Roasted Beet and Berry Burrata Kale Salad

Published on May 19, 2014June 6, 2014 by T.W.O.2 Comments

It’s been record breaking weather here in California and T.W.O. was in the mood for a light, delicious, refreshing salad. We combined fruit, vegetables and cheese to make this vegetarian meal. Bikini meal approved!!

Roasted Beet and Berry Burrata Kale Salad

Ingredients:
– 1 bunch lacinato kale
– 3 golden beets
– 1 Persian cucumber
– 1/2 cup raspberries
– 1 burrata ball
– Trader joes soy dressing

Directions:
1. Preheat oven to 400
2. Remove the leafy steams on the beets. Wash and clean the beets. Place on a foil lined cookie sheet. (Or place a piece of foil under each beat so the juices don’t get everywhere.
3. Cook for 1 hour, checking the beets every 20 minutes.
4. While the beets are cooking, wash and chop the kale. Place on individual plates.
5. Top with washed berries and sliced cucumbers. Evenly cut up the burrata and add to each salad.
6. Once the beats are done, remove and let cool for 2 minutes. Peel the skins off the beets using a knife. Thinly slice.
7. Add the sliced beets to the outside of the plate for presentation and top with the soy dressing or a dressing of your choice!

Happy Healthy Eating!

A Masquerade Dinner Party

Published on May 16, 2014June 6, 2014 by T.W.O.2 Comments

We recently hosted a Masquerade Dinner Party at our home. It was filled with good food, fabulous masks and mostly, wonderful company. Check out some pictures from our night and our homemade invite above. DIY Dinner Party!

Cheers,

Peanut Butter Chocolate Cupcakes

Published on May 14, 2014June 6, 2014 by T.W.O.1 Comment

Cupcakes have been trendy for the last five years. Everyone has an opinion about each place – the cake part is too dry, the frosting is too much, it needs more sugar, there is too much butter, etc. Well T.W.O. can ensure you with this Peanut Butter Chocolate Cupcake recipe you won’t be disappointed. A glass of milk is required to complete this dessert!

Peanut Butter Chocolate Cupcakes

Ingredients:

– 1 devil food cake mix

– eggs

– vegetable oil

– 2 teaspoons vanilla

– 1 stick butter, softened

– 1 cup creamy peanut butter + 1 Tablespoon

– 2 tablespoons milk

– 1 tablespoon vanilla creamer

– 2 cups confectioners’ sugar

– 3 teaspoons vanilla

– mini peanut butter cups

Directions:

1. Make cupcakes as stated on the box. Add vanilla to the mix. Beat well.

2. Place in muffin tins lined with cupcake holders. Place the batter in the cups. Add a mini peanut butter cup to each muffin tin. Cook as required.

3. While the cupcakes are cooking, beat the butter until fluffy. Add the peanut butter, milk, and creamer. Slowly add in the confectioners sugar and vanilla. Mix until all ingredients make a nice frosting.

4. Once the cupcakes are finished baking and cooled, its time to decorate.

Happy Baking,

Austin, TX

Published on May 12, 2014July 6, 2015 by T.W.O.1 Comment

At the beginning of May one of T.W.O. jumped on their saddle and headed to Austin, Texas for a friend’s wedding. Having visited before, we knew that Austin was a great town, but after this trip we now know it’s an AMAZING city. With different neighborhoods, shopping, great food, live music, outdoor activities and rooftops we can’t wait to go back! Here are some of the highlights of one of T.W.O.’s trip.

Austin

Rainey Street

It’s a street filled with historic homes, many of the bungalow style, in downtown Austin, Texas. Rainey Street is positioned near Lady Bird Lake and Interstate 35 in the southeast corner of downtown. Our first stop – Banger’s Sausage House & Beer Garden. Great outdoor area filled with picnic tables and great ambiance.

Franklin Barbecue

The effort was there, but unfortunately we didn’t get to try this famous barbeque place. We arrived around 11am and the line was already a two hour wait. Two hours would have been worth it, but comes to find out a girl 10 people in front of us was holding a sign that said “Last person guaranteed food”. Ummm….okay Franklin – – you are going to have to wait till our next visit to Austin! Off to another barbeque place that didn’t disappoint.

