Easy Whipped Cream

Cool Whip is overrated and not that good....fresh whipped cream is so easy to make..and so much better. Our recipe keeps it super simple.

WHIPPED CREAM

• 1 quart heavy whipping cream
• 2 tsp vanilla extract
• 1/4 cup powdered sugar

In a large bowl pour the whipping cream and the vanilla. As you beat the mixture add the powdered sugar to help provide stiffness and a bit of extra flavor. Whip until it is as thick and creamy as you'd like. I prefer stiff peaks. Be sure to not over whip or you'll end up with butter.

Our Chicago Food Tour

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A WEEKEND IN CHICAGO

TWO DAYS - FOUR MEALS - ONE CITY

A few weeks ago we headed up to Chicago for the weekend. The goal was to visit a few of our favorite restaurants. We managed to get four stops in over the two and a half days in Chicago. I've been trying to figure out what sort of food Chicago is known for...beyond hot dogs I'm not really sure what their signature foods are....but they have a thriving restaurant scene....

BERNIE'S LUNCH & SUPPER

Bernie's was a new one for me. Sure I'd seen its wall designs in many an Instagram photo...but I had yet to visit this trendy spot on N. Orleans Street. For our visit to Bernie's we asked for a sampling of the menu. Typically when we are visiting places for the first time I feel it is best that they select the dishes instead of us. I reckon it is an excuse to avoid the monotony I usually do on trips—way too many burgers. 

We started with two different salads, moved on to a delightful mussels dish that was the highlight of the evening, moved towards a prosciutto and toasty bread number, and ended with the most wonderfully creamy parfait. 

I do have some tips for visiting Bernie's...go as early as possible and get the good seats by the windows. This place is super trendy and super perfect for all those Instagram and Snapchat moments. We were surprised at how quickly the place filled.

We did a selection of small plates and appetizers at Bernie's and all shared. Their menu is broad and this felt like a good way to try it all.

— @Bernies_Chicago — @ChefRyanSand

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FRONTIER

Frontier in Wicker Park is by far my favorite restaurant in all of Chicago. I make an annual trek to the frontier themed spot. Yes...I said frontier themed...as in high class Americana foods. They had me at the bacon flight and the reeled me in with their selection of wild boar, bison, and a variety of bacon options. 

For our brunch at Frontier we started with the beignets, which are one of the chef's signature foods. Designed around his grandmother's recipe and better than any you'll get in New Orleans. 

If you're going purely for the sweets skip the meat and go straight for the house-made pop tarts. They're massive and a part combination of tart, sweet, and flaky goodness. Frontier fills up fast so we always go early for brunch. Grab the big booth in the front for the perfect photo light. 

After the pop tart grab some bacon and and apple butter....an absolutely delightful combination. I have an obsession with french fries. Frontier doesn't disappoint. The sandwiches are all perfect for a hot summer's day. 

— @FrontierChicago — @ChefJup

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G & O

G and O (Grand and Ogden) is actually the final place we visited on our trip. After three insanely large meals we decided we'd have to go small at G and O. G and O is a local diner style place with tons of outdoor seating. It appeared to be filled with groups of friends that were there to hang out on a Sunday morning.  

I had the spiced biscuits and gravy...which had to be the very best biscuits and gravy I've ever had north of the Mason Dixon Line. A perfectly sized portion of perfectly soft biscuits covered in perfectly spiced sausage gravy was the perfect end to a very nice food tour of Chicago. 

If you're looking for something more filling go for the oatmeal. The portion was huge. After four meals that all included bacon...it may be safe to say that Chicago should just be called the Bacon CIty. Each of the four places we visited serves their own version of thick cut bacon. It would be unfair to select which place did it best...instead you're just going to have to visit them all!

— @GrandandOgden

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COCHON VOLANT

This was not our first rodeo at Cochon Volant. We knew to come prepared for a big meal. Last year we visited for brunch. This year it was decided we would go for dinner. That was a wise decision. 

I'm going to go ahead and call it now —Cochon Volant has the best steak in Chicago. Yes, yes I did bring 3/4 of the steak back to Kentucky with me and eat it in bed the next day. I have no shame. 

Cochon Volant is just south of the river in downtown Chicago. It is perfectly decorated with surfaces that glitter and glow. The accents are encrusted in brass and the room really is aesthetic perfection....but that isn't we were there. If the interiors are perfection...there isn't a word to describe the food. 

I love steak tartar. It is one of my favorite foods. I think steak in general is a favorite. We started with an appetizer of tartar. I could have made it my entire meal. Cochon Volant is known for their boards. We learned that last time at brunch with their pickle board. This time we went for a cheese board and a pickle board. These seemed like pleasant ways to cleanse the palette between courses. 

For our main courses I went with an dry aged steak, and as I already said it is enough of a reason to visit Chicago. It is served with french fries, but let's be honest...you're going to want to skip those and hold off for desert. Nick had two entrees. He started with a crab leg platter. A petite display of unbelievably fresh crab awaited him...and a shrimp cocktail. 

We closed out our food tour of Chicago with creme brûlée and chocolate mousse. I am not usually a mousse fan...but like everything else at Cochon Volant it is done to perfection.

— @CochonVolant_ — @ChefMattAyala

—@Jschatan — @JonasFalk_ #FlyingPigGram

Sure, I know what you're thinking...but only four restaurants...you have so much left of Chicago to cover. Oh yes, I agree, you are totally right..rest assured we are already planning many return trips. Chicago is one of the easiest of the major US cities to navigate. Chicago is also much more affordable than New York City. 

If you're a bacon lover...time to load up the car and head to Chicago. 

Lilac Sugar

Every morning should begin with tea. Festive teas are the best. This lilac sugar is the perfect addition to your mornings. As lilac comes into season why not ensure it'll last all year long. By simply preserving the gorgeous floral flavors of lilac in sugar it infuses the sugar with the most wonderful flavor. You'll never want to return to basic table sugar again. 

Ingredients:

Berry or Fine Sugar: if super fine sugar isn't available throw your regular sugar into a food processor.

Lilac Blooms: for a quart jar I used around a cup of blooms.

An Airtight Container

Simply alternate layers of blooms and sugar until you have either filled your jar. Once complete put the lid on the jar and shake until well mixed. Shake once a day for about a week to make sure the flowers dry evenly. 

After one week strain the sugar to remove the blooms. Store in airtight container. 

