cake

You know what’s weird?  Getting older.  I think it must be weird for everyone.

I’m celebrating a birthday this weekend.  The big 32.  That just sounds strange.  I was just getting used to 30, but I feel like I’m 26.  Somewhere.  Somehow.  The numbers feel off.

I’m not the kind of person who has life goals set for each year of life.  I don’t feel behind in the marriage game.  I can barely handle babysitting.  I’m not trying to reach the top of the baking ladder… that just sounds sticky.  I subscribe to the idea that working really hard and loving people better every day will get me where I want to be each day, week, month and year.  Too loose a plan?  I dunno.  It feels right.  It requires a lot of ever-changing lists…but it feels right.

Oh, also!

I don’t make myself a birthday cake and blog about it.  Birthday cake doesn’t taste as good if you make it for yourself.  It’s a thing.  This year I’m going to eat as many doughnuts as my heart desires.  This will probably fall in the 2 to 8.5 range… I’ll let you know where I land.  Ps.  My dream birthday cake is this Angel Food Cake with Vanilla Strawberries.  Hint (Dad, do you still read my blog?) Hint.

Every year I make a list of things I’ve gained perspective on, and a list of things that I’m still stubbornly trying to figure out.  The list is as shallow as selfies and as deep as God… because that’s exactly how life is.  On the real.  On the reg.

This Is That:  a list

(by ‘you’ I mean ‘me’, always.)

ONE: Have honest friendships.  You really can’t afford to be friends with someone who will let you have spinach in your teeth all night.  You’re not that graceful.

TWO: Take as many selfies as it takes for everyone to look good in the picture.  Come on… common courtesy.

THREE:  You only need one good purse… and it doesn’t have to be this season’s super expensive impossible bag.  Come on… a vintage Coach bag that you’ve brought back to life with leather polish is totally IT!

FOUR:  Upon entering ‘the club’ where people are drinking and dancing and acting a fool (and it’s so much fun), be aware of the fact that you look like you’re in your 30′s… because you are. You’re not fooling anyone. The 25 year old guy that yells in your ear that you look 28… he’s being nice and he’s a liar.  You look 32. It’s ok. Dazzle him with your awkward dance moves. He’s 25… who cares (not you!).

FIVE:  You glorify being busy …but you don’t know how to stop.  Maybe admitting it helps?  Realtalk:  You know what you should be glorifying.  It has nothing to do with you and everything to do with God.

SIX:  Any tiny annoyance you have before two martinis will be a big yell-y ISSUE after two martinis.  Think/Re-think those martinis.

SEVEN:  CAPS LOCK LIVING!  Think about what that means to you and run with it.

EIGHT:  You’re actually really cool. Not because anyone else thinks you are, but because you think you are.  The secret to being cool:  just think it true.  Other’s will follow suit.

Image credit Whitney Adams NINE:  Rappers rap about some stooooopid stuff that you, as a classy lady, do not need to be/concern yourself with.  Pfffft.  In their dreams.  Can ladies start rapping about men with passion, integrity, a job, and nice shoes?  Yea…. it’s like that.

TEN:  Ask yourself ‘just who the heck do you think you are?’ in a very non-rhetorical way every once in a while.  The answer is important.

ELEVEN:  It doesn’t matter what size the clothing label says, it only matters that it feels good and falls well on your body.  AKA… you’re not that size anymore, kick it up a notch, it’s cool, love your thighs. GEEZ!

TWELVE:  When in doubt (which is often):  confetti and champagne.

THIRTEEN:  Go on a roller coaster at least once a year because they make you laugh-scream like nothing else on the planet.

FOURTEEN:  Tell your parents that you’re glad they’re your parents.  They’ll be like ‘Whaaaat!?  That’s a crazy thing to say!’, but they’ll feel it in their hearts and probably buy you lunch.  Do it because you mean it… not for the free lunch.

FIFTEEN:  Chill out. Halle Barry is pregnant.

SIXTEEN:  It’s ok to say things like ‘I don’t know.’.  It’s waaaay better than arguing a point when you’re not on solid ground.

