I’m currently watching old BadGirlRiri music videos because I’m procrastinating from cleaning out the dishwasher. There’s a white film that’s coating all my dishes and after I did some googling I found that it must be clogged and I gotta clean it with citric acid. Sounds fun!
I went to school in Winston-Salem, North Carolina. It’s a teeny little college town (especially compared to a big city like Los Angeles). I went to a conservatory, which technically means you’re classically trained in whatever you’re studying, but what it really means is that you’re stressed out all the time and you study and work like crazy.
We’d have super early shoots at 6am and I’d always, ALWAYS drive past Krispy Kreme Doughnuts (their original location!) and let me tell you, that “HOT NOW” sign that would light up was like a spark of joy and hope to us all.
Someone slid into my DMs the other day and asked me…what’s an easy-ish dessert to make in the summer?!
I immediately responded with STRAWBERRY SHORTCAKES. But then I realized I don’t really have a thorough recipe on the blog for this. Which is weird since it’s my absolute go-to because everyone loves them.
It’s also great for a party because you can bake off the biscuits the morning of and assemble them in, like, 5 minutes.
Every summer during my wondrous childhood, my mom would buy these mini sponge cakes that they would sell in cellophane packaging. Next to it was always this strawberry fake-tasting syrup. She would buy them, along with a huge flat of strawberries. This grocery shopping day would make me joyful, truly.
I think I can speak for all of us when I say that the best part of making cookies is trying the dough right after it’s all mixed up. I do this every.single.time. And often times, have to stop myself from eating huge balls of cookie dough because, well, it can lead to a bit of a tummy ache and, um, really needs to be baked because you shouldn’t eat raw eggs! But I found a solution! Actually, the solution found me.
Enter: Just Cookie Dough. Crafted by a team of Michelin-starred chefs, it is egg-free, dairy-free, non-GMO cookie dough and contains no artificial flavors or high-fructose corn syrup. It’s safe to eat raw or bake it up. Whatever you prefer, you can feel good about indulging in Just Cookie Dough. I also love their Just Mayo and Just Dressing.
In fact, I use their mayo a few times a week because it is SO good. If you check my “highlights” on Insta Stories, I shared my favorite tuna salad with arugula and Just Mayo is what I use.
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.