rainbow fresh rolls with spicy plum sauce, & peanut sauce.

time to get freshhhhhhhhhh.

freshhhh 2 death. 

i love fresh rolls, man. do ya call them spring rolls if they're fried and fresh rolls if they're not? because i've seen this type called both names. anyway these are so fReSh and beeautiful to look at. and a perdy spicy plum sauce, to boot!

...peanut sauce too because variety rules.

i was slightly bummed that these weren't the plums with the pretty dark red insides. how are you supposed to know whats in there without biting into the plum at the store?? i know there are red plums and black plums and other plums, but google wasn't sure about the contents of plum innards when i needed answers. are they just different levels of ripeness? these are "black plums." but i wanted black plums with red insides. oy vey. 

anyhoo, those plums with the pretty dark red insides are soooo delicious and juicy. these ones are gooood, but firm, ya knowwww? whatever, i need to get over it.

i simply used these particular veggies because i wanted raaainbow rolls. but these are so super customizable and you can use what you like. 

i wouuuld highly recommend the green leaf lettuce, cucumber matchsticks, and sugar snap peas. for the crunch factor.

fresh rolls & plum sauce-quinnsplace_7.jpg

once you've got all your veggies and things sliced and ready, these are so easy to make! 

i was determined to make my own plum sauce and this one turned out prettyyyy darn well, i'll say. it actually tastes like...plums! haha. though i do thoroughly enjoy that molasses-y plum sauce they give you at restaurants. this one is just super "FRESH" (settle down on the "fresh", i know), flavorful, and spicy. 

and then i was like... well this needs peanut sauce too, just in case.

don't be alarmed by the long ingredients list. you can make the plum and peanut sauce in advance and store them in the fridge. then when all the veggies and things are chopped and ready, this comes together in a jiffer! 

yumyumyum! sooo crunchy, healthy, flavorful, & satisfying. and that other "F" word, too.

Rainbow Fresh Rolls, Spicy Plum Sauce, & Peanut Sauce

Time: 45 minutes

Makes about 5 large fresh rolls (10 halves)

Makes about 1 cup of fresh plum sauce & 3/4 cup of peanut sauce


  • Plum Sauce-
  • 4 black plums
  • 1/2 cup water
  • 2 TB brown sugar
  • 1 small shallot clove
  • 1/2 inch knob of fresh ginger
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 TB. soy sauce
  • 1/2 TB. rice vinegar
  • Peanut Sauce-
  • 1/2 cup creamy peanut butter
  • 1/2 inch knob of fresh ginger
  • 1 small shallot clove
  • 1 small garlic clove
  • 1/4 tsp. crushed red pepper flakes
  • 2 tsp. Sriracha
  • juice of 1 small lime
  • dash of salt
  • If too thick, add 1 TB at a time of either coconut oil, olive oil, or water - optional.
  • Fresh Rolls- Use whatever you like: veggies, noodles, tofu, sprouts, prawns...etc! I used:
  • 5 spring roll rice papers
  • 1 cup thinly sliced red & yellow bell pepper
  • 1 cup thinly sliced carrots - like matchsticks
  • 1 cup thinly sliced cucumber - like matchsticks
  • green leaf lettuce
  • handful of sugar snap peas
  • sliced red onion (optional)


For the plum sauce, quarter the plums and remove the pits. In a pot over medium/low heat, simmer the plums, water, and brown sugar for about 20 minutes, or until soft. Add simmered plums to food processor or blender and add the remaining plum sauce ingredients, pulsing as you go until smooth. Store in an airtight container in the fridge.

For the peanut sauce, add all ingredients to a food processor or blender and pulse until smooth. If the sauce seems thick, add 1 tablespoon at a time of either coconut oil, olive oil, or water and pulse until the consistency is to your liking. 

For the fresh rolls, wash and slice all your veggies. Add warm water to a pie pan or shallow, wide dish. Place a damp towel on the table or cutting board to build your fresh rolls on so they don't stick. Soak one rice paper at a time in the warm water for about 10 seconds, or until transparent and soft, but not slimy. You want them to be just a little firm still. Carefully place the soaked rice paper onto the damp cloth. 

Spread your veggies across the rice paper, closer to the edge instead of the middle. Carefully roll up the rice paper around the veggies. You can leave the side edges open or fold them in before rolling it all up. With a serrated knife, cut the rolls in half. 

Serve with cold spicy plum sauce and peanut sauce on the side. 




crunchy baguette french toast with fresh blackberry sauce.

this one goes out to all the soggy bread haters & texture lovers out there. 

i had a bad extended experience with french toast when i was a kid. my morning babysitter would make it all the time and dunk the white bread in sooo much egg and then barely cook it...so it was completely soggy with gross semi wet, semi cooked scrambled eggs stuck to the bread. i remember the french toast being bright yellow, not like a pretty tan/brown as it should be. then it was doused it in cheap maple syrup. it was essentially a very wet egg bread food item all soggified by the landslide of syrup. makes me want to gag just recollecting it all. 

i couldn't face french toast for manyyyy years. i eventually started lying to her and telling her i'd already ate breakfast at home...but then would be starving until lunch time at school. 

