**GIVEAWAY**Cardamom Sugar Buns and a Mauviel GIVEAWAY! One person will win 10 mini soufflé molds from @mauvielusa - the molds I’ve been using in all my bun/roll recipes lately. I’ve had so many people asking about them/interested in them, and now you can win a set! To enter the giveaway:
1. Follow my page
2. Like this post
3. Tag two friends in the comments below
4. Follow @mauvielusa and @equipmykitchen
I’ll select a winner in one week. USA only. (Link for recipe in my profile)
The greatest compliment we receive is when someone cooks or bakes a recipe we've created. We appreciate your support for what we do and we hope to continue for years to come.
The Saveur Blog Awards celebrate bloggers, cooks, photographers, and travelers who stir us into action, inspire us to get in the kitchen, discover a new restaurant, or explore new flavours and experiences.
If you've loved our recipes, enjoyed peeking through our feed, or clicked through our blog and felt even the tiniest bit inspired, we would be honoured to receive a @saveurmag award nomination from you. As always, thank you for baking with us! ❤️
[Scroll to see some highlights from the past year!]
Chocolate sheetcake. It's simple, delicious and just makes me think of cakes from my childhood. We celebrated EVERY birthday with a cake around here. Birthdays were always a big deal, but not fancy. Just low-key family parties. Dinner + laughter + conversation + gifts and cake. Sometimes a friend or two would join but mostly, it was about family. .
Winding down my trip here in Pennsylvania is always bittersweet. I adore spending time with my family. It's necessary for me, for my kids. Some people think I'm crazy to spend a month here. Don't get me wrong, there are some days that are hard and as I get closer to the end of the trip, I'm ready to get home, back into my routine. .
But, just like this sheetcake, I know my kids will always remember the memories they have in Pennsylvania. We don't do anything extravagant or fancy while we visit. The kids love spending time with their grandparents, aunts, uncles and cousins freely. .
As they continue to grow, I'm not sure if these long trips will continue. Friends, summer jobs, sports, etc may get in the way??? But for now, this is what they love and get excited for, who can deny that? .
I hope your summer is going well and you are enjoying the time with friends and family. Looking forward to getting back to my kitchen and creating again.
This cake recipe is #ontheblog under "Chocolate Cupcakes", I baked in a 9x13 glass pan for 35-40 minutes. Chocolate Ganache made with 6oz @ghirardelli chocolate chunks + 2 oz half and half. Place both in a bowl and melt in microwave for about 30 seconds, remove and stir until nice and smooth. Gorgeously thick and shiny.
So many people asked for the chocolate snack cake recipe I used a few photos ago- I heard you, and have it up on my site now! Link in profile. Also, I have two more snack cake recipes coming (you should see our fridge. Also, we have happy neighbors) and, I have another @mauvielusa giveaway to announce tomorrow, so check back for that. Sweet dreams my Instagram friends. ❤️
yeasted no-knead chocolate bread + easy currant mixed berry jam + salted butter = ❤️ - join me tomorrow, peeps, at the @unsqgreenmarket from 11-1:00, where i’ll be sharing all the above-mentioned yumminess. 😍 link to the jam recipe is in my profile.
I’m sharing the recipe for these peach and sage hand pies with fresh, tree-ripened Pacific Northwest peaches from @FredMeyerStores today. I made a simple peach jam and infused it with fresh sage, wrapped it in flaky pie crust and baked until my kitchen smelled like heaven. You can find the recipe below and be sure to check out your local Fred Meyer for fresh peaches and other delish stone fruit! #FreddyFinds#FredMeyerPartner#Sponsored
Peach and Sage Jam
2 1/2 lbs ripe peaches
2 cups (400 grams) sugar
2 teaspoons lemon juice
3 sprigs fresh sage
Pie Crust (gluten-free, adapted from King Arthur Flour)
2 1/2 cups (300 grams) gluten-free all purpose flour
2 tablespoons sugar
1 teaspoon xanthan gum
1 teaspoon salt
12 tablespoons unsalted butter, cold and cubed
1 tablespoon plus one teaspoon vinegar or lemon juice (I use cider vinegar)
1 egg, beaten
coarse sugar, for decoration
Make the Crust
Combine the flour, sugar xanthan gum, and salt in a mixing bowl and whisk well to blend. Cut in the cold butter (I use my fingers for this) until there are just a few pea-sized pieces left. Whisk the eggs and vinegar or lemon juice until foamy, then add to the dough and mix until it comest together. Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight. -
Make the Jam
To peel the peaches, dunk them in boiling water for 30 seconds, then rinse under cold water. The peels should come off easily. Pit and chop the peaches, then combine them with the sugar and lemon juice and let them sit at room temperature for about an hour. Pour into a saucepan and cook until reduced and thickened, skimming the foam off the jam as needed. Stir in the sage and let it steep for 10 minutes, then remove the sage and refrigerate the jam until cool.
