…these cupcakes! They’re absolutely worth warming up the house for 20 minutes—trust me!

Wait, are you busy curling up your nose at the thought of using goat cheese in a frosting? Again, you’re going to have to trust me here, it’s freakin’ delicious, and addictive, and I bet you won’t be able to stop sneaking finger-fulls! The slight tang goes really great with the floral lavender (um, yeah…I’m using lavender yet again) and rich chocolate cake. Plus, it’s silky smooth.

Oh, and this is not even the first time I’ve used goat cheese in a dessert. I made these cookies during Christmastime last year, and they were a humongous hit! So it totally can, and does work, you guys!

The frosting is a buttercream that has the texture of a cream cheese frosting. It’s very thick, creamy, and silky, but doesn’t do too well with piping. I just like to use a smaller cookie scoop and plop a dollop of frosting onto each cupcake—super simple, but still looks adorable (especially if you use some extra lavender buds as “sprinkles”!).

This yet another recipe that I created for my friends at Food Fanatic (and one of my favorites, for sure)! I do a bit more explaining about these awesome cupcakes over there, so remember to check out my post on their site!

Alcohol? Check. Stupid easy? Check.

Actually, I’m hard-pressed to even call this a recipe. It has three ingredients…THREE! And the process goes a little something like this:

Step 1: Place things in blender.
Step 2: Blend.
Step 3: Drink.

Seriously.

But this is so good that I had to post it, despite it’s simplicity. Mikey even said that it was one of the best things I’ve ever made…which I don’t know whether to be gratified or offended by, considering most of the things I make require significantly more effort, haha!

This is like the perfect Summer drink and/or dessert, though. I never knew that watermelon and ice cream could go so well together! The trick is to not use too much watermelon. The first batch I made, I made the mistake of using a ton of watermelon, resulting in a very thin and liquidy drink…still delicious, but definitely not a milkshake.

You also can’t use too much tequila, just a tablespoon or two, MAX! It’s just enough to add flavor, but not enough for a burn. If you’re looking for a drink with watermelon and a little more “oomph,” might I suggest this watermelon cooler?

Because we’re taking laziness to the ultimate here, we’re using canned whipped cream. I also used store-bought ice cream. Buuut you totally can make your own ice cream and your own whipped cream, if you are feeling a bit more energetic!

Spiked Watermelon Milkshakes

Yield: 2 milkshakes

Ingredients:

• 2-3 ounces watermelon (about 1/2 to 3/4 cup chopped)
• 1 and 1/2 cups vanilla ice cream
• 2-4 tbsp tequila (I used Silver)
• Whipped cream

Directions:

1. In a blender, combine the watermelon and ice cream. Pulse until blended.
2. Divide between glasses and stir 1 to 2 tablespoons or tequila into each serving.
3. Top with whipped cream.

By the way, I’m leaving on Sunday for my cruise to the Caribbean for a week! But, I do have a few recipes lined up for you guys so that you still get content while I’m gone :).

However, I don’t think I’ll have access to any internet, so hopefully things will post when they are supposed to, and there won’t be any serious issues!

Right now I’m thinking it is, but really I make no promises. I just think it’d be good to go out on a good note with cherry recipes. Or in the case of this one, a fantastic recipe! I mean tres leches + bread pudding?! Yes. It’s happening. It happened. It was awesome.

Oh, by the way, I made it to Florida! After dozens and dozens of flights back and forth from Seattle to Florida, I had my first ever straight through flight, yesterday. It was crazy long. It was nice not having to change planes and go through all the crap with layovers and whatnot, but sitting for 5 and 1/2 hours is no fun. It’s a trade off, I guess!

So anyway, I finally got home last night around 6:30ish. I was starving. I go to the fridge, open it up, what’s staring me in the face? A bowl of beautiful, red Bing cherries. I can’t escape them!

I actually used Rainier cherries in this bread pudding, but you can use any type you want. Heck, this would even be good with dried cherries!

I also used a loaf of my favorite homemade white bread (it’s great because the recipe makes two loaves—one for sandwiches, and one for this!), but feel free to sub in a store-bought loaf if you don’t want to go through the effort (but it’s worth it!).

I can be quite picky about bread pudding. I don’t like the kind that super mushy. I like a crisp crunchy top, and a moist, custardy base. I would say this one is almost like French toast in texture. Actually, my first idea was a tres leches French toast, and it morphed into bread pudding. That’s how my recipe creative process works. Well, usually, the starting idea and the end result have almost nothing to do with one another, so this one was relatively unchanged in comparison.

