There’s no winter equivalent to the term “dog days of summer,” is there? I feel like whatever that would be, we’re in it. It’s sort of a waiting game, it feels like, for flowers to bloom and other produce besides turnips and beets to show up.
And yes, I know I live in Los Angeles, a place where winter never really arrives, but I feel like, we too, are sort of in a bit of a slump. February is slumpy, man!
Cute key limes are here to the rescue and they come in form of this pie, which you should eat a lot of. Pie cures all sorts of things, including but not limited to, the winter blues.
I used to get the winter blues when I lived in North Carolina. For weeks it would be dark and gloomy and my skin would get soooo chapped and dry because of the weather. A doctor once told me I should go to a tanning bed because it would help my mood. I thought it was insane so I went, which is strange because I’m already brown, but it actually helped
This coconut key lime pie is like the equivalent of sitting in the sun. It will give you images of beaches and blue and green oceans and palm trees.
I’ve actually ventured down to Key West, Floria many times. I have a bit of a fondness for it. It’s not a fancy place at all but it’s one of the only places in the country where you can see the sunrise and sunset in the same place.
Right now, at this very moment, I’m really into the art of relaxation. When I think of proper relaxation, I think of George from Seinfeld (and all of the other people who followed him) eating a candy bar with a knife and fork. I have no idea why but eating something that you should eat with your hands with a knife and fork feels like pure luxury to me! George was a man who knew how to live right.
I tried to eat this cracker and cheese and curd situation with a knife and fork and sort of failed but the attempt was ridiculous and absurd but soooo enjoyable. Today I teamed up with The Laughing Cow® to bring you a reinvention on an old classic: the cheese, cracker and jam combo.
Who was your favorite Sesame Street character? Go on…I’ll wait.
I feel like this says a lot about you. Bert & Ernie fan? You probably appreciate good friendship. You like a Bonnie to your Clyde.
Oscar the Grouch your favorite? You’re probably a half glass empty kind of person and you like it that way. That’s ok, you’re safe here. I actually love negative people.
Big bird? You’re probably an annoyingly positive person. I’m more like Big Bird, I guess. I annoy myself daily.
My favorite was Cookie Monster. I’m not kidding. I actually have my old Cookie Monster stuffed animal, that’s stained and gross, which I have had since birth sitting in my current closet. I could never throw it away, though it should probably go to the dry-cleaners.
It should be no surprise that I loooove cookies. Love. One of my favorite chocolate chip cookie recipes I’ve ever created has no butter in it. That is a very, very bold statement, but it’s absolutely true. I’m very enthusiastic about these cookies!
A few months ago I had the pleasure to create and write a bunch of recipes for LouAna Coconut Oil. While I would definitely say I was a coconut oil fan before taking on this job, I was an even bigger fan after.
But let’s get back to these cookies because they’re important. The recipe begins like most cookie recipe start: by creaming together the fat (in this case coconut oil) with brown sugar and white sugar. I added a bit of rolled oats because I love the texture they add to cookies. And dark chocolate chunks make these cookies feel lil’ more grown-up.
I can honestly say that these don’t taste like you’re making the right choice, but you are.
Just promise me you will eat them with a side of milk. Whether it’s cow’s milk, almond or some other hippie milk I haven’t heard of, then that’s fine too.
For this chocolate chip cookie recipe and more, hop on over to here.
I’m pretty sure we can all agree that the week before Christmas is the most INSANE WEEK IN THE ENTIRE WORLD. We’re all bustling, hustling and working (and werking) to get everything wrapped up and done before everyone peaces out for the rest of the year.
Next week I have a massage booked. I’m going to Palm Springs for a few days to rest up and do absolutely nothing. During this time, I plan on writing a few things down: my goals for 2015 (proof I’m getting older, I never used to do this), things I learned in 2014 and a few things I’m grateful for. It sounds like a cheesy little thing to do, but these tasks organize my thoughts. It’s like going to The Container Store for my brain.
Next week, there will be pie. Because, pie. And because there always should be pie.
There’s also a chance I might listen to the last episode of SERIAL again because OMG Ronald. NO! I’m not buying that, attorney-who-I-respect. UGH! Jay did it.
I have turned into a full on holiday baking psycho woman. It wasn’t my intention but there’s something about a cold drafty apartment, a twinkling Christmas tree in the living room and sticks of butter in the fridge calling my name, that gets me in the mood to bake.
I spent the better part of Saturday, baking, sculpting and arranging a bûche de noël with my friend Hourie. It was a bit of a challenge. There were a few mini meltdowns (the recipe we were using wasn’t foolproof) but at the end it was really pretty. And I remembered why I love this season. Why I love baking with friends. Why I do what I do.
