finding time for cooking | for the time-starved or curious culinary adventurer

Amazing Intense Dark Chocolate Sable Cookies

March 16, 2022

These “intensely” chocolate sables are the ultimate “don’t judge a book by its cover” experience. These cookies are like being punched in the face with rich, bittersweet dark chocolate. I felt like I had to lead with that.

Read next: The Kitchen Tools Everyone Needs

These dark chocolate sables bring such an intense flavor and it kind of explodes when you take a bite. In my opinion this is the best chocolate cookie recipe, FULL STOP. Yes, it’s unorthodox, but trust me on this.

Now, if you prefer super sweet milk chocolate type cookies, then I’ll tell you upfront that these are not the ones for you. But if you gravitate toward rich, dark, complex, bittersweet chocolate flavors that aren’t sickly sweet…then keep reading!

So a few notes about the dough for these dark chocolate sables…I have to level with you, the dough is not the easiest to work with. Rolling was HARD because the dough kept coming apart.

But that’s okay! They still turned out delicious and looked fine. I’ve found that chilling it too long made it hard to work with, and I tend to use my palms quite a bit (for warmth to make the dough more pliable, which is counterintuitive with dough, I know).

Rather than rolling it like bread dough, I made very small, light movements with the rolling pin, kind of little wiggles. My bamboo rolling pin was perfect, and then my scraper tool was critical for picking up the cut-out dough.

Roasted Sicilian Cauliflower

March 5, 2022

I’m struggling to even figure out how to best explain this Sicilian cauliflower dish to help you truly understand how delicious it is…

What makes it Sicilian?? The roasted cauliflower is paired with a classic Southern Italian combination of savory, spicy, acidic, and sweet elements for a “party in your mouth” end result.

And these are all great ingredients to keep on-hand anyway (plus fresh parsley is cheap), because pine nuts are great for pesto and tossing in salads for crunch, fresh garlic is a must-have for curries and more, and golden raisins are amazing in salads, kheer, and korma. (I buy my golden raisins in bulk on Amazon)

The original recipe calls for white wine vinegar, which works well, but I’ve been using this absolutely delish champagne vinegar from Brightland. I’m obsessed with their oils, vinegars, and honeys, and using them in all sorts of recipes.

And not only that, but it’s wicked easy as well. While the cauliflower roasts, you prep a couple ingredients to toss together with it (soak some golden raisins, quickly fry up some garlic and pine nuts), and then once it comes out of the oven…VOILA!

This has become a staple side dish a few times a week, on rotation with my brussels sprouts rubble and some charred broccoli bits with Trader Joe’s 21 Spice seasoning.

The Best, Easy Molten Chocolate Lava Cakes (Naturally Gluten-Free)

February 27, 2022

These chocolate molten lava cakes are a dangerous thing. Why, you ask??

Well, when you find the best chocolate lava cake recipe and it only takes a few ingredients, plus it’s the best texture, plus it’s naturally gluten-free, PLUS it only takes like 15 minutes from start to finish…yeah, that’s dangerous. I may or may not have made it multiple times just this week.

This recipe uses some of my must-have kitchen tools!

I got the recipe from the always-reliable Smitten Kitchen…she calls them chocolate puddle cakes, and she’s not wrong, because they are ooey gooey.

Texturally they’re more along the lines of my flourless chocolate cake or a more sturdy chocolate soufflé, rather than cake-y or “fondant” as the Brits say (which I’m not mad at). It’s a beautiful delicate texture that’s a blast to cut into.

I’ve included a lot of notes along with the molten lava cake recipe below, not because it’s difficult but because there are a few choices you can make based on your tastes.

For instance, I prefer them less sweet (closer to 1 tablespoon of sugar rather than 2 tablespoons) and I do prefer to put a little dollop of something in the middle to cut the intensity of the chocolate.

I give you a bunch of ideas on that in the recipe notes, but some of my favorites are peanut butter, my unique peanut butter balsamic caramel, and tart cherry jam (with lemon zest in the batter). It’s endlessly adaptable!

Side note, I’ve also developed a single-serving version of this recipe which is delicious (and dangerous)!

Check out some other of the best gluten-free dessert recipes around!
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Roasted Brussels Sprouts “Rubble”: The Easiest, Fastest, Most Delicious Way to Eat Them

February 20, 2022

I’ve shared many brussels sprouts recipes over the years, from simple (caramelized shredded) to a little more involved (maple-dijon roasted). But I realized I hadn’t shared a super straightforward recipe for how I eat them on an almost-nightly basis…BEHOLD, the best roasted brussels sprouts EVER a.k.a. “rubble”.

These balsamic-honey ones are probably the closest to these, and you can absolutely add a bit of sweet and vinegar to give it an extra layer of flavor. But these are still amazing all on their own, with only salt and garlic powder for flavor.

I discovered that this was the best roasted brussels sprout technique by accident…I used to quarter or halve my sprouts before roasting, which was often great but frequently also gave me some tough, chewy pieces. Then my grocery store started having MASSIVE brussels sprouts, and quarters just didn’t make sense.

So I halved them and then diced like I would other veggies (small slices, then turn and slice the other way). What I realized after months of doing it this way is that it is 1) wicked easy, 2) they cook way faster and more evenly, and 3) they pick up more flavor this way.

This is now my default way of preparing them when I just want easy roasted brussels sprouts on a random Tuesday. I can have them prepped and in the oven in 5 minutes (in fact I have to remember to pre-heat my oven ahead) and then they’re ready in 10-12 minutes.

Cruciferous veggies like brussels sprouts are a great source of fiber, many critical vitamins and minerals, cancer-fighting compounds, and a great way to promote gut health and biodiversity. My two main cruciferous foods are brussels sprouts and cauliflower, but I’m trying to add more into my diet.

Double Chocolate Peanut Butter Chip Cookies (Levain Bakery Copycat)

February 12, 2022

Yeah, that’s a mouthful. But these double chocolate peanut butter chip cookies deserve all of that name and more. They probably are the best cookies I’ve had in my life.

So…this all goes back to December several years ago, when a media sales rep sent us a box of cookies at work from Levain Bakery in New York. These cookies weighed like 5 pounds each and were the size of your fist.

Now honestly I’m rarely that tempted by store-bought or bakery cookies. I’m a homemade girl all the way. But I was stressed and there were these chocolate ones with chocolate and peanut butter chips that were calling my name.

So I broke off a piece of one and took it into a meeting with me…GAME OVER. I became instantly obsessed (and I ate the rest of that cookie, duh). We decided to order more and then found out it was $75 for four cookies, which…NO. So I decided that, hell or high water, I was going to find my perfect Levain copycat cookie recipe.

And I believe I’ve gotten like 99% of the way there. I tried a couple different copycat recipes and this was definitely the closest. I also read through a lot of the comments and suggestions and found a couple that make a big difference, so I’ve incorporated them into my recipe below.

One other thing I’ve found is that I actually like them better the next day, vs. fresh. The texture sets and they become moist and amazing and dense, and a little less rich than fresh out of the oven.

Fair warning, each cookie is like 550-600 calories. But it’s definitely worth it on occasion. Trust me and make these NOW.

How To Make the Best, Creamiest Kheer (Indian Rice Pudding)

February 12, 2022

For some completely inexplicable reason, kheer is one of my ultimate comfort foods. I didn’t grow up with it at all. In fact, I didn’t grow up with any kind of rice pudding. But now it instantly transports me to a cozy happy place.