SEVENTEEN:  What does it look like to dig deep every day?  It looks exhausting, and kinda terrifying, and kinda like the best days that every happened day after day after day.

EIGHTEEN:  Get good at a thing and never apologize for being good at that thing.  It’s all yours.

NINETEEN:  Never trust someone who refers to themselves a ‘tastemaker’.  Don’t be fooled.  You won’t be bossed.

TWENTY:  Give more, even when you think you have nothing to give… you do!  Sidenote: I bought myself a Giving Key and I’m sponsoring another child with Compassion for my birthday.  Yes… selfie birthday presents.

 

TWENTY ONE:  You have a story to tell.  Everyone does!  Tell it proud!

Happy Birthday to Us!  We all have one, and I’m glad that we do!

Other times I wrote words:

On Turning TwentyOne   + What It’s Really Like  + I Accidentally Saw a Picture of You + Thirty Years of Learning 

sprinkle image credit Paola Parsons 

diva joy next to a bike image credit Whitney Adams

 

Just when I was getting used to the idea of spring, it was positively summer in NYC yesterday. We're talking 90 degrees. While it looks like there's relief in sight, it made me realize that I am not ready for summer. Let's hold on to spring for a while longer, okay?

If we have to have warm days, then we can take relief in this tart. The tart and sweet flavors of strawberry lemonade are baked into a graham cracker crust for a refreshing dessert.

A few weeks ago, a friend asked me what I thought was a totally ridiculous question.  She said, ‘How do you feed yourself?’.

Um… With a fork.  Sometimes chopsticks.  Occasionally my hands.  Usually a shovel.

What she meant was… how do you feed your creativity?  My initial answer was bewilderment.  What?  Don’t people just work and work until they can’t work anymore and then collapse on the couch and watch reruns of The Voice?   Not everyone does that?  Oh…

My friend was right.  Creativity is such a bountiful blessing but it does take some tending to.  Creativity can be exhausted.  I reach that point in my brain often and it leaves me wondering exactly what else I can smash butter and bacon into (I’m sorry/not sorry that I do that).

Work is awesome and I’m a total fiend for it, but it’s not a creativity feeder.  Couch-time is just like turning my brain to stand-by mode… welcome but not a creativity feeder.  Pasta is a belly and creativity feeder.  Ok!  We’ve got one on the list so far.

Bike rides are also a creativity feeder.  Seeing how the sun makes shapes in the world, watching people live this life, and daydreaming about the lives of my neighbors… these things totally get my brain working. Yes!  Two things on our list!  Now we’re cookin’.

Let’s go on a creativity-feeding, pasta-heavy adventure.  I hope this inspires you get out and see your neighborhood in a new light.  You don’t necessarily need a fancy bike or mason, a pair of loafers and a granola bar will do for a nice stroll.  Get out there and find what feeds you (I hope there’s pasta involved).

Before we head out the door, we must assemble our snack!

Orecchiette is my favorite cold pasta shape.  The little ear shape holds all sorts of pesto and pistachio goodness.

I tossed warm pasta with a pre-made basil pesto.  If you’d like to make your own pesto… it’s super easy!  I love this Spinach Cashew Pesto.

Cherry tomatoes and fresh mozzarella chunks stud this pasta.  I also added salty green olives and lots of chopped pistachios.  Green-themed.

Pasta is jarred and ready for our adventure.

We’ll need a beverage treat as well!

Strawberry, lime, and basil seem like wonderful things to smash together.

Our drink is slightly sweet (from the strawberries), has fragrant herby notes, and a little punch from lime.  It’s super refreshing.

If it is your inclination to add gin… I totally feel ya… but there’s no drinking and biking.  Not so safe.

Adventure supplies include:

- an old painting tarp for use as a solo picnic blanket.

- an old map ripped from the Thomas Guide I used to look through in the back seat of my parents’ Jeep Cherokee.

- a canvas napkin and silver fork… because I’m worth the real-deal.

