With brown sugar, vanilla, and cinnamon, this Sage Apple Butter has the coziest flavors of autumn and winter. Serve it with biscuits for the perfect holiday brunch!
Ok, I know it’s been 10 days since July started, but happy July!!! Did everyone have a great Fourth? I spent mine getting fried to a lobster-y red crisp while floating the Truckee River on a donut tube, and it was *worth it*. Everyone was out, and it was like a giant Fourth of July party! The water wasn’t even that cold, and I became friends with a guy dressed like Jack Sparrow. I christened him Pirate Steve, and then he gave us a bunch of PBRs that were kept cold by the melted ice water that is the Truckee River. Pirate Steve was the ~homie~. We kept scraping our backs and booties on the rocks, since the river was fairly low, but if you don’t have battle scars, did you even float the Truckee? Continue reading “Sparkling Strawberry Bourbon Lemonade”
I just got back from Vegas, and it was hot as f%^#*@((%. I totally forgot what Vegas summer is like, and I think I almost died. There is no escape. It’s like being under a blowdryer. It’s that feeling of when you open the oven and it burns your face. It’s like your body is turning to dust and also you’re pouring a waterfall of sweat at the same time. But!!! I had so much fun. I got to go shopping with my grandma and spent probably three days worth of work on sandals. My grandpa took me to breakfast at the golf club on multiple occasions. I went to the second tiki bar of my life (the first being in Bergen, Norway, fun fact), and I drank all kinds of rum drinks and laughed with my friends. Then, I woke up with my first Vegas hangover. I breathed in a whole lot more cigarette smoke than I have ever wanted to. I also got lost in my own hometown, and I was offended. When did Vegas change the roads?? And, I found a lovely specialty coffeeshop near my childhood home, which didn’t even open until after I moved away! Continue reading “Thai Cucumber Salad”
To know me and my dad is to know that we are utterly obsessed with coconut. So I shouldn’t have been surprised when I planned a family BBQ and somehow got talked into making an entire coconut cream pie. The conversation went something along the lines of –
Me: “So we’ll have tri-tip, carrot salad, and I’ll make a pie. What else would be good with this? Some asparagus?”
My mom: “Maybe potatoes gratin.”
My dad: “I think coconut cream pie would go great with all of those things…” Continue reading “Coconut Cream Pie with Macadamia Nut Caramel”
I have used more sprinkles in the past few weeks than I have over the course of my entire life. First, it was Molly Yeh’s funfetti cake, which my best friend and I decided to add extra sprinkles to, and then I unicorned it for my cousin’s sixth birthday. (Side note: The amount of effort it takes to make a unicorn horn that doesn’t look like a wiener is actually impressive, but I don’t think I did too bad for my first time?). The next notable encounter with sprinkles involved these pancakes. Back in the good old days of SSL, I made a ‘birthday cake pancakes’ recipe with ‘homemade cake batter’. As an avid anti-cake batter proponent, I was dead set on making the birthday cake pancakes that were floating around Pinterest but without boxed cake mix; at the time, this was downright impossible to find on the internet, and I went through a whole process of making homemade ‘cake batter’ that involved a food processor and a freezer. Overall, way too much time for Sunday-morning pancakes, and while they tasted like cake, it still wasn’t the perfect funfetti flavor that I was looking for. Continue reading “Funfetti Pancakes”
Growing up, one of my all-time favorite things to do was spend the night at my grandparent’s house. My grandma and I would sew, take a ride in the golf cart, and have tea parties. My grandpa would buy me ice cream and take me to breakfast after church on Sunday mornings. Whatever sports game he was watching would blare throughout the house, and every time I smell Listerine, I think of my grandpa. He has a green comb that he keeps on a side table next to his recliner. My grandma has a violin hanging on a velvet backdrop across the room. My grandparents have lived in this house my whole life, and it’s still one of my most comforting, happy places. Continue reading “Everything Bagel Popcorn”
Yesterday, we had a rare March day with wonderful weather, and it was also the first day in three weeks that I haven’t felt like utter garbage. I am currently in the midst of the longest sinus infection of my life, but even so, it could not ruin my spirits prompted by warm weather. And by warm, I mean 45* F. But, still… the sun was out for a change! I had planned on spending the day cleaning my house after looking around and realizing that it looks like my closet threw up my entire shoe collection and I have a very impressive herd of dust bunnies breeding in my hallway. But life is short, and sunny, windless Sundays are rare in March, so I forced myself to put on pants and get out of the house. I got a coffee and took Bell to run around the dog park, and it wasn’t even muddy! It was freezing, but every once in a while, the clouds would clear for a minute, and the sun would warm everything up. The air smelled so good. I always forget how lovely early spring is until it comes back around again.
