Call it the summer blahs, call it the back-to-school blues—whatever the cause, I have not been in my regular writing routine the past two weeks. It’s mildly distressing. Here I am, wasting away my youth by, like, relaxing and shit and not working hard on my bestselling novels and eloquent, wildly popular blog posts! A tragedy!
Wednesday, August 26, 2015
Thursday, August 20, 2015
Has it been a month already? Apparently so, because it is time for another BundtBakers post, this time featuring sprinkles. August’s host is Terri, the blogger at Love and Confections—who evidently has terrific (ayy) taste, because, well, sprinkles.
I mean, how can you not love them?
Saturday, August 15, 2015
Lemon lavender. It’s a flawless combination. It’s a Yankee candle, for god’s sake. Maybe it doesn’t have the richness, the addictive qualities of a combo like, say, peanut butter and chocolate; but it certainly deserves a spot in the top 10 cutest food couples. If peanut butter and chocolate are Jay-Z and Beyoncé, then lemon and lavender are the 80-year-old married couple approaching their 50th anniversary of peace and bliss.
Friday, August 14, 2015
TWO ice cream recipes in two days? Holy shit—it looks like this blog is undergoing a revolution! Time to rename this place How to Philosophize with Dairy-Free Ice Cream, eh?
It’s crazy (but I’m in love...with ice cream).
Wednesday, August 12, 2015
You know me. I am a cake person. Not an ice cream person—oh no, not in the least. That would be why my only frozen dessert recipe on this blog (meaning, the only instance of me making something remotely related to ice cream) is a chocolate cookie dough ice cream cake, a recipe whose primary purpose is to deliver the consumer a large quantity of cookie dough. And in that purpose it succeeds. Yes, there’s a little bit of chocolate chia ice cream in there, but that’s beside the point.
Sunday, August 9, 2015
Do you wake up every morning and fry up a package of bacon and chicken periods? Do you salivate over commercials depicting juicy strips of meat being slapped on grills in slow motion and curvaceous models chowing down cheeseburgers? Is your idea of the perfect meal just a huge-ass steak with maybe some asparagus and egg yolk-filled hollandaise sauce? Then this pie is for you.
Friday, August 7, 2015
One of the best parts about using fresh fruits in baking is the natural colors they lend the dish. And because we are clever humans, we often manipulate or make use of those lovely natural foods just for their gorgeous colors. I’m partial to using matcha for as a green coloring agent and beet puree for a rosy shade of pink.