All Things Foodie

Kaya Toast

One of my favorite places to dine with my friend Randi was Susan Feniger’s restaurant, Street, here in LA. Our favorite dish was the Kaya Toast. It was to this day, one of the best things I have ever eaten.

The Kaya Toast is like a grilled cheese but instead of cheese in between the bread, it is coconut jam and butter. She toasts two pieces of white bread together to keep the middle of the bread u toasted and soft and the outside crisp. Then the chef spreads the coconut jam on both soft sides of the pieces of bread and slices cold butter and lays that on top of the coconut jam on one side of the bread. The then put the slices of bread together and forms and sandwhich and sets that aside. An eggs is softly boiled and is laid on a plate and drizzled with dark Korean soy sauce and sprinkled with white pepper. The sandwhich is sliced into quarters and placed on the plate next to the egg. To enjoy this dish, you take the squares of the filled bread and dip them into the runny egg yolk, soy sauce mixtures and take a delicious bite. It seems simple and a little weird, but I swear it is one of the most tasty and amazing flavor combinations I have ever encountered.

To my sadness, Street has closed but the recipe for Kaya Toast lives on! See below for how to recreate this delectable delight at home.

Coconut Jam:

1 cup coconut milk, 1 cup sugar, 8 pandan leaves tied in a knot, 1/8 tsp kosher salt, 3 eggs, 3 egg yolks

In a small sauce pan, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat. Keep the leaves submerged in the milk to soften. When the milk has come to a boil, remove from heat and let mixture steep for 10 minutes. Remove leaves from milk and squeeze any liquid from the leaves into pan. Throw away the leaves.

In a medium stainless steel bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut mixture to form a custard. Place the bowl over a simmering pot of water and gently cook the mixture while constantly stirring for 15-20 minutes with a rubber spatula. The final texture should be a thick custard texture. Immediately remove from heat and transfer to a medium bowl set over a bowl of ice water and stir until the mixture cools. Cover and refrigerate until needed. Makes about 2 cups and will keep for one week in the refrigerator.

Take two pieces of toasted white bread and lay them out, soft side up. Spread two tablespoons of coconut jam on both untoasted sides of bread. Use a stick of cold salted butter to cut slices from and lay them over one side of the jam topped toast. Put the two slices of bread together to form a sandwhich and slice into quarters. Soft boil and egg for approximately 6 mins and keep the yolk soft. Lay that on a plate and top with dark Korean soy sauce and a dash of white pepper. The Kaya Toast is ready to be devoured.

All Things Foodie

Duff’s Cake Mix

I love the Food Network and even torture people at the gym by requesting it to be played on one of the televisions in front of my cardio machine while trying to get down the pounds. I realize it is a bit masochistic to watch these shows that highlight delicious, fatty foods while at the gym, but I still do it.

One of the shows I loved is “Ace of Cakes” with Duff Goldman. Every episode featured outlandish cakes being constructed and delivered to a party. I am a baker and love sweets, so my attention was fully captured. Duff opened up a bakery in Los Angeles on Melrose Ave and I knew I had to check it out. So I figured what better time to round up the girls and decorate cupcakes, than Super Bowl Sunday. Now before you think I am being sexist here, we did it early enough to still catch the game and it was not super busy that day, so we had free reign of the fondant and sprinkles.

Duff’s bakery in LA is named “Duff’s Cake Mix” and you can decorate cakes, cupcakes, grab coffee, and indulge in treats. We opted to decorate cupcakes and bring them to the Super Bowl parties we were attending. Everyone wins.

It was insanely fun letting our creative sides run wild. Seeing everyone’s resulting artistic creations was so amazing and even funny. I loved mixing it up, no pun intended, and doing a different activity than we normally do as a group. It would also be perfect for a children’s birthday party or even a date. You must reserve your spot and there are rules that apply. On the weekdays all size groups are welcome, but on the weekends you must be a party of 6 or more to reserve your spot. They will give you all the materials you need to complete you cake or cupcakes.

I also have to give a special shout out to their “Cake in a Jar.” My favorite flavor is Confetti. These are little jars with a twist off lid that alternate layers of cake, sprinkles, and frosting. Um…yes please! I have gotten them for friends for birthdays or just because and my friends have done the same for me. These are affordable little surprises at $5 each and can really brighten someone’s day. In fact my BFF, Sarah, left one at my house for me today, which inspired this post. For all you LA natives, forget about the calories for 15 beautiful minutes while you savor every last bite.

You can visit the bakery at 8302 Melrose Ave, Los Angeles, CA 323-650-5555



All Things Foodie

Mom’s Homemade Marshmallows

My parents recently visited me in Los Angeles and my mom brought my sister and I her homemade Toasted Coconut Marshmallows, adapted from the original recipe from The Barefoot Contessa, Ina Garten. These little perfect pillows of sweetness were so light and fluffy,and not overly sweet like the store bought kind.

Gourmet marshmallows have started to be the trend, popping up in every flavor combination you could dream of. These delicacies are usually wrapped in ribbons and fancy cellophane ready to be dropped at your neighbors door or at a place setting for a Willy Wonka-esque tablescape.

My mom graciously showed my sister and I how to make them and used freshly pureed blackberries for this batch. The results were amazing, melt-in-your mouth, fruit laced marshmallows that made me a believer in the craze. You could recreate these for party favors and gifts, even using it warm and unfinished as a marshmallow fluff topping on an ice cream sundae.

I’m looking forward to making a vanilla bean version to use for making s’mores with my friends and family around a fire.

These plush puffs are sure to please. Find the recipe below and let me know your favorite combo.

Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting

Tools needed:

Mixer (we used Kitchen Aid), Silicone Spatula able to withstand heat, marshmallow pan with collapsible sides, candy thermometer

Food processor and a sieve-if you add fruit

Cellophane bags and ribbons if using as a gift

Homemade Marshmallows:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. Let cool completely overnight (about 8 hours) and cut with a marshmallow cutter.

Read more at:

Chicago Metallic No-Bake Collapsible 8″ x 8″ Pan sells for $11.99 and can be purchased at

Digital Candy Thermometer is $24.95 and can be purchased at

Chef’n Switchit Spatula is $10 and can be purchased at

Chef’n Sift’n Sieve is $17.95 and can be purchased at

Chicago Marshmallow Cutter is $3.99 and can be purchased at