vanilla grapefruit cupcakes with grapefruit poppyseed buttercream.


i’m loving all the winter citruses lately.


pete and i just visited my grandpa in palm springs, where the lemon and grapefruit trees were exploding with huge amounts of citrus. they smell so amazing right off the’s the best. we love waking up there and having the most fresh and juicy grapefruit for breakfast.

i always smuggle back several lemons and grapefruits in my backpack and giggle as i watch the blobs pass by on the x-ray security machine.


these wHintery wHite cupcakes…

these cuppycakes are inspired by two of my favorite go-to food bloggers in the land, how sweet eats and a cozy kitchen. the mojito cupcakes are actually from jessica of how sweet eats’ cookbook, the pretty dish, but adrianna from a cozy kitchen blogged the recipe for jessica’s mojito cupcakes here.

after doing some funky riffing and experimenting with both the cake and frosting portion of this recipe - i decided i need to forever leave it to these two pros and stick to the scripts.

in an attempt to be all timely for valentine’s day, i experimented using juice from raspberries to make the cupcakes pink. it sort of worked, but they turned out to be even more dense than they already are, and more lavender purple than pink. so i scrapped that idea for this valentine’s purpose and left them white. i can stick that naturally-dyed raspberry juice idea in my back pocket for another day when i need a light purple cupcake - the flavor was actually surprisingly good and juicy, but heavy.


and then, much like my attempt at the end of last year to make a pumpkin cream cheese frosting, i found myself in curdled grainy frosting hell and had to throw my first attempt out - which makes me SO sad.

i thought using the whisk attachment on my kitchenaid would be smart in really whisking up the frosting to make it extra fluffy….. no. it’s not really smart. it was dumb, and a waste of food and i shall never make that mistake again.

the best and most fluffy frosting i’ve ever had was from a cozy kitchen, so i went exactly by her methods for my 2nd attempt at this frosting. i will forever leave all frosting wisdom up to her.

use the paddle attachment, people. paddle. no whisky whisk!

also, sifting the powdered sugar is a very key component. sift it, people!


and it worked! fluffy and thick buttercream, with just enough fresh grapefruit juice and zest to give it flavor, but not curdle the whole damn thing and make you want to cry.


these are super refreshing, and quite indulgent! they are made with cake flour which makes the cupcakes pretty dense and rich, like an angel food cake. and then there’s sugary buttercream on top…which explains itself in the indulgence department.


peter and i both think they turned out great. i love poppy seeds in things for that teeny tiny crunch factor. i wanted to see how it would work in the frosting instead of the cake part, and i quite like it up there!

if you don’t like grapefruit, but like the idea of a fresh citrus & vanilla cupcake, you could totally make these with lemon, orange (blood orange?!?), or lime - just don’t overdo it with too much juice in the cake or frosting, or you’ll be sawwwwryy (sogging, ew! curdling, ew!).

i dunno, i’ve always LOVED grapefruit. just plain, without sugar. but if you’re someone who only takes their grapefruit with sugar, then these cupcakes are for you!


Vanilla Grapefruit Cupcakes with Grapefruit Poppyseed Buttercream

Makes 12 Cupcakes

Total Time: 1 hour


For the cupcakes- (Recipe adapted from How Sweet Eats’ Mojito Cupcakes from The Pretty Dish)

  • 1 1/2 cups cake flour

  • 1 tsp. baking powder

  • 1/4 tsp. fine sea salt

  • 1/2 cup. unsalted butter, softened

  • 3/4 cup white sugar

  • 1 large egg + 1 large egg white (discard yolk)

  • 2 TB. vegetable oil

  • 1 TB fresh grapefruit zest

  • 1/2 tsp. vanilla extract

  • 2 teaspoons fresh squeezed grapefruit juice

  • 1/2 cup milk

For the frosting- (Recipe adapted from A Cozy Kitchen's Brown Butter Frosting)

  • 3/4 cup unsalted butter, softened

  • 2 cups powdered sugar, sifted

  • 1/2 tsp. vanilla extract

  • 2 TB fresh squeezed grapefruit juice (no more than 2 TB)

  • 1 TB grapefruit zest, + a bit extra for garnish

  • pinch of fine sea salt

  • 1 TB poppy seeds

  • 2 TB heavy cream


To make the cupcakes, preheat the oven to 350 degrees F and line a muffin tin with 12 cupcake liners.