The Ironworks BBQ

This little tin building is a historic site and a family owned and operated business that has been serving Real Texas Barbeque since 1978. It’s a definite must stop when visiting Austin. What did we order – beef ribs, brisket, corn on the cob, potato salad and a local beer. The ribs were phenomenal – – and you know that we like ribs! The meat just fell off the bone and had a great smoky flavor that wasn’t over powering. The brisket was juicy, tender, meaty and went well with their homemade barbeque sauce. I wouldn’t mind going back and having a brisket sandwich! Do they deliver in California??

South Congress

A neighborhood located on South Congress which is known for the shopping and its many eclectic small retailers, music, art venues, food trucks and restaurants.

Hopdoddy Burger Bar, South Congress

On Sunday afternoon, while strolling down South Congress we stumbled upon this gem of a restaurant with a hour line. Must be good, right? Luckily we got the attention of the bartender who seated us before we had to wait the full hour – – must have been our California IDs! Anyways, the menu was overwhelming and I say that because everything looked SOOO good. It was so hard to choose what I wanted. From their burgers, to salads to vegetarian dishes and fries – – there is an option for everyone. Ended up ordering The Goodnight (an angus beef, Tillamook cheddar, hickory bbq sauce, caramelized onions, sliced jalapenos and sassy sauce. We got fries with queso which are highly recommended. Word on the street CA is going to be getting one of these in Marina del Ray area – – let’s hope!!

The Wedding

The ultimate reason why one of T.W.O were in Austin was for a wedding – – and besides all the sites seen and the food eaten, this was my favorite part. It was amazing watching two people that are so in love get married in front of their friends in family at Stonehouse Villa outside of the city. From the dancing to the food and mostly – the people that were there made for a special and memorable night. Cheers to Mr. and Mrs. Rorden!

Keep Austin Weird,

Zucchini Noodle Pasta with Artichoke Hearts and Burrata

Published on May 9, 2014June 6, 2014 by T.W.O.Leave a comment

Summer is just around the corner and we all are thinking about those bikinis and boardshorts. Cut the sugar and carbs? Run more? Well what ever you are doing to get beach-bod ready, be sure to try this recipe out. It is healthy, refreshing, light and satisfying.

Zucchini Noodle Pasta with Artichoke Hearts and Burrata

Ingredients:

– 2 large zucchini
– 1 cup marinated artichoke hearts
– 1 cup pasta sauce*
– 1 large round of burrata
* T.W.O. used Trader Joes Rustico Pomodoro Pasta Sauce

Instructions:

Using a julienne peeler, peel the zucchini lengthwise. Place in a bowl.
Heat up pasta sauce.
Slice artichoke hearts and add to bowl with the noodles.
Place noodles in artichoke hearts in bowls. Top with pasta sauce.
Separate the burrata into two slices and add to the top of the sauce. The heat of the sauce will melt the cheese a bit. (That’s a good thing!)

Bon Appetite!

Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Curd

Published on May 7, 2014June 6, 2014 by T.W.O.2 Comments

Cheesecake – they come in all different flavors, sizes and presentations. Bet you haven’t had a cheesecake with pistachio, goat cheese, honey, lemon curd and crème fraîche. Well if you have – – you are pretty lucky! If you haven’t…don’t worry, T.W.O. has this delicious, flavorful, satisfying Spring dessert recipe for you!

Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Curd

Ingredients:

For the pistachio crust:
– 1 heaping cup de-shelled, roasted, and salted pistachios
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted

For the filling:
– 1 (11-ounce) log mild goat cheese, room temperature
– 1 (11-ounce) log mild honey goat cheese, room temperature
– 1/2 cup granulated sugar
– 1 cup crème fraîche room temperature
– 3 tablespoons good-quality honey
– 1 teaspoon vanilla extract
– 6 large eggs

For the Meyer lemon cream:
– 1 stick (8 tablespoons) unsalted butter, room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 2 large egg yolks
– 3 teaspoons Meyer lemon zest
– 3/4 cup Meyer lemon juice
– 1/4 teaspoon vanilla extract