In 12 or so years of falling in love with the amazing Indian, Thai, and Chinese takeout that surrounded me in Atlanta, kheer became one of my shorthands for a “treat yo self” moment. Sadly, where I live now kheer is harder to find, as Indian takeout is an hour away roundtrip.

So I assumed it would be simple to recreate myself, and I’d been mildly offended that every single recipe and technique I tried had fallen short.

Then I stumbled upon this kheer recipe from Chetna (of GBBO fame!) on YouTube and was intrigued. After trying it a couple times, this is definitely my ONLY recipe for kheer!

How can I made my kheer thicker?

My early tries at kheer were thinner than I wanted, and the texture just wasn’t great. The way I’ve made my kheer lovely & thicker with a creamier texture came from a few techniques Chetna’s recipe gave me.

The first is crushing the rice so it’s in small even pieces, letting it thicken evenly. The second is not starting with ghee and rice, but rather by heating the milk. Thirdly, using sweetened condensed milk rather than just sugar.

There are a couple variables I’ve tested out, including trying it in both a big saucepan (like a stock pot) and a wider shallow pan (Chetna uses a giant bowl-shaped pan).

I also have played it by ear on whether or not I needed the extra milk at the end. If I’m serving it and eating it mostly right away, I don’t always use it because I do like my kheer on the thicker side. But it does really thicken in the fridge over a few days, so if you’ll be eating it mostly as leftovers you may want to add it.

I also always add a couple drops of either rose water or orange blossom water, because that’s just the flavor profile I find nostalgic…but JUST literally a drop or two.

Orange Amaretto White Russian Cocktail

February 5, 2022

Confession: I got busted for having Kahlua in my dorm fridge in college. Yes, I was HARDCORE. And once upon a time my 21-year-old self was a big fan of white russians and mudslides…and then I got into wine and moved on.

It’s been like 15+ years since I last had a white russian until just now. Hadn’t really given them a big thought. Wasn’t really a big vodka drinker. And then I saw this orange amaretto white russian and literally said UMM YESSSSS out loud. I’ve been obsessed ever since.

Follow along on Instagram & Facebook for recipe videos, kitchen hacks, & more!

This orange amaretto white russian has SO much going on! Not in a bad way, though, where the flavors might all be trying to out-shout each other. It’s super balanced, quite boozy, and the richness of the coffee, sweet bitterness of the almond liqueur, and brightness of the fresh orange really elevate it.

And while it might look like a lot of ingredients, the actual recipe/technique couldn’t be simpler. You can see my Instagram Reel of the recipe here (first time I’ve done one, quite fun but I have some learning to do!).

You might also like: The At-Home Cocktail Tools I Swear By

This is mostly using the original recipe from Yes to Yolks, but I backed off the cream just a bit because I prefer the flavors of the coffee and almond liqueurs and orange oils to punch through a bit more (and cream tends to deaden that). I sometimes put a tiiiiiny bit more amaretto in too, as I love that flavor.

Adapting Ottolenghi’s “Cauliflower Cake”: A Unique, Delicious Vegetarian Meal

February 2, 2022

Hehe, I can hear some of you guys…”cauliflower” and “cake” do NOT go together! But I’m here to show the doubters how wrong they are. I love Yotam Ottolenghi’s super interesting and vegetable-forward recipes, and this cauliflower cake is no exception.

After making it the first time, I made some changes to the recipe, including adding more veggies (I went with roasted brussels sprout “rubble” for texture, flavor, and health).

I also backed off the parmesan and added soft goat cheese for more interesting flavor and textures. And I layered in salt through multiple steps and was more specific about amounts, as my first try was quite bland.

Finally, the first time I made it, I found the texture to be a little too flour-y and dense, so I’ve added an egg and backed off the flour to get a bit more fluffy version. This new version is checking all my boxes!

Texturally, this cauliflower cake is somewhere between a Spanish tortilla, Indian pakoras, and…I’m not even sure what. It’s a great vegetarian meal, hearty enough to satisfy and packed with flavor. Plus it makes awesome leftovers.

Three’s definitely the ability to adapt ingredients based on what you have…just think about texture and taste changes. So if you left out the goat cheese, you should add a little more salt (or another soft, salty cheese). And just be careful with adding other veggies, as too much moisture will break down the cake.

The Crispiest Chicken Tenders in the Air Fryer (or Oven or Stove)

January 27, 2022

I never quite got my membership card for the cult of the air fryer. Don’t get me wrong, I’m not against them at all, but I just don’t use mine nearly as often as some people do. But there are absolutely some recipes where an air fryer is a no brainer gadget—and these super crispy chicken tenders definitely qualify!

I’d been playing around with some easy paleo/keto-friendly chicken tenders in the air fryer several months ago, based on some dietary restrictions I had. They used mostly almond flour as the coating, which definitely didn’t crisp up.

So I really wanted to try getting a TRULY crispy chicken tender in the air fryer. I used this technique and *rough* recipe from The Kitchn, and played around with the amounts of panko and spices, and only used about half of the buttermilk and one egg (felt wasteful otherwise).

As I’ve made it subsequent times, I’ve adjusted the spices specifically, for a more flavorful punch…the recipe below reflects those changes. And I think it’s great!

This is my view while cutting up chicken 100% of the time…

Warm Spiked Apple Cider with Port & Cranberries

January 22, 2022

I’m strongly on the record as not being into hot alcohol. But for whatever reason, this spiked apple cider is an exception…probably in part because the alcohol doesn’t come through really heavily, but also because the combination of port and cranberries intrigued me.

This is a really great low-ABV option, as the only alcohol is coming from the port (which isn’t all that high-proof to begin with). I’ll admit that I’m intrigued by the idea of adding some bourbon for more of a boozy punch.

The original recipe from Floating Kitchen is for four people, but I’ve adjusted this for two (or one, if you’re me and don’t feel share-y). I mean, who’s going to have just one?!

Small-Batch Challah French Toast

January 16, 2022

Y’all, I have been converted to the cult of challah french toast! I truly don’t think I can go back to regular sandwich bread french toast after this.

This is the perfect lazy person’s brunch recipe, great on a weekend but even totally doable on a random Tuesday morning if you have leftover challah bread. The end result feels so much more satisfying than the 10 minutes it takes to make. This is what we call return on investment.

While you could technically use store-bought challah, I always find it drier, less eggy, and less flavorful than homemade, so the resulting french toast won’t be as good.

But I have great news—making your own challah is so easy! I have two different recipes, this easy soft challah, and this traditional one (that I did a 4-strand plait round on). Either works great for this, though I used the latter for this french toast recipe and it was AWESOME.

I’m sharing a small-batch recipe below (which makes french toast for one or two people), but it can easily be scaled up. It’s really straightforward, but the regular egg/milk foundation is elevated with a little cinnamon, nutmeg, vanilla, and lemon zest. The zest and cinnamon really make this amazing!

Why is challah bread good for french toast?

Both challah and brioche (and even a Hawaiian roll) are better for french toast versus plain sandwich bread, or something like french bread or sourdough. This is because they are made from a richer, egg-ier dough (usually they have butter or oil, some sugar, and eggs). This brings a LOT more flavor to your french toast, plus a softer and more pleasant texture (and they soak up the egg/milk moisture better).

A couple tips to make your challah bread french toast extra awesome:

I think that thick-cut slices are better. Like maybe an inch thick or just over that? Don’t make the mistake of cutting too thin!
You’ll get a better french toast texture from day-old challah, and I recommend even slicing it ahead of time and letting it dry out a bit. This will help it soak up more egg mixture, resulting in a softer, custardier end result.
Because challah is a little more dense and we’re doing thicker slices, do make sure that you let the bread soak up the liquid. Don’t just do a 2-second dunk…I leave each side in the liquid for like 5 seconds, just to make sure it’s picking up enough liquid.

