As predicted (and lamented) every year, we’ve skipped from winter straight to summer here and with 86 degree temps all weekend, we’re jumping head first into ice cream season. Taking it easy this first go of the season with a creamy Nutella no-churn ice cream.…
I hope you’re okay with hearing more about Spain in the coming weeks. It was such a good vacation, I’m going to relive it in my mind and in my kitchen for as long as I can, and the food was so fabulous, I hope…
With Easter this Sunday, my mind goes to candy. It is, over Halloween, the best candy season. In my humble opinion at least. And you know what’s better than most candy out there? Homemade candy! So we’re bringing the good stuff with this coffee macadamia nut chocolate bark with coconut.
A St. Patrick’s Day twist on classic tiramisu is Irish Cream Tiramisu, with Guinness soaked lady fingers and Irish cream whipped mascarpone cheese.
raditional Chinese prosperity cakes, this fa gao uses ordinary ingredients that bloom into the prettiest pastry to celebrate the new year!
One glimpse of the latest content I’ve shared with you and you’re likely wondering if I’ve emerged from the holidays eating anything but sugar and fat. I’m here to reassure you that my protein shake game is strong, and oatmeal is back in its rightful spot as my go-to breakfast after being replaced by my favorite nut roll for the good part of the holiday season. However, because I value the everyday dessert, I’m sharing another sweet treat – my colleague Miso’s recipe for her brown butter miso peanut butter cookies.
White chocolate reindeer chow is a delicious holiday sweet treat, with cereals, candy and pretzels coated in white chocolate.
Carnival-style nuts with a holiday twist: Gingerbread spiced nuts are slow roasted with hints of cinnamon, cloves and ginger.
It’s baking season! Well, for some, when the pandemic started all those months ago, baking season started and well, never stopped. It had the opposite effect in my house and besides the slew of cookies I made a few weekends ago, the oven has stayed mostly off. However, I remembered these coconut & fennel oatmeal cookies that I made last Christmas and knew that they needed to come out of the vault!
This orange ginger pumpkin cake uses blood orange oil and both fresh and ground ginger for a fresh twist on traditional pumpkin cake.
