Baking with an 8-year old

Have you ever met a kid (not your own) who reminds you of yourself when you were their age? For me, that's my friend Lisa's daughter Zoya because she loves to bake. Remember when I baked with her when she was only 6 years old? Now Zoya is 8 and she still loves to bake as much as she did two years ago. When I was little, I loved to bake all kinds of things, but it was usually from a Betty Crocker or Duncan Hines (whichever was on sale) box where all I did was add eggs and oil to the mix.

A few weeks ago I invited Zoya to come over to bake. She chose to bake a carrot cake and used this recipe from a DIY post I did for Oh Happy Day. It was fun and messy and perfectly imperfect!

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Recipe: Tomato Corn Salad

When I first had this Tomato Corn Salad at my friend Anne's house over 10 years ago, I just had to have the recipe. It's simple, fresh, always a crowd pleaser and best of all, super easy to make (like, throw-everything-into-a-bowl-and-mix style). Lucas likes the tomatoes and Theo sneaks the mozzarella balls while I'm making it. Try it as a side with Grilled Pizza or Lemon Olive Chicken. Enjoy!

+ Full Recipe for Tomato Corn Salad
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Backyard Grilled Pizza Bar + Root Beer Floats with Whole Foods Market

The 4th of July always reminds me of summertime gathering and grilling. But instead of the typical BBQ, how fun would it be to have a Grilled Pizza Bar where everyone could make their own personal pizzas? Today, I've partnered with Whole Foods Market for another grilling shoot as part of our summer grilling series, bringing you a little 4th of July inspiration--a low-key Backyard Grilled Pizza Bar and Root Beer Floats. As with our Father's Day shoot, we had some friends over (thanks Eric, Susana, Nico and Mateo!) to help us build pizzas and make root beer floats for kids AND adults (hello, alcoholic root beer and bitters!).

I wanted everything to be easy and low-key. Whole Foods Market made it super easy to pull together everything I needed for the pizza bar, from my favorite refrigerated multi-grain pizza dough to the frozen grilled corn to the jarred pesto sauce. To be honest, everything but the tomato sauce and vegan cashew cream was premade! We followed these easy directions on How to Grill Pizza from the Whole Foods website.

I put ingredients in muffin tins so the kids could easily see all their options--surprisingly, Theo chose grilled corn to put on his pizza! Everyone was encouraged to get creative. It was fun and funny to see the dough take form--some were rectangular and others were the shape of Montana and Texas. Some of the pizzas we made included:

• Heirloom Tomatoes and Pesto
• Wild Mushrooms and Goat Cheese (my personal fave!)
• Fresh Mozzarella, Heirloom Tomatoes, Basil and Lemon Zest
• Olives and Spicy Vegan Cashew Cream (recently discovered the magic of cashew cream!)
• Zucchini, Corn and Lime Zest
• Turkey Pepperoni and Wild Mushrooms

The root beer floats for kids and adults were a hit as were the sangrias in the cutest bottles. I consulted with Dan, a cocktail expert at Whole Foods Market Gilman, on the best way to make an alcoholic root beer. His recommendations were spot on not to mention the packaging! He also recommended these amazing sangrias! Here's a list:

• Root Sellers Row Hard Root Beer
• 5 by 5 Tonics Co. Barrel-Aged Vanilla Bitters
• Lolea Sangria with cut up organic peaches

Whole Foods bagged organic kale salad! Easy!

Every time I make any kind of pizza, I brush garlic olive oil on it when it comes out hot. A tip I learned from Cheeseboard.

Ummm, luckily Theo was making his own personal pizza!

Those lashes!

Lucas LOVES tomatoes!

Happy 4th of July weekend!

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Special thanks to Whole Foods Market for sponsoring this post. All content, ideas, and words are my own.

Father's Day Camp Grilling and Beer Tasting with Whole Foods Market

Father’s Day is just around the corner on June 19th. I've partnered with Whole Foods Market to bring you a little Father's Day camp grilling and beer tasting inspiration for all you dads out there--new dads, single dads, grandads, animal dads and every other rad dad out there.

