A classic dessert that combines the sweetness of ripe strawberries with the tartness of rhubarb in a buttery, flaky crust. < Back Strawberry Rhubarb Pie Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings About the Recipe Every spring, as soon as rhubarb shows up at the market, I start plotting my first pie of the season. Some years it’s more of a tart—like my Swiss plum wähe —and other times I go full-on airy and dramatic, à la maple plum pavlova . But there’s something about the classic strawberry rhubarb combo that pulls me right back to basics. Sweet, tangy, a little rustic. This one hits all the right notes. The crust is buttery and crisp, the filling is jammy but still slices cleanly, and the balance of tart rhubarb and juicy strawberries makes it one of those recipes that disappears faster than expected (especially if you serve it slightly warm with a scoop of vanilla ice cream). SKIP TO RECIPE CARD That sweet-tart balance: Strawberries bring the sweetness, rhubarb brings the zing. It’s a match made for summer. The flaky, buttery crust: It’s tender, golden, and holds up beautifully to juicy filling. Great for make-ahead: The crust can chill overnight, and the baked pie slices even better the next day. Classic but elevated: A few small upgrades—like vanilla, lemon zest, and tapioca starch—bring big flavor without complicating the recipe. Rustic or elegant: Make it your own with a lattice top, braided edge, or full crust. You can’t go wrong. What You'll Love Can I use frozen fruit? Yes! Just thaw it first and drain off any excess liquid to avoid a soggy crust. You can even pat the fruit dry slightly with a paper towel. What’s the best thickener—cornstarch or tapioca? Tapioca starch gives the filling a glossier, more cohesive texture, especially if you're using juicy fruit. Cornstarch works in a pinch, but the filling will be slightly looser. Do I need to pre-bake the crust? Nope! As long as you bake the pie on the lower oven rack and give it enough time, the crust will be golden and cooked through—no blind baking required. Can I make it ahead? Yes. You can prepare the dough 1–2 days in advance, and the whole baked pie keeps well at room temperature (loosely covered) for 1 day or in the fridge for up to 3. It slices best once fully cooled. How do I keep the bottom crust from getting soggy? Bake on the lower rack of your oven so the heat hits the bottom crust first. You can also sprinkle a spoonful of semolina, ground almonds, or flour on the base before adding the filling—just a little layer to help absorb excess moisture. Can I freeze it? Yes—unbaked pies freeze well. Assemble, wrap tightly, and freeze. When ready to bake, pop it into the oven from frozen and add 15–20 extra minutes of baking time. Baked pie can also be frozen in slices. Frequently asked Questions Ingredients For the Crust: 250 g All-Purpose Flour ( 2 cups ) 1 tbsp Granulated Sugar 1/2 tsp Salt 170 g Unsalted Butter, cold and cubed ( 3/4 cup ) 60–90 ml Ice Water ( 1/4–1/3 cup ) (Optional: 1 tsp lemon juice or vinegar for tenderness) For the Filling: 225 g Strawberries, hulled and quartered ( 1 1/2 cups ) 225 g Rhubarb, sliced ( 1 1/2 cups ) 100 g Granulated Sugar ( 1/2 cup ) 2 tbsp Tapioca Starch (or 1 tbsp cornstarch for lighter thickening) 1/2 tsp Vanilla Extract Zest of 1/2 Lemon Pinch of Salt For the Egg Wash: 1 Egg 1 tbsp Water 1 tbsp Turbinado Sugar (optional, for sprinkling) Preparation 1. Make the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water (with lemon juice, if using), mixing just until dough holds together. Divide into 2 discs, wrap in plastic, and chill for 1 hour (or overnight). 2. Prepare the Filling: In a bowl, toss strawberries and rhubarb with sugar, tapioca starch (corn starch), lemon zest, vanilla, and salt. Let sit while the dough chills—this allows the juices to begin releasing. 3. Assemble the Pie: Preheat oven to 200°C (400°F) . Roll out one dough disc and line a 9-inch pie plate. Fill with the fruit mixture, draining excess juice if it's overly wet. Roll out the second dough disc and cut into strips for a lattice, or use whole for a full top crust with slits. (This is one of my favorite parts to do as it really gives the pie its personality. You can get great ideas by going on Pinterest or by simply letting your creativity go wild). 4. Bake: Brush the top with egg wash and sprinkle with turbinado sugar. Bake on the lower rack for 20 minutes. Reduce heat to 180°C (350°F) and bake for another 35–40 minutes , until golden and bubbly. 5. Cool: Let pie cool for at least 2 hours to set the filling before slicing. This pie is wonderful served warm or cold. Serve it with a sprinkle of icing sugar or with a dollop of whipped cream or scoop of icecream. Enjoy! Tips: Swap tapioca starch for 2 tbsp cornstarch if needed, but the filling will be looser. Frozen fruit works, but thaw and drain well to avoid sogginess. Pie crust freezes beautifully—double the recipe for your future self. Recipe Card Recipe Card Previous Next

Sweet, smoky, and a little spicy, these cornbread waffles are everything I love about brunch—crisp edges, cozy flavor, and plenty of maple drizzle. < Back Smoky Cornbread Waffles Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4-5 Waffles About the Recipe I’ve always had a soft spot for cornbread. It’s one of those things that just works —warm, a little crumbly, a bit sweet, and somehow comforting no matter what time of day it is. And since I’m also a big-time brunch person (like, give me all the slow mornings and breakfast-for-lunch situations), it only made sense to turn that love into waffles. This recipe came together kind of on a whim—one of those “what if I…” moments in the kitchen. I added some smoky chili spice to the batter, whipped up a bit of maple cream, and finished it all with a drizzle of hot honey. And honestly? It just worked. The waffles are crispy on the outside, soft in the middle, with a little heat and a little sweet, which I love. If you’re into cozy brunch ideas like this, you might also love my Classic Crispy Homemade Waffles , this super comforting Pumpkin Spice Bread Pudding , or my fun and totally shareable Banana Cinnamon Monkey Bread . All easy, all make-your-house-smell-amazing kind of recipes. These cornbread waffles feel a bit special, but they’re not fussy. You can make them for a slow Sunday, or batch a few and freeze them for weekday waffles (yes, that’s a thing). I usually stack mine up, spoon on a little cream, and let the honey do its thing. Messy, delicious, and totally worth it. SKIP TO RECIPE CARD They’re the best of both worlds —sweet and savory with just the right amount of spice and crunch. The texture is everything. Crisp edges, soft centers, and that warm cornbread crumb you can’t resist. They’re totally customizable. Add toppings, switch up the spice, go mild or bold—it’s up to you. Brunch-worthy but easy. No fancy ingredients, just pantry staples turned into something a little special. What You'll Love Can I make these without a waffle iron? Yes! Use the batter to make pancakes instead—just cook in a non-stick skillet over medium heat for about 2–3 minutes per side. What kind of cornmeal works best? Use fine or medium-grind cornmeal for tender, crisp waffles. Coarse cornmeal will make them gritty. If in doubt, go with fine! Can I make them less spicy? Definitely. Just reduce the amount of spice blend in the batter, or skip the chili flakes in the hot honey. Can I make the whipped maple cream ahead? It’s best fresh, but you can make it a few hours ahead and store it in the fridge. If it deflates, give it a quick re-whip. Can I freeze the waffles? Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or oven to get that crispy texture back. Can I use yogurt or sour cream instead of whipped cream? Totally. For a tangier option, swap in thick Greek yogurt or sour cream with a little maple syrup stirred in. It’s a great shortcut and still delicious. Frequently asked Questions Ingredients DIY Smoky Maple Chili Spice Blend (makes ~1 tbsp) Use this in the waffle batter and the hot honey: 1 tsp smoked paprika ½ tsp chipotle powder (or regular chili powder for less heat) ½ tsp ancho chili powder (or extra paprika if you don’t have it) ½ tsp cumin ¼ tsp garlic powder ¼ tsp onion powder ½ tsp brown sugar (or maple sugar, if you have it) Cornbread Waffle Ingredients: 1 cup (120g) all-purpose flour ¾ cup (120g) fine or medium cornmeal 1 tbsp DIY spice blend 1 tbsp brown sugar 1 tbsp baking powder ½ tsp salt 1 cup (240ml) milk or buttermilk 2 large eggs ¼ cup (60ml) neutral oil or melted butter Optional: ½ cup (75g) corn kernels (fresh, grilled, or frozen) Whipped Maple Cream: ½ cup (120ml) cold heavy cream 2 tbsp maple syrup Optional: ⅛ tsp vanilla extract Hot Honey: ¼ cup honey ½ tsp of the DIY spice blend Optional: pinch of chili flakes for extra heat Preparation 1. Make the waffle batter: In a large bowl, whisk together the flour, cornmeal, DIY spice blend, brown sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and oil or melted butter. Combine the wet and dry ingredients just until mixed—don’t overbeat. Fold in corn kernels if using. Let sit while your waffle iron heats up. 2. Cook the waffles: Preheat and lightly grease your waffle iron. Pour batter and cook until golden and crisp (about 4–5 minutes per waffle). Keep waffles warm in a low oven if batch-cooking. 3. Whip the maple cream: Whip cream to soft peaks. Add maple syrup and vanilla (if using), then whip to medium peaks. Chill until serving. 4. Make the hot honey: Gently warm the honey with the spice blend and chili flakes in a small saucepan—do not boil. Let steep off heat 5 minutes. Strain or use as-is. To Serve Stack waffles on plates. Top with a scoop or swoosh of whipped maple cream. Drizzle with hot honey (and let it drip off the sides!). Finish with chili flakes, flaky salt, or fresh herbs for extra flair. Recipe Card Recipe Card Previous Next

Topped with luscious cream cheese frosting these cupcake are a perfect blend of velvety richness and tangy sweetness. < Back Red Velvet Cupcakes Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12 Cupcakes About the Recipe Red velvet cupcakes have always felt a little extra special to me—maybe it’s that deep crimson color or the way the cream cheese frosting just belongs with the rich, cocoa-kissed cake. If you've tried my Rainbow Bundt Cake or Honey Hibiscus Cupcakes , you know I have a soft spot for bakes that feel joyful and just a bit whimsical. These cupcakes fit right in. They’re the kind of dessert that looks impressive but comes together with minimal fuss—something I appreciate when I want a treat that’s both classic and crowd-pleasing (like my Black Forest Cake , but without the layering!). I love how velvety and moist these turn out, and that little tang from the buttermilk and vinegar gives the flavor so much depth. Plus, that swirl of cream cheese frosting on top? I mean, it’s a must. Whether you're baking them for a birthday, Valentine’s Day, or just because it’s Tuesday and you deserve something delicious—they’re always a hit. SKIP TO RECIPE CARD That Classic Red Velvet Flavor – A soft, tender crumb with just a hint of cocoa and tang—these cupcakes strike the perfect balance between rich and light. Cream Cheese Frosting Heaven – That dreamy, not-too-sweet frosting is a match made in dessert heaven with the moist red velvet base. Eye-Catching & Festive – Their bold red color and creamy swirl of frosting make these a showstopper for birthdays, holidays, or “just because” baking. Make-Ahead Friendly – Both the cupcakes and frosting can be prepped ahead—perfect for parties or stress-free dessert planning. Customizable – Want mini cupcakes? A layer cake? Add-ins like chocolate chips or a swirl of raspberry jam? This recipe can flex with your creativity. What You'll Love Can I make these into a cake instead of cupcakes? Yes! This recipe works beautifully as a single 9x13" cake or two 8" round layers. Just adjust baking time—about 30–35 minutes for a cake. Why do red velvet cupcakes have vinegar? The vinegar reacts with the baking soda and cocoa to give red velvet its unique tender crumb and subtle tang. It also enhances the red color! Can I use natural food coloring or beet juice? You can, but keep in mind that the color might be less vibrant, and beet juice may add a very subtle earthy taste. Do these need to be refrigerated? Because of the cream cheese frosting, yes. Store them in an airtight container in the fridge for up to 4 days. Let them come to room temp before serving for the best texture. Can I freeze the cupcakes? Absolutely. Freeze the unfrosted cupcakes for up to 2 months. Thaw, frost, and serve as fresh. Frequently asked Questions Ingredients Cupcakes 315 g (2½ cups) all-purpose flour 200 g (1 cup) granulated sugar 1 tsp baking soda 1 tsp salt 10 g (2 tsp) cocoa powder 355 ml (1½ cups) vegetable oil 240 ml (1 cup) milk 1½ tsp white vinegar 2 large eggs 1½ tbsp red food coloring 1½ tsp vanilla extract Frosting: 225 g (1 cup) cream cheese 115 g (½ cup) unsalted butter, softened 240 g (2 cups) powdered sugar 1 tsp vanilla extract 3 drops red food coloring (optional) Sprinkles (optional) Preparation Preheat the oven to 350F and line a muffin tin with silicone or paper cups. In a medium bowl, sift together your flour, sugar, baking soda, salt and cocoa powder. In a separate larger mixing bowl use a hand mixer to mix together your oil, milk, vinegar, eggs, vanilla extract and food coloring. Next, slowly add the dry ingredients to the wet ingredients bit by bit mixing after each addition. When everything is well incorporated and you have a smooth batter spoon the batter equally amongst the prepared muffin tin. Transfer the muffin tray to the oven and bake on the center rack for 20-25 minutes or until baked through and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before adding any icing. While the cupcakes cool add the cream cheese, butter, vanilla, sugar and food coloring to a bowl and mix with an electric mixer until everything is well incorporated and you have acheived a light and smooth texture. Use a piping bag to frost the tops of each cupcake (a knife will do as well if you do not have any piping bags). Add some sprinkles for an extra touch of fun. Enjoy! Tip: Cupcakes can be made ahead of time and frozen (without frosting). Remove from freezer and thaw overnight before decorating. Recipe Card Recipe Card Previous Next

