This post was created in partnership with The California Avocado Commission. All opinions are our own.

Hurry, hurry! Step right up, and welcome to the annual Husbands’ Summer Fair. Our celebrated festival has become world-renowned for its thrilling rides, entertaining games, and grand prizes. But the real reason we continue to attract millions of guests from around the globe is our marvelous menu, where you’ll discover the most palatable plates on the planet—stellar snacks, mouthwatering meals, and delectable desserts. This year we’re featuring something stupendous: a sweet treat that’s guaranteed to beat this grueling heat. If you like ice cream and cookies and chocolate and mint, this recipe is for you. Introducing our Mint Chocolate Chip Ice Cream Sandwiches with California Avocado. And with this joyous post, summer has officially begun!

The long lines are worth the wait for these refreshing remedies, and cool mint chocolate bliss is the reason. Soft and chewy triple chocolate fudge brownie cookies are sandwiched with an ultra-silky mint chip ice cream. The chocolate cookies are dark and delicious, and the no-churn mint chip ice cream is easy to whip up—no ice cream maker required! So while you relax in line, let us explain how all the magic happens.

It’s been fun working with The California Avocado Commission this year. Each month we’ve been creating a new recipe highlighting California Avocados, and this month our theme is Boardwalk Bites—a recipe that reminds us of our favorite boardwalk or fair snack. We decided to make something cool for the summertime, something sweet because why not, and something chocolatey and minty because it’s one of the best flavor combinations in the universe. Once the news leaked about our new recipe, tickets to the Husbands’ Summer Fair sold out within minutes.

This mint chip ice cream is incredibly simple to make. You just blend a few ingredients in a food processor, stir in some whipped cream, freeze it, and that’s it. The results are divine—creamy like gelato, smooth like silk, perfectly minty, and filled with mini chocolate chips in every bite. We use mint leaves and peppermint extract for an extra minty flavor, but the real secret is blending in a ripe, Fresh California Avocado, making the ice cream extra creamy and giving it a gorgeous light green color. You can find the recipe for our triple chocolate fudge brownie cookies here, and when they’re combined with this mint chip ice cream, you can tell us how much you love them in the comments below. Now please excuse us while we go enjoy a few more.

California Avocados are in season from Spring through Summer, and June is California Avocado Month, so now is the perfect time to take advantage of the abundance of the fresh produce grown in California—be sure to look for California on the label at your local grocery store.

Looking for more recipes featuring California Avocados? Try some of these:
– flourless triple chocolate cake with california avocado
– spring charcuterie board with california avocado three-bean salad
– smoked gouda grilled cheese bites with california avocados
– heirloom tomato and california avocado galette
– guacanoochi
– kimchi quesadillas with swiss cheese and avocado
– spaghetti with asparagus, wilted greens, and avocado
– vegan mint chip avocado milkshake

Mint Chocolate Chip Ice Cream Sandwiches with California Avocado
Makes about 6 cups ice cream
Serves 12-15

For the ice cream:
1 can (14 oz / 396 g) condensed milk
1 large (8 oz / 226 g) ripe, Fresh California Avocado, peeled, seeded, and diced
10 fresh mint leaves
1 tablespoon powdered sugar
2 teaspoons peppermint extract
1/4 teaspoon vanilla extract
1/4 teaspoon powdered spirulina (optional for color, see note)
1/8 teaspoon salt
2 cups (473 ml) heavy whipping cream
1/2 cup (90 g) semi-sweet mini chocolate chips, plus more for garnish (see note)

For assembly:
24-30 Triple Chocolate Fudge Brownie Cookies, chilled in the refrigerator

To make the ice cream:
Place an empty loaf pan (about 9×5 inches) in the freezer to chill while preparing the ice cream.

In a food processor or blender, combine the condensed milk, diced avocado, mint leaves, powdered sugar, peppermint extract, vanilla extract, powdered spirulina (optional for color), and salt. Blend until smooth and creamy, stopping to scrape down the sides as needed. Transfer the mint mixture to a medium mixing bowl, and set aside.