We invited our good friends Brad and Nancy and their son Ben, along with Eric and Susana and their boys Nico and Mateo, over for some urban camp grilling (think foil-wrapped camp food cooked on a backyard grill).  We also roasted s'mores over a portable fire pit, set up an outdoor movie screen for the kids, and had a blind beer tasting for the dads. Oh, and we can't forget the Warriors playoff game that happened to be playing that night. Go Dubs!

Take a look at our drool-worthy dinner menu:

• Two Kinds of Cool Kebabs: Grapes/Cheddar and Caprese (recipe from Sunset Magazine's new Camp Sunset cookbook)
• Candied Rosemary Hazelnuts (from Camp Sunset)
• Crackers/Olives/Cheese plate
• Grilled Wild Alaskan Salmon Foil Packets (recipe from the Whole Foods Blog)
• Simple Grilled Asparagus
• Hot Dogs from Fork in the Road (made with sustainable pasture-raised beef)
• Cabbage Crunch Salad from Whole Foods
• Pull-Apart Garlic Bread (from Camp Sunset)
• Peach Crisps in Foil Packets with Creme Fraiche Whipped Cream (from Camp Sunset)
• Classic S'mores

For the beer tasting, I wanted two IPAs and two Stouts, I wanted them to be from local or California breweries, and of course, the label had to be cute--Rachel from Whole Foods Gilman was amazing at helping me select a few craft brews for me to choose from. Here were my final selections:

Almanac IPA (San Francisco, CA)
With intense aromas of grapefruit and tangerine peel, melon, pineapple and pine trees. The finish has a clean bitterness and light saltine cracker note.

Iron Springs Casey Jones Imperial IPA (Fairfax, CA)
This double IPA has twice the hops and grains as its counterpart. Significant floral, citrus, and peppery notes on the nose, yet even with the enormous hop profile, the huge grain bill results in a very well balanced brew.

Modern Times Beer Mega Black House Imperial Stout - Special Release (San Diego, CA)
An imperialized version of Black House loaded with their house-roasted coffee.  Thick, chewy, and bursting with coffee aroma & flavor.

Bike Dog Brewing Company Milk Stout (West Sacramento, CA)
A sweet stout with chocolate notes and a hint of coffee and milk.

I hand painted a rough buffalo plaid pattern onto kraft butcher paper to line the tables. I designed some cute beer tasting cards for the dads to rate each beer.

Um, luckily I printed out four cards! And please note that Theo did not actually taste test any of those beers. ;)

Three rad beer-loving dads with their winning selections from the beer tasting--so fun that they each had a different favorite! They had a lot of fun discovering these new beers and were pleasantly surprised that Whole Foods had such a great selection of craft brews.

Delicious olives and cheeses including ones from Kite Hill (made with almond milk and so good!), Mitica Cana de Oveja Mitica and Fromi Brebirousse D'Argental.

These Candied Hazelnuts from the new Camp Sunset cookbook were so easy to make and highly addictive. You could also find the recipe here.

These Cool Kebabs from the Camp Sunset cookbook were super easy and quick to make. Even Theo helped out--he made the one with all grapes and one cheese cube ;)

And can we talk about these delicious little goodies? A Whole Foods Market exclusive, they're from Fork in the Road, a company that acts responsibly, humanely and compassionately and are made with sustainable, pasture-raised uncured beef without any antibiotics or added hormones.

I used this recipe for Grilled Salmon in Foil Packets for the main dish using fresh, wild Alaskan salmon from the fish section at Whole Foods, organic cherry tomatoes, lemons, olives, and fresh thyme, oregano and parsley.

For dessert I made these Peach Crisps in Foil Packets with Creme Fraiche Whipped Cream from the Camp Sunset cookbook.

It wouldn't be urban camping without s'mores by the firepit, right? Nick put together our Stahl Firepit in a jiffy. Should have started the fire earlier so it would be perfect for s'mores but the guys were too busy beer tasting!

Now THIS is urban camping! Go Warriors!

