Dessert

Carrot, Apple & Zucchini Whole Wheat Muffins

- Amanda

It’s been quite a minute since I last posted on here. But it has definitely been for good reason. Besides the craze that always comes from the holiday season, then the IWI Winter Fest and having my mother visit somewhere in between, I’ve also been pretty busy with dessert orders. And while mom-ing my own two little ones in the midst of it, the days get pretty full. The first part of the year has really flown by. I’m so grateful though, being immersed back into the food world, especially pastry & dessert, brings me a lot of joy and inner peace.

I know so many people say it, but the kitchen is absolutely my happy place and I can understand how it would be for others. There’s a certain therapy that comes with creating something, especially when it’s for the people we love. Right now, we’re all supposed to be slowing down, staying put and isolating ourselves as much as possible. As if the Pandemic we’re experiencing wasn’t stressful enough, it can also be hard to be confined to our homes with busy little ones out of school and needing to release their amazing energy. So naturally, it’s no surprise that I’d turn to the kitchen, to get through the days. But this time, also with the help of my little chefs.

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Pumpkin Cheesecake Bars

- Amanda

Pumpkin season is in full swing and I couldn’t be happier about it. There’s just something about the combination of pumpkin with spices like cinnamon, nutmeg and cloves that brings such a comforting feeling of home and all the warm fuzzies I get when I think of my childhood and this time of year. Here, so far away in Istanbul, those moments of biting into something and being reminded of home are priceless. As are my memories of past Halloweens trick-or-treating and coming home to delicious homemade pumpkin pie. My mom’s is still my favorite. I think that’s why I’m so obsessed with these Pumpkin Cheesecake Bars. They’re perfectly spiced and light and silky just like her pumpkin pie. But they have a little something extra with the cream cheese without being as dense as typical cheesecake bars. They really are everything and more I expect and need from a pumpkin recipe in October.

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Mixed Berry & Lemon Crumb Bars

- Amanda

It’s lookin’ like the wonderful strawberries we’ve been getting from the organic bazaar will only be available for maybe one or two more weeks. So I’ve been told. Eek! Don’t get me wrong, I like cooking and baking seasonally, and am ecstatic about any and all things pumpkin right now, but growing up in Southern California where most produce, including strawberries can be found year-round, and they actually taste good, this can be a tough pill to swallow. Not only are my kidlets sad about their favorite morning fruit going bye-bye but it also means, making delectable treats like these Mixed Berry & Lemon Curd Crumb Bars can only be done if you can get your hands on some frozen berries. Which, lets be honest, don’t yield the exact same results. I do appreciate you, frozen berries, I do.

I first came across these bars on the Daley Plate and once I saw that the recipe included lemon curd, I knew I had to make them. I had a small amount of leftover homemade lemon curd stashed in the freezer that I had been looking for a way to use up and problem solved. And I am so glad I decided to solve said problem with these bars. They are absolutely delectable. I mean, I really had to stop myself from eating them all myself because not only do they store beautifully in the fridge, but they are even better cold. And I dare you to go opening the fridge door looking for some dinner ingredient and not pop one in your mouth. It’s a challenge, trust me.

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Fig & Chia Parfait

- Amanda

Living in Istanbul can sometimes have it’s perks. And figs, my friends, are one of them. I’m talking gorgeous, luscious, plump, sweet & perfectly ripe figs. The kind I could have only dreamt about in the states. I know that’s a big statement. And while I have definitely had some wonderful versions of this jewel-toned fruit back home, whether it be from a store, farmer’s market or a friend’s tree, they never came close to those I have been lucky enough to enjoy (read: devour) here.

Fig season has been in full swing here and I have most definitely had my share. In fact, the small window in which these little beauties is available is coming to a close soon and I am so not looking forward to it. So until then, I’ll be savoring every last one of them and including them in recipes like this amazing Fig & Chia Parfait.

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