Summer Sailstice

I was recently contacted by a representative for the Summer Sailstice to blog about this extraordinary event. It was started in San Francisco by John Arndt and has now grown into something magnificent.

Photo Credit: Abner Kingman

I agreed to write about the event having grown up in a very small town next to Mystic Seaport called Groton Long Point where I learned to sail on an 8 foot Seashell. Her name was Misty and she had the tiniest Jib you've ever seen. I raced her and had great success at the Conrad Sailing Camp. I learned to swim in the Atlantic and leaned to sail on the same sea.

My father single handedly restored the great Charles W. Morgan, an impressive old New England whaling ship. He spent the mornings in restoration and the afternoons sailing his own 22 foot Hobie Cat - the original Catamaran. He sailed "Fwoty" along the entire East Coast eventually anchoring in Florida where the boat capsized...my mother, 8 months pregnant with my baby brother, swam ashore for more hands to realign the boat properly in the water. Meanwhile my dad was stung to near paralysis by a Portuguese Man O' War...but that's another story....

We moved to California and I retired my sea legs to focus on my equestrian skills. But every summer I still went back to sail in Mystic Cove on bigger boats. My next vessel was a 15 foot Bluebird. It was twice the size and twice as fast. I had to recruit a first mate. Voila! My sister had a job next to me as I was skipper!

The event this year is on the 22nd of June, 2013 and had I not already committed to going to a wedding, I would be in the City by the Bay to hitch a ride on somebody's keel. I am pretty handy with a sail.

"Summer Sailstice is the global sailing holiday celebrated on the weekend closest to the summer solstice. This international event was founded in 2001 to connect the global sailing community in a fun, creative, multifaceted, multi-location sailing holiday.  Every year, Summer Sailstice connects over 19,000 sailors all over the world—cruisers, racers and recreational—to celebrate and showcase life under sail.  It has expanded to include participants from Asia, across the Americas and Europe."

Easy Pumpkin Muffins

Seriously. Easy. Delicious. Fatless!

Easy Pumpkin Muffins

Ingredients

• 1 15 oz. can pumpkin puree
• 1 box cake mix (chocolate, vanilla, white - I used butter) 

Instructions

1. Preheat oven to 350.
2. Mix cake mix and pumpkin together.
3. Spoon batter into lined muffin tins. 
4. Bake for roughly 30 minutes.

Salted Peanut Butter Cocoa Torte

Here it is!

As you all know by now, I am addicted to Cookie Chips! I absolutely love them, so much so that I wrote the company and brazenly asked for a job (no one can say I don't have Chutzpah!). Alas, Joanne (the owner and CEO!!!!!) called me and said she would give a personal reference to her food broker who sells the Cookie Chips for Hannah Max Baking Company. As of now, you can get Cookie Chips at Safeway. If you have not tried the Cookie Chips yet, I highly recommend this recipe to get started or just go get a bag and take them on a picnic. I assure you they won't last the afternoon!

I made a Lemon Bread Pudding with the Original Cookie Chips and have now created this magnificent, ridiculous, character of delish which I call "Salted Peanut Butter Cocoa Torte." It sounds fancy and looks lovely and sophisticated but is very easy to make. Trust me, it's going to knock people's socks off!

Salted Peanut Butter Cocoa Torte

By: Gwen Akacin

Ingredients:

Pie Crust:

1 3/4 Cup Graham Cracker crumbs

1/2 Cup Organic butter (melted)

1/4 Cup bakers sugar

Pie Filling:

1 1/2 Cups Organic Heavy Whipping Cream, Separated

1/4 Cup sugar

1/2 Cup Organic Milk

2 Cups all natural Peanut Butter

3 Envelopes unflavored gelatin

1 Can sweetened condensed milk

Pie Topping:

1 1/2 Cups  Organic Heavy Whipping Cream

1/2 cup unsweetened cocoa

1/2 cup sugar

1 Tsp. Vanilla Extract

1 Bag Sea Salted Peanut Butter Cookie Chips

Directions:

1. Pre heat oven to 350.

2. Mix graham cracker crumbs, melted butter and sugar in bowl. Shape the crust into the pan using the bottom of a cup. See that it's as even as possible.

3. Bake crust for 5-7 minutes. Remove from oven; set aside to cool.

4. Beat 3/4 cup whipping cream with a mixer until soft peaks form. Add sugar until peaks are stiff.

5. In a medium sauce pan at medium low heat, combine milk, the remaining 3/4 cup of heavy whipping cream, peanut butter and sweetened condensed milk until liquid in consistency and fully combined.

6. Add gelatin to peanut butter and whisk constantly until dissolved.

7. Fold peanut butter mixture into whipped cream until smooth.

8. Pour filling into crust and refrigerate until set about 1 hour.

9. In a mixer, combine whipping cream, sugar, vanilla extract and cocoa. Beat until stiff. 

10. Top cooled, set pie with cocoa whipped cream "frosting."

11. Crush whole bag Sea Salted Peanut Butter Cookie Chips with a rolling pin and sprinkle evenly on top of pie.