Naturally Pickled Deviled Eggs

I’m really good at overeating deviled eggs. And let me tell you, they’re sort of not such a great thing to overeat. Pie? Ok sure. Ice cream? Alright. But deviled eggs? A little gross.

My motto with deviled eggs: Proceed with modesty and I’ll be ok! These were inspired by this recipe for naturally pickled eggs that my friend Hourie sent me from Epicurious. I was like daaaaang, so beautiful. I’ve made beet pickled eggs before. But never cabbage and turmeric. And let me tell you, the colors these two ingredients leave behind is so ridiculously beautiful.

Naturally Pickled Deviled Eggs

The turmeric combination might be my favorite. The cloves, cardamom pods and black peppercorns make for a really delicious flavor combination that you can really taste in the eggs.

The process is simple: you combine the vinegar, water and sugar with the different type of pickling items you’d like. This liquid is boiled and then brought down to room temperature. The boiled eggs are dropped into the pickling liquid and then they sit in the mixture for about 24 hours, or up to 2 days.

Naturally Pickled Deviled Eggs

Naturally Pickled Deviled Eggs [click to continue…]

{ 21 comments }

Rye Rhubarb Upside Down Cake

We’re back at it on this Monday morning. I’m wishing you a chill to-do list, lots of coffee and warm memories of a restful weekend. Right now my mom is in town (she’s a teacher and it’s spring break) so I decided to take a mini break, too, which meant that last week was complete insanity trying to prepare for taking a break. But I’m doing it, enjoying it and thriving!

This cake is from Yossy’s new book, Sweeter Off the Vine. Yossy’s book is so beautiful. The chapters are divided by season and fruit. The recipes include everything from cakes to ice creams to popsicles to crumbles. When I saw this rhubarb upside down cake I was like, yussssss.

Rye Rhubarb Upside Down Cake

Upside down cakes are maybe my favorite type of cake because they’re ridiculously easy. No layers. No frosting to make.

I always like creating patterns if I can. And this one couldn’t be simpler, all that’s really required is cutting the ribs of rhubarb to fit the pan, after they’ve cooked with the sugar, vanilla bean and butter.

And let me tell you, butter and rhubarb are SO good together.

Rye Rhubarb Upside Down Cake

Rye Rhubarb Upside Down Cake

Rye Rhubarb Upside Down Cake [click to continue…]

{ 13 comments }

Orange Flannel Hash

I love brunch at home. I set the table sort of fancy (even if I’m not taking a photo of it, well, not as nice but still!).

Going out to brunch in theory is awesome, until you get there and the wait is like 3 hours and you want to stab yourself in the eye, so then you end up going to an inferior place and eat a shitty version of the thing you really wanted.

This is why I only have brunch at home. At 10am on a Saturday, I’m not emotionally stable enough to venture out. This sweet potato hash thing-y is a play on red flannel hash. Have you heard of it? It’s typically making regular potatoes red by using a beet. Since this is using sweet potatoes, I figured it’d rename it Orange Flannel Hash. I think it works. I also considered calling it something with nest or basket in the title but I couldn’t land on anything. It’s late where I am, I cooked and shot all day and I just watched the OJ show so my brain is mush.

Orange Flannel Hash

Orange Flannel Hash

Orange Flannel Hash [click to continue…]

{ 20 comments }

Tahini Banana Bread

Have you ever looked at that list that Google publishes each year, listing out the most Google-d recipes?! It’s sort of fascinating and it’s really no surprise that banana bread is usually on the list.

People love making banana bread. And it’s sort of a duh, of course they do kinda thing because how often have you bought bananas with really good intentions.

You probably wanted to slice them over a bowl of oatmeal, put them in smoothies, eat them with a dollop of almond butter, etc. but then you prob forget about them only to find them brown AF on your counter, wilting away.

Tahini Banana Bread

Tahini Banana Bread

Tahini Banana Bread [click to continue…]

{ 12 comments }

Rhubarb Pear Slab Pie

Lately I’ve been lucky enough to have it together so I actually shoot my blog posts a week or so before they go up. This leads to me not being super duper stressed about things not working out, recipe wise. It also makes it so my photo editing and writing timeline is a lot more chill. But last week I had the hardest time getting rhubarb (s/o to Whole Foods for making it happen!) and late last week I was on panel after panel so I was totally out of the kitchen.

Leaving my house is such an event! So two days in a row had me for a lil’ bit of a loop. Yesterday was the day to bake this much awaited pie and getting the topping just right was sort of stressful. I was covered in flour from head to toe and my socks which are black were like grey. But the pie worked! And I love it so much!

Rhubarb Pear Slab Pie
Rhubarb Pear Slab Pie

Today is pi day! One of the best days of the year and the day the internet throws up so many pie recipes that by the end of the day you’re probably sick of pie.

This one is pretty simple. Just rhubarb and pears and brown sugar. The meyer lemon zest gives it nice, fresh flavor.

Rhubarb Pear Slab Pie [click to continue…]

{ 34 comments }

Big-Ass Cinnamon Toast Crunch

If I could eat any meal, at every meal, until the day I die it would be breakfast. OF COURSE IT WOULD BE.

This recipe is inspired by one of my favorite cereals of childhood: Cinnamon Toast Crunch. I feel like there were a lot of high maintenance cereals, and cinnamon toast crunch was in that category. You couldn’t add too much milk and you had to eat that shit FAST. It got soggy a little too quickly for my taste but when it was crunchy and on point, man, was it good.

Other cereals that I loved as a kid:

1. Honey Nut Cherrios
2. Honey Bunches of Oats (I liked honey can you tell?!)
3. Raisin-Bran (I was a sheltered child!)
4. Grape Nuts (my life was terrible!)

