A Little Bit Tart

With cold temps and dark days here in Alaska, I’m doing more comfort baking. Breakfast is usually my favorite meal of the day so muffins are a carby, go-to staple. I am a creature of habit, so I use my tried and true muffin batter recipe and add in whatever type of berries I have on hand. I foraged a lot of beautiful wild Alaskan berries this fall so I’m rotating through blueberry, huckleberry, cranberry (or a combination of them all!) or these store-bought raspberries. I didn’t get my own wild raspberries so I resolved to find my own salmon berry or raspberry patch next fall.

Have you ever harvested or foraged berries/veggies etc.? We also did lots of mushroom foraging which was SO FUN! It’s amazing to be able to sustain off the land♥️. Just a part of the reason I love .

🐣Everyone on IG: posts about chocolate Easter eggs.
🍪Me: finds more ways to eat chocolate chip cookies.

This paleo-friendly, GF, dairy-free deep dish chocolate chip cookie is made with my go-to dough and is the perfect base for any mix-ins you want! I went classic chocolate chips here but you could do nuts, dried fruit or sprinkles and it would still be amazing.

I drizzled with chocolate and each slice was the perfect size, with a slightly golden crust and chocolate chips in every bite. Chocolate chips over chalky eggs any day! Who’s with me?

Double Chocolate Zucchini Bread that tastes even better on day 2? You heard it here first! This lovely loaf is gluten, dairy and refined sugar free and has hidden veggies! Now tell me if you’re a middle or an end slice lover 🤔.Recipe coming soon when the new site launches!
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Swooning over this berry tart and my latest thrift shop styling finds! We went to more than a few shops this weekend and I came home with some gems. Can’t wait to share what I found! (Hint: the only things I didn’t thrift in this pic were the forks!) You don’t have to spend a ton to find pieces for your styling prop “capsule collection.” What are your fave thrift shop finds?
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This or That Friday: Which cocoa powder sprinkle pic has your heart? 1 or 2? I couldn’t pick which one I wanted to post, so I did both! Take that, algorithm😂. I’m not the most patient baker (*cough, understatement*), so this chocolate babka was a lesson in waiting and the results were delicious. What do you think?

If you want to play a fun game, check my stories for a shareable This or That template. Tag me when you share in stories and I’ll share in mine. Happy Friday, foodie fam💗.
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@ Eagle River, Alaska

Sunday was pie day, 3-14. While I didn’t make pie, I did reflect on this amazing raspberry lemon cream cheese galette and the beautiful colors. I love creating goodies that are as beautiful to look at as they are to eat. Tell me in the comments what your favorite pie is! Me, I’m a berry pie girl all the way, but rhubarb pie will always have a special place as my #1 favorite!

The only type of bars I’ll be hitting this weekend have multiple layers and include fruity filling! These are a classic “when-you-volunteer-to-bring dessert” bar and the recipe is at the link in my bio. They’re so good people request I bring them- I don’t even have to volunteer anymore 😂. Do you have a dish that your friends and family know you for?

Me: “I don’t like parfaits, so you can have the ones I made so I could shoot on my new backdrop.”

Also Me: *gets super hungry and desperation eats said parfait. Is now obsessed with parfaits*

This combination is my go-to dairy-free, gluten-free, superfood creation featuring cashew milk yogurt, gluten-free granola and bee pollen. I layered it with raspberry purée and whole blueberries and then stored them in jars for an easy grab-and-go breakfast.

The background for these shots is my newest self-created board. You can check my highlights to see how I made this peachy pastel background. How do you think it came out?

@ Eagle River, Alaska

My first glow up comparison and what a glow up it is! Swipe to see my before images🙈 and more afters. It’s really amazing to see the progress and the difference a few foundational skills can make. I started with an iPhone camera and strictly styling, then I borrowed a camera and some lenses from , and shortly after I moved on to my own Canon and a 50mm lens.

If you’re starting out, these tips helped me the MOST:
1. Master your light and light source. This made a huge difference and made editing so much easier.
2. Get familiar with your camera! Play around and learn what settings do what, like ISO, aperture, exposure and shutter speed.
3. Practice! Keep trying new things and being inspired. You will get better and it WILL show (see above).
4. Don’t compare. Comparison is and can be the thief of joy. See someone whose killing it? Ask them what they did. 🗣There IS enough success to go around!!!
5. Connect with your community. There are SO many incredible creators in this space that are willing to give feedback, share knowledge and support one another so show up.

Super grateful to have taken part of this challenge hosted by & , with guest judge .

Do you think these gluten-free blueberry muffins got their glow up or nah?

