Banana Strawberry Crumb Cake
and a simple strawberry cake ;-)
hello! i hope you have strawberries and/or are in the mood for ice cream, because….
new on bbs
Simple Strawberry Cake
Fluffy butter cake studded with two layers of strawberries: fresh and/or pre-cooked. This is a simple, quick and easy cake to whip up and perfect for those in season, super juicy red strawberries.
these warmer days need some…
No Churn Chocolate Ice Cream
Smooth, rich homemade chocolate ice cream, made without a machine and just a handful of ingredients. Dutch process cocoa is bloomed so that it dissolves fully into the ice cream for a deeper flavor.
slap a scoop of that ice cream between…
Ice Cream Cone Cookies
Chewy brown sugar cookies made with ground up sugar cones! These cookies have a deep, caramel-like flavor and are fantastic for sandwiching with ice cream.
reader review
“The BEST muffins! So tender & the best part is you can make the batter & crumb the night before, doesn’t get easier or more delicious than these!” - Ally, on Lemon Berry Muffins.
weekly reads & notes
“…the idea that food can turn you gay speaks to the depth of how food is coded. Food is used as both a signifier of the self and fuel for the body, the singular act of digestion taking what you see on the outside and literally turning it into yourself on the inside. You don’t just enjoy ice cream. Ice cream becomes you. What does that make you, and in return, what do you make it?” The Food That Makes You Gay, Eater. (this is a longer but excellent read; it traces back ideas of food & sexuality to the spanish colonizers and further)
“SalviSoul is all about giving credit where credit is due. There has not been a place, or book yet that acknowledges the labor of Salvadoran women cooks who are largely responsible for bringing this cuisine to this country. Historically, women's labor has always been ignored and by proxy they become invisible, this has been even more true for Salvadoran women as we are often erased due to being women of color and immigrants.” Karla T Vasquez traces the history of Salvadoran food, shining a light on the women who pioneered it, Salon.
“When pressed, the nation’s biggest food processors and retailers say they’re doing their best to keep prices down and continue to blame inflation. But as these companies hide behind “difficult times,” they’re spending billions of their record profits buying back their own shares on the open market to inflate stock value and issuing generous dividends…” Food Retailers Are Still Lying About Inflation and Profits, Jacobin.
I am officially saturated with strawberry recipes for the year so this is the last of them (at least for awhile). I hope you found at least one to try! In addition to this week’s recipes here’s a link that will take you to the older ones on the blog. p.s. bits of strawberries would taste great in those lemon muffins Ally reviewed ;-)
There’s a lot of talk right now surrounding ai and how it’s going to negatively impact recipe developers, food photographers, and even home bakers too (did you hear about the glue in pizza recipe incident?!). In terms of photos, I think I must be terrible at this because I struggle to spot the difference between artificial and real food images beyond noting how overly contrasted and saturated ai photos are. In this study however, most people were much better at identifying real food. Let’s hope it stays that way ;p
Speaking of - if you post food photos to any meta platforms, you might want to protect your work from being used to feed and build it’s AI system. In this tiktok, flik.social shows you how to do it.
The Substack community is coming together to raise at least $5,000 for the Palestinian Children's Relief Fund, the primary humanitarian organization in Palestine, and I’m joining the effort to help them reach their gal. I hope you will too. Please see here for the link to donate and read more about the fundraiser.
for members, a double recipe day!
#1: Banana Strawberry Crumb Cake
What happens when bananas ripen in prime strawberry season? Soft banana cake gets baked with a layer of jammy strawberries in the middle and a delicious strawberry & brown sugar crisp topping.