Cooking In Pearls

14/05/2026

This will be your spring snack on repeat-promise!

The freshness of this combo with the crunch of the almonds is 👩🏻‍🍳💋

06/05/2026

Hot take: scones aren’t dry…you’ve just been eating the wrong ones. 👀

Scones get an unfair reputation in my opinion. When done correctly, they are delightfully tender and moist. I think we’ve all had a bone-dry scone at least once in our life—the ones that make us decide we’re not doing that again! These are definitely not those. ✨

If you enjoy a lemon poppyseed muffin I implore you to try these scones! There’s a secret ingredient that transcends the flavor of these, I hope you agree! 🤫

Cut them however you like-big or small. Just adjust the bake time accordingly. Sprinkle with crusty sugar or not. You can dip into a glaze or do a drizzle. But I wouldn’t skip the glaze. The tart lemon juice adds a freshness you’d miss, trust me! Spilling the details 👇🏻

Ingredients:
2 cups flour
1/4 cup sugar
1 tbl baking powder
1/2 tsp salt
2 tbl poppyseeds
6 tbl cold butter, cut into cubes
Zest of 1 lemon
3/4 cup + 2 tbl heavy cream (plus more for brushing)
1 tsp vanilla paste or powder
1/4 tsp almond extract
Optional: turbinado sugar to sprinkle on top

Glaze:
Powdered sugar
Vanilla bean powder or paste
Lemon juice

Directions:
Preheat the oven to 425.
Combine dry ingredients in a large bowl and fold in the butter using a fork or a pastry cutter until fine crumbs. (I like to get in there with my hands towards the end.)
Add the lemon zest, heavy cream, vanilla and almond extract and mix just until combined.
Dump onto the counter and knead the dough until it comes together in a disk.
Transfer to a parchment lined baking sheet and cut into small or large triangles.
Brush with heavy cream and sprinkle with turbinado sugar.
*I normally separate them to bake and prefer this. I left as a disk for this reel and it took about 5 extra minutes to bake.
Bake for 13-17 minutes and transfer to a wire rack to cool.

I eyeballed the glaze until I liked the consistency. I didn’t want it too thick but not too thin either. I used the juice of about half the lemon I zested and maybe 1/2-3/4 cup powdered sugar and 1 tsp of vanilla bean powder.

Enjoy! 🍋

30/04/2026

Blueberry Lemon Muffins

Ingredients:
2 cups flour
3/4 cups sugar
1/4 cup butter, melted
3/4 cup milk
1 egg
1/2 tsp vanilla paste/extract
Zest of 1 lemon
1/4 tsp almond extract
2 1/2 tsp baking powder
3/4 tsp salt
2 cups blueberries (fresh or frozen)
2 tbl powdered sugar

Crumb topping:
4 tbl butter, melted
1/2 cup sugar
1/2 cup + 2tbl flour

Directions:
Combine all the cake ingredients except the blueberries and powdered sugar. This will be thick!
In a separate bowl toss the blueberries in the powdered sugar to coat and then fold into the cake batter.
Scoop into muffin tin or alternatively you can bake in a 9x9 pan. (40-50 min if you go that route!)
Mix the crumb topping ingredients together and crumble evenly over the muffins.
Bake at 375 for 20-25 minutes or until a toothpick comes out clean.

Enjoy!


Vital Farms

28/04/2026

Taste Test Tuesday: Buldak spicy tteokbokki carbonara

The way this shows up on my feed I had to try it! Would definitely buy again and figure out how to make this better!

If you’re my neighbor and saw me talking to my myself while eating, so sorry. I stopped abruptly because I was mortified! 🫣

27/09/2022

Taste Test Tuesday: All 4 flavors of pizza bites.

06/09/2022

Taste Test Tuesday

Lindsay Callaway shared a post on Instagram: "Taste Test Tuesday: Tangy Turtles and Super Sour Scandinavian Swimmers from Sour candy has been a craving of mine for my entire pregnancy so far so I gave these a go to see if they would pass my nightly sour fix. Have you tried these? Any oth...

21/08/2022

Our favorite anniversary tradition visiting our wedding venue! Crazy to see how much we’ve grown and aged (🤪) in a short 7 years!

15/08/2022

Boy or girl, we 🍩donut know! Baby Callaway #3 coming in February! 💙💗