Friday, October 31, 2014

Weekend Links & Happy Halloween!

How I celebrate the Giants winning the World Series: pumpkin whoopie pies
Happy Halloween! This is my last weekend of "funemployment"...I start work on Monday. I am really looking forward to a new beginning, a new path, and a new schedule. Z and I will be spending the weekend trying to put together our apartment and preparing for a busy week ahead. Oh, and of course, we will be watching the Stanford v Oregon game and celebrating Halloween. Enjoy the weekend!

Note to self: eat everything on the 2015 Good Foods Nominations list {link}

Shared economy meets the kitchen--a library for kitchen tools and gadgets {link}

Is red wine the drink of choice for powerful women? {link}

Innovation and pastries, from the New Yorker {link}

The Steve Jobs of beer {link}

Mimi Thorisson on how to pair wine with food {link}


12 weekend habits of highly successful people {link}

For anyone who is obsessed with snacks {link}

I can't wait to pick up a couple of these ramen kits at Whole Foods {link}

Wednesday, October 29, 2014


In Paris about three years ago, my family and I ducked into a small little cafe for lunch. It was early August, and most of the cafes were empty.

After placing our orders, the waitress returned with a tiny bowl of ratatouille. She explained that her grandmother made the ratatouille for the cafe, and though we did not order it, she thought we would like to try a few bites.

It was my first time trying ratatouille, and I still remember how delicious the stew was with a delicate thyme flavor.

Back here in America, I have found it difficult to find ratatouille in restaurants. Though it is a fairly simple stew of garden fresh vegetables, it simply isn't popular here in America.

I had a craving for ratatouille a few weeks ago, and I realized the only way I was going to eat some was if I made it myself! Luckily, thanks to my slow cooker and America's Test Kitchen, I was able to cook a giant pot of ratatouille.

This is a great recipe to make when you have a busy week. Ratatouille is incredibly healthy (vegan!), and it pairs well with eggs, chickpeas, and chicken. Z and I like to eat our ratatouille with toast and fried eggs.



10-12 Servings
From America's Test Kitchen

6 tablespoons extra-virgin olive oil
2 eggplants, cut into 1-inch chunks
3 zucchini, cut into 1-inch chunks
2 onions, halved and sliced into 1/4 inch thick slices
2 red peppers, stemmed, seeded, and cut into 1/3 inch thick slices
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1/4 cup all-purpose flour
1 28-ounce can diced tomatoes, drained, juice reserved
1/4 cup chopped fresh basil
Salt and pepper
Grated Parmesan cheese, for serving

Heat one tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Brown half of the eggplant lightly on all sides, about 5-7 minutes. Transfer eggplant to the slow cooker. Repeat the browning process with another tablespoon of oil and eggplant. Transfer the second batch of eggplant to the slow cooker.

Working in two batches, repeat the browning process with zucchini and transfer the zucchini to the slow cooker.

Heat remaining two tablespoons of oil in a skillet over medium-high heat until shimmering. Add the onions, bell peppers, garlic, and thyme and cook until the vegetables are softened, about eight to ten minutes. Stir in flour and cook for one minute. Slowly whisk in reserved tomato juice, and smooth out any lumps. Transfer this mixture to the slow cooker.

Stir the tomatoes into the slow cooker. Cover and cook vegetables for four to six hours on low. When the vegetables are tender, stir in the basil, salt and pepper. Serve with grated cheese. 

Tuesday, October 28, 2014

Food + Tech + Startups = Hot New Thing

Approximately 30% of all of my conversations are about food. I would also add that approximately 20% of my conversations are about startups.

Soooo, it is basically a given that at some point I would write a post combining food and startups.

Essentially there are four major types of food delivery startups that are sweeping the nation.
  1. Restaurant delivery services
  2. Meal delivery services
  3. Grocery delivery services
  4. Meal kit services

Restaurant Delivery Services

These companies deliver food from local restaurants. In my opinion, this is one of the hardest markets to differentiate in. Startups really only differ in what type of restaurants agree to have exclusive partnerships with them. As a restaurant delivery service, it is also hard to create a branded customer experience, as you are simply delivering other restaurants' food. However, there are a few companies in this space that are doing interesting things. I really enjoy Caviar--they have a great selection of top-tier restaurants, and they recently integrated with Square.

