olive oil cake with rose water cream and strawberry and pink peppercorn sorbet
-floataway cafe atlanta, ga

olive oil cake with rose water cream and strawberry and pink peppercorn sorbet
-floataway cafe atlanta, ga

Blessed

After a conversation with a co-worker where said co-worker pointed out what a badass girlfriend I am…. Kyle felt very lucky to have me and brought me home orchids and strawberries.

4 am Pork Stuffed Porkchops

4 am Pork Stuffed Porkchops

being healthy…

have not eaten madeleines, cupcakes or tarts in over a week,

part of me trying to be healthy means opting out on brunch with the girls and having brunch at home.
blue fin tuna - purple kale with couscous - mimosa - and my favorite magazine 

part of me trying to be healthy means opting out on brunch with the girls and having brunch at home.

blue fin tuna - purple kale with couscous - mimosa - and my favorite magazine 

Atlanta’s Warm Weather Crazies

Just saw an overweight woman dressed as a super hero. Light blue spandex suit, dark blue cape and a backpack of course .

to romp or not to romp?

to romp or not to romp?

thrifty tiramisu 
you’d never know tiramisu was so easy to make.  i made tiramisu for my homeboy, using the left over madeleines and coffee from the restaurant i work at.  the pasty chef there questioned the madeleines being an appropriate subisitute for lady fingers, but they were perfect.  so perfect that this tiramisu beat out one we were served later in the week at our favorite italian spot in atlanta.  
3 egg yolks
handful of sugar
one 8 oz container of mascarpone cheese
tsp of vanilla
a dozen madeleines 
about 3 to 4 cups of coffee or espresso
and 1-2 cups dark rum
some good dark chocolate
in electric beater whip eggs and sugar till pale and thick, about 5 minutes.  add mascarpone, vanilla, a couple table spoons of coffee and a splash of rum (you can base this on personal desired taste if you’d like).  whip till fully combined and has a glossiness to it.
combine 3 cups coffee and 1 cup rum (again feel free to edit do to personal taste)  in a mixing bowl.  cut madeleines in half the long way.  dunk madeleines in coffee/rum mixture, get them wet but not soaked.  do not leave them in there for more than 5 seconds or they will become soggy and crumble.
get a small/medium serving dish with walls at least 2 inches high.  a glass dish would be best, to show off the traditional tiramisu layers.  cover the bottom of the dish with a layer of dunked madeleines, cover with mascarpone mixture.  proceed to layer, finishing with mascarpone on top.  
shave dark chocolate over the top (may add cocoa powder if desired).  place in refrigerator, let chill for at least two hours, can be served up to one to two days later.

thrifty tiramisu 

you’d never know tiramisu was so easy to make.  i made tiramisu for my homeboy, using the left over madeleines and coffee from the restaurant i work at.  the pasty chef there questioned the madeleines being an appropriate subisitute for lady fingers, but they were perfect.  so perfect that this tiramisu beat out one we were served later in the week at our favorite italian spot in atlanta.  

  • 3 egg yolks
  • handful of sugar
  • one 8 oz container of mascarpone cheese
  • tsp of vanilla
  • a dozen madeleines 
  • about 3 to 4 cups of coffee or espresso
  • and 1-2 cups dark rum
  • some good dark chocolate

in electric beater whip eggs and sugar till pale and thick, about 5 minutes.  add mascarpone, vanilla, a couple table spoons of coffee and a splash of rum (you can base this on personal desired taste if you’d like).  whip till fully combined and has a glossiness to it.

combine 3 cups coffee and 1 cup rum (again feel free to edit do to personal taste)  in a mixing bowl.  cut madeleines in half the long way.  dunk madeleines in coffee/rum mixture, get them wet but not soaked.  do not leave them in there for more than 5 seconds or they will become soggy and crumble.

get a small/medium serving dish with walls at least 2 inches high.  a glass dish would be best, to show off the traditional tiramisu layers.  cover the bottom of the dish with a layer of dunked madeleines, cover with mascarpone mixture.  proceed to layer, finishing with mascarpone on top.  

shave dark chocolate over the top (may add cocoa powder if desired).  place in refrigerator, let chill for at least two hours, can be served up to one to two days later.