Ingredients

Muffins

• 2 medium sweet potatoes, boiled and mashed.
• 1/3 cup sugar
• 1 TBS maple syrup
• 2 ea large eggs, beaten
• 5 TBS coconut oil, melted
• 1/2 cup whole grain teff
• 1/2 cup almond flour
• 1 TBS baking powder
• 1 tsp cinnamon
• 1/4 tsp Kosher salt

Topping

• 1/2 cup crushed pecans 
• 2 TBS maple syrup

Steps 

1. Preheat oven to 350 F
2. Prepare your muffin tins by spraying them with vegetable oil. Set aside. 
3. In a medium bowl, mix mashed sweet potatoes, sugar, 1 TBS maple syrup, eggs, and melted coconut oil until well combined.
4. Add whole-grain teff and mix until uniform.
5. in a separate small bowl, whisk together almond flour, baking powder, cinnamon, and Kosher salt and add to the sweet potato mixture and mix until combined.
6. in another small bowl, add crushed pecans and 2 TBS maple syrup. mix until pecans are thoroughly coated.
7. Scoop muffin batter into the prepared muffin tins filling each muffin cup about 2/3 full.
8. Top each muffin with coated pecan mixture before placing them in the oven.
9. Bake for 25-30 minutes until a toothpick comes out clean.
10. Allow muffins to cool.

Ingredients

Custard

• 12 ea Egg yolks
• 6 oz granulated sugar
• 3 pt heavy creme, hot
• 1.5 tsp Vanilla extract
• 3/4 tsp Kosher salt

Brûlée 

• 8 oz granulated sugar to coat the top of each custard
• Butane torch or Kitchen torch

Steps **ALWAYS BE CAUTIOUS WHEN WORKING WITH OPEN FLAMES!***

1. Preheat oven to 350 F
2. Mix together egg yolks and granulated sugar until combined. 
3. Slowly temper the egg yolks by adding the hot heavy cream to the egg yolk mixture, then add the vanilla and salt and strain the entire mixture.
4. In a deep baking dish, arrange 12 shallow ramekins and divide the custard mixture evenly between the ramekins.
5. Fill the baking dish halfway up the side of the ramekins with hot water.
6. Place your set up in the oven and bake for about 25 minutes until the custard is just set.
7. Cool, then refregerate.
8. To finish, lightly dab any moisture off the top of the custard and sprinkle the granulated sugar on top of the custard, coating the entire surface.
9. Continue this step for the remaining custards.
10. Under a broiler, or with a torch, heat the sugar until caramelized. Once cooled, the melted sugar will form a thin, hard layer. serve within 1-2 hours. If completed custards are held too long, the tops will soften.

Ingredients

• 1 lb turkey breast, cut into 1.5" cubes
• 1 packet McCormick Grill Mates Mojito lime marinade mix packet
• 1 TBS olive oil, extra for the pan
• 1 TBS white vinegar
• 1 TBS water
• 1 tsp minced garlic
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1ea white onion
• 2ea bell pepper 

fresh limes for garnish

bamboo or steel skewers

Steps

1. If you're using wood skewers soak them in water until ready to use
2. In a medium bowl, combine cubed turkey breast, 1/2 of the McCormick Mojito lime marinade, olive oil, white vinegar, water, garlic, salt, black pepper, white onion, and bell pepper.
3. Allow the meat to marinate overnight or for at least 4 hours.
4. After the meat is marinated, remove your skewers from the water and pat off excess water.
5. Begin assembling your skewers by alternating meat and veggies until you've utilized everything.
6. Turn on your charcoal grill. If you are using a grill pan, lightly oil it and turn the heat to HIGH. Also preheat your oven to 350 F
7. When your grill pan or grill is heated, carefully place the kabobs on the pan or grill turning every few minutes to achieve grill marks.
8. For my grill pan people, once all sides of the kabobs are marked, pop the whole grill pan in the oven for about 15 minutes, until the turkey is cooked through.
9. For my charcoal friends, continue to grill until all the meat is cooked through.
10. Remove from grill or oven and garnish with fresh limes. Pair with rice and your other favorite summer sides!
11. Serve immediately.

Ingredients

• 1 medium banana
• 1.2 cup frozen (or fresh) spinach or kale
• 1.5 cup Wyman's frozen mixed berries
• 1 cup Cork Hill Sorrel
• 1 TBS chia seeds
• 4 ea mint leaves
• small piece of fresh ginger

Steps

1. Combine all ingredients in a blender and blend on medium until smooth! Thin with Cork Hill Sorrel if necessary.
2. Enjoy!