Combine the cake flour, baking powder, and sea salt in a small bowl and set aside.

In a stand mixer or with an electric mixer, beat the butter and white sugar until fluffy, about 3 minutes. Add the whole egg and egg white, beating well after each addition. Add the oil, vanilla, grapefruit zest and grapefruit juice and beat well for 2 minutes. With the mixer on slow, pour in the milk and mix to combine. Finally, slowly add the bowl of other dry ingredients and mix on medium speed until well combined.

Fill the prepared cupcake liners about 2/3 full. Place the muffin pan on top of a baking sheet and bake in the oven for 17-20 minutes, until set in the center of the cupcakes. Let the cupcakes cool completely before frosting.

To make the frosting, in a stand mixer using the paddle attachment or electric hand mixer with regular flat whisk attachments (not the thin wire whisk attachments), cream the softened butter. Slowly add the sifted powdered sugar and beat at medium speed between additions until the combination is fluffy. Add the vanilla, grapefruit zest, and grapefruit juice (no more than 2 TB of grapefruit juice or frosting will begin to curdle or get grainy!) and mix well. Add the 2 TB of heavy cream and beat on medium/high speed for at least 3-5 minutes, until the frosting is super light and fluffy. Lastly, add the poppy seeds and mix to combine.

Use a cookie scoop or spoon to plop even scoops of frosting on top of the cooled cupcakes. Use an offset spatula or butter knife to spread the frosting. Garnish with thin sections of fresh grapefruit and extra grapefruit zest, if desired.

Store in an airtight container at room temperature. Best enjoyed within 2 days!



apple, cheddar, broccolini & shallot galette.


i’m back with a deeeelicious recipe that i made back in october and was soo excited to share it then. but, i ran off and got married and went on some fun trips and have just been all around holiday season preoccupied!


but hot damn this is the little galette that could. i wish i had made two, because pete and i totally woofed this down for dinner that day.

i love all the flavors and textures going on - soft (but crisp!) juicy apples, melty sharp cheddar, hearty broccolini bits, tangy shallots all on the most flaky, buttery, tasty crust.


this pie crust/galette dough recipe reigns from kitchen queen alison roman’s cookbook, dining in.

when i saw “the only piecrust” as the title of her crust recipe i was like welp. look at that confidence. i trust this bish. and then the fact that it has apple cider vinegar quickly convinced me to use it for this apple galette that i had in mind.


fast forward to the end of october, i was in new york city with my friend whitney (again!), and we were enjoying the best pizza & wine at rubirosa on the lower east side. then in walks the alison roman herself. she was standing at the host station and we were at the bar, which are somehow right next to each other - she was in an arm’s reach of me on 2 glasses of red wine…………. aka the danger zone.

i had JUST made her piecrust recipe earlier that week and pete and i had been going nuts over it. so in classic quinn word vomit fashion, i tapped her on the shoulder and told her “HEY I LOVE YOUR PIECRUST.” lol.

somehow this did not alarm her in any way - she’s very recognizable and her cookbook has been the jam for the last year. i went on to tell her i made it that week and used it for a galette. she was very sweet and appreciative that i made her recipe and loved it!

loved it so much i just had to be a bugaboo in a restaurant about it. oh wellz. these are the days we’re living in, i guess. 🤷🏻‍♀️ ok to go up to a complete stranger and profess your love for their piecrust. the internet is weird.

so anyway holy moses this galette combination is so so so good.

and it’s really so simple. don’t be alarmed by the long prep time - it’s just that the dough needs to chill a couple hours before you roll it out and bake it.

galettes are so freaking versatile, but peter & i both loved this version that feels very fall/winter. also, apples & cheese and broccoli & cheese are just classic combos - put it all together with those zingy shallots on top and yum yum YUM.