[i realize how bratty/unappreciative this makes me sound, but this was one of the few foods i would absolutely refuse to eat at that age (it physically made me gag!) - and actually lie my way into not having to eat it. this is a place i went before school every morning for the first 10 years of my life - it was a very longstanding battle between this particular french toast and me. but it was just not good, i tell ya. you wouldn't want to eat it either. and no offense to my babysitter - i'd eat up her pancakes & coffee cakes & muffins like there was no tomorrow...but that horrid f*ckinnnn french toasttttt...........oh nuh uhhhh.]


actually i'd gotten over my french toast phobia soon enough when my friends' parents would make it and i'd see that it looked brownish and not nuclear yellow. but i mean fast forward to the first time i ever encrusted my french toast with corn flake crumbles, and i was forever changed. 

alsoooo, i made a blueberry sauce one morning for these crepes that pete and i were making, and it was so dang scrumptious. so i wanted to make a blackberry sauce for something equally scrumptious.

^^^ aw yeaaa slice that bread at a 45 degree angle. makes 'em longer and not so stubby. also, more surface area for the crunchers to rest.

adding vanilla and a good amount of cinnamon to your liquid mixture is reeeal important. to me.

mmm, fresh blackberries mashed with a little coconut oil and brown sugar. lightly sweetened and so juicy and flavorful.

after you've cooked your french toast as you regularly would, dunk one side back into the egg & milk batter. then cover it in bits of corn flakes. its about to be a fabulous texture explosion, people.

notice i only added the flakes to the top of the toast - however people get tiny bits of cornflakes to adhere to ALL sides of their french toast is beyond me. i've tried. you're amazing, you anti-gravity cornflakin' french toast makin' wizards...

so pleased with this chewy, crispy, crunchy, cinnamon-y, juicy blackberry french toast recipe! all the textures and flavors are just GRRRRRRREAT. hey that's frosted flakes, should probably give those a whirl on french toast, too. 😉😊😋

Crunchy Baguette French Toast & Fresh Blackberry Sauce

Makes about 10 small pieces of baguette French toast

Time: 30 minutes


  • 1/2 cup milk (I used 1%)
  • 2 eggs
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 baguette (sliced 1 inch thick - at a 45 degree angle to make them longer)
  • 1 cup corn flakes cereal (smashed into small bits)
  • 1 pint blackberries
  • 1 TB coconut oil or butter
  • 2 TB brown sugar

For the blackberry sauce, wash the berries and mash them in a pan over medium heat with a little coconut oil or butter. I used a potato masher, but you could just use a fork. Add the brown sugar and stir. Let simmer on low for 5-10 minutes to thicken. Store extras in an airtight jar or container in the fridge. 

For the french toast, slice your baguette at a 45 degree angle (as shown in the photos) to make each slice longer.  In a small bowl, whisk the milk, eggs, cinnamon and vanilla. Pour the mixture into a pie pan or wide bowl. Add the baguette slices to the liquid and let each side soak for about 30 seconds. 

Heat a pan to medium and grease with a pat of butter. Add the soaked bread slices and cook for about 2 minutes per side. Dunk one side of the bread back into the remaining liquid mixture and place wet side up onto a wire rack on top of a cookie sheet.

Preheat oven to 400 degrees F.  Sprinkle and firmly press the corn flake bits onto the wet part of the bread. Bake for about 5 minutes until corn flakes are extra crisp and lightly browned. 

[If you're pro enough to coat the bread on all sides with corn flakes, please do! I've tried it several times and it always looks crazy and gets soggy somehow.]

Serve with warm fresh blackberry sauce and whipped cream if you so desire! :)



s'mores skillet extravaganza.

september first, i can't believe its youuu.

this summer went by in a flash :/

you may have a bunch of leftover s'mores fixings laying around from summer just gettin' stale and sticky in the cabinet. i'd highly recommend you throw them in a skillet and make a fabulous s'mores dip!

i also highly recommend you invite every last neighborhood child over for this event...holy hell i thought i was going to die after 3 bites. dis how i really know i'm getting elderly. also had to throw 97% of this mallowy delight in the garbáge because i thought i was ruining the skillet. oh settle down, grandma quinn.

le siiiigghhhh.

i happened to have this tillamook fireside s'mores ice cream in the freezer. heHehHHHH. so i plopped it on top o the s'mores skillet! its totally unnecessary, but delicious.

enter the extravaganza of extra s'moresy s'more galore explosion of summer good-byes.

the hot + cold combo was quiiite the delight. just dunk and swirl those grahams around in this mess and get crazy.

S'mores Skillets

Time: 10 minutes


  • Hershey's chocolate or chocolate chips
  • Marshmallows
  • Graham crackers
  • S'mores ice cream (extremely optional)
  • 1 TB coconut oil or butter


Pre-heat oven to 425 degrees F. 

If using a cast iron skillet*, pre-melt the Hershey's chocolate in a bowl with coconut oil or a little butter in the microwave or over a double boiler. Additionally, grease the cast iron with either oil. Pour the chocolate into the pan and top with marshmallows. Heat in the oven until the mallows are golden brown and puffy - about 5 minutes.

If using a stainless steel pan, grease the pan with coconut oil or butter. Break up the chocolate bars, place them in the pan and heat in the oven for about 5 minutes until melty. Top with marshmallows and return to oven until they're golden brown and puffy.

[*I found that melting the chocolate directly into the cast iron pan made the chocolate quite crumbly. Melting it with a little butter or coconut oil beforehand should help.]

Remove from oven and top with scoops of s'mores ice cream - this is Tillamook Fireside S'mores! This step is also completely optional. Dip and scoop the mallowy, chocolatey, hot & cold creamy goodness with graham crackers.

***I do NOT recommend using a teflon/nonstick pan or any pan with any sort of plastic handle or rubber anywhere. You're going to put this in a very hot oven, so be sure to use an oven-safe pan.***

enjoy the tail-end of summer!!!