Red Velvet Cake Pops

Can you believe it's almost Christmas?! And with it comes my final holiday treat post...next month I'll have some detox friendly recipes to share as our waistlines recover from the holiday splurge!

Cake pops are nothing new, and in fact you've probably indulged in this very flavor at your local Starbucks, but I knew it would be a tasty addition to my holiday dessert assortment nonetheless. Most cake pop recipes call for entirely prepackaged ingredients: cake mix, store bought frosting and candy melts, along with your choice of decoration (I chose simple, understated red sprinkles). And while I appreciated the convenient shortcuts considering all the other holiday baking on my to-do list, being an avid supporter of the homemade prompted me to make at least one component of this recipe from scratch. So rather than buy a can of cream cheese frosting, that I opted to make myself while the cake was baking, if only for my own sense of satisfaction. I was also eager to apply some new techniques I had read about which vastly improved my cake pop making experience versus the first time I tried my hand at these laborious treats. I will share these valuable tips with you now:

1.)Prepare the cake balls one day ahead and refrigerate overnight. This will help immensely as they will stay intact much better when coating them in the candy melts the next day.

2.) When coating the cake balls in the melted candy, it is of utmost importance to only dip once, then use a spatula, spoon or toothpick to aid in spreading the coating evenly, rather than swishing the cake ball through the thick mixture. I learned the hard way my first time around that this causes the lollipop stick to slip out of the hole, the hole grows larger and it becomes increasingly difficult to keep the cake ball on the stick. The less manipulation the better (and the less frustration for you, believe me.)

3.) A block of styrofoam (easily found at your local craft store) is the secret to a perfectly round cake pop so that you don't have to place the cake pops face down on a hard surface as they dry, resulting in a flat-topped cake pop. Use one of the lollipop sticks to poke holes in the styrofoam roughly two inches apart in advance, so that your cake pops will easily slide into the holes after they have been coated.

makes 30-40 cake pops
Ingredients
1 box red velvet cake mix, cooked as directed on box and cooled to room temperature
1 16 oz. can cream cheese frosting (or made from scratch, as I opted to do)
30-40 lollipop sticks
36 oz white candy melts
decorative sprinkles (optional)

Instructions
1. After cake is cooked and cooled completely, crumble into a large bowl and combine thoroughly with frosting.
2. Use a mini scooper to scoop evenly sized portions of cake mixture. roll into balls using hands and lay on a cookie sheet. Chill in refrigerator overnight.
3. Melt candy according to package instructions. Insert a lollipop stick into each cake ball and coat completely in the melted candy, wiping off excess. Decorate with sprinkles, if desired, and stand cake pops in styrofoam block until firm.

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Peppermint Bark Cookies

Chocolate and peppermint go hand in hand this time of year (hello peppermint mocha!), and the combination is always present in some form during my yearly holiday baking extravaganza. So when I came across these lovely cookies in the Williams-Sonoma holiday catalog and balked at the price tag ($23 for a mere dozen), I set out to create a homemade version. I scoured the web to find a chocolate wafer cookie recipe and stumbled upon the perfect one from Smitten Kitchen, a blog I have known to be a reliable recipe source for years. After that it was just a matter of melting the chocolate, crushing the candy canes, a little dip here and a sprinkle there, and voila! Better than store-bought, positively jolly peppermint bark cookies. And the icing on the cake (or cookie, in this case): by making these yourself at home, you'll end up with four times as many cookies for a fraction of the cost. What are your favorite treats to bake during the holidays?

makes about 40 cookies
Ingredients
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
14 tablespoons unsalted butter, cubed and slightly softened
3 tablespoons whole milk
1 teaspoon vanilla extract
4 cups white chocolate chips
4 tbsp vegetable shortening
1 tbsp peppermint extract
3 candy canes, crushed

Instructions
1. Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Add butter, milk and vanilla and continue to pulse until dough begins to clump. Transfer dough to a large bowl or a cutting board and knead a few times until evenly blended.
2. Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap in wax paper and refrigerate until firm, at least one hour.
3. Preheat the oven to 350°. Line two baking sheets with parchment paper. Cut the log of dough into 1/4-inch thick slices and place them one inch apart on the lined sheets (cookies will spread).
4. Bake 12 to 15 minutes, then remove from oven and cool cookies completely, first on baking sheets and then on cooling racks.
5. Melt the chocolate and shortening in a double boiler or heatproof glass bowl set over a heavy saucepan filled with simmering water, taking care not to let the bowl touch the water. Stir occasionally with a spatula and remove from heat as soon as chocolate has reaches a smooth consistency. Stir in peppermint extract.
6. Dip each cooled cookie into the melted chocolate, coating completely. Set on a sheet of parchment paper and immediately sprinkle with crushed candy canes. Allow chocolate to harden at room temperature for at least 30 minutes.

