Eat The Love

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

This easy-to-make green shakshuka recipe is packed with leafy greens, as well as green and black ripe olives, and feta cheese.

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

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

If you’ve followed my blog at all, you know I absolutely love olives. They’re one of my secret ingredients that I try to sneak into a lot of dishes because the salty briny flavor gives dishes extra punch. The earthy, umami-packed flavor works well in my olive tomato hand pies, a quick chop makes an excellent herb dressing for asparagus, and olives are fantastic paired with charred, smokey eggplant. So, when California Grown asked me to partner together in October, which is California Farmer and Farmworker Month, I was excited to bring you my take on a green shakshuka, a leafy green version of the classic shakshuka dish, made with green and black California ripe olives.

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Tarte Tatin (French Apple Tart)

How to make a picture-perfect Tarte Tatin, the classic upside-down French caramel apple tart, with step-by-step photos and instructions!

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

Fall is here, and that means ALL the apple desserts! Like my apple slab pie, my apple pandowdy with blackberries, my apple fritters, my fried apple pie, and my apple cider donuts. But somehow I’ve not shared with you my recipe for the classic French tarte tatin.

I’ve been making a variant of the tarte tatin dessert, the classic French upside-down caramel apple tart, for years. I bring it to dinner parties. I serve it as a dessert for special occasions. And I make it randomly when I’m just feeling a little bit fancy. But, true story, it’s not a fancy dessert. It’s surprisingly easy to make. And it never fails to impress. Maybe it’s because it has a French name, or because it has those beautiful glistening apple mounds nestled in a flaky crust, but numerous folks seem intimidated by making it. Fear not! Here’s how to make a picture-perfect looking tarte tatin with minimal effort, complete with step-by-step instructions and photos.

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Easy Fudge Brownies

These easy fudge brownies are made in one bowl and come together quickly. They are chewy, fudgy and intensely chocolatey!

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

Ahhh brownies. I realized that I have shared quite a few brownie recipes, like my Neapolitan cheesecake brownies, my rye brownies with caramel, my peppermint cheesecake brownies, and my pumpkin cheesecake brownies here on this blog. But one thing I haven’t ever shared is a straightforward fudge brownie recipe. Which is a shame because that’s one of those classic recipes that everyone needs.

And though I’ve tried tons of fudge brownie recipes, it took me a LONG time to really develop a recipe that I adored and wanted to share. So, I started making batch after batch of brownies. It’s a tough gig! ButI really wanted to dive in deep, tweaking the recipe to make it the best fudge brownie recipe ever. A brownie that was deeply rich and chocolate-packed, worthy of the name “fudge brownie.” I wanted it dense but not gummy, chewy and fudgy, and almost sensual in texture. Finally, I developed this easy fudge brownie recipe that you can make in one bowl!

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Pumpkin Bread with Sugar Spice Crust

This easy-to-make pumpkin bread uses an entire can of pumpkin puree and has a sugar pumpkin spice crust on the sides and top!

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

Though I loathe to let go of summertime and its bounty of berries and stone fruit, once the weather turns cooler I do get a slightly tinge of excitement for fall. We don’t have deciduous trees here in San Francisco, something I missed terribly from growing up in the Midwest. But that doesn’t stop me diving headfirst into pumpkin. I’m not a pumpkin spiced latte type of guy, though I do stand by my excellent pumpkin spiced latte bread recipe as one my favorite treats. But pumpkin bread pudding, pumpkin star bread, pumpkin chocolate chip cookies, pumpkin coffee cake, pumpkin muffins with cream cheese filling and pumpkin cheesecake will all start to appear soon in my apartment. However, the first pumpkin recipe to show up this Autumn in my kitchen is a classic pumpkin bread, a quick bread that is easy to make, and something I realized I’ve never shared here.

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Peach Slab Pie

This peach slab pie is packed with luscious peaches as well as a few secret ingredients to make it the best peach pie you’ve ever had.

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

My husband is more of a cake person than a pie person, but he can’t resist a slab pie. It’s the high crust to filling ratio that he loves. It’s also why, when I make pies, lately I’ve been making them slab style, like my rhubarb and berry slab pie, my easy cherry slab pie, and my apple slab pie with prunes and brandy. With the summer quickly coming to end and stone fruit season fading fast, I grabbed a bunch of peaches at the store and set about making a peach slab pie for a dinner party I was going to.

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Raspberry Oat Bars

These easy-to-make raspberry oat bars, made with fresh or frozen raspberries, uses a shortbread oat crust that is also the topping!

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

Though I have yet to meet a berry that I did not like, I have a special place in my heart for raspberries. They’re tart, they’re sweet, and they have that concentrated berry flavor that a lot of other berries doesn’t. But I don’t use them a lot. I’ve made raspberry cookie bars and I’ve added them to my mixed berry galette with chocolate crust but somehow, I haven’t really made a recipe where the raspberries really SHINED. So clearly I had to rectify that with these raspberry oat bars!

These raspberry oat bars are based on my strawberry oatmeal bars that have crystallized ginger in them. I kept these raspberry bars a bit more simple, so their pure raspberry flavor shines through. The baking of the bars breaks down the berries into a jammy fruit spread from the heat. Best of all, they can be made with fresh or frozen raspberries (no need to even thaw the frozen berries) which means you can make them all year round and not have to worry if the raspberries are in season.

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