Eat the Love, San Francisco, CA (2026)

12/09/2025

Hey all! I’m teaming up with ( ) to bring you this Apple Coffee Cake! It uses Real California Milk butter, sour cream, and milk.

Watch the Reel to see how to make the recipe but you can find the full recipe and instructions on my blog!

Hope you all are having a great holiday season!

05/17/2025

Sponsored Post: Last month I visited San Luis Obispo with my friend at California Grown where I got to sample olive oil from Pasolivo Olive Oil, taste rosé wine from Hope Family Wines, and visit an educational farm called FARMsted Ed.

The highlight of the trip though was a workshop at Hope on Park, the tasting room in Paso Robles for Hope Family Wines, led by my friend Becky of Baking The Goods! She showed us how to make an edible centerpiece using a ceramic set that I made!

I was thrilled when California Grown reached out to me to commission the ceramic pieces. After Becky demonstrated how to build the centerpiece, we were all led to another room, where everyone had their own ceramic set to make centerpieces. They all got to take the cake stands afterwards and I'm honored that my work now lives in all those folk's homes.

You can find more about the trip, along with a recipe for a Strawberry Rhubarb Slab Pie with Pistachio Crumb Topping on my blog right now.

https://www.eatthelove.com/strawberry-rhubarb-slab-pie/

02/25/2025

Just a check in, to see how everyone is doing and posting for a “proof of life” because I’m still around and kicking!

I’ve been on a social media diet due to mental health issues and the situation.

To cope and calm myself, I’ve found myself doing more introspective things away from a screen. Reading books. Back in the ceramic studio creating pottery. And making marmalade.

A. LOT. OF. MARMALADE.

Citrus season is nearly over, at least for the less common citrus, and that’s probably just as well. Marmalade is a time-consuming process, requiring a lot of chopping and prep work.

I do a slow 3-day process with my marmalade, something I adapted from the cookbook. So far, I’ve made 6 batches of marmalade this season:
• Yuzu Lemon
• Meyer Lemon & fresh Galangal
• Moro Blood Orange & Meyer Lemon
• Eureka Lemon & fresh Ginger
• Pink Grapefruit & Meyer Lemon
• Seville Orange & Meyer Lemon

No recipes on my blog. I haven’t bothered to take process photos this season. Though I took notes so I could reproduce the marmalade for future seasons. Maybe one of these days I’ll post a recipe. The Yuzu one in particular is fantastic.

In the meanwhile, how are you all doing? Any coping mechanisms or ways to balance staying informed while also not descending into a bundle of anxiety, depression, and rage?

(Shoutout to my friend who I keep randomly texting at all hours with obscure marmalade process questions. Everyone needs a Sean in their life.)

06/13/2024

| I was invited to go on a California Grown trip last month and it got me one step closer to fulfilling my dreams of becoming a !!!

Our last stop on the tour was Sea to Sky Farm where Farmer Chris showed us how to harvest rhubarb, and I immediately started gathering as much as my hands could hold!

Once I got back home, I immediately knew I wanted to make an easy dessert with all the rhubarb. So I grabbed some fresh cherries at the local store and whipped up this cherry rhubarb crisp, which also featured a pistachio crumble topping.

The tart sour rhubarb plays so well with the sweet dark cherries, and the addition of crystallized ginger in the filling gave it a little subtle kick. The nutty crunchy pistachios was an awesome counterpoint to the filling, and when I took to a big party, folks raved about it!

You can find the recipe on my blog: https://www.eatthelove.com/cherry-rhubarb-crisp

or just google “eatthelove cherry rhubarb crisp” to find it if you forget the link above.

2nd photo of me harvesting rhubarb by James Collier for California Grown.

05/02/2024

Oh hi! I made these Neapolitan muffins. You know, inspired by Neapolitan ice cream, the old school chocolate, vanilla, and strawberry ice cream that my mom used to buy in the cardboard box.

Mom never let us get another box of ice cream until the first one was finished and somehow no one in the house liked the strawberry, so it would just linger in the freezer with a sad lopsided pink side slowly getting freezer burn.

But NO ONE would let these muffins linger. I mean, look at them. They’re totally Instagram-worthy pretty. But also delightfully tasty! And you almost feel guilty about eating them for breakfast because of all the chocolate.

But they’re not super sweet, despite the chocolate chips (I use extra dark chocolate chips). And they’re packed full of strawberries which are a fruit so SUPER HEALTHY FOR YOU. So these are absolutely an excellent breakfast option.

