Ever since meeting a friend for coffee at Little Flower Candy Co., Ian and I have become fans of this charming Pasadena cafe. Ethereal music, friendly people, cozy ambiance, and a Parisian-inspired black and white striped awning–très chic! They sell house-made caramel in flavors like sea salt and lemon, my friends Katie and Sharon’s Simmering Sugar toffee, and chocolates with gorgeous packaging, all of which make lovely gifts. And it’s not ALL sugary–the menu extends well beyond candy! A few of our favorite items include the vegetarian breakfast burrito, Salmon Niçoise salad, and the buttermilk pretzel roll … and yes, there’s definitely sugar in the latter, but bear with me because it’s ah-mazing. And the cappuccino. Because it’s a cafe, and one must order a caffeinated beverage when cafe’ing, oui? It must be written somewhere. Somewhere in Paris.
Another gift idea (Mother’s day, perhaps?)–Little Flower’s recipe book! I got it a few months ago for myself, and I’ve subsequently purchased two additional copies for my mom and mother-in-law for their respective birthdays. [And non, Little Flower isn't paying me to say this!] I’ve already tested a few of the recipes, and Ian has dubbed the coconut macaroon the best cookie he’s ever tasted. Bold claim!
I’ve also added Little Flower’s brie and mushroom sandwich to our dinner rotation. You can have this meal put together in under twenty minutes. If you have no love for slicing and dicing, you can even buy pre-sliced mushrooms at Trader Joe’s. Short cuts abound! Mushrooms, brie, and bread … what’s not to love?
Brie and Mushroom Sandwich
Adapted from Little Flower Candy Company recipe book
Makes 2 servings
- 1/2 loaf bread loaf of choice sliced in half (I used Trader Joe’s, but you can use any quality baguette/pain rustique. A wide loaf works best.)
- 1 cup Sauteed cremini mushrooms (I used a bag of Trader Joe’s pre-sliced cremini mushrooms–so easy!)
- 4 cloves minced garlic
- 1 tbsp extra virgin olive oil
- sea salt to taste
- 2 ounces brie, cut into slices
- Zest of one lemon
- 1.5 tsp fresh thyme leaves
Preheat oven to 350 degrees. Heat olive oil in a small saucepan. Add mushrooms and saute for about five minutes. When mushrooms are nearly cooked, add minced garlic and sea salt and cook for a minute or two. Set aside mushrooms. Place bread face-up on a parchment-lined baking pan. Spread mushrooms on bread. Arrange brie slices on top of mushrooms. Bake for five minutes or until brie is melted. Remove from oven, and sprinkle with thyme and lemon zest. Enjoy!