Pile of Shingles

I am 100% over eating caprese salads with burrata. I go real hard on them in July and August... so when tomato season really kicks into gear I'm just tired. Unfortunately, I made the mistake of buying more burrata at Trader Joe's one day. I was feeling ambitious and also like "I still have so many tomatoes in my garden" guilty.  Thankfully, I scrolled past this baked ziti recipe on Instagram one day and was saved. It would be a home for so many things from the garden: tomatoes, basil, and peppers. Plus, it would be a very different use for burrata.  If you are ever looking to sneak vegetables into a dish, this one is for you. I barely even noticed the carrots and mushrooms when I was eating. That being said, it was not as creamy as I would like. I might recommend adding like 30% more if you make it. But also it was totally fine! I just had a slightly more sinful and gooey image in my mind when I was chopping away. Also, if you aren't into burrata....

Technically this is a pumpkin loaf... but I don't want to call it that. I'm not a huge pumpkin flavor person. I've never been one for a pumpkin spice latte. Pumpkin pie? No thanks. I do get on board with other seasonal flavors. Gingerbread, peppermint, etc. It feels like there are others but I can't think of them right now. I came across this recipe on Twitter and it won me over . I think because it was not screaming "I'm a pumpkin loaf". The most amazing part of it was that I only needed two things to make the whole recipe happen. The end result is incredibly delicious. The ginger cuts the traditional pumpkin flavor into an unexpected harvest flavor. Does that make sense? Maybe not. You'll just have to make the loaf and see. I was feeling particularly ambitious on this occasion so I decided to make my own butter as well. While that might sound aggressive, homemade butter is very easy. It only requires patience, a stand mixer and heavy cre...

This weekend I very intentionally flipped through several of my recipe books to find a new recipe to make. After a couple books, I found things that I would want to make some day but not right now. While I don't have a million cookbooks, I certainly have enough that it would be great to find some inspiration from them in the kitchen as opposed to just for decor. I ended up finding this recipe in a fall edition of Real Simple magazine . It was not lying when it said 20 minute prep time. I barely did any work here. In fact I did more work taking pictures of the meal cooking over 6 hours than I had done preparing it. In short, I highly recommend this for people who are busy or just want to be surprised by a tasty meal on their counter 6-8 hours later. I will say it has certain "intensity" or "heat" to it that might not be super suitable to kids? I'm not sure what kids eat. I'm not a person that loves hot flavoring but you could just cut back on th...

Does actually sifting flour make a difference in cookies? Maybe.  All I know is these cookies are delicious. They are beyond simple. Just a chocolate chip cookie. I refuse to compare the recipe to another one because I need to believe the recipe is a little bit of magic. In full disclosure, this recipe is from The Gilded Hotel in Newport. I stayed there earlier in the Fall for a birthday weekend. The place was super cute but they also served chocolate chip cookies nearly on command. There were cookies at 4pm when we were getting ready for dinner.... and again at 1:30 AM when we got home for the night. Did I eat a chocolate chip cookie in bed? No. I ate two. When we were checking out the next morning, I casually asked if they ever gave out the recipe. Without even a second thought, they gave it up. I love when people share like that. Why keep all the good stuff for yourself? I'm still busy telling everyone how amazing the all the food was at this hotel. One night this...

A couple weeks back I had the best quiche ever. It made me realize how lazy and terrible my quiches had been to date. I just would mix eggs and milk and call it a day. BUT, this new quiche was so perfect. I legit could not stop talking about it at the brunch. I came home with the motivation to drastically improve my quiche. I knew right away that the answer would not be low calorie. I was adding way too much egg and needed to swap that with some heavy cream. I did some quick googling and came upon a recipe literally titled " Best Quiche Recipe ". My suspicions were true.... more heavy cream and whole milk. This recipe did help me realize two things. One? I'm not sure where my pie plate is. Two? I forgot that I threw out my pastry brush last Spring. What did I learn this time? Springform pan // Wonderful swap. I love how deep it makes the quiche and the overall structure. It does however essentially double the cooking time. I never use pie weights // Not once...