Caramel-Glazed Pumpkin Scones

cheddar-crusted apple butter hand pies

If,by chance, you visit this site with any regularity, you might have noticed a bunch of the posts have been a bit lacking (read: completely void) of text. It’s not because I didn’t have something to say, because god knows I always do, but the jumble-y mess that was my mind this summer has made self-articulation something of a challenge.

Blueberry Dutch Pancakes

passionfruit sorbet

stone fruit galettes

Basil Ice Cream

As much as it pains me to admit, I’ve been reflecting a lot on the last few months. Granted, this mostly has to do with bigger-picture items, such as jobs, future careers and potential living arrangements, but also with cooking. Whereas June was a culinary celebration of all food, July has been somewhat (albeit necessarily) restrained. It got brutally hot, which is usually less of a cooking deterrent for me, but even worse, all that food rejoicing started to show, and I was not pleased about that at all. Especially since I didn’t have safety net of moving back to Ohio, where I would make up for all my summer indulgence, to fall back on.

Apricot and Nectarine Brown Butter Tart

If, upon reading the title of this post, that this tart sounds oddly familiar, you wouldn’t be wrong. I posted about turning it into bars a couple years back, and it’s been on my roster of easy fruit tarts ever since. I love it for so many reasons, the least of which include that it’s beyond easy to put together, wildly adaptable, and is delicious served either warmed or chilled.

Popovers

Growing up, I went to school near a magical place called the Popover Cafe. [That tragically closed in 2015]There are no words for how much my sister and I adored popovers as kids- maybe it was that they looked like crazy bread balloons? That you could pull them apart into cups to fill with strawberry preserves and strawberry butter? We may never know.

Everyday Struggles + Raspberry Rhubarb Grunt

Ah, this dish. This dish is really good. Like, REALLY good. It makes for a nice, everyday kind of dessert- simple, unfussy and extremely quick to make. I’ve been making a strawberry version of it for years, and was quick to try this one out when I spotted it back in June (though obviously not quick to write about it).  I would unequivocally endorse this dish, and insist people make it right away, if it weren’t for the small detail that rhubarb isn’t really in season anymore. Despite my search effort, it’s nowhere to be found, and that is extremely disappointing. For a vegetable (that’s right, it’s not a fruit) that seems destined to be paired with peak season summer berries, there is a very very very small window in which both of those entities are in season at the same time. And despite knowing this, I failed to do what I promised myself, which was to buy lots of rhubarb the second I got home, chop it up and freeze it until needed. Because that is what a (relatively) normal person would do, right?

blackberry muffins

 I spotted these muffins on a really great website back in May (per usual) and immediately wanted one. However, blackberries weren’t quite in season yet, and I didn’t have much time or reason to make muffins for no specific reason (tragic, I know). I was in the process of preparing to move home, where these photos were taken, and making yet another item to store just didn’t make sense. By the time I graduated, moved home, unpacked all of my cooking crap [confession: not everything is unpacked yet] the berries were in season and I was totally set.