pondicheri

Whenever I go home to Houston, Texas, there are a few spots that I simply must pop into for tasty eats. Pondicheri, an industrial-chic spot for unique Indian dishes inspired by the streets of Mumbai, is always at the top of that list. Come by for breakfast and enjoy some pumpkin chai oats or masala eggs, or stop in for lunch for one of their classic Mumbai street wraps (aka Frankies). The curries and thalis are not to be missed either- I’m partial to the vishnu thali which offers a flavorful mix of veggie options like green masala cauliflower, beet soup, smoked eggplant, endive slaw, and a saag sesame cutlet. Plus that carrot roti is to die for!

Beyond the delicious savory eats, a visit to the upstairs Bake Lab & Shop is absolutely necessary as well. From honey mesquite cake to cumin cheese buns to chai pie to various flavors of mithai (chickpea fudge), there’s endless options for something sweet to end your meal. Or stop by for a coffee and pastry in the morning! Either way, you won’t be disappointed. I love their use of traditional Indian spices alongside more Texan-inspired flavors- it makes for some truly unique baked goods! There are several vegan and gluten free options as well if that’s your jam. Grab a crack ball or two for the ride home!

sweet laurel bakery cake shop

I had been plotting my visit to the Sweet Laurel Bakery Cake Shop over in the Palisades for quite some time now. I’m a huge fan of Laurel herself (and her cottage is to die for), as well as her delectable baked goods! But as well all know, the pandemic hit, and so I really haven’t been out & about all that much. In the meantime, I’ve been baking up a storm from the cookbook, and boy are there some tasty recipes to be had! Sweet Laurel recipes are all gluten, grain, and refined sugar free, and many are also vegan as well, making them a great choice for anyone with allergies or dietary restrictions. My bestie Rachel McConn (an amazing nutritional therapy practitioner & natural foods chef, by the way) came up from San Diego to hang for a night, and since she has Celiac Disease, the bakery has been on her must-visit list as well. We headed out on a (safe & socially distanced) mission for sweets, and we were not disappointed.

The star of the show was the ice cream sandwich- snickerdoodle cookies with chocolate ice cream. This was so delicious, not to mention all vegan & gluten free! It totally hit the spot on a hot summer day. I can never say no to carrot cake, so had to get a slice of that as well. This one is lightly sweet, and studded with walnuts and raisins. The probiotic cashew cream frosting is super unique and provides such a nice tang! Even my one year old got in on the sampling, and he was definitely a fan. I can’t wait to return to try some of their super food lattes and keto frappes- yum! And lastly, don’t miss Laurel’s new savory cookbook, which is now available for preorder!

first birthday smash cake

I’m sure it’s no surprise to anyone that I was super excited to bake my son Dylan’s first birthday cake. Typically called “smash cake”, it’s a birthday cake for a one year old that they can essentially smash, play around with, eat, dig in, throw, whatever. Anything goes! And extra cake for me to eat? Yes please! While researching recipes, I knew I wanted something on the healthier side- not too much added sugar for sure. Fresh fruit like bananas are a great way to add a natural sweetness to your cakes without having to add a bunch of cane sugar. I also used a combination of coconut oil (healthy fats!) and applesauce, which keeps the cake nice and moist. Oat flour is a healthy alternative to all-purpose, and I made mine by grinding up rolled oats in a food processor. Super easy! If I’m honest, I didn’t even pulverize the oats into total flour consistency, and left it a bit coarser to give the cake some texture. Whatever you prefer! Plus, if you use certified gluten-free oats, this cake is completely gluten-free as well. In terms of frosting, which can all too often be a huge sugar bomb, I went the Greek yogurt route, with just a touch of maple syrup for sweetness! Make sure you strain it so it’s extra thick for frosting purposes. Feel free to decorate however you desire- a more “naked” frosted cake or spread all-over, and top with berries or natural sprinkles. I was assembling this away from home, without my usual tools and decorating accessories, so it didn’t end up being the prettiest cake out there (I essentially threw sprinkles at it to cover up a messy frosting job), but it was still super fun to make! Just don’t forget the first birthday candles! I’m happy to report Dylan dug right in and ate quite a few handfuls (mostly frosting). Thankfully, he even shared with his mama ;) Happy baking!

