbags and wallets. I'm a kid at heart, I guess =).

I wanted to try something a little different than Momofuku's Cornflake-Chocolate-Chip-Marshmallow Cookie recipe. Cornflakes? Nah, I love rice crispies! Plain marshmallows? Heck no! I love the strawberry filled/scented ones. Regular chocolate chips? Hmm, that may have tasted really good as well but I opted for small white chocolate chunks.

I was really going for something more...Spring-y =).

As I started mixing all the ingredients together, this wonderfully light smell of strawberries and cream floated through my kitchen. Yesss, I did the happy dance as I snuck a taste of the finished batter.

And after tasting it, I started bouncing around the kitchen =). My dog twitched her head from side to side while watching me...she probably thought I was crazy.

I was so excited to get these luscious balls of goodness into the oven! I couldn't be happier with the outcome. Hints of gooey strawberry marshmallow and white chocolate, yummy crispy crunch...I was in love. Although, I have to be honest, I have many "loves" when it comes to desserts. I can't be faithful and commit to just one ;).

Here's what you need and what you need to do:

INGREDIENTS

~2 sticks of unsalted butter, room temperature
~1 c granulated sugar
~2/3 c brown sugar, packed tightly
~1 large egg
~1/2 tsp vanilla extract
~1 1/2 c all-purpose flour
~1/2 tsp baking powder
~1/4 tsp baking soda
~1 1/4 tsp kosher salt
~3 c brown rice crispies (I used 365 Whole Foods brand, regular rice crispies are ok too)
~2/3 c small white chocolate chunks
~1 1/4 c HK marshmallows, cut into 1/4's (you can use regular mini marshmallows but you won't get the light strawberry taste)

DIRECTIONS

1. Combine the two sugars and butter in the bowl of a stand mixer. Cream together, using the paddle attachment, on medium speed for 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla. Beat for 5 minutes.

2. Add the flour, baking powder, baking soda and salt. Mix on lowest setting until just combined. Take care to not over mix. Scrape the bowl once again.

3. Add the rice crispies and chocolate. Mix on low, again, until just combined. Last, add the marshmallows and mix until just incorporated.

4. Portion out the dough, into 2 or 3 disks, onto plastic wrap. Wrap tightly and refrigerate for at least 1 hour or up to a week. Do *not* bake cookies from room temperature, they will not hold.

5. Heat oven to 375 degrees F.

6. Using a 1 1/2" diameter ice cream scoop, scoop chilled dough onto a parchment lined sheet pan (using a Silpat is ok too). Make sure your cookies are at least 3-4" apart because these cookies spread!

7. Bake 5 minutes then rotate the pan because you want the cookies to bake evenly. Then bake an additional 5 minutes. Your cookies should be slightly brown and crisp on the edges when ready! Yummm!

8. Cool on a wire rack before transferring to a plate or air-tight container for storage.

Voila!

I hope you enjoy it! Maybe next time I'll switch it up and go tropical by using mango marshmallows and add some shredded coconut?! What other ingredients would you add/change to this delightful smorgasbord?

Orange Dreamsicle Chia Seed Pudding - VEGAN / GLUTEN-FREE

I'm not sure what it is about Spring that makes me want to try new things. I want to try new outfits, shoes & of course, new recipes that I haven't tried before. I even tried zip lining, for the first time, a few weeks ago!! I seem to get this adventurous "bug" in me that I just can't contain lol. So when I saw a recipe from Whole Foods for Chia Pudding...I had to try it & make my own variations :D. I love the fact that it's so extremely simple to make. Healthy, fast & delicious...I like that combination!

INGREDIENTS

• 3 Tbs chia seeds
• 1 c unsweetened coconut milk (I use Trader Joe's brand)
• Juice of 1/2 an orange 
• 1/2 tsp of vanilla bean paste (regular vanilla extract is ok too)
• pinch of sea salt
• 1/2 tsp orange zest (optional)
• 1/2 packet of Stevia sweetener or agave syrup (to taste) (I used Trader Joe's brand Stevia)

DIRECTIONS

• Combine chia seeds & coconut milk in a small bowl. Stir well to combine, cover with plastic wrap & let rest in the fridge for 15 min.
• Add the rest of the ingredients & stir well.
• ENJOY!

You can store this in the fridge for up to 24 hours.

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Another variation I made was Cinnamon Peach :).

INGREDIENTS

• 3 Tbs chia seeds
• 1 c unsweetened coconut milk
• 1/4 c of diced fresh or frozen peaches (let thaw if using frozen)
• 1/8 tsp of Saigon cinnamon
• pinch of sea salt
• 1/2 packet of Stevia sweetener or agave syrup (to taste)

Since this variation has fruit in it, it's best to eat it the day of ;). How could you resist anyways?! What other variations have you tried? Would love to hear about it!