Eat The Love - Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, wit

Time 2020-10-03 15:04:31

Web Name: Eat The Love - Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, wit

WebSite: http://www.eatthelove.com

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Desserts,about,Stories,

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Skip to primary navigation Skip to main content Skip to primary sidebarMy Cookbook: Marbled, Swirled, and LayeredRecipesTravel EventsAbout this BlogBioFAQWork with MeEat The LoveRecipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessedApple Slab Pie with Brandy and Prunes [Sponsored Post]Fig Financier with Brown Butter, Bay Leaf and VanillaCherry Tomato Focaccia with Rosemary and Sea Salt Plum CrispThis easy-to-make rustic plum crisp has a crispy cinnamon spice oat topping and sweet-tart filling that is screaming for a scoop of ice cream on top!Jump to RecipeI’m lucky to have a prolific plum tree in the backyard of my rental apartment building. Though all the other tenants have access to the plum tree, there are years when the tree is so insane, that none of us could keep up with the plums being produced. I made numerous batches of plum jam, including my lavender plum jam and plum and strawberry jam, a plum galette, a mixed plum tart (with some green plums I bought at the store), a plum and rhubarb cobbler and an apricot, plum and cherry pie. Yes, I had a LOT of plums to go through! But when I finally ended up with my last bag of plums I decided I needed something super simple and easy. I made a plum crisp! Read MoreBlueberry PieVibrant and juicy, this is the best blueberry pie recipe made from scratch! It is everything you want in a blueberry pie.Jump to RecipeI get asked often what my favorite thing is to bake. And though I love cookies, cakes and cobblers, PIE is often the answer I give. I love to make pies, whether it’s a Mexican chocolate pecan pie, a handheld fried apple pie, or a rhubarb berry slab pie that is designed to feed a crowd. And though I like my fancy pants pies with woven crusts and decorative like my popular grape and blueberry pie, as well a buttery crumb topped pie like my summer fruit pie, there is something charmingly simple about a straightforward double crust pie like this blueberry pie. In fact, it s one of my absolute favorite pies to make and eat! With minimal spices and a basic double crust, this easy, juicy and vibrant blueberry pie is everything you want in a fruit pie. Read MoreFig Rosemary Focaccia with Honey Lemon Glaze [Sponsored Post]This fig rosemary focaccia with honey glaze walks the line between savory and sweet, making it great for dessert or perfect to serve with coffee or tea!Jump to RecipeThis post was sponsored by California Grown. I was compensated for this post and developing this recipe. However, all opinions below are my own.San Francisco weather is different than the rest of the country as we rarely get super cold or super hot. For me, the changing of the seasons usually is marked more by what produce I can get at the grocery store and the farmers market. California, as most folks know, is an ideal climate for growing fruit and vegetables. It grows a third of the vegetables for the entire nation, and two thirds of the fruits and nuts for the US! Local berries and stone fruit at the store means its summertime here in SF. Citrus means wintertime. But as the days go by and figs start to appear, I know late summer and early fall is starting to creep up.I absolutely adore adding dried figs to some of my baked goods like my fig and hazelnut scone and apple and fig cobbler. When California Grown reached out to me about partnering together to make a recipe featuring figs, I knew I wanted to try something different! This fresh California fig focaccia with honey and rosemary walks that line of crunchy and soft, as well as sweet and savory. Read MoreSoft Sourdough PretzelsThese super easy-to-make soft sourdough pretzels can be made with active sourdough starter only, with sourdough discard and/or some active dry yeast!Jump to RecipeI’m not one of those folks that will talk incessantly about my sourdough starter. I haven’t named it a cute punny name like “Eww, Doughvid” or “Breadly Cooper”. But like most folks with a starter, I love the ritual of feeding it on a regular basis and watching it rhythmically rise and fall throughout the day. One of the first things I learned to make with it was these easy soft sourdough pretzels! They’re an adaptation from homemade rye soft pretzels, similar to my soft beer pretzel twists and pretzel buns but they use the sourdough starter instead of active dry yeast. If you’re looking for a super easy sourdough recipe to dip your toe into the world of sourdough baking, this is the one! Read MoreStrawberry Oatmeal BarsThese easy-to-make strawberry oatmeal bars have minimal sugar to let the crisp oats topping and bright berry flavor shine through.Jump to RecipeDue to a project I was working on for a client, I found myself with an over-abundance of strawberries. Which is saying something, since I LOVE strawberries. But strawberries are fragile fruit, going bad quickly. And though I made some strawberry rhubarb syrup, a strawberry rhubarb galette, strawberry lemon shortcake and ended up freezing three packed gallon bags, I still found a pound of strawberries that need to be used up quickly. Thankfully whipping up these easy strawberry oatmeal bars ended up being one of my new favorite snacks! Easy to make, they’re the sort of treat I can grab when I’m feeling snacky and not feel too guilty about eating. Read MoreApricot Yeast Bread with Dried BlueberriesThis tart and slightly sweet fresh apricot yeast bread made with dried blueberries, is perfect for an afternoon coffee or tea break.Jump to recipeI’m known for my impulsive grocery store buys and it only comes becomes more impulsive as summer fruit starts to appear at the stores. Blueberries and apricots are the first things I start to buy when they appear, and all of sudden I have too much fruit and not enough time to eat it all before it goes bad. This is when I start baking up my apricot blueberry coffee cake, apricot, cherry and plum pie or my blueberry Swedish cake. But lately I’ve been diving deep into bread baking and I knew I wanted to make some sort of yeasted bread with the apricots. A simple modified brioche bread and I have this braided apricot yeast bread with dried blueberries. Read More Strawberry Rhubarb Syrup (with an optional touch of lime and ginger)Sourdough Chocolate Chip CookiesPork Tenderloin SandwichQueso RecipeMinestrone Soup, the classic pantry recipe [Sponsored Post]Sourdough Onion RingsSourdough Banana Bread (with dark chocolate chunks and cacao nib crumb topping)Easy Pizza DoughExplore more Eat the Love... Primary SidebarFollow Me On "Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too."–MELISSA CLARK for the New York Times“My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. My eyes kept getting wider and wider as I turned every page—both the flavor combinations and the photos are out of this world. Irvin Lin has most definitely outdone himself. This book is a triumph!”—REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight. From beer-battered brownies to smoky butterscotch taking a classic cake to the next level, I can’t wait to mix, stir, and bake my way through Marbled, Swirled, and Layered!”—DAVID LEBOVITZ, author of My Paris KitchenSearchSearch this websiteSubscribe via Email The Writer, The Baker, The Recipe MakerHey there! Thanks for visiting my blog. I'm Irvin Lin, a critically acclaimed cookbook author, IACP-Award winning photographer, IACP-nominated blogger, award winning baker, award winning former graphic designer, storyteller, recipe developer, writer and average joe bon vivant. I currently reside in San Francisco a block from Dolores Park and right near Tartine Bakery, Bi Rite Market & Creamery, and Delfina.Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com.

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