I am souper stoked. This simple soup with homemade croutons reminds me of fall and will warm your up.
This three layer cake is super flavorful gingerbread that has distinct flavors of ginger, molasses and spices. A fresh ginger simple syrup keeps the cake moist, and the homemade caramel sauce with whiskey and sea salt adds to the buttercream and fills the layers.
EAT MORE CAKE. Life is short, and I like cake. I like baking cake, brainstorming interesting flavor combinations, reinventing classics, and most importantly – eating cake. I dreamt up the flavor combination for this cake and it is BOMB.
Crumble, crisp, buckle, cobbler, and apparently grunt, are all names of similar fruit desserts if you want to get technical. I’m calling this recipe a crisp because the streusel topping is made primarily of oats, and there is only one layer. Really, it should just be labeled as delicious! Rhubarb reminds me of home, my grandparents… Continue reading Strawberry Rhubarb Crisp
I love this recipe, it’s extremely easy to make and the flavor variations are endless! Shout-out to my dad for this recipe. I believe that he adapted it from a recipe that was originally printed in an issue of Eating Well magazine, and I’ve made a few changes of my own. I will share close to the original recipe that I made as well as some of my ideas for future batches.
This rainbow of a salad includes cherry tomatoes, red and green onion, yellow pepper, and avocado, livened with a light wasabi cilantro dressing and traditional bow tie noodles.
The vinaigrette is very unique, so if you’re looking for a pasta salad that steps outside of it’s box, this is the one for you.
Roasted butternut squash, black beans and sage are a delectable combination that is not overloaded with the richness of goat cheese, the perfect balance between light and filling.