Rustic Gnocchi with Sage Brown Butter Sauce

Rustic Gnocchi

Tender potato dumplings flecked with bits of browned butter, red pepper confetti, Parmesan cheese and crispy fried sage leaves.  My Rustic Gnocchi with Sage Brown Butter Sauce is pure comfort food.

Growing up, I used to love to eat gnocchi tossed with melted butter and grated Parmesan.  The light, squishy texture is what I remember most.  Fueled by nostalgia, I’ve attempted to make gnocchi at home many times over the years.  Sometimes with fantastic results.  Other times, not so much.  The deceivingly simply ingredient list (potato, flour, egg, salt) may lead you to believe that this is an easy recipe.  But this is not an easy recipe.  Nor is it a hard one.  Mastering the art of gnocchi-making simply takes practice.  You may fail on your first attempt, but I urge you to keep trying.  It’s all worth it once you take that first bite of pillowy potato deliciousness.  Continue reading for the recipe.

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Peach Brown Butter Buckle

Peach Brown Butter Buckle Stone fruit season is almost over, but I just had to squeeze in one last recipe.  Especially one as tasty as this Peach Brown Butter Buckle.  Now you may be wondering, “What the heck is a Buckle?”  Part of the cobbler family, a buckle cake is made by placing sliced fruit or berries on top of (or mixed into) a layer of cake batter.  The cake is then finished with a streusel topping.  As the cake cooks, the batter will rise up around the fruit, giving the top a buckled appearance.  I’ll have to say that this is actually the first buckle I’ve ever made, and the results?  A. Mazing.  This cake is simple to prepare, full of flavor and wonderfully rustic (aka not fussy).

My Peach Brown Butter Buckle starts with a layer of moist yellow cake made with aromatic brown butter, and just a hint of allspice.  Next, a layer of lemon-kissed peaches that melts to a jam consistency after cooking in the oven.  Finally, a streusel topping made with browned butter, brown sugar, cinnamon, and chopped pecans, adding satisfying notes of sweet, salt, and crunch.  When eaten together, these layers form the perfect bite.  So perfect that I literally ate 2/3 of this cake by myself over the span of several days.  You need to make this.  Continue reading for the recipe.

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Stone Fruit Galette with Ginger and Vanilla

Stone Fruit Galette Slice This galette (a rustic, free-form tart) begins with a market bounty of ripe stone fruit: fragrant doughnut peaches, golden nectarines, tender apricots and blushing rainers.   A rhapsody of crimson and gold, the sliced fruits are tossed with ginger, vanilla and several spoonfuls of glistening white sugar.  Encased in a blanket of butter-speckled pastry, stone fruit and juices are then baked until melting and bubbly.  Served beside a scoop of cool vanilla ice cream, this warm Stone Fruit Galette with Ginger and Vanilla is little slice of heaven.

Over this past holiday weekend, Jorge and I hosted a Tart Party for a few fellow San Diego Food Bloggers.  I’ve always been a big fan of tarts, so I thought it would be fun to dedicate an entire party to them :)  Jorge made a super tasty Strawberry Rhubarb Tart, and I threw together a Zucchini Tart and French Onion Tart.  Marie and Dan, from Meandering Eats, brought an amaaaazing Triple Cheese Tart with Chocolate and Orange.  And Vintage Sugarcube’s Jenny baked a beatiful Corn and Basil Tart.  This tart was just bursting with corn flavor.  Stacy with Center Stage Wellness was also there sans tart.  Instead, she brought her new adorable baby, Iver :).  Check out my Instagram feed for photos from the party.

I didn’t actually serve this Stone Fruit Tart at the gathering;  however, I was still in a tart-making mood after the party, so I baked two new tarts for Kitchen Konfidence.  Yes, that means there’s another coming soon :)  Continue reading for the recipe.

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Maple Cupcakes with Toasted Marshmallow Frosting

Maple Cupcakes with Marshmallow Frosting

Baby shower time!!! My friend Krystal is having baby #2 soon, and a group of us food bloggers are throwing her a Virtual Baby Shower! Krystal and I first met at a food photography/styling workshop hosted by Matt Armendariz and Adam Pearson. Since then, we’ve kept in contact with each other in the digital space. Sadly, I wasn’t able to participate in Krystal’s first VBS for baby Elena (whose Instagram pictures slay me – so adorable!). So I jumped at the chance to participate in VBS #2. Especially when I heard it was cupcake themed.

Let me tell you about these Maple Cupcakes with Toasted Marshmallow Frosting. Imagine a stack of pancakes that’s been doused with a substantial amount of butter and maple syrup, then topped with a melty, ooey gooey, toasted marshmallow. Yeah, that’s what these cupcakes taste like. They’re quite addicting. I actually sat down and ate three of them shortly after photographing the picture above. Continue reading for the recipe.

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Rhubarb Cupcakes

RhubarbCupcakes1 Looking at this plate of rosy-hued Rhubarb Cupcakes is 100% torture right now.  Ok I know I’m being a bit dramatic, but I’m on day 5 of a 5 day Paleo challenge, and I have not had a drop of sugar or dairy all week long (more details coming soon).  As I was searching through my picture archives a few days ago, I unearthed this recipe, and realized that I never shared it on KK.  Rude!  So here it is.  Studded with flecks of stewed rhubarb, these ginger-scented cakes are topped with vibrant rhubarb-lemon buttercream frosting.  When I say this frosting is vibrant, I mean that it really does have a snap.  The rhubarb stewing liquid is reduced to a thick syrup then mixed with lemon into a creamy buttercream base.  So.  Yum.

