Jullie: Interview, Recipe & Giveaway with Author Megan Erickson!

Aside from cooking, another passion of mine is reading. And a genre I've come to love love love this year is New Adult! My younger cousin Samantha (and frequent adventure partner of mine!) started it all when she let me borrow a few of her books, and I've been hooked ever since! These books focus on college-aged characters, who learn life and love lessons while in that 18-25 age range. There are so many New Adult authors who capture the candid humor, sex appeal, and raw emotion from that stage, and they tell their stories with amazingly refreshing voices.

Megan Erickson happens to be one of my favorites, and her Bowler University novels were some of my top New Adult reads in 2014! With the third and final novel in the series releasing in just two weeks, I'm so excited to spotlight the most recent installment, Make It Right. Today's post has an exclusive interview with the author, a recipe inspired by a character from the book, AND a giveaway for a signed paperback copy of Make It Right!

Jullie & Chelsea: Friendsgiving Dessert...The CrumbleCrisp

Chelsea: How is it that we just wrote a post about Halloween-inspired cocktails, and here we are, just a couple of days away from Thanksgiving?! Initially, we planned on doing something with all of the leftover Halloween candy we had, but inspired by the rapidly approaching Thanksgiving holiday, instead ended up making this Pear Crumble...Crisp?...Crumble Crisp.

Jullie Anne: Yes! It was Chelsea's idea to make a Fall fruit crumble, and as soon as she requested it, I was on board. This is actually a perfect low-key recipe to add to your holiday dessert rotation. If you don't feel like fussing around with a pie crust or cake batter, or cranking out a ton of cookies...this is for you! It's not too sweet, letting the fruit really shine, and it just screams holidays and comfort!

Raspberry Pistachio & Dark Chocolate Cream Puffs

February has been a busy, busy month. A list of all the events that have gone by so far: a company party, my parents' wedding anniversary, Jon's class Valentine's Day party (Jon's birthday is next week too!), my mom's birthday, and now...my birthday. How old am I turning, you ask? Mmm...let's just say, mid-twenties. ;)

Over the last few years, I've found that I'm not particularly crazy about big birthday cakes anymore. I had a fruit tart last year, chocolate souffles the year before that, and a pie the year before that. So I've decided to continue this No-Birthday-Cake tradition...with cream puffs!

If I had to come up with my dream dessert, it would have...fruit (duh), chocolate, something creamy, and something baked. Basically, these Raspberry Pistachio & Dark Chocolate Cream Puffs are pretty close to my idea of perfection! I also love that they're easy to make and it's easy to make A LOT of them. Because who wants to get stuck with complicated and time-consuming on their birthday...

Cranberry Pecan Chocolate Chip Cookies

When I think of Christmas, I think of cookies...gingerbread, decorated sugar, ones to serve Santa Claus on Christmas Eve...'Tis the season for cookies! (Jon's kindergarten class just had their Christmas party, and you know what there was plenty of???)

This recipe is a fun, simple "holiday dress-up" for my favorite cookie of all-time. Warm, always-comforting chocolate chips are festively paired with red, tart cranberries and rich, crunchy pecans! Not only is this an easy dough to whip up, the recipe makes a lot of petite-sized cookies. They're perfect for swap/exchange parties this weekend, nibbling on with tea or hot cocoa, and (of course) sharing with the kids!

Roasted Fig & Brown Butter Caramel Ice Cream

Around here, there's always that state of limbo as the season changes from Summer to Fall. Labor Day weekend has come and gone. All of the kids are back in school. Yet, it's still 90-100 degrees outside, not a single cloud in sight, and my car can still turn into an oven if left under the sun for a mere few minutes...We're all stuck, waiting around, "So, Summer's over...when's Autumn supposed to get here exactly?"

That's where this recipe comes in handy. For the "Fall" days (sarcastic air quotes, do 'em with me now) that are still too warm to enjoy things like pumpkin spice lattes while wrapped in your favorite scarf...You can have Roasted Fig & Brown Butter Caramel Ice Cream!

Mango Monday: Mango Chiffon Cake

It has returned! Mango Monday has returned! My weekly mango posts disappeared for a while when I went on vacation, but I promise that it's back and here to stay.

I mentioned on the last Mango Monday that I had been testing out different cake and frosting recipes, in preparation for a wedding party. During my search, I came across this Mango Chiffon Cake! It used pureed manila mangoes (my fave!) to flavor a light and airy chiffon cake. Ultimately, I used a different one for the wedding, but I still wanted to try it out, if only just to have it in my dessert rotation. It's a simple cake that's perfect for brunch, with coffee or tea, or if you're having some friends over for lunch, a not-too-heavy way to end a mid-day meal.

