dessert — Read — Julianna Strickland

Now that most of my time and energy are spent baking sourdough loaves every day, I have a good stash of sourdough discard in the fridge patiently waiting to be made into something. So far I’ve made cinnamon rolls and bagels with my sourdough discard, and then last night I tried chocolate sourdough banana bread and it’s GREAT. Moist without being too soft, sweet without being cloying, and a little tangy. I’m into it, and I hope you will be, too! (Also, apologies for a lack of pictures, it was dark when I was making it last night and I didn’t snap any cute pics, oops).

mexican hot chocolate ice cream

My BFF Natasha Feldman is a great chef (check out her site, Nosh with Tash), and she periodically hosts a fun game on Instagram called Mystery Nosh. It’s like Chopped, three contestants get a box with mystery ingredients and they have to make something fun with it. This round, I got to play and it was THE BEST. Our box had mini pretzels, red chili flakes, and honey sticks. As soon as I saw the mystery ingredients, of course I thought ICE CREAM. (if you want to see my whole process via Instagram Story, it’s in my highlights, click here!)

kitschy christmas

Somehow, as a millennial, the 1950’s are nostalgic for me. As a kid I loved to wander the aisles of dusty, sprawling antique malls with my mom, digging for treasure. We ferried home vintage Fiesta pitchers and mint green Jadeite bowls and any piece of Pyrex bakeware we could get our hands on. When considering how to celebrate the holiday this year, I kept returning to my fascination with retro holiday decor: shiny silver tinsel made of lead (oh god!), bottlebrush trees, and of course, the ubiquitous holiday spread.

dessert, holidaysJulianna StricklandDecember 17, 2018christmas, holiday, meal, feast, spread, julianna strickland, pink, jello, jello mold, bake, cook, entertain Comment

lemon icebox cake

I've always been fascinated with vintage everything: dresses, movies, cars, cookbooks, pyrex, photographs, the list is practically endless. In line with this is my particular fascination with vintage recipes. While a lot of recipes from the 50's & 60's are unquestionably gross (fish infused gelatin, lobster relish, frozen cheese: I rest my case), there are some pretty delish ones too.