Hilary Stone Soup Favorite: Caviar

Meal Delivery Services

This group of startups follow an "Uber for dining" model. Within a mobile app, you request a specific meal (typically from a pre-determined list of two or three daily options), and the startup delivers this specific meal to you. The meals are prepared by in-house chefs. Most deliver your email right away, though Munchery requires you to sign up for meals a few hours in advance. Startups differ by how fast they bring you food and what type of food they delivery. For example, SpoonRocket prides itself on fast service. However, Thistle is bringing you vegan meals with a fresh-squeezed juice.

Hilary Stone Soup Favorite: Sprig

Grocery Delivery Services

This group of startups brings you the groceries of your choice, and sometimes even from the grocery store of your choice. Similarly to restaurant delivery companies, startups in this space have a hard time differentiating from each other. Companies typically charge higher prices for your groceries, in addition to a delivery service charge. While most startups focus on delivering from Safeway, Costco, Whole Foods, etc, Good Eggs is slightly different in that they focus on farmers and high-quality producers, essentially delivering groceries from a farmer's market.

Companies: Instacart, Postmates, Amazon Fresh, Google Shopping Express, Good Eggs

Hilary Stone Soup Favorite: TBD

Meal Kit Services

Like the previous category, this group of startups delivers raw ingredients. However, these companies allow you to choose from a range of meals, and they deliver all of the ingredients you need, in perfect portions. They provide you with ingredients and a recipe card to make a delicious-looking meal at home. Prices are typically $10-15 per person, per meal, and there is typically a delivery fee. 

Hilary Stone Soup Favorite: TBD

Monday, October 27, 2014

Favorite Finds: Sprig

In DC, I brought my lunch almost every single day. There were a ton of great lunch options near my office, but very few were healthy. Packing my own salad Monday through Friday was the only way I could guarantee both a healthy and delicious lunch.

Here in SF, I have been eating out more (mostly due to Z's aversion to cooking and doing dishes), and though there are the typical (and atypical!) fast-casual places to stop into, my new favorite go-to is Sprig. Sprig is part of the new crop of food/tech start-ups that are bringing food to you on demand.

I have tried quite a few meals from Sprig, and I am incredibly impressed! The food is always really fresh, unlike some companies that deliver luke-warm or soggy food. 

And they try to use sustainable and local produce and meat, which is always a plus to see. They try to source produce from no more than 150 miles away, and the meat is hormone-free, antibiotic-free, cage-free, and a whole bunch of other free's. 

Oh, and the best part? Food is delivered typically within 20 minutes, straight to you.

Sprig has a great rotation of lunch salads, and I particularly like their buffalo chicken salad. Typically, I refuse to eat buffalo chicken wings--they are too one-dimensionally spicy and too greasy. This salad definitely has heat, but it balances nicely with a cool blue-cheese dressing, crunch carrots and celery, and crisp lettuce. 

Later this week, I will be racking and stacking all of the food delivery start-ups, so check back this week for more!

Friday, October 24, 2014

Weekend Reading

Happy Friday! I am spending the weekend reuniting with friends for Stanford's homecoming. While Saturday will be filled with football and mimosas, I am hoping to catch up on sleep and reading on Sunday. Enjoy the weekend!

Updated news on Michelin stars in the Bay Area {link}

Mickey D's, organic food, and the brain {link}

Six essential tools for making pasta {link}

I'm beginning my Thanks (and Friends)-giving planning here {link}

The SF Giants and their vegetable garden {link}

DC's food scene is moving beyond the restaurants for politicians and expense accounts {link}

The cutests cookie cup ghosts {link}

Amazing fall tablescapes {link}

Thursday, October 23, 2014

New About Me and Travel Guides!

