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How to Blind Bake a Pie Crust and Prevent Shrinking and Slumping


This method of rolling out pie dough, fitting it to the pie plate, crimping the edges, and blind baking the crust is one you can use with any pie dough recipe and for any pie recipe that requires a pre-baked or blind-baked pie crust.

Easy Lemon Cream Pie


If you like key lime pie, you are going to love this easy, sweet, and tart lemon cream pie recipe! With only three ingredients, the filling can be whipped up in minutes.

Wordless Wednesday: First Halloween


How to Make a Sourdough Pie Crust


This flaky all butter sourdough pie crust will take your Thanksgiving and Christmas pies to the next level.

Carrot Tomato Chipotle Soup


This rich and creamy Carrot Tomato Chipotle Soup is an easy and delicious upgrade to your tomato soup and grilled cheese sandwich night.

Pumpkin Praline Cake with Whipped Cream Frosting


You won’t believe how easy this showstopper of a cake is to make. This Pumpkin Praline Cake with Whipped Cream Cheese Frosting would make a beautiful centerpiece on your Thanksgiving dessert table and your guests will look forward to it year after year.

Sourdough Banana Bread


Although it might sound fancier or more complicated than a traditional banana bread, this sourdough banana bread recipe is even easier to put together than regular banana bread.

Appetizer Idea: Steamed Brussels Sprouts with Dilly Dip


One of my favorite Thanksgiving appetizers is a simple plate filled with fresh veggies and a bowl of creamy dill dip.

Whole Wheat Persimmon Bread with Walnuts and Brandy


If you’ve never tried persimmon bread, you’re in for a treat! Rich with butter and filled with dried fruit, nuts, spices, and brandy, this persimmon quick bread is perfect for the holidays!

Sourdough Sunday: Perfect Buttermilk Sourdough Pancakes


These perfect buttermilk sourdough pancakes are mixed up the night before and ready to be cooked   in the morning for a lazy weekend breakfast.

Double Chocolate Pumpkin Cupcakes with Spiced Cream Cheese Frosting


You’d never guess that these easy and decadent double chocolate pumpkin cupcakes contain a whole can of pumpkin.

Halloween Ghost Sugar Cookies with Cream Cheese Frosting


These Halloween Ghost Sugar Cookies are super cute and easy to decorate using delicious cream cheese frosting instead of royal icing.

Buttery Sourdough Biscuits


These quick, easy, and buttery sourdough biscuits are the perfect way to use up some sourdough discard when feeding your sourdough starter. They can be mixed, baked, and on the dinner or breakfast table in less than 30 minutes!

Buttermilk Pumpkin Spice Bread


This delightful Buttermilk Pumpkin Spice Bread is flavored with cinnamon, ginger, cloves, and mace, and will make your house smell better than any of those fall-scented candles you’ve been stocking up on.

Wordless Wednesday: Early Morning Chickens


Green Chile Rice


This Green Chile Rice has enough flavor to be a delicious side dish but is simple enough to be a great base for your next taco bowl or burrito bowl.

Peach, Maple, and Sour Cream Scones


I first developed this delicious fresh peach, maple, and sour cream scone recipe three years ago with the intention of sharing it here.

Chocolate Cherry Crackles


Chocolate Crackles were always included on the plates of Christmas cookies my mom put together every year for her friends, coworkers, and relatives.

Chilled Ginger Cantaloupe Soup


Here’s a post from the archives, originally published in 2009. There are delicious fresh local melons still available just about everywhere, including in my garden, so I thought the timing was right for this simple little soup to make another appearance.

Melon and Mozzarella Salad with Honey, Lime, and Mint


Here’s a post from the archives, originally published in 2010. There are delicious fresh local melons still available just about everywhere, including in my garden, so I thought the timing was right for this simple little salad to make another appearance.  I bought a delicious Crenshaw melon at the Farmer’s Market on Saturday and after eating a few slices for breakfast yesterday morning, decided to turn the rest of it into melon balls.  I had no particular reason for wanting to do this, it just seemed like a fun thing to do.  And we all know that food tastes better when it’s cut into fun shapes, right?


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