The first time I met Molly it was at an apron sample sale that we get together at with Alanna and Courtney before going to brunch with some other la based food bloggers. Within the first 5 minutes she joked about how the apron she was trying on was great because it was long enough so she didn’t have to wear any clothes underneath it and that solidified my want to have her as a friend because topless/pantsless/completely nude jokes are my m.o. bread and butter.

Fast forward to now and her book is out and it’s beautiful and fun and just great. There’s a macaroni and cheese flowchart, a recipe for making your own baloney, coffee halva, black sesame milk and so much more. But the one thing that caught my eye, that was actually the first recipe I opened up to (I do this weird thing with cookbooks where I just randomly open the book first and see where it opens up to like it’s a prophet or some weird shit) was Lindsay Lohan Cookies.

With quotes from The Parent Trap.

Which means that technically we’re both part of the Sisterhood of the Traveling Lindsay Lohan Cookbook References©™ because I’ve got Peanut Butter Cookies & Cream Ice Cream in my book, with a Lilo parent trap reference. This sealed our friendship and I knew it was the recipe I had to share with you guys.

And the timing of this with losing a chunk of her finger wasn’t even planned! Bless you if you thought you were clicking on the link for this and expecting those weird witch halloween cookies with a chunk missing. I’m not fucked up enough to do that, that being making cookies that look like a finger.

These are basically peanut butter oreos, which cancels out the need for Hallie and Annie (who I legit thought were twins when I watched that movie a thousand times as a kid) to dip their oreos in the peanut butter. Imagine if peanut butter oreos already existed in 1998 HOW WOULD THEY HAVE FIGURED EVERYTHING OUT.

If you’ve taken anything away from this post today let it be that you should go buy this book. Right now. It’s perfect for the upcoming holiday season as a gift, perfect for yourself.

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Usually my reaction to muffins is a giant eyeroll but also a thank you for making it okay to have dessert for breakfast, bless your soul amen.

For me a muffin is usually just a naked cupcake, which is less than, so in my food dictionary muffin equals cupcake with streusel. No streusel and you might as well ask me to stop yelling and leave because your children are in the house.

The only muffin that might be an exception to the rule of being a not dessert breakfast would be the banana muffin. I like to think of it as personal banana breads but when it’s a muffin there’s streusel so it’s a banana bread +1 and sometimes I eat hunks of banana bread for breakfast because it’s just sitting on the counter staring at me.

The combo of tahini and banana isn’t a new one, at all. There was this banana bread I saw a while ago in Bon Appetit, this beauty that Matt and Beau Created, this other beauty that Adrianna made, this masterpiece ice cream from Lily put it in a museum, and now this magic. The nutty tahini is banana’s best friend so naturally banana muffins say yas qween when tahini wants to hang then they both call the graham streusel for a kiki.

Yes graham streusel means it’s made from graham crackers, and it’s my new favorite streusel for muffins. When it’s combined with banana it has a banana pudding nilla wafer combo vibe that will make anyone happy that you made these for them, bless your soul amen.

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Tomatoes are finally in their prime Britney Toxic moment right now so there’s a huge part of me that just wants to eat tomato sandwiches every day for the rest of the month then there’s the 25% of me that wants to listen to a couple friends on insta that swear by the tomato walnut pesto in the July Issue of bon appétit.

The other 75% of me is v v happy i listened.

I’ve broiled the shit out of my tomatoes before but it’s been for something like salsa and it’s always been a larger, stronger tomato like a roma or those ones with separation anxiety that that are still on the vine. Turns out cherry tomatoes are kind of perfect when they’re broiled and all the juices come out, and they have almost a creamy quality to them. This whole pesto actually has a creaminess to it with no heavy cream at all and it’s sort of trippy and I love it, total childhood clam linguine throwback for me with the addition of the anchovies.

This takes less than 30 minutes to throw together and most of that time is spent waiting for the walnuts and tomatoes to cool down so if you wanna make it super snappy you can toast the walnuts ahead of time, like in the morning, then broil the tomatoes and blitz it all for dinner. I could probably eat this sauce on just about anything but there is no getting around the fact that it looks like actual vomit when it’s not making out with all the pasta, so let’s all make a pact right here right now to only enjoy it on 100% pasta.

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Happy fifth of July! The day after you just drank a bunch of alcohol and now I’m serving you some more. This probably would’ve been perfect for your bbq yesterday but good news is it’s also perfect for your tuesday, wednesday, thursday, friday, or any day that ends with y.

And there’s fruit in there so it’s basically what some would call a detox.

I think my favorite thing about these is that they’re just the two ingredients, watermelon and rosé, with no ice to water down my drink because I don’t have time for that. All you have to do is freeze a cubed up watermelon then you’re on the train to adult Icee land whenever you want to travel (pretty much every day).

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We get to end the week on something kewt and fun that requires next to no thinking and you can make it ahead of time if you’re into that thing.

Sriracha. Mustard.

Which, when I figured that shit out I assumed that it had been done a million times already and Billy just bought the later ticket to the train. Then I googled it as one does and there’s a couple posts about it then a buuunch of companies selling it to fools because you guys, it’s sriracha and mustard. Don’t do that to yourself.

I know there’s nothing revolutionary at all about this, I just wanted to share it with you and also photograph hot dogs/eat said hot dogs.

Just to get it all out of the way: it’s 3 parts yellow mustard to 1 part sriracha, idk maybe more sriracha if you’re feeling your oats, you do you.

And because I’m a good gurl, I’ve gone ahead and rounded up some goodness for your bbq this weekend:

The bbq dessert supreme pie bar
Also rosé soaked strawberry shortcake because yas
Adrianna has some bacon western cheeseburger sliders from Jon’s book for your nerve
Some of the best looking crumb on a cupcake I’ve ever seen from Cindy
I put coffee in BBQ sauce, Phillip crusted his burger patty, it’s a win win
Brandon put watermelon and tomato in a margarita, I’m not mad about it
Crying tears of joy over these frito pie hot dogs from Honestly YUM
And last but not least we have Sydney with Korean-Style roast pork, amen.

That’s it! Enjoy your weekend, eat lots of food, drink lots of drink, make sure your dogs are wrapped up when it comes time for fireworks/all weekend because assholes love loud noises when it makes zero sense.

Happy Friday here are some pickles!

Pickles because we’re still going with the calm before the bbq™© and I think good crispy dill pickles are necessary at every bbq. They go with just about everything and for me just make a good hamburger or sandwich great. Set out a jar of these babies and everyone will a) luv u for them and b) be impressed you actually made pickles.

One of the many cool things about these is that they’re refrigerator pickles, which means all the magic happens in the refrigerator, hence da name. There’s no need to can anything, no pots of boiling water, hazmat suits, weird tongs, etc. Most of us don’t find ourselves swimming in a sea of baby cucumbers (maybe you do I don’t know what you’re into) so the need to can several jars is nowhere to be found. This stuff is as simple as boiling some liquids, pouring it over cucumbers and waiting a few hours. Seriously the waiting a few hours is probably the hardest part.

And we don’t even need the special pickling cucumbers you’d need if you were actually canning these. We go for the Persian Cucumbers you can get at any Trader Joe’s, or really almost any grocery store, and the end result is still nice and crunchy, basically the cheaper cuter cousin of the vlassic pickle.

Once you jedi master these then you can move on to just about any pickled vegetable, the possibilities of party tricks without taking off your pants are endless.

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