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White Chocolate Meyer Lemon Truffles

With the holidays in our midst I thought I would share a fun, festive recipe for these White Chocolate Meyer Lemon Truffles. I was inspired to make them after spending some time recently with my friend Jessica Foster, owner of Jessica Foster Confections here in Santa Barbara. Her truffles are incredible, and the Meyer Lemon is among my favorite flavors that she makes, so I decided to give them a go. She covers all of her truffles with a divine chocolate ganache coating, but I left my version bare- save for a light sugar coating- because they remind me of tiny snowballs! These would make amazing homemade gifts for friends, family and co-workers, which is exactly what prompted me to make them. Stay tuned for more holiday themed posts!

makes about 30 truffles
Ingredients
9 oz. good quality white chocolate
1/3 cup heavy cream
zest of one meyer lemon
1/4 cup unsalted butter, cubed
pinch of salt
3 tsp. lemon juice
superfine sugar, for dusting

Instructions
1. Finely chop the white chocolate and place in a heatproof bowl. Set aside.
2. Add lemon zest to cream in a small heavy saucepan and bring to a simmer, taking care not to boil. Remove from heat.
3. Add butter and salt to white chocolate, then pour hot cream mixture into bowl. Melt over a saucepan with simmering water until smooth (do not allow water to touch glass bowl). Add lemon juice and stir to combine. Chill mixture for at least 4 hours.
4. Using a teaspoon or a small cookie scoop portion out 1 inch balls of ganache mixture. Roll in your hands to form a ball (quickly, as it will begin to melt from the heat of your hands).
6. Immediately sprinkle each truffle with the sanding sugar and place on a parchment lined baking sheet.
7. Allow to set for at least 5 minutes before serving (will keep for up to two weeks when stored in an airtight container).

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Butternut Squash and Apple Soup

We have had quite a bit of rain here in Santa Barbara recently, and let me tell you, there is nothing like being stuck indoors for days on end to provide some kitchen inspiration. My comfort food cooking frenzy included braised short ribs with polenta and swiss chard, chicken pot pies with puff pastry crust, and this wonderful twist on butternut squash soup. The addition of apples adds a welcome touch of sweetness, and all of the vegetables are cooked in bacon fat, which adds an amazing depth of flavor. I also whipped up a simple apple, bacon and parsley garnish for some textural and visual interest. For an even healthier vegan option you can omit the bacon and substitute olive oil in the cooking process, but I think the bacon really turns up the volume on this soup and takes it to the next level.

Ingredients
2 strips thick cut bacon
1/2 onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 apple, peeled and diced, plus more for garnish
1 lb butternut squash, peeled, seeded and cut into 1 inch cubes
1/4 tsp freshly grated nutmeg
1 bay leaf
salt & freshly ground pepper, to taste
3 cups chicken or vegetable broth
1 tbsp parsley, chopped

Instructions
1. Cook bacon until crisp in a large stockpot over medium heat. Drain on paper towels and set aside.
2. Sautee onions and celery in the same pot until onions are translucent, about 4 minutes. Add garlic and sautee about 1 minute more.
3. Add apple, squash, nutmeg, salt, pepper and broth to pot and bring to a boil. Lower heat, cover and simmer until squash is tender, about 20 minutes.
4. Meanwhile, chop reserved bacon, julienne remaining apple and toss together with parsley. Set aside.
5. Puree ingredients using an immersion blender until soup reaches a smooth consistency. If soup is too thick add 1/4 cup of water at a time until desired consistency is attained. Season with salt and pepper and ladle into bowls. Top with apple, bacon and parsley garnish.