also, galettes are supposed to be rustic. don’t fret about making them look perfect AT ALL. it is like pie’s lazy sista. the messy top bun of baked goods, if you will.

i have to rave one more time about alison’s pie crust recipe. i have made lots of versions of basic pie crusts from scratch - and this one is just as easy, but i think its all the ratios and the apple cider vinegar that sets it apart.

pleeeease try it!


i think i should arm our fridge with stacks of chilled-ahead disks of galette crust at the ready because once you make one, your brain will race with all the other combinations you can make.

sweet, savory, or sweet + savory!


galettes are also a great vehicle for clean-out-the-fridge/pantry days. random-potato here, rogue-onion there, gotta-use-that-peach here, getting-sad mushrooms there. not to mention cheeses that are lingering in your cheese drawer!

i dare you to just throw whatever’s in your fridge/pantry on this crust and not like it.

also have you even SEEN all the sweet galette recipe ideas topped with ice cream?? yeah.

Apple, Cheddar, Broccolini & Shallot Galette

Makes 1 Galette (Crust Recipe from Alison Roman’s ‘Dining In’ Cookbook, “The Only Piecrust” recipe - halved here)

Active Time: 25 minutes, Chill Time: 2 hours, Bake Time: 25 minutes

Total Time: 3 hours (you can make dough in advance and refrigerate)


For the crust:

  • 1 1/4 cups all-purpose flour, plus more for rolling

  • 1 tsp. sugar

  • 1/2 tsp. kosher salt

  • 1 1/4 sticks unsalted butter (10 TB), cut into 1-inch pieces, chilled

  • 1/2 TB apple cider vinegar

  • 1/8 - 1/4 cup ice water

For the toppings:

  • 1 large Fuji or Honeycrisp apple, cored & sliced thinly (I used more than half the apple)

  • 1 heaping cup freshly shredded extra sharp cheddar cheese

  • a few small heads of broccolini, cut into bite-sized florets

  • 1 small shallot, sliced thinly

  • 1 egg + 2 tsp. water, for crust eggwash


Make the dough/crust ahead of time to allow a couple hours to chill, or chill overnight:

In a large bowl, combine the flour, sugar & salt. Add the chilled butter cubes and toss to coat in the flour mixture, then use your hands to smash the butter between your fingers. Incorporate the butter into the flour mixture until it appears shaggy and flaky.

Combine the vinegar and the ice water and drizzle it over the flour + butter mixture. Run your fingers through the mixture to evenly distribute the water through the flour until the dough starts coming together.

On a lightly floured work surface, knead the combined dough a few times to gather up and incorporate any dry bits. It will not be smooth or shiny. Knead the shaggy mass with your palms a few more times, then pat into a flat disk about 1 inch thick. Wrap the disk with plastic wrap and refrigerate at least 2 hours.

Put it all together:

Preheat oven to 350 degrees F. Prepare a piece of parchment on a baking sheet and lightly spray with cooking spray.

Roll out chilled galette crust on a lightly floured work surface until it’s about 1/8 inch thick, depending how big/small, thick or thin you’d like your galette to be.

Grate the cheddar cheese, slice the apple, cut up the broccolini and slice the shallot. In a small bowl, whisk one egg and add 2 tsp. water and whisk again. Set aside for egg wash.

Leaving about 2 inches around the edges of the galette crust so you can fold it over, add your toppings to the center of the dough. Start with sharp cheddar cheese, layers of thin apple slices, another layer of cheese, broccolini florets, and shallot slivers.

Gently fold over the edges of the galette inward. This step does not have to look perfect - just create a pocket to hold all the toppings in.

Using the prepared egg wash, brush the external crust edges until they’re evenly coated in the wash. Discard remaining egg wash. Top with another layer of sharp cheddar cheese all over and transfer the galette to the prepared parchment on the baking sheet.

Bake at 350 degrees F for about 25-30 minutes, until cheese is lightly browned and bubbly. Remove from oven and let cool a few minutes. Use a large knife to cut into triangles.

Serve immediately or same-day! This is a great appetizer for a gathering or dinner party.