..and the egg yolk saga continues. I wasn't kidding when I said I had tons of egg yolks leftover from my macaron trials. Naturally, the next thing to make after eclairs was creme brulee! Y'all, ever since I learned how to make creme brulee -- and I use the word learned very loosely here since there are so few steps and they are all super easy! But ever since I figured out how easy it was to make, it's my second favorite dessert to serve when I have guests. Lava cakes will always be the first. Since matcha has been trending in bakeries and coffee shops all over the world, I put a twist on my classic creme brulee to make it matcha-flavored. Be sure to pick up culinary grade matcha if you are going to make these; it is specifically designed for baking and has a slightly different flavor profile that goes better with these ingredients! And as always, if you recreate one of my recipes, don't forget to tag me on social media! Matcha Creme Brulee Yield:...

Life hack: if you ever find yourself with tons of egg yolks after a week full of baking macarons, just make eclairs. Cream and/or custard fillings always require multiple egg yolks so there was no question about what recipe I was making this week. And seeing as how we are a few short days away from the greenest holiday of the year, I knew I had to throw in some pistachios. Chocolate and pistachios are always a killer combination together. The perfect harmony of salty and sweet. For the pasty cream to be truly pistachio-flavored, I had to make my own pistachio paste. It is actually easier than it sounds; as long as you have patience and a high powered blender or a food processor. The pistachio paste gets cooked into the pastry cream and gives it a beautiful nutty flavor and mint hue. No food coloring necessary. Eclairs are honestly one of those desserts that look like you spent a lot of time on but they are in reality, super quick and easy to make. The filling can be made...

So, I'm probably the only person on the face of the Earth who DIDN'T post a pie recipe yesterday. Woops! It seems like every year, Pi Day just comes and goes and I'm never prepared for it! And I literally have this conversation with myself every time it happens, like, Meriem, you HAVE to do something next year. And then my memory loss gets the best of me. And being in the midst of wedding planning doesn't help since planning basically takes over your brain. You might notice me missing a few more holidays until June. But one holiday I'm definitely not missing is Easter! I've got so many delicious recipes coming your way for Easter! Today, we're starting things off with my least favorite dessert to make--macarons! ...Brought to you by Bob's Red Mill almond flour. I LOVE Bob's almond flour guys. Bob totally gets me. He understands that my almonds need to be grinded super fine, so my macarons can be super awesome. And super awesome...

So, you know how I've been saying that I'm #shreddingforthewedding. Well, that was all talk and no walk. I mean, some effort was being put in but I wasn't giving my full potential.  NOW, I'm really going hard. I am T-minus 3 months away from the big day so it's crunch time! I've decided to take on a 30-day challenge of no bread, pasta, or rice AND I'm doing an hour of cardio 5 times a week at the gym. I even tried Spinning! And because I successfully made it through one whole week, I am celebrating today with these no-bake cookies that totally meet my challenge's guidelines :-) Since we're in the middle of Girl Scout Cookie season, I figure this recipe will be beneficial to many of you who are finding it hard to resist those sweet temptations! It's better for your wallet, and better for your belly!