My brain is in such ramble mode right now, so I totally apologize. I blame it on lack of sleep. Let’s get on track and talk about the dish at hand!

The typical tres leches mixture (sweetened condensed milk, evaporated milk, and heavy cream) is mixed with an egg and some yolks, cinnamon, and vanilla extract. It’s a pretty simple combination that is poured over some bread cubes and Rainier cherries and then baked. I bake it for the first half covered in tin foil to keep in moisture, and take it off for the second half to crisp up the top.

After the bread pudding is baked, I like to chill it in the fridge before slicing it and reheating individual pieces in the oven. Yes this sounds weird, and you definitely don’t have to do it, but I think it makes for cleaner slices.

I serve it with a huge scoop of melty vanilla ice cream. Pure indulgent comfort

Tres Leches Bread Pudding with Cherries

Ingredients:

• 1 loaf white bread (this is the one I use and highly recommend), sliced into 1-inch cubes
• 2 cups pitted and halved Rainier cherries
• 1 cup evaporated milk
• 3/4 cup + 2 tbsp sweetened condensed milk
• 1/2 cup heavy whipping cream
• 1/2 cup milk
• 3 egg yolks + 1 large egg
• 1/2 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• vanilla ice cream, to serve

Directions:

1. Place the bread cubes in a 13 x 9 x 2-inch baking dish. Sprinkle the cherries over top.
2. In a blender, combine the remainder of ingredients. Pour over the bread and cherries. Allow to soak for 45 minutes, pressing the bread down with the back of a spatula every so often so that it soaks up the liquid.
3. Preheat the oven to 350 degrees.
4. Cover the dish with tin foil. Bake for about 25 minutes, remove the foil, and bake for another 25, until set in the center and the top is crisp.
5. Serve warm with vanilla ice cream. (I find that the bread pudding is tastiest, and easiest to work with, after you refrigerate it. Cutting it becomes much easier, and then you can simply heat up the individual pieces in a 350 degree oven for about 15 minutes!)

Or…at least it’s definitely mine! What’s not to love?! It’s sweet, tart, and oh-so-refreshing! Plus, it’s no secret that I’m kinda, really, very obsessed with lavender. On top of that, honey + lavender is one of my fave combos, and this Salted Honey Lavender Shortbread is probably my favorite shortbread recipe of all time.

The first time I made this lemonade was actually for a Fourth of July party with our friends (of course in a much larger portion). Celebrating with them has kinda become a little tradition, which is awesome because I’m all about spending holidays with special people. Since my family and I aren’t really ever together for the Fourth, it’s amazing to get to spend it with such good friends!

In the past, I’ve always brought some sort of alcoholic mixed drink (actually, specifically these sangrias and this watermelon cooler), but this year I wanted to bring something non-alcoholic, just to appeal to as many people as possible. It turned out to be a great idea because there was a little girl who got to enjoy a flavored drink

Of course, many of the adults, including myself (as if you wouldn’t already assume…), mixed this with some booze. I can tell you, from both experience and reviews from others, that this lemonade pairs very well with either vodka or gin, juuuust in case you want to spice things up a bit!

I like using a clover honey in this recipe because its floral notes and mild flavor are a perfect complement to the lavender, but feel free to experiment! Do note that the color of your honey will affect the color of your lemonade—the darker your honey, the darker your end result. Not that it really matters, though!

If you wanted to make things even more refreshing you could add in some fresh mint, or better yet, lemon balm!

Honey-Lavender Lemonade

Yield: 2-3 servings

Ingredients:

• 1 cup water
• 1/2 cup honey
• 1 tsp lavender
• about 1/2 cup freshly-squeezed lemon juice (from 4 small lemons)
• 1 cup water
• lots of ice

Directions:

1. In a small saucepan, heat the honey and 1 cup of water over medium heat. Simmer for 8 minutes, add in the lavender, and simmer for a couple more minutes. Remove from heat, add in the lemon juice, cover, and allow to steep for 15-20 minutes.
2. Strain the mixture through a fine mesh sieve; discard the lavender buds. Add to a container with an additional cup of water.
3. Serve over lots of ice!

recipe slightly adapted from here

If you’re a fan of flavored lemonades, you should definitely try my Spicy Ginger Meyer Lemonade, next!

