Approachable, everyday recipes
With the big game this weekend, I thought it would be fun to share a favorite game time snack. This beer cheese is one of Rich’s and my favorites. It’s more flavorful than normal beer cheese thanks to two types of cheese, sautéed shallot, and a good beer. Plus, you can either eat it right away or keep it warm in a mini crock pot all day. The perfect appetizer or game time snack!
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Have you ever pan fried gnocchi so they’re crispy on the outside and soft on the inside? It’s my favorite way to eat gnocchi! I’ve been making gnocchi this way for a years – I posted a recipe for crispy gnocchi with pesto, roasted tomatoes, and goat cheese back in 2017, which I still love.
I have to say, there’s something about the combination in this recipe that I love. Cozy yet sophisticated, this is a dish I would be happy to get out at a restaurant. So bring the restaurant to your kitchen tonight. Pour a glass of wine, turn on some of your favorite music, and make this for dinner!
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I know this is a controversial statement, but I like blondies better than chocolate chip cookies. Don’t get me wrong, I love chocolate chip cookies, but there’s just something about a blondie. The texture, the deeper flavor, I could go on and on!
I love them so much that they were the first thing I ever baked for my husband. We’ve been together for over 6 years so that must say something, right?
It’s my go to baked good to take to friends, family, and bake on a Friday night when we want something special. I hope you love them as much as we do!
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A few years ago I was at Market 65 in downtown Columbus and grabbed one of their homemade granola bars on a whim. It was SO delicious – full of oatmeal, nuts, seeds, and dried fruit. I went back the next day to buy one for an afternoon snack and stopped when I realized they were $4 a bar. $4 a bar!! I decided then and there that I would try to recreate them at home to avoid spending more on granola bars every week than coffee.
This recipe is a result of A LOT of trial and error – especially on the amount of nut butter and honey used to bind them. Outside the proportions, they’re extremely adaptable. Use whatever nuts/seed/dried fruits you like. Even add in some chocolate chips! Plus you can use whatever nut butter or combination of nut butters you like. I hope you like them as much as we do!
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Do you have something that just tastes like Christmas to you? These cookies are that to me. That’s probably because 1. my mom and I have been making them for as long as I can remember and 2. I only make them at Christmas. So I guess you could say these are a signature Christmas cookie?
The fudge cookie is a recipe my aunt gave my mom over 30 years ago and is truly unique. The texture is a cross between a brownie and fudge (hence fudge cookie!). I’ve never seen another recipe like it. They are great on their own, but the peppermint buttercream makes them so festive and special. I hope you love them as much as we do!
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This is hand’s down one of my mom’s best recipes. It’s stood the test of time – mom got the recipe out of the Columbus Dispatch’s Wednesday cooking section years ago and with a few tweaks it has remained a favorite.
It’s so simple, but that’s the beauty of the cake. In fact calling it a cake is a bit of a stretch. Is it a cake? Yes. But not in the traditional cake covered in buttercream and sprinkles that were used to. Instead it’s a sophisticated cake that’s just as perfect with coffee for breakfast as it is with ice cream for dessert. I made it for Rich’s birthday this year and we enjoyed it both ways.
What makes this cake even more appealing? It’s quick, takes minimal ingredients most of which you likely have on hand, and is just as good the next day as it is straight out of the oven. If that doesn’t convince you to make it, I’m not sure what will. Enjoy!
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My love for cranberry orange muffins started young. We used to have a great grocery/general store in Columbus called The Andersons. The Andersons was one of those stores where you could buy a bottle of Dom Perignon, local zucchini, and paint. They also had a great bakery that started my love for cranberry orange muffins. Sometimes my mom and I would split one as a treat, and that was it. Love at first taste.
Unfortunately The Andersons closed a few years ago, taking my muffins with them. This means I now have to make my own. After trying multiple recipes, this one is my favorite. It’s a play on my Perfect Blueberry Muffins with Streusel Topping and I have to say, these are pretty perfect too. While these muffins are good all year, they would make the perfect Thanksgiving morning breakfast or really anytime this holiday season!
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This is my favorite fall salad. It’s hearty, flavorful, and simple. I’ve taken it to numerous Friendsgiving’s, holiday parties, and small get togethers over the years and it’s always a crowd pleaser. It’s nice to take something fresh and green to break up the normal heavy dishes that adorn tables this time of year.
Whether your looking for a lighter dinner tonight or something to take to your next dinner party with friends, this is the perfect salad. I hope you enjoy it as I do!
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Like pretty much everyone that visits Paris, Rich and I fell in love with the city when we visited a few years ago. The FOOD! The WINE! We were in heaven. My ideal day is ducking in and out of the small cheese shops, patisseries, wine shops, and stopping for an afternoon kir royale and people watching.
I digress… One of the big things Rich and I took from Paris was how many of the restaurants had chili infused olive oil on the table to add a spicy punch to your meal. We loved this and immediately said we had to do the same at home. You know how the story goes, the best intentions turn into following through with the simple plan almost 2 years later. Better late than never, especially because it couldn’t be easier.
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This is one of my new favorite fall recipes. I knew it was a winner when I made them for dinner and then again a few days later because Rich and I couldn’t stop talking about them…
I tend to like squash recipes that are more savory, so this is right up my alley! But if you wanted to make these a little sweet you could add a dash of cinnamon or nutmeg into the squash mixture, or top them with a drizzle of honey and a few dried cranberries. You could even swap butternut squash for acorn squash. The flavor profile is extremely adaptable and up to you! As for serving, eat them on their own for lunch, as a side with soup or salad, or as a show stopping appetizer.
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