I’m not one to celebrate all the “food holidays” (is there a national bacon in the oven day?), but it just so happens that I had this recipe ready for you, and today is also National Black Forest Cake Day! So, let’s celebrate, I guess!

My husband has worked for a Germany-based auto parts supplier for over a decade, so we’re pretty familiar with German culture and cuisine.

Black Forest cake is perhaps the most well-known German dessert in America. The exact history of the name is up for some debate, with some believing the name is derived from a specialty liquor made in the Black Forest mountain range of southwestern Germany.

Others claim that the name is inspired but a traditional outfit worn by women in the same region. The costume includes a hat with big red pom-poms on top (represented by the cherries on the cake).

Now that my very simplified history lesson is over, let’s make some Black Forest Cupcakes! These chocolatey cupcakes are topped with fresh whipped cream, and they have a surprise cherry filling made with Kirsch syrup. If you’re not sure what Kirsch is, don’t worry, I have all the details for you!

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Last year was the first year in a long time where I didn’t make Thanksgiving dinner, or at least have a big part in making it. Due to some medical issues, we ordered our dinner from a local gourmet grocery store. It was easy and actually super delicious.

But this year, I’m feeling better and I’m ready to cook! For sure, we will be having a turkey with maple bourbon glaze and homemade gravy.

And of course we have to have a nice Thanksgiving salad. And probably pumpkin creme brulee for dessert. And then it wouldn’t be Thanksgiving without my husband’s grandma’s old fashioned dressing.

But I love stuffing (I usually call it stuffing even when I don’t stuff it into the bird) so much, that a lot of years, I’ll make two different kinds.

Usually, the second variety involves cornbread and something spicy, and this cornbread chorizo stuffing recipe fits the bill on both fronts.

With a nice balance of sweet and heat, it’s a really unique Thanksgiving side dish that will have people coming back for a second scoop.

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Disclosure: This is a sponsored post written by me on behalf of the Michigan Cherry Committee. All opinions are 100% my own.

Sometimes, I’m pretty sure I should have named this blog “Foxes Love Pizza,” and just gone all in on homemade pizza! Homemade pizza is something I grew up eating, albeit classic pepperoni and mushroom most of the time.

But sometime over the years, as my husband and I started cooking together more, we began branching out into things like chicken pizza with roasted garlic, cheeseburger pizza with all of the fixings, and even crostini pizza bars for parties.

These days, homemade pizza is almost always on our weekly meal plan, sometimes if only to use up leftover ingredients from other meals.

Last week, I had a bag of Brussels sprouts originally destined for air fryer Brussels sprouts or maple Brussels sprouts that were abandoned a few days prior (I’m no hero, I love takeout after a long day). I had also made some bacon in the oven for breakfast, and had a few slices left over.

I paired those ingredients with Montmorency tart cherries to create this easy, savory and sweet, homemade Brussels sprouts pizza with cherry glaze.

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Disclosure: This is a sponsored post written by me on behalf of the Michigan Cherry Committee. All opinions are 100% my own.

While everyone knows I love my fun charcuterie board ideas, whether it’s breakfast charcuterie, a wine and cheese board or an epic platter of New Year’s Eve snacks, I think we can all agree that communal platters hit a little differently right now, and maybe for awhile longer yet.

And that’s actually fine with me, because once I discovered the jarcuterie trend, I hopped right on that bandwagon! I may never get back off, because putting things in cute jars (even Greek layer dip and Easter fruit salad) is about the only thing I love as much as charcuterie.

This sweet and savory jarcuterie rendition includes all of the cheese and cured meat classics, with a touch of sour sweetness from pickled cherries and dried cherries, too.

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For an item that is literally always on my kitchen counter, I actually don’t have a ton of recipes on this blog for bananas! There’s a banana breakfast smoothie and chocolate covered bananas, but I think it’s time to give bananas a little more love around here.

It’s hard to think of bananas without a banana split coming to mind. Truthfully, I’ve never enjoyed traditional banana splits, because I’ve never loved eating just plain, uncooked banana.

I love the flavor of bananas, but prefer them baked into something like mango banana bread, or cooked, like in bananas foster. Give me caramelized bananas over plain ones any day!

So, this caramelized banana split recipe with Hudsonville Ice Cream’s Limited Edition Blueberry Graham Delight is my idea of a perfect summer treat.

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When it comes to clean-out-the-fridge meals, usually, that’s my husband’s territory. His calling in life is opening up the fridge and all the cabinets, finding a handful of the most random odds and ends, and turning it into a meal so terrific that nobody would know he didn’t plan it.

Me? I usually like to have a solid meal plan for the week, with my dinner ideas all mapped out in advance. But sometimes, like when you really ARE trying to clean out the fridge before a vacation, you gotta do what you gotta do. These Summer Salmon Bowls were my very own clean-out-the-fridge creation, and the results were delicious.

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I’m still on a best-intentions quest of eating breakfast every day. In an ideal world, it would happen.

In the real world, I make my coffee, grab my computer, and start my work day, waiting until lunch to eat for the first time.

Not eating breakfast is a bad habit, and one that I am continually trying to break. Study after study shows that eating breakfast is one of the best things you can do for your health.

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Disclosure: This post was sponsored by Riondo Prosecco through their partnership with POPSUGAR Select. While I was compensated to write a post about Riondo Prosecco, all opinions are my own.

The Venice stop of our European vacation a few years back had some of my favorite AND least favorite memories of the trip. On one hand, we were exhausted from two weeks of travel, and our hotel room wasn’t the nicest.

But walking around Venice in the evening and exploring all of the canals and alleys was something I’m glad we didn’t skip.

And hanging out at an open-air bar eating aperitivo (happy hour snacks, basically) and drinking prosecco spritzes was the best way to end our holiday.

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Since we’ve been so busy lately moving between houses, a self-imposed easiest dinners ever diet of hot dogs, burgers and brats seemed like a good idea for a few weeks.

But because our old house just hit the market finally, the amount of stuff that we can move has started to dwindle, as we need to leave the old house “staged” for prospective buyers.

So instead of spending every evening packing boxes and moving until we fall into bed exhausted, we’re starting to get some free time back again. And with that, comes the ability to make a dinner that isn’t served on a paper plate and devoured as quickly as possible between trips between houses.

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What’s the most creative cocktail you’ve ever had? One of my favorites is from Local Kitchen & Bar, a relatively new restaurant in my hometown of Ferndale, Michigan. It’s a drink made with a combination of whiskey, citrus juices ad simple syrup. Sounds like just a standard cocktail, right?

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