I think I’ve been using too many sprinkles lately. I’m sorta insecure about it because I used to not be THAT much of a sprinkle-whore but lately it’s all I reach for.
I think part of it is all the cool looking sprinkles I bought and brought back from Denmark. The colors are so pretty and interesting over there.
A very long time ago, when blogs first started I remember Joy the Baker posting a recipe for minty oreos. I never made them at the time (not sure why, what other non-important things was I doing?) but they have always lived deep in my brain on my to-make-soon list. Well, years later, here we are…except I made them birthday-driven, even though I didn’t know anyone who was having a birthday.
We made these, tested these, shot these AND then I remembered my friend Michael’s birthday was the very next day so I packed them up in the fridge and brought them to the birthday picnic where a 3 year old liked them a whole lot. WIN-WIN!
When I finally got it together and it was time to buy flour, I was like a little scared at all the flour options, and especially scared because they weren’t in English. I reached for my Google Translate app but I didn’t have any service in the damn market so I took a gamble. I went for a big bag, figuring it was most likely all-purpose.
The rest of the grocery shopping was interesting. Baking powder is “bagepulver“. I sorta figured it out. My milk purchased was assisted by an older woman who thought it was kinda funny that I was almost buying kefir. LAWD.
When I got home and started putting all the labels in google translate, I was like OH I BOUGHT RYE FLOUR OK.
I realize that I might be the worst packer in the world. Namely because I want to take everything but I want it to fit into a carry-on because waiting for bags at LAX is SO boring. It all just takes so long. When I land after a long flight, I generally want to get out of the airport as fast as I can. I also love the idea of traveling super light, being one of those people that could survive off of nearly nothing.
But I’m not like that deep-down because I like options! And jackets and shoes. Who knows what I’ll want to wear on any given day, you know?
So, I wrote a list this time, and I’m trying very hard to stick to it. We’ll see how I do. In other news, coffee cake!
I usually put coffee in my coffee cake but this time I thought that might be a little weird so I went with fall spices like cinnamon and cardamom. I love fall spices with summer fruit.
I’m leaving for Copenhagen on Friday! WHAAA!! Yes, I’ll be there for a whole seven days to eat my way through a city I’ve never been to. I’ve always dreamed of going. My dad actually worked in Scandinavia for a big part of my childhood so each time he’d return, he’d have stories about the people, the food, the culture, the politics. It’s a bit of a dream that I’m going and sort of still can’t believe it.
I knew that before I left, I had to make these. They’ve been on my to-make list ever since the Bon Appetit came in the mail and I spotted my homie Nicole Rucker’s spread in there. It’s seriously one of the prettiest I’ve seen. So white and clean with beautiful pops of purples and blues.
These turnovers stood out to me because I glaze looked so drippy and delicious and when I peeped the recipe, I was super stoked at the ingredient list.
This is the first time I’ve tried the vinegar/syrup added to pie crust before, which I had seen a few times, but never attempted. I’m into it! It’s dope!
Every summer I have these very grand ideas that maybe, just maybe, this will be the year that I go camping. On the surface camping seems like SO much fun. The campfires, cooking salmon over cedar planks, the rivers, the s’mores. But when I begin to logistically think about it, I’m not so sure. I have a tendency to over-pack. It’s taken me years to pack appropriately for a 3-day weekend so I know that when it comes to camping I’ll probably bring my entire apartment.
That will of course to lead to too much work, so every year, I abandon my camping ambitions. BUT! Luckily there are picnics, which are way easier. I know they’re not the same but you sort of get that nature-y-let’s-eat-outside-vibe going on.
For years, you could call me The Queen of Procrastination. Most people procrastinate doing things they dread like laundry, mailing bills, writing checks…you know, the boring stuff. BUT, I procrastinate doing the fun stuff, too.
Waiting until the last minute to get ready to go to a party? ME. Waiting and waiting to put my new pretty flowers in water? ME. Putting off baking a cake that’s been on my to-do list for a long time? ME. My apartment is so clean when I have other stuff to do.
One thing that’s helped me a lot in combatting procrastination is occupying my brain with something else. In the past few years, I’ve gotten really into listening to books on Audible. I’ve listened to all sorts of books! Recently, I listened to a book that was on my to-read list for years: Beautiful Ruins.
I feel like the only person on the planet who haven’t given Pokemon a chance. I think it’s because I’m scared of walking into a pole or worse a car or even worse, off a cliff. So I’m easing into that one super patient like. Maybe this weekend I’ll give it a go, you know?
These mini cheesecakes were made a few weeks ago when I was craving the richness and coolness of cheesecake. This cheesecake is part cream cheese, part Greek yogurt which makes it OH SO GOOD.
The best part about them is that they’re mini so you can eat like four and it’ll make you feel a lot better about your life than eating a whole slice of cheesecake to yourself. This is dessert math. It works out well.
These are topped with a guava glaze. By the way, guava is maybe my favorite word ever. If you say it the Spanish way it’s the prettiest word ever. “Y-AVA!”
Summer as a kid meant tennis camp in Big Bear, shorts and tank-tops every single day, Wimbledon, and long, slow days spent mostly outside, playing hide and go seek until the street lights flickered on.
There were also lots of sleepovers where ten girls would pile in someone’s basement or room and we’d watch Sandlot and The Shining and Pet Cemetery, until a parent would force us to go to sleep already! And sometimes, in the middle of the night, we’d sneak into the kitchen and open up the freezer hoping for something awesome. My friends could always count on my freezer being full of lots of ice cream (dad’s favorite) and if we were really lucky, there’d be a few Choco Tacos; I always bought extra from the ice cream truck.
My internal 12-year-old self has always wanted to make Choco Tacos at home and it always seemed somewhat complicated. UNTIL NOW!!
I’m back from Mexico and am suffering from a gigantic vacation hangover. I wanna go back to laying by the pool and reading my book and eating all the chips, but I’m also super excited to get back into the swing of things…it’s just taking me a little bit to psych myself into doing work again.
These matcha marshmallows have been a dream of mine for a while now and I’ve been waiting for the perfect time. Well, the time is right now! Fourth of July is like right this very second so what could be better than these…well, maybe this s’mores pavlova. Or these s’mores twists. Lots of s’mores! All the s’mores!
Amelia hates when I make anything that involves toasting marshmallows or meringue because that means I have to turn on my kitchen torch and nothing scares her more.
I LOVE popsicle week. If you’re unfamiliar, let me give you the low-down. Amelia’s uncle and one of my favorite humans alive, Billy Green of Wit and Vinegar, hosts it every year. This year over 100 bloggers are participating!! WHAA!!! Amazing. You might’ve noticed this in your Instagram or blog reader this week and it’s all bc of his passion for all things popsicles.
Last year I made these very fun and festive Funfetti Cake Batter Popsicles. This year I wanted to get a little bit more grown-up, a little more sophisticated. Enter: black sesame paste. It’s one of my favorite ingredients (remember these cookies?). Think black tahini. That’s basically what it is and tastes like. If you’re having trouble finding black sesame paste, then just use tahini—it’ll taste EXACTLY the same.