A Cheesecake inspired by stout beer and oatmeal raisin cookies, with an oatmeal crust, and a raisin caramel!
Tender and creamy mini cornbread muffins stuffed with a sausage mixture and topped with a sour cream sauce.
A simple hummus made with roasted squash and a freshly made jerk seasoning with lots of thyme and habanero
Charred brussel sprouts piled up with tater tots and smothered with a spicy sweet chili sauce.
A kimchi pancake made with the flavors of street corn on the inside as well as on top.
Yeasted donuts stuffed with an egg nog pastry cream and topped with a simple whiskey glaze and some festive sprinkles.
Latkes piled up with cheese and apples, and baked like nachos. Topped with sour cream and scallions.
Some hearty veggies tossed with warm butter and hot sauce and topped with crispy chickpeas and crumbled blue cheese.
As the Summer slowly approaches, pesto is on my mind. This weekend we made a few great ones. One of them needs to be developed a bit further, but one is perfect just how it is, and that’s the one I am going to show you today. This pesto can be made in a blender, or with a knife. Both ways are very different and delicious in their own right. I have both ways shown here.