Easy Pesto FTW

My outdoor basil plant is truly out of control. Unruly, wild, and nearly untamable. Kind of like my hair right now. Since there’s rain in this weekend’s forecast, I’m going to do something about the abundance of these herbs. PESTO.

2 cups fresh basil (remove the stems)
½ cup pine nuts
3-4 cloves of raw garlic, minced
1/3 cup good extra virgin olive oil
1/2 cup grated parmesan cheese
Salt and cracked black pepper to taste

Puree in food processor. Serve over gnocci.

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how to make pesto

FREE print out: Recipe + graphic illustration by yours truly, courtesy of Adobe Illustrator

Blackberry Peach Cobbler


What says summertime more than plump blackberries cobbler-ed with fresh, juicy peaches?

16 ounces of blackberries + 2 peaches were used.


Taco Tuesday


Simply: poached chicken with lime, cilantro, onions, crushed tomatoes, cayenne, and salt….

pinto beans, avocado, mango, lime, yellow ride, and cheddar cheese!

Blueberry Peach Cobbler


Recipe adapted from Marian Bull’s “Blueberry Schlumpf” Recipe on Food 52. I replaced a quarter blueberries with 3 peaches.

Plum Blueberry Oat Crisp


Good ‘ole Martha Stewart and her Plum Oatmeal Crisp recipe

I threw in some blueberries from the farmer’s market, and broiled for 2 minutes at the very end. DEELISH!

Rhubarb Galette


It’s beginning to feel a lot like spring, even though there’s still snow on the ground. But hey! Rhubarb is here. Free form galettes are easy with well-made dough.


Recipe, by Laylita


Sweet tart dough:
1 ½ cups of all-purpose flour
2 tablespoons sugar
A pinch of salt
1 stick of butter (4 ounces), cut into small pieces
1 egg
2-3 tablespoons cold water

(for crust) 1 egg, whisked to be used as egg wash

(for crust) 1-2 tablespoons of sugar to sprinkle on crust

Rhubarb filling
4 cups of diced rhubarb, about 10 oz or 2-3 stalks
½ cup white, granulated sugar
1 tablespoons lemon juice
4 tablespoons corn starch


Rhubarb filling
  1. Put the diced rhubarb in a medium bowl, add the lemon juice, sugar, and corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while.
Sweet tart dough preparation
  1. Combine the flour, sugar and salt in a food processor and mix.
  2. Add the butter pieces, in batches, and pulse until mixed.
  3. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.
  4. Remove the dough from the food processor and knead it gently.
  5. Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.
  6. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper
  7. Carefully transfer the rolled out tart dough onto a flat baking pan lined with parchment paper.
  8. Use a slotted spoon to transfer the rhubarb filling to the center of tart. Try to avoid adding any of the liquid at this moment, but save it for later. Leave the outer 2 to 4 inches of tart dough free of any fruit filling. Next fold the edges of the tart dough over the filling, it won’t cover the entire filling and is mainly meant to contain and keep the filling inside.
  9. Refrigerate the rustic tart for at least 30 minutes.


Baking the tart
  1. Pre-heat the oven to 400F.
  2. Brush the edges with the egg wash and sprinkle with some sugar. At this point, you can also use a regular spoon to add the liquid from the fruit filling back into the tart. Place the tart in the pre-heated oven.
  3. Bake the tart for about 35 minutes or until the crust is golden.


Cardamom Orange Cake



Circa Thanksgiving time, I bought some ($16/jar… yikes!) cardamom to bake my first homemade pumpkin pie. Since then, I have not been inspired to bake or cook with this dainty spice–until yesterday!

Not much is in season right now, and I am excitedly awaiting rhubarb season. For this cake I used a recipe from Cooking Light. The naval orange and lemon were just what is needed for to ring in the first day of spring!


Cooking spray
3 cups plus 1 tablespoon all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 3/4 teaspoons ground cardamom (I used 2 tsp)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil (I used veg. oil)
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs

1 cup powdered sugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice

Flaky Blood Orange Tart Recipe

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For this vibrant blood orange tart, I used a recipe from Smitten Kitchen, which was adapted from Zoe Nathan of Food & Wine.

Unfortunately, I only have photos of the prebaked tart. I woke up at 5am to transfer it from the freezer to the oven for 75 minutes, went back to bed, and later learned that about 60 minutes would have been more appropriate for my oven/ for the thickness (err, thinness) of my dough.

Much to my dismay, the tart had fallen apart all over the oven, and burned to a crisp. I was able to salvage some non-burnt pieces, and they were quite tasty.

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Chocolate Cake + Mocha Buttercream Frosting Birthday Cake

First time making buttercream! I followed this recipe from one of my favorite baking blogs: Hummingbird High.

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Momofuku Crack Pie for PiDay

The highly acclaimed, Momofuku CRACK PIE! Happy Pi Day!

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The thick crust tastes like the best cookie I’ve never had. The filling is pure sugary heaven.

Recipe by Momofuku.
Found on Bon Appetit