The Best Cinnamon Rolls Ever

We are always searching for ways to improve on a recipe. We found this one to be both easy and OMG delicious! These are by far the best cinnamon rolls we have ever had. The secret is using all the best ingredients and letting them rest overnight, which improves the flavor. It also makes them really easy to make.

Continue Reading

Sparkling Cider for New Year’s Eve

Sparkling Cider

We always include a non alcoholic drink choice when we entertain. Martinelli’s sparkling cider is perfect for the holidays, especially for New Year’s Eve, since it looks lovely in a champagne glass. We are also shopping local, because the Martinelli’s apple juice company is very close to our house. The south part of Santa Cruz county is filled with apple orchards. The ocean fog creates the environment that the Pippin apples prefer, making Santa Cruz ideal for cider.

Continue Reading

Shopping at Mutari Craft Chocolate Shop

We recently discovered a new chocolate shop in Santa Cruz – Mutari. They are very careful to source their chocolate from responsible growers. Their growers farm year after year on the same location, not moving into new lands, and they know how to grow and harvest the product to produce the best tasting chocolate. Then Mutari roasts the beans themselves to create the best chocolate possible.

Continue Reading

Secret pecan tart recipe

For Thanksgiving I made a pecan tart with a foolproof crust recipe from America’s Test Kitchen.  It seriously is foolproof and the best crust ever.  The secret is that it uses vodka.  We had some Seagram’s Sweet Tea vodka left from a summer backyard party, and that was the perfect thing for a pecan tart.

Continue Reading

True farm to table – artichokes with aioli

This was definately “farm to table”, since we actually went to the farm.  Artichokes are grown around Santa Cruz, and these were from the cliffs overlooking the Pacific.  The aioli was made with rosemary and garlic confit.  Tip: Garlic confit is a great thing to have on hand.  We make it by slowly cooking garlic in oil on the stovetop at the lowest temperature possible, for about an hour, and then keeping it in the refrigerator for safe keeping

Continue Reading