Assemble and Bake
Preheat oven to 425 degrees Fahrenheit
After chilling, allow the dough to rest for 15 minutes at room temperature. Roll out between layers of plastic wrap 1/8 inch thick, then, using a 31/2 inch round cookie cutter, cut out circles and set aside. Combine the dough scraps and roll out again as needed. Put one tablespoon of jam in the center of a round of dough, then dip your finger in water and r
@Regrann from @butfirstparty - Favorite cake flavor? 🍰
It goes without saying that our favorite kinds of cake inevitably end up being pink. Our all-time favorite tasting cake is the Pink Champagne Cake from the @madonnainn1958 but this cake from @laurenlowstan was a close second (and we’ve tasted A LOT of cakes!) 🎂
Dark Chocolate Olive Oil Budino—this recipe is coming to you next week! ♥️ The olive oil is whisked into the pudding at the end to make it smooth and glossy and the whole thing is sitting atop a chocolate hazelnut cookie crust. Usually when I test recipes I’ll have just a bite or if I’m testing lots I’ll spit my test bites out (kinda gross...but you gotta do what ya gotta 🤷🏼♀️)...but with these?? I ate a lot of pudding... 😬😍 🍫 The final recipe has them topped with fresh whip and sprinkles of toasted hazelnuts. Who else is SO HAPPY it’s Friday?!? 🙋🏼♀️💋💋💋 #luciniinspired#displacedhousewife#f52cooldown
Chocolate Meringue Pie. Can also be served with piles of whipped cream instead of toasted meringue if that’s more your thing. (Or both? That works, too.) (This recipe is in my cookbook, the #vanillabeanbakingbook )
It’s that time of the week again😫Weekend is so close but so far😉Luckily we have these Granola Biscotti and a good cup of coffee to get through😝Hang on, eat biscotti, and it’s almost #friyay 🙌 #recipeontheblog
this chocolate cake is filled with carrots, but you’d never know it. and by “you,” I mean my kids. if you’re contemplating keeping the inclusion of vegetables in baked goods from the younger set, check out the link in my profile. i wrote all about the pros and cons of veggies on the down-low for @little.sous.
Have you met Rebecca from @ofbatteranddough ? She is the second chef coming on our Italy Retreat September 9-15th. She has personally made me dinner and there is no detail that goes unnoticed when she is in the kitchen. ⠀
One of the most enjoyable parts of the Santa Fe Retreat was being served delicious food and then sitting down at the table community style to enjoy. Add the view of #tuscany and a glass of vino rosso to the table and you’ve got a match made in heaven. It really is heaven on earth and you’ve got to come experience it for yourself! ⠀
"Olive Oil Cake is one of the quickest, simplest cakes you can make. Greasing the pan and whipping up the batter will take you about 10 minutes tops, and you’ll be pulling the cake from the oven in another 40. Sprinkling the top with sugar before baking gives it a crackly sweet crust that’s all the adornment it needs. But, split in half and filled with a thick layer of lemon mascarpone cream 😍transforms this simple, unassuming cake into something special. 😋 .⠀
Link in the bio!⠀
#olivoilcake#lemonmascarpone#dessertsofinstagram#bakinglife @msnfood #f52grams#thekitchn#buzzfeedfood#tastespotting#buzzfeast#bhgfood#forkfeed#yahoofood#timetobake @thefeedfeed @huffposttaste#wsbakeclub#goodmoodfood#momsofinstagram#foodblogfeed#tastingtable#todayfood#cookingislove#f52bakingclub "⠀
Photo credit @ofbatteranddough⠀
Reposted with @plannthat
When it comes to scones, are you a butter & jam person, a cream & jam person, or an eat-it-plain person? Personally I think a little salted butter & jam is the way to go, especially when it comes to these Fluffy Buttermilk Scones — they’re the perfect simple base for a big smear of butter and dollop of jam 🙌🏼.
Sometime this week I celebrated two (consistent) years of sourdough baking! I first built my starter about 3.5 years ago, but it languished in the fridge for a good long while before I decided to try to improve by baking with it more often. Haven’t looked back since.
