Cranberries and cream danish made with (cheater’s) croissant dough are an impressive homemade breakfast treat! The sweet, tart, and creamy filling is perfect against the pastry’s buttery, flaky layers.
It’s the final countdown!!!
I still have not finalized my cookie list, decided what I’m making on Christmas, or wrapped a single present but IT’S FINE because I’ve mastered homemade (cheater’s) croissant dough, so there’s that.
A hearty and spicy harissa bean stew with broccoli rabe makes for an easy and delicious one pot vegetarian dinner.
Welcome, from the trenches of early pandemic 2020 cooking!
If you’re curled up in fetal position at just the mention of those horrific months – I get it, we all have a little bit of residual PTSD from that time in our lives.
However, there were a few good things to come out of all that staying at home (mostly recipes, if we’re being honest) and this soup is one of them! It’s healthy and hearty – the kind of feel good food I want to be eating all winter long.
This week has some of my favorite comfort foods and casseroles!
I know the term casserole makes some people’s stomachs turn with memories of condensed cream of mushroom soup-filled recipes but I promise these all have REAL ingredients and are loaded up on veggies. Plus there is something really comforting about starting off the week with a pan of something delicious in your fridge.
Here’s what we’re cooking:
Happy eating!
This hazelnut vanilla layer cake is a traditional Hungarian cake also known as Esterhazy Schnitten or Esterhazy Torte. It is incidentally gluten-free and filled with six layers of hazelnut meringue-based cake interspersed with a custardy vanilla buttercream.
There are the times when all you can handle in life (and baking) is a batch of one-bowl brownies…
…and then there are those moments of insanity when you think YES I WILL TACKLE A SIX LAYER CAKE THAT WILL REQUIRE ME TO DIRTY EVERY BAKING APPLIANCE IN MY KITCHEN AND THEN SOME.
This cake is for the latter.
(And it is so worth it.)
Roasted butternut squash ravioli with sage brown butter and toasted pecans is an indulgent fall dish that is as perfect for weeknight eating as it is for special occasions!
If there’s a meal that I will always always always order when I see it on a restaurant menu, it’s butternut squash ravioli with brown butter sauce.
Doesn’t matter the time of year, the time of day – I’m not picky.
Butternut ravioli for breakfast in the heat of summer? Done it. 10/10 would recommend.
News! News! News!
We’re having a(nother) baby!! If you follow me on Instagram, you already know this but after casually alluding to it in another post this week and getting some surprised messages I realized I never mentioned it here. I blame it on pregnancy brain.
The baby is a BOY and due in April! I’m 20 weeks right now, so halfway through. We just had our anatomy scan this week and he is looking good with all of his vital organs (at least as much as we can see) where they should be. For that I am very grateful. We are all very excited, especially Remy!
If things have seemed a little slow here, now you know why. I had a fair amount of nausea in the first trimester (and still a few times a week even now), which has made dealing with food a bit difficult. We ate a lot of pasta with jarred sauce (sometimes multiple times a week) because I just couldn’t cook anything else. The sad truth is that this is pretty much Remy’s favorite food on earth so it’s very unclear why I’ve ever bothered to make anything else. KIDS – eternally humbling.
Let’s talk meal plans!
Here’s what we’re cooking:
Happy eating!
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
