Hi Friends! I hope this week is gently easing you into a nice long weekend filled with people you love and these s’mores bars.
Somehow three-day weekends always sneak up on me, but this one has me super excited for my niece’s first birthday and the BABY Jordans she may or may not be sporting by the end of the day. (Seriously, I’m obsessed with them.) We’ll also take a hike and a picnic where my husband proposed to me, and I’ll carefully pack these little bars in wax paper for the journey.
This is not a new thing to the internet, but it’s new to me, and I hope it is to you as well. This recipe is very …keep reading
Y’all. Is it getting hot where you are? It’s starting to feel like summer in California, and the warm breezes and hot sun have me bursting out the door in the morning ready to take on the day…it’s got me feelin’ Good As Hell.
I’ve geared up for summer with my new side hustle as a spin instructor (with this song on repeat), with chilled gazpacho on the patio, with a new striped maxi dress, and with these creamy, dreamy, frosty pops.
These popsicles fall in to the guilt-free dessert zone for me. No added …keep reading
Looking for baking inspiration on a rainy day, I was thumbing through some of my favorite cookbooks when I remembered that I just recently unpacked my grandmother’s recipe file. It’s truly a thing of beauty.
The pages are lightly browned with age and falling out, the torn tabs range from “_heese and Egg Di__es” to “Pies and Pastri__,” and all the while my grandmother’s perfect script rolls across the pages. Magazine and newspaper clippings are tattered and falling out from behind their dividers. The advertisements from her magazine recipes make me smile — with a grinning 50’s housewife and lines like, “Everyone loves you when you bake cookies,” and “Sweet treats with marshmallows please everyone.” And of course, there’s a …keep reading…
Hello fellow fall-lovers, and welcome to the best time of year. A long, tomato and cocktail-filled summer is now behind us, and we can greet autumn with a warm scarf, warmly spiced sweets, a hot cup of coffee, and a comforting bowl of carrot ginger soup.
In an wonderfully cliché manner, I wandered around Berkeley neighborhoods with my man yesterday – hot coffee in hand and crunchable golden leaves galore – and I became giddy with the feeling that fall has finally arrived as I planned our evening menu of pumpkin leek soup with mustard croutons and roasted pumpkin seeds. The only things missing were a plaid flannel and boots. We may have also purchased decorative gourds and a pumpkin ale, and I may have required a cozy blanket while we enjoyed them out on the balcony. No shame – I want all the autumnal clichés! To round them out, we’re also having a pumpkin carving party soon.
Another thing that I always associate with cooler weather is spiced nuts. My mom makes …keep reading!
You have popsicle molds, right?? If you don’t, you need to raid the summer sale section of the store today.
Everyone needs a cold, refreshing treat when it’s blazing hot outside, and easy homemade pops are clearly the way to go. Lately I’ve just been buying bags of frozen organic berries, blending them up, and mixing in a hint of sweetness and a fun add-in or two. One of my recent favorites is raspberries with lemon and a splash of cherry simple syrup (And if you’re willing to invest in a more involved pop, my Creamy Pistachio Cardamom Pops are off the hook.)
Looking to mix it up, I tried a coconut milk-based pop with blueberries, and then I got a little crazy…hang with me for a minute. I added honey for sweetness, lemon zest for brightness amongst all the creaminess, and lastly, fresh thyme to mirror the lemoniness and add that earthy, herby note the way thyme does.
This one is a little on the adventurous side, but I think the combo is definitely worth a try. My professional taste-testers (*cough* boyfriend *cough* roommate) wanted to make sure Continue reading
I have a small confession. I don’t looooove plums. (Read: I would never purchase plums, but I suppose if you serve them for dessert, I’ll eat one.) It’s really the pit and juice combo that gets me. They don’t release their pit easily – they hold on for dear life and get juice all over your mouth and arms in the process. It’s a struggle. I’ll struggle for artichokes, mangoes, and pomegranates but not for plums. Not worth it.
My guy recently bought pluots…a whole bag of pluots. To me, pluots seem like a terrible idea, because they’ve taken the splendid little sweet and tart apricot and made it worse with a juicier, sweeter flesh and a pit that won’t quit. What to do with an entire bag of these little jerks?
I’m trying to become the kind of baker who is always five steps ahead. I
used to be still am the kind of baker who realizes she forgot the eggs at the store for the chocolate mousse or sometimes forgets to start the slow-roasted tomatoes ahead of time. Thankfully working at the bakery has largely changed the way I plan, move, and juggle things in the kitchen.
I have loved baking and cooking since I was little, but I never imagined I would actually be a baker by profession. It’s been quite an adjustment from sitting on my yoga ball at the nonprofit, jumping from meeting to meeting and answering emails all day. I would say I’ve loved every minute of it if it weren’t for the initial wrist/back/feet/exhaustion issues that come with a standing, labor-intensive job, but my co-worker told me at the beginning, “Yeah, your body will fall apart, but don’t worry, it will all come back together soon.” I didn’t believe her at the time, but thank goodness she was right.