A rich and creamy dessert that is soft and airy with a refreshing citrus punch. Perfect for hot summer days. < Back Lemon-Lime Semifreddo Prep Time: 20 Minutes Cook Time: 10 minutes Serves: 8-10 Servings About the Recipe If you're after a refreshing dessert to lighten things up after a big meal — or just want something cool and citrusy on a warm day — this Lemon-Lime Semifreddo is such a treat. It’s creamy, zesty, and has that light, airy texture that makes each bite feel just right. The tang of lemon and lime plays beautifully with the richness of the whipped cream, and the whole thing looks just as lovely as it tastes. Semifreddo, which literally means “half cold” in Italian, has been a go-to dessert in Italian kitchens for decades. It’s similar to ice cream, but there’s no churning involved. Instead, it’s made with whipped eggs and cream, giving it a mousse-like texture that stays soft and sliceable straight from the freezer. Over the years, I’ve had fun experimenting with semifreddo flavors — including a cozy version using my Cacao-Maple Mélange , which leans into warm, spiced notes. But this lemon-lime version is all about brightness. It’s vibrant, easy to prep ahead, and perfect for spring and summer gatherings — or just because. Let’s get started! SKIP TO RECIPE CARD Bright, zesty flavor – The combination of lemon and lime gives this semifreddo a bold citrus flavor that’s both refreshing and satisfying. Light and creamy texture – Airy from whipped cream and rich from the egg yolks, it’s like a frozen mousse — silky and smooth. Make-ahead friendly – Perfect for entertaining. Make it the day before and pull it out when you’re ready to serve — no last-minute fuss. No ice cream maker required – All you need is a hand or stand mixer, a loaf pan, and your freezer. That’s it. Elegant and impressive – It looks beautiful sliced with a little whipped cream and zest on top — a simple yet refined dessert for any season. What You'll Love What is semifreddo? Semifreddo is an Italian-style frozen dessert that’s lighter than ice cream and doesn’t require churning. The name means “half-frozen” — it has a mousse-like texture that stays creamy straight from the freezer. Can I use bottled lemon or lime juice? Fresh juice is really best here — bottled juice often has a dull or bitter taste that can affect the final flavor. Plus, you’ll need the zest, so fresh citrus is a must. Can I reduce the sugar? Because semifreddo relies on sugar for structure and texture (not just sweetness), reducing it too much can make the texture icy. If you want it slightly less sweet, you can reduce by about 15–20 g, but no more. How long does it need to freeze? At least 6 hours , but ideally overnight for best texture and clean slicing. How do I store leftovers? Wrap tightly or cover well in the freezer. It’ll keep for up to a week, but the texture is best within the first 3–4 days. Can I use this base with other flavors? Yes! Once you’re comfortable with the method, try variations like orange-cardamom, raspberry-lemon, or even matcha with white chocolate. What’s the best way to serve it? Slice with a sharp knife (run it under hot water for cleaner cuts), and top with a dollop of whipped cream, fresh zest, or thin citrus slices for a pretty finish. Frequently asked Questions Ingredients 150 g granulated sugar (¾ cup) 8 large egg yolks 60 g lemon juice (¼ cup) 45 g lime juice (3 tbsp) 1 g salt (¼ tsp) 2 g lemon zest (1 tsp, packed) 2 g lime zest (1 tsp, packed) 240 g whipping cream (1 cup) Topping: 240 g whipping cream (1 cup) 5 g vanilla extract (1 tsp) 25–40 g granulated sugar (2–3 tbsp) Preparation The texture and flavor of this dessert is devine! So creamy and rich, but refreshing all at once. The fact that it is also quite easy to prepare, makes this dessert one of my favorite summertime treats. In a large heatproof bowl, begin by separating your eggs. Keeping your yolks and setting aside the egg whites to use for another baking project (I like to make meringue with my leftovers). Add the granulated sugar and whisk together until the ingredients are well incorporated. Next, add in both the lemon and the lime juice as well as the two zests and salt. Whisk until you have a nice creamy looking mixture. Meanwhile, fill the bottom of a medium saucepan with water (approx. 5 cm or 1-2"). You want enough water on the bottom of the saucepan so it will not evaporate to quickly, but also so that it does not touch the bottom of your heatproof bowl when it is set ontop. Bring the water to a boil and then lower the temperature so that you have a nice even simmer. Set the bowl of egg yolk mixture on top. Keep heating and stirring the egg yolks with a whisk until the yolks start to thicken. This will take anywhere from 5-10 minutes . Do not give up if it does not start to thicken right away, just be patient, keep heating and keep whisking. Once you have a nice creamy mixture resembling hot runny custard, remove it from the heat and set it atop a large bowl of icewater to cool down. As the mixture cools down, you will see it start to thicken. Keep letting it cool and mix from time to time until it has cooled completely. This will take 15-20 minutes . In the meantime, in an other large mixing bowl, beat the whipping cream until until stiff peaks form. When your custard has cooled and your whipped cream has been made, carefully fold your whipped cream into your custard mixture using a rubber spatula. Once the two have been well incorporated, line a loaf pan with plastic cling wrap (this makes it easier to remove the semifreddo once frozen). Carefully pour the custard and whipped cream mixture into the lined loaf pan. Using the rubber spatula, make sure to spread the mixture so that it is evenly distributed in the pan and has a nice flat surface. Fold the remaining cling wrap over top. Place the loaf pan in the freezer and chill overnight . Once your semifreddo has chilled. Prepare your final layer. In a medium bowl add the whipping cream and with an electric mixer beat the cream until stiff peaks form. Add in the sugar and vanilla extract and beat some more until everything is well combined. Invert the semifreddo onto a serving plate using the plastic wrap to help remove it from the pan. Decorate the top with the freshly prepared whipped cream by either using a piping bag or by simply spreading it in an even layer over top. Pop your icecream loaf back into the freezer for 30-45 minutes until the whipped cream has hardened. Slice into 2cm (1") pieces to serve. Any leftover semifreddo can be kept in the freezer for up to 4 days. Recipe Card Recipe Card Previous Next

Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling. < Back Chocolate Pretzel Cookies with Maple Cream Cheese Filling Prep Time: 15 minutes Cook Time: 15-18 minutes Serves: 12-15 Cookies About the Recipe Some weeks just call for a cookie that goes all in—and this was one of them. I needed something over-the-top delicious, something sweet and salty, crunchy and creamy, and these Chocolate Pretzel Cookies with Maple Cream Cheese Filling totally hit the mark. If you’ve made my Pumpkin Spice Snickerdoodles , you already know I have a soft spot for spiced classics. And if you loved my Churro Sandwich Cookies or my Chewy Chocolate Toffee Cookies , this one’s going to be right up your alley. I had a bag of chocolate-covered pretzels staring at me from the pantry, and suddenly plain chocolate chip cookies just weren’t going to cut it. I almost went the Nutella route for the filling (still a solid plan for next time), but landed on maple cream cheese instead—and I’m so glad I did. It gives just the right contrast to the sweet crunch of the cookie and the saltiness of the pretzels. These cookies are indulgent in the best way. Thick, crispy-edged, soft-centered, and just the kind of treat that feels like a reward for making it through a long week. SKIP TO RECIPE CARD Sweet and salty perfection: Chocolate-covered pretzels give these cookies the best of both worlds. Creamy maple filling: A smooth cream cheese center with just the right touch of maple sweetness. Thick, chewy texture: Crisp edges, soft centers—everything you want in a cookie. Impressive, but simple: They look like a bakery-style treat but come together with pantry staples. Perfect for when you want to bake something a little extra. Not your everyday cookie—and that’s the whole point. What You'll Love Can I use regular pretzels instead of chocolate-covered ones? Yes, you can—but the chocolate-covered ones add an extra layer of richness. If using plain pretzels, you might want to add a few extra chocolate chips to the dough. Do these cookies need to be refrigerated? Because of the cream cheese filling, yes—store them in the fridge in an airtight container. They’ll stay fresh for up to 5 days (though they rarely last that long!). Can I freeze them? You can freeze the unbaked cookie dough (without the filling) or the fully baked and filled cookies. If freezing filled cookies, let them thaw in the fridge before eating. Can I make them smaller or larger? Definitely. Just adjust the baking time—smaller cookies might need 8–10 minutes, while larger ones may take closer to 14–15 minutes. Can I skip the filling? Of course! The cookies are still delicious on their own—chunky, chewy, and loaded with sweet and salty flavor. Frequently asked Questions Ingredients Cookies 226g unsalted butter, melted (1 cup) 100g granulated sugar (½ cup) 110g brown sugar, packed (½ cup) 1 large egg 1 egg yolk 5g vanilla extract (1 tsp) 281g all-purpose flour (2¼ cups) 5g baking soda (1 tsp) 3g salt (½ tsp) 150g chocolate-covered pretzels, chopped (1½ cups), plus 6–7 whole for decorating Filling 76g cream cheese (⅓ cup) 45g icing sugar (6 tbsp) 15ml maple syrup (1 tbsp) Preparation I love this recipe because it is very straight forward. In a few short steps, you'll have created an incredible treat. They may seem complicated with how over-the-top they are, but they are easier than they seem to make. Begin by mixing together your butter and sugars in a large bowl using a hand mixer. Blend together until you have a smooth creamy consistency. Add in the egg, egg yolk and vanilla. Continue mixing until all ingredients are well incorporated. In a separate bowl, sift together your flour, baking soda and salt. Now add your flour mixture to your butter mixture and use a whisk or rubber spatula to stir everything together into one cohesive dough. When everything is well blended add in the chopped chocolate covered pretzels. Use a rubber spatula to mix them in so that they are well distributed throughout the dough. Use an icecream scoop or a large spoon to scoop rounds of dough onto a prepared baking sheet. *Keep about two scoops of dough aside so that you can use it to close up your cookies a later step. Preheat the oven to 350F . While your oven is heating up, prepare the cream cheese filling. In a medium bowl combine the cream cheese, powdered sugar and maple syrup. Use your hand mixer to make sure it is all blended together into a smooth creamy texture. With your index finger, make an indentation in the center of each prepared cookie (this is where the filling will go). You want to make it deep enough to hold some filling, but still leave enough dough at the bottom to keep a stable base. With the help of a teaspoon or piping bag, fill the center dip with some of the cream cheese filling. Now comes the trickiest part of these cookies. Take each filled cookie in your hands and add a little bit of the dough you kept aside to cover the filling. Without pressing the cookie too hard, roll the cookie in your palms to create a closed ball. You want to keep the filling intact, but just seal it in. Repeat this step with all of the cookies. Place the prepared cookies into the fridge to chill for about 15 minutes before baking them. When the oven has heated, place your chilled cookies on the center rack and bake for 15-18 minutes (or until cookies are golden brown and cooked through). When the cookies are freshly out of the oven, use the remaining chocolate pretzels to decorate the tops of each cookie. I broke pretzels in half and stuck one half onto the top of each cookie but you can do as you like. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a cooling rack until they are cooled completely. Cookies will stay fresh if stored in an airtight container for up to 4 days. Enjoy! Recipe Card Recipe Card Previous Next

Acorn squash roasted to perfection, packed with herby quinoa, earthy mushrooms, and finished with a drizzle of maple butter and salty pistachios. < Back Quinoa and Mushroom Acorn Squash with Pistachios and Maple Butter Drizzle Prep Time: 20 minutes Cook Time: 30 minutes Serves: 2 Servings About the Recipe When I first started leaning into more vegetarian meals in my 20s, stuffed squash was one of the first dishes that made me feel like I wasn’t missing a thing. It’s hearty, satisfying, and endlessly flexible. You can really fill it with whatever you have on hand—but this version, with quinoa and sautéed mushrooms, remains my favorite. The nutty, sweet flavor of roasted acorn squash pairs beautifully with the earthy mushrooms and tender quinoa, and the whole dish feels cozy without being heavy. I’ve made it with rice before too (similar to how I prep my Grilled Salmon and Rice Salad ), and I’ve also thrown in extra roasted veggies like I do in my Harvest Veggie Tacos , but I keep coming back to this combination. It’s simple but layered, with little pops of flavor like maple butter and crushed pistachios for crunch and contrast. (You can totally skip the maple butter if you like—but I promise, it takes things up a notch.) If you love warming, wholesome meals like my Swiss Barley Soup , this one’s going to be right up your alley. It’s the kind of dish that makes you feel good while you’re eating it, and even better after. I hope you love it as much as I do. SKIP TO RECIPE CARD Simple, whole-food ingredients – No fancy pantry items required, just fresh veggies, grains, and a few flavorful touches. Naturally vegetarian (and easily vegan) – Leave out the butter or swap for vegan butter to make it fully plant-based. Customizable and forgiving – Use rice instead of quinoa, swap in farro, or mix up the roasted