Strawberry Cream Cheese Croissants

This week, my coworker celebrated surviving breast cancer by hosting a "pink potluck" at work. We all wore pink and many of us brought in pink food. Choosing a recipe based on the food's color is actually not an easy thing to do, but I did it. This is an easy and delicious addition to any potluck or brunch.

Honey Nut Goat Cheese Deviled Eggs

This weekend was the Fourth Annual Deviled Egg Pageant and, of course, I competed yet again. Previously, I made Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs. Every year, the competition gets even more cutthroat, and I wanted to step into the realm of sweet deviled eggs. I started with a recipe that I found for goat cheese deviled eggs and began to brainstorm on what would go well with goat cheese. I decided on a honey drizzle and my partner (who entered an amazing tiramisu deviled egg this year), suggested that I top that with crushed nuts. Thus, these beautiful deviled eggs were born. This recipe makes 20 deviled eggs.

Apple & Honey Flatbread Pizza

L'shanah Tova! Okay, I'm a couple days late in posting a Rosh Hashanah recipe, but it's so delicious, you'll be making it year-round. Here's to a sweet new year!

Side note: I'm living in a new house
with new lighting and it's taking me time
to figure out how to take good photos. Apologies!

Baked Brie Topped with Raspberry, Almond & Honey

Baked Brie is such a delicious appetizer with little prep time and a big pay-out. I love that Brie tastes just as good if you make it sweet or savory. This recipe is a great appetizer if you are serving anywhere from 5-10 people. Be sure to serve it with a baguette or crackers. Enjoy!

Apple & Honey Grilled Cheese

L'Shana Tova! It is officially Rosh Hashanah (the Jewish New Year) and it is traditional to eat apples and honey in celebration, so your new year is sweet. I decided to do something a bit different this year and made mini apple & honey grilled cheese sandwiches. This recipe makes four mini sandwiches (serves two people).

Strawberry Honey Ricotta Muffins

Remember the awesome guest blog that Martine (from Stuffed Grapes) recently shared? Well, I returned the favor. Go check out my recipe for Strawberry Honey Ricotta muffins over at her blog (and roam around while you're there -- she has a lot of great recipes).

Thank you, Martine, for hosting my guest post & I hope everyone enjoys it!

Leftovers Club: Spiced Vanilla Honey Biscotti

Jennifer of Savory Simple is spearheading The Leftovers Club, which is a network of food bloggers sending non-perishable leftovers from the recipes that we make. Most of the time, especially with baked goods, I end up making at least a dozen, if not more, of one recipe. For the most part, I bring the leftovers to work, but why not send them over to other food bloggers and receive some treats in return? It's a great idea!

 This week, I decided to make a spiced vanilla honey biscotti. Biscotti is perfect to send in the mail to my Leftovers Club partner, but also because I hosted a clothing swap this weekend and it was a great treat for my guests. This recipe makes one dozen biscotti (or two loaves).

Homemade Hamantaschen

Happy Purim, everyone! I am technically not Jewish, but I absolutely love celebrating Jewish food holidays because, honestly, no other culture parties & eats even half as good! I luckily have a good friend, Rebecca, who teaches me a lot about the Jewish culture. Rebecca held a Hamantaschen Baking Party this weekend and it was just so much fun and so delicious. Below is the recipe that we used (modeled closely to this recipe she found online) and some photos of our adventure. One batch made about 20-30 cookies (this will vary slightly depending on the sizes in which you choose to cut them out). Oh, and if you're interested in learning