Posts by Carin Thumm

Breakfast for a Crowd: Whole Wheat Pfannkuchen with Roasted Italian Plums

It is officially Italian plum season. If you’re unfamiliar with Italian plums they are cute little egg shaped fruit with a blueish-purple skin, yellow flesh, and the best part: they’re freestone (which means the flesh SHOULD separate from pit easily … I’m stressing should here real hard). I ran across Italain plums at the grocer and had a moment of silent, blissful reflection in the produce section. It’s the small

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End of Summer Cocktail: Yes Way, Rośe!

Gin. Strawberry-lemon shrub. Rośe. Bitters. Looking at it, it doesn’t seem like much. Four ingredients. But it’s delightfully pink, packs a wallop, and is deliciously light which basically means it’s the perfect end of summer cocktail. This cocktail took me a bit of time to suss … it was my first time playing with bitters (and boy oh boy do they live up to their name). I had the OG

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Total Eclipse of the Dessert: Brooklyn Blackout Cupcakes

You may have heard there’s a full solar eclipse happening on Monday. And if you, dear reader, like me, live along the direct path of this event you may have heard the following warnings: have a stockpile of food and water at home, have a full tank of gas, be wary of possible Lizard-Man sightings, and be prepared for a large influx of people to in the area. One of my

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Fresh Fig and Honey Cheesecake

IT. IS. FIG. SEASON. Stop the presses and get thyself to the store for the best summer has to offer. I snatched some up at my local grocer doing my best Gollum impression, clutching the box to my chest while muttering “my precious” as I skittered around the isles getting the rest of my shopping done. I’m not as strange as I make myself sound, honest. I’m normal. Mostly. Well,

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Perfect Summer Peach Galette

Here’s the thing about peach pie: it’s a pain in the ass to make, what with the peeling and the slicing and it’s a lot of peaches and your hands get all gooey and stuff. Here’s the thing about peach galettes: they are simple to make, only use two to three peaches and are just as delicious as pies. And the bestest part? GALETTES ARE MEANT TO BE RUSTIC AND

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