Chocolate Chip Peppermint Cookies

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Yes to these chocolate chip and peppermint cookies! I have been testing out different cookie recipes and these were a hit!

Y’all, I am not a baker but up until I made these cookies I have only made cookies from scratch  twice in my life! I really wish someone told me how easy it was.

On top of being quick to put together, they freeze well! Yes, you can have mountains of cookies in your freezer at you becoming. 

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Rich chocolate and minty peppermint is the perfect combo! I was at one of my local grocery stores here in Dallas and they have Valrhona chocolate on sale, so me being me, I had to get some!

Valrhona chocolate is a staple in professional kitchens across the world. Such great quaility, so when I saw them on sale, I had to grab some of their Guanaja 70%, which is the perfect balance. 

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When I first made cookies, I just used regular AP flour. But after some reading and studying of recipes, a lot of them called for a mixture of both AP flour and bread flour. Bread flour has more gluten which in turn will add more texture and a chew to your cookies. 

Also, if Christina Tosi from Momofuku Milk Bar fame recommends it, then it’s a no brainer. Here is a link from Food52 that talks a little bit more about using bread flour and also some more awesome tips and tools. 

Chocolate Chip Peppermint Cookies

1/2 lb butter

3/4 cup sugar

1 1/4 cup light brown sugar, packed

2 large eggs

1 1/2 cup pastry flour

1 1/2  cup bread flour

2 teaspoons salt

1 tsp baking powder

1 tsp baking soda

1 Tbsp vanilla extract

1 lb 70% chocolate chips, chopped

1 cup crushed peppermints


1 In bowl of a stand mixer fitted with paddle, cream butter and sugars.

2 Add eggs, one at a time.

3 Reduce speed to low, add flours, baking powder and soda, and vanilla. Mix until fully incorporated.

4 With the speed on low, add chocolate and stir until mixed.

5 Using an ice cream scoop, portion dough. Rest in refrigerator for at least 24 hours.

1 Preheat oven to 350°F.

2 Place dough evenly onto a lined baking sheet.

3 Sprinkle with sea salt and place directly into center of the oven.

4 Bake until lightly browned, about 20 minutes for larger cookies, 15 minutes for smaller cookies, turning entire tray 180° during baking.

Cranberry Orange Pop Tarts

Cranberry orange pop tarts are a must.

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Wow it has been a while since my last post. I must say that I have really missed this space. Even though I do not consider myself a writer, it is great to gets things out. Being consumed with work has left me to do a lot of thinking and refocusing. Making sure to make time for things that I enjoy—instead of just work, work, work.

So, here I am with a new tasty recipe for ya’ll to try. Holidays are here at full steam and I have the perfect sweet for you to make, cranberry filled pop tarts! 

With a hint of orange because, it is the perfect pairing.

Adulting all the way with these cranberry orange pop tarts! I remember sneaking boxes of pop tarts into the basket while my parents shopped. 

My brothers and I would always fight over them and then found out that they are also tasty without being zapped in the toaster. 

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Still trying to cook out of my comfort zone, I choose cranberries because I hardly cook with them. I am trying to incorporate ingredients that I would not alway grab or cook with. The only form of cranberries that I am familiar with during holiday time is the one the comes in the can. But me being me, I cannot resit making something from scratch.

What I loved most about these little pockets of deliciousness is that…

  • They are not super sweet 

  • They are homemade! (a big plus)

  • Freezer friendly—especially if you do not want to indulge in the whole batch at once. 

The cranberry jam filling is so easy to make. A little fact, cranberries contain A LOT of pectin—so it doesn’t take a lot of sugar to reach a gelling point—but cranberries are pretty tart, so you will need to adjust to your taste buds. 

I added freshly squeezed orange juice and orange zest into the liquid which is just fresh cranberries, juice and zest from one orange and sugar. That.Is.It. The pastry dough is a recipe from King Arthur Flour which worked really well and I can’t wait to use again. Leftover jam made for the glaze, powdered sugar, milk, cranberry jam and orange zest made for the perfect glaze.

Wishing you all a happy holiday season!

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Cranberry Orange Pop Tarts

Pop Tart Dough:

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

16 tablespoons unsalted butter cut diced

1 large egg

2 tablespoons milk

Cranberry Orange Filling :

1 cup cranberries 

1/2 cup sugar

1/2 cup orange juice

Zest from 1 orange

1/2 cup water

1 tablespoon orange liquor

Cranberry Frosting :

1 cup powdered sugar

1 tablespoon of milk or heavy whipping cream

1 tablespoon cranberry orange filling

Orange zest

To assemble the pop tarts: 

Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width-wise; you'll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips or a chopstick to press firmly around each pocket of filling, sealing the dough well on all sides.

With a fork, press all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with the fork again to seal.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Sprinkle the tarts with cinnamon-sugar, if desired. Refrigerate them, uncovered, for 30 minutes.

Preheat your oven to 350°F.

Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. While pop tarts bake, make the frosting. Combine all ingredients into a bowl and whisk together until smooth and creamy. Place aside. 

Remove pop tarts from pan and let cool. Drizzle frosting all over. 

Salted Caramel Apple Pie

salted caramel apple pie-beyondthebayoublog.comYes! You read right, salted caramel apple pie! It's pie season--or can it be pie season all your round?! Regardless, this pie will change your life. Period. Tender apple slices, buttery pie dough all layered with salted caramel goodness. This recipe I have been eying forever. Slowly but surely, I'm beginning to love baking and making pastry. Check out my lattice! Still a long way to go but I was super happy with it.


salted caramel apple pie-beyondthebayoublog.comA lot of recipes I tried, the dough just didn't hold together--but I found the perfect recipe and cannot wait for y'all to try it out. Thanks to Rachel over at Two Loves Studio for the recipe!

Another  new technique I tried with this caramel apple pie was cooking the apples first. Once I laid my attic over the pie, I did not want my filling to shrink and leave a big gap.

So, I cooked the apples first with the spices and thickeners, let cool, and then added them to my prepared pie dough.

This recipe was inspired by four and twenty salted caramel apple pie and the salted caramel sauce from my go to cookbook, Taste and technique.

Salted Caramel Apple Pie

Pie Crust

  • 250 grams All-purpose Flour
  • 150 grams butter, cubed
  • 1 teaspoon salt
  • a Pinch of fine sugar
  • 1 large egg
  • 1 tablespoon cold milk

Apple Filling

  • 2 tablespoons unsalted butter
  • 5 large apples
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¾ cup plus 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 tablespoon apple cider vinegar

Salted Caramel

  • 1 cup heavy cream
  • 1 cup sugar
  • 1/4 cup hot water
  • 3/4 teaspoon flakey sea salt

Pie Crust

  1. Heap the flour onto a clean surface and make a well in the center. Place the butter, salt, sugar and egg into the well. Using your fingertips, mix and cream these ingredients together. Then, little by little, draw in the flour to work the dough until it has a grainy texture. Add the milk and incorporate gently with your fingertips until the dough begins to hold together. Knead the dough about 5 times by pushing the dough away from you until it is smooth.

