Two Saturdays ago at the farmers’ market, Micah and I picked up a delicata squash, among other things. As I was preparing it to be roasted one night, I decided to set the seeds aside. I had just read an article on Food52 about things to do with them, and I hate throwing away edible food.
Later that night, I boiled the seeds. That step took hardly any time. Then they went into the fridge overnight until I could finish them in the morning.
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.
Lately, I’ve been especially loving the convenience of Italian sodas. A bit of forethought is required to make the simple syrups, but once they’re in the fridge, a delicious beverage is only 2 more ingredients away. (Always keep at least one bottle of sparkling water on hand!)
I don’t know if you’re aware of this, but a fairly decent portion of the US is covered in white right now. And white = snow = cold.
Enter: hot chocolate. While it can’t do anything about the snow, it certainly helps with the cold.
This is one of my favorite hot chocolate recipes. Three ingredients, super easy, and satisfying in small quantities. It’s for drinking slowly and really enjoying chocolate.
Today’s recipe is simple. It’s hardly a recipe. It’s nothing new (to most people). But, it’s still the most frequently requested and made dessert in my house (it’s also tonight’s dessert, by request ;)), and I figured it deserves an appearance here.
Sorry for dropping off the face of the earth like that last week! I didn’t really… I was just traveling halfway across the country all weekend. My computer stayed stowed away in my backpack for three days while my brother and I took turns driving the almost 2000-mile route. When I wasn’t behind the wheel, I was either sleeping or endlessly scanning the radio for decent music (a lesson in futility). Anyways, I’m so glad to be here, and over the next few days I’ll be easing back in to school and blogging with the welcome additions of friends and swimming :) Now onto the reason we are all gathered here: watermelon lemonade!
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.
Um, hi?
I think I've forgotten how to blog about food (I’ll save you from having to do the math- it’s been 87 days).
At this point I could start rambling about life and all the things that have kept me from blogging for the past 3 months. Things like: my job, too many weekends spent in the city, too many lazy Saturdays, etc. But I'll get right into the recipe and spare you the details. I honestly wouldn't even know where to start.
It occurred to me that a brief perusal of this blog would lead you to believe that I basically only ever eat sweet things and carb-y things. I mean, 1/5 of the first page of recent posts fits into either or both of those categories.
Simply- that is not all I eat. In reality, I practically eat my weight in salad each week, and then I eat my weight again in miscellaneous fruits and vegetables at breakfast and dinner. I eat a lot of tacos too, but that’s irrelevant for our purposes today.
This has been my go-to banana bread for the past several months. I make it on Saturday mornings, when we’re going for a cafe vibe in the house. It usually disappears quicker than anything else I bake.
If you, like me, believe that tahini makes things better, this is for you.
October is here. Pumpkins are popping up everywhere (our house has two already—a small one from Trader Joe’s that I couldn’t resist, and a medium one that my roommate brought home from an LA pumpkin patch in her carry on). Halloween decorations are appearing all around the neighborhood. And in the pink house, fall baking is in full swing. There have been cinnamon rolls, multiple batches of pumpkin scones, and I can’t wait to make this Apple-Walnut Upside-Down Cake next.
Right now, I’m completely hooked on these scones. They make my house smell so good, and they taste incredible.
Weekend breakfasts are much anticipated at my house— when both of my roommates are home, we love to gather around our kitchen table with pancakes and bacon and coffee and fruit.
Even on the Saturdays when I’m home alone I still usually want a breakfast that feels special, and this is a recent favorite. A scaled-down dutch baby pancake cooked in my smallest cast-iron skillet, topped with however many raspberries are left in the fridge and a generous dusting of powdered sugar.
"Do you guys want pancakes for breakfast?"
"What kind?"
"Blueberry or oatmeal."
"How about both?"
That's how these pancakes came to be on a cloudy Saturday morning. I took one of our all-time favorite pancakes (oatmeal) and sprinkled little blueberries onto each one as they cooked. They were exactly what we wanted to eat.
