During one of the last hot days where I just couldn’t cook anymore, I made these bars as a treat. Even though they use 139402938 bowls/contraptions for a relatively simple dish, they were worth it.

I have been making these on repeat. I use this recipe for the sauce. Since I don’t eat meat, I fill them with a mixture of black beans, spinach, and cheese.

I tried this recipe, and it turned out wonderfully. Flavorful, easy, and not too sweet.

I made this recipe for Easter, and am pretty proud of how the table turned out too.

I have been making this chili recipe and this cornbread recipe on repeat, and I am still not tired of either.

Who says pumpkin is only for November? I made a pumpkin tarte using this shell recipe and this filling recipe (changed the ingredient amounts to 2/3 of the recipe since tartes are more shallow than pies). Instead of using canned pumpkin, I used leftover steamed kabocha squash. The tarte is such a treat on these cold winter days.

Made these for Christmas morning, and they turned out delicious.

Fall temperatures mean more time spent baking, at least in my house. I tried these (relatively) healthy apple muffins and they were a hit.

I am also in love with my Burleigh breakfast cup. I have been having my coffee in it every morning.

A plethora of bananas and a free afternoon resulted in these banana cupcakes with cream cheese frosting. I used this recipe for the cake, and added a bit of cinnamon and nutmeg to the batter to make them taste even more like fall. Instead of the recipe frosting, I made a simple cream cheese frosting with a fresh vanilla bean. Yum.