  2. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width. Chill the rolled crust while you prepare the salted caramel and apple filling.

Salted Caramel

  1. Place the sugar, hot water, and salt in a heavy saucepan with a tight-fitting lid. Pour in the water and sugar, making sure to keep the sugar crystals from splashing around the sides of the pan. Place pan over low heat and stir with a wooden spoon until the sugar is dissolved. Your goal will be to try and dissolve the sugar become it comes to a boil.
  2. Cover the pan, turn the heat to medium, and cook for 5 minutes. Uncover and continue to cook the sugar until it starts to take on some color. Keep cooking until the sugar starts to smoke a little and turns deep mahogany brown. Remove pan from the heat and pour in about 1/4 cup of the hot cream, stirring with a long-handled wooden spoon.. The caramel will bubble, so watch out. Keep stirring and slowly add the remaining cream. Strain the caramel sauce through a fine-mesh strainer. Let cool.

Apple Filling

  1. Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften but not completely soft, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 4 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely.

Assembly of Pie

  1. Preheat the oven to 375 degrees
  2. Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again.
  3. Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.
  4. Bake the pie on a baking sheet larger than the pie pan for 20 minutes . Reduce the oven temperature to 350 degrees, lightly cover with foil and bake for another 25 to 30 minutes. Remove foil and bake a little longer if your crust is not nicely browned. 


Mango Tart w/ Meringue & Lime Granita

mango curd tart recipe I haven't given up on my dream to master baking and in turn created this delicious mango curd tart from Zoë Francois over at ZoëBakes.

I follow Zoë on Instagram and she has the best tutorials and instructions on becoming the pastry chef/baker that you have always dreamed of becoming.

For this particular recipe I gain interest from my recent trip back home. My parents and I went to Bywater American Bistro to try out Nina Compton's brand new restaurant and I was blown away by every course, but  particularly the dessert. It was peaches with granita, meringue, coriander seeds and flowers.

Yeah, a lot going on but SO good!

The waiter described it as something different but delicious, that it was hard to put together a description. Adventurous, we were sold.

mango curd tart recipe


mango curd tart recipeFor my spin on the recipe, I topped the tart with a delicious lime granita, meringue sheets and toasted cracked coriander seeds.

Mind blown.

This tart was tasty and satisfied my savory tastebuds. The perfect balance.

Get to baking! Enjoy!

Mango Curd Tart w/ Meringue & Lime Granita

Tart Dough

  • 1/4 cup almond meal flour
  • 1 1/4 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • a Pinch salt
  • 10 tablespoons soft butter
  • 1 large egg yolk

Mango Curd

  • 1 1/4 cups canned mango puree (Alphonso or Kesar – unsweetened if you can find it)
  • 1/4 cup lime juice
  • 1/3 cup sugar (1/2 cup if you find unsweetened mango)
  • A Pinch salt
  • 6 egg yolks
  • 4 tablespoons unsalted butter


  • 3 ounces of egg whites
  • 1/2 cup confectioners’ sugar
  • 1/3 cup granulated sugar
  • 1/2 tablespoon plus 1 teaspoon of cornstarch

Lime Granita

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lime juice
  • 1 tablespoons coriander seeds, toasted and rough chopped
  1. Bring the water and sugar to a boil in medium saucepan, making stirring until sugar is dissolved. Once syrup is cooled, stir in lime juice. Transfer syrup to a baking dish. Cover with plastic wrap and place in freezer. Stir every 45 minutes until frozen, about 3 hours.
  2. Preheat oven to 200°degrees. Line a rimmmed bring sheet with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at high speed until the mixture goes from clear and foamy to white. Turn the mixer speed down to low and slowly add the confectioner’s sugar, granulated sugar, and cornstarch. Scrape down the sides of the mixer, then turn the speed back up to high and beat to stiff peaks. Spread the meringue out on the prepared sheet pan to roughly 1/2 inch thickness. Bake the meringue until dry and crisp, about 60 to 70 minutes.
  3. In a Stand Mixer cream the butter and sugar. Then add the yolk and mix to combine. Add the flour and salt, blend until it comes together. Press the dough into a 9 to 10-inch tart pan or form dough into a disk and wrap in plastic. Refrigerate for at least an hour.
  4. Fill the tart shell with foil and baking beans. Bake for about 20 to 25 minutes or the crust looks golden on the edge. Remove the foil and continue to bake until the tart shell is golden on the bottom.
  5. In a bowl set over a double boiler, mix together the mango, lime, sugar, salt and yolks. Use a rubber spatula to stir it until it starts to thicken. Then stir in the butter. Once it is thick, strain the curd.
  6. Preheat oven to 325 degrees.
  7. Pour the curd into the prepared tart shell and bake at 325°F until the curd is set, 15-20 minutes. Let cool and then refrigerate. Serve with meringue pieces, granita, and cracked coriander.

Saffron Cardamom Flan w/ Pistachios


Saffron Cardamom Creme CaramelIf you love flan, you will love this dessert. This saffron cardamom infused flan has subtle floral notes and is extremely delicious! I love to play around with different flavor profiles, especially those that I don't cook with often. I've been having some saffron in my cabinet just sitting there and then the light bulb went off! The base for this recipe comes from one of my favorite female chefs, Suzanne Goin. I loved the ease of just opening up some cans and placing the contents in the blender for a quick buzz. Believe it or not, saffron is used in a lot of desserts, not just paella. It has a subtle yet distinct flavor profile that needs to be used sparingly, especially considering the price tag.

Saffron Cardamom Creme CaramelFor this desert I paired saffron, cardamom and orange to kick up a notch the delicious creamy custard. Served it alongside some candied and roasted pistachios, as well as some orange slices. The candied pistachios are an option. I was just testing out a trick I saw on Instagram, but roasted pistachios will do the trick. To supreme an orange, this link from Martha Stewart is a great guide. You will also see a picture of me torching some oranges, but again, just me having fun with some of my toys!

If you love bold flavors and want just the right amount of bold flavors in your face, then you would love this dessert. Its creamy, decadent and delicious! The slightly burnt caramel syrup spares nicely with the semi-sweet custard. Next time I will add a little dollop of whipped cream, since it is not overly sweet.


Saffron Cardamom Creme Caramel

Saffron Cardamom Creme Caramel

Saffron Cardamom Creme Caramel


Saffron Cardamon Flan

  • 1 cup granulated sugar
  • 1 12 ounce can of evaporated milk
  • a pinch of saffron
  • 3 cardamom pods or 1/4 teaspoon cardamom ground
  • 1 14 ounce can of condensed milk
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 teaspoons orange zest
  • 1 cup toasted pistachios, chopped
  • 1 orange supreme
  1. Preheat the oven to 300 degrees. Gather eight ramekins and place aside. In a medium-sized saucepan, stir together the sugar and 1/4 cup of water. Bring to a boil over medium heat without stirring. Cook for about 10 minutes, until the sugar caramelizes and becomes deep golden brown. Pour about 1 1/2 teaspoon  of caramel into each of the ramekins. Swirl them around to make sure to evenly coat the bottom. 

