Browsing articles in "Fruit Celebrations"
Jul 29, 2013

Blueberry-Maple Breakfast Bread Pudding

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Lately I’ve been playing a lot of mind games with myself:

The laundry/kitchen/bathroom is half clean, not half dirty.

It’s not a six-month-old color job here on my head, it’s Unintentional Ombre.

My belly button is getting higher! (As opposed to other things getting, er, lower.)

You see where I’m going, here? It’s so Zen, right? I think I’m going to stay on this Thought Train as long as it keeps working for me. And since the latest affirmation is “Bread pudding isn’t dessert, it’s breakfast!”, I’d say you’re gonna want to go on ahead and get on board.

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Nov 19, 2012

Dahlia Bakery’s Pumpkin Crème Pie

To be real, does the Internet really NEED another pumpkin pie recipe right about now? Hhrrmm. But that’s how good this particular pumpkin pie is, friends. I think it’s got tons of fun twists on the regular and is totally worth sharing. It’s my favorite kind of recipe, really–something that, quite literally, on the surface looks like every other pumpkin pie you’ve had in your life (I mean, just look at that picture up there–golden crust, burnt orange sea of spiced pumpkin custard, kitschy dollops of cream and all), but the process and ingredients are just different enough that it takes the final result to some level of pumpkin pie that makes it all brand new and has everyone asking how you made it. Instant baking cred! Now there’s something to be thankful for.

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Oct 19, 2012

On Pflaumenkuchen and ‘My Berlin Kitchen’

Inspiration can be awfully hard to come by, don’t you think? I mean, maybe I’m really just speaking for myself, here–sometimes getting inspired is a serious challenge, sometimes the wheels start turning with a bit more ease with just the spark of a new idea, but overall, the well can run dry far too often. And when it does, it always seems like everyone else is living in a state of eternal Pinterest Brain, constantly ticking off what they want to write or photograph or refinish and paint or who the heck knows what and it can really start to get depressing, seeing all these perpetually creative people out there. I admire you, Constantly Inspired People, and yet I am annoyed by you. Does anybody feel me?

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Oct 12, 2012

Homemade Caramel Apples with Vanilla Bean Sea Salt Caramel

First things first–congrats to the five randomly selected winners of last week’s giveaway! The winners have all been contacted by e-mail. Woohoo!

So it’s fall, y’all! I really do love this time of year, don’t you? I’m all up in the fall baking season already. I’ve stocked up on flour, butter, and sugar, washed all my aprons, and have more new cookbooks to flip through than I can even deal with (more on that in an upcoming post–there are some newly released gems out there!).

Along with getting to work through some brand-new-to-me recipes, I’m totally in the swing of book promotion stuff, and one of the best parts about that is getting to revisit recipes in my own dang book. Which is to say recipes that were worked and reworked and obsessed over like potential cancer-curing experiments, and then once deemed publish-able, were put away in the far, far reaches of my mind. With a bit of distance to calm my nerves about some of the more crazy-making recipes, I can now look at them like old friends with whom I share an embarrassing history. It’s like a college reunion, without all the Abercrombie sweaters.

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Aug 17, 2012

Sweet Cherries in Spiced Syrup

I’m not one to dole out lots of unsolicited parenting advice, but hear this: there are very good, fun, smart kitchen projects you can do with small children. Aaannnnd…then there’s pitting pounds of cherries together. My kitchen still looked like a crime scene several days later. Oh, well. I tried. Back to the television for you, offspring!

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Jul 10, 2012

Mixed Berry Crostata

Call me an Ina Disciple (no, seriously, I wish you would, it’s my truth), but I’m a big believer in getting a few good classic recipes down, and then putting your own twists on them. Take My Favorite Pie Crust, for example. I love the stuff. I use it pretty much for any recipe that calls for pastry, adjusting the sugar as necessary to match the filling, whether it be sweet or savory. I use this dough for pies, quiches, pot pies, tarts, crostatas, homemade pop-tarts–whatevs. It’s basically foolproof, works for me, and I haven’t thought to rock the boat. Until last week.

See, I’ve gone through a bit of overhauling in the home, as of late. Working on a shoestring budget (and really, is there another kind of budget?), I was determined to make our living space not feel like we were living in a dorm. (I suppose it really wasn’t THAT bad, but you know that feeling when you wake up one day and just suddenly want to throw a grenade at your whole house? Well, THAT.) So I traipsed around the Bay Area looking for effortlessly chic home accents, all the while swearing under my breath about how maddening it is, the freaking effort it takes to make something look effortlessly chic. Anyway, it took some doing, but I spruced things up around here, after many trips to IKEA and various TJ Maxx stores and Pier Ones.

(Sidebar: Can we talk about the headiness of Eau de Pier One? All the stores smell the same, and STRONGLY so. Is it, like, some kind of Pier One hallucinogen designed to make us buy more wicker things? See more beauty in tapestries and elephant-shaped candle holders? I don’t get it.)

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May 15, 2012

Slow-Cooked Apple Cinnamon Oatmeal

I’ll be real–breakfast time is rough around these parts. To be more real–I feel like I’ve been thrown into a flippin’ rodeo ring before I’ve even had a chance to put on a bra. I mean, COME ON.

If you read my last post detailing my growing dependence on coffee, you have at least one part of the puzzle, which is to say it takes me a heck of a long time in the morning to get my brain around the fact that we’re starting a new day. But if you’ve ever been woken up by a small child, you know that it’s the exact opposite in their little brains. I will never understand the sheer volume and quantity of words that come out of Little C’s mouth at 6:00 a.m., half of which are inevitably tied to “Where’s my glitter scarf?” and “What’s for breakfast?”. I-yi-yi, kid, I dunno–the couch, cereal, or something, I guess? Where am I? What day is it?

But occasionally, I don’t need to worry about figuring out breakfast and it is a glorious thing, indeed. Because sometimes, the night before, after the sort of very productive day where I’m so on point post-dinner that I’m actually thinking ahead to the next morning, I pull this recipe out of the arsenal.

A great many of us know the glory of using the slow cooker to assemble dinner at that golden hour of 9 to 10 a.m., when the morning rush has slowed but the rest of the insanity has yet to pick up, and it’s the perfect time to throw some stuff into said slow cooker so that when you’re ready to jump off the roof at 4:30, dinner is already well on its way to being done with no extra effort from you. Lawsie mercy, how I love the slow cooker. And when I figured out that you can use it to make breakfast to defray the morning fogginess as well, it was a pret-ty special discovery.

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