Carrot + Roses Arrangement for Easter

For the past few years I’ve been seeing this arrangement, and ones like it, pop up on Instagram when I’ve been looking for Easter centerpiece inspiration. Feeling intimidated, because really who the heck do I think I am to be able to create something like that, I just moved right along and saved it for “someday.” Well, friends, someday came this weekend and I went for it. And it was not at all as challenging as I thought it was going to be!

You just need a few of the right supplies and a little bit of patience, and I promise you, you too can have this centerpiece. And I’ll even tell you how to make it better than how mine came out!

Triple Lemon Poppyseed Buttermilk Quick Bread

It’s Friday, we made it! Now, let’s jump right in to this quick bread and make this, too. I have to tell you, I’m actually very ready for spring. I’m 100% a fall and winter girl, and not a huge fan of summertime heat and humidity. But there’s something about this past winter that has felt just too long. I’m ready for warmer days that have the windows open and take us outside in actually enjoyable temperatures.

I’ve really been trying to force spring over here, between wearing my espadrilles even when it’s still a tad bit chilly outside and pushing the boundaries of what’s actually in season to force some more springtime recipes in our kitchen. I’m ready for all the things to be lemon-ified! Look at us, making up words over here!

This quick bread is:

  1. Delicious, bright and cheery
  2. Somewhere between moist and not too moist
  3. Damn quick to make
  4. Not pound cake.

Israeli Couscous Tabbouleh Recipe

I’ve never really liked tabbouleh. To be honest, it’s a texture thing and it always made me feel like I was just gnawing on a literal bunch of parsley. Furthermore, I was never a big fan of the flavor, because, again, parsley. I like parsley, but like a little bit. And there’s nothing in a tabbouleh that says “a little bit of parsley.” Except this one. Well, kind of. Okay, I use the mint to balance the amount of parsley. Stick with me.

In a more traditional tabbouleh, you’ll find bulgar, parsley, mint, lemon, onion, olive oil, tomatoes and cucumber. I’m also not a fan of bulgar, and the owner of quite a large bag of Israeli couscous. So, this Israeli couscos tabbouleh is born!

Let’s start with the greens.

Green Goddess Hummus Recipe

You know how much we love grazing boards around here (even these mini ones we had for the Oscars), and they’ve 100% been my go-to when entertaining as of late. My previous go-to, though, was a crudites platter with hummus. I mean, few things in life are as easy as chopping up some veg and whipping up a quickie hummus.

When we hosted a few friends the other day, I wanted to have something everyone could nosh on while I made shakshuka. Plus, Saturday truly felt like a spring day and made me ready to really dig in on some fresh, crunchy veggies!

I was thinking about mixing up some Green Goddess dressing with a bit of ranch or sour cream or yogurt, but was really in the mood for hummus – then I thought, why not just try out some green goddess hummus! So, so happy I did! It had so much flavor, brightness from the lemon juice, and some nice heat from fresh jalapenos. Tonight, I’m making my hummus chicken with this stuff – it’s SO good!

Go-To for any Meal: Shakshuka with Feta & Olives

I think it’s important to have a few reliable go-to recipes you can make for any meal of the day, from breakfast to brunch to dinner or a snack. You all already know how much I love a you-do-you-boo recipe, and this is definitely one of those. A Shahshuka is easy, simple, quick and totally customizable to your preferences. Don’t like feta or olives? Leave them out. Not feeling cumin? Skip it. Don’t like it spicy? Totally fine!

A Shakshuka is traditionally an African dish with eggs baked into a seasoned tomato sauce. You’ll see so many different varieties of shakshuka, even green shakshukas. You’ll see it with different spices, with or without red peppers, with or without feta and olives. This is just my favorite way to make it. Once you master the basics, you’ll be able to whip this up in no time with a few ingredients you likely always have on hand.

You don’t need anything fancy to make shakshuka, either! Just a nice big skillet. And hey, you could even make this smaller! Use a few ramekins or a smaller baking dish and a smaller can of tomatoes – shakshuka for one? Yes, please!