Pour the whipping cream into a large, clean mixing bowl, and use an electric mixer on medium speed to whip the cream until it holds firm peaks when the beaters are lifted, about 2-3 minutes. 

Using a measuring cup, scoop about 1 cup of whipped cream and add it to the mint mixture, stirring just until no streaks remain. Then pour the mint-cream mixture into the large bowl of remaining whipped cream, and stir gently until nearly all the streaks are gone. Then add the mini chips, and continue stirring gently just until no streaks remain, without over-mixing. Pour the mixture into the chilled loaf pan, and spread the top evenly. Sprinkle with additional mini chips for garnish, then cover the pan and place in the freezer for at least 4 hours (for soft-serve style ice cream) or overnight (for firmer ice cream).

To assemble:
Place one chilled cookie flat-side-up on a plate, then top with a generous scoop of mint chip ice cream. Top with a second cookie to make a sandwich, and gently press them together. Place the ice cream sandwich on a plate in the freezer while preparing the remaining sandwiches. Serve immediately, or keep frozen until ready to serve, and enjoy!

Notes:
— Spirulina is a natural food supplement which provides a green-blue color without the use of artificial ingredients. It is sold in the vitamin section of natural food stores and online. It is available either as a powder, or as tablets which can be crushed into powder using a mortar and pestle. Feel free to omit the spirulina, if desired—note that the ice cream will be a lighter, more subtle shade of green without it. If you don’t want to use spirulina, you can also use a few drops of green food coloring for a more intense color.
— For the chocolate chips, mini chips work best, as full-sized chips can be unpleasantly hard and crunchy when frozen in ice cream. If mini chips are unavailable, you can use full-sized semi-sweet chips, but be sure to chop them into smaller bits before use.
— If the ice cream is too firm to scoop when assembling the sandwiches, allow the pan to rest at room temperature until it softens slightly, about 5 to 10 minutes.

This post was created in partnership with The California Avocado Commission. All opinions are our own.

Did we ever tell you about our psychic powers? To prove it, we’re sensing that you have an exciting evening in your future. Perhaps your plan is a simple dinner at home, spending a quiet evening by yourself. Or maybe you’re inviting someone over for a romantic meal and a walk in the moonlight. Whatever your mystery occasion may be, this new recipe is destined to be the perfect dessert. If you believe in magic, let us introduce you to our Flourless Triple Chocolate Cake with California Avocado.

Within this rich and intensely chocolatey dessert, all of your chocolate dreams become realities. And some of your chocolate realities become dreams. Baked with three kinds of chocolate—semi-sweet, bittersweet, and unsweetened—this cake is pure decadence in every bite. It’s been a pleasure working with California Avocados, and this month our theme was to create a sunset date night dessert featuring avocado in the ingredients. We put our own spin on the classic flourless chocolate cake, and the results are about to make history.

This cake is ultra-dense, fudgy, and delicious, just like the original—but with a few tasty twists. Our first secret is that we used—not one, not two—but three kinds of chocolate that each bring their own unique flavor. We also added a pinch of espresso powder which accentuates all the chocolatey goodness. And then we had an idea that changed everything.

We thought… what would happen if we replaced half the butter in the recipe with ripe, Fresh California Avocados? The outcome was astounding. No one would ever know that there’s less butter in the cake, and while you can’t taste the avocado, it adds a smooth and creamy texture, making it a wonderful and healthier substitute. You don’t have to be psychic to know that everyone will be asking for a second slice.

California Avocados are in season from Spring through Summer, so now is the perfect time to take advantage of the abundance of the fresh produce grown in California—be sure to look for California on the label at your local grocery store.

