orange almond meringues

This gal… oh, this gal. In case you don’t know Stephie of Eat Your Heart Out, get thee over to her blog, stat. She is one of the funniest, most talented and sweetest (she sent me a birthday card — with a kitten wearing a party hat. I MEAN…) bloggers I know. Not only do we have the same name, we also share a confusion over how many shallots is one shallot, a borderline creepsville obsession with Adam Levine and a serious love of our cats. Basically, she’s my soul twin. Oh, and she made you all cookies for a guest post while I’m gone, so… yeah. Cue your applause now.

Hello, Girl Versus Dough readers! I am so thrilled to be posting for Steph today. I love everything about her site and her recipes, but even more than that, I adore her! Sometimes I think that we were twins separated at birth –- we are both reality TV-loving, carb and cheese-addicted, Adam Levine-obsessed cat ladies who believe that pants are totally optional at home. Not to mention that we share a name.

Basically, we are the coolest people ever.

I was raised in a home where, when someone was sick or recovering from surgery or going through a death in the family, food was the answer. It was not unusual for my momma, upon hearing that a friend was going through a hard time, to immediately head to the kitchen and pull together a big pan of mostaccioli, some salad, and a dessert to take over to the family.

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sausage-stuffed piglet buns

Ermagerd you guys, I have the most ADORABLE guest post for you today while I’m on vacation. Leave it to the lovely Caroline and Monica of Pass the Cocoa to come up with something so cute and creative (and delicious). These two are super smart and talented — they’re both college students (at Harvard! And Northwestern!) and in their free time, they bake up yummy things for their blog. And we are all the happier (and droolier?) for it — at least I am, anyway, any time I visit their blog. Anywho, enough of my babbling… let’s talk about piglet buns!

Hello wonderful Girl Versus Dough readers! My name is Caroline, I’m a college sophomore, and I blog with my friend Monica over at Pass the Cocoa. We are both so thrilled that Stephanie asked us to do a guest post for her. I love her beautiful food photography and recipes that you could actually make and eat all the time. My favorites are (true to the blog’s name) the bread recipes, and in that vein, I wanted to share this recipe idea: sausage-stuffed rolls in the shape of pigs!

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black bean-pineapple guacamole

Do you want to know what I’m looking forward to this summer? Two words: Sangria slushies.

Oh, and sunshine and baseball games and cookouts and pool/beach lounging and farmers markets and sandals and neon nail polish and sunglasses and warm nights chilling on the balcony but ALSO: sangria slushies.

Oh, and guacamole and peachy French toast casserole and strawberry grilled cheese and caprese soup and pretzel nachos but AGAIN: sangria slushies.

But I’m getting ahead of myself.

If you’re anything like me in that you plan much of your life around food (let’s be honest, it’s how I plan vacations), here’s a handy-dandy recipe roundup of what I’ve been creating for the lovely Tablespoon, Betty Crocker and The Huffington Post — all of which you should put on your to-make list this summer. I know that between these things and probably some popsicles, I’m set for the season.

Get ready for a rumbly in your tumbly!

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pink lemonade bars

Between these bars and pancakes, that’s pretty much all I’ve eaten this week. And I’m totally OK with that.

You see, summertime for me goes two ways. Sometimes, it’s super chill and lazy, reminiscent of the sweet freedom of summers when I was in grade school. Other times, it’s insanity. Parties, weddings, work, errands, yada yada yada — all good things, of course, but just And that’s just the stuff we know is coming.

For us, summer has decided to swell right out of the gate — thus why my diet lately has been all carbs, all day long (also, thus, why I spent some time with Rihanna this week). Not a bad trade, though, when pink lemonade bars are involved. But I’m looking forward to the calm side of summer soon. Of course, I’ll be enjoying these bars during that time, too.

My point is, these summers? They go by so fast. And sometimes, we get so caught up in the hectic crazy-times that we forget to enjoy them just as much as the calmer times. And then there are the times when life throws us curveballs and we have to respond to those, too. Such is the case with my blogger friend, Claire of The Realistic Nutritionist, whose kitchen in her brand new home recently caught fire. Thankfully she and her family are safe and sound, but I can’t imagine having to go through that ordeal, especially when I have breakdowns sometimes over stains in my carpeting. Oy.

So in an effort to give her a little more time to breathe and get back on her feet, I’ve written a guest post on her lovely blog with a recipe for these nummy pink lemonade bars, flavored with raspberries and a buttery shortbread crust. Hopefully, Claire and her family can get back to normal life soon and enjoy the summertime. As for the rest of us, I suggest we do the same.



It’s Memorial Day. I’m home from camp (details to come soon!); I’m resting easy. I’m soaking up the holiday and the (hopefully) sunshine.

And oh, hey! Summer is here. ‘Tis the season for hot dogs, for steaks and burgers on the grill and for cornmeal-crusted catfish sandwiches — preferably outdoors, with a beer on the side. And because it’s the season for all things meat on the grill/on a bun/outdoors with a beer, Elliott and I pay particular attention to our food choices.

As you may know, that’s something we’ve been doing for quite a while — that is to say, choosing to eat most meat/animal products from reputable, sustainable and ethical (and preferably local) sources — and the buck doesn’t stop at seafood. So when the lovely Jessie of Life as a Strawberry invited some bloggers to talk about sustainable seafood and what it means to them for the Sustainable Seafood Blog Project, I was more than happy to be a part of it. Plus, it gave me a good excuse to make a catfish sandwich.

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frozen thai iced coffee

I leave for summer camp tomorrow and I could not be more excited about it.

More specifically, I’m leaving on a jet plane early early early (like, pre-dawn early) to fly out to California for an adventure known as Camp Blogaway. And that’s just what it is — camp. Like, sleeping bags and cabin bunks camp. Like, mountains and bonfires camp. Like, I’m re-living my high school youth group retreats camp. I can’t wait.

(There’s also no Wi-Fi, evidently, which I’m less excited about but I’m going to do my best to embrace it. Gulp).

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