Summer temperatures are here and with them, my aversion to turning on the oven. I still do plenty of baking in the summer, just not as much, and usually only in the morning. So when I had a hankering for something sweet and refreshing on one particularly hot afternoon earlier this week, I turned to one of my new favorite things— club soda flavored with the perfect summer flavor combo, watermelon and lime.
While I feel like I had a pretty realistic idea of what motherhood would be like last year when my son was born, I honestly had no idea how much fun it would be. I knew it was going to be hard. I knew it would be never ending. And I knew that I was going to fall head over heels in love with him.
I had no idea how much fun weekends would be as a family of three. On Saturday morning I get John from his crib and bring him to bed with us to play while my husband and I wipe the sleep from our eyes and the dog does his best to cover us all in “doggie kisses”.
Anyone in my family should immediately recognize these cookies, as they were a favorite in our house. Soft chocolate cookies topped with marshmallows during the last few minutes of baking until soft and covered in melted chocolate. Simple, fun, and pretty darn tasty.
I think this is the first time I’ve baked them since I’ve left home, which is such a shame. I browse cookbooks, magazines, and the internet looking for great recipes while this one sat right under my nose. Of course, I already knew this recipe was great, I just needed a little reminding.
This post is sponsored by Red Star Yeast. All opinions remain my own.
One of my favorite memories from culinary school was the week we learned about sourdough bread and each made our own starter. I was fascinated by the processes. I proudly brought mine to class and baked the prettiest and tastiest loaf of sourdough bread, and vowed I’d be making sourdough bread from that starter for years to come.
But I didn’t. I neglected it and eventually had to throw my starter away. When I saw this Red Star Yeast recipe for sourdough pancakes, it reignited that initial excitement. Me and sourdough, we were going to start afresh.
Another spring, another rhubarb recipe. Every March I see the little red shoots poking through the dead leaves and I get a bit excited knowing that winter is finally on its way out. It’s a sign of hope, and a promise of all the other fresh produce that’s to come.
I’ve celebrated with many great rhubarb recipes over the years— everything from coffee cake to crisps— but this year I went back to my favorite strawberry rhubarb pie, with a twist. I swapped out one pie dish for four little tart pans and ditched the top crust in favor of a pillow of toasted meringue.