Directions:
1. For the pistachio crust, combine pistachios and sugar in food processor until it becomes a fine meal. Transfer the mixture to a bowl and stir in the melted butter. Transfer the crust to a spring form pan.
2. Preheat oven to 400°F. While the oven is heating, refrigerate the crusts until chilled. Bake the crusts for 10 to 12 minutes until set. Cool completely before filling.
3. For the filling, lower oven temperature to 300°F. Combine the goat cheese and sugar in the kitchen aid. Add the crème fraîche, honey, vanilla, mix well. Add the eggs one at a time, and mix until just combined; do not over mix.
4. Add the filling to the top of the pistachio crust. Place the cheesecake in the oven and cook for 30-40 minutes depending on your oven. Remove from the oven and allow to cool to room temperature. Once cooled, put the cheesecake in the oven overnight.
5. For the Meyer lemon curd cream the butter and sugar in a KitchenAid mixer until light and fluffy.. Slowly add the eggs and yolks and beat for 1 minute, until well combined. Add the lemon zest, lemon juice, vanilla. Note: The mixture will become curdled and lumpy – – – don’t be alarmed!
6. Transfer the mixture to a medium saucepan and cook over medium-low heat, whisking constantly. The cream will become thicker, so be sure to not overcook. Once the curd can coat the back of the spoon, transfer to another bowl and press plastic directly on the surface. Let cool at room temperature. Add to the top of the cheesecake and let it refrigerate for a couple hours.
7. When you are ready to serve, top with pistachios and a lemon slice….bon appetite!

Happy Baking!

Southern California Spring Garden Show

Published on May 2, 2014June 6, 2014 by T.W.O.2 Comments

It’s the most anticipated garden event on the West Coast, and T.W.O. got a chance to attended this 25th Annual Southern California Spring Garden Show this past weekend. It features more than 75 specialty garden vendors offering exotic plants and unique accessories. Check out the photos below of some of our favorite flowers and displays.

Spring has Sprung!

Grilled Mediterranean Salad

Published on April 28, 2014June 6, 2014 by T.W.O.Leave a comment

Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.

Grilled Mediterranean Salad

Ingredients:
– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Salt
– Pepper
– Olive oil (~ 1 teaspoon for drizzling)

Directions:

Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
Drizzle the olive oil and salt and pepper on the halves.
For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.

Happy Cooking!

Mud Pie Motherload

Published on April 25, 2014June 6, 2014 by T.W.O.7 Comments

Mud Pie has been a traditional birthday cake in T.W.O.’s family since we were babies. These past couple of years, we decided to step up our game and make the motherload of all mud pies. If this doesn’t get your taste buds excited, I don’t know what will. Peanut butter, chocolate, ganache, ice cream, oreo cookie crust and candy….we cover all the necessary ingredients.

Mud Pie Motherload

Ingredients:

Crust:
– 7 Tablespoons unsalted butter, melted
– 1 package oreo cookie box
Ganache:
– 16 ounces bittersweet chocolate
– 2 cup heavy cream
– 3 tablespoons unsalted butter, cut into small pieces
Filling:
– 1.5 quartz chocolate peanut butter cup ice cream, softened*
– 1.5 quartz coffee ice cream, softened*
– ½ cup crunchy peanut butter
– 1 ounce dark chocolate, finely chopped, for garnish
– 4 peanut butter cups, finely chopped for garnish
– 1 heath bar, finely chopped for garnish

Directions:

For the crust:

Coat the inside of a 9-inch springform pan with 1 tablespoon of the melted butter.
Place cookies in food processor and pulse until ground. Add melted butter to the crumbs and mix. Press mixture evenly and firmly into the bottom of the prepared pan and freeze until it’s good and set, about 15 minutes. Meanwhile, take the ice cream out of the freezer to soften and make the ganache.

For the ganache:

Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has melted, about 5 minutes.
Stir gently until smooth then stir in butter, one piece at a time. let cool slightly before using.

For the assembly:

When ice cream is softened, spread one of the flavors of ice cream over the cookie crust and smooth the top.
Spread peanut butter over the ice cream.
Pour half of the ganache over the top and smooth and place in the freezer for 10 minutes.
Remove pie from the freezer and top with the second ice cream flavor.
Pour the remaning ganche on top. Spread evenly.
Top with chopped chocolate candy and put in the freezer. For best results let the pie freeze for 5 hours or over night if possible.
When you are ready to serve, let the pie stand for 5 minutes prior to cutting. Plate and serve!

Happy Baking!

Birthdays + Bunnies

Published on April 23, 2014June 6, 2014 by T.W.O.Leave a comment

T.W.O. was able to spend this past weekend with their entire family. We celebrated March and April birthdays, Easter and got the chance to spend quality time together. There were laughs, good food, sun and beach runs. Check out some photos that were captured this past weekend.