pear crisp

Want to hear something crazy? I haven't baked anything since I've been back from New York.. until now.

Two nights ago, after getting home late from work, I decided to skip sleep and test-bake instead. Of course, I then proceeded to eat the warm pear crisp.. right out of the oven.. at midnight. The next morning, I opened the refrigerator and devoured a couple spoonfuls and it was just as delicious. Seriously, all of that happened.

Welcome to the blog, Pear Crisp. I also recommed throwing a pillow of french vanilla ice cream on top while it's still warm to make it extra amazing. My local taste-testers approve of this recipe. So, if you hate it, blame them. But I feel pretty confident that you will enjoy this.

Pear Crisp

Yields one 10-inch skillet

INGREDIENTS

Filling

4 large pears, peeled and sliced (about 1/2-inch thickness or so)

1/4 cup granulated white sugar

1/4 cup light brown sugar

1 tsp ground cinnamon

2 Tbsp all-purpose flour

Topping

1 cup all-purpose flour

1/4 cup white granulated sugar

1/4 cup light brown sugar

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 cup oats

1/2 cup sliced almonds

1/2 cup (1 stick) unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a medium mixing bowl, add all the filling ingredients. With a large spoon, toss everything together well. Set aside.

3. In another medium mixing bowl, stir together all topping ingredients together except for the melted unsalted butter. 

4. Then add the melted unsalted butter to dry topping mixture. Gently combine well. Break up into crumble pieces-- keep large or break up as small as you like.

5. In a round 10-inch cast-iron skillet (or about the same size baking dish), distribute pear filling mixture into an even layer. 

6. Then add crumb mixture and spread it out on top of the filling.

7. Bake on the middle rack of the oven for 20 minutes. Then transfer to the top rack for an additional 10 minutes.

8. Serve warm.. preferably a la mode. 

I used pears that were just under-ripened, because they mimic the firmness of apples and hold up better during the baking process. Slicing the pears fairly thick also results in a nice bite. I'm not a fan of a mushy fruit consistency. If you are, just slice your fruit thinner.

This may have been my first attempt at making a crisp, but it's definitely a new favorite. I used pears because I happened to have a 10-pound bag haunting my kitchen. However, you can substitute with apples, peaches, berries, or any other fruit of your liking. 

I'm in love. Pear crisp is like apple pie's cousin, except a million times easier to make. 

crystal mason ring

I just got back from New York last night and I could not be sadder about that. Every summer, I travel to New York to visit with my sister and college friends. But, this was an especially unforgettable trip. Like, seriously, it may have been the best one yet.

For me, the hardest part about going on trips is deciding which baubles to bring. If you don't already know, I have an extensive collection of jewelry. [And that may be the biggest understatement of the year.] One might assume that, having such a large collection, it's easy to pick out a few sparkly pieces for a nine-day trip. Wrong. I like having options. Choosing which bauble to wear is like choosing how I want to express myself for the rest of the day. I also try not to wear the same piece more than once in the same week, because all my baubles need a little love. With that said, I'm SO obsessed with the Crystal Mason Ring from the Baublebar x Stripes & Sequins collection. I wore this ring every single day of my trip. I'm also wearing it at this very moment. This ring is on repeat and the world deserves to know.

Grace Atwood of Stripes & Sequins is one of my favorite bloggers to follow, head of social for BaubleBar, and all-around amazing. I love every piece from her collection and I'm pretty positive that I'll eventually end up buying everything. 

When Grace's collection first launched, I immediately purchased the Crystal Mason Ring and Crystal Pheasant Bib. I buy with my eyes and my eyes are naturally drawn to sparkle. When I received them in the mail a couple weeks ago, this happened...

And, during my New York trip, the Crystal Mason Ring just seemed to add the right amount of sparkle to some memorable, Insta-worthy moments. This ring has gotten a lot of action and clearly goes with me everywhere. I wore it...

..while watching the World Cup with friends.

 ..while eating a giant ice cream sandwich with my sister at Smorgasburg.

...while solo-snacking on candy.

...while traveling back to California.

P.S. I miss you already, New York.

summer greek salad

I've been craving salad. Maybe because it's been 100-degree weather and I constantly want to climb into the nearest refrigerator. Or, perhaps I just want to save my fatty fatty food binge for my NYC trip next week. Regardless, there's nothing better in summer than a meal that won't weigh you down.

I was inspired by The Girl Who Ate Everything's Portillo Chopped Salad and decided to give it a Greek spin.

Summer Greek Salad
Yields 10 servings

INGREDIENTS
4 cups chopped romaine lettuce
3 cups shredded red cabbage
3 cups cooked short macaroni pasta (Ditalini)
2 1/2 cups halved cucumber slices
1 1/2 cups thinly sliced red onion (about 1 small onion)
2 cup halved olives (I used regular black olives because I like them better, but use Kalamata if you prefer)
2 cups diced tomato
1 cup crumbled feta cheese
1 recipe of Sweet Balsamic Dressing (see recipe below)

DIRECTIONS
1. In a large bowl, toss all ingredients together except for dressing and feta.
2. When ready to serve, add enough dressing to taste and toss together well until everything is incorporated. Then, add feta last and give it another light toss. 