Chocolate Chess Pie

Chocolate Chess Pie

This recipe is so very simple. It is absolutely delicious. It literally takes less than five minutes to mix together. I found the recipe in my aunt's handwritten recipe book from the 1970s.

• 1 1/2 cups sugar

• 2 eggs, slightly beaten

• 1/3 cup cocoa

• 1/4 cup butter

• 1/2 cup evaporated milk

• 1/2 cup coconut

• 1/2 cup pecan pieces

• 1 9” pie shell

Mix all ingredients by hand and pour in pie shell. Bake for 30 min in 400 degree oven. Cool and serve with whipped cream.

Our Favorite Special Apple Cider Recipes

CROCKPOT HOT SPICED APPLE CIDER By Superheroes and teacups

Most of the time crockpots are used for stew and pot roasts, yet this holiday season we wanted to spice it up with some hot apple cider. This recipe is so simple, you throw everything into the pot and just wait. The smell of spiced cider will fill your house as you allow for this sweet drink to simmer. 

Superheroes and Teacup's Website

Apple cider Mimosas by What the fork

Mimosas are a must for brunch year round, so why not customize them to fit the season? It only takes mixing two ingredients to get the holiday cheer flowing with these apple cider mimosas. The sweetness of cider pairs perfectly well with the smooth bubbliness of champagne. There is always a reason to celebrate during the holiday season, so let's do it with a mimosa in hand.

What The Fork's Website

Hot MuLLed Apple Cider Sangria By The Crumby Cupcake

This is a warm seasonal drink with rich flavors to get in a festive mood with friends or even just curl up with a good book near the fire. Clementines, apples, and honey add a distinct taste to this wonderful drink. The longer you let it sit, the sweeter and richer the flavors become, so don't drink it all at once!

The Crumby Cupcake's Website

Apple Cider Breakfast Smoothie By On Sugar Mountain

A smoothie in the morning is always a tasty way to start the day. Enjoy this cool refreshing drink in the warm confines of your home before venturing out in the cold of winter. This is one of the ways in which you can enjoy dessert for breakfast guilt free because you are basically drinking apple pie! But it's healthy because it is a smoothie, right?

On Sugar Mountain's Website

Spiked Apple Cider Rum By Simworks Family Blog

This adult beverage is a perfect way to help celebrate this Christmas season with good friends. It can even make for a tasty mocktail for all the kiddos. The spices of cider complement the spiced rum perfectly. You can taste the fullness of the seasons with this drink. It is guaranteed to fill you with cheer during the holidays. 

Simmwork's Website

All of these drinks are splendid as we leave Thanksgiving and Autumn behind to transition to Christmas and Winter. It is always delightful to have a delicious beverage in hand whether around a fire or a socializing at a holiday party. With all these apples a day, the doctor will be far away. Cheers to good health and tasty drinks this year!

Our Favorite Holiday Fudge

Fudge isn't just a holiday dessert, it is a lifestyle. I normally advocate healthy eating and living, yet when it comes to fudge, just throw sugar intake and serving size out the window. I have always been mesmerized by the wide diversity of fudge flavors, so to discover some that embody the holiday season makes this year a whole lot sweeter. If you're a fan of fudge, Christmas, and all things delicious get ready for some mouthwatering delights. 

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Hot Chocolate Fudge by Wonky Wonderful

Curling up with a cup of a hot chocolate is a holiday staple. The slightest chill in the air is a reason enough to break out the cocoa. This year you don't have to just enjoy the pleasure of drinking hot chocolate, but devouring it as well. You don't have to be a professional confectioner to make it either; it's 4 ingredients and made in the microwave!  The sweetness of milk chocolate combined with the creaminess of white chocolate topped with marshmallow goodness is reason enough to throw a holiday party.  

Recipe on Wonky Wonderful

Dark Chocolate Hazelnut fudge by The view from Great Island

Hazelnut isn't just a flavor for lattes or Nutella, it adds the perfect crunch to this silky smooth fudge. This is a rich, filling fudge that will leave you satisfied, yet always manages to convince you to take another nibble. Dark chocolate and nuts are a timeless combination that pair well with holiday season. Fudge always makes for a wonderful gift that is easy to make and even easier to eat. It may not be that easy to give away once you have a taste though!

Recipe on The View From Great Island

eggnog Fudge by baking beauty

Another favorite holiday drink has been transformed into edible satisfaction. This creamy eggnog fudge will have you singing Christmas carols in seconds. Quick and easy to make, this a must for your holiday parties. Topped with nutmeg, these delicious bites make for truly happy holidays. 

Recipe on Baking Beauty

Candy cane fudge by barefeet Kitchen

By the time the December rolls around, there always seems to be an abundance of candy canes to go around. Whether for decorating or eating, these peppermint treats seem to surround the holiday season. They definitely are a Christmas Classic, but it doesn't hurt to add a little something extra to the mix. Especially when that little something is scrumptious chocolate fudge. Oh, did I mention it only takes 5 minutes to make? Never again am I going to throw away perfectly good candy canes now that I have this simple and delicious recipe. 

Recipe on Barefeet Kitchen

Gingerbread Fudge By DELISH

It's not Christmas without gingerbread, whether houses or little cookie men. I enjoy the flavor thoroughly, but they tend to be quite dry. Not anymore! Now we can enjoy the spiced goodness of gingerbread complemented with the smooth, silkiness of fudge. You're gingerbread house might may make for a festive decoration; this fudge will make a flavorful sweet feast for all your friends and family to enjoy. 

Recipe on Delish

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Okay, enough waiting. Go put on some Christmas tunes and turn your kitchen into your own personal fudge factory. I'm sure your mouth is watering just as much as mine, so enough reading! Pick a recipe and start fudging! 

Our Favorite Gingerbread Recipes

Christmas is just over two weeks away from now, which basically means it'll be here before we know it. To make the holidays more festive we are compiling all of favorites of the Christmas season. You can make all these treats and crafts with friends and family or even to give out as presents. Lets spread love and joy (and sugar) this holiday season.

Soft Gingerbread Cookies by Made to Be Momma

You can never have enough cookies during the Christmas season. Whether you are leaving them for Santa or eating the whole cookie sheet yourself, these soft gingerbread cookies are scrumptious. Perfectly soft and spiced, this recipe makes cookies that will practically melt in your mouth. 

Made to Be Momma Website

Gingerbread Pancakes by Cooking Classy

Why not start your day off right by whipping up a batch of gingerbread pancakes? The spiced sweetness of gingerbread paired with the fluffiness of pancakes makes for a delicious breakfast. Chowing down on these pancakes while enjoying a nice cup of coffee is the perfect way to start the day filled with the holiday spirit. 

