Buttermilk Cheese Bread combines two favorite food groups – cheese and carbs! – in one soft, delicious package. Make it in a loaf or rolls for a no-fail dinner side or breakfast treat.
If you’ve spent much time on our blog, you know we like cheese, cheese, and more cheese. So, you probably won’t be surprised to find out we own a cookbook devoted to cheese, and sometimes when we get a cheesy craving, that cookbook comes to the rescue. Like with this recipe for Buttermilk Cheese Bread. I wanted CHEESE and CARBS, and behold! Buttermilk Cheese Bread. Genius!
This Sage and Citrus Shandy takes a traditional beer cocktail and pumps it up with three types of citrus and a lightly herbal flavor, for a super refreshing summer drink!
I have a new favorite tongue-twister: Sage and Citrus Shandy.
Say that five times fast. Now drink a couple and try it again. 😉
Okay, I’ll be honest. I don’t love the name of the drink as much as I love the drink itself. What’s so great about this shandy? Well, it takes a summer classic and gives it some extra oomph. It includes not one, not two, but THREE types of citrus for maximum flavor, plus a hint of herbaceousness to make it even more refreshing.
Nectarine Raspberry Crisp with Spiced Crumb Topping is packed with delicious summer fruit and covered in a flavorful, buttery crumb. Best served with a creamy scoop of ice cream on a warm night!
I’m not usually much of a fruit-eater. It’s a running joke with my family. While they like to point out all the fruits I don’t eat, I tend to counter with a list of fruits I do enjoy. It seems pretty balanced to me.
Them: You hate bananas.
Me: Yeah, but I eat apples.
Me: ….well I like all KINDS of berries!
I tend to be on the losing end of this discussion. However, I can always pull out my trump card: I will eat almost ANY fruit…provided it’s baked in a dessert. And this Nectarine Raspberry Crisp with Spiced Crumb Topping blew my fruit-hating mind.
Chicken Posole Verde is a surprisingly flavorful chicken stew with a toothsome bite. Easy and delicious for lunch or dinner!
Lookee here! Our first post cooked, photographed, and published since the arrival of our new little yumbler! (Last week’s Strawberry Ricotta Tart post was published post-baby, but cooked and photographed before, so we cheated a bit.) While we have been eating a lot of previously prepared frozen meals and more than our usual amount of delivery, we are doing a bit of cooking. Understandably, we’re trending towards faster, more simple meals, but nothing says that quick and easy can’t also be really tasty – like this Chicken Posole Verde!
This Strawberry Ricotta Tart has a simple shortbread crust, a lightly sweetened filling, and a gorgeous strawberry topping. It’s the perfect summer dessert…and you don’t have to tell anyone how easy it is to make!
Aaaaaand we’re back! Cue the parade, balloons, and brass band, because in spite of our newborn baby girl (who is wonderful but time-intensive), we have managed to throw together a semblance of a blog post for y’all. I feel kinda like a functioning adult again.
I’m pretty sure this Strawberry Ricotta Tart is the perfect recipe for staging a comeback. I made it pre-baby, and the only real reason I had for baking it was, well, PRETTY! I had seen it on the cover of Fine Cooking a couple years ago, and I never got the image out of my head. I mean, those beautiful strawberries! The glistening glaze! I kept intending to make it, but somehow there are always more desserts on my list than there is time on my hands. Well, I finally got to it, and in spite of the years of build up I was not disappointed. This tart is not only beautiful, but it’s also easy and absolutely delicious.