Thanksgiving Faves

IMG_4672{pumpkin pie cookies}

Happy Thanksgiving Week! Are you ready for Thursday? I’m clearly running behind this week, as this was supposed to be a Friday Faves post, and then a Monday Faves post, and now here we are, two days before the big day. You probably have all of your menu planning figured out, your shopping done, and everything prepped as much as possible by now.  But hopefully a few of these links might still come in handy, or perhaps like me, you can just bookmark them for next year.

FullSizeRender{Glassybaby + glitter leaves}

IMG_4646{my favorite side dish}

IMG_1041{Harper’s Thanksgiving present from Auntie}

IMG_4767{I got these outfits on sale at Baby Gap last fall – so excited they finally fit}

White Bean and Swiss Chard Pot Pies (with or without Pancetta)

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About two and half years ago, in the infancy of this blog, I posted a recipe for Barefoot Contessa’s chicken pot pies. In that post, I told you all that I don’t actually eat chicken pot pies. That still holds true to this day – I’ve made them a number of times between then and now, and I always give them away – I have a bite here and there just to make sure they’re edible, and I know they’re good, but they’re just easy for me to pass up. I first made this white bean version when Deb’s cookbook came out three years ago, and I haven’t made them since (until now) because I actually do eat them. I ate half of one when they came out of the oven the other night, even though I was going to dinner an hour later. I’m debating defrosting one for dinner tonight. My mouth is literally watering just thinking about them, that’s how good they are. They’re worth an extra mile or two on the treadmill – even if it’s an extra mile or two every day for the next two weeks.

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I think one of the reasons I love this recipe so much is because I just adore the white bean and greens combo – remember my soup? Deb also introduced me to this stew, which is essentially a fancier version of my soup – but it calls for wine, which is always fun, and you get to serve it on a piece of garlic toast. Next on my list: Molly’s braised beans with escarole.  Beans and greens just feel healthy and hearty and comforting to me, I guess – the perfect cozy fall or winter meal – although the sauce and crust definitely negate most of the health factor in this case.

Another reason I have a hard time turning these pies down is because the filling is absolutely divine – the sauce is creamy and velvety and decadent, basically like a chicken pot pie sauce without the chicken, but not quite as rich (it doesn’t actually contain cream). The recipe as written is technically called “Pancetta, White Bean, and Swiss Chard Pot Pies” – although Deb tells you to feel free to skip the pancetta. I eat chicken but not pork (don’t ask me to explain why) so I’m ok with chicken broth but I leave the pancetta out. You can make it fully vegetarian by using vegetable broth, but the chicken broth is pretty dang good. Of course I don’t miss it at all, but I’ve made these pies with pancetta in the past and the people I fed them to felt pretty strongly I was missing out, so if you don’t have an issue with pork I would recommend trying it – I include instructions for either version, or a combo of both, below.

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But finally, the thing I love most about these pies, the reason I was burning my tongue inhaling one the other night as they were steaming-hot-out-of-the-oven and I needed to save my appetite for dinner, is the crust. Yes, I love the beans and greens, but if I’m craving that I can make my soup (in a fraction of the time). If I want something richer and heartier I’ll make Deb’s stew. This pie crust, however, takes these from being really really good pot pies to absolutely freaking to die for delicious pot pies. And I’m not really even a pie crust person! Deb describes it as croissant-like, and she’s right, it’s a pie-crust-croissant-combination in the best way possible. She adds sour cream and vinegar to the dough, and I don’t know why we haven’t been doing that all along, with all pie crusts, because it does something really miraculous. The crust is flaky and buttery and slightly tangy – the filling really would make a delicious stew all on it’s own, but once you try this crust you would never not make it (although I will say, Ina’s version holds it’s shape much better, thanks to the crisco). If you’re wondering why I wouldn’t just use this crust for chicken pot pies, it’s because I’m perfectly happy not eating them, and I’m afraid trying them with this crust would give me a newfound love for chicken pot pie – which is basically the last thing I need.

