I gotta a new pie book in the mail and I LOVE IT! The world needs more pie, I think. Especially this week (and after last week) lol. Last year, I was in Chicago for work so I decided to take a quick trip to Detroit to visit my brother who had just moved there for a job. And while he was at work, I asked some of you for recommendations and the number one place you cute people told me to visit was Sister Pie. I was super excited. I jumped in his car (he lent me) and drove to Detroit. I drove around, took in the city and then stopped dropped in.
The place is vibrant, warm and feels like a place that serves the community. The case was jam-packed with baked goods so I ordered one of everything! When I got this book in the mail, I was pumped.
This is the time of year where Los Angeles weather is totally erratic. One day it’ll be 90 degrees and then two days later you’l need a sweater and some hot coffee to get your day started. By now, I know which one I get excited about.
I’m currently wearing a sweater so I feel like it’s appropriate to discuss this chai-spiced apple skillet cake with you all. I wanted to provide a recipe that is super easy. Something that you can throw together in a one, two steps max. This skillet cake is it!
Ayyyyeee! Last week I was sort of barely here on da blog and on social (even tho I’m always on the insta stories). I’ve been planning a fun lil’ thing that I’m excited to share with you. Hint: I can cook in it and I’m gonna make it look as pretty and functional as possible! MORE SOON!
In the meantime, I have a ton of new-to-you summer recipes to share. The past few weeks have been filled with lots of cooking and I took all of your suggestions into account.
You all asked for easy and sort of healthy weeknight dinners AND you asked for some desserts using blueberries, pies (coming soon!) and more cakes (you speakin’ my language).
This obviously falls into the blueberry category and not the healthy, weeknight dinner.
I know what you’re probably eating today. I’m gonna take a very wild guess. It’s a sandwich, piled high with shredded dark meat turkey and cranberry sauce and mayonnaise and if you’re super crazy, you might’ve added mashed potatoes on your bread. I say live it up because in January everyone is going to be on a cleanse.
This recipe is all about using up those last bits of pumpkin puree you might have in your fridge from the pumpkin pie you maybe made. Or maybe didn’t.
For this post I teamed up with bobble and their presse. I figured it was a good match because nothing goes better with doughnuts than coffee…and vice a versa.
I’ve always wanted to make madeleines because as a kid I was obsessed with the Madeline book series.
“In an old house in Paris that was covered in vines, lived twelve little girls in two straight lines …”
Whenever I misbehaved, my parents loved to threaten to send me to boarding school but because of Madeline, I was actually like, Ok, send me to boarding school—it looks like fun!
In my brain, boarding school was a place where I’d get to hang out with my friends and study together and play lacrosse together and wear knee high socks.
I went to catholic school my whole life so I was used to nun. All the scary nun stories that older people loved to tell me never had an affect on me because all the sisters at my school were so nice; I was never hit with a ruler or told to stand in the corner.
Fun fact: Amelia was almost named Madeline. It was between the Amelia Bedelia books and the Madeline books.
I feel like Amelia is closer to Amelia Bedelia’s personality (read: a hot mess) than Madeline so I think it’s a good choice.