Hi-ho, hi-ho it’s off to Kentucky we go! On Friday, we will be flying to Lexington for a special FEEDback Retreat that our friend Lauren has been organizing for the past several months. We started to tell you about it when we posted the recipe for our bourbon pecan pie upside-down cake, and if you haven’t made it yet, this is the perfect time, since today we are sharing a refreshing cocktail—also made with bourbon—that will accompany that cake like a bow and fiddle. We have been requested to make both recipes at the retreat, and next weekend is already starting to sound like a party. Between bourbon tastings at local distilleries and cooking together with our friends in a historic country estate, we are also lending a helping hand to raise awareness for hunger relief. On Saturday morning, we will be working at a school cafeteria to volunteer with the nonprofit Rise Against Hunger to package over 15,000 meals for people in need. The event runs on donations, and our group managed to raise over $4,000, so we’re grateful to everyone that participated to make this a reality. If you live in the Central Kentucky area and would like to join us, we would love to see you! You can register HERE—it’s super easy and takes just a few seconds, and if you’re not in the area, but would still like to donate, click HERE.
This post was created in partnership with Taylor Farms. All opinions are our own.
One question we are often asked is how we stay so skinny. We may share lots of desserts here on the blog, but we also try to keep the recipes balanced between the sweet autumnal cocktails and cookies that continue to make appearances in our somewhat-balanced household. All kidding aside, it is a combination of factors: heredity (you should see how thin our moms are), hiking, and taking time to eat healthy. Our dinners for the past few months have consisted of mountains of roasted vegetables, sautéed greens, quinoa, and tofu prepared a hundred and sixteen ways. We have been extra creative in the kitchen, experimenting with different techniques to prepare our produce and we have been thrilled with the results. The only downside is it can take a while: when you’re in a hurry and don’t have time to cut and peel loads of sweet potatoes and beets then wait a half-hour while they cook in the oven, you need a quicker—but still healthy—alternative. So we created a delicious and easy weeknight dinner that takes less than fifteen minutes from start to finish, and we’re excited to share it with you today.
For the past few weeks, it has been bitterly cold here in Los Angeles, dipping to bone-chilling temperatures in the 60’s, and grey overcast skies lasting the entire day. We’ve even had to wear jackets! But thankfully, we have a comforting recipe for a hot cup of ginger tea infused with golden honey and freshly squeezed lemon that warms the soul and soothes the senses, whether you live in LA or somewhere with a more… aggressive climate.
When I was five years old, I was so excited to take my first cooking class at the local community center. We made so many fun recipes, but my favorite part was when we learned how to make a cake. I remember feeling then—and I still feel now—a sense of amazement that you can take all these powders and liquids, mix them up, add some heat, and end up with a sweet and delicious cake. The first time I made this ginger key lime chiffon cake was for my birthday a few years ago, and from the first bite I was hooked (yes, I love to bake my own birthday cakes!). There are three layers of pillow-soft gingery chiffon, a rich and surprisingly tart key lime curd filling, and the entire cake is generously frosted with a silky smooth key lime buttercream. –Ryan