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I love having a few go-to desserts, you know the ones that your friends always ask you to make, the ones that you know like the back of your hand and can whip up to have people over or bring to a bbq. This cornmeal and honey cake with blueberry compote has that kind of potential.
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Whenever we’re hosting friends or family, I am always super focused on the side dishes. I think it’s what makes the meal really interesting, both visually and flavor-wise, and to be honest, surround me with 5 different salads and I’m a happy camper.
So I’m sharing this with you, but it’s definitely a non-recipe recipe. Measure with your heart, flavor it to your liking! It’s a really lovely salad and makes the table so colorful!
I grilled the corn inside over medium heat and then just sliced the charred kernels off. Added two cans of black beans, a bunch of quartered grape tomatoes, red onion, pickled red onion, cojita, cilantro, lime juice, elote seasoning and scallions, with a dash of red wine vinegar and olive oil and lots of salt. Avocado would be another great addition!
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Store bought is always fine! But sometimes, we can make it a little better. Guacamole is definitely one of those, especially when you can’t get your hands on enough ripe avocados to make it all from scratch yourself.
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First, you’ll start with your store bought base; then you’ll mash up some just ripe avocados (also fully ripe, totally fine). To that, you add salt, chopped tomatoes, red onion, cilantro (if you like it, if you don’t just skip it), and lime juice. Stir it all together and then add that to your store bought guac. Mix it all together!
And then we dress it up! I added some chopped onion, pickled onion, cilantro, charred corn and cojita to the top. It was SUCH a hit!
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Jump to RecipeOf all the things I put together for our little cinco de mayo dinner party this weekend, the pan con tomate was one of the favorites! For good reason – the bread is perfectly crunchy without hurting your mouth, the tomatoes are bringing in tomato season, and salty, savory, the olive oil is velvety. Highly recommend. We may or may not have had these two days in a row!
It’s pretty simple to make. I recommend making the tomato mixture ahead and letting it hang out in the fridge for a few hours. Bring it to room temp before serving. You can also make it and enjoy right away, but those flavors really do develop after a bit of time.
I always laugh when Ina says “use the good olive oil!” – like, why are we contemplating anything other than good olive oil? But truly in a simple dish like this, a good quality olive oil is important. I’m a big fan of Graza Drizzle finishing oil – the price is solid and the quality is really wonderful – very flavorful. I get mine at Whole Foods!
We love kicking off the weekend on Friday mornings with a little treat. I’ve been making these chocolate espresso muffins on repeat. Let me know how you like them!
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A little salty, a little sweet, a lot of flavor.
There’s something about this dish that just feels right for a cozy dinner. It’s casual enough for a weeknight but flavorful and elegant enough to serve when you’re hosting. The pan sauce is rich and silky with miso, orange juice, and just the right amount of ginger to make it feel warm and alive.
Now that summer is in full swing – heat and crazy storms and all – I can’t get enough of peaches, watermelon and grilling. So I guess expect a whole lot of that? The whole house – myself, hubby and Harper – were all loving this peach and burrata salad with rosé vinaigrette I made this week.
The peaches were so juicy and bursting with flavor. Harper kept running around with peaches in her hand, asking for more. Hubby and I topped some toasted sourdough with ours while we waited for dinner to come off the grill – it was the perfect appetizer.
If you follow on Instagram, you know that I have a ton of hot chocolate-related recipe ideas swirling through my head. But this one is the one I just couldn’t let go of – I knew I had to make these! I love cinnamon rolls for Christmas morning, but I wanted to try something new. So, here we are with these hot chocolate sweet rolls with marshmallow frosting!
You all know lately I’ve been into shortcuts and making things easier as we quickly approach baby #2. These are a most excellent short cut for sweet rolls! I used Pillsbury canned pizza crust and packets of hot chocolate. The most from-scratch part of this is the icing, which is only a few ingredients and a stand or hand mixer.
What better day to talk about cookie boxes than on National Cookie Day?! I had high hopes for my Christmas baking this year, but the reality of the third trimester and a now-ten-month-old (!!!!) is that I just can’t bring myself to bake several different types of cookies.
I grabbed most of everything for these cookie boxes from Trader Joe’s. It’s always my favorite place for charcuterie boards, and basically that’s what we’re making here!
I added some customization by melting my favorite Dolci Frutta and dipping two of the cookies in them and then topping them with crushed candy canes and sprinkles.
Here’s what’s in these cookie boxes:
Love these boxes for an easy way to DIY something for the holiday but also maintain your sanity. God bless all of you who have the patience to DIY actual cookie boxes from scratch!
Guys. This is the pumpkin muffin dreams are made of! I cannot tell you how good they are with coffee – you just need to try it for yourself!
The pumpkin spice is so warm and comforting, especially as the temps are getting cooler. The coffee crumb has the best crunch and reinforces that pumpkin spice in the base. And the base is moist and delicious and I’ve made them so many times in the past week – we can’t stop eating them!
