Try as I might, I just can’t seem to motivate myself to bake anything that doesn’t involve strawberries this Spring. Strawberries are definitely the belle of the ball at the grocery store right now, and we are devouring as many cartons as we possibly can – with Greek yogurt for breakfast, plain for snackin’, all up in our banana bread. I think I’m officially obsessed.
To me, a house just isn’t a home until you’ve baked a loaf of banana bread in it.
Banana bread was the very first post I ever did for a reason – it is, hands-down, my favorite baked treat to make. It’s incredibly forgiving and requires only one bowl to throw together; it’s so cozy, comforting, and just always hits the spot. I have many versions of banana bread here on my site, but there’s always room for one more, right?! A new banana bread for our lovely new home!
Happy Easter, everyone!!
I know we did BLOG Easter a few weeks ago with this deeeeelish quiche, but today is actual real-life Easter for us, so I couldn’t resist doing it up with another decadent brunch recipe! Sweet, not savory, this time. Because brunch is meant to include eggs AND French toast. Why choose when you can have both? Such is the beauty of brunch!
A gigantic pizza from one of my favorite places in all of Chicago, Piece Pizza and Brewery in Wicker Park. We literally stopped here on the way back from the airport – it’s too good!
Hey guys! Happy Wednesday. How’s your week going? As you can tell by my last post, I’m clearly living the rough life over here. After lots of vacay, I am very excited for a few chill weeks at home coming up – I can’t wait to get back in the kitchen! I’m feeling totally inspired by all the gorgeous end-of-summer produce and want to hang onto these long days of easy, fresh food as long as possible. I hope you’re with me! Here are this week’s Foodie Favorites:
This maple bourbon brown butter peach pie is totally swoon-worthy. Fresh peach pie is one of the best parts of summer, and this version is one of the most gorgeous pies I’ve ever seen!
This grilled pineapple and prosciutto salsa is so cool and unique. I mean, if we can put meat in our salsa, we should probably do it.