October 7, 2016

Ready, Set, Weekend with Simply Beautiful Eating

What’s wrong with me? I think the reason I can’t sleep lately is partly due to the fact that I’m too busy creating my own dictionary.

Ya, that’s right. When I hit the pillow at night you would think that I would just simply drift off into la la land, but NO, my mind has words that “flitter” through my head like fairy dust. By the way, flitter is one I just made up right now.

One that I recently conjured up (while tossing, turning and listening to Steve snore) is CRIE. A cross between a crisp and a pie. Remember my Scobbler  last year? Uh huh….that was a good one too.

My colleague at work has been buying local peaches for the past month. I’ve seen them, but walked by and then regretted it.

Well folks, this was the last of the local peaches in this neck of the woods for the season. I have to say, I’m not a big peach lover. I think it’s the fuzz. One way to mask that furry exterior is to bake em’ in a pie or throw them into a crisp or crumble. I think my idea was a good one. A nutty, sweet and sticky peach crisp with the addition of pie crust leaves and flowers.


This really looks quite nice, don’tcha think?

Wait. I almost forgot to tell you something. One of the only reasons I made this CRIE was because I had a set of 100 fondant cutters in my studio that I had yet to play with.

As you can see, I didn’t let up with just a few……..I went a bit cutter crazy.

But then again, it’s my party and I’ll CRIE if I want to.

(I bet you knew that was coming, right?)

Deep Dish Peach Crie

The Filling:
-6-7 cups thinly sliced peaches (about 7-8 medium peaches)
-¼ cup all-purpose flour
-¼ cup brown sugar, loosely measured
-½ cup white sugar
-1 package vanilla sugar or ½ teaspoon vanilla extract
-¼ teaspoon kosher salt

The Topping:
-¾ cup brown sugar
-⅔ cup all-purpose flour
-⅔ cup old-fashioned rolled oats (large flake)
-1 tsp ground cinnamon
-¼ teaspoon kosher salt
-1 cup chopped pecans, walnuts or almonds, unsalted
-½ cup (1 stick) unsalted butter, melted

Pie Crust Topping:
-1 recipe pie crust dough, cut into pretty shapes if desired (store bought or homemade is fine)
-1 egg beaten
-coarse sugar

1) Preheat oven to 350F. Lightly grease a deep baking dish and set aside.
2) Make your filling by combining the peaches, flour, both sugars, salt, and vanilla in a large bowl. Toss gently until combined. Spoon into prepared baking dish.
3) Make your topping by whisking brown sugar, flour, rolled oats, cinnamon, salt & pecans together. Using a fork or spatula pour in melted butter and toss until you have a nice crumbly mixture.
4) Sprinkle topping over the peaches evenly and press it down lightly with your hands. Take your pie crust shapes and evenly distribute over the top of the crisp, leaving spaces in between. Brush pie crust shapes with beaten egg and sprinkle coarse sugar over top.
5) Bake for 50 to 55 minutes or until evenly browned on top. Serve warm with ice cream if desired.

xx, Debi
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October 5, 2016

A sweet and happy new year


I love nothing more than big family dinners. Some of my fondest memories are from our big family dinners. Family dinners were always the time we got to catch up with cousins, aunts and uncles who we hadn’t seen in awhile. We’d eat great food, drink delicious wine and chat for hours. The best.


This Rosh Hashana I took the boys to Toronto and invaded my cousin’s apartment to host my Canadian family for the very first time. It was a thrill. The best part was…my biggest responsibility was styling the table. MY FAVORITE PART! The ladies in my family are the most incredible cooks. And everyone has a famous dish. So it was like a big old potluck. So awesome.


My sister and I joined forces as we always do to get the table set and dinner prepped. We took a trip to our favorite place the St. Lawrence Market to grab fresh, seasonal flowers, mini jars of honey and cheese.




Since Rosh Hashana is the celebration of the Jewish New Year where we dip apples into honey to symbolize a sweet new year, I made a small plate of sliced apples, a triangle of brie cheese, a mini jar of honey and a dipper at each setting. It was perfect.



For the seating arrangement, I printed a photo of each family member from Artifact Uprising and placed it at their setting.



And of course served a huge round challah. Divine.





The best part of our family dinners is they end up being a potluck. Everyone has a famous dish that they cook and they bring it so there isn’t one person stuck in the kitchen all night.


Our menu was:
Aunt Sandy’s Brisket
Aunt Debi’s meatballs made by Mandy
Boobie’s potato salad made by Debi
Boobie’s Matzo ball soup
Steamed broccoli
Chinese chicken (Don’t ask)
Aunt Debi’s apple kugel



The night ended with a beautiful cake that Aunt Debi made to celebrate our cousin Daniella’s birthday which was yesterday and then we all helped to clean up which is so fun when you have a huge group to help.

It was another memorable, fun, awesome night. L’Shana Tova. Wishing those who celebrate a sweet and healthy new year!

xx, Seri
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September 21, 2016

Chef Luke makes a comeback


Now that the summer is over and we’re in the swing of school and after school activities, it is time to get that spatula back in Luke’s hands. This time around…we’ve got a special guest star behind the mixing bowl with Luke…Kathleen!


Every week Luke and Kathleen will be plotting a new recipe to try and we will be showing their adventures in cooking live on Snapchat every Tuesday at 4:30pm.


