TANGERINE MARGARITAS

It’s cocktail time again, and we’re revisiting my forever favorite drink of choice: the margarita. I feel pretty lucky to live in an area where margaritas aren’t confined to the summer months, but a cocktail that can be enjoyed year round despite the seasons. I’ve noticed that when I visit places like Chicago or Portland, Maine, the cocktail menus at restaurants tend to be very whiskey or gin centric, both of which I’m not too crazy about especially since they’re pretty heavy. But margaritas on the other hand… are light, refreshing, and go down easily (a bit too easily) and are everywhere here in California.

Lately, I had been getting bored with my go-to margaritas that I make for us at home. This includes a classic margarita on-the-rocks with a splash of pineapple as well as a blended frozen strawberry margarita (always a crowd favorite). I really wanted to branch out and try a margarita with in-season fruit that would not only be delicious, but beautiful to look at. Since we’re still in citrus season, I knew that I wanted to use a citrus that was not only a bit more interesting, but also one that could be found year round. After eliminating kumquats (they’re too rare and only around for a short period of time), I landed on tangerines. Even though tangerines are in season from about November to May, there is always the option to buy tangerine juice - Trader Joe’s tangerine juice is quite honestly the best citrus juice there is available.

Tangerine juice isn’t the only citrus found in this margarita for there is also a bit of lemon and lime juice added. Both of these additions provide a little sourness and sweetness and therefore makes a well-rounded and delicious cocktail. And to really drive home the citrus flavor, there is also orange liqueur added. I recommend using Cointreau, because it really is the best available, but if you don’t have it nor wish to buy it since it’s a bit pricey, triple sec will work just fine.

And if you think that this will have a screwdriver feel to it, aka vodka and orange juice, believe me, it is so much more elevated than that. I had Alex be my taste-tester (he consumed about 4 cocktails within an hour, he’s a champ) and he was completely impressed since he thought it would be such a boring drink. It really is all about the three citrus juices working together that makes it so complex and leaves you wanting more. When Alex stated that he would happily order this cocktail at any bar, I knew that I had succeeded that day.

Tangerine Margaritas

Yields 1 cocktail

Ingredients

• 2 oz. tequila, blanco, añejo, or reposado works

• 2 oz. fresh tangerine juice

• .5 oz. fresh lemon juice

• .5 oz. fresh lime juice

• 1 oz. orange liqueur, like Cointreau

• 2 tsp. agave nectar

Directions

1. Salt the rim of your desired glass and set aside.

2. Add all ingredients plus a handful of ice to a cocktail shaker and shake to mix. Strain into your prepared glass and garnish with a lime wedge.

THE BEST CARROT LAYER CAKE

Today we are celebrating with cake because it is the ONE YEAR anniversary of The Vivid Kitchen! I feel like I’ve come a long way since my first post featuring skillet strawberry cobbler (which is still a favorite of mine, btw). This past year, I’ve been consistent with my posts but allowed myself time off when needed, I’ve gained confidence in areas of baking where I never was before (hello, cheesecake), and I’ve kind of learned to stress less about the whole process. The last one is forever a flaw of mine, so it’ll take more than a blog and a year to change that!

I started this blog because I really wanted to put my voice out there. My recipes may not be the most exciting or instagram-worthy, but I fully stand behind every single one of them. Each recipe was posted because I had a story to tell with it… none of them were random or because I thought it would “do well”. I waited for each post to happen organically and only if I could add my personality or anecdotes to it.

Although the blog brings me a lot of joy, I do have to be honest and say that it’s hard and expensive being a food blogger. Buying the items for each post adds up, especially when you are testing a recipe multiple times or have to remake the whole thing because the pictures you shot of the first batch came out horribly. Or, how people just expect you to have a never ending supply of props for each photoshoot… different glasses, plates, bowls, napkins, cutlery, vases. And let’s talk about photo backgrounds: I see how some bloggers have at least 5 different colored wood backdrops and each of those costs over $150. And we’re not even getting into the photography side of things! Some people have multiple camera bodies, half a dozen camera lenses, the best editing software, and so on and so forth. It all adds up. And it’s tough to not compare myself to these other bloggers who have been around for years and who have all the right tools to make amazing content. I try to focus on what I have, what I can share, and hope that you’re all recognizing that I’m doing the best that I can.

But back to the good. Years from now, I’m going to look back on this blog not only so I can refer to my favorite recipes all in one place, but also as a way to read what was happening in my life. Although I do believe in privacy, I did share a good amount of personal anecdotes and happenings in my life and because I documented them here, I know I’ll forever be grateful that I wrote about it. I really do love writing and it’s something I’ve missed ever since graduating college. So this is a definite outlet for me that I’m so lucky to have.

