Sometimes recipes are accidents. Does this ever happen to you? Where you add, like, one spice to something and then it turns into something else. Or maybe you accidentally mess something up and it’s a becomes a happy accident?
Billy told me that he was bored so he put peanut butter on a slice of pumpkin bread and it turned out to be amazing! So when he came over the other day and I was like, “I wanna make a twist on pumpkin bread,” he suggested I use tahini. I thought hmm…ok let’s try it. We were SHOCKED at how good it was. It didn’t sound awful but also didn’t sound like an absolute winner. You all, it was a winner delicious!
So here we are…
Whenever people ask me, “I’m not a baker, what should I bake as my first go?”
As you know, your girl loves her some autumn. I love autumn everything. I love the clothes, the weather, the drinks, the snacks. And I also loooove autumn weddings.
I’m currently in my car, driving up north to San Luis Obispo to celebrate my friends Samantha and Aaron! I’m staying at the Madonna Inn. Have you seen photos? It’s a crazy wild pink hotel that is straight out of a different decade. I can’t wait to dance and take photos of the fun interiors.
Another autumn item that I’m loving? Pecans. I love pecans and actually put them in everything from my smoothies to salads. I love their flavor and texture.
For this post I’m super excited to team up with the The American Pecan Council. This past few weeks I’ve learned so many cool, new-to-me facts about pecans…like, did you know they’re the only tree-nut indigenous to North America? They are.
I’m currently in Milan, eating SO much pasta and feeling so very full. I have a feeling that I might have to go on a bit of a pasta-cleanse upon my return. I also see lots of running with Amelia in my near future and I’m genuinely excited about it. I can’t wait to tell you more about my trip but right now I’m currently staring at these scones, hoping you have time this weekend to make them because they are so good.
This fall, I want earl grey everything. Fun fact is that my favorite tea to drink during the day is definitely earl grey tea. I love it with a splash of almond milk—it’s too good.
I wanted this recipe to be inspired by a big ol’ cup of tea and I think I did that. Even though it kinda doesn’t taste like so definitely eat it accompanied by a warm mug of tea.
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?!
I’m not gonna lie, this week has been ROUGH. For a multitude of reasons but to top things off with a gigantic cherry and black sprinkles, on Wednesday when I was walking Amelia, we were attacked by two dogs who escaped their yard.
One was little, the other was big. They ran toward Amelia and attacked her, I tried to kick them, but since I live on an incredibly steep hill, I lost my balance and fell down the hill. I quickly got up to try and stop them again and that was when my neighbor, who is a pretty big dude, grabbed the scary big dog off of Amelia and put him back in his yard. I grabbed Amelia by the nape of her neck and walked her to safety. Since I was screaming “help, help, help!!” at the top of my lungs, people eventually came out to see if I was ok.
I was so incredibly thankful to Martin who saved Amelia. If he wasn’t there, I’m not sure when the fight would’ve ended. I know dogs are dogs and I definitely don’t blame them. Stuff happens. Accidents happen. But man, it has been a rough week, to say the least.
But we’re ok. I’m banged up but I’ll be ok. And Amelia protected herself so she’s magically ok too. She’s a feisty lil’ thing, she got it from her Mama. Haha.
Tonight I’m excited to rest and watch TV–something that is not the news.
I watched Mrs. Doubtfire the other night and I laughed so hard. I needed laughter. I needed Robin Williams type imitations and the restaurant scene?! It’s perfect.
I’ve decided that this is a great time to re-watch all of Real Housewives of Beverly Hills and OMG the first and second season DO NOT DISAPPOINT. It’s a nice reminder how mean Camille was and how Brandi was super crazy even in the beginning. If you’ve been searching for something to watch while you do laundry/cook/clean, etc. it’s a fun thing to re-watch.
On Wednesday I’ll be posting a huge spring brunch situation that I shot last week with my partner-in-crime, Mr. Billy Green. Today I wanted to share one of the recipes that’s on the table, these Chocolate Rye Muffins with Strawberry Butter with Pink Peppercorns.
This weekend is the quiet before the storm. My April is a gigantic busy monster with fangs and I like to think that next week is the prep before I have this spring-like metamorphosis into a busy bee.
Speaking of bees…for the past few weeks there has been a nest behind my apartment growing and growing and growing. And it’s sort of grown into a monstrous bee hive which is totally effing scary but also REALLY COOL.
Tomorrow a very nice stoner bee keeper dude is coming over, dressed in his E.T.-like costume to remove the honeycomb one by one and transport all 10,000 bees and the queen bee to South Pasadena.
I’m really excited to watch through my glass back door, which will very much shield me from said 10k bees and my face. I, of course, asked if I could have some honey but he said everything has to go into the boxes, every drop of honey. Kind of a bummer but I’m excited about their new life.
These rolls only took about a million times to get right. But when I got them right, I got them right! (Or at least I think so.)
For this recipe, I teamed up with McCormick Gourmet to bring you the lightest, fluffiest and buttery rolls evrrrr. And they’re topped with my favorite topping in the entire world: “The Everything” bagel topping.
I’ve put the topping on a lot of things at this point: hamburger buns and pretzels and now, Cloverleaf Rolls. But it’s for a reason.
I started ceramics class this semester and unlike my classes in the past, this is actually in the morning. I didn’t plan it that way but the sign-up process was pretty insane and unfortunately had to take what I could get. Luckily I live that freelance lifestyle so I could (sorta) take a class on Wednesday morning.
One thing I’m constantly thinking about is what should I pack for breakfast. The class is about 5 hours long so I definitely always like to take a few things with me to snack on. Of course, my other huge priority is COFFEE. Always.
For this post, I teamed up with bobble and their presse. It is seriously my dream come true.
Cornbread makes my face turn into that heart-eyed emoji that I use like every single day of my life to express myself. I sort of wish I could write a whole blog post in emojis because today is one of those days when I feel like I have nothing to say. Do you have those days? When you’re sort of like, here’s a recipe for such and such BYEEEE!
This week has been hot hot in Los Angeles and I’ve been avoiding my oven like the plague. The only that that could even remotely tempt me is this cornbread because it’s more like cake than bread. And I’m not mad about that.
I know southerners are super finnicky about their cornbread but I like mine this way: a little sweet, a little spicy and soft. I like to use corn flour over corn meal. It’s more fluffy and soft. If you can’t find corn flour, by all means, use cornmeal—it’ll work. I’ve been searching for a recipe for cornbread that’s more cake like and when I found this one, I figured it would probably need a ton of work, but it’s kind of perfect.