When I’m faced with deciding what to make when I’m having a rough day, I ask myself, “What feels most like a hug to me right now?” Sometimes it’s a hot bowl of soup, but most often it’s something baked. Banana bread — our collective quarantine hero — still always feels like a warm sweater on a chilly day. Comfortable, cozy, nostalgic. So, if you’re having a tough time today and are wanting to try something new yet familiar, try this banana bread recipe. My hug to you.

This cake is one of the most beautiful things I have made in a while, to toot my own horn! I made olive oil cake a few years ago for a class and really loved its dense, yet spongey texture. Adding blood orange juice felt like the perfect use of the gorgeous seasonal citrus and a fun way to give a subtle tart flavor to an otherwise sweet dessert. This cake is a true winter delight, although equally as satisfying in the warmer months, especially when substituting lemon juice!

While I do enjoy perusing the chocolate aisle at the grocery store and am known to have a bar or two stocked in my pantry at all times, there is something really special and fun about making confections at home. Homemade chocolates make a thoughtful and impressive gift — with just enough skill to seem fancy, without a ton of time spent in the kitchen.

This recipe is inspired by Hu Kitchen’s raspberry cashew butter chocolate bar (my ride or die) and Rachael Good Eat’s DIY Reese’s eggs. In my opinion the raspberry and cashew combo is like an adult version of the classic PB&J! With creamy cashew butter, sweet and tart raspberry and decadent dark chocolate, you’ll have suitors lining up down the block wanting to be your Valentine! They’re the perfect way to say “I’m nuts about you” ;)

Food is way better than flowers, am I right? But what if you could have both? This is probably not going to come as a surprise to you but I am very into celebrating holidays through food. Food is most certainly my love language and I love making things for myself and my loved ones…

The base of these rich and fluffy treats is cocoa powder (of course, it is Valentine’s Day after all!) and lightly sweetened with maple syrup that leaves the cake as moist as it is decadent. In this recipe, we use straight chocolate as the topping to create a crunchy shell rather than using frosting. And to top it all off, why not make it rain rose petals? Rose petals add a subtle sweet, floral note that pairs perfectly with rich, bold dark chocolate.

Well, it’s that time of the year again. I’m officially pumpkin-ed and apple-ed out! With Thanksgiving in a few weeks and December just around the corner (already?!), I’m switching gears towards good tidings of cheer with these delicious gingerbread donuts!

In this recipe, molasses paired with the warming spices ginger, cinnamon, and clove make these cakey donuts shine bright. They’re a perfect share for holiday parties, a cheesy Hallmark Christmas movie marathon, or to leave out for Santa. Dusted with snowy powdered sugar, they’re a delicious and festive bite of holiday cheer!

PS If you don’t have a donut pan, this batter can easily be made into a loaf of gingerbread with just a tweak to the cooking temperature.

With fall in full swing, the crisp Autumn air had me craving that classic cozy coffee and cake combo. I’ve seen so many beautifully festive apple orchard photos on social media during the past few weeks and I wanted to give you a recipe to use them in. Applesauce is great and all, but baked goods are really where it’s at!

In an effort to make the classic coffee cake my own, I asked myself, “How can this be better?” Naturally, my answer was add more cinnamon sugar crumble. I am pleased to present you a cake that is 50% sweet crumble, 45% cake, and 5% apple (roughly)… This sweet, fluffy, gooey cake is the perfect pairing for your morning coffee, afternoon tea, or as a delicious and satisfying dessert all on its own.

It’s fall, ya’ll! Although it’ll be a few more weeks until the crisp air reaches Portland, I’m already in cozy fall recipe mode. One of my favorite parts of eating with the seasons is the craving transition between seasons. Like clockwork, as soon as September rolls around, I’m already pining for chilis, squash-based dishes, and warming spices… One of my fondest memories from childhood is baking pumpkin bread with my mom in the fall. Nowadays, I use my own recipe that is just as fluffy, moist, and delicious as my childhood favorite.

On and off for the past few years, I’ve been testing different variations of carrot muffin recipes. I haven't found one that really did the trick for me until now. These are moist, light, and fluffy with a little texture from the nuts and carrots. And the warming cinnamon and cardamom combined with creamy, tangy cream cheese has me swooning *chef’s kiss*.

Breakfast? Dessert? Snack? Get yourself a dish that can do all three! This sweet and savory peach bake is the perfect addition to your summer meal prep lineup. With an oat and walnut base, it’s a great source of fiber, healthy fats, and protein for sustainable energy any time of day. The lightly sweetened rosemary peach topping combines with the crust for delicious sticky and moist crumbles in every bite.

Think of it as peach-cobbler-meets…

When I was in high school I worked at Children’s Ralph Lauren in an outlet mall where I made $7.50 an hour to help every wealthy tourist from the tri-state area dress their screaming toddlers. As you can imagine, the best part of my day (besides working with some of my best friends) was my break. Almost every shift, I would eat around the corner at Au Bon Pain. My go- to order was a pesto caprese salad, Nantucket Nectar iced-tea, and a massive Almond Cranberry Macaroon.

Since I haven’t been able to bring myself to eat at an Au Bon Pain since leaving that job, I decided to make my own version of that sweet, chewy coconut-y break time delight.

With summer in full swing and the 4th of July in my rearview, I’ve had such a craving s’mores! It seemed like everyone I know has been on social media sharing the delicious campfire dessert…

My initial goal was for the mini marshmallows to be melted and fluffy when the cookies were finished baking. Instead, the marshmallows completely melted, got slightly burnt, and turned into the most magically crunchy, sticky toffee. They are even better than I could have imagined. I hope you give them a try! They’re perfect for a random Wednesday afternoon, social-distancing BBQ, and just about anything in between.