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So now you know why I can only make this recipe once every three years, and/or for very special occasions (funny story, I actually made these for my cousin who just had her third baby, and who is a strict vegetarian – so as I was pouring the chicken stock into the pan it dawned on me that I’ll need to make her a new batch….and thus these are calling my name from the freezer). Apologies for the excess of photos, and the entire paragraph devoted to pie crust (it’s a long recipe, an even longer blog post – if my high school English teachers/law school legal writing professors could read this they would cry). Full disclosure, this recipe will take you about two hours – longer if your pies need extra time in the oven like mine did – but I think you’ll find it time well spent.

Two Years Ago: Pumpkin Pie Cake (there’s no “one year ago” as apparently November 2014 was a bad blogging month for me!)
Pot Pies, Previously:
Chicken, two ways

White Bean and Swiss Chard Pot Pies, from Smitten Kitchen (on her blog and in her cookbook)

Yield: 4 large pot pies (would also work well in an 8×8″ baking dish)

For the Crust:

2 cups all-purpose flour
1/2 teaspoon table salt
13 tablespoons (1 stick + 5 tablespoons from a second stick) unsalted butter, cold and diced
6 tablespoons sour cream or greek yogurt
1 tablespoon white wine vinegar
1/4 cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash (for topping crust)

For the Filling:

2 tablespoons olive oil
4 ounces (3/4 cup to 1 cup) 1/4″ diced pancetta, optional*
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped (I used 2)
1 large celery stalk, finely chopped (I used 2)
Pinch of red pepper flakes
Salt and pepper, to taste
2 cloves garlic, minced
Thinly sliced swiss chard leaves from an 8-10 ounce bundle, approximately 4 cups (I just use an entire bunch, large or small, without worrying about ounces or cups)
3 1/2 tablespoons unsalted butter (remainder of second stick from crust, plus an additional 1/2 tablespoon)
3 1/2 tablespoons all-purpose flour
3 1/2 cups chicken or vegetable stock, ideally low-sodium
2 cups white beans, cooked and drained, or from about 1 and 1/3 cans (I used two whole cans)

Make Crust: In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add butter, and using a pastry blender or your fingers, mix butter into the flour mixture until it resembles little pebbles. In a small dish, whisk together sour cream, vinegar, and water, and combine with butter/flour mixture. Using a flexible spatula, combine until mixture forms a dough. You may need to use your hands to knead it a few times (it will be sticky). Pat into a flat-ish ball and refrigerate for one hour (or up to two days – but it needs at least an hour, which conveniently is about the time it will take you to chop your veggies and make the filling).

Make Filling: Heat olive oil in large saucepan or dutch oven over medium heat (if using pancetta, see * below). Add onions, carrot, celery, pinch of red pepper flakes, and a few pinches of salt, and cook for about 7-8 minutes, until vegetables are softened and beginning to brown. Add garlic and cook for one minute longer. Add greens and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste, transfer to a bowl, and set aside.

Make Sauce: Wipe out your pan, add butter, and melt over medium-low heat.  Add flour, whisk to combine, and cook for two minutes. Slowly whisk in the broth, one ladleful or splash at a time, mixing completely with each addition. Once all the broth is added, bring mixture to a boil, stirring constantly, and then reduce to a simmer. Cook until sauce is thickened and gravy-like, about 10 minutes, and then remove from heat and season with salt and pepper. Add white beans and veggie mixture (and pancetta, if using).

Assemble Pot Pies: Preheat oven to 375 degrees F. Divide filling between four large ramekins (you could also use ovenproof bowls).  There should be a total of 6 cups of filling, or 1 1/2 cups per ramekin (I somehow had a greater volume of filling and chose to fill all four ramekins very full rather than filling a fifth, which was fine except that they all boiled over; if you would rather have a pretty crust than a super-hearty portion – I certainly would! – make sure not to fill ramekins too full). Set the ramekins on a baking sheet. Divide the dough into four pieces and roll each into a circle large enough to cover the ramekin and leave a 1″ overhang (I used large ramekins and had plenty of dough). Whisk the egg wash (1 egg + 1 tablespoon water) and brush it lightly around the top rim of the ramekins so that dough will stick. Drape pastry over each ramekin, pressing lightly so that the dough sticks to the dish. Brush crusts with egg wash, then use a sharp knife to cut slits or decorative vents in each to help steam escape. Bake until crust is bronzed and filling is lightly bubbling (hopefully only lightly!) through vents, 30-35 minutes (mine took about 45 to get the crust bronzed, and still not as bronzed as Deb’s photos).

