Oh em gee — hi!! — to whoever reads my thoughts here. I miss you (blog) — it’s been so long. I’m training at work M-F rn and I am officially *loathing* the 9-5 life. I want my three 12’s back! So I can cook and take fun pics during day light. I also really enjoy having a day off when the rest of the world seems to be at work. I get my grocery shopping done and feel less like a loser binge watching Chopped. Two more weeks to go and I can’t freakin’ wait.
Fresh strawberry cake is hard to come by — most of the recipes I’ve seen use Jello which is kind of weird in my opinion. Sour cream and a fresh strawberry puree makes this cake so deliciously *moist*. I know that word has mixed reviews but like, why? How else can you describe a perfectly baked cake? *shrugs shoulders*
I’m super proud of this one! I’ve never made a pie crust before. It definitely takes some practice but we got it! As you can see, this is a v v v rustic looking quiche but that’s more or less the beauty of it IMO.
My first attempt was a major fail — I tried to make a healthy-ish-?er version with almond flour but ugh, I should know better. Almond flour most definitely does not behave like APF. It is essentially ground up almonds (which we all know are high in fat) so basically what had happened was the dough just dripped off the sides of the pan and never came together. Ugh. Such a waste of a stick of butter.
These aren’t your standard bb muffin. They are grain free, dairy free, refined sugar free blueberry muffins so I guess they fall under the ‘paleo’ category. I have been experimenting with grain free baking again ever since my short stint with Whole 30. Lol. Confession: I didn’t make the whole 30 days. Technically.