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 have this sort of minor, sort of not minor obsession with speciality baking pans. I have one that’s shaped like a big ass dog bone; there’s another one in case you wanna make a gigantic doughnut; and then there are all my ornate bundt pans. I like them!
I’m always a bit hesitant to buy them (I mean, I still do) because many of you might not want to purchase them and then does that mean you can’t make the recipe? Sometimes the answer is yes, unfortunately. But not with this pan!
The person who was designing this was using their brain because it uses the same amount of batter as a typical 9×5-inch loaf of anything. So, that means if you don’t want to buy this pan, you can simply make a larger pound cake and all will be good in your world. It also means, if you do buy this pan, you can rest assured that you can reuse this pan to make mini banana breads, zucchini breads…the sky is the limit.Thank you, human, who was using their brain when they designed this!
Can we talk about how much I love lebneh frosting? It’s almost like a more tart version of cream cheese icing. This is a cross between a glaze and a frosting.
I have turned into a full on holiday baking psycho woman. It wasn’t my intention but there’s something about a cold drafty apartment, a twinkling Christmas tree in the living room and sticks of butter in the fridge calling my name, that gets me in the mood to bake.
I spent the better part of Saturday, baking, sculpting and arranging a bûche de noël with my friend Hourie. It was a bit of a challenge. There were a few mini meltdowns (the recipe we were using wasn’t foolproof) but at the end it was really pretty. And I remembered why I love this season. Why I love baking with friends. Why I do what I do.
I may sound super ignorant about pound cakes but it was just a few months ago that I learned a pound cake is supposed to have a pound of butter, a pound of sugar and no leavening. Those two work wonders with one another and create a dense cake that isn’t too, too dense. I dunno about you but that’s a lot of damn sugar.