As a self-employed person, weekends aren’t always weekends. I actually like it this way. I know it may sound strange but I love doing work on the weekends because it means peace and quiet and zero emails! WOOHOO! This weekend was a combo of work and relaxation and it felt really nice.
I’ve been put on Queer Eye Season 2 and started to edit all the photos that exist on this computer. Josh was like, “why are you putting on that show because you’re gonna cry?” I was like, NO I’M NOT. And then literally seven minutes into the show, I started crying. Lol. It’s emotional!
Let’s talk about the recipe. I haven’t alway been a big fan of galettes. I kinda always thought they looked a little sloppy and I preferred and perfect-looking pie. And then I just embraced that them looking kinda sloppy is exactly what galettes are all about!
I would like to confess something to you all: I use to be anti-freezer.
I didn’t like the idea of freezing food. I have no idea why. It sounded stale and not “fresh.” I was also a very single person for a long time and really had no need to freeze anything. But I’ve since found my freezer to be a true gift. I freeze all sorts of things: sauces, cakes, muffins, pie crust…and cookie dough!
I always get questions about why I scoop cookie dough so close together. People ask me if I bake them that close together. NO, SILLY! If I did that it’d be one gigantic cookie (not a terrible thing).
I scoop them out because I usually make a double batch of cookies and freeze most of the recipe for later use. It always comes in handy when people come over or we have a party to go to. I can usually reach in my freezer, bake off some cookies and have something to bring.
Here how I freeze cookie dough:
STEP 1: Make the cookie dough. Now this works best with cookie that needs to be scooped out and baked. It can work with, say, shortbread but those are different directions all together.
STEP 2: Per the instructions, I transfer it to the fridge to chill for 1 hour. You can chill it for longer, it just gets tougher to scoop out the colder the dough gets. So I always say an hour is good. This will also depend on your recipe.
The edges of this cookie scoop are very sharp, so it easily cuts into cold cookie dough.
I place the scoops right onto a parchment-lined baking sheet and I place them super close together, though none of them are touching.
STEP 4: BAKE..OR FREEZE. If I’m baking the cookies, I’ll line another baking sheet with parchment paper and just transfer about 6 cookies to the tray and stick it in the oven. While those cookie are baking, I’ll usually transfer the cookies to the fridge, especially if it’s a hot day.
It makes the baking process much easier because once the cookies are done, I line another baking sheet and keep going. I reuse the parchment and baking sheet, I just allow it to cool a bit before adding the cookies to them.
I am back from my honeymoon!! YAY! I am so excited to share some photos with you all soon. Japan was incredible. Hawaii was fun. But like whenever I am coming home, I’m happy to be home. I have a broken computer still—the saga seems to be never-ending—but it should be fixed by the end of the week. I rented a laptop for the week from some place in Hollywood and I feel like a new woman with this computer. I can do anything!
Since I wasn’t able to post while I was gone—even tho I shot a bunch of content so this blog here wouldn’t go dark—I have a bunch of stuff that I want to share. Like a ton of recipes that are gonna come at you very quickly!
Are you planning on watching the Royal Wedding? I know a lot of British people think Americans are so weird for being obsessed with their royals but we are. And I have to be honest, I definitely pay attention–I think it’s kinda fascinating.
Have you heard of procrastibaking? It’s a new term coined by the New York Times. Honestly, I feel like I invented it. I feel like I made a whole career from procrastibaking. That’s what made me start this blog! I WAS RUNNING AWAY FROM MY JOB!
If you work from home, you really can spend your days procrastibaking. I mean that’s probably what the majority of you are doing right now anyway…I’m a way for you to avoid work. Lol.
Consider me flattered!
This recipes comes from my love of those childhood cartons of pink milk at the cafeteria. Honestly, my mom always made my lunch so I wasn’t really allowed to eat at the cafeteria. I had Capri-Suns anyway so I rarely was able to drink strawberry milk. VERY SAD!
But this is a love letter to strawberry milk because it’s so good. And when we made it for this, we still thought it was fantastic and dreamy.
I realize that I kinda owe you an apology because before this recipe I realize I’ve never really posted gluten-free desserts. For me they’ve always been a challenge, mainly because I can eat gluten so I’ve never really taken the time to understand gluten-free baking. Also, the recipes I usually come across are annoying looking. Too many ingredients, xanthum gum, etc. Like, it feels like I need a million ingredients, ones I probably won’t use again.