Peach & Koloa Rum Pies

It's hard to believe that Summer is winding down already. (After all, with the kind of heat we get here in California, the feel of summertime can extend all the way to October...) Yet, here we are halfway through August. Vacation is over, Jon is enjoying kindergarten, and Labor Day is right around the corner. Appropriate to blast Lana Del Ray's "Summertime Sadness" everywhere I go? I think so...

But before I completely give in to the blues, I'll be damned if I don't sneak in a few more fruit recipes! The days of the locally grown, picked-daily stuff are numbered, so I'll be trekking out to my neighborhood farmers markets and the fruit stands down the road while I still can. Today also happens to be National Rum Day, bringing some extra oomph to the phrase T.G.I.F! These Peach & Koloa Rum Pies are a tasty treat to keep the feel-good Summer going and a way to enjoy what's left of the season's bounty. Ripe peaches and tropical rum make a juicy filling inside a flaky buttermilk pie crust.

Chocolate Chip Buttermilk Banana Cupcakes

Chocolate Chip. Buttermilk. Banana. Cupcakes.

Want a rich, homemade cupcake? Mom's banana bread? How about your grandmother's chocolate chip cookies, in case you're craving the whole From-My-Childhood Package? These are some good old-fashioned comfort cupcakes, with classic flavors rolled into one yummy dessert. And as if there wasn't enough nostalgia in each bite already, thick cream cheese frosting is spread right on top for a more rustic look.

I came up with these cupcakes with my nephew Jon, who actually doesn't like bananas. (He cringes if he so much as smells them near him.) Desserts are a great way to lightly veil "unappetizing" fruits and vegetables, like carrot and even zucchini! By involving Jon in the actual baking, it only heightened the appeal (and the anticipation!)

Mango Monday: Whipped Mango Buttercream

One of my best and longtime friends is getting married in a couple of weeks! (Trust me, it'll be all over my Instagram and Twitter soon enough.) For loved ones that can't make it to the actual wedding, he and his soon-to-be-husband are having an intimate and casual reception...and they asked me to make their iconic "slicing" cake, as well as the guests' cupcakes.

First, I squealed, gave them both bear hugs, and then squealed some more. This wasn't just a regular ol' task, so I am beyond grateful to be a part of such an important and amazing occasion in their lives! Then, the panic set in. I've made cakes for birthdays, cakes for baby showers...but never wedding cakes. I knew that some careful planning lied ahead. So, for the last month, I've been narrowing down lists of cake flavors, frostings, and potential decorations. (The generous grooms gave me complete creative control!)

Mango Monday: Manila Mangoes & Coconut Sticky Rice

Imagine yourself at your favorite spot for authentic Thai cuisine. A bowl of Red Curry Chicken, a platter of Pad Thai, maybe some Pineapple Fried Rice...You plow through it all. Every delicious and spicy bite. Now, it's time for the waiter to bring a tray of dessert for the table. A dessert that's refreshing and palate-cleansing all in one.

Are you craving mangoes and sticky rice yet?

Luckily, getting dressed and heading out to your local Thai joint will not be necessary. Homemade Coconut Sticky Rice is so easy to whip up! For a fresh and simple finish, ripe mangoes are sliced and spread right over the top!

Mango Monday: Mango Lemon Bars

Before a family get-together, there are many phone calls made between the aunties and the cousins, all about who is supposed to bring what. Oh, glorious potluck planning. We exchange requests (my cousin Stacey makes some amazing dips), and we all come up with a million different things to fill up the buffet table...and the dessert table. This is where my contribution usually lands. Just last week, I made Carrot Cupcakes for my godson Noah's birthday party!

For this weekend, though, my dessert would need to be able to survive a 2-hour drive on a hot, Summer afternoon. Anything frozen or topped with delicate buttercream were pretty much out of the question. (Easy transportation, please.) Ultimately, bars popped into my head as the perfect, tasty solution! They're easy to make, easy to transport, and easy to serve as a party food!

Mango Lemon Bars are a tropical twist on the classic recipe. The shortbread crust is freckled with lemon zest and vanilla bean, and the creamy filling is made with fresh mango puree and freshly squeezed lemon juice. Together, they make a sweet-tooth-satisfying and mouth-puckering dessert!

Almond Butter-Greek Yogurt Cheesecake with Coconut Granola Crust (A No-Bake Filling made with Chobani!)