@ Eagle River, Alaska

If you saw my stories, you know I’ve got at least 3 donut recipes just waiting in the wings. These GF Chocolate Mocha donuts are one of them and they feature rich chocolate, comforting coffee and a moist cakey texture that’ll have you making more than one batch! Plus, just look how beautiful the rose petal garnish is! If you’re looking for a killer donut recipe in the meantime, check out erinallday.com/recipes for my take on a lavender lemon donut that’s out of this world!

Donut worry, I promise this recipe will be up soon🍩💗

GF Chocolate Mocha Donuts are the weekend treat you need! They’re moist, chocolatey, and have the perfect balance of sweetness and depth of coffee flavor. Coming soon to the blog! Who else would devour these?
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What’s better than cake you eat with a fork? Cake you can eat on a stick! These cake pops were so fun to make and just challenging enough for me to vow to make them again. Would you be interested in learning how I made these? Or maybe even how I styled them? Let me know in the comments!

A Birthday Cake Story 👉.

Thank you ALL for the love and support today as I celebrate my birthday! This year hits a little different, as I’m sure a lot of us can relate, but YOU ALL have created a bright spot in my life. This community has shown up and helped me grow so much in the few short months I’ve had this account. I have made some amazing friends and connected with so many talented recipe developers, photographers, and foodies that continue to fill my heart every day. I look forward to checking my account because each one of you have made it such a special place to be! Thanks for all the tips, encouragement, and support in my DMs about this cake (you can catch up via highlights). I have a feeling it won’t be my last because you were all right: Ugly Cake isn’t so Ugly after all. Here’s to the downslope to 40😂🥳😎! Sending love and good foodie vibes, 💜Erin. @ Orange County, California

The recipe for these fragrant babes is up on the blog (link in bio). These GF Lavender Lemon Donuts with Lavender Lemon Sugar Glaze are so beautiful and flavorful. If you enjoy unique flavor profiles, these are a must-bake!

I’m always up for ways to surprise my palate and these donuts did just that. Do you enjoy trying flavors that are a little non-traditional? Tell me in the comments!

GF/Paleo Double Layer Tahini Chocolate Caramel Blondies😍. Imagine an indulgent chocolate crust topped with a tahini blondie, vegan caramel, and finished with a chocolate drizzle. I’m telling you all about them in my stories!

These will be up on the blog soon and you don’t want to miss them! Sign up at the link in my bio for the latest updates to know when new recipes go live.

What’s better than trail mix? These Paleo Trail Mix Cookies! They don’t require a huge prep process or that you have a backpack on. Plus, they’re gluten and dairy free and snackable AF.

Whip these up in 30 minutes of less at the link in my bio or https://www.erinallday.com/post/paleo-trail-mix-cookies.

Homemade Vegan Caramel Turtles! These are such a fun recipe and making the “caramel” ahead of time makes them even faster to assemble if you’re short on time.

The caramel is really just a combination of dates, a little almond butter, and a few other ingredients whipped to a caramely smooth texture and heated ever so slightly. I made these with all things I already had in my pantry and I know you can pull them together in a snap. Recipe coming soon!

How about that chocolate drizzle shot for the challenge?

In case you missed it, these Sugar Cookie Blueberry Cheesecake Crumble Bars are up on the blog! A little labor intensive but well worth the wait, these are three desserts in one delicious and craveable bar. Get the recipe at the link in my bio. Also, how fun are these process shots(swipe 👉🏼)? My first ever because I usually have zero patience and am covered in some sort of powdered flour 😂.

Blueberry and Cream Cheese Sugar Cookie Crumble Bars! These went from a huge fail to possibly one of the best things I’ve baked. If you saw my stories from yesterday, they went through a variety of iterations and sizes, but ended up being a hit with the designated taste tester and photographed beautifully. I’m going to work through one more version and then I’ll have the recipe for you on my website.

Until then, we can drool over these images together🤤.

My husband came home from fishing in Alaska (for almost 3 months!) to being King for A Day, and that included his favorite chocolate chip cookies, a hot shower, and sushi for dinner. As a cookie connoisseur, he has tasked me with making many a cookie over the years, but no classic chocolate chip cookie recipe has come close to these. I’ve been on the hunt for the best and delivered! I have this recipe bookmarked and almost know it by heart.

This round I used baking chunks (let’s hear it for team chocolate chunk!) and I think it was a smart move. The chocolate is still gooey, the texture is sensational, and they’re even better the second and third day.

The dogs and I are loving having him home and I also love having someone to help me eat all the treats I make (and even the recipe fails that don’t measure up).

If you are on the hunt for the perfect chocolate chip recipe (these do have dairy/eggs/gluten in them) I highly suggest trying this one out. DM me for the direct link or head to her website to try them yourself!

🍫VEGAN/GF BLISS BALLS!

Introducing Dutch Chocolate Rocky Road Bliss Balls, NEW on the blog.

