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Fall Granola

Hello loves!


If you (like I) are a granola fan and have never made it yourself, do yourself a favor and try it. It’s really so much better. So fresh and so yummy and you control exactly what you put in it! Personalized granola! What could be better? This “fall granola” is a simple, seasonably appropriate apple-cinnamon-pepita combination but you can switch this up as much as you’d like to taste. Like I said last time I posted about granola, as long as you have a sweetener, an oil, and some oats, you can really just do whatever you want as far as the nuts/seeds/fruits go. You could even add chocolate chips if you wanted (gettin’ craaaazy up in here).

But seriously though. Make granola. It’s ridiculously easy, smells awesome, and tastes even better.

2 c. old fashioned oats
1/4 c. raw pepitas
1/4 c. raw sunflower seeds
1/4 c. sliced raw almonds
1 tsp. cinnamon
1 tsp. vanilla
1/4 c. coconut oil
1/4 c. honey
1/3 c. dried apples, chopped into little pieces
1/4 c. raisins

Preheat the oven to 300° and lightly grease a large cookie sheet with coconut oil. Combine your oats, nuts/seeds and cinnamon and set aside. Melt your honey and coconut oil together in the microwave for about 45 seconds and stir in the vanilla. Add the wet ingredients to the dry and stir to combine. Spread the mixture evenly on the cookie sheet and place in the oven for about 45 minutes, stirring every 10-15 so that the granola browns evenly and doesn’t get too toasty. Once you take it out of the oven, let it cool completely before adding your dried fruit! Breathe in the delectable, cozy smell that will now feel your apartment. Store in an airtight container and try to pace yourself with your granola consumption (it’ll be hard).



Have a beautiful day, friends. I’ve already decided I’m going to have granola for dinner, so I know I will.

Love, Emily


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Honey Almond Oat Scones (+ Blueberry Chia Seed Jam)

Heeeey lovers,


I am in looooove with these scooooones. If you don’t love scones, you’re wrong. Just kiddiiiing you’re entitled to your opinion and whatever (or am I kidding??) but just know that I strongly disagree. They’re crumbly, buttery perfection. Now I know that if you try to say you don’t like butter, you’re lying. Isn’t loving butter genetically engrained into every human or something? I feel like it is. I’m pretty sure. I also really, really love almonds. I would say a much larger than average percentage of my diet is composed of almond products and I’m very emotionally in touch with my almond-consumption. Trader Joe’s just restocked their almond butter and I almost cried tears of joy upon discovering this, for example. As long as we’re talking ingredients here, I’m also quite the honey fan. And can’t go wrong with oats. Essentially, these are my ideal Emily-scone. I got the idea for these from this lovely blog (how GREAT are her photos?!) with a few little tweaks here and there to the recipe. I loved the idea of toasting the oats before using them in the scones. This step can be skipped, of course, but I recommend it! The toasty flavor it adds is reeeally niiice.

Also: if you’ve never made your own jam, I highly recommend it as well. Like. Right now. It’s summer! There are copious berries available! Go buy some and throw ’em on the stove! It’s so easy! This recipe truly is as “magical” as the title claims. So simple. And so, so delicious.


1 1/2 c. old fashioned oats
3/4 c. almond meal
3/4 c. whole wheat flour
3 Tbsp. plain yogurt (I used whole milk, I imagine greek yogurt would work quite nicely as well)
1 Tbsp. milk
1/4 c. honey (+1/2 tsp. for the egg wash)
1 egg (+1 egg white for the egg wash)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
10 Tbsp. cold, unsalted butter, cut into small pieces

Start by preheating the oven to 375°. Spread your oats onto an ungreased baking sheet and toast them for about 7 minutes or until they’re fragrant. Take them out, let them cool, set aside 2 Tbsp. of them aside to put on top of your scones later, and increase the oven temperature to 450°. In a small bowl, whisk together the egg, yogurt, milk and honey and set aside. In a separate bowl, mix together the dry ingredients (the rest of the oats, almond meal, flour, baking powder, baking soda, and salt. Cut in the cold butter chunks (yeah, I hate the phrase “cold butter chunks” as much as you do, believe me) with a fork–or a pastry cutter, if you’re fancy–until almost all the way combined. You want the mixture to be mostly crumbly-looking; it’s okay if you can still see some butter pieces in there, just as long as they’re not too aggressively large. Make a well in the middle of the butter and dry-ingredient mixture and pour in the wet ingredients. Mix until juuust  combined. Don’t over-mix! Plop the dough out of the bowl onto a floured surface and form into a round, even 1″ layer. Using a pizza cutter (or a knife…but where’s the fun in that, hmm?), slice into 8 even, wedge-shaped pieces and space them out evenly onto a lightly greased baking sheet. In a teensy little bowl, whisk together an egg white and 1/2 tsp. of honey until combined and brush on top of each scone. Sprinkle them with your reserved oats and stick ’em in the oven for 8-10 minutes or until the edges turn that beautiful, light golden brown.