You see, it’s been insanely hot here in Seattle, lately (90+ degrees…try to keep in mind that most buildings do not have air conditioning here and it’s kind of the worst), and icy concoctions are all that’s on my mind. Plus, I’m going to Florida on Wednesday to go on a Caribbean cruise with my family for a week…so, I’m kinda already in the tropical mindset, ya know?

But yes, we’re starting with a cold and creamy cherry recipe, just like I promised. I’m pretty obsessed with the combination of cherry and chocolate. It’s just a classic flavor combo that my taste buds go for, so it’s really no surprise that I’m at it again.

I’ve been blabbering on about my obsession with cherries right now, and how I can’t stop eating them. In fact, I was at a party on Saturday night that had a table full of fresh cherries and spiced pistachios, and I finally had to pull myself away after downing a good dozen cherries and a large handful of pistachios. I think I have a problem.

Buuuuut…this sorbet has got to be the most refreshing way I’ve found to enjoy this lovely fruit, yet. It’s completely dairy and egg-free, and 100% vegan as long as you’re using vegan chocolate chips. It’s a little bit icy, but melts into pure creaminess in your mouth. Plus, it packs a bit of decadence from the mini chocolate chips. I have visions of sandwiching it between two brownies or two super chocolatey cookies, for added richness, but can’t bring myself to turn on the oven!

I like using the mini chips in this because a) I think they’re adorable and love anything in mini form, but b) I think the smaller pieces are better texture-wise in a sorbet. Some finely chopped or shaved chocolate would be awesome, too!

Cherry Chocolate Chip Sorbet

Yield: about 4 cups

Ingredients:

• 4 cups fresh, pitted cherries (I used mostly Bing with a bit of Rainier)
• 1/4 cup granulated sugar
• 1 cup water
• 1 tbsp pure vanilla extract
• 1/2 cup mini chocolate chips (make sure you're using vegan chips if you want this to be vegan!)

Directions:

1. In a blender or food processor, combine all of the ingredients, except the chocolate. Blend until smooth. If you want, strain through a fine mesh sieve, pressing the solids to extract as much liquid as possible. Discard solids
2. Pour the mixture into your ice cream maker and process for about 30 to 35 minutes, until the consistency is like a thick slushie (or according to your manufacturers' directions). In the last couple minutes, add in the chocolate chips.
3. Transfer to an airtight container, and freeze until solid. (You'll want to let the sorbet sit on the counter for 5-15 minutes proper to serving to make scooping easier.)

recipe slightly adapted from here

That’s because today is the day my new website design is launched—yay!!! I’ve been working with the amazing Lindsay, of Purr Design and Love & Olive Oil, to come up with pretty much my dream site, and I couldn’t be happier with the outcome!

I had been looking into a redesign for a while because, let’s be honest, my old site was a bit hard to navigate, and a bit cluttered. I noticed that a lot of the blogs I follow and love were designed by the same company—Purr. Even though I’ve followed Lindsay’s food blog, it was only after I first contacted her that I realized the people behind Purr and the people behind Love & Olive Oil were the same, haha. I can be a bit slow to pick up on things.

It’s awesome to get to work with someone who also runs their own food blog, because she knew exactly what kind of  functionality I was looking for, plus she was able to offer great advice. And, I have to give her major credit for putting up with my vague ideas and direction. At the beginning, I didn’t know exactly what I wanted, but she unscrambled the vision in my head!

So, this re-design definitely has a slightly different feel to it. It’s a bit edgier, which I think works well for my personality, but it’s still girly and pink. Basically, I’m in love with it.

Aside from looks, though, it should also be a ton easier to use and navigate. Specifically, the Recipe Index is much simpler. You can click on a “Category” or an “Ingredient,” and it will lead you to a photo index of everything in that category. You can also just type in some keywords, if ya want. The website search bar is also much easier to find, as it’s now in the top left-hand corner.

Anywayyyy, I’ll be back with a delicious recipe on Monday. It will be featuring cherries, again, because yes, I still can’t get enough.

This usually happens every so often when I finally remember that baking with yeast isn’t actually difficult, and is really pretty simple and straightforward. Why I let myself forget that so often is really beyond me.

Buuut I made delicious fluffy sandwich bread a couple weeks ago, homemade mini bagels last weekend (they should make an appearance on the blog in one form, sooner or later!), and now, these beautiful things!

