Easy Pesto FTW
My outdoor basil plant is truly out of control. Unruly, wild, and nearly untamable. Kind of like my hair right now. Since there’s rain in this weekend’s forecast, I’m going to do something about the abundance of these herbs. PESTO.
2 cups fresh basil (remove the stems)
½ cup pine nuts
3-4 cloves of raw garlic, minced
1/3 cup good extra virgin olive oil
1/2 cup grated parmesan cheese
Salt and cracked black pepper to taste
Puree in food processor. Serve over gnocci.
FREE print out: Recipe + graphic illustration by yours truly, courtesy of Adobe Illustrator
Blueberry Peach Cobbler
Recipe adapted from Marian Bull’s “Blueberry Schlumpf” Recipe on Food 52. I replaced a quarter blueberries with 3 peaches.
Plum Blueberry Oat Crisp
Good ‘ole Martha Stewart and her Plum Oatmeal Crisp recipe
I threw in some blueberries from the farmer’s market, and broiled for 2 minutes at the very end. DEELISH!
Cardamom Orange Cake
HAPPY FIRST DAY OF SPRING!
Circa Thanksgiving time, I bought some ($16/jar… yikes!) cardamom to bake my first homemade pumpkin pie. Since then, I have not been inspired to bake or cook with this dainty spice–until yesterday!
Not much is in season right now, and I am excitedly awaiting rhubarb season. For this cake I used a recipe from Cooking Light. The naval orange and lemon were just what is needed for to ring in the first day of spring!
Cake:
Flaky Blood Orange Tart Recipe
For this vibrant blood orange tart, I used a recipe from Smitten Kitchen, which was adapted from Zoe Nathan of Food & Wine.
Unfortunately, I only have photos of the prebaked tart. I woke up at 5am to transfer it from the freezer to the oven for 75 minutes, went back to bed, and later learned that about 60 minutes would have been more appropriate for my oven/ for the thickness (err, thinness) of my dough.
Much to my dismay, the tart had fallen apart all over the oven, and burned to a crisp. I was able to salvage some non-burnt pieces, and they were quite tasty.
Chocolate Cake + Mocha Buttercream Frosting Birthday Cake
First time making buttercream! I followed this recipe from one of my favorite baking blogs: Hummingbird High.
Momofuku Crack Pie for PiDay
The highly acclaimed, Momofuku CRACK PIE! Happy Pi Day!
The thick crust tastes like the best cookie I’ve never had. The filling is pure sugary heaven.
Recipe by Momofuku.
Found on Bon Appetit