I've made waffles with beer for breakfast, and I've paired ice cream with grilled fruit for breakfast. Let's just say, I like to make "The Most Important Meal of the Day" a little interesting. So...

Who wants some cheesecake for breakfast???

Yes. Cheesecake. It all starts with one of the ultimate morning foods: granola. I made a crust out of crunchy coconut granola, honey graham crackers, and just a touch of melted butter. Then, for a no-bake and Summer-heat-wave-friendly filling, I used almond butter, cream cheese, and Greek yogurt. Chobani was nice enough to send over samples of their wonderful products for me to play with in the kitchen, and their Greek yogurt was a perfect way to make a rich, thick cheesecake...without turning on a single oven or boiling up a water bath!

Yogurt and granola are a classic pairing for breakfast, but sometimes, having a bowl of it the same way every time can get a little...well...monotonous. Turning them into a cheesecake is a great way to switch things up and to bring some fun to the breakfast table! Everything is also made the day before, so waking up and serving breakfast is extremely easy!

Nectarines, Plums, & Ice Cream! Oh my!

Yesterday, we had another beautiful, 75 degrees-and-clear-sunny-sky morning. I love to have fresh fruit in the morning, with just a cup of coffee. It's my favorite kind of breakfast when the weather is warm like this. With a half-empty fruit bowl, however, I decided to make my way to the farmers market and restock.

There was already a nice-sized crowd by 9 am, live music echoing throughout the lot, and the welcoming smell of freshly popped kettle corn filling the air. Once I resisted that toasty, buttery aroma though, I could finally catch a whiff of the strawberries and the peaches...the cherries and the nectarines...Mmm. Just what I was looking for...Baskets and crates were filled to the brim with gorgeous Summer fruit. I wanted to load up my car and take all of it home!

Macadamia Nut Ice Cream ( & How to Make Raw Macadamia Nut Milk!)

Vanilla with chopped macadamia nuts? Not exactly. White chocolate and macadamia nut cookie dough? Hmm. Maybe some other time. 

I've been looking for a Macadamia Nut Ice Cream recipe for awhile, and those flavors that I just mentioned were all that I could really find. What I want, though, is macadamia nut infused ice cream. Rich, buttery flavor, but smooth texture. No bits and pieces or chunks.

That's how I finally came across raw macadamia nut milk. Once I carefully revised my search keywords, I was linked to plenty of vegan and special-diet blogs. It was interesting to read about so many different kinds of nut milks...Cashew, hazelnut, and even pistachio! (This practice of turning nuts into milk is hardly new, but I've never had a need to make any myself.) Since I recently took a liking to almond milk, I was feeling adventurous. I thought, "THIS! I can make my own nut milk, and turn it into ice cream!"

Homemade Hawaiian Shave Ice

My air conditioner broke down last weekend and won't be fixed until maybe Thursday, just as temperatures are projected to reach the 90's and 100's this week...Alright, life, I'll swing at your curveball...

I bought those nifty window fans, positioned every electric fan that I could find in the house, and made sure that my ice maker's "Quick Ice" feature was functioning properly...whatever it takes to keep my house from feeling like an over-sized dry sauna. And not just for myself, but the little ones as well. A hot, cranky 5-year-old and 3-year-old are no fun!

As I was thinking of different frosty treats to distract them with, Hawaiian shave ice was one of the first to pop in my head. I've had plenty of shave ice all across the islands, from Matsumoto's rich tradition in Oahu to the imaginative creations at Ono Ono in Kaua'i. Sweet, flavorful, and homemade syrups are poured over refreshing ice. Many of them are inspired by the seasonal fruits grown locally right on the island. I quickly gave in to this idea, while the summer's fruits are ripe for the picking and a refuge from the scorching heat is so desperately needed, to find a tasty oasis in shave ice!

Blueberry Macadamia Muffins

My calendar says that summer technically arrives on June 21st, but these heat waves and the strawberry stands up & down the road are telling me otherwise. It's warm enough to jump into a perfectly cold pool with reckless abandon, and for my life to be semi-overtaken by fruity, umbrella-worthy refreshments. It is summer.

And it's berry season.

I've been longing to venture out to the farmers markets and see the rows and rows of freshly-picked fruit all lined up in their little baskets. I became determined to make blueberry muffins as a simple, easy way of appeasing yet another one of my super-cravings.