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.
Say hello to my current favorite recipe (and the first new recipe on this site)! It does a good job epitomizing the sort of recipes I'm into lately with all of these schedule changes; short ingredient lists and quick assembly are where it's at, folks.
As far as I’m concerned, the only way to even think about serving crêpes to more people than just yourself is to make them well in advance. Follow this advice and you will enjoy a peaceful existence. Disregard it and suffer. Okay, maybe it’s not quite that bad, but seriously. Have you ever tried to make crêpes in real time? It’s stressful!
Today we had friends from home visit (!!) and I made scones. So I’m popping in on this fine Saturday to share the recipe. Also, I just really wanted to post these photos because, see that serving board? My brother made that for me for Christmas! Isn’t it gorgeous? I love it.
My mood can be adversely affected by the weather this time of year. Today though, I’m actually excited that it’s in the 50s and raining. This is the winter weather I’m used to! Yay!
But really, there’s a lot to love about this time of year.
There’s Christmas, obviously.
There are pretty lights.
There’s hot chocolate.
There’s cinnamon coffee.
There’s Thanksgiving.
And there’s baking. Lots of it.
These mornings here in Berkeley with one of my best friends are my favorite. Late nights are followed up with slow but efficient mornings. Coffee and devotions, breakfast and newspapers, and then we’re all off to different places. I love walking and cycling everywhere, but for such active days, a decent breakfast is essential.
This past Saturday morning I got in the kitchen and made something other than salad or tacos, upon my brother’s request. We had fantastic peaches on the counter from the fruit stand, and he wanted these peach pancakes. So did I.
In 2024, I documented nearly every meal I made at home—about 140 dinners. There was one meal that I made more than any other, a true repeat favorite. It’s quick & easy, budget friendly, and makes enough for my husband & I to have leftovers (the best). It started with a What’s Gaby Cooking recipe that I adjusted based on what I had/wanted to use.
Hello! Popping in to talk about one of my favorite weeknight dinners— quesadillas! They’re so easy to make with whatever you have on hand, and they’re QUICK. Both of those things make them a weeknight (or any night) win in my book.
Hello! This is our new favorite chicken! It's so good it actually makes me sad to think of how much time passed between seeing the recipe and making the recipe. Too many months, friends, too many months. Don't be like me! It might become your new favorite as well 😊
This meal emulates one that you would get from a halal street cart in NYC, if you were in NYC. Since I'm on the opposite coast, I'm super happy that I can make something similar in my own kitchen... these flavors are everything I want to eat. Coriander, cumin, oregano, turmeric, etc. The best 🙌🏼
Lentils 💛
They are my favorite alt-protein when I just don't feel like eating meat. They have all kinds of health benefits, and black lentils are great because they hold their shape when fully cooked rather than becoming more... well, mushy, for lack of a better word.
There is truly nothing like fresh pasta, or the process of making it. It’s not as difficult or time-consuming as it might seem, especially once you’ve done it a few times. The reward for the effort is the silkiest noodles ever, and also the satisfaction that comes from knowing you made them yourself! :)
One of my favorite stories to hear my dad or my grammy tell, usually after dinner when we’re all gathered around the table, is about the way my grandad approached cooking.
On a Saturday morning he would get his recipe out, go wash his truck, and then drive around town and pick up necessary ingredients. When he finished shopping and arrived home, he’d go into the kitchen, light his pipe, and brew a pot of coffee. Then he’d cook, keeping the kitchen clean as he went along.
The day would end with lots of friends and family gathered at Grammy and Grandad’s house to feast on whatever Grandad had made. His two most famous offerings were crab cakes and cioppino, and I so wish I would have been old enough to appreciate those to the fullest.
Saturday was another rare dinner for one night. My family went to a rodeo, but I decided I’d rather stay in and make this pasta. I’d been itching for a chance to photograph it, and the opportunity presented itself.
