Breakfast

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

How was your long weekend? I ended up staying in the apt all weekend long with the oven cranking, testing Valentine’s Day recipes. Yeah, that holiday is flying towards us quickly, have you seen the drug stores?! They’re like Valentine’s Day vom-ed everywhere.

I’ve also continued my diet situation and I’m feeling really good…except for those moments when a chocolate cake is on the counter and I have to stay N-O. DA STRUGGLE.

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

One thing that I feel super chill about eating is this banana bread. The coziest of cozy foods will always and forever be banana bread. This is a bit of a healthier iteration utilizing spelt flour (my favorite) and oat flour. The butter was replaced with olive oil. There’s only a lil’ bit of brown sugar to make it taste delicious but it could easily replaced with coconut nectar or brown rice syrup, if needed. And I love the additions of cocoa nibs, millet seeds and dates. It’s a banana bread that’s yes, moist (shudder), but filled with great texture and flavor.

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds [click to continue…]

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Silky-Ass Quiche with Gruyere & Fresh Herbs

Gonna be very honest right now, I generally don’t like quiche. But my mind was totally changed when I was in Chicago this past spring and had a slice at Cellar Door Provisions.

It wasn’t sponge-y and gross; it was silky smooth, like a custard, with a crispy crust—so good!

I googled near and far for their recipe and never found one but I did find that Thomas Keller pretty much mastered the silky smooth quiche a long time ago and I’m pretty sure people just use his base recipe. The ratio that I found most frequently was 1:1 cream to milk with about 4 times as many eggs.

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs

I wanted to make something that could be served on Christmas morning but that required no work. This is something you can make entirely the day before and then slice up. I think it’s a-ok to keep at room temperature overnight but if that freaks you out then feel free to put it in the fridge.

I chose to go the vegetarian route with just herbs (Italian parsley and dill), Gruyere cheese and a bit of bite from a shallot that’s blended with the milk in a blender.

The crust I made the night before I rolled it out but it isn’t necessarily and dare I say, I think it’s totally ok to use a store-bought crust.

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs [click to continue…]

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Chocolate Caraway Babka Buns

I’m currently eating a cannoli mid-flight, making my way back to Los Angeles where Amelia and Joshua are waiting for me.

The past few months have been filled with lots of traveling and me going from one place to the next. This homebody is V excited to stay put for a while.

I’ve been wanting to make some form of babka for a long time because the spiral chocolate vibes make me super happy.

Initially I wanted to make something similar to these wreaths (aren’t they beautiful?!) but then I tried it and this dough, while delicious, spread (thanks to maybe too much butter). But, they work great when formed into a knot and baked up in a muffin tin! Second (or third time, can’t remember) was a success.

Chocolate Caraway Babka Buns

Chocolate Caraway Babka Buns

Chocolate Caraway Babka Buns

Chocolate Caraway Babka Buns [click to continue…]

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Make a Matcha Latte

There is nothing difficult about this. Not even a little bit.

But for some reason I’ve always been hesitant about preparing matcha at home because I was afraid I would do it incorrectly. Green tea in Japan is serious business and there absolutely is a right way and a wrong way.

To make sure I was doing it right, I tried to go to a class but then I missed it because I didn’t have my life together so I did the next best thing: I watched LOTS of YouTube videos on the subject and I feel like now I can properly talk about making a cup of warm matcha.

Let’s start with what matcha is. With most teas, you simply steep the leaves in hot water, but with matcha you actually are consuming the leaves. Matcha powder is greeen tea leaves ground up very finely so they dissolve into the water.

To start, I like to sift about 1 teaspoon of matcha powder to ensure that all of the lil’ bits of matcha are broken up.

Make a Matcha Latte

I then pour about a tablespoon of hot water into the bottom of the mug.

Make a Matcha Latte

I then whisk away until a loose paste forms. This part is very important because you want to make sure any bits of matcha have dissolved.

