Chopped Challenge: Chocolate, Noodles, Sour Gummy Worms and Dragon Fruit

This weeks “Chopped Challenge” mystery basket was an interesting combination of Noodles, Sour Gummy Worms, Chocolate and Dragon Fruit.

One of the items on my “things I want to make list” was dessert pasta so I decided to combine the chocolate into the noodles and make Chocolate Oreo Spaghetti Noodles.  I then decided to melt down the sour gummy worms, combine them with dragon fruit and ricotta cheese to make a sauce for the noodles.

The result was a delicious, unique dessert, perfect for an Italian dinner night!

Ingredients

• 3 cups flour (divided)
• 1 cup oreo crumbs
• 4 eggs
• 1 tsp sour gummy worms (melted)
• 6 oz ricotta cheese
• 2 oz goat cheese
• 1/2 dragon fruit (peeled and chopped)
• 1 tbsp honey

Begin preparing the chocolate oreo spaghetti by combining the crushed oreos and 2 cups flour.

Next, add the eggs to the flour oreo mixture and combine until the dough forms into a ball.  The dough should be slightly sticky.  If the dough is too sticky, add more flour, if it’s not sticky enough, add a little water.

Cover and let rest for 30 minutes.

In the meantime prepare the sauce by first melting the sour gummy worms.

Total science-experiment look going on!

Take a teaspoon of the melted science experiment gummy worms and combine with the goat cheese, ricotta cheese, honey and dragon fruit.

Next, head back to the pasta dough and prepare the spaghetti in a pasta machine.

Be sure to have that extra cup of flour handy as the oreos make this dough extra sticky!

Place the noodles into boiling water for 2-3 minutes or until they float to the top.  Toss with the Ricotta Dragon Fruit Sauce and serve!

Grab a fork and dig in!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour for traditional flour in the pasta dough to make this recipe gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Top 6 Gluten Free Game Day Recipes

There’s nothing I love more than some delicious “Game Day Grub”!  Make the grub gluten-free and you’re in for a healthier game day menu!  Going gluten-free for the “big game” also alleviates any issues of gluten-intolerant guests going hungry!

With the biggest game of the year right around the corner, these top 6 gluten-free recipes are perfect for this weekend!

#1 Squash Puppies

#2 Sweet Potato Tots

#3 Oatmeal Raisin Coffee Cookies

#4 Chicken Parmesan Bites

#5 Nutella Buddies

#6 Buffalo Pickle Chips

Wishing everyone a deliciously gluten-free, football filled weekend of fun!

What’s for a side??? Cast Iron Skillet Winter Vegetables

Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!

I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!

I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!

Ingredients

• 1 tbsp olive oil
• 2 cups snow peas
• 1 cup sliced carrots
• 1 cup pearl onions
• 1 cup broccoflower (or regular broccoli)
• 3 cloves garlic
• 1 cup chicken stock

Begin by heating the olive oil in a cast iron skillet over medium heat.  Next, add the snow peas, carrots, onions and broccoflower.  Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.

Next, add the chicken stock and reduce the heat to low.  Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.

Serve with your favorite main dish! Seriously, it’s that simple!

The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!

Simple, scrumptious and healthy, that’s a combination we love over here at LLB!

♣ Vegetarian Option: To make this recipe vegetarian (and vegan!) simply replace chicken stock with vegetable stock.

♦ Gluten Free Option: The recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Brunching at Bailiwick: Champagne in Bath Tubs, Chandeliers in Bird Cages and Chorizo in Poussin

On Friday night I ventured into the rainy streets of downtown San Diego, stilettos and all, for the Details Matter launch party!  The party happened to be at a new, local, totally unique and totally awesome venue downtown, Bailiwick.  Of course, I was not at all surprised, a cutting edge app must have a cutting edge launch party at a cutting edge venue, obvi!

Oh yeah, about that cutting edge app, you all should download it on your iPhone or Android!  Just search: Details Matter in the app store, you’ll love the design and the app itself gives great ideas for dates and fun things to do! You can also follow them on Facebook and Twitter!

Now back to that amazing venue, they had me at “we have champagne in a bathtub”, but I was totally hooked after meeting their chef Konstantin.  He was fun, friendly and excited to talk food with me (which wins me over every time!)

He invited me back for brunch the next morning and I immediately accepted!

As you stroll into Bailiwick, you can’t help but notice all of the details in the decor.

From the giant chandelier hanging at the entrance to the peacock kicking it on the wall behind the bar!

Oh, and I love the sign, “Work Hard and Be Nice”, pretty much my life motto!

Also, what’s more unforgettable than a bathtub full of champagne?

Maybe a chandelier in a birdcage?

All around awesome decor, then you throw in $15 bottomless mimosas on top of the amazing ambiance… winning!

Oh, and now you’re going to tell me the food is amazing too? Yes, yes I am!

We started with their Breakfast Cheese Plate consisting of Toast, Mango, Dragon Fruit, Honey Yogurt, Swiss and Ricotta.

The combination of salty cheese, sweet mango and tart yogurt was delicious!