  2. Pour the evaporated milk into a small pot over medium high heat. Add the saffron and cardamom pods. You want to bring the temperature up, but not to a boil. Cover and let steep for 5-8 minutes. Strain and let cool.

  3. Pour the condensed milk, evaporated milk, vanilla extract and eggs into a blender and mix at high speed for a few seconds until everything is incorporated. Pour the mixture through a strainer into a bowl. Stir in the orange zest and then pour into the prepared ramekins and fill each one just below the rim. Place ramekins into a large roasting pan and pour hot water into the pan until it comes halfway up the sides of the ramekins. Cover whole pan with foil and place into the oven. Bake for 1 hour until set. Remove from the oven, uncover and let cool in the water bath for 15 minutes. Refrigerate for at least 2 hours. 

  4. Run knife around the edges and turn each custard onto a plate. Serve with toasted pistachios and orange supreme. 

King Cake With Praline Glaze and Cream Cheese + Happy Mardi Gras


It's that time of year, Mardi Gras y'all!

Now is the time you see endless King Cakes taking over the grocery stores. Purple, green and gold everywhere around the city and surrounding cities. This Mardi Gras King Cake has a delicious praline glaze and is stuffed with cream cheese. Did y'all even know that King Cake is not actually a cake? Its really a bread-like-cinnamon-rolly-delciousness going on.

I remember Mardi Gras being a time of joy and absolute FUN. Even though it has been years since I've been back home during the festival season--yeah I know, long overdue--but I will never forget the energy of the city. If you have never been, you need to experience Mardi Gras at least once!

The inspiration of this King Cake came from pastry chef Lisa Marie White from her famed Domenica King Cake. The brioche dough is rolled with a cinnamon sugar sprinkled with orange zest and then a mascarpone cheese filling that is sweetened with just a little powdered sugar. Once baked, a praline glaze is poured over it and also your regular icing glaze.

I decided to not cut the cake in half and stuff it but just roll the cream cheese filling into the dough. It still came out delicious! Never would I have thought I would be making King Cake, but soooo glad I did!

Happy Carnival Season!

King Cake With Praline Glaze & Cream Cheese

  • 1 cup firmly packed dark brown
  • 1 cup butter (softened)
  • 4 teaspoons ground cinnamon (divided)
  • 1½ teaspoons orange zest (divided)
  • 1 cup warm whole milk (about 95°)
  • ½ cup sugar
  • 2 tablespoons dry yeast
  • 3¾ cups all-purpose flour (divided, plus more for kneading)
  • 1 cup butter (melted)
  • 5 large egg yolks (beaten)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • purple green and gold decorative sugars

Cream Cheese Filling

  • 1 8 oz package of cream cheese
  • 1 8oz container of mascarpone cheese
  • 1 egg yolk
  • a pinch of kosher salt
  • 1/8 teaspoon lemon zest
  • 1 cup of powdered sugar

Praline Glaze

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 2 tablespoons molasses
  • 1 tablespoon corn syrup

Icing Glaze

  • 1 cup powdered sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Cream Cheese Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese add mascarpone and beat until smooth. Scrape down sides once again. Add salt and sugar, and mix until combined. Place in a piping bag and refrigerate until chilled. 

Praline Glaze

  1. In a medium saucepan over medium heat, combine brown sugar and butter. Cook until the sugar is melted and mixture is bubbly, making sure to not stir too much. Slowly add cream, and whisk until thoroughly combined. Be careful, mixture may splatter. Whisk in corn syrup and molasses. When mixture is ready, it will have a velvet sheen. Keep warm until using.

Icing Glaze

  1. Mix all ingredients together until smooth. 

King Cake

  1. In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar, butter, 1 teaspoon cinnamon, and ½ teaspoon orange zest. Beat until combined, and set aside.

  2. In a large bowl, place warm milk; 
add sugar, yeast, and a heaping tablespoon of flour, and whisk until sugar and yeast are dissolved. Let stand until foamy. Whisk in the melted butter, eggs, vanilla, and remaining 1 teaspoon orange zest.
  3. In a separate large bowl, combine nutmeg, remaining flour, and remaining 3 teaspoons cinnamon; fold flour mixture into the milk mixture with a large rubber spatula. After the dough comes together and pulls away from the sides of the bowl, shape it into a large ball. Knead dough on a well-floured surface until it is smooth and elastic, about 15 minutes.
  4. Return dough to bowl, and cover with plastic wrap; set aside in a draft-free place until dough doubles in size, about 1 ½ hours. Punch dough down, and roll dough out to a ¼-inch thick rectangle (about 20x12-inches). Lightly spread with reserved brown sugar mixture. On one end, pipe the cream cheese mixture starting 1/3 from the top of one end all the way down stopping 1/3 from the end. 

  5. Roll up long side of dough as tightly as possible, like a cinnamon roll, and pinch ends closed. Shape it into an oval shape, and tuck the ends under each other. Line a rimmed baking sheet with parchment paper, and spray lightly with cooking spray. Place dough on prepared baking sheet, and let rise until doubled in size, 30 to 45 minutes.
  6. Preheat oven to 375°. Bake 
until cake is golden brown, about 
30 minutes. Let cool for about 
30 minutes. While cake is baking, prepare the Praline Glaze

  7. Let cake cool and drizzle some parts with the praline glaze and others with the icing glaze. Sprinkle with decorative sugars and enjoy with a cup of coffee!

This recipe is adapted from Louisiana Cookin Magazine.

Pears Foster Dutch Baby Pancakes

pears foster dutch baby pancakes Bananas foster move aside! This pears foster dutch baby pancakes are a must make! Quick and perfect for a weekend morning breakfast. I had to try and control myself to not eat it all by myself, but failed happily.

The pears foster syrup can be drizzled over some ice cream, pancakes or even waffles. Oh the possibilities!

pears foster dutch baby pancakes

pears foster dutch baby pancakes

Happy eating!

Pears Foster Dutch Baby Pancakes

Dutch Baby Pancakes

  • 3 large eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 tablespoons of sugar
  • 4 tablespoons butter
  • a pinch of salt

Pears Foster

  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 1 cinnamon stick
  • 1/2 vanilla bean, scrapped or 1 teaspoon vanilla extract
  • 2 pears sliced
  • 1 ounce of rum
  • powdered sugar for dusting
  1. Preheat oven to 400 degrees. In a blender combine the eggs, flour, milk, sugar, and salt. Blend until combined. In a 10 inch heavy bottom skillet, melt the butter over medium-heat. Once melted, pour in batter and then place into oven. Bake for 20 minutes and then the last 5 minutes lower temperature to 300 degrees. Prepare syrup while pancake bakes. 