Looking for more recipes featuring California Avocados? Try some of these:
– spring charcuterie board with california avocado three-bean salad
– smoked gouda grilled cheese bites with california avocados
– heirloom tomato and california avocado galette
– guacanoochi
– kimchi quesadillas with swiss cheese and avocado
– spaghetti with asparagus, wilted greens, and avocado
– vegan mint chip avocado milkshake

Flourless Triple Chocolate Cake
Makes one 8-inch cake
Serves 8 to 10

For the cake:
half of a ripe, Fresh California Avocado, peeled and seeded
1/2 cup (85 g) semi-sweet chocolate chips (about 45% cacao)
1/2 cup (85 g) bittersweet chocolate chips (about 65% cacao)
4 tablespoons (57 g) unsalted butter, plus more for greasing the pan
3/4 cup (150 g) granulated sugar
4 large eggs, at room temperature (see note)
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon instant coffee crystals or espresso powder
1/2 cup (42 g) unsweetened Dutch process cocoa powder (see note)

For garnish:
California Avocado roses (see note)
Powdered sugar, for dusting
Unsweetened Dutch process cocoa powder, for dusting

Preheat oven to 375°F/191°C. Grease an 8-inch round cake pan with unsalted butter, and line the bottom of the pan with a circle of parchment paper.

Fill a medium saucepan with 1 to 2 inches of water, and bring to a simmer over medium heat.

Meanwhile, place half an avocado in a small bowl or mortar and pestle and mash until completely smooth with no lumps remaining. Measure 1/4 cup (60g) of the mashed avocado and set aside. Any remaining avocado can be saved for another use—or simply enjoyed by the spoonful.

In a large heatproof mixing bowl, stir together the 1/4 cup (60 g) of mashed avocado, semi-sweet chocolate chips, bittersweet chocolate chips, and unsalted butter. Place the mixing bowl on top of the pan of simmering water, and continue stirring over medium heat until the chocolate melts and the mixture is smooth with no lumps remaining. Carefully lift the mixing bowl off the pan (the bowl will be hot) and set it on a heatproof surface to cool briefly, 1 to 2 minutes.

Once the bowl has briefly cooled, add the granulated sugar and stir until blended. Add the eggs one at a time, stirring until smooth between each addition. Then add the vanilla, salt, and instant coffee crystals or espresso powder, stirring until blended. Place a fine-mesh strainer over the bowl, then pour in the cocoa powder and sift to remove any lumps. Stir the batter until no streaks of cocoa powder remain.

Pour the batter into the prepared cake pan, and bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs sticking to it, about 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto a serving platter and peel off the parchment paper. Place the platter in the refrigerator and let the cake chill uncovered until cool to the touch, about 30 to 45 minutes. Then cover the platter with either foil, plastic wrap, or an airtight lid, and continue to chill in the fridge for at least another 3 hours or up to overnight, until ready to serve.

When ready to serve, remove from the fridge and use a fine-mesh strainer to lightly dust the top of the cake with powdered sugar, unsweetened Dutch process cocoa, or both.

Garnish each plate with a California Avocado rose (see note below), then serve and enjoy!

Notes:
— Serving a smaller crowd? Use a 6-inch cake pan, and simply cut all the ingredient amounts in half. Note that the baking time may increase by a few minutes due to the slightly increased thickness of the cake.
— If the eggs are still cold from the fridge, you can quickly bring them to room temperature by placing them in a small bowl, then filling it with warm water (not scalding hot) and letting them soak for about 5 minutes.
— Dutch process cocoa powder brings a dark, nearly black color to chocolate baked goods (as opposed to natural cocoa powder which results in a more reddish-brown color). It is commonly found in grocery stores and online, and is sometimes labeled as “Dark Cocoa” or “Special Dark Cocoa.”
— To make a California Avocado rose: first, cut an avocado in half and remove the seed. Gently remove the peel from one of the halves, being careful to not damage or blemish the outside of the fruit. Place the peeled half flat-side-down on a cutting board, and use a sharp knife to cut it into very thin slices (about 1/8-inch or less) while keeping the shape of the fruit intact and not separating the slices (see photo above). Then, using your hands, gently fan out the avocado into a long line with the slices overlapping each other (see photo above). Starting at one end, begin to roll the line of slices into a circular spiral until it forms a round rose-like shape. Once the rose spiral is about 2 inches in diameter, tuck in any loose edges to form a neat circular shape (see photo above). Repeat as needed to make additional roses. Note that one avocado half will make 1 to 2 roses, depending on size. Once the roses are completed, use a fork or cake server to transfer them to serving plates. For the best color and freshest appearance, prepare the avocado roses just before serving.