SO, when I opened Sweet Laurel by Claire Thomas and Laurel Gallucci, I was pleasantly surprised with how easy the recipes seemed. Their book is full of grain-free desserts, all of which are made with minimal amount of ingredients. I settled on this almond crusted strawberry coconut cream tart because it was as simple as can be and your girl looooves coconut.
This tart is SO simple to throw together. The only prep is to make sure you have a can of coconut in the fridge so it’s super chilled because the filling is coconut whipped cream.
It’s Mother’s Day on Sunday! YAY! When I asked my mom what she wanted for Mother’s Day, she responded that she wanted a little picnic in the park. Wish granted! I think these would be a great picnic dessert and if they get a little smashed you can then call it an Eton’s Mess. Simple. Classic. Chic.
These meringues are my favorite because they’re airy and crispy on the outside and super chewy on the inside. This is my favorite texture when it comes to meringues.
Before I moved in our new home, I could never make meringues. Our old, janky oven couldn’t hold a temperature of 200 degrees F to save its life. It would always fluctuate up to 350 degrees F randomly and them come back down. I would bake batch after batch and they’d all turn a dark brown and I’d scratch my head. It wasn’t until I put a thermometer in there and realized what was happening. At 350 degrees F my oven was completely fine but put it down to 200 F and it was all wrong—so frustrating.
This new oven tho is perfection and it holds the temperature where it’s supposed to.
Monday was 96 degrees in LA. I literally don’t understand anything anymore.
This week has been a doozy since the beginning of it was spent attempting to get my life in order (read: taxes), which I did and feel wonderful about! YAY! I feel like starting a blog is all fun and games until you have to file taxes, then owe $$$$ and then it gets very real. Now that that businass stuff is settled, I can go back to concentrating on more fun stuff, things I actually enjoy like cookies and cake and salads.
Yes, salads. I’m brainstorming so many salad ideas because I’ll usually make the same salad for days, weeks in a row and then get super bored and then vow to never eat it again. If you’re eating any new-to-you-cool salads, please leave some suggestions in the comments below. NOW, for these cookies, which are way cooler than salad…
A few weeks ago, Nespresso invited me to Colombia to learn more about how their farming practices deliver high quality coffee in a sustainable way…You all know how huge of a fan I am so how could I say no?!!
I overnighted some rain boots and hopped on a flight to Medellín, Colombia. From there we all jumped on a helicopter (I was maybe a little nervous about it—heights are not my friend!) to Jardín, a small town about 2 hours south of Medellín. It’s a coffee town, surrounded by coffee farms, which sprinkle the region.
When we arrived in the town center of Jardín, it was early Sunday morning and the town was full of people coming in from their farms for a day of church and relaxation.
The town of Jardín is quaint, colorful and abundant with roses. Farmers and their families drink coffee in the square, gossip with their friends, buy groceries for the week and spend a day of leisure. So, we did that too. We had a chill breakfast and began to learn about Nespresso’s sustainability story…
I was lucky enough to sit with the US President and CEO of Nespresso, Guillaume Le Cunff, and Director of Expocafé, Juan Carlos Ardila, and his wife, Davi. I loved all of them so much. Juan Carlos, whose own father was a coffee farmer, told us the story of the Nespresso AAA Sustainable Quality™ Program, developed together with the nonprofit the Rainforest Alliance.
I learned that there are so many more components to creating a sustainable company and industry than just environmental. Socio-economic sustainability is important, too!
A lot of coffee farmers, specifically small coffee farmers, are susceptible to so many things that are out of their control: mainly weather and market volatility. Meaning if one year the weather is erratic and makes a farmer’s crop unsellable, the farmer makes little to zero money that year. This obviously makes it incredibly difficult for a farmer to support their family.
Nespresso is exploring ways to help farmers deal with extreme climate impacts, including providing crop insurance for farmers in Colombia. In addition, Nespresso is working with a number of local partners on a pension plan for Colombian farmers, making retirement and financial stability a possibility.
If you follow me on The Ol’ Instagram, you know that I just spent the last 4 days in Mexico City and it was so glorious. I ate a whole lot of tacos, I went to Pujol (magical), visited the Luis Barragan house and saw the place where Frida Kahlo created. Goals have been completed. I can’t wait to go back! Have you been?!
I think this recipe completes my Easter content for this year. I think I’m done. Before I settled on these chocolate cookies, these were initially peanut butter cookies. I set out to bake a chewy, soft peanut butter cookie with Cadbury mini eggs. Umm…I realized that all the recipes online that says they’re soft…ummm…they’re all full of lies!