- sunglasses:  designer or otherwise. (Mine are totally from Target.)

- bike gear including flashing lights and a helmet (to keep your hard head hard)

- reading inspiration.  I chose the deconstructed food magazine Middlewest.

- a notebook and pencil for random bursts of creativity.

- adventure lunch and strawberry-smash drink!

With my bag packed and my bike tires pumped, it’s time to take off!

This might sound strange.  A majority of the things I say here sound strange… but, I love front doors.

I love how differently people choose to display the door that welcomes people into their space.  It’s sort of like looking at everyone’s shoes.

I can be guilty of not stopping to smell the roses, or appreciate the bouganvilla, or take in the craaazy looking ivy.

Taking these little pieces of nature in makes me think I should take out my watercolor paints, right!?

I love how late afternoon light creates these bold shadows.

I played with my Canon Rebel T5i‘s Sport Mode while watching these kids at the skate park.  Even just playing with a new camera mode can help me kick the walls out of the box I’m in.

I love when shadows help create new shapes in a photograph.  I’m usually at home shooting food on a tiny butcher block, trying to avoid direct light and too many bright brights or dark shadows.  When I’m out in the world, I want the let the brights and shadows play.

Also… just so we’re clear.  The kid with the blue ball is trying to hit the other two kids in the head.  Totally normal.

Also… Let’s be models.

I love Venice Beach.

Bright skies and rippled house shadows.

In the Venice Canals, Los Angeles.

Every day-explorer need a little rest and snack time.

Every day-explorer also needs a giant cone of ice cream.

Los Angeles adopts a dusty pink haze as the sun starts to set.

I love the energy around sunset at the beach.  It feels like everyone slows to appreciate the sincerity of the moment.

Ugh… why don’t I just take my dang shoes off?

As the sun goes down, I like to shoot into the light, letting the sun create gorgeous silhouettes of the shapes in front of me.

Palm trees, a shuttered life guard stand, the Santa Monica Pier.  It all just feels so pink and dusty and full of anticipation.  Is it the kind of thing that makes you want to marry the night… or is that just me?

I hope you’re inspired to take some time, strap on your bike helmet, grab your camera, pack up your pasta, and go for a little day adventure of your own.  It really doesn’t take much.  Just some eyes wide open to what the world wants to show you.  That sounds so hippie-dippy, but it’s totally just true.  Feed yo’self!

Sponsored by Canon

All images captured on the Canon RebelT5i.

 

These pretty rose meringues not only look and taste great, but they are also fat free and are only 50 calories (approx) per meringue….. Perfect for serving on any occasion and guilt free! They can be dressed with fruit, cream or buttercream and will always go down exceedingly well with your guests.  They are great for vegetarians and those on a lactose free diet.* (*provided no dairy cream added….. Subsitute dairy for soya or buttercream for dairy butter alternatives, such as vegetable shortening, e.g. Trex in the UK or Crisco in the USA). This is what I use: 4 egg whites 225 g caster sugar Food colouring gels or pastes (NOT LIQUID).  I have used Wilton purple and and Wilton rose. Half a teaspoon of  flavouring such as vanilla, rose, or my personal favourite, almond extract. (Optional) Grease proof paper Food colouring pen Mixing bowls 2 large baking trays/cookie trays Piping bags 2 piping nozzles/tips (one large star, e.g. Wilton 1M or Kaiser and one 13mm round tip) Spatula Small palette knife Electric mixer (or hand held mixer) Round 7.5cm cookie cutter Preheat your oven to 150 c/Gas mark 2. Step 1. Begin by making sure that all your bowls and utensils [...]

As many of you know, I lived in Mississippi my entire life until we moved to NYC in 2010. While I do so love living here, one thing is just not the same. Biscuits! Honestly, biscuits are so ubiquitous in the South, that I never really bothered making them that often. If I had a hankering, we'd just go get breakfast in a restaurant or pick up a sausage or chicken biscuit at any available place.

Recently, the idea to bake biscuits got in my head and wouldn't go away. So, I decided that I would bake some. Eventually. Then, I got a little extra push in that direction.

