Melomakarona Recipe

I originally discovered these Greek cookies while completing a practical exam in culinary school, where I had to prepare a meal of traditional Greek foods.

The melomakarona cookies I made for dessert ended up being absolutely delicious, and I couldn’t wait to make them again.

With love, I have refined my recipe for years ever since, resulting in the soft spiced cookies bathed in honey syrup and sprinkled with walnuts that you’ll find in this post.

Not only do the warm Mediterranean flavors instantly put me in a Christmas spirit, but because these cookies stay fresh up to two weeks, I actually CAN start my holiday baking by making them earlier in the month!

“Oh, my goodness! Made these cookies to bring to my daughter’s for Christmas. I waited patiently to do the “taste test” and it was worth the wait! They are delicious and taste just like the ones I’ve been buying at the annual Greek festival close to home for years. Thank you so much!”

—Connie

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You may have noticed that I’ve been on a certain dessert kick. After publishing vanilla bean creme brulee and coconut creme brulee, I kind of just kept going.

Not only is it a fun (and way easier than it looks!) dessert to make, but it’s super portable and easy to give away to friends and neighbors (provided you trust them to bring your little dish back).

I’m even going to publish chocolate creme brulee before I stop my creme brulee flavors marathon. But today, I’m here with one that you can enjoy all fall – pumpkin creme brulee!

Just like my Thanksgiving Rice Krispies treats, this is perfect to take to any autumn gathering or dinner party, and it’s my preferred alternative to pumpkin pie on Thanksgiving (or Christmas, if you’re not making my gingerbread-inspired Christmas creme brulee).

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Where are we at when it comes to food served in jars? I feel like recipes like mason jar taco salads, and food of all kinds served in mason jars, really, was peak 2014 on Pinterest.

Since I started this blog in 2013 and also happened to love mason jars, many of my early “popular” recipes were mason jar-based.

Trends come and go, and over time, people began replacing mason jars with other, more updated ways of packing their lunches.

But now that we’re hyper aware of germs, shared utensils and social distancing, maybe the time is right for jars to make a comeback?

I can make a pretty solid argument for jarcuterie being the new charcuterie board. And today, I’m doing away with layered dips in big communal baking dishes and serving them in individual jars instead.

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Stuffed Baked Apples – Perfect for Fall!

It’s inevitable as the passage of time – toward the end of the winter, I start to long for spring and summer food. And toward the end of the summer, I start to long for fall and winter food.

Even though we’ve had record warm October days in Michigan recently, the calendar still says it’s fall, so I’ve been longing for carrot apple soup, my mom’s lasagna recipe cottage cheese, crackers with savory pumpkin dip and anything involving apples for weeks now. I love you, summer, but I’ve had enough buttermilk grilled chicken for now.

Other than a Halloween charcuterie board, nothing says “autumn” to me more than going to an apple orchard, eating warm donuts with cider for lunch, and buying way, way more apples than my family of three realistically needs.

Then spending the next month putting apples in everything I eat (even on a butter board) to prove to myself that buying all those apples was a great idea. These walnut stuffed baked apples are one of my favorite simple apple desserts.

The best part is that the recipe can easily be adapted to feed a big crowd, or can be prepared as a simple weeknight sweet treat for one or two. They’re even a great addition to your Thanksgiving recipes list, as a unique alternative to traditional apple pie (try a batch of Thanksgiving Rice Krispies treats, too).

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If you’ve been reading this blog for awhile, you know that I would ALWAYS choose a cheese course over a dessert. With the except of maaaaaaaaybe key lime pie flew in from the freaking Florida Keys, if a cheese course is an option rather than dessert, I’m going with the cheese.

I guess I kind of break the mold that way. But in fact, in many countries around the world, meals are finished with a bit of cheese instead of something sweet.

(more…)

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My family has quite a few traditions around the holidays, most of them very casual and fun. With my mom’s side of the family, we go bowling every Christmas Eve.

At home on Christmas Day, we lounge in pajamas, watch Christmas movies, and make a nice dinner, like salmon stuffed with crab or my lasagna with cottage cheese recipe.

Because that evening tops off nearly two days straight of eating and drinking, I try to keep dessert simple and small. This gingerbread creme brulee is rich, but served in small mason jars for a nice balance.

And it wouldn’t be the holidays with just classic vanilla bean creme brulee, or even lemon creme brulee. This one is full of cinnamon, cloves, ginger and nutmeg – all of those great gingerbread flavors everybody loves.

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