This week they decided to make a pie. Luke loves mango…so that was his fruit of choice but note you can make this recipe with any fruit. There are so many seasonally delish fruits at the farm stands right now…raspberries, blueberries, peach, apple…YUM!


When working with kids it’s important to keep a few things in mind…

1.)  It’s going to be a mess.


2.) They are going to get impatient…as are you. Just try to have fun and enjoy the process. Let your child taste and try the ingredients, smell, talk about textures…


3.) Doesn’t need to be perfect. Luke and Kathleen encountered some issues with the prepared pie dough…but that was OK! They came up with a creative solution to avoid waste and in the end though it was not a Pinterest looking pie it was so yummy and Luke had a blast making it.


Chef Luke and Kathleen didn’t waste any time. They got right down to business with that pie shell, making the filling and getting that pie into the oven.




Kathleen prepped all the ingredients and pre-measured everything out before Luke got started so they could move along quickly which is key.



Luke loves to try new things, ask questions and be involved. When making this pie he was most interested in the smell, taste and appearance of the lemon and lime zest.



With the pie shell that cracked and tore apart, Kathleen and Luke cut it into strips to create a lattice type pie shell.


Of course Kathleen was super impressed by Luke’s egg cracking skills.




To top the pie after it came out of the oven, Chef Luke and Kathleen made homemade whip cream.





Kathleen thought it would be fun to try the Pinterest mason jar version of whip cream where you chill a mason jar in the freezer before using and then add your whip cream base in there and SHAKE SHAKE SHAKE! Good trick if you’re looking for a work out….



Chef Luke and Kathleen’s Mango Pie Recipe was adapted from the Wok of Life.

xx, Seri
Party conversation
  1. Marissa

    I think that kids in the kitchen is the best activity ever. They learn Math skills, problem solving, teamwork, creativity and so much more!!

  2. Adult Party Themes Decorations

    Anything with kids is fun but you just need to be extra careful with them.

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September 16, 2016

Ready, Set, Weekend with Simply Beautiful Eating

I have to admit. I really love making and eating all kinds of different foods. Why am I saying this?

Well, it’s like this…..

I’m really not part of a “food culture or lifestyle”.

I’m not vegan.

I’m not vegetarian.

I’m not fruitarian.

I’m not paleo.

I’m not shellfish free.

I’m not grain free.

I’m not gluten free.

I’m not dairy free.

I’m not sugar free.

I’m not nut free (even though my family might disagree).

And I may be Jewish, but I’m far from being kosher.

I love crossing the threshold of world food trends and trying just about anything but hang on a sec.

That’s not to say I don’t eat healthy or at least try to. In fact, this past year I tried just about every single diet to alleviate symptoms I suffer from stemming from an autoimmune disease that’s been plaguing me for most of my life. Wanna know something? It did absolutely nothing for me. Ya, that’s right, a big fat ol’ zilch.

I like to eat.


Hey. I’m not gonna lie. There’s certain foods that I detest. One of which is a lima bean. Weird right?

When push comes to shove, I will eat almost anything that’s put in front of my face, with the exception of animals toes, privates or brains. What can I say? I like chopped liver on tam tam crackers. No one is perfect.

So why am I telling you this?

See these bars? They’re  100% vegan. Yep. Vegan as vegan can be.


Why did I make em’???

Because they’re GOOD. Best. Reason. Ever.

-6 tablespoons coconut oil (I used JaxCoco)
-2 tablespoons raw peanut butter
-4 heaping tablespoons of raw cacao powder
-2 tablespoons agave (for non vegan use honey or maple syrup)
-pinch of kosher salt
-1 cup puffed quinoa cereal
-¼ cup dried cranberries
-¼ cup chopped pistachio nuts
-¼ cup shredded unsweetened coconut

1) Melt together coconut oil, peanut butter, cacao powder, agave and salt in a microwavable bowl. (about 1 minute on high)
2) Stir in the quinoa cereal, cranberries, pistachios and shredded coconut.
3) Pour into a lined loaf pan and chill until set. (about 1 hour)
4) Lift bars from pan, slice and serve.
5) Can be stored in refrigerator for up to one week but they won’t last that long so don’t even bother reading this instruction.

See you next week!

debi @simplybeautifuleating

xx, Debi
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August 30, 2016

Cosmos and Cupcakes


Just like Sex in the City taught us, there is nothing more chic than a good cosmo. I’ve been back in the city for a few days prepping for a few events coming up, and I decided it was time to make a cocktail to celebrate.



I had set up our custom PJ’s and Pancakes Party in a Box that we built for a client in our studio, and made my drink to show how to transition your party in a box for cocktail hour after the kids party is over!


Here’s what you need:
-triple sec
-cranberry juice
-fresh lime juice
-fresh limes
-cocktail shaker

Here’s what to do for 2 drinks:
1) Take your cocktail shaker and fill up halfway with ice.
2) Add 4 oz. of vodka, 1 oz of triple sec and 2 oz. of cranberry juice to shaker.  Shake slightly.
3) Add 3/4 oz. of fresh lime juice to shaker and shake well.
4) Divide mixture evenly between each cocktail glass.  Add fresh lime slice to each glass for garnish.

YUM. Sip on this beauty once you have gotten all of your guests out the door and the kids to bed.  Maybe indulge in some leftover cupcakes?


Celebrate your hard work… you can clean up tomorrow!


See ya next week… Cheers!

xx, Abby
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