Nov 21, 2017

Cranberry Crumble Bars | #Creative Cookie Exchange

These Cranberry Crumble Bars are an easy dessert to serve for Thanksgiving and Christmas... or anytime.

Cranberry Crumble Bars

These cranberry crumble bars are reminiscent of the flavors of Linzer cookies, the jam-filled sandwich cookie made with both wheat and almond flours.

Nov 18, 2017

Provençal Vegetable Soup with Pistou (Soupe au Pistou)

This Provençal Vegetable Soup is so hearty.

Provençal Vegetable Soup with Pistou (Soupe au Pistou)

Provençal vegetable soup is from Provence, in the south of France. It's typically made with white beans, green beans, onions, leeks, carrots, zucchini, potatoes, and pasta. Cooks also add other fresh vegetables such as yellow squash, tomatoes, peas, and corn from the weekly markets throughout the region.

Nov 17, 2017

Shrimp Stuffed Cuban Potato Balls | #FishFridayFoodies

These Shrimp Stuffed Cuban Potato Balls are hot, crispy, and filled with a delicious shrimp ragout.

Shrimp Stuffed Cuban Potato Balls

These shrimp stuffed Cuban potato balls are inspired by the potato balls served by Porto's, a Southern California family run Cuban bakery with a serious cult following. Their pastries are gorgeous and delicious, but their potato balls/papas rellenas, filled with picadillo, are in a class of their own. Here is my version.

Nov 16, 2017

No Knead English Muffins

These English muffins are soft and airy on the inside and crisp and crusty on the outside. When split with a fork, they are loaded with "nooks and crannies."

No Knead English Muffins

These English muffins are "baked" on a griddle rather than in the oven, and the dough is one-third whole wheat flour, which gives them a slightly sweet hearty flavor.

Nov 15, 2017

Orange Chicken {copycat Panda Express}

This Orange Chicken recipe is different from any other I've tried, and it's really delicious.

Orange Chicken {copycat Panda Express}

I've been on a quest to find an orange chicken recipe that tops the one from the chain with the little panda. I'm a little obsessed with orange chicken because, if you ask my oldest grandson what is all time favorite food is, he will tell you that it is orange chicken, and I have been on a quest to find the recipe that beats his favorite take-out version.

Nov 14, 2017

Pull-Apart Dill Bread | #BreadBakers

You will love the flavor of this pull-apart dill bread.

Pull-Apart Dill Bread

With a 2/3 cup of chopped dill per loaf, this bread is loaded with dill flavor.

Nov 13, 2017

Blackberry Pie | #BakingBloggers

I am so thrilled with this blackberry pie! Blackberries make such a gorgeous pie filling and they don't need a lot of extra sugar. Plus, I made a pie!!

Blackberry Pie I am so thrilled with this blackberry pie! Blackberries make such a gorgeous pie filling and they don't need a lot of extra sugar.

I made a pie! I am so giddy about this blackberry pie. It's so fresh and fruity, you could almost justify having a slice for breakfast.

Nov 8, 2017

Rosemary Parmesan Crackers | #FoodGifts

These Rosemary Parmesan Crackers are so thin and crispy, and full of flavor. They are perfect for hostess gifts during the holidays, if you can bring yourself to give them away.

Rosemary Parmesan Crackers are so thin and crispy, and full of flavor. They are perfect for hostess gifts during the holidays, if you can bring yourself to give them away.

These Rosemary Parmesan Crackers are really hard to put down once you get started. This recipe makes about 4 dozen crackers, and I'm pretty sure I ate about half of them.

Nov 6, 2017

Slow Cooker Classic Bread Stuffing

Classic Bread Stuffing made in the slow cooker is a great way to free up your oven while making Thanksgiving dinner.

Slow Cooker Classic Bread Stuffing

This slow cooker classic bread stuffing is my all time favorite Thanksgiving side dish, right in front of mashed potatoes.

Nov 1, 2017

Sourdough Barley Bread with Figs and Pecans | #FoodieExtravaganza

I'm really excited about this Sourdough Barley Bread with Figs and Pecans. The sweet, nutty flavor of the barley flour adds a wonderful dimension to this fig and toasted pecan filled bread.


This sourdough barley bread with figs and pecans has a wonderful soft and airy crumb. The bread is filled with chunks of dried figs and toasted pecans, and has a very mild sourdough tang. I'm thrilled with how it came out.