I have a dirty secret. I really love brownies from a mix. There. I said it. Don’t judge me too harshly. You know I really do like to bake things from scratch. I generally prefer homemade pie crusts and cookie doughs. But when the stand mixer is unplugged at home you'll find me in the baking aisle of the supermarket with my arms wrapped tightly around a box of Ghirardelli brownie mix. Maybe two. Especially when I’ve got a good friend to laugh with (I miss you, Jenny) and a couple of feel-good-foreign movies to watch. I would chose mix brownies over homemade any day. I know it’s a bit shameful for a baker but it’s the truth about me. Now you know.
Read moreTriple Ginger Cookie Ice Cream Sandwiches
Oh man. It’s almost the end of the summer. Are you feeling it? I’m a little down about it. It’s not like as a working person sans children there is a big delineation between the summer and the rest of the year. But summer is just so darn magical. The light. The sky. The beach. And even if you don’t have a ton of vacation time you can have tons of ice cream. And ice cream feels like a vacation, right?
Read moreCrêpe Cake with Pistachio Cream
We should talk about crêpe cakes. If you ask me, everyone should talk about crêpe cakes. Why aren’t more people talking about crêpe cakes? I think it’s because crêpe cakes are sneaky. They look boring from the top. Practically bland. There’s no swirly frosting or whipped cream to seduce you. And they’re tan. Just tan. You might look at a crêpe cake and want to walk on by. But I urge you to stop. Crêpe cakes have this seductive split personality that you’re going to want to explore. The crêpes are all proper, prim, and vanilla-scented lace. They’re ladylike and discreet. But between each crêpe is a layer of oozy, out of control, luscious custard that just wants to sneak out of its crêpe cage and give you a kiss. Together they’re just amazing. Not too sweet. Rich yet restrained. Simple and so tricky. A perfect dessert.
Read morePassion Fruit and Lime Tart
Gus and I have made it one year! That sounds a little ridiculous to say, considering we’ve been together for years, but we just celebrated our one year wedding anniversary. Should I tell you all the things I’ve learned one year in? I have a lot of marriage wisdom. Just kidding. I don’t have any. This is our paper anniversary for goodness sakes. We’re highly flammable at this point.
Read moreCreamy Sesame and Raspberry Popsicles
I’m not much of a drinker. Some might call me a cheap date. If you haven’t already guessed I would always prefer to chew my calories. That said, a few weeks ago a sesame-infused vodka crossed my path and I went for it! Alcohol that tastes like food is OK by me.
Read moreBlack Velvet Apricot Almond Cake
Guess what? I found an exciting hybrid fruit at the market the other day. I know hybrid fruit doesn’t sound all that appetizing but Black Velvet Apricots might be worth some hype. Fruit has hype in my world. Have you heard of them? They're really something. I know - the name is just a little too sensual for an innocent piece of fruit, right? Maybe that's just because I can’t stop singing about that little boy’s smile while I bake.
Read moreOne, Two, Treat: Date "Cookie"
1. Split and remove the pit from a plump date.
2. Press in 3 walnut halves.
Treat: A tasty faux cookie without turning on the oven. (Thanks for the tip, Deborah.)
Gluten Free Hazelnut Thumbprint Cookies
They say that you shouldn’t go to the grocery store hungry. I understand the logic behind that old adage but isn’t that when buying provisions is the least tedious and the most fun? Every aisle holds so much potential for deliciousness. Plain old broccoli sounds utterly mouth-watering. Bananas feel magical. Bread could make me faint. (Well, that’s always the case.) Hungry supermarket cruising is exactly what credit cards are made for.
Read moreOne, Two, Treat: Frozen Banana Shake
1. Peel and freeze 2 overripe bananas.
2. Blend frozen bananas with 1/3 cup milk (coconut, almond, cow - your choice), a fat pinch of ground cinnamon or cardamom, and a splash of vanilla.
Treat: A surprisingly refreshing, icy cold, creamy and fortifying shake for when banana bread's on summer vacation. (Thanks, Josepha!)
Blueberry Ginger Jam
I’m going to tell you the truth about this post. The tone was completely different the first time I wrote it. I was singing a completely different tune. You see, I was planning on telling you how I had come to the conclusion that all of those annoying rules about making jam at home were just for suckers. I was going to tell you that I had figured out how to make excellent jam by just trusting my heart and having fun. But then I realized that in this case my heart just couldn’t be trusted.
Read moreOne, Two, Treat: Ginger-Infused Watermelon
1. In a small pot, heat 1 cup water, 1 cup sugar, 6 slices peeled ginger, and 8 sprigs mint. Cool completely then strain.
2. Pour syrup over watermelon slices.
Treat: Gussied up watermelon fit for a party. (It's the Freshenup of fresh fruit.)
P.S.
New anonymous endorsement: "Your blog is bringing moms and daughters together. No easy task."
Yay!
Vegan Coconut Strawberry Ice Cream
Coconut has been enjoying some serious time in the spotlight these days
and I'm all for it. My parents were born in Sri Lanka, which is prime
coconut-eating territory. Coconut appears in some form in basically
every dish the island has to offer. Literally every one. Breakfast,
lunch, dinner, and dessert. Not to mention, the spoons are made of
coconut shells, the floor is cleaned with brooms made from coconut
fibers, the mats underfoot are woven coconut husks, the ubiquitous,
brutally strong liquor is fermented coconut sap, and if you’re my dapper
grandfather, your hair is slicked back with coconut oil.
Sour Cherry Mini Pies with Cardamom Cream
P.S.
Raiding the freezer in Maine on another holiday weekend. A frozen-fruit thief in the night means fresh jam for the morning. I just figured out that I love the sound of mixing frozen blueberries with sugar. It kind of sounds like snowshoeing. Which I actually kind of hate.
Lemon Raspberry Pound Cake
Do you remember Sara Lee pound cakes? I haven’t eaten one in some time but I still think about them. They were just the kind of convenience food that had a prominent place in our house growing up. We loved Entenmann’s too. My family didn’t discriminate when it came to premade, packaged cakes. (I’m not sure where I ever got the idea to bake something from scratch.)
Read moreOld Man Bran Muffins
Juliet is dear buddy from Oberlin College. Freshman year our dorm rooms were right next to each other. What luck. Supposedly on our first day ever at college, J’s dad saw me unpacking my room with my parents. He told her that there was a girl next door with a nice smile and that we should be friends. We have been ever since. (I love that story.)
Read moreStrawberry Rhubarb Oatmeal Crisp
I’m on the fence when it comes to crisp. Oatmeal and fruit have a very solid place in my heart. I eat a bowl of oatmeal for breakfast all year long. Even when the summer gets hot I keep eating steamy bowl after steamy bowl, swapping summer berries for wintery bananas. Oatmeal & Fruit, I’m so into you. Oatmeal Crisp, I’m skeptical.
Read moreGluten Free Chocolate Pecan Blondies
These blondies are gluten free! AND they're delicious. I know those two things aren’t mutually exclusive but sometimes I worry.
Read moreJumbleberry Jam Pie
This pie made my niece cry. Not with joy or gratitude. I think it was disgust.
She’s three. I didn’t take it personally. (Well, maybe just a smidge.) You see there’s a little secret to a neat, sliceable berry pie. Once it comes out of the oven it has to sit and wait for hours and hours. Too many hours. It must remain untouched for way too long, torturing all that pass with its sweet, buttery, berry smells, so that it can relax, cool down, and firm up.Read more