Introducing: Fresh Baked Puns

It’s no mystery that I love me a good food pun… if you follow me on Instagram or if you read this blog with any regularity that fact is glaringly obvious.

At this point I have a notebook filled with pages and pages of food puns.

It’s one of those things I’ve always thought I should do more with, and in fact, people have told me on multiple occasions (when I posted a particularly good pun), “you should put that on a t-shirt!”

And, well…

I’m finally doing just that!

Introducing… Fresh Baked Puns, a new line of punderful tees, accessories, and apparel with a flair for flavor and fashion. Featuring original punny illustrations (hand drawn by me!) and screen-printed on soft cotton tees with eco-friendly inks, these shirts are guaranteed to make your outfit the main course.

Our grand flan, er, plan, is to dish out delicious new designs quarterly, and our first design drops… NOW!

Are you ready?

More importantly, are you hungry?

The ultimate shirt for snack-lovers features bold pop-art-inspired cheese crackers, and hot pink lettering reading “Snaccident Prone”. You know, if you’ve ever found yourself accidentally consuming most of the box, bag, or batch without realizing it.

Shirts are screen printed locally in Nashville, TN with eco-friendly inks, providing a high quality design that lasts through numerous washes.

And even better news, we’re offering an exclusive 15% off discount when you preorder. We have both women’s and unisex shirt styles available in the preorder (all soft 100% cotton shirts in a cool vintage white color), but depending on how the preorder goes we may not stock both shirt styles after that, so be sure to preorder now to guarantee you get the size/style you want! (See preorder page for sizing information).

Don’t delay, preorder yours today!

Preorders close on August 14th, and shirts will ship the first week of September.

from Love and Olive Oil https://ift.tt/mNZ6JoX

Homemade Gummy Peach Rings (made with Real Fruit and Gelatin)

These homemade peach rings are bursting with bright, summery peach flavor—made with real fruit and set with gelatin for that perfect bouncy, stretchy gummy texture.

Any gummy candy lover is surely familiar with peach rings, the bi-colored peach-flavored rings of jellied delight. And now you can make them at home using real fruit for a fresh peach flavor that pops.

Back on my candy-making train… this year the focus is peach, most notably, a homemade version of the classic peach ring.

Unlike my previous strawberry and raspberry gummy recipes, this recipe is gelatin based instead of pectin; my ultimate goal was to achieve the ultra stretchy, bouncy texture of a gummy bear, and you simply can’t do that with pectin alone. (I’m curious what a combo pecin-and-gelatin gummy might be, but that’s another recipe for another day).

The results are well worth the many rounds of tests it took me to get there, with a bright and peachy flavor and a stretchy texture that’s incredibly satisfying.

Do plan to give yourself a solid 2-4 days to complete the whole process, as the gummies need plenty of time to set and then to cure. That said, it’s only about 60 minutes of total active time involved, even if it is spread out over the course of a few days.

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Blackberry Butter Cake

Tender and buttery and bursting with pockets of ripe summer berries, this blackberry butter cake is what I’d call an ideal snack cake—a snackberry cake, if you will—that’s easy to prepare and even easier to eat.

Sometimes simple is best, and this blackberry cake is proof in its perfection, no fancy frostings or fillings needed! It comes together quickly with minimal time and effort (remembering to get your ingredients out ahead of time is probably the hardest part), and the result is a casual yet impressive muffin-like cake that’s a perfect way to use up those summer berries.

The recipe is loosely based on my trusty sour cream coffee cake recipe, with slightly different proportions to accommodate the berries in an 8-inch square pan. And hey, if you want to call it a coffee cake and eat it for breakfast, I’m not going to judge you (it’s basically a muffin masquerading as a cake).

Using sour cream is really my favorite way to get a moist and flavorful butter cake; the fat adds moisture and flavor, and the acidity balances out the sugar. (Psst, sour cream also makes for an awesome chocolate cake too).

The dusting of granulated sugar on top makes for a delightfully crispy finish, without the need for a separate crumb mixture (as much as I love a crumb topping, I don’t love the extra dishes it creates). In fact, this cake can practically be prepared in a single bowl, either the bowl of a stand mixer or a large mixing bowl with an electric mixer.

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