This post was created in partnership with The California Avocado Commission. All opinions are our own.

We know exactly how you feel. The epic spring party you’ve been planning for months is happening soon (like tomorrow-afternoon-soon), and you still have no idea what to make… but at least you know what to wear! Your outfit is looking fabulous, so your table should look fab, too. That’s where we come in. Introducing our Spring Charcuterie Board with California Avocado Three-Bean Salad. With no cooking or baking involved, this easy appetizer is here to make your event stress-free, beautiful, and delicious.

This party platter is fun to make and even more fun to eat! With a colorful spread of seasonal spring produce and an assortment of crackers, cheeses, and dried fruit, the star of this decorative display is our California Avocado Three-Bean Salad. It’s been fun working with California Avocados, and this month our theme was to design a spring charcuterie board featuring a simple avocado recipe as its centerpiece. We heard you were throwing a party, so we created a super salad that’s crisp, tangy and fresh, and will be gorgeous at tomorrow’s festivities.

Thankfully, this dish comes together quickly, leaving you plenty of time to spice up your outfit. Made with three varieties of beans—black beans, garbanzos, and cannellini—this hearty salad is filled with chopped cucumber, red onion, cherry tomatoes, and mint. Lightly tossed with cubes of ripe, Fresh California Avocados and a tangy lemon-lime vinaigrette with minced garlic and ground sumac, this salad is a bright collage of flavors and textures. Garnished with a fan of thinly-sliced avocado, your spring charcuterie board is already stunning, even without its accessories.

This post was created in partnership with Colavita. All opinions are our own.

(Tapping the microphone) “Is this thing on?” A short cry of feedback rings throughout the packed theater. The audience sips their sparkling champagne, excited to hear Ryan and Adam’s acceptance speech. The Husbands continue as the final echoes of feedback vanish in the upper balcony. “You’re all so very kind. Thank you to the Baking Academy for nominating our cookie for Best Cookie of the Year and to all our wonderful readers who follow and support us. We were up against many other talented cookies, and we are so honored that our cookie recipe won this prestigious award. For those of you who haven’t yet tried our Lemon Olive Oil Pignoli Cookies, you are in for a treat…”

Happy almost Fall! Is it too early in the season to offer you a Pumpkin Spice Martini? Or perhaps you’d prefer something a little more peachy like our Lexington Smash? Whichever you decide, sit back, relax, and let the cookie communiqué commence!

It’s been so fun partnering with Colavita this year. They’re a family brand with a passion for producing the highest quality olive oils and have been distributing products around the world since 1979. Today we’re using their Californian Extra Virgin Olive Oil which makes these cookies ultra-soft and chewy, blending together the vibrant flavors of Italy and California.

Pignoli are popular Italian cookies made with almond paste and egg whites, topped with golden pine nuts and a light dusting of powdered sugar. In our award-winning version, we add freshly grated lemon zest and a splash of extra virgin olive oil for a bright and citrusy take on this Sicilian classic. The first time we tried pignoli cookies at our local Eagle Rock Italian Bakery, we fell in love with the delicate almond flavor and their unforgettable chewiness. Well, today all the sweet secrets are revealed and all your cookie questions will be answered. Thankfully this recipe comes together in just minutes and you are moments away from pignoli paradise. So what are you waiting for? Stop reading and start baking! Buon appetito!

pignoli cookies live show!

Join us tomorrow, Tuesday August 31st at 11am PT! We will be going live on Colavita’s Instagram and baking these lemony treats from our home! Can’t wait to see you there!

