Admittedly, I won’t be cooking but I will be with my mama. I’m headed to Florida this weekend with a pit-stop in Maryland for a trip to the farm of Organic Valley! I’m incredibly excited to hang out with cows and milk and goats and bees. It’s a quick trip but I’m super excited about that farm-life.
I have one more recipe up my sleeve for Mother’s Day but I wanted to give you this round-up so you could start your planning.
Chai Tiramisu. This literally takes like 30 minutes to throw together and doesn’t require an oven at all. Buy your lady fingers. Do not let anyone make you feel shameful about that!
Homemade Cream Cheese. You will think you have had cream cheese until you make it at home and then you will be like WHY DID I EVER BUY IT. It’s SO good on any sort of carb vehicle that you choose, i.e., a bagel, piece of toast, challah, etc.
When I was doing some brain-storming a few weeks ago, I turned to Billy and said, “What if I made a big-ass biscuit and layered it with strawberries and sweet, softly whipped cream?!” He nodded YAS.
And here we are. You might be mentally preparing for Mother’s Day brunch. It’s actually one of my favorite times of the year because brunching is in high gear. And we’re not all sweating yet.
I made these gigantic ol’ biscuits in two 8-inch cake pans to “guide” the size of the biscuit but really you can do it on a baking sheet.
I love the debate of egg vs. no egg in biscuits. I nerded out on that Food52 article and was VERY flattered they used my biscuit recipe as an example.
I’ve been really itching to try a shortening + no egg biscuit. But for this one, it definitely needed an egg so that it had a better structure. Because it’s so big, it needs some help in that department.
ALSO, the trick to assembling this is to really let the biscuit cool completely so you can slice it and move it around.
A bread knife really helps with slicing this biscuit.
I just spent the weekend in Palm Springs saying ‘peace out’ to my friend Whitney’s singleness. It was definitely a 30-something-year-old bachelorette party because by 11pm on Friday night all of us were in our pjs and in bed. Lol.
And then the next morning everyone got up at 7am to workout and do yoga. But I wasn’t mad AT ALL because it was super chill and relaxing and ridiculously enjoyable.
This recipe comes from my friend Joy’s (the Baker) new book, OVER EASY. It is a full encompassing brunch book. You really don’t need another. The recipes are creative and fun and so delicious-looking. And, of course, Joy’s familiar, friendly voice opens up each and every recipe.
The background of the book is Joy’s newly adopted city, New Orleans. I’ve been itching to go to New Orleans. I wanna go and eat all the beignets covered in mounds of powdered sugar and (hopefully) see Solange walking down the street looking angelic as she always seems to do.
The sandwich part comes when we roll out the scones to a skinnier-than-usual-thickness and fill part of them with roasted diced rhubarb. Then we fold the dough in half, creating a lil’ sandwich of goodness.
I used a sharp knife to make as many sort-of-even scones as possible and baked them.
Ummm…did you know there was a vanilla shortage going on? I had no idea because I just used the last of my Neilsen-Massey vanilla paste and went to Amazon to replenish it and the price jumped from $10 to $17!! WHAA!
So needless to say, I didn’t replenish it. But you know how you add a bit of water to a sort-of-empty shampoo bottle and shake it around and then use it two more times?!
Ok so for like three weeks I thought Pi Day and St. Patrick’s Day fell on the same exact day, which made me incredibly conflicted! Which one am I supposed to celebrate on da blog?! Am I supposed to combine the two holidays? Grasshopper Pie, anyone?
It wouldn’t be bad and honestly it sounds really, really good and part of me wishes I made that instead of…well, too late now, so please welcome Ms. Matcha Strawberry Battenberg Cake!
If you’ve never heard of a Battenberg Cake, don’t worry, I honestly had never heard of it until I was watching an episode of Great American Bake-Off and in the season finale they had to make one and it seems SO hard so naturally I was like “oooooo.”
If you’ve followed this blog for a little while, you know that I am the furthest thing from a vegan human. I love cooking things in butter and ghee. I love dairy. I love cheese. But from time to time, I’ll steer clear of all of that, especially if things aren’t sold to me as such and they’re just presented to me as delicious and healthy-ish.
I feel like all of Laura’s food is that way. I like to think of it as food that just so happens to be vegan and healthy; it’s not forced. It’s food that naturally is vegan and doesn’t really feel or taste like health food. All of the recipes I’ve tried from her are done with ease and finesse. And my favorite part is that all of her food is cozy and comforting.
As I was flipping through the book, there were SO many dishes I wanted to try (and will try), but the one that intrigued me the absolute most was this millet “polenta.” It’s such a smart idea and one I hadn’t come across ever. You take millet (which I happened to have a ton of in my pantry), grind it up and make it into a “meal.”
It’s boiled the same way that polenta is and boom! Polenta! but without the corn and all that. (Remember when I found out I was sorta kinda allergic to corn?)
I paired it with some eggplant “bacon” from the book, which was also SO good. Eggplant already has sort of a “meaty” quality to it. Laura has you add a sauce that’s so full of flavor. Does it taste like bacon? No way! Bacon is bacon. But it is super delicious and flavorful and it’s a million times more healthy.
I served this as breakfast and since I’m not a real vegan human, I topped each bowl of millet polenta with a baby fried egg and ate it with a whole lot of milky coffee.