With that said, I would love your feedback on my blog. What’s working? What’s not working? What recipes would you like to see more of? Less of? Would you like me to do other kinds of posts where I talk about other stuff (movies I’ve seen lately, where I buy my kitchen essentials, workouts that I’m doing, etc. etc. etc.). Seriously, let me know what you think and I really promise that I’ll take it into consideration.

Alright, let’s get to the recipe. Believe it or not but today is the first time I’m sharing a recipe for a frosted layered cake! And not any typical layered cake but the ultimate carrot cake that I’ve been making for years. It’s the one recipe I reach for to celebrate birthdays, other holidays like Mother’s Day, and I even made it for my sister’s wedding, but in cupcake form. This recipe comes from Ina Garten and it is 100% perfect with just a couple tweaks of my own added.

A great carrot cakes needs to have a couple of things in order to achieve perfection: 1) a super moist texture - which in my recipe comes from the addition of vegetable oil and crushed pineapple. Some people add yogurt or applesauce (or nothing) in place of the pineapple, but I’m telling you, the pineapple makes the texture unbelievably good; 2) a good amount of spice - cinnamon, ginger, nutmeg and clove all work perfectly with the sweet carrots and frosting; 3) cream cheese frosting - there’s no better cake duo than a spice-y carrot cake and a cream cheese frosting. Tangy cream cheese mixed with a healthy (re: A LOT) amount of confectioners’ sugar and butter is the perfect pairing for this cake; and 4) additional mix-ins - I don’t think I’ve ever cared for raisins but for some reason I’m of the mindset that a carrot cake without raisins isn’t a carrot cake at all. We also add pecans (or walnuts) for extra texture and taste.

This recipe will give you two 8-inch cakes, but as you can tell from my pictures, I cut those two layers in half. I did this just for fun and also because I wanted to do a “naked”-style cake, aka a cake with less frosting on the sides. This was my first time doing it this way and I really like the way it came out! It definitely has a more rustic look to it and I’m all about that less-than-perfect aesthetic. Since I had more layers to frost, I therefore had less frosting to go around the overall cake. So if you want to have 4 layers, plan on having only enough frosting to do it naked-style. Otherwise, keep the two layers intact and you’ll have plenty of frosting to use up. Note: The directions below will reflect the standard 2-layer cake.

Carrot Layer Cake w/ Cream Cheese Frosting

Yields (2) 8in. cakes

Recipe adapted from Ina Garten

Ingredients

For the cake:

• 2 cups granulated sugar

• 1 1/3 cups vegetable oil

• 3 large eggs, room temperature

• 1 tsp. vanilla extract

• 2 1/2 cups plus 1 tbsp. all-purpose flour, divided

• 2 tsp. ground cinnamon

• 1 1/2 tsp. ground ginger

• 1/4 tsp. ground nutmeg (or fresh if you have it!)

• 1/4 tsp. ground cloves

• 2 tsp. baking soda

• 1 1/2 tsp. kosher salt

• 1 lb. carrots, grated

• 1/2 cup crushed pineapple (from a can)

• 1 cup toasted pecans or walnuts, roughly chopped

• 1 cup raisins

For the frosting:

• 12 oz. cream cheese, room temperature

• 8 oz. (2 sticks) unsalted butter, room temperature

• 1 tsp. vanilla extract

• 16 oz. (1 lb.) confectioners’ sugar, sifted

• 1-2 tbsp. milk (any kind)

Directions

Make the cake:

1. Preheat the oven to 350° F. Butter two 8-inch cake pans, line them with parchment paper, and then butter and flour them. Set aside.

2. Using a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the granulated sugar, oil, and eggs. Mix on medium speed until the mixture is a pale yellow, 1-2 minutes. Add the vanilla extract and mix until incorporated.

3. In a separate medium bowl, sift together 2 1/2 cups of the flour, the spices, baking soda, and salt. Whisk to combine.

4. Add the dry ingredients to the wet ingredients all at once and mix on low until just coming together. Add the grated carrots and crushed pineapple, and mix on low again.

5. In a small bowl, toss the pecans and raisins with the remaining 1 tbsp. of flour (so they won’t sink to the bottom of the cake while baking). Fold these into the batter using a spatula.

6. Pour equal amounts of batter between the two cake pans. Smooth the tops with a spatula and bake them in the oven for 55-60 minutes, or when a toothpick inserted in the middle comes out clean.

