Nectarine Toast

I'm always a sucker for a savory breakfast full stop. I love sizzling bacon and crispy fried eggs are my ultimate vice. I love the look of pancakes and French toast, but I can't handle a full meal of pure sugar in the morning. On a hot summer morning, having nectarines on toast is not only refreshing but filling to start the day. This is also almost a non recipe because it is so simple to make as long as you have a toaster and you should eat this for dessert too!

Feel free to add other toppings such as chia or sesame seeds, honey, basil leaves to add an extra kick. I also encourage using brightly colored plates, like this vintage Fiestaware from my mom. 

nectarine toast

yields 1 serving

-Toast bread to liking. (I like my toast dark!) 

-Spread ricotta on bread and arrange nectarine slices onto toast. Enjoy that toast!

1 slice of bread (preferably country bread)

1 nectarine, sliced

2 tablespoons whole milk ricotta 

Raspberry Muffins

Within the last month, I finished my job, traveled to Spain (go read my posts about Madrid and Barcelona!) and have begun applying to jobs. I have eaten an obscene amount the last month, but baking has totally gone by the wayside. This recipe is easy-peasy and heals all emotional pain (kidding, but feel free to eat a bunch when they come out of the oven). These muffins have a yummy crunchy top from the sugar and a soft cakey inside. I played around with the recipe and found that whole wheat flour is important for the deeper brown color on top. 


Raspberry Muffins

1. Preheat the oven to 350 degrees F. Place cupcake liners into a muffin tin. 

2. Combine flours, sugar, baking powder, baking soda, salt and butter together in a stand mixer. Mix until combined. Use a spatula to wipe down the sides. 

3. Add the vanilla, eggs and buttermilk to the dry mixture until just combined. Scrape down the bowl. Gently fold in the raspberries with a spatula. 

4. Scoop the batter into the cupcake liners. For average sized muffins, fill the liner until 3/4 full. For fatter, muffin-top heavy muffins, fill the liner until almost full. 

5. Bake muffins for 20 minutes or until golden brown. Use a toothpick to check readiness. Let muffins set in pan for 5-10 minutes, then transfer to a wire rack to cool or inhale all muffins at once. Enjoy. 

yields 14

1 c all-purpose flour

1/4 c whole wheat flour

1 c granulated sugar, plus more for sprinkling 

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp Kosher salt

1 c (2 sticks) butter, cubed, room temp.

1 Tbsp vanilla extract

2 eggs

3 egg yolks

3 tbsp buttermilk

1 3/4 c raspberries

Matcha White Chocolate tiny cakes

As much as I love keeping up with the latest food crazes and trends, I have never been able to jump on that green tea bandwagon. I knew that there were health benefits and that every lifestyle blog I followed were raving about it (is this another example of columbusing? Actually never mind, I'll save that one for another day). I found green tea kind of gross, actually. While the soothing green color is relaxing, it tastes bitter. A friend of mine once had me try her matcha latte and it tasted like I went outside and gnawed on a piece of grass like the cows milling about in the hills nearby. I was totally fine abstaining from matcha in my life. 

Until I made these teacakes. 

The flavors in the recipe was excellent. These full-bodied matcha morsels taste nothing like the blades of grass cows gnaw on. The lemon zest was subtle-barely noticeable really, but brightened the matcha. The white chocolate was a great component to the green tea, giving the cookie depth. I love that burst of chocolate within the cakes, which is why I chose to use chocolate chips. If you prefer a more subtle chocolate taste, use very finely chopped white chocolate. 

Tiny cakes felt like an appropriate name for this little desserts. "Matcha White Chocolate Russian Tea Cakes" felt too long. Plus tiny cakes just sound so cute! Baking these matcha cakes in the mini muffin tin gives each cake a dense yet moist texture. Matcha offers a strong grassy flavor after each bite. 

For a more traditional dessert, these are also very cute as cookies! Just make sure the dough is cold and firm from the fridge and put back after each sheet is in the oven. If you don't refrigerate each time, the dough gets too malleable and the cookies become very oddly shaped. 

matcha white chocolate tiny cakes

adapted from Bon Appetit 

yields 36 mini cakes/20 cookies

1/2 cup granulated sugar

1/2 tsp and 2 Tbsp matcha powder

2 cups all-purpose flour

1/4 tsp kosher salt

3/4 tsp baking soda

1 cup unsalted butter, room temp

1/2 cup light brown sugar

1 egg

1 egg yolk

1 1/2 Tbsp honey

1 tsp finely grated lemon zest

1 c white chocolate chips

Whisk 1/4 cup granulated sugar with 1/2 tsp of matcha powder. Set aside. 

Whisk dry ingredients in a medium bowl. In a stand mixer on medium-high speed, beat butter, brown sugar, honey and 1/4 cup granulated sugar together until fluffy, about 4 minutes. Add lemon zest, egg, and egg yolk, about 4 minutes. 

Reduce the mixer to low, then slowly add flour mixture. Don't overmix! Stir white chocolate chips in with a wooden spoon or rubber spatula. 

Plop dough into plastic wrap and shape into a disc. Chill in the fridge for at least 2 hours. 

Preheat oven to 350°. Use a mini cookie scooper to create uniform cookies then place on a parchment-lined baking sheet. Bake for 9-11 minutes, or when the tops no longer look wet. 

Quickly-but gently- toss the cookies in the matcha sugar and place on wire racks. 

*Dough can be made up to 4 days ahead.