Lemon Olive Oil Pignoli Cookies
Makes 24 cookies

14 ounces (397 g / about 1 1/2 cups) almond paste (see note)
1 cup (198 g) granulated sugar
1 cup (113 g) powdered sugar, plus more for dusting
2 tablespoons grated lemon zest (from about 4 lemons)
1/2 teaspoon salt
2 tablespoons Colavita Californian Extra Virgin Olive Oil
2 large egg whites
3/4 cup (105 g) pine nuts

Preheat oven to 325°F/165°C. Line two baking sheets with parchment paper (see note), and set aside.

Using your hands, crumble the almond paste into a food processor, then add the granulated sugar, powdered sugar, lemon zest, and salt. Pulse until combined and no lumps remain. Add the olive oil and egg whites, and process until smooth and evenly blended. Transfer the dough to a bowl.

Scoop about 2 tablespoons of dough into a ball and place on the prepared baking sheet. Continue placing rounds of dough on the sheets, leaving about 2 inches of space between each one—you should end up with 12 cookies per sheet. Gently press pine nuts over the surface of each mound of dough, using about 1 to 1 1/2 teaspoons of nuts per cookie.

Bake until the cookies are light golden around the edges and the centers are set, 15 to 20 minutes—if baking both sheets at once, swap positions of the sheets halfway through to ensure an even bake. Let the cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely—if the cookies seem too soft to transfer, let them continue cooling on the baking sheet until firmer and easier to handle. Once cool, lightly dust each one with powdered sugar. Serve room temperature or chilled, and enjoy!

Notes:
— Almond paste is sold in the baking aisle of many grocery stores and online. Do not use marzipan, which is different than almond paste and has a higher sugar content, often used for cake decorating and confections.
— Since this dough is quite sticky, nonstick parchment paper will give the best results and prevent cookies from getting stuck to the pan. If you don’t have parchment, feel free to use a silicone baking mat or aluminum foil, and be sure to grease the surface with butter or cooking spray before placing the dough to minimize sticking.
— If you don’t have a food processor, the dough can also be made using an electric mixer, or even stirred by hand if you’re looking for an arm workout.
— The cookies can be stored in a sealed container at room temperature or in the fridge for up to one week.

This post was created in partnership with Colavita. All opinions are our own.

You could be riding on the subway or reading this on a train / perhaps you’re in a car or flying high up in a plane / you could be stuck at work or relaxing in your home / you may be in a crowded park sitting all alone / you might be with your family or eating lunch with friends / you could be on vacation, it really just depends / if you’re lying on a sandy beach or camping by a lake / walking down a busy street or browsing on your break / we have a new hors d’oeuvre that we think you will adore / the moment that you try it, you’ll immediately want more / so sit back, relax, and fasten your seatbelts / while we tell you all about our Grilled Cheese Crostini Melts.

Let the crostini carousing commence! It’s been so fun working with Colavita this year. They’re a family brand with a passion for producing the highest quality olive oils and have been distributing products around the world since 1979. Today we’re using their Premium Italian Extra Virgin Olive Oil, which makes these tiny toasts truly terrific.

The appetizers for your next summer party are officially sorted. Crostini—or “little toasts” in Italian—are small, thin slices of toasted bread traditionally prepared open-faced with a variety of savory toppings. But today we are stacking two toasts together to make mini grilled cheeses with all the flavors of summer. In this quick recipe, crusty baguette slices are brushed with Colavita Extra Virgin Olive Oil and grilled in a hot skillet until golden. Filled with melty gruyère, heirloom tomatoes, fresh zucchini, sautéed corn, sliced scallions, and an easy homemade pesto, these scrumptious sandwiches are sure to be scarfed swiftly!

