C & C in the Kitchen: Apple Roses

This weekend we had some friends over for dinner...which means I got to tablescape - one of my favorite hobbies. When my mom came to visit a few weeks ago she brought with her my great grandmother's China. I inherited her obsession for dishes and it was so fun to mix and match them with our own Bernardaud "Athena" wedding China. 

My mom has been the bearer of all sorts of good gifts lately - including the dessert recipe I tackled for the first time. It was a good departure from my go-to flourless chocolate cake (blogged about here). And, there's a step-by-step video to boot! 

These Apple Roses will wow your guests, and you don't need the skills of a pastry chef - or even any skills at all really. 

Heading to the oven

Dessert is served

I didn't have powdered sugar with which to top them - they would have looked prettier, but paired with a scoop of vanilla ice cream, I'm pretty sure no one noticed. A few tips I'll be making sure to follow next time I make these. 

- Make sure to slice the apples as she shows in the video (I did the other way and it made them narrower).

- Thin slices are better. It will help make them more malleable when they come out of the microwave. You need them to be able to curve when you roll them up without breaking. 

- I prepared mine ahead of time, stored them in the refrigerator, and then popped them in the oven right before we sat down for dinner so I could serve them warm. 

- Don't forget the powdered sugar! It makes them look even more fancy! 

Enjoy! 

C & C in the Kitchen: Labor Day Dining

While I may not love cooking during the week, I LOVE to entertain on the weekends. And on Saturday we had some friends over to celebrate the end of summer. With some of the season's best ingredients still at their prime, I made sure the menu took full advantage. Nectarines might be my favorite fruit. Add some Raincoast Crisps and pepper jack cheese and, voila, it's an appetizer plate.  I also grabbed some kale and spinach bites (I think they're a new product) from Trader Joe's, and they were awesome! Like little bundles of spinach dip popped right in your mouth. 

For the main course we had beef shish kabobs, corn salad (recipe below), and orzo salad (brought by our guests). 

And a dinner party isn't complete without dessert. And I knew molten chocolate cakes would be a crowd-pleaser. I'd never made these before, and they were SO easy, and SO good. The recipe makes 12 little cakes, so I'd definitely half the recipe if you aren't entertaining a large number of people - although they're pretty good the next day too. What I also love about this recipe is that you can make the batter well ahead of time, which is a hostess's dream. 

Bon Appetit!

Corn Salad (serves 6)

4 ears of corn cut off cob

4 green onions (separate the white bottoms and green tops)

3 tomatoes chopped

1 avocado chopped

Cilantro 

1 lime

Cut the corn off the cob (put it on a cookie sheet and it won't go everywhere). 

Saute the corn, white parts of the onion in olive oil for 3-5 minutes). 

When cool, add to the avocado, tomato, cilantro, 1/2 the green onion tops, and juice of the lime. 

Add salt and pepper and you're ready to go! 

C&C in the Kitchen

Over the weekend I hosted a "Fashion First Aid" party at my house. I had some ladies over for afternoon snacks and beverages. More to come on the purpose of the party in another post, but in the meantime, prepare yourself to salivate....because the two recipes I am about to share are not just good, they are amazing! And an extra bonus, both are healthy-ish, meaning no refined sugar!

Let me start with the most perfect gluten free, vegan summer dessert, the Summer Fruit Pizza. The crust is made with nuts, honey, golden raisins and dates, the sauce with raspberries and lemon juice, and the cheese with cashews, lemon juice and honey. The recipe called for Stevia, but I substituted honey and it worked perfectly.

This pizza/tart may look complicated, but it took me less than 20 minutes to make. 

You can choose any type of fruit. We love berries in our house!

It was definitely a crowd pleaser. I will be making this dessert again, and again and again. It was THAT good! 

The next recipe is also crazy good. There's a reason they are called the "Best Ever Chocolate Oatmeal No Bake Bars." It's nearly impossible to eat just one, or even two. 

The recipe source (moneysaving mom) took a more appetizing photo than I did. 

But I guarantee mine tasted just as good. 

These are a great brownie or cookie alternative for anyone that likes peanut butter and chocolate. 

I suggest you try both as soon as possible! You won't regret it! 

C&C in the Kitchen: Healthy Rice Crispy Treats

It's time for another sweet treat post. You know we love dessert here at C&C, and we love a "healthy" dessert even more.

If you liked my "healthy" fudge recipe, you will go equally crazy for these "healthy" rice crispy treats. I wish I could take credit for the recipe, but I can't. It was shared with me by my friend Robyn (thanks Robyn) and can be found here.

It's really so simple. All you need are the ingredients in this photo, a saucepan, a baking dish and your freezer. 

Chocolate Peanut Butter Crunch Bar

CRUNCH BAR

1/2 cup coconut oil

1/2 cup unsweetened cocoa powder

5 tablespoons liquid sweetener (maple syrup, agave, etc.),

1 pinch of fine grain sea salt

1 teaspoon pure vanilla extract

1 cup rice crisp cereal (I used gluten free brown rice crispies)

PEANUT BUTTER SHELL DRIZZLE

2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)

1.5-2 teaspoons coconut oil, as needed to thin out

1 teaspoon liquid sweetener (maple syrup, agave, etc.)

Directions:

For the crunch bar: Line a 9x5 inch loaf pan with two pieces of parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.

For the PB drizzle: Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bar (you can also try drizzling it with a spoon, if desired).

Return bars to the freezer until the PB drizzle is solid, about 5 minutes.

Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don't suggest keeping them out long. Store leftovers in the fridge or freezer.

And here is the final result! Tasty and not too terrible for you...my favorite combination! 

Mason Cakes

There aren't many things I enjoy more in life than dessert; cake, cookies, cobblers, cupcakes...you name it, I like it! When my friend Shelly told me about her new business venture, Mason Cakes, I was so excited for her, and I was even more excited to eat her fabulous creations.

Mason Cakes are scrumptious little cakes in jars! Don't they look amazing?

All of her recipes have been handed down from her grandmother, mother, great-grandmother, and even some from her father. Shelly strives to use local, natural, and organically produced ingredients in all of her cakes.

The really exciting thing is that you don't have to live in Sun Valley to enjoy these amazing cakes. You can order them online! And, what's even more fantastic is that Shelly is giving away 3 Mason Cakes each to 3 lucky C&C readers!

Enter below for the chance to win the 3 cakes of your choice! With cakes like Red Velvet, Coconut Dream and Birthday Cake you can't go wrong...I wish I could enter my own giveaway! You have until Sunday to enter, and we will announce the winner on Monday!

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