Cooking Classy's Website

Gingerbread Loaf by Taste's of Lizzy T's                     

For all of you loaf lovers, this is the perfect seasonal recipe for you. This gingerbread quick bread is a recipe that has been perfected. The soft, sliceable loaf has the perfect consistency. Aromas of molasses, nutmeg, and ginger filling the air are reason enough to give this delicious a try. This is simple recipe makes a tasty gift for friends, family, and neighbors! 

Tastes of Lizzy T's Website

Chewy Gingerbread Brownie by I Heart Eating

 

Brownies are my absolute favorite dessert, so to find a gingerbread brownie recipe was a Christmas dream come true! These brownies are soft and chewy and have the distinct gingerbread flavor perfectly partnered with chocolate. If you're looking for a way to spice up your brownies and make them more festive, this recipe is a definitely for you. 

I Heart Eating's Website

Gingerbread Cupcake with Cream Cheese Frosting by My Busy Family

Cupcakes are never a bad idea, especially when they are topped with cream cheese frosting. Throw gingerbread into the mix and you have an irresistible Christmas treat. These cupcakes are moist and wonderfully spiced. Perfect for parties, not only will they leave a yummy taste in your mouth but will fill the air with the scent of cinnamon, ginger,  allspice, and all things nice. 

My Busy Family's Website

These recipes are incredible and we hope you and your stomach enjoy following them. Baking is a wonderful opportunity to get together with family and friends and create something delicious all while spreading Christmas cheer. 

Coffee with Melody Joy

Join us for a coffee focused conversation with Melody Joy, photographer & coffee connoisseur... 

What is your favorite Coffee Shop?

I have a favorite coffee shop in every city. One shop that instantly comes to mind is @cairngormcoffeeco. It is located in beautiful West End of Edinburgh, Scotland. I spent the majority of my days sitting and working in their beautifully lit space when I visited this past trip. 

What is your favorite coffee shop drink?

I always like to try a latte in every shop I go to. When I work from home I just drink espresso or straight black coffee, so when I am visiting shops, I love trying espresso milk based drinks, and a latte or flat white(depending on what country i'm in), is always my go-to. The latte art when visiting shops doesn't hurt my images as well.

What makes a good coffee shop?

A combination of the lighting, the baristas personalities and of course the quality of coffee(a must) really are the determining factors for a shop to become a favorite of mine. 

Why do you love coffee/coffee culture?

I love the friendly atmosphere that coffee shops cultivate. I always enjoy meeting new people and coffee shops tend to provide a perfect atmosphere to connect with other entrepreneurs in the creative industry as well. I hold meetings in coffee shops, I work from my laptop in coffee shops, and I also hang out with friends and chat about life in coffee shops. It's a culture that breeds conversation, I feel, and I am all about that. 

My favorite coffee culture photo tip:

Make sure that you have plenty of natural lighting by a window, as that provides more true colors of the coffee and table scape. And don't worry about setting up a perfectly styled shot, if all you have is your coffee cup and the table, try to find a few new angles to shoot it from, instead of trying to add more props to the image. Sometimes backing up and getting the texture of the table or the background scene provide a lovely balance to your simple cup of coffee sitting there, in all of its glory. I always am an advocate for minimalism. 

Website: www.melodyjoy.co

Instagram: @melodyjoyco

The Nashville Originals: Keeping it Local

As technology brought worldwide commerce to the average household, an interesting thing happened: people remembered the importance of supporting their neighbors, and the Buy Local movement was born.

 Now, it's supporting entire economies, where within a geographical area a homegrown supply chain feeds area businesses that are supported by local residents and visitors. Chances are, you've seen these forces at work in your hometown. 

In Nashville, Tenn.—where I live—one organization is making sure the culinary identity of our booming city is preserved. 

“We started the Nashville Originals initially for the sole purpose of sustaining each other,” says Rick Bolsom, an Originals Board member who’s owned the popular restaurant Tin Angel on West End in Nashville’s Midtown neighborhood for 20 years. “As the city grew, we knew we had to focus on making sure the places that made Nashville unique were able to survive and thrive. What we eat defines who we are… it’s a big part of our culture, and the Originals are dedicated to sustaining the independent restaurant as a fixture of our community.”

More than 50 restaurants, ranging from fine dining and ethnic offerings to pubs, wine bars and burger joints, all have one thing in common – they’ve joined the non-profit organization to support the mission of working together to help ensure each others’ viability. It’s an example of the “American Made” movement at it’s finest: traditionally competitive eateries—many of whom source and serve locally grown products—rallying to spread the good news of one another.

The standard to be considered as an Original is simple: the restaurant must be locally owned, have less than four locations and have been in business for more than a year. Bolsom says that last criterion carries a lot of importance.

“Nashville is one of the hottest markets in the country right now. We’ve seen more than 100 restaurants open in the last year here,” he says. “The sad thing is that most of them won’t make it. The majority of our member restaurants have been in business for more than 10 years. These are the institutions, the landmarks, the places where locals will tell you to go eat to get a taste of Nashville. That authenticity is important to us.”

Once per quarter, each restaurant offers a limited number of discount gift certificates, sold at 30 percent off. The members cover the food cost when the certificates are redeemed, and the revenues from the sale go to support the Originals’ efforts. 

Nashville Originals President Tom Loventhal, a partner in the two Noshville Delicatessen locations, says the group marketing approach has taken hold in the city, establishing a brand that carries credibility. 

“We’ve utilized the tagline ‘United We Dine’ through print, online, outdoor, radio and other advertising, encouraging people to visit our website, to buy gift certificates and patronize our member restaurants. It’s worked very well,” Loventhal says. “People want to eat like a local, they want to support the community and understand what makes a place special. We’re a resource for the dining public, and the response to the Nashville Originals concept has been very rewarding.”

And twice each year, in January and August, the Originals host Nashville Restaurant Week, where members offer special prix fixe meals at discount prices. The event has become hugely popular, with chefs going off-menu to try new dishes or offer something that may be too expensive or labor intensive for everyday service, but represents a nice limited-edition reward for loyal diners over the course of one week. 

When you consider the downstream implications, the impact of a group like Nashville Originals is significant. Member restaurants are encouraged to utilize local suppliers, and the organization offers group buying power on essential services. 

