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.
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. …
Around this time two years ago, Mr. Peach was getting ready to leave for an extended stay in Tarragona, Spain. He had the (AMAZING) opportunity to do a summer exchange at a chemistry research institute there and I somehow finagled my way into working remotely so I could join him there for the last month of his stay.
I don’t know that I have words to adequately describe how grateful I am for the opportunity to live and work in a new place together right before getting married (which we did exactly 2.5 weeks after we returned from Spain). It definitely mitigated a lot of the pressure and craziness of planning a wedding because for one, hanging out in Spain is WAY more fun than picking napkin colors and two, it gave Mr. Peach and I some concentrated alone time together before taking the plunge. …
You all know how I feel about vegan coconut bacon. And the 3+ batches of creamy avocado hummus I’ve devoured in the last couple of weeks. And using naan in “naantraditional” ways. <– Ha, see what I did there?
This open-faced vegan BLT naanwich was bound to happen and I’m so glad it did….
I went to college at a really (really) small college in my hometown of Salem, Oregon. I like to think I got a lot out of my college experience, including but not limited to: lifelong friends, critical thinking skills, a deep and abiding love for traveling to new places, an expanded worldview, a new set of epistemological assumptions, and of course, Mr. Peach.
And while I hold all of these things as important, perhaps the most critical takeaway from my college experience were the “Bars Bars” that the little coffee shop on campus made and sold by the sheet pan. Given that I never worked there, I can’t even remember how I came to possess the ultra secret recipe for what is basically just an oatmeal fudge bar. But I did….