Ingredients

• 1- 15.8 oz can Goya Chickpeas
• 3 ea cucumbers, peeled and medium diced
• 1/2 of a medium red onion, diced
• 1 ea clove garlic, minced
• leaves from 1 stem fresh basil, chiffonade. Save 2 leaves for garnishing (optional)
• 1/4 tsp dry crushed red pepper 
• 1/4 cup Feta cheese, crumbled
• juice of 1 small lime, extra lime for garnishing
• 2 TBS Extra virgin oil
• salt + pepper TT

Steps

1. Prep and combine all ingredients and mix them in a medium-sized bowl.
2. Season with salt & pepper.
3. Garnish with lime and basil leaves.
4. Easy? Enjoy!

Ingredients

For egg dip

• 3 ea eggs
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp vanilla extract
• 1/4 cup RumChata: Horchata con Ron
• butter for skillet
• 4 pieces Texas toast

For Garnish (optional)

• fresh berries 
• chopped nuts
• mint
• fresh whipped cream
• real maple syrup
• soft butter

Steps

1. Combine all the ingredients for the egg dip in a medium bowl and whisk together until thoroughly blended. 
2. In a medium-sized skillet on medium heat, melt about 1/2 TBS butter.
3. Dip Texas toast into egg mixture and place into the skillet. Allowing each side to cook for 3-5 minutes. 
4. Transfer Texas toast slices to a plate and cut or leave whole.
5. Top with your favorite berries, nuts, syrup or honey.
6. Enjoy!

(inspired by Floating Kitchen)

Ingredients

For the Soup

• 1 cauliflower head, cut into florets
• 1 - (15.5 ounce) can chickpeas, rinsed and drained
• 5 whole garlic cloves, peeled
• 4 tablespoons extra virgin olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/8 tsp paprika
• 2 ea. medium Yukon gold potatoes peeled and cubed appx 2 1/2 cups
• 1/4 tsp black pepper
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup heavy cream

For Garnish

• Reserved roasted cauliflower mix
• Red pepper flakes
• Fresh thyme or rosemary leaves
• Heavy cream

Steps

1. Preheat oven to 400 F. On a large baking sheet, toss the cauliflower florets, chickpeas and garlic cloves with 3 tablespoons of the olive oil as well as the cumin, salt, and paprika. Roast in your preheated oven for 30 minutes, stirring once halfway through. Remove pan from your oven and set aside. Reserve about 1/2 cup for the garnish.
2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer potatoes uncovered, until they are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
3. Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, BUT  be careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently rewarm it. Stir in the heavy cream. Season to taste with salt and pepper.
4. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream. If desired.
5. Enjoy immediately!

Ingredients

Ice cream base:

• 1/4 cup cane sugar
• Zest and juice of 1 lemon
• 1 tsp honey, I prefer Golden Blossom Honey
• pinch salt
• 12 oz frozen or fresh blueberries, more fresh blueberries for garnishing

Sweet mix in:

• 1.5 cups whipping cream
• 1 tsp vanilla extract
• 1 - 14 oz can sweeten condensed milk

• mint to garnish

Steps

1. Bring all the ingredients for the ice cream base to a boil in a medium saucepan. Reduce heat to medium-low and let simmer for 15 minutes.
2. After 15 minutes has passed, remove from heat and allow the mixture to cool in the fridge.
3. Next, using a stand or hand mixer, whip the cream and vanilla until stiff peaks form.
4. Then fold in the sweetened condensed milk with a rubber spatula.
5. Add the cooled berry mixture to the cream and milk mixture and lightly stir until evenly incorporated.
6. Pour mixture into a 9" loaf pan or an 8" square baking dish. 
7. Garnish with fresh blueberries and freeze until firm. 
8. Is summer here yet?

Ingredients

Lemon sugar:

• 1 cup cane sugar
• Zest of 1 lemon, save the lemon for the base and juice later!