“We engaged with a waste management broker recently who’s saved members thousands of dollars,” Loventhal says. “Restaurant owners are so busy, and they are being approached by vendors on a nearly daily basis. If we can validate these things on their behalf, then it’s a real benefit.” 

The spirit of collaboration extends to other Nashville staples, as well, through special partnerships. It’s what locally owned is all about—supporting the folks who are in the same boat as you.   

Earlier this year, the Originals joined forces with the Christie Cookie company, who is celebrating their 30th anniversary as a local supplier of fresh-baked cookies and dough made of the finest ingredients. 

“Christie is another Nashville staple, and they approached us with the idea of offering special dessert options for a limited time through our members,” Loventhal says. “Christie supplied the product and the chefs at 15 member restaurants came up with these incredible dessert options. It got a lot of media attention, and some of the desserts became permanent menu items. In the end, it drove sales for the restaurants and for Christie, celebrated their anniversary and raised the profile of the Originals as an organization.”

The Originals extend a helping hand in other directions, too. This spring, the group is working with Metro Nashville Public Schools to host a contest for Originals chefs to design a winning menu that the kids love, but that also meets health standards and works within the budgetary constraints. 

Chef Roderick Bailey, who owns the East Nashville-based restaurant Silly Goose, is one of the newest members of the Nashville Originals. 

Having lived all over the country, he says Nashville—and particularly East Nashville—has been an incredible place to start a business. And while the city may still be a little weak on things like ethnic food, Bailey says we’ve grown by leaps and bounds in the last five years. 

“It’s good to be able to support the cause, and things like Restaurant Week can bring a lot of business,” he says. “I’ve never spent any money on advertising, so this just feels better to me – emphasizing relationships and the sustainability of the local economy. Farmers and suppliers and restaurants and customers, all working together. Of my 16 employees, 15 can walk to work.”

All of that fits where we are, as a city. As the Chef puts it, “it feels like home.”

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Photo by Amy Whidby

Puckett’s Boat House Shrimp & Grits Hushpuppies Recipe

This is a Puckett’s Boat House recipe, created in the Marshall family’s kitchen to serve in your own. Puckett’s Boat House is a Nashville Originals member.

Shrimp & Grits Hushpuppies Ingredients:

• Four cups of water
• Two cups heavy cream
• Three cup grits
• One-half pound butter
• One tbl. salt
• One tbl. white pepper
• One chipotle purée
• One-half pound uncooked shrimp, peeled, veined and chopped
• One and one-half pound of Velveeta
• One tbl. green onion, chopped
• One and one-half cup whole corn
• One cup red bell pepper, diced
• One tbl. parsley, chopped
• Puckett’s Boat House pepper sauce (optional) 

Batter

• One cup of flour
• Four large eggs, beaten
• Two cups of yellow cornmeal

Shrimp & Grits Hushpuppies Directions:

Combine water, heavy cream, chipotle purée, salt, and white pepper in a saucepan, and bring to a boil. Stir in grits and let simmer for 8 minutes. Slowly stir in the cheese and raw shrimp. Once the shrimp turns pink, add remaining ingredients and mix thoroughly. Pour the mixture onto a cookie sheet to cool. 

Once mixture is cooled, prepare to fry: using a small spoon or scoop, roll the mixture into small hushpuppy-size balls. Dip the balls into the flour, the egg wash and then the yellow cornmeal.

At this time, you can place them into a 365-degree fryer or skillet, with oil. The hushpuppies will fry for about two minutes and thirty seconds, or until golden brown.

If you like a little kick to your dishes, sprinkle PBH Pepper Sauce on the puppies. To purchase, go to www.puckettsboathouse.com.

About Puckett’s Boat House

Puckett’s Boat House in downtown Franklin, Tenn. aims to stay true to local flavor while delivering an atmosphere that makes you nostalgic for family vacations and good times. The grill and oyster bar menu offers by-the-shore dishes reminiscent of the Gulf coast and the Big Easy, plus Southern staples that draw from the Marshall family’s Mississippi Delta and Memphis roots. Enjoy Puckett’s trademark Southern fare and reputation for a live music venue—both with a Boat House twist. www.puckettsboathouse.com

FOLK Valentine's Day

Valentine’s day...it seems to be that one little holiday that everyone either loves or well...doesn’t. While I do enjoy Valentine’s day, I’ll admit it can be a bit silly and sometimes it causes people to go over board buying boxes of expensive chocolates, big bouquets of red roses, giant teddy bears and maybe even diamonds, all to show someone you love them. Me? Well, that’s not my thing. Do we really need all those costly, fancy things to tell someone how much they mean to us? And while we’re on the subject, why can’t we make that same effort everyday to show the love we have for each other- minus all the stuff of course? Someone once told me they were committed to living Valentine’s day year-round. Not only because they like the colors pink and red so much (go figure), but because they want to feel that same amount of love everyday and always tell their friends and family how important they are to them. Imagine how wonderful it would be to live in a world like that, where everyone can put our differences aside and constantly show each other love and kindness. 

This brings me to the second (and totally less serious) reason why I enjoy Valentine’s day so much, the sweets! I could never bake enough red velvet and chocolate-y desserts. My sweet tooth really kicks in this time of year but in all honesty, to me, food is love. Maybe a lot of that has to do with being Italian and Greek and it’s instilled in us at an early age, but also there is something so fulfilling to me about spending time in the kitchen baking for my loved ones and being able to give them something I made with my own hands. From my kitchen to yours, I am sharing my 4 favorite Valentine’s day recipes that bring pure joy to my heart to be able to share with my dear family and friends on February 14th. What do you bake for the ones you love?

Recipes:

For little kids and pink lovers alike, this pink velvet cake with white chocolate ganache is the perfect Valentine’s day treat. Let’s be honest, does it get anymore fun than pink cake? If you’re making your cake in a heart shaped pan you may have leftover batter depending on the size, so feel free to use it to make a few cupcakes as well.

Pink Velvet Cake

1 cup butter, softened

1 1/4 cups sugar

1/8 teaspoon pink paste food coloring

3 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

White Chocolate Ganache

2 cups white baking chips

1/2 cup heavy cream

1 Tablespoon butter

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt in a medium sized bowl; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill greased, medium sized heart shaped pan or paper-lined muffin cups two-thirds full. For cake, bake at 350 degrees F for 30-35 minutes (this is for a medium sized heart shaped cake pan, adjust baking time based on size, bake until a toothpick inserted near the center comes out clean). For cupcakes, bake at 350 degrees F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, place the white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.

Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cake/cupcakes. Store in refrigerator.

Being that red velvet is one of my all time favorite desserts, these sinfully delicious chocolate-filled red velvet cupcakes topped with cream cheese frosting can always be found somewhere in the kitchen this time of year. Grab one and prepare to indulge!

Chocolate-Filled Red Velvet Cupcakes

1 cup milk chocolate pieces

1/4 cup heavy cream

1/4 cup plus 1 Tablespoon butter

1 egg

1 cup all-purpose flour

2 teaspoons unsweetened cocoa powder

3/4 cup sugar

2 teaspoons red food coloring

1/2 teaspoon vanilla

1/2 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon white vinegar

For filling, in small saucepan combine chocolate pieces, cream and 1 Tablespoon butter. Stir over low heat until chocolate is melted. Transfer to small bowl; cool for 15 minutes, stirring occasionally. Cover and freeze about one hour, until fudge-like consistency. Divide into 12 portions and working quickly with hands, roll each portion into a ball. Place in freezer. Preheat oven to 375 degrees F. Line a muffin pan with 12 paper bake cups. In a small bowl stir together flour, cocoa powder and 1/4 teaspoon salt; set aside. In a medium mixing bowl beat the 1/4 cup softened butter with mixer on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. Beat on medium 2 minutes more, scraping side of bowl occasionally. Beat in egg, food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low until combined. In a small bowl combine baking soda and vinegar; stir into batter. Divide half of the batter among the cups. Place a ball of filling on batter in center of each cup and spoon remaining batter into cups. Bake 15-18 minutes or until tops spring back when lightly touched. Remove and cool 10 minutes. Serve warm or cool completely and top with cream cheese frosting. Makes 12 cupcakes.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

8 Tablespoons (1 stick) unsalted butter, cut into pieces and room temperature.

1 cup confectioner’s sugar

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter and continue beating until smooth and well blended. Sift in confectioner’s sugar and continue beating until smooth. Add vanilla and stir to combine. Yields about 2 cups.

I’ve been so blessed to grow up with such a wonderful, talented and supportive family. My father went to the Culinary Institute of America and over the years I’ve enjoyed learning as much as I can from his knowledge of food to help me in my own career. This recipe for chocolate mousse was one he learned from a charcuterie chef when he was in school (strange, right?!). He then taught me how to make this incredibly decadent and in my opinion, best chocolate mousse ever. I’ve watched my father make this recipe by hand numerous times. Imagine the arm strength required to whip that cream and those egg whites by hand...amazing. I had to cheat and use a mixer but still, this one is for you Dad, I love you!  

Chocolate Mousse

9 ounces unsweetened chocolate

9 ounces sugar

9 egg yolks

9 egg whites

1/2 cup water

1 quart heavy cream

Melt chocolate in a double boiler and keep hot in the corner of the stove. Separate eggs and yolks and put each in its own bowl. Whip the heavy cream until it’s stiff (peaks and stays) and chill in a stainless steel bowl. Mix the water and sugar in a small sauce pan and cook to the thread. Start whipping the egg whites until stiff. While they’re whipping, when the sugar mixture is complete pour it over the egg yolks and whip immediately until it starts to foam bubbles. Pour the hot, melted chocolate over the yolk and sugar mixture and with a spatula, gently fold them together until well mixed. Do not whip. With a spatula, fold the stiff egg whites into this mixture. Do not whip. Gently fold in the whipped cream with a spatula, until the color is uniform. Again, be careful not to whip. Put in cups and refrigerate before serving.

Top your chocolate mousse with some beautiful, frosted fruit for a pretty, wintery garnish that you can eat!

Frosted Fruit

2 teaspoons dried egg whites

1-2 packages of your desired fruit (I used raspberries and strawberries)

2 Tablespoons warm water

Superfine sugar

In a medium sized bowl, whisk the dried egg whites and warm water with a balloon whisk until foamy. Line a cookie sheet with parchment paper and place the washed and dried fruit on it. Using a pastry brush, brush the egg whites over the fruit, covering them evenly and completely. Sprinkle the superfine sugar over the berries and cover completely. Let the fruit dry for at least a couple hours until the sugar has hardened and becomes crisp.

Breakfast in bed. Ok, it’s kind of a cliche Valentine’s day tradition, but come on, who doesn’t love breakfast in bed! This simple pancake recipe is the perfect ‘breakfast in bed food’. Mixing cinnamon and chocolate chips into your batter spices them up and adds a touch of romance while making it easier then ever to surprise your loved ones with something homemade on Valentine’s day.

Cinnamon Chocolate Chip Pancakes

2 cups pancake mix

1 teaspoon ground cinnamon

2 eggs, beaten

1 cup milk

2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1/2 cup chocolate chips

Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, milk, oil and vanilla just until blended. Add in chocolate chips. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with syrup or fresh fruit if desired.

Iced Tea & Cookies

BY RIKKI SNYDER

Have you ever had ginger and orange together? It is a magnificent combination that I don't think I use often enough at all. When I found this recipe I knew it was going to be good as soon as I saw the fresh ginger and "garnish with orange slices".  And sure enough, I was right. 

I’m turning into a tea lover and nothing can beat this refreshing ginger sun tea. The ginger adds just a light hint of flavor which makes this tea ten times more refreshing. And when you put those orange slices in... oh is it delicious! I put a lot in my tea and let it sit there for a little to really let the flavors combine until the citrus perfectly compliments the ginger.

I think a lot of tea drinkers can agree that a nice glass of iced tea wouldn't be the same without cookies to go along with it. My cookie of choice to accompany my tea drinking are these chocolate chip bars. They're so simple and it's the perfect snack that reminds me of picnic baskets, plaid blankets and sitting outside in the green grass with blue skies above. 

What is your favorite tea & sweets combination?

Ginger Sun Tea

4 1/2 cups cold water

8 teabags

1-2 inch slice of fresh ginger, peeled and thinly sliced

2-4 Tablespoons of sugar

2 12-oz bottles ginger ale, chilled

Garnish: orange slices

Combine water, teabags and ginger in a 2-quart glass container; cover with a lid or plastic wrap. Let stand in full sun or at room temperature for 2-3 hours. Remove teabags; stir in sugar. Cover and chill. At serving time, strain into a 2-quart pitcher. Stir in ginger ale, pour over ice and garnish with orange slices. Makes 8 servings.

