Girl Versus Dough

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!

blue cheese buckwheat cornbread muffins

Blue Cheese Buckwheat Cornbread Muffins

I’ve got nothing.

I mean really. I’ve been sitting here for the last 20 minutes trying to think of something to write, and I’ve got nothing. Nada. Zilch.

I thought about talking about the weather, as we do, but I figured we’re better friends than to have that kind of vapid conversation. I thought about talking about how I’ve decided I have the soul of both a 12-year-old and a 90-year-old, because I love coloring (true story, I have a coloring book and it is AWESOME) and going to bed at 9 p.m. (I also recently complained along with my parents about “the state of this generation” (I had some lovely things to say about it, too) and couldn’t believe how crotchety I had become in that moment. Oy).

I also thought about talking about these muffins, how they’re equally sweet and savory, with bits of blue cheese and sliced scallion scattered throughout and a unique texture and flavor imparted by the buckwheat. That’s probably my best topic because it’s food (duh), but now I’m distracted because these muffins are so dang good and I need to go eat one now (see above, 12-year-old).

sifted words — summertime recipe roundup

Sangria Slushies

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!

pink lemonade bars

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.

stuffed cheesy bread

Stuffed Cheesy Bread

I just spent the last five minutes looking at Rihanna’s Instagram feed.

I just… I dunno. It’s been that kind of week.

I don’t know about you, but I like to maintain a certain level of life pace. One social event a day? Cool. Three social events a day? I start looking for my hermit box. One bad phone call a week? I’ll take it; that’s real life. Three bad phone calls in a week? Hand me an ice cream sandwich or five, please. As you can guess, this last week was not so kind to my preferred life pace.

It hasn’t been all bad, though. I mean, The Bachelorette started last week (and I get to hang out with the Bluths again), so that’s fun. It’s summer, so there’s that. Oh, and I made stuffed cheesy bread. So… yeah. Not so bad after all.

As long as we agree to forget about the Rihanna thing.

gluten-free blueberry muesli waffles + camp blogaway

Gluten Free Blueberry Muesli Waffles

We’ll talk about waffles in a minute. But first things first: I went to camp.

And it was marvelous (and oh, hey! there was internet! barely).

I get kinda nervous and awkward and stuff when I enter into social situations, especially ones that require me to meet and interact with 100 people I’ve never met in real life (along with the occasional squirrel and chipmunk and pinecone the size of my head). But at Camp Blogaway, it felt like a big room full of my friends. Everyone was so kind and warm and friendly, and I loved being able to meet other people who are as insanely passionate about food as I am.