We all deserve the reward of eating a perfectly winter-themed scone curled up in a blanket with some peppermint tea.
Thanksgiving in the US is just under two weeks away which means it’s almost crunch time! Gotta finalize those side dishes, decide how many pies to bake, and start mentally prepping for the moment you confront your problematic family members and hold them accountable for upholding white supremacist structures.
What can I say, maybe my heart really is made out of sugar and spice and that’s why I need to eat so much dessert to fix it when it breaks.
An easy, filling comfort food for fall.
Have you ever wanted a little chocolate cake? Like a literal mini cake that’s perfect for two and an easy dessert to whip up for dinner with a friend or cutie?
I know I’m early and I could’ve squeezed an end of summer recipe in this week instead, but some seriously adorable apples made their way home with me and I knew it was time. Apple turnover time!
“It’s amazing what baking can do for a bad day, especially when there’s something as tantalizing as blueberry skillet cornbread waiting at the finish line.”
I’m not quite ready to say goodbye to summer, especially ’cause I realized I haven’t written a summer berry recipe for my vegan friends yet!
Sometimes it’s too damn hot to even think about turning on the oven.
Thank goodness lemon and zucchini are plentiful all summer long so you can make this over and over and over again, and I have a pretty good feeling that you’ll want to.
If you’re into savory variations on sweet classics and your brownie lineup could use an update, make these as soon as you can. This deeply chocolate orange-kissed tahini-swirled goodness is just what your tastebuds need.
I made this, closed my eyes, took a bite, and immediately felt transported far far from here. It tastes nothing like home and that’s exactly what I needed and intended.
“I felt now was a better time than ever to make a big, bright, beautiful AND delicious, gay af rainbow cake to truly take pride in. A mouthwatering five-layer fuck you to the haters.”
I miss camp so much the only cure I could think of was some kind of comfort food that involves berries – only one type though – and that I could make very quickly and easily. I decided the only thing to do was to bake a mountain of berries into some flaky buttery crust and eat it while I scroll the A-Camp hashtag and cry for the millionth time. And thus, this blueberry galette was born!
These biscuits are for everyone who wants to make them using regular old All Purpose Flour and not end up with something totally underwhelming that feels like biting into a hockey puck.
Truly, if you’re not a morning person and/or are susceptible to hanger, I suggest you get on the muffin train.
I wanted something sweet, dense and so deeply full of chocolate that it would stand up to the most epic hormonal rage I could summon. This fulfilled all my needs. I love to eat this warm with a cup of coffee. I love to eat this cold with strawberries and whipped cream topped with mint. I love to eat this. I bet you will too.
I want no baker left behind, so today’s recipe is another oven-free gem! It’s a cherry-apple crisp made entirely on the stovetop in one skillet.
This one takes some planning and patience but it’s so worth it!
I decided to give my oven a break this week and create another recipe anywhere there is only a microwave to be found.