Chocolate Chip Bars

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups chocolate chips

Preheat oven to 375 degrees F. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each; gradually beat in flour mixture. Stir in chocolate chips. Spread into a greased 15x10-inch jelly-roll pan. Bake in oven for 20-25 minutes or until golden brown. Cool in pan on wire rack. 

Basil Lemonade

When you need a sweet, little, afternoon pick me up grabbing a cold glass of lemonade can really hit the spot. Now you might think that basil and lemons sounds a little weird together because I did too, at first. But I assure you, it is a most magnificent combination when it comes to lemonade.

If you only want a small hint of the basil use something close to 13 leaves, but if you love it like I do, use 20 or even more leaves. Lemonade is one of my favorite drinks to prepare, especially in the summertime. Squeezing the fresh juice out of the lemons makes your house smell incredible, especially combined with the basil.

I always have to sneak a taste when making the syrup because it’s so good! Add lemon slices to your pitcher or glasses and garnish with extra basil and lemon zest. You could even try substituting the basil for mint for a different flavor!

Basil Lemonade

1 1/4 cup water

3/4 cup sugar

1 cup freshly squeezed lemon juice (about 5 large lemons)

1 Tablespoon lemon zest

6 cups cold water

15-20 basil leaves

1 extra lemon for garnishing

Bring the 1 1/4 cup of water to a boil in a small pot and remove from heat. Add the sugar and stir until well dissolved. Crumble and roll the basil leaves in your hands to release their oils. Add them to the water/sugar mixture along with the lemon zest.

Let it sit until cool. Pour the cold water and lemon juice in a pitcher. Strain the contents of the pot, discard the basil and lemon zest and add the liquid to the pitcher. Stir well, pour over ice and garnish with lemon zest and basil leaves.

Basil Lemonade photography, styling, and recipe by Rikki Snyder. Find more from Rikki on her website and on Instagram—@RikkiSnyder.

Everyday Special Brownies

Cake-y or fudge-y? When it comes to brownies, that is the ultimate question. I’m always on the lookout for a solid brownie recipe that I can go to anytime I need a quick snack. After much searching I’ve discovered these everyday special brownies and just like their name they really are something special.

They’re somehow a delicious combination of fudge-y and cake-y all in one. There are only 5 ingredients needed to make these brownies and the batter is whipped up in minutes. That simple. And with how crazy life can get these days I’m always looking for ways to make each day simply special.

Everyday Special Brownies

1 cup butter

1 1/2 cups dark chocolate pieces

3 eggs

1 1/4 cups sugar

1 cup flour

Preheat oven to 350 degrees F. Melt butter and chocolate in double boiler over low heat. Cool to room temperature. Beat eggs in medium bowl until foamy. Stir in sugar and beat at medium speed for 2-3 minutes.

Reduce speed and slowly pour in chocolate-butter mixture. Slowly beat in flour in several additions. Pour into sprayed, floured 9x13-inch baking pan. Bake for 35-40 minutes or until brownies are done in middle. Cool and cut into squares. Makes 12-18 brownies.

Everday Special Brownies photography, styling, and recipe by Rikki Snyder. Find more from Rikki on her website and on Instagram—@RikkiSnyder.

Asparagus Ribbon Salad

BY RIKKI SNYDER

With spring coming up quickly this salad is a breath of fresh air! The vibrant veggies,fresh herbs and pops of color that the radishes add are perfect. There are so many different ways you can prepare asparagus and peeling them into ribbons for a nice, healthy salad is one of my favorites!

If you can find purple and white asparagus at your grocery store mix in some ribbons of those colors for even more vibrance. For the best ribbon-making-asparagus, try to pick the thickest pieces you can find. They’re so easy to make, all you have to do is remove the scales of the asparagus, and using a sharp vegetable peeler, peel the asparagus from the tip to the end. After you peel it you can break off the remaining tips and throw them in your salad if you’d like.

The dressing is by far my favorite part of the salad. It’s creamy and so full of flavor from the garlic, fresh parsley and chives. Absolutely divine! What are your favorite spring veggies?

Asparagus Ribbon Salad

1 lb. thick asparagus spears (about 14 pieces)

2 cloves garlic, peeled

1/2 teaspoon coarse kosher salt

1/2 cup sour cream

1/3 cup olive oil

3-4 Tablespoons lemon juice

1/2 cup chopped fresh Italian parsley

1/4 cup chopped fresh chives

1 Tablespoon milk (optional)

1 head Bibb lettuce, torn

1/2 cup seedless cucumber, thinly sliced

3 radishes, very thinly sliced

Remove scales from asparagus spears. Using a vegetable peeler, peel thin ribbons from spears. Place ribbons in medium bowl of ice water. 

For dressing, first make a garlic paste. Finely chop the garlic, then sprinkle with coarse salt. Smash and rub the salt into the garlic using a mortar and pestle or a flat chef’s knife at a slight angle. In a small bowl, whisk together the garlic paste, sour cream, olive oil and lemon juice. Stir in parsley and chives. If desired, thin with milk. Season to taste with black pepper.

Drain asparagus ribbons and pat dry. On a platter arrange lettuce, asparagus ribbons, cucumber slices and radish slices. Drizzle with dressing. Cover and refrigerate any remaining dressing up to 3 days. Makes 6 servings.

Asparagus Ribbon Salad photography, styling, and recipe by Rikki Snyder. Find more from Rikki on her website and on Instagram—@RikkiSnyder.

Almond Lavender Cake

Have you ever cooked with lavender? It’s a very unique scent and flavor. It can be used in many things like lemonade and ice cream... I’ve even seen lavender cupcakes! I like trying new things and before this cake I had never actually tasted something with lavender in it. 

It’s almost hard to describe because there’s nothing else like it. The lavender adds a slightly floral taste that you feel when you breathe in after biting into this cake. Same with the glaze, it adds the softest, sweetest floral taste that’s unexpected but very delicious. 

This cake is absolutely beautiful and makes for a perfect springtime dessert. Garnish the slices with some dried lavender for an extra splash of purple! You can use your own lavender if you grow it in your garden or look for dried lavender in spice shops. 

Almond Lavender Cake

1/4 cup half-and-half cream

2-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons boiling water

3/4 cup confectioners' sugar

Additional dried lavender flowers, optional

2 cups sugar, divided

1/2 cup slivered almonds

1 tablespoon plus 1 teaspoon dried lavender flowers, divided

1 cup butter, softened

4 eggs

2 teaspoons vanilla extract

1 cup (8 ounces) sour cream

Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.