In the kitchen, I opened up Pandora on my phone and turned on one of my jazz stations. (This is always a given when I’m cooking alone.) Lovely sounds floated off the top of the refrigerator while I boiled pasta and sautéed onions and garlic and broccoli. Oh, the smell.
[insert break for photography and reheating of pasta.]
In 2024, I documented nearly every meal I made at home—about 140 dinners. There was one meal that I made more than any other, a true repeat favorite. It’s quick & easy, budget friendly, and makes enough for my husband & I to have leftovers (the best). It started with a What’s Gaby Cooking recipe that I adjusted based on what I had/wanted to use.
Hello! Popping in to talk about one of my favorite weeknight dinners— quesadillas! They’re so easy to make with whatever you have on hand, and they’re QUICK. Both of those things make them a weeknight (or any night) win in my book.
Hello! This is our new favorite chicken! It's so good it actually makes me sad to think of how much time passed between seeing the recipe and making the recipe. Too many months, friends, too many months. Don't be like me! It might become your new favorite as well 😊
This meal emulates one that you would get from a halal street cart in NYC, if you were in NYC. Since I'm on the opposite coast, I'm super happy that I can make something similar in my own kitchen... these flavors are everything I want to eat. Coriander, cumin, oregano, turmeric, etc. The best 🙌🏼
Lentils 💛
They are my favorite alt-protein when I just don't feel like eating meat. They have all kinds of health benefits, and black lentils are great because they hold their shape when fully cooked rather than becoming more... well, mushy, for lack of a better word.
Say hello to my current favorite recipe (and the first new recipe on this site)! It does a good job epitomizing the sort of recipes I'm into lately with all of these schedule changes; short ingredient lists and quick assembly are where it's at, folks.
The recipe is from where else but Bi-Rite Creamery? They make it so good. The coffee flavor is deep and pronounced, and the almond toffee pieces throughout are delightful. Far from a break-your-teeth sort of toffee, this stuff just crumbles into the loveliest texture when you bite into it. It’s also über addicting. Be sure to measure and separate what you’ll need for the ice cream before you take even one taste. It’s kind of hard to stop “tasting” it after that first piece.
Lately, I’ve been especially loving the convenience of Italian sodas. A bit of forethought is required to make the simple syrups, but once they’re in the fridge, a delicious beverage is only 2 more ingredients away. (Always keep at least one bottle of sparkling water on hand!)
I don’t know if you’re aware of this, but a fairly decent portion of the US is covered in white right now. And white = snow = cold.
Enter: hot chocolate. While it can’t do anything about the snow, it certainly helps with the cold.
This is one of my favorite hot chocolate recipes. Three ingredients, super easy, and satisfying in small quantities. It’s for drinking slowly and really enjoying chocolate.
As far as I’m concerned, the only way to even think about serving crêpes to more people than just yourself is to make them well in advance. Follow this advice and you will enjoy a peaceful existence. Disregard it and suffer. Okay, maybe it’s not quite that bad, but seriously. Have you ever tried to make crêpes in real time? It’s stressful!
It occurred to me that a brief perusal of this blog would lead you to believe that I basically only ever eat sweet things and carb-y things. I mean, 1/5 of the first page of recent posts fits into either or both of those categories.
Simply- that is not all I eat. In reality, I practically eat my weight in salad each week, and then I eat my weight again in miscellaneous fruits and vegetables at breakfast and dinner. I eat a lot of tacos too, but that’s irrelevant for our purposes today.
My mood can be adversely affected by the weather this time of year. Today though, I’m actually excited that it’s in the 50s and raining. This is the winter weather I’m used to! Yay!
But really, there’s a lot to love about this time of year.
There’s Christmas, obviously.
There are pretty lights.
There’s hot chocolate.
There’s cinnamon coffee.
There’s Thanksgiving.
And there’s baking. Lots of it.
