Simple, yet special, recipes for the home chef.

Athens, Mykonos & Santorini, Greece

Santorini, Greece |

I know, I totally fooled you. I did a crazy amount of work and pre-scheduled a bunch of blog recipes so that I could go frolic around in Greece and Italy for two weeks without you noticing. I wish I could have brought you all with me, and spoon-fed you yogurt and honey. Allow me to do a little of that, virtually. Here’s how it went down.

Spiced Applesauce Bars with Pumpkin Frosting

Spiced Applesauce Bars with Pumpkin Frosting - Cake bars made with whole wheat flour and sweetened with agave nectar and applesauce, with a light pumpkin-cream cheese frosting. |

By now, I’ve been at this professional recipe development thing for long enough that my family and friends are completely unfazed by eating unseasonal food. When I worked in the publishing industry, I would be roasting Thanksgiving turkeys (and trying, unsuccessfully, to find fresh cranberries to accompany them) in May, frosting Christmas cookies in July, and

Peanut Butter-Sriracha Popcorn Balls #JollyTime100

Peanut Butter-Sriracha Popcorn Balls - An easy, spicy and sweet treat made with popcorn, sriracha, peanut butter, ginger, peanuts and sesame seeds. |

Mark “popcorn balls” down with “baking bread with real yeast” on the list of my kitchen firsts for this year! I didn’t even know that popcorn balls were on my kitchen bucket list until JOLLY TIME Pop Corn invited me to help celebrate their 100th birthday with them! All of the sudden, popcorn balls were added

Cauliflower Cordon Bleu Soup

Cauliflower Cordon Bleu Soup - Pureed cauliflower and potato soup, topped with crispy prosciutto, swiss cheese and green onions. |

To be completely honest, I’m feeling a bit down today. I came home from vacation with a sinus infection, and it’s pretty soul-crushing. I talked a little bit about my history of chronic sinus infections and my decision to finally have surgery in this post. Of course, there were no guarantees that I wouldn’t get

Mitten Crate September 2014

Mitten Crate September 2014 |

Happy Monday! I’m having a harder time adjusting back to the work week than usual, because (surprise!) I’ve actually spent the last two weeks in Greece and Italy. I’ll be sharing some trip photos this week on my Instagram account, and I’ll also be doing a few detailed posts about it here on the blog in

Creepy Mini Pizzas #BecomeABetterBaker

Creepy Mini Pizzas - A spooky but delicious Halloween treat for kids of all ages! |

  This may only be my second post as a Become a Better Baker Blog Ambassador for ACH Foods, but I already feel like I have conquered my fear of yeast baking. In fact, everything that I was scared would go wrong has not happened. For my Quick Pumpkin Beer Bread, I was nervous that

Miso-Glazed Halibut with Chive Oil & Black Rice

Miso-Glazed Halibut with Chive Oil & Black Rice | A beautiful, restaurant-quality meal that YOU can make at home! |

Something about black food catches my eye and stuns me every single time. Maybe because there are so few truly black foods in this world. There’s squid ink (often used to make squid ink pasta), which I’ve only seen on TV and never in real life. There’s also black beluga lentils, which contributed to the