Posts in treats
blood orange + lavender muffins

valentine’s day is upon us and the day is going to be pretty low key over here at la casita costa mesa.

wes has to work that night (restaurant life) so we will be celebrating with our traditional lobster tails & my caesar salad another night. we have even toyed with the idea of venturing out to celebrate twice and try a new restaurant that has been on our list. restaurant tbd of course because the list is long and we haven’t picked a winner yet.

but my love of valentine’s day is strong and so you know i will be celebrating with a special treat.

i’ve been dreaming of these blood orange and lavender muffins for a while now. the lavender in my garden is starting to grow strong again and the blood oranges are gorgeous right now so i lucked out and they came together right at my favorite time of year.

now, while the final shot looks great, what you don’t see is that i made these once and burnt them to smithereens because i was doing too many things at once. just keeping it real. keeping it realer, i still ate three of the burnt ones because the inside was still soft and insanely delicious.

blood orange + lavender muffins

serves: 12 muffins

prep time: 10 minutes

active time: 10 minutes

bake time: 30 minutes

total time: 50 minutes

ingredients: 2 cups flour. 2 tsp baking powder. 1 tsp kosher salt. .5 cup (1 stick) butter. 1 cup sugar. 2 eggs. .5 cup milk. 1 tsp vanilla extract. 2 blood oranges, zested and peel removed (one orange you will segment and chop and one you will juice half the orange and slice the other half thin for the muffin tops). 1 tsp fresh lavender leaves or 1 tsp finely chopped dried lavender flowers. muffin tin and muffin liners. stand mixer or hand blender.

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start by preheating your oven to 375 degrees f. in the bowl of a stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, butter, lavender and blood orange zest. cream together the butter and the sugar.

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add in the eggs one at a time followed by the vanilla extract.

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pour in half the flour mixture, followed by the milk and blood orange juice and then the remaining flour mixture.

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finally, add in the blood orange segments and stir till just combined.

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fill each muffin tin two thirds of the way to the top.

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top each with a blood orange wedge.

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bake for 25-30 minutes until lightly golden on top and a toothpick comes out clean.

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serve warm or at room temperature.

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xo, a

blood orange + lavender muffins

serves: 12 muffins

prep time: 10 minutes

active time: 10 minutes

bake time: 30 minutes

total time: 50 minutes

ingredients: 2 cups flour. 2 tsp baking powder. 1 tsp kosher salt. .5 cup (1 stick) butter. 1 cup sugar. 2 eggs. .5 cup milk. 1 tsp vanilla extract. 2 blood oranges, zested and peel removed (one orange you will segment and chop and one you will juice half the orange and slice the other half thin for the muffin tops). 1 tsp fresh lavender leaves or 1 tsp finely chopped dried lavender flowers. muffin tin and muffin liners. stand mixer or hand blender.

start by preheating your oven to 375 degrees f. in the bowl of a stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, butter, lavender and blood orange zest. cream together the butter and the sugar. add in the eggs one at a time followed by the vanilla extract. pour in half the flour mixture, followed by the milk and blood orange juice and then the remaining flour mixture. finally, add in the blood orange segments and stir till just combined. fill each muffin tin two thirds of the way to the top. top each with a blood orange wedge. bake for 25-30 minutes until lightly golden on top and a toothpick comes out clean. serve warm or at room temperature.

salted caramel + chocolate chip cookies

classics are classics for a reason.

when i worked in fashion, no matter what we made, the best colors were always black, white and grey. it never mattered how pretty the red or purple was, the people always wanted black.

and cookies and cake seem to be no different. no matter how creative my flavors or designs are, chocolate chip is always a winning cookie and chocolate is by far my best selling cake.

they are classics. and while i don’t believe in messing much with classics, i do think there is a little bit of wiggle room for improvement.

and a sure fire way to improve upon any tasty dessert is with salted caramel. that little extra dose of deliciousness takes the classic chocolate chip to the next level.

salted caramel + chocolate chip cookies

serves: 24-36 cookies (dependent on the size of your cookies)

prep time: 10 minutes

active time: 5 minutes

inactive time: 20 minutes

bake time: 12-18 minutes (again dependent on the size of your cookies)

total time: 1 hour

ingredients: 2 cups + 2 tbs all purpose flour. 2 tsp corn starch. .5 tsp baking soda. .5 tsp salt. 6 oz melted butter, cooled to room temperature. 1 cup brown sugar. .5 cup sugar. 2 eggs. 2 tsp vanilla extract. .5 cup salted caramel. 1 cup rolled oats. 1.5 cup chocolate chips. parchment paper. baking sheet.

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start by preheating your oven to 325 degrees f. in a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine both of your sugars and the butter.

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mix until well combined.

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add in your vanilla extract and your eggs, one at a time. when all the wet ingredients are combined.

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add in your dry ingredients a little bit at a time and mix until just combined.

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add in the oats, chocolate chips and the caramel and mix until just combined.

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allow your dough to chill in the fridge for 20 minutes so it is much easier to work with.

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when you are ready to bake, spoon your dough onto a parchment lined baking sheet. bake the cookies for 12-18 minutes. this is very dependent on the size of your cookies. I went for a larger cookie so i baked for the full 18 minutes. my husband usually makes a smaller cookie and he bakes for 12-14 minutes and starts checking them to make sure everything is going well at about 10 minutes.

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once the cookies are slightly browned on the edges but not crispy on top, remove them from the oven. allow them to cool slightly and then place them on a rack to fully cool. enjoy warm or at room temperature and you can store them in a tin or something airtight for up to 5 days. if they last that long.

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xo, a

salted caramel + chocolate chip cookies

serves: 24-36 cookies (dependent on the size of your cookies)

prep time: 10 minutes

active time: 5 minutes

inactive time: 20 minutes

bake time: 12-18 minutes (again dependent on the size of your cookies)

total time: 1 hour

ingredients: 2 cups + 2 tbs all purpose flour. 2 tsp corn starch. .5 tsp baking soda. .5 tsp salt. 6 oz melted butter, cooled to room temperature. 1 cup brown sugar. .5 cup sugar. 2 eggs. 2 tsp vanilla extract. .5 cup salted caramel. 1 cup rolled oats. 1.5 cup chocolate chips. parchment paper. baking sheet.

start by preheating your oven to 325 degrees f. in a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine both of your sugars and the butter. mix until well combined. add in your vanilla extract and your eggs, one at a time. when all the wet ingredients are combined. add in your dry ingredients a little bit at a time and mix until just combined. add in the oats, chocolate chips and the caramel and mix until just combined. allow your dough to chill in the fridge for 20 minutes so it is much easier to work with. when you are ready to bake, spoon your dough onto a parchment lined baking sheet. bake the cookies for 12-18 minutes. this is very dependent on the size of your cookies. I went for a larger cookie so i baked for the full 18 minutes. my husband usually makes a smaller cookie and he bakes for 12-14 minutes and starts checking them to make sure everything is going well at about 10 minutes. once the cookies are slightly browned on the edges but not crispy on top, remove them from the oven. allow them to cool slightly and then place them on a rack to fully cool. enjoy warm or at room temperature and you can store them in a tin or something airtight for up to 5 days. if they last that long.