  2. In a skillet, melt the butter and brown sugar together. Add the cinnamon stick and vanilla. Cook for 2-3 minutes. Add the pears and then sauce for another 2-3 minutes until they begin to soften a little bit. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. Or off heat, you can light a match and burn off the alcohol. You should have a nice thin syrup, if you want your syrup thicker, reduce a little while longer. 

Sweet Potato Olive Oil Cake

sweet potato olive oil Tis the season of baking and then some more baking. Here, I have an extremely moist sweet potato olive oil cake. Which is so good! The first recipe was a fail. I love the taste and texture of a Japanese sweet potato, which to me is more dense and pudding-like that your regular sweet potato. Also, for me the regular contain more water, the Japanese sweet potato is also sweet to me. If you have never tried one, I highly recommend finding one at Whole Foods Market or your local grocery store.

Sweet Potato Olive

I love cooking with olive oil...

But how many of y'all decided to make an olive oil cake!?

I had the privilege of having some Colavita Olive Oil sent to me--thank you! It has always been a staple in my pantry. From cooking, to marinades or even for finishing drizzles over a nice salad--its just a great everyday olive oil

Sweet Potato Olive

This cake pairs together warm spices, orange and orange zest, rum and vanilla. Ok, how can this be bad? I would even recommend adding chopped toasted walnuts, because I'm sure it would be a great idea.

This cake is finished with just a dollop of whipped cream.

I can't wait to try it with some yummy vanilla ice cream and plan on making it for my family when I see them!


Sweet Potato Olive


Sweet Potato Olive Oil Cake

  • 2 cups pastry flour
  • 1 3/4 cups brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon cloves, ground
  • 1/2 teaspoon ginger, ground
  • 1/2 teaspoon allspice, ground
  • 1 1/2 teaspoon salt
  • 1 cup sweet potato puree
  • 1 1/3 cup olive oil
  • 3 large eggs
  • juice from one orange
  • 2 teaspoons vanilla extract
  • 1/4 cup rum or brandy
  • 1 teaspoon orange zest
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • a slash of brandy or rum (optional)
  • 1/2 teaspoon orange zest
  • powder sugar for dusting
  1. Preheat oven to 350 degrees. Combine all the dry ingredients and place aside. In another bowl. Whisk together the sweet potato puree, olive oil, eggs, orange juice, vanilla extract and rum or brandy. Carefully add the dry ingredients into the wet, making sure everything is combined but not over mixed. Add int he orange zest. Pour into an oiled 9 inch spring form pan. Place the springform pan onto a baking sheet and into the oven on the middle rack. Cook for 40-45 minutes until a toothpick inserted comes out clean. 

  2. To make the whipped cream, add the cold heavy whipping cream to the bowl of a stand mixer with the whisk attachment. Whisk for 3-4 minutes until stiff peaks form. Add in the powered sugar, brandy (if using) and orange zest. Continue to whisk until cream stiffens a bit more or to your desired consistency. Serve with cake. Dust cake with powdered sugar!

Pumpkin Old Fashioned Donuts

Old Fashioned Pumpkin Why hello November! Is it me or did this year just past by super quick? It is already that time of year where everyone sees and breaths pumpkin mania! Sorry, but it is here and I have probably had 5-6 Pumpkin Spice Lattes from Starbucks already.

But these old fashioned pumpkin donuts really need to be in your life. I made them twice already and think you should too!

pumpkin old fashioned

I added pumpkin puree and pumpkin spices to the dough to get into the holiday mood. When making this dough, a warning....

It is very sticky. So make sure you spray your bowl and plastic wrap with non-stick spray.

The recipe is adapted from Chef Steps and I really love their recipes. They use to focus mainly on sous vide items, but I'm glad they are expanding their recipes and techniques.

The first time I made the recipe my batter was not cold enough when I started to fry, so it is important that it is cold so that the oil does not seep though.

pumpkin old fashioned

We don't want no oily, soggy donuts now.

So, it is crucial to stick them in the refrigerator for at least 20 minutes until ready to fry. They came out perfect! Crispy exterior and spiced cake-like center. These will be a hit with your family on a cold morning with a cup of coffee or hot coco.

I even did my first video!! Yay me! Sorry its not the process, it was very much a last minute decision. Sometimes you will wait for the so called "perfect" time but really just need to just do it!

Happy November, y'all!

Pumpkin Old Fashioned Donuts

  • 120 grams sugar (granulated)
  • 3 large egg yolks
  • 18 grams butter
  • 190 grams sour cream
  • 120 grams pumpkin puree
  • 300 grams pastry flour
  • 7.5 grams baking powder
  • 6 grams kosher salt
  • 3 teaspoons pumpkin pie spice

Donut Glaze

  • 50 grams whole milk
  • 2 grams salt
  • 200 grams powdered sugar

Donut Glaze

  1. Combine the milk salt and powdered sugar into a mixing bowl. Mix until will combined and smooth and creamy. Cover with plastic wrap and place aside. 

Pumpkin Old Fashioned Donuts

  1. Sift together the pastry flour, baking powder, kosher salt and place aside.

  2. Combine the sugar, yolks, and butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer to high and mix for about two minutes. Stop the mixer, add the sour cream and pumpkin puree. then mix on medium until the mixture becomes smooth, about one to two more minutes.

  3. Lightly coat the inside of a medium mixing bowl with nonstick spray, line the bowl with plastic wrap, making sure to press the wrap inside the bowl. Coat the exposed plastic wrap inside the bowl with another layer of nonstick spray. Set the bowl aside.

  4. With the stand mixer set to low, add the dry ingredients and pumpkin pie spice to the wet ones, one large spoonful at a time, waiting a few seconds between spoonfuls and stopping the mixer when the dry ingredients are completely incorporated. Transfer the dough to the bowl lined with plastic wrap; spray the top of the dough with the nonstick spray; cover it, placing the ends of the plastic wrap directly on the dough; and put it in the refrigerator for 60 minutes.

  5. Line a half-sheet pan with parchment paper, coat the paper with nonstick spray, and set it aside. Lightly dust a work surface with flour. While the dough is still in the bowl, dust the top with flour, then transfer it from the bowl directly onto the floured work surface. Working quickly to keep the dough cool, lightly dust the top of the dough with more flour. (You can always add more if you need it later.) Roll to about a half-inch thick.
  6. Brush any excess flour from the surface of the dough. Use a 3 inch and a 1 1/4 inch ring mold to punch out your donuts, dipping the bottoms of the molds in flour before every cut. Make donut holes from the middles!

  7. In a large pot over medium heat, fry oil to 340 °F / 170 °C. Clip a thermometer to the edge of the pot and monitor the temperature regularly, stirring occasionally to keep the heat even.

  8. Cooking one at a time until you get the hang of it, place a donut in the fryer. Once it rises to the surface, cook it for 40 seconds, then use a spider strainer or slotted spoon to flip it and fry until the bottom develops a nice, golden-brown color, about 80 seconds. Flip it one more time and fry for another 80 seconds. Transfer to a rack over a metal tray or onto a paper towel-lined plate.
  9. Let cool for 10 minutes and then drizzle glaze over.