Setting out all the ingredients in a pan made it easy for everyone to assemble their s'mores. I used Elyon Natural Vanilla Marshmallows, and 365 Fair Trade Dark Chocolate, and Organic Honey Grahams from Whole Foods.

Let's not forget the amazing Father's Day gifts you could get at Whole Foods. These include a Kleen Kanteen, grilling tools, books, Allegro coffee and mugs, Kikkerland Bike Phone Holder, 3-in-1 Mini Screwdriver, TrueFlask Soft Touch Flask, Herban Cowboy products, and Thrive skin care products.

And my favorite photo of the night...

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Special thanks to Whole Foods Market for sponsoring this post. All content, ideas, and words are my own.

Favorites: Sweetgreen Berkeley

I had the opportunity to check out the new Sweetgreen in Berkeley today. Taking over the old Oscar's on Shattuck Avenue, Sweetgreen brings healthy, vegetable and whole grain focused food to Berkeley using organic ingredients from local sources--honestly, I think it's about time something like this opened up here.

I had the Bay Bowl (organic wild rice + shredded kale, apples, sweet potatoes, toasted almonds, local goat cheese, roasted chicken, balsamic vinaigrette) and it was SO good! I really want to try the seasonal salads and the Omega Bowl next. I washed down my big bowl with the Hibiscus Lime Fresca. The building retained the overall feel of Oscar's with its signature arched windows and signage but now it has a more modern and fresh feel. The Sweetgreen team was working hard and churning out delicious bowls left and right. I'll definitely be coming back for more.

Check out the official opening of Sweetgreen on April 19th. All opening day proceeds will go to the Berkeley Technology Academy garden project and Sweetgreen in schools programming in the neighborhood.

How cute is Adella making my Bay Bowl?

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Favorites: Pain Bakery

A few weeks ago, I almost died from having the best bread of my life. It was a Country Loaf given to me by Theo's amazing preschool teacher Ayla's boyfriend, Chase, who bakes these lovely loaves for Pain Bakery. This loaf was 50 ounces of pure bliss--with a perfectly toasty crust and a super tender open crumb.

After eating one slice on its own, I decided to make avocado toasts the way they do at Bartavelle, one of my favorite spots in Berkeley--lightly toasted, drizzled with the best olive oil (I used ILA), smeared with organic avocado, a squeeze of lemon, a sprinkle of Maldon sea salt, and a little red pepper (if I had Marash pepper flakes I would have used that instead). SO. GOOD.

Man, if bread could be sexy, this would be Beyonce.

So this olive oil from ILA is the best one I've had with beautiful packaging to boot.

Look at that crumb! And I totally devoured that butt even though I normally don't even like bread crust :)

+ Find Pain Bakery bread here for now.
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Banchan Workshop No. 5

Lately I've been having a love affair with kimchi. We've been eating it at least twice a week with rice, seaweed, and a stack of tofu slices dipped and pan fried in egg--an easy weeknightmeal (perfect for #meatlessmonday).

I had so much fun a few weeks ago shooting Banchan Workshop #5 for Selina at SKYCreatives at the EatWith kitchen studio in San Francisco. Unlike Banchan Workshop No. 2, No. 3 and No. 4, this workshop was all about making one dish--KIMCHI. The guests were so much fun and included some old and new friends including Shu from Aplat who also sponsored the event with her amazing totes, Leslie from Spotted SF, and my friend Carrie and her husband Chris (the class was her Valentine's Day gift to him!).

Here are some of my favorite shots. You could find more details, photos and recipes on the SKYCreatives blog and on her Instagram @skycreatives.

Shujan Bertrand, owner of Aplat, sponsored the event with one of her tote bags for each guest. It was my first time meeting Shu, and she was so sweet, easy going and kind. Stay tuned for an Instagram giveaway for one of her totes.

These cucumber ones were my absolute fave!

Selina's mom showing everyone how it's done.

Delicious kimchi pancakes!

