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…

 

This is a casserole I can get behind— jumbo shells filled with kale and ricotta cheese, nestled and baked into a rich and flavorful butternut squash sauce.

Kale and Ricotta Stuffed Shells with Butternut Squash Sauce from completelydelicious.com

As much as I love to cook and play around in the kitchen, I actually have a small number of dinner recipes I cycle through, with a few experiments thrown into the mix from time to time. This recipe is one such experiment that went over so well it’s made it into the inner circle and become a regular during this time of year.

I’ve already made it three times this season, which considering it’s only the beginning of October, tells you just how much we love it.

Kale and Ricotta Stuffed Shells with Butternut Squash Sauce from completelydelicious.com

Kale and Ricotta Stuffed Shells with Butternut Squash Sauce from completelydelicious.com

Continue Reading…

 

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