If you know me, then you know that I love making everything homemade, from scratch: biscuits, pie dough, cinnamon rolls and beyond.
But on occasion, I want to take shortcuts. Don’t we all? We do. Sometimes we simply don’t have the time to wait for dough to proof or time to throw together biscuits. We need our carbs now! And we want them to be tasty.
My problem with most store-bought doughs is that they’re filled with weird ingredients. I usually look at that ingredient list and can’t pronounce half of the items and that kinda bums me out. So, today, I teamed up with Annie’s–they just released Buttermilk Biscuits & Crescent Rolls biscuit dough and crescent rolls in the refrigerated aisle at Target–to share a couple ways to make good quality shortcuts.
I’m going to show you three ways to use them:
1. Breakfast – Biscuit and Egg and Maple Bacon Sandwiches. HELLO EASY!
2. Lunch or Dinner – Cherry Tomato Biscuit Cobbler. Delicious and fresh with so much sweetness and acid from the tomatoes.
3. Dessert: Salty Milk Jam Monkey Bread. Obviously this was my favorite.
You can make the milk jam the day before or you can buy dulce de leche, if you’re really looking for a shortcut.
Let’s start with my favorite meal the of day: breakfast. I brushed bacon with a bit of maple syrup and topped it with a ton of black pepper. I always bake my bacon because it’s easier and super hands off. When it comes out, all that needs to be done is to fry off some eggs.
I like my eggs super crispy. Then the assembly happens. I had some fresh basil leaves around because if you can believe it, I haven’t killed my basil plant. It’s actually flourishing. The fresh basil leaves are highly recommended.
These biscuits are buttery with just the right amount of salt (my favorite). They take about 8 minutes to bake up and like two seconds to eat. Pour-over coffee must be served. And maybe orange juice, too.
I’m currently hibernating in air-conditioning because we’re experiencing a horrid heatwave and I hate the sun. My friends think it’s cool to lay out by the pool in a bathing suit and get some sun and I think it’s the most horrifying idea ever. Wrinkles, skin cancer, wrinkles. You just can’t get me to do this ever.
Instead I think a good time is being inside eating slices of semifreddo with the air conditioning blasting in my face while I drink a glass of rosé full of ice cubes. This is fun!
I’ve been searching for flavors to put in a semifreddo that excited me. I’ve seen a ton of awesome ones on da internets but I wanted to obviously try something different.
I turned to my childhood obsession for inspiration. When I was a kid, I couldn’t go to a Thai restaurant without begging my parents for a Thai iced tea. And I’d drink it in like two seconds because I was obsessed with sugar of all kinds because I was deprived.
These popsicles are inspired by one of my favorite food blogs of da moment, Lady and Pups. She posted these fig popsicles a few weeks ago and I couldn’t stop staring at them. I mean…they’re just visions.
I’ve been looking for ways to use kiwi because I’m pretty sure there are absolutely zero kiwi recipes on this entire blog and I thought that was a bit strange. But then, I realized something: kiwis are best eaten exactly as they come. They don’t need to be ground up or baked or mixed with other fruits or oats. They’re best enjoyed in their very natural and fresh state.
I didn’t do much to these except peel them and slice them in half (so they’d fit in the molds properly). The surrounding mixture is just sweetened coconut milk. I used light so it wouldn’t be overly creamy. And on a really hot day (read: everyday rn in LA) these hit the spot. They really do.
In other news, are you one of those psycho people that can bite into popsicles. Because you freak me out. Josh can do this and every time he bites down on one, I have to turn away because it’s a horrifying sight.
Anyway, this weekend + you + these popsicles. Get into it. Or them. Get into them.
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.
I’m currently battling the worst summer thing ever: the summer cold. Is there anything worse? Yes, there is. But this sucks. All I want to do is lay in bed right now and wrap myself in covers but then I get hot and frustrated and want some iced tea.
This carrot cake comes from earlier this week when I was psycho enough to turn on the oven. I actually turn on the oven all the time because it’s sort of my job, but you get the idea! My mantra is this: don’t turn on the oven for anything that isn’t fun to eat.
You might be giving me side-eye right now. Skeptical side-eye. It’s ok. I get it. Tomato and watermelon are a bit of a weird combination.
A few years ago I walked into one of those very LA cold-pressed juice shops in Venice. Not to go on a juice cleanse, oh no that would never work. Instead I just like to have some juice as a bit of a late-afternoon snack. (It’s better for this overly energized human than coffee.)
Anyway, the flavor that jumped out at me the most was watermelon tomato and lime juice. I was intrigued and was surprised at how delicious and refreshing it was. So, here you go. As a popsicle now!
For this recipe, I teamed up with McCormick Gourmet. The hit of cayenne pepper and salt add a nice savory quality to this popsicle. If your watermelon is super sweet (mine wasn’t), feel free to skip the sugar.
It’s a super refreshing snack when it’s sweltering outside.
It’s Monday. There’s probably some a-hole in Positano, Italy in your Instagram feed posting photos while you’re doing your Monday to-do list on a post it note with a pen that barely works. Yes, this happens during the summer and it’s sort of rude. How dare they. Don’t they know that you can’t find a real pen and all you want to be doing is frolicking in the sand and making out with someone kewt, too. They do know but they don’t care so this is why you need sprinkles, today and every day.
Before we get too deep into these thangs, this is the popsicle mold I used. (Last week someone asked me to post it! As for the popsicle sticks with the cute sayings, they belonged to my boyfriend’s mama. They’re from Williams-Sonoma and the box says 2003 so I’m guessing they don’t sell them anymore. Aren’t they the cutest?!)
The summer is especially the time when easy recipes are desired. It’s hot and people are sweating and being outside is more fun than being inside. I have a few more ambitious summer recipes coming your way, but today I wanted to share something that takes literally under 15 minutes to make. It couldn’t be simpler, but just because it’s simple doesn’t mean it’s not awesome.
You can bake your own pound cake or you can buy pound cake. I recommend the latter because it really does cut down on a huge amount of time and I’ve found a really delicious-tasting pound cake at Whole Foods that’s about $5 for a loaf. I mean…it’s a no-brainer.
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.