Apple Galette With Crystalized Ginger

apple galette Apple galette with crystallized ginger and spices! Yes please! Oh, and we cannot forget the creme fraiche ice cream! Yes, creme fraiche!

The ice cream recipe came from Marc Forgione's cookbook, which I love. The creme fraiche adds such a subtle tanginess that is just creamy and delicious and pairs perfectly with the apples and buttery crust.

This has been on my list of things to make. Y'all, I truly truly am bad at baking! Just me trying to get the pie dough right took a lot of flour and butter, some thrown  in the trash or just the final dish not eaten.

But, with determination and after the 5th try, I finally got it!

Apple Galette

Apple Galette

How amazing are these beautiful apples? Usually when buying apples I stick to my favorite, Honey Crispy, but for this apple galette recipe I wanted a mixture of 2-3 different apples.

So, I saw these cute little apples and to my surprise the flesh was a beautiful pink hue. They are called Pink Peals and have a tartness to them similar to Granny Smiths.

Apple Galette

The apple galette filling is quite straightforward. I wanted some texture, so I decided to add diced crystalized ginger and some bold spices--such as star anise, ginger, clove, nutmeg and cinnamon.

I can't wait to make this again! Especially the creme fraiche ice cream--its my new go to!

Apple Galette

Apple Galette With Crystallized Ginger

Creme Fraiche Ice Cream

  • 1 1/3 cups heavy cream
  • 1 1/3 cups whole milk
  • 2/3 cup granulated sugar
  • 1/2 cup creme fraiche
  • 3 large egg yolks
  • a pinch of salt

Apple Galette

  • 1 pre-made pie dough crust
  • 4 cups of apples sliced (use your favorite!)
  • 2/3 cup brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon, ground
  • 1 teaspoon clove, ground
  • freshly grated nutmeg to taste
  • 1 1/2 teaspoon ginger, ground
  • 1/2 teaspoon star anise, ground
  • 1/2 cup diced crystalized ginger
  • 1 tablespoon flour
  • a pinch of kosher salt
  • 1 egg beaten (for egg wash)
  • a sprinkle of turbinado sugar (optional)

Creme Fraiche Ice Cream

  1. In a pot over medium heat, combine the cream, milk, sugar and creme fraiche, bring to a simmer. Stir mixture to prevent liquid from burning. Remove from heat.

  2. In a medium bowl, whisk together the egg yolks. Drizzle about one-third of the warm milk mixture into the egg yolks. Whisking constantly to temper them. Return the tempered egg yolks to the pot with the remaining milk. Cook over low heat as it warms and thickens, 5-8 minutes. The custard should coat the back of a spoon. 

  3. Place bowl over an ice bath and stir the custard until it is cool to the touch. Cover and refrigerate overnight. Transfer the custard to an ice cream maker and process according to the manufacturers instructions. Freeze for at least 2 hours or until firm. 

Apple Galette

  1. In a bowl mix together the apples, brown sugar, lemon juice, cinnamon, clove, nutmeg, ginger, star anise, crystalized ginger, flour and salt. Take pie down and roll out into about a 12 inch round. Gently transfer dough to a parchment lined baking sheet. Mound the apple filling in the middle making sure to leave a 2 inch border. Gently fold the edges of the dough around the apples. Brush the dough with egg wash and sprinkle with turbinado sugar. 

  2. Bake for 30-45 minutes at 375 degrees. Until apples are soft and crust golden. 


Grapefruit Custard Pie

  grapefruit custard pie recipe-www.beyondthebayoublog.comI love a good custard pie but never thought to add grapefruit juice and Campari to it. This recipe comes from The Four Twenty Blackbirds Pie Book. I was really intrigued by this recipe because for one, a creamy delicious custard pie.

And two. I'm a big fan of grapefruit and love Campari--which took a while and was a love/hate relationship. But this custard pie was extremely delicious!

grapefruit custard pie

Growing up I mostly had custard pies when visiting my relatives in Mississippi. It was the top pie that was at every get together and I would always look forward to it on the table.

But maybe a year or so ago, I had it and felt that it was just toooo sweet! My taste buds have really changed and I could not believe I did not enjoy the pie as much as I thought I would. I literally had a big ole slice that I just took one bite of.

So when I ran across this recipe, I thought, "win-win!" The perfect balance of sweet and bitter. I added some freshly whipped cream with serving to add another component of sweetness.

grapefruit custard pie

Then, a syrup came to mind with grapefruit segments, blackberries and then a splash of Campari.

grapefruit custard pie

The grapefruit and blackberries really added some texture to the creamy custard and worked perfectly. I hope y'all enjoy this light and refreshing dessert as much as I did!

Grapefruit Custard Pie

  • 1 store brought pie shell 9”
  • 3 tablespoons all purpose flour
  • 3/4 cups sugar
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1 large egg yolk
  • 4 tablespoons melted butter
  • 1 cup grapefruit juice (strained)
  • 3 tablespoons Campari Liquor
  • 1 cup heavy whipping cream
  • 3 teaspoons grated grapefruit zest
  • 1/2 cup sugar
  • 1/4 cup Campari
  • 1/4 cup water
  • 1/2 cup fresh blackberries
  • 1/2 cup grapefruit segments
  1. Preheat oven to 400 degrees. Blind bake your pie shell until lightly golden. 8-10 minutes.
  2. In a large bowl, whisk together the flour, sugar, and salt. Then whisk in the eggs, one at a time, until combined. Whisk in the melted butter, then the grapefruit juice, Campari, and heavy whipping cream.
  3. Strain the mixture into a large bowl and then whisk in the grapefruit zest.
  4. Pour the custard into the pie shell set on a rimmed baking sheet. Very carefully, transfer to the lower rack of the oven and reduce the temperature to 325 degrees. Bake for 35-40 minutes until the sides are slightly puffed and the center is wobbly but not watery. Make sure to not over-bake or filling will seperate.
  5. In a pot, combine the sugar, Campari and water. Bring to a boil then reduce heat to a simmer. Simmer for 3 minutes. Set aide and cool. Add the blackberries and grapefruit segments.
  6. Slice a piece of the pie and topped with some of the Campari syrup and a dollop of whipped cream! Enjoy

Coffee Semifreddo With Pralines & Chocolate Espresso Beans

Coffee Semifreddo with pralines and espresso beans-www.beyondthebayoublog.comThere are two things that I just love. One of them being coffee--which I can drink all day long, and the other being pecan pralines. Combine them together and you have the perfect pick me up for breakfast. Combine them as a cool treat with chocolate covered espresso beans, well, now that is just sinful! Semifreddo has been on my "to do" list and I finally have gotten around the making one. Super quick to make and the perfect cool down dessert for the hot summer days or really any day. his is a real treat for coffee and chocolate lovers.

