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.
This weekend my darling baby boy turned one year old. It’s a big milestone for any mom and I was no exception. I had been planning the celebration in the back of my mind since John was a newborn and when it came time to put it into motion, I got a little emotional. How could he be a year old already?
The party was simple, just a backyard barbecue with family. And of course, there was cake. No birthday party would be complete without one. I kept it traditional, a yellow vanilla layer cake iced with an easy fudge buttercream frosting.
Today was one of those days where you feel how close summer is. Sure, it’s only April, but here in Utah there’s a very fine line (and short amount of time) between chilly jacket weather and hot tank top weather. One week the furnace is going, and the next the AC. Today we needed neither, it was ideal middle ground. All the windows were wide open, the birds were singing, and lawn mowers hummed in the background.
Today was perfect.
Today also got me very excited for homemade ice cream season, and I’m happy that I had jumped the gun earlier in the week when I made a batch of vanilla bean olive oil ice cream.
What happens when you cross a light and airy meringue with an intensely sweet coconut macaroon? You get these little snowballs.
It begins with a beautiful Italian meringue— hot sugar poured over whipped egg whites and beaten until thick and glossy. Add to that an insane amount of shredded coconut and you’re on your way. All that’s left is to scoop and bake them just until they’ve turned golden brown.