Posted at 9:47 AM , on December 20, 2019
This post is made in partnership with Calphalon, a brand I have been using for years in my home kitchen. All thoughts and opinions are my own. I only promote products I love and use in my own kitchen. Thank you for supporting the brands that keep cook on a whim cooking!
Sun-dried Tomato & Goat Cheese Pull Apart Bread
So, I had this idea the other night: That I could take my tried and true soft pretzel dough recipe and turn it into a pull apart bread, layered with garlic and herb butter, goat cheese, and sun-dried tomato. Well, I did it and guess what. It turned out even better than I could have imagined! I mean, just look at those layers and that wild, crazy top! So much fun and so delicious.
Posted at 3:44 PM , on September 2, 2019
These muffins are full of sugar, spice, and everything nice. Oh, and they’re stuffed with cream cheese! They are delicious anytime of year, but especially as the weather gets cool and we all start craving those nostalgic, warming spices. No mixer required for these babies either. Let’s make some! Continue reading
Posted at 1:10 PM , on February 24, 2019
If you think, like I did, that white chocolate is kind of boring, one dimensional, and too sweet, make this recipe and prepare to find a new appreciation for the white stuff. A couple of hours at a low temp and several stirs later, white chocolate is totally transformed. It becomes toasty and nutty with distinct caramel flavor. It turns from white to golden. Use it in place of dark or white chocolate in cookie, brownie, or blondie recipes, or just nibble on it whenever the craving strikes. It’s so good. Let’s make some. Continue reading
Posted at 5:36 PM , on February 11, 2019
If you’ve never swirled jam into muffin batter, what are you waiting for? You must do it. It’s about the easiest way to add fruity flavor all year long, especially in the dead of winter when it seems like there’s no such thing as fresh, in-season fruit. This recipe was born out of my desire to create a cardamom-scented muffin. It’s an intriguing, very unique spice and I had a jar sitting in my pantry begging to be used. Did you know cardamom is the world’s 3rd most expensive spice? Vanilla and saffron come in 1st and 2nd. Interesting little foodie fact. Anyway, blueberries were an obvious choice; Cardamom somehow makes blueberries taste more like blueberries, but a little goes a long way, so don’t be heavy-handed. I found 1/8 teaspoon to be just right. I wasn’t sure how my kids would feel about the spice, but judging by the way they wolfed these down, still warm from the oven, I’m thinking they approve. Give these Blueberry Cardamom Jam Muffins a try! Continue reading
Posted at 10:00 AM , on February 7, 2019
As a food blogger, I can’t ignore the fact that Valentine’s Day is quickly approaching. Instagram is flooded with pink, red, and purple. Chocolate, heart-shaped everything and sprinkles galore. But what if your sweetheart doesn’t have a sweet tooth? In my quest to always be a bit untraditional, and to cater to those who don’t love sweets, I got the idea for a savory Valentine’s treat—something to satisfy the salt-toothed sweetheart in your life. Yes, a salt tooth is actually a thing. Like, a real, genetic thing. And these Savory Cheddar, Bacon, and Chive Shortbreads are just the answer. Continue reading
Posted at 2:00 PM , on January 21, 2019
I didn’t realize how great cinnamon rolls could be until I made these—or how easy. I think I’ve always liked cinnamon rolls, but I L.O.V.E these, and so does everyone else in the house. In fact, these cinnamon rolls were the cause of “The Great Cinnamon Roll Incident of 2018.” More on that later. With the irresistible flavors of brown butter, dark brown sugar, and vanilla echoing through the dough, filling, and frosting, I’m not sure how anyone could resist them. Just make them and you’ll see why these Frosted Brown Butter and Vanilla Bean Cinnamon Rolls have become a constant around here. Continue reading
Posted at 3:15 PM , on January 25, 2016
This cake came to me in a snow-covered dream. I woke up Sunday knowing I had to do three things: shovel my driveway, take my kids sledding, and bake something. It’s no secret I love to be snowed in; I view it as nature’s permission to let everything go — I don’t stress about it, I don’t complain about it, I just let it all go. Northern Virginia was in the epicenter of the recent “snowzilla” storm. We had historic snowfall and the world shut down for a few days. It was pretty wonderful. I’ll be back at work tomorrow, so while I’m enjoying my last day of snowed in freedom, I thought I’d hop back on the blogging wagon and share this wonderful, easy recipe. No mixer required, and I bet you have most of the ingredients in your pantry. Give this Salted, Malted Chocolate Bundt Cake a try. Continue reading
Posted at 4:16 PM , on February 11, 2015
Get your littlest helper and make these adorable and easy Nutella and Jam Pie Pops for Valentine’s Day! Continue reading
Posted at 8:35 AM , on January 30, 2015
Happy Fiesta Friday! Last Friday was such a blast and I made SO many new friends. Thank you to Angie at The Novice Gardener for hosting, as well as Hilda at Along the Grapevine and Julianna at Foodie on Board for co-hosting. This week, we are hosted again by Angie, and our lovely co-hosts are Nancy at Feasting with Friends and Selma at Selma’s Table. I am just blown away by the group of talented and gracious bloggers into which I’ve been welcomed. It is heartwarming and I can’t stop smiling about it.
You know what else is heartwarming, and tummy warming, and kitchen warming? This peach cobbler I created the other day. Continue reading
Posted at 4:20 PM , on January 5, 2015
Happy New Year to you all! I decided to start the new year off doing my favorite things: cooking, eating, and writing. It only seemed natural to use one of my favorite flavors and ingredients: vanilla bean. Sigh. I can’t get enough of the flavor and those gorgeous little flecks. They just make everything so special, including these Vanilla Bean Scones with a Vanilla Bean Glaze. Let’s make some. Continue reading