To Make Ahead: the dough, wrapped in plastic wrap and then in a freezer storage bag, will last up to two days in the fridge or a couple months in the freezer. The filling can be made up to a day in advance and kept covered in the fridge.

*If Using Pancetta: Before cooking your veggies, sauté pancetta in one tablespoon olive oil over medium-high heat until brown and crispy, about 10 minutes. Remove pancetta from pan with a slotted spoon and drain on paper towels. Leave pancetta renderings in the pan, add an additional tablespoon of olive oil, and then sauté veggies as written above and go from there. Add pancetta back to filling when you add veggies and white beans to sauce. If you’re feeding a group that’s half pancetta-friendly and half not, rather than cooking all the veggies in the pancetta renderings, just make the pancetta-free version, cook the pancetta separately, and then stir it into the individual pot pies.

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Friday Faves

IMG_4132{post-halloween indulgences}

Happy first week of November! What are you up to this weekend? I have a family birthday party tonight, and my good friends’ housewarming party tomorrow….two excuses to do a little fall baking and perhaps sangria-making! Trying to soak up these crisp, sunny fall days before they turn into the rain we know is coming. Hope you have a lovely Friday ~ some links and pics, if you’re interested:

  • How delicious does this apple cider sangria sound?
  • Adele is back! (I’ve missed her).
  • Making these tonight for a children’s birthday party.
  • Can’t wait to binge-watch Aziz Ansari’s new show!
  • Should I ask for these for my birthday? (These are cute too, and on sale!)

IMG_4047{kabocha squash and ricotta toasts – more delicious than they look}

IMG_4216{red cups are here! (although apparently the “real” holiday cups debut next week?)}

IMG_4215{can’t wait to read this}

IMG_4218{cutest little pumpkin and little(r) ladybug!}

IMG_4217{and a bonus photo, just because – such mean parents and auntie!}

Friday Faves: Halloween Edition

IMG_3980{my two favorite things}

Happy Halloween Eve! What are your plans for tomorrow? Any fun traditions? I’m looking forward to spending the evening with my niece and nephew, especially since it’s baby Harper’s first Halloween. She’s going as a ladybug (contrary to the photo above, where she and Cooper are just props for my Cat in the Hat costume), and Coop is going to be a little pumpkin. One costume is homemade and has been in the works for months, and one was scavenged from the last few remaining options in his size at Pottery Barn Kids a week ago (anyone who knows my sister or my sister-in-law can guess whose is whose), but they are both going to be adorable. I can’t wait until they’re old enough to trick-or-treat, but for the time being it will be nice to stay warm and dry inside handing out candy, as the forecast for tomorrow night looks pretty bad. Wishing everyone a lovely Halloween weekend, full of lots of treats and hopefully waterproof costumes! Some links and pics (a little baby-heavy, as that’s all I’ve been doing the past few days!):

  • Cooper is obsessed with spiders lately (and cookies too, incidentally) – I may need to make these for him.
  • Homemade Almond Joys – one of the many things on my to-do list for this Halloween that just didn’t happen (along with carving a pumpkin!) – but I’m thinking if I write it down here maybe I’ll hold myself to it for next year. I did make her homemade Twix a few years ago and they were to die for.
  • How cute are these Mummy Cupcakes?
  • I’m going to make this tomorrow night.
  • Lena Dunham’s costumes through the years – so funny!!

