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.
Reaching balance is on my to-do for spring and summer. It’s obviously something that I’m not always great at. I love cake. I love pasta. And I honestly don’t see anything wrong with having those beautiful things in my life. They’re not going anywhere. But I also have been trying to eat healthier on a day-to-day basis. Having lots of fresh produce and ingredients on hand has been a huge game-changer for me.
Did you know May is also National Salad Month? To celebrate, I teamed up with Rubbermaid to create salads for my entire week! The FreshWorks Produce Savers keep produce super fresh and crisp in the fridge! The CrispTray at the bottom of the container elevates produce away from moisture and promotes airflow to help reduce spoilage. After 5 days of being in the fridge, the radishes were crispy, the arugula alive and well and the green onions were snappy! I love going grocery shopping and then storing everything away in their Rubbermaid home until I’m ready to use them.
Here’s what I like to keep on hand!
3. Cherry Tomatoes
4. Green Onions
6. Italian Parsley
These ingredients make it easy to make a bunch of different salads. I like variety in my routine and it’s way easier to do that when you start with about 6 or 7 different types of produce.
Last month I made pot stickers for the first time and I have to say, I was V impressed with them. They’re now one of my favorite things to make at home and are a million times easier than I thought they were. And yes, most of that has to do with the fact that I don’t make my own dough for the wrappers; even though that also doesn’t seem that hard to make, so maybe next time I’ll give it a try.
There were some days last week that felt like summer but I refuse to let go of spring for a long time. So we’re still in full effect with spring on this here blog for a long time.
These are filled with mashed peas (and some whole peas). The addition of sautéed buttery leeks also adds a nice flavor note. These are SO good. I love them so much.
The flavor here is all about sautéed leeks and barely cooked peas. The inspiration behind these pot stickers comes from Lisa Lin’s Instagram. Do you follow her? Her food looks so good. I could stare at it all day long.
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…
This dish smells like Sunday dinner. You know that smell…like sautéed onions, something braising in spices. The sounds are different than the smells. They’re of steam rising, some sort of adult-friendly jazz or salsa playing, and mom is screaming at you to set the table. Or at the very least, take the trash out because it’s gotten full. People are coming over and it’s time for the kitchen to go from used up to presentable. And you need to be presentable, too, so put on something nice; your Sunday best is preferred.
My mother was the best at braising things. She was also incredible at delegating and making everyone do what needed to get done. She was doing the most so it was only fair.
For this post, I teamed up with McCormick to show you how to make Easter Sunday smell and taste amazingly delicious. And to make it as easy as possible, this whole thing is made in an Instant Pot.
The Instant Pot makes this dish come together SO fast and easy. The lamb shanks are smothered in a spice mixture full of sea salt, garlic powder, cumin, coriander, mustard and black pepper. It’s seared and then placed in the Instant Pot with tomatoes and a chipotle in adobo. It’s braised with some carrots, onion and garlic.
I learned a lot of lessons from making these cupcakes. The number one thing: if you’re a creative person, surround yourself with people who will be brutal with you. It’s important.
After attempting to make buttercream roses last year and getting super frustrated, I gave up. But last month, I decided to do my research, get the right piping tip (hello Wilton #104 is your friend) and try again. I piped out one “rose” and I thought it looked pretty good. I texted it to Billy and asked him how it looked. I was assuming he was gonna go, “GREAT! YOU’RE SO TALENTED!” Instead, this man goes, “these look like foreskins.”
UMM OK! THANKS!
But the more I looked at them, the more I agreed. The more I was thankful to my friend for telling me the truth before I put a whole dozen of foreskin-looking cupcakes out into the blogsphere. He saved me, you know? Very grateful.