I may sound super ignorant about pound cakes but it was just a few months ago that I learned a pound cake is supposed to have a pound of butter, a pound of sugar and no leavening. Those two work wonders with one another and create a dense cake that isn’t too, too dense. I dunno about you but that’s a lot of damn sugar.
Thanksgiving is all about pie. But if you can believe it, there are people out in the world that dislike pie. I know many of them; they prefer cake or cookies or ice cream. While part of me would like to talk all sorts of trash on them, I sort of get it.
I used to dislike fruit pies and would skip the fruit part all together and just dip the crust in whipped cream. That was before I learned that there are apples in the world that should be baked and others that should never ever be touched with heat. This made the world of difference.
Because these people who hate pie exist, I wanted to give you an alternative. This persimmon pudding is like a spongy cake with hot salty and sticky toffee sauce poured on top. It’s warm and soft and salty and sweet and ahhh! I made this a couple times and each time I was like, This might be better than apple pie!
Pumpkin everything. Pumpkin ice cream, pumpkin pancakes, pumpkin cheesecake, pumpkin pie, pumpkin every which way.
That is the style of October, amirite? I’ve been thinking a lot about pumpkin these days, and desserts. I’m pretty sure it’s my bodily reaction to want more dessert and soup once the weather dips below 65. It’s all nature’s game plan.
We’re hurling toward November. How did this happen? I want October back! This week includes meeting some deadlines, figuring out (finally!) want Amelia is going to be for Halloween (maybe a banana?), and more recipe brainstorming. There’s a holiday at the end of this month and I need to be prepared so you can all be prepared, you dig?
Izy’sbook arrived in my mailbox a looooong time ago, nearly a month ago. I’ve been waiting to cook from it because when it showed up on my doorstep, it was only available for purchase in the UK (it’s available tomorrow!), and it just so happened to be the opposite of fall in LA.
But on Saturday, all I wanted to do was bake. The weather was brisk, the light sorta cloudy and moody and I was particularly in a good mood. The kind of mood I’m in as a result of Amelia letting me sleep in, a little.
As I thumbed through her book, deciding amongst all the beautiful baked goods what I should dive into, I was stopped at this Swedish Chocolate Cake. I’ve been on a weird brownie kick lately, so much so that I’m totally guilty of falling victim to the lure of a box mix at Whole Foods. No shame in that game; though that game often results in a bit of disappointment. There shouldn’t be any leavening in brownies, I’ve decided. I want them to be gooey! and rich! So rich that a glass of water needs to be served along side them.
Tomorrow I’m headed to Sonoma for a friend’s wedding and I’m excited to leave L.A. for three days and drink lots of bourbon and maybe dance. I also have a tight dress I need to fit into and Ice Cream Week didn’t help at all. Also, Chipotle. I dunno what it is but since I practically cook all day, with most of it being sweet, all I want at the end of the day is SALT. Like, “Hi, I’ll take the kale salad with a side of salt,” or “I’ll take that piece of healthy fish and please season it a.k.a put hella salt on it.” It’s a part of my need for balance which in this instance backfires.
There are currantly (someone told me to do that on Instagram and I couldn’t resist – so cheesy yet still funny!) like ten different flavors of ice cream in my fridge and this is the one I keep going back for. The white chocolate unexpectedly works. I usually don’t even like white chocolate but it’s really lovely.
The currant part is so pretty and pink. Dat color! It’s like cotton candy pink which is maybe my favorite shade of pink. And it’s tart! So dang tart in the best way possible.
I’m pretty sure I’m in a bit of a summer slump. I’ve been wearing the same short/t-shirt combo with birkenstocks for what feels like FOREVER and I feel like I’m somehow always sort of sweating. It’s a summer rut, I think. I’m not all that surprised it’s here; we’re close to August and the season has worn out its welcome a bit, amirite? We’re officially in those Dog Days of Summer.
The thing that still makes me excited about summer is scoring produce like sour cherries, bright yellow peaches and these super pretty red currants. There’s a small Armenian produce market not too far from my house and they always have some killer fruits and veggies.
I don’t go in there that often but whenever I do, I’m always being introduced to new-to-me types of plums and pears. (Last year I made this Sour Plum Brown Butter Upside Down Cake with sour plums I got there.)
Late last week I couldn’t keep my eyes off these currants. They were really beautiful and I figured their wonderful tartness would be awesome in a sweet clafoutis. I haven’t made one in a while but gosh whenever I do I wonder why it’s been so long.
For this recipe I teamed up with Almond Breeze, making the recipe ultra special because it’s completely dairy-free.