 

Friday is a dangerous day.

Friday afternoon, after a long week of words and dishes and more dishes and words… I feel very deserving.

I feel like I deserve a double cheeseburger with short ribs.  I feel like I deserve a negroni or several.  I feel like I should see how many Oreo cookies I can fit in my mouth… just so I know… in case anyone ever asks.

Maybe I am deserving of such indulgence.  Maybe though… maybe I’m just eating my feelings a little bit.  Real life.  I’m just being honest.

Here we are staring Monday in the face.  I’m ready for something green… and something a little less short rib-y.

A few months ago we talked about juicing.  It’s totally a thing.

Takes some fruits and vegetables, mash them through a grind-y thing, drink the juice and hope it tastes good.

Today’s Apple Cucumber Celery Kale Ginger Juice definitely tasted great!  Not like short ribs… but that’s good, right?

Let’s talk green, and you don’t even need a juicer to do it!

Spinach Kiwi and Chia Seed Smoothie.  Spinach is totally drinkable, even without a juicer.  Spinach grinds into a smoothie like a dream.  Hidden greens.  Not so hidden.

Kale Spinach and Pear Smoothie.  Doubling the greens means super-hero status.  

Super Spinach Smoothie  is packed with greens and Amazing Grass Green Powder.  Powerhouse!

 

Chocolate Chip Confetti Cookies!

Get in my mouth. Right now. It’s cookie time!

Okay, anytime is cookie time in my book. How about you?

I made these chocolate chip cookies using a few extras that I had on my counter.

Leftover pecans from last weekend’s Hummingbird Cake that I chopped up.

Pastel M&M’s leftover from Easter. These were hiding under a pile of different color candy melts I had on the counter or else they would have already been gone by now.

E. Guittard semi-sweet chocolate wafers. I still had a box from the last time I made Jacques Torres’ Chocolate Chip Cookies. And now I don’t think I can make chocolate chip cookies with little baby morsels ever again. Okay, that’s not true. But seriously, try making chocolate chip cookies with these chocolate baking discs sometime. Holy yum. I picked mine up at Williams-Sonoma.

Mix up the dough and add in the pecans. That is if you want. You can also leave them out.

Add in some M&M’s. Any color combo you like.

And stir in the chocolate.

Dough it!

Scoop them and bake them right up.

Or coat the tops in confetti sprinkles for a little more fun.

Chocolate Chip Confetti Cookies.

It’s like a party in every bite.

As much as it baffles me to think about it, it's not long until Memorial Day. And with that day, we begin the season for barbecues, backyard parties, rooftop get-togethers, and all sorts of outdoor parties. If you're anything like me, you'll have dessert delegated to you more often than not.

When you think about warm weather desserts, it's easy to think immediately of icebox pies and mini cheesecakes and all kinds of cold desserts. But, here's the thing. If you're going to be dining outside, then those kinds of desserts are not your friends. No melty, gooey desserts here. What we do have is plenty of delicious crowd-pleasers like cookies, bars, cakes, and more.

I’m currently working on the pie chapter for my new cookbook… the new book that doesn’t yet have a name, but does have an awesome (and ever evolving) BRUNCH CHAPTER, and should be in your hot little hands in Fall 2014.  Now though… now, I’m working on the pie chapter.  It’s a humdinger.  It’s a doozie.

 A lot of words go into the making of a pie.  A lot of butter goes into the making of a pie.  A lot of proportions, and cream, and cornstarch, and hope, and confidence, and trust, and joy.  Sometimes tears.

If you do it right, you can taste it all.

It’s hard to find the words to express the chaos and triumph of pie baking.  It’s also hard to find the words to express the chaos and triumph of writing a book.

Whoa.  Wait.  Did I just have a breakthrough?

While I gather my thoughts, gather my butter, gather my pie recipes and try to get everything sorted… I’m realizing that some recipes were just too good to keep from you for so long.  This is that.

I hope you make a pie this weekend.  I also hope the pie plate is scraped clean come Sunday night.

