tsp. Baking Company (a proudly female-owned enterprise) in North Las Vegas is the realized dream of home baker turned pro, Kari Garcia, Their diverse menu of mini cupcakes, cookies, cakes and custom cakes changes monthly. They do ship cookies by the dozen (personally packed by Baker Kari) anywhere in the United States. They are known for the “Dirty Cookie.” Their slogan is: “Happiness is Served Here!”
tsp Baking Company was the dessert hit of the Vegas Unstripped food festival on the spacious pool deck at The Palms on April 26th. Their featured item (among a smorgasbord of properly decadent treats) was their Double Feature cookie, a special for May. It’s a buttered popcorn cookie with Peanut M&M’s.
Baker Kari Garcia puts down her whisk to join us. Her typical day at tsp starts at 3:00 a.m.!
We’re talking about National Cookie Day and Katie shares a recipe (Cranberry Pistachio Shortbread Cookies) which is one of Challenge Butter’s Signature Holiday Cookies. It’s cookies for a cause benefiting National Pediatric Cancer Foundation.
Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” returns to the Whitefire Theater in Sherman Oaks on February 21st.
These buttery shortbread cookies are festive little cubes with tart cranberries, nutty pistachios, and a hint of orange zest. The dough is shaped into logs and chilled, then sliced into squares so every cookie bakes up neat and uniform. A drizzle (or dip) of white chocolate makes them look like holiday gifts in cookie form – glossy, bright, and impossible to resist.
⅓ cup pistachios, roughly chopped 1 cup white chocolate, melted
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and orange zest until light and fluffy, about 5 minutes.
Beat in the vanilla, then mix in the salt and flour until just combined.
Stir in the cranberries and pistachios.
Divide the dough in half and roll each portion into a log. Use plastic wrap to shape the logs into rectangles so the cookies will slice into squares later. Chill in the refrigerator at least 2 hours, or overnight.
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Slice the chilled dough into squares about ½ inch thick and arrange on the prepared sheets.
Bake 12-15 minutes, until set but not browned. Let cool completely on a wire rack.
Transfer the melted white chocolate to a piping bag (or a zip-top bag with a corner snipped off) and drizzle over half of each cookie. Alternatively, dip half of each cookie directly into the chocolate. Sprinkle with extra orange zest if desired
Allow to cool until the chocolate hardens, then serve or store in an airtight container for up to a week
These cookie bars are rich, fudgy, and full of holiday cheer. Baked as one pan and sliced into neat squares, they skip the hassle of shaping individual cookies. A dip in melted dark chocolate and a sprinkle of crushed peppermints (or candy canes) give them that festive finish – dark, glossy, and sparkling with red and white.
8 ounces dark chocolate, divided (half for the batter, half for dipping)
½ cup crushed peppermints or candy canes
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each, then mix in the peppermint extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed until just combined.
Stir in 4 ounces of the dark chocolate (chopped). Spread the batter evenly into the prepared pan.
Bake 20-25 minutes, until set in the center. Let cool completely in the pan, then lift out using the parchment and slice into squares.
Melt the remaining 4 ounces of dark chocolate in the microwave in 20-second bursts, stirring until smooth. Dip half of each bar into the chocolate, then sprinkle with crushed peppermints.
Place on parchment paper to set until the chocolate hardens. Store in an airtight container for up to a week.
“Levain Bakery the iconic, award-winning bakery known for its decadent, 6-ounce beloved cookies, is excited to announce its second Los Angeles bakery in Venice, California, anticipated to open early next month. The Westside location will be located at 1661 Abbot Kinney Boulevard.” All cookies and breads are baked fresh daily throughout the day with all doughs prepared from scratch in-house.
“Founded in New York in 1995 by best friends Pam Weekes and Connie McDonald, Levain served up delicious breads and baked goods that immediately resonated with the neighborhood, drawing anticipation for their daily offerings. When the two decided to quietly start selling cookies, they flew off the shelves and an icon was born. “Our Larchmont opening last year was a dream come true for us. We had imagined opening a bakery in Los Angeles for years and when it finally happened, it felt like home – and LA locals made us feel incredibly welcome.” said Pam and Connie. “Now, we’re excited to be a part of the Venice community and continue meeting new neighbors and friends.””
“Remaining true to its neighborhood bakery origins, Levain continues the tradition of crafting their signature breads and iconic 6-ounce cookies by hand each day, using the same high-quality ingredients that defined their beginnings in 1995, when Pam and Connie first opened their small bread shop on the Upper West Side of Manhattan. Levain has since grown with bakery locations in cities like New York, Washington DC, Bethesda, Boston and Chicago.”
“Join Chef Glenda Galvan-Garcia with The Whole Enchilada –Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots.”
“Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”
“Once cooks have mastered some of the recipes, the book allows for enticing table talk: The Whole Enchilada tells you all about amazing Mexican and Latinx athletes, musicians, scientists, historical figures, and cultural shakers.”
½ cup unsalted butter or lard, at room temperature
½ cup butter flavored shortening
1¾ cups powdered sugar
1 large egg
2 teaspoons vanilla extract
¾ teaspoon baking powder
½ teaspoon sea salt
2¼ cups all purpose flour
2 tablespoons cocoa powder
Red food coloring
1 tablespoon granulated sugar, for dusting
Place butter and shortening in a stand mixer. Mix on high for 30 seconds. Turn off the mixer and scrape the sides of the bowl. Mix on high until smooth. Turn off the mixer, add the powdered sugar, and mix for 30 seconds, gradually moving up to high speed. Turn off the mixer and scrape the sides of the bowl again. Mix until blended.