Make a Matcha Latte

Make a Matcha Latte [click to continue…]

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Brownie Granola from #WhipItUpCookbook

Today is the day that we get to talk about one of my favorite’s new book, Whip It Up. Billy is a good friend of mine, Amelia’s uncle, reality TV enthusiast and all around cool human.

He’s also the creator of #PopsicleWeek which is my favorite week in the summer. If you’re unfamiliar, it’s when every blogger on the planet spams your feed with their popsicle recipes—it’s a great week!

Today is all about his new cookbook, Whip It Up. The tag line says it all: Good food for fun people. Are you fun?! Of course you’re fun! This book is all about having fun.

Brownie Granola from #WhipItUpCookbook

I love this book because it’s really, really different and unique and funny and full of food that I want to make right away. Aesthetically…it’s cool. Like, the photos are shot with strobe on pop-y, colorful backgrounds. The voice throughout is exactly like Billy: funny, silly, sweet and clever.

The recipe that kept calling my name was the Brownie Granola because who doesn’t want to have brownies for breakfast. That’s, like, my dream every single day.

Brownie Granola from #WhipItUpCookbook

Brownie Granola from #WhipItUpCookbook

Brownie Granola from #WhipItUpCookbook

Brownie Granola from #WhipItUpCookbook

To my delightful surprise, it’s not nearly as sweet as one would think, which is actually really nice. The texture is slightly chewy and mostly chewy—it’s glorious. The salt adds another wonderful salty sweet dimension that I just love. I put it all over yogurt and paired it with a few slices of persimmon and a heavy drizzle of honey. Hello breakfast every day of my life!

Billy’s blog is Wit and Vinegar
Billy’s book is Whip It Up

To enter the giveaway, leave a comment here answering the question: What is your favorite way to have fun?!?! It can be simple, like, going for a walk with my dog. Or other stuff like that.

Giveaway is open to U.S. and International readers and will end on Saturday at noon PST.

Thank you!

Brownie Granola from #WhipItUpCookbook [click to continue…]

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Funfetti Brioche (Fairy Brioche)

After a year hiatus, I’ve gotten back into ceramics and I’m making plates! And bowls and all the things. I’m super excited. One of the best parts about ceramics class is that I get to take it with my friend Lara. She’s Australian and I alway ask her questions about Australia. I recently brought up fairy bread and she was like “Oh yeah, for kids’ birthday parties!”

Well, today is the day I take a turn around the earth one more time, so I figured what better way to celebrate than with re-imagined fairy bread.

Funfetti Brioche (Fairy Brioche)

If you’re unfamiliar, fairy bread goes like this: margarine or butter smothered on soft bread…and then topped with sprinkles! That’s it. Couldn’t be simpler and kewt!!

This is different because instead of the sprinkles sprinkled on top, which you could do, the sprinkles are dotted throughout the buttery brioche.

Sounds simple…umm…but this took me like a week to figure out. One secret I learned: FREEZE YO SPRINKLES.

Funfetti Brioche (Fairy Brioche)

Freezing the sprinkles prevents the sprinkles from bleeding as they’re mixed into the dough. And we do have to really mix in the sprinkles so you get the sporadic sprinkle behavior.

Back in February, I made funfetti souffles (after my friend, Sam, was like dude funfetti souffles) and the sprinkles were a nightmare in the egg white. They created a big ol’ mess and I sort of just abandoned the project. Now I know the secret thanks to Joshua. (This has been a community effort!)

Funfetti Brioche (Fairy Brioche) [click to continue…]

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Spiral Pumpkin Twists with Maple Cream

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!

Spiral Pumpkin Twists with Maple Cream [click to continue…]

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Spelt Apple Pancakes

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.

Spelt Apple Pancakes

Spelt Apple Pancakes [click to continue…]

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Breakfast Tacos

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.

Breakfast Tacos [click to continue…]

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Giant Cinnamon Roll

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.

Giant Cinnamon Roll

Giant Cinnamon Roll

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.

Giant Cinnamon Roll

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.

Giant Cinnamon Roll [click to continue…]

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