Smitten Kitchen’s Mind-Blowing Date Cake with Toffee Sauce

January 11, 2022

All this cold weather has me craving COOOZZZZYYY food, and this sticky date cake with toffee sauce absolutely fits the bill.

I’ve shared a “traditional” sticky toffee pudding recipe that is also absolutely amazing, but couldn’t keep this date cake a secret from you any longer. It’s got some similarities, but is definitely not identical.

I’ve made this toffee date cake twice, and the batter looked pretty different each time…one was very dark (likely more date-forward) and the other much lighter. But both baked up deliciously.

Pro tip: splurge on the medjool dates without pits, to save yourself some time.

What Bread Should You Make? An Easy Tool To Help You Decide Based On How Long You Have…

January 7, 2022

“I only have XX hours before dinner, what kind of bread can I make??” It’s a question most home cooks end up facing (for me, pretty frequently), and I’d often poke through different bread recipes, find one that sounded great, and then realize it would take twice the time I had.

So I’ve spent some time collecting my different bread recipes and grouping them based on the amount of time they take from start to finish. This way if you’re wondering what bread to make, you can decide what amount of time you have, what type of recipe you’re looking for, and choose accordingly.

I’ve grouped them into breads that can be ready in less than an hour (or a bit more), in 1-2 hours, in 3-5 hours, and ones that need an overnight rise. These are more “normal” or savory breads, ones you might eat with a meal rather than more dessert-y bread options (you can browse all of those here if you’re looking for them).

Tools that can help make great bread

Bread is strange in that, like baking in general, it can want a lot of precision. But yeast is sometimes unpredictable and requires some adaptability and going with your gut. And there are some good (not expensive) tools that can help make your bread better and more consistent.

A thermometer is super helpful for knowing when bread is done (usually above 200 F, and you want it to cool to less than 80 F before cutting into it).
A good kitchen scale is cheap but critical, as there’s an insane difference in the outcome when you weigh your ingredients vs. just measuring cups…particularly for bread.
When it comes to kneading and shaping dough, I love this multi-purpose scraper tool and these French-style rolling pins.
I also use giant plastic wrap to seal dough as it’s doing its first rise, and then a giant plastic bag for doing the final rise before baking.
These silicone pastry brushes are a cinch to clean and are great for doing an egg wash. A lame is a bit more of an indulgence but it’s made a world of difference in how deep and clean I can slice dough prior to baking.

Bread that can be ready in less than an hour

Simple & Amazing Chocolate Brioche Babka

January 4, 2022

We’re going “back to basics” with this chocolate brioche babka…why mess with perfection??

Now, I say “basics” not because it’s plain but because this marries two traditional dishes—buttery brioche and a chocolate babka—and executes them perfectly. We’re not trying to get fancy here, no exotic flavors or crazy techniques. Simplicity is the goal.

For this I’ve used Smitten Kitchen’s recipe, and she never steers me wrong. She made a few tweaks to hers that I’ve mostly picked up here as well.

I agree with her on the orange zest front (not that lemon’s bad, it’s delish, but orange is perfect). I also skipped the optional pecans and extra sugar for the filling, because I didn’t feel it was necessary (and I’m not a nut person). This brioche babka isn’t super sweet, so if you want it sweeter you could sprinkle some sugar on top of your filling.

Because this makes two loaves, you also could experiment with other flavors…make one loaf the traditional chocolate babka, then play around with the other. The sky’s the limit. I recently tested a cranberry-apricot one with white chocolate which will be coming your way soon.

While you don’t really *need* special tools to make this, there are a few that will help a lot.

First off, I STRONGLY recommend using a stand mixer for this, vs. doing by hand. The dough has so much butter worked in that it would be very challenging by hand.
This scraper tool is super helpful for everything, and I use it to cut my dough logs in half.
I like a nice thin rolling pin to better control the dough, these bamboo ones are perfect.
These silicone basting brushes make it easy to brush the glaze on (and clean up well).
The quality of your cocoa powder and chocolate is critical. I use this Hershey’s special dark cocoa powder and either these Ghiradelli chocolate discs or Trader Joe’s dark chocolate bars.
Similarly, the quality of your butter is essential. Kerrygold is amazing, or look for some other very high fat percentage butter.

Ottolenghi’s Easy Yogurt & Pea Pasta with Feta, Basil, & Chile Pine Nuts

December 29, 2021

I realize that “yogurt & pea pasta with feta, basil, & chile pine nuts” doesn’t exactly *sound* easy. But I promise it is. This slightly adaptation of Yotam Ottolenghi’s pea pasta is a super simple meal with fascinating, complex flavors, all in under 30 minutes.

I’ve made a few slight changes to the recipe, mostly to simplify steps (and number of bowls/pots), ensure it’s seasoned properly (it definitely needed more salt), and adjusting a few of the ingredient amounts.

Below I’ve also included both a “full” recipe (in the recipe card) and a smaller version that’s roughly 2/3 to 3/4 of the original, adapted for 2 to 4 people—or one person plus a few meals of leftovers.

This might be a controversial take, but I actually loved this the MOST cold straight out of the fridge…or maybe zapped for 20 seconds in the microwave but still basically cold. It makes totally bomb leftovers.

A Traditional Challah Bread (& 4-Strand Braided Round)

December 26, 2021

I look at this photo and am like…MAN, did I really make that?? There is something just so satisfying and slightly impressive about a traditional challah recipe that’s been twisted into a beautiful and compact four-strand braided round

I definitely feel like my skill with—and comfort with—bread has increased over the last couple years. I’ve learned a lot more about the science behind certain things…for instance why I should avoid the temptation to add more flour and keep the dough sticky, which is how you get the amazing soft texture of a challah.

But really getting creative with shaping dough and expecting it to hold its shape is still very much a work-in-progress. I can usually manage a 3-strand braid or a twisty babka, but have been scared to try anything more complex.

I finally pulled up my big girl pants and decided to try this four-strand challah braid. Rather than a long braided loaf, I followed instructions a beautiful kind of braided round knot, and was super happy with the results!

In reading through a few different recipes and techniques, I came across the idea of brushing the loaves with egg wash twice before baking—once just after braiding (whole egg and a bit of water), and then right before they go in the oven (with egg yolk and sugar).

As you can see, this gives the final loaf a gorgeous rich color and glossy sheen. I’m a convert!

You don’t have to have any super special tools to make awesome bread, but there are a few kitchen gadgets that will help make your bread better and the process simpler.

I strongly recommend weighing ingredients with a digital kitchen scale rather than volume measurements. The scraper tool is a must (in my opinion) for dealing with dough, pastry brushes for the egg wash, and a thermometer for checking doneness.

The Best Grilled Pizza Dough (and It’s Super Easy!)

December 23, 2021

If you’d asked me a few years ago what my signature grill recipe would be, I highly doubt “pizza” would have been my response. But since I got my grill I’ve become obsessed with grilling pizza, and today I’m sharing my go-to super easy grilled pizza dough recipe.

I’ve come to love this as an easy and addictive weeknight dinner option, but it’s also what I make every year for my birthday. You can grill up just one for yourself, or feed a crowd (I get two grills going for ~10 people, just so it’s fresh and hot).

