kismet

Kismet was the restaurant I was most looking forward to trying once I knew we were coming to Los Angeles. This all-day café is totally up my alley- the menu reimagines Middle Eastern flavors for modern-day California cuisine- so basically everything I want in a meal. Before relocating to LA, chefs Sara Kramer and Sarah Hymanson helmed the kitchen at Glasserie in Brooklyn, which is one of my husband's and my absolute favorite spots, so we had pretty high hopes for our meal at Kismet. I can say we thoroughly enjoyed the food, and although there are some similarities to Glasserie in that they both have Middle Eastern influence, Kismet is its own delicious beast. I love their focus on using small, responsible growers, and how much they value creating personal relationships with the farmers and producers. This passion really comes through in the food, as every dish really allowed the ingredients to shine.

My husband and I met another couple for dinner, so we luckily got to try a ton of different things, and honestly it would be hard for me to pick a favorite. The barbari bread by bub & grandmas was nicely doughy and chewy, but got even better when dunked into their super creamy tahini. Kismet creates some really flavorful combinations, like sweet potato with puffed rice and coconut vinaigrette, as well as kabocha squash with peanut and aleppo pepper, and I truly enjoyed all the unique flavors. Scroll through the slideshow to get details on all twelve (!) of our delicious dishes. I'm dying to return for brunch or lunch, as the Turkish-ish breakfast and broccoli toast are absolutely calling my name! The Kismet team also opened a more fast-casual falafel joint called Madcapra, so looks like I'll have to stop by Grand Central Market for lunch too!

coolhaus

I love funky sweets, so I was super pumped to try Coolhaus Ice Cream from the moment I discovered them on social media. They started as an ice cream truck, but have gotten so popular that they now have scoop shops in LA and Dallas, as well as several mobile trucks in LA, NYC, and Dallas ! The idea is simple, but delicious: build your own ice cream sandwich from a scrumptious list of freshly baked cookies and housemade ice creams. Mix and match if you want, and there are even vegan and gluten free options available as well! Ice creams come in tasty and unique flavors like campfire s'mores, balsamic fig & mascarpone, and fried chicken & waffles, while the cookie options range from classic double chocolate to peanut butter Captain Crunch to confetti whoopie pie! The sandwiches are named after architects and architectural movements that inspired the design-minded owners (hence the "cool houses" created from ice cream & cookies). Plus, they're served in an edible wrapper, so don't be afraid to get messy as you dig in! I guess you could say I'm a big fan, as I've visited the truck in both NYC and Texas- I guess now I just need to find them in LA :) But good news for me and everyone else: Coolhaus is now sold in many retail stores, as well as available for purchase online! Trust me on this one, get you some Coolhaus ice cream, stat!

cheesecake brownies

My husband loves chocolate and cheesecake, so when I'm baking something for him, those flavors always come to mind. A decadent combination of the two would pretty much be the ideal combo to him, so cheesecake brownies seemed like an easy, but perfect solution! Rich and fudgy brownies are already great on their own, and I like 'em the fudgier the better! But now add a layer of cheesecake to the mix, and you've got yourself one seriously tasty treat. If you want, you can lightly swirl in the cheesecake batter to the brownie batter, creating a cool marbled effect on your brownies! I got a little carried away in mixing, so no picture-perfect marbling, but I promise they tasted great anyway! PS- I like using flatter, wider chocolate feves or discs instead of regular chips, and Valrhona makes great ones!

Cheesecake Brownies:

  • 1/2 cup unsalted butter, cut into pieces

  • 1 cup bittersweet chocolate chips, divided

  • 3/4 cup turbinado sugar

  • 2 large eggs

  • 1/2 tsp pure vanilla extract

  • 2/3 cup all-purpose flour

  • 2 tbsp unsweetened cocoa powder

  • 1/4 tsp salt

  • 8 oz. cream cheese, well softened

  • 1/3 cup turbinado sugar

  • 1 large egg yolk

  • 1/4 tsp pure vanilla extract

Preheat oven to 350°F and butter an 8-inch square baking pan. For the brownie batter, melt butter and 1/2 cup chocolate chips in a double boiler over simmering water, stirring occasionally, until smooth. Remove from heat and whisk in sugar, eggs, and vanilla until well combined. Whisk in flour, cocoa powder, and salt until just combined and spread batter evenly into baking pan.