I love you, it’s true.

Strawberry and rhubarb are just about jumping off the shelves in California markets.  I think that might sound like a humble brag… but I don’t mean it too.

Summer is comin’ at us, and it totally wants to make out.  I’m game.  Let’s do this.

This dish is like having your pie and eating your crumble too.

Yes.  Two crust elements.

This buttery buttermilk pie crust is going to hold all of our strawberry and rhubarb goodness.

First we have to roll it out and make it pretty.

Coconut and oat crumble is going to top our pie.  This feels right.

The chaos that leads to triumph.

This pie feels like everything it is supposed to be.  It’s sweet and juicy, hearty and incredibly satisfying.  It’s the kind of pie that might inspire you to wave over that neighbor you’ve never actually spoken to, and offer her a slice of pie.  She’ll probably look at you like you’re crazy, but no on says no to pie.    Ok… weirdos say no to pie… but that’s their problem, not yours.

I feel like this is one of the best things to come out of my kitchen this year… and A LOT of things have come out of my kitchen this year.  This pie shines bright.

In today’s tutorial…I will show you how to make the simplest tulips ever, using the most basic tools. This tutorial is also very versatile because you can use these same instructions to make decorated cookies like I did OR use them to make cupcake toppers. This is what I used: Orange flavored sugar cookies (Diameter: approximately 3 inches) Yellow fondant Bright pink or red fondant Green fondant Corn syrup or royal icing Powdered sugar for dusting work surface Rolling pin Smallest heart cutter from the Wilton heart cutter set Circle cutter (Diameter: approximately 3 inches) Toothpicks Paintbrush Knife Step 1: Roll out yellow fondant. Use a circle cutter to cut out a yellow piece. The cutter should be the same size as your cookie. Step 2: Brush a thin coat of corn syrup on top of your cookie. Step 3: Gently, place the yellow circle piece on top of this cookie. Press lightly with your fingers until it sticks into place. Keep aside and move on to the next step. Step 4: Roll out some bright pink fondant. Use the heart cutter to cut out heart pieces. Step 5: Use your knife to cut each heart piece in half. They will [...]

I realized this week that I use Instagram at a mini vacation from work.  I click on my phone, tap into the Instagram app and scroll through images of your lives.

My mind wanders through pictures of your perfectly portioned lunch, your late afternoon coffee meeting , yes your child is totally cute… of course I’ll tap like on that picture.

You’re a farmer in the English countryside?  Show me things!  Help me escape!

You love taking pictures of your shoes?  Sure, I’m into it.  I’ll like that!

You like holding random objects up in front of a white backdrops?  I’m down.

You’re Rihanna?  You’re crazy and I kinda love it.

Ooh… you had a party and I wasn’t invited?  That’s awkward for everyone, now isn’t it?  Suddenly this mini work vacation feels bad.

Aaaand, just as easily as I click in for vacation… I can click out.

Um… Instagram vacations might not be that brain healthy.  They’re cheap and easy and in-chair.

Speaking of Spring Rolls (I totally wasn’t speaking of Spring Rolls)…

I think we should unwrap and deconstruct string rolls, load up a giant bowl, douse it in spicy peanut sauce, and have a mini eat-vacation.  I did that.  Obviously I took pictures… ironically, I didn’t Instagram it.

I started my Spring Roll Bowl with a big batch of softened Saifun (cellophane or bean thread) Noodles.  I couldn’t find rice noodles at the store so I made eyes with these buddies.

What I love about these noodles is that they soften so easily, in a big bowl of hot water.  No simmering, salting, and boiling.

After the noodles are softened, they’re topped with basically any fresh Spring Roll inspired ingredient you can think of.

This is where it gets fun!

I topped my bowl with fresh carrot ribbons, pea sprouts, thinly sliced cucumber, ripe avocado, and orange bell pepper.

Fresh herbs are really important to brighten up the bowl:  cilantro, mint, and basil!  Keys to the kitchen!

Lime juice adds a kick in the mouth.