In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each
addition.

Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired. Yield: 12 servings.

Almond Lavender Cake photography, styling, and recipe by Rikki Snyder. Find more from Rikki on her website and on Instagram—@RikkiSnyder.

Chaps

Celeste Shaw owns the most charming cafe in Spokane, Washington. Chaps is a place unlike any other. Truly a place you want to return to again and again. Recently we sat down with her to learn a bit more about her and a bit more about the inspiration behind Chaps.

Heath: Did you grow up in Spokane?

Celeste: I was born and raised in a Montana two dot town, where the west has an enduring impression on the people who have lived there or been raised in its possession. It’s a place where the prairie meets the mountains, the mountains meet the sky and the sky goes on forever, it’s the home of our legends, our heroes, and outlaws. It’s our romanticized past and present. 

Heath: Was Chaps something you dreamt of creating as a kid?

Celeste: Not really dreamt of, I think I was born to serve; indeed my childhood on a farm nurtured this.  

Heath: Who taught you to cook, and when/how did they teach you?

Celeste: My earliest memory of life with my grandmother Selma, a Montana homesteader, was waking to the mouth-watering aromas of baked bread and fried summer sausage.  Simultaneously, those smells embraced the delicious aroma of a freshly boiled cowboy coffee. Slabs of smoke-cured ham steak toyed with my tiny nostrils like a siren song.  I would lie beneath fresh clothesline dried sheets and dissect the air for scents that could only come from the magic of her primitive kitchen.  Chokecherry preserves, creamy thick gravy, mounds of fried potatoes seasoned just so with a crunchy outer crust, oatmeal to ‘die for’, uh huh-comfort food.  So as a tribute to my sweet Selma, Chaps was built and created in a 1912 original farmhouse. 

Everybody has his or her own idea of what constitutes a comfort food.  More often than not, foods described as such are conjured from memories of past times and places that were safe and inviting, warm and friendly, loving and nurturing.  It isn’t comfort food unless it offers you contentment thinking about it, as well as of the person who made it for you. The food is straight forward, and unpretentious.

Real comfort food embraces all of our senses. The enchantment of preparing food, which brings solace, is mysterious. We are all vulnerable to the sweeping affection we have within our memories of a personal story or experience told through delicious recipes and charming reflections of eating and sharing.  It teases our noses and seduces our eyes.  Taste buds are in suspense, which in turn triggers emotions and memories. I love to listen to the sizzle of my favorite dishes in a griddle or the crunch of that first anticipated bite.  Comfort food has the power to commence imagination and to transcend us through time. 

But the real truth is that by the end of my very first day I knew, sitcom moments notwithstanding that creating Chaps would become a love story and it has. I love it.

Heath: Is there a particular type of food you like to cook?

Celeste: As above comfort food

Heath: How did you decide to create the theme of Chaps?

Celeste: My Mother and My two adorable Norwegian Grandparents Hans and Selma Tveten raised me on a farm in Montana. My Grandparents were homesteaders staking claim in the early 1900’s for a section of land in Northeastern Montana. Selma a child really was quite tenacious to bear the true hardship evoked on early homesteaders. She was a quintessential mother and farmers wife. After her death I needed to return home to Montana to a now abandoned farm to acquire some of the items I wanted to save before things were destroyed by nature or looters. It was remarkably difficult to go; painful really, I couldn’t do it. It was all I knew of life, where I learned to feel safe, to know faith, to know the earth, it felt poignant. I struggled with the ability to say goodbye to those memories and the 100-year-old house that would soon be swallowed by the earth. 

A friend presented me with the gift of a pair of perfect red ruby slippers made exclusively for my feet. “Go home Celeste” she said. I drove the 28 hours from Washington to “Home”. 

It was then while stuffing my car with everything I could hold, I found a letter. The letter was written to my grandfather from his mother in Norway. He longed to leave home to be a real cowboy, to have his own land, to raise his own family, his own crops, and his own life. His Mother knowing she would never see her son again said no.

Relentless, he earnestly pleaded. I often wonder what she must have felt as she sat writing him the love letter of her life, saying goodbye, and sending him with a pair of Chaps, her blessing, and giving him freedom. 

Chaps was created as my tribute to Montana Life, food and faith.

Heath: Chaps has been included in many Food Network “best of’s”, how did you come up with those recipes, and why do you think people are so enamored with the cafe and food?

Celeste: Many of the recipes are reminiscent of the food I had prepared for me as a child by my grandmother Selma. It’s always amazing to me that it’s a common day for chaps to have 75 people waiting in line to eat. I cant quite put my finger on what creates this almost magical environment. Food? Maybe it’s really good. Ambiance?  The 1912 farmhouse turned dining and bakery is wonderful and engaging. But there is something so sweet about the authentic embracing of knowing everyone’s names, sharing in their lives, seeing people come together in one place and visit as neighbor, laugh, kids running everywhere. It’s this that feeds their soul not just their bellies. 

Heath: What are your hobbies outside of Chaps?

Celeste: Freelance writing, international medicine, love to junk. My favorite hobby is to be home on my own farm.

Heath: Do you still practice nursing?

Celeste: Yes, but at a minimum. I will travel to Rwanda in October to perform Open Heart Surgery on children and young adults. 

Heath: Ben tells me you are planning to work in (Africa/South America?) soon to help the communities and people there through healthcare, how did you decide to do that? Is it something you have done before? 

Celeste: I have been working with in the international medical community for 22 + years. I have now traveled to Mexico, South America, Philippines, Africa, Romania, and many locations in the world. ​

Fresh Strawberry Pie

FRESH STRAWBERRY PIE

BY: RIKKI SNYDER

Warmer weather cannot come soon enough! I found myself sitting here dreaming of days when you can step outside barefoot and feel the grass between your toes.

 One of my favorite things to do when the weather turns warmer is go strawberry picking. I absolutely love strawberries and none of the store bought ones ever seem to taste as good as the ones we pick ourselves. On the way back from the farm they always make our car smell so good and all I can think about is eating them dipped in warm, melted chocolate...my favorite!

There are so many things to do with your fresh strawberries, like making jam or ice cream or fresh smoothies...the possibilities are endless. One of my favorites however, is a nice slice of strawberry pie. 

This is the easiest pie that I have ever made and by far one of the best.  Maybe it's because I love these fresh strawberries so much or maybe it's because of all that incredible whipped cream that I pile on top of my pieces. The vanilla pudding mix whipped with the cream is the best. There's no way I could go back to eating store bought whipped cream after this! Just wait until you try it.