veg—this recipe plays well with variations. Texture and flavor balance – It’s got it all: tender squash, nutty quinoa, umami mushrooms, crunchy pistachios, and that subtle maple butter finish. Meal prep friendly – Make the filling ahead, roast the squash when you're ready, and enjoy a wholesome lunch or dinner in no time. What You'll Love Can I use a different type of squash? Absolutely. Butternut or delicata squash also work well, though the cook time may vary slightly. Acorn squash just happens to have the perfect little bowl shape. What’s a good substitute for quinoa? Cooked rice, farro, barley, or even couscous will work beautifully. Just aim for a grain with a bit of texture to balance the softness of the squash. Can I make this recipe vegan? Yes! Just skip the butter or use your favorite plant-based alternative. The maple still gives it that lovely touch of sweetness. Do I have to include the maple butter? Not at all—it’s optional. The dish is still flavorful without it, but it does add a warm, cozy note that pairs so well with the squash. Can I prep this ahead of time? Definitely. You can roast the squash and prep the filling a day in advance. Store separately, then reheat and assemble when ready to serve. Does this work as a main dish? Yes! It’s filling, protein-rich, and satisfying enough to serve as a full meal, especially with a side salad or soup. Frequently asked Questions Ingredients For the Squash 1 Acorn Squash 1 cup Quinoa 4 Porteenie Mushrooms (sliced) 1 Onion (finely chopped) 1-2 Cloves of Garlic (finely chopped) 1/4 cup Salted Pistachios (shelled and chopped) 1 Scallion (finely sliced) Drizzle: 3 Tablespoons Butter 1 Tablespoon Maple Syrup Salt and Pepper to taste Olive Oil Preparation Preheat your oven to 425F . Cut open the acorn squash lengthwise and scoop out the seeds. Drizzle each cut half with a bit of olive oil. (I like to use my hands to be sure to get it all covered). Sprinkle some salt and pepper to taste. Put the squash (cut side down) on a lined sheet pan and roast in the oven for 30 minutes . While the squash is roasting, give the quinoa a good rinse, put in a small pot with 1 cup water and bring to a boil. Once boiling, cover and reduce the heat to low. Let simmer until all the water is absorbed and quinoa is cooked through. Fluff with a fork. (You can tell when the Quinoa is cooked when the center is more translucent). Meanwhile, drizzle a bit of olive oil in a pan and heat on medium. Add the chopped onion and garlic and sauté 2-3 minutes until fragrant. Add in the sliced mushrooms and continue to sauté until mushrooms are start to brown 5-6 minutes . Season with salt and pepper to taste. Add the cooked quinoa to the pan of sautéed mushrooms and give it a good toss. Season with salt and pepper to taste. This will be the stuffing for your squash. Time to prep the maple butter drizzle. In a microwaveable bowl, melt the butter (roughly 20-30 seconds ). To the melted butter, stir in the maple syrup. Add salt and pepper to taste. Once the squash is finished cooking, remove it from the oven. (I always give the backside a little poke to make sure it is cooked through. If it is, it will push in, if it still feels firm, keep roasting it for a few more minutes). Flip the squash over and fill the center cavity with your quinoa mushroom filling. Garnish with some chopped pistachios and sliced scallions. Drizzle with the maple butter. Dig in and enjoy! Recipe Card Recipe Card Previous Next

These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring. < Back Pumpkin Spice Cookies Prep Time: 15 minutes + 30 min chill time Cook Time: 10 minutes Serves: 24-36 cookies About the Recipe Oh, these cookies. Let’s just say we’ve been through some things together. They gave me a serious run for my money during recipe testing (I actually wrote a whole blog about that rollercoaster), and now that they’re finally perfect… it’s almost dangerous to have them in the house. Chewy centers, slightly crisp cinnamon-sugar edges, and melty white chocolate chips that make them taste like a pumpkin spice latte in cookie form. Yes, please. They’ve got that same cozy vibe I love in my Churro Cookies —warm spices and a little crunch—but these lean even more into fall, like a mashup between Pumpkin Pie and something your favorite sweater would bake if it had an oven. If you’ve tried my Pumpkin Spice Bread Pudding , you already know how much I love layering those nostalgic, spiced flavors into everything this time of year. These are total autumn energy. Perfect for Thanksgiving dessert trays, Halloween treats, or just snacking straight from the cooling rack on a crisp afternoon. Trust me, they won’t last long. SKIP TO RECIPE CARD Warm, Spicy Fall Flavor : With hints of cinnamon, nutmeg, and cloves, these cookies bring all the cozy flavors of pumpkin spice right into each bite. Soft and Chewy Texture : These snickerdoodles are perfectly soft on the inside with a slight crisp on the outside, giving you a satisfying chew in every bite. Easy to Make : This recipe comes together quickly with simple ingredients, making it ideal for both beginner and experienced bakers looking for a fall-inspired treat. Perfect for Pumpkin Spice Lovers : For those who can’t get enough of pumpkin spice, these cookies are an ideal way to enjoy that favorite seasonal flavor in a new and fun way. Great for Gifting and Sharing : These cookies make a delicious homemade gift for friends and family, perfect for fall gatherings or adding a touch of coziness to any occasion. Kid-Friendly Baking : This cookie dough is fun and easy to roll in pumpkin spice sugar, making it a great recipe to bake with kids and create seasonal memories. What You'll Love How do I get my snickerdoodles chewy? For the perfect chewy texture, be careful not to overbake the cookies. They should come out slightly soft in the center, as they will continue to firm up while cooling. Can I make these cookies gluten-free? Yes! Substitute all-purpose flour with a good quality gluten-free baking blend to make these cookies gluten-free without compromising flavor or texture. What’s the difference between snickerdoodles and regular sugar cookies? Traditional snickerdoodles have a signature tangy taste from cream of tartar and are rolled in cinnamon sugar, giving them a soft texture and a slight crisp on the outside. Can I use pumpkin purée instead of pumpkin spice? This recipe is best with pumpkin spice for flavor. Adding pumpkin purée may alter the dough’s texture, so it’s recommended to stick with pumpkin spice for that warm fall flavor. How should I store pumpkin spice snickerdoodles? Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it will help retain moisture. Frequently asked Questions Ingredients Cookies 1 ½ cups all-purpose flour ¼ teaspoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves ¼ teaspoon salt ½ cup unsalted butter, melted and cooled ½ cup light brown sugar, packed 1 large egg yolk (omit the egg white) 1 teaspoon vanilla extract ¼ cup canned pumpkin purée (not pumpkin pie filling) Optional: 1-2 teaspoons honey or corn syrup (for added chewiness) Cinnamon Sugar Coating: 50g granulated sugar (¼ cup) 3g cinnamon (1 tsp) Preparation Chewy Pumpkin Spice Cookies – The Perfect Fall Treat If you're a fan of chewy cookies and love the warm flavors of fall, these Chewy Pumpkin Spice Cookies are exactly what you need! Unlike traditional pumpkin cookies, which can be cakey, this recipe creates soft, chewy cookies with just the right amount of gooeyness. They’re perfect for anyone looking to enjoy the comforting flavors of pumpkin spice without the typical cake-like texture of other pumpkin desserts. That being said, when testing this recipe, it did take a few tries to get the chewy texture I had in mind. My first few batches were very pillowy and fluffy and the delicate Pumpkin Spice warmth was being overpowered by other ingredients. ( read about my recipe testing trials here ). Here are some common questions when wanting to acheive the perfect ewey gooey cookie. Why Are My Pumpkin Cookies Cakey? A common problem when baking with pumpkin is that it adds extra moisture, often resulting in a cakey texture. To avoid cakey pumpkin cookies, this recipe uses a reduced amount of pumpkin puree and omits egg whites, which are known to create a fluffy, cake-like crumb. Instead, you get perfectly chewy cookies, similar to snickerdoodles or gooey chocolate chip cookies . How to Make Chewy Pumpkin Cookies The key to achieving a chewy texture lies in the balance of ingredients. Here are a few important tips: Melted butter adds moisture, helping the cookies stay soft. Brown sugar creates a richer, chewier texture due to its molasses content. Chilling the dough before baking helps the cookies hold their shape, resulting in a chewy center and slightly crispy edges. Pumpkin puree in moderation keeps the cookies moist without making them fluffy or cakey. This recipe combines the best of both worlds – all the delicious fall flavors of pumpkin spice with the indulgent texture of your favorite chewy cookie. Once you have the consistency down, you can customize your cookies and play around with the add-ins. Customizing Your Pumpkin Spice Cookies Looking to add a personal touch to your pumpkin spice cookies? Here are some ideas: Add white chocolate chips or dark chocolate chips for an extra layer of sweetness and texture. Incorporate chopped nuts , like pecans or walnuts, for a satisfying crunch. If you love spice, add a little extra cinnamon or even a pinch of nutmeg or ground ginger for a bolder pumpkin spice flavor. let's get started! Prepare the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Stir in the pumpkin puree, egg yolk, and vanilla extract. Mix until smooth. Prepare the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If you're adding chocolate chips, gently fold them into the dough. Chill the dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour. This helps the cookies hold their shape and stay chewy. Form the cookies: Scoop out about 1 ½ tablespoons of dough (around 30g each) and roll it into a ball. Roll each ball in the cinnamon sugar mixture to coat. Place the dough balls on the prepared baking sheet, leaving about 5 cm between each one. Bake the cookies: Bake for 10-12 minutes or until the edges are set but the centers look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Storing Pumpkin Spice Cookies To keep your pumpkin spice cookies fresh and chewy: Store them in an airtight container at room temperature for up to 5 days. You can also freeze the dough before baking. Simply roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. When you're ready to bake, just pop them in the oven, adding an extra 1-2 minutes to the bake time. Recipe Card Recipe Card Previous Next

Deliciously moist, these caramel nutty muffins bring your regular banana muffins to the next level. < Back Banana Praline Muffins Prep Time: 15 Minutes Cook Time: 20-25 Minutes Serves: 12 Muffins About the Recipe Oh how I love to make muffins. Perfect individual servings enjoyed for breakfast or as a snack. Always best warm and fresh out of the oven, but also amazing because they can be frozen and easily thawed for a quick on-the-go boost. I have always been a muffin lover, but after having kids they have turned into a weekly bake. Perfect to grab when little tummies are in the need of a snack or even when adult tummies need something fast and easy. On the top of our muffin flavor list: banana. In my house, we get excited at the sight of browning bananas because we know they will magically get turned into some sort of delicious muffin creation. I personally love banana muffins because they are always so wonderfully moist and sweet and can be paired with chocolate, or berries or mixed into any other fantastic combination. For this particular recipe I had some left over praline that I had made for my praline chocolate mousse, and I certainly did not want it to go to waste. At the same time, we had these marvellous browning bananas sitting on our kitchen counter just screaming to be used for something. Since praline is made of nuts and sugar, I decided to pulverize what praline I had left and used it to replace some of the granulated sugar the original recipe called for. The result, delicious banana muffins as you know them, with a nutty caramel twist. We certainly loved this recipe, we may even add in some chocolate chips next time. Let me know if you give them a try. SKIP TO RECIPE CARD What You'll Love Frequently asked Questions Ingredients 3 ripe Bananas (mashed) 2 cups All-Purpose Flour 3/4 cup + 2 Tablespoons Praline Sugar 1 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Egg 1/2 cup Vegetable Oil 1 Teaspoon Vanilla Extract Preparation Preheat oven to 325F and line a muffin tin with paper or silicone muffin cups. Alternatively, if you do not have muffin cups, you can butter the tin and powder with flour to make it non-stick. Just make sure to properly tap out the flour so that there are no clumps. In a large bowl mash your bananas until puréed. Try and mash until you have very few chunks left. Add in the egg, vegetable oil and vanilla and beat the mixture until smooth. In a separate bowl, sift the flour and baking soda making sure to smooth out any chunks. Mix in the salt, granulated sugar and 3/4 cup praline sugar (keeping the remaining 2 Tablespoons separate). Once you have both the wet and dry mixtures prepared, slowly add the flour mixture to the banana mixture one cup at a time making sure to mix well. When you have a smooth mixture spoon into the muffin cups. Sprinkle each muffin with the remaining praline sugar before baking. Bake muffins for 20-25 minutes until golden brown or until toothpick inserted into the middle comes out clean. Muffins can be stored in an airtight container for up to 5 days or frozen. To thaw, leave at room temperature overnight or microwave for 15-20 seconds. Recipe Card Recipe Card Previous Next