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Miniature Baked Potatoes

The holidays are here, people, and that means holiday parties. And holiday food! With that in mind I wanted to share one of my favorite finger food recipes. These mini baked potatoes are warm and comforting, the perfect bite sized creation to share at your next gathering. Who can resist a tiny hot potato? They have always been a hit at parties- I just love to watch people pop them into their mouths like gumdrops! But the best part about them (besides their overall cuteness and tastiness) is the fact that they can be prepared well in advance and served up easily, benefitting the host or hostess in the art of time management in event planning. And this is why they have secured a cozy little spot in the rotation of my winter party menus. I usually serve them with a creamy gorgonzola filling and garnish them with freshly snipped chives, but I have also included a creme fraiche and caviar version for a fancier touch. Either way, make sure to pair with a glass of bubbly!

serves 8-12
Ingredients
40 baby potatoes
4 tbsp olive oil
1/2 cup plain greek yogurt
1/4 cup gorgonzola, crumbled
2 tbsp fresh chives, chopped
1/2 cup creme fraiche
2 tbsp caviar
coarse sea salt and black pepper, to taste

Instructions
1. Preheat oven to 350 degrees. Wash and dry potatoes and toss with olive oil to coat. Season potatoes generously with salt and bake for 45-50 minutes, until the potatoes are tender.
2. Meanwhile, mix greek yogurt and gorgonzola in a small bowl until well combined.
3. When the potatoes have cooled a bit, gently score the top of each with a small "x" using a knife. Press gently with your fingers to create an opening (if any potatoes are having a hard time staying upright, slice off a bit from the bottom to create a level surface).
4. Top half of the potatoes with a generous spoonful of the gorgonzola mixture and garnish with chives. Top the other half with creme fraiche and garnish with caviar. Serve warm or at room temperature.

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Lentil Salad with Goat Cheese and Black Cherry Tomatoes

This is hands down one of my favorite quick and healthy lunches. Paired with a few whole grain or lavash crackers for dipping (think of it as a lighter, more elegant version of 7 layer bean dip!), this dish is wholesome and utterly satisfying. It has definitely become a staple in our household. The beauty of this lentil salad is in its simplicity. No fancy ingredients or preparations here, just fresh from the market avocados, scallions and tomatoes tossed with steamed lentils, lightly dressed and topped with creamy goat cheese and a touch of arugula. That's it. The real stars of this dish to me are those gorgeous black cherry tomatoes I found at the farmers market over the weekend. They were so juicy and sweet, they tasted even better than they looked!

Ingredients
1 cup cooked lentils, cooled to room temperature
1/4 cup avocado, chopped
1/4 cup cherry tomatoes, halved
2 tbsp scallions, chopped
2 tbsp goat cheese
1/2 cup arugula
2 tbsp olive oil
2 tbsp champagne vinegar
2 tsp honey
salt and pepper, to taste
whole grain or lavash crackers, optional

Instructions
1. Add lentils, avocado, tomato and scallions to a bowl and mix gently to combine. Season with salt and pepper.
2. Whisk olive oil, vinegar and honey together in a small bowl. Season with salt and pepper and toss lentil salad with half of the dressing, reserving the other half.
3. Toss arugula with remaining dressing and top salad with crumbled goat cheese and arugula. Serve with crackers if desired.

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Pizza "Hot Pockets"

Growing up, hot pockets were THE after school snack for my sister and I. My personal favorite contained a filling of turkey, broccoli and cheddar, but the pizza variety was a pretty close second. A warm, gooey, comforting, handheld snack that was ready to devour in mere minutes? Just the thing for a couple of ravenous children, if you ask me.

As it turns out, they are just the thing for adults, too. After seeing a similar recipe on Pinterest (follow me here!), and then realizing that I already had all the fixings on hand to try a homemade batch, I set to work recreating this nostalgic treat. And dare I say it, they turned out better than the real thing. Because when it comes to fresh vs. frozen, fresh (i.e. all-natural, preservative free) always wins. But don't let that stop you from making a big batch and freezing some to keep on hand for when ravenous hunger pangs strike!

I decided to use a classic empanada dough rather than pie crust or pizza dough, which gives the hot pockets that crisp, golden outer texture that I was looking to achieve. You can find a similar recipe here, which made enough dough for six hot pockets, but feel free to use any dough that suits your fancy.

Ingredients
chilled empanada dough, divided into six discs
1 cup basic pizza sauce, or store bought
1/2 cup pepperoni, diced
3/4 cup fresh mozzarella, diced
2 tbsp. fresh basil, chopped
2 tbsp. grated parmesan
1 egg, beaten with 1 tbsp. water
*special equipment- hand pie molds

Instructions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of dough and press to fit open hand pie mold.
2. Spoon 1-2 tablespoons of pizza sauce in center of dough, followed by approximately 1 tablespoon each of pepperoni, cheese and basil.Season with salt and pepper.
3. Carefully close pie mold shut, pressing down on edges to crimp and seal. Place on baking sheet, brush with egg wash and sprinkle with grated parmesan. Repeat process with remaining discs of dough.
4. Bake hot pockets until golden, about 20-25 minutes. Cool at least 5 minutes and serve with remaining pizza sauce for dipping.