Two Saturdays ago at the farmers’ market, Micah and I picked up a delicata squash, among other things. As I was preparing it to be roasted one night, I decided to set the seeds aside. I had just read an article on Food52 about things to do with them, and I hate throwing away edible food.
Later that night, I boiled the seeds. That step took hardly any time. Then they went into the fridge overnight until I could finish them in the morning.
These mornings here in Berkeley with one of my best friends are my favorite. Late nights are followed up with slow but efficient mornings. Coffee and devotions, breakfast and newspapers, and then we’re all off to different places. I love walking and cycling everywhere, but for such active days, a decent breakfast is essential.
The word “bakewell” has come up several times during my travels through the interwebs as of late, always in conjunction with the word “tart.” Now I obviously know what a tart is, but I confess I really had no idea what bakewell meant and had never looked it up.
Today’s recipe is simple. It’s hardly a recipe. It’s nothing new (to most people). But, it’s still the most frequently requested and made dessert in my house (it’s also tonight’s dessert, by request ;)), and I figured it deserves an appearance here.
This past Saturday morning I got in the kitchen and made something other than salad or tacos, upon my brother’s request. We had fantastic peaches on the counter from the fruit stand, and he wanted these peach pancakes. So did I.
Sorry for dropping off the face of the earth like that last week! I didn’t really… I was just traveling halfway across the country all weekend. My computer stayed stowed away in my backpack for three days while my brother and I took turns driving the almost 2000-mile route. When I wasn’t behind the wheel, I was either sleeping or endlessly scanning the radio for decent music (a lesson in futility). Anyways, I’m so glad to be here, and over the next few days I’ll be easing back in to school and blogging with the welcome additions of friends and swimming :) Now onto the reason we are all gathered here: watermelon lemonade!
Ice cream again! I hope you’re not getting tired of it because
a) ice cream is the best.
b) it’s only July (which also happens to be National Ice Cream Month).
c) I’m not tired of it.
d) next Monday is National Ice Cream Day.
One of my favorite stories to hear my dad or my grammy tell, usually after dinner when we’re all gathered around the table, is about the way my grandad approached cooking.
On a Saturday morning he would get his recipe out, go wash his truck, and then drive around town and pick up necessary ingredients. When he finished shopping and arrived home, he’d go into the kitchen, light his pipe, and brew a pot of coffee. Then he’d cook, keeping the kitchen clean as he went along.
The day would end with lots of friends and family gathered at Grammy and Grandad’s house to feast on whatever Grandad had made. His two most famous offerings were crab cakes and cioppino, and I so wish I would have been old enough to appreciate those to the fullest.
I’ve talked about my love for Bi-Rite ice cream many times before, whether in person or online. This love is partially based on appreciation of quality ingredients, on friendly employees, on location, and majorly based on roasted banana ice cream. This love even compelled me to create a Yelp account– I don’t know… I just needed to give it 5 stars somehow, and Yelp seemed like the best way. (I haven’t written another review since.)
I realize that Bi-Rite is most famous for their salted caramel ice cream, but- BANANA. Unless you have a serious aversion to the fruit, you should be eating this.
Saturday was another rare dinner for one night. My family went to a rodeo, but I decided I’d rather stay in and make this pasta. I’d been itching for a chance to photograph it, and the opportunity presented itself.
In the kitchen, I opened up Pandora on my phone and turned on one of my jazz stations. (This is always a given when I’m cooking alone.) Lovely sounds floated off the top of the refrigerator while I boiled pasta and sautéed onions and garlic and broccoli. Oh, the smell.
[insert break for photography and reheating of pasta.]
This afternoon I decided that cake sounded like a nice thing to eat. If you know me, you know that I always feel like eating brownies or ice cream; I rarely feel like eating cake. But since it’s a Tuesday, and I do love frosting cakes, I figured it might be a good idea to go with this sudden craving.
Now you may or may not know that there aren’t many recipes for small cakes in small batches out there currently. I was looking for a chocolate mini cake that could be baked in ramekins and make just one cake, preferably three layers. A cursory perusal of Google search results provided little help, so I decided to do something risky.