With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream. < Back Chocolate Mousse Tart Prep Time: 20 minutes Cook Time: 10 minutes Serves: 8-10 Servings About the Recipe f you're a chocolate lover (or just chocolate curious ), you're going to want to bookmark this one. This Chocolate Mousse Tart —though honestly, it walks the line between a tart and a cake—is the kind of dessert that feels both rich and elegant without any of the fussy prep. A buttery chocolate crust cradles a luscious, airy mousse that melts with every bite. It's simple, indulgent, and guaranteed to impress. If you’ve tried my Chocolate Truffle Tart , then you already know how good a chocolate-on-chocolate moment can be. Or maybe you fell in love with the silky layers of my Chocolate Mousse recipe, or the bold depth of my Cherry Chocolate Bundt Cake . This tart brings that same rich cocoa energy, but with a crisp crust that gives just the right amount of texture. Whether you serve it at a dinner party or sneak a slice from the fridge in your pajamas (you know I don't judge), this one’s a keeper. Let’s make it. SKIP TO RECIPE CARD Chocolate on chocolate bliss – A buttery chocolate crust + velvety mousse = pure dessert magic. No-bake filling – The mousse sets up beautifully without turning on the oven. Elegant but easy – It looks fancy but is super simple to make with everyday ingredients. Versatile for any occasion – Perfect for holidays, dinner parties, or a cozy night in. Make-ahead friendly – Chill it in advance and let it shine when you’re ready to serve. What You'll Love Can I use a different type of chocolate? Yes! You can use dark or milk chocolate instead of semi-sweet, just keep in mind it will affect the sweetness and intensity of the mousse. Can I make it ahead of time? Absolutely. This tart is best when chilled for at least 4 hours, so it’s a great make-ahead dessert. You can even prep it the day before. Do I need a tart pan? A tart pan with a removable bottom makes for a beautiful presentation, but you can also use a pie plate or even a springform pan. Can I make this gluten-free? Yes, just use gluten-free chocolate cookies for the crust and double-check your chocolate chips to ensure they’re gluten-free. What toppings work best? Fresh berries, a dusting of cocoa or powdered sugar, chocolate curls, or even a dollop of whipped cream all pair beautifully. How do I store leftovers? Keep it refrigerated in an airtight container. It will stay fresh for up to 3–4 days (if it lasts that long!). Frequently asked Questions Ingredients Chocolate Crust: 180g chocolate cookie crumbs (about 1 ½ cups ) 50g granulated sugar (about ¼ cup ) 115g unsalted butter, melted (about ½ cup ) Chocolate Mousse Filling: 340g semi-sweet chocolate chips (about 2 cups ) 360ml heavy cream (about 1 ½ cups ) 30g powdered sugar (about ¼ cup ) 1 tsp vanilla extract For the Topping: Fresh berries (strawberries, raspberries, or blueberries), for garnish Powdered sugar, for dusting (optional) Preparation This rich and indulgent chocolate mousse tart with a crunchy chocolate crust and fresh berries on top is sure to be a crowd-pleaser at any special occasion or dessert table. For the Chocolate Crust: Preheat your oven to 350°F (175°C) . In a food processor, pulse the chocolate cookie crumbs and granulated sugar until finely ground. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust in the preheated oven for 10 minutes . Remove and let it cool completely. For the Chocolate Mousse Filling: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth. (Alternatively, you can melt the chocolate using a double boiler). In a separate saucepan, heat 1/2 cup of heavy cream over low heat until it's hot but not boiling. Remove it from the heat. Pour the hot cream over the melted chocolate and whisk until smooth and well combined. Allow this mixture to cool to room temperature. In a separate mixing bowl, whip the remaining 1 cup of heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Be careful not to deflate the whipped cream; fold gently. Assembling the Chocolate Mousse Tart: Pour the chocolate mousse filling into the cooled chocolate crust, spreading it evenly. Refrigerate the tart for at least 2-3 hours , or until the mousse is set. Before serving, garnish the tart with fresh berries of your choice. Optionally, dust the top of the tart with powdered sugar for an extra touch of sweetness. Slice and serve your delicious homemade Chocolate Mousse Tart. Enjoy! Recipe Card Recipe Card Previous Next

Irrisistably moist cake made of banana-infused dough balls which are cinnamon-sugar coated, and drizzled with vanilla glaze. < Back Banana Cinnamon Monkey Bread Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8-10 Servings About the Recipe If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up. That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together. Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska . The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible. So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started! SKIP TO RECIPE CARD Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior. Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around. Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell. Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings. A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour. What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough. Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade. Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly. How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread. Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day. How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften. Frequently asked Questions Ingredients For the Dough: 7 g active dry yeast (2¼ tsp) 60 g warm water (¼ cup | about 110°F / 43°C) 120 g milk, warmed (½ cup) 50 g granulated sugar (¼ cup) 75 g unsalted butter, melted (⅓ cup) 200 g ripe bananas, mashed (about 2 medium bananas) 6 g salt (1 tsp) 100 g eggs (2 large eggs) 480 g all-purpose flour (4 cups) For the Coating: 200 g granulated sugar (1 cup) 4 g ground cinnamon (2 tsp) 115 g unsalted butter, melted (½ cup | 1 stick) For the Glaze: 60 g powdered sugar (½ cup) 15–30 g milk (1–2 tbsp) 2–3 g vanilla extract (½ tsp) Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor Preparation In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy. Add the yeast mixture to the wet ingredients and mix. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls). Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl. Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball. Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan. Pour any remaining melted butter over the top of the dough in the pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through. While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top. Serve your homemade Banana Monkey Bread warm and enjoy! Recipe Card Recipe Card Previous Next