Hi everyone--I have been working hard on building out content on Hilary Stone Soup. I promise Kitchen Essentials and Recipes will be updated soon, but in the meantime, enjoy my new About Me and Travel Guides pages!

As always, check back tomorrow for some weekend links!

Easy Apple Tarts

Easy Apple Tart Recipe Here on Hilary Stone Soup, I always promised to deliver foolproof, simple recipes that are easy to replicate at home. These apple tarts though are so incredibly easy that it is almost ridiculous. Even Z was impressed with how easy they are!

I saw these apple tarts on Ina Garten's Barefoot Contessa cooking show and instantly knew they needed to be part of Apple Week. The tarts feature perfectly cooked and tart apples with a flaky, buttery crust.

This apple tart is reminiscent of a French bakery, but the recipe is simple to make at home. Store-bought puff pastry is a major game changer here. I love having puff pastry in the freezer to whip up some quick appetizers or desserts.


Easy Apple Tart Recipe

Easy Apple Tarts

from Ina Garten
Serves 8

1 package (2 sheets) of puff pastry, defrosted
4 large Granny Smith apples
3/4 cup sugar
6 tablespoons cold butter, cut into small cubes
3/4 cup of apricot jam
3 tablespoons of water, Calvados, or rum

Preheat the oven to 400 degrees. Line two cookie sheets with parchment paper.

Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheets and refrigerate the sheets while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stem and cores with a sharp knife and spoon. Slice the apple crosswise into 1/4 inch thick slices.

Place the apples diagonally across the pastry (they should be overlapping), and place one slice on each side of the arranged apples.

Sprinkle the tarts apples evenly with sugar and dot them with butter.

Easy Apple Tart Recipe
Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown.

When the tarts are done, heat the apricot jam with the water/calvados/rum until it is bubbly. Using a pastry brush, brush each tart with the apricot jam mixture.

Serve warm or at room temperature.

Wednesday, October 22, 2014

Breakfast Baked Apples with Honey and Lemon

Baked Apples with Honey and Lemon
I found my new go-to fall brunch dish. These baked apples, flavored with honey and lemon, are light and delicate, yet are substantial when paired with yogurt (and turkey bacon!). 

These baked apples make for a perfect breakfast in bed recipe (cough cough wink wink, Z). They are easy to make while you whip up the rest of your meal. What could be better than cozying into bed on a fall morning with tea, toast, turkey bacon, and a deliciously warm and sweet apple?

I made these apples over the weekend, but you could easily make them at night and store them in the fridge if you wanted them for a weekday breakfast. They would also make a great snack or even dessert!


Baked Apples with Honey and LemonBaked Apples with Honey and LemonBaked Apples with Honey and Lemon

Baked Apples with Honey and Lemon
from Cook's Illustrated
Serves 4

4 large apples (Northern Spy, Cortland, or Golden Delicious), with one strip of peel from stem end removed, then rinsed, dried, and cored
1/2 cup honey
1 cup water
4 small lemons, peeling one large strip of zest from each lemon, then juiced

Heat oven to 350 degrees. Place apples in a Pyrex dish (I used an 8x8 dish). 

Insert one zest strip inside each apple. Drizzle honey over the apples evenly. Pour lemon juice evenly over apples. Pour water into the pan.

Baked Apples with Honey and LemonBake the apples. Every 15 minutes, spoon the water/lemon mixture over the apples. Bake until the apples are tender when cut with a sharp, thin knife. 

Serve with yogurt or creme fraiche. Enjoy!

Tuesday, October 21, 2014

Kale Salad with Honeycrisp Apples and Parmesan

Apple and Parmesan Fall SaladApple and Parmesan Fall Salad

I could eat this salad every day for lunch AND dinner. I love the lemon and mustard dressing, the salty grated Parmesan cheese, and the crisp sweet apples. 

I found the recipe in Bon Appetit Magazine, and after a few tweaks, it is exactly where I want it to be. Simple enough for everyday, yet elegant and refined for company, this salad is perfect for every occasion this fall. 