Have you ever finished browning butter for a recipe and almost wished you could drink it because it smells so amazing? Well, this everything that’s good about brown butter- all of the nuttiness, the richness, and the aroma- churned into some of the smoothest, dreamiest ice cream you will ever eat. Because eating ice cream is a lot less gross/more fun/more sophisticated than drinking butter.
I’ve been slowly realizing that I probably should have included chocolate in my blog name so maybe I wouldn’t feel guilty about sharing so many chocolate recipes all the time. If I’d been thinking ahead back then, I would have. I know myself, and myself craves chocolate. All. the. time.
It’s stone fruit season!!! 🙌 That time of year when every time I visit my parents, they send me home with pounds of peaches, or pluots, or nectarines—whatever fruit is ready to be picked. It’s my favorite season.
I recently revisited a former favorite brownie recipe and realized they’re actually still my current, maybe always, favorite brownies. A lot of recipes say they’re as good as or better than boxed brownies; this one really means it.
Adjusting to the time change might be a struggle, but gosh I love this time of year for the holidays!!!!
Greetings from San Francisco! Since we were last together, I changed zip codes!!! I traded orchards for the ocean and am loving my new home and life here in the city.
You can't tell it from this space, but I've still been spending a ton of time in the kitchen! Adjusting to cooking (and baking) for just myself as opposed to a family of four has been a slight challenge. Before, I could bake a cobbler and it would disappear the same day. Now, I bake a cobbler of the same size and it lingers for days 😂
Organic strawberries were $2.50 per pound this weekend at the market. Rather than just buy my usual pound-- which I cut up throughout the week and include in breakfasts and salads-- and save $2.50, you had better believe I picked the two best packages I could find and bought them both.
What to do with the extra pound? Easy. Turn it into this summery dessert that just provides one more reason to love strawberry season 🍓🙌
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.
The recipe is from where else but Bi-Rite Creamery? They make it so good. The coffee flavor is deep and pronounced, and the almond toffee pieces throughout are delightful. Far from a break-your-teeth sort of toffee, this stuff just crumbles into the loveliest texture when you bite into it. It’s also über addicting. Be sure to measure and separate what you’ll need for the ice cream before you take even one taste. It’s kind of hard to stop “tasting” it after that first piece.
Cookies with whatever the heck I feel like means:
-the butter is browned.
-there are big chunks of dark chocolate.
-there’s some coconut too, because i haven’t used any in a while.
-i don’t pay any attention to the socially accepted amount of vanilla extract.
All of these things ensure a marvelous finished product; one that the whole house is already begging for again.
As far as I’m concerned, the only way to even think about serving crêpes to more people than just yourself is to make them well in advance. Follow this advice and you will enjoy a peaceful existence. Disregard it and suffer. Okay, maybe it’s not quite that bad, but seriously. Have you ever tried to make crêpes in real time? It’s stressful!
Today is the first day of a new calendar year, and also the first day of my 21st year on this earth. I have never posted about my birthday in the past couple years of blogging, but 21 is kind of a big deal, I suppose, so I figured I should start now.
Today we had friends from home visit (!!) and I made scones. So I’m popping in on this fine Saturday to share the recipe. Also, I just really wanted to post these photos because, see that serving board? My brother made that for me for Christmas! Isn’t it gorgeous? I love it.
My mood can be adversely affected by the weather this time of year. Today though, I’m actually excited that it’s in the 50s and raining. This is the winter weather I’m used to! Yay!
But really, there’s a lot to love about this time of year.
There’s Christmas, obviously.
There are pretty lights.
There’s hot chocolate.
There’s cinnamon coffee.
There’s Thanksgiving.
And there’s baking. Lots of it.
The word “bakewell” has come up several times during my travels through the interwebs as of late, always in conjunction with the word “tart.” Now I obviously know what a tart is, but I confess I really had no idea what bakewell meant and had never looked it up.
