Let’s talk about fig season! One of the only silver linings of the weather cooling down is fig season! When I saw those fresh containers of figs lining the shelves of Whole Foods I was instantly excited. I was a little disappointed that it meant summer was winding down, but all the possibilities of different recipes with figs brought my mood back up! Figs are great because they are SO versatile. They can be sweet, savory, eaten raw, or cooked. You pretty much can’t go wrong with figs. The only downside to fresh figs is that they have a pretty short shelf life. Because of this, you’ve got to use them fast! Since I did not expect to see them in the store, they were definitely an impulse buy. I didn’t really think it through as to what I would put them in. All I knew is that I wanted to bake them into something. With some quick thinking and a quick scroll on Instagram for some inspiration, an idea was quickly reached. I decided …
Key Lime Pie is all about the layers. A layer of crust, a layer of lime curd, and a heaping layer of whipped cream. What more could you want? Well, all of the right ingredients first. Back in April when groceries were still sparse, I attempted to make a key lime pie for my brother’s birthday. What sounded like an easy task turned out to be a curdled mess. I didn’t have all of the ingredients and tried my best to make some substitutions. Turns out that swapping evaporated milk for sweetened condensed milk isn’t the same thing, even when following a recipe about the right subs to make. After a curdled mess, I put the pie on hold until I could get the proper ingredients. Fast forward a few months later, I had all of the proper ingredients to give the dessert another shot. This time around, nothing was curdled, and the layers were all pretty irresistible. After the pie debacle, I opted to make key lime pie bars. Even though I ditched the …
It’s peak summer, which means popsicle season is in full swing. I’m not normally one to make homemade popsicles, specifically mango and raspberry swirl popsicles, but seeing them all over Instagram provided a bit of inspiration. They seemed pretty accessible and easy to make once a mold was in hand. How hard could it be to blend some fruit together and make a nice and refreshing frozen treat?
Cherries easily win the prize for being the best summer fruit. They are pretty great on their own and even better in summertime dessert. While the go-to for most stone fruit desserts is a cobbler or pie, I decided to switch it up a bit and add them into blondies.
You pretty much can’t go wrong with stone fruit in the summer. The only thing better than a simple piece of stone fruit in the summer? Stone fruit in a dessert, specifically this peach and thyme galette. I know what you’re thinking, thyme in a dessert? Hear me out on this one. Peaches and thyme are a great combination. The thyme brings out the sweetness of the peaches but also gives the entire galette a subtle flavor.
Homemade marshmallows are a game-changer. Once you make a batch for yourself, you will never want to go back to store-bought again. These homemade treats are super simple to make and require very little ingredients. The main factor when making them: a whole lot of patience.
‘Tis the season for ice cream! Ice cream sandwiches that is!! Remind me again why we don’t eat ice cream sandwiches all year long? They are such a simple and delicious dessert. I could easily eat three of them in one sitting.
Remember those creamsicle popsicle bars? The ones that you used to get at the beach or the ice cream truck back in the day? Well, lucky for you I’ve found a way to recreate them and make them a little bit healthier in the process. Healthier you say? Don’t worry. My reinvention of the classic creamsicle doesn’t leave out any of the favorite flavors. I’ve also made them into bite-sized bars and ditched the messiness of the popsicle stick.
Italian Rainbow Cookies fall into that category of baked goods that are sometimes easier to buy, or so I thought. For the longest time, I was convinced that these layer cookies were over complicated and not worth the effort. After making a batch I could not be more WRONG! The cookies did require a lot of time, patience, and attention, but it was well worth the effort. I mean look at these!
Sprinkles just make everything better. It’s a fact. Case in point: Rainbow Sprinkle Loaf Cake. Now, what exactly is this sprinkle cake? Think your basic vanilla pound cake taken to the next level with a streusel crumbs and tons of sprinkle. I’ve seen this recipe floating around Instagram for a while. It comes from Bake From Scratch (@thebakefeed) and quickly made its way into my saved recipe folder once I saw it. I am a sucker for anything with a crumb topping, so I figured this had to be delicious. While this loaf cake is overwhelmed with color, it is actually pretty simple to make. The base of the cake is your standard loaf cake. Think of an elevated boxed cake mix. Butter, sugar, eggs, vanilla, flour, and salt. You know the drill. Once the batter is set up, the sprinkles go in head first! Make sure to mix them in well in order to get an even burst of color. Now for the star of the show: the streusel crumb topping. The topping, …