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A Green Smoothie and Updates

Hi friends!

I have some things for you:
1) Some brief updates
2) A mini-rant
3) My new favorite green smoothie


Aaaand here we go!

1) Updates:
So as I’ve said a bunch of other times, I really want to be more consistent with my blog-posting. I really, really do! And now that I’m out of school (ahhhhhhhh), I finally have the opportunity to. It’s on my post-grad-freedom to-do list along with planting a fire-escape herb garden and attempting to brew my own kombucha. Anyways, I love my food-hobbies and I’m tentatively trying to make a temporary-ish career out of my food snobbery, so I’m going to focus on those now, blog included.

2) Mini-rant:
I have an irrational hatred for smoothie recipes. I’m sorry if this offends anyone (I told you, it’s irrational!), but honestly COME ON, PEOPLE. Throw some things in a blender that sounds like they might taste good together and press start. That’s all you have to do. I find measuring out ingredients for something like this very silly. To me, smoothies are about experimentation and creativity. To approach making a smoothie with measuring spoons/cups and a strict “no funny business” mindset takes away all the fun! To each his own, I suppose. But it bothers me. It also makes it extremely hypocritical that I am here today to share a smoothie recipe. But allow me to explain.

3) Smoothie Time!
Okay so hear me out: even though I just aggressively expressed my distaste for smoothie recipes, I wanted to share this one with you. I’d prefer to call it a sort of “smoothie guide”, however; I refuse to actually list any actual measurements. It’s the combination of ingredients I want you to be aware of, not the proportions. That’s up to you!

1/2ish (more or less) avocado
A few handfuls of spinach (or as much as you can stuff in your blender, if you’re me)
A spoonful-ish of coconut butter + some coconut flakes for texture
1/2ish (more or less) banana
Cinnamon to taste (I put tons because I’m a cinnamon-fiend)
Cover ingredients with coconut milk
1-2 dates if you like things a little sweeter

Blend! That’s it. It’s super green and beautiful and tastes oh so delicious and creamy. 

Now go out and enjoy the sunshine!

Love, Emily

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Pear Scones

Hi loves,


Mmmmmkay. After these, I am done with baking with diced fruit for a while. Do you guys have any idea how time consuming/irritating it is to peel apples or pears without a peeler? I did it by hand! With a knife! Not that I had anything else to do. So it was fine, I was just so over it by the time I finished. But it was absolutely worth it. Baking on a college budget/in a tiny apartment is always rather challenging, but I make do. I don’t know what I would do without baking, seeing as it is the only thing keeping me at least somewhat mentally stable at the moment. Peace, love and scones 4ever.

I was home alone and in a funk this morning that only baking could cure (as usual). Aaaand I was in the mood for scones. And I recently bought pears. So pear scones it was! My morning was spent blasting the new Band of Horses and Grizzly Bear albums at an obnoxious volume, drinking iced coffee, and baking/dancing around with no pants on. Pretty standard morning for me, to be honest. Hey, it made me feel better, so why not? I just used my version of my delicious go-to, basic scone recipe (this one for cardamom ginger scones–which are DELICIOUS by the way–minus the cardamom and ginger of course) and tweaked it a little to make these delicious bits of scone goodness. As usual, I halved the recipe (2 dozen scones for the 4 people living in this apartment would have been a bit much), but I’ll post the full one for all of you lovelies.

3 1/3 c. all purpose flour

1 tablespoon + 1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/3 c. unsweetened applesauce

1/2 c. unsalted butter, cut into 1/2″ pieces

1 c. cold milk

1 egg

1 large pear, peeled and diced

Egg wash:
1 egg

4 tablespoons brown sugar

Preheat the oven to 400. Grease a baking sheet and set aside. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Add butter, milk, an egg, and your applesauce and mix together until just combined. Don’t worry if your butter isn’t all the way mixed in–it’s okay if there are still some little chunks. Don’t overmix it! Once ingredients are sufficiently combined, fold in your pear pieces. Place very heaping tablespoons of dough on your greased baking sheet a few inches apart, whisk together your brown sugar and the other egg, and glaze each scone with the mixture. Bake for 15-18 minutes or until the edges are golden brown; mine took about 16 minutes. Don’t bake them for too long or they’ll dry out and won’t be nearly as delicious!


As usual, I always recommend you eat one warm. Prooobably with a glass of milk. I may or may not have already eaten two of these. No regrets, just scones.

Wishing all of my New York fwiends a nice, cozy thunderstorm day!

Love, Emily


Apple Cinnamon Muffins

Hey babes,


So I just had a conversation that went a little something like this:

Me: Want a muffin? They’re waaaarm
Roommate: They smell heavenly but I’m so full. I don’t know if I can do it.
Me: (takes a bite of a muffin)
Roommate: (looks distressed)
Me: Maybe just a bite of my muffin?
Roomate: Mhmmmmmm
Me: (feeds her bite of muffin)
Roommate: OH MY GOOOOD WHY IS EVERYTHING YOU BAKE SO GOOD I THINK I JUST TASTED HEAVEN I need to eat a whole one oh my god (etc. etc.)