For the cheesecake batter, whisk together cream cheese, sugar, egg yolk, and vanilla in a small bowl until smooth. Dollop large spoonfuls over brownie batter, then swirl in with a butter knife to create a marbled effect. Alternatively, you may mix the two together more evenly.

Sprinkle remaining chocolate chips over the batter. Bake until edges are slightly puffed and center is just set, about 35 minutes, then allow to cool. These are equally as delicious warm out of the oven as they are at room temperature or chilled, although the brownies will be much easier to cut if chilled. Makes nine 3" square, thick brownies.

*Adapted from cheesecake-marbled brownies by Smitten Kitchen.

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chocolate beet cake with pistachio brittle

I love pretty much anything and everything involving chocolate. I also love beets. Now, I know what you're thinking: Beets in a dessert? Really!? But trust me on this one. The beet purée gives this cake a super moist crumb and rich texture, while the flavor remains über chocolatey. It's seriously decadent and oh-so indulgent, making it the perfect dessert for Valentine's Day, or any other date night! To top off this tasty cake, I add some sweet and crunchy pistachio brittle. I make mine with honey, so it's more like a cross between candied pistachio and brittle, but without the hassle of corn syrup or a candy thermometer! Add a dollop of whipped cream or crème fraîche, and you have yourself a seriously delicious dessert! Bonus points for sneaking in a vegetable too! Keep in mind, you can also make this cake ahead of time, as it tastes even better (if that's possible!?) the next day once it's had a chance to fully set. Enjoy!

Chocolate Beet Cake with Pistachio Brittle:

Cake:

  • 2 large beets, rinsed

  • 1 1/4 cup bittersweet or semisweet chocolate, chopped

  • 1/4 cup freshly brewed espresso or coffee

  • 1 tsp pure vanilla extract

  • 1/2 cup butter, at room temperature, cubed

  • 1/4 cup coconut oil

  • 1/2 cup hazelnut meal/flour

  • 1/2 cup coconut flour

  • 3 tbsp unsweetened cocoa powder

  • 1 1/4 tsp baking powder

  • 1/4 tsp kosher salt

  • 5 large eggs, separated, at room temperature

  • 1 cup coconut sugar

Brittle:

  • 3 tbsp granulated sugar

  • 2 tbsp raw honey

  • 1 cup raw pistachios

  • flaky salt, to taste

Toppings:

  • confectioner's sugar

  • ground pistachios

  • pistachio brittle

  • whipped cream or crème fraîche

Preheat oven to 350ºF. Butter (or use non-stick spray) an 8 1/2 inch springform pan and line the bottom with parchment paper, then butter the paper as well.

In a medium saucepan, bring water to a boil. Add two large beets and cook for about 45 minutes until tender. Run under cold water, and remove the skin with your hands. Process beets in food processor until smooth. You will need 1 cup of purée.

In a large bowl set over a sauce pan of simmering water, melt the chocolate. Once it’s almost all melted, turn off the heat, but leave the bowl over the warm water. Pour in the espresso and vanilla extract, stirring once, then add the butter and coconut oil. Leave bowl over hot water, and allow mixture to soften without stirring.

Sift together the flours, cocoa powder, baking powder, and salt in a separate bowl. Remove the bowl of chocolate from the heat and stir until everything is incorporated. Let sit a few minutes to cool, then whisk egg yolks into the melted chocolate mixture. Stir in the beet purée.

Add coconut sugar to a clean food processor, and pulse a few times until sugar is very fine. In a stand mixer with whisk attachment, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold this into the melted chocolate mixture. Last, fold in the dry ingredients. Careful not to overmix!

Pour the batter into the prepared pan and reduce the heat of the oven to 325ºF. Bake the cake for 40 minutes, or until the sides are just set but the center looks a bit underdone. Do not overbake! Let cake cool completely, then remove it from the pan.