Kale Salad with Honeycrisp Apples and Parmesan

Adapted from Bon Appetit Magazine
Serves two

5 stalks green kale, removed from stem and chopped
1 tablespoons honey
1/2 shallot, chopped
Juice from 1 lemon
1 tablespoon dijon mustard
1/6 cup olive oil
1 honeycrisp apple, thinly sliced
1/6 cup parmesan cheese, grated

Place kale in your salad bowl. Sprinkle salt on top of the kale. Massage for ~5 minutes.

In a bowl, whisk together the honey, shallot, lemon juice, dijon mustard, and salt and pepper. Slowly whisk in the olive oil.

Toss the salad gently with the salad dressing. Add the apple and cheese to the salad, and toss again. 


Apple and Parmesan Fall SaladApple and Parmesan Fall Salad

Monday, October 20, 2014

Apple Week!

Hope you had a lovely weekend! As promised in my last post, I am going to showcase some amazing fall recipes this week on Hilary Stone Soup.

Lately, I have been craving fall--crunchy leaves, chunky sweaters, and lots of warm comfort food. Oh, and apples. Lots of apples. 

So, in the spirit of fall, this week on Hilary Stone Soup will feature a ton of fall-inspired apple recipes! 

Check back all this week for recipes featuring Honeycrisp, Golden Delicious, and Granny Smith apples. 

Friday, October 17, 2014

Weekend Reading

Afternoon treat at 20th Century Cafe...follow me on Instagram @hilarylstone for more fun food adventures!
Happy Friday! I am so so so excited for le weekend. Z's sister is coming into town, which means we'll be doing a lot of exploring throughout the city. Plus, I am going to be experimenting with some delicious fall recipes for you! Though I may be in SF, my head has been dreaming of crunchy and golden foliage, afternoon tea, and the English countryside...

I hope your weekend is filled with family, friends, and great food. Perhaps even a cocktail or two?

Here are a few things to keep you entertained until 5pm rolls around...

Just a little bit jealous that these kids got to eat at Daniel...and their reactions are just too great {link} 

How to make cheap wine taste amazing {link}

Michelin revealed their favorite (somewhat) affordable restaurants in the Bay {link}

Congrats to Joy the Baker on her new cookbook {link}

How to get smells and stains out of your tupperware {link}

Bon Appetit hosted a party for Yotam Ottolenghi and it looked awesome {link}

Ina Garten's morning routine {link}

The First Lady + Lil' John {link}

Nate Silver, the Michelin Guide, and Yelp {link}

Thursday, October 16, 2014

Creamy Dairy-Free Tomato Soup

Grilled cheese

Creamy tomato soup is a classic comfort food. For me, tomato soup reminds me of siblings--my brother, sister, and I share a strong love for tomato soup that typically resulted in lots of outings to the local Nordstrom cafe for their tomato-basil soup.

Luckily, tomato soup is really easy to cook at home. This recipe takes about ~30 minutes to cook, and it keeps well in the fridge if you want to make it ahead of time. 

This dairy-free creamy tomato soup boasts bright tomato flavors--it makes a perfect mate for the grilled cheese sandwiches I featured earlier today!

I also particularly love that this recipe is dairy-free. You could easily make it vegan by switching the chicken broth with vegetable stock. 

Dairy-free creamy tomato soup

Creamy Dairy-Free Tomato Soup

From Cook's Illustrated

1/4 cup olive oil
1 medium onion, chopped
3 medium garlic cloves, minced
pinch hot red pepper flakes (optional)
1 bay leaf
2 cans (28 oz. each) of whole tomatoes and juice
2 cups low-sodium chicken broth
1 tablespoon brown sugar
3 large slices good-quality sandwich bread, crusts removed, and torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
Salt and black ground pepper 
Chives (optional)

Heat 2 tablespoons of oil in a Dutch oven or heavy-bottomed sauce pan heat over medium-high until oil is shimmering. Add onion, garlic, red pepper, and the bay leaf. Stir frequently and cook until the onions are translucent. 

Dairy-free creamy tomato soupStir in tomatoes and their juice. Using a potato masher, mash the tomatoes until pieces are smaller than 2 inches. 

