Pumpkin morning buns made with my all-time favorite soft dough, filled with a spiced pumpkin pie-like filling, and finished with butter and a sprinkle of sugar. A lovely (make-ahead) breakfast situation for the holidays!Continue reading “Pumpkin Morning Buns”
Buttery, delicate chocolate chip scones infused with blood orange zest and drizzled with a beautiful blood orange glaze.Continue reading “Chocolate Chip Scones + Blood Orange Glaze”
A simple step-by-step guide on how to make star bread with a cinnamon-y cookie butter filling.Continue reading “Cookie Butter Cinnamon Star Bread”
Homemade pizza with soppressata, creamy mozzarella, fresh basil, shallots, parm, and a drizzle of hot honey.Continue reading “Pizza with Soppressata, Basil, & Hot Honey”
Spring panzanella salad with asparagus, peas, prosciutto, and a tangy lemony-garlic dressing. Bonus: This salad only takes 30 minutes and one pan!Continue reading “Spring Panzanella Salad”
Rose cardamom buns filled with spiced brown sugar and finished with a pink rose glaze. Perfect with black coffee for
Continue reading “Rose Cardamom Buns”
fika or Sunday brunch.
After a week and a half of recovering from surgery I’m finally back! Although I can’t say my senior-year spring break was worthy of being considered a “spring break woohoo!” by any means, I can’t really complain about playing lots of guitar, having an excuse to eat ice cream for all 3 meals, and watching Season 2 of Love for an entire week, right? Take it from me, if you’re sick and also feeling blah about a breakup, ice cream and Love will solve all of your problems…or at least help you pretend you don’t have any in the first place*.
*jk, this is probably not the healthy way to deal with feelings, but we can all be self-indulgent once in a while, right?
Anyways, my week off was fun, but I’m ready to drag myself back into my regular routine so that I can get ready to graduate! Plus, as it turns out, laying in bed is really only fun for a limited amount of time. I feel myself itching to get back to working at the coffee shop and walking around campus. As a senior in college getting ready to go back into the real world after a week long break, I’ll take motivation wherever I can get it…
Now for the palmiers! As a busy student who loves to cook, I’m always looking for easy appetizers or snacks that I can bring along whenever I’m invited to someone’s house for dinner. Normally, I go for a cheese plate, because cheese = ♥, but I also am passionate about everything spice. Put the two together, and you get a savory palmier combo that’s reminiscent of an everything bagel with cream cheese, except butter-ier, because puff pastry is essentially just a delicious block of flaky butter. While these do take a little while to bake, they’re super easy to put together, and they come out beautiful, so you seem kind of impressive even if you aren’t. Also, if you have some spinach dip lying around, spooning a little on top of these palmiers is really A+.
Read below to learn how to fold palmiers!!
For palmiers, you’ll want to start by rolling the creases in the puff pastry with a floured rolling pin. Spread your filling on the puff pastry sheets (filling recipe below).
To fold these cuties, fold the puff pastry long-ways once toward the center. Then roll them again so the left-and-right sides meet in the middle. You’ll want to have 2 layers for each side (see right side of the picture).
Fold the left side on top of the right side so you have 4 layers. Place in the fridge for at least 20 minutes. This can be done up to a day in advance if you’re pressed for time.
Cut each roll into 1/4 inch slices. Place on a baking sheet, brush with egg wash, and bake until golden brown!
Although I strongly suggest using the everything spice + parmesan on these palmiers, this recipe is a great template for other flavors as well (cheddar + rosemary, feta + za’atar?).
xo Sara Lynn
*Song of the Day: Give it to Me by HOMESHAKE
Sweet poppy bread flavored with almond and drizzled with a light vanilla glaze.
