It’s the worst-kept secret that I’m obsessed with grilling pizza. I’ve been experimenting with different flavor combinations, but keep coming back to this BBQ chicken pizza…I even made it for my birthday dinner this year.
Why do I love it so much?? It’s such a lovely blend of flavors and textures that feel hearty and indulgent, and makes a perfect transition from summer into fall grilling.
This BBQ chicken pizza is a FLAVOR EXPLOSION. Warm, spiced BBQ sauce, gooey cheese, a little bite from the red onion, the hearty chicken and sweetness of the butternut squash. All surrounded by the chewy pizza crust.
This zucchini baked pasta is the perfect recipe for those lazy hot days of summer as they start to slide into fall. Not too heavy, packed with bright and silky garlicky zucchini and light ricotta, but oozing with a comforting amount of gooey mozzarella.
The recipe is also super flexible and adaptable, and I did make a couple changes.
I cut back on the fresh mozzarella by a third…partly because I forgot to buy enough, but I ended up finding what I had was MORE THAN plenty. I threw in a small handful of shredded (bagged) mozzarella in the main mixture for good measure and to help bind everything together.
I also used a ton of zucchini—three medium and one ginormous. In case you’re wondering, I made my own pesto (love that fresh basil taste!) but I’m sure a jarred would work fine.
I just needed something indulgent but not *too* unhealthy, and this zucchini ziti fit the bill perfectly.
I’m quite picky when it comes to pizza. But give me an amazing Naples-style traditional margherita pizza and I am in 100% of the time.
And make that a grilled margherita pizza?? ALL THE YES.
This pizza is perfect in its simplicity…it’s less of a standalone recipe than it is the sum of a few delicious components. The flavor and high heat from the grill help kind of approximate the crazy heat and fire of the traditional woodfire oven.
It takes my favorite pizza dough (or use your own, or store-bought), a no-cook tomato sauce that takes literally two minutes to make, some fresh mozzarella, and some freshly-grated parmesan.
You can whip it up on any weeknight, something that always feels like a victory. The real problem for me is that…I’m one person. So I really can’t justify eating tons of pizza, but it’s not good as leftovers, so…
I guess what I’m saying is, my clothes are tight.
This cake is a REVELATION. I’ve had the idea stuck in my head since first watching the Great British Bake-Off episode where Beca makes grapefruit cake, since I’m a complete sucker for anything grapefruit flavored.
This cake has a little of everything…light and buttery cake, tart but sweet grapefruit curd, and creamy not-too-sweet frosting. It’s spring incarnate, my guilty pleasure, and heaven on a plate.
You’ll need a few pink grapefruit for this recipe, because it’s a more subtle flavor and you really want to pack it in.
It’s hard to tell you how magical these chelsea buns are. Fragrant spices, tart and chewy fruit with a whiff of bourbon, citrus tang. Soft, pillowy dough. Sweet icing. It was truly revelatory.
I’ve wanted to try these out, and decided that Paul Hollywood’s recipe had to be where I start…I only know about them from the Great British Bake-Off, so feels fitting.
What is a chelsea bun?? Chelsea buns aren’t really a thing in the U.S…at least as far as I’m aware. I’d certainly never heard of them before I started watching the Great British Bake-Off.
They are a currant sweet bun from the 1700s, once favored by royalty. Made basically the same way as a cinnamon roll, but stuffed with dried fruit instead and usually with some citrus zest in there. They’re a real British staple.
(Side note, I just went down a rabbit hole about the difference between currants, raisins, and sultanas, soooo…)
And I’m so glad I’ve tried them out, because they were so worth it!
If you’re looking at the ingredients list and thinking “whoa, that’s intense!”…don’t be put off by it. It’s not nearly as complicated or intense as it looks, I promise. I just like to write detailed instructions because I think it makes life easier…and I have step-by-step photos throughout the post so you can see how everything should look.
A few months ago, if anyone had told me I’d be obsessed with a cocktail that includes bourbon and dairy (with the exception of a boozy milkshake), I’d have thought they were crazy.
But here we are…
What is a milk punch?
So apparently “punch” is from the Sanskrit word pañc, which means “five”…five ingredients, in this case. I can neither confirm nor deny but that sounds pretty cool. A milk punch is a classic but flexible cocktail formula: generally including liquor, sweetener, milk and/or cream, and vanilla, usually with a nutmeg garnish. There’s more fascinating milk punch history here.
