blood orange tartlets by dessert of the day
I made these cute little blood orange tartlets topped with whipped cream and a blackberry. Sooooo good! My husband is a huge fan of blood orange, so whenever I get the chance I dive in to make something special for him.
triple berry cobbler
The cobbler is the pies rustic cousin that you can have now (no waiting to rest that pie dough!). This one is loaded with berries, and promises to be devoured quickly!
japanese cheesecake by nyt cooking
Japanese cheesecake is a mix between a soufflé and a cheesecake. Yes, the Japanese found a way to combine the shuffle and the cheesecake. Think of a light airy creamy cake.
lemon blueberry bars by nyt cooking
I am a huge fan of lemon sweets, in all its forms. I just love the balance between the sweet tart flavors. The blueberries are a welcome addition to the classic lemon bar.
upside-down caramel apple muffins by nyt cooking
I love a muffin with a surprise. Flip these muffins over to reveal the caramelized apples.
ginger-molasses cookies by nyt cooking
Want a cookie, but looking for a more grown up flavor profile? Look no further. This cookie is a fall cookie dream.
fish baked in foil by food52
A no watch way to prepare amazing fish? Yep! This is it! Fish takes on some wonderful flavors by the citrus and onions that surround it, but stays incredibly moist because of the foil wrap.
snickerdoodle cookies by nyt cooking
There are tons of cookies out there that require you to chill for the flavors to meld. Snickerdoodles are not those cookies. Combine the ingredients, bake, and enjoy in under 30 minutes!
roasted cauliflower with whipped goat cheese by food52
This was a wonderful afternoon snack. The roasted cauliflower easily reheats to enjoy for a couple days. Just perfect.
broiled grapefruit by food52
This is such a simple dessert, and it is crazy easy! Using your broiler to caramelize the sugar on top is fire!
roasted tomato soup by food52
Roasted Tomato Soup can have no better pairing than an everything-spice Parker house roll. And roasted the tomatoes yourself adds so much depth of flavor!
strawberry shortcake by james beard
Omg! James Beard was right... there is no dessert better, only fancier. I think my husband and I almost cried when we ran out of this Strawberry Shortcake. Ah! It made the perfect pairing with morning coffee, or as an evening dessert.
banana bread by nyt cooking
Truth? I NEVER make banana bread. Really. I know it is a fan favorite for many people, but I can’t eat bananas! I’m intolerant to them! I get super sick when I eat them. Well, turns out I’m not the only one in this house, and my husband loves banana bread. Not to mention, our little pup loves bananas!!
pear tarte tatin by food52
noodle soup with fish, ginger, cilantro, chiles, and lime by food52
A quick lunch filled with protein, and veggies. Getting good veggies in a quick meal is tough to do. I know there isn’t a lot of “going to the office” at this time during the pandemic, but we are will always be looking for a healthy and quick meal that tastes great.
apple-walnut upside-down cake by epicurious
Caramelized apples are the perfect fall and winter treat. OH, and thrown in a cake? WINNING!
orange scented millionaires shortbread by nyt cooking
These were one of my favorite things to make this winter. I found the orange to add a freshness that made them addicting. Watch out.
homemade marshmallows by alton brown
I have been using Alton Brown’s marshmallow recipe for YEARS (4-5?). I have tried others, but I always come back to Alton Brown.
pecan bourbon truffles by nyt cooking
I definitely recommend you try these if you love a sweet treat with pecans, bourbon, and chocolate.
fudgy bourbon balls by nyt cooking
Woah. Okay. These are no joke. They are a no bake ball, and loaded with bourbon.
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