Lemonade base:

• 2 cups water
• 4 sprigs fresh thyme
• 1 tablespoon dried lavender buds
• 3/4 cups lemon sugar
• 2 drops lavender oil
• 1 zested and squeezed lemon

Lemonade:

• 6 cups ice cold water
• Juice from 7-9 ripe lemons, chilled. Use 1 lemon for garnishing
• springs lavender,  for garnishing
• Ice

Steps

1. Prepare the lemon sugar first by mixing the sugar and lemon zest and let it sit in an air tight Mason jar for at least an hour. If you like you can grin the sugar finer, but I didn't. It's going to be strained later.
2. Bring water to a boil. While you're waiting for the water to boil, juice your lemons. Starting with the lemon you already zested for the sugar. Put the lemon juice in the fridge in a covered container for later.
3. Once the water is at a rolling boil, add in you lavender buds, thyme, lemon sugar, lavender oil drops, and your zested squeezed lemon.
4. Turn the heat down to low and simmer for 20 minutes. Your kitchen should be smelling pretty nice right about now!
5. After 20 minutes, turn off heat, remove pan from hot burner, and let steep until warm to the touch. The base color should be a baby pink, not purple.
6. If you're preparing the lemonade for another day, carefully pour the base mixture in a mason jar or small covered pitcher and refrigerate until you're ready for step 7.
7. Grab the base, chilled lemon juice, and ice cold water. In a tall pitcher, mix all three together until well combined. Taste, and add more sugar if needed. I just added more plain cane sugar.
8. Add ice to the pitcher.
9. Refrigerate until ready to serve. 
10. Garnish with lavender springs and lemon slices.
11. I was served lemons, but I made lemonade.

Peanut butter layer:

• 1 cup creamy peanut butter
• 1/4 cup +2 tsp maple syrup
• 1/2 coconut flour

Chocolate topping:

• 1 cup vegan chocolate chips
• 1/2 cup creamy peanut butter

Steps

1. Line an 8 inch baking dish with parchment paper. Set aside. Create some room in your freezer for the baking dish, you'll need it later.
2. Combine coconut flour, maple syrup, and peanut butter until well combined. Mixture should be smooth.
3. Pour peanut butter mixture into prepared dish with a rubber spatula. Smooth to make an even layer. Set aside.
4. Next, prepare the chocolate topping by using the double boiler method. (Place a stainless steel bowl with chocolate chips and peanut butter  over a sauce pan 1/3 full of boiling water.
5. Stir chocolate chips and peanut butter until well combined and chips are melted.
6. Pour peanut butter and chocolate mixture into the pan with the peanut butter base. Smooth top with a clean rubber spatula and pop it in the freezer space you crated.
7. Chill for 50-60 minutes. Until firm. Don't rush the process.
8. Remove from freezer and cut into desired squares fourths if you're hungry, ninths if you're trying to share. 
9. Want to make it 5 ingredients? Lightly sprinkle the top with Kosher or sea salt if your peanut butter is unsalted. 
10. Enjoy!

Ingredients

• 8 cups Whole Milk
• 1 1/2 cups Heavy cream
• 1 TBS kosher salt
• 1/4 cup acid (lemon, vinegar, etc)*

Tools

• Strainer
• cheesecloth
• candy thermometer

Steps

1. Line a strainer with three layers of cheesecloth. Place the strainer over a bowl and set aside.
2. Combine milk, heavy cream, and salt in a pot like a Dutch oven.
3. Attach the candy thermometer to the side of the pot. Then, place the pot with the milk and cream mixture over medium-high heat and lightly stir periodically. 
4. Wait about 15 minutes until the candy thermometer reads 185°F. Turn OFF the heat and add your acid. Stir lightly a couple of times to incorporate the acid. Then, let the mixture sit undisturbed for at least 5 minutes. 
5. CAREFULLY, pour the mixture into the prepared strainer with cheesecloth and bowl underneath. The majority of the whey will strain into the bowl. The curds sit in the strainer for **20 minutes, you can go longer if you want firmer ricotta. 
6. Next, lightly gather the cheesecloth to make a pouch with the curds inside, lightly wring out the whey.
7. Add kosher salt.
8. Gently fluff and let cool in the fridge.

*NOTES

*For acid, I used 2 small lemons and topped off the remaining with white distilled vinegar, to make 1/4 cup.

**For a firmer cheese, let the cheese sit for 30-45 minutes.

Now that the cold weather is breaking and Easter just passed, gathering together with family and friends feels only right. But the reality of the current situation is that the gatherings aren’t going to happen for at least another few weeks. So for now, the best way we can be together in the future is to be apart now. Preferably six or more feet. 