Grilled Cheese Crostini Melts
Makes about 10

For the pesto (makes about 1 cup / 227 ml):
1/3 cup (50 g) pine nuts
2 large handfuls (50 g) fresh basil leaves
1/2 cup (57 g) parmesan cheese, grated
2 large garlic cloves (about 10 g), minced or pressed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons Colavita Extra Virgin Olive Oil

For assembly:
1 ear of corn
1 baguette, cut into 1/2-inch thick slices
a few tablespoons of Colavita Extra Virgin Olive Oil, for brushing
8 ounces (227 g) gruyère cheese, grated
8 ounces (227 g) tomatoes, thinly sliced
1 zucchini, cut into ribbons using a vegetable peeler
3 to 4 scallions, thinly sliced
red pepper flakes, if desired

To make the pesto:
Place the pine nuts in a cool, dry skillet. Set over medium-low heat and cook, stirring often, until the nuts begin to turn golden brown and aromatic, 5 to 7 minutes. Immediately transfer to a heatproof bowl to prevent scorching, and set aside to cool.

In a food processor or blender, combine the basil leaves, grated parmesan, minced garlic, salt, and pepper. Add the toasted pine nuts and process until a chunky paste forms, stopping to scrape down the sides of the bowl as needed. With the machine running, slowly pour in the olive oil and blend until smooth. The pesto can be used immediately or transferred to a sealed container in the fridge for up to a week.

To assemble the crostini:
Stand the ear of corn vertically on a cutting board, and use a sharp knife to cut down the sides of the ear, removing all the individual kernels. Place a skillet over medium heat, and when hot, add the corn kernels and cook until slightly softened, 3 to 4 minutes. Transfer the corn to a small bowl and set aside.

Brush one side of a baguette slice with olive oil, then lay the slice oil-side-down on a cutting board. Spread a layer of pesto on the bread, then sprinkle a generous layer of grated cheese over the pesto. Lay a few tomato slices over the cheese, then a zucchini ribbon over the tomatoes. Sprinkle some corn kernels and sliced green onion on the zucchini, then top with a pinch of red pepper flakes (if desired) and another generous layer of grated cheese. Brush one side of another baguette slice with olive oil, then place the slice oil-side-up on top of the sandwich. Repeat until you have assembled all the sandwiches.

Place a skillet over medium-low heat. When hot, place as many sandwiches as will comfortably fit in the pan without crowding, leaving about 1 inch between each one. Cover the pan and cook until the bottoms are golden brown, 3 to 5 minutes. Flip the sandwiches, cover the pan, and cook until the bottoms are golden brown and the cheese is melty, another 2 to 4 minutes. Serve immediately while hot, and enjoy!

We have to apologize. We’re not sure how this happened, but… this is the first time we’ve ever posted about blintzes on our blog. We’re so sorry. We did include a recipe for Spiced Apple Blintzes in our cookbook, but we know that’s not enough. So to make up for this blintz blunder, today we are going all out. Please give a warm welcome to a breakfast that’s about to change everything: Brown Butter Peach Blintzes with Vanilla Crème Fraîche.

Welcome to peach paradise. May we offer you a refreshing Peach and Love cocktail to help quench your thirst? Or perhaps a Venetian Peach would look dashing in your hand while you plan this weekend’s epic family brunch. Whichever you decide, this drink is on us. If you haven’t tried blintzes before, you’re in for a treat. Similar to a crêpe, blintzes are a classic Jewish delicacy, where thin golden pancakes are rolled and filled with either creamy farmers cheese or fresh fruit. Today we are filling ours with sweet summer peaches to make all your breakfast dreams come true.

If you like peaches and you like pancakes, then you’re going to fall deeply in love with our brown butter peach blintzes. In this comforting breakfast, seasonal peaches are sautéed until soft and tender, and spiced with brown sugar, cinnamon, nutmeg, and vanilla. Snuggled in a crêpe blanket, these cuddly blintzes are topped with a dollop of vanilla crème fraîche and lightly dusted with powdered sugar. If you’re not a morning person, you will be now.

