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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

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.

Chocolate and Strawberry Scones

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

Miso Caramel Soy Sauce Brownies

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.

Swedish Tea Ring

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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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Holiday Charcuterie Board [ Sponsored Post]

Learn how to make a holiday charcuterie board, the perfect grazing board to entertain, or as an easy, no-cook meal at home.

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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.

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

It’s the holidays and I’m excited to be teaming up with Safeway and Boar’s Head to make a holiday charcuterie board! One of the best things about charcuterie boards is how easy they are to make, and how impressive they are for folks. I’m a huge fan of Boar’s Head products because they’re super fresh and only use the highest quality ingredients. Boar’s Head wants to simplify making charcuterie boards even more, because sometimes looking at all the options for a charcuterie board can be intimidating. They suggest doing a two-two-two formula, of two cheeses, two charcuterie meats, and two other items to round it out. Simple right?

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

This roasted Delicata squash and Brussels sprouts dish has a pomegranate sweet and sour agrodolce making it an easy, sophisticated side dish.

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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.

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

Back in October, I was lucky to go on a tour with California Grown of California’s San Joaquin Valley, an agriculturally rich area that grows over 250 different crops. We visited kiwi farms, watched fresh figs get packaged, rode a modified grape harvester to harvests dried-on-the-vine raisins, visited a winery and picked pumpkins at a pumpkin farm. And we ate SO. MUCH. FOOD. 

Our trip coincided with California Farmer and Farmerworker month and after watching the workers working the fields, I can 100% say, they deserve to be celebrated all year round! The food they harvested is distributed throughout the country but after a day of hanging out in the pumpkin field picking pumpkin squash and decorating gourds, we were lucky enough to dine on some local grown food at Trelio in Clovis, California. At dinner I had some amazing food, including some eggplant with agrodolce and a shaved fennel salad with pomegranate vinaigrette. Taking all that as inspiration, I created this roasted Delicata squash and Brussels sprout dish with pomegranate agrodolce, the perfect fall and winter side dish for your holiday table (or really any time of year).

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Miso Butter Glazed Green Beans

This miso butter green beans with corn and fried shallots is an easy side dish with the not-so-secret miso as an umami flavor booster!

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

The cooler weather has me turning up the heat, grabbing a cozy sweater and baking up a storm. But dinner still have to make its way onto the table, and that means I’m making comfort food like easy chili, shepherd’s pie, easy baked ziti, and Moroccan lamb tagine. But along with all those main dishes, I often want to serve a green vegetable side. And green beans are one of my quick easy dishes, with their snappy nutty flavor and their quick preparation. I’ve made green beans with shallots and thyme and I’ve roasted green beans and tossed them dried cranberries. But my current favorite way to prepare them is this miso butter glazed green beans with corn and fried shallots!

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Cinnamon Streusel Coffee Cake

This classic cinnamon streusel coffee cake is rich and buttery, with a ribbon of cinnamon sugar filling in the middle.

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

Though my husband is much more of a cookie and brownie person, he does have a weakness for coffee cake. It might be because he drinks so much coffee! And though I’ve shared my recipe for pumpkin coffee cake, Swedish blueberry cake, Mexican chocolate and corn coffee cake, and my Earl Grey infused blueberry coffee cake, I somehow have not shared my go-to cinnamon streusel coffee cake recipe. This is the buttery, rich, and moist coffee cake that you find at a coffee shop, but SO. MUCH. BETTER. Topped with the perfect amount of cinnamon streusel crumb topping, this is the coffee cake that you want to serve with coffee, tea, or pretty much any hot beverage of your choice, for breakfast, tea time, or as dessert.

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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

A piece of peach slab pie on a plate with a fork next to it.

Peach Slab Pie

A stack of raspberry oat bars on a plate, with one more raspberry oat bar on the table in front of it.

Raspberry Oat Bars

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

Double Chocolate Chip Muffins

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

Easy Strawberry Cake

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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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