The Broken Bread

Strawberry Muffins


I can see the signs of a new season everywhere, from my mother’s blooming jasmines to the ever-lengthening days. Spring is here and I welcome it with arms wide open, especially now that strawberries have arrived! Well, at least in Southern California for now. Local strawberry stands are popping up all over town eager to sell their bright and juicy delights, and I couldn’t be happier. I have quite a few ideas as to how I want to use these berries during their season, and I thought these muffins would be the perfect place to start. I debated on whether or not I should have added a frosting to these and treated them like a cupcake, but I really wanted the sweetness of the strawberries to shine through. So here you have it, a delicious muffin that is jam-packed with Spring’s finest.



This recipe is actually an adaptation from Izy’s book, Top With Cinnamon. I doubt there is a food lover out there who doesn’t know about her amazing blog. She is a very talented lady, whose site is filled with inspiring recipes and beautiful photography. I was quite happy to get my hands on her book, and when I did I happily made her dutch apple cake, which was SO satisfying. I used this as the foundation for my muffin recipe and only made a few changes, the most notable of which being the addition of lemon zest and the use of fresh strawberries for apples.


These muffins are moist and balanced with just the right amount of sweetness; but most importantly they are surprisingly easy to make. Time has been of the essence for me lately, so these muffins are perfect for those looking to produce a batch of baked goodies in little to no time. And besides, who could reject a classic seasonal fruit muffin recipe that’s an absolute breeze to make?


For the recipe, Read more here »

Ricotta & Cardamom Citrus Cake


Sometimes I find myself bursting with creativity, and other times I find myself struggling for a clear perspective on what I want to bake next, or how I want the pictures of it to look. Most of the time I try to push through, but then I only end up more frazzled, which helps no one (just ask John). I have realized that most of the time I just need to give myself a change of scenery as a way to help me get through these seemingly stagnant times. A trip to the farmers market, a long walk, or just looking through my endless stacks of cookbooks and food magazines always seem to help me clear my mind.


Well, I was having a bit of a rough week and I wasn’t sure what I wanted to make next. I had a few recipes on my mind, but nothing that I was really excited about. But, thanks to my beloved Bon Appétit that changed in an instant. I was reading through my latest edition and came across this amazing ricotta and raspberry cake, so I made it and fell in love upon first bite. I was tempted to make this cake again, but this time around I wanted to use up all of the wonderful winter citrus I had on hand, so I after playing around with the flavors a bit, I came up with this beauty.


This cake is incredibly moist with the perfect hint of cardamom. When making this cake I left the rhine on the orange slices which imparts a lovely bitterness to the cake. If that’s something you prefer not to do, feel free to cut off the rhine, I promise it will be delicious either way.


I was especially excited to make this cake, because it gave me a chance to use my new batter bowl from Le Creuset. I loved this bowl the moment it arrived, but even more so when I actually got to use it. The size of it, the convenient handle, it really is such a beautiful bowl to have on hand, especially when making cakes that only need one bowl like this one.



I am thrilled to say that the people at Le Creuset are giving me another bowl to give you! To enter simply submit your email address and leave a comment below telling me what you would create using this bowl. Included below is also an option for a bonus entry, just follow both Le Cresuet and Thebrokenbread on Instagram. Good Luck!



For the recipe, you will need  Read more here »

Tiramisu for deux


Ah, Valentine’s Day. When I was a little girl I loved this holiday. I mean what’s not to like? Up until 5th grade I remember having the best parties at school, where we had games and a card swap (which was my favorite), and reveled in sneaking a little “I love you” or “let’s kiss” inscribed on those heart-shaped candies. It was glorious. And although I still find joy in Valentine’s Day, its meaning has changed over the years, especially since I married the love of my life.


It seems like as soon as the day after New Year’s, every store begins to fill their shelves with a red and pink array of flowers, chocolates, and jewelry to remind everyone that Valentine’s Day is on its way. And though it might sound a bit silly, I am actually quite thankful for the visual reminder. Because it is all too often that life, work, or a bad mood can get in the way of how I treat John, yet each time I see those giant stuffed tigers that say “I’m wild for you,” I smile and just think about how lucky I am to have him. And so this holiday has a deeper significance for me, reminding me to love John not just on Valentine’s Day but every day.


This year, I wanted to celebrate my love for John by making something really meaningful. Tiramisu is not only one of his favorites desserts of all time, but we also enjoyed it together on the last day of our honeymoon. So at the first bite, this simple dessert can instantly transport us back to that tiny cafe in Paris, where we were making each minute last as long as possible because we didn’t want to go back home. I knew he’d love it.