Sweet Balsamic Dressing
Recipe from The Girl Who Ate Everything

INGREDIENTS
1/4 cup balsamic vinegar
2 cloves garlic, peeled and grated (or minced)
1 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup olive oil

DIRECTIONS
You can follow the original directions here. But I was lazy and omitted the blender.
1. Whisk together balsam vinegar, garlic, sugar, dried oregano, salt and pepper.
2. Then whisk in olive oil slowly until everything is combined. 
3. Refrigerate for at least an hour before using. Store in an airtight container for up to 2 weeks.

still good and still on the blog

If you follow my Instagram, then you know I've been making a lot of goodies that are.. wait for it.. already on my silly, little blog. I post recipes on here not only for your lovely convenience but for my own, too. I can't remember every ingredient, measurement, and detail I've done in the past. But good news, the recipes are still tried and true to what I remember.

Here's a look at some of my favorite recipes on this blog that I recreated recently:

Grain-Free Granola: I have more requests for this recipe than probably anything else from my blog.  It looks ordinary, but it's probably my favorite snack ever. It's healthy, Paleo, grain-free, and definitely addicting. It's also super easy to make, and homemade granola is the best granola. It goes well in yogurt, with milk, or by the palmful.

Rustic Apple Pie: My dad loves apple pie, so I jazzed up this homemade rustic apple pie for him. The tart of the green apple and the buttery, crunchy sparkling sugar crust are the perfect combo. It's pretty and it should be made for people you really love.

Cheddar Jalapeño Bagels: Look at this bagel. Really look at it. How could this not be amazing?! My coworker said she was dreaming about it recently and [didn't you hear?] I make dreams come true. That's just what I do. She told me that since she had my cheddar jalapeño bagel, she has not eaten a store-bought one. With the jalapeños mixed into the dough and laid on top, this satisfies jalapeño lovers everywhere.

These three recipes are some of my absolute favorites. Try them! You won't regret it. Promise.

chocolate chip coconut cookies

We all know I LOVE Ina Garten's Chocolate Chunk Cookie recipe. It's a classic that should be in everyone's recipe box. The flavor of the dough itself is just SO damn good. Yesterday, I was feeling fancy and decided to cut out the nuts and added some coconut into the mix instead. The texture of the coconut is really harmonious with the chocolate, and the chewiness of the cookie itself with crispy edges is unbelievable. These cookies are TOO good and must be made right away. No joke. I couldn't take a picture that does these cookie any justice, because it was late and my kitchen lighting is the worst at night.

I could have easily eaten the whole batch. If I had kept them in my house, I probably would have. But, I decided to practice some self-control and share them with work and Starbucks.. because mid-week is always sweeter with baked goods. Happy Wednesday! (As I'm writing this, I'm totally regretting that I don't have any left for myself. I actually might make these again tonight.)

Chocolate Chip Coconut Cookies
Recipe Adapted from Ina Garten
Yields 36-40 cookies

INGREDIENTS
1/2 lb (2 sticks) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 extra-large eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
2 1/4 cups semisweet chocolate chips or chunks
1 1/2 cups shredded coconut

DIRECTIONS
1. In a medium bowl, sift or whisk together flour, baking soda, and salt.
2. With a stand mixer with paddle attachment or hand mixer, cream together butter and sugars until light and fluffy. On medium speed, mix in vanilla, then eggs one at a time. 
3. Add flour mixture to butter mixture Mix on stir speed until just combined. Add chocolate chips and shredded coconut mix on stir speed for a few seconds. Everything should be well-incorporated and should not look "dry" but do not overmix.
4. Refrigerate dough for at least 1 hour. *I added this step. The chilled dough will prevent a super flat cookie. If you want a super flat cookie, skip this step. Either way, it won't change the flavor. ;)
5. Preheat oven to 350 degrees.
6. Drop the dough onto a parchment-lined baking sheet using a 1 3/4-inch-diameter scoop or a rounded tablespoon. With the palm of your hand, slightly pat down the rounded portions.
7. Bake for exactly 15 minutes (the cookies will seem underdone). 
8. Remove from the oven and let cool slightly on the pan, then transfer to wire rack to cool completely. (OR eat warm, because that's how cookies should be eaten!)

roasted sweet potatoes with bacon and scallions

During the school year, I suck at being healthy. So, during the summer, I try to cleanse my body of all the crap food and nourish it with the good stuff. I've especially been attempting to be as Paleo as possible before my New York vacay in July. I was doing really well but, truthfully, I've FAILEOd a few times this week for social purposes. Oops.