What do you like to make with strawberries?

Strawberry Pie

3 quarts strawberries, hulled and divided

1 1/2 cups sugar

6 Tablespoons cornstarch

2/3 cup water

10-inch deep-dish pie crust, baked

1 cup whipping cream

1 1/2 Tablespoons instant vanilla pudding mix

Optional: A few drops of red food coloring

In a large bowl, mash berries to equal 3 cups; set aside along with remaining whole berries. Combine sugar and cornstarch in a large saucepan. Stir in mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly; heat and stir for 2 minutes. Remove from heat, add food coloring if desired for red color. Pour mixture in a large bowl; chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in remaining whole berries. Pour into prepared pie crust, chill for 2-3 hours. Place cream in a small mixing bowl, use a hand mixer to whip cream and pudding mix until soft peaks form. Spread whipped cream mixture around edge of pie or dollop on individual slices. Serves 8-10. ​

Cinnamon Hot Chocolate

Before we go any further there is one thing that I must confess, I have a huge sweet tooth. And I mean huge. However, if there was one flavor that I could ever love more than chocolate it would be cinnamon. And so, you can imagine my excitement when the two are combined. This hot cocoa is nothing short of delightful and is a great drink to sip on a cold winter evening. It will warm your bones, and liven your taste buds. 

Cinnamon Hot Chocolate

BY: RIKKI SNYDER

3 ounces semisweet chocolate

1 Tablespoon sugar

1 teaspoon ground cinnamon

2 cups milk

1/2 teaspoon vanilla

A few drops of almond extract

Whipped cream, chocolate shavings and cinnamon sticks for garnish.

Cut chocolate into pieces and place in blender or food processor. Add sugar and cinnamon. Cover and blend or process until finely ground. Cook and stir chocolate mixture and milk in a large saucepan over low heat about 10 minutes or until chocolate melts. Remove saucepan from heat; stir in vanilla and almond extract. Beat with a rotary beater until very frothy. Serve in mugs. Top with whipped cream, chocolate shavings and cinnamon sticks if desired. Makes about 4 (8-ounce) servings.

Tastemaker | "Sweet" Paul Lowe

Sitting in a teahouse in New York City, Paul Lowe shares the story of his childhood while mulling over his cup of rooibos. Paul tells each story of his youth with a mix of candor and humor, recalling experiences he had with his animated and loving family. Paul was raised Paul Lowe Einlyng in Oslo, Norway by two little old ladies, his great aunt, Auntie Gunnvor and his grandmother, who he lovingly referred to as Mormor — Norwegian for grandmother. Paul is the Editor-in-Chief of Sweet Paul magazine—we'll get to that name later—a magazine devoted to the beauty of cooking, crafting, and entertaining. Today, though, we are getting to know the man behind that magazine, and the little boy from Oslo.

Paul remembers being in a kitchen or crafting constantly as a child. "Ever since I was small, I’ve been obsessed with cooking, crafting and decorating. It’s in my blood. Both my grandmother and great aunt were excellent cooks and crafters with impeccable taste," he recalls. Hearing the loving way Paul describes his family and his time spent with them, it's no surprise that he would carry that creativity and tenacity for design and cooking into his adulthood. When asked about the kind of things that made with Auntie Gunnvor and his grandmother, Paul jokes, "They were not perfectionists. Their cakes tended to be a little lopsided and their craft projects definitely weren’t up to Martha's standards."

The one thing that Paul does recall about the projects was that they were always fun. "I’ve adopted my grandmother’s motto, 'fullkommenhet er kjedelig' which means 'perfection is boring,'" says Paul, "I have incorporated it and her sheer joy of creating into everything I do." In October of 2007, Paul was living in New York City as “Paul,” a successful craft and food stylist. "I unwittingly transformed myself into Sweet Paul when I chose the name for a little blog that I started to highlight some work I was producing for my clients," says Paul. "My godmother named me 'Sweet Paul', she had lived in the US for years and when she moved back to Norway she kind of looked like Peg Bundy. She had a large chest and wore tight clothes, she always called me Sweet Paul, maybe becuase of my Shirley Temple blond curls," he laughs. In order to carve out his own niche online, Paul expanded his blog posts to include new content featuring what he loved, food and crafts filtered through the lens of his seasoned stylist’s eye. Paul used his inspiration from his grandmother to form the magazine and blog, using the ideas of simple recipes and presentation. "I did not intend the blog to garner 200,000 hits a month or give rise to an online magazine," says Paul, "it has become something of a phenomenon."

By 2009, Paul's friends and colleagues in the magazine industry were lauding his work and asking if they could contribute to the blog. Paul created his own magazine, naming it the only thing that made sense, Sweet Paul. Incorporating his own years of experience, and showcasing the work of his talented food-geek, photography-obsessed, and craft-genius friends, Paul created the lifestyle magazine that illustrated the life he lives as an expert in the field. "I wanted Sweet Paul magazine to be an anticipated quarterly that readers could use to sweeten their everyday life. I strive to put out a magazine that is as creative and visually stunning as mass-marketed lifestyle magazines but without being weighed-down with impossible recipes and projects developed for expert chefs and crafters," explains Paul.

Sweet Paul magazine is the source people all over the world turn to for inspiration in easy and beautiful crafts, simple yet elegant recipes, and entertaining ideas for any crowd. "When I’m on a shoot with a client, I always seem to have several people pull me aside to tell me how much they love my Sweet Paul magazine for its creativity, beautiful photography and unexpected ideas," says Paul. In Spring 2012, the first print edition of the magazine was launched in Anthropologie stores nationwide. Paul is now working on distribution in Anthropologie UK and specialty stock lists worldwide. Like the magazine’s tagline, Paul is continually “chasing the sweet things in life.”

From the timeless recipes and crafts, to the charming and simple entertaining ideas it is easy to see the passion and history Paul has in each area of Sweet Paul Magazine. Paul is committed to keeping his family traditions and heritage alive through the pages of the magazine. Taking another drink of tea, Paul begins another story about his days spent in his grandmother's kitchen, the place where all of his passions are rooted. "Even if she passed away years ago, I feel that my grandmother is with me everyday."

To learn more about 'Sweet' Paul Lowe and Sweet Paul Magazine, check out his website at http://www.sweetpaulmag.com/.

Portrait: Rikki Snyder. Photos: www.sweetpaulmag,com