pumpkin almond cake.

pumpkin almond cake.

Because pumpkin doesn’t have to be exactly the same way each and every year, right? It’s such a versatile ingredient that it would be a mistake to limit it to pie, bread, lattes, and granola. In fact, pumpkin is so essential to our baking lives that Baked devoted an entire chapter to it from their Elements book: a chapter it totally deserved.

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feast magazine, october 2014: rambutan + ginger-poached pear sorbet.

feast magazine, october 2014: rambutan + poached pear sorbet.

It’s been a busy weekend, friends: in the last 48 hours, I painted my entire bedroom, picked 25 pounds of apples (none of which will go to waste, I assure you), and somehow managed to land my marshmallow fluff banana cream pie in a Buzzfeed slideshow. Also, Alice Medrich followed me on Twitter and I almost stroked out with excitement because I have mad respect for that woman. In the meantime, Feast Magazine expanded their coverage, celebrated the launch at Knife & Pork in Kansas City, and WON AN EMMY for the August 2013 episode of Feast TV at the Mid-America Emmys. And yes, I did shout that, because I’m super proud of them. Continue reading →

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crispy kale + bacon toasts with lemony white bean puree.

crispy kale + bacon toasts with lemony white bean puree.

Because toast posts > pumpkin spice lattes any day of the week.

Even in the fall, because I know the PSL’s are in full swing – I myself have refrained thus far, and will continue to do so until October; September is reserved for chai and chai only.

So, this toast: as usual, there are a few components to this (the hallmark of my recipes by now: components!), all of them incredibly simple and involving small amounts of time. What you see before you is:

  • Baguette, sliced and oven-toasted
  • White beans puréed with a few tasty things
  • Crispy oven-roasted kale
  • Bacon.

Nothing to it, right? Seriously, bake those toasts, fry that bacon, whirl that bean puree, crisp those kale leaves. Done. Cozy toast for a Tuesday afternoon, or a pretty great alternative to that chicken wing dip appetizer you internally gag at the thought of even though football season has barely begun. Continue reading →

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happy wedding, natalie!

happy wedding, natalie.

Happy Wedding Day, Natalie! You’re marrying the person you love the most today. The person who buys you tiny animal erasers and owl things, who plays potentially embarrassing video games with you, and encourages you to buy $40 worth of donuts at one time. That’s awesome; hard to find, certainly.

You have these dolls in your possession now. They were made in your image – and with love – by my mom (groom) and Rachael/Movita Beaucoup (bride). They were meticulously crafted (I have emails which can attest exactly how much thought was put into these) and flew across countries to get to you, briefly stopping here only so I could snap a few photos. I know you’ll keep them safe. They are our gift to you on what will be your best day ever. Continue reading →

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fruity pebble sables.

fruity pebble sables.

Because nothing is ever trashy when it is en Français.

For nutritionally-questionable cereal lovers among us; you know who you are, and I am one of you. There are plenty of delicious (but maybe not the most nutritious) things which have been cut out of my diet since I was a kid. I eat enormous amounts of kale and also spinach. enough, I feel, to accommodate my massive cereal addiction. It’s all about balance, right? Eat the rainbow? Continue reading →

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tutorial: pink momofuku birthday cake and lollipop cookies.

momofuku birthday cake a + confetti cookie lollipop tutorial.

This is just for those of you who may be interested in reproducing either the cake or the cookies from the Wee One’s most recent birthday party. Neither thing is difficult to figure out – I imagine most of you could sort it out by looking at a few photos – but I thought I’d help just the same: some of you get (unjustifiably) nervous when faced with anything which starts with “M” and ends with “fuku.” So here we go! Continue reading →

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feast magazine, september 2014: prickly pear margarita cookies.

feast magazine, september 2014: prickly pear margarita cookies.

Prickly pears! Less weird than you think, people. Have you had them? If I think about it, I’ve probably seen them skulking around my grocer’s “exotic produce” section for years now. Considering what my grocer deems “exotic,” it almost definitely means you can find them in your area; if you live in California, the Southwest, Michigan (I swear) or Florida, chances are high you’ll wander by them at some point. They may not always look like the google search I know you just did for “images: prickly pears” – those swollen, burgundy orbs are what you’d find if you lived next door to the cacti which produce them – but give them a chance no matter color they are. Continue reading →

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you’re invited: the wee one’s birthday party, 2014.

you're invited: the wee one's birthday, 2014.

The Wee One is officially 4 years old! Can you believe it? She’s got some nerve, growing up this fast. When I started the blog, she looked like this:

you're invited: the wee one's birthday, 2014.

chubbsters!

Now, she looks like this: grown up enough to be slightly awkward and self-conscious in posed photographs. To me, it’s just another delightful way in which she and I are identical. Continue reading →

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vanilla malt bundt cake.

vanilla malt bundt cake.

My Wee One headed back to school this morning…for her second year of preschool.

She’ll be 4 years old this week.

When I started this space, she was just a baby; as in literally a baby wobbling around on pudgy legs that had just learned how to walk.

*sigh*

If you need me, I’ll just be right over here inside this cake. It’s not a big bundt – only a 6 cup bundt, more of a petite teacake – but I think if I try really hard, I could curl myself up in it and live there for a few days. Perhaps tunnel my way out by snacking. I don’t know. But that’s the plan. Continue reading →

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Things on a Plate: fig-pecan-molasses or apricot-pistachio-honey salad plates.

things on a plate: arugula, prosciutto, ricotta, fig, pecan, molasses

Every summer, my personal food choices seem to degenerate into a category best described as “some things on a plate.” I don’t know if it has more to do with bountiful produce, bountiful heat, or bountiful laziness, but it happens, and it’s happened every summer since I was a child. Perhaps it’s embedded in my genes, because everyone in my family seems to be afflicted.

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