Blueberry Chia Seed Jam:

3 c. blueberries (organic, please, berries are super pesticide-y)
3 Tbsp. honey
2 Tbsp. chia seeds
1/2 tsp. vanilla extract

In a medium saucepan, bring the berries and honey to a boil. Reduce the heat to medium-low and stir frequently for about 5 minutes. Using a potato masher, smush the berries until they’re a nice, jam-like consistency (but leave some berries intact for texture purposes!) and add the chia seeds. Keep stirring frequently and let the mixture continue to simmer until you get to a good consistency–about 15 minutes or so. It might seem a little runny, but keep in mind it’ll thicken up once it’s cooled down. Remove from heat, add vanilla, and let cool. Place it in a nice little jar, stick it in the fridge, and enjoy! See how easy that was? Seriously guys, you haven’t really tasted jam until you’ve had homemade. Unreal.



Shoutout to mah girl Emilie for talking to me repeatedly about scones and chia seed jam recently and therefore being the inspiration this scone-and-jam-making frenzy. Also to my lovely friend Joy for requesting the recipe, and therefore forcing me to actually post in a timely manner! All good things.

Hope your August is going swimmingly, friends.

Love, Emily

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Cinnamon Honey Ricotta Toast

Hi all,


Okay this probably doesn’t warrant an entire “recipe” post but it was honestly so delicious I couldn’t help but share. It was the perfect pre-work breakfast. Quick and easy. Also, new and exciting! I always love a fried egg on toast (eggz 4ever*~), but it’s always nice to change things up every once in a while. This is a nice, sweet breakfast without being one of those “let’s put you in a sugar coma with obscene amounts of butter, powdered sugar and syrup!” kind of breakfasts.

The past couple days have been UTTER MADNESS. I am borderline out of food, so I’m relying more or less on breakfast foods and snacks for survival. I have to make it two more days before I replenish my grocery supply. I must survive! Yesterday for breakfast breakfast, I had these pieces of toast and a cup of coffee. For lunch breakfast, I had a granola bar and a gingerbread americano. Linner breakfast: a yogurt parfait. Dinner breakfast: a bowl of muesli and a banana. See? I wasn’t kidding. Breakfast for every meal. Plus there are those delicious scones that I made the other day that–although extremely delicious–add even more to my breakfast binge. My first non-breakfast type dish in literally 3 days was tonight when I finally broke the streak with chicken and broccoli (shoutout to Jade for providing the chicken, otherwise I would still be stuck in breakfastland). Don’t get me wrong, I LOVE breakfast foods. Adore them. They’re probably my absolute favorite, in fact. I never thought I would hear myself say this, but I really did get kind of sick of eating breakfast for every meal (gasp!). Really though! How many times can you eat eggs, yogurt, or some form of granola before it gets old? 72 hours is my limit, apparently.

1-2 slices of this fabulous wheat bread (or, store bought of course…less exciting though)




Toast your toast (shocker), spread as much of ricotta as your heart desires on it, drizzle with honey, and sprinkle with cinnamon. Simple.

I bet this would be great with some slivered almonds sprinkled on top too. Oh, yum. I’ll probably do that tomorrow, in fact. Cannot wait for the morning.

Love, Emily

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Strawberry Honey Oatmeal Bars

Hi friends!


Let me just say. These are fabulous. So summery and yum. I love honey, and in this recipe it just adds such a nice sweetness and that distinct honey flavor UGH it’s wonderful. These were nice and easy to make and so so great. No weird ingredients or anything; with the exception of the rather surprising amount of jam, you might even have all of this stuff in your kitchen already (I did)! I found this recipe forever ago on Pastry Affair and I’ve been meaning to try it for ages. It was well worth the wait. Although if I made it again, I would have put a liiiittle less salt (maybe 1/4 tsp. instead of 1/2); I’m not a huge fan of saltiness in baked goods and I feel like personally, it was a bit too much. Also, since I didn’t have any whole wheat flour, I just used a full cup of all purpose. Honestly if you’re eating something like this, is the half a cup of whole wheat flour really going to make a difference in terms of its healthiness? I feel like probably not. Slash I just don’t really care. Dessert is dessert, right? If/when you make these bars, my word of advice would be to eat at least one while they’re still warm. It’s like a little strawberry cobbler square…I bet it would be absolutely fantastic topped with a scoop of vanilla ice cream. OH the possibilities.

6 tbsp. unsalted butter, room temperature

1/2 c. brown sugar

1 egg

1/4 c. honey

1 1/2 c. old fashioned oats

1 c. all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 c. strawberry jam


Preheat the oven to 350 and lightly grease an 8×8″ pan. Cream together the butter and sugar in a large bowl. Once combined, add the egg and the honey and mix. Next, stir in the oats, flour, baking soda, and salt to make the batter. Press 3/4 of the batter into the bottom of the pan. This batter will be pretty sticky, so good luck getting it off your hands if you’re using them! (I used the back of a spoon to help me out here.) Now, spread all of the jam on top of this layer. It may strike you as a lot of jam…I was a little grossed out by the amount. When I was spreading it I felt a little like I was spreading pizza sauce, which was a little disconcerting. But it turns out fine, I assure you! Once spread, crumble the rest of the batter on top and stick it in the oven for 25-30 minutes until the top is slightly golden brown. Let it cool a couple minutes before you cut it (I know, waiting is hard) and enjoy!


LOOK AT THAT OOEY GOOEY GOODNESS. I wish I could somehow share with you how delicious my entire house smelled after I baked these. It was pure foodie bliss.

Happy baking!

Love, Emily