And part of what makes it amazing is using the best grilled pizza dough recipe, which I think I’ve found. Over the years my post on two different techniques for how to grill pizza has been my most popular one by a landslide, but it was LOOOOOONGG (it included this pizza dough recipe).

So now I’m just splitting it into two different posts. Here I’ll share my easy grilled pizza dough recipe and step-by-step instructions for making it, and then that post linked above has the techniques, tools, and tips for how to grill pizza (plus some awesome recipe ideas).

A few tips for getting the best pizza dough for grilling

Make sure you keep your dough is very sticky—don’t add too much flour (when making or rolling out)!
- Dry dough will be hard to work with and won’t roll out nicely. It also has a tighter, tougher texture once grilled.
- A wetter dough will help make an amazing flavor and soft, chewy texture.
The longer your dough rises, the more flavor it has, so you can decrease the yeast a little and let it rise longer, or rise it in the fridge overnight.
BUT, you can also make this just a few hours ahead of dinner if you didn’t plan ahead. It’s a very flexible recipe.
When rolling your dough out, you want it very thin. It will puff as it grills and won’t be very pleasant to eat if it’s too thick.

There are a few tools that are helpful in making pizza dough. For me, I definitely use my stand mixer and dough hook (though you can mix and knead by hand if you don’t have one). I am obsessed with my multi-purpose scraper tool when working with the dough on the counter.

And for rolling it out, this thin bamboo rolling pin is much easier to use than the old traditional one with handles I used to have.

Save for later: A Tool to Decide What Bread to Make Based On How Long You Have…

Spiced Pear Bourbon Cocktail

December 19, 2021

Autumn in a glass. That’s what this delightful (yet easy) spiced pear bourbon cocktail gives you. With subtle notes of juicy pear and warm cinnamon, a boozy hit of bourbon, and just a hint of lemon to bring everything together, it manages to be both refreshing and cozy at the same time.

This cocktail pairs my spiced pear simple syrup with a quality bourbon and a squeeze of fresh lemon juice for a super easy 3-ingredient drink that feels SO fancy.

(Okay, I realize that the simple syrup technically takes a few ingredients, but make a batch and keep it on hand!)

If you’re feeling really “extra”, I feel like what this spiced pear bourbon cocktail really DESERVES is a cinnamon-sugar rim (like so).

You might also like: The At-Home Cocktail Tools I Swear By

As you can see from the ingredients and proportions, this is basically somewhere between a spiced pear old fashioned and whiskey sour…a slight twist on the classic cocktails.

For that reason I do recommend a quality bourbon for this, and a slightly higher-proof one…90-proof or more should do it (Woodford is around 90, but my fave is the Old Forester 100-proof). I just find that the bourbons in the 80-90 range get a little lost…you want it to punch through a bit!

If you don’t have the brandy or liqueur, you can also substitute more bourbon (and possibly increase the simple syrup just a tad to balance it).

Citrus Poppyseed Babka with White Chocolate

December 18, 2021

I’m on a weird kick when it comes to soft twisty breads, but this citrus poppyseed babka is definitely the most unique of the bunch. And it’s a total winner…featuring super soft, pillowy, fragrant dough with a slightly crunchy filling, studded with bits of melty white chocolate.

What’s not to love???

I only made one small tweak to the original poppyseed babka recipe, adding in orange zest to the lemon zest for a more robust and sweet citrus punch.

And that citrus blend goes so well with the gooey pockets of white chocolate…you don’t really taste the white chocolate (which is good, since I’m not a huge fan), but rather it adds some sweetness and moisture to the overall loaf as it melts in.

This dough was really fun to work with as well. You want it really sticky to start with, and that can be a bit terrifying.

But avoid the temptation to add too much flour—both in the initial mix and while rolling it out—and you’ll be rewarded with this super stretchy, soft dough that becomes an amazing fluffy loaf.

Easy Spiced Pear Simple Syrup

December 11, 2021

This spiced pear simple syrup is the epitome of “cozy”, and I’ve been having a blast experimenting with it in different cocktails. It captures the juicy sweetness of ripe pears, warmth from the cinnamon, and just a hint of vanilla.

Don’t be daunted by the 30-minute time on this spiced pear syrup, it’s entirely hands-off…something you can have on the stove while you make dinner or putter around with chores.

This is the star in a simple spiced pear bourbon cocktail, and plays an amazing supporting role in an amaretto spiced pear gin sour. It’s incredibly versatile, and I’d even play around with it in baked good glazes.

Lemon-Cherry Almond Tart with Rosemary Shortbread Crust

December 4, 2021

WHOA, is all I can say about these dreamy lemon-cherry tarts. This was my first time attempting anything like this—on a very last-second timeframe, no less—and I was blown away.

First off, they’re so pretty!!!

I’ll be honest, I kind of flew by the seat of my pants on these. At the last minute I decided I wanted to bring a gift with me for a friend’s surprise 40th birthday party, but couldn’t think of what. A special dessert! Okay, with only a few hours and the ingredients on hand, what could that be??

After quite a bit of poking around I found a great recipe from Sally’s Baking Addiction that was just right for tweaking. Add a dash of fresh rosemary to the buttery dough, a little almond extract to the filling, and a thick swirl of tart cherry jam…and voila, birthday greatness!

These lemon-cherry tarts use a simpler filling based on sweetened condensed milk rather than a true custard, and even with the fresh lemon juice and zest was *just* this side of too sweet for me. Along with the jam, a few sea salt flakes help balance this out.

I used my amazing bourbon cherry jam in these tarts and highly recommend it, but any similar jam will do (for instance, Bonne Maman makes a delicious cherry or four-fruits that is perfect).

Comforting Thai Khao Soi with Chicken

November 30, 2021

I vividly remember the first time I had chicken khao soi…I was in L.A. visiting My Cheese and after a long (chilly, as I recall) day out we decided to order in Thai food.

She added khao soi to our order, and while it was quite spicy for me, I fell in love. It was just so warm and comforting, completely hit the spot.

But weirdly for years after that I couldn’t find it on Thai menus in Atlanta! Now in Louisville I actually can find it though we only have a few Thai restaurants.

But I can’t always drive an hour round-trip to get my khao soi fix, so I decided it was time to find a good homemade version. After a few different tries, I think this chicken khao soi is a winner.

What is khao soi? Also sometimes spelled khao soy or kow soi, it’s a dish served in Laos and northern Thailand. It’s a spicy broth (with noodles in it) that melds coconut milk and red curry paste. I add chicken to mine, some people add shrimp, and it could easily be made without meat or with tofu.

It actually reminds me a bit of my beloved massaman curry in terms of the comforting aspect.

The only thing about this recipe that I wish were a little different is that it only makes two (quite large) servings, but after trying multiple recipes it’s definitely my favorite…the flavor is much more intense and the sauce thicker. Because of that it’s higher-calorie, though.

There are a number of garnishes you’ll see on khao soi, but I tend not to overthink it. I just use whatever I have on hand, which is usually fresh lime, chopped peanuts, and green onions (and occasionally shallots).

Porto Tonico: Why the White Port & Tonic Needs To Be Your Next Cocktail

November 20, 2021

Yes, yes, I realize we’re in fall and careening wildly into winter. And the refreshing porto tonico cocktail screams summer. But I’m just over here clinging onto warm weather vibes like my life depends on it.

The thing is, I’ve loved port for years! I realize that is very on-brand for my personal “inside I’m 80 years old” schtick. I might be the only person under 40 with multiple bottles of port in their liquor cabinet. But I’d never heard of white port.

