marbled raspberry pound cake

This small, fearless wildling we literally just brought home from the hospital turned three a couple weeks ago, but despite my certainty that we just got her, I won’t lie, this feels like a gazillion years ago because when did she not have hair. Strangers on the street often ask us about her hair, and I get it, I do. She’s small, it is big, and also red and with spiral curls going in every direction and there are three other members of our family and none of us have spiral curls or red hair. This isn’t the only way she’s already her own fierce little person. I was definitely not into dolls or dresses growing up, so I watch with awe as she plays for hours with her very pink baby doll, the doll’s stroller, the doll’s purse, the doll’s crib and high chair; when she comes home after being out all day, she likes to sit quietly with her baby on her lap on the sofa for a while to catch up and it is, objectively (I am known for my objectivity when talking about my kids), one of the cutest things I’ve ever seen.

what you'll needfork-crushed raspberriesblend to make smoothstrain out the seeds, if you wish

So when asked what kind of birthday cake she wanted, she said “PINK!” And I said, “But what flavor?” “Pink.” And also, “Not brown, Yacob likes brown.” (This is true.) And I thought about making the pink lady cake but we ended up not having a big party that required so much cake, just bringing cupcakes to camp* and then going out to dinner with family. Instead, I went in a simpler direction, loosely inspired by a marbled pink and white cake we saw in the pastry case at Starbucks (but didn’t try so no idea how the taste lines up), a few weeks before. Adding a spoonful of raspberry puree into the glaze turning it ferociously pink, much to her glee, and stretching it into this doughnut-shaped pan I bought earlier this summer on a whim made it look like a giant pink emoji of a doughnut, an unequivocal hit with three year-olds, eight year-olds, and everyone who saw the cake go by at the restaurant. [I resisted the urge to say “And the color is all natural! And that’s not plasticky fondant!” — for once — but it was hard.]

Read more »

12 Easy One-Pot Dinners to Cook at Your Vacation Rental — Recipes from The Kitchn

While we love the chance to cook in a new-to-us kitchen, the last thing we want to do on vacation is prepare a meal that creates a lot of extra work and dishes. That’s why we gravitate toward one-pot meals. Not only do they cut down on cleanup time, but they are also easier to execute — which is especially helpful when your rental kitchen isn’t the most well-equipped.

Here are 12 one-pot meals that will let you focus more on vacation than on cooking and cleanup.

READ MORE »

The Frozen Pizza Taste Test: We Tried 12 Brands and Ranked Them — Shopping

We are living in a frozen-pizza-lover’s paradise. Walk into any supermarket and you’ll be dazzled by the bevy of options with various styles of crust (thick, thin, and even cheese-stuffed!) and a bounty of meat and veggie toppings. Just picking one to toss in your cart can make your head spin.

If you’re anything like me, you have a stash of frozen pizzas in your freezer for when you’re either short on time or are too tired to deal with pots and pans. I usually stick to the same brands out of habit (Trader Joe’s and Amy’s are my favorites), but I was curious if I was missing out on a superior frozen pizza experience. So, I tried a dozen kinds to see how they measured up.

READ MORE »

The New ‘Great British Bake Off’ Trailer Is Here, and It’s Making Everybody Cry — Food TV

This new Great British Bake-Off trailer is the new “Laurel or Yanny?” video, or the new dress that half the world thinks is white and gold and half says is blue and black. Because, depending on the viewer, the new Bake Off trailer is either emotional and heartwarming, or creepy as heck. Really, it’s a little bit of both, and people are loving it.

READ MORE »

12 Delicious Ways to Use a Bunch of Basil — Recipes from The Kitchn

From Memorial Day to Labor Day, basil is constantly on hand in our kitchens. It’s hard to find a summer dish that isn’t improved by a handful of this bright, fragrant herb. If you’re in need of a few new ideas to trim back an enormous pot or use up that second bunch you couldn’t resist buying, take a look through these 12 great recipes for inspiration.

READ MORE »

Everything You Need to Know About Amazon’s Prime Rewards Credit Card — Shopping

If you shop on Amazon a lot, you’ve probably seen so many ads for Amazon’s Prime Rewards Visa Signature credit card that you don’t even notice them anymore. Credit card ads are just part of the background noise of the internet, and at a certain point, we just tune them out. But now that Amazon has acquired Whole Foods and the card has started offering cash-back rewards with both retailers, it might be worth taking a second look.

READ MORE »

The One Thing You Don’t (Always) Have to Do with Frozen Spinach — Tips from The Kitchn

I have vivid childhood memories of my mom standing over the kitchen sink on Christmas day squeezing the water out of defrosted packs of spinach to make her famous spinach casserole. Later my sister took over the task and she’d be shuddering from the semi-thawed clumps in her hands. It always seemed like such a nuisance — and so cold!

So as an adult, I sort of tried to avoid frozen spinach all together. Only recently, however, I found out, thanks to my colleague Kelli, that you don’t always have to bother defrosting and draining it. It turns out there are a handful of instances that you can use spinach straight from the freezer without an ill effect on the dish you’re making.

Here’s when you don’t have to bother defrosting frozen spinach.

READ MORE »

Make These Steak Kebabs with Garlic Butter for Dinner Tonight — Delicious Links

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Can we please discuss the following: How is it already August?! This summer is absolutely flying by, so I’m coping the only way I know how… by throwing everything under the sun on the grill (and eating it all under the sun, too). I think it’s fair to say that this calls for a smorgasbord of skewered sirloin. And this recipe for steak kebabs with garlic butter from Dinner at the Zoo is calling my name.

READ MORE »