First Birthday Smash Cake:

  • 3 cups oat flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 6 tbsp coconut oil, melted and slightly cooled

  • 6 tbsp unsweetened applesauce

  • 1/4 cup pure maple syrup

  • 3/4 cup mashed banana (about 1.5 large bananas)

  • 1/4 cup unsweetened almond milk

  • 4 large eggs

  • 2 tsp pure vanilla extract

  • fresh berries or sprinkles, for topping

Greek Yogurt Frosting: 

  • 3 cups whole milk greek yogurt

  • 1 cup cream cheese

  • 1/4 cup pure maple syrup

  • 1 tsp pure vanilla extract

Place greek yogurt in a mesh sieve or fine-mesh strainer lined with a paper towel with a bowl underneath. Let sit for a couple hours (or overnight in the fridge). Transfer the yogurt to a bowl and stir in maple syrup and vanilla extract. You may add more maple syrup if you prefer it sweeter. Refrigerate until ready to use.

Preheat the oven to 350 degrees F. Grease three 6-inch cake pans (you can alternatively use two 9-inch cake pans, but baking time will need to be adjusted), line each with parchment paper, and then grease the parchment as well. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl or base of a stand mixer, whisk together melted coconut oil, applesauce, maple syrup, mashed banana, almond milk, eggs, and vanilla until smooth. Slowly add the flour mixture, mixing until just combined. Divide the batter evenly between prepared cake pans, and bake for about 22 minutes, or until a toothpick or cake tester comes out clean. Remove from oven and place pans onto a wire rack to cool for 15 minutes before removing cakes from pans to cool completely.

To assemble, level off any dome shape on your cakes, so you have flat surfaces. Place one cake on your cake stand, (you can also use cake boards and a revolving cake stand if you’d like!), and top with frosting, spreading it in an even layer just past the edges. Add the second, repeat with frosting, and then repeat with the third cake . Use an offset spatula or knife to scrape off the frosting overhang for a “naked” cake look, or use additional frosting to coat the entire cake. Top with berries or sprinkles, and enjoy!

*Adapted from First Birthday Smash Cake with Yogurt Frosting by Yummy Toddler Food.

lemon olive oil cake with polenta & rosemary

We are currently living through some crazy, uncertain, difficult, and stressful times. I don’t know about you, but in times of uncertainty, I find peace in the ritual of baking. I love the routine of it all, and the fact that some things do remain constant, even when so much else is unknown. We are lucky enough to have an abundance of lemons on our tree right now, so I took the opportunity to pick a bucket full. We use lemons pretty regularly, but even so, had more than we knew what to do with. It had been quite a while since I’d made an olive oil cake, but I do find them to be super comforting, and the perfect thing to nosh on while spending all this extra time at home, so it seemed like the perfect excuse! Plus, fresh citrus (zest & juice!) takes it to a whole other level. Using a top-notch quality olive oil for this as opposed to your typical store-bought variety is of the utmost importance here. I recommend Extra Virgin Olive Oil from Central Coast Family Farm for its crisp, pure olive flavor, which will keep your cake nice and moist. This olive oil cake is also entirely gluten-free, if that’s your thing- I find the hearty flavors and textures of almond flour and polenta complement the dense cake nicely. I also prefer to keep the cake itself not too sweet, as I typically serve it with assorted sweet toppings (like candied lemon peels, lemon marmalade & whipped cream) to balance things out. This baby will stay fresh wrapped in an airtight container at room temperature for several days, but you may also store it in the fridge if you prefer. It’s equally delicious at room temperature with a dollop of honey sweetened greek yogurt for breakfast as it is warmed in the oven and served with ice cream for dessert! You can bake this in a simple 8” cake pan, or use a springform pan for easy release of the sides! Whichever way you go about it, I hope that it brings you joy during this time. Stay safe, y’all!