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Saffron Risotto with Bay Scallops

This recipe is a fun little twist on risotto, a dish I'll never tire of, but let's face it- plain old risotto can be a bit blah, so why not get creative with it? The addition of saffron gives it a lovely flavor boost and reminds me of a richer, creamier version of paella. In addition to the bay scallops, I also added diced tomatoes and artichokes, two of my very favorite ingredients, to round out the meal. This one dish wonder is sure to be a hit at the dinner table!

Ingredients
1 cup arborio rice
1/2 an onion, diced
1 pinch saffron
1 tbsp butter
1/2 cup white wine
4 cups chicken stock
1/2 cup tomato sauce
1 cup tomatoes, diced
1 14 oz. can artichoke hearts, drained
1 lb. bay scallops, rinsed and patted dry
2 tbsp. flat parsley, chopped
salt and pepper, to taste
shaved parmesan cheese, for serving

Instructions
1. Heat butter over medium heat in a stockpot. Meanwhile simmer chicken stock over low heat in a separate saucepan. Add tomato sauce to stock and stir to combine.
2. Add onion to stockpot and cook until translucent, about 3 minutes. Add rice and sauté until translucent, 1 to 2 minutes.
3. Add saffron and wine, and simmer until rice has absorbed most of wine, stirring occasionally.
4. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
5. Add scallops, diced tomatoes and artichokes and cook until scallops are opaque and rice is al dente, about 2 minutes. Turn off heat and stir in parsley. Season with salt and pepper.
6. Serve and garnish with cheese shavings, if desired.

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Roasted Vegetable Torte

When I worked in the wine industry in Santa Ynez Valley, natural foods store New Frontiers in Solvang was my go-to place when I wanted to eat out for lunch. Once I discovered it I was hooked- their deli case is absolutely incredible, with a variety of imaginative dishes chock full of super foods and plenty of gluten free and vegan options. And don't even get me started on the bakery!

One of my favorite things that they serve is a colorful multi-layered roasted vegetable torte that I immediately knew I would appropriate. I usually turn to it when I have leftover vegetables to use up, as I did here, but that will result in a smaller, thinner torte. For a taller (and most impressive) version, pile the layers up to the very top of your springform pan. And don't limit yourself to the vegetables I have mentioned here, feel free to use whatever is taking up space in your fridge!

Ingredients
2 zucchini, cut into 1/2 in slices
1 eggplant, cut into 1/2 in slices
2 sweet potatoes or yams, cut into 1/2 in slices
1 red onion, cut into 1/4 in slices
2 tomatoes, cut into 1/2 in slices
3 assorted bell peppers
2 golden beets, cut into 1/2 in slices (mine were leftover/pre-roasted- I also recommend the pre-roasted red beets from TJ's as a great time-saver)
3 cloves garlic, sliced thinly
1/3 cup olive oil
1/4 cup grated parmesan
3 tbsp breadcrumbs
basil leaves, for garnish
salt and freshly ground pepper

Instructions
1. Preheat oven to 400 degrees. Spread zucchini, eggplant, sweet potatoes and onion on a two foil-lined baking sheets and roast for about 20 minutes, turning once.
2. Meanwhile, roast the peppers over a gas stove for about 5 minutes (or in a 400 degree oven for about 40 minutes), turning occasionally with tongs, until skins are black and blistered. Transfer to a plastic ziplock bag to steam for about 10 minutes, then remove skin and seeds and slice into quarters.
3. Coat bottom and sides of 8-inch springform pan with oil. Spread the eggplant into bottom of the pan, then spread the zucchini,sweet potatoes, red onion, tomatoes and golden beets in alternating layers, sprinkling each layer with salt and pepper. Press the garlic slivers intermittently throughout the torte. Sprinkle the top of torte with breadcrumbs and parmesan, and drizzle with a bit of olive oil.
4. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes and garnish with fresh basil leaves. Cut into wedges and serve.

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Yellow Curry with Butternut Squash and Chickpeas

Curry is one of my favorite things to make when I am craving something warm and comforting. The rich spices mingling with the sweetness of the coconut milk is just as cozy to me as a warm fuzzy blanket. This is also a great meal to make when you are looking to use up all of your leftover veggies! Here I used potatoes, butternut squash and chickpeas, but the last batch of curry I made contained pumpkin, cauliflower and eggplant. Yum! I highly suggest making your curry paste from scratch over using a jarred version, I have tried both and let me tell you, it is worth every bit of extra time spent to make it fresh. Plus you can make a large batch to keep handy for whenever the curry craving strikes!

