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.
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.
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.
Some yummy links for you:
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!)
Portland: Macaron class on May 11th!
Last week I babysat my little brother, and cooked for two posts. This is while we were shooting strawberry rhubarb pie. This is the reality of shooting a dish.
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.
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!
I want this kitchen so so so much. And this one too.
What a lovely way to serve eggs.
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!
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.
Honey in my coffe is one of my favorite ways to drink coffee. It’s a nice change from the plain coffee with just a little bit of half-and-half that’s my normal go-to. Besides being so much healthier then plain sugar, the flavors of the honey play so nicely with the coffee. Do you have any sugar alternatives that you put in your coffee? I’m always looking for new ways to enjoy my morning cup.
Strawberries, honey, butter, and lemon are mingled together then spread on warm toast. The butter melts into the toast while the flavors sing a spring song.
Some links for your weekend:
Humming Bird Bakery. A bakery in London with “authentic American cakes”
I got a wonderful email from a reader, she sent me a link to her blog. I just have to share it! It’s so beautiful! Local Haven
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.
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.
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!)