Little French Fudge Cakes

I absolutely love (LOVE!) listening to The Splendid Table on NPR. I have been a fan for as long as I can remember and it is a staple in my podcast collection for long plane rides and road trips.  Lynne Rossetto Kasper and Sally Swift developed this recipe for their cookbook The Splendid Table’s How to Eat

Banana Cream Pie

For the longest time I had been craving a slice of banana cream pie.  I know I could have probably satisfied that craving by heading to the local Village Inn, but why do such a thing when baking my own would much that much more satisfying?  Cream pies are, in my opinion, overlooked in the

High-Contrast Cookies

Yesterday I spent roughly 5 hours babysitting a pot of bolognese slated for dinner that evening.  My friend Pat loves making fresh pasta (as do I) and when I said I was planning to make a bolognese, he offered to provide the pasta. I’m officially on break from school and loving it.  No papers to

Vivan’s Texas Sheet Cake

I’ve never been a gambler.  Well, at least not a good one.  I rarely win anything, be it a stuffed toy at the county fair, or a pair of tickets via the local radio station.  This fact does not bode well for me since I have a group of friends that likes to meet occasionally

Peach and Bourbon Bars

The farmers market is in full force here in Omaha and I absolutely could not pass up the opportunity to bring home a few lovely peaches.  As they sat on my counter, I thought about what I might do with them besides just slice and eat (which is perfectly fine).  I ran across a few

Rhubarb-Strawberry Cobbler (with Fresh Thyme, Orange Zest, and Port!)

Rhubarb at the farmers market always excites me.  I grew up with a rhubarb patch in our garden, and my mom would always make rhubarb pie for my dad.  There was something about the tartness of the stalks mixed with the sweetness of the sugar that always stuck with me. Rhubarb is one of those

Chocolate Banana Bread

If you’re like me at all, you have a collection of overripe bananas in your freezer, destined for bread.  I have a pretty fool-proof (and delicious) recipe for banana bread given to me by my mother, but I wanted to change things up this time around.  And what better way to do that than with

Pistachio and Cranberry Biscotti

A few things have happened in the last week.  First, a week ago today I turned 33-years-old.  I treated myself to a manicure and my lovely husband treated me to dinner at my favorite Indian restaurant in town.  Second, my fall semester finally ended last week and I have to say that I am pleased