It’s been a couple year’s since I’ve made pie (and this pie specifically), but it literally does not get any better than this.  Homemade crust with a layer of warm gooey chocolate topped with a coconut pecan caramelizing mixture.  I made this for Thanksgiving, but it’s also a good one for Christmas!  I can’t take the credit for this one (thx Rachael Ray), but if you make it, let me know what you think!


German Chocolate Pecan Pie
From Rachael Ray

1 1/4 cups flour
1 teaspoon salt
1 stick chilled unsalted butter cut into small pieces, plus 5 tablespoons unsalted butter (separated)
1/4 cup ice water
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips

  1. In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
  2. On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400 degrees .
  3. Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375 degrees and bake for another 12 minutes.
  4. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
  5. Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.


On Saturday, after our 12.5 mile run, Elisa and I linked back up for an afternoon of baking. She — a pumpkin pie for her friends giving, and me — a recipe utilizing her overabundance of persimmons. We found this recipe for Ginger Persimmon bread. Although her persimmons were Fuyu and not Hachiya, and not the type recommended for baking, this recipe still turned out great. We decided to make these as muffins for portability and sharing reasons.


Persimmon Spice Muffins
Adapted from Joy The Baker
1 1/2 cups all-purpose flour
3/4 tsp. salt
2 large Fuyu persimmons
1 tsp. baking soda
1 cup light brown sugar
1/2 cup vegetable oil
2 eggs
2 1/2 tsp. pumpkin pie spice
1/3 cup water


  1. Place a rack in the upper third of the oven and preheat to 375 degrees F.
  2. Line a muffin tin and set aside.
  3. Peel persimmons and puree in a food processor. Reserve 1/2 cup of this persimmon puree.
  4. In a large bowl whisk together flour and salt.
  5. In a small bowl, whisk together persimmon puree and baking soda. This will thicken the
  6. In a medium bowl whisk together sugar, oil, eggs, spices, and water.
  7. Once well incorporated, whisk in the persimmon mixture.
  8. Pour the wet ingredients, all at once, into the dry ingredients. Fold to incorporate.
  9. Once no flour remains, evenly distribute into the muffin tins and place in the oven.
    Bake muffins for 20-25 minutes, until a skewer inserted in the muffins comes out clean. Allow to cool in the tin for 15 minutes.
  10. Serve with butter or almond butter :-)




Here marks my first week of living alone! With the holiday weekend, it’s produced a mix of emotions – both happy and free, yet cabin-fever ridden and lonely at times.



New this week: I swam a mile in the ocean with Trina, bought a new book — Mastering the Art of French Eating, listened to a lot of “Hanging out and relaxing” playlist on Spotify, started cooking again (lots of variations of breakfast burritos), and got back into running.





Thanksgiving was very full, with a Turkey Trot (recap to come) in the morning, Thanksgiving lunch with family, and Thanksgiving dinner with my “bossociate” and her family. Overall it was a great day spent with friends and family.

Hope you all had a great holiday weekend!

Weekly Workout Recap:
Sun – 4.5 mi
Mon – 4.5 mi
Tues – Rest
Wed – 6 mi
Thurs – Encinitas 101 Turkey Trot 3.1 mi
Fri – 1 mi ocean swim
Sat – 10 mi
Total Weekly Mileage: 28.1 mi
2014 Miles YTD: 1386.7 mi


Yesterday was the closest thing as to having absolutely nothing to do.  I didn’t want to lose my parking spot and I didn’t want to deal with Black Friday/shopping for things I didn’t need.  So instead, I created and completed a killer lower body workout that left my legs feeling like jello, and then proceeded to watch about a season and a half of Scandal.  TV bingeing is a hobby that I’m shamelessly proud of…
Photo dump for the week:
Receiving the first of the food blogger cookie swap in the mail
Piper’s 70lbs+ twin
Christmas-scented candles and maroon daisies in mason jar
Turkey Day waffles 
Iced coffe and holiday nog
Farmer’s Market drying bouquet
Weekly Workout Recap:
Mon – 6 mi
Tue – 1 mi + upper body/core workout
Wed – 4.5 mi
Fri – 0.5 mi + lower body/core
Sat – 11 mi (preview of Carlsbad Half Marathon course)
Total weekly mileage: 26.1 mi


Yesterday I ran my first Turkey Trot: Father Joe’s Villages Thanksgiving Day 5k.