Other than toughing it through the freezing-warm weather for as long as I possibly could, I spent the whole day cooking up some new recipes. I love all the produce that’s out right now, and I’m taking advantage of it for as long as I can. It inspired me to make some roast chicken with lots of potatoes and fresh herbs and then watch Julie & Julia, because what else would you watch when food is inspiring you?
Another one of my spring favorites in the produce section is all of the fresh strawberries! Strawberry shortcake has always been a very Easter-y dessert in my family. We make our strawberry shortcake with biscuits instead of angel food cake, and I am convinced it’s the only way to even eat strawberry shortcake. Also, you have to absolutely drench it in whipped cream, it’s a rule.
Like I was talking about last week, I’m trying to take advantage of my very short weekends by getting up earlier and brunching more. Without some sort of goal, I have the tendency to sleep in and then lay in bed on my phone scrolling through embroidery instagrams for three hours. SO, instead of scrolling, I’m sconing. And eggs-benedicting. And waffling. If it’s brunchy, I want something to do with it.
But I digress. This is about scones. And strawberries. And mixing it all together to create some sort of strawberry-shortcake inspired scone. And also adding cardamom, because cardamom + strawberries = lalalala one of the best combos ever!! Why didn’t I do this earlier, it’s such a good idea? Cardamom is fairly expensive, but a tiny bit goes a long way, so you’ll definitely notice a little hint of it in these scones. The strawberry curd is a little extra step, but if you don’t want to go that far, you could always just serve these with jam or chop up some fresh strawberries to throw on top! These are perfect for Easter brunch, especially because they can be made a day in advance! Aaaaand they are best served with lots of fresh coffee, obviously.
Vanilla + Cardamom Scones with Strawberry Curd
3 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cardamom
1 1/2 sticks butter, cut in 1/2 in. cubes
1 egg, whisked
3/4 c. buttermilk
1/2 c. whipping cream + more for brushing
2 1/4 tsp. vanilla extract, divided
1/4 c. powdered sugar
1 Tbs. milk or cream
Preheat oven to 375* F. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom. Toss very cold butter in the flour. Using your hands, work quickly to break the butter into the flour until it is pea-sized. You may have some larger, flatter pieces.
Make a well in the center. Add the egg, buttermilk, cream, and 2 teaspoons of vanilla. Mix until just incorporated. The dough will be sticky.
Turn dough onto a floured surface. Press into a 1-inch disk. Cut into 8 sections. Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections. Space on a baking sheet 2 inches apart. Brush each scone with cream. Bake for about 25-30 minutes, or until lightly browned. Remove from oven and let cool.
Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth. Drizzle over scones. Serve with curd (recipe below).
1 lb. strawberries, finely chopped
Zest + juice of 1 lemon
1/4 c. sugar
1 Tbs. corn starch + 2 Tbs. water whisked
6 Tbs. butter
Combine strawberries, zest, lemon juice, sugar, and eggs in a saucepan. Cook over medium heat, stirring frequently, for about 5 minutes, or until bubbling. Add the cornstarch slurry and stir until mixture thickens.
Remove from heat. Whisk in the butter. Cool curd and serve with scones + whipped cream.
xo Sara Lynn
*Song of the day: Let it Happen by Tame Impala
I have this new hobby now where I come home on Friday night and immediately start baking. Gone are my college days where Fridays meant getting excited about actually going out in public. Now, I just want to make some brownies, eat Chinese takeout, and try to stay awake until 11 p.m. While I can firmly say I would not trade working full-time for studying until midnight or being the only participant on “team projects” anymore, I also 10/10 understand why adults don’t do things. At best, I can mentally prepare myself to go out on a Saturday night after a proper day of sleeping in and lounging around the house. On the other hand, I have extreme FOMO, so if you offer something really tempting, I’ll probably down a few cups of coffee and make myself socialize. But only if I can bring my dog.
