The moment we saw this fluffy, golden-brown cake in the pages of the Israeli cookbook Zahav, we knew we had to make it. Not only do we love lemon poppyseed anything, but it seemed like the perfect snack cake to have on hand—both to enjoy leisurely over the weekend and to grab throughout the work week.
Read moreChocolate Caramel Crunch
You guys! Our super awesome friends Jeff and Betsy have started a baking subscription box called New York Baker's Club, and you're gonna want to get in on it. Every month, they'll send you all the ingredients and step-by-step instructions to create two mouthwatering dessert recipes, such as this salty-chocolate-crunchy-caramel-y bark (made with saltines!!)
Read moreHealthy Cranberry-Orange Sweet Potato Muffins
Kicking off each morning with a healthy breakfast helps me on stay on track the rest of the day, and while the usual suspects are yogurt, oatmeal, or toast, it's always nice to switch it up (especially if that means a baked good). So we decided to take one of our favorite ingredients—the sweet potato—and work it into a nutritious (and portable!) breakfast.
Read morespinach and gruyère breakfast strata
This cheesy, browned, bubbly breakfast strata has become our go-to brunch dish—and it's not hard to see why.
Read morebig crumb blueberry coffee cake
Coffee cake has always been something that we like the idea of more than the real thing. Somehow (despite copious amounts of sour cream and sugar) they end up too dry and too sweet. That's why, more often than not, we turn to muffins or scones when we want a morning pastry. That changed, however, when we tried this big crumb blueberry coffee cake.
Read morewinter squash salad with pomegranate and feta
Most of my friends know that winter squash (be it butternut, kabocha, or acorn) is one of my all-time favorite ingredients. It requires very little effort to make it taste amazing, and it can be used in such a wide variety of dishes.
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