7. Allow the cakes to cool completely in the pans before removing them.

Make the frosting:

1. Using a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), mix together the cream cheese, butter and vanilla extract until well combined. Add the confectioners’ sugar all at once as well as 1 tbsp. milk, mix on low for 10 seconds, and then mix on medium speed until frosting is smooth. Add another tbsp. of milk if you want it to be thinner.

2. Place one of the layers on a cake stand or plate. With a butter knife or offset spatula, spread a thick even layer of the frosting on top. Carefully stack the second layer on top of the frosting and frost the entire cake, including the sides. Decorate the cake with pecans, pineapple, or flowers. Store the leftovers in the fridge.

COCONUT + MACADAMIA NUT GRANOLA CLUSTERS

Today I’m giving you a healthier breakfast recipe, because let’s be honest, we need to have some variety in the morning other than muffins and scones from time to time! And after watching my brother-in-law run his first marathon in LA this past weekend (he did amazingly well btw!) I’m feeling a bit inspired to fuel my body with more nourishing foods and just be a bit more mindful of what I eat! Don’t worry… we will go back to our regularly scheduled programming next week (aka there will be cake).

A couple of weeks ago, my sister and I were sharing our recent Trader Joe’s finds with each other and it was then that I learned about a new-to-me granola. Lately, I’ve been eating more and more Greek yogurt to get some more protein in and I had been eating it with an almond butter granola (also from Trader Joe’s of course). But my sister said that I just had to try this coconut one because it wasn’t that sweet and just had an amazing flavor. So, the next day I bought myself a package and after a bite or two (or 10), deemed it my new favorite granola.

My next thought was to make my own version of it at home, using “healthier” sweeteners and less unwanted ingredients than the Trader Joe’s version, and then share it on the blog. And I’m thrilled to report that the outcome was amazing, and that I successfully made a better version than the store bought.

Roughly following the guidelines to my other granola recipe, I wanted to make the granola as coconut-y as possible and achieved this by including 4 types of coconut: 1) unsweetened shredded coconut flakes, 2) unsweetened coconut chips, 3) coconut sugar and 4) coconut oil. If you don’t like coconut, I think it’s safe to say that this recipe isn’t for you.

And because coconut is a tropical fruit, I chose a nut that reflects that sentiment: macadamia nuts. Whenever I think of macadamia nuts, my mind immediately goes to images of Hawaii and therefore I figured coconut would work so well with it. Luckily, I was right and the buttery nuts pair exceptionally well with the sweet coconut. I do want to add though that macadamia are fairly expensive - they’re actually the most expensive nuts in the world - so if this is out of your budget, I would swap in almonds (slivered or sliced).

One aspect of the coconut granola from Trader Joe’s that I added to mine was the addition of corn flakes. It was one of the main reasons why I enjoyed their version so much and it was an ingredient I would have never thought to add to granola. The corn flakes (not to be confused with sugary frosted flakes!) make the granola suuuuuper crunchy and also add a nice flavor. This addition is probably my favorite part to the granola.

Unlike my last granola, I wanted to make today’s much more chunky and cluster-like. This can be achieved by not touching the granola when it’s baking in the oven nor when it’s taken out. The trick is to wait until the granola is completely cooled; at that point, you'll be able to break up the granola into an assortment of shapes and sizes. If you try to break it up hot out of the oven, the granola will easily break up and you’ll lose any chance of clusters.

Please give this granola a chance! The smell alone is insane and the crunchiness and flavor makes it so addicting. If you’re not a coconut fan, maybe plan on making a batch and gifting it to a friend or family member… I’m actually making another batch of this tomorrow to bring to my sister this weekend

Coconut + Macadamia Nut Granola Clusters

Yields about 8 cups

Ingredients

• 3 cups old-fashioned oats

• 2 cups cornflakes, crushed

• 1 cup unsweetened shredded coconut flakes

• 1 cup unsweetened coconut chips

• 1 cup unsalted macadamia nuts, whole or roughly chopped

• 2 tsp. coconut sugar (or brown sugar)

• 1/2 tsp. coarse salt

• 1/2 cup coconut oil, melted

• 1/2 cup pure maple syrup

• 2 tsp. vanilla extract

Directions

1. Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine all ingredients and stir well using with a spoon or spatula.

3. Bake in the oven for 30-40 minutes, rotating the pan about halfway through. The granola will be a deep golden brown color.

4. Place the baking sheet on a cooling rack and allow the granola to cool completely (this can be hastened by placing the baking sheet in your fridge). Carefully break the granola into bite size clusters. Enjoy plain or with yogurt and fruit. Store leftovers in an airtight container at room temperature.