For the broken hearted! Or the people who have had a rough few months on The Tinder.
These cookies are dedicated to my former single self who sort of hated Valentine’s day and would vom a little bit when she’d see cute couples at Whole Foods buying groceries to cook dinner with each other. So much side-eye but only because I was really lonely and isolated. Looking back I should’ve learned to enjoy that time so much more.
I was reading this book called Cooking by Hand one night and came across a description of a recipe (there are barely any photos in the book) called zuccotto. I liked the name and said it like I was an old Italian man: “zuccccotoo!” V exaggerated, you know?
It sounded really interesting: a dessert made with slices of poundcake and put into a mold and stuffed with whipped cream. I did some googling and came across this really fun video of this man making his with lady fingers and flavoring the ricotta with amaretto, chocolate, marscapone and nuts and fruit. When he removed it from the bowl, it looked amazing!
I was sold. I made this with poundcake instead of lady fingers and I stuffed it with a few different flavored ricottas.
I watch MasterChef Junior and am sort of in awe of those kids, on television, articulating themselves so well, while perfectly icing cupcakes. Like, what was I doing at age 10?!
Let’s see…I was probably convincing my mom to give me money (or trying to earn it by doing random chores) so I could ride my bike to the corner store and load up on Starbursts to only pick through them and only eat the pink ones. I was probably thinking about my frizzy hair and how unlucky I was to be born this way bc no boy would ever like me. Now, I like my hair but still only like the pink Starbursts. We don’t change that much!
I’m currently watching Little Women over and over with a million blankets over me. It’s legit cold in LA, like, maybe colder than New York and other parts of the east coast. WEIRD! But I’m not complaining, I love it, please continue this, LA.
Not sure if you noticed but it’s December and the world has been taken over by gingerbread houses and buche de noels and hot toddies. I’ve been out of town for the past few weekends so the next few days are my first time heading into to holiday soirees.
If you, too, are looking to make something chill and delicious, here are some options:
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.
To kick things off on this chill Wednesday, let’s start with some fun event news! This Saturday I’ll be at Eat Boutique in Boston hosting a wreath-making workshop and eating pop tarts and signing books. Please come! The wreath-making workshop is $30 and you’ll walk away with a wreath to hang on your door!
These cookies were the thing that my mom had to hide from me after she she her weekly grocery shopping. She’d always buy a bag or two and by the next day they were usually GONE. All that was left were those little crinkle-y white liners they came in.
Cookie season! It’s my favorite time. Glittery lights, appetizers galore, ugly sweaters that are warm and cozy…and cookies! So many cookies! This past weekend I’ve been in Portland for a mini vacation with Josh. We’ve been eating our way through the city, while shivering because we live in California. I’ve enjoyed every minute of it! Enough about Portland (I’ll talk more about later), let’s talk holiday cookies!
These cookies are a simple shortbread cookie with homemade nutella in the center, which has been on my tomake list for a very long time. For this post, I teamed up with my favorite blender in the entire world, the Vitamix S55, which is slightly smaller than the big one you’re probably used to seeing. I actually favor this version because it’s smaller and more compact
but even though it’s teenier in size, it still is very powerful.
It makes the smoothest of soups, the most delicious smoothies and the best nut butters. The cookies begin by roasting the hazelnuts until they’re fragrant and dark brown. The smell from the hazelnuts smell like Christmas.
When they cool down a bit, the hazelnuts are transferred to the Vitamix where they’re ground up. Using the tamper, guide the hazelnuts towards the blades; the tamper is designed to never touch the blades. After blending for 2-3 minutes, you will have a really smooth and creamy nut butter
This pie is the first of the handful of pies I’ll be sharing this weekend. And at the very end of the week, I’ll be doing a lil’ round-up of my favorites of all-time. There are quite a few pies on this blog.
First up: Black-Bottomed Pecan Pie…with NO CORN SYRUP.
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.
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.
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!
Today is National Big Ass Doughnut Day, did you know that?!
You didn’t know that because it’s not. I would just like it to be. Or maybe I’m just tired of reading about anything national day and this is my way of being a brat about it.
Regardless, there’s a big doughnut just waiting to be made. It starts with a big doughnut pan set. I know. It sucks but it really does require a special pan. A bundt pan will do in a pinch. Luckily, the pan is pretty cheap.
Another thing that is required (yet fun) are homemade BIG sprinkles. Because a big doughnut needs sprinkles that are appropriate in size. So, let’s make homemade sprinkles. Of course, if you’re feeling especially lazy, you can just pour da regular kind on. NO SHAME!
I doubled my chocolate baked doughnut recipe and followed the ratios for the recipe for sprinkles from Food52. If you’ve never made sprinkles before, they are about a million times easier than you would think.