Cold Brew + Dark Chocolate Scones

Cold Brew + Dark Chocolate Scones

There I was, frantically plunging the bathroom toilet upstairs, trying to free the pipes and save the bathroom floor from being overrun by murky waters. I succeeded – mostly. Until I didn’t. It seemed maybe a few too many “flushable” diaper liners and their contents from my kids’ cloth diapers had run their course in that bathroom, and the toilet finally decided to revolt. I tried one last time to flush, convinced everything was cleared up and I just needed to do a final test.

Nope.

The waters rose, I plunged with a vengeance, and suddenly toilet water covered my bathroom floor. Fortunately, it was mostly clean toilet water, but toilet water nonetheless. Minutes earlier, I had plopped my toddlers in their cribs in an effort to keep them out the way. I could hear them playing, and for the moment they were happy. Hallelujah. But I was not.

Keep reading and get the recipe at Coffee + Crumbs!

Cold Brew + Dark Chocolate Scones
Cold Brew + Dark Chocolate Scones
Cold Brew + Dark Chocolate Scones-8.jpg
Cold Brew + Dark Chocolate Scones

Full post and recipe instructions can be found at Coffee + Crumbs!


Behind the Scenes: Crostini with Caramelized Apples, Fontina + Rosemary [Part 1]

I am so excited to share this post with you today! Instead of my photos accompanying a recipe post, my friend Anna Guziak is behind the camera to help me give you a glimpse into what happens in the kitchen when I create and photograph a recipe.

Anna and I met about seven years ago when she was my wedding photographer, and this past fall, she took family photos for us. She is not only incredibly talented, but also probably one of the kindest people I've ever met. I'm not used to stepping in front of the camera, but Anna has an amazing ability to put you at ease and capture beautiful, real-life moments.

As you scroll through these images, I want to note a few points about my food blogging process. First, I do not have a photogenic kitchen. Anna makes it look good in her images, but you can very clearly see that I lack the Instagrammable white cabinets, marble countertops, and stainless steel appliances. So, when I photograph a recipe, I create a makeshift setup in my dining room that can be easily taken down when needed.

I move the dining table against the window for the best natural light I can get in my house and set up a few white foam boards for the photo backdrop. For many of my posts, I style the food on top of a marble pastry board. I also have a wood board, various linens, and a handful of other props that I use when I want to change things up.

Secondly, I am a complete mess when I cook and develop recipes. Even when I try the "clean as you go" technique, my kitchen looks like the aftermath of a hurricane. For this post, I tried to straighten up as best I could while still keeping it real. But much of the time, my kids’ leftover breakfast sits on the counter alongside food-splattered Post-its with recipe notes, pages torn out of food magazines, and at least a couple cookbooks or my iPad opened for reference. This particular day, I also had the help of family watching the kids while Anna and I worked, but normally I’m fighting to get it all done before the naptime clock expires. I’m usually still in my pajamas, too…but I figured no one really wanted to see that much of real life.

Anna took all of the photos in this post, and in a second blog post, I’ll share a few of my photos plus the recipe for the dish you see in these pictures (Crostini with Caramelized Apples, Fontina + Rosemary). In Part 2, I’ll also share more about the photography equipment I have and links to resources you may find helpful if you’re getting started with food photography.

Want to know more about what happens behind the scenes in my kitchen? Feel free to ask a question in the comments section! And make sure to check out the rest of Anna’s work over at AnnaGuziak.com!


Warm Pasta Salad with Lemon + Herbs

Warm Pasta Salad with Lemon + Herbs

Our twins had finally arrived. I never felt so tired and so joyful at the same time, so in love and so overwhelmed. I sat in the hospital bed under the fluorescent lights, tending to my babies and asking every “new mom” question in the book. I was exhausted and blissfully naïve. I had no idea what I was getting into — what we were getting into.

During those early days, several nurses commented that my husband and I worked really well together. He was hands-on right from the get go, despite never having changed a diaper in his life. His first diaper was for my newly circumcised son who made it a habit of projectile peeing on anyone within four-foot radius. My husband woke up with for every feeding for weeks, wiping spit-up, consoling babies, giving bottles — doing whatever needed to be done. He was, and is, a total rock star dad.