Selina in action

+ Find more Korean food inspiration on Instagram @skycreatives
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Recipe: Black Bean Polenta

When nick and I met over 12 years ago, he was a vegetarian and I was a big time carnivore (growing up in a Chinese household meant some kind of meat protein with every meal). We came to a compromise on our dietary preferences very early on in our relationship (true love!) which consisted of eating mostly vegetarian but fish, chicken and turkey were okay. We weren't strict and my willpower was next to none--I mean, how could I resist the occasional slice of pepperoni pizza?

Fast forward to 2016, and many documentaries later, Nick has gone back to his vegetarian ways but includes fish (so, a pescatarian). I truly admire his tenacity but I must admit, as the cook/baker in the house, this was initially a bit of a challenge for me. Of course, Nick told me not to do anything differently and he'll just eat his own thing. But that would not be enjoyable for me-- the idea of the kids and I gorging on my Lemon Olive Chicken while he ate a bagel and cream cheese? So I've challenged myself to cook more vegetarian and fish meals--on the nights Nick isn't home for dinner, I'll cook my chicken dishes if I feel like it.

One of the biggest challenges as the cook in the house is making something that satisfies everyone. This Black Bean Polenta does the trick--we all love it, it's inexpensive, makes amazing leftovers, great for potlucks, plus it's vegetarian and gluten free. I love the version the Juice Bar Collective makes and found a version from Farmgirl Gourmet that I slightly modified.

+ Full Recipe for Black Bean Polenta
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Coffee and Donuts -- The Perfect Pair

According to Wikipedia, "Coffee and doughnuts" is a common food and drink pairing in the United States. I would go a bit further to say it's one of the most perfect food and drink pairings--the sweet and tender crumb of a fresh donut paired with a smooth and mellow cup of coffee can't be beat.

Today I've partnered with Williams-Sonoma to show you how the OXO On Barista Brain 9-Cup Coffee Maker makes delicious barista-quality coffee at home. And I've paired that cup of coffee (or two) with a delicious baked donut recipe with two kinds of glazes.

I can't tell you how many Oxo kitchen tools I have and use and love. So when they came out with a new line of coffee makers, I was really excited to try it out. I have loved coffee since my college days, switched to decaf when I was pregnant with both boys, and have been back on ever since. While Nick prefers his coffee black, I personally love an almond milk latte. But I will drink a regular coffee as long as it's not too bitter. And has milk in it. A lot of milk.

The OXO On Barista Brain 9-Cup Coffee Maker makes one of the best coffees at home that I've had. I had no idea how much science was involved in making coffee, but I really can tell the difference between our last coffee maker and this new one. It has a microprocessor that monitors time, temperature and volume from start to finish, resulting in barista-quality handcrafted coffee at home with one touch of a button.

I tested several kinds of coffee including Counter Culture Hologram, Counter Culture Idido, and Stumptown Guatamala Santa Clara (all from Modern Coffee, my favorite coffee shop in Oakland), as well as Philz Tantalizing Turkish.  The Oxo made each one taste like it says on the package.

Aside from making really good coffee, here are a few other things I love about the OXO On Barista Brain 9-Cup Coffee Maker:

• Super quiet
• Sleek and modern design
• You could see the water percolating which I think is pretty cool
• It shows you how long the coffee has been sitting
• The vacuum-insulated lightweight stainless steel carafe keeps coffee at the perfect temp
• Could easily make just one cup of coffee
• Easy to clean

The only con I would give is that I can't see how much coffee is in the carafe. But then again, if the carafe were made of glass, the coffee wouldn't stay at an optimal temperature.

Now on to the donuts! I made baked donuts with a blueberry glaze and also a chocolate one with some crushed pistachios on top. I love any kind of donut except for maple bars. This is the first time I've made them at home--sadly, the first batch tasted like play dough, but the second batch using the nonstick donut pan from Williams-Sonoma was a big hit.

+ Full Recipe for Baked Donuts
+ Donut pan and cooling rack from Williams-Sonoma
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+ Williams-Sonoma generously sent me the Oxo On Barista Coffee Maker to test out. I have received no other compensation for this post. The opinions expressed here are solely my own.