A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. < Back Creamy Potato Salad Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4 Servings About the Recipe You know how some recipes just become your go-to? This is one of mine. It’s a creamy potato salad that’s super fresh and herby, with just the right amount of tang—and honestly, it never lasts long in our house. I love it for summer barbecues, but it’s also the kind of dish I’ll make on a random Tuesday just because it’s so satisfying. If you’ve ever made my German Potato Salad or Potato Leek and Sausage Soup , you already know I have a thing for potatoes. (Add in a good crispy Swiss Rösti and it’s a full-on love story.) For this version, I used this herby garlic blend from Selefina Spices that I’ve been obsessed with lately—it has dill, chives, garlic, lemon… basically everything I want in a creamy dressing. But don’t worry if you don’t have it—I wrote out a quick homemade version so you can still get all those cozy ranch-style flavors without having to run to the store. It’s simple, flexible, and somehow just hits the spot every time. Hope you love it as much as we do. SKIP TO RECIPE CARD Creamy, herby flavor: Think of your favorite ranch dressing—but with real herbs and a soft citrusy finish. Quick & easy: No fancy steps, just a simple dressing and tender potatoes. Naturally gluten-free and easy to adapt: You can swap in yogurt or leave out eggs—whatever suits your table. A make-ahead dream: Gets better after chilling, making it perfect for entertaining or meal prep. Endlessly customizable: Add bacon, cucumbers, radishes, or even a spoonful of mustard for a tangy twist. What You'll Love Can I make this in advance? Yes—please do! The flavors really come together after a couple of hours in the fridge. Just give it a gentle stir before serving. Which type of potato is best? Baby yellow potatoes or Yukon Golds are ideal. They hold their shape but still soak up flavor beautifully. Can I skip the eggs? Absolutely. They add richness, but the salad holds up just as well without them. What if I don’t have a pre-made herb blend? Not to worry, I've included a homemade version in the recipe. Just mix dried dill, parsley, garlic and onion powder, chives, a touch of lemon zest (or juice), salt, and pepper. Start with small amounts and adjust to taste—it’s very forgiving. Is this good warm or cold? It’s meant to be served cold or at room temperature, but if your potatoes are still warm when mixing, the result will be slightly looser and cozier. Still delicious! Can I use yogurt instead of sour cream? Yes! Full-fat Greek yogurt adds a tangy touch and makes it feel a bit lighter. Frequently asked Questions Ingredients Ingredients: 2 lbs (900 g) baby yellow potatoes , halved or quartered 1 tsp kosher salt , for boiling water 3/4 cup (180 g) sour cream 1/4 cup (60 g) mayonnaise 1 tbsp white wine vinegar (or lemon juice for extra brightness) 1 tbsp Selefina Dill-icious Ranch Seasoning Blend (*see below for homemade alternative) 1 tsp Dijon mustard 1/2 tsp salt , or to taste 1/4 tsp black pepper 1/2 cup finely chopped celery 1/4 cup finely chopped red onion Optional add-ons: 2 tbsp chopped fresh chives (optional but nice for color/freshness) 2 boiled eggs , chopped (optional, for a classic touch) Crispy fried onions (optional, but one I would highly recommend) *If You Don’t Have the Dill-icious Blend: Use the following herb mix to substitute for the 1 tbsp Dill-icious Ranch Blend: 1 tsp dried dill 1/2 tsp dried parsley 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp dried chives 1/4 tsp lemon zest or powdered lemon (if you have it) 1/8 tsp pink salt or regular salt A pinch of black pepper Mix this herb blend with the rest of the dressing ingredients in the same way. Preparation Here’s what you’ll need to make it—nothing complicated, just a bunch of everyday ingredients that come together in the best way. A creamy base, a good hit of herbs, and some tender potatoes are really all it takes. You can use the spice blend I mentioned or just mix up your own with stuff you probably already have. Take a quick look at everything before we jump into the recipe! Cook the potatoes: Place the cut potatoes in a large pot of cold water with 1 tsp salt. Bring to a boil and simmer until just fork-tender, about 10–15 minutes. Drain and let cool slightly. (You can rinse them with cold water to speed this up.) Make the creamy dressing: In a large bowl, whisk together the sour cream, mayo, vinegar, Dill-icious spice blend (or homemade version), Dijon, salt, and pepper until smooth. Combine: Add the cooled potatoes, celery, red onion, chives (if using), and chopped eggs to the dressing. Gently toss until evenly coated. Taste and adjust seasoning as needed. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra chives or a sprinkle of the blend. Recipe Card Recipe Card Previous Next

A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. < Back Creamy Potato, Leek & Sausage Soup Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings About the Recipe Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight. If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup , the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold. This version leans into rustic French comfort with a sprinkle of Herbes de Provence , a gentle heat from crushed red pepper , and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser. SKIP TO RECIPE CARD Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor. Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background. Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together. Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup. Homemade croutons = the crispy, garlicky topping you didn’t know you needed. What You'll Love Can I make this soup vegetarian? Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth. What kind of potatoes work best? Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture. Do I have to use cream? Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional. Can I freeze this soup? Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating. How do I keep my croutons crispy? Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess. What if I don’t have leeks? You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious. Frequently asked Questions Ingredients For the Soup: 1 tbsp olive oil 250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled 2 medium leeks (white & light green parts only), thinly sliced 2 garlic cloves, minced 1 ½ tsp Herbes de Provence ¼ tsp Crushed Red Pepper Flakes , or to taste ½ tsp Garlic Salt , plus more to taste 500 g (about 3 cups) yellow potatoes, peeled and diced 750 ml (3 cups) chicken or vegetable broth 250 ml (1 cup) water 125 ml (½ cup) cream or milk (optional) Salt and pepper, to taste Optional garnish: chives, parsley, or grated Gruyère For the Croutons (optional): 2 cups cubed crusty bread (day-old works great) 2 tbsp olive oil or melted butter ½ tsp Garlic Salt ½ tsp Herbes de Provence (optional, for layering the flavor) Preparation Make the Soup: In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside. Add leeks to the pot and sauté 5–7 minutes until soft and translucent. Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant. Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender. Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture. Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste. Make the Croutons (optional): 1. Preheat oven to 375°F (190°C). 2.Toss bread cubes with olive oil, Garlic Salt , and optional Herbes de Provence . 3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp. Enjoy! To Serve: Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese. Recipe Card Recipe Card Previous Next