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10 Cozy Things to Make in May 2019

Adventures, Dinner

It’s May and while I’m usually complaining about the time passing so quickly, I’m also super excited for May because that means I’m going to Paris! Josh and I are celebrating our first year of marriage by taking a trip to Paris at the end of the month and we couldn’t be more excited. It’ll be our first time there EVER! I’m super excited to eat croissants every single morning, drink loads of coffee and eat all the butter.

But until then, we still have brunches and Mother’s Day celebrations to have and meals to make!

Roasted Rhubarb Scones with Vanilla Bean – These scones are what I call…interesting. The rhubarb is roasted to remove some of its liquid. And then the dough is flattened and the rhubarb is placed in the center. The dough is folded over and baked! SO GOOD!

Shoyu Chicken with Hawaiian Mac Salad – I made this chicken last month and since I posted it, I’ve made it like four times. It’s the easiest, breeziest dinner EVER. Also it’s super delicious.

Ramp Cacio e Pepe – Ramps have about a 1 month window every Spring, if we’re lucky and most times people are like “what should I do with them!?” Last year I was lucky enough to get a huge bunch of ramps and made this cacio e pepe. It was dreamy!

Matcha Iced Latte – Every year when the temperatures start to get warmer, I get on my Matcha Iced Latte game because it’s SO good.

Big-Ass Biscuit Strawberry Shortcake and Chamomile Cream – If you’re’ like what should I make for dessert. The answer is: A BIG ASS BISCUIT. This one is delicious because it’s layered with fresh strawberries and chamomile cream.

Spiced Babka with Rhubarb Glaze – Babka is a baked good of great comfort! I love this babka because it’s full of chocolate and topped with a delicious rhubarb glaze!


Fluffy AF Cornbread Blueberry Pancakes – These cornbread blueberry pancakes are a fluffy stack of deliciousness.

Earl Grey Honey Scones – For some reason, these have become a super popular recipe on this site in the last few months. I have no idea why but go on!


Breakfast Braided Strawberry + Apricot Bread – This braided bread is super tasty and fluffy. The best part about it is that you can use store-bought jam which makes things a million times easier.

Mojito Cupcakes – These are super bright and fluffy cupcakes. They’re a true winner!

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Jackfruit Tinga Tacos

Dinner, Healthy, Vegetarian

I’m not going to lie, it took me yearrrrrs to finally get up the courage to try jackfruit. I have no idea why because it’s the least offensive out of all the vegan meat substitutes. I’d like to declare that it actually tastes good!

If you’ve never had jackfruit, here’s some info:

Jackfruit comes from jack trees—they’re related to the fig and mulberry trees—which are commonly found in southeast Asia. And while it’s related to figs and mulberries, jack fruit’s texture is similar to artichoke hearts. The best part about jackfruit is that it’s easily attainable (I bought it in the can) and shreds kinda similarly to meat (think carnitas or chicken!). It’s wild. It sort of blew my mind.

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Shoyu Chicken with Hawaiian Mac Salad

Dinner, One-Pot Meals

Have you ever been to a cookbook pot lucky party? I have to say, I think they’re brilliant.

A few weeks ago I was lucky enough to attend a cookbook potluck where each attendee made a dish from a chosen book. I’ve seen a few on the Instagram and I’ve always been like, “hmm, that’s a good idea!!” What made it even better was all the recipes were supposed to be made from Aloha Kitchen!

This book is so breathtakingly beautiful, from the photos of beautiful Hawaii to the food and recipes and the history lesson, it’s really amazing. Last year was the first time I had ever visited Hawaii and the minute I landed and was told we were having dinner on a former plantation, I had A LOT OF QUESTIONS.

I honestly knew very little about Hawaii. So I did my usual quick history lesson on the car ride to the hotel and I didn’t learn nearly as much as I wanted to.

Alana teaches the history seamlessly, interweaving it with food and how the cuisine and all of its vastness came about. I wanted to try SO many of the recipes but I settled on this Shoyu Chicken and I’ve made it nearly five times since making it for these photos.

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