Have you ever had a hobby that you’re not very good at but just really love doing?
Yeah? Me too. Mine is baking, which is weird because obviously I write a recipe blog. But if you check out the recipe index, you’ll notice that there aren’t actually many recipes for baked goods. The ones that I do have are delicious, but it usually takes a while to perfect them.
So if I’m having a strong craving for particular treat, I’ll probably go out and buy it.
And I think that’s totally ok. Even when I make mistakes, I keep baking because it’s so much fun, but I also know that I can’t expect to get every recipe right on the first try. Everything takes practice. And that’s hard for me to accept, because I really like being good at stuff.
In the meantime, when a lemon poppy seed muffin craving hits (which trust me, it often does), I’ll:
a) go out and buy one
b) make lemon poppy seed toast (for the days when I don’t feel like interrupting my Netflix marathon)
The fresh, cool flavors of this lemon poppy seed toast make it the perfect summer snack. And because it’s so simple- only 5 ingredients and you don’t even need the oven- you can pull it together in less than 5 minutes.
Since it’s so simple, this recipe is also easily adaptable. Just use dairy-free yogurt to make it vegan, and gluten free bread to keep things gf. My current favorite gluten free bread is Bread SRSLY, and I was even able to talk to the founder on my podcast recently!
If you make this recipe, be sure to take a picture and tag me on Instagram (do it! it’s so pretty!) and/or leave a comment to let me know what you think.
The history of gluten free, allergy friendly sourdough bread company Bread SRSLY with founder Sadie Scheffer:
For the 2nd episode of the Brains Behind the Brands Podcast (find episode 1 here), I had the pleasure of talking with Sadie Scheffer, founder of Bread SRSLY. As you will see, her cheerful personality is infectious and the story of her business is fascinating. Talking to Sadie was such a pleasure, and I can’t wait to share this interview with you.
In the interview, we talk about:
Why Sadie moved to San Francisco (it involves a boy….!)
If you liked the episode, I would so appreciate if you would subscribe and rate it on iTunes, tell a friend, and/or share on social media. If you have any feedback or if there are any companies you think I should feature, feel free to let me know
Last night the first episode of my new podcast went live on iTunes, so naturally I had to celebrate with my favorite dessert. But when I went to the freezer for the mint chocolate chip ice cream, we were all out. I briefly considered trekking to the corner store for a pint, but it was cold out and I was already in my pjs, so I decided to gather my resources and improvise.
While I’ve been wanting to make legit ice cream in an ice cream maker for ages, my current go-to diy ice cream is made with frozen bananas, and it is absolutely amazing. After a few minutes in the food processor, these frozen bananas become incredibly sweet and creamy. This banana “ice cream” is also a perfect base for tons of fun topping combos, such as mint chocolate chip. This ice cream is so sweet and fresh, it’s the perfect no-fuss summer dessert.
I guess my version isn’t *technically* chocolate chip because I love little bits of grated/finely chopped chocolate in my ice cream. Eating Evolved chocolate (paleo AND vegan) would be perfect for this recipe, but if you’d prefer to use chocolate chips I’m sure that would be great too.
If you make this Mint Chocolate Chip Ice Cream, be sure to leave a comment and/or share it with me on Instagram!
This post contains affiliate links for Eating Evolved chocolate. If you place an order using one of my links or the code katherinetmt, you will receive a free mini chocolate bar with your order, and I will receive a percentage of the sale. Thank you for helping support my blog!
The story of Dandelion Chocolate with co-founder Todd Masonis:
Todd Masonis is the co-founder and CEO of Dandelion Chocolate, a bean-to-bar chocolate factory located in San Francisco, CA.
Chocolate is one of my all-time favorite treats, but before conducting this interview (and tasting some of their chocolate) I really hadn’t understood the unique flavor different beans bring to a chocolate bar. Because Dandelion Chocolate is only made with cacao beans and organic cane sugar, the true chocolate flavors are the stars of the show. Due to this, the bars are incredibly delicious and completely different than any chocolate I’ve ever had before.
In the episode we discuss:
A typical workday at the Dandelion Chocolate cafe (aka Willy Wonka factory/candyland for grown ups)
If you liked the episode, I would so appreciate if you would subscribe and rate it on itunes, tell a friend, and/or share on social media. If you have any feedback or if there are any companies you think I should feature, feel free to let me know!