Friday Favorite: Malibu Farms

If you ever find yourself driving past santa monica on the 1, and you happen to be hungry, then you MUST stop & try Malibu Farms. It is such a magical little spot to eat at (fresh & organic, local). We ate there, our 2nd time this last weekend and it was just as good as the first time we did! It sits on this olllllld pier, over looking Surfrider surf spot. Behind me in this photo is the cafe at Malibu Farms. They serve delicious breakfast & lunch! Once I got the fried egg/arugula/smoked salmon combo and then this time, I got the Surfers Rancheros, and it was nothing short of delightful! I’ve seen the swedish mini pancakes, and those look killer too. They even have crunchy ice for your water.

Tip: You can get free parking if you park on PCH but it’s a bit of a walk. You can park to the right (above those rocks) for $5 every half hour/$15 max. There is a restaurant that serves dinner, at the entry of the pier (2nd pic) that I am sure is just as delicious! But definitely try the end of the pier one first! Great staff, great food & great ambiance.

Tip: Bring extra money to shop directly across the way!


Friday Favorite: Serve Sunshine [Recipe]

You know when you find an Instagram that you feel like everyone should know about, but you know that people might take it that seriously because there’s SO. MANY. INSTAGRAMS THAT ARE ALL SO GOOD. Well, this one is exceptional. Amy Carlston of Serve Sunshine offers you tips & recipes for some really delicious food. And she’s a photographer so it helps because your eyes can see beautiful food, in beautiful light. Below is a very popular recipe of a Cornflake Marshmallow Cookie that you must try!

cornflake marshmallow cookies⁣
(makes 13 large cookies)⁣

step 1 - make the cornflake crunch:⁣
lightly crush 5c cornflakes, then toss with 1/2c milk powder + 3tbs sugar + 3/4 tsp salt + 9 tbs melted kerrygold salted butter (costco!). bake at 275 for 15-20 min, stirring halfway through, until light golden.⁣ let cool.

step 2 - mix dry ingredients: whisk together 4c flour + 1 tsp cornstarch + 1.25 tsp baking soda + 1.5 tsp baking powder + 1 tsp salt (or 1.25 tsp kosher salt).⁣

step 3 - cream 1.5c kerrygold salted butter + 1.25c brown sugar + [1c + 2 tbs] sugar in kitchenaid until light & fluffy, ~5 min. then add 2 eggs + 2 tsp vanilla, mixing after each addition. turn mixer to lowest setting & slowly add dry ingredients until just barely mixed. then add 3.5c cornflake crunch + 1c ghiradelli mini choc chips + 1c mini marshmallows + 1c marshmallow bits.⁣

step 4 - scoop cookies onto baking sheet & place in fridge. i use a food scale & measure each one to ~135g, then stick a few more mini marshmallows on top. place in fridge for 2-48 hours. move the cookies to an airtight container once they have firmed up if you aren’t baking soon.⁣

step 5 - bake on a silpat at 350 for 12-14 min, until golden on top but still underbaked in middle. let sit on cookie sheet for 10 min before moving to cooling rack.


Go give her a follow and get in on the goods. HOT Tip: Order your marshmallow bits online if you live near San Clemente, because it’s always out of stock! Because of Amy! :)

Friday Favorite: High Tide Coffee

Photo by Sarah Gizzi

Photo by Sarah Gizzi

Photo by Sarah Gizzi

Photo by Sarah Gizzi

Can you tell we love High Tide Coffee Co??? This family has joined us at the market the last few years. They are cheerful souls and everyone can see how much they love what they do! If you’ve been to Mermade, I’d bet the farm Scott has struck up a darn good conversation with you while serving you a darn good cup of coffee. Go see their new location, have a chat, and support this rad family. These guys are our people. If you need to go see them before our next show, because yes, they’ll be with us again, Friday only, go visit their new standing coffee place, right above North Beach!

-Written by Beth