Semifreddo is a semi-frozen dessert. The main ingredients are eggs, sugar and cream. The texture is light and airy and there are many ways you can achieve this. Some recipes I read used whipped egg whites to make a meringue that was then folded into the yolks, which is good if you do not want to waste the whites. The particular recipe I used did not incorporate the egg whites but instead used heavy cream that was whipped to soft peaks that were then folded into the cooked yolks. For the yolks, they were cooked over a double boiler with sugar and super strong coffee--I used Community Coffee with Chicory. After they reached the

Some recipes I read used whipped egg whites to make a meringue that was then folded into the yolks, which is good if you do not want to waste the whites. The particular recipe I used did not incorporate the egg whites but instead used heavy cream that was whipped to soft peaks that were then folded into the cooked yolks. For the yolks, they were cooked over a double boiler with sugar and super strong coffee--I used Community Coffee with Chicory. After they reached the

After they reached the internal temperature of 170 degrees, they are then whipped until cool, thick and doubled in volume.


Coffee Semifreddo with pralines and espresso

Coffee Semifreddo With Pecan Pralines & Chocolate Espresso Beans

Adapted slightly from Epicurious recipe for semifreddo's base. Delicious and tasty!

Pecan Pralines

  • 1 cup cane sugar
  • 1 cup brown sugar
  • 1/2 cup evaporated milk
  • a pinch of kosher salt
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans
  • a candy thermometer

Coffee Semifreddo

  • 1 3/4 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup cane sugar
  • 8 large egg yolks
  • 1/2 cup strong brewed coffee, cooled
  • 1/4 teaspoon kosher salt
  • crumbled pecan pralines
  • 1 cup chocolate covered espresso beans, crushed into pieces

Pecan Pralines

  1. Line a sheet pan with wax paper and place aside. 

  2. In a medium sized pot over medium heat, mix together the cream, sugar, brown sugar and salt. Put in your candy thermometer making sure the tip does not touch the bottom. Cook stirring occasionally until mixture reaches 240 degrees. The mixture will bubble and foam up during the cooking stage, but it is okay. Once 240 degrees is reached, take the pot off of heat and add the butter, vanilla extract,  and pecans. Stir until it gets thick, then place a few spoonfuls of the pecan mixture onto your prepared pan with the wax paper.  You should get 6-8 pecan pralines depending on how big you make the circles. 

Coffee Semifreddo

  1. Line 9x5x3-inch metal loaf pan with plastic wrap, leaving a generous overhang. Sprinkle almonds evenly over bottom of a pan. Sprinkle some of the crumbled pecan pralines and chocolate espresso beans on the bottom. 
  2. Using an electric mixer or stand mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate while the custard is being made. 

  3. In a glass bowl, mix the egg yolks, coffee, sugar, and salt until well combined. Set over large saucepan of simmering water, making sure the bottom does not touch. Whisk mixture constantly until it is thick and fluffy and an instant-read thermometer inserted into mixture registers 170°F, about 8-10 minutes. Remove bowl and using an electric or stand mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.

  4. Transfer enough mixture to cover the bottom and then top with crumbled pralines and chocolate espresso beans. Tap loaf pan lightly to remove air pockets. Repeat with more of the whipped cream mixture, then pralines and espresso beans. Until you reach the top of the pan. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight.

Strawberry Bread Pudding Souffle With Whiskey Sauce

Strawberry bread pudding This Strawberry Bread Pudding Souffle is a flashback from my first time stepping into a professional kitchen, Commander's Palace. I remember being so excited and buying my first knife roll--which I still have by the way! I was so nervous going into this establishment that has been around forever and holds so many accolades. For my stage, which is an internship in a kitchen where you work for a few hours for free, I was placed on the pantry station.

Strawberry bread pudding

Commander's Palace bread pudding souffle is their dessert that they are well known for. It is basically bread pudding that is broken up and folded into a meringue. Baked and then topped with a delicious whiskey sauce. It is strawberry season, so I wanted to incorporate strawberries into my bread pudding, because, why not!? How can you go wrong!?

I went to my local grocery store and found brioche bread. I love how brioche is popping up all over the place! It is so buttery rich and delicious! Bread pudding typically is made with day old bread. You do not want the bread breaking apart and turning to mush! I decided to toast my brioche in the oven for around 15 minutes.

Strawberry bread pudding

Strawberry bread pudding

I really wanted "in yo face!" strawberry flavor. For this recipe, I used fresh strawberries pureed with the heavy cream and diced strawberries to fold in.

I was following the bread pudding recipe from Epicurious for Commander's recipe and altered it for the strawberries. My bread pudding was a little on the wet side, but keeping it in the oven for a few more minutes did the trick, without making it completely dry.

Strawberry bread pudding

This.Was.Delicious! I could not stop eating it. Especially with the whiskey sauce drizzled on top! Yes, please! Now, you can stop here and just cut some bread pudding pieces and serve with ice cream and the whiskey sauce, or you can go the next step and make the meringue. Either way, you have a winner! Oh, and this strawberry bread pudding recipe is an ease to whip up.

Strawberry bread pudding

Strawberry Bread Pudding Souffle

Bread Pudding

  • 3/4 cups heavy cream
  • 1 1/2 cups strawberries, whole
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • a pinch freshly grated nutmeg
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • a pinch of kosher salt
  • 2 1/2 cups brioche bread, cubed and lightly toasted
  • 1/4 cup raisins or currants
  • 1/2 cup toasted walnuts chopped
  • 1 1/2 cups strawberries, diced

Whiskey Sauce

  • 1 1/2 cups heavy cream
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/3 cup sugar
  • 1/3 cup bourbon or rum
  • a pinch of kosher salt


  • 9 mediume egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cups sugar
  1. Preheat oven to 350 degrees and butter six 6-once ramakins. 

  2. Grease an 8-inch baking pan. In a blender combine the heavy cream and 1 1/2 cups of the whole strawberries. Blend on low until strawberries are pureed. Add the sugar, cinnamon nutmeg, eggs, vanilla and kosher salt and blend until combined. 

  3. In a bowl, place toasted brioche bread cubes, heavy cream mixture, diced strawberries, walnuts and currants and toss together. Fold bread mixture in the custard base until combined, let sit for a few minutes for bread to soak up the mixture. 

  4. Place bread mixture into the greased 8-inch pan and bake for approximately 25 to 30 minutes. You want your pudding to be golden. If a toothpick inserted in the pudding comes out clean, it is done. Make sure it is moist, not runny. Cool to room temperature. 

  5. To make the whiskey sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stir constantly for about 30 seconds. Add the sugar, bourbon, and salt, and stir. Let cool to room temperature. 

  6. For the meringue, in a clean bowl of a stand mixture with the whisk attachment attached, add the egg whites and cream of tarter. Whip the egg whites until foamy. Gradually add the sugar, and continue whipping until shiny and thick. With a clean spoon, test to see if the whites stand up stiff like shaving cream. Make sure to not overwhip the whites or they will break. 

  7. In a large bowl, break half of the bread pudding into pieces. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins. 