Stir in sugar and bread. Bring the soup to a boil, then reduce heat to medium and simmer. After about 5 minutes, the bread should start to break down. Discard the bay leaf.
Dairy-free creamy tomato soup

Transfer half of the soup to the blender. Add one tablespoon of oil, and blend the soup until smooth and creamy. Transfer the blended soup to a large bowl. Repeat with the remainder of the soup.

Dairy-free creamy tomato soup
Return the soup to the now empty pot. Stir in the chicken broth and brandy. Let the soup boil over medium heat and then season with salt and pepper.

Serve this dairy-free tomato soup with chopped chives. Enjoy!

Classic Grilled Cheese Sandwiches

grilled cheese and tomato soup
Today, I am sharing not one, but TWO recipes that a perfect pairing. Gooey and delicious grilled cheese sandwiches along with a hot bowl of tomato soup.

This classic comfort food pairing instantly makes me think of home. Growing up, grilled cheeses were part of our weekly dinner routine. They make a quick and easy dinner when you are running between events, or you simply don't feel like cooking.

While this recipe varies from the grilled cheeses my father made when I was younger, this recipe matches a classic diner grilled cheese.

Check back later today for my dairy-free but creamy tomato soup!

Grilled cheese

Grilled Cheese Sandwiches

Makes two sandwiches

3 oz of cheddar cheese, shredded
4 slices of white sandwich bread
2 tablespoons melted butter

Divide the cheese evenly between two of the slices of bread. Cover the sandwiches with the other two pieces of bread. 

Grilled cheese

Spread melted butter over one side of each sandwich. Heat a 12 inch pan over medium-low heat 

When the pan is hot, place the sandwiches (buttered-side down) on the pan. Reduce the heat to low. 

Butter the top side of the sandwiches using the melted butter.

When the bottom of the sandwiches are golden brown and crispy (approximately 5-10 minutes), flip the sandwiches. 

Again, wait for the bottom of the sandwiches to be golden brown and crispy. The cheese should be melted. 

Your grilled cheese sandwiches are now ready...enjoy!

Grilled cheese

Friday, October 10, 2014

Weekend Reading

Happy Friday! I am off to Palm Beach, Florida, for a family weekend. We are celebrating my great-aunt who turns 95. Even though this weekend will be filled with champagne, cake, tennis, and sunny weather, I am secretly dreaming of cozy sweaters and hot apple cider. 

Enjoy the weekend!

My absolute favorite boba place gets a new location in Union Square {link}

The quest continues for the best macaron in the city {link}

Excited to see how Square Order works at my favorite coffee shop, Blue Bottle {link}

What if you just hate making dinner? {link}

Check out this month's wine school, focusing on my favorite, Champagne {link}

Excited to check out Mark Bittman's new book {link}

The lovely Dorie Greenspan is touring the country for her new book, Baking Chez Moi {link}

The Hall just opened up on Market St and looks like it could be a great lunch spot {link}

Really tempted to go dairy-free for a month after reading this blog post {link}

Thursday, October 9, 2014

Entertaining Tips: Brunch Buffet

How to Host a Birthday Brunch
Happy Thursday! We are so so close to le weekend. Today, I am wrapping up my set of posts about brunch parties some tricks of the trade. My entertaining style, like my recipes, are classic, fun, and easy. Hope these tips help you with your next party. Enjoy!


  • Incorporate "ready to serve" items into your menu. We served really high-quality bread with delicious toppings, and it was a hit. Luckily for me, it just required slicing some bread and cutting up some avocados.
  • Bake your bacon. All bacon needs is 15 minutes in the oven at 350 degrees.
  • Serve entrees that taste delicious at room temperature. Luckily for us, these frittatas were easy to make the day beforehand and are super tasty cold.
  • If the weather is warm, provide iced coffee instead of hot coffee! No need to worry about hot beverages if the weather is nice enough. Instead, buy some iced coffee concentrate and serve with milk.
How to Host a Birthday Brunch


