Happy Sunday! Come see what I’ve been up to this week, plus some of my current faves and new finds.


I’ve spent the last few days in the Sacramento area with Diamond Nuts experiencing the walnut harvest. We walked around orchards, dodged harvesting equipment, and toured the processing where 1 million walnuts are cracked each day. The scope of the whole operation was pretty mind boggling, and it was so fascinating to see the journey each nut takes from the orchard to the grocery store shelves. Continue Reading…


Caramel Cream Pie from completelydelicious.com

Okay, okay, now I think I’ve overdone it on the caramel recipes this month. Please don’t hate me, but I just had to share this recipe I developed for Gold Bold With Butter.

Think of the most luscious and decadent cream pie you’ve ever had, and then multiply it by a hundred. And then you’ll have this caramel cream pie. Continue Reading…


Why I only bake with unsalted butter, from completelydelicious.com

The difference between salted and unsalted butter is obvious— one is salted and one is not. But what might not be obvious is why most baking recipes call for unsalted butter instead of salted, and why I only bake with unsalted butter. Continue Reading…


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