  8. Place the remaining bread pudding in the bowl and break into pieces and carefully fold in the rest of the meringue. Top off the souffles to about 1 1/2 inches over the top of the ramekin.  Smooth with a spoon and shape the tops. Bake immediately for about 20 minutes until golden brown.  Serve with the whiskey sauce and enjoy!

The meringue can be skipped and just the bread pudding and whiskey sauce made instead! Still every decadent and delicious. 


Orange Ricotta Tart With Pistachio Crust

Orange Ricotta I started this blog 6 months ago and my goal was to continue learning and growing as a cook. Trying recipes that have been on my list to make for a looong long time. Wanting to learn how to bake and create yummy and tasty desserts.

So for, I have been doing just that. I have brought more sugar and flour than I have ever in a whole year. Tart pans that have been collecting dust are finally being put to use. My Kitchenaid mixer if finally seeing the light again.  All in all, I'm having fun and loving the process and hope y'all are enjoying the recipes!

This recipe was inspired by the super delicious Italian dessert, cannoli.  I.Love.Cannolis! I remember at work buying them every day when I got off. Ricotta cheese? Really!? Who would have thought! They had the ones dipped into mini chocolate chips and chopped pistachios. I loved both and decided to make a tart with both!

Orange Ricotta

On Food and Wine, they had this recipe for a pistachio crust that I used. Blended up pistachios mixed with butter, flour, sugar, and a little almond extract never hurts! The crust was par-baked in the oven until golden brown. For me it was thick, maybe I did not even out my shell enough, but nevertheless it was extremely tasty and delicious! Next time I will do the trick of placing some dried beans over parchment paper to hold everything in place.

Orange Ricotta

If there is one thing I would want you to do for this recipe, it is to get some really good whole milk ricotta cheese. You taste a difference. Also, make sure you drain it overnight to release the liquid. The ricotta filling is quite simple and a breeze to put together.


Orange zest

Powdered sugar

Almond extract

Heavy cream

That.Is.It. Place it into a stand mixer with the whisk attachment and whip it up until nice and fluffy!

Orange Ricotta

For the chocolate ganache, I wanted a bittersweet chocolate. Something to balance out everything and give some bite. I used a 73.5%.

If you want to follow an extremely informative guide on how to make different types of ganaches and the ratios, check out this link from The Kitchn.

Orange Ricotta

Orange Ricotta Tart With Pistachio Crust

Pistachio Crust

  • 1 stick butter soften
  • 1/2 cup sugar
  • 1/2 cup pistachios, ground finely
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 1 cup flour

Orange Ricotta Filling

  • 11 ounces whole milk ricotta cheese, drained
  • 1/2 cup powdered sugar
  • 1 teaspoon orange zest
  • 1/2 teaspoon almond extract
  • 1 tablespoon heavy whipping cream
  • a pinch of kosher salt

Chocolate Ganache

  • 2 ounces bittersweet chocolate
  • 4 ounces heavy whipping cream
  • 3 tablespoons pistachios, finely ground (for topping at end)
  1. Preheat oven to 300 degrees

  2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed for about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
  3. Place the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass or cup, press the dough over the bottom and up the side of the tart pan. Refrigerate for 30 minutes until chilled.

  4. Take dough out of the refrigerator and prick all over with a fork. Bake in oven for 45 minutes until golden brown. Cool

  5. Combine all ingredients for the ricotta filling into a stand mixer fitted with the whisk attachment. Whip for 2-3 minutes until everything if incorporated and nice and fluffy. Place into a container and reserve in the refrigerator. 

  6. Once tart and ricotta filling is chilled. (You may need to let the filling sit out a bit to make spreading easier) With an off-set spatula, spread the ricotta filling into the tart shell evenly. Place in fridge, while you make the ganache. 

  7. Place a small pot of water over medium-low heat. Place a glass bowl on top of the pot making sure it is not touching the water. Add your heavy whipping cream and chocolate. Stir slowly until chocolate begins melting and is incorporated with the cream. You want your ganache to be thick but still pourable to cover the tart. 

  8. Take the tart out of the refrigerator and pour over your ganache making sure it spreads evenly across the top. Top with finely ground pistachios. Chill for 10-20 minutes. Enjoy!


Golden Milk Ice Cream With Cardamom Spiced Meringue

coconut golden milk ice Steadily I've been getting more and more adventurous when it comes to desserts. Stepping out of my comfort zone, I created this delicious dish! Golden milk ice cream with cardamom spiced meringue! It is sooo good! The ice cream is coconut base and the meringue has cardamon in it, plus some chocolate action and toasted nuts going on, this is definitely going to up your game at the next dinner party.

Golden Milk Ice

This recipe all came to light when I brought home some of Gaia Herbs golden milk mix. The main ingredient in golden milk is turmeric, which is an anti-inflammatory--so hey, this stuff is healthy for ya. I loved the color and was set on making some ice cream out of it! Golden milk powder can be mixed with almond milk or coconut milk, so I opted for the coconut base ice cream, which turned out extremely yummy! Other ingredients you can find in a golden milk powder is ginger, black pepper, vanilla, and cardamom.  The golden milk ice cream recipe by itself is tasty if your time is short on making the meringue but definitely worth it.

Coconut Golden Milk Ice Cream-www.beyondthebayoublog.comFor the meringue shell, patience is the key. Low-temperature oven and a little over an hour and a half you have this light crispy meringue cookie. The added cardamon ties in with the coconut and turmeric and adds a nice spice to the cookies.

coconut golden milk ice

coconut golden milk ice


Golden Milk Ice Cream With Meringue

Golden Milk Ice Cream

  • 1 1/3 cups full fat coconut milk
  • 1 1/3 cups heavy whipping cream
  • 2 tablespoons golden milk powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cane sugar
  • 3 large egg yolks (whites reserved for meringue)

Cardamon Meringue

  • 3 egg whites
  • 1/2 cup superfine sugar (can process sugar in blender)
  • 1/4 teaspoon cream of tarter
  • 1/4 teaspoon cardamon, ground
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toasted almonds, chopped
  • 1 cup chocolate sauce
  • 1 cup toasted coconut flakes (optional)

Golden Milk Ice Cream

  1. In a saucepan, combine the coconut milk, heavy cream, sugar, golden milk powder and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat

  2. In a medium bowl, whisk together the egg yolks. Slowly incorporate one-third of the coconut milk mixture into the egg yolks while stirring constantly with a whisk (not whisking) to temper the eggs. 

  3. Pour the tempered egg yolk mixture slowly into the remaining coconut milk mixture in the pan, whisking constantly. Return the saucepan to the stovetop over low heat and cook, stirring until the custard is thick enough to coat the back of a spoon, 5-8 minutes. 

  4. Pass mixture through a fine-mesh strainer into a bowl and refrigerate it for at least 2 hours but better if refrigerated overnight. Transfer custard to an ice cream machine and process according to the manufacturer's instructions. Remove ice cream from the machine and transfer to a container. Freeze for at least 2 hours. 

