Huckleberry Cake
A delicious one-bowl recipe for Huckleberry Cake with a Lemony Glaze made with lemon zest, vanilla, yogurt and olive oil. Light and summery, perfect for brunch, dessert or afternoon tea.
all things food
A delicious one-bowl recipe for Huckleberry Cake with a Lemony Glaze made with lemon zest, vanilla, yogurt and olive oil. Light and summery, perfect for brunch, dessert or afternoon tea.
This luscious Fruit Salad is made with summer ripe stone fruit and berries. Cherries, peaches, and apricots along with blueberries and fresh basil- tossed in a delicious vanilla balsamic dressing.
Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is a quick and easy summer salad you can make for about a dollar a serving.
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Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is a quick and easy summer salad that’s so tasty and refreshing you’ll find yourself craving it on sweltering days. To bulk up the salad, I layer the creamy avocado with cooling slices of tomato. So technically, it’s an Ensalada de Aguacate y Tomate (Avocado and Tomato Salad), but who wants to type all of that out 150 times? Not this girl. Oh yeah- it comes in at under a dollar a serving! #win
This avocado salad is a very popular Latin dish, and every family has their own spin on it. It’s slices of creamy avocado, pungent onions, and in this case, tangy tomatoes dressed in a very simple mix of oil and vinegar. Some versions also include vegetables like bell peppers and radishes, fruit like mango and grapefruit, cheeses like Queso Fresco or Mozzarella, or proteins like chicken, walnuts, or sliced hard-boiled eggs.
This Avocado Salad makes for a beautifully composed salad, but you don’t have to go crazy with it as I did here. I love salad with a wow factor, and taking a few extra minutes to layer the components makes for a beautiful presentation. You can present the salad in a bowl, but do your best to mix it gently, or the avocado will fall apart faster than a reality show housewife. Here’s what you’ll need to make Ensalada de Aguacate:
To help ripen an avocado quickly, place it in a paper bag with an apple or a banana. Close the bag and leave it at room temperature. The natural gases released by the apple or banana will help your avocado mature faster. Some Tik-Tok folks think you can use a microwave to ripen an avocado, but all you’re doing is cooking the avocado, which softens it but will still taste like an unripe avocado.
This Ensalada de Aguacate pairs beautifully with other Puerto Rican dishes like Puerto Rican Rice and Beans, Arroz Con Pollo, Chuletas Guisadas, or Pollo Guisado. However, you don’t have to have a Latin spread to enjoy it! Add it as a side at your next cookout. It pairs wonderfully with BBQ Ribs, Sausage Kebabs, Smash Burgers, or Marinated Portobello Mushroom Burgers
See how we calculate recipe costs here.
Make the dressing. In a mason jar, add 2 tablespoons white vinegar, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 2 tablespoons finely chopped cilantro, 1/8 teaspoon salt, and a pinch of black pepper. Cover and give it a good shake.
Slice two medium tomatoes into 1/4 inch rounds, then slice the rounds into halves. Then cut half a medium yellow onion into 1/4 inch into half moons. Finally, slice two medium avocados into 1/4-inch half moons. Add a touch of the dressing to the surface of the avocados to keep them from turning brown.
Add half the tomato slices to a large dinner plate in one layer. Spoon 2 teaspoons of the dressing on the tomatoes and sprinkle with a pinch of salt.
Add half the onions in a single layer on top of the avocado and drizzle with 2 teaspoons of dressing and a pinch of salt. Next, add half of the avocado slices in a single layer on top of the sliced onion, and follow with 2 teaspoons of dressing and a pinch of salt.
Repeat the layering process with the remaining tomato, onion, and avocado slices. Garnish with a few cilantro leaves and serve. Guaranteed this will be one of the most refreshing summer salads you’ve ever had!
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Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite.
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I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!
Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.
The best thing about baked oatmeal is that it’s endlessly customizable. You can use any fruit, nuts, or spices you like. This is what you’ll need to make my favorite combination:
If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )
Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.
See how we calculate recipe costs here.
Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to a 13 x 9 baking dish, reserving six slices for garnish. Add 1/4 cup brown sugar to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.
Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon and the remaining 1/4 cup brown sugar and mix well.
Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!
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This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.
How to make a beautiful Pavlova- a simple dessert in elegant disguise! Light and airy, topped with whipped cream and fresh berries, it’s perfect for celebrations and gatherings. Can be made ahead, and gluten-free!
Tender Blueberry Muffins lightly sweetened, enhanced with lemon zest, vanilla and cardamom made with fresh or frozen blueberries. A delicious breakfast or afternoon snack. Gluten-free adaptable.
This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it.
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This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!
A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.
This green smoothie recipe is simple because I’m not particularly eager to complicate my morning routine. I love that I can put the green smoothie ingredients in freezer packs if I’m facing a busy week. Sometimes I’ll blend the smoothie the night before, shake it up in the morning, and it’s still absolute perfection.
Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.
I use a large mason jar to store my smoothie packs because I pour the smoothie back into the jar as soon as I blend it. You can keep the ingredients in your freezer-safe container of choice.