Basically, these came about because I was making some pulled chicken in the slow-cooker, but didn’t have any buns. I almost asked Mikey to pick some up from the grocery store on his way home from work, but then I was like, Wait, why don’t I just make some?!

Oh, um, speaking of the chicken, it’s really delicious, but the recipe is so easy that I thought it may be a bit embarrassing for it to have its own post. But here it is in case you’re interested in an easy weeknight meal:

• 3/4 cup BBQ sauce (I used my favorite homemade kind)
• 1/4 cup zesty Italian dressing (that I happen to have around after making this)
• 1 tbsp worcestershire sauce
• 2 tbsp brown sugar

Combine ^those ingredients in a crock pot. Add in 4 boneless skinless chicken breasts, and cook on low for 3 to 4 hours. Remove the chicken and shred it. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp chicken broth. Pour into the crockpot and cook on high for 10 minutes. Add in the shredded chicken and toss to coat!

I serve it on my buns with a tiny bit of mayo and some dill pickle.

So simple.

But back to these buns! I’m obsessed with Everything Bagels, so I decided to make some Everything Buns! The seasoning on top is just a mixture of seeds, onion, garlic, and salt. It’s addictive.

And the buns themselves? SO soft and fluffy, and so much better than most of the crap you can get at the store! Plus, they’re really easy. Yes the risings take a bit of time, but the work you actually have to put in is minimal.

If you follow me on Instagram, you probably recognize the photos below. I couldn’t shut up about these while I was making them. But, if you make them, you’ll totally understand why!

Everything Hamburger Buns

Yield: 10 buns

Ingredients:

• 3/4 cup lukewarm water
• 1 tbsp active dry yeast
• 3 tbsp honey
• 1 large egg + 1 egg yolk
• 2 tbsp butter, softened
• 1 and 1/2 tsp salt
• 3 and 1/2 (435g) cups unbleached all-purpose flour

for the wash:

• 1 egg white
• 1/4 cup water

for the everything seasoning:

• 12 tbsp granulated garlic
• 1/2 tbsp dried minced onion
• 1/2 tbsp poppy seeds
• 1/2 tbsp sesame seeds
• 1 tsp to 1/2 tbsp kosher salt (depending on preference)

Directions:

1. In the bowl of your electric mixer, fitted with the bread hook, combine the water, yeast, and honey. Allow to sit for 10 minutes until the yeast is nice and foamy. Add in the egg, yolk, butter, salt, and flour. Beat with the bread hook, slowly at first, then increasing to high, for 10 minutes, until the dough forms a ball on the hook and pulls away from the sides of the bowl.
2. Grease a large bowl with olive oil. Form the bowl into a ball and place in the bowl, turning it to coat in the oil. Cover with plastic wrap and place in a warm place to rise for about an hour until at least doubled in size.
3. Punch the dough down, then divide into 10 balls (mine were about 74g each). Place the balls on a baking sheet and allow to rise for another hour until puffy and almost doubled in size.
4. Preheat oven to 375 degrees.
5. In a small bowl, beat together the egg white and water. In a mothers all bowl, combine the everything seasoning ingredients.
6. Brush the tops of the rolls with the mixture and sprinkle on the seasoning.
7. Bake the buns for about 15 minutes, until golden brown.

recipe adapted from here

The recipe is so weird, and yet somehow, it totally works. It’s thick, creamy, slightly lemony, and really freakin’ tasty. Oh, and stupid easy

When I came across this recipe on one of my favorite food blogs, Minimalist Baker, I was skeptical, to say the least. I mean, for any hummus I typically make:

• I’ve never used a microwave, let alone any heat at all
• I’ve never not drained my chickpeas
• I’ve certainly never used such a large ratio of tahini
• I usually use twice as much olive oil for the amount of chickpeas

But trust me, go against your gut instincts and do these things!

You’re left with some of the best hummus that you will ever taste!

Oh and by the way, this recipe makes a lot. Liiiike 4 cups kind of “a lot”. This makes it perfect for a party…hence “Party Perfect Microwave Hummus.” But, it’s also perfect if you and your family eat hummus like it’s your job. When my siblings and I get together, we can devour a store-bought hummus package in almost record time.

Of course you can totally halve the recipe. In fact, the original recipe is only half of this, but I’m a hummus fiend, and plan to spend the next week stuffing this stuff into and onto everything I can get my hands on. Veggies? Yes. Crackers? Uh-huh. Wraps? Can’t wait. Fingers? Guilty.

