Milk Chocolate and Raspberry Swirl Blondies

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Rich milk chocolate and raspberry swirl blondies that are fudgy with the perfect balance of sweet and salty.
Milk Chocolate and Raspberry Swirl Blondies

All the blondie lovers of the world, gather round! Now is our time.

Thick and fudgy blondies studded with oozy pockets of milk chocolate and bright raspberry jam swirls are happening in our kitchens this weekend (yes, that’s an order) and nobody is mad about it.

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What To Cook This Week – Week of 7/2/2022

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What To Cook This Week - 7-2-22

Here’s what we’re cooking this week:

  • Starting off the week with summery stuffed shells! These use ALL of the summer produce and are the best comfort food.
  • Next up – paneer and roasted vegetable couscous salad. Love love love.
  • On Tuesday we’re making the easiest hummus soup with heirloom tomato salsa. Obsessed with this.
  • Stone fruit panzanella is exactly what our Wednesdays need!
  • Finally, we’re closing out the week with eggplant burgers topped with caramelized shallots.
  • For dessert we’re raspberry streusel cheesecake bars.

Happy eating!

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What To Cook This Week – Week of 5/7/2022

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What To Cook This Week - Week 19

Just over here living that new baby life with spit up all over all the things (my hair, every piece of clothing I own, crevices of our apartment I didn’t even know existed), baby lullabies on repeat, and my house in a complete and total state of disarray. HOWEVER, Nico grew out of his first outfit this week (!!!) and is starting to be way more awake, which is great except for when he refuses to nap for hours on end. Thankfully he’s so chill that even when he’s incredibly overtired he kind of just stares calmly at everything and makes grumbly noises but rarely actually cries. I’ll take it. 

It’s Mother’s Day this weekend! I know that for some people this holiday can bring up very mixed feelings, so lots of hugs to everyone regardless of your feelings on the day.

Here’s what we’re cooking this week:

  • Starting off the week with a loaded pinto bean and tortilla soup. This is best with ALL THE TOPPINGS, so make sure you pile ’em on.
  • Next up – spiced chickpea stew with burnt lemon and string beans. So much fresh flavor for spring!
  • On Tuesday we’re making baked green enchilada quesadillas – aka the best way to make quesadillas for a crowd. Could not be easier.
  • Spicy cherry tomato and feta pasta is making our Wednesday that much better.
  • Finally, we’re closing out the week with paneer tikka masala – my dream meal.
  • For dessert we’re making buttery vanilla cupcakes with raspberry buttercream! Sprinkles not optional.

Happy eating!

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Raspberry Cheesecake Streusel Bars

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Raspberry cheesecake streusel bars with a shortbread base that doubles as a streusel topping and and fresh raspberry swirls in every bite.
Raspberry Cheesecake Streusel Bars

In my most rose-colored version of maternity leave, I envisioned myself having a few hours of hands free time during the endless newborn daytime naps to share all of the recipes I’ve been stockpiling but just didn’t have the energy to post while I was pregnant. In these dreams, baby would sleep in a swing or a stroller or (gasp!) his bassinet without needing my constant snuggles to get a decently long nap.

And while, yes, he does these things on occasion, it is unpredictable as to when or for how long and more often than not, I sit down to do something only for him to wake up five minutes later. 

All that is to say, I have food I’d REALLY LOVE TO SHARE WITH YOU, someday. 

For now, these cheesecake bars will have to suffice.

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