Existentialism for Dummies

As someone who over-analyzes everything, I quite often find that believing in existentialism can be somewhat exhausting. The constant wild-goose chase to understand “what it all means” proves itself to be just that – a chase.

The issue is two-fold.  

1.) Existentialism requires one to abandon all notion of purpose; as in, we are merely tiny specs of dust on the geological time scale, ultimately going nowhere.

2.) Personally, I struggle with seeing the big picture. My life functions on a day-to-day basis. For me, there is no 10 year plan, hell, there is no 5 year plan. However, there is a “what am I going to have for dinner?” plan.

The continuous quest for understanding just leaves us feeling empty. The string of questions that we have for the universe will, for the most part, remain unanswered. So maybe we should stop asking.  

Amid all of the madness, I’ve found that reaping joy from the littlest of life’s pleasures can silence the curious existentialist in you. Cue fall’s most joyous bounty: the pumpkin.

Once slice of this heavenly cake, and inner-peace will wrap its warm arms around you while you enjoy a moment of bliss.

Pumpkin Chocolate Chip Cake

1 can Organic Pumpkin (I like the Farmer’s Market brand)

1/2 cup Organic Pure Maple Syrup

3 tablespoons Organic Expeller-Pressed Canola Oil

1 ¾ cups Organic Pastry Flour (whole wheat pastry flour works too)

¼  teaspoon fine sea salt

1 ½ teaspoons baking soda

2 teaspoons Organic Pumpkin Pie Spice

½ cup Ghirardelli Semi-Sweet Chocolate Chips, plus extra for the top

Pre-heat oven to 350 F

Combine the flour, salt, baking soda and pumpkin pie spice together in a small bowl, mix with a fork or whisk.

Whisk the pumpkin, oil and maple syrup. Slowly add the dry ingredients to the wet in a minimum of 3 batches. Once you have your batter, gently fold in the chocolate chips with a rubber spatula.

Grease an 8.5 inch loaf pan with soy butter (I like Earth Balance) or your favorite organic butter, then pour the batter in. Top with some chocolate chips and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let it rest in the pan for 5-10 minutes on a cooling rack before cutting. If you’re feeling extra needy, add a scoop of Purely Decadent vanilla ice cream.

P.S.  The toothpick will be covered in melted chocolate, what you’re looking for is any uncooked batter.

Play on,

Marla ❤

It’s All In The Cupcake

Culinary school is proving to be no easy feat, and my 3 inch binder is already busting at the seams with papers, recipes, articles, and several knife cuts. It’s been a whirlwind of information over the last four weeks yet also a ton of fun. If I could summarize all of the lectures I’ve had so far, it would come down to only a few key ideas. Using high quality ingredients is the most important part of your cookery and truly makes all the difference. It’s one of the many ways you can show your loved ones how important they are to you, your cupcakes will be healthier for it, and lastly, they will taste divine.

And let me tell you, these are no Duncan Hines cupcakes. Adapted from an Ina Garten recipe and topped with a milk chocolate caramel frosting, they are made with high quality, local, fresh ingredients. Plus, they look delicious.

Play On,

Tracy Michele

Members of the Tribe

Tonight begins the celebration of the Jewish New Year. This means Facebook statuses proclaiming “L’Shana Tova” and text messages wishing friends and family a happy new year. This is my first Jewish New Year not spent in the state of Florida. I have a good feeling with the beginning of year 5771, as I spent the last hours of year 5770 baking my favorite Jewish cookies.

This year represents the year  that I took everything I had and began to chase my dreams. I wish everyone a year of filled with joy, health, family, and of course, love. And if you can’t celebrate with those you love the most, take five minutes and remind them why they are so important to you. Best wishes to all that celebrate, L’Shana Tova.

Recipe for Rugelach:

• 8 ounces cream cheese, at room temperature**
• 1 cup Earth Balance butter, at room tempature
• 1/4 cup organic, unbleached cane sugar plus a few teaspoons extra on the side
• 1/4 teaspoon salt
• 1 teaspoon organic, fair trade vanilla extract
• 2 cups organic, unbleached white flour
• a few teaspoons ground cinnamon
• 1/2 cup apricot preserves*
• 1/2 cup raspberry preserves*
• 1/2 cup semi-sweet chocolate chips (miniature sized, preferably)*
• 1/4 cup canola oil

**Feel free to substitute a dairy-free cream cheese of your liking

*You can use any preserves or filling of your choice, including raisins, walnuts, poppy seeds etc. These are just my family favorites.

Using a stand mixer, cream together the cream cheese and the butter until light and fluffy. Stir in the 1/4 cup of sugar, salt, and vanilla. Slowly add in the the 2 cups flour until just combined. Pour the dough onto a well-floured board and roll into a ball. Cut the ball into four even pieces, wrap in plastic wrap, and refrigerate for an hour.

Place one of the four balls onto the well floured board. Roll the ball into about a nine inch circle and place the preserves on the flattened disc, about an inch away from the end. Cut the disc in half, then into quarters, and then into thirds (making 12 even triangles). Roll the triangles up, starting from the widest edge, until the top is under. Place onto a baking sheet lined with parchment paper (recommended to be greased as well, these can be very sticky) and let chill for 30 minutes.

Preheat oven to 350F. Brush each cookie with canola oil. In a small bowl, combine sugar and cinnamon (ratio should be about 2:1, but that is a personal preference) and sprinkle on top of each cookie. Bake for 16-20 minutes, until lightly browned. Let sit for about 5 minutes before placing on racks to cool.

Play On,

Tracy Michele ❤

I wish I was French…or do I?

Nobody ever dares to confront the idea that evil hotly pulses through the veins of their hero; and any such matter is typically an uncommon occurrence. Actors, athletes, what have you – Marie Antoinette can do no wrong, I’m sure of it. Cake, what cake?

It’s indisputable that American culture has its special place in history’s book; the supersized sodas, universally rude Wal-Mart cashiers, and of course, our undying affection for reality TV (Thank God Ali is the next Bachelorette). Yet even with all of our rarities – thanks, Speidi, – we are still somehow able to cold shoulder other, less “normal” cultures. Yes, I know, the French are notoriously arrogant and remarkably stinky from practically bathing in cheese, but we could undoubtedly take a few hints from their wealth of knowledge – Existentialism, anyone?

So anyways, with insane anticipation I finally saw the new Robin Hood. Oscar, c’est toi? As legend would have it, the French crept along England’s coast while it was more or less a wounded puppy, heartbroken teenager, etc. Oh Philip, will you ever step foot off that boat? To see the French in such a dim and daunting light was like learning that Milli Vanilli was a scam – not exactly the hero you were hoping for. It was almost painful to see my beloved French so calculating and heartless. Yet, the Medieval era was that way for a reason – the incessant struggle for power, the uniquely unfashionable and obnoxiously heavy chain mail…

But as we’ve learned from the movies, and inarguably from life, there always has to be a hero and a villain. What we choose to make of this perspective is purely up to us.

Play on,

Marla ❤