“Oh yeah...these are good,” was feedback from one of the most discerning palates I know, so you know they are exceptional. Made with Dutch cocoa powder, vegan marshmallows, and crunchy cacao nibs, the texture and taste is like nothing you’ve ever had before. I can’t wait for you to make them!

https://www.erinallday.com/post/gf-vegan-dutch-chocolate-rocky-road-bliss-balls

.vegan .chocolate .glutenfree @ Orange County, California

Two recipes in a week? WHAATTT??? Celebrating with these Vegan Coconut Celebration Rice Crispy Treats. They feature unsweetened coconut colored with food coloring to add a fun visual element without all the extra yuck that most sprinkles can have. Check them out!

Vegan Coconut Celebration Rice Crispy Treats Rice crispy treats are one of the most simple treats to make, but this variation puts a fun and tasty twist on the classic recipe. These treats are vegan and use unsweetened shredded coconut to add a pop of coconutty flavor and a colorful element to these crunchy, crispy treats. Make Them Now!

NEW RECIPE! These Paleo (aka Gluten/Grain/Dairy-free) cookies are perfect for a hike or a snack on the couch. They only take 12 minutes tops to bake and are soft and packed with everything I love about trail mix, minus the heavy pack or blisters. Check this recipe out!

Paleo Trail Mix Cookies Trail mix is my kryptonite, so I wanted to recreate this classic trail snack in cookie form. This recipe is so easy and will have you feeling like you had a hard day on the trail from the comfort of your own home. Make it now!

True or False: Treats taste better when you have someone to share them with?

I’m going with TRUE, especially when I bake them and get to watch my loved ones enjoy them.

What are you up to this Sunday? I’m working on my latest Paleo cookie recipe (so good!) and also getting some more recipes up on the blog for you all. Happy Sunday Funday, IG fam🤩!

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It’s day 4,890,435 of this heatwave and my oven has spider webs in it...ok, not really but I AM going through baking withdrawals, so I’m reliving some of my favorite baking experiences through pictures and this Chocolate Chip Banana Bread really hit me in the feels today.

PRO TIP: if you want to really wow, add sliced raw banana to the top of your loaf before baking. Be careful not to use two entire banana halves- instead, use two thin slices of the banana lengthwise. This will help the loaf cook all the way through and avoid any raw dough under the banana slices or burning your crust just to make sure everything is cooked. Save this post for later when you can turn the oven on again without causing a rolling blackout 😂.

Who else is ready for alllll the fall flavors like Pumpkin Spice? Tell me in the comments your favorite thing about fall!
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Reminiscing about the days when it wasn’t too damn hot to turn on the oven🥵😭.

These soft and chewy sugar cookies are just like the store-bought ones, but without the fake taste or added junk. The homemade frosting make them soft and chewy in the best way that demands we eat more than one! I used Sweet Tooth Sugar Cookie mix for a little shortcut and then created my own cream cheese frosting and finished with rainbow sprinkles (because sprinkles always spark joy 🌈✨).

Here’s the recipe for this easy and spreadable Cream Cheese Frosting👇.

Ingredients
4oz package of cream cheese, room temperature
2 tbsps butter, room temperature
1 tsp vanilla extract
1 1/2 to 2 cups powdered sugar

Directions
Mix cream cheese, butter, and vanilla together with an electric mixer until combined.
Slowly add powdered sugar until desired consistency is reached and all lumps are mixed.
Frost cooled cookies and finish with sprinkles!

What’s the first thing you’re going to bake when this heatwave calms down? Me? I’m going to go full Pumpkin Spice because I’m craving fall!

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🍑Puffed Pastry Peach Brie Bites is the savory recipe I have for you today and it’s so so SO easy but feels really fancy. I love an easy appetizer and this one is done in 30 minutes or less and there’s a shortcut (PSST! It’s frozen pastry dough, for those of us in a hurry 🏃🏻‍♀️💨).

Ingredients:
12 tsps or one recipe of my Peach Compote from yesterday’s post (save that post!)
1 roll of frozen puffed pastry dough, slightly defrosted
Wheel or triangle of Brie cheese, cut into 1/2 inch squares or chunks

Directions:
Heat oven to 350 degrees
Cut even squares from your slightly defrosted puffed pastry sheets and place in a lightly oiled cupcake tin (the edge of pastry should rise stove the cupcake tin slightly)
Spoon peach compote in each well then top with a piece of brie cheese
Bake in oven for 12-15 minutes or edges of pastry are golden brown and enjoy immediately!

I’ve used cranberry and cherry jam in place of the peach compote and it’s amazing EVERY. SINGLE. TIME.

Save this post and come back to it when you need an appetizer that wows in taste and presentation!
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