With this recipe, I decided to use a whipped cream and mascarpone filling as opposed to a traditional approach that would require a few egg yolks. Thankfully, without the yolks, this recipe is just as delicious and quite a bit easier to make.


I wish you a very lovely Valentine’s Day, and hope you enjoy spending time with those whom you love!


For the Recipe,

Read more here »

Spiced Pear Coffee Cake

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I saw this recipe for an apple coffee cake on Melissa’s website, ThefauxMartha, a while back, and I promised myself that I was going to make this. I currently have a long list of recipes that I want to try, but since I write most of these lists by hand, I typically end up misplacing them. I have this awful habit where I will often grab anything to jot down a burst of inspiration, then I usually tuck in some “safe” place. At this point in my life I have found this bad habit of mine to be more humorous than anything else. For instance, just the other day I happened to pick up a cookbook that I haven’t touched in while and the second I opened it, out fell two of my missing/lost recipe lists! It was covered front to back with my horrible chicken-scratch writing, but legible enough for me to read about a dozen recipes that I wanted to make just a few months ago. As I was looking at my lists, I quietly mumbled, “well that’s where I put them”,  like I should have know better. Then I just shrugged my shoulders and carried on with my day. What am I doing?! I know, I know, I should really digitize all of this stuff, but I just love writing physical notes. There is something really special about having something handwritten, like old family recipes for instance. Those are seriously one of my favorite things to collect. For now, I guess I will just need to be a little more organized from here on out.

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One of those notes that I recently rediscovered was actually a reminder to make this recipe. I am quite thankful I came across this when I did because this random note gave me the nudge I needed to finally make this coffee cake. It’s moist, sweet, and packed with fresh fruit. I love coffee cake, but add a little fruit in there and I will definitely cut myself a slice that is way too big for my plate. Melissa used fresh apples in her cake, but since I have been on a pear binge lately I thought I would use those instead. I only made a few changes to this already delicious recipe, the most notable of which is that I threw a ton of spices into it because I was really craving a spice cake.

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This coffee cake is a classic recipe which I see myself using for years to come. Substitute the spices, and/or fruits inside and make this coffee cake your own. If you have apples on hand, head over to theFauxMartha to see her original recipe. I just absolutely love her blog, for not only is it beautiful, but her recipes are always spot on.

For the recipe, Read more here »

Persimmon & Walnut Scones


I wanted to start of by saying THANK YOU!

I am so thankful for all of the love and support I have received over the past few weeks. Your kind words truly motivate me to keep on pursuing my dreams. So if you are new to this space, or if you visit from time to time, I want to let you know how thankful I am for you taking time out of your day to come and explore my recipes and photographs.

Now, moving on to these tasty scones I have for you….



Persimmons are one of my favorite fruits, and each winter I eagerly await their arrival. A lot of homes in my neighborhood have persimmon trees, many of which are filled with bunches of small orange orbs, waiting to be enjoyed. I remember when I was little, my mother taught me that you can place these fruits in the freezer, and once frozen, cut of their tops and enjoy them like a little bowl of ice cream. It pretty much blew my mind back then, and here I am 20 some-odd years later, still a fan of frozen persimmon. With persimmons on the brain, I though it would be great to dice them up and put them into my favorite scone recipe. I ended up adding some chopped walnuts for crunch, and a few spices for extra flavor, both of which combine to make this my latest breakfast obsession. Now, breakfast can be hit or miss for me. Sometimes I wake up incredibly hungry, and other times I end up enjoying my first meal well past lunch time. Since my morning meals fluctuate so much I often appreciate having something small to snack on, and lately these scones have been fitting the bill.


You can enjoy these scones straight out of the oven, or you can add little bit of softened butter and a drizzle of honey. Either way, a batch of these is the perfect companion for a cup of hot coffee or tea. What I especially love about these scones is, contrary to what some might think, they’re actually very easy to make. If you want to have these in the morning, simply prepare all of your ingredients the night before and you will be enjoying fresh scones in about 20 minutes.


Hope you enjoy these as much as I do! Also, if you’re looking for more scone flavors be sure to check out my Blueberry Buttermilk scones.


For the recipe, Read more here »

Oh, hello again


Happy New Year!

