Strawberry Peach Crisp

Happy Strawberry Season! I don't know about your part of the world, but here in Oregon the strawberry bounty is overwhelming. Even though I feel a little heartbroken with most of my kitchen in storage (last time I complain, I promise!), I had to give the strawberries some love.



This recipe, inspired Mark Bittman (the man who taught me how to cook), is especially versatile. You can mix and match fresh fruit in any combination, as long as it's 6 cups' worth: berries, stone fruit, apples, you name it. Just use some extra sugar for tart fruit like rhubarb, and a bit of flour for extra-juicy fruit like berries. You can use this recipe to make your wildest fruity dreams come true.

Did I just say that?!

Strawberry Peach Crisp
Adapted from How to Cook Everything
Printable Recipe

3 cups strawberries, quartered
3 cups peaches, sliced (about 2 large peaches)
1 teaspoon ground cinnamon or apple pie spice
Juice of 1/2 lemon
2/3 cup plus 1 tablespoon brown sugar (light or dark)
5 tablespoons unsalted butter, cut into bits, plus some for the pan
1/2 cup rolled oats (not instant)
1/2 cup all-purpose flour, plus extra for juicy fruit
Dash salt

1. Heat the oven to 400 F. Toss the fruit with half the cinnamon or apple pie spice, the lemon juice, and 1 tablespoon brown sugar (and a tablespoon of flour if your fruit is juicy) and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.

2. Combine all the other ingredients, including the remaining cinnamon or apple pie spice and brown sugar, in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork).

3. Crumble the topping over the fruit and bake until the topping is browned and the fruit is tender and bubbling, 30-40 minutes. Serve hot, warm, or at room temperature.

Raspberry White Chocolate Scones

As adventurous as I've tried to become in the kitchen, I've only very recently made scones for the first time. It was an extra-special occasion, a brunchy baby shower for my friend Shelby (she gave birth to her beautiful little guy last week...yay!).



I'm not going to lie, these scones were a little high maintenance. I think I used every bowl and utensil in my kitchen, and every square foot of our house was dusted in flour by the time I was done.



But offsetting the effort was the fact that these were the most delicious scones I've ever had. I hate to waste calories on rock-hard, dry excuses for scones, and these were the complete opposite. Flaky, light, and just the right amount of sweet. I'm not the kind of girl who loves being covered from head-to-toe in flour, but I would do it again in a heartbeat to have these scones again.

Raspberry White Chocolate Scones
Adapted from Picky Cook
Makes 8 scones
Printable Recipe

16 tablespoons unsalted butter (2 sticks), frozen whole (you'll only wind up using 10 tbsp, but need all 16 for this to work. I promise it makes sense.)
1 1/2 cups frozen raspberries
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
zest of one lemon
1/3 cup white chocolate chips
turbinado sugar to sprinkle on top

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons, or half of each stick). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place raspberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. Handle as little as possible to get the job done.

4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with turbinado sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Brownie Buttons

One afternoon recently, I got the baking itch. I was in need of some extra cuteness in my life (although this is always more than enough), and these sweet little brownie bites were the perfect cure.



I've noticed lately that the recipes I make tend to fall into two categories: either I can whip them up easily with ingredients I have on hand, or they take a hefty trip to the grocery store and a few hours of prep time. This is definitely the former.

Brownie Buttons
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes 16 buttons
Printable Recipe

1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
2 1/2 ounces bittersweet chocolate, coarsely chopped
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg

For the glaze
2 ounces white chocolate, finely chopped
Sprinkles for garnish (optional)

1. Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

2. Whisk together the flour and salt.

3. Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.

4. Stir in the vanilla and egg into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.

5. Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup three-quarters full. Put 1 teaspoon of water in each empty cup.

6. Bake for 14 to 16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.

To make the glaze:

7. Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly and don’t leave the chocolate for even a minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

8. One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.

2 Years Ago...

...we threw an epic party.


photo by Joe Milton

Happy, happy, happy anniversary to my very favoritest person. I am the luckiest girl in the world for so many reasons, but most of all because of you.

Boxed Mixer

This is my first time packing up a home and moving since I've started playing seriously in the kitchen, and I've had to make some tough decisions in the past few days.

Case in point:


We're not moving for a few more weeks, but our house needs to be as uncluttered as possible to charm prospective buyers (anyone want to buy a super cute house?), so almost all of my precious kitchen stuff is now in storage. Personally, if I was in the market for a home and I saw a KitchenAid mixer in Blue Willow on the counter, I'd know it was meant to be. But I was told to clear the counters, and we all know I don't like to break the rules!

I just wanted pop in today to show you that I'll be here, but not completely here, for the next few weeks. Posting will be on the lighter side, but I have some drool-worthy recipe posts scheduled (red velvet truffles anyone?) until I can rip open those boxes and start over in my new kitchen.

See you in California!

Lemon Poppyseed Muffins

This is one of those classic recipes that every home baker should keep in their back pocket for a cozy weekend brunch.



I've gotten picky recently about muffins (but refuse to acknowledge that I'm becoming a food snob), and these passed my texture test with flying colors. Don't skip the glaze, its tangy flavor is the perfect complement to the subtler lemon in the muffin.

Plus it's always fun to go all Jackson Pollock on your baked goods.

Lemon Poppyseed Muffins
Adapted from Dorie Greenspan's Baking: From My Home to Yours
Printable Recipe
Makes 12 muffins

2/3 cup granulated sugar
zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour cream
2 large eggs
1 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted until browned and cooled
2 Tablespoons poppy seeds
1 Tablespoon turbinado sugar

For the glaze: 1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice

1. Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.

2. In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.

3. Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. Sprinkle each muffin with turbinado sugar.

4. Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.

5. Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing. If you’re freezing the cupcakes for future eating, skip the glaze. It doesn’t freeze well.

Chocolate Bread

This chocolate bread isn't bread like zucchini bread or banana bread is bread. This chocolate bread is bread like white bread or whole wheat bread is bread.



It's like a sandwich loaf, but at least a million times better. Infused with cocoa powder and chocolatey syrup, and studded with chocolate chunks. Perfect on its own, toasted or not, dry or with nutella it's also brilliant for French toast or bread pudding. We gave this as a gift to a friend to thank him for being the best dog-sitter on the planet. I honestly can't think of a better way to say thanks.

Chocolate Bread
Adapted from David Lebovitz
Printable Recipe

3/4 cup (180 ml) whole or low-fat milk, heated until just tepid
1 envelope active dry yeast (1/4 ounce, or 2 1/4 teaspoons)
6 tablespoons (75 g) sugar
4 tablespoons (55 g) butter, salted or unsalted
3 ounces (85 g) bittersweet or semisweet chocolate, coarsely chopped
1 1/2 teaspoon instant coffee or espresso powder (optional)
1 large egg
1/2 teaspoon vanilla extract
3/4 teaspoon sea salt
2 cups (280 g) bread flour
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup (3 1/2 ounces, 90 g) chocolate chips or coarsely chopped bittersweet or semisweet chocolate
1/2 cup (70 g) toasted pecans, walnuts, almonds, or hazelnuts, coarsely chopped (optional)

1. In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the milk. Add one tablespoon (11 g) sugar, then set aside in a warm place for 10 to 15 minutes, until bubbles form on the surface.

2. While the yeast is activating, in a small saucepan, melt the butter and 3 ounces (85 g) chocolate over a pan of barely simmering water. Stir occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat.

3. Once the yeast mixture is frothy, mix in the remaining sugar, the instant coffee (if using), the egg, vanilla, and sea salt.

4. Stir in half the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated. If using a stand mixer, attach the dough hook and beat for five minutes, until smooth. If making by hand, mix vigorously with a flexible spatula for the same amount of time. The dough will seem quite moist, resembling sticky brownie batter when ready.

5. Cover the bowl and let rise in a warm place for 2 hours.

6. Butter a 9-inch (23 cm) loaf pan.

7. Stir in the chopped chocolate and nuts, if using. Then use a spatula to fold the dough over on itself in the bowl for about thirty seconds, then transfer it to the buttered pan, pressing a bit to spread it to the corners. Let rise in a warm place for one hour.

8. Ten minutes before you're ready to bake the bread, preheat the oven to 350ºF (175ºC.)

9. Bake the bread for 35 to 40 minutes, until it feels done and sounds hollow when you tap it. You can stick an instant-read thermometer in the bottom if you're unsure; the bread is done when the temperature reads 180ºF (82Cº).

Crispy Kale Chips

Kale has been a hard sell for me. I enjoy almost all vegetables, but I just haven't been able to find a way to make kale appealing. Until now. Turning vegetables into chip form, especially tough, extra-green vegetables like kale, infinitely increase the tasty factor. Although if you're one of those nice folks who enjoy straight-up kale just for the fun of it, you might disagree. Can we still be friends please?



These "chips" are so easy. Dry the kale really, really well, then dry it again, and then make sure it's extra dry. Then toss with olive oil, bake for a while, and sprinkle with salt. That's it. I made these one afternoon while I was waiting to pick Andy up from the airport, with the best of intentions to share a healthy snack with him when he arrived. They were so good that I ate them all before he got home. Oops.

I feel like a broken record, telling you over and over about foods I used to hate and now I love. It's happening so often lately that I'm contemplating making it a regular feature. That way, when I run out of ideas, I'll be forced to try even more new things!

Do you have any previously hated foods that have found a way into your heart?

Crispy Kale Chips
Adapted from Steamy Kitchen
Printable Recipe

4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your tongs to toss and coat the leaves. Bake for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

Graduation Cupcakes & Big Life Changes

Big life changes are happening around here.

Graduate school is over. Next weekend I'll be in Portland for graduation, and just like that, I'll be Amy I., MSW. Qualified to manage your cases, write your grants, organize your communities, and mess you up even more in therapy. This program has been a long, strange trip, but I couldn't be more excited for this transition and a fresh start!



The graduation thing is just the beginning of the excitement I have to share with you, though. The real news, the big life change that I may or may not have been alluding to for a while now, is that...

we're moving to the Bay Area!

My techie husband got a phenomenal Silicon Valley job, and we could not be more thrilled to be returning to our home state of California next month. I'm most excited about living in a foodie wonderland, not to mention the sunshine, year-round veggie gardening potential, and proximity to friends and family. For the next month or so, life will be full of boxes, big decisions about real estate, and takeout. In the meantime, though, my little house on the internet isn't going anywhere.

The cute little mortarboard cupcakes are constructed using mini peanut butter cups, Ghiradelli chocolate squares, and sour belts, all glued together with frosting. With love. For best results, refrigerate overnight to let everything solidify.

Anyone else going through a transition this summer? Feels like change is in the air!

Devil's Food Cupcakes
Adapted from Martha Stewart's Cupcakes
Makes 32 cupcakes
Printable Recipe

1/4 cup unsweetened cocoa powder
1/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

1. Preheat oven to 350 F. Line standard muffin tins with paper liners. Whisk together cocoa powder and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4-5 minutes. Add eggs, 1 at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating halfway through, until a cake tester comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes. Transfer cupcakes to racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Cream Cheese Frosting
Adapted from Martha Stewart's Cupcakes
Makes 4 cups

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2-3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.