Peanut sauce (I used pre-made, from a jar… gasp!) is our binding, rounding, spicy, oh my gosh soooo good element.

I made these vegetarian but they would be supreme with grilled shrimp or roasted chicken.

It’s lunch-vacation!  You’ll need a napkin.

 

 

 

During my time at King Arthur Flour's Blog & Bake™, I found a new love. Now, don't worry. Quinn is not going anywhere. I found a new baking love - white whole wheat flour.

Sure, I'd seen it before, but I always kind of discounted it and went with traditional wheat flour when needed. But, I found out that white whole wheat flour has all the benefits of whole wheat flour, but it produces lighter-colored baked goods with a milder flavor. There's red wheat, where we get whole wheat flour, and then there's white spring wheat, which gives us white whole wheat flour.

The sidewalk ahead of me is more than familiar. Alive with visions of memories, I feel like I can literally see myself and my friends - plus and all the shenanigans that have occurred by way of this road over the past four years - right in front of me. I wouldn't call my steps labored, exactly, but there's a distinctiveness in my gait that indicates a certain degree of intoxication. Which is

As that collection of recipes last Friday hopefully conveyed, I love baking with berries. I love all kinds of berries, but if I have to pick a favorite berry, I would likely choose blueberries. And, one of my favorite uses for blueberries is muffins.

Just to make these blueberry muffins even better, I used one of my favorite baking ingredients - sour cream. I love the texture and flavor that it adds. These little muffins are everything you'd want in a blueberry muffin. They are seriously dangerous, though, because you'll be tempted to eat one right after another.

I’ve loved owls since I was a little girl so I can’t get enough of the recent trend in cake decorating. When designing this cake topper, I kept it simple using only a couple of tools including a flower cutter for the eyes and wings. Previous posts explored methods for making flat cake decorations out of chocolate, buttercream and fondant, so this is a good opportunity to start exploring 3-D cake decorations. This is what I used: Flat work surface Corn starch Small rolling pin Fondant smoother Water pen Flower cookie cutter (1.5 inch size) Wilton #12 piping tip Fondant in brown, yellow, blue, pink and orange Not pictured: Fondant cutter Plastic Wrap Step1: Choose a base color for your owl and roll it into a large smooth ball around the size of a fist. Step 2: Using the palm of one hand and a fondant smoother in the other hand, rotate your fondant in a circular motion while smoothing it upward. The goal it to create a tall oval for the owl’s body. The shape should have a flat bottom. Step 3: Rotate and smooth your fondant until you achieve this shape. Step 4: Use your small rolling pin to [...]

I made my mom this cake Sunday afternoon. A Hummingbird Cake and it was so good.

This cake is basically healthy. At least in my mind it is.

I mean bananas, pineapple and nuts.

It’s like dieting.

Okay, maybe not so much. Especially with the generous amount of cream cheese frosting I slathered all over it.

When I was a kid I would have skipped cake like this rather than putting something non-chocolate in my mouth.

Yeah, would not have touched it. Or I would have picked out all the nuts. Pecans and pineapple were not on the list of approved foods.

But my mom loves them. So I thought this would be a great cake to make for her.

Chopped and toasted pecans. Yum. I’m glad I can say that now.

The cake is super easy to throw together, too. You don’t even need to break out your mixer for the batter. A spoon will do the trick.

The recipe makes a giant cake. Three 9-inch layers.

Level the cakes with a serrated knife to remove the mounded tops and make for a more even cake and easier to frost.

Here’s something else I use that makes frosting cakes a bit easier for me.

I bought this pottery wheel thing to place my cakes on. It’s awesome. And heavy and spins fast and smooth.

And the nice part is you can easily lift the plate right off the base.

Amaco No. 5 Pottery Decorating Wheel The metal isn’t polished, so some areas could have a sharp or rough spot.

The removable base makes it easy to hold up in the air and see things at eye level.

I had a plastic turntable meant for cake decorating, but I didn’t like that one so much. This one just feels better in my hands. But that’s probably because it’s on the smaller side. The plate is just 7 inches in diameter, but still worked out perfectly for this 9-inch cake.