Today’s recipe is simple. It’s hardly a recipe. It’s nothing new (to most people). But, it’s still the most frequently requested and made dessert in my house (it’s also tonight’s dessert, by request ;)), and I figured it deserves an appearance here.
Ice cream again! I hope you’re not getting tired of it because
a) ice cream is the best.
b) it’s only July (which also happens to be National Ice Cream Month).
c) I’m not tired of it.
d) next Monday is National Ice Cream Day.
I’ve talked about my love for Bi-Rite ice cream many times before, whether in person or online. This love is partially based on appreciation of quality ingredients, on friendly employees, on location, and majorly based on roasted banana ice cream. This love even compelled me to create a Yelp account– I don’t know… I just needed to give it 5 stars somehow, and Yelp seemed like the best way. (I haven’t written another review since.)
I realize that Bi-Rite is most famous for their salted caramel ice cream, but- BANANA. Unless you have a serious aversion to the fruit, you should be eating this.
This afternoon I decided that cake sounded like a nice thing to eat. If you know me, you know that I always feel like eating brownies or ice cream; I rarely feel like eating cake. But since it’s a Tuesday, and I do love frosting cakes, I figured it might be a good idea to go with this sudden craving.
Now you may or may not know that there aren’t many recipes for small cakes in small batches out there currently. I was looking for a chocolate mini cake that could be baked in ramekins and make just one cake, preferably three layers. A cursory perusal of Google search results provided little help, so I decided to do something risky.
Have you ever finished browning butter for a recipe and almost wished you could drink it because it smells so amazing? Well, this everything that’s good about brown butter- all of the nuttiness, the richness, and the aroma- churned into some of the smoothest, dreamiest ice cream you will ever eat. Because eating ice cream is a lot less gross/more fun/more sophisticated than drinking butter.
I’ve been slowly realizing that I probably should have included chocolate in my blog name so maybe I wouldn’t feel guilty about sharing so many chocolate recipes all the time. If I’d been thinking ahead back then, I would have. I know myself, and myself craves chocolate. All. the. time.
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.
The recipe is from where else but Bi-Rite Creamery? They make it so good. The coffee flavor is deep and pronounced, and the almond toffee pieces throughout are delightful. Far from a break-your-teeth sort of toffee, this stuff just crumbles into the loveliest texture when you bite into it. It’s also über addicting. Be sure to measure and separate what you’ll need for the ice cream before you take even one taste. It’s kind of hard to stop “tasting” it after that first piece.
Today’s recipe is simple. It’s hardly a recipe. It’s nothing new (to most people). But, it’s still the most frequently requested and made dessert in my house (it’s also tonight’s dessert, by request ;)), and I figured it deserves an appearance here.
Ice cream again! I hope you’re not getting tired of it because
a) ice cream is the best.
b) it’s only July (which also happens to be National Ice Cream Month).
c) I’m not tired of it.
d) next Monday is National Ice Cream Day.
I’ve talked about my love for Bi-Rite ice cream many times before, whether in person or online. This love is partially based on appreciation of quality ingredients, on friendly employees, on location, and majorly based on roasted banana ice cream. This love even compelled me to create a Yelp account– I don’t know… I just needed to give it 5 stars somehow, and Yelp seemed like the best way. (I haven’t written another review since.)
I realize that Bi-Rite is most famous for their salted caramel ice cream, but- BANANA. Unless you have a serious aversion to the fruit, you should be eating this.
Have you ever finished browning butter for a recipe and almost wished you could drink it because it smells so amazing? Well, this everything that’s good about brown butter- all of the nuttiness, the richness, and the aroma- churned into some of the smoothest, dreamiest ice cream you will ever eat. Because eating ice cream is a lot less gross/more fun/more sophisticated than drinking butter.
