Rich and creamy homemade ice cream with the flavor of sweetened iced coffee. It’s a refreshing spring and summer treat!
Has it started heating up where you are yet? Today was whopping 90 degree day here in Southern Utah and it caught me of guard, but also got me a little giddy.
It’s time to break out the shorts and tank tops, lather on the sunscreen, and stuff my freezer full of ice cream. I plan to live on the stuff till September. >> More
Soft and chewy drop cookies packed full of chocolate chunks, toffee bits, rolled oats and dried cherries.
I need to share something with you, and I really hope you don’t mind.
Life is pretty difficult right now. My Mom passed away almost 3 months ago and I’m still taking it one day at a time. Some days are almost normal with brief moments of grief, but on other days the grief is all-consuming, and then there are days when I just feel numb.
I put on a brave face and try to be strong. Life goes on, after all. When people ask me how I’m doing, I keep it simple with “I’m okay” because the whole story is so much more complicated than that. >> More
This delicious vanilla butter cake baked with fresh strawberries and rhubarb is an effortlessly beautiful spring or summer dessert.
This recipe was developed in partnership with the American Butter Institute.
Few things make me happier than when I see the return of affordable strawberries at the store every spring. They’re my favorite and I eat them every single day when I can.
Then just last week my grocery store started stocking rhubarb again.
Hooray! It’s strawberry-rhubarb season and I’m just so darn happy about it that I could do a little dance. Or bake a cake. Or both! >> More
This twist on classical chicken salad is filled with golden raisins, roasted cashews, and cilantro all held together with a curried yogurt sauce. Scoop it into fresh lettuce leaves for a delicious and healthy meal.
This recipe was developed in partnership with Diamond of California.
I have to be honest, I really suck at making myself lunch. Eleven o’clock rolls around and my toddler gets his usual pb&j with grapes and the baby gets a bowl of mushed fruit, every single day.
But also every single day, before I know it, it’s 3 o’clock and I realize I forgot yet again to eat lunch. I’m starving and so I start grabbing for whatever is easiest, which is also usually the least healthy food in the whole house.
So I’m turning over a new leaf. No more lunchtime regret! >> More
This light and creamy peanut butter mousse pie with marshmallow whipped cream and pretzel crust is the ultimate sweet and salty indulgence.
When my friend Andie Mitchell sent me an advance copy of her book Eating in the Middle: A Mostly Wholesome Cookbook I couldn’t put it down. Every page held another gorgeous photo, another recipe I couldn’t wait to try.
Chocolate raspberry breakfast pudding, coconut curry brussels sprouts, and cheddar biscuit-topped barbecue chicken pie— oh my!
But it should come as no surprise to anyone that the first recipe I made came from her dessert chapter. From the moment I laid eyes on this peanut butter mousse pie, I knew I had to have it. >> More