Gluten Free Citrus Ricotta Mini Cakes for Virtual Baby Shower

Three things I love are food, friends and babies. So when I got invited to my friend Sarah's delicious virtual baby shower, I couldn't have been more excited to participate. Sarah (Snixy Kitchen) is having a baby girl in early February and her friends Alanna (Bojon Gourmet) and Todd (HonestlyYum) decided to host an amazing virtual baby shower with a Cheese & Sweets theme (Sarah's favorite things). Thanks for inviting me to celebrate!

I first met Sarah through my blog when she reached out to me interested in meeting up since she lives in the east bay too. On our first date, we met up at Elmwood Cafe where we instantly connected over food, blogging, our other jobs, and our boys named Lucas. Our second date was at the Whole Foods Market Gilman Store Preview Event and we've been seeing each other since. I couldn't be more excited for Sarah and her Lucas to start this new chapter. I keep telling her it'll be crazy and awesome.

I decided to bake gluten free Citrus Ricotta Mini Cakes with black sesame seeds (an ingredient Sarah uses a lot) and a citrus glaze. The cakes came out wonderfully and I will have to invite Sarah over for a real deal tasting before #cheesebaby arrives!

Other gluten free recipes: Best Granola Ever #2, Carrot Muffins, Cardamom Coffee Cake, Fluffy Buttermilk Pancakes, Healthy Chocolate Pudding

Check out all these amazing recipes shared by other awesome blogger friends for the shower. Thanks again to Alanna of The Bojon Gourmet and Todd of HonestlyYUM for inviting me to celebrate Sarah and Lucas!

Follow along on social media with the official #cheesebabyshower to join in the celebration!

Cheesy Things

• the briny - Smoky Beans n' Greens Enchiladas with Roasted Sweet Potato and Sunflower Seed Cheese
• Half Baked Harvest - Greek Falafel Melts
• Healthy Nibbles & Bits - Japanese-Spiced Goat Cheese Ball with Pistachios
• Just Putzing Around the Kitchen - Cheesy Fried Spinach & Artichoke Bites
• My Natural Kitchen - Brazilian Cheesy Thyme Popovers
• Vanilla And Bean - Almond-Sage Pesto Grilled Cheese Sandwich with Gruyere
• Fix Feast Flair - Mixed Greens Salad with Lilikoi Vinaigrette, Honey Macadamia Nuts, and Goat Cheese
• FoodieCrush - Cheesy Sausage Pizza Bread
• Foodness Gracious - Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn
• Will Frolic for Food - Vegan Walnut Parmesan Zucchini Noodles
• Vegetarian 'Ventures - Pimento Mac & Cheese Bites
• MJ and Hungryman - Cheese Stuffed Kimchi Pancakes
• Savory Simple - Cheddar Chive Crackers
   

Sweet Things

• the pig + quill - Mini Vegan PB+J Cheesecakes
• The Kitchen McCabe - Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream
• The Little Epicurean - Matcha Mochi Waffles Sundae
• Shared Appetite - Vegan Chocolate Raspberry Mousse
• The Pancake Princess - Vegan Aquafaba Lemon Meringue Pie
• The Food Charlatan - Lemon Bars {gluten-free}
• Kale & Caramel - Spiced Caramel Chocolate Nut Clusters
   

Cheesy & Sweet Things

• The Bojon Gourmet - Blood Orange & Corn Flour Ricotta Cake with Whipped Mascarpone {gluten-free}
• HonestlyYUM - Sweet Cheese Puffs (for a Sweet Cheese Baby)
• fit for the soul - Queso Mais Ice cream {No-Churn}
• Completely Delicious - Chocolate Orange Ricotta Scones
• Good on Paper Design - Citrus Ricotta Mini Cakes {gluten-free}
• Floating Kitchen - No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer {gluten-free}
• Hungry Girl por Vida - Gluten-Free Pretzel Goat Cheesecake Bites
• Heartbeet Kitchen - Roasted Citrus Bowls with Honey Mascarpone
• Salted Plains - Pavlova with Mascarpone Coconut Cream and Candied Citrus
• The Kitchen Paper - Candied Citrus Ricotta Cake
• le jus d'orange - White Cheddar and Apple Mini Pies with Cinnamon-Infused Honey

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