Muffins also remind me of waking up at dawn before long road trips and sunrise hikes, a grab-and-go breakfast from Starbucks or (yes...) 7-Eleven. Muffins are the kind of thing that makes a 6 1/2 hour drive to Disneyland with two rambunctious boys...in a packed minivan...manageable. They make you feel like a multi-tasking queen, while you have a muffin in one hand and the steering wheel/map/stereo dial in the other...or yelling at your malfunctioning GPS with a mouthful of muffin, if you're that kind of road rager. Like me. (Please, eat and drive responsibly.) So, for all of you summer-road trip-hike-berry lovers out there, how about we skip the stop at Starbucks, go straight to putting on your ultimate cruising-down-the-highway playlist, and bake some Blueberry Macadamia Muffins? Bursts of sweet and tart blueberry, crunch from toasted macadamia nuts, and rich vanilla bean in every bite!

Chocolate Chip Cookie & Ice Cream Cake (Happy Birthday, Jacquelyn!)

While everyone was busy getting ready for their Memorial Day barbeques and graduation parties, I was busy also figuring out what kind of birthday cake to make. Jacquelyn celebrated her 3rd birthday on the 24th! This little lady has already appeared a few times on the blog...getting ice cream-wasted at Disneyland, proving her status as a farmers market veteran, and even serving as the inspiration for my Strawberry-Kiwi Shortcakes...I thought that it was only right that she had something special to dig into for her big day!

Last year, her Lemon-Raspberry Cake was inspired by the beautiful, pink hydrangeas starting to bloom in the garden. (SO HANDY, those Buster Posey cups are...) I was definitely motivated to top last year's creation, so there were two things taken into consideration: Jacquelyn's love for ice cream and Jacquelyn's love for chocolate. My sister was the one who suggested that I make an ice cream cake. The only thing was...I'd never made an ice cream cake before. But I'm never one to shy away from a challenge or experiment!

Guava Coconut Crumble Bars

A couple of months ago, I came across a recipe for Guava Bars on Serious Eats. Since then, I've been waiting for a chance to finally bake up a batch. That time has come at last.

Mother's Day weekend is here, and with it, it brings...bouquets of tulips, peonies, and snapdragons (or just orchids, if you're my mom)...relaxing brunches with a mimosa or two (or four)...and overwhelming feelings of love and joy that could only be expressed through a Hallmark card. (Okay, I'm kidding about that last part.)

Breakfast in bed and Sunday brunches are popular ways to pamper Mom, and these Guava Coconut Crumble Bars could be a perfect addition to any of them!

Strawberry Kiwi Shortcakes with Vanilla Mascarpone

My love for fresh fruits has been well-documented on this blog. Give me a bowl of sliced mangoes, put some apple bananas in front of me, or better yet, treat me to a shopping spree at a farm stand....I do little happy flails. Fresh fruits just make me happy. (Fact: For my birthday this year, I had a fruit tart instead of a cake.)

There were just 3 kiwis leftover after making margaritas, and I knew that I wanted to make a dessert with them. I also had ultra-ripe strawberries sitting in my refrigerator...They needed some love, ASAP. Little Jacquelyn loves strawberries, and she absolutely devours them whenever I sprinkle on a little sugar. (She even licks the syrup left in the bowl. But, then again, who doesnt?!?) This gave me the idea to bring the two fruits together and pile them up on a sweet, buttery shortcake. These Strawberry Kiwi Shortcakes also get big dollops of vanilla & brown sugar infused mascarpone...all approved by a special little girl!

Cooking with Mom: Leche Flan

My first and only "Cooking with Mom" recipe was last year, for Goat Caldereta. I can't believe it's taken me this long to do another one, but my mom and I were talking a few days ago about how the blog was doing, and she agreed to do a recipe with me again. This is one of those dishes that will always be close to my heart, and I hope you all try it.

Leche Flan is a quintessential Filipino dessert. It's another example of the influence that Spain had on Filipino cuisine. When Mom & The Aunties are cooking up batches, you know it can mean only one thing...fiesta time. The dessert spread at any Filipino party is incomplete unless there is some homemade Leche Flan. 

It's a custard made of milk, eggs, and vanilla, covered in a rich caramel syrup. When I was a little girl and just starting to like cooking/baking, my mom taught me how to make Leche Flan. She thought it would be easy enough for me to handle, yet complex enough for me to feel like I was really accomplishing something.

"This was one of Nanay's specialties," she told me.

"Nanay" is the Tagalog word for "Mom", and it's what we've always called my late grandmother. The first time we made it together, I remember feeling extra special to have this recipe handed down to me. Although the recipe itself is simple, Leche Flan is rich, creamy, and you just feel like you're eating something extravagant.