Eat The Love

Double Chocolate Chip Muffins

These easy-to-make double chocolate chip muffins aren’t too sugary but are packed with chocolate chips to satisfy your chocolate craving.

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Two double chocolate chip muffins on a serving plate with a cup of tea a platter of more muffins next to it.

I’ve casually mentioned my friend Rita on this blog in the past. She’s that one friend who is obsessed with chocolate. OBSESSED. We all have that one friend (or perhaps YOU are that one friend). Either way, I developed my chocolate banana bread recipe with her in mind, and every time I bake with chocolate, from my bakery-style chocolate chips cookies, to my chunky shortbread chocolate chip cookies, I think of her. So, when I needed to create an easy chocolate chip muffin recipe for a client of mine, I also thought of giving it an extra chocolate muffin spin, a double chocolate chip muffin that adds rich cocoa powder to the muffin batter.

And though I know Rita devoured a test batch of these muffins when I made it for her, I have to admit, I’m pretty fond of them myself. When I went to make another batch of them at home, they were gone lickety-split. Tender yet sturdy muffins, with burst of dark chocolate chips speckled throughout, and absolutely not too sweet (they’re muffins, not cupcakes), these double chocolate chip muffins are a great breakfast for those chocolate lovers who want chocolate 24/7.

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Easy Strawberry Cake

This easy strawberry cake is made in one bowl and results in a delightfully butter cake packed with jammy strawberries on top.

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A slice of strawberry cake on a plate, with more slices of cake behind it.

Summertime means MOUNTAINS of strawberries for me. Sure, I eat them straight out of the container, but I also am constantly making strawberry desserts with them, as I almost always have too many to eat. That means making my sparkling strawberry lemonade, strawberry rhubarb pie, strawberry oatmeal bars, strawberry coffee cake with pistachio crumb topping, and strawberry lemon shortcake. But even with all those baked goods, I realized I’ve never shared my go-to easy strawberry cake recipe. It’s one of those super simple desserts that takes ten minutes to prepare, and everyone just loves!

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Cherry Almond Muffins

These cherry almond muffins are packed with fresh cherries and almond flour, with the crunch of sliced almonds and turbinado sugar on top!

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A cherry almond muffin split in half on a plate, with more muffins on a wire rack next to it.

Cherry season is a fleeting one, which means I end up buying the equivalent to my body weight in cherries when they appear at the store. Also, I weigh more than I look, so yes, that is a lot of cherries. And after I’ve gorged myself on cherries, I look to way to make use of them before they go bad. That means I’m making cherry slab pies, cherry buckle with cocoa cinnamon crumb topping, and my favorite cherry, plum and peach cobbler. But with the huge amount of cherries I had in the house, I figure it was time I made cherry almond muffins, one of my favorite muffins!

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Apricot Frangipane Tart with Rye Crust

This easier-than-it-looks apricot tart is made with fresh apricots, fragrant almond frangipane and a nutty, malty rye crust.

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A slice of apricot frangipane on a plate, with the remaining tart next to it.

Though my obsession with stone fruit on this blog is fairly obvious with various recipes like cherry slab pies, peach and prosecco cobblers, and plum crisps, somehow apricots always feel overlooked. But apricots have their own homey appeal, and I always grab some when they show up at the store to make my apricot yeast bread, the apricot blueberry coffee cake or my apricot and berry cobbler. So, when I ran into some perfectly ripe apricots in the store, I knew I had to make something new with them. The result is this beautiful, sophisticated apricot tart with frangipane filling and rye crust.

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Sparkling Strawberry Lemonade

This easy-to-make sparkling strawberry lemonade is refreshing, made from fresh-squeezed lemon juice, strawberries, and minimal sugar.

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Two glasses of sparking strawberry lemonade with straws sticking out of them. A lemon and a bowl of strawberries are behind them.

I low-key hate the phrase “if life gives you lemons…” but because I was working on a work project, I ended up with about 8 pounds of lemon. Specifically, I ended up with 8 pounds of already zested lemons, which I was trying to figure out what do with. And since things are warming up here in San Francisco and seasonal strawberries were popping up on sale the market, and I had already bought some to make my strawberry rhubarb syrup, I jumped at making some sparkling strawberry lemonade!

I still have a bunch of lemons left though, which means I’ll probably end up making a version of my Meyer lemon shaker tart with strawberries and rhubarb with regular lemons or maybe some honey lemon glaze for a fig focaccia. Or a different lemon recipe that I have yet to figure out. But in the meanwhile, I’ll be sipping on this easy strawberry lemonade while I contemplate all my options…

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Cauliflower Risotto with Wild Mushrooms [Sponsored Post]

This cauliflower risotto is a take on classic risotto but made with low-carb, keto-diet friendly cauliflower rice and roasted wild mushrooms.

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Cauliflower risotto with wild mushrooms in a bowl, with a pan filled with more cauliflower risotto.

This post was sponsored by California Grown. I was compensated for this post and developing this recipe. However, all opinions below are my own.

I feel like I don’t say this enough. But I love making risotto and I love eating risotto! I’ve shared a recipe for bacon and asparagus risotto. I’ve made fried risotto balls, otherwise known as arancini. And I even incidentally mentioned how I made risotto using leftover tidbits from my fridge for an article about cooking at the beginning of the pandemic. So, I was excited to have risotto for dinner when I went on a press trip for California Grown last month, using some of the wild mushrooms farmed at Far West Fungi. The risotto was as fantastic as I expected it to be. And it inspired me to make this cauliflower rice risotto, a recipe I’ve been tinkering with for awhile, trying to perfect it for a friend of mine who is on a keto vegetarian diet.

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