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Eat The Love

Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed

Miso-glazed salmon with a mix of roasted carrots, asparagus and radishes on a plate. There is a fork on a cloth napkin and a glass of white wine next to the plate.

Sheet Pan Miso-Glazed Salmon with Spring Vegetables [Sponsored Post]

A slice of Guinness chocolate bundt cake on a plate, with the remaining cake in the background. There is a blue cloth napkin next to the plate.

Guinness Chocolate Bundt Cake with Irish Whiskey Ganache Glaze

An extra virgin olive oil chocolate chip cookie on a plate, with a glass of milk next to it and more cookies on a wire rack near by.

Extra Virgin Olive Oil Chocolate Chip Cookies [Sponsored Post]

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Walnut Banana Bread

This easy-to-make one bowl banana bread uses walnut oil and almond extract to make it the best walnut banana bread recipe!

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A slice of walnut banana bread on a ceramic plate. Next to the plate is the remaining banana bread loaf on a wooden board, with a serrated knife next to it. There is a cloth napkin next to the banana bread.

Banana bread often seems like a last resort recipe, the one that you make when you don’t want those freckled brown bananas to go to waste. But lately in our household, banana bread hasn’t been an afterthought. I’ve been doing batch after batch of banana bread, including my chocolate banana bread, sourdough banana bread, and my Kahlua mocha marble banana bread because they’re all so tasty. But when I found some walnuts in the back of my pantry, I knew I had to make some walnut banana bread, upgraded just slightly because that’s what I do!

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Chocolate and Strawberry Scones

These chocolate and strawberry scones are an easy-to-make, tender, and sweet addition to your breakfast, brunch or coffee/tea time break.

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Chocolate and strawberry scones on a wire cooling rack. The rack is sitting on a marble surface. There is a blue cloth napkin next to the cooling rack and scones.

One of total misconceptions of scones is their dry crumb and tough texture. But I’m a huge fan of homemade scones, especially this particular strawberry and chocolate scones, which are tender and flaky. The secret, much like making homemade southern-style biscuits, is to use a light hand, not overwork the ingredients, and let the dough chill in the fridge. The technique is similar to my fig and hazelnut scones, or my eggnog scones, but these cream scones are packed with fresh strawberries and dark chocolate chips, making them a delightful treat for a special occasion breakfast, a weekend brunch, or really anytime of the year.

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Miso Caramel Soy Sauce Brownies

These deep, dark, fudge brownies have two secret ingredients that give them more dimension and depth – soy sauce and a miso caramel layer!

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A small plate of miso caramel soy sauce brownies. The plate is sitting on a blue and white striped napkin.

Last year there was a recipe bouncing around the internet for soy sauce brownies by the lovely Hettie McKinnon that got a lot of folks excited. The idea of adding earthy umami packed salty soy sauce into brownies made sense to me. In truth, I’m a little jealous I hadn’t thought of it first! But then I realized that I could swap out in the salt and espresso powder in my favorite fudge brownie recipe with soy sauce AND also add in a layer of miso caramel into the brownies to pump up the funky salt factor, much like I did with my miso peanut butter chip cookies and my pistachio cranberry cookies. 

The result is a super-rich, complex-flavored brownie that is absolutely next level. The minute I served it to friends, they couldn’t place the special secret ingredients in the brownie, but they wanted seconds and third helpings, and immediately asked for the recipe. So here it is finally, that double secret ingredient brownie recipe that everyone who loves brownies needs to try immediately!

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Swedish Tea Ring

This beautiful, yeasted coffee cake is similar to a cinnamon roll, but less sweet and perfect for breakfast or with coffee or tea. 

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A slice of Swedish tea ring coffee cake on a white plate, with the remaining tea cake on a plate next to it. There is a cup of tea next to the cake.

Lately I’ve had this vague obsession with the Nordic culture and cuisine even though I’ve never visited any of the countries over in that region of the world. And yes, I have been planning (for some time) to road trip all over that area when my husband and I get back to international travel. But in the meantime, I’ve been doing culinary travel but making dishes from that area. This includes making semlas, Swedish blueberry tosca cake, and cardamom buns, as well as making my Swedish meatballs stroganoff for dinner. And though I shared a cranberry spiral bread that was inspired by the Swedish tea ring a few years ago, I thought I’d share a more traditional Swedish Tea Ring! It is something that is made during the holiday season, but I think it’s a lovely yeasted coffee cake that is wonderful all year round, or at the very least, all fall and winter long.

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Eggnog French Toast Casserole

This easy-to-make eggnog French toast casserole is the best holiday breakfast or brunch dish. It can even be made ahead of time if you want!

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A shallow blue bowl with a serving of eggnog French toast casserole in it. The rest of the casserole, in the blue ceramic casserole pan, is next to it, sitting on a blue striped napkin. There is a serving spoon in the casserole dish, and a spoon in the shallow plate with the serving in it.

My love of eggnog is pretty obvious if you start diving into my archives. I’ve made mini eggnog scones, eggnog cinnamon rolls, eggnog cheesecake, eggnog pancakes, and added eggnog biscuits on top of my apple and fig cobber. But every year, when the holidays roll around, I get excited and think to myself, what else can I do with that carton of eggnog (beside drink it)? This year’s solution is this eggnog French toast casserole, which has all the best flavors of French toast and eggnog, with minimal effort involved, making it a great Christmas or holiday breakfast for brunch.