When you’re ready to enjoy your smoothie, add the juice and yogurt to a blender jar, add the spinach from the pack, and process until creamy. Follow with the remaining ingredients in the pack and blend until smooth.
See how we calculate recipe costs here.
Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.
Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.
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If you’re looking for a scrumptious apple pie recipe that will make everyone at your table gasp with delight- this is it!
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If you’re looking for an apple pie recipe that will make everyone at your table gasp with delight- this is it! The filling is effortless and ridiculously tasty. Pair it with my buttery 3 Ingredient Pie Crust, and you’ll never go back to store-bought apple pie again. #forserious
This recipe is for a standard pie pan with a volume of 4 cups. However, since apples lose up to 30% of their volume as they bake, you can’t just fill a pie pan with 4 cups of apples and call it a day. You’ll end up with a pie with a crater in the middle. You’ll need about 6 cups of sliced apples or 6 to 8 apples, depending on the size of your fruit.
It’s best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won’t cook through by the time your crust does. Any thinner, and they’ll dissolve and leave you with a soggy bottom crust. The most important thing to keep in mind is that your apples should all be about the same thickness so they cook uniformly.
I divide the apple display at my grocery into two sections: great for pie and awful for pie. Apples that are great for pie hold their shape during a bake and have complex flavors. Try a combination of these for apple pie supremacy:
Apples that are awful for pie taste one-dimensional and fall apart faster than a reality show housewife. While great for apple sauce or apple butter, avoid the following for pie:
Apples are juicy, so you need a bottom crust that can hold up to a whole lot of liquid, i.e., a mealy pie dough. This is what it’s called because the pieces of fat in the flour are tiny and look like coarse cornmeal. They create a tight crumb that repels liquids, so you don’t have to worry about a soggy bottom.
Of course, you also want a flaky top crust, which is created with larger pieces of fat. These bigger pieces of fat take up space, and as they melt during baking, they leave behind crispy layers, perfect for a decadent first bite. Lucky for you, my 3 Ingredient Pie Crust is a hybrid between a mealy and flaky crust, so you only have to make one crust.
Avoiding a soggy bottom takes more than using the proper crust. Check out these tips for the crispiest bottom crust ever:
If you don’t own a baking steel or pizza stone, bake your pie on a double layer of sheet pans or in a large cast iron pan. Baking your pie in a second pan also has the added benefit of trapping any overflow of juices, so your oven doesn’t start to smoke and set off your alarms.
See how we calculate recipe costs here.
Line your pie pan with the rolled out bottom crust. Beat the egg white and brush the bottom crust with a very thin layer. Use a fork to puncture the bottom crust 9 to 10 times. Refrigerate the crust-lined pie pan.
Slice the 6 to 8 apples into 1/4 inch thick slices, until you have 6 cups. Then place them in a colander and dress the apple slices with the 2 tablespoons of lemon juice.
Place the colander in a large sauce pan. Mix the 1/2 cup of sugar, 1 teaspoon of cinnamon, 1/8 teaspoon of salt, 3 tablespoons of flour, and a pinch of nutmeg. Sprinkle the apples with the sugar mixture and incorporate thoroughly. Allow the apples to marinate in the sugar and spices for a half hour. They will release their juices into the sauce pan.
After the apples have released their juices, remove the colander and the apples and place the pan with the juices over medium heat. Cook down the apple juices until a caramel forms.
Add the sliced apples to the pan and cook with the caramel until slightly softened, about five minutes. Let them cool for about 10 minutes.
Once the apples have cooled, remove the pie pan and the top crust from the refrigerator. Add the apple slices to the crust-lined pie pan.
Cover the apples with the top crust. Fold the top crust under the edges of the bottom crust and pinch the crusts together. Flute the crusts. Beat the egg yolk and the cream together and brush the top crust lightly with the egg wash.
Slice steam vents into the top crust. Place the pie pan on top of your pizza stone and bake for 45 minutes, or until the top crust is golden brown and the apple juices are bubbling.
Cool the apple pie for at least thirty minutes before slicing, but preferably an hour to allow the filling to solidify.
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Have you heard the good news? You can get this extraordinarily yummy blueberry sauce on your table in about fifteen minutes with very minimal effort.
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Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in about fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.
This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)
Sauces and syrups are two different things. Syrup is a sugar solution that’s usually free of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a delicious blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re allowed to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)
I mean, I hate to get all Shakespearean here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, banana bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!
Check out these easy and budget-friendly recipes that almost scream for a sweet dollop:
You can absolutely sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and even pitted cherries. Choose your own adventure! (Please leave a comment if you remember that book series. I want to celebrate how old we are on a public forum.)
Store this sauce in your fridge in a squeaky clean airtight container. It will keep for up to 2 weeks. You can also freeze blueberry sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.
Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.
While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a different recipe.
It will take about 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries against the walls of the pan.
Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.
Continue to stir the blueberry sauce until the syrup coats the back of a spoon. This will take about 3 to 5 minutes. When you drag your finger over the back of the spoon, it should leave a mark that the syrup does not seep back into. Take the sauce off the heat, allow it to cool. The sauce will thicken as it cools. Enjoy!
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