I seem to frequently muddle work and play. Pleasure and utility. These cookies are no exception.
I was having a bad day. Not the worst, there have certainly been worse, but simply a day that turned each minute a bit more sour and left my lips a bit listless. It’s been a while since I’ve shared a video, and I don’t know what came into me, but I knew I needed to make oatmeal cookies (one of my forever-go-to-happy-foods) and I knew I needed to share them with you. Read more
If you don’t like candy canes, I don’t blame you. However, I think that their prevalence in the Christmas days has certainly conjured up a desire to have something “minty” this season. And while the lush in me would absolutely have posted a peppermint schnapps hot cocoa recipe, well, that’s not exciting or innovative. So, I figured I’d make one of my favorite cupcake bases and turn it into something beautifully holiday-esque. That way, you have a superb cake recipe, and then can get all festive if you want to do the full monty, like I did.
I was inspired to make the mini cakes a bit colorful after receiving a fresh pomegranate from my dad’s wife in Northern California. Apparently they had unearthed a little pomegranate plant (? don’t know how you do that, but it was hidden) and that’s amazing because pomegranates are not only delicious, but they’re also expensive so having those mysteriously show up is fabulous. The seeds are delicious and provide such a fantastic crunch when used in cakes. I’d never really seen it done but instead of using food coloring or artificial flavors to create a candy cane coloring I figured, let’s use what we have.
In French, the word “parfait” means perfect, and in both my adult life and childhood memories the name for this dish doesn’t seem too far off.
Today was Mother’s Day in America, and it’s been a few years since I haven’t been able to celebrate that with my mother on this earth. Each year gets easier, but of course, of course, the nostalgia slips in whether or not I want it to. I didn’t even think I’d do a Mother’s Day post today, until my memories took me back to grocery shopping with my mom.
When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it! So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard. It’s boreth many fruit.
And now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.
OK, I have more than 5 friends, but we’re all super busy. Apparently too busy to eat tangerines off of my tree every day. So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now! Back-to-my-days-in-France long time! Read more
I don’t really want to talk too much during this post, as I think the photos do much speaking themselves.
This Valentine’s Day, instead of buying expensive, really poor quality chocolates that will only upset your (Valentine’s?) stomach, why not make something from the heart that’s super healthy. And sexy and delicious.
This is one of my favorite recipes I’ve had for a long time: Dark Chocolate Banana Truffles. It’s pretty genius, actually, as the really soft filling takes no effort to make besides slicing a banana. I think we all know how to do that. And then there are 4 other ingredients. Literally.