One of the most stressful things of late has been deciding what I actually want to bake on these Friday nights, because if you see my “Recipes to Try” list, it’s as long as the Game of Thrones books. Granted, not all of it is baked goods, some are cocktails which actually would be the perfect for Friday-night recipe developing, and a lot are rando health-foods that are not acceptable for Fridays. But the baked goods list is long and arduous, and when I have to spend three weekends developing a cake, I get sad 🙁 Mostly because it means I have nothing to share for a weekend, but also because it means no cake for that weekend!
For example, this cake took me three fing times to figure out. THREE. And ok, I know that’s typical, if not modest, in recipe development world, but I’ve made cakes similar to this formula literally hundreds of times, so for it to not work three different times was appalling. As a person who considers herself an experienced baker, I was fairly offended about screwing up such a simple cake and felt like I had to prove myself worthy to baked goods. And although my salty-af first attempt inspired me to write a fairly impressive Vday-inspired caption, I also just really wanted this cake to work out some way or another, because black sesame + blood orange = 😍
In a perfect world, this cake would have been ready in time for Vday, because I don’t think it’s a coincidence that blood orange season is right around Valentine’s Day. That’s just way too damn convenient. However, I’m kind of fine that it didn’t end up working out that way, because the first batch of blood oranges I bought for this recipe were so-so, and the last batch I bought were unreeeeaaaaaal. They were the most beautiful color, and their frangrance made my whole kitchen smell like it had just been professionally cleaned, although I can guarantee that wasn’t the case. I think blood oranges are so underappreciated, because like, besides their ruby-red hue, they are so sweet and floral. Maybe we should be adding lavender to this cake instead of sesame?
However, I really liked how the sweetness of the blood oranges meshed with the earthiness of the sesame seeds. This color combo is perfection, and I liked the polka-dot look of the cake itself. I’m putting black sesames on everything from now on thankyouverymuch.
A few notes about this recipe before we get into things:
- Citrus is already somewhat salty, so it’s important to be stingy with the salt. My first two attempts at this cake were soooo salty (for various reasons, but still).
- Whip the butter, sugar, and eggs for much longer than you believe to be necessary.
- Definitely don’t over-bake this cake. Since it’s pound cake, it doesn’t use moisturizers like oil, so it’ll get dry if you wait too long.
- Use aluminum-free baking powder, or the metallic taste will be very present in this recipe.
- Use a higher-quality powdered sugar for the glaze. Since the glaze is almost exclusively powdered sugar, you will notice any chalky tastes and textures found in cheaper versions.
- Oh, and one more thing! These do great baked in mini loaf pans, but make sure to butter the bejeezus out of the pan, or they will come out as little hot messes like mine did (see below). However, if yours do come out that way, trash them up with extra glaze and maybe a little sprinkles, and you’ll be A-ok. I highly recommend this method, because baking mini loaf cakes means extras for the freezer, and they are the best way to eat cake for breakfast in a socially acceptable way!! #science
Black Sesame + Blood Orange Pound Cake
Ingredients for the cake
1 c. butter
1 1/2 c. sugar
4 eggs, room temperature
2 tsp. vanilla extract
1 tsp. blood orange zest
3 c. flour, sifted
1/4 tsp. salt
1 tsp. baking powder
1 c. milk
2 Tbs. black sesame seeds
In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. Heat oven to 350* F.
Meanwhile, cream butter and sugar until it’s very incorporated, about 5 minutes. Add the eggs one at a time, mixing thoroughly until the butter mixture is very light and fluffy, about another 5 minutes. Add the vanilla extract and blood orange zest.
Stir in half of the flour and half of the milk until just mixed. Repeat with remaining flour mixture and milk. Stir in the black sesame seeds.
Pour batter into a buttered and floured bundt cake pan. Bake for about 16-20 minutes, or until a toothpick comes out with a few crumbs attached. Flip it onto a cooling rack and let it cool before glazing.
Ingredients for glaze
2 c. powdered sugar, sifted
1/4 c. blood orange juice
1/2 tsp. vanilla extract
Milk, as needed
In a small bowl, whisk together the powdered sugar, blood orange juice, and vanilla extract. Mix in milk 1 Tablespoon at a time until you reach your desired consistency. If the glaze gets too thin, add more powdered sugar a couple Tablespoons at a time.
