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!
Ever since I cleaned up this blog and brought it from 2012 to 2017 (!!), I’ve also been on the lookout for new surfaces and props. I am that weirdo that has one plate of something I like vs. a set. I have lots of one-offs and usually I buy glasses in sets of two. Having a food blog can be weird, I admit, but also SO COOL.
Here are some things that have been catching my eye around the internets! I’ve purchased some, others are on my “make dat money to splurge” list.
Also, if you’ve been eye-ing something and want to share it, I think we’re all interested!
I purchased two of the smaller bowls and one small bowl from Herriott Grace and they are BEAUTIFUL in person. Like, the most perfect matte, delicious velvet colors. Love them. I really wish they came in plates because I’d spend all my rent money on them.
Farmhouse Pottery is so simple and elegant. Their work really has the ability to bend with all sorts of styles: minimalist cozy (hi that’s me, I think), country-chic, farmer, etc. (you get the idea!).
Anthropologie Simea Mugs. I was watching Big Little Lies and I loved that they were drinking wine out of mugs. This is kinda something I could see myself serving in place of glass wine glasses.
Matte Black Flatware. One thing I’m in constant search for are things that compliment mauve. That color is my blog 100% but using it over and over and over gets redundant and bores me so I like to edge it up a bit and I love how black looks with it. These are super awesome and relatively affordable (if you buy one to two sets).
Two-Tone Pink Glasses. These are so pretty and so spring! I thing these would be great water or rosé/white wine glasses.
Anthropologie Mineral Mug. I don’t need anymore mugs in my life but I want this one because it’s so simple and looks like something I’d actually want to drink out of in the morning (not just a pretty prop).
I’m really in love with these small porcelain gourds. I feel like they’d be perfect for soup or a scoop of ice cream.
These bowls are a bit of a splurge but I feel like I’d use them in every.single.blog post ever so I’m thinking about it. They look sturdy enough to be useful and function but pretty enough for photos.
I bought this pie/cake server and it is so beautiful in real life. I was super timid to use it because I thought frosting or fat would stain the wood but it hasn’t so far–it looks amazing and I’ve actually used it for cake!
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.
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?!
This is honestly one of my favorite food days. I know it gets sort of exhausting with the whole “national peanut butter sandwich day” or “strawberry shortcake with basil pesto day,” etc., etc.. But Pi Day is 100% LEGIT.
I’ve always wanted to put pink peppercorns in a pie; I’m so glad I finally did it.
Since the rainy season hit LA and California really hard this year, we have been blessed with beautiful rhubarb. Crisp, beautiful, bright pink rhubarb. I’m so into it.
I have a batch leftover that I need to use up today or tomorrow so let me know if you have any delicious rhubarb ideas! I’ll make ‘em!
I really want to make sandwich scones. Because Cindy made a version a month ago or so and I can’t stop thinking about them. Like roasted rhubarb in a scone. SHIIIITE that’d be good.
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.”
Appetizers for Dinner has always been a favorite of mine. I think it started with an episode of My-So-Called-Life when Rayanne’s mother threw some frozen dumplings in the microwave and Rayanne was super bummed about not being cooked “a real dinner.”
Since my mom was always, like, super healthy and demanded we have a very full/healthy cooked dinner, an appetizer-driven dinner always sounded like heaven to me.
I like to think that this snacking board is the best of both worlds because it’s healthy AND filling enough where you can totally eat it, be full and not feel bad about it one bit! It’s kidlike but totally appropriate for us grown-ups.
For this post I teamed up with my favorite, new-to-me vegetable ranch-flavored chips from Pure Growth Organic! You can find them at places like Amazon.com where they’re super affordable and healthy and delicious.
They’re super light; they almost remind me a bit of a rice cracker but a million times better and more flavorful.
The carrot harissa dip might’ve been my favorite because I had never ever made a dip made of carrots before. I was a bit skeptical when I went through the testing process but the texture was amazing; I mean, I ended up adding walnuts because it was borderline too smooth.
Making this cake felt like climbing Mt. Everest. It was bit of a beast to develop but I’m so glad I did because I LOVE IT!
There is no one that loves Neapolitan anything more than me. I think it started with Breyers ice cream when I was a kid. My dad was an avid ice cream buyer/eater and we always had it in the freezer. Strawberry ice cream was also so heavy in the rotation but I loved chocolate so often times that I’d mix chocolate cream with a scoop of strawberry ice cream. Seriously the best idea evrrrr.
I recently started to think about Neapolitan and wondered: “Why don’t we make Neapolitan with other flavors?!?!”
This is a Mexican Neapolitan. The flavors are slightly different and use Mexican ingredients.
The pink layer (usually strawberry) is agua de jamaica (hibiscus). If you’ve ever gone to a Mexican restaurant, you most likely saw or had the agua de jamaica, which is made with hibiscus leaves.
Hibiscus leaves are tart! To make this layer more tart and make sure the flavor comes through, I added a bit of lime zest and juice to the mixture. We use the agua de jamaica in both the cake itself and the frosting.
I did add some food coloring to the cake because when it’s baked, it turns an ugly horrible purple so I counteracted that by using hot pink food coloring and red. (If you don’t have hot pink, you can use just red and it’ll look pretty!)
The chocolate layer is Mexican chocolate. There’s cloves, cinnamon, cayenne and allspice. It’s really flavorful and super rich and chocolate-y.
The last layer is Mexican vanilla. Of course, you don’t HAVE to use Mexican vanilla but I used a good amount of it to really make sure the flavor was very present.
A few weeks ago, I had this idea to make traditional mozzarella sticks but with something cooler…
Immediately I thought: raclette! I instantly talked myself into it but realized when I went to the store that it would require a disclaimer. And that disclaimer is that these are not cheap. The price tag on this big block of raclette almost made me turn myself right around and walk out of Whole Foods but I kept going on with this project. I even purchased regular ol’ mozzarella sticks to test the recipe with because I was scared to use the precious raclette.