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Spring

Pea Pesto Pasta with Brown Butter Scallops

Pasta, Quick and Easy, Spring

Spring is in full effect and I am fully enjoying going for long walks with Amelia and seeing Los Angeles so bright, green and blooming. Since we got a pretty heavy dose of rain this winter, Los Angeles is probably the prettiest I’ve seen it in quite some time.

I know I say this with every season (minus summer) but I love spring. I love the produce above all of the other seasons. Peas and rhubarb and strawberries and fava beans! I love it all so much.

I also love that spring doesn’t involve any sweating. And there isn’t anything more delightful than warm yet light and fresh-tasting pasta.

I teamed up with ALDI to bring you this delicious pasta tossed in an arugula pea pesto that’s spiked with a good amount of lemon, ricotta and parmesan. It results in a creamy rich pasta that’s still so fresh and clean.

I topped the pasta with tasty scallops from ALDI that I seared up in ghee or butter, which is currently my favorite thing to use to pan-fry or sauté anything. It’s the one thing from Whole 30 that I still hold onto.

It gives the scallops a delicious buttery aroma and flavor that I love. It works well with the brininess from the scallops.

The best part about this lil’ meal is that it is super fastsuper-fast and easy. I’d say all in all, it took me about 20 minutes. I’ve been trying to make more easy meals, especially since the last month it seems that all I’ve wanted to make are layer cakes that take me (and you) like 3 hours.

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Spiced Babka with Rhubarb Glaze

Breakfast, Desserts, Spring

This weekend was full of fun work.

Fun work always includes cooking. And people. And music blaring. Fun work is equally as exhausting as lame work but way more satisfying and fulfilling.

I’m ok with my feet hurting if the work I’m doing is fun.

Lame work is the annoying, petty shit I have to do to keep my stuff together like taxes and emails and paperwork and organizational things. I love for things to be organized but I’m not the best at keeping them that way. I’m bad at the maintenance part. That is for another post but I’m hopefully going to put some systems into place so I don’t have my prop closet overflowing with stuff.

Over the weekend, I shot a little Memorial Day content for you all, coming at the end of this week! And I shot some bomb cinnamon rolls that at first did not want to participate in this thing called life but I finally got the filling right…thank you, cinnamon roll gods!

I know that Memorial Day is this weekend and we’re supposed to be about that bbq-life and we are! So please consider this the breakfast thing you should eat before ribs.

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Big-Ass Biscuit Strawberry Shortcake with Chamomile Whipped Cream

Biscuits, Breakfast, Desserts, Holiday, Spring

I love strawberry shortcake, biscuit-style.

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.

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Matcha Iced Latte

Drinks, Spring, Summer

How to Make an Iced Matcha Latte

Sometimes when I use matcha….actually, make that ALL the time, I ask myself: “Am I being basic?” The answer might be yes. I’m not completely sure. But still, my insecure self returns to it time and time again because it’s DELICIOUS!

And in the afternoon when I need a bit of a pick-me-up and know I can’t handle coffee or an espresso beverage (I’ll be up all night), a matcha latte is the perfect go-to.

How to Make an Iced Matcha Latte

And it’s so pretty. And it tastes great. So I guess the answer is that I might be basic. And matcha might be overplayed. But who cares. Trendy things are only lame if they only sorta taste good. (Also: to a lot of people, matcha is not trendy—it’s been around for centuries. And to them, the rest of the world is just late.)

There is a new matcha bar that moved into my neighborhood and it’s so good but most days I don’t feel like driving down the road so instead I like to make a my own version at home.

How to Make an Iced Matcha Latte

This couldn’t be simpler.

You put a few teaspoons of matcha powder in a measuring cup and add a few tablespoons of hot water. Whisk it until the matcha has dissolved and then you pour in the remaining water and whisk some more. I transfer it to the fridge or freezer to chill for about 15 minutes.

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Strawberry Sheet Cake with Rhubarb Meringue Frosting

Cakes, Desserts, Spring, Summer

I had a full-blown, real, non-working weekend. There was a good dose of working out, dinner at a newly-opened neighborhood restaurant (highly recommend it)! I helped my friend Hourie with her charity bakesale that was sold out in an hour (!!!). There was also loads of salsa and smoothies and working out.

Moving onto cakes, specifically this one. Easter is this weekend, which really is the kickoff to spring brunches. There’s Mother’s Day and spring weather, which makes for ideal brunching-weather.

If you love cakes but can’t find the energy/skillz to decorate them, then the whole ‘sheet cake category’ is for you. They are ridiculously easy. All you’ll need is a proper baking pan and a spatula and a handful of sprinkles.

This strawberry + rhubarb sheet cake is the complete opposite of this Neapolitan number. That cake requires a few cups of coffee and some concentration (or at least the decorating part does).

This cake is made up of the most delicious white/strawberry cake combo ever. I could eat it over and over. And the rhubarb frosting is delicious tart and smooth.

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Cadbury Mini Eggs Skillet Cookie

Chocolate, Cookies, Desserts, Holiday, Spring

What do you do for Easter?