Pour glaze over cake. Sprinkle with black sesame seeds!
xo Sara Lynn
*Song of the day: Become the Warm Jets by Current Joys
I have a confession: I’m not a huge “pizza person”. And because of this, I get constant shit from every human on the planet, because apparently I am part of a small majority that doesn’t lose their mind over pizza. I, of course, love a good pizza when I am in the mood for it, but the rest of the time, I’ll happily choose tacos or Thai food instead. However, I do have a fave pizza place in Reno that makes me jalapeno + cheese pizza without judgement, and as a rule, this particular pizza must be eaten with a draft beer, absurd amounts of ranch, and the leftover crust must be dipped in honey.
(On a side note, do people in other parts of the world dip their crust in honey, or is that just a Reno thing???)
And while pizza is not my absolute favorite food, I do feel passionate about dough + cheese, and I’ve been loving experimenting with pizza flavors at home lately. On some Fridays, I will come home, pull out all the leftover ingredients from the week, chop up tons of fresh mozz, and pop a bottle of wine while the perfect combination of crust puffing and cheese bubbling occurs in my oven. I almost always go out for dinner on Fridays, but if for some reason I’m really in the mood to cook after work, it’s almost always some version of pizza. There’s something so calming about coming home, chopping up some veggies, and making a quick, delicious dinner.
And, if I really need pizza without the effort, I always have my trusty jalapeno-special ¯\_(ツ)_/¯
Yesterday, we had probably our craziest snow of the season (yes, in late February, ugh come ooooon Reno). I was at my parents’ house after shopping with my mom, and this blizzard just started out of nowhere. It looked like a snow globe and made me need Christmas all over again. However, since I can’t redo Christmas, I went for the next best comforting winter activity which is obviously cooking and watching British TV. So, while the snow flurries drifted down outside my window, I threw together this recipe and cozied up on the couch watching Lovesick. These ingredients are a perfect mix of flavors – the kale gets so crispy and garlicky in the oven, sausage adds a little sweetness, there’s lemon for tartness, and of course, I added a simple bechamel and mozzarella for a creamy component. At the end, I like to add pine nuts to give it an earthy flavor (and also because I’m obsessed with pine nuts, they’re so good 😛). I like to sprinkle a ton of red pepper flakes on top of my pizza, but of course, you can leave those off if you don’t like spice! Lastly, the sauce is fairly creamy, especially when combined with the cheese. If you prefer a lighter, almost flatbread-style pizza, I would just brush the crust with olive oil and put the toppings on sans white sauce. In fact, it sounds rather amazing, and I think that will be my approach next time!
White Pizza with Sausage + Garlicky Kale + Lemon
Ingredients for the white sauce
1 Tbs. butter
1 Tbs. flour
1 clove garlic, minced
1 c. milk
Salt and pepper, to taste
In a medium saucepan, melt the butter. Add the flour, stirring until no clumps remain. Add the garlic and stir until fragrant. Slowly whisk in milk, bringing it to a boil and cooking for a couple of minutes until thickened. Remove from heat and add salt and pepper to taste.
Ingredients for the pizza
1 lb. pizza dough, store-bought or homemade
White sauce (recipe above)
2 links of sweet sausage, casings removed
2 c. kale, chopped
2 Tbs. olive oil
2 cloves garlic, minced
6 oz. fresh mozzarella, torn
1/2 lemon, thinly sliced and quartered
Red pepper flakes, to taste
2 Tbs. pine nuts
Preheat oven to 425* F. Roll out pizza dough to 1/8 inch thickness and place on a baking sheet. Brush with 1 Tbs. olive oil and sprinkle with flaky sea salt. Set aside.
Meanwhile, heat a pan over medium-high heat. Cook the sausage until it is no longer pink. Meanwhile, toss the kale, remaining 1 Tbs. of olive oil, and garlic in a small bowl – set aside. Drain the sausage, and discard the fat. Set sausage aside.
Spread the white sauce over the pizza dough. Sprinkle sausage and mozzarella over the sauce. Spread the kale and lemon slices over the pizza. Season with red pepper flakes.
Place the pizza in the oven for 16-20 minutes. When finished, the crust should be golden brown, and the cheese should be bubbly.
When the pizza is cooked through, sprinkle the pine nuts over the top. Serve with additional pepper flakes and parmesan, if desired.
xo Sara Lynn
*Song of the day* – Big Sis by SALES