You can find the recipe on my site:
https://www.eatthelove.com/neapolitan-muffins/

(Also, why didn’t I like strawberry ice cream as a kid? I think I need to go buy a carton of ice cream and see if my taste buds have evolved.)

02/09/2024

Oh hi! Just checking in and posting a “proof of life” bi-monthly post to let folks know 1. I am still alive. 2. I still making food and posting recipes on my blog. and 3. I am aware that we are firmly in February and Valentine’s Day is around the corner.

So here’s a ridiculous cookie that I made that my friend said is VERY ON BRAND for me. It’s an oatmeal dried strawberry cacao nib cookie, with a chocolate heart nestled in the middle.

Folks, no one is ever gonna search those terms. This recipe will forever be lost in the archives of my blog. BUT I DON’T CARE. Because it’s so good. And also, the heart chocolate means it’s a Valentine’s Day cookie! Because why not?

But don’t take my world for it. Lisa agreed! She texted while driving back home after I gave her some and told me it was delicious and started asking me questions about what was in it. Lisa! Don’t text and drive! (Also, it’s very possible and likely that her husband was driving when she texted me.)

The recipe is on my blog now. Or just Google “oatmeal dried strawberry cookie” to go directly there.

12/18/2023

SECRET INGREDIENT Peanut Butter Blossom cookies! And here’s the thing: THE SECRET IS MISO PASTE.

One of the things I hate is when I’m scrolling through IG and I see a post where the image says “this BEAUTIFUL INSTAGRAM WORTHY DISH has a SECRET INGREDIENT that is LIFE CHANGING!”

And all you need to do to find out the life changing ingredient is click on their page > click on the linkin the profile > scroll through the grid of images on their linkin page (because it’s never the first one on that stupid grid) > go to their website page > scroll all the way down to find the recipe to find out the secret ingredient is…kosher salt.

WE GET IT. You want clicks. And I totally understand. I want clicks and traffic too! And IG makes it hard for us to generate traffic because they want everyone to stay on IG.

But also, it’s super annoying?

Plus there’s always someone who says what the secret ingredient is in the comments. And then 24 other folks comment back “Thank you! Not all heroes wear capes!” Or whatever. Apparently the bar for “heroes” is low.

So yeah. Maybe just tell us what the secret ingredient is up front. Then we’ll know if we want to click through or not for the recipe?

Also, miso paste in peanut butter blossom cookies sounds super weird but trust me. The miso boosts the salty umami flavor and makes the cookies taste even more peanutty! And seriously no one will taste the miso. They’ll just ask “why are these so good?!”

Also, I think I made up that word “peanutty” but I don’t care.

And yeah, you can get the recipe on my blog.

https://www.eatthelove.com/peanut-butter-blossom-cookies/

Or just add one tablespoon of miso to your favorite peanut butter blossom recipe. Because as much as I want traffic and clicks, I want you all to have the absolutely best cookie even more. Happy holidays folks!

10/04/2023

Oh hi! I’m contemplating changing my FB name from Eat the Love to Terrible Social Media Food Person but apparently THAT’S TOO LONG A NAME FOR IG so I’m stuck with eatthelove.

But also, I often forget to post. So you’ll have to forgive my occasional, sporadic, and slightly spazzy posts when I do remember.

It’s October. That means pumpkin stuff right? And even though my blog is chock-a-block full of your standard pumpkin recipes (pumpkin bread, pumpkin cheesecake, pumpkin coffee cake, pumpkin muffins, pumpkin layer cake, etc.) I’m gonna use this once-in-a-blue-moon post to highlight the pumpkin recipes that don’t get any love because they’re a little wackadoo.

1. Pumpkin chocolate chip cookies with streusel topping. Because cookies deserve streusel topping too. Why let muffins and coffee cake get all the love?

2. Pumpkin Spiced Latte Bread. Because I’m a basic gay. But also, I’m a basic baking gay.

3. Pumpkin and Chocolate Monkey Bread. No monkeys were harmed in the making of this bread. Also, my husband had a pet monkey growing up. I’ll be taking questions in the comments about this fun fact.

4. Pumpkin Brown Butter Bread Pudding. Because bread pudding is undervalued in our society and I would like that changed.

5. Pumpkin Star Bread with Dried Cranberries. The star points unraveled a bit when they baked but I posted it anyway because I’m keeping it real. This is how it sometimes turns out people!

