My entire world could be crumbling, but if I have a pie crust to make/eat, all is ok in the world.
Good thing I had this pie because this week has been trying. It’s been one for the records in terms of toughness. Amelia is having her own rough week because she hates fireworks and my neighborhood always decides it’s a great time to shoot off fireworks for the whole week of Fourth of July. She’s been hiding in the bathroom all today. EMOJI CRYING FACE!
So, we’ve both stress-eaten a bit of pie. Can you blame us?
Summer is a sad sight without cherries.
They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.
Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.
Remember last week when I made homemade cream cheese and I told you to save that whey?!? Yeah! I put it in hamburger buns. Yass! And since I think I’m particularly clever, I wanted to tie it back to a bagel by adding the “everything” mixture to the top of the burger bun.
Well, I’m pretty happy. I currently feeling myself. I’m patting myself on the back. Skipping in the street. I think I’m smart, but mainly I’m just stoked about making another delicious thing that involves carbs.
If you’ve never made hamburger buns, you’re in for a lil’ treat because not only are they super fun to make, they’re not too, too difficult either.
These buns were tweaked from King Arthur’s Flour, which in my opinion, has the best burger bun recipe out there. The whey gives these a softer texture but not so soft that it feels like cheap, store-bought white bread. It’s sort of in between of what you would get if you used half water and half milk.
One of my favorite past times is to eat potato chips while watching a movie. Seems like a simple idea but it gets complicated really quickly. It always requires for me to inevitably turn up the volume up REALLY loudly because the crunchy sound from the potato chips interrupts the movie (I can’t hear!) and then I have to rewind and re-watch some parts.
This is sort of a better idea, combining dessert with snack time, resulting in an ice cream sandwich that is chocolate-y, crunchy, caramel-y and overall super awesome. The one downfall? Ice cream sandwiches get melty and messy; life is full of challenges!
For this post I teamed up with Kettle Brand Chips (my all-time favorite is the Sea Salt & Vinegar) to bring you this fun, summer-filled recipe. The cookies are soft and chewy; the perfect cookie for ice cream sandwiches. If the cookies are crunchy or hard the ice cream will spill out the sides—not ideal!
Crushed potato chips are folded into the batter, chocolate is melted on top and then more pulverized potato chips are sprinkled on top of the chocolate, almost like how you would do with sea salt.
3. My pager from childhood. My most used pager codes: 143, 80085, 123
4. A sweet note Joshua wrote me a few weeks ago
5. All carbs. Especially bagels.
So naturally, cream cheese is also very important to me. I’ve been wanting to make homemade cream cheese 4evrrrrr. I’m so glad I finally bought da stuff and decided to do it. It definitely took me a few times to get it exactly right. I ended up buying this animal rennet from Amazon. They also have vegetable rennet.
Yep. Time to slather on that sun tan lotion, squeeze into a bathing suit :/ and eat all the watermelon available.
Summer has never been my season. I’m more of a fall leaves, scarves kind of girl (even though I live in LA, I know I’m complicated) but this is how I embrace the season: cakes that require no oven. Cakes that aren’t really cakes! Because there’s no batter, no icing, no nothing cake-like. Except this recipe relies on cookies to soak up all the mascarpone/coffee/chocolate mixture and then it slices up so lovely, so deliciously.
This cake is very tiramisu-like. The flavors are v v similar except you don’t have to both with lady fingers, which if I’m speaking honestly, is the biggest bummer about tiramisu. Most lady fingers are dry and bland and taste like cardboard. Of course, we could make our own but am I really going to do that??! I mean, maybe, yes, very likely. I am the type…stand-by maybe we’ll do this.
Is putting cheese on vegetables a recipe? Sorta not. This is more of an idea…but it’s a good one, that’s why I’m sharing it with you.
I guess you could say I’m currently a raclette enthusiast. (A few months ago I made these raclette collard green thingy-ies.) This is super simple. Here are a few important things about this sorta-recipe:
1. The asparagus is grilled. That char is everything in life and this summer I’ve vowed to grill all the vegetables that come into my life. You should do the same.
2. The raclette is thinly sliced so it melts super easily.
3. The bread crumbs add nice texture. They’re important.
4. The lemon zest is a MUST!
5. Italian parsley is da best.
That’s it. It’s so simple and delicious. I know that I post a lot of recipes that are a bit more labor-intensive (things like pie and cheesecake and cake), so I do like to offer super easy and delicious ideas every now and then too. I truly hope you make it at every BBQ this summer because cheese really does make everything better.
For the full recipe and more photos, go to PBS Food.
Ice cream was one of the first non-baby food items I ever ate. I know this only because there are tons of pictures of baby Adrianna with ice cream all over my face. I must’ve been 3 months old? Is that even ok? Probably not but it was the 80s and my parents were too young to care. I totally survived but it left me with a huge love for ice cream. My dad is to blame, obviously.
It’s no secret that I love pairing summer fruit with spices like cinnamon, cardamom and ground ginger. Those warm, fall-ish spices are so glorious with fresh fruit. Today I teamed up with McCormick Gourmet to bring you these Blackberry Pie Bar Milkshakes. The ground ginger works gloriously with the fresh blackberries.
And can we speak about pie bars for a quick moment? I’ve always loved a good pie bar. I was looking through the recipe index a few days ago and was sort of appalled that not one recipe for a pie bar lives in the archives. We will change this! Change is coming! I’m thinking something peach-y and creamy…and maybe something else.
In the meantime, we have milkshakes! Let’s make a syrup and a crumble and pair it with milk and ice cream. This milkshake is something I want to drink, guiltless, on a stoop while I watch people walk by. I think of myself in a place like New York or something. There’s something sort of magical and gross all at the same time about New York in the summer. It’s muggy and balmy but everyone is outdoors and I love that so much. I love New York in the summer.
You know that part in Clueless when Cher turns to Ty and says, “Elton said you gave him a toothache.” And Ty was like, “What’s dat?!” And Cher was like, “It means he thinks you’re sweet, stupid.”
This S’mores Pavlova will give you a toothache, in a good way. It oozes summer fun. It shines bright just like a diamond. And it’s screaming to be made and taken and bragged about at a BBQ.
I feel like this recipe is a lil’ ratchet. It’s definitely not the most classy recipe I’ve posted in my life, but it sure is fun.
The pavlova is chocolate-y by way of sifted cocoa powder and folded in bits of dark chocolate. The 7-minute frosting acts like a marshmallow and gets all toasty when a flame kisses it. (You can also do this in the broiler.)
The crushed graham cracker is sprinkled on every. single. layer. My favorite part about this recipe is the chocolate-y pavlova. It’s not crisp and dry throughout, which sometimes I want; this one is gooey and fudge-y in the center.
The idea is that it’s supposed to mimic how a piece of Hershey’s chocolate gets when a warm, toasty, burnt marshmallow is placed on top. It’s like that!