Lemon Olive Oil Cake with Polenta & Rosemary:

  • 2 1/2 cups almond flour

  • 1 cup coarse ground polenta

  • 1 tsp baking power

  • 1/2 tsp kosher salt

  • 1 sprig fresh rosemary, finely chopped

  • 1 cup extra virgin olive oil

  • 1/3 cup honey

  • 1/3 cup cane sugar

  • 3 large eggs

  • 4 lemons, zested & juiced

  • 1 tsp vanilla or almond extract

  • powdered sugar, candied lemon peels & fresh rosemary sprigs, for topping

  • lemon curd & whipped mascarpone, yogurt, or ice cream, for serving

Preheat oven to 325° F. Grease an 8” round cake pan, line with parchment paper, and grease the paper as well. In a medium bowl, mix together almond flour, polenta, baking powder, rosemary, and salt, then set aside. In a large bowl, whisk together olive oil, honey, sugar, eggs, lemon juice & zest, and vanilla/almond extract until smooth. You may alternatively use a stand mixer if desired. Gradually fold in the dry ingredients until just combined.

Transfer the batter to the prepared cake pan, making sure it’s level and evenly distributed. Bake for approximately 40 minutes, or until a cake tester comes out clean. Remove from the oven and let cool in pan for about 5 minutes, and then flip out onto a wire rack to cool completely. Dust cake with powdered sugar and top with candied lemon peels and fresh rosemary. Serve with a heaping dollop of lemon curd or marmalade, and maybe some ice cream or whipped mascarpone as well. Enjoy!

*adapted from Orange Polenta Cake from Ottolenghi: The Cookbook

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felix trattoria

Pasta, pasta, pasta! I had been told by many a pasta-finatic that if you’re on the hunt for delicious Italian food in Los Angeles, you head straight to Felix Trattoria. Being that it’s in Venice, it’s not the quickest dinner venture for us (not to mention reservations are hard to come by), but when I was planning a recent date night with friends, I made Felix a top priority. Chef Evan Funke’s take on traditional, regional Italian cuisine enriched with local Cali ingredients is nothing short of spectacular. Pasta and bread are the true standouts, and you can even watch them get made right before your eyes! The pizza bianca (with melt-in-your-mouth buffalo mozzarella) and the classic focaccia sfincione are not to be missed. You really can’t go wrong with anything from the handmade pasta menu, which offers various regional specialties from all around Italy. I love an orecchiette, and this one served with sausage, broccoli, peperoncino, and canestrato was delectable down to the last bite! Even the veggies at Felix were memorable: I loved the mint and pesto Siciliano coating the green beans in the fagiolini verdi dish! Also impressive were the branded ice cubes in my negroni- how fancy! Even though we were pretty stuffed by this point, you know I don’t skip dessert. The torta della nonna (a perfectly moist olive oil cake) really hit the spot, and allowed us to finish our meal on a not-too-sweet, but totally satisfied note. Scroll through the slideshow to check out the rest of our meal, and trust me when I say- get there soon! Felix (Latin for “happy” or “lucky”) easily gets my vote for best Italian in LA, and I already cannot wait to return in the new year!

trois familia

When you're tired of the same 'ol thing, and really craving something outside the box, I highly suggest you head to Trois Familia. This French-Mexican fusion spot comes from Chef Ludo Lefebvre, Jon Shook, and Vinny Dotolo, and is part of the highly acclaimed Trois Mec/Petit Trois family, so you know going in that it's got a lot to live up to. Just browsing through the photos above will show you how colorful and creative the dishes are, and I can attest that everything is just as flavorful and decadent as it looks. Some items on the menu may sound a little out there- beet tartare tostada? Parisian gnocchi? hashbrown chilaquiles?- and I wouldn't fault you for questioning if they'll work. Chef Ludo does what he does best, however, and blends the flavors and techniques of Mexican and French cuisines seamlessly. Each dish offers the comforts of what you'd expect, plus a surprising flair to make it something entirely different. The beet (not beef!) tartare tostada was a personal fave- the crunchy tostada was complemented perfectly from the fresh lime and avocado crema. Also, how much does it look like real beef tartare?! The mussels Marinière were packed full of garlic, white wine, and herbs, and the grilled bread was perfect for soaking up every last drop of sauce. Don't miss their signature tres leches birthday cake for dessert!