My siblings are the only people who have seen me start to finish and understand all my stranger qualities. Like why I repeat stories constantly (my sister does it, too). And they share my same favorite snack–tortilla chips with shredded cheese on them. So when I went to visit my sister this weekend, we baked our favorite pie. A double crust apple pie. We had big plans to pick apples at an orchard, but we ended up just buying apples at the store. Easy is good, too.
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Does anyone else love Chef’s Table on Netflix as much as I do? There’s something so special about watching someone else who loves to cook as much as me do their thing. If you don’t watch, get on it! Christina Tosi’s episode was amazing. She’s the brains behind MilkBar and makes the most unusual desserts. Tosi has a way of using the most mundane ingredients like cereal and milk to make amazing confections.
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If you haven’t noticed, I’m very into pie. So much so that we’re having 16 pies at our wedding plus a small cake. It’s pretty exciting… Pie is definitely my number one favorite dessert, and I’m not even a dessert person. You don’t have to twist my arm to get me to eat pie. Another thing I’m very into is dark chocolate, because the internet has me convinced that it’s a health food (it’s probably not). So I decided to combine my two loves to make the most decadent Dark Chocolate Pecan Pie Bars.
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This week I realized I had never made cookies on this blog. It’s mostly because I can’t trust myself with cookies in the house. At one time we had the brilliant idea of preparing cookie dough for the freezer so that we could just make one cookie at a time if we wanted. Like crazy people, we were making just one cookie every hour that entire weekend until there was no more. So yea, you can’t exactly trust me in a house with cookies.
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…