Wine Roasted Applesauce

This is an important recipe that you all need to try right now.  Its easy, quick, and changes your applesauce world.  I even got my boyfriend (not an applesauce fan) to fall in love with it.  I used small sour apples but any should do.  Just adjust the sugar accordingly.  And trust me – you won’t be disappointed.

Roasted Summer Squash Tart

This tart sort of created itself, and I was so pleased with it that it has become my go-to recipe for using up all those garden vegetables.  Roasted summer squash, peppers, garlic and onion create a rich, saucy filling that you’d never guess was so healthy.

Swedish Princess Cake

This cake is one of the most ambitious baking projects I’ve completed yet, but it was oh-so worth it.  I have a confession – I don’t tend to enjoy cake usually, but this might have changed my mind.  The combination of marzipan, white chocolate pastry cream, sponge cake, and raspberry jam is to die for, and when this decadent cake is gone, you’ll find yourself aching for more.  It is important to remember that

Chocolate Chip Biscoff Cookies

I came across the most interesting cookie recipe over on Top with Cinnamon.  Instead of the usual chocolate cookie technique, the recipe is made partly on the stove.  I just had to try it out and, of course, couldn’t follow the exact recipe without tweaking it.  These cookies were everything I’ve been looking for in a chocolate chip cookie.  They are chewy, dense, doughy, and a little crisp on the bottom.  I substituted Biscoff spread for almond butter and the results were delicious.

But wait! What did you say? What’s Biscoff spread??

Everyone needs to know about it.   There should be public service announcements and a national holiday for Biscoff spread.  It is the peanut butter of heaven, the Biscoff cookie in spreadable form.  

Bell Peppers Stuffed with Curried Rice and Mozzarella

This recipe is super quick to throw together and great for using up leftover rice.  Nom.

Cardamom Fig Compote and Caramelized Onion Cheddar Scones

The antique lenses on my Pentax camera always give me a hard time, especially since it’s dark out when I finish cooking.  This is why these scones that tasted oh-so-good look rather sad and orange.  I paired the scones with a cardamom pear fig compote, a seemingly odd match that tastes divine.