Ingredients
For the curry paste:
1 stalk lemongrass, minced
1-2 red chilies, sliced
2 shallots, sliced
1 thumb-size piece of ginger, peeled and sliced
4 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
3/4 tsp turmeric
1/3 tsp white pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato paste
1/3 can coconut milk

For the curry:
2 tbsp yellow curry paste
1 tbsp vegetable oil
1 cup chicken or vegetable stock
3/4 cup gold potatoes, peeled and cubed
3/4 cup butternut squash, peeled and cubed
1 14 oz. can chickpeas, drained and rinsed
1 14 oz. can coconut milk
brown sugar and fish sauce, to taste
juice of 1 lime
cilantro, for garnish

Instructions
For the curry paste:
1. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste. Store in an airtight container in the refrigerator for up to 2 weeks.

For the curry:
1. Heat a skillet over medium high heat and add curry paste and vegetable oil. Stir fry until fragrant, about 1 minute, then add 1 cup chicken or vegetable stock.
2. Add potatoes, squash, chickpeas and coconut milk and bring to a boil, then lower heat and simmer until vegetables are cooked through, about 10-15 minutes.
3. Adjust curry for sweetness or saltiness by adding brown sugar and/or fish sauce accordingly. Before serving, add lime juice, stirring to combine, and garnish with fresh cilantro.

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Pumpkin Whoopie Pies with Maple Whiskey Buttercream

These whoopie pies are the perfect sweet treats- full of Fall flavors. I dropped them off at my boyfriend's office and they were literally gone within seconds! The cookies have a wonderfully moist, cake-like consistency and the maple whiskey frosting is so elegant and impresive. Best of all, they are incredibly easy to make! Make the cookie batter first, and while they are baking you can quickly whip up the filling. I opted to sprinkle some crushed candied pecans on top for that extra special touch, but leaving them plain would be just as delicious!

Ingredients
For cookie-cakes:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tspground cinnamon
1/2 tsp ground ginger 1/4 tsp freshly grated nutmeg
1 cup light brown sugar
1/2 cup vegetable oil
1 15 oz. can pumpkin
1 egg
1 tsp vanilla extract

For filling:
6 oz. cream cheese, softened
6 tbsp unsalted butter, softened
Pinch of salt
1 1/2 cups confectioners' sugar
1 tbsp whiskey
1 tbsp maple syrup

Instructions
For cookie-cakes:
1. Preheat oven to 350°F. Whisk together flour, baking powder, soda, salt, and spices in a bowl.
2. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter onto a baking sheet lined with parchment paper.
3. Bake until springy to the touch, 12 to 18 minutes and transfer to a cooling rack.

For filling:
1. While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar, whiskey and maple syrup and mix on low speed until smooth.
2. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.

Assemble whoopie pies:
1. Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes.
2. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.

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Lamb Ragu with Mint

Anyone who knows me is well aware of my greatest weakness: pasta. I can't get enough of the stuff, but for the sake of my waistline I limit my intake (and thank goodness for gluten free pastas these days!). This lamb ragu with penne is the perfect twist on a classic pasta dish, and a sprinkle of fresh chopped mint adds an unexpected element of brightness. Mangia!

adapted from Giada di Laurentiis

Ingredients
1 pound penne pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or homemade
1/2 cup fresh mint leaves, chopped
1/2 cup ricotta cheese

Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
2. Meanwhile, in a large skillet warm the olive oil over medium heat. Add the shallots and the garlic and cook until tender, about 3 minutes.
3. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated.
4. Add the wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half.
5. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
6. Add the mint and ricotta and stir until combined. Add the pasta and stir to coat.

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Watermelon Sorbet

I'm saying goodbye to Summer with this light and refreshing dessert. Sorbets are so simple to make, but they deliver on bold fruit flavor, which is exactly what I'm craving as I savor these last warm days of the year.

Ingredients
4 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup sugar
1 cup water
2 tablespoons fresh lemon juice

Instructions
1. To make simple syrup, heat sugar and water over medium heat in a small saucepan, stirring until sugar has dissolved. Remove from heat and let cool.
2. Puree the watermelon cubes in a food processor with lemon juice and simple syrup.
3. Freeze in an ice cream maker and place in an airtight container in the freezer until mixture is frozen.

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