IMG_3997{favorite halloween candy}

IMG_3868{little skeleton buns in their honest diapers}

IMG_3853{cookie treats for friends and neighbors}

IMG_3988{coordinating cuddles (compare with last year – sob!)}

Friday Faves

IMG_3473{pumpkin snickerdoodles}

What are you up to this weekend? I have a long and ambitious list that includes a haircut, a trip to the pumpkin patch, and three dozen pumpkin sugar cookies that need decorating. [I have a new little cousin/nephew as of 2:00 this afternoon, just in time to get his name on his cookie! And one of B&B’s most loyal readers also welcomed a baby boy today – happy birthday Gavin and Cooper!] Some fun links and pics for your evening (I was supposed to post this 12 hours ago and somehow forgot ~ I’m blaming an early morning spin class that really threw off my routine):

IMG_3474{my new ‘godmotherglassybaby from my sweet godson}

photo-125{soup weather, finally}

IMG_3475{my new favorite sunscreen, thanks to my friend (and supergoop guru!) Steph}

IMG_3497{topping bar at Portage Bay Cafe, yum}

Friday Faves

IMG_2901{fall foliage + fog}

Happy Friday! What are you up to this weekend? I’m off to Key West…looking forward to eating lots of Key Lime Pie, listening exclusively to Jimmy Buffet and Kenny Chesney, and doing everything the NYT’s “36 Hours” article tells me to do. We’ll have more than 36 hours though (5 days!), so if you have any recommendations I would love to hear them! Wishing everyone a lovely fall weekend. Some fun photos and articles for your Friday:

  • Facial mists – I’ve never really tried them, but this article makes me want to start!
  • I’ve been craving this pasta all week.
  • Loved this week’s Modern Love (Last week’s Modern Love? It’s published online on Thursdays but printed in the Sunday NYT, so depending upon how you read it…)
  • I’m really working on perfecting my roast chicken this fall (have you ever made “Engagement Chicken”? My friend Kristy did one time…..but it didn’t work.)
  • I can’t wait to go visit Eagle the Penguin!

IMG_2660{Queso Fundido for MNF – Go Hawks!}

IMG_2937{I made these photo books for Cooper per a recommendation from Cup of Jo – I did one with his monthly photos and one with pictures of his favorite people. He’s currently not that into them but I’m sure he will be at some point….right? I think it’s a cute gift idea, regardless!}

IMG_2938{Such a thoughtful “just because” gift from my dear friend Jessie ~ I’ve been drinking my detox tea out of it all week! In related news, did anyone catch that game last night? Go Dawgs!}

IMG_2932{My two favorite uncooperative photo subjects in the Petit Bateau outfits I got them about a year ago – now that Coop finally fits into his, Harper has almost outgrown hers. Damn those French sizes! And yes, this took two takes, thus the two different bows}

Friday Faves

IMG_2510{early morning on the lake}

Happy October from beautiful Lake Chelan! I had such a whirlwind trip with my sister and little nephew last week that I forgot to post on Friday – so last week’s Friday Faves are this Monday’s Faves instead! We had the best time splashing in the lake and in the pool, chasing ducks, digging in the sand…..and of course lots of wine and cheese! I hope your weekend was equally fun, and that your Monday is off to a lovely start! Some fun links and pics from the week:

IMG_2308{Smitten Kitchen’s apple cake and butternut squash galette (from the cookbook)…..and a salad}

IMG_2426{wine with my sis in my new Husky drinkers}

IMG_2536{obsessed with this anti-aging hand cream}

IMG_2293{Having a little baby around makes holidays so much more fun! Cooper’s pumpkin bag was one of the first things I ordered with his name on it (seriously – I just looked it up in my email archives and I ordered it the day he was born!), so of course I had to get one for Harper as soon as PBK released their Halloween stuff this year (order date: July 20).  And then I set about to fill it with everything I put in Coop’s last year. Treat bag from PBK, books from Amazon, sleepers from Hanna Andersson (similar here, I actually got this version on sale after Halloween last year) and Carter’s, onesie, tutu, and pumpkin hat from Gymboree, Lifefactory bottle with candy, Baby Bling Bows (black and orange knots). *The Gymboree onesie and hat are no longer available, at least online, but if you’re in the market Janie and Jack has some pretty cute options (onesie, hat) – probably would have gotten those for H if I hadn’t already given her her goodie bag! I’m thinking she’ll still be able to squeeze into the 12-18 month next fall, so I’ll be watching the sale racks on November 1st!}

IMG_2294{And don’t worry, Coop got a few things too! Gymboree tee (adorable J&J alternative here), Hanna sleeper (also purchased on sale after Halloween last year, 2015 boys version here), Curious George book, and two Beavs hats that aren’t pictured – really more of just a random purchase than a Halloween gift, but the team colors are black and orange so it’s a two for one}.

