I know, brownies + vegetables might sound a little crazy, but you’re going to have to trust me: these zucchini brownies are super fudgy, deeply chocolatey, and crinkly on top. They’re good in a “wow, those are some incredible brownies” sort of way, and not just in an “oh, those taste pretty good for a healthy dessert” sort of way.
Not that I’m claiming that these zucchini brownies are low-fat or vegan or gluten-free or anything…they aren’t. But they do have more zucchini in them than butter, sugar or flour, so that’s something right? Maybe we’ll just call them nutritious.
I don’t know about you, but I’m not quite ready to say goodbye to summer. Don’t get me wrong, I love pumpkin as much as the next girl, but I’d be perfectly happy with 365 days of sunshine, extra hours of light (SO helpful for blogging!), and summer produce.
I’ve been extra spoiled with summer fruits and veggies from Eatwell lately—tomatoes, strawberries, yellow watermelon, and stone fruits galore (among tons of other wonderful goodies)—so I am trying to make the most of it before it’s gone. Case in point: this simple and delicious plum crumble layered with decadent almond pastry cream. (more…)
Before I get started with a zillion photos and all the details, let me just say this: I spent last weekend at Eatwell Farm’s Tomato Sauce Party (in Dixon, CA) and it was magical. And, luckily for you, this is not just a “hey, look at this super fun thing I did” post, because they just so happen to have another one coming up on Labor Day weekend!
So, what exactly is a tomato sauce party, you ask? Well, I’ll tell you, it’s a once-in-a-lifetime once-a-year chance to:
Preserve the summer’s tomato bounty to enjoy all year long, however you like (tomato sauce, canned tomatoes, or even tomato jam!)
Wander around the farm, pick strawberries, stroll through lavender fields, and meet the chickens
Most times I eat a whole basket of strawberries in one sitting (it’s hard not to when they’re fresh from the farm!), but occasionally I try to savor them. This usually ends in half a basket of mushy strawberries – not ideal for snacking and not enough to make jam. So what’s a girl to do? Make strawberry cheesecake cookies, of course!
These soft, creamy cookies are somewhere between strawberry cheesecake and sugar cookies, and they are completely delicious! They have a fluffy cream cheese base, sweet jam-y chunks of strawberry, and a buttery shortbread crust.
I am a definitely a dessert-for-breakfast kind of a girl, but I’ve recently discovered that starting the morning off with something sweet doesn’t have to involve tons of sugar. Or any sugar at all, in the case of these overnight oats with chia seeds!
What they do have is fiber, protein, calcium, potassium, and Omega 3 – and they just so happen to taste like banana cream pie! Bonus: you can whip up a week’s worth in 15 minutes, without any cooking, baking, or skill.
I just got my first farm box from Eatwell Farm and I’m a little bit obsessed. There aren’t many things better than opening up a surprise box of super fresh fruits and veggies grown by local farmers! Except maybe cooking with those super fresh fruits and veggies. Or eating them. Okay, let’s just agree that it will make your whole week better, shall we?
Some of my favorite goodies this week were the peaches and plums. The summer weather (which thankfully has chased away the fog here in SF!) inspired me to mix up some stone fruit sangria floats, and they were even tastier than I could have imagined. (more…)
I’ll be honest: I gobbled up this pie too fast to save a pretty portion for a photo. But some recipes are worth sharing, even when they aren’t picture perfect, and this is definitely one of them!
This summery treat has a silky pastry cream filling that tastes like Häagen-Dazs strawberry ice cream and a yummy-enough-to-eat-by-itself shortbread crust with just a hint of almond flavor. This may just be my favorite way to use a basket of farmer’s market strawberries! (more…)
Citrus fruits may be at their peak in winter, but they just taste like sunshine, don’t they? Turn them into bright, creamy, tangy curd, and you basically have a jar of spring!
This tangerine curd is made with a couple of Meyer lemons for tartness, a vanilla bean because, well, everything is better with vanilla bean, and coconut oil instead of butter, so you can sort of pretend it’s healthy.
These cupcakes might look delicious and be filled with some tasty baking staples (cocoa powder, vanilla, sugar… yum!) but they aren’t for eating—they’re for your skin! I know, it’s a little sad that you can’t take a big bite, but they work wonders on dry winter skin.
The sugar exfoliates, the coconut oil and cocoa butter moisturize like crazy, the cocoa powder fights cellulite, and your shower smells amazing.