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Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies have a complex flavor, and a little bit of a spicy ginger kick, because of the fresh ginger in them!

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Chewy ginger molasses cookies on a ceramic plate, with a glass of milk behind it, and another plate of more ginger molasses cookies in the background.

Back when this blog was VERY young, I shared a recipe for ginger molasses spice cookies, which my sister made for her wedding. It’s a solid recipe but it’s also something I’ve been wanting to revisit and rework for a while. The classic ginger molasses flavor combination is one of my favorites, and I felt like I could make the cookie a little more complex in flavor. I adore the flavor combination of ginger molasses as evident by my gingerbread stout cake, gingerbread Christmas tree cookies, hermit cookies, triple layer holiday spice cake, Dutch Speculaas cookies, which have a similar profile to gingersnaps, and gingerbread toaster pastries with pear bourbon filling. I even have a gluten free gingersnap cookie recipe that is pretty close these cookies. So, it was high time I went back and visited those chewy ginger molasses cookies, reworking the recipe from the ground up. 

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A holiday charcuterie board with cheese, charcuterie, hummus, red bell peppers, carrots, apples and other fruit, as well as drinks on a table.

Holiday Charcuterie Board [ Sponsored Post]

A plate with roasted Delicata squash and Brussels sprouts with pomegranate agrodolce drizzled over it. A pomegranate and delicate squash are sitting next to the plate.

Roasted Delicata Squash and Brussels Sprouts with Pomegranate Agrodolce [Sponsored Post]

An oval plate with miso butter glazed green beans with corn and fried shallots on it.

Miso Butter Glazed Green Beans

A piece of cinnamon streusel coffee cake on a small plate, with a mug of tea behind it.

Cinnamon Streusel Coffee Cake

A pan of green Shakshuka with a plate of toast and a small bowl of ripe olives next to it.

Green Shakshuka with Green and Black Ripe Olives [sponsored post]

Tarte Tatin on a serving platter, with a slice of tarte tatin on a small plate next to it.

Tarte Tatin (French Apple Tart)

A stack of fudge brownies on a marble counter, with more brownies on a wire cooling rack behind them.

Easy Fudge Brownies

A slice of pumpkin bread on a plate, with the remaining pumpkin bread next to it on a cutting board.

Pumpkin Bread with Sugar Spice Crust

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"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 Kitchen

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The Writer, The Baker, The Recipe Maker

Hey 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.

IACP Photography Contest Best in Show WinnerIACP Photography Contest Best in Show Winner

“Irvin Lin is the creative mind behind his Eat the Love food blog. Lin’s impressive photography skills support his training in graphic design on the site, and you would never believe that is food blogger is a self-taught baker.” - PBS Food

“We love Eat the Love because Irvin's beautiful sweets look as good as they taste — his art director's eye appreciates the ruby sparkle of a pile of pomegranate seeds against the matte canvas of chocolate ganache.” - Saveur.com, Sites We Love

Popular Posts

Brookie Recipe (brownie and cookie) with potato chips, pretzels and double chocolate chips. Photo and recipe by Irvin Lin of Eat the Love.

Brookie Recipe with Salty Sweet Snack Treats

Perfect Soft Boiled Egg. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Perfect Soft Boiled Egg

Korean Fried Chicken Recipe. Photo and recipe by Irvin Lin of Eat the Love. www.eatthelove.com

Korean Fried Chicken Recipe – insanely easy, super addictive

Personal Posts

Mexican Chocolate Corn Coffee Cake by Irvin Lin of Eat the Love.

Mexican Chocolate Corn Coffee Cake (and how AJ and I get engaged)

Grape and Blueberry Pie by Irvin Lin of Eat the Love.

Grape and Blueberry Pie

Crispy Oven Roasted Potatoes by Irvin Lin of Eat the Love.

Crispy Oven-Roasted Potatoes (and remembering a childhood friend)

Marbled, Swirled, and Layered.

My cookbook MARBLED, SWIRLED, and LAYERED

Recent Travel & Events

San Francisco Meals on Wheels Star Chefs and Vintners Gala 2019

Photo Essay: Meals on Wheels Gala 2019, part 2

Meals on Wheels Gala 2019

Photo Essay: Meals on Wheels Gala 2019, part 1

More Travel & Events

Wordless Recipes

EatTheLove Wordless Recipes #1 How to make your own ice cream "magic" chocolate hard shell

WORDLESS RECIPE #1: How to Make Your Own Ice Cream “Magic” Chocolate Hard Shell

Eat the Love presents: WORDLESS RECIPES #2 Halloween Edition - Haunted Honey Caramel Popcorn

WORDLESS RECIPE #2 Halloween Edition – Haunted Honey Caramel Popcorn

Molten-Lava-Chocolate-Cake-Wordless-Recipes-Valentines-Day-Eat-The-Love-Irvin-Lin-cover

WORDLESS RECIPES #3 Valentine’s Day Edition – Molten Chocolate Lava Cake

Bluth's Original Frozen Banana Copycat Wordless Recipe by Irvin Lin of Eat the Love. www.eatthelove.com

Wordless Recipe #4: Arrested Development’s Bluth’s Original Frozen Banana “Copycat” Recipe

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This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. I only recommend products (usually cookbooks, but sometimes ingredients or equipment) that I use and love, not for any compensation unless otherwise noted in the blog post. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.

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