Big-Ass Cinnamon Toast Crunch

Other cereals that I loved but only enjoyed at friends’ house bc my parents hated fun a.k.a. sugary cereals:

1. Cocoa Crispies (the leftover chocolate-y milk? heaven!)
2. Fruit Loops (so fruity!)
3. Frosted Flakes
4. Apple Jacks
5. Corn Pops!
6. And of course, Cinnamon Toast Crunch

Big-Ass Cinnamon Toast Crunch

This recipe was inspired by my love of cereal. This is obviously way fancy and bigger. Think of it like gigantic cinnamon toast crunch.

Ok I’m going to change directions rn. Do you know what bostock is? It’s like a fancy French toast. One of my favorite cookbook writers, Flo Braker, wrote about it a few years ago.

It starts with a syrup that’s brushed on both sides of preferably day-old brioche (but frankly you can use a fresh loaf too).

Then the thing I like to call “cinnamon smear” is mixed up, which consists of butter, flour (to thicken it), egg, sugar and cinnamon. This is smothered all over the thick pieces of brioche and then the entire thing is baked.

Big-Ass Cinnamon Toast Crunch [click to continue…]

{ 30 comments }

Milk Tea Flan with Boba

The act of binge-watching is one of my favorite past times. It’s always so nice and cozy to be in sweats, in bed, with a dog at your feet and selecting “play next episode” over and over again.

It always makes me a feel a little lazy and terrible about myself after but during it’s great! This past weekend I plowed through the new season of House of Cards. It’s like political candy. I couldn’t stop myself!

During the entire time of watching ova and ova again, I was craving a milk tea. One of the perks of living in LA is the large amounts of boba shops all over. I loooooove milk tea. I recently started making it at home because I’m too lazy to leave the house AND I get to make it with almond milk so I feel less badly about drinking it all of the timez. (Highly recommend the almond milk version because it’s so tasty and less heavy.)

Milk Tea Flan with Boba

Milk Tea Flan with Boba [click to continue…]

{ 18 comments }

Black Sesame Thumbprint Cookies with Meyer Lemon Curd

This legit is maybe the strangest looking cookie I’ve ever made. I hesitated about sharing this one because I was like, “Are they gonna think I’m weird?!” but then I was like, they already know I’m weird so it’s ok.

We’re friends like that!

These cookies are sort of halloween looking. When I finished them I gave them a little side-eye not gonna lie, but then I tried them and they are so good! SO GOOD.

Black Sesame Thumbprint Cookies with Meyer Lemon Curd

I had black sesame paste in my pantry (not an obvious pantry staple, I know) and was in the mood to incorporate it into a cookie. I googled “tahini thumbprint cookie” to see if it had been done before and the first thing to pop up was my recipe! DUH MOMENT! I made tahini thumbprint cookies with concord jam a few years ago. Forgot about ‘em.

I tweaked this recipe and paired it with lemon curd after I saw these beautiful cookies from Hummingbird High (her blog is so pretty!).

It was the best combination evrrr. Thanks, Michelle for da inspo!

Black Sesame Thumbprint Cookies with Meyer Lemon Curd

Black Sesame Thumbprint Cookies with Meyer Lemon Curd

Black Sesame Thumbprint Cookies with Meyer Lemon Curd [click to continue…]

{ 24 comments }

How to Make a Bomb Ass Bagel Sandwich At Home

So many good things are out in the world right now. All in time for a nice, chill and enjoyable weekend.

#1: Kendrick released some new-ish music.
#2: Netflix just realized a new season of House of Cards (byeeeee!)
#3: I have a bomb-ass bagel sandwich that has your cute little name all over it.

The first step to making a bagel sandwich at home is sourcing a really good bagel. For years this was really hard in LA but not anymore! My favorite bagels are from a truck (and newly-opened shop!), called Yeastie Boys.

They are so good. In fact last year a friend gifted 30 bagels, from Yeastie Boys, to Josh for his b-day and we had them in the freezer and every time we wanted a bagel, we’d warm it up in the oven and OMG best breakfast ever.

How to Make a Bomb Ass Bagel Sandwich At Home

The second step is making your own cream cheese. Remember when I made homemade cream cheese?! Game changer. Of course this isn’t required if you’re strapped for time. You can always just spike store-bought cream cheese with minced dill and Italian parsley.

How to Make a Bomb Ass Bagel Sandwich At Home

Next up, a perfectly square scrambled egg. Not gonna lie, I was going for that folded over egg situation that you find at McDonald’s and Hardee’s but the stupid rectangle cookie cutter I ordered off Amazon wasn’t big enough.

Regardless of what kind of equipment you have, you can always just make gently scrambled eggs and pile it on.

How to Make a Bomb Ass Bagel Sandwich At Home [click to continue…]

{ 15 comments }

Churros with Matcha Sugar

I’m currently planning a lil’ trip to Mexico this summer (mainly for my best friend’s wedding) and am super amped about spending a night or two in Mexico City. Josh is excited about fancy, five-star Michelin restaurants, while I’m mostly excited about churros on the street.

I want a piping hot churro, as big as my face! served in a paper sleeve. I know I live in Los Angeles and have experienced a good churro but I’m hoping there even better there.

Churros with Matcha Sugar

Churro-making is reserved for those special occasions because they require a bit of hot oil. And no, no one should be baking churros. NO ONE.

I usually reserve churro-making for that time when I want to see grown adults get all starry-eyed and excited about something fried and sweet. The matcha sugar that’s dusted all over is the thing that will seal the deal.

It tastes like magic.

Churros with Matcha Sugar

Churros with Matcha Sugar [click to continue…]

{ 32 comments }