French toast all dressed up for Fall.
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Thick, fudgey brownies with swirls of cheesecake throughout = pure dessert decadence.
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These cookies can best be described as a cross between a brownie and chocolate chip cookie -- they are soft almost fudgy thanks to a short bake time, not to mention insanely chocolate-y, thanks to the cocoa powder, dark chocolate, and white chocolate. The cocoa powder and dark chocolate keep the cookie bittersweet and intense, balancing out the sweetness of the white chocolate.
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Creamy, cheesy rice interrupted only by bright Spring-y peas and flavorful pancetta.
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These cookies are soft and spicy, substantial and chewy thanks to the oatmeal, and packed with pockets of melted chocolate. Swoon.
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One of my go to recipes — a tender, buttery yellow cake topped with swirls of Nutella.
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The most perfect brownie I have ever baked or eaten, and probably my most baked recipe on the whole blog.
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The classic blueberry pancake, shaken up a little — the cornmeal here gives the pancakes a more substantial consistency and wholesomeness that regular all flour pancakes do not have, and these are also far fluffier than the average pancake thanks to beaten egg whites.
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The sweet strawberries, sharp onion, creamy avocado, and tangy lime make every bite of this salsa sing, and all of it is rounded out with a little honey and basil -- every bite is different, and a million times better than the jarred salsa from my youth.
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A perfect summer salad — the watermelon is sweet and mild and the feta is sharp and salty, but this is precisely why the two work so well together. The dressing -- olive oil, balsamic vinegar, and a touch of honey -- allows the ingredients to shine without overwhelming them.
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Butterscotch pudding (toasty brown sugar, vanilla, and all) all dressed up for Summer.
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Thin slices of summer zucchine layered over three cheeses — mild ricotta, tangy goat cheese, sharp Parmesan — and wrapped up in a flaky, buttery pie crust.
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My ideal burger — a juicy beef patty topped with cheddar, avocado, and tomato. Bun toasting optional but should be mandatory.
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The yogurt here is creamy and sweet, balancing the tart raspberries perfectly with just a hint of honey mixed in every bite. And since this yogurt and fruit, frozen on a stick - could we argue these are also an acceptable summer breakfast option?!
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The mix of ingredients may seem odd first, but trust me on this – every bite of this sauce is different, thanks to the briny olives, sweet raisins, sharp capers, and savory tomatoes, which all complement the swordfish perfectly.
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The salty rich prosciutto, creamy mild burrata, sweet juicy nectarines, and peppery arugula made for one of the best dishes I've had all summer — bonus, no heat required.
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Everyone get’s their own crostata here, with a buttery super flaky crust and sweet summer-y filling, perfect with a scoop of vanilla ice cream. I used raspberries, blueberries, and strawberries here, but you could also use any sort of fruit you like.
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A classic Italian summer dish, with rice and whatever else your heart desires — here we have cheese, olives, tuna, tomatoes, and arugula, among other things.
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Perfectly creamy, dreamy, intensely chocolate-y gelato to transport you right to Italy, no plane tickets required.
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