2018/08/19
Hey Beautiful! How are you? How’s the weekend treating you? I made us a muffin that could (does?) double as an excellent cupcake. We load in heaps of chocolate chips + espresso and call it breakfast on-the-go. The espresso comes in the form of fresh-brewed espresso + finely ground espresso…you could in a pinch use some strong-brewed coffee in its…
2018/08/12
Behold, the homemade version of an It’s It. Have you had one? Do you love them? They are one of my most favorite ice cream treats from my childhood. About a year ago I posted this recipe to my Instagram but never to my blog. I know. The shame. You’ve missed out on an entire year of having these in…
2018/08/04
Prepare to be dazzled. I was so excited when the publisher said I could share a recipe from The Cookie Book, I knew this was the one. I wanted something that would be pretty easy for you to throw together–because you must make this cookie immediately. I’m talking tonight. They’re addictive…and if we’re being completely honest here, on several occasions…
2018/07/29
Why haven’t we all been making our own crackers? This is the easiest (dare I say, foolproof?) dough that you will mess around with. It’s completely flexible…you pick the nuts, the cheese, the flours and make it your own. Crackers are one of those things that I never seem to have a fresh box of when I want them (does…
2018/07/08
Man oh MAN have I had some pizza cravings lately. And this combination of flavors has been my current go-to: bright bursts of lemon zest, slightly charred and crispy brussels sprouts, bitter radicchio and toasted bits of pignolis (aka Diamond of California pine nuts). Sometimes I’ll add prosciutto (which is heaven) and other times sun-dried kalamata olives (which I can’t…
2018/06/29
This is part of a two-part post on my trip to Argentina with Lucini Italia to meet the growers (and learn more about) their Everyday Extra Virgin Olive OIl. Part One (here) has the recipe for these Dark Chocolate Alfajores With Olive Oil Dulce De Leche that were inspired by the trip. Part Two is all about where we went and stayed…
2018/06/29
This is part of a two-part post on my trip to Argentina with Lucini Italia to meet the growers (and learn more about) their Everyday Extra Virgin Olive OIl. Part One has the recipe for Dark Chocolate Alfajores With Olive Oil Dulce De Leche that was inspired by the trip. Part Two (here) is all about where we went and stayed…
2018/06/28
I have been playing with this recipe for Diamond of California for quite some time. I wanted to start with a dough that was nice and yeasty, full of life. I wanted it to be easy: a dough we could through together on a Wednesday, stash in the fridge and then come Friday or Saturday we could quickly roll it out…
2018/05/12
We have a cookbook title!!! It’s called The Cookie Book!! I love love love the final title. What do you think? As soon as the cover is finalized, I’ll share it here as well. I seriously can’t wait!! I knew once I turned the manuscript in that there would still be work to be done. But here we are months…
2018/04/20
I hope this banana cake finds you rested and well, ready to tackle the weekend. I have been dreaming about this cake for some time…a super moist cake, loaded with heaps of banana, dotted with bits of dark chocolate and teeming with the taste of espresso throughout. We bake this cake low and slow. I’m talking, at 275 F for…
2018/04/14
Hey friends! Whew, the book is FINALLY turned in!! I’ve been thinking I’d like to write about the cookbook-writing process here…would that interest you? I have a lot of thoughts that I would love to share if you’re interested. I get to see the manuscript one more time, for several weeks in May, and I believe at that point it…
2018/03/10
Oh winter citrus, how do I love thee? There are too many ways to count. I just can’t get enough of you. Combining you with a scone is almost too good to be true. Almost. This Blood Orange Scone, she’s moist. I mean, shut-the-front-door moist. She’s beautiful. Just look at her. And that citrus flavor isn’t just hiding behind a veil with her head down, she’s…
2018/02/10
It’s been too long, hasn’t it? Working on my cookbook rekindled my love affair with meringue. So much so, that I wanted to make a beautiful dessert with it and was due for another recipe with Diamond Nuts of California, so violá, here we are. These meringues are shatteringly crisp with just the essence of almond in there. To drive…
2017/12/16
{This post is sponsored by Maille} I hope you have lots of festive occasions coming up this month and if so, I have the perfect holiday appetizer to share with you. I use one of my favorite doughs as a base (it’s a brioche dough with eggs and butter and lots of richness) and then fold in Parmesan, fresh thyme…
2017/12/11
I am SO EXCITED that I am finally able to tell you that I’ve been working on a cookbook!! I started working with an agent (hi Leigh!) last December and over months (and months!) created a baking cookbook proposal (that covered all things butter + sugar). When we were finally weeks (maybe days??) from finishing that monster proposal I got…