My Recipes
Lemon-Olive Oil Tart
A bright, silky lemon curd tart with a tender press-in olive oil crust that bakes to a deep golden brown.
My Recipes
Buttered Stuffing with Leeks
A golden, crispy-topped Thanksgiving stuffing with buttery leeks, garlic, sage, and white wine soaked into torn sourdough bread.
My Recipes
Cannabutter
Oven-infused cannabis butter made via low-temp decarboxylation and slow baking — a clean, substitutable base for any edible recipe.
My Recipes
Italian Flourless Chocolate Cake
A dense, fudgy Italian-style flourless chocolate cake made with dark chocolate and potato starch, finished with a dusting of confectioners' sugar.
My Recipes
Lemon Pudding Cake
A light, airy baked pudding cake with a soufflé-like top and a custardy lemon sauce underneath, baked in a water bath.
My Recipes
Southern Cornbread Dressing
A classic Southern dressing made with crumbled cornbread, soft white bread, sage, thyme, and rich stock — golden-edged and custardy at the center.
My Recipes
Pumpkin Pie
A from-scratch pumpkin pie made with freshly roasted sugar pumpkin, warming spices, and evaporated milk, poured into a flaky homemade crust and baked until silky smooth.
My Recipes
Mini Chocolate Cake with Mascarpone Creme
A small two-serving chocolate layer cake filled with whipped mascarpone creme and fresh berries — rich, elegant, and assembled to order.
My Recipes
Rye Chocolate Chip Cookies
Toasted rye flour and browned butter give these grown-up chocolate chip cookies a deep, nutty richness, rounded out with molasses and dried tart cherries.
My Recipes
Multigrain Bread
A hearty, chewy multigrain loaf built on a seven-grain cereal base, sweetened with honey and leavened with instant yeast for two full loaves or a boule.
My Recipes
Sausage Balls
Savory, golden-baked biscuit balls packed with breakfast sausage, sharp cheddar, and a hint of cayenne — equally good as an appetizer or side.
My Recipes
Pumpkin Bread With Brown Butter and Bourbon
A deeply spiced pumpkin quick bread enriched with nutty brown butter and bourbon, baked into two loaves with whole wheat flour, cardamom, and dark brown sugar.
My Recipes
Brownies
Preheat Oven Preheat oven to 350℉ Equipment 8-inch square baking pan Parchment paper Ingredients 85 grams (3 ounces) unsweetened chocolate …
My Recipes
Aunt Goldie's Quick Rise Biscuits
A handed-down family recipe for yeast-leavened buttermilk biscuits with a refrigerator-rise dough you use as needed.
My Recipes
Mom's Banana Bread
A generous two-loaf banana bread with pecans and orange juice, flexible enough to swap in pumpkin or applesauce and still come out perfectly moist.
My Recipes
Mushroom and Gruyère Quiche
A savory quiche packed with roasted cremini, portobello, and shiitake mushrooms, bound with buttermilk eggs and melted Gruyère in a flaky pie shell.
My Recipes
Blueberry Muffins
Light, golden buttermilk muffins bursting with fresh blueberries and brightened with lemon zest and vanilla.
My Recipes
Pineapple Upside-Down Cake
A golden, caramel-glazed pineapple upside-down cake perfumed with cardamom and dark rum, baked in a cast-iron skillet for a beautifully caramelized top.