  • Invest in a set of reusable plastic plates that can go in the dishwasher. Your friends will be so impressed!
  • Instead of serving jam, butter, cream cheese, etc. in its original packaging, place condiments inside bowls. It is such an easy step, but makes you look like an entertaining pro. So many of my friends commented on how lovely the toast bar looked!
  • Don't place all of your food on the same table. By spreading out food on multiple tables, I made sure everyone had space to lounge around, and it forced individuals to chat with new people as they moved from drinks to dessert.
  • Let your guests help. They want to help, and it will make your life easier! Z and I are lucky to have friends who helped chop fruit and pick up trash.
How to Host a Birthday Brunch

Wednesday, October 8, 2014

Sour Cream Chocolate Chip Cake

Sour Cream Chocolate Chip Cake
This cake was not supposed to happen. I was supposed to make two chocolate bundt cakes, but I inadvertently bought the wrong kind of chocolate (oops!). 

In a rush to create something sweet and chocolate-y for Z's brunch, I found a sour cream chocolate chip coffee cake recipe on Cook's Illustrated. I made a slightly modified version (no cinnamon sugar swirl), and it was completely gone by the end of the party. 

This cake could easily be for dessert, but it makes for a great after brunch or late afternoon sweet as well. It's the perfect match for a hot cup of coffee or tea!

Sour Cream Chocolate Chip Cake

Sour Cream Chocolate Chip Coffee Cake

Adapted from Cook's Illustrated

14 tablespoons of butter (12 tablespoons should be softened but still cool, and cut into 1/2 inch cubes)
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups all purpose flour
1 1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1 cup chocolate chips

Place your oven rack in the lowest position, and preheat the oven to 350 degrees. Grease a bundt pan with two tablespoons of butter.

Whisk eggs, 1 cup sour cream, and vanilla in a bowl until blended. 

Combine flour, sugar, baking powder, and salt in a large bowl. Add butter and the remaining 1/2 cup sour cream. Mix on low with either a standing mixer or a handheld mixer until the mixture resembles wet sand. Increase the speed of the mixer to medium and let the dough come together. 

Lower speed of the mixer slightly and add the egg mixture in 3 additions, scraping down the side of the bowl with a rubber spatula after each addition. Beat until the batter is light and fluffy.

Spread 2 cups of batter along the bottom of the pan using a rubber spatula. Sprinkle 1/2 cup of chocolate chips over the batter. Repeat with another 2 cups of batter and 1/2 cup of chocolate chips. Cover the chocolate chips with the remaining batter. 

Bake until the cake feels firm to the touch, approximately 50-60 minutes. Cool cake in pan on wire rack for 30 minutes. Invert cake onto a roasting pan, then re-invert using the baking rack. Let cool, and then enjoy!

Tuesday, October 7, 2014

Mini Frittatas

These easy and delicious frittatas are perfect for when you are hosting a brunch with lots of guests. Frittatas are basically mini scrambled egg cups, filled with vegetables, meat, or cheese.

I love frittatas because you can flavor them any way you like. For Z's party, I chose three types of vegetarian frittatas: caramelized onions and goat cheese, mushrooms and Parmesan, and green herbs and Parmesan.

Frittatas are particularly great for entertaining because they are just as delicious cold as they are warm. I actually made all of the frittatas the day before the event, and I served them at room temperature. Also, the bite-sized nature of this recipe is just fun.

Mini Frittatas

Adapted from Giada DeLaurentis

8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/3 cup cheese (goat cheese, shredded cheddar, grated Parmesan, etc)
Mix-ins (1/2 cup sauteed mushrooms, 4 ounces turkey bacon, 2 tablespoons chopped parsley, etc)

Preheat the oven to 375 degrees. 

Spray a muffin tin with nonstick cooking spray. Whisk the eggs, milk, pepper, and salt together in a large bowl. Stir in cheese and other mix-ins. 

Fill the muffin tins almost to the top with the egg mixture. Bake until the eggs are just set in the center and they have puffed up, about 8-12 minutes. Using a rubber spatula, move the frittatas onto a serving platter. Enjoy!


