peach raspberry squares

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Morning, friends.

How are all of my lovely readers? Anything crazy happen recently? I have been running around like crazy, adjusting to a new lifestyle. Figuring out a new normal. And mostly living  out of my car. The classic college kid lifestyle going on over here.

But, I made these today. It was a great terrible decision. The pan is almost gone, they probably won’t last the evening. They feature a shortbread crust, moist berries and peaches, and finished with almost a custard top.

So indulge, and transition into new seasons.

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coffee picnic (w. yeasted coffee cake)

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Why can’t coffee be a picnic? After all it is the best meal of the day. Pack a basket, and hit the hills with a yeasted coffee cake.

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I just heard about yeasted cakes from SK, this is my first ever attempt with the concept. So far so good. I love the shape the bunt pan makes with this cake, it’s sturdy and would travel well.

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Some yummy links for you:

Coffee understands 

Puppy Cake!

Don’t underestimate the amount of time it takes to ice a cake 

NY Times Spring cooking Pinterest board

Feel free to buy me this flatware set in black

I have always loved Not Without Salt, follow her!

James Beard Foundation recipes

Jello recipe! (Lemon & basil, YUM!)

Duh.

B.e.a.u.t.i.f.u.l.

Portland: Macaron class on May 11th!

 

 

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deconstructed strawberry rhubarb pie

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Butter, of course. And fruit, of course.

I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.

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Some fun things to look at:

3 reasons to travel while you’re young. Listen and obey.

I want this dog.

Build your own pizza oven!

Paris.

Lightbulb. 

want this kitchen so so so much. And this one too. 

What a lovely way to serve eggs.

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(wholewheat) classic peanut butter & chocolate chip cookie

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Always chewy, never crunchy. Made with chunky peanut butter, spotted with chocolate chips. Baked to perfection. What could be better?

Maybe I should have called these “crappy day cookies” or “worst day ever cookies”. This is that recipe that you can turn to when your day, well, didn’t go as planned.Throw yourself a proper pity party, make these cookies, and be happy. That’s what’s up with these cookies.

Oh. Also, I made a notes page on my menu bar. It explains some of the ingredient I commonly use, like coconut oil, and pastry flour. Hopefully that’s helpful!

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simple salmon & crab cakes

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Salmon is flaked together with crab meat, seasoned lightly with onion, salt and pepper, and finished with lemon. Grilled to a crispy perfection in cocoanut oil.  My brother and I made these for Sunday dinner. Cooking and talking, mostly about Michael Jackson in my parent’s kitchen. Dancing, singing, and making these cakes. We served them with mashed potatoes, and seasoned cucumbers that I am planning on sharing with you later this week. My family and I sat and stood around the end of the bar eating and talking.

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spinach, cheddar & apple salad with lemon

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The title of this recipe may be a bit deceiving, cheddar and apple are my main flavors, we also have some grape tomato, chia, and snow peas. Dressed with a white balsamic dressing. I also ended up tossing some roasted chicken on it last minute. The drizzle of lemon, adds just the right amount of flavor.

I don’t know what my problem is, this is the second salad recipe I have posted in, what, a week? And guess what? I ordered a salad today when I went our to lunch. I’m so grown up.

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yogurt pancakes with stewed rhubarb

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Moist yogurt pancakes that I topped with whipped cream and sweetened stewed rhubarb. Yogurt to replace the whipped cream would be nice here too, but I ended up using all of the yogurt I had in the batter. I love acidic pancakes, weather it be buttermilk, or yogurt. There is no comparison to pancakes made with milk, there is so much more depth to acidic pancakes. I love the flavor of rhubarb, it’s so bright, and wonderful. One of the best ways to consume rhubarb is just like this, stewed with a little sugar. It makes the perfect topping for nearly anything.

I remember eating mounds of yogurt topped with freshly stewed rhubarb at my grandma’s house on early spring days. To date, that’s one of my favorite breakfasts. Or a decadent dessert, by replacing the yogurt with vanilla ice cream.

Every family has a sort-of iconic dish, or ingredient. I think of rhubarb as ours.

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skillet cookie

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Think of this. A whole slice  of cookie, and not just any cookie, a cookie that is chewy on the edge, but soft toward the middle. Classic chocolate chip cookie flavor, elevated to the cast iron skillet. The chocolate chips melt down to the bottom almost creating a 100% chocolate crust. The pure butter flavor is mingling with chocolate and vanilla is always a crowd pleaser.

And another AWESOME thing about a skillet cookie: there is non of this stupid scooping out drops of cookie dough onto cookie sheets. I hate that part, normally I make the dough and my mom scoops it onto the sheets. So this fixes that problem.

Anyway, some links:

Bacon Van Gough 

Got Bill Grander’s newest book for my birthday. Love Bill!

A recipe I wrote for The Nourishing Gourmet blog

Newest blog crush: My New Roots

100 rules for dinner (via A Cup of Jo)

Crepe cones (Via Oh Joy!)

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cocoanut carrot cake with cinnamon frosting

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Ok, I thought I didn’t like carrot cake, UM, WRONG! This little missy loves carrot cake. We got some carrot cake cupcakes for my little brother’s birthday from Trader Joe’s. So I went on this carrot cake kick, yeah, yeah. It’s like I can’t eat anything without trying to make a better version at home. It’s a mental illness.

So here’s the jist. We have a spicy cinnamon cake with a superb moist crumb, and flakes of carrot and cocoanut though out. As if that wasn’t enough we have a buttercream that was taken to the next level with a couple teaspoons of cinnamon. And there you have it, your new best friend.

Do you ever have those mornings when you spend over a half hour looking for the attachment for your mixer when you really should be doing homework? Oh, funny you don’t? I do, well I did this morning anyway. Ah! School! Why do you have to be so time consuming? I just want to cook.

Alas, at this time I must juggle both cooking and {gurrr} school.

Oh, this is totally random. But if you’re interested, you can follow me on Instagram. I post a lot of behind the scene pictures, and other life stuff.

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