okay, if i’m being 100 percent honest, i couldn’t care less what kind of pie is made at thanksgiving. i don’t even really love pie. or dessert. i mean, sure i’m eating a chili dark chocolate bar right now, but that’s not dessert. that’s chocolate.
the best part of any pie, is the way it looks. and my favorite, favorite, favorite part about pie is the decorative crust.
Continue reading “DIY: pretty pie crusts”
sounds gross, right? well, i’ll tell ya, it definitely tastes “healthy”… but it’s a dessert without dairy, and those are the only kinds of desserts i can eat these days. mila has a milk protein allergy, and the dairy i was eating was making her belly hurt so bad. it took a little while for us to realize that was what was making her so upset, but once i cut dairy out of my diet she started feeling much better, so — i’m dairy free, for now.
cut to this cake. it’s not the best cake i’ve ever eaten, that’s for sure… it needs butter, butter, butter. but it smells amazing and tastes pretty good and satiates my desire for dessert, at least tonight.
Continue reading “dairy-free lemony apple cake”
now that i’ve finished *cough* four *cough* of these, i can take a break before eating a few more to write down the recipe!i’ll be honest: i never ask my husband to make two when he has his nightly cup of matcha, but i really love baking with it because it gives everything such a fun, natural pop of color. if you’re trying to get on the matcha bandwagon, these donuts are a great way to ease into the new, unique flavor. if you’ve loved matcha for years — well, these should make your breakfast (or lunch, or dinner, or second dinner) even better!
Continue reading “baked matcha donuts”
growing up, i always made sugar cookies for christmas. my mom would put different colored sugar in salt shakers and i’d sprinkle it all over the sugary dough. i loved making them as a kid, but hated eating them. i just don’t like sugar cookies. yuck. now that i’m an adult (i guess i am, anyway. i’m married, own a house and am having a baby??), i can make the christmas cookies of my choosing — and here they are.
Continue reading “christmas cookies: linzer tarts”
confession: i think i only like baking because the final product is so pretty!
now that plums are coming into season, i’ve been trying a few new ways to use them and so far roasting is my go-to. this cake is designed to be eaten cold, the perfect dessert after a warm spring or summer day. the shell is a homemade, pre-baked pastry crust, slathered with a honey + cream cheese topping and finished with a pile of bright, shiny plums. goes particularly well with sweet tea and blue skies and i’m not 100% sure but i think it would taste even better if eaten in the hills of appalachia (i’m kind of missing my west virginia roots lately, ya’ll).
Continue reading “perfect for spring plum + honey pie”
“i’m gonna have texas sheet cake for dinner.” that’s a text i got from my husband at hour 12 of his 16 hour ICU shift. i guess after a 16-hour shift, i’d want to eat cake for dinner, too. (actually, i had cake for breakfast, after not working at all — so really, who am i to judge?!)
texas sheet cake is my favorite chocolate cake. the chef has a lot of favorite cakes, but for me, this is really the only chocolate cake recipe that needs to exist. period. texas sheet cake forever, baby!
Continue reading “i’m gonna have texas sheet cake for dinner”
the very best thing happened this week! i found blood oranges at the grocery store! okay, for most people that might be categorized under r/midlyinteresting, but i’m from west virginia. blood oranges never quite make it into that state.
anyway: we found these little pretties at trader joe’s here in baltimore. while the chef was preoccupied with making blood orange old fashions with our neighbor peter, i whipped up this upside-down cake. it’s super dense; kind of the blood orange version of banana bread. it was great for after dinner, but even better for breakfast. it was also gone in two days. whoops.
Continue reading “blood orange upside-down cake”