Growing up, we never had Easter baskets filled with money and candy. And my mom never coordinated Easter egg hunts. I think Latino humans don’t do that; mainly because Easter is super serious business. There’s no time for mascots and games. He has risen! You know?

Instead we’d have lots of cooking and family over and we’d always, always go to mass. It was the most crowded long mass of the entire year and usually I was dreaming about the free donuts that they’d hand out in the parking lot.

And when we’d get home, I’d happily change out of my often-times-dressy outfit and put on shorts and a t-shirt and start eating. It was always the best day ever and I’m sort of excited about maybe having a bit of an Easter brunch next weekend. We shall see if I can get it together…

What did you all growing up doing (if at all)?

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Spring-y Detroit-Style Pizza

Dinner, Pizza, Spring, Vegetarian

If you have talked to me in the past three months, like, in person I have most likely brought up:

1. working out (I’ve been doing a lot of that), specifically Kayla.
2. how fast the year is going (OMG HI APRIL!)
3. how much I love podcasts lately (more on that tomorrow)
4. and how obsessed I am with Detroit-Style pizza
5. how to make detroit-style pizza

I had Detroit-Style pizza, like, six months ago when a pop-up popped up in Chinatown serving just that. I had never had it before. I had seen the beautiful photos of Emmy Squared on the Instagram but since I am allergic to going to New York (and whenever I am there it’s always for a blip), I haven’t been.

But when I went to this pop-up in Chinatown, I thought the pizza was like a dream. The crust is crispy, like a cheese crisp, because the cheese is taken all the way to the edge of the pan, while the center is fluffy, similar to focaccia.

I’m pretty sure it’s taken first place as my favorite style pizza EVER. I even went to Detroit a few weeks ago and didn’t have the chance to eat pizza there and was so bummed. 🙁

I decided to take matters into my own hands and make it! Luckily, when I decided to embark on my journey Kenji Lopez had just posted, a mere two days earlier, a recipe for it! WHAA!

So I tried it, thinking that perhaps I would only half like it. I figured I’d probably move onto another recipe and try a few others. But, guys, it was perfect.

I guess that’s not a huge surprise since his recipes are so dang reliable.

So here’s the link to his recipe. Use that crust recipe AND then get creative.

This is for a very spring-forward Detroit-style pizza. Probably toppings you’d never get in Detroit.

This one has radishes that are tossed in a bit of olive oil and salt and pepper. The sauce is an arugula pesto. The cheese is tons of mozzarella (a must) and dollops of ricotta with sprigs of basil, crushed red pepper on top and peas.

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Strawberry Malted Milkshake Easter Cake

Cakes, Desserts, Holiday, Spring


Happy Friday!

Tomorrow is April Fool’s Day aka the day when Josh and I are going to start talking about wedding planning (interesting date we chose, eh? we didn’t do it on purpose I swear!).

Yeh, we’ve put that off for a while because when we first started, like, two days after we got engaged, I immediately downloaded Aisle Planner and started to put a bit of a plan together. And then…it got stressful. So many people. It adds up so quickly! And if we’re doing a destination wedding…good gracious it’s a lot. Anywayz, we told each other that maybe we need to chill out and just enjoy this time a bit and put it off for a few months. So we did. And now that date is here (ugh!). But we’ll figure it out, I suppose. I’m not that stressed out about it.

I’ll share more on that soon (like, when we know what we’re doing)!

For now I wanted to share this cake recipe I made for Epicurious. I wanted a spring-y cake that would remind people of how a strawberry malted milkshake would taste. The barley flavor in the malt powder is so delicious in the cake and frosting.

And to make it Easter-centric, there’s a nest on top that’s made up of shards of white chocolate—it truly couldn’t be easier. I filled it with Cadbury pastel-colored chocolate eggs. They are the best holiday candy our of all holiday candy in my very humble opinion!

I hope you have a beautiful weekend.

Here’s a link to the post and recipe.

xo
Adrianna

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Creamy, Spring-y, Smoked Gouda Stovetop Mac n Cheese

Dinner, Pasta, Quick and Easy, Spring, Vegetarian

Spring time!! YASS! I feel like the season is in full effect.

I was gone for a week last week so I spent the weekend catching up on work and going to brunch and trying to (unsuccessfully) convince Josh that we needed to go see the new Beauty and the Beast. No dice.

I can’t really blame him; he’s usually such a good sport about seeing all sorts of movies with me so I figured I should let that one slide JUST THIS ONCE.

I love me some stovetop mac and cheese but I don’t believe there’s one single recipe on this lil’ blog!

I needed to fix that so I figured I’d make a very spring-forward version that I pumped up with kale, leeks and peas…all sautéed in a liberal amount of ghee (my continued obsession). Of course you can use plain ol’ butter or olive oil, too.

This mac and cheese is one hundred percent vegetarian but it kinda tastes meaty because of the smoked gouda.

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Overnight Beignets with Strawberry Powdered Sugar

Breakfast, Desserts, Holiday, Spring

Hello, Monday!

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.

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