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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

Roasted rainbow carrots with za'atar spices and drizzled with pomegranate molasses and seeds on a white serving plate.

Roasted Carrots with Za’atar, Pomegranate Seeds and Molasses (with video)

a cardamom bun on a plate with a cup of coffee and a chemex pot of coffee next to it. Beside the plate is a wire cooling rack with more cardamom buns and two small plates with Belgian pearl sugar and ground cardamom spice in them.

Cardamom Buns (aka Swedish Kardemummabullar)

Red velvet crackle cookies on a blue plate, with two small milk bottles with milk in them next to it. Next to the milk bottles is a wire cooling rack with more cookies on it.

Red Velvet Crackle Cookies

Cranberry Spiral Bread with Ginger and Pecans [Sponsored Post]

This stunning holiday cranberry spiral bread is inspired by a Swedish tea ring but has a cranberry, ginger, and pecan fruit filling that will make your holiday table look spectacular.

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A large cranberry spiral bread on a red plate with two small desserts plates and two mugs of hot tea next to it.

This post was sponsored by Bi-Rite Market. I was compensated for this post and developing this recipe. However, all opinions below are my own.

I’ve been making this cranberry spiral fruit bread ring for years now in one version or another. It’s inspired by a traditional Swedish tea ring, a yeasted coffee cake that is often served during the winter months. Yet somehow, I have never actually gotten to share the recipe on my blog. So when I was approached to partner with my favorite local San Francisco grocer, Bi-Rite Market, I knew it was the recipe I wanted to share! I’ve been shopping at Bi-Rite Market for the past 15 years, ever since I moved two blocks away from them, and they always have the best seasonal and local produce available.

This cranberry spiral bread is one of those stunning desserts that uses seasonal fresh cranberries in the filling along with crystallized ginger and chopped pecans. Rolled into a log, made into a ring, then cut partially into spiral disks, the sweet yeasted bread looks like a beautiful holiday wreath that you can eat!

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Cinnamon Rolls

These fluffy cinnamon rolls are easy-to-make from scratch and have an extra amount of cinnamon in the filling make to give them zip and pop! Make them the night before if you want a special breakfast with minimal morning effort.

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Cinnamon rolls in a pan, with one individual cinnamon roll on a plate next to a small bowl of cream cheese frosting.

My obsession with cinnamon rolls is a little over the top. This is clearly evident in my archives, as I have recipes for pumpkin cinnamon rolls, sweet potato cinnamons, rosemary pistachio cinnamon rolls, red velvet cinnamon rolls, eggnog cinnamon rolls, and quick and easy cinnamon rolls. Heck I even have a cinnamon bun cookie on this blog! WHAT. IS. WRONG. WITH. ME. (some would argue SO MUCH, but that’s probably a blog post for another day). YET…somehow I have never shared a recipe for my basic classic cinnamon rolls. Partly it is because I keep on tinkering with the recipe, trying over and over to find that center of the Venn diagram of easy-to-make, super fluffy, and extra tasty without being too sweet. Finally, here’s my favorite homemade cinnamon roll recipe.

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Pumpkin Cheesecake with Pecan Graham Cracker Crust

This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling.

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A slice of pumpkin cheesecake with whipped cream on it and the remaining cheesecake in the back.

Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. It’s not that I don’t love pumpkin pie. It’s that after serving various different pumpkin pies, including my pumpkin tart, my chocolate pumpkin pie, and my caramel pumpkin pie for 20+ years after our annual Thanksgiving dinner, it’s nice to make a change! This pumpkin cheese is rich and creamy, without being overly heavy. It has a generous amount of wintry pumpkin pie spice and is a family favorite even for folks who skip the classic pumpkin pie.

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Oatmeal Raisin Cookies with Brown Butter

These classic all-American oatmeal raisin cookies have nutty and fragrant brown butter in it to make it the best version possible!

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Oatmeal raisin cookies stacked on a plate, with a pile of cookies and a glass of milk in the background.

In the holy trinity of classic all-American cookies, you have the sexy leading chocolate chip cookie, the down-home pure comfort snickerdoodle, and then you have the oatmeal raisin cookie. It’s overlooked, often dismissed, and even relegated as an afterthought in the back of the cookie jar or cookie box.

But the comfort and warmth of a classic oatmeal raisin cookie can’t be beat. It’s chewy subtle spice and pop of fruit sweetness make it a classic in the pantheon of American cookies. And though I’ve made variations over the years for the blog, like my blueberry and ginger oatmeal cooki, my vanilla white chocolate oatmeal cookie, and my oatmeal chocolate chip cookie this oatmeal raisin cookie recipe made with nutty and fragrant brown butter, is my go-to version of the classic cookie recipe and should be reconsidered.

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Pumpkin Coffee Cake with Pecan Streusel Topping

This moist pumpkin coffee cake is packed with autumnal flavor. It has a pecan streusel crumb topping and a pumpkin spice ribbon in the middle.

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a slice of pumpkin coffee cake on a plate, with the remaining cake behind it.

I often joke that the world IGNORES pumpkin until September/October, when it is EVERYWHERE. Which I get, because I love my seasonal food. But not a lot of folks actually go through the effort of roasting and using an ACTUAL pumpkin when they make something with pumpkin. They use canned pumpkin, which is available all year long.

I, of course, realize it’s an uphill battle and have just resigned myself to using pumpkin mostly in the fall and winter, making pumpkin spice muffins or pumpkin spice latte bread. Which is fine. Other times of the year I’m making a peach and blueberry coffee cake, an Earl Grey infused blueberry coffee cake or a Mexican chocolate and corn coffee cake. But once fall and winter are here, I’ve got an excuse to make this pumpkin coffee cake with pecan streusel topping!

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Garlic Knots

These classic buttery garlic knots are a pizzeria treat, made from pizza dough and tossed in parmesan, oregano and lots of butter and garlic!

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Fresh baked garlic knots sitting on a wire rack with a hand reaching out and grabbing one of them.

The first time I saw garlic knots were on a trip to New York City at a corner pizza-by-the-slice shop. Though my friends all ordered slices of pepperoni, sausage, and olive pizza, I gravitated toward the glass counter and stared at those glistening garlic bombs stacked high. I asked for a bag of them, and happily munched on them as my friend attacked their slices. I had no regrets with my choice! Since then, I’ve been making garlic knots with my homemade easy pizza dough to go with my dinner when I want to change it up from my parker house rolls or potato rolls.

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Several Bavarian pretzels on a cutting board.

Bavarian Pretzels Dipped in Lye

Slices of apple slab pie with prunes and brandy on plates, with a small plate of prunes and an apple next to them.

Apple Slab Pie with Brandy and Prunes [Sponsored Post]

Fig financiers on a plate and wire cooling rack, surrounded by bay leaves, fresh figs and vanilla bean pod.

Fig Financier with Brown Butter, Bay Leaf and Vanilla

Cherry Tomato and Rosemary Focaccia sliced up on a cutting board.

Cherry Tomato Focaccia with Rosemary and Sea Salt

A bowl of an individual serving of plum crisp with a scoop of ice cream over it, with the remaining dish of plum crisp next to it.

Plum Crisp

a slice of blueberry pie on a plate, next to the remaining blueberry pie.

Blueberry Pie

Fig rosemary focaccia cut up on a marble surface next to a cut fit and a knife.

Fig Rosemary Focaccia with Honey Lemon Glaze [Sponsored Post]

Sourdough pretzels on a plate surrounded by mustards for dipping.

Soft Sourdough Pretzels

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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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Disclaimer

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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