6 recipes for National Creme Brûlée Day

No joke when I was younger I used to be obsessed with different flavored creme brûlées. It was like a challenge to try them all, a gluttonous challenge, but you know that's kind of my thing.

It seemed like every menu had their own take on the custardy dessert: chocolate, lavender, citrus + the classic vanilla bean. Creme brûlée is known for its custard base + torched sugar top. You use your spoon to break the sugar glass shell + it's creamy/crunchy in one bite.

So my childhood dream came true, there is a day dedicated to creme brûlée. I might not be able to snag a creme brûlée this year (it's not always on menus anymore!), but these recipes can get you started if you want to DIY it tomorrow.

 
 

Grilled pineapple mojito

 
grilled pineapple mojito
 

There's TONS of mint growing in our backyard, so clearly this is a sign that we need to make more mojitos.

Mojitos have it all going for them: citrus, herbs, bubbles + rum. It's kind of perfect, but you can always improve upon a classic. So this one has even more lime (in the form of simple syrup!) + grilled pineapples.

Sip on that.

grilled pineapple mojito

Grilled pineapple mojito (per mojito)

  • 3 cubes fresh pineapple
  • 1 lime wedge
  • 1 handful fresh mint
  • 1 tablespoon fresh lime juice
  • 1.5 oz. white rum
  • 1 tablespoon lime simple syrup (recipe below)
  • Lemon lime seltzer
  1. Start by grilling the pineapple + lime. Heat a griddle pan on medium heat (or use an actual grill if you're fancy). Grill the pineapple + lime. Once you see grill marks you're there.
  2. In a large glass add the mint + fresh lime juice. Muddle together.
  3. Add the rum + simple syrup. Stir.
  4. Add ice to the glass + top it all off with lemon lime seltzer.

Lime simple syrup

  • 1/4 cup water
  • 1/4 cup white sugar
  • 1/2 lime (the whole thing!)
  1. Combine water, white sugar + lime in a small saucepan. Heat on low.
  2. Keep stirring until the sugar completely dissolves. Remove from the heat + cool. 

Garlic and parsley chickpeas

 
Garlic and parsley chickpeas
 

It's unclear when I had my first chickpea, but it could have been at a college dining hall in Carlisle, PA. I was spending the summer at a dance camp + while I devoured most things served, the chickpeas left something to be desired. They were cold, salty, obviously straight from the can. When I went to college I encountered the same salad bar chickpea. There wasn't anything going on with them. 

Basically, I never want to eat a chickpea like those again.

You know those packaged chickpea mix-ins? This recipe is not that. This is so much better.

The chickpeas are crunchy on the outside, but tender on the inside. It's perfect snack food, without being overly indulgent either. It's a win-win. If I ran a salad bar (dream big!), these would be on there for sure.

Find the recipe below + let me know what you think.

Garlic and parsley chickpeas

Garlic and parsley chickpeas

  • 15.5 oz. can chickpeas, drained + rinsed
  • 2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 1/4 teaspoon garlic powder
  1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, set aside.
  2. Pour the olive oil on the parchment. Add the chickpeas, garlic, parsley + garlic powder. Toss to combine everything, until the chickpeas are evenly coated. 
  3. Roast the chickpeas in the oven for 30 minutes, giving them a shake mid-roast. 
  4. Serve as is, in a parchment lined bowl.