I’m taking a break from eating Paleo on Saturday and Sunday, and I already have several stalks of bright rhubarb sitting in my fridge destined for these cupcakes.  I deserve a little treat after completing such a rigorous challenge, right?  Continue reading for the recipe.

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Red Velvet Pancakes

Red Velvet Pancakes

I spent this past weekend testing out some new recipes for Valentine’s Day.  Last year, I don’t recall focusing so much on this holiday; however, this year I have a great reason to.  I have a very special Valentine :)  So first up are these scrumptsh Red Velvet Pancakes.  Radiating the most vibrant hue of red, these pancakes are flavored with unsweetened cocoa powder and tangy buttermilk.  Finished with toasted pecans, warm maple syrup and a cream cheese frosting adornment, Red Velvet Pancakes are the perfect breakfast in bed treat for Valentine’s Day morning.  To speed this process up the morning of, I would recommend preparing a few of the components the day before.  The cream cheese frosting can be made in advance and stored in the refrigerator.  Simply bring to room temperature before serving.  You can also measure and mix your dry ingredients the night before.  Cover and keep at room temperature until ready to use.  Continue reading for the recipe.

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Spiced Molasses Cookies with Creamy Vanilla Frosting [Giveaway]

Spiced Molasses Cookies

Dark, rich, gooey spiced cookies topped with sweet, creamy vanilla frosting.  In regards to molasses cookies, it really can’t get much better than this.  Spiked with cinnamon, clove, ginger and allspice, these cookies get their deep, dark color and flavor from a 1/2 cup of unsulphered molasses.  I just love the way the molasses pours from the measuring cup into the mixing bowl.  A slow stream of seemingly molten deliciousness.  These cookies are just one of the many that can be found in Stacy Adimando’s Cookiepedia.  Offering a wide range of recipes, The Cookiepedia is a great resource for beginners and seasoned cookie bakers.  What I really love about the book is that it provides variations for each cookie recipe.  Spreading a thin layer of creamy vanilla frosting on these classic molasses cookies elevates them from yum to o.m.g. yum.  I’m giving away 5 copies of The Cookiepedia below.  Continue reading for the recipe and giveaway deets.

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Green Bean Casserole

Green Bean Casserole

For those of you who know me well, seeing this post might just make you laugh.  I’m usually quite vocal about my disdain for classic Green Bean Casserole.  In past years, I’ve actually placed a ban on all Green Bean Casseroles, threatening immediate disposal of any canned extravaganzas attempting to weasel their way into my Thanksgiving spread.  Not wanting to insult anyone’s family traditions any further, I’ll leave my unpleasantries surrounding the side at that.

To my dismay, I had several friends request Green Bean Casserole for Thanksgiving this year.  Rather than immediately denying their requests, I agreed to make it with this version in mind.  Fresh green beans are baked with homemade wild mushroom soup then topped with crispy fried shallots.  The finished casserole is fresh, well balance and 100% worth the extra time.  I just love the crunchy bits of shallot both on and throughout the creamy filling.  While I may not have any good things to say about classic Green Been Casserole, I would highly recommend this version for your Thanksgiving dinner.  Continue reading for the recipe.

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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

So I threw a little Halloween get-together this past weekend and I served these Pumpkin Whoopie Pies (aka Ghost Burgers) for dessert.  Given the audible wave of oooo’s, ahhh’s and mmm’s that spread over the room, I’m going to have to say that they were a smash hit.  Moist, rich and decadent, these cream cheese frosting filled pumpkin cookie sandwiches are spiced with a comforting blend of ginger, clove and cinnamon.  So bold.  So flavorful.  And… so easy!  The dough comes together simply with a whisk (no mixer needed) and the cookies can be made on any old baking sheet.  I’ve seen many stores now selling whoopie pie pans.  Don’t be fooled!  You don’t need them :)  If you had a Halloween party this year, I would love to hear what you served for dessert.  Please share below!  Continue reading for the recipe.

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Pumpkin Ricotta Crostata

Pumpkin Ricotta Crostata

Several weeks ago, a friend of mine from high school requested on my Facebook page that I share a recipe for a fancy pumpkin pie.  Later that day, I was browsing the cookbook section of Williams-Sonoma and surprisingly, I saw this gorgeous recipe for a Pumpkin Ricotta Crostata in a Martha Stewart cookbook.  Flavored with pumpkin, nutmeg, lemon and vanilla, this rich and creamy crostata is exactly what I was looking for.  It captures the spirit of pumpkin pie packaged in decorative, flavorful pastry deliciousness.  I hope she approves :)

If you would like me to feature a certain type of recipe on Kitchen Konfidence, please feel free to contact me on my personal Facebook page or on the KK fan page.  Many of my updates on Facebook are public (and open to comments), so you are welcome to subscribe if that’s your thing!  Now, on to the recipe…

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