I kid you not. This seems to happen a lot with my baking. My roomies are the most lovely little culinary-confidence boosters. I love ’em. Anywaaaaays. Okay, I’m not trying to brag, but these were some pretty awesome muffins. I adapted the recipe from Smitten Kitchen who adapted it from some other recipe (King Arthur Flour?)..lots of adapting. Regardless, these muffins turned out wonderfully! Mine are not, however, whole wheat. Being a college student with limited baking resources, I do not own whole wheat flour. Maybe someday. If I’m feeling ambitious. Also I did not have buttermilk OR plain yogurt. But I made do just fine. And they turned out FAB soooo yay try my version!

2 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 Tbsp. cinnamon

1/2 c. unsalted butter, room temp.

1/2 c. sugar

1/4 c. dark brown sugar (plus some extra to sprinkle on top!)

1 c. vanilla greek yogurt

2 apples, peeled and chopped (I used one pink lady and one granny smith…ha)

Preheat the oven to 450. Mix together the flour, baking soda, baking powder, salt, and cinnamon in a bowl and set aside. Cream together the butter, sugar and brown sugar in a separate bowl until combined and fluffy, then add the egg and mix again. Next, gently mix in the yogurt until just combined. Finally, fold in the apple chunks (ugh I had the word CHUNK but it had to be said) and divide the batter into a greased muffin pan (again, I used my go-to coconut oil) and sprinkle some brown sugar on of each muffin so they turn out nice and crunchy and yummy. Bake for 10 minutes, turn the oven down to 400, and bake for another 5-10 until a toothpick comes out clean. Mine only needed an extra five, and even then they were a little crispy. I probably could’ve taken them out sooner, but they were fiiine.

The batter may seem super thick, but don’t worry! Mine certainly was. I blame the greek yogurt. But it made the muffins super moist and perfect so I’m okay with it. The original recipe said this made a dozen muffins, Smitten Kitchen said 18, and I ended up making 16 soooo I guess it really depends on your batch!


I’m so glad I decided to buy a muffin pan immediately upon moving into my apartment. Solid investment.

Love, Emily

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Strawberry Cake

Hey hey,

Nothing quite says “summer” more than fruit. And no fruit says “summer” more than strawberries, right? I mean, okay, maybe watermelon, but watermelon would probably not be good in a cake. Too much water. Ha. But that’s beside the point. This would be the perfect dessert to bring to a summer barbecue potluck/picnic/garden party (holy unintentional alliteration). I don’t know about you guys, but someone says “potluck” and I immediately volunteer to bring dessert. It gives me an excuse to bake a lot of delicious goodies without having to worry about them sitting around my kitchen, trying to hide them from myself, and eventually caving and eating them all (I have little to no will power, sad but true). This cake is as aesthetically pleasing as it is delicious; bring it to share with everybody and your friends will love you forever. People you are trying to impress? Consider them impressed! I mean, come on, try to name someone who doesn’t love strawberries. List is short (or non-existent), right? They’re just so great. Even in cakes.


When I saw this recipe on Smitten Kitchen, it was immediately bookmarked in my unnecessarily extensive “recipes (yumz)” folder. This cake just looked so so pretty and summery and happy. I’m not a huge cake fan (I’d choose pie almost any day), but this one was quite honestly amazing. I will most definitely make this again. The strawberries get so gooey in the best way possible and the cake part is soft and perfect and yum. My brother ate almost the entire cake tonight alone–which is about the only way he compliments my cooking/baking, by eating it–so I guess I did something right. Definitely eat a slice of this while it’s warm. While it is a little more difficult to cut and get a slice out intact this way, it is so worth it. Make this cake! Do it do it do it!

6 tbsp room-temperature unsalted butter

1 1/2 c. flour

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 c. sugar (plus 2 tbsp. to use at the end)

1 egg

1/2 c. milk

1 tsp. vanilla extract

16 oz. strawberries, cut into halves

Preheat the oven to 350. Butter either a 10″ pie pan or 9″ cake pan (that’s what I used, it made the cake a little thicker); a 9″ pie pan will overflow, so don’t use one! Whisk together the flour, baking powder and salt together and set aside. In a large bowl, beat together the butter and the sugar with an electric mixer for a couple minutes until the mixture is light and fluffy. Mix in the egg, milk, and vanilla until they are just combined, then gradually add the dry mixture until it’s all mixed together in a beautiful, creamy batter. Pour it into your cake pan and arrange the strawberries seeds-up on top of the batter as closely together as possible. Sprinkle the 2 tablespoons of sugar you set aside on top of the cake and stick it in the oven for 10 minutes at 350, then adjust the temperature to 325 and let the cake bake for another 50-60 minutes until a toothpick comes out clean and the edges are lightly golden brown. Beautiful.




I do realize that the strawberries look black here. They’re really not that dark, I promise. The photo is just weird and I really didn’t feel like editing.

Love, Emily