I agree with those nurses; we did work well together. Before my kids’ birth, I was warned that having kids could shake a marriage. Maybe we were the exception. Maybe we could glide through the struggles that supposedly came with having newborns.

Nope.

As weary as we were those first few weeks, a mix of adrenaline and euphoria fueled us. Then, we got tired of being tired. Family and friends no longer stayed over, which meant the social buffer keeping us on our best marital behavior left with them. My husband went back to work and I had to figure out how to do this whole mama thing by myself. But it wasn’t just the learning how to be a mother; it was learning how to parent and be a wife.

Keep reading and get the recipe at Coffee + Crumbs!

Warm Pasta Salad with Lemon + Herbs
Warm Pasta Salad with Lemon + Herbs
Warm Pasta Salad with Lemon + Herbs

Full post and recipe instructions can be found at Coffee + Crumbs!


Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

I love going out for a big dinner, but there’s something extra comforting and cozy about setting the table, lighting a few candles, and enjoying a meal in your own home. My husband and I try to have a "date-night-in" periodically. They can be a little easier to pull off when the budget or babysitting logistics add an extra challenge to going out. Or, let's be honest...sometimes I just want to eat dinner in my sweatpants (romantic, right?). 

There are challenges to staying in, though. For our annual Christmas date-night-in, my daughter decided it was a good night to stay awake in her crib crying, so she ended up joining us for dinner. Not quite what we had in mind, but fortunately that doesn't happen most of the time (and she was quite happy when she realized she won the bedtime battle, so it was kind of cute having her sitting with us.)

Sometimes we order out from a favorite restaurant, other days we cook a special meal outside our normal dinner rotation, or we combine a bit of both - like takeout for dinner and then a homemade dessert.

This recipe for Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt is the perfect addition to any date-night-in menu. It’s warm, sweet, and irresistibly decadent. Add toasted hazelnuts for a bit of crunch and finish the dish with a hint of smoked salt. It’s a combination of flavors worthy of any special occasion. 

Are you a fan of doing date nights in? Do you have any favorite date-night-in recipes? I'd love to hear in the comments below!

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt-8.jpg
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Yields 4 servings

Roasted Pears
2 pears (I recommend using Bosc or Anjou pears)
1 Tablespoon unsalted butter, melted
2 teaspoons turbinado or brown sugar
⅓ cup raw hazelnuts
Pinch of smoked sea salt*

Preheat the oven to 375 degrees. Cut the pears in half and scoop out the seeds. Place them cut side up on a baking sheet. (Line the sheet with foil or parchment for easy clean up.)

 Brush the cut side of the pears with the melted butter, and sprinkle the sugar evenly over the buttered side of the pears (about ½ a teaspoon of sugar per pear half).

 Roast for about 30 minutes, or until the pears are slightly browned.

 While the pears are roasting, make the chocolate sauce (see recipe below), and toast the hazelnuts. To toast the hazelnuts, add them to a small pan on the stove over medium-high heat. Stir or shake frequently for about 5-7 minutes, until the nuts are fragrant and slightly browned. Remove from heat and let the nuts cool enough to handle. If you like, you can rub the skins off the hazelnuts with a dish towel (I personally don’t mind leaving a bit of the skins on). Roughly chop the nuts and set aside until the pears are ready.

When the pears have finished roasting, transfer them to individual plates and drizzle with the chocolate sauce. Top with the chopped, toasted hazelnuts and a pinch of smoked sea salt. Serve with vanilla bean ice cream, if desired. Enjoy!

 *You can substitute regular sea salt, but the flavor of smoked sea salt definitely takes this dessert up a notch.

Buttery Chocolate Sauce
4 ounces dark chocolate, chopped (or use chocolate chips)
3 Tablespoons heavy cream
2 Tablespoons unsalted butter
Pinch of salt

Add the chocolate, cream, butter, and salt to a small saucepan. Heat very gently over low heat, stirring constantly, until the chocolate and butter are melted and the ingredients are fully mixed. Remove from heat and set aside until you’re ready to use.

Note: This sauce is meant to be served very warm. If you make it in advance and the sauce cools completely, the chocolate and butter will separate and harden. You’ll just need to rewarm it before serving.


This recipe was originally featured at Lark + Linen.