Can you believe I only started eating sweet potatoes about a year ago when I did my first Whole30? Crazy right? White potatoes will always be better in my book but, if it's in the potato family, I'll work with it.  Lately, I've been addicted to this one sweet potato side dish. Since sweet potatoes are Paleo-friendly, I don't even feel guilty that I've already made it twice this week. SO good.

Roasted Sweet Potatoes with Bacon and Scallions

INGREDIENTS
2.5 lbs sweet potatoes
1 1/2 tsp grated fresh garlic (about 3 cloves)
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 tsp coarse sea salt
1/2 tsp ground black pepper
3 Tbsp bacon fat (or substitute with extra virgin olive oil)
5 slices cooked bacon, roughly chopped
1/4 cup sliced scallions

DIRECTIONS
1. Cook bacon. You can do this stovetop in a skillet or baked in the oven. Cook the bacon to desired texture (I like mine crispy!). Remove bacon from pan and set aside on a paper towel-lined plate to drain excess fat. Also reserve additional bacon fat from skillet/pan to use. 
2. Preheat oven to 425 degrees F.
3. Prepare sweet potatoes. Wash the skin of the sweet potatoes by scrubbing with water. Cut raw sweet potatoes into 1-inch rounds, and then into half or quarter pieces. 
4. Place sweet potatoes, garlic, thyme, rosemary, sea salt, and black pepper into a large mixing bowl with 2 Tbsp of pourable bacon fat or extra virgin olive oil. (If the bacon fat has solidified, you can warm it up in the microwave to get back into liquid form.) Stir everything together until ingredients are well distributed onto sweet potatoes. I give the bowl a few tosses, too.
5. Place the seasoned sweet potatoes onto a foil-lined baking rimmed baking sheet. Bake for about 25 minutes or until sweet potatoes are fork tender.
6. Toss the warm sweet potatoes with 1 Tbsp warm bacon fat or olive oil, bacon, and scallions. 
7. Serve hot. 

banana walnut muffins with cinnamon crumb topping

This week was exhausting, people... like borderline unbearable. I've been working almost every day, which is a big transition for me. Two days this week, I had to be in at 5am. Both those days, I passed out once I got home.. while it was still light out. Hence, I've been semi radio silent even though I keep saying things will be posted on my blog "soon". Sorry, a girl's gotta sleep. But, instead of resuming faceplant into pillow right now, I'm blogging from bed.. in the dark.. with the John Mayer Where the Light Is concert playing on my t.v. Yes, this is real life.

When asked to come in to work at 5am, I never want to show up empty-handed. So, instead of getting a solid 8 hours of sleep, I did a little test-baking on Tuesday night prior to my 3:30am wakeup. I adapted my Black and White, Chocolate Chip Banana Bread recipe and present you with this:

Banana Walnut Muffins with Cinnamon Crumb Topping
Yields about 28-30 muffins

INGREDIENTS
Banana Walnut Muffin
3 cups all-purpose flour
1 1/2 cups white, granulated sugar
2 tsp baking soda
1 tsp salt
4 large eggs, lightly beaten
1/2 cup canola oil
2 cups mashed ripened bananas (about 5-6 medium-sized bananas)
1 1/2 cups chopped walnuts

Cinnamon Crumb Topping
1 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup white, granulated sugar
1 Tbsp ground cinnamon
1/2 cup (1 stick) unsalted butter, cold and cut into chunks


DIRECTIONS
1. Preheat oven to 350 degrees F. Line cupcake pan(s) with cupcake liners. 
2. Prepare Cinnamon Crumb Topping. In a medium bowl, stir together flour, sugars, and cinnamon. With a pastry cutter, cut in the cold butter until you have large pea-sized crumbs. You can also do this with your hands, but I find a pastry cutter easier, cleaner, and keeps the butter cold. Place this bowl into the refrigerator.
3. Prepare the Banana Walnut Muffin batter. In large bowl, combine the dry ingredients-- flour, white sugar, baking soda, and salt. In a smaller bowl, combine wet ingredients-- eggs, canola oil, mashed bananas. Add the wet ingredients to the dry ingredients, carefully stirring until there is no more visible dry ingredients. Do not overmix. Fold in chopped walnuts until evenly dispersed.
4. Put it all together. Fill the cupcakes liners 2/3 full with the batter. Fill the remaining 1/3, up to the rim of the liner, with the crumb topping (about a heaping Tbsp). Gently pat down the crumb topping into the batter.
5. Bake for 20-25 minutes or until a toothpick come out clean. I also like to test by using my fingertips to gently pressing onto one to see if it is firm enough-- it should spring back a little bit when it's done.
6. Remove muffins from cupcake pans and place on a large tray or cooling rack. Serve warm. Can also be stored in an airtight container once cooled.