soft pumpkin shortbread, spiced pumpkin-infused caramel, dark chocolate topping, and a sprinkling of flaky salt.Continue reading “Pumpkin Millionaire’s Shortbread”
Inspired by Salt & Straw in Portland, these Strawberry balsamic Hand pies are flaky, perfectly sweet, and finished with a Vanilla-y Honey glaze.Continue reading “Strawberry Balsamic Hand Pies + Honey Glaze”
Nectarine galette sweetened with brown sugar and spices and layered atop lemony mascarpone filling.Continue reading “Nectarine Galette with Mascarpone Filling”
No-bake London fog tiramisu made with lavender earl grey tea, delicate Mascarpone cream, and a light dusting of cocoa powder.Continue reading “London Fog Tiramisu with Lavender”
Continue reading “Gluten Free Apple Crisp with Irish Whiskey”
Gluten free apple crisp with a nutty, oaty topping and a splash of Irish whiskey for depth. This recipe is easily adaptable and only takes about 15 minutes to throw together!
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The more I blog about food, the more I realize the virtue in simplicity. When I first started blogging about food, I tried to be “out there” and “different” with my recipes, which sometimes worked in my favor and sometimes didn’t. Over the years, I have come to realize that food is better when the natural flavors are vividly present. Food photography is far more attractive when there’s not 20 props in the shot. Seeing food in a more natural state is so much more appealing than when it’s edited to oblivion and covered with cutesy clip-art images.
That is not to say that I don’t like to try crazy recipes or eat foods with more complex flavors. The best part about food is that it is so versatile and that options are limitless. However, food is also better when it complements each other, not just when a bunch of delicious foods are thrown together. I like pizza and ice cream, but does that mean I want pizza ice cream? (The answer is no if you haven’t guessed already).
The whole point of ramble is that food is amazing and can definitely be an outlet for creativity; but that doesn’t mean that it has to be insanely complex. Sometimes, I just want a regular brownie. Not a cheesecake brownie. Not an orange-and-thyme-infused brownie (not a real thing, but it could be). Just a brownie.
When you are in the mood for Just a Brownie, this is the go-to recipe. Please don’t go to the store and buy a boxed mix, because odds are, you already have brownie ingredients in your home, and these are so much better. They also only take 15 minutes to put together (I timed it). After the batter is made, all you have to do is wash the 3 dishes the recipe requires and watch an episode of Seinfeld, and the brownies are already done!
Your mission this weekend, should you choose to accept it, is to make these brownies. Brownies are the perfect Sunday project without a huge time commitment (did I already mention that they only take 15 minutes to mix together), and they come out tasting pretty much like fudge mixed with cake. I’d highly recommend serving them with ice cream, but that’s just one girl’s opinion on the matter…
Also, I threw some walnuts and hazelnuts on top of mine, because I’m a professional, but you definitely don’t have to.
*Song of the Day: Something Good This Way Comes by Jakob Dylan
If you follow my Instagram, then you probably know that I promised a recipe with vanilla beans. You also probably know that I have an obsession with vanilla beans that can only be compared to Gollum’s relationship with the ring. *ahem* However, do not fret if you don’t have vanilla beans just laying around the house (most people don’t). You can substitute with real vanilla extract or paste.
If you need a quick Valentine’s Day dessert that seems kind of fancy (but you don’t want to try too hard) this is it. Crème brûlée seems daunting, but it’s actually so, so easy. Take it from me, since this is my first attempt, and it turned out *very successfully*. Plus, it only takes about 15 minutes to put together and uses 4 ingredients.
I hope you end your Valentine’s Day with crème brulee and your special human.
*Song of the Day: Indian Summer by Beat Happening
Raise your hand if it’s only December 5, and you’re already tired of peppermint chocolate bark.
As much as I love December and all the food that comes with it, I get bored of the peppermint chocolate bark you inevitably get offered 1,000 times between Christmas parties, work, and everywhere else ever. Chocolate + crunchy crushed peppermints is tired, but luckily, rocky road isn’t.
The best part of this recipe is that you don’t necessarily have to measure the ingredients, so you can kind of just throw everything down on a piece of foil or waxed paper and walk away for a little while. If holiday baking is not your thing, this is the best way to contribute.
Have a Merry Christmas ♥
*Song of the Day: Horchata by Vampire Weekend*
This is not a drill. I repeat. This is not a drill. I successfully finished a holiday recipe–complete with pictures!–before said holiday actually happened. I think I can officially call myself a food blogger now. Huzzah and let the merriment begin!
(Or something along those lines).
This weekend was Friendsgiving, which I still believe is a fairly new thing, or maybe I’m just becoming an adult. Anyways, I was told to bring dessert, as I normally am, and so obviously I had to make stereotypical Thanksgiving pumpkin pie.
Growing up, my family always had chocolate pies at Thanksgiving, because many of my family members do not like pumpkin. Therefore, I always thought that chocolate pies were a common American Thanksgiving tradition. It wasn’t even that long ago that somebody clued me in on the fact that many people have never even had chocolate pie. While this news deeply saddens me, I promise to post my chocolate pie recipe soon, and in the meantime, you should make this pumpkin pie.
The recipe itself is kind of a fluke. While looking up pumpkin pie recipes, I realized that I didn’t have most ingredients that almost everyone uses in pumpkin pie. In my mind, all I needed was a can of pumpkin and some common household ingredients to get this thing rollin’. Sweetened condensed milk, evaporated milk, B grade maple syrup, freshly grated ginger? Who has these ingredients just laying around their house? In the midst of extreme laziness and procrastination, I decided against trekking to the grocery store in my pajamas at 11 p.m., and set out to create my own recipe. It came out surprisingly delicious and it only takes about 20 minutes to whip up! I got a standing ovation and everything. Sometimes being irresponsible and unprepared really pays off!
The pie can be made a day in advance (I actually think pie is better when it’s been sitting for a day), so all you have to do on the day of Thanksgiving is whip the cream, which can be made in 4 minutes if your mixer has the will to do so and also if you don’t mind splatters.
P.S. Tin pie pans are great for Friendsgiving (inebriated friends + glass pie pans = disaster, in case you’re wondering).
P.P.S. If you’re interested in the velvet pumpkins, my aunt makes them! You can buy them on her etsy site. She also makes little acorns! They’re super cute for fall decorating 🙂
*Song of the Day: People Help the People–Birdy