What is white port? And what is port, for that matter? Port is a fortified wine, where brandy is added partway through the fermentation to stop it fermenting. Most people have seen red port, typically the ruby variety (though sometimes “late bottle vintage” or fancy vintage).

This article on Wine Mag gives a good overview on white port, which I learned about while visiting the Douro Valley and city of Porto in Portugal last month.

While the aromatic range is wide, young white ports will often show notes of toffee, caramel, orange, lemon, apple, apricot, and/or honey.

The porto tonico—also called Portônica or white port and tonic—is kind of Portugal’s answer to an aperol spritz. It offers a balance of sweetness and bitterness, and is a little bit more complex tasting than most gin & tonics.

It’s super refreshing, and also a great low ABV option. READ THE POST

Caramelized White Chocolate & Coffee Tarts (Happy Birthday Part 2)

November 13, 2021

I have to say, these 100% met my criteria for birthday desserts. Unique, totally delish, and something that was a bit more complicated than my usual…stretched my skills a bit. Yep, these caramelized white chocolate and coffee tarts are a WINNER on every level.

I was a bit all over the place when it came to choosing my birthday dessert this year, partly because my birthday fell during our Feast of Tabernacles so I was out of town.

I also just had trouble deciding…so I didn’t. Just like my 30th birthday when I made BOTH a whole lemon tart and chocolate stout cake, I gave myself a two-fer. First I tackled this complicated and insane 10-layer Russian burnt honey cake (which my sister declared should make all other cakes feel embarrassed).

And now I’ve got something for you that just captured my imagination. When I first read about caramelizing white chocolate, I was intrigued since I hate white chocolate. The science of it was really interesting, so I gave it a try and was obsessed!

And I’d been toying with the idea of a coffee tart, so when I realized that the recipe I was considering had white chocolate as the base, I knew I needed to mash up the two. The caramelized white chocolate adds such depth to the overall flavor, bringing a slightly bitter note of burnt toffee that cuts the sickly sweetness.

These coffee tarts are the perfect make-ahead dessert as well, since they require several hours of chilling once you pour the filling in. So you can make them a day or two ahead of when you need them, as long as you have the fridge space for them to hang out.

They’re also not difficult. The main thing is planning ahead enough for the various stages, since both the tart dough and the filling require chilling.

Pear Fritters with Maple-Honey Glaze

November 7, 2021

It seems fitting that this recipe blends two of my greatest loves—pears and fritter donuts. I’ve been a massive apple fritter obsessive for years, but when I saw this recipe for pear fritters my internal monologue went YUP THAT’S HAPPENING.

The daunting thing that’s always kept me from trying to make them myself has been the deep-frying part. It just terrifies me. These side-step that slightly, frying in a skillet vs. a deep fryer. But it’s still kind of disconcerting for me.

And I also gravitate toward the ones that are dough-based (like a donut) rather than batter. However, the major upside to batter is that it comes together so fast…no time to rise, cut, re-rise. These are ready to devour in less than 30 minutes, which is BOMB.

And then there’s the absolutely crave-worthy glaze. It was originally just a honey glaze, but maple and pear are such good friends that I couldn’t resist. If you’re feeling really EXTRA, you could swap bourbon for the milk, because…why not??

Happy Birthday to Me + Russian Burnt Honey Cake

October 31, 2021

If you’ve been reading this blog for a while, you know that making my own birthday cake has become an unbreakable tradition. In particular I like to use it as an excuse to try something indulgent and a bit more complicated than my usual…and BOY does this Russian burnt honey cake qualify!

This year we’re going QUITE belated, since my birthday was in late September and I’m just now getting this posted (and even later now have posted these caramelized white chocolate and coffee tarts, birthday dessert part 2).

This is one of those intriguing foods that I see and think…wouldn’t that be cool?? But then I kind of avoid and delay tackling it because it seems so complex. But the important thing to know on this Russian honey cake (also called medovik) is that it’s complicated but not difficult.

It takes time and focus and a lot of steps, but none of them are hard. It’s a very cool thing to try for a special occasion, and would be great with an extra set of hands as well.

This post is really long because I’ve tried to be super detailed on the techniques, and I’ve also put a list of kitchen tools at the bottom of the post by the recipe that will make this much easier.

I looked at like 6 different recipes for Russian honey cake and narrowed it down to one main one that has a couple small changes and uses burnt honey for depth of flavor.

But then also decided to use sour cream in my filling (like this one), and then also took a couple things from Nadiya’s (specifically adding in some chopped toasted hazelnuts and a bit of salt to the outer crumb covering).

The result is both traditional and a little unique, and 100% delicious. Mine was also incredibly tilty, not the most beautiful thing, but that’s life.

Simple, Traditional Cacio e Pepe Pasta

October 27, 2021

When in Rome, do as the Romans do. When not in Rome…still do as the Romans do, because the Romans know how to DO IT. While not as well-known in the U.S., cacio e pepe pasta is one of the most iconic traditional Roman dishes, beautiful in its simplicity.

When I dig into a bowl of this, I’m immediately transported back to a night in Rome sitting in a cozy little trattoria with a glass of local red, with the moon bright and the noise of people chatting and Vespas zooming by outside.

It takes just a few simple ingredients, a couple pretty simple techniques, and about 15 minutes to make cacio e pepe, but the result is pure magic. I used Samin Nosrat’s recipe, because I like her simple description of the technique, and I’ve provided step-by-step photos below.

The star of this dish is the pecorino romano cheese, a hard, salty sheep’s milk cheese that’s native to Italy and has a very distinctive flavor. It shouldn’t be too hard to find, the fancy Murray’s cheese counter in my Midwestern Kroger has it.

A couple tips to make your cacio e pepe spectacular:

I do STRONGLY recommend you get your hands on a real pecorino romano cheese…it is THE flavor in this dish, and any substitute just won’t be the same. It will be delicious, I’m sure, but not cacio e pepe. The cheese counter at my big Kroger has it (Murray’s).
Additionally, you could consider more like a mixture of 70% pecorino and 30% parmesan (note, separate cheeses, but using some of both)
The finer you grate your cheese, the better. I used two different tools…the first time I used my microplane zester/grater, which gives amazing fluffy cheese that’s perfect. But it takes longer and is a bit more difficult, so when making a full batch I used my cheese hand mill grater on the tiny setting, which was still awesome.
Get your cheese grated ahead of time, because things move very quickly once you start.
Don’t forget to reserve the pasta water before draining! I recommend waiting until the pasta has been cooking at least 5 minutes, to get it starchy enough.
The first time I did this, I didn’t use a big enough skillet and it was super hard to toss everything together and get the pasta coated, so use the biggest you have. Also, long pasta is much easier to toss and coat than short pasta. Long pasta is more traditional in this dish.

My photos here are actually a compilation of a few different times I’ve made it…mostly because I was a dummy and when I made it with the buccatini (long) noodles which are more traditional, I totally forgot I was halving the recipe. So I added way too much pasta water and the sauce you see in the photos isn’t thick enough. Still 10/10 for flavor though…

Now let’s just look at this dreamy, fluffy pile of cheese again, shall we???

How To Make Caramelized White Chocolate (“Blonde Chocolate”)

October 17, 2021

I hate white chocolate. HATE. It sits on a throne of lies because it is not even chocolate. I feel like that’s a confession I have to make at the outset of this journey together, because when I heard about this whole caramelized white chocolate trend (also known as “blonde chocolate”), I’ll admit I was intrigued.