Homemade Bagel Chips & Everything Bagel Dip Recipe

What’s brunch without carbs, eh? For my latest Ladies Who Brunch, I made the Australian Folded Eggs and Smoked Salmon Nicoise, but I wanted one more dish to tie it all together. Serving actual bagels felt like it would be too heavy, but I wanted something carb-y. Enter bagel chips & dip: because seriously, who doesn’t love bagels and who doesn’t love dip?

I do have to admit, I’ve never been a fan of store bough bagel chips, so when I was testing these out I wasn’t 100% sure I would like them. I’ve always found store bough to be too crunchy. I wanted these to be like a bagel you accidentally toasted a bit too much, but you could still enjoy.

I tried making these a few different ways, and they all came out pretty much the same, so in the recipe I’ve given you all three options: brush with olive oil, melted butter or spray with cooking spray; then you sprinkle salt on them and bake them up until they’re nice and toasted!

Smoked Salmon Niçoise Salad Recipe

Apparently I’m very much into salads the past few weeks! The idea for this one came out of thinking about a fun menu for a girls’ brunch and something that you could put on a huge platter for everyone to take for themselves. I do love a niçoise salad and thought that with a few tweaks, we could make it a solid brunch salad recipe.

A niçoise salad, originally from Nice, France, often includes tomatoes, eggs, olives, string beans, potatoes and tuna. Since the tomatoes aren’t great this time of year, I used fresh persian cucumbers that have a to-die-for crunch. They feel so fresh! Then, I made breakfast potatoes instead of just boiled potatoes, to really bring that brunch vibe to the plate.

I didn’t like the idea of tuna at a brunch, so smoked salmon is the obvious choice here! I topped the salmon with a bit of the Trader Joe’s Everything Bagel Seasoning – it totally works for this. Very brunchy vibe.

How to Make Australian Folded Eggs

Did you know you needed a post to teach you how to make – basically – scrambled eggs? Me either. But then, we went to New Zealand on our honeymoon and had the greatest eggs and I’ve been trying to recreate them for nearly 4 years. And then I saw a few posts about Australian folded eggs and here we are – a recipe you never knew you needed for eggs.

I’m sure you’re thinking something like, Haileyyyyy why do I even need to make these? Well. Have you ever had eggs so creamy, so custardy, so perfect you could literally cry? That’s why you need to make these.

Until we had gone to New Zealand, I don’t think I ever realized how something like a scrambled egg could be so decadent. But they truly are! There are a few key secrets to making these utterly perfect eggs.

Bourbon Bread Pudding with Candied Nuts

Alternate title: Holy-Shit-That’s-Good Bread Pudding. Bread pudding is one of those desserts that feels like it takes so much effort, but it really doesn’t. In fact, you likely have all the ingredients you need already and could most likely make it without a recipe. It’s so simple. So straightforward. And 100% customizable.

Now, bread pudding is really just bread, eggs, milk, sugar. I like a bunch of mix-ins in my bread pudding for extra texture and flavor. Plus bourbon, because we’re a House of Bourbon family. And either whipped cream or melted ice cream on top. But it truly is a simple recipe. And if you’re on a budget, it’s also a great dessert!

You can use just about any bread for your bread pudding, but I went with Trader Joe’s Croissant Bread. Their CB is a revelation. So much flavor, so much flake, so much good. You could cut up croissants, you could use brioche. I would even use a white bread loaf that’s yet to be sliced and staled just a bit. Any bread will do!

Jalapeno & Spicy Honey Buttermilk Biscuits

Part of my 2019 Bucket List (because resolutions suck, so we do a bucket list around here) were 4 foodie dates with my bestie. A few weeks ago, we had lunch at Intersect by Lexus, which is an incredibly cool concept with rotating restaurant pop ups. The one we were able to enjoy was The Frenchie, a Parisian restaurant that is 100% on my list for our next trip to France.

Anyway, we ordered the fried chicken, which came with this jalapeno bacon scone-meets-biscuit that was to. die. for. And that, my sweet friends, is what inspired today’s recipe for jalapeno & spicy honey buttermilk biscuits.

I adapted this recipe from Joy the Baker’s layered buttermilk biscuits because girlfriend knows how to make a biscuit! And they were to. die. for. The recipe got me about 20 biscuits, which were all lovingly devoured by our friends.