And this concludes my bi-monthly post. You can find all the recipes by googling “eatthelove” and the name of the recipe. Or you can just click these links:

https://www.eatthelove.com/pumpkin-chocolate-chip-cookies-recipe/
https://www.eatthelove.com/pumpkin-spice-latte-bread/
https://www.eatthelove.com/pumpkin-bread-pudding/
https://www.eatthelove.com/pumpkin-monkey-bread/
https://www.eatthelove.com/pumpkin-star-bread/

Thank you for time and consideration. It is honor to just be nominated.

09/05/2023

| Hey all! I’m super excited to be teaming up with Safeway and Boars Head to bring you this Chicken Caesar Sandwich, which features the new Boar’s Head FireSmith™ Flame Grilled Chicken Breast. It’s a seasoned and open flame grilled chicken breast that tastes great in this sandwich.

The sandwich recipe features a Greek yogurt Caesar dressing that comes together pretty fast, but you can also shortcut and use your favorite Caesar dressing. I used thick cut sourdough bread and griddle toasted it in garlic olive oil to mimic the crunchy croutons you find in Caesar salad. But again, you can easily skip that step as well and just toast the bread of your choice and then do a generous smear of butter and garlic salt. All the ingredients can be found at most Safeway stores!

You can find the recipe and instructions, as well as tips and tricks for the sandwich on my blog now! https://www.eatthelove.com/chicken-caesar-sandwich/

09/01/2023

It’s September, so I am grudgingly accepting that Fall is here.

BUT I’M GONNA DO ONE MORE SUMMER RECIPE. BECAUSE I CAN.

Really though, this cinnamon sugar topped peach cobbler is kind of a transition dessert for me. I use a cinnamon sugar topping on the biscuit topping which feels autumnal. And the filling has a grated apple in it to help sweeten and thicken it naturally. Plus there’s nutmeg, cinnamon, and a touch of paprika in the filling, all of which could easily be swapped for some *gasp* pumpkin spice if you want to (I won’t tell anyone).

In the end, September is typically a warmer month for us here in San Francisco (though apparently no one told the city Fogust is over, because today it’s completely gray and overcast). So I’m looking forward to some shorts and t-shirts weather while I eat all the figs and grab all the quinces at the store.

But in the meanwhile, you can find this recipe on my blog right now! https://www.eatthelove.com/southern-peach-cobbler/

Or just Google “eatthelove peach cobbler” for it.

08/27/2023

It seems like everyone is anticipating fall with pumpkin and apple stuff all over my feed BUT I’M NOT HAVING ANY OF IT YET.

Blueberries, peaches, plums & pluots (plum/apricot hybrids) are still in abundance at my local store. Heck I’m still seeing cherries!!! Which is insane this late in the year.

So I’m whipping up galettes to make use of the last of the summer fruit. Here’s a blueberry galette, a freeform tart that is easy-peasy to make and impresses anyone you serve it to.

You can swipe through the images to see how easy it is to make the galette. And yes, you can totally shortcut by using store-bought pie crust. I won’t tell anyone.

I’m sure I’ll embrace autumn soon. But for now, I’m holding onto summer for as long as I can.

Recipe on my blog now!
https://www.eatthelove.com/blueberry-galette/

(or just Google “eatthelove blueberry galette”)

07/23/2023

A few days ago The Pancake Princess posted about one her round up tests on Texas Sheet Cake and I was pleased she included my recipe in the group!

I specifically designed my Dark Chocolate Texas Sheet Cake to be intensely fudgy and chocolatey, and less sweet than a typical Texas Sheet Cake, which I often find a little too sweet and lacking in chocolate flavor.

I was pleased that she agreed with all that, ranking my recipe as one for those folks who love chocolate!

I also realized I had never posted about the recipe here on IG. Because I’m the worst at IG and social media.

So here’s my Texas Sheet Cake, a thin dark chocolate dessert that sits somewhere between a chocolate layer cake and a fudgy brownie. It’s made in a half sheet 11” x 17” pan so it’s ideal for a large crowd or a picnic!

You can find the for Dark Chocolate Texas Sheet Cake recipe on my blog!
https://www.eatthelove.com/chocolate-texas-sheet-cake/

Eat the Love

12/09/2025

05/17/2025

02/25/2025

06/13/2024

05/02/2024

02/09/2024

12/18/2023

10/04/2023

09/05/2023

09/01/2023

08/27/2023

07/23/2023

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