For the main course I ordered Chef Konstantin’s recommendation, the Chorizo Stuffed Poussin with Quinoa and Bourbon Maple Syrup. That pretty much just sounds like one delectable plate of food, right?

And it was!

I swear, I could eat the skin on that Poussin all day, add the added sweetness from the Bourbon Maple Syrup, amazing!

Both friends I came with ordered the Omelet with Pancetta Tots.

Salty pancetta, potatoes, eggs, veggies and toast, it’s the traditional breakfast plate, kicked up a notch!

Just when we thought we were finished our friend who launched the app Friday night strolled in and sat next to us.  He then proceeded to order Mini Waffles, which we obviously then had to have!

We’ll just call this the “dessert portion” of brunch!

Between the service, ambiance, food and drinks, this place is firing high on all cylinders and I can’t wait to go back and enjoy dinner here soon!

If you would like to visit Bailiwick to check out all of the awesome things they have going on, they are located at: 756 5th Avenue, San Diego, California 92101.  You can also visit them online at Bailiwicksd.com, Facebook and Twitter!

Guest Post: Sarah’s Red Velvet Puppy Chow Cupcakes

I am so excited to share my first “guest post” from none-other-than my childhood friend Sarah Beth Taylor!

Although constantly being engaged with social media can sometimes be exhausting, it can also be very rewarding! Last month Sarah found me on Instagram through a mutual friend!

I was so excited when she reached out to me as I have not seen her in at least 12 years!  We grew up taking dance classes together in Oklahoma, but lost touch in high school.

Funny enough, Sarah and I have led quite similar paths since high school.  I moved to Southern California, while she moved to New York, we both studied and worked in fashion design for some time, then both completely jumped the ship and went in another direction… food!

Sarah is about to graduate from culinary school as a pastry chef.  I was so impressed with her delicious looking baked goods on Instagram that I immediately asked her to guest blog for me!  If you would like to follow her delicious baked creations on Instagram her screenname is 5thavest or contact her by e-mail at sarahbeth.taylor3@gmail.com with any of your baking or pastry questions!

Check out how Sarah came up with the idea for her first LLB recipe!

This cupcake idea is the fusion of two of my favorite deserts, puppy chow and cupcakes. I drew my inspiration from many of the deserts I’ve sampled from a bakery in New York called Momofuku Milk Bar. They have the most deliciously innovative deserts I’ve ever tasted and are constantly combining textures and flavors you might not expect. My challenge to you in making this desert is try not to eat all the puppy chow before you finish making the cupcake!

Ingredients – Chocolate Cake

• 2 ½ cups all-purpose flour
• 1 ¼ cups dark cocoa powder
• 2 ½ cups sugar
• 2 ½ tsp baking soda
• 1 ¼ tsp baking powder
• 1 ¼ tsp salt
• 2 large eggs
• 1 egg yolk
• 1 ¼ cups milk
• ½ c + 2 tbsp vegetable oil
• 1 ¼ tsp vanilla
• 1 ¼ cup warm water

This is a dump cake style recipe meaning all the ingredients go in at the same time. Sift your dry ingredients together first then add the remaining wet ingredients. Careful not to over mix the batter! Also, remember to always use room temperature eggs/butter/milk unless the recipe tells you otherwise. Pour into cupcake tins and bake at 350° for 20-25 minutes.

Peanut Butter Buttercream

• 2 sticks unsalted butter
• 3 cup powdered sugar
• 1 tbsp vanilla
• ½ cup peanut butter

Start by cubing the room temperature butter into the mixer. Cream the butter until it is light and fluffy and white in color, this should take approximately 5-10 minutes depending on the mixers speed. Then turn the mixer to its slowest speed and add the powdered sugar 1 cup at a time. Finally add the vanilla and peanut butter.

Red Velvet Puppy Chow

• 1 bag milk chocolate chips
• 1 cup peanut butter
• ¼ cup unsalted butter (melted)
• 3-4 cup powdered sugar
• 3-4 tbsp red powdered food coloring
• 8-9 cups rice chex cereal

Begin by placing all of  the powdered sugar in a large bowl then add the red powdered food coloring with a whisk. It is somewhat tricky to find powdered food coloring but any baking supply store will most likely sell it. (Do not try to use any type of gel or liquid food coloring it must be the dry.) The powdered sugar will appear pink but will turn red as soon as the chocolate mixture comes in contact with it. Place the red sugar mixture into a freezer size baggie along with the cereal. Next temper the chocolate slowly over a double broiler or in a microwave. Finally add the melted butter and peanut butter to the chocolate and stir thoroughly. Pour the chocolate mixture into the cereal a little at a time and begin to shake the bag until all the cereal is covered completely.

Pipe the frosting onto the cupcakes, then top with the red velvet puppy chow!

These are so adorably cute for Valentine’s Day!

Thank you Sarah for the deliciously sweet and adorable recipe!

I look forward to catching up with Sarah next time I’m in Oklahoma and photographing some more of her delicious baked goods for LLB!

What’s for dinner??? Coffee Crusted Tri Tip with Balsamic Stout Reduction

“Tri Tip Saturday” came about after I picked up this delicious steak at the grocery store on Wednesday!  I had never grilled my own Tri Tip, but I knew I loved eating this delectable cut of meat, so I decided to take it upon myself to treat my roommates to grilled steak deliciousness over the weekend!