This tofu dish is what I’m making later this week.
What did you end up doing for Valentine’s Day?! Josh and I ended up having a chill night in, made double-decker tacos, drank some beer and watched TABOO. He’s more into that show than I am; I usually fall asleep like 20 minutes in but I do think the time it takes place sort of fascinating.
I’ve had a crazy slow start to the week because on Monday I woke up with a pinch in my throat. It’s so annoying because I haven’t been doing anything that would bring on me getting sick. But I’m feeling better so woohoo!
This recipe and photos are from last month when we took a 3 day trip to Big Bear Lake. We got caught in a huge snow storm, which I sort of didn’t take that seriously until the snow just didn’t stop falling from the sky. I think we got 3 or 4 feet in a few hours.
Luckily it meant that we were holed up with no where to go for a full 2 days which meant plenty of baking and going on walks. Amelia was in heaven because for some reason she thinks snow is the most fun thing in the world.
So fluffy!! So fun!!
The little AIRBNB we rented was perfect for a few days because it had an old 80s oven and it came with the right amount of plastic sleds that were perfect for going down this hill that we found down the street from where we were staying.
Apparently this weekend is supposed to be another snow-heavy weekend and wish I was back there!
I’m so excited about rough puff. Ideally 2017 would include a whole lot of laminated dough.
A few years ago I put making puff pastry at home in the silly category. Why would we make it when we can just buy it?!?!?
I’m still an advocate for store-bought pastry, especially when you’re in a bit of a jam. It’s so nice to have in the fridge/freezer when you want to serve up a tart or something last minute.
But lately, I’ve been experimenting with rough puff (isn’t the name fun?), which is basically EASY AF puff pastry.
It is puff pastry that is made a lot like pie dough with some additional “turns” (more on that later).
I figured I’d give you a step-by-step of this process since once you see it all broken out into steps it seems SO MUCH easier.
The whole process begins by combining your flour and salt. Just like how I make pie crust, I find it easiest to use a cheese grater to get the butter the perfect-sized bits.
I used the ratios from Gordon Ramsey and I found them perfect every single time. (The first time I made it, I cut the butter because I found the measurement sort of annoying (1 stick plus 1 tablespoon) but that extra tablespoon is important so we’re going to use it!)
I’m currently sitting in the passenger seat with my laptop in my lap, while Josh drives. Amelia is in the backseat with her raincoat on, fully equipped for inclement weather, sleeping. We’ll be in The Bay soon.
It’s almost Christmas/Hannakuh and I have one last recipe to share with you before I peace out for the rest of the year!
One of my big highlights of 2016 for sure was going to Copenhagen. I still think about it often—everything from the politics to the food to Trivoli to the pretty and old cobblestone streets. The food was oh so good but I remember one thing that I totally didn’t find or stumble upon were ebelskivers. I looked! But it’s ok because I’ve had plenty at Broder Nord in Portland. I’ve been there a handful of times and the thing that is an absolute must to order are the ebelskivers with meyer lemon curd and lingonberry jam. They are SO good.
If you’re unfamiliar with these puffy balls of amazingness, they’re essentially Denmark’s version of a pancake. The batter is somewhat similar, except for the last step, which involves whipping egg whites until stiff and folding them into the batter. They’re light and fluffy and so delicious after having been cooked in butter for a few minutes.
I made regular ebelskivers for an Anthropologie post I did back in November but I didn’t post the recipe because they weren’t 100, as the kids say. They still needed a bit of work.
I didn’t love that they weren’t like perfect circles. They still tasted great and were fluffy and warm and delicious but it was just an aesthetic thingy for me.
Well, Josh sent me a post that Bo Bech posted, sharing how to get perfect circles! You basically add the batter to the ebelskiver cavity, cook it for a few minutes, turn it 90 degrees and add more batter. Cook it on a few more sides and that’s it. PERFECTION.
I’m not gonna lie, this week has been ROUGH. For a multitude of reasons but to top things off with a gigantic cherry and black sprinkles, on Wednesday when I was walking Amelia, we were attacked by two dogs who escaped their yard.
One was little, the other was big. They ran toward Amelia and attacked her, I tried to kick them, but since I live on an incredibly steep hill, I lost my balance and fell down the hill. I quickly got up to try and stop them again and that was when my neighbor, who is a pretty big dude, grabbed the scary big dog off of Amelia and put him back in his yard. I grabbed Amelia by the nape of her neck and walked her to safety. Since I was screaming “help, help, help!!” at the top of my lungs, people eventually came out to see if I was ok.
I was so incredibly thankful to Martin who saved Amelia. If he wasn’t there, I’m not sure when the fight would’ve ended. I know dogs are dogs and I definitely don’t blame them. Stuff happens. Accidents happen. But man, it has been a rough week, to say the least.
But we’re ok. I’m banged up but I’ll be ok. And Amelia protected herself so she’s magically ok too. She’s a feisty lil’ thing, she got it from her Mama. Haha.
Tonight I’m excited to rest and watch TV–something that is not the news.
I watched Mrs. Doubtfire the other night and I laughed so hard. I needed laughter. I needed Robin Williams type imitations and the restaurant scene?! It’s perfect.