(side note, apparently I’m incorrect on it not being chocolate but I stand by my hatred)

As the white chocolate slowly caramelizes, it loses some of its sickly sweet flavor (blech) and begins to give off some much more complex notes of toffee, butterscotch, and caramel…there’s a bit more acidity or bitterness that offsets the cloying nature of white chocolate.

Some people describe the tastes and smells as also having nutty notes (like toasted nuts) or almost shortbread-like scents, and I can definitely see how you get both of those as well.

And it’s SO easy! Plus, the overall process of the color changing and deepening is super pretty and kind of mesmerizing.

The colors in my photos below are all over the place due to lighting, but it shifts from the original cream to such a gorgeous butterscotch-like color. DREAMY.

The most important thing to know is that you MUST use high-quality eating (not baking) white chocolate. I used Valrhona 35% white chocolate (Valrhona actually invented this technique) and it was perfection. Some other good brands are Green & Black’s, Lindt, Cacao Barry, Fruition, and Guittard. Do not use white chocolate chips or baking white chocolate.

Yes, the Valrhona is a little pricey (though I bought 2 pounds and didn’t use nearly that much for my blonde chocolate adventures so have a ton left), but it’s worth it.

Roasted Butternut Squash Risotto with Fresh Basil

October 10, 2021

Risotto always feels pure FALL to me, and that’s particularly true of this roasted butternut squash risotto with fragrant fresh basil. These flavors and ingredients really straddle summer and fall, making it a great transitional recipe.

Risotto has been one of my signature dishes pretty much my whole adult life, and I love how endlessly adaptable it is.

You take a basic recipe and fairly simple ingredients, a few techniques, and then can add just about any ingredients to make it whatever you want (roasted vegetables are a fave of mine).

There are three types of rice you can use for risotto, but two main ones Americans can generally get their hands on. The most common is arborio, which many mass grocery stores have. The other is carnaroli, which you can order on Amazon easily as well. You can learn more about why each works here.

The process of making risotto has always been kind of therapeutic for me. I learned to make risotto while studying abroad in Italy, and loved sitting with my host mom, Giovanna, while she patiently heated stock and added it bit by bit to her risotto con funghi.

For many years risotto was my dinner party staple, because while it takes quite a long time to make *right*, it is a simple dish. It’s the perfect thing to sit and stir (or have a guest stir) with a glass of wine while chatting and getting the rest of the food ready. It takes patience but not much else.

The #1 rule of risotto is NOT TO RUSH IT.

“New York” Sour, A Perfect Fall Whiskey Cocktail (with Optional Egg White Foam)

October 2, 2021

I’ll admit, I am a fall denier. I just…REFUSE to accept when summer is slipping away from me and autumn is careening in. But this New York sour cocktail is helping soften the blow this year, with its lovely fall vibes. And it’s so pretty!!

You might also like: 13 Amazing Fall Cocktails to Fall in Love With

I love me a whiskey sour. It was my gateway cocktail in learning to love bourbon, and still one of my go-to drinks (which reminds me, I still owe you guys a batch whiskey sour recipe).

What is a New York sour?

The New York sour is a traditional whiskey sour with a red wine float on top, and to me feels like a perfect way to ease into fall. The splash of dry red wine balances the lightly-sweet and tart whiskey sour and adds a little extra depth of flavor.

And now the question…to egg foam or not to egg foam???

I do STRONGLY prefer whiskey sours with the traditional egg white foam, but I hadn’t had much success getting it right at home. I didn’t get as much foam as I wanted, and I somehow always ended up with a glob of egg white in my mouth, which, YUCK.

But I think I’ve cracked it now! The key is in three separate shakes. Stick with me, it’s not hard or time-consuming, and does make all the difference.

You start with a “dry” shake (no ice) with the egg white, then a dry shake with the liquids (minus the wine) added, and finally a shake with ice cubes to cool it down and really emulsify it.

Grilled Sourdough Bread with Whipped Ricotta & Toppings

September 29, 2021

That picture might be true perfection. Golden grilled sourdough bread, creamy whipped ricotta, tart berries, and a drizzle of honey?? Sign me up!

Given that I’ve been almost entirely avoiding bread for the better part of nine months for some health reasons (issues with processing carbs) and the fact that I’m not really a bread person to begin with, I’m honestly not sure why this idea took hold in my brain so much.

But I started seeing different versions of ricotta toast, avocado toast, crostini, and more all over food blogs I follow and I was just like…YESSSSS. So my sister snagged me a loaf of quite good, thinly-sliced sourdough bread from the store and I played around with it.

So what I’m bringing you here today is less true recipe and more technique + toppings. It’s so versatile, and can be customized to your whims…what’s in season, sweet or savory, what happens to be in your fridge at this very moment…you get the picture.

Single-Serving Dark Chocolate Waffle…Bittersweet, Indulgent, & Delicious

September 19, 2021

Guyyysssssss. I have all the treats for us today. Several months ago I shared a totally addictive waffle recipe but my conundrum was…it made like 6 waffles which my waistline cannot handle. So today I present to you single-serving dark chocolate waffles!

Now don’t get me wrong, these still pack quite the caloric punch, but they’re one of those amazing dishes that is the perfect answer to sudden cravings.

Ten minutes later you have bittersweet, indulgent chocolate-y carbs without days of leftovers.

One thing to call out is I would recommend using really good quality dark chocolate if you can, like Ghiradelli or above. If you can cut up a bar vs. using chocolate chips that is nice too, because the chocolate chips have stabilizers on them that make them not as melty.

Either olive oil or melted butter can work fine here but I tend toward butter since it makes the waffles a little more crisp.

And this waffle iron has become my true love in the past couple years, just so easy to use, doesn’t need cleaning much, and makes amazingly crisp waffles!

Shaken Iced Brown Sugar Cinnamon Vanilla Latte

September 12, 2021

When I first saw a post about a shaken iced brown sugar latte, I thought “COLOR ME INTRIGUED”. I’m known to make my own iced lattes from time to time, but had never thought to shake the mixture. And yet, it makes perfect sense and I knew I had to try it.

Why should you shake espresso or coffee? There are a few answers to that, and it’s very similar to why you shake certain types of cocktails (but not others).

First, it blends and emulsifies the ingredients so they are truly mixed and take on a kind of creamy mouthfeel even without any dairy. The shaking also aerates the mixture, which releases flavor compounds (esters??) and really highlights the different flavor notes in the coffee.

And it chills it quickly, preventing it from getting watered down—CLUTCH.

I believe without milk this would be called a “shakerato“…and it achieves a similar effect to using or “pressing” my Aeropress directly over ice cubes to make my favorite iced coffee ever (releasing flavor!).

And apparently this is a copycat recipe of Starbucks’ iced brown sugar oat milk latte (which I’ve never tried), but I feel confident that this homemade version is healthier, it’s definitely cheaper, and I’d personally hazard a guess to say it’s yummier too.

One key is to shake all the ingredients EXCEPT the milk. I tried shaking it with the milk as well, but it deadens the strong flavors of the espresso and brown sugar syrup—I was not a fan. Simply pour your shaken, foamy mixture into the milk and stir a bit instead.

Berry-Basil Smash (A Refreshing Gin Cocktail)

September 6, 2021

This berry-basil smash ended up being my Labor Day weekend cocktail. Basically, like me, it was clinging onto summer vibes for dear life.

As my struggling basil plants show definite signs of giving up the fight, I am trying to squeeze in all the recipes I’ve bookmarked that call for fresh basil.

