May 12, 2017

Oh em gee — hi!! — to whoever reads my thoughts here. I miss you (blog) — it’s been so long. I’m training at work M-F rn and I am officially *loathing* the 9-5 life. I want my three 12’s back! So I can cook and take fun pics during day light. I also really enjoy having a day off when the rest of the world seems to be at work. I get my grocery shopping done and feel less like a loser binge watching Chopped. Two more weeks to go and I can’t freakin’ wait.

This might be the best week of the year though! It’s nurses week and Mother’s Day is this weekend! Nurses and mothers run the world (basically) so I gathered some recipes for you to celebrate with a fancy brunch. It covers all the basics — your sweet, savory, breakfast-y and lunch-y all at the same time. Just don’t forget the mimosas and/or bloodys!!






1. Corneal Waffles with Arugula — make the waffles the night before and toast them when you are ready. Trust. 2. Morning Glory Muffins are to. die. B loves these so much + so will your momma. 3. Whatever veggies you have Farmer’s Market Salad. Chop + toss with vinaigrette. Done. 4. Go-To Granola bc duh. I actually did give it away as Christmas gifts last year and also just brought a 5 cup bag to my hair stylist/friend! Lmao. My dad even loves it so you know it’s real. Top yogurt, serve with almond milk, or send home in little baggies as favors!


April 23, 2017

Fresh strawberry cake is hard to come by — most of the recipes I’ve seen use Jello which is kind of weird in my opinion. Sour cream and a fresh strawberry puree makes this cake so deliciously *moist*. I know that word has mixed reviews but like, why? How else can you describe a perfectly baked cake? *shrugs shoulders*

I made this cakey for my sissy’s birthday. This is my second(!) homemade cake and I think I’m slowly turning into a cake lady. You know — the lady who always brings the cake. The cake lady.

Cake makin’ is like anything else — it takes practice. I read dozens of recipes and watched probably 100 YouTube videos and still — my cake lopsided and my kitch a hot mess. Thank goodness I have a personal dish washer. Haha. What I learned about cake making so far >> 1. Make cakes the night before. It’s less stressful (IMO) to let them cool overnight rather than anxiously wait for them to be ready to frost. 2. American buttercream is easy AF. Pretty much my go to frosting at this point in my cake makin’ career. 3. Get a bench scraper — doubles as a frosting-smoother. 4. Use *good* vanilla. No, seriously — use good vanilla. It matters.


1 cup butter
2 cups sugar
6 egg whites
2 tsp vanilla extrat
1/2 tsp almond extract
2 cups fresh strawberry puree
Few drops of red food dye
1/2 cup sour cream
3 cups cake flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt

3 cups powdered sugar
1 cup butter
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract

Heat oven to 350 degrees. Grease two eight-inch cake pans, line the bottoms with parchment and lightly grease the tops of the parchment. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until light and fluffy. Slowly add eggs, one at a time, mixing well after each one. Add extracts, strawberry puree, red food dye and sour cream, beat until just combined.

In a large bowl, whisk together flour, baking powder, baking soda and salt. On low speed, gradually add the dry ingredients to the wet ingredients and beat until smooth. Pour evenly into cake pans and bake until toothpick tests clean, about 30-35 minutes. Cool cakes in pan for 10 minutes and then turn onto lightly greased cooling wrack.

Once the cakes are cooled, wrap in plastic wrap and place in the fridge overnight. If you don’t have time for that, place cakes in the freezer for 10 minutes while you make your frosting — this will help minimize crumb happenings when frosting.

While the cakes cool — get started on the frosting. In the bowl of a stand mixer fitted with a paddle, beat butter on medium until smooth and creamy. Scrape down the sides of the bowl using a silicone spatula and add extracts and salt. Beat again for about 1 minute. Turn the mixer to low and slowly add the powdered sugar, a little at a time, stopping to scrape down the sides as necessary, until fully combined. Increase the speed to medium-high and beat for 6-8 minutes until light and fluffy.

When your cakes are fully cooled do yourself a solid and level them (clearly I did not and have a lopsided cake). Lol. Place the first cake on your stand and spread a thick layer of frosting on top — I used about 1 cup. Place the second layer on top and use an offset spatula to frost all over. Use a bench scraper to smooth and decorate with strawberries. Happy cake-ing!

Makes one, two-layer, eight-inch cake


April 9, 2017

This is kind of spring-y! Vegan mac + cheese for you non-dairy eaters! I love cheese!!!!!!!!! Like, so much. So much as in B + I have had conversations about what cheese you would pick if you could only eat one cheese for the rest of your life — it was pretty heated. Continue Reading


March 29, 2017

I’m super proud of this one! I’ve never made a pie crust before. It definitely takes some practice but we got it! As you can see, this is a v v v rustic looking quiche but that’s more or less the beauty of it IMO.

My first attempt was a major fail — I tried to make a healthy-ish-?er version with almond flour but ugh, I should know better. Almond flour most definitely does not behave like APF. It is essentially ground up almonds (which we all know are high in fat) so basically what had happened was the dough just dripped off the sides of the pan and never came together. Ugh. Such a waste of a stick of butter. Continue Reading


March 25, 2017

These aren’t your standard bb muffin. They are grain free, dairy free, refined sugar free blueberry muffins so I guess they fall under the ‘paleo’ category. I have been experimenting with grain free baking again ever since my short stint with Whole 30. Lol. Confession: I didn’t make the whole 30 days. Technically. Continue Reading