I recently revisited a former favorite brownie recipe and realized they’re actually still my current, maybe always, favorite brownies. A lot of recipes say they’re as good as or better than boxed brownies; this one really means it.
Greetings from San Francisco! Since we were last together, I changed zip codes!!! I traded orchards for the ocean and am loving my new home and life here in the city.
You can't tell it from this space, but I've still been spending a ton of time in the kitchen! Adjusting to cooking (and baking) for just myself as opposed to a family of four has been a slight challenge. Before, I could bake a cobbler and it would disappear the same day. Now, I bake a cobbler of the same size and it lingers for days 😂
If you haven't worked a baking session into your holiday schedule yet, we have one more weekend, friends. Whether you make these or another cookie, put some music on, pour another cup of coffee, and just bake ✌
Maybe it's because I love it SO much and am so enthusiastic about it, but I'm always surprised that there are still people out there (people I know!) who have never heard of tahini. If you can buy it at Trader Joe's, do you actually have an excuse? 😊
Cookies with whatever the heck I feel like means:
-the butter is browned.
-there are big chunks of dark chocolate.
-there’s some coconut too, because i haven’t used any in a while.
-i don’t pay any attention to the socially accepted amount of vanilla extract.
All of these things ensure a marvelous finished product; one that the whole house is already begging for again.
It’s stone fruit season!!! 🙌 That time of year when every time I visit my parents, they send me home with pounds of peaches, or pluots, or nectarines—whatever fruit is ready to be picked. It’s my favorite season.
Adjusting to the time change might be a struggle, but gosh I love this time of year for the holidays!!!!
Organic strawberries were $2.50 per pound this weekend at the market. Rather than just buy my usual pound-- which I cut up throughout the week and include in breakfasts and salads-- and save $2.50, you had better believe I picked the two best packages I could find and bought them both.
What to do with the extra pound? Easy. Turn it into this summery dessert that just provides one more reason to love strawberry season 🍓🙌
The word “bakewell” has come up several times during my travels through the interwebs as of late, always in conjunction with the word “tart.” Now I obviously know what a tart is, but I confess I really had no idea what bakewell meant and had never looked it up.
My one cake a month project is still going strong!
June’s cake was The Loopy Whisk’s GF Boston Cream Pie.
At the end of 2023 I set a goal—make one cake every month. Cake is something I love to bake but often wait until there’s a special occasion, so I set this goal to give me a reason to make more of them.
I still started the year with a special occasion—my friend & former housemate’s wedding 🥲 She asked for a small & simple funfetti cake. I had so much fun making it. I bought 6” cake pans and finally invested in a turntable that I know will come in handy all year. I had been planning to frost the cake with cream cheese frosting but last minute I switched to a swiss meringue buttercream. It tasted so good & held up beautifully.
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.
Today is the first day of a new calendar year, and also the first day of my 21st year on this earth. I have never posted about my birthday in the past couple years of blogging, but 21 is kind of a big deal, I suppose, so I figured I should start now.
This afternoon I decided that cake sounded like a nice thing to eat. If you know me, you know that I always feel like eating brownies or ice cream; I rarely feel like eating cake. But since it’s a Tuesday, and I do love frosting cakes, I figured it might be a good idea to go with this sudden craving.
Now you may or may not know that there aren’t many recipes for small cakes in small batches out there currently. I was looking for a chocolate mini cake that could be baked in ramekins and make just one cake, preferably three layers. A cursory perusal of Google search results provided little help, so I decided to do something risky.
October is here. Pumpkins are popping up everywhere (our house has two already—a small one from Trader Joe’s that I couldn’t resist, and a medium one that my roommate brought home from an LA pumpkin patch in her carry on). Halloween decorations are appearing all around the neighborhood. And in the pink house, fall baking is in full swing. There have been cinnamon rolls, multiple batches of pumpkin scones, and I can’t wait to make this Apple-Walnut Upside-Down Cake next.
Right now, I’m completely hooked on these scones. They make my house smell so good, and they taste incredible.