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Ironically, the collab theme this month hosted by @foodcapturecollective members Larisa (@doctor_cupcake_) and Alesandra (@a.modo_mio) has a theme of “Gathering”. While most of the photographers may have shot a large table spread including some of their friends, we were mandated to think outside the box and practice social distancing by only including people who live with us. Click the hashtag for the #monthlytechniquecollab to see what ideas the other photographers came up with!

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I created a “Who’s coming to breakfast?” table setup. I’ve been wanting to do a breakfast shoot like this but time has never been on my side. Well now it is! I set the table the night before woke up at 3:30am and finished shooting at 7:30am. A cat nap at 1pm and I was good to cull images for the rest of the day. I did have to resort to my 18-55mm kit lens to get the shot but I had fun from beginning to end! When Corona season is over and I get back to work, I’m coming for the Sigma 35mm f1.4 Art lens!!! 

— Stay healthy, Stay safe everyone!—

Ingredients

For the vegan cinnamon bun dough:

• 4 1/2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 cup vegan butter, cut into small cubes (I used Earth Balance)
• 1 1/4 cup non-dairy milk (such as soy or almond)

For the cinnamon sugar filling:

• 1/4 cup vegan butter, melted
• 1 cup brown sugar
• 1 tablespoon cinnamon

For the icing (optional-I would double this id you like your icing):

• 1 cup powdered sugar
• 2 tablespoons vegan butter
• 1 teaspoon pure vanilla extract
• 3 teaspoons lemon juice or non-dairy milk*

Steps

1. Preheat your oven to 400°F. I used a cast-iron skillet but you can also line a 9"x 12" baking dish with parchment paper or grease it. ***For the cinnamon buns to stay soft they need to expand into each other. Keep them sung. If they have too much room around each bun, they can end up getting crispy. 

2. Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Pour in the non-dairy milk and combine to make a shaggy dough.

3. Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon buns!

4. Roll the dough: Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14". 

5. Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.

6. Roll your cinnamon buns: Starting from the long side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.

7. Bake: Place the cinnamon buns in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.

8. Optional icing: Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or non-dairy milk together in a small bowl. Use lemon juice to add a little bit of tang to the icing, but if you want an all sweet icing opt for non-dairy milk. Spread the icing roughly over the warm cinnamon buns. The icing will melt into the cinnamon buns a little.

Ingredients

• 1/2 package Pillsbury prepared pie dough (1 circle)
• 3 medium ripe Bosc pears, still firm
• 1/3 cup walnuts halves and pieces or pecans
• 1/2 cup fresh cranberries (or dried. I used dries because fresh wasn't in season)
• 1/2 cup granulated sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla bean paste (It's a pandemic, I couldn't even find vanilla extract)
• 1 tablespoon dark rum (optional-Personally, I would pass on this)
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• egg white and raw sugar for sprinkling on crust

Steps

1. Preheat the oven to 425°F and line a cookie sheet with parchment paper.
2. Gently roll out the pie crust dough circle until it is roughly 13". Then, chill dough while you prepare the remaining ingredients.
3. Halve the pears lengthwise, remove the stems and remove the core with a melon baller or spoon.
4. Cut the pear halves into fans by placing the pears cut side down on the cutting board and slicing into thin slices Leave the slices together. 
5. Place the pears slice side down while you prepare the caramel to prevent browning.
6. In a small saucepan over medium heat, bring the sugar, water, and corn syrup to a boil. Continue to boil WITHOUT STIRRING until the sugar reaches a nice caramel color. Immediately remove the sugar from the heat when it reaches the desired color.
7. Then, add in the salt, cinnamon, vanilla bean paste, rum, cream, and butter. The combination of hot caramel and cool ingredients will cause the caramel to vigorously boil. Pour with caution. Stir the caramel until the butter is melted and the cream is incorporated. 
8. Gently press down on the pear slices to form a fan. Arrange the pear fan in the middle of the pie dough circle. Sprinkle with your choice of nuts and cranberries (if cranberries are dried, add them after baking to prevent burning) and drizzle with caramel sauce.
9. Fold and pleat the uncovered dough over the edge to form a crust. I made an octagon (8 sides) for easy serving. Pull the side up as far a possible to prevent leaks.
10. Brush the pie crust with egg white and sprinkle with raw sugar. Then, place in the preheated oven and bake for 25-30 minutes until golden brown.
11. Let cool completely before serving.
12. Enjoy!