I’m going to be honest, the inspiration for this recipe began with having a surplus of honey roasted peanuts that I needed to use up. There was no emotional tie, as much as I absolutely froth at the mouth for a good honey roasted peanut. And that’s okay! Sometimes, the Read more
There’s nothing quite like a nice flaky, buttery biscuit. Crispy on the outside, soft and steamy on the inside. They can be sweet, savory, enjoyed on their own or part of a bigger dish. Find them at a barbecue, a diner, in a strawberry shortcake, or served at any dinner Read more
The 90’s really were a wild ride for any and all snacks, candy, cereal, and frozen foods. Being born in 1993, I’ve had my fair share of store bought Pop Tarts over the years. As nostalgic as it all feels on an emotional level, I just can’t stomach most of Read more
The French truly have mastered the art of the pastry. Tarts, éclairs, palmiers, pithiviers, mille-feuilles, macarons, madeleines, profiteroles, there are countless ways this culture has managed to combine sugar, butter, and flour in a unique and heavenly manner. I was blessed with a trip to France at the age of Read more
It’s always baffled me how uncommon the tart is in the US. Tarts are like pies that have received a fancy upgrade. Fruit tarts, chocolate tarts, caramel walnut tarts, raspberry almond tarts, custard tarts, tarte tatin, treacle tarts, the list goes on and on. They’re just as versatile as pies, Read more
One of the things I love most about baking is, of course, how absolutely incredible my house smells by the end of it, particularly in the Fall and Winter. That’s never more true than with a recipe as fragrant as this one. The warm spices, the tangy citrus, the rich Read more
There’s nothing more versatile in the baking world than the pie. They can be sweet or savory, just a snack or an entire meal. They’ve been baked in countless civilizations over the course of thousands of years. You could find cheese pies, chicken pies, honey pies and so many more Read more
pe Whenever I’m in the mood for a fancy bake, I gravitate towards the almond. There’s just something about pastries made with almonds that feels more deluxe and luxurious. Macarons, tarts, pithivier, croissants, danish, there are countless options when it comes to the almond, each one just as delicious as Read more
Have you ever wondered how puff pastry is actually made? It’s light, flaky, buttery, and completely neutral for a plethora of baking projects. Whether you’re craving something rich and decadent, refreshing and fruity, savory and cheesy, warm and spicy, this is a perfect foundation. Puff pastry is an incredibly versatile Read more