It feels like an eternity since my last post, when in reality it has only been 3 months. I love this blog with all of my heart and I have been so eager to start posting recipes again. But I do have a very exciting reason for why I have been gone so long, and I am SO happy that I finally get to share this news. During these past months I have had the fortunate opportunity to work on two books that will be out this year. I still find myself thinking, “Me, writing a book? ME?!!” I cannot believe that I get to utter those words, and am so extremely thankful and honored that I finally get to do what I love full time. I honestly didn’t think that was going to happen when I started this blog; I just knew that this was a space in which I was able to share my love of food and photography with others. I remember so many instances in which I felt quite embarrassed when people would ask me, “What are your hopes for your blog?” I would always respond by explaining to them why I started this blog, and that this was a creative outlet for me. Then, if I had mustered up enough courage, I’d say under my breath, “but I would love for this to become my full time job!” I don’t know why in the world I was so afraid to mention this out loud. I guess I had convinced myself this “dream” of mine was never going to happen. So I figured why tell someone my innermost hopes and dreams, just to be embarrassed later on when they didn’t true. I could seriously kick myself for having such a negative disposition, because here I am a few years later doing what I love most full time! Now neither of these books are an official “The Broken Bread” cookbook, but that is still something I am hoping to accomplish in the future. For now, friends, I am sharing all of this with you because I want to encourage you to pursue your goals with diligence and confidence. I now realize that I allowed my fear of failure and embarrassment to prevent me from boldly pursuing my craft, which is absurd. This year is going to be different, more positive and ambitious. I hope the same for you, and not in some cheap New Year’s resolution sort of way, but as a sincere encouragement.

Now that I am almost finished with one of my books, I will get back into the rhythm of sharing recipes with you all. The photo above is a preview of my next post, but in the meantime head over to Go Bold with Butter to check out a recent cookie recipe of mine.

Also, in the past few months I have been continually refreshed by many wonderful bloggers. I am quite thankful for them, for when I need it most, they serve as a source of inspiration on so many levels. Below are some delicious recipes from these lovely ladies who constantly keep me motivated!

The FauxMartha and her yummy recipe for here mom’s lucky black-eyed peas.

The Minimalist Baker and her deliciously bright rainbow spring rolls

Two Red Bowls and her beautiful Budae jjigae (Korean “army base stew”)

My Blue and White Kitchen’s stunning Nordic Canapés

Not Without Salt’s tempting roasted green pozole

Rustic Joyful Food’s tasty sun dried tomato hummus

Offbeat & Inspired’s super tempting eggnog White Russians





Sage & Mint Chocolate Mousse


As I write this post, I am still in disbelief that I was able to collaborate on this project with the insanely talented blogger, Tiffany Mitchell from offbeat + inspired. Her photography is absolutely stunning. The images she is able to capture are so lovely, that I often wish that I were galavanting around town with her. Oh, and her instagram feed? It’s basically perfect. For all these reasons and more I am so happy to share with you some delicious tea-infused recipes that Tiffany and I created using Juniper Ridge wild crafted tea.


If you haven’t heard of Juniper Ridge, I highly recommend you check out their site. They are the world’s only wild fragrance company. Their fragrances and teas are made from all natural ingredients cultivated on their trecks through the backcountry, making each bottle of their cologne, soap, or tea smell as if you just stepped foot into a lush, fragrant forest. I especially love their white sage and wild mint tea; its earthy, minty flavor is delightful to enjoy either hot or cold.


As I was thinking about how to use this tea in a dessert, I wanted to make sure that I created a recipe that would let the flavors of the tea shine. Then, as I was doing a little research, I found an incredible recipe for chocolate mousse on Food52 that only used 2 ingredients: chocolate and water. Seriously, chocolate and water? I was a bit skeptical at first, but after my first batch I immediately ate my words. I decided to replace the water with tea, and added only a bit of kosher salt. I topped off this dessert with a dollop of freshly whipped cream, and a little crushed toffee bar to give the mousse a little crunch. What I ended up with was a delicate, ethereally smooth mousse. Each bite was a light and fluffy spoonful of whipped chocolatey and minty goodness, accented with bits of earthy sage.


There are many ways to use this particular flavor of tea, and Tiffany can prove this with her recipe for a whipped-sweetened butter, infused with wildcrafted tea. Sounds amazing right? Head over to Tiffany’s site to check out her recipe.



Be sure to check back tomorrow, because Tiffany and I will be sharing short videos we created using this tea in a delicious cocktail that I am sure you will love!

Wishing you all a safe and happy Labor Day!

For the Recipe, Read more here »

Herbed Focaccia


Oh sweet focaccia! You truly are a bread after my own heart. Not only can you be topped with an array of fresh produce, but you taste equally delicious when sprinkled with a bit of fresh herbs and salt. Either way, you are by far one of my favorite breads to eat, and now, make. Focaccia has actually been on my list of breads to make for quite some time now, but I promised myself that if I ever made this bread, that I would only use authentic Italian 00 flour and olive oil. Now thanks to Hamptons Lane, I have finally been able to make a delicious and authentic focaccia bread, using ingredients from a box filled with imported Italian goodies.


