Kitchen-by-the-Sea - Delicious Food & Entertaining

Snap Pea Salad

We are entirely obsessed with snap peas this time of year. We can usually just eat them straight out of the bag from the farmer’s market. Snap peas are so good on their own… they are sweet, crunchy, and don’t need much (or really anything) to be incredibly delicious. Since we love them in their purest form, we don’t add much when making this side. We like to cut them on a bias (we swear this just makes them better). Then we add some fresh herbs, dressing, pistachios, feta, and fried shallots. It’s incredibly addicting and our favorite summer salad.

…

Vanilla Cupcakes with Vanilla Bean Frosting

It took us years to share a vanilla cake because we didn’t just want any recipe—we wanted one we genuinely loved. After testing countless versions, we finally landed on what we think is the perfect vanilla bean cake. These vanilla cupcakes are that recipe in cupcake form: soft, flavorful, and full of real vanilla. We use buttermilk for extra flavor, a mix of vanilla extract and vanilla beans for a rich, true vanilla taste, and finish them with a cream cheese icing that’s tangy, creamy, and not overly sweet.

…

Lemon Cake with Maria Cookies

It’s finally springtime! And for us, that means spring desserts. In this case, it means a lemon cake with a Maria cookie crust, vanilla bean cake layers and lemon curd cream topping. The cake starts with a cookie crust. We use Maria cookies for the crust base. After baking off the cookie crust, we add the vanilla bean cake batter on top. Once the layers are baked and cooled, we make a lemon curd. The lemon curd then gets folded together with whipped cream. We then top the cake with more of Goya’s Maria cookies.

…