As we speak, I am sitting in one of my favorite coffee shops writing a blog post. I swore I would never be this person, but considering my absolute love for coffee shops I have expressed countless times in the past, it was bound to happen at some point. I’m even wearing a cardigan and my Warby Parker Buddy Holly-esque glasses. The National’s older albums are playing in the background. It’s almost too cliche to handle, yet I didn’t drag in a typewriter, and I have never claimed that I identify with Hemingway on a spiritual level, so I’m still passable.
However, I am knee-deep in caffeine right now, which is making me remarkably honest, so it’s confession time. This is not my first visit to a coffee shop today…but it might be my second. Now, before you judge, first let me tell you that my finals today range(d) from 8 a.m. to 9 p.m. And I only got a few hours of sleep last night. In my personal opinion, my multiple coffee shop stops are a little more excusable now. I’m glad I got that off my chest.
If I was a good little student (which I am I swear), I would be studying right now, but I have coffee-drank myself into some full blown anxiety, so I’ve decided studying would only create harm. However, an hour before a final exam, you either know your stuff or you don’t, and I have decided that I know business law. I understand contracts! I understand corporate liability! And the Commerce Clause! It’s all going to be okay….!!!
And while I have drank enough coffee for the caffeine to suppress my appetite and make me feel full, I still can only think about food. Specifically, this poppy bread.
My aunt made this recipe a few years ago, and in that instant, I fell in love with poppy bread. It was like eating cake without the frosting, which is actually how I prefer my cake, but it was deemed more socially acceptable. The recipe only has ten basic ingredients. And the batter can be whisked up in literally five minutes if you believe hard enough like I do. Plus, if you have a mini loaf pan (not kidding, mine weighs like, 8 pounds), it makes the cutest tiny loaves of bread to distribute to friends and family. Which is obviously more fun than muffins.
A few notes: 1. Please use 1 c. + 2 Tbs. of oil in the recipe. Last time I made it, I accidentally only used 2 Tbs. and it led to a rather disappointing product. 2. I prefer to make a simple syrup (1/4 c. sugar + 1/4 c. water heated until boiling) and brush it on the bread hot out of the oven. It keeps the bread tasting fresh. However, this is not necessary, especially if you’re drizzling it with vanilla glaze! 3. This needs to be served with plenty of softened butter. Hot poppy bread + melty butter = <3 <3 <3
(And on a completely different note, a guy at the next table just told his friend that he met a girl that “didn’t have the best face, but he couldn’t get past her midriff”. PSA: If you’re going to be a caveman, please be one in your head or in private but not in a room full of intelligent, beautiful women shooting you death glares. Oh the joys of living in coffee shops! You hear some interesting stuff for sure).
Sweet Poppy Bread with Almond
Sweet Poppy Bread with Vanilla Glaze
For the bread…
- 3 cup AP flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3 eggs
- 1 1/2 cup milk
- 1 cup + 2 Tbs. canola oil
- 2 cup sugar
- 1 1/2 tbsp poppy seeds
- 1 tsp vanilla extract
- 1 tsp almond extract
For the glaze…
- 3/4 cup powdered sugar, sifted
- 2 tbsp milk
- 1/2 tsp vanilla or almond extract
- Preheat oven to 350* F. Butter and flour a 1 lb. loaf pan. Set aside.
- In a small mixing bowl, whisk together the flour, salt, and baking powder. In a medium bowl, stir together the eggs, milk, canola oil, sugar, poppy seeds, vanilla extract, and almond extract. Gently fold the flour mixture into the sugar mixture in two batches until just mixed.
- Pour the batter into the prepared pan and bake, checking for doneness at 50 minutes. It may take up to 1 hour + 15 minutes to bake. It will be ready when a cake tester comes out clean. Flip the loaf onto a cooling rack and let it cool to room temperature.
- While the loaf is baking, prepare the glaze. Mix all the glaze ingredients together until smooth. Add more milk if the glaze is too thick. Pour over the cooled loaf and garnish with more poppy seeds.
*Song of the Day: Baby, We’ll be Fine by The National