Brown Butter Peach Blintzes with Vanilla Crème Fraîche
Makes about 15 blintzes

For the crème fraîche:
1 cup (237 ml) whipping cream
3 tablespoons cultured buttermilk or kefir
2 teaspoons vanilla extract

For the brown butter peach filling:
6 tablespoons (85 g) unsalted butter
2 pounds (907 g) whole peaches (about 4 to 5 peaches)
1/3 cup (71 g) brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (177 ml) water
4 teaspoons cornstarch
1 teaspoon vanilla extract

For the crêpes:
1 3/4 cups plus 2 tablespoons (444 ml) milk of your choice, at room temperature
6 large eggs, at room temperature
1 1/2 cups (180 g) all-purpose flour
heaping 1/4 teaspoon salt
4 1/2 tablespoons (64 g) unsalted butter, melted

To make the crème fraîche:
In a glass jar, stir together the cream and buttermilk. Cover the jar with a clean towel and let sit at room temperature for 12 to 24 hours, until thickened. Then add the vanilla, stir well, seal the jar with a lid, and refrigerate until chilled, at least 3 hours or up to a week.

To make the peach filling:
First, brown the butter: Place the butter in a small saucepan, and set over medium-low heat. Stirring constantly, cook until the butter melts and becomes foamy. Continue stirring until the foam subsides and the solids at the bottom of the pan begin to turn brown. Once they have turned a nutty dark brown color—but not black—immediately pour the butter into a small heatproof bowl to stop the cooking process. Set aside.

Bring a large pot of unsalted water to a boil over high heat. While the pot is warming up, fill a large bowl with cold water and ice cubes. Once the pot is boiling, place one of the peaches into the boiling water. Cook for 30 seconds, then remove the peach using a slotted spoon and immediately transfer it to the ice bath to stop the cooking process. Repeat with the remaining peaches one at a time until all the fruit is in the ice bath. Remove and discard the skins from the peaches—they should slip off easily—then cut each fruit in half, remove the seed, and dice into 1/2-inch chunks.

In a medium saucepan, combine the chopped peaches, brown sugar, cinnamon, salt, and nutmeg. Pour in the melted brown butter, scraping all the browned bits from the bowl into the pan. Set over medium heat and bring to a simmer, stirring occasionally. Cook for 8 minutes, until the fruit is softened. While the fruit is simmering, combine the water and cornstarch in a small bowl or measuring cup and stir to dissolve. Once the fruit is finished cooking, add the cornstarch mixture, return to a simmer, and cook for 2 minutes, until thickened. Remove from heat, stir in the vanilla, and let cool. The filling can be used immediately, or transferred to a covered bowl in the fridge for up to 2 days.

To make the crêpes:
In a mixing bowl, whisk together the milk, eggs, flour, and salt until evenly blended. While whisking, slowly add the melted butter and continue whisking until smooth. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. Just before use, whisk the batter again in case any separation has occurred.

When ready to cook, heat a nonstick (or very well-seasoned cast iron) skillet over medium-low heat. Test if the temperature is correct by flicking a few drops of cold water from your fingers onto the skillet. If the droplets don’t move, it is too cool. If the droplets immediately evaporate, it is too hot. If they dance and sizzle, you’re ready to start making crêpes. Pour about 1/4 cup (60 ml) of batter in the skillet, using the back of the measuring cup or ladle to spread the batter into a 6- to 8-inch circle. Cook until the bottom begins to turn deep golden brown in several spots; you can tell it is getting close when bubbles on top of the crêpe start to pop and stay open. Check for doneness by carefully lifting a corner of the crêpe. Once it’s done, flip onto the second side and cook until lightly browned, another 30 seconds. Stack finished crêpes on a plate and cover to keep warm.

To assemble the blintzes:
Lay a crêpe flat on a plate or cutting board. Scoop about 1/4 cup (60 ml) of peach filling onto the lower third of the crêpe. Begin rolling the bottom edge of the crêpe over the filling, then fold the sides in and continue rolling up, creating a sealed blintz. Repeat until you run out of crêpes or filling. Heat the skillet over medium-low heat, and lay as many of the blintzes as will fit comfortably seam-side-down in the pan, with at least an inch between them. Cook until lightly browned on the bottom, 2 to 3 minutes, then flip and repeat on the other side. Serve warm, topped with vanilla crème fraîche and a sprinkle of powdered sugar, if desired, and enjoy!

Notes:
— The crêpe batter can also be made using an electric mixer or blender, if desired.