This year I’ve had some fun exploring freshly milled grains and using starter in more than just bread (Pancakes! Waffles! Tortillas! Granola!) I still feel like a novice in many ways, but I really believe you learn best by doing and looking back to some of my early loaves I can definitely see improvement. (I’ll try to stick some up in stories later. It’s pretty ugly. 🤣) I’m working on a sourdough FAQ for the blog, because it’s probably the subject I get the most emails/DMs about; so feel free to leave any questions here and I’ll try to include as many as I can. But here’s one thing I often come back to: you’ll fail, a lot. At the beginning and a year in and two years in. And that can be discouraging and annoying, but I can honestly say I’ve learned the most from my own failures. Ask questions but also figure out what works for you, in your kitchen and with your resources. It’s easy to get confused with so many methods and techniques floating around out there, but first work on cultivating a strong starter and the rest will come.
Our little Evangeline arrived into this world last week and we’re finally composed enough to celebrate with cake.🎉 Life with a newborn has been a whirlwind, with all its highs and lows, but our hearts are bursting with love. Recipe for this melt-in-your-mouth Classic Yellow Layer Cake & Fudge Frosting from the Bravetart cookbook.
La mia giornata incomincia così!
Questa è la torta al cioccolato e rum delle sorelle Simili, realizzata per una specie di sfida con Barbara @lapanificatricefolle. Lei ha realizzato una versione fedele all'originale, la mia invece rispetta il mio gusto e quindi ha subito piccole modifiche.
Ma di tutto questo vi racconterò adesso inizia la mia giornata di mamma! Mi raccomando anche se siete indaffarati, accaldati... non perdetevi le piccole belle cose di ogni giorno e condividetele #collezionobellezza#lacucinaincollina
Thank you Emily from @food52 for reminding me that evaporated milk makes the simplest fudge that stays soft when you freeze it.
Can’t wait to share this one with you soon.
Long live these summer days so I can continue to eat all the ice cream covered in fudge. Amen. #sweetishco
Huge FYI for parents trying to keep their kids busy this summer: @epicurious ‘ family brand Small Plates Is launching a cooking camp on Monday- a two week online activity guide full of activities to keep your kids busy both in and out of the kitchen. Sign up to learn more at the address below (I’ll stick it in my stories too!), and you’ll be entered to win a killer prize pack that includes a 22-piece cookware set and a 6-quart Instant pot. I’m pumped for Aimee to learn how to do more in the kitchen besides pose for hand photos. 😜😜 https://www.dojomojo.ninja/promo-lookup/fc373634-6401-4bfe-b3db-46bcf5adff69
sweet cherries and blackberries topped with the rest of my marzipan crumble. i’m not saying it wasn’t the last thing i ate before going to bed and the first thing i ate when I woke up (yes, that’s a double negative), but i will say that the sour cherry version is like a trillion times better.
Coming to the blog soon: the deep dish sourdough pizza that’s six weeks strong for #pizzanight — got any questions or comments related to #sourdoughpizza ? DM me or reach out via the site’s contact form!
This glorious cookie is coming to you in The Cookie Book (you can pre-order through the link in my profile 👆🏼...it’s released into the world September 18th!!🥂🥂). These are the Big Ass Olive Oil Cookies...inspired by the favorite on my site, but totally different...they’re bigger, a bit crispier around the edges with mega chew and softness in the middle and PUDDLES of chocolate. 😍 I’m obsessed with them!! There is an entire chapter of chocolate chip cookie recipes in the book (soft, crispy, everything ccc, skillet and a chocolate chip bar cookie, etc etc...oh, and a kick-ass gf ccc). Can you even?? An entire chapter. Life is good. ✌🏼💋💋💋 #TheCookieBook#luciniinspired#displacedhousewife
These #layers are anything but basic.
Lemon olive oil cake
Key lime curd
Blackberry rhubarb jam
Lavender honey whipped cream
Matcha cream frosting
Cake by the lovely and talented @sweetheartstjohns | stand from @aheirloom
It sort of looks like they ready to go to sleep, tucked under a cozy blanket of cream cheese frosting. 😴 (Maybe I’ve been reading too many kids’ books lately?) Cinnamon rolls, from the #vanillabeanbakingbook .
Getting back into the swing of things is always hard after a long vacation, but I do love returning to a routine of working out and cooking meals at home. These chickpea cookie dough bites are just the thing for a healthy snack this week✨ Recipe in my blog archives!