It’s 2021, it’s 70 degrees in February, and I’m seriously just ready for it to be summer already. I’m ready for so many things to end already… school (I graduate in around 100 days!), the cold weather, and especially daylight saving’s–it makes it so hard to take photos when the sun goes down so early in the day.
My dad bought a huge box of 25+ oranges from Costco, and we’re struggling to finish them off before they go bad! I love oranges, but I’m seriously doubting if our family of three can successfully eat the whole box. Anyways, with summer on my mind and oranges for almost every meal of the day, I thought it would be only fitting to make an easy dessert recipe for the blog! These orange sandwich cookies are feature an orange shortbread dough with a bit of orange zest and an orange buttercream frosting. They’re not so overpowering, with just the right amount of citrus to be refreshingly sweet and satisfying. They’d be perfect alongside a nice cup of tea!
And how fun is it that you can see the flecks of orange in the cookies??🤗
Hello, sweet friends! In the midst of online school and the college application process, breakfast has been relegated to an area of my life of lesser importance, which is just so sad. Having a filling breakfast has always been a part of my morning routine, and I’ve been trying to be better about it. If I’m being honest, I think online school has made me lazier and more of a couch potato. Sometimes the simple act of getting up to make coffee is tiring. Yikes, I know. I’m working on it!
Oh, I got a job at Eatzi’s during the summer (I forgot if I’ve mentioned this before?), and I get a lot of free food–the stuff that’s close to expiring that has to be thrown out. I got my hands on a gorgeousss loaf of Challah bread last weekend, and I immediately thought of making some french toast for my parents and I to enjoy in the morning. As you can tell, I went all-out with this one: cream cheese filling, fresh berries, powdered sugar… all of my favorites! And the photos are absolutely stunning, yes?
The whole french toast process is messy, but actually pretty simple! It’s just a matter of making the filling and the milk/egg mixture, cooking it in some butter, and making a pretty little arrangement. This recipe is really everything I love about Sunday brunch: the bright colors of the fruits, the golden-brown bread, and the subtle maple syrup in the air. And then you take the first bite, and you get the soft, buttery bread, mixed in with the decadent cream cheese filling and maybe a blueberry or two. Literal heaven, I tell you!
This time, last year, I was getting ready to board a flight and embark on a 14 hour plane ride to China. We weren’t planning on going this year anyways (we had a trip planned to Spain), but it still brings back fond memories for me! I especially miss all of the food we had; you can check out that post here if you want :)
Anyways, all of the nostalgia eventually prompted me to get out of my bed and exit out of Tiktok, and I proceeded to head to the kitchen to make 蛋挞, or Hong Kong egg tart! These are one of my favorite little pastries to enjoy in China, and though my own home cooking won’t ever come close to the ones they make there, it satisfies my cravings just enough. They’re a custard based dessert, made with a puff-pastry-esque crust and a delicate, melt-in-your-mouth egg custard filling. My favorite part is the perfect amount of flaky, buttery deliciousness in the shell. It takes a lot of effort to restrain myself from eating three…or four… or five……
Summer is right around the corner, and now that I’ve finished all of my AP exams, I’m completely stress-free and ready to relax! Actually, I guess I have to admit that there wasn’t much stress in the first place; especially since everything is online (and my work ethic has been at an all time low lol) and my school district has made passing classes so easy, this last part of the semester has flown by so quickly and easily. But now that my schoolwork is officially over, it’s time to get in the summer mindset: for me, that includes reading a book while lounging by the poolside, eating watermelon almost every day, and honestly just having the nice feeling of doing nothing.
These lemon cookies are the perfect way to kick off summer 2020… everything about them screams warm weather and relaxation! They’re so bright and colorful and adorable, but they’re also the perfect balance of sweet and tangy lemon flavor. I piped a lemon pattern on some of them, just for fun, which further enhances their summery appearance! They’re also slice-and-bake cookies, which are honestly some of my favorite to make – you roll the dough into a log, and slice them into cookies, and they all turn out roughly the same size without the hassle of a cookie scooper.
After eating a lobster roll at Freshie’s in Salt Lake City (see my latest post here), I’d been craving another one ever since we got back home! I knew I had to make my own, because I was literally DYING for another. Lobster rolls are easily one of my favorite sandwiches: a fresh lobster salad, with a little bit of celery crunch and lemon tang, all bundled up in a warm, golden-brown roll.
I’ve always been kind of afraid to work with ice cream, if I’m being honest. In my experience, either melts too fast and makes a mess all over my kitchen, or I end up accidentally eating it all. However, this cookie dough ice cream cake has made me rethink all of my past decisions! It’s got everything you could ever want in a dessert: a layer of cool, velvety ice cream, sandwiched between two glorious layers of soft, chewy cake. Oh yeah, it’s also smothered in a thick layer of chocolate ganache, and topped with chocolate chips and actual choc chip cookies.
Look me in the eye and tell me you’re not drooling already!!!
This ice cream cake is the ultimate dessert for the summer. If you’re like me, you’re probably trying to make the most out of the last few weeks of summer. And you should definitely find time to make this cake and treat yourself to a cold, decadent bite of pure chocolate chip cookie heaven.
It’s hard to believe that the last day #cookoutweek is finally upon us. This entire week, I’ve had so much fun coming up with yummy, summer-themed recipes, and being able to collaborate with some pretty cool food bloggers. I’ve covered a delicious classic tomato bruschetta appetizer, green grilled pizza entreé, and finally, I’m sharing a strawberry peach crumble for dessert! Cobblers/crisps/crumbles have been super trendy this summer (well, basically every summer), and I’m completely loving it. Baked to bubbly, golden brown perfection, this crumble is the dessert for any outdoor summer get together.
It’s that time of year, when everyone’s out and about, planning events for picnics, potlucks, cookouts, and summer parties. And who would I be if I didn’t join in with the festivities? Today’s post is super-duper exciting because right now, not only am I sharing this amazing classic tomato bruschetta, I’m thrilled to announce that #CookcoutWeek2017 is officially under way!!
I’m joining up with over 40 of my food blogger friends to bring you the perfect recipes for hosting the perfect summer get-together, whether it’s by the poolside, at the park, or in your backyard. If that isn’t exciting enough, we’re also have a giveaway featuring products from the brands who have made this year’s #CookoutWeek possible! By entering, you could win:
- From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
- From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
- From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
- From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
- From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
- From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha
This entire prize pack has a total value of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media. You can enter the giveaway at the bottom of this post.
Summer! Watermelon Lemonade! So! Much! Excitement!
Confession: I haven’t had lemonade in a hot minute. The last time I had it was when I was little, and I know that it was one of my favorite summer drinks growing up! We’re already a couple weeks into summer break, and I haven’t even really thought about actually enjoying the warmer weather. Last week, I was busy at my high school preparing for the upcoming school year already! Thankfully, that’s all over now, and I can seriously start to get in a summer state of mind.
Is there really anything better than a freshly baked, lemon blueberry donut? These are baked to soft, fluffy perfection, sweetened with golden-delicious honey, and bursting with bunches of citrusy goodness. Also, there’s the fact that it’s the first day of summer, and National Donut Day. Coincidence? I think not… just the little bit of magic life throws at us every now and then. Today, that magic is in the form of these dangerously enticing lemon blueberry donuts.
But really, though. I’m obsessed.