date shakes by Maci Britt

So, date shakes. 

I don't really have much to say except that if you've never had one, you're missing out on something really wonderful. Every time I make one for dessert my brother says, "Mace, can I have mine without the dates?" and I tell him no and he drinks the whole thing anyway.

Below is the version I make often- often as in three times in the last five days. What can I say? I bought dates at Costco on Saturday. 💁

date shakes
recipe based on one from sprouted kitchen

[ makes 2 shakes ]

1 1/2 bananas, frozen

4 Medjool dates, pitted

4 small scoops vanilla ice cream

1/2(ish) teaspoon cinnamon


In a blender or food processor, pulse the bananas and dates together to chop, then blend until mostly smooth.

Add the ice cream, cinnamon, and a generous splash of milk and blend. Add more milk if necessary. 

...And that's all there is to it. 

sour cream scones by Maci Britt

Hola. I'm emerging from an unintentional 8 month blogging hiatus to bring you a current favorite recipe for scones! We could all use more scones in our lives, right? I'm a huge fan of them- not the dry and crumbly kind, but the tender and slightly flaky variety. These are those.

They come from The Vanilla Bean Baking Book (which is beautiful, by the way... if you've never read Sarah's blog, pop over there) and I love the folding method used for all of the scones in there. After the scone dough is brought together, it's rolled out and folded into thirds like a letter. This process is repeated a couple of times until it's finally folded into a rectangle, then cut into smaller rectangles, then cut into triangles. I may never pat scone dough into a circle again. 

Anyways, the method is fun and yields wonderful results, but the real star of this recipe (personal opinion) is the sour cream. Sarah uses crème fraîche in her original recipe, which is terrific, but I rarely have it in the fridge and never have the forethought to make my own in advance. So if you want scones on a Monday night as I did, sour cream is the answer! It's just slightly tangier than crème fraîche, but who ever said that was a bad thing? Not me. Most things baked with sour cream are automatically better than anything baked without. 

Final note: Organic strawberry jam is optional but highly recommended here. Have you tried Costco's? It's actually great. 

Happy baking! Maybe I'll be back sometime soon! xo

sour cream scones
recipe lightly adapted from the vanilla bean baking book

[ makes 8 scones ]

2 1/4 cups (320 grams) all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar, plus extra for sprinkling

1/2 teaspoon sea salt

1/2 cup (120 grams) sour cream

1/2 teaspoon vanilla extract

1 large egg

12 tablespoons butter, chilled and cut into 1/2" pieces

Heavy cream, for brushing

Preheat oven to 400 degrees, and place a rack in the lower middle position. Stack two baking sheets (this prevents the bottoms of the scones from getting too brown) and line the top sheet with parchment paper. 

Whisk the flour, baking powder, sugar, and salt together in a large bowl. 

Whisk the sour cream, vanilla, and egg together in a small bowl. Set aside. 

Use a pastry cutter to cut the butter into the flour mixture until the butter is well distributed and coated with flour. Most pieces of butter should be about the size of peas. 

Fold the wet ingredients into the dry ingredients with a spatula until just combined. 

Lightly flour a clean work surface and gently knead the dough about 4 or 5 times until it comes together. Roll into a 12-inch square, and fold into thirds, like a letter. Fold into thirds again to make a square. Chill in the freezer for 10 minutes.

When the dough is cold again, roll into a 12-inch square and fold into thirds. Place the seam side down on the work surface and roll into a 12-inch by 4-inch rectangle. 

Cut the dough in half crosswise, then in half again, to make 4 rectangles. Cut each rectangle in half diagonally to make 8 triangles.

Transfer the scones to the baking sheet, brush the tops lightly with the heavy cream, and sprinkle generously with sugar. 

Bake for 15-20 minutes, or until the scones are golden. Rotate the pan halfway through the baking time.

Obviously these are best enjoyed warm, but they are also pretty great the next morning al desko. ;)

garlic confit toast by Maci Britt

I called this the best garlic bread in all the land last week on Instagram. Possibly a superlative, possibly not. Make it for yourself and decide :)) Either way, it smells and tastes amazing, and never lasts very long. 

The cloves of an entire head of garlic are simmered in butter until soft enough to be mashed easily with a fork. Lots of wispy Parmiggiano-Reggiano (I like to shred it with a Microplane) is stirred in along with salt, pepper flakes, and oregano to create a loose paste. The paste gets spread over bread, the bread gets toasted, and then, in most cases (if people are present), disappears in a flash.  

garlic confit toast
recipe adapted from bon appetit

[ serves 4 or so ]

Melt the butter in a small saucepan with the garlic cloves over medium heat. Reduce heat to low and simmer for 15 minutes, swirling occasionally. Mash the soft garlic with a fork and stir in the cheese. Add the oregano, salt, and pepper flakes; stir to combine. 

Heat the broiler.

Split the baguette in half, place on a baking sheet, and spread each side with half of the garlic paste. Sprinkle parsley over all the bread. Broil for about 2 minutes, until bubbly and golden brown. Cut into pieces and eat it before it's gone. 

1 head of garlic cloves, peeled

½ cup butter

1 cup shredded Parmiggiano-Reggiano (be generous)

1 teaspoon dried oregano

½ teaspoon sea salt

¼ teaspoon red pepper flakes

1 baguette

Dried parsley

raspberry ricotta cake by Maci Britt

It felt good to bake this morning. Still in pajamas, whisk in one hand, hot cup of coffee in the other. Doing what I love, and making myself useful at the same time. The chillest of Saturdays.

Put in charge of bringing dessert to an Easter lunch this afternoon, I chose this cake. It's tried and true. It's simple and unfussy, in both process and appearance. 

Mainly, it's delicious and it's Spring-y. 

If I wasn't taking the pictured cake somewhere, I'd slice into it and show off its beautiful berry-studded interior, but you'll just have to use your imagination or scroll down and make your own cake. I suggest the latter.

raspberry ricotta cake
recipe from bon appetit magazine, march 2015

[ serves 8-10 ]

Line the bottom of a 9-inch springform pan with parchment paper and lightly coat the entire pan with cooking spray. Preheat the oven to 350 degrees.

In a large bowl, whisk the flour, sugar, baking powder, and salt together. 

In a smaller bowl, whisk the eggs, ricotta cheese, and vanilla extract together. Add this mixture to the dry ingredients and mix until just combined. 

Pour in the butter and fold it into the batter with a rubber spatula. Gently fold in ¾ cup of the raspberries. 

Transfer the batter to the prepared cake pan and scatter the remaining raspberries over the top. 

Bake for 50-60 minutes, until the top is golden. A toothpick inserted into the center will come out clean. 

Allow the cake to cool for about 20 minutes before removing from the pan. 

1½ cups flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon sea salt

3 large eggs

1½ cups ricotta cheese

½ teaspoon vanilla extract

½ cup butter, melted

1 cup frozen raspberries, divided