I’m up to my neck in peaches this week and couldn’t be happier about it. It’s the best kind of problem! I saw this recipe from the Food Nanny for an easy peach cobbler made in a 12-inch cast iron skillet and decided to go for it. I’m so glad I did. This Sourdough Peach Cobbler is absolute heaven. It’s light, buttery, sweet, and full of jammy peach goodness. I added raspberries too because I love the pop of color and the flavors complement each other well. This recipe starts with melting a whole stick of butter in the oven while it’s preheating. A simple cobbler batter made from sugar, flour ..read more

These Iced Lemon Oatmeal Cookies are the sweetest bites of pure Arizona sunshine. Made with lemons picked right off my neighbor’s tree, in fact. A lemon flavored oatmeal cookie? I know, you aren’t too sure. A typical oatmeal cookie is spiced with cinnamon, but if we leave that out, we have a perfectly blank slate. Well more like a sweet, buttery, crisp cookie ready for anything… And how fun is that crinkled icing on top? The sweet zing of lemon juice in that icing brings these cookies over the top. So delicious! To get the icing to look just so, be intentional about the consistency when mixi ..read more

I’ve just discovered the most efficient and delicious way to make America’s favorite cookie. These Chocolate Chip Cookie Sticks can be made in half the time of traditional chocolate chip cookies! There is no softening the butter, no adding of wet and dry ingredients separately, no chilling the dough, no rolling the dough into balls, and no multiple batches in and out of the oven. The dough is made in one bowl, mixed by hand, and then pressed out onto the center of a baking sheet. So easy! Bake the dough for about 20 minutes at 350 degrees, and then allow it to cool on the baking sheet for 10 ..read more

These Almond Paste Cookies are for all you almond flavor fans! They are a uniquely textured cookie, with a crunchy exterior and a sweet, dense, chewy interior. They are based on a traditional Italian cookie and have many variations and add-ins. I have never tasted them before making them myself, but they remind me of the filling inside of my beloved Bear Claw pastries. I love anything almond! To make these Almond Paste Cookies, start by beating four egg whites until stiff peaks form. Set them aside. Then cream almond paste and sugar together in the bowl of an electric mixer. Almond paste ca ..read more

I’m wondering if these Holly Cookies are new to most of you, or if they are reminding you of Christmases long ago? Though I do not know the origin, everything about this recipe, from the corn flakes cereal to the amount of green food coloring, screams vintage. Despite their old-fashioned flair, they’ve been making a pretty consistent appearance at our family Christmas spread for the last few generations. What do we love about Holly Cookies? They only have five ingredients, and they don’t require baking or frosting. Kids love to help with these, though I will say, most kids don’t love the cin ..read more

One of the simple joys of the season is a warm cup of coffee with plenty of cream and a good cookie. It is especially joyful if there’s a fire going and the Christmas tree lights are twinkling. These Sourdough Ginger Molasses Cookies have stolen my heart this season. I’ve made them three times already and they disappear faster than a snowman in Arizona. You’ve got to make these! Sourdough bakers, rejoice… the texture and flavor of this cookie are enhanced by that sourdough discard you hate to waste. The recipe calls for 80 grams of sourdough starter that is past its peak rise. But no worries ..read more

We’ve made these Best Ever Blondies so many times this summer that I had to stop and take some pictures so I could share them with you all here. This is one of those recipes you need on speed dial. You likely have all SIX ingredients on hand as we speak, and the recipe comes together quickly in ONE bowl! We all know summer has a tendency to fly by, so quick, crowd-pleasing recipes come in so handy! How do they taste? If you’ve never had a blondie before, think of them as a brownie but replace the chocolate flavor with caramel. There’s no caramel in the actual recipe, but the butter and brown ..read more

With school days all wrapped up for the semester, we are devoting our newly found free time in the mornings to sleeping in a little later followed by long, slow, lazy breakfasts – like these Overnight Sourdough Waffles. Although they require just a bit of forethought (the sponge is made the night before), they could not be easier. Combine that with the fact that everyone who has tried them declares them the BEST waffle they’ve ever had, we’ve got a keeper! What makes these Overnight Sourdough Waffles so amazing? I believe it’s the distinction of textures – the outside is buttery and crisp, w ..read more

I’m excited to share this recipe for Spicy Korean Beef and Zoodles with you! For me, a healthy relationship with food is all about moderation.  I have no intention of denying myself any of my favorite foods. I do try to find a way to make substitutions that lighten them up without comprising what I love about them so much in the first place.  Making your favorite dishes at home, where you can control the quality of the ingredients and add fresh vegetables whenever you can, is a great place to start.    Spiralized zucchini and strips of red bell pepper are a ..read more

I’m always on the lookout for recipes that are quick, easy, healthy, and tasty!  This Honey Mustard Balsamic Roasted Salmon checks all the boxes and is fast enough for a weeknight meal but has just a touch of fancy, which makes it perfect for weekend entertaining as well.  It has lots of fresh ingredients and vibrant flavors, so everyone will love it!  The marinade comes together so quickly with no chopping required.   Along with the oil (I used avocado oil) and balsamic vinegar, the honey, mustard, shallot, garlic, and tarragon go right into the blend ..read more