Apparently we’re in the midst of a milk punch revival. I’d never really heard of them until recently, and then all of the sudden started to notice them on menus. I first tried a clarified milk punch (having a major moment) at George’s Bar in Louisville, and it was amazing! I am, however, too lazy to clarify milk myself…
We’ve reached that point in the late-winter-almost-spring-dear-goodness-let-it-be-spring where I desperately need warmth and sunshine. And this lemon orange pound cake is basically the pastry embodiment of sunshine, so it will just have to do.
I’ve adapted this recipe from a lemon pound cake that A Beautiful Plate posted. While I love lemon with my whole heart, I thought that the addition of orange would bring a balance with a milder and sweeter citrus. And boy, does it ever! I also upped the citrus in the glaze in particular.
Besides the amazing flavor, the other thing to love about this cake is the texture—it’s so moist! In my experience, pound cakes are denser and drier, but the greek yogurt helps keep this super soft and fluffy. Basically, this cake is a winner!
(On a side note, I absolutely love the stunning Magnolia bundt cake pan I made this in…was my first time trying it out!).
This is one of those places where I cram a lot of my favorite things into one recipe and see how it comes out. Apple butter, check. Cinnamon-sugar, check. Soft delicious challah dough in a twisty babka bread?? Check.
And I’ll be honest…halfway through making this I was pretty sure it was going to be a disaster.
I can’t remember what gave me this particular brainwave, but it was very likely when I made a new batch of my amazing homemade apple butter and was thinking of all the different ways it could be used.
I’d been browsing challah and babka recipes including peanut butter and jelly, tahini and pistachio, and so many more, and thought…why not apple butter??
So I started looking for apple butter babka recipes and really kind of came up empty. Which I found surprising, because it feels like such a logical and beloved flavor combo. So after finding a few different things that were in the right direction, I set out to figure out something on my own.
I think you’re going to like it…
The very first time I made this recipe was many years ago, when the leaves were turning all shades of fiery red and orange, signaling a gorgeous Georgia fall. There was a chill in the air, co-workers arguing over SEC football, and comfort food cravings were haunting me.
You know what else says “fall”? Apple butter. Well, technically anything apple + cinnamon, but apple butter is definitely high up on the list. My mom had shared a homemade apple butter recipes from our family friend, Louise, and I decided to give it a try…and it’s become one of my favorite recipes of all time.
Since that time many years ago, making this apple butter has been a rite of fall. I’ve made it, without fail, every single year for going on a decade. I share jars with friends, co-workers, family…this stuff is legendary. And all the better because it’s so easy.
One of the best parts?? No peeling necessary–you keep the peels on your apples, because the pectin in the peels helps it thicken up. The combination of spices and brown sugar makes for a complex and warm flavor, completely adaptable to your own preferences. This is one of those great things that bubbles away on the stove, but takes very little hands-on time and effort.
I’ve posted the original homemade apple butter recipe as I was given it below, but when I make this I make one major tweak—the amount of sugar it called for seemed extreme, so I decrease it significantly. It lets the natural sweetness of the apples as well as the spices shine through, and makes it healthier overall.READ THE POST
Y’all, this is probably the best bread I have ever made. One of the best breads I’ve ever eaten.
I know, I know—that’s a bold statement. But I’m being completely serious. As I’ve said previously on this blog, I’m not a huge bread person. I can take it or leave most bread, and would rather have dessert or wine or even a good veggie side dish. But this bread changed my mind.
I first tested out this rosemary olive oil bread many years ago on Thanksgiving weekend, trying to come up with new ways to feed a bajillion people. It’s become a family favorite and staple at Thanksgiving and even normal weekend family events.
One thing I like about it is that it’s really flexible. The first time I made it, I was under the gun time-wise and so had to cheat and force the timings a bit for both the first and second rise. But it’s a very forgiving recipe and has always turned out well. What I’ve laid out here are ideal timings, but don’t be put off by them.
I’ve made a few tweaks to the original recipe, like adding sea salt on top (rather than the dried rosemary it called for). I do believe that fresh rosemary in the dough makes a huge difference, so strongly recommend you use it if at all possible. The bread flour called for is nice and adds a great chewy texture, but if you don’t have bread flour then just substitute more regular flour. I quite like this using mostly white whole wheat flour, but that’s your call…all-purpose works fine as well.