Chocolate Pie

Filling ingredients:
4 tablespoons of cocoa or 1 1/2 squares of baking chocolate
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 egg yolks, beaten slightly
1 tablespoon of butter

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Your favorite pie crust

Method:
Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk.
Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it's as thick as you want it.)

Remove from heat and stir in your vanilla and butter. Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.

Beat your egg whites with salt and when they start to get fluffy add the sugar. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes.

Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”

Note: All that's happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it's your desired consistency. 

Summer Squash and Ham Frittata

1 large yellow summer squash, sliced and salted
4-5 tablespoons extra-virgin olive oil, or more as needed
5 small potatoes, thinly sliced
1 large onion, thinly sliced
3 slices of ham cubed up
6 eggs
Freshly ground black pepper
1 cup grated Cheddar
1 tbs basil
1 tbs rosemary 


Preheat to 350. Slice squash and let sit in salt for 30 minutes. Put oil in pan and add the potatoes and onions plus pepper. Let cook until browned and remove from heat onto paper towel. Add squash and ham to pan and cook until tender and slightly browned on edges. Remove from heat with the potatoes and onions. 


Mix eggs and spices in bowl. Add cheese, squash, and potato mixes. Pour everything into a well greased round cake pan ON TOP of stove on medium and cook like that for about 10 minutes. Once the edges are cooked put the pan INSIDE the oven for about 10 minutes or until totally cooked. 

Summer Squash Quiche

• 
  
• Ingredients:
• 1 (8-ounce) can refrigerated crescent rolls
• 2 teaspoons mustard
• 1/4 cup butter
• 3 yellow squash (about 4 cups)
• 1-2 shiitake mushrooms (about 1-2 cups)
• 2 garlic cloves, pressed
• 1/4 teaspoon parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt + pepper
• 2  eggs
• 1/4 cup milk
• 2 cups shredded mozzarella

Preheat oven to 375° 

• Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan.
• Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
• Melt butter and garlic in a large pan on medium. Add squash and mushrooms; sauté until tender. Remove from heat; stir in spices.
• Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
• Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean.

Almond Cake With Strawberry Buttercream Icing

1/2 cup butter, softened

1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon Almond Emulsion

Soften butter and preheat the oven to 350°F. Grease pans. Mix the ingredients together in the order they're listed - creaming the softened butter and sugar first, then adding the eggs, flour, salt, baking powder, and finally the liquids. Using an electric beater, beat everything together on low for 30 seconds, then high for 3 minutes. Bake for 30 minutes, or until the tops spring back slightly when pressed. Let cool for at least 15 minutes, then flip each pan over onto the rack and tap gently. Once cool frost cake and enjoy!

Rebranding the 49ers

This is my final logo for the rebranding of the San Francisco 49ers. The background is two gold bricks representing their gold rush heritage. The font used is an updated version of their vintage text logo.

Kahlua Cake

1 box of chocolate cake mix

½ cup vegetable oil

1 pk, 6oz, instant chocolate pudding mix

4 eggs

¾ cup Kahlua liqueur

½ cup water

topping

6 tbsp Kahlua liqueur

1 cup confectioners sugar, sifted

Preheat oven to 350 degrees.

Combine first six ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9 ½ -inch bundt pan.

Bake 45 to 50 minutes or until cake springs back when lightly touched.

Combine 6 tablespoons kahlua and confectioners sugar. While cake is still warm in pan, poke holes in cake; pour liqueur mixture over.

Allow cake to cool in pan at least 2 hours before removing.

After cake is completely cooled sprinkle confectioners sugar lightly over cake for decoration.   

Videos

Here are a few videos I've made- they're not as finished as I'd like them to be but here they are.

NYC Trip