Smitten Kitchen’s Spaghetti Squash Tacos with Black Beans and Queso Fresco

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I’ve had my Smitten Kitchen cookbook for almost three years now, and these tacos have been on my to-make list since the day I got it. Smitten Kitchen is one of my very favorite blogs, as I’ve probably mentioned at least a few (hundred) times already.  We had been anticipating her book for months before it finally came out in October of 2012, and I was certain I would cook my way through it immediately. But I guess life (and keeping up with her blog recipes) got in the way, as I just did a quick tally and realized that out of well over 100 recipes, prior to this one I had only made eight. Eight! In three years!

They’ve all been delicious – corn risotto-stuffed poblano peppers, white bean and swiss chard pot pies, the pumpkin gingersnap cheesecake tart, perfect pie crust, cherry-almond galette, peach dumplings with bourbon hard sauce, apple cake, and blueberry cornmeal coffee cake – but eight seems like way too few considering there are about 10 times that on my to-make list. (And please note that six of the eight have been from the “sweets” section of the book – busted!). Along with her peach and sour cream pancakes (yum) and butternut squash and caramelized onion galette (double yum), these tacos were on the top of my to-make list, so when my cousin brought me three gorgeous spaghetti squash (squashes?) from her garden last week I knew exactly what to do with them.

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I love squash in mexican food – the Cactus Butternut Squash Enchiladas are my all time fave – so of course this recipe was calling my name. I also love the combination of black beans and squash (like in this soup or this casserole) – I don’t know exactly what it is about this particular combo, but somehow it’s one of those instances where the whole is better than the sum of it’s parts. And that is definitely the case with these tacos, as I find spaghetti squash on it’s own a little blah.

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Additional reasons I’ll be making this a lot this fall: it’s pretty healthy, and couldn’t be easier. It takes 40 minutes to roast the squash (although you could do it in less than half that time in the microwave), but aside from that it takes about ten minutes to throw everything together, so it’s the perfect weeknight meal. While the squash is cooking, whisk your lime juice together with the seasonings, open a can of beans (I warmed mine on the stove because I don’t love the idea of eating things straight out of a can, but you don’t have to so long as you drain and rinse them well), dice up a little onion, chop some cilantro, and crumble a bit of queso fresco or cojita cheese. Deb uses queso fresco (not only in her tacos but in the title of the recipe) but says you could also use cojita or feta – I used cojita because it’s my favorite, but the other two would be great as well (and less expensive!). Once your squash has finished cooking and has cooled slightly, use a fork to scrape it out of the skin into long, stringy spaghetti-like strands, toss it with the lime juice mixture, and you have a delicious and healthy meal ready to go. The tacos look gorgeous once assembled, and if you have leftovers (which you likely won’t; I did only because I doubled the recipe and was serving a small group), they’ll keep for a few days. I stirred any leftover beans and toppings into the remaining seasoned squash and will have yummy lunches for the next few days – leaving me more time to get to work on my SK Cookbook to-make list. I’m thinking pancakes for dinner tomorrow!

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One year ago: Roasted Tomato Basil Soup
Two years ago: Pumpkin Chocolate Chip Cookies & Pumpkin Pecan Granola
Squash, previously: baked pasta, soup, salad (all butternut ~ good thing we’re finally mixing it up!)

