Eat The Love

Double Olive Pizza with Sausage and Arugula [Sponsored Post]

This double olive pizza with sausage and arugula is a great and easy weeknight dinner when you make it with store-bought pizza dough! (Jump directly to the recipe.)

This post was sponsored by the Lindsay Olives. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own and not endorsed by Lindsay Olives.

If you follow me on Instagram you know that I have mixed feelings about the month of September. It’s marks the end of Summer official and the start of Autumn. Perhaps if I lived in a city with deciduous trees that changed their leaves into glorious brilliant colors I would be more excited. But since I live in San Francisco, all I really get is shorter daylight. But September leads into October and that’s the beginning of all things fall and the holiday season. October may be one of my absolutely favorite months, and not because it also happens to have my birthday in it. Nope, October ALSO happens to be National Pizza Month which seems like the best made-up holiday month ever. EVER….

(Not So Basic) Pumpkin Spice Latte Bread with Coffee Cream Cheese Filling and Coffee Crumb Topping

This super moist pumpkin spice latte bread is nothing but basic, with a coffee cream cheese filling and coffee flavored crumb coating! (Jump directly to the recipe.)

<vocal fry>”#SqueeEE! Oh. Emm. Gee. BECKY(*)! It’s Pumpkin Spice Latte season!!!”</vocal fry> is basically what I heard in my firehose of social media stream a few weeks ago. I get it. Folks (and when I say folks, I mean women of a certain age and demographic) really REALLY love #PSL. And though I am not one to yuck someone’s yum, the appeal of pumpkin spice lattes is fairly low for me. I don’t hate it. I just don’t crave it the way it seems everyone else does….

The Ramen Egg

This homemade ramen egg recipe creates the sort of eggs you find at a Japanese ramen shop’s noodle bowl, ready-to-eat for a snack at home! (Jump directly to the recipe.)

“So what’s your favorite way to have eggs?” asked Mrs. Spring, my kindergarten teacher, as I sat there staring up at her. I was 4 years old (young for my grade) and listened as my classmates gave their answers. Hard-boiled! Fried over easy! Deviled eggs! When it came to my turn I proudly said “Brown eggs!” which made my teacher laugh. “No Irvin, how do you liked them cooked? Not what color egg!” But I looked at her funny and said “No, that’s what my mom calls them. They’re brown eggs. They’re cooked and turn brown afterwards. That’s why they’re brown eggs.” Mrs. Spring looked at me slightly suspiciously, as if I was pulling her leg, and said “Well you’ll have to get the recipe from your mom, because I’ve never even heard of that!” and then she moved on to my friend Kendra, who promptly told her she liked scrambled eggs. All the kids immediately started to change their answers to scrambled….

Plum Galette with Almond Frangipane Filling

This easy rustic plum galette has a layer of almond frangipane elevating the already sophisticated looking dessert to a new level! (Jump directly to the recipe.)

Summer is nearly over and I’m holding on to it and our summer road trip memories. From driving through Colorado and walking through the Garden of the Gods, to chasing waterfalls at Shenandoah National Park to tracking down lighthouses in Maine’s Acadia National Park, it’s been a transformative summer for me. On top of it all the gorgeous things that I saw and did, I took a long break from social media (other than sharing via Instagram Stories, which I have continued to do, mostly for myself) and I haven’t really looked back. And with the last gasp of summer produce, I made this plum and pluot galette with frangipane filling for a summer pie class that I taught when I got back home to San Francisco. It’s based on my honey-mead poached pear galette in my cookbook Marbled, Swirled, and Layered but is a little easier because you don’t to poach the fruit ahead of time. …

Summer Fruit Pie

This luscious summer fruit pie is packed with plums, peaches, cherries and topped with a crunchy spicy crumb topping that tastes like glorious summertime. (Jump directly to the recipe.)

September is officially here, Labor Day has arrived, and I can’t wear white pants anymore. Not that I really wore white pants that often (I’m gay but not THAT gay) but I always like to keep my fashion options open. I’ve been home for nearly a month from my cross-country road trip but you probably would never know that from my Instagram Stories. I think I’m still in Mid-July with my daily uploads on IG Stories, slowly working my way up from D.C. to Maine then eventually back home. At this rate, I’ll be back in San Francisco sometime for Christmas. But despite the proliferation of pumpkin popping up EVERYWHERE on my social feed (thank you everyone for at least waiting until September, because I just can’t with pumpkin in August), technically summer isn’t over yet. According to Google summer doesn’t end until September 22! So I’m holding onto the season with this Summer Fruit Pie. …

Apple Berry Cobbler with Cinnamon Berry Swirl Biscuits

This impressive looking Apple Berry Cobbler with Cinnamon Berry Swirl Biscuits is easier to make than it looks and tastes warm, cozy and delicious. (Jump directly to the recipe.)

“Aren’t you glad to be home?” seems to be the question that everyone asks when I tell them that we arrived back in San Francisco after our 7-week road trip. Honestly, it’s a tough question. It’s not that San Francisco isn’t the best city to come home to (there are WAY worse places to call home). But my partner AJ and I probably could have gone another 7 more weeks on the road if we had the time and money to do it. But at some point, real life has to kick back in….