While the cake bakes, make the pistachio brittle. In a saucepan over medium heat, combine the sugar and honey. Let cook until sugar is dissolved. Add pistachios and stir to combine. Turn the heat up to medium high, and cook for another couple of minutes until the syrup evenly coats the pistachios and has thickened. Pour pistachios onto a parchment-lined sheet tray, spreading into an even layer. Top with flaky sea salt. Let cool completely until it hardens (about 1 hour), then break into pieces. You may make the brittle ahead of time, and store in an airtight container once fully cooled and hardened. 

To serve, dust confectioner's sugar and ground pistachios over the entire cake and top with big pieces of pistachio brittle. Slice and serve each piece with a dollop of whipped cream. Enjoy!

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*Adapted from "Extremely Moist Chocolate Beet Cake" from Tender: A Cook and His Vegetable Patch by Nigel Slater.

**Check out Britt and her recipe featured on Garance Doré. Photos by Pia Moore.

**Substitutions: To make this cake dairy-free, substitute the butter for more coconut oil. This cake is gluten-free as written, and you may choose to use all hazelnut meal or all coconut flour if desired, however the texture may be slightly different. You may also substitute all-purpose flour for both flours listed if preferred. You can use granulated sugar in place of coconut sugar as well. My choices are based on personal taste and flavor preference.

 
 

magpies soft serve

 

I love soft serve. I love ice cream too, but I enjoy it even more once it's gotten a bit softer and all melty. I joke that my husband and I share a pint together perfectly, as he loves the cold, hard stuff and eats straight down the middle, while I prefer the edges of the pint that start to melt right off the bat! Magpies Softserve is what many would call "chef-driven" soft serve. It provides the same nostalgic feel of a dip from Dairy Queen, but with super creative and freshly made flavors and toppings. Everything is made in-house in the Silver Lake dessert shop, and you can totally taste the difference in quality. They even offer vegan, non-dairy options, which are equally as satisfying as their dairy counterparts. I went with a swirl of corn almond and Mexican hot chocolate soft serve, topped with almond brittle and chocolate covered honeycomb! Talk about unique, and oh so delicious! Other flavor options include malted milk chocolate, cookie butter (my heaven!), pumpkin, and coffee, and the topping options are just as tempting: graham cracker streusel, butterscotch Rice Krispies, toasted maple coconut chips, and vegan fudge sauce! I only wish they'd open a location in New York! Until then, Magpies remains at the top of my must-visit list when in Los Angeles.

 

thin & chewy chocolate chip cookies

 

 

I'm typically of the belief that cookies should be thick & chewy, with almost-raw dough on the inside, and a nice, crisp exterior (think Levain Bakery or The Ultimate Chocolate Chip Cookies. However, there's a time and a place for thin & chewy cookies as well. These are crowd-pleasers, and will satisfy all cookie lovers. I love that they spread out into giant discs, even run into each other, but don't get totally crispy inside & out. They maintain that gooey interior that is absolutely key to a delicious cookie. Extra bonus, they're super quick & easy to throw together, so you can satisfy that cookie craving in an instant!

Thin & Chewy Chocolate Chip Cookies:

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp kosher salt

  • 1 cup (2 sticks) butter, softened

  • 1 1/4 cups light brown sugar, packed

  • 1/2 cup cane sugar

  • 2 eggs

  • 2 tsp pure vanilla extract

  • 2 cups bittersweet chocolate chips

Preheat oven to 350 F. Line a sheet tray with parchment paper. Sift together the flour, baking soda and salt. Cream the butter and sugars together in a stand mixer until fluffy & combined, about 3 minutes. Add the eggs and vanilla, mixing well. Add the flour mixture to the wet ingredients, and mix until a dough comes together, careful not to over-mix. Fold in the chocolate chips. Chill the dough for 1-2 hours, if possible.

Form large balls of dough (about 2 tbsp) into balls, then place on the baking sheet and flatten to thin disks. Make sure to leave enough room between the cookies as they will spread when baking. Bake about 12-14 minutes, until golden brown edges form. Let cool on a wire baking rack.

*Adapted from Flat & Chewy Chocolate Chip Cookies by NYT Cooking and Thin Chewy Chocolate Chip Cookies by The Comfort of Cooking.

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