The only thing better than edamame hummus (in my opinion) is spicy edamame hummus. While not as creamy as this avocado and chickpea version, this Spicy Edamame Hummus has it’s own merits….
But first, their origin story:
I came across something on the interwebs the other day that really held a lot of meaning for me. It said that french macarons are the diva of the cookie world.
Truer words were never written.
After years of making these little dudes in both an industrial kitchen and in my home, I thought I’d had it down to a science. But then we moved across the country. And for every batch of perfect little macaron shells, I would turn around and get uneven feet or hollow middles or a couple of cracked tops. I don’t know if its the oven or the air or entirely human error, but my macarons had been more hit or miss this past year.
Baking in my kitchen is my happy place. I sometimes say that I “stress bake” like it’s a bad thing. And while I’m sure there are healthier ways to channel my energy (hello, carbs + sugar), the truth is that baking helps me center myself. It helps me focus on the present and the task at hand instead of running through lists of “what ifs” and worst case scenarios, which is actually how I spend a significant portion of my time (hello, anxiety).
So when the urge to bake strikes, I don’t fight it. I like to think that this explains why I always seem to have various leftover frostings in the freezer at any given point in time; why I buy butter like it’s going out of style; why my heart flutters a little bit at the thought of ganache and sprinkles….
These Lemon Shortbread Bars are my new favorite dessert. After spending hours (HOURS) trying to perfect my macarons (recipe coming soon), this super simple, five-ingredient, impossible-to-screw-up recipe is everything.
Can we just all agree that shortbread is perhaps one of the most overlooked cookies in all the land? These tender, flaky, buttery little nuggets will always have a place in my heart (and probably my waistline). Especially this version, which is lemony and bright with a sweet and simple glaze.
There have been an unusual amount of sweets on this blog lately. Not that it really matters, but I would like to clarify that I eat things that are not Kind Bar knock-offs and Chocolate Olive Oil Spread and Oatmeal Cookies. Enter these super easy (and vegetarian) Chipotle Black Bean Nachos.
These black bean nachos have been making a regular appearance in our kitchen recently. Partly because they are spicy, smoky, salty, tangy, cheesy, gooey, and crunchy all at the same time. Partly because they are super simple to make. And also because if you go easy on the cheese and chips and heavy on the beans and veggies, they’re not half bad for you.
Inasmuch as nachos are not–and never will be–a health food. …
Until recently, I thought the fact that chocolate > all other foods was close to a universal truth.
As it turns out, I have several student employees who don’t like chocolate. So when I brought the team thin mint french macarons (recipe coming soon!) a few weeks ago, it was less than appreciated by those who don’t get super excited at the thought of dark chocolate peppermint ganache.
What are we, made of money?
The other thing that I take exception with is the fact that my favorite Kind Bar flavor (Dark Chocolate Coconut Almond) is seemingly impossible to find in the city of Eugene.
Being the little problem solver that I am, I decided to make my own.
Low and behold these Dark Chocolate Almond Coconut Bars….
A week ago Sunday, we were flying back from Rome. I’m actually pretty excited to be back to my normal routines and as much as I love pasta and cheese and wine and salami with fennel in it (finocchiona is my new BFF even though I don’t really know how to say it), I’ve been super excited to get back to my normal way of eating which is fairly healthy — despite what you may think if you’ve read this blog for any amount of time. …
Coming back from our trip has felt like waking up from a really, exceedingly wonderful dream. I think I’m still processing everything at this point so that’s all I really have to say about the last two weeks right now. It was a dream and it was wonderful.
So much so that I haven’t yet gotten back into the swing of this here food blog thing. But I fully plan to get back in the kitchen and share some new recipes as soon as I can. Eating out for over two weeks straight left me with about as much inspiration for new food ideas as it did new notches in my belt. Which is to say, a lot. I ate a lot.
But I’ve already been working on some new french macaron flavors, I’m all sorts of excited about new vegetarian dishes to help balance out all of the cured meats I’ve been indulging in, and I’m also in hot pursuit of the perfect cacio e pepe recipe. So sit tight. There’s lots to look forward to in the coming weeks….