Robinson Rembembrance

Did you know that Jackie Robinson was a Pasadena local? He grew up there in a house on Pepper Street from 1922 to 1946. I've always had love for Jackie Robinson. In 1947, he shook up the scene in major league baseball by breaking the race barrier when he debuted with the Brooklyn Dodgers. Before that, he was the all-star at my alma mater, UCLA, the university's very first four-sport letter winner in baseball, football, basketball, and track-and-field. He was a man of integrity, and his comittment to equality for all Americans is something that should never be forgotten. 

Earlier this summer, we were in Pasadena visiting hubby's dad. On our way back home, we stopped off at Yummy Cupcakes because we needed a moment of nostalgia and a sweet treat (we ordered our wedding cupcakes from Yummy Cupcakes and thought they only had a shop in Santa Monica). After the desserts were secured, I asked if we could drive by City Hall. If you haven't been before, it's a must-see. The building and surrounding complex is a truly grand and beautiful example of the California Mediterranean architecture style.

While we were in the turnaround driveway, I saw two impressive sculptures to my right. I hopped out of the car to get a closer look, and to my pleasant surprise, the scupltures were of Jackie Robinson, and his older brother Mack, who won the silver medal in the 200-meter race at the 1936 Olympics in Berlin. Set in a beautiful spot in Centennial Square, right across from City Hall, it is a place where you could easily sit and enjoy a picnic. 

Make sure to get an up-close look at the portrait heads... Images of their accomplishments in sports, politics, and community service are embedded in Jackie and Mack's hair. 

Abeille Desserts: Coconut Chocolate Mousse

I have a sweet tooth, and can easily overdo it if there aren't others around to share the treats with me. Recently, I got a craving for chocolate mousse (thanks, Pinterest!) and decided to try it with coconut cream instead of the traditional dairy cream. The end result was a thick, creamy, cool, light, and sweetly refreshing dessert.

First, place a 14-ounce can of coconut cream (any brand you like) in the refrigerator to set up overnight. When it's ready, turn the can upside down so that it's easy to drain the excess liquid. Whip up the cream with a mixer (it helps to put the bowl in the freezer for 5 minutes) on medium high, adding in powdered sugar to your taste, and about 1/4 Tsp. of vanilla. I used 3 Tbsp. of sugar, and soft peaks formed within 7 minutes. Just keep an eye on it, to make sure that you get the desired consistency. 

I scooped out a small amount to use as topping, and then mixed in 3 Tbsp. plus 1 Tsp. of unsweetened cocoa powder, until it was thoroughly incorporated. Place the mixture into four ramekins. You could easily eat this dessert right away, but resist the urge, and put the ramekins back into the fridge for a few hours (or overnight) for best results.

You might expect a strong coconut flavor here, but it's really quite mild. The chocolate comes through really well, and and the creamy texture is divine. I crumbled a vegan chocolate bar (going all the way with the non-dairy theme) on top, and loved every single bite.

Oh, and even though Hubby and I were "sharing" the desserts, I ate 2.5 of the 4 ramekins... I couldn't help myself.

Enjoy!

Little Pleasures: Good Stuff

1776... Good number.

Manchego. Try it.

Tempting combination

Having the playground all to yourself 

TGIF!

Abeille Bakes: French Apple Tart

Abeille Bakes: Blondies

Do you ever crave caramel-chocolately goodness?  Well, you should try this blondie recipe.  It is incredibly easy, and delicious to boot.  While some blondie purists say that you should never add chocolate to the base, I have to disagree... when in doubt, add chocolate!