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Happy Halloween

With Halloween right around the corner I was thinking back to last year, when I was in New York for Halloween. I visited Chelsea Market which was fully decorated for the holiday.

For those of you that don’t know about Chelsea Market – it is an amazing indoor food market that has an incredible ambiance and it is a great place to buy artisanal breads, jams, cookies…etc. It is worth flying to New York just to go to the market!

I love that in a city as big and diverse as New York this market creates a “homey”, small-town ambiance for its visitors. The day I went, the place was in full Halloween swing! Kids were dressed up and trick-or-treating from store to store. There was music, face painting and even stilt walkers, not to mention amazing food!

Squirrels Attack Wedding Cake

10/10/10 went off with a bang, when at precisely 10:10 am a very special couple tied the knot.

This wedding was incredibly unique for many reasons. The couple got married in their backyard and actually built the path as well as the wooden gazebo they were married under.

Right before the bride walked down the isle a song was played that was written and performed by the groom (a musician). And upon completion of the ceremony, the popping of champagne bottles resonated through the yard as corks flew in the air and bubbly was poured for everyone to enjoy.

The wedding cake was very playful. The bride is a veterinarian and has brought home injured squirrels over the years. These squirrels which now live in the backyard have really become a part of the family. We decided to make the squirrels the center theme of the cake. The concept behind the cake was to have a very elegant and traditional wedding cake that was then “attacked” by squirrels.

I really enjoyed being able to do a story cake, where each tier added to the tale that was being told.

I loved that the top tier had the squirrel staking claim on the cake. Having climbed up the cake and accidentally knocking over the bride and groom topper, the squirrel began a piling up its acorns

The bottom tier had a squirrel actually biting into the cake

For the middle tier a squirrel nose was peaking out, somehow having burrowed its way into the cake and was now trying to get out again

This was actually taken before we put the squirrels on the cake, but I love the picture so much, I had to share!

Antiaging Protein Power Pie (Vegan)

It’s not everyday that a dessert can claim that title! This recipe is an intense chocolate pie that can either be made Vegan or dairy. The only change is using dairy chocolate. The reason this pie recipe is so phenomenal is:

1) it uses no refined sugar

– for the sweetener I use maple syrup and agave. Both are lower on the glycemic index, thereby not  creating a spike in sugar levels and aiding in slower digestion (this means staying fuller longer!)

2) uses tofu instead of butter, cream or dairy in the pie filling

– this gives the protein punch that is usually lacking in dessert

3) a glorious amount of antioxidants

– As part of the Foodbuzz tastemaker’s program, I recieved a box of the he Kellogg’s FiberPlus Antioxidant Cereal to try. It has cinnamon already in it (a great and delicious antioxidant). In addition, the dark chocolate and cocoa as well as the raspberry jelly are all amazing sources of antioxidants. Antioxidants are a great way to fight free radicals and the signs of aging.

So now that you’re sold on the benefits of eating this dessert; lets see the recipe!


2 c. Kellogg’s FiberPlus Antioxidant Cereal

pinch of salt

2 TBL agave


12 oz. Silken Tofu

10 oz. Bittersweet Chocolate

1/3 c. Cocoa Powder

4 TBL Maple Syrup

2 tsp Vanilla Extract

1/2 c. Raspberry Jam

1 container fresh Raspberries

Pie Crust:

preheat the over to 375° F

Put the cereal in a food processor and blend until it is fully broken into crumbs

Add the salt and agave and blend until everything is mixed (this only takes a few seconds)

Pour the crust into a 9″ pie pan and press the mixture into the pan and up the sides with your fingers

Bake for 7-10 minutes, until crust is slightly golden. Allow to cool completely.

To make the filling:

Drain the water from the tofu and blend the tofu in the food processor until it’s pureed

Put the chocolate chips in a double boiler and melt over medium heat (alternate option: save time and melt in the microwave)

Sift the cocoa powder into the chocolate and stir until combined

Add the chocolate mixture to the tofu and blend until combined.

Scrape down the sides with a spatula and add the maple syrup and vanilla extract. Blend once more.

Pour the filling into the pie crust and smooth it out.

Microwave the raspberry jelly until it becomes fluid.

Pour the jelly into lines on the pie and use a toothpick or knife to create a swirled pattern.

Line the rim of the pie with fresh raspberries.

Chill the pie for 2 hours minimum.

Enjoy…..guilt free!

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