Posts in dessert
tips & tricks: food coloring
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now, normally for tips & tricks i come up with a concept and then do a bunch of research to make sure i know what i think i know (and i also learn some new tips & tricks along the way) and then i put together what i think is the most important information and i give it to you. 

but today, i found the perfect article covering food coloring, the different types and when to use which type. so why mess with success. the kitchn is one of my go to resources for good tips and great recipes when i need some inspiration or information. you can read the article HERE. here is where i come in. 

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now that you have read up on the best type of food coloring for your needs, here come the tips & tricks for perfect colors for you batter, icings and frostings for this upcoming holiday season and for LYYYYFFFEEEE (imagine me yelling that in a deep voice with extended holds on the f and the e). 

i use liquid gel food coloring for almost everything. i have liquids and powders and straight gels of different brands and colors, and the liquid gels in my opinion are the best color with the most ease of use. gel pastes are great color adders but because they are so concentrated and require dipping something into the pot instead of using the dripper, they are not as easy to use or control. when in doubt, get liquid gel. i love the americolor brand (they call theirs soft gel) and you can find assorted boxes or individual colors on amazon HERE. LOVE. THAT. PRIME. 

add color a little bit a time. a little bit goes a long way, and a lot can RUIN your color. so add color a bit at a time. especially if you are using a new food coloring or recipe. don't be afraid to MIX color. that's right, think outside the box. revert back to those lessons about complimentary colors and red and yellow make orange. if you want to play around with a fun online tool to see what happens when you mix colors so you are comfortable before you start throwing ingredients into the mix, CLICK HERE and play around. 

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finally, black and white are some of your best tools. adding white to soften color, or adding black to get darker hues is key in getting the perfect colors. i keep a big bottle of black and white color on hand to ensure i always get the perfect color. 

xo, a

plum + pistachio crumble

so, here is what's going on in a nutshell. california is burning. after watching the hurricanes tear through the south and eastern part of the us, i couldn't help but wonder if we had some crazy weather of our own headed our way. well, it is here.

i have been glued to the tv, studying the evacuations and constantly communicating with my mom who is right on the border of the evacuation zones of the second canyon fire. my grandmother who lives in anaheim hills has already evacuated. it's the closest a fire has been to my childhood home since i was in the second grade. i am on edge, and i know i'm not alone.

when things started getting crazy, i rang my mom to ask what she was doing. her answer? cleaning the pool. why? because she can't just sit and do nothing! her words, not mine. 

well, the apple must not fall from the tree.because i also can't just sit still. i have already gone through drawers and folded laundry. on to baking. the only bright light of the day is this delicious plum crumble. if you need a healthy distraction, something to do with idle hands or just a delicious dessert, this crumble has you covered.

plum + pistachio crumble
serves: 5-6
prep time: 10 minutes
active time: 5 minutes
bake time: 45 minutes
total time: 1 hour
ingredients: 4 plums, thinly sliced (about 3 cups). .25 cup white sugar. 1 tbs corn starch. 1 tsp orange zest. .25 tsp vanilla extract. 5 tbs butter, melted. .5 cup rolled oats. .5 cup all purpose flour. .25 packed cup of brown sugar. .25 cup crushed pistachios. .5 tsp cinnamon. .25 tsp nutmeg. .25 tsp kosher salt. medium sized baking dish. optional whipped cream or vanilla ice cream. 

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start by preheating your oven to 350 degrees f. in a large bowl, combine the plums, white sugar, corn starch, zest and vanilla extract. stir well to combine. 

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pour the plum mixture into your baking dish. 

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in a second bowl, combine all but the melted butter and mix well. 

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drizzle in your butter and mix until the mixture is moist and crumbly. 

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pour the topping over the fruit. spread the topping out evenly. 

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i saved a couple plum slices to decorate but it is not required. 

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bake for 45 minutes until the fruit starts to bubble and the topping is golden brown. 

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allow to cool slightly and serve warm. 

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xo, a

plum + pistachio crumble serves: 5-6 prep time: 10 minutes
active time: 5 minutes
bake time: 45 minutes
total time: 1 hour
ingredients: 4 plums, thinly sliced (about 3 cups). .25 cup white sugar. 1 tbs corn starch. 1 tsp orange zest. .25 tsp vanilla extract. 5 tbs butter, melted. .5 cup rolled oats. .5 cup all purpose flour. .25 packed cup of brown sugar. .25 cup crushed pistachios. .5 tsp cinnamon. .25 tsp nutmeg. .25 tsp kosher salt. medium sized baking dish. optional whipped cream or vanilla ice cream.
tart by preheating your oven to 350 degrees f. in a large bowl, combine the plums, white sugar, corn starch, zest and vanilla extract. stir well to combine. pour the plum mixture into your baking dish. in a second bowl, combine all but the melted butter and mix well. drizzle in your butter and mix until the mixture is moist and crumbly. pour the topping over the fruit. spread the topping out evenly. i saved a couple plum slices to decorate but it is not required. bake for 45 minutes until the fruit starts to bubble and the topping is golden brown. allow to cool slightly and serve warm.