Add the egg and vanilla extract and mix until combined. Turn off the mixer and add baking powder, salt, and half the amount of flour. Mix at medium speed until you get a smooth consistency. Add the remaining flour and continue mixing until the dough comes together and there are no streaks of flour. (Do not overmix the dough as it will result in tough cookies.)
Remove the dough from the bowl and split it in half. Each half should measure about 1⅓ cups. Place them in separate medium-size bowl.
Add cocoa powder to one dough half and knead it gently with your hands until it is uniform in color. To the remaining dough, add about 5-6 drops of red food coloring to make it pink. Knead it gently with your hands until the color is mixed throughout.
Cover each dough with plastic wrap and refrigerate them for 15 minutes.
Remove the plastic wrap. Sprinkle flour lightly onto a cutting board and roll each dough separately with your hands to form a log; about 1½ inches wide and 11-12 inches long.
Press the doughs together in one log and roll until the dough is smooth. Wrap it in plastic.
Place the dough in the freezer for 30 minutes. Preheat the oven to 350° F and line two baking sheets with parchment paper or silicone liners.
Place the dough on a cutting board. Remove the plastic wrap. With a sharp knife, cut slices ½-inch thick.
Place the dough slices on the prepared baking sheets, about 2 inches apart. Bake them for 12 minutes. The dough will appear dry on the surface and will not sink when you touch the top of the cookies.
Remove the cookies from the oven and allow them to cool for about 3 minutes. While still warm, sprinkle a bit of sugar on top.
Pro Tip! These cookies are best enjoyed within two days—if they last that long!
“From the time Dr. Shica (Dr. Shica’s Bakery, Los Angeles) got her first Easy-Bake Oven, she knew that she loved to bake. Growing up in South Carolina, she baked with her grandma and learned that the best desserts come from using the best ingredients. When Dr. Shica founded her bakery, she committed to using only high-quality, premium ingredients to create her gourmet signature desserts.” Dr Shica’s cookies are currently available nationwide at TJ Maxx, Marshalls and HomeGoods. “Known for her optimism and warm personality, Dr. Shica’s home-baked flavor will brighten any day. Dr. Shica’s new Plant-Based cookies are dairy-free, egg-free, nut-free and low calorie but still very delicious and highly craveable. Each bag is shelf stable and resealable so you can enjoy them now or later. The product comes in 4 flavors (Chocolate Chip, Oatmeal Raisin, Lemon and Sugar Confetti).” Dr. Shica briefly puts down her rolling pin to join us.
“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small. In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen by hospitality veteran and General Manager, Quentin Gravet. Executive Chef Jonathan de la Cruz and GM Quentin Gravet join us.
“A typical night out for sisters Leslie and LeAnn Jones includes great wine, great food and great friends at some of their favorite restaurants in Los Angeles. Leslie, a luxury wedding planner, and LeAnn, an attorney, were tired of going outside of their neighborhood to enjoy delicious wine and food. With Leslie’s background in hospitality and LeAnn’s knowledge and love of wine, the sisters decided to open 1010 Wine and Events in 2021. 1010 Wine is an upscale wine bar (with elevated cuisine) located in the heart of Inglewood, CA, the city that raised Leslie and LeAnn and where they still currently reside. 1010 Wine is the first and only wine bar in the City of Champions. The new, elevated dinner menu under the direction of Chef Mo Marvel features highlights such as Salmon Crudo, Piri Piri Chicken and Prime Beef Bavette.” Leslie Jones joins us to uncork all that is 1010 Wine & Events.
“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“From the time Dr. Shica (Dr. Shica’s Bakery, Los Angeles) got her first Easy-Bake Oven, she knew that she loved to bake. Growing up in South Carolina, she baked with her grandma and learned that the best desserts come from using the best ingredients. When Dr. Shica founded her bakery, she committed to using only high-quality, premium ingredients to create her gourmet signature desserts.”
“From a small town in the South to Southern California, Dr. Shica now delivers her Southern-style treats to Hollywood executives and actors. Garnering praise from renowned chefs, producers, and on-air personalities, her rich and fudgy “Almost Famous Brownies” have created quite a stir – several producers even have a standing weekly order.”
“Dr. Shica knew she needed to expand her baked goods to meet the growing demand for vegan treats. She developed a line of mouth-watering, plant-based desserts that satisfy those sweet cravings and allow her customers to maintain their vegan lifestyles.”
Dr Shica’s cookies are currently available nationwide at TJ Maxx, Marshalls and HomeGoods. Select area Costco stores for Roadshows (Culver City) are on the future horizon. Known for her optimism and warm personality, Dr. Shica’s home-baked flavor will brighten any day.
“Dr. Shica’s new Plant-Based cookies are dairy-free, egg-free, nut-free and low calorie but still very delicious and highly craveable. Each bag is shelf stable and resealable so you can enjoy them now or later. The product comes in 4 flavors (Chocolate Chip, Oatmeal Raisin, Lemon and Sugar Confetti).”
