It's summer, so you know what that means! Stone fruit!
Peaches, apricots, and nectarines were always a staple during my summers growing up. Nothing makes me feel (or look) more like a giddy little kid than eating a ripe peach and having the juice run down my face and hands, so when I went to the farmers market a few days ago and saw the abundance of peaches, I knew I needed to swoop some up and make something great.
We all already know that fruit and pies go together like, well, fruit and pies... so today's recipe is my spin on a more "grown-up" way to enjoy the fruits that I used to make a mess of as a child.
First, a little history lesson: I've known Elyse Winter, fashion expert and founder of Winter Rae, since we were kids... some would even say for a while we were practically attached at the hip. Aside from being the hard working friend and huge goofball that I used to play dress-up with, Elyse is also a force to be reckoned with when it comes to fashion and aesthetics. She's got a great eye for what works (and what doesn't), and is an inspiring self-made success in the fashion world. If you haven't already visited her site you should definitely go take a look (and while you're at it, book her to help you find your signature look or whip your closet into shape!...
If there’s one thing I can always count on turning out well, it’s chocolate chip banana bread.
I’ve been making banana bread since I was a kid, and perfecting the recipe for years. I’ve been told many times that this is the best banana bread ever (not kidding, plus I totally agree), and people are always asking me how I make it. So, now that you’re about to have the precious recipe for the “best banana bread ever”, why not whip it up and judge for yourself!
Now, I know you’re excited to see the recipe and some photos like always, but today we are going to do things a little differently. Instead of sharing my usual step-by-step pictur...
I don’t know about you, but It’s starting to feel a lot like summer to me. The weather’s getting warmer, the air is getting dryer, and I’m seeing a lot more tank tops and shorts. That’s why I figured it was time to make everyone’s summer staple- Ice Cream! Yay!
The loquat / coconut combo was inspired by the awesome ripe loquats in my parents’ front yard and my love for everything coconut. If you’ve never had a loquat, they are sort of like an apricot both in texture and taste, but even better.
I also decided to go vegan/dairy free with this recipe for a few reasons:
I had cashew and coconut milk at home and wanted to use them (plus they are lower in f...
If you don’t like brownies you probably also don’t like sunshine, rainbows, and puppies, because you’re clearly a monster.
These delicious brownies are fudgy, soft, and rich. They’re also so good that you may have to hide them to keep from eating the whole tray within a day.
The great thing about this recipe is that it is easy and can be modified to be dairy free. Instead of butter, just substitute vegetable or coconut oil (I change it up depending on the audience eating them and they always turn out great). You’re also absolutely able to put your own spin on the flavor of these brownies- just take out the nuts and add a shot of espresso to get mocha brownies, or...
Although I absolutely love cooking, baking is where my heart is. I love experimenting, creating new recipes, coming up with flavor combinations, and of course, decorating cakes.
I was over at my parents' house this weekend and took a look around for ripe fruit because I felt like baking. My mom is an amazing gardener, so my parents' garden is filled with edible plants, fruits, and veggies (from the usual tomatoes and lettuce to more unusual stuff like kefir limes, passion fruit, and coffee beans). This means I get to scour the yard and bake from whatever's in season. This time the Meyer lemon* tree out front was overflowing with perfectly ripe lemons, so I decide...
This is not your usual tart shell recipe. It’s slightly sweet and nutty in flavor and nicely compliments any unique tart filling.
Extra dough can also be cut up and made into scrap cookies. Just sprinkle a little extra sugar on top and bake as usual. (Then you can do what I did and stand over the counter dipping those leftover crust cookies in a jar of nutella……)
Let’s make some almond and olive oil tart shells, shall we?
What you’ll need: 1/2 cup of almond meal (almond flour), 1 1/3 cup all purpose flour, 2 tsp white sugar, 1/4 cup olive oil, 1/4 cup cold water, a pinch of iodized salt, and a 10-12 inch fluted tart pan with a removable bottom (or you can use min...