This rosemary shortbread is definitely one of my all time favorite cookies. I love how savory it is, with just a touch of sweetness. I recently made it for a daytime tea that I hosted, but it’s a perfect dessert for almost any occasion… baby shower, wedding shower, springtime lunch, or even part of your Christmas cookie box gifted to friends. I combined a couple recipes (from Food52 and NYT Cooking) and then made a couple tweaks/additions. I absolutely love how they turned out and hope you enjoy! Almost every time I’ve made them I’ve doubled the recipe, so I recommend you do the same… one batch will be gone too soon! These last for days on your counter in a tightly sealed container, and they also freeze wonderfully.
I N G R E D I E N T S
1 3/4 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons rosemary 1 cup unsalted butter 1/2 cup sugar 2 teaspoons citrus zest (I’ve tried lemon and grapefruit- both delicious) 1 teaspoon vanilla extract flakey salt + a dash of sugar for topping
D I R E C T I O N S
Heat oven to 325 degrees. Bring butter to room temperature. Finely chop the rosemary and zest the citrus. Line with parchment an 8×8 baking pan. Whisk together all-purpose flour, salt, and rosemary in a prep bowl. In your stand mixer on medium to high speed, mix your butter, sugar, citrus zest and vanilla until soft and fluffy. Slowly add in your flour mixture until well combined, but not over-processed. Press mixture into the prepared pan with an offset spatula and refrigerate for 1 hour. Prick dough all over with a fork and sprinkle with sugar and flakey salt. Bake for about 35 minutes, or until light golden brown. Cut while still warm, and leave in the pan to cool completely.
I found this recipe for an olive oil lemon cake and I couldn’t wait to try it. I didn’t have some of the ingredients, and I preferred to add / sub a few others, so I thought I would share the exact version I made. I cut some of the sugar and didn’t use tapioca flour, among other things. It was SO, so delicious. Not too sweet, super moist, and had a perfect amount of zing from the lemon. It would be a perfect dessert for a daytime shower, or for Easter. It would also be beautiful served with cream and berries! Below is my take:
I N G R E D I E N T S
1 tablespoon melted coconut oil, for the pan
1/2 cup flavorful extra-virgin olive oil
1/4 cup + 1/8 cup organic granulated sugar (divided use)
finely grated zest of 1 medium lemon
1/4 cup strained fresh lemon juice
juice of 1 small blood orange
4 large egg yolks
2 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large egg whites
D I R E C T I O N S
Preheat oven to 325ºF. Rub the bottom and sides of a 9-inch cake pan with the coconut oil. Line the bottom of the pan with a round of parchment paper, and rub the parchment with coconut oil as well.
Line the bottom of the pan with thinly sliced lemon and blood orange slices
In a large bowl, whisk together the olive oil, 1/4 cup sugar, lemon zest and juice of lemons + orange (if using), and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and coconut flours, baking powder, and salt. Stir to combine.
Place the egg whites in the bowl of a stand mixer fitted with the whip attachment. Whip on high until foamy. With the mixer running, gradually add in the remaining 1/8 cup sugar and a couple drops of vanilla extract and continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down. Slowly fold in the whipped egg whites into the batter. Scrape the batter into the prepared pan and smooth the top.
Bake the cake until golden on top, beginning to pull away from the sides of the pan, about 40-45 minutes. Let the cake cool slightly, then loosen the edges with a small butter knife or spatula. Flip the cake onto a wire rack and peel away the parchment. Let cool completely.
Thanksgiving is almost here! I’ll be honest, I’m not normally into Thanksgiving all that much– I prefer to skip straight to Christmas– but this year I’m embracing it. I am excited to set my Thanksgiving table and am working on our recipe lineup now. I thought I’d share my finds for both of those things here, in hopes that it makes your Thanksgiving prep a little easier and more fun.
3. I ordered these napkins for our table this year and I’m very pleased. I was looking for a specific color and these made the cut. They’re 100% cotton and a great inexpensive option. I also thought these ones were pretty for fall.
4. Already discussed above, but thought they deserved a spot! Love these plates so much.
5. I love adding hurricanes to the table, and these ones are dreamy. I had to list them even though they’re on order (like everything else right now). I also love these taper hurricanes, which are available in the stores! Thisstyle is also great for fall– I have them and love them!
6. Bamboo flatware is so popular right now, but I do really love it on a Thanksgiving table. It’s still classic enough, but adds a fun natural touch.
I made Ina’s Butternut Squash and Apple soup the other night and it was so easy and delicious. It’s also very healthy! It’s getting added to our rotation for the month of November, so I thought I’d share it here for you to try. I made a couple substitutions – here is the recipe I used:
2 tablespoons unsalted butter 2 tablespoons olive oil 2 large yellow onions, chopped 2-3 large butternut squash, cut into cubes 3 sweet apples, such as McIntosh or Gala good quality bone broth salt & pepper cumin
Warm the butter and olive oil in a large pot over low heat. Add the onions, a couple dashes of cumin, some salt and pepper and cook until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Cut the apples into chunks, discarding the core.
Add the squash, apples, and 2-3 cups of bone broth to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Using an immersion blender, blend the soup until creamy.
Serve with some warm, fresh sourdough and goat cheese. Enjoy!
The sun is shining, air feels warm, and we just had a couple more of my favorite Adirondack chairs delivered. It’s almost summer! I’m now in full outdoor mode getting ready for pool parties and dinners outside, so I thought I would round up a few favorites and some new fun finds for the season:
It finally feels like spring! We had friends over in the backyard for dinner last night and it put me in the best mood– I love entertaining this time of year! With Easter coming up, I’ve been on the hunt for some new springtime recipes and thought I’d round some up here. Also adding a shopping list of some of my favorite entertaining pieces for spring. I made the cheese board above last year and am definitely doing a similar one again. I loved the addition of crudités on this one!
This little room is still a work in progress, but it is such a sweet space and I’m enjoying putting it together over time. Liv is using her brother’s crib (we moved him to a big boy bed, which you can see here) and I love that it’s getting passed down. I found this darling antique pine chest which I loved paired with this indigo lanai mirror. No surprise, I’m sticking to a blue and white palette, which I think can easily be made more feminine / masculine as needed. We have a window seat in this room so I’m working on finishing up pillows for it. I just found this darling one that fits perfectly in this space. Stay tuned for more details soon!
Valentine’s Day has passed, so I am officially counting down until sunny spring days. It is such a refreshing time of year… fresh flowers, cheery colors, warm days, the sweet Easter holiday… I just love it. Instead of Easter Basket ideas, I’m rounding up some fun finds and tried and true favorites for the season, for everyone. No surprise, it includes lots of rattan, blue and white…
We moved into a classic Cape Cod style home about a year and a half ago and the dormers that are part of the master bedroom were bare. I’ve been wanting to build a window seat in them since the second we submitted an offer! My dad loves a project like this, so I easily convinced him to build us the seats when he visited one weekend this past fall. My husband and I did some of the finishing work, ordered some cushions and pillows, and voila! our cozy seats were complete. One of the seats is in the hallway to the master and the other is right in the center of the bedroom– they both make the room feel complete and add so much charm. They also provide quite a bit if extra drawer space which is a huge plus.
The window seat fabric is Schumacher Wellfleet Ticking that I ordered myself and sent to this shop on Etsy to make the seats. Sarah did an absolutely amazing job– I highly recommend using her! I’m still playing around with pillows, but have a few linked below that I love, as well as some already saved in my Etsy shop. I also hope to add sconces on the sides when we do some other electrical work in the house at some point in the future. Lastly, I absolutely love these brass drawer pulls that I used.