Spin and spread.

I tried to go for that whole my cake is so messy that it’s beautiful look.

I think I need to practice more.

But that’s okay. It’s what’s on the inside that counts… And my mom loved it.

Hope you do too.

This is my Dance Like Nobody Is Watching Sandwich.

I’ve been pretty humble on my blog up until this point, but it’s time I tell you something:  I’m an uh-mazing dancer.  (This is a bald-faced LIE!)

In my dreams, I’m an amazing dancer.  In reality I’m a whole lotta elbows on the dance floor.  Things get real arm-y.  I also have this butt move that I’m pretty sure is flawless… but I refuse to bust that move in any sort of close proximity to a mirror.  I fear I may be sadly mistaken.

I dance like nobody is watching because on a dance floor, no one is watching!  Everyone is to consumed with their own possibly embarrassing butt move to be concerned with me, their elbow-y neighbor.

I’d like to take this moment to kindly suggest that we also eat like nobody is watching

Maybe that means putting peanut butter and sweet pickles on the same sandwich.  Go on… I dare ya.

I am not pregnant.  You can put that out of your mind here and now.

I am a little crazy.  You can keep that in your mind here and now.

I topped super-seeded whole grain bread with all-natural peanut butter.  I layered a mega amount of bread and butter pickles over the peanut butter and drizzled the whole madness with pure maple syrup.

How can this possibly be edible?

Oooh goodness… it’s like the taste bud fairies did an ugly backflip and blessed this combination.

The peanut butter is our earthy base flavor.  The pickles are a combination of sweet and tart so they know how to play nice with base flavors.  Maple syrup compliments the saltiness of the peanut butter and pickles and…. you’re still looking at me like I’m crazy.

I get it.  I’m weird.  You’re either on the awkward-elbow-dance-train, or you’re not.

I can feel you trying to brain-taste this combination.  I can feel your curiosity.  Give this sandwich a try!

Oh… I should tell you now that me and your great aunt Mary are the only two people on the planet that like bread and butter pickles.  If you’re scared to buy a jar of your own, just go to her house for a quick visit.  Make her a sandwich too.  She’ll be into it.  Trust me.  Your great aunt Mary and I know what’s up.

As I was making that lovely Raspberry Almond Crumb Tart earlier this week, I began thinking about some of my favorite baking recipes that use berries. These days, berries are available pretty much year-round, but there's just something about fresh local berries that is extra exciting. As we head into berry season, it seems like a good time to start thinking about what to bake with all the berries that will soon be on their way.

Welcome Friday!  It’s time for Mother’s Day cocktail inspiration!

It’s been a stunning week of color and brunch-fun with HonestlyYUM.

We’ve made Lavender Blackberry Scones, Baked Egg Tartlets, a pretty DIY Dessert Stands, a gorgeous (if I do say so myself) White Chocolate Rose Cake, and today… today is pink cocktail day!

Todd, the cocktail mind behind HonestlyYUM, whipped up (literallly) these incredible Raspberry Rose Fizzes.  Fresh raspberries, fragrant rose, and frothy egg whites for added class.  This is just beyond!  Find the recipe here!

images by HonestlyYUM

We had such a wonderful time putting together these pretties for you this week!  I hope you’ve found some inspiration to treat your mama right.  In the very least, get a card.  Mamas have an abnormal amount of love for cards.

Thank you to HonestlyYUM + Love and Cupcakes + Twig and Twine + Dish Wish

Thank YOU for being here/being awesome.  You are appreciated.

As a child, I disliked the texture of berries. I loved the flavors, but the texture was just weird to me. I'm happy to say I've gotten over that. I still don't like to bite into a big strawberry, but cut those up and I'm good. No idea what that's all about.

In any case, I now happily embrace berries and love to use them in baking. For my taste, I prefer to use them in a way that lets the flavor of the berries come through. They're plenty sweet on their own without adding much to them. This tart is a lovely way to revel in berry deliciousness.