Spaghetti Squash and Black Bean Tacos, from The Smitten Kitchen Cookbook

Yield: 16 tacos; serves 4 generously or 8 modestly

3 lbs (1 large or 2 small) spaghetti squash
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
16 6-inch corn tortillas
1 15-ounce can black beans, rinsed and drained well
4 ounces crumbled queso fresco, feta, or cojita cheese
1/4 cup finely diced red or white onion
1/4 cup fresh cilantro leaves
Lime wedges and/or hot sauce for finishing, optional

Cook the squash, either in the oven or microwave. [To cook it in the oven, cut squash in half lengthwise, scoop out the seeds (I forgot to do this and had to scrape them out once cooked) and roast cut side down in an oiled baking dish at 375 degrees F for about 40 minutes. To cook it in the microwave, pierce the squash all over with a sharp knife (cuts about an inch deep) to prevent it from bursting. Cook at high power for 6-7 minutes, then turn over and cook for another 8-10 minutes, or until it feels a little soft when pressed. Let cool for at least 5 minutes before cutting it open.] Once the squash has cooled slightly, scrape the flesh out with a fork, loosening and separating the strands of squash as you remove it from the skin.  Discard skin. [Side note: if you roast the squash, and remove the seeds before roasting, you can then roast the seeds as you would pumpkin seeds. Just rinse them and spread onto an oiled baking sheet, and sprinkle with salt and pepper, or salt and chili powder. Roast at 375 degrees for 7-10 minutes, stirring them about halfway through.]

In a small dish, whisk the lime juice with the chili powder, cumin, coriander, and salt. Pour over the squash strands and gently toss it all together. Taste and adjust seasonings as desired.

To assemble the tacos, heat a dry skillet over medium-high heat and warm/slightly blister each tortilla, about 30 seconds per side (I sometimes run mine under the broiler, which always seems more efficient as you can do 6 or so at once – but occasionally I do burn them so perhaps Deb’s way is better). Fill each tortilla with two tablespoons squash mixture, two tablespoons black beans, two teaspoons crumbled cheese, and a couple pinches of onion and cilantro. Serve with lime wedges and hot sauce (if hot sauce is your thing – it’s not mine).

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Berry Buttermilk Bundt Cake

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This recipe was first posted back in 2012, which means for three years I knew about it and didn’t make it. This blog was started in 2013, which means there’s been over two years (and specifically, two Fourth of Julys) where I haven’t made it. I don’t really have a good excuse, aside from the overwhelming number of patriotic-themed recipes on my “to make” list, and/or who really feels like turning the oven on when it’s 90 degrees outside? But inspired by the berries at the market this past weekend, I finally dug out my bundt cake pan (usually reserved for rum cake season) and whipped one up – a week ahead of schedule, even – and I’m so glad I did, because now I can encourage you all to make it this weekend. For in addition to being absolutely delicious, it’s the perfect cake for Fourth of July weekend – it’s simple, you can make it ahead of time, you can transport it anywhere pretty easily, it’s packed with seasonal summer berries, and of course it’s red, white, and blue, a prerequisite for any Fourth of July dessert.

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I love this cake as written (Deb’s version is one cup raspberries, one cup blueberries, one cup blackberries), and the way I made it (per Deb’s suggestion, I added a fourth cup of berries – you could increase any or all of her three, but I used a cup of chopped strawberries so as to make her “triple berry bundt” a “quadruple berry bundt”), but I also love the idea that you could use this cake batter and add literally any fruit that you like. The original recipe (before Deb tweaked it) was for a rhubarb cake, and a lot of comments on Deb’s post recommended making it with peaches (yum!!). I’m also tempted to try an all strawberry version. If only it was 1950 and people were allowed to bake a cake a week.

Deb’s main tip (aside from adding a fourth cup of berries) was to make sure you grease your pan really, really well.  I used PAM for baking and didn’t have a problem at all, but my bundt cake pan is nonstick – from the comments to her post it seems as though people without nonstick pans had problems regardless of how well they greased them. My only other tip is – and I’m pretty proud of myself about this – I recently read (in my new Huckleberry cookbook, recipes coming soon!) that in baking you should always double the amount of salt and vanilla the recipe calls for.  I don’t have a problem doing this with vanilla – I feel like most recipes only call for one teaspoon, which seems like such a small amount – but the salt is a little scarier. According to Zoe, though, adding the extra salt brings out the sweetness of the sugar. She also recommends using only kosher salt, which I intend to do going forward but forgot in this particular instance.

