Healthier Chocolate-Hazelnut French Toast Casserole Recipe

There are few combinations that I love more than chocolate and hazelnut.  Let’s cut to the chase – Nutella is super delicious and I could eat it straight out of the tub, but it is super high in sugar with artificial flavors, palm oil, and emulsifiers. I actually find it too sweet now.  But I have found higher quality “Nutella” options and I can’t stop using them on everything!  This French toast casserole is just one winner that I am sharing with you!Continue reading

Turkey Pot Pie with Biscuits Recipe

Happy Almost Thanksgiving! I don’t know about you, but the day after Thanksgiving, I am NOT in the mood to cook.  Depending on what we have leftover, we reheat; we repurpose leftovers; or we order in and supplement with leftovers. Go get yourself a tube of refrigerated biscuits and plan on a “flexible” pot pie in the days after Thanksgiving!Continue reading

Roasted Fall Vegetables Agrodolce Recipe

Agrodolce in Italian means sweet and sour (technically sour and sweet) and refers to the delicious vinegar and syrup glaze that gets poured on the vegetables after they are roasted to perfection. I taught this recipe in last year’s Thanksgiving class and made it for Thanksgiving at my home as well.  I was looking at my notes from last year which said, “sooooo delicious! Everyone loved it.  Make again next year.”  Done!Continue reading

Pear Frangipane Tart Recipe

My friend Sarah brought a pear frangipane tart to my house for dinner one day and I initially was not wowed by the look of it. Until I tried it. And then I became obsessed with recreating it at home because it was one of the most delicious desserts I had ever tasted (and you know how much I love chocolate!) I successfully came up with a recipe that was just as tasty, almondy, not too sweet, and a hit with everyone who tasted it!Continue reading

Roasted Brussels Sprouts, Red Onion, and Grapes Recipe

We all love roasted vegetables. They taste delicious and they’re easy.  But for the holidays or entertaining, it’s nice to add a little something extra to basic roasted vegetables.  How about grapes??  Trust me on this one. They’re not quite expected, but they’re like sweet little juicy nuggets that enhance bitter vegetables like Brussels sprouts.  I am on a mission to get people to love vegetables and eat more of them.  And this recipe is a winner!Continue reading

Pumpkin Crumble Bars Recipe

Just when I think I can’t come up with another awesome pumpkin dessert recipe, I do!  This is a pumpkin pie meets a crumble meets a gingersnap cookie!  What’s not to love? And it’s so easy, has make-ahead written all over it and can be adaptable.  There are many twists on this recipe including a graham cracker crust or a chocolate cookie crust and you can omit the crumble topping if you want to keep this simple.Continue reading

Spinach-Artichoke Spaghetti Squash Boats Recipe

This is the first spaghetti squash recipe my husband has requested again.  He loves it and he’s not wrong – it’s the best spaghetti squash recipe I have ever eaten.  And it has caused a bit of a stir on Instagram because it was a newsletter-only recipe until now!Continue reading

Roasted Stuffed “Fondue” Pumpkin Recipe

Not all pumpkin recipes have to be sweet!  This Roasted Pumpkin Fondue is an old recipe from Gourmet Magazine that I made back in the day but shelved it because it was too rich and heavy.  My friend Katie Morford lightened it up and it’s even better than the original version!  Think soft and gooey cheese on the inside with cubes of whatever bread you like + tender pumpkin.  It’s comforting and delicious and could be a full meal with a simple salad on the side.  After shooting this with an amazing dark multi-grain, seeded bread, I realized that a lighter color bread looks more appetizing.  But this tasted phenomenal!Continue reading