Back to Basics: Caramelized Onions

How to Cook Caramelized Onions
Despite Z's aversion to onions, and particularly caramelized onions, I managed to make one batch of frittatas this weekend chock full of caramelized onions and goat cheese.

Caramelized onions do take some patience, but the results are spectacular. Deeply flavorful, these onions you can toss them into salads or egg scrambles, spread them onto your sandwiches and burgers, and even add them to your cheese plates.

I'll be back later this afternoon to show you how you can turn these caramelized onions into delicious frittatas!

Caramelized Onions

1 tablespoon butter
1 tablespoon oil
2 large onions, sliced (slices should be no smaller than 1/8th of an inch)
3/4 cup deglazing liquid of choice (red/white wine, chicken/beef stock, water)

In a 12-inch pan over medium heat, add the butter and oil. Once the butter melts, lower the heat to medium low. Add in the onions.

For the next 45 minutes, let the onions cook. They will wilt down and get darker in color. Try not to stir the onions.

Once the onions are deep brown and soft,  remove them from the pan. Turn the heat in the pan up to medium. Add in the deglazing liquid, and using a plastic spatula, try to scrape all of the brown caramelized leftovers up from the bottom of the pan.

Once the liquid has been significantly reduced, pour the contents of the pan over the onions. Stir to incorporate. 

Monday, October 6, 2014

Sweet Cream Cake

Sweet Cream Cake

As soon as I saw this recipe on Food52, I instantly knew it would be a Hilary Stone Soup recipe. A sweet bundt cake made out of simple ingredients is a kitchen staple, and this recipe does not disappoint.

This moist cake is perfect to make when you are trying to feed a crowd or when last minute guests stop by. The recipe calls for no special ingredients, and it takes less than five minutes to get the cake into the oven. 

What makes this cake truly special is a mixture of warm cream, butter, and sugar that is poured over the cake when it emerges from the oven. The cake soaks up all of the liquid, leaving you with a sweet and moist cake.

Sweet Cream Cake

Sweet Cream Bundt Cake

Recipe from Food52

1 1/4 cup sugar
1 1/4 cup flour
2 tablespoons baking powder
4 eggs
1/2 cup cold water
1 1/2 cup heavy cream
2 tablespoons butter
2 tablespoons sugar

Preheat oven to 350 degrees. Using a paper towel with some softened butter on it, grease the inside of a bundt pan, making sure that the inside of the pan is covered in butter.

In a medium sized bowl, combine sugar, flour, and baking powder with a fork. 

In a small bowl, whisk the eggs and water together. Pour the egg mixture into the flour mixture, and whisk with a fork until combined.

Pour the batter into the prepared pan.

Bake for 25 minutes. The cake should be golden brown.

As soon as you take the cake out of the oven, mix the cream, butter, and sugar in a microwaveable bowl. Microwave until the mixture is very hot, but not boiling. 

Stir the cream mixture, then pour it slowly over the cake. Let the cake sit for 15 minutes. 

Invert the cake onto a plate, and then let cool completely before serving. 

How to Host a Birthday Brunch...all week!

Happy Monday everyone! Hope you had a wonderful weekend. Z and I hosted a brunch in celebration of him turning 25. We invited 30 of his closest friends over for brunch on our new rooftop deck. All this week, I am sharing my tricks, tips, and recipes, so you can pull off a great brunch for friends and family!

Below is the menu--be on the lookout for recipes today and all this week!

How to Host a Birthday BrunchHow to Host a Birthday Brunch


Mimosas (Prosecco and orange juice)


Mushroom & Parmesan Frittatas
Green Herbs & Parmesan Frittatas
Caramelized Onions & Goat Cheese Frittatas
Toast Bar (Tartine bread with avocados, cream cheese, strawberry jam, butter, Nutella, and flaky sea salt)
Turkey Bacon
Fruit & Yogurt Bar (Fresh berries, Greek yogurt, and granola)


Sweet Cream Cake
Sour Cream Chocolate Chip Coffee Cake

How to Host a Birthday Brunch

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