This post was created in partnership with Colavita. All opinions are our own.

A funny thing happened on the way to the mailbox last night. Our small, cozy home rests at the bottom of a long, steep driveway, so every time we check the mail or take out the trash, it’s like climbing up the side of Mount Everest. But we love where we live. Yesterday evening during our daily ascent up the hill, a full moon lit the sky, and two great-horned owls were hooting in the trees. When we arrived at the mailbox, we noticed a small shape across the street running towards us in the dark. This mystery creature didn’t show any signs of slowing down, and as it grew closer we could see bright streaks of black and white flashing in the moonlight. At that moment, it became terrifyingly obvious that this curious animal was indeed a skunk. We both froze, hoping it would turn the other way, but it kept coming towards us. We said some prayers and a few other words that can’t be repeated here, then panicked and sprinted back to the house as fast as we could. We didn’t get the mail and we didn’t get sprayed, but we got a good workout and a dose of excitement for the day. With all the coyotes, raccoons, bobcats, owls, opossums, hawks, small snakes, and lizards roaming our neighborhood, it seems more like the Serengeti than Los Angeles. But temperatures are starting to sizzle, reminding us that summer has arrived—this is clearly not Africa, and the Hollywood Bowl is just twenty minutes away.

School’s out, surf’s up, and this new recipe has us walking on sunshine. Summer celebrations have already begun and we have the perfect dish to make you twist and shout. If you like classic pasta salad and love traditional Italian Cacio e Pepe, you are going to fall head over heels with our new creation. Pop the convertible, dance to the music, and say hello darlin’ to Cacio e Pepe Summer Pasta Salad.

Colorful and delicious, this simple pasta salad comes together in just minutes. It’s easy to prepare: you just boil the pasta, then mix everything together in one bowl, and that’s it. It’s been a pleasure partnering with Colavita this year. They are a family brand with a passion for producing the highest quality ingredients, and today we are cooking with their aromatic Roasted Garlic Olive Oil. It’s delicious on everything: grilled cheese sandwiches, kimchi quesadillas, burritos, roasted vegetables, and anything you’re looking to enhance with a hint of roasted garlic flavor. In this festive recipe, fusilli pasta is tossed with seasonal cherry tomatoes, diced zucchini, orange bell pepper, red onion, grated parmesan, and fresh basil. Drizzled with Colavita Roasted Garlic Olive Oil and plenty of black pepper, this vibrant dish is a party in a bowl. Watch your guests as they hover over this pulchritudinous pasta, then blow their minds and surprise them with our rich and decadent Vegan Chocolate Olive Oil Cake with Espresso Frosting. It will be a fete you will never forget… just don’t forget to invite us!

Cacio e Pepe Summer Pasta Salad
Serves 8 to 10 as a side

1 pound (454 g) dried fusilli pasta
200 grams (about 2 cups) grated parmesan cheese
5 teaspoons freshly ground black pepper
2 tablespoons water
1 1/2 teaspoons salt
1 cup (160 g) halved cherry tomatoes
1 cup (145 g) diced zucchini
1 cup (160 g) diced orange bell pepper
1/4 cup (37 g) diced red onion
2 handfuls fresh basil (about 15 g), chopped
3/4 cup (177 ml) Colavita Roasted Garlic Olive Oil (see note)

Bring a large pot of salted water (use 1 teaspoon of salt for each quart of water) to a boil over high heat. Add the fusilli, return to a boil, and cook the pasta according to the package directions, usually about 9 to 11 minutes. Drain into a colander and rinse the pasta with cold water until room temperature.

Transfer the cooled pasta to a large bowl, then add the parmesan cheese, black pepper, water, and salt. Toss to combine and coat the pasta evenly, then add the tomatoes, zucchini, bell pepper, red onion, basil, and roasted garlic olive oil and continue tossing until evenly combined. Taste for salt, pepper, and cheese, and adjust as needed. Serve room temperature or chilled, and enjoy!

Notes:
— Colavita Roasted Garlic Olive Oil is available in stores and online.