Category: Breakfast

Upside Down Apricot Olive Oil Cake

If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Related Recipes:

olive apricot chicken
honey lavender chicken with apricot salsa
moscato poached apricots

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Chaim’s Fluffy Pita

Some friends are handier than others. And then there’s Chaim — a former pastry chef turned lighting consultant and handyman with a toolkit as refined as his pastry skills, and a heart just as generous. Since Chaim is Israeli and he has worked in the food industry, we often discuss recipes I’m working on, and I ask him my baking questions because pastry is not my strong suit.

We hadn’t planned on cooking – he was out in my backyard assembling an egg swing I had ordered on Amazon and we were both starving. It was Yom Ha’atzmaut so I suggested making an Israeli spread for lunch, when Chaim offered to make homemade pita! Breadmaking always intimidates me, so I was happy to learn from a pro, and before I knew it, Chaim had already rolled up his sleeves and started weighing out the flour (you know he’s a former pastry chef when he starts to do that!).

I had some soft boiled eggs in the fridge, a jar of roasted eggplant, and plenty of veg in the frige, so we started working on some salads to make sabich sandwiches. An hour later, we had prepared an elaborate spread that rivaled some of the best Israeli hummusiya’s! And the pita? Oh. Em. Gee. the pita. It was the stuff of dreams!!

What should I have Chaim teach me next?

Related Recipes

arayes pita pockets
smash shawarma pita
pita chips

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Steel Cut Oatmeal Latte

This has been a cold weather favorite of mine forever! I cook up some hearty steel cut oats (the quick-cooking kind so it doesn’t take forever!), I mix in some sweetener and top with a shot of espresso. So simple and oh. so. delicious!

Related Recipes:

maple iced coffee
gingerbread ice latte
lavender iced latte
amaretto affogato

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Toaster streusel

If you can make toaster strudel then you can also make toaster streusel!! Which is basically a way better version, baked in your toaster oven. I love these for breakfast on the side of coffee, Or as a to-go snack! Just make sure to use the best quality jam that you can find, None of that squeeze-bottle stuff that you use for PB&J sandwiches. I used on my Bonne Maman raspberry apricot jam, I’ve been buying them exclusively Ever since that holocaust story came out!

Related Recipes:

 More Dessert Recipes

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Cookie Danish


I took the viral Crookie – Cookie Croissant – and made it Jewish by stuffing a single serving of cookie dough into a danish!! I don’t know about your, but I’m team cinnamon over chocolate – I know, I know, not your typical – but I’m cinnaman and proud!

What about you?

Related Recipes:

Election Cookies!
Jelly Donut Linzer Cookies
Hazelnut Chocolate Chip Almond Butter Cookies
Ice Cream Sundae Cookies

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