Lately I've been feeling like a muffin manda. Maybe it's the fact that it's warm and summer and berry season, or maybe it's my undying love of breakfast foods (aka breakfast breads), but I have been trying every muffin under the sun. Until now. I've finally filled the muffin recipe void in my life.
If I had to choose between snickerdoodles and brownies... I just couldn't. This hybrid is for all those people who love the cinnamon-sugary goodness of a snickerdoodle, and the fudgey, dense, gooey, buttery deliciousness of a brownie. There are no words for how good these snickerdoodle blondies are, just the silence that comes when everyone is chowing-down on the most wonderful confection out there. Addictive? Yes. Worth it? Totally.
I somewhat weirdly equate spring with.... pancakes. Nope, not flowers, not sunshine, but pancakes. These cornbread pancakes, topped with easy, fresh, three-ingredient strawberry jam, are SO freaking good -- and, not to mention, vegan and gluten free. Yep, my kind of spring recipe.
I ate 30 cookies last night and I lived to tell the tale. What's makes these cookies all the better is the fact that the recipe is (A) really easy to make [4 ingredients and 10 minutes, what up] and (B) really tasty. I also made these at the perfect time, because that whole mecury-being-in-retrograde thing is wrecking havoc in the most mellow-dramatic way possible.
Tea is awesome. Tea tastes good, it's good for your body, and it's just goood for your soul. The world of loose leaf tea is both magical and daunting: it leaves a lot more room for error, but if you do it right, it's the bomb. There are a lot reasons why you should make the jump to loose leaf tea.
Soooo, it's freezing cold. Do you want the indulgent deliciousness of a hot chocolate? Yes. Do you want something that's not packed with heavy cream, and is actually vegan and dairy free? Yes! Do you want a marshmallow topping that's made without corn syrup and preservatives and all that yucky stuff? Definitely, yes. Well, you're in luck.
Happy 2015! Here's to a month of hopeful holiday detox. I get it-- people love juicing. But I live in NYC, and it's pretty chilly these days, so I need something spicy and warm, but also light and satisfying. This vegan, anti-oxidant packed salad is all of those things!
So I made a batch of these for a dinner party I was heading to this week. Everyone loves popovers, and everyone loves mini things, so I had a hunch these would be a crowd pleaser. Because I'm into delicious happiness, I made some easy whipped strawberry butter to go with them. I didn't anticipate how freaking loved/ devoured these would be.
Once upon a time I didn't have an Instagram. It was a simple world of image-less bliss, but an uninspiring one. And then last December, I made an account (@platektonics, whatup), I became a food porn obsessor, and lived happily ever after. The end. Except not the end-- the beginning.