I’ve been holding onto this muffin recipe — my very favorite muffin recipe — for months now, waiting until I had a little free time to put a post together. And here I am! At 4 am, standing in my living room with my laptop propped open on the mantel, bouncing a sleeping Will in one arm and typing this one-fingered with the other. Yup, this is what free time looks like with a 12 week old.
These muffins are one of the things I can pretty safely start making when I’m not sure how much time I have before Will wakes up and needs my undivided attention, because mixing everything up is so quick and unfussy. And let me tell you, the time spent making these is SO worth it! They’re fluffy, moist and flavorful — no matter how many I bake, they’re gone within a day or two. They’re kind of magical like that. And you can feel somewhat okay about eating them because they’re made with olive oil and yogurt! If you want to make them a little healthier and that much easier to make, leave off the glaze. That’s what I’ve done recently and they’re still addictive – it’s the tender, tasty insides that make them so good.
If you’ve been following along with me on Instagram you might already know that seven weeks ago, we became parents to the sweetest, squishiest baby there ever was. His name is Will and we’re madly in love with everything about him from his little hairstyle — it looks just like his dad’s — to his tiny toes. Last week he started laughing when he sees my face and he coos and smiles at us when he talk to him. All the baby love is completely intoxicating — it’s enough to make me forget I never shower anymore and my clothes are crunchy with dried spit up! Almost two months in and I’m starting to get the hang of things, though.
I can eat with one arm while bouncing Will to sleep in the other (sounds simple enough but this should really be an Olympic sport) and I even found time to do a little baking. Sure, this galette may have taken me two days to make when in my pre-baby days it would have been an easy last-minute dessert if friends were coming over on short notice. But I did it in the end, it turned out delicious, and these days that’s a huge victory!
A galette is the perfect dessert to make when you’re in a rush or not the tidiest baker but still want to make something impressive from scratch. If the crust is a little uneven or it’s not a perfect circle it’s okay, because it’s supposed to look rustic. I piled this one with fresh berries, which I think should always be eaten with either chocolate or freshly whipped cream. I chose whipped cream for this galette, and infused it with Stash Tea’s new Asian Pear Harmony Green Tea for a slightly fruity cream. The tea imparts the subtle fragrance that I love in fresh Asian pears and complements the galette’s sweet, juicy berries perfectly. Continue Reading
I’m going to keep this one short and sweet. I made this easy peasy rhubarb buttermilk upside down cake a few weeks back, and have been meaning to share the recipe ever since. Between working on our new house, taking care of our basement kitty, Pinecone (more on her here), and other life stuff, it’s been near impossible to sit down and write. I want to share this cake with you before rhubarb season passes us by though, so here goes! If you like rhubarb, sweet and tart flavors, cake or any combination of those things, you’re going to inhale this upside down cake the same day you bake it, just like Ponny and I did!
It might not be the prettiest cake I’ve ever made (next time I’ll cut the rhubarb into skinnier pieces), but it is one of the most delicious. The rhubarb is melt-in-your-mouth tender and the buttermilk brings out the natural tang of the rhubarb, while also making the cake extra moist. It’s a sweet cake, but not so sweet, like some of the rhubarb desserts out there – I think some people tend to drown rhubarb in sugar. I say let rhubarb be what it is – a tender, tart and magical food we get to enjoy for just a few weeks every spring – and that’s just what this cake does. I hope you enjoy it as much as we did!
First things first: Ponny and I bought a house!!! I’ve mentioned it a couple times already, but it feels a lot more real now that we’re actually starting work on our little fixer. It’s a 1918 bungalow with a brick fireplace, airy kitchen and stunning original features–okay, so that’s just my positive spin on the fact that it still has all original wiring, plumbing and zero hardwired light fixtures. Yikes. Still, I am so, so happy to own a place of our own after living in apartments–at long last I can paint the walls whatever color I want. I can drill holes wherever I feel like it!
We’re planning to spend every spare moment over the next several months bringing the house into the 21st century, which won’t leave much time for cooking. I don’t want to resort to eating fast food every night, so I’ve been brainstorming healthy and satisfying meals that can be thrown together with minimal effort after a long day of home projects. One of my favorites so far is this spring greens pizza–it takes about five minutes to prep, 15 minutes to bake and even less time to devour because it is so tasty.
The pizza has all my favorite farmer’s market greens of the moment: asparagus shaved into thin ribbons, adorable fiddleheads, peppery nasturtium leaves and tender micro greens. They’re piled high on a olive oil base, dotted with chèvre and sprinkled with sea salt and freshly ground pepper. The vegetables bring a wealth of flavors and textures to the pizza and the creaminess of the goat cheese balances the bolder green flavors–it’s one of those meals that’s so simple yet so full of flavor you’re left wondering how so many yummy taste molecules were able to fit into every little bite. Continue Reading
After a long, dreary winter, is there anything so refreshing as looking outside and seeing sunshine and colorful blooms around every corner? Even the dull gray sidewalks are dusted in pretty petal confetti! My food cravings are almost entirely driven by what’s in season around me; I’m the person jumping up and down at the market going, “yes! Strawberries/pumpkins/etc. are back! I’ve waited all year!” So it’s only natural that when spring flowers abound, I’m making plans for how best to eat them!
And I’ll happily eat just about any edible flower there is, including dandelions, which have an unfortunate reputation for being pesky, pointless weeds. But let me tell you, they’re anything but! Think of dandelion greens as a slightly milder friend of arugula. They’re tasty in salads, on pizzas and in smoothies, just like any other leafy green, and happen to be packed with vitamins. The flowers are a little more bitter, but totally edible, too!
If you’re not quite convinced, these sweet mini cakes, with Stash Organic Sunny Dandelion Root Tea-infused frosting are for you. They’re an extra palatable, tasty introduction to eating dandelions that I’m sure will make you a dandelion convert for life! I made a simple yellow sheet cake, cut out rounds and stacked them up to make cute mini cakes that are just the right size for 2-3 people. I won’t judge you if you eat a whole one yourself though, because they are frosted in the lightest, loveliest tea-infused buttercream, and it’s really hard to stop at one slice.
The tea has notes of chicory, cocoa shell, orange peel and vanilla in addition to the dandelion greens, so the resulting buttercream was a little herbal, floral and fruity, with just the right amount of sweetness. You’d be hard pressed to find mini cakes better suited to springtime, especially when you top them with fresh dandelion flowers! Continue Reading