by on

pieWhen my dad agrees to do something wonderful for me, like a photo shoot for instance, he generally insists on payment in the currency of lemon meringue pie. I am more than happy to oblige!

For today’s blog, I decided to go all techie and shoot iphone video while simultaneously baking. The result is BRILLIANT! Or, uh, something. Watch the video, then scroll down for the recipe! xox
Gluten-Free Lemon Meringue Pie Pre-heat oven to 375 and turn on tunes! My playlist this time was me, but that’s mostly due to copyright issues for video. For the crust:
  •  2 cups Pamela’s Baking Mix
  • 7 tbls. Sunflower oil
  • 2-3 tbls. light agave
  • 2 tbls. ice water
Mix the ingredients until well formed. Take the dough by the hand (dough si dough! I–I’m so ashamed) and press into a 9 inch pie plate. Prick all over with the tines of a fork, and bake until golden brown—about 10-12 minutes. Turn the oven down to 300 degrees. For the filling:
  •  3 eggs, separated
  • Generous 1/3 cup corn starch
  • ¾ cup light agave
  • 1 ½ cups water
  • ½ cup fresh lemon juice (about 4 lemons)
  • Grated zest of one lemon
  • 1 tbls. unsalted butter
Put the egg whites in a bowl and set aside. Lightly beat the egg yolks with a fork in a large mixing bowl. Mix the corn starch in a medium sauce pan with a little bit of the water, until it’s a smooth mixture. Add the agave and rest of the water. Stirring constantly over medium heat, bring the mixture to a boil and boil for about one minute. Take off the heat, slowly pour half the mixture into the egg yolks and mix to temper, then pour that back in the pan with the rest of the mixture and bring it back to a boil. Boil and stir for one minute. Take it off the heat, add in the lemon juice and zest and butter and mix it up. Pour it into your baked pie shell and let’s make meringue! For the meringue:
  • 3 egg whites
  • ¼ tsp. cream of tartar
  • 1/3 cup light agave
  • 1 tsp. pure vanilla
Mix the egg whites on high speed with cream of tartar until lightly stiff. Add in agave and vanilla and mix again until really stiff and glossy. Using a rubber spatula or a large spoon, scoop the meringue on top of the pie, making sure to bring the meringue all the way to the edges of the crust so it doesn’t shrink back while baking. Bake at 300 degrees for about 8-10 minutes, or until the peaks are lightly browned and pretty. Let ‘er cool for a bit, then serve and enjoy!! xoxox  

by on
IMG_1601I had so much fun last Monday at Hotel Cafe! I’m still high from it…Danny T. Levin played horns, guitar and piano, I played electric and acoustic and a shameless (shame-filled?) ballad cover of “Blurred Lines” on piano, Fernando Sanchez rocked all kinds of drums, and JP Maramba bassed it out. To top it off, Ian Souter came up onstage to play trumpet alongside Danny for “Where I Belong” and “Everywhere You Go” at the end of the set. I had a wonderful crowd, good sound, and a super tasty cold beer at the end of it all with my bandmates. Can’t get much better than that…But I’m gonna try! :) xoxo
Tight jeans and high heels=rock n' roll!
Tight jeans and high heels=rock n’ roll!
IMG_1600

by on
ingredientsWhen you play a rockin’ fun show at a great club in LA on a Monday, chances are on Tuesday you’re going to be a little worn out. Yes, this post is autobiographical. Shocker! So last night I found myself crashed out on the floor with my pup, watching tv and too lazy to change the channel. With a sweet tooth. When that happens, there’s only one remedy–chocolate chip cookie cake in a cup! Is it a little gross? Maybe. Does it involve the microwave? Yep. But hey–if you need something sweet, this takes all of 2 minutes. TWO. TOTAL. Gluten-Free Chocolate Chip Cookie/Cake In A Cup (Say that 10 times fast!)
  • 1 tbls. sunflower oil
  • 3 tbls. light agave
  • 1/2 tsp. pure vanilla
  • 1/4 cup Pamela’s baking mix
  • 1-2 tbls. chocolate chips or bittersweet chunks of chocolate
Mix all the ingredients in order in a coffee mug. Pop it in the microwave for about 40 seconds. Let it cool (a little) and eat! xox
It ain't pretty, but it eats good!
It ain’t pretty, but it eats good!