And grilled steak deliciousness it was! My roommate Ryan said that I have to be “very descriptive” because the pictures alone can’t do it justice!

I have to agree.  This was one of the greatest things I’ve ever made.  I actually want to package the rub!

And y’all have to remember, I’m a Oklahoma girl born-and-raised so if I screw up a steak, I’m pretty much banned from ever going home!

I can honestly say that I’d be proud to serve this steak in my hometown!

Ingredients

• 1/3 cup coffee
• 1/3 cup brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fennel seeds
• 3-4 lb tri tip
• 1/4 cup olive oil

Begin by combining the coffee, brown sugar, salt, pepper, rosemary and fennel seeds in a small bowl.

I used a mortar and pestle to bring out the flavor of the fennel seeds. (I recommend it but not necessary!)

Next, trim most of the fat from the tri tip, leaving a thin layer for flavor.

Next, brush the olive oil on all sides of the steak, then rub with the coffee spice mixture.

Place on the grill for 45 minutes, flipping every 10-15 minutes, or until a meat thermometer inserted in the middle registers 145° (for medium rare).

Remove from the grill and rest for 10 minutes before slicing.

In the meantime, prepare the Balsamic Stout Reduction.

Ingredients

• 1/2 cup stout
• 1/2 cup balsamic vinegar
• 2 tbsp brown sugar

My aforementioned roommate Ryan is what I like to call a “Beer Connoisseur”, he always brings home really unique beers to try! Yesterday he found this great Chipotle Coffee Stout that was perfect for this recipe.  The chipotle was very mild, but the coffee flavor really came through!  Any stout will work for this recipe, but if you can find a Coffee Stout, even better!

Simply add all of the ingredients to a small saucepan and simmer until reduced by almost half.  Serve drizzled over the delicious steak!

I know Ryan told me to be descriptive, but I’m honestly at a loss for words, it’s that good!

The crust is crispy and flavorful, the meat inside tender and juicy, the reduction adds an element of sweetness and acidity, it’s just an all-around take-you-to-flavor-town kind of dish! (Pretty sure I heard Guy Fieri say that one time!)

Perfect served with Cast Iron Skillet Rustic Potatoes, Potato and Celery Root Mash with Roasted Sunchokes or Twice Baked Rosemary Blue Cheese Potatoes.

If you feel like getting a little fancy for Superbowl, throw this on the grill and I guarantee that your party guests will be impressed!

If some way, some how there are leftovers, the sliced meat would make an awesome sandwich for lunch the next week!

♦ Gluten Free Option: This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

What’s for dessert??? Heart Shaped Cranberry Pomegranate Mini Pies

“Hello cuteness!”  Yes, that is exactly what I said as I made these pies!

While I’m not a frequent baker I do love making fun, seasonal food!

I originally had Cranberry Pomegranate Mini Pies on my list to make for the holidays.  Cranberries, pomegranates, great winter fruits!  But alas, with all of the Mini Cannoli’s, Glitter Fortune Cookies and Nutella Chocolate Chip Cookies, my dessert card was full over the holiday season!

Not to let this marvelous idea go to waste, I decided that I could make them heart-shaped for Valentine’s Day! The filling was the perfect color for the holiday and the heart shape design took them to 0ver-the-top cuteness!

Ingredients

• 12 oz cranberries
• 1 pomegranate (seeds and juice)
• ½ cup sugar
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 tbsp honey
• 1 tsp cinnamon
• 1 tsp lemon zest

Pie Dough

• 3 cups flour
• 1 tsp sugar
• 1 cup cold butter (quartered)
• ½ cup ice-cold water

Begin making the pie dough by mixing all of the ingredients together either by hand or in a food processor.

Form the dough into a ball, wrap in plastic wrap and place into the refrigerator for 15 minutes.

While the dough is chilling, begin the filling for the pies. Combine the cranberries and pomegranates in a skillet over medium heat with ¼ cup water.

Once the cranberries begin to burst add the sugar, brown sugar, corn starch, honey and an additional ¼ cup water.

Mix together well, then add the cinnamon and lemon zest.

Allow to simmer for 10 minutes, then remove from burner and cool.

At this time, grab the pie dough from the refrigerator, roll it out on a floured surface and begin cutting it into heart shapes using a cookie cutter.

Once the pie filling has cooled begin placing a spoonful on top of half of the pie hearts.

Take the other half of the pie dough hearts and cover the filling.

I used the edge of my pastry cutter to seal the edges, but a fork or your fingers will work also!

Place the mini pies on a baking stone.

Bake in a 350° oven for 20 minutes.

Now look how adorable those little cutie-pies are!  (Get it? Cutie, pies! haha, I’m so clever sometimes )

I uploaded a picture to Instagram yesterday and they’re already a hit!

If you’re like me and don’t have a Valentine, I hear these pies are also very popular with roommates, family members, friends and co-workers

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The filling is gluten-free. Substitute gluten-free baking flour for traditional flour in the pie crust to make this recipe gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.