I was haunted by this image from Pinterest for like a week straight. It’s so beautiful. A star made of layers of flakey puff pastry with ground cinnamon and chocolate weaved throughout. And, easy. So, so easy. Mainly because there’s not much to make—it’s just assembly!
This is the perfect thing for one of those nights or days when you’re invited totally last minute to a party or gathering and you need something fun and exciting and easy to put in the oven. This is the answer!
This is one of those days when I don’t have anything to say except a few things.
1. Brooks cancer debacle is cray.
2. I love pancakes.
3. Cookie (from Empire) is my favorite. I want to make cookies inspired by Cookie.
That’s sort of all I have today. It’s one of those days when I don’t have much to say. Do you have those days?
I’m currently in the zone with all the actual preparation and mental preparation that’s involved with coming out with a book. EEEK! I’m less terrified than I actually was like two weeks ago. I’m not sure what it is, maybe I’m just used to idea now that it’ll actually be out in the world.
This is a classier version of dipping pizza into ranch dressing. It’s the same idea! Something Italian being smushed together with someone southern and very very American.
I was about to call this a high and low but that would insulting to ranch dressing. If these two were people, yes, they’d probably grow up quite differently. They’d be going to different schools, wearing different types of clothes, speaking different languages but they’d both agree on this: anything fried dipped in ranch dressing is a big, gigantic WIN!
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.
Flying while being on the internet has alway felt like magic to me. I can’t be the only one. When I think about it really hard I’m like, WHO MAKES THE INTERNET WORK?! What does it look like in physical form. How does it even work. Maybe this sounds dumb (probably does) but as a non-engineer it all feels like it just exists in the ether and happens on its own. (I’m not stoned, I swear.)
Now, about this bowl of corn. This is proof that seasons can play wonderfully together to create something warm and cozy. Corn is still around, it’s at the stores and at the farmer’s markets, but not for long. And squash seems to be popping up (!!!) and out of all the squash varieties, spaghetti squash is one of the first to appear.
I will always be a strong advocate for breakfast for dinner because it’s fun. And who doesn’t want to eat fun food—it’s the best. I tried to think to myself why it’s a bit of a thrill; maybe it’s that we all feel like we’re doing something we shouldn’t? That’s the fun of being adult, WE DO WHAT WE WANT!
While these tacos aren’t exactly candy cereal for dinner, they’re still a pretty good time. For this post, I teamed up McCormick Gourmet to create a dish that’s perfect for dinz time.
You know a few weeks ago when I was like, Everyone chill on this autumn talk. Now, I’m all about fall. I want the cool, crisp weather. I want the changing leaves and the apples. Give me all the apples! Unfortunately LA weather has not been all that cooperative. It’s been ridiculously hot.
So hot that I’ve been using that gun emoji a lot. It’s been a dark week. I’ve used this terrible weather as an excuse to break out Ali’s new spiralizer that she sent me. If you don’t know Ali, you should! She’s the queen of spiraling vegetables.
This recipe was inspired by my favorite Chinese appetizer. It’s a dish I always order when it’s hot outside. They smash cucumbers and toss them with a bit of chili flake, sesame oil, rice wine vinegar and salt. It couldn’t be simpler.
Picking the cover of a book is not a solo endeavor. There are a lot of opinions and things that need to be taken into consideration because, as we know, people judge books by their covers, as they should (I think).
I feel really confident about the cover. I think this cover, the one we finally arrived at, matches the contents of the book and the story. It fits. But it took A LONG time to arrive at this cover.I wanted to share with you a few early iterations and how we came to this conclusion. I think it’s fun!
I always think behind-the-scenes stuff is interesting (if this is putting you to sleep, there will be a recipe on Monday and it’s a good one!).
Now that Labor Day has passed and school has started and the bustling of the impending holiday season is here, I feel like we’re all over summer and rosé and watermelon. We’re over it. BYE, GIRL! Until next year!
It’s time to get our ovens in gear for baking season, my favorite season, autumn. I decided to start it out with a big ol’ bang with this Giant Cinnamon Roll from Sarah’s new book, The Sugar Hit. It’s a punch of cuteness meets color meets funny. It’s loaded with fun-sounding recipes and cute anecdotes that make you wish she was your friend IRL.
Here are some recipe titles: Like a Fat Kid Loves Cake Milkshake; Homemade Tim Tams (!!!); Filthy Cheat’s Jam Doughnut; Cola Float Ice Cream Cake.
Don’t those sound fun!
I was most attracted to this recipe because who wouldn’t want a big ass cinnamon roll in their house at all times.
Maybe the Whole 30 people would not want this but we’re not them (I might be some day) right now so big cinnamon roll is how we do.