While I’ve made cocktails with a basil simple syrup (like one of my all-time faves, a basil gin gimlet), I’ve actually never used my muddler tool before. This recipes calls for muddling basil leaves in the cocktail shaker, which releases the most amazing scent!!

(You don’t have to have a special muddler tool, I just bought a few different cocktail/bartender tools so was excited to use mine)

The “berry” in this berry-basil smash comes not from fresh fruit, but rather a small amount of Chambord. It’s a black raspberry liqueur, quite concentrated and sweet, so a little goes a long way.

Its sweetness is balanced out by fresh lemon juice (yes, FRESH only), and the whole thing is lightened up by some sparkling water.

Sweet Corn Cake with Tart Lemon Glaze

September 3, 2021

Somehow I’ve gone all summer without making a recipe using fresh sweet corn. And that is a travesty. To be fair, it’s been a strange summer with foot surgery laying me up the last six weeks (and thereby no baking), but my corn-less summer can’t stand. So when I got an email from Bill Clark about his sweet corn cake, I was intrigued.

This recipe was from his A Piece of Cake newsletter #36, but Clark recommends—and in fact it’s the main reason for the recipe, I think—a Crisco and Country Time lemonade powder frosting. I don’t keep Crisco on hand (or lemonade powder), and it didn’t feel up my alley as much.

I’m really not a frosting person in general, and “grease icing” doesn’t make me go MMMM! But I liked the idea of some tart lemon (citric acid) to play a balancing role between the rich, moist, lightly sweet corn flavor, so whipped up a super easy lemon glaze.

I also made one other big change to the original recipe, subbing in oil for half of the butter. I don’t tend to favor butter cakes as much, as they’re denser and drier, and in this case I was really craving a moist, lightly sweet cake that would be an afternoon snack with a cup of tea.

While the recipe already called for a tiny bit of oil, I wanted to up that quite a bit, but still maintain some butter for flavor. The result is a perfect balance of flavorful and moist, with the subtle sweetness of the fresh corn shining through.

I was tempted to add an herbal note to either the batter or a bit to the lemon glaze, such as a little basil, rosemary, thyme, or tarragon. I ended up deciding not to mess with the recipe more in my first time making it, but would definitely play around with that in the glaze the next time.

Pesto Goat Cheese Pasta with Zucchini

August 28, 2021

This pesto goat cheese pasta is, to me, a perfect encapsulation of late summer. Packed full of zucchini and fresh basil, it’s trying its darnedest to use up summer’s bounty of produce while it’s still there.

It combines two of my favorite things (fresh basil pesto and tangy goat cheese) into a super light, refreshing sauce. I added zucchini because I love the flavor and texture, and we’re in the peak of zucchini season.

I threw in the shredded brussels sprouts mostly because they were sitting in my fridge close to going squishy, and I wanted some added “health”.

I used my one true love, Giovanna’s easy homemade pesto, as the base for the sauce, though I did leave out the parmesan since it didn’t seem necessary.

It was as simple as blending the ingredients together and then adding the goat cheese while the pasta and vegetables cooked.

The Verdant Lady (Gin & Green Chartreuse Cocktail)

August 19, 2021

I bought a bottle of green chartreuse over a year ago, and kept forgetting to try it. Finally this summer I got my act together, and gin was my first go-to…not only because it’s my true love, but because I knew the botanicals would be a great fit for the chartreuse’s herbal punch.

Finally I stumbled upon a gin and green chartreuse cocktail called the Verdant Lady, and knew it was the one. Super simple—basically a take on the gimlet—but with a great blend of flavors.

We made it when my sister and brother-in-law were over, and my bro-in-law asked what the name of the drink was. She said “Verdant Lady”. “What lady?” “Verdant.” “What?”

Both of us said at the exact same time, “Verdant, like pastures…” Lol, when bible language is your best reference….

Verdant means “of a bright green color like lush grass”. The green chartreuse definitely is that bright green, and it does bring a lushness in this cocktail—cut by the icy mint and tart lime, overlaid with herbal notes.

What is green chartreuse? It’s a French liqueur made with 130 herbs by monks in France, with a fascinating natural green color. Some describe it as having a “licorice bite”, others find “citrus and fresh garden herbs” when it’s icy cold (I’m in this camp).

It can take on a slightly medicinal taste if overused or warm, but when deployed with a light hand it adds amazing depth to a number of different spirit and ingredient pairings.READ THE POST

Egg & Salmon Breakfast Casserole with Goat Cheese & Veggies

August 8, 2021

I feel like I can sense about half of the internet’s judgment from here…”Fish in an egg casserole?? Are you insane?!” I know, I know. That’s basically what I was telling myself when I threw together this egg and salmon breakfast casserole with delicious salty goat cheese and tons of veggies.

I feel like the idea of a salmon breakfast casserole is kind of weird, unless you’re using smoked salmon maybe…you know, like a twist on “bagel and lox”. In this case, though, we’re using regular grilled or baked salmon, flaked into chunks and studded throughout.

The texture is better in a baked egg dish, it’s not as salty, and is a perfect way to use up leftover salmon filets from dinner.

We still get the saltiness with the addition of fluffy goat cheese, and brighten it up with fresh herbs…whatever you have on hand works. I had basil, which is perfect, but any combination of chives, dill, a little rosemary, etc. will work.

And finally we pack it with tons of roasted or sautéed vegetables. You can use whatever you have on hand here too. I used sweet potatoes, onions, baby bell peppers, and zucchini.

Easy Cardamom Simple Syrup

July 29, 2021

People underestimate how simple (HA!) it is to make an infused simple syrup. Seriously, like 5 minutes. And while I often gravitate toward herbs such as basil or rosemary, I’ve been intrigued by the idea of making a green cardamom simple syrup for a while.

I saw a recipe for a grapefruit cardamom gin cocktail that really got me thinking, though it required me to infuse the gin with cardamom which…that’s a bigger commitment.

So I went the simple syrup route instead, and I think you’ll love it! This is great in a spiced peach bourbon cocktail (instead of cinnamon). I also love adding a splash of this to my best ever iced coffee, including a little of it in glazes for baked goods, and it elevates a number of amazing gin cocktails.

A Classic Gin Rickey Cocktail (Low-Carb, No Sugar)

July 25, 2021

I’d been about to finally post this recipe when I stumbled across this recent article from New York Magazine declaring the gin rickey this summer’s official drink. And they’re not wrong…

And while it’s true that the gin and tonic is my one true love any time of year, there is something so simple and refreshing about the way that sparkling water lets the flavor of the gin and lime shine.

This classic cocktail is one of those drinks that you can sip all afternoon by the pool, and still feel good in the evening…very light and clean-feeling.

It’s naturally sugar-free and about as much of a low-carb as is humanly possible (about 1-2 total carbs, from the lime juice).

Small-Batch Mixed-Berry Cornmeal Pancakes

July 18, 2021

These mixed-berry pancakes were my on-a-whim “patriotic” meal 4th of July treat this year, and perfectly encapsulate midsummer happiness.

Serendipitous carbs, if you will…

I woke up starving and wanting something special and slightly indulgent, without being fussy, time-consuming, or over the top gluttonous. I also was leaving the next morning for several days, so my fridge was pretty bare.

But I had, like…an insane amount of berries that were going to end up in the garbage otherwise.

So I tried out a small-batch adaptation of the delicious strawberry cornmeal griddle cakes that I made on 4th of July several years ago after hiking like 20+ miles the day before.

