A little earthy, a little sweet, these bright green vegan matcha peppermint cookies with dark chocolate and flaky sea salt are a festive addition to your holiday baking.
Society pushes us to push ourselves to depletion, to burn out, to a constant pursuit of external validation, but the good things take time. They require clarity and intention. Pies, homemade brown butter ice cream, relationships, piano songs, and dreams take time. That's the simple (not easy) truth. This is what I'm exploring lately. What about you?
In the spirit of my recent trip to Nebraska, the Cornhusker State, I bring you this unexpected sweet corn ice cream recipe. Corn, like many vegetables, has an inherent sweetness that works well for dessert. Celebrate summer with a frosty scoop, or wow your Thanksgiving guests with a slice of pecan pie and this Sweet Corn Ice Cream.
This cake was from one year ago. It's a belated post because I was busy living, busy saying yes to adventures that pushed me beyond my comfort levels. Belated because I chose to rest. Belated because I didn't quite have the right words yet, but everything comes at its due time. The due time for sharing this cake was one year later: a chocolate-hazelnut bookend. Revisiting these cake memories has been my way of reminiscing and celebrating Ben's special day until we can celebrate together.
As June came to a close, Dylan and I swayed in a hammock atop a tree-lined hill. The pups circled their leashes around our support trees while we schemed and dreamed how to fill the summer with intention. What would we do to embrace the heat? Where would we go to find quiet? What activities would we remember years from now? The Summer 2021 Bucket List emerged on the page. More poolside hangs? More berry crisps? More scoops of ice cream? Yes, please!