don't be mad

but, it's been a minute since i've been able to post. i was out of town for family events and now i'm packing up my apartment and living in chaos because i'm moving into a condo i'm buying.

i'm so excited because i get to cook on this:

(i literally hugged this when i first saw it)

i probably won't be able to post again for another week because work is insane right now, but i'll see if i can even dig up some inspiration or something. ok, back to the chaos and anxiety...

portable breakfast ideas

i saw this on one of my favorites, thekitchn. great ideas for quick, healthy and portable breakfasts.

i really want to make this apricot oatmeal.

busy little bee

this weekend my gorgeous and fabulous friend, liz gillman of fleur de sel catering hosted a beautiful croquet party and had me make some goodies for it. i made a double batch of lemon bars and some snickerdoodles. but the star of the show had to be liz's fig pizza. it's one of the best things i've ever had! oh so delicious! it was a very lovely and bourgeoisie (bougie) event, and i was so happy to be a part of it. thanks, liz!

packaging is everything

these are perfect for summer cupcakes and muffins. making what's cute even cuter! perfect to house lemonade cupcakes or strawberry banana muffins with toasted coconut.

blueberry crumb cakes

i was going to have brunch with a friend of mine this sunday and i was trying to think of something pretty quick and easy, but still fancy enough to be brunch worthy. i was hoping muffins or coffee cake would do the trick, however i wanted to try something new. i ended going through my family cookbook and found this recipe for crumb cakes. i added the blueberries to the recipe and i think it's the perfect addition. but let's be honest, blueberries make just about anything better.

batter:
1 cup flour
2/3 cup sugar
1/4 t. baking powder
1/4 t. baking soda
1/8 t. salt
1/8 t. cinnamon
1/3 cup buttermilk
2 T. butter, melted
1 egg
1 t. vanilla
2/3 c. blueberries

topping:
1/2 c. flour
1/3 c. brown sugar
2 t. cinnamon
4 T. cold butter, cut into pieces
(cut with pastry cutter or two knives until crumbly)

preaheat oven to 375°, grease 12-cup muffin tin. combine dry ingredients till well mixed. whisk wet ingredients till combined. add wet ingredients to dry ingredents and mix with fork until just combined. add blueberries and mix unti l just combined. divide batter between 12 cups (i actually only got 10 cups out of mine, and i used a cookie scoop to divvy up the batter). top with topping and pat down. bake for 12 - 14 minutes. cool 5 minutes and transfer to wire racks.

coconut chocolate chip cookies

my oldest sister sent these to me raving about them. i have been excited to try them but i haven't had a chance. this weekend, one of my besties (the ever talented rachel thurston of rachel thurston photography) was in town, and we were gonna have a bonfire weenie roast, but with all the torrential downpours we've been having, we got rained out. so i decided to make some cookies to help make up for it and these were the perfect pinch hitters! we all love coconut and chocolate and cookies so it only made sense to make these, cause they are LOADED with coconut.

CREAM
1 c. butter
1 c. brown sugar
1 c. sugar
-beat butter for about a minute, then add one type of sugar at a time, beating a minute or two each, then beat all for 2 to 3 minutes until light and fluffy.

ADD
2 eggs (beating in one at a time)
2 t. vanilla

ADD and MIX WELL
2 1/2 c. flour
1 t. baking powder
1 t. baking soda
1 t. salt

ADD
2 2/3 c. coconut
1 c. semi sweet chocolate chips
1/2 c. milk chocolate chips

bake at 350° for 14 minutes, roatating the tray after 10 minutes.

san francisco food

when i went to san francisco over memorial day, i basically planned the trip around the food i wanted to eat. there are always a few places i make sure to hit and i got to a few of my favorites. unfortunately my favorite taco place was closed, but i comforted myself with the food at tartine.

these are coconut buns (actually called cocktail buns) that you can get in chinatown. delicious buns filled with butter, sugar and coconut. dreamy!

and here we have my favorite ice cream and (cold) caramel sauce from fentons. best ice cream parlor of all time.

and last but very much not least, the yams at house of nanking.