The air is cool, candles are lit, pumpkins are ALMOST acceptable. Autumn is creeping in and we’re welcoming it with open arms. We’ve been baking challah and blondies, making pasta, not really eating a ton of greens, staying up late watching Mindhunter, and enjoying the slow pace that this season brings. Not much to report, just enjoying this time, relaxing and sharing food with friends.
Read MoreI made these chai apple cider popsicles for my sweet friend Hannah for her going away party because she’s moving to England! It was a Harry Potter themed pool party and I wanted to bring some fall vibes to the August heat so I made these popsicles. They are a summer and pool approved version of a hot apple cider.
Read MoreRemember those pink ice cream cups from the ice cream truck in the ‘90s with the wooden spoon spatula and tin foil top? The name escapes me, but this is the closest thing to the nostalgic flavor and taste of that ice cream! (If you know what I’m referring to please leave a comment so I know I’m not crazy.)
It’s creamy and fruity with a little spice from the cardamom, the coconut milk ice cream texture is silky smooth and is perfect for the dairy free friends out there! Plus, it’s pink :)
Read MoreTHIS salmon: it’s light and fresh with just enough greens to boot that you can consider it a salad atop the fish. It’s one part tropical and one part cozy. Like a warm, cooked ceviche? The chiles give it a little kick but can also be subbed for jalapeños too. Easy peasy, limey squeezy.
Read MoreAugust is here, people, in all it’s peak summer greatness. Long sunny days, popsicles, and produce overflowing everywhere. I’m not brave enough to turn on my oven, but the stove is fair game. I’m dreaming of stone fruit pies, grilled steak with chimichurri, and cold fresh veggies.
Read MoreLast week we hosted our first ever cookbook club! Which we quickly renamed to #pinkcouchsupperclub in honor of my pink sofa that we love dearly. Sally whisked away and Dominique brought her beautiful handmade ceramics. We drank wine and listened to music and it was a grand ole time.
Read MoreThe real question: is there anything better than the wonder that is the potato?
Frank’s favorite thing to eat is mashed potatoes. Probably why he married the girl from Idaho, right?
For the longest time I stayed away from butter. I didn’t understand fully the purpose and so I cooked mostly with olive oil. I’ve since embraced butter (not as much as Paula Deen, but I subscribe to the belief that a little goes a long way.) I prefer grass-fed high quality butters, and when using it for this recipe, the creaminess with the potato can’t be beat. Sorry olive oil, take a step back.
This recipe is simple, no intensely fancy ingredients or methods, just good old fashioned mashed potatoes. Good for your soul, and better for you than potato chips, so get cooking!
Read MoreI’d like to start this post with four words: whipped feta with honey.
How did I make it 24 years and never 1. eat it 2. make it 3. hear of the combination.
I’d like to formally apologize to myself and honestly raise the next question: why didn’t anyone tell me about it?!
Read MoreAn easy veggie forward summer meal.
Read Morespring minty refresher, perfect for picnics and porches!
Read MoreIt is officially spring and I am writing this post from our little porch off our apartment. I forget how fresh air and sunshine can really brighten your mood and workday. I’ve been sitting outside this past week getting work done and loving every second.
With sunshine comes flowers, warmer weather and SPRING VEGETABLES! This recipe is inspired by my newfound love for radishes (seen here) and what you’d be able to find at your local farmers market this time of year.
Read Morea little peek into our weekend in idaho
Read MoreMaple: bacon’s forgotten, yet perfectly-paired best friend. Top with a warm baked brie + flaky crust and you’ve got yourself a holiday appetizer that just keeps on giving.
Read MoreThere are few people as dedicated and loving as my friend Avery Hudson. She is loyal, loving, and steadfast in her friendship and uplifting nature. AKA she makes everyone feel like a super star. So when she asked me last week to make her mom a carrot cake, I was so so excited!!! Because in a lot of ways, Avery is a carrot cake.
Read MoreJust stopping by with a cutie pie fluffy pink, white, and gold cake for the sweetest new earthling, baby Georgia! My best friend Olivia’s sister Ava had the most beautiful little girl a few weeks ago and I was just so excited, so I made a cake to celebrate that matches the colors in her nursery. Imperfect frosting and meringue kisses but for my first themed cake I’ve learned a few things.
Read MoreA recipe that mixes the best carbs and savory flavors that always remind me of Christmas morning when we would eat a combination of bagels and lox and egg + sausage breakfast casserole.
When I was 8 or so, I loved (and still love) Christmas so much that I wanted it to be perfect and last all day, so I would make Christmas itineraries that outlined the day hour per hour.
Example: 6am: wake up and put on Christmas pajamas, 6:15am: put the kettle on the stove for hot cocoa, 6:30am open stockings.
You can’t make this stuff up.
I was like the Christmas rule maker, opening 1 present every 10 minutes for maximum Christmas cheer, only to pause for breakfast and savoring every last bite of our bagels and lox in front of our hotter-than-hell farmhouse fireplace, grinning from ear-to-ear as we read Santa’s letter that he left on the counter.
So as a nod to Christmas mornings + warm pastries, I made the tiniest, miniest galettes filled with dill cream cheese + topped with lox, red onions, and capers.
Read MoreSoups and carbs are my love language, so this butternut chicken pot pie with buttered sage biscuits is the love of my life. Armed with a chicken pot pie-esque inside mixed with the best parts of a butternut squash soup and topped with crispy flaky biscuits, there is a warm and coziness that brings back memories of those freezing cold, yet soupy-warm Idaho tundra-like winters. Snow as high as the roof line, igloo forts in the front yard, checking to make sure the pigs were still toasty warm in the barn after a -20 degree night.
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