My New Addiction

Everyone by now should know how much I love butter and sugar (and if you don’t you clearly have not been reading this blog), so you might be surprised to learn that my new addiction is…gasp!... healthy. Although I try to maintain a good balance between healthy food and decedent deliciousness, I have sometimes justified tipping the balance to the later by sighting that Paula Deen is still alive and well. Paula may be alive, but unfortunately, not so well. With my favorite Southern lady’s announcement of her Type II Diabetes I decided to take a good look at my diet and see where I could incorporate more nutrient-dense foods. This won’t be the end of Bombshell Baking and all the delicious fatty sugary wonders that brought me to the kitchen in the first place, but I thought I’d share one of my new favorite things: fruit and veggie smoothies.

These smoothies are kind of amazing. It helps me get more fruits and veggies into my diet, and I can tell how much better my body feels after I drink one. At first they tasted a little weird, but now I find them delicious. I’ve gotten to a point where if I don’t have one, I miss it. It’s like getting your body used to exercise then taking a day off. I definitely have noticed a difference since I started making these, and it makes me think that maybe eating healthy isn’t so bad. So, thanks Paula.

Basic Green Smoothie

What you need…

• ½ frozen banana
• Handful of baby spinach
• 2-3 ripe strawberries
• ½ cup orange juice

What to do…

• Slice frozen banana and strawberries to pieces manageable for your blender
• Combine all ingredients in blender or food processor until smooth

I have also been playing around with adding in other fruits and veggies into the smoothies to get a variety of nutrients (drink the rainbow, if you will), including: blueberries, blackberries, mango, kiwi and kale. I recommend playing around with this recipe to find what you (and your body) like best. 

Rainbow version: strawberries, banana, orange juice, spinach, kale, blueberries and blackberries

Thanksgiving Dessert Spread

(I know this is a bit late but better late than never).

For the first time this year, I was in charge of part of my family’s Thanksgiving feast- dessert, of course. My mom is a big fan of traditional pumpkin pie, so I figured I would try out Paula Deen’s take on this classic dessert. Unlike Paula’s version, I  made a homemade pie crust, since I think homemade crust tastes better. In addition, I had mini pumpkin spice cupcakes with lemon cream cheese frosting and molasses spice cookies. The dessert spread went over rather well, and I’m pretty sure I’m now in charge of the task for life.

Classic Pumpkin Pie (modified from Paula Deen)

What you need…

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pie dough (homemade or store bought. I used this recipe, which I’ve used before)
• Whipped cream, for topping

What to do…

Preheat the oven to 350 degrees F.

Place pie crust in bottom of a pie plate and bake in oven for about 10-15 minutes, or until crust begins to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Pie!

Pop-Up Shop Pictures and New Event Announcement

I'm pleased to say that {Sweet Fancies} Pop-Up Shop in the Park was a success! We had an amazing time and thank the family and friends who came out to support us and hang out with us at our first pop-up shop! Once the weather warms back up, we are definitely planning on doing more. If you missed {Sweet Fancies}, fear not! Gypsy Dust Vintage and I will be selling our goods at Glenview Elementary's Holiday Bazaar in Oakland. The event will take place at the school on Friday, December 9th from 3:00-7:00pm. I have not finalized my menu but we will definitely have some brownie bites, cookies and mini cupcakes. Hope to see you there!

Also, be sure to like Bombshell Baking on Facebook and follow @BombshellBaking on Twitter!

Delicious baked goods in a beautiful park? Yes, please!

With Katie-Lyn of Gypsy Dust Vintage

Oatmeal Chocolate Chip Cookies, Molasses Spice Cookies, Sea Salt Brownie Bites and Mini Pumpkin Ginger Cupcakes with Lemon Cream Cheese Frosting

Flowers, flour, butter and sugar

Our two shop set up

Gotta be cute

Cooking for my Bestie

A few weeks ago I visited my best friend, Ruchi in St. Louis, where she attends med school. We checked out the gorgeous fall foliage, ate frozen custard, went on a brewery tour at Anheuser-Busch, attended a lovely Thanksgiving potluck and even attended a boot camp class. The trip was especially fun since I lived in St. Louis for a few years when I was in junior high but haven’t been back in years, so everything felt both familiar and new at the same time.

18 years of friendship 

While I was there, I had a few opportunities to play in Ruch’s kitchen. For the Thanksgiving feast I made my brownies (by request) sprinkled with sea salt. The second dish was a bit more of an adventure…

The life of a medical student is pretty much filled with studying, class, and more studying, so I decided to save Ruch some time by making her food for the week. The requirements? Healthy, vegetarian and preferably with veggies. Also, whatever she happened to have with her kitchen. I ended up making something that was healthy, filling and colorful that looked and smelled as delicious as it tasted. I enjoyed it when I came home I recreated it in my own kitchen. And best of all? It’s easy. Recipe and photos after the jump. 

{Sweet Fancies} Pop-Up Shop in the Park: This Saturday!

Ever wanted to try some of the delicious things I've made here? Put in an order for the holidays? Check out some amazing vintage and handmade gifts? Come to {Sweet Fancies} Pop-Up Shop in the Park! My friend, Katie-Lyn (of Gypsy Dust Vintage) and I will be selling our goods in Codornices Park in Berkeley this Saturday, November 12th from 12-4pm. We will also be have some delicious samples. Hope to see you there!

Happy Birthday to Me!

So apparently when you’re a baker, everyone gets you desserts for your birthday. There was a serious sugar situation at my house, in the most delightful of ways. Cupcakes, brownies, frosting, macaroons….so many sweets! And, a very special heart-shaped birthday cake by my friend, Angela (and her baking assistant, Danielle). Since the cake was assembled at my house, I had the privilege of witnessing her process in action. The cake is chocolate with an espresso frosting (yum!) topped with shaved coconut and fresh raspberries. Happy birthday to me, indeed!

Cutting the top heart

Shapes together

Frosting!

Mmmmm....raspberries

My birthday cake!

My Version of the Family Spaghetti Recipe

Most families have those recipes—the ones that are passed down from generation to generation and remind you of your childhood. This is one of my favorites from my family’s cookbook. Like many family recipes, much of it is to taste, which means it will come out slightly different each time (which is part of the fun). As a kid, my mom made this recipe as a casserole, baking the contents with cheese and olives. For my version, I try to health it up a bit by using extra-lean ground beef (ground turkey is another healthier option) and whole wheat spaghetti. I also skip the cheddar cheese (although I do sometimes add fresh grated parmesan to the top). It’s hearty, delicious and easy to put together. It also tastes great the next day, as the noodles get a chance to absorb the flavors of the sauce…my ultimate comfort food.

What you need…

• 1 lb. extra-lean ground beef (or turkey)
• 1lb. whole wheat spaghetti
• 1 large can crushed tomatoes
• 1-2 small can(s) tomato sauce
• 2 bay leaves
• Salt
• Pepper
• Chili Powder
• Cumin
• Garlic Powder
• Oregano
• Basil
• Freshly grated parmesan (optional)

What to do…

• Cook pasta by directions on package, drain and set aside
• In large skillet, brown and crumble meat
• Drain grease from skillet
• Add crushed tomatoes to skillet and simmer
• Add bay leaves
• Add salt, pepper, chili powder, cumin, garlic powder, oregano and basil to taste
• Simmer sauce for about an hour. When sauce starts to become too thick, add one or two cans tomato sauce and continue simmering until desired texture and taste are reached
• In a large pot, combine sauce and pasta
• When serving, top with freshly grated parmesan (optional)

All the ingredients that make the sauce so tasty

Round of spices

Simmering sauce

Ready to eat!