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I served this for dessert on Sunday and it was quite the crowd pleaser. So while I regret waiting three years to make it, I’m glad I finally did. Better late than never, right? Happy baking, and happy Fourth of July!

Fourth of July, previously: Sugar Cookies, Flag Cake

Berry Buttermilk Bundt Cake, from Smitten Kitchen

For the Cake

2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoon fine sea salt or table salt*
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of one lemon
3 large eggs, at room temperature
1 teaspoon vanilla extract*
3/4 cup buttermilk
4 cups mixed berries**

*the recipe as written calls for 1 teaspoon salt and 1/2 teaspoon vanilla; I doubled both amounts as discussed above.

**recipe calls for only 3 cups berries – I loved it with 4 but if you only have 3 cups on hand you’ll be fine.

For the Glaze

2 cups powdered sugar
Juice of one lemon
One tablespoon unsalted butter, softened

Make the Cake

Preheat your oven to 350 degrees F. Generously grease and flour a 10 cup bundt cake pan, or spray with PAM for baking. Set aside.

In a medium bowl, whisk the 2 1/2 cups flour with baking powder and salt (reserving the 2 tablespoons flour); set aside. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest for 3-5 minutes, until light and fluffy. With the mixer on low speed, add eggs one at a time, scraping down the bowl after each addition. Beat in vanilla. Add 1/3 of the flour mixture, stirring until just incorporated, then 1/2 of the buttermilk, another 1/3 flour, remaining buttermilk, and remaining flour. Scrape down the bowl as needed and beat as little as possible.

Toss the berries with the remaining 2 tablespoons flour and fold the berries as gently as possible into the cake batter. It’s virtually impossible to do this without squishing the berries, but do your best. My raspberries all squished but they made the batter a pretty pink color. Gently spread the batter into the well-greased pan and smooth out the top with a spatula. Bake 55-60 minutes, or until tester comes out clean, rotating the cake 180 degrees after 30 minutes so that it bakes evenly. Let the cake cool for 30 minutes on a wire rack before inverting it onto a serving platter. Let cool completely before frosting.

Make the Glaze

Stir the butter and lemon juice into the powdered sugar and whisk until smooth (use more lemon juice for a thinner icing, less for thicker – I used a little too much, so while it still tasted delicious it didn’t look quite as pretty as Deb’s). Drizzle the icing over the cake and let it drip down the sides.

Cake is delicious the day of, but even better the next day, and will last 3-4 days if tightly wrapped.

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Friday Faves

photo-136 {layered carrot cake + birthday candles}

Happiest of Fridays, friends! I know it’s not technically summer for a couple more weeks, but with forecasts in the 80s this weekend it feels like we’ve left spring behind already! Any exciting plans for the weekend? We’re celebrating a dear friend’s birthday tomorrow, and I’m excited to sit out on a gorgeous patio and drink my favorite Moscow Mule in the sunshine. Sometimes it’s the little things, right? Wishing everyone a stress-free Friday and a lovely sunny weekend! Some favorite links and photos from the week (slash, past two months! A backlog of faves, as usual):

  • Love this list of Joanna’s top 12 recipes (I would like a #10 right now, please)
  • I ordered this on Wednesday – hoping it will be as amazing as advertised (thanks, Emily, for the tip!)
  • Can’t wait to try this salad and this salad – both from Bowl + Spoon (below – a double (triple?) fave this week!)
  • Love a cute summer tote (I would like 1, 2, 4, and/or 8)!
  • Has everyone read this post by now? So heartbreaking, but at the same time really beautiful.

photo-135 {a really good hostess gift/three of my favorite things}

photo-124 {my new summer treat}

photo 1-45 {Love Sara and Hugh’s new cookbook!}

photo-134 {So excited for summer with my two best buds!}
Chairs and sun hats from Pottery Barn Kids, beach towels from Serena & Lily, sand toys from Green Toys, and Fourth of July jammies from Hanna Andersson.