Mini Birthday Crullers!

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* jump to the recipe *

It’s my BIRTHWEEK. This Saturday, I turn 28, which means I’m seriously deep in the throes of my late twenties. This year is the second latest of my twenties, in fact. And you know what people say about the late twenties! Nothing. BUT THAT’S OK. I’m still excited to celebrate the occasion, because honestly, I’m excited to celebrate any occasion. Who doesn’t love an excuse for a party, and the chance to shower gratitude and love over the people who make your life really worth celebrating? I do, I really do.

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Brown Butter Cinnamon Rolls

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It’s the ho-ho-holidays y’all! I am particularly excited for christmas this year for a number of reasons. One of the most important reasons requires me to share a humble brag: about a month ago, I ran my first race! The Richmond Half Marathon- 13.1 ugly-gruesome, super-freezing miles, preceded by several months of training, drinking more water than wine/coffee every day, actually sleeping at night, and eating (kind of) well. But within 20 minutes of finishing the race, I declared I AM NEVER RUNNING AGAIN. Give me all of the wine, and all of the unhealthy carbs. So may winter 2017 go down in history as The Season Arley Let Herself Go And Had the Best Time Doing It. I’m starting with these cinnamon rolls. The dough is super rich, with milk, eggs, and sugar. And the brown butter in the dough, filling, and icing + the hint of nutmeg in the filling bring them to the next level. I like my cinnamon rolls BIG, so these are BIGGG. That means so many empty calories for your body, but so many wonderful calories for your happiness. Plus, BONUS POINTS!!! I’ve included some tips at the end of the recipe for different ways to make the cinnamon rolls ahead of time, so you can easily pop them in the oven the morning you need them, and maybe bring them to your next holiday brunch and remind your friends of why they need to keep you around. What I’m saying is, these cinnamon rolls will make you happy and popular. You’re welcome!

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Spiced Sweet Potato Pie

H A P P Y  (almost) T H A N K S G I V I N G ! ! !

I know we are all deeply submerged in the throws of chunky sweaters, cuuuuute boots, and pumpkin ERRYTHANG. But I would like to take a brief pause to call our attention to another wonderful, under-appreciated fruit of fall: the sweet potato. Most specifically, when it is used in pie. Maybe you are already a member of team sweet potato pie (welcome, friend, glad to have you). Or you have arrived here thinking ‘wait, what? this sounds weird. can we stick to pumpkin? pumpkin is normal. pumpkin is expected. PSLs rule my world. just give me pumpkin pie.’ But let me give you one reason to venture to the good side: black people eat sweet potato pie. And you know that our food is factually the best food. I’m not 100% sure on why, though I do think it has something to do with the resourcefulness, resilience, and rebounding joy we’ve had to keep up in the face of setback after setback in our history with this nation. But either way, our food is dope, and everybody knows it. So trust that this soul food staple will only enhance your thanksgiving spread this year.

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Homemade Pumpkin Spice Latte

160926_0068_anthro-arley-breakfast_006Photos by Amy Jackson Photography. Dishes from Anthropologie.

Do you like to think of yourself as a hip lady who doesn’t just give in to silly little trends that are way way overdone? Me too. But are you also a lady that loves to drink yummy drinks, do cozy things, and has a seriously bad caffeine addiction? ME TOO. This fall, you may find yourself holding back from daily PSL runs to Starbucks for two reasons: you are too embarrassed* or you are too poor**. I’m here for you. This pumpkin spice syrup is super easy to make, it has reeeeeeal pumpkin in it, and Amy even liked it a little and she hates coffee. Mix ~2 tablespoons into your morning coffee for a treat that tastes naturally sweet, but not too sweet, with the perfect amount of pumpkin & spices.

*don’t be embarrassed, girl, you do you.
**if you have a daily $10 coffee fund, please dm me so we can talk about investing just a few of your beaucoup bucks towards a good cause, aka arley cakes.

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Strawberry + Mint Tart and a feature in The Cville!

Photo: Amy Jackson. Styling: Caitlyn Anderson.

Photo: Amy Jackson. Styling: Caitlyn Anderson.

THE BERRIES ARE COMING!!!!!! And so is summer!

This strawberry, mint, and cream cheese tart is the perfect simple, summer treat. It’s refreshing and light, and aside from the crust, it is incredibly quick to pull together. Plus, arranging strawberries in that flower shape is a lot easier than it looks (just start from the outside and work your way in). So you can wow your friends and fam with beautiful deliciousness for minimal effort, which is my kind of dessert, amiright?

Strawberry mint tart slice

Photo by Amy Jackson. Styled by Caitlyn Anderson. Props by Anthropologie.

Check out Cville’s Knife and Fork for the recipe, along with some silly answers for a few questions, as they decided to start interviewing weirdos like me. (Charlottesville folks, peep for a copy of the magazine in local grocery stores and markets in the most recent issue of the Knife & Fork magazine!!)

 

Photos: Amy Jackson Photography

Styling: Caitlyn Anderson

 

 

Mixed Berry + Red Wine + Black Pepper Pie

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Snow day baking really is the best: it always pushes me to try new things, since I have all the time in the world, and only the ingredients are in my pantry. One Monday morning, I found myself trapped at home in the snow, but needing to pull together a pie for a shoot with Amy Jackson for the Cville Weekly (still so cool I get to say that ! ). I had no fresh fruit in the house, but as always, I had a bottle of red wine at the ready, and a bunch of berries buried in our freezer, that were probably originally supposed to go into a healthy smoothie or something. I think they found a better fate in this pie.

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Mini brown-butter + pistachio donuts

pictured here with apple-butter cinnamon sugar donuts

These donuts were a product of the 2-foot blizzard of January 2016, and the weekend of snow-day baking that naturally ensued. However, I highly recommend that you don’t wait for an excuse to make them. Get your life.

This recipe is long, and might be intimidating, but really, it’s four general steps: make a yeasted donut batter & let it rise, brown the butter, fry the donuts, make the glaze. It’ll be worth it, I pinky promise.

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On Sweet Potato Pie

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Happy Fπiday! I wrote a blog post about baking at Brookville over on their website. Sure, it’s about pie, but it’s also about two of my other favorite things: being black + feelings. So next time you’re looking to get a little sappy about butter, give it a read!

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HAPPY NEW YEAR

here are 5 of my favorite things i got to bake this last year!

chocolate matcha cupcakes

chocolate cupcakes + matcha frosting + fresh berries

one night, after a long day at work, i had a very overwhelming shopping experience at whole foods that ended with a tin of matcha in my pantry. i love the green tea flavor on its own, and it also makes some very interesting flavor combinations. these cupcakes were the perfect balance of rich, light, sweet, and savory.

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Let's talk cake.

If you'd like to get in touch with me to talk cake, cheese, or your best dad jokes, write me a note below! * * (PLEASE NOTE: I have relocated to Richmond, and am currently not taking new orders. But if you'd like to stay up to date on what my next move is, shoot me an email below, and I'll add you to my emailing list. Cheers!)