I remember being enamored of the buttery flavor, studded with bright strawberries, and the unique texture. This version ups the fruit content even more, with a mixture of strawberries, blueberries, and cherries (or whatever you have on hand), and the addition of cinnamon and a splash of almond extract.

They’re also so easy! They’re perfect if you want a last-second treat, coming together in just 5 minutes.

Creamy Smoked Salmon Pasta with Veggies

July 15, 2021

This is a “kitchen sink” pasta, as so many of the best are. I had a delicious smoked salmon filet that needed used, and this creamy smoked salmon pasta is the result of me trying to create a pasta version of my beloved smoked salmon bagel flavors.

I started by thinking about smoked salmon with crème fraîche as the basis, and adding some minced red onion or shallots (and capers, which I was out of).

Then I wanted to add veggies, because you know…healthy. Spinach was a no-brainer and then I shredded and sautéed up some brussels sprouts (basically things that wouldn’t overpower the other flavors). I roasted some golden beets and threw those in as well.

You can use whatever you have on hand, but I’d stay away from strong flavors like peppers.

I used pappardelle because I had some leftover in a package, but would use something different next time. I’m not a huge long pasta fan myself, but linguini would work well, or for shorter pasta a gemelli or cavatappi would be great.

This was a perfect light summer pasta, paired with a crisp and mineral-y white wine.

Easy Bourbon Cherry Jam (With or Without Pectin)

July 13, 2021

I look forward to cherry season all year. For a month or so I buy as many dark sweet cherries as I can get my hands on, and absolutely gorge myself. But sometimes I go a bit overboard and have to figure out what to do with the rest of my bounty. Enter…delicious bourbon cherry jam!

The great thing about this recipe is that if you’re looking for a cherry jam without pectin, this one has got you covered…but if you’ve got pectin on hand and you’re looking for a thicker, more “set” jam then this recipe is perfect as well.

As with most jam recipes, this one is really forgiving on quantities. Basically, you want roughly a 2:1 fruit-to-sugar ratio, so a kitchen scale will be helpful.

So for this batch I had 570g (a little over half a pound) of dark sweet cherries, and so used around 280g of sugar (I backed off just a tiny bit because my cherries were quite sweet).

It will seem like way too much sugar, but that ratio is really important…if you cut back too much, the jam won’t set well (especially if you’re not using pectin). The sugar plays a critical role in the jam science. JAM SCIENCE!

Best-Ever Banana Cake With Peanut Butter Frosting

July 5, 2021

It might look like I’m on a “peanut butter and banana” roll (see these cream puffs), but I actually first made this banana cake with peanut butter frosting at the very beginning of the quarantine. Yep, back in March 2020 when we thought we were having a little two-week blip.

Sighhh, those were simpler times….

This cake is perfect for using up all those overripe bananas sitting on your counter, but when you’re like UGH I cannot deal with more banana bread!

One important note, this is not the healthiest form of banana cake, but it IS maybe the best banana cake recipe out there.

And then pair that banana cake with AMAZEBALLS peanut butter frosting, and you have a total winner. Childhood, in cake form.

Sweet & Gooey Lemon Cardamom Buns

June 26, 2021

I don’t know when and I don’t know how, but these gooey, sweet lemon cardamom buns popped into my head as a full-blown “I must make this now” idea.

This flavor combo is super interesting and not terribly common…I’m guessing that in my many MANY hours of watching Great British Bake-Off, I’ve soaked in the idea of using fresh green cardamom with lemon or orange from a few of my favorite bakers (hi, Nadiya!).

I’ve been really into citrus or fruit plus herbal or warm spice flavors lately, particularly in cocktails (like this basil gin gimlet) but a bit in baking too (helloooo orange cinnamon twist bread!).

As I was spreading on the amazing lemon-cardamom filling in this recipe, I had another brainwave and realized that lemon basil would be absolutely delicious too!

I initially tried this with a different dough, but it didn’t rise and turned out super dense…I’m not sure why since I’ve had success with that dough before (I may have killed the yeast with too-hot liquid).

So I switched to using the dough from Paul Hollywood’s chelsea buns, which is simple but I know is delightfully soft. I added a little sugar and tweaked the flavorings to infuse both fresh and dried cardamom and some lemon zest.

The result is a fascinating, addictive flavor combo and a soft, sticky, sweet, gooey breakfast-maybe-dessert bun.

The Best, Simple Burrata Caprese Salad (…& How You’ve Been Doing Caprese Wrong)

June 15, 2021

It’s caprese season!!! One of my quintessential summer food pleasures is a really good caprese salad, particularly when the tomatoes and basil are at their peak. But once you’ve have a burrata caprese salad, you realize you’ve been doing it all wrong with boring mozzarella!

What is burrata?? For the uninitiated, burrata is a soft cow’s milk cheese and from the outside it looks kind of like buffalo mozzarella. It’s made of mozzarella and cream, and has a smooth outer skin but then a creamy, slightly tangy middle. It is REVELATORY.

That tight ball of bland mozzarella will be gone forever once you’ve had burrata. It pairs wonderfully with things like tomatoes, peaches, and melon, and many people also put prosciutto crudo with it.

It’s bomb on a good Italian-style pizza or stirred into a pasta dish. You can learn more about it here.

One thing that’s critical—the simplicity of this dish means that you need to use the highest-quality ingredients you can find to make it amazing. In particular, using really good olive oil, flavorful tomatoes, and a good sea salt will make this great.

I’m obsessed with Brightland’s olive oils, and have used the Alive, Awake, and Arise (basil-infused) on this caprese salad…I highly recommend them!READ THE POST

13+ Delicious Desserts For Any Summer Party

June 11, 2021

Soooo…last spring I had started a post that pulled together my best summer desserts for parties.

And then COVID hit, so the *last* thing that people were doing last summer was having large gatherings. I decided to hold off. And so here we are again, and it’s time for awesome summer get-togethers!

What makes for a good summer party dessert?? Well, to me it’s 1) amazing and addictive, 2) great for hot weather, and 3) ideally can be made pretty easily in a large quantity. This rules out anything fussy, requiring long baking times (wow, the heat!), or that can’t deal with sitting around for a while (lookin’ at you, chocolate).

Because let’s face it, when you’re at a summer gathering—be it a pool party, family gathering, picnic, whatever—those desserts sit out for a while! So without further ado, here are some of my favorite desserts for summer parties and get-togethers!

Strawberry Shortcake for a Big Group

We’ll start with my all-timer—strawberry shortcake for a big group. Strawberry shortcake is truly my ultimate summer dessert, but often harder to do for more than a few people. READ THE POST

Peanut Butter & Jelly Whiskey Cocktail

June 7, 2021

Is there a more classic combo than PB&J?? I’ve really been on a kick with this flavor combination, making everything from babka to ice cream. And while it’s great for baked goods, I wouldn’t necessarily think of it when I’m making a cocktail.

But ever since I heard of a “pb&j shot” that was gaining popularity, I was intrigued, and decided to try and make that into a more sippable peanut butter and jelly cocktail.

Both the shot and this cocktail use Chambord black raspberry liqueur and Skrewball peanut butter whiskey to recreate that beautiful pb&j flavor in a cocktail.

Chambord is a key ingredient in so many other lovely cocktails (like this poinsettia punch and black raspberry Irish coffee) that having a bottle on-hand is a must in my opinion.

I shook with ice the first time, and did NOT love it…muddied the flavors and just was meh. So this one is not shaken or even stirred. Instead it’s carefully layered, with both liquids poured over a giant round ball of ice.

That ice ball is pretty important to this cocktail in my opinion.

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