The one thing is, you are going to want to make this a day ahead of time. When it’s all blended, it’s going to be too hot, and a little on the loose side (still didn’t stop me from sneaking a few spoonfuls, and let me tell you, warm hummus is shockingly tasty!). Place it in the fridge overnight and it will really thicken up (it will seriously get like twice as thick) and the flavors will meld even more.

Party Perfect Microwave Hummus

Yield: about 4 cups

Ingredients:

• 2 15-ounce cans chickpeas (do not drain!)
• 6 garlic cloves
• 1 cup tahini
• juice from 1 large lemon
• 2 tsp sea salt
• 1/4 cup extra virgin olive oil

Directions:

1. Combine the contents of the chickpea cans and the garlic cloves in a large microwave-safe bowl. Microwave for 6 minutes.
2. Add the chickpeas and garlic to the bowl of a food processor, along with the tahini, lemon juice, and salt. Process until smooth. Drizzle in the olive oil and process until combined.
3. Refrigerate until cooled.

recipe from here

Still eating them by the handful, still putting them in sandwiches, and now I’m shoving them in cookie bars, which just might be the best way to enjoy them, yet…especially since I also shoved almonds and chocolate into said bars.

I made two different versions, and then couldn’t decide which I liked better, so I’m sharing them both! You don’t mind, do you?

One version has Bing cherries, big, bittersweet chocolate chips, and almonds, and the other has Bing cherries, itty-bitty semi-sweet chocolate chips, almonds, and crunchy, crumbled Amaretti di Saronno cookies. Both versions also have a bit of instant espresso granules in them, because I love the way it tastes with the almond. Just trust me on this one, it’s awesome.

If you’re not familiar with the Amaretti di Saronno cookies, they’re basically little, crunchy, Italian, almond-flavored cookies. They super duper tasty. One time, I used them to top a pumpkin pie, and it was the best pumpkin pie, ever. I buy them from a specialty grocery store in my area, but if you can’t find them local to you, they do sell them on Amazon!

I actually brought both versions of these Chocolate Cherry Almond Bars to a Fourth of July party at our friends’ Helen and Kai’s house, and we served them with homemade vanilla ice cream and my favorite hot fudge. They were very well received!

These are good warm, cold, and room temperature, and they keep for like a week either on your counter in a tupperware, or in the fridge. You want these in your house! Or, maybe you don’t. Because then you’ll be eating multiple per day, like me. But, I regret nothing! These are so freakin’ good!

Chocolate Cherry Almond Bars (Two Ways!)

Yield: 16 bars

Ingredients:

• 1 and 1/4 cups of all-purpose flour
• 2 tsp instant espresso granules
• 1/2 tsp sea salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup golden brown sugar, packed
• 1 large egg
• 1 tbsp pure vanilla extract

for 1st version:

• 1 cup bittersweet chocolate chips (I like Ghirardelli 60% baking chips)
• 1 cup slivered almonds
• 1 heaping cup whole Bing cherries, pitted

for 2nd version:

• 3/4 cup semisweet chocolate mini chips
• 1 cup slivered almonds
• 1 heaping cup whole Bing cherries, pitted
• 1 cup crumbled Amaretti di Saronno cookies (about 12 cookies)

Directions:

1. Preheat oven to 350 degrees. Spray a square baking dish (either an 8"x8" or 9"x9") with nonstick spray, line with parchment paper and spray the paper.
2. In a small bowl, combine the flour, espresso granules, and salt; set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and and sugar for a couple minutes. Add in the egg and vanilla and mix on medium-high for 5 minutes until creamy and smooth (the sugar should be pretty much dissolved). Add in the flour mixture and mix until not quite combined (only a few seconds).
4. Choose either version 1 or 2 and add in the chocolate and almonds and mix until combined. Add in the cherries and mix for just a couple rotations (you don't want the cherries to get smashed and bleed all over the dough).
5. Spread the batter into the prepared pan. If you're going with the second version, press the cookie crumbles into the top of the dough.
6. Bake for 25-35 minutes. The bars should look set, but still be gooey in the center.
7. Allow to cool completely before slicing (you can even stick them in the fridge to chill faster and make slicing a bit easier).

recipe adapted from here

If you’re looking for last minute recipes, check out my Fourth of July roundup, or these super easy Watermelon & Halloumi Bites that come together in minutes!

Thank you to all who serve or have served!

I hope it doesn’t rain tonight, in true Seattle fashion, haha.