Prior to the race, I went to the extent of mapping out the course on to figure out the elevation. My coach had warned me that it was a hilly course, unless they changed it. Well luckily this year they just so happened to. From my analysis, it looked pretty flat to me. However, there were 2 smaller dips and inclines (miles 1 and 3). And one semi-significant hill (mile 2).

For this race I went old school and mailed in our registration forms because I didn’t want to pay the fee, but then ended up paying $3 extra to have our bibs mailed. I set it up so both my boyfriend’s bib and mine would to come to my house. However, only mine did.

I emailed the race coordinators and they assured me that if we came the morning of the race to the solutions tent, he could get a new bib. We got to the race about 25 minutes early, entering from 6th Avenue. The “timed race” line-up was pretty sparse, but as we moved to face the bridge head on, it was PACKED*. I had heard there’s about a 10,000 person turn-out. Well, unfortunately, the registration table was on the other end of the bridge. It didn’t look like we were going to make it to the end and in back in time. *Note: I did like how they separated the timed runners from the un-timed runners/walkers. Since my boyfriend knows running is a hobby that I take seriously and that I wanted to race for time, he encouraged me to line up while he attempted to get his bib.

At 7:45am we were off. I started off towards the front of the back, and out of the gate pretty fast. About 400m in I was pushing a 6:01 pace. I noticed this and tried to back off but everyone was moving so fast it was hard!

By mile 1, my legs started to feel heavy. I questioned how I was going to make it, but thankfully, 3 miles is a short enough distance to convince yourself to keep moving. I can definitely say my legs weren’t in it but my heart (finally) was. My final glory was passing a high-school XC kid in the last .05 mile (ha ha!). That shit’s no joke.

At the end I waited for about 20 min, looking for my boyfriend to come out of the finish chute. When I finally decided to start looking elsewhere, I eventually found him. Come to find out, by the time he got his bib it was already 8am and he figured I was probably close to finishing up. He started to run, but then figured to just skip it and turn around. In the end, he didn’t care, and I didn’t either because I still ran and PR-ed (by 32 seconds if you count the free 5k run or by 43 seconds if you count my last official 5k)! I’m just happy that it wasn’t my bib that was lost in the mail.

Splits according to my Garmin (22:11):
1 – 7:08
2 – 7:02
3 – 7:07
Last .16 – 0:52

I loved starting Thanksgiving off with a 5k. It’s definitely a tradition I want to continue, regardless of where I might be on Thanksgiving!

November – Thing Two: Get active on Turkey Day
See: Three Things – November l November – Thing One


Happy Thanksgiving from yours truly and the cooked turkey!  This morning started off with a fun Turkey Trot 5k and a PR (recap later).  Right now I’m in the midst of cooking.  This year, instead of improperly cooking a bird again (specifically a duck), we’re going untraditional with cioppino, pumpkin parmesan bread rolls and caramel apple crumble with pumpkin ice cream.  And 8pm we’re heading out to shop black friday jk, watch Catching Fire.

Are you Black Friday-ing, or rather, or shopping in the event that has taken over Thanksgiving (I’ve heard it’s now called “Gray Thursday”)?  I am under the impression that Black Friday is a hoax. A scam. A myth.  The one time I participated in Black Friday was my junior year of high school.  My family was down visiting my aunt and uncle in SD for Thanksgiving and my brother and I convinced our parents to take us to Circuit City (?) at 4:30am.  So we waited and waited, and once we got in, the one thing we wanted was sold out (or just not there)!  I mean come on, it wasn’t even a big ticket item…and now looking back I don’t know why it was pertinent we tried to buy it on Black Friday.  That was my one Black Friday experience that proved Black Friday’s do not exist.  Scoring anything is about as mythical as man-bear-pigs (oh wait, I kind of have one of those with my cat-bear-sheep-rat-shark-dog).

And if you’re wondering, yes, I did eventually get my desired Black Friday item at full price…a pink Nintendo DS and Nintendogs…lawlz.

Have you Black Friday-ed?  Slash are you going to this year?

Happy Thanksgiving Eve! I really think that the Wednesday before Thanksgiving deserves to be a holiday.