Cardamon Meringue

  1. Preheat oven to 225 degrees

  2. Line a baking sheet with parchment paper. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed for about 1 1/2 minutes until slightly foamy. Add the sugar, salt, cardamom and cream of tartar and whip on medium speed for 1 minute.

  3. Use a rubber spatula to scrape the sugar from the sides of the bowl, then continue whipping on medium speed for 8 more minutes, until all of the granules of sugar and salt have dissolved and the egg whites are still and glossy. Add vanilla and whip until combined.

  4. Grab a pastry bag or a resealable plastic bag and cut 1/2 inch off the corner. Place in a tall cup or measuring bowl and fold the wide end down. Use a rubber spatula to scrape the meringue into the bag. 

  5. Gather your bag and gather the open end. Holding the tip of the pastry bag about 1/2 inch above the prepared baking sheet, twist the top and squeeze the meringue out and pipe a 2 1/2 inch wide round meringue. 

  6. Should make around 8 rounds and make sure to keep them spaced about 2 inches apart. Dip a spoon in warm water and push down on the center of a meringue to create a nest. Repeat.

  7. Bake the meringues for 1 1/2 hours. To check for doneness, put a warm meringue on a plate that has been frozen for at least 30 minutes. The meringue should crisp up after a few minutes. If it doesn't, return the meringues to the oven for up to 30 minutes more, until crisp and dry.

  8. Once done. Add a dollop of the golden milk ice cream in the well of the meringue, sprinkle with chopped almonds, coconut flakes and a drizzle of chocolate sauce. Enjoy!!


Lemon Panna Cotta


Creamy decadent lemon panna cotta recipe served with pomegranate rosé syrup Why didn't anyone tell me panna cotta was so easy to make? Okay, let's forget about how easy and quick it is to assemble, why no one told me how tasty it is! Creamy, luscious and silky texture, yaas! I've seen Giada talking about it on Everyday Italian for years.  I've had gelatin sheets I brought from Modernist Pantry sitting in my a drawer for months never used. So I finally made the leap to put them to use.

This is a picture of Lemon Panna Cotta with Pomagrante Rosé Syrup. Recipe at

Panna Cotta is Italian for "cooked cream" and basically is cream/milk heated, flavored and thickened with gelatin. I used gelatin sheets, but powdered gelatin can be used as well. This recipe is adapted from Cooks Illustrated, because how can they ever go wrong?

This paired wonderfully with my pomegranate rosé syrup. The texture from the crunchy, tart and sweet pomegranate seeds, with the creamy lemony panna cotta, was just the perfect mouthfeel. I cannot wait to make this again and use a fruit syrup that represents the seasons. I hope y'all enjoy this dessert as much as I did and please let me know!

Lemon Panna Cotta

  • 1 cup whole milk
  • 3 cups heavy cream
  • 2 3/4 teaspoons gelatin
  • 1 vanilla bean split in half (or 1 teaspoon vanilla extract)
  • 6 tablespoons sugar
  • pinch of kosher salt
  • zest of one lemon
  • 1/4 cup lemon juice
  1. Gather your molds/ramekins and place aside. Take your cup of milk and sprinkle gelatin on top to let hydrate, place aside. 

  2. Over medium heat, add cream, vanilla bean (split and scrape seeds), sugar and salt

  3. Let the vanilla steep in the heavy cream and then add the milk with the gelatin to the pot. Heat until mixture registers 135 degrees on a thermometer. 

  4. Remove from heat, strain mixture, then add lemon juice and zest. Stir and divide into ramekins. Place in refrigerator until set, roughly 4 hours. 


Creole Praline Sauce

Easy Praline Sauce

This praline sauce is highly versatile. Over ice cream, bread pudding, pancakes, brownies, on and on. I love how simple it is to whip up and who doesn't love pralines? They are these delicious sugar pucks of goodness that only includes a handful of ingredients: sugar, butter, cream, vanilla, and pecans. That is it.

Simple Praline Sauce

I used this recipe to go with my pumpkin pancakes.So easy to make, just combine all the ingredients in a small saucepan and that is it. I toasted the pecans to enhance the nutty flavor. Cooked until thickened and then served! Please, add some whiskey into it and really turn everything up! Now, that is what you would want to pour over some bread pudding. Enjoy!

Creole Praline Sauce

  • 1/ cup brown sugar
  • 3/4 cups evaporated milk
  • 1 tablespoon corn syrup
  • A pinch of salt
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  1. In a small saucepan over low heat, combine the sugar, milk, and butter
  2. Cook and stir until sauce beings to get syrupy, about 4-5 minutes.
  3. Stir in pecans, vanilla, and salt.
  4. Serve.


Easy Pumpkin Flan Recipe

Fall Pumpkin Flan Recipe The brisk cool weather is upon us and pumpkins are over flowing the produce aisles. One of my favorite desserts--and probably one of the first desserts I made--was flan. The cold, silky, and creamy texture; paired with the bittersweet caramel sauce is a winning combo. The ingredients are those that are usually in the fridge and pantry--milk, eggs, cream, and sugar--so there is no going out of your way to make this.

For this recipe I roasted the pumpkin until knife tender. Scooped out the flesh and seeds and then pureed it. It is super simple to do and to me taste way better than the canned variety. When time is short, go ahead and grab a can of your favorite canned pumpkin.



I love this recipe because all of the ingredients can be combined into a blender. Then poured into the  caramel glazed ramekins  and right into the oven.



One thing that is a must for custard base desserts is a  "water bath". Basically you have one baking vessel inside of another baking vessel that has hot water placed in it. You benefit from this method because it applies gentle heat and adds moisture. Have you every baked a cheesecake and cracks developed? The heat and lack of moisture most likely caused this. The water bath helps to create a silky smooth texture as well.


Pumpkin Flan

A great way to get rolling on pumpkin season with this wonderfully spiced flan!

  • 1 cup of sugar
  • 1/4 cup of water
  • 1 pint of heavy cream
  • 1 cup of whole milk
  • 1 cup of pumpkin puree
  • 1/3 cup brown sugar
  • 2 whole eggs
  • 3 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean scraped or 1 of vanilla extract
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of kosher salt
  1. Preheat oven to 350 degrees
  2. Combine the cup of sugar and water in a heavy medium saucepan. Swirl the pan over the heat until the sugar dissolves. Increase the heat to high and make sure to watch it closely and do not stir. Keep swirling the pan until a deep amber color develops;about 5 to 10 minutes. Have your baking dish ready and divide the caramel into each and coat the side.. Make sure to move quickly, as the caramel will harden up. Place aside into a large baking dish.
  3. Place the cream, milk, pumpkin puree, brown sugar, eggs, spices, vanilla and salt into a blender. Blend until everything is incorporated. Strain mixer through a strainer and then divide evenly into the prepared ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
  4. Bake until flans gently set. You will want a little jiggle or you can temp them to 180 degrees.
  5. Once done, be careful when lifting the ramekins out of the baking dish. Chill until cold and serve.