If you haven’t heard of Hamptons Lane yet, they are a wonderful company that curates exceptional products from around the world and ships them straight to your home. They offer various pre-boxed collections that you can choose from, and no surprise here, I choose the Coastal Italy Box the moment I saw it. This box was filled with imported Italian flour, olive oil, pasta, essence of anchovy, and $25 towards a bottle of wine. Basically, this box gave me everything I needed to make the focaccia bread of my dreams.

I especially enjoyed this box because it gave me a theme to work with, which resulted in John and I having a very nice “ode to Italy” meal. Surprisingly, this box inspired me to try and recreate more meals that John and I have enjoyed during our past trips. The only thing about doing that is now I have to hunt down quite a few special ingredients. But for now, I am thankful that Hamptons Lane was able to do the work for me.


And speaking of inspiration, I wanted to share with you some amazing links that I came across this week. I am constantly inspired by these wonderful women who’s blogs are always jammed packed with pure beauty!

So while you are getting your fill of visual beauty this week make sure to spend time…

looking through the most stunning images that one can always find on Manger

or perhaps just staring at this BEAUTIFUL funfetti cake, that Molly, from mynameisyeh just made

enjoying the reminder that going gluten free cannot be a bad choice, I mean just check out these Buck Wheat Pancakes that Kathyrn from London Bakes made,

also, this Chai Tea Ice Box Cake cannot be missed, by Melissa from the Faux Martha

I just have one word for you MOONCAKES from Two Red Bowls, go there….now :)


Hope you all have a lovely weekend!

For the recipe, Read more here »

The Greenleaf

Okay friends, here is the second half of my collaboration with Tiffany from offbeat + inspired. Today we are sharing two delicious drink recipes infused with some delicious wildcrafted tea from Juniper Ridge.

When trying to name this drink, I had a vision of me taking my first sip, and immediately blurting out some sexy name for it; well that didn’t happen, not even after finishing the drink. Hey, taste testing is the best part anyway, right? In a nutshell this drink was created to celebrate the ever-so lovely combination of mint and bourbon, a combination that is utterly delightful. Juniper Ridge has a wild mint tea that also has white sage in it, which give the tea this earthy edge that I really love. The tea comes in packets, but cut them open and you will find the most fragrant green leaves that smell as if they had just been picked; and so I ended up calling this drink the Greenleaf, a sweet little homage to the main ingredient in this tasty drink. On a side note, I also live on a street called Greenleaf, so let’s just say that it was meant to be.

This drink is so refreshing and would be perfect for all those bourbon lovers out there. The tea is sweetened with a homemade strawberry simple syrup which is great to have in the fridge, especially if you crave Italian cream sodas as often as I do. I also added a splash of lemonade, which I love because it give a little extra hit of flavor that works so well with the mint and strawberry. This drink is easy to make, and even easier to drink, so go celebrate that last days of summer with this sweet drink in hand.

Now, Tiffany, at Offbeat + Inspired created a drink that I am probably going to make tonight: a chocolatey, minty glass of bourbon goodness. You must head over to her site right now so you can watch her dreamy video, and drool over her inspiring photography.

Song by Richard Swift

For the Recipe, Read more here »

Orange Blossom Zucchini Bread


So I was speaking to my father the other day about a new recipe I wanted to make with a special ingredient, the enchanting orange blossom water. I soon found that just the mere mention of oranges threw him into a pit of laughter as he recalled the “good old days.” See, my father has lived in the same house since he was 15 years old, and over the course of 50 years he has seen a great deal of change in his city. He spoke of how the orange groves used to go on for acres and acres around this town, and shared some stories from his younger years (mostly the mischievous ones), like when he and his friends used to throw oranges at cars passing by just to pass the time (don’t worry, they crushed the oranges first!). His face lit up reminiscing about his past times, and we had a great afternoon of laughter together.


Well, after this conversation I went home to experiment, and decided to make an orange blossom zucchini bread. It ended up being delicious, while not being too greasy at all (I really don’t enjoy breads that leave grease on your hands, they make me feel guilty). I love the combination of the fragrant orange blossom water with the zucchini, and the burst of chocolate chips completes the bread in a beautiful way. I also added a light cream cheese glaze that gives this bread a little extra depth of flavor. This bread is incredibly easy to make, and is a great way to use up that summer zucchini.



For this recipe I used a new brand of unrefined sugar called Zulka. I have been using it recently and I am hooked. This is a family run company that provides an excellent product, plus their sugar is vegan which means they don’t use bone char for refinement, yay! So if you need some sugar I highly suggest you head over to their website and give them a try.


This was my first time using orange blossom water, so let me pass along this little nuggets of wisdom and say that a little goes a long way. This blossom water is wonderfully fragrant, and would surely be an excellent addition to many recipes. Enjoy!

For the recipe, Read more here »