After researching “waffle art” (a field that seems non-existent) what felt like all of Monday, I told my roommate to prepare for some waffle creations Tuesday morning.  I found a turkey waffle for inspiration, but it had a lot of food coloring, which I wanted to avoid.  So instead, I pulled together some natural ingredients to create this healthy and festive waffle.

Turkey Waffle l Daily Cup of Asheejojo

Turkey Waffle
Serves 2
1 plain 3 ingredient waffle
1 1/2 cocoa chocolate chip waffle (see below)
1 green waffle (coming soon with Christmas Tree Waffle recipe)
Toppings: pecans, strawberries, raspberries, banana, enjoy life mini chocolate chips

  1. Make each waffle, as directed.
  2. Decorate with pecans and strawberries for the feathers, raspberries for the “snoods,” banana for the beak, and some chocolate chips for the eyes.  Use a nut butter, such as NuttZo to adhere the decorations.

Cocoa Chocolate Chip Waffle
Serves 1-2
1/2 cup rolled oats
1 banana
1 egg
1 egg white
1 Tbsp. cocoa powder
1 Tbsp. mini chocolate chips (I used Enjoy Life)
Splash of almond milk

  1. Heat waffle iron and coat with non-stick cooking spray.
  2. Place oats, banana, eggs, cocoa powder and almond milk in a blender.  Blend until combined.
  3. Pour over hot waffle iron. Sprinkle with chocolate chips.
  4. Cook for 3 minutes.
  5. Remove from heat. Serve whole or cut up to create turkey waffle.

I had forgotten that a true passion of mine lies in food art. Waffle art has been the most recent, but I remembered that I have a history of pizza art as well.

Gallery Archive of Food Art:


During the height of my Yoda obsession pizzaface
My friend had a birthday party so I made her face out of pizza…twice…

Do you ever “play” with your food?

And the winner of the Whole Foods Market Giveaway is Cindy A for following tweeting about the giveaway!  Please email me at

Regardless if you’re planning on ready-made options available at Whole Foods Market, or you’re planning on doing a traditional all-day home-cooked feast, I have just the thing for you…a $25 gift card to Whole Foods Market!

Here are a couple of recipes I’m eyeing for Thanksgiving:


1. Pumpkin Parmesan Bread Rolls from Bakerita

2. Kale + Brie Stuffed Sweet Potatoes from The Nutritional Epiphany

3. Wild Rice Stuffing with Apple and Sausage from Eating Well

4. Gingerbread Eggnog Pumpkin Pie from Thumb In Plum

To enter the giveaway just follow: a Rafflecopter giveaway

Giveaway ends midnight Wednesday, November 27.

Of related interest:
7 Healthy Thanksgiving Tips to Gobble-Gobble Up
The Ultimate Illustrated Guide To Planning a Healthy Thanksgiving

Disclaimer: I was not compensated for hosting this giveaway. The amazing people at Whole Foods Market Del Mar were kind enough to provide the gift card for me to giveaway.  


Last night I attended “A Holiday Tasting for Our Favorite Bloggers” at Whole Foods Market Del Mar.  It was a preview of what Whole Foods Market will have available during the holiday season for simple already-made side dishes, last minute pickups and holiday catering.


I have no objections to eating Thanksgiving food more than one time a year 😉 Especially when I don’t have to cook it.

Holiday dishes included:

  • Turkey with a mushroom gravy
  • Farro with pomegranate seeds, celery and all-spice vinaigrette
  • Stuffed acorn squash
  • Delicata squash filled with yams, celery root and apple
  • Brussel sprouts and pancetta
  • Cheese plate with cranberry cheddar cheese and triple-cream brie with cranberry chutney

Seriously, if you would rather not slave away in your kitchen all day, definitely consider these options (or similar) from your local Whole Foods Market.  It will make your life a whole hell of a lot easier, and I promise it will taste – <–that far from homemade.





I also met Jayla, the creative genius behind Bon Affair.  If you know me, you know I don’t drink a lot.  I hate the feeling of being unproductive the day after drinking, so I just never do.  And, well that was the thought process behind Bon Affair.  It’s a very light wine spritzer, with no added sugar, and half the calories of regular wine.  It’s basically wine infused with purified carbonated water, with added electrolytes and grape seed extract.  It has 6.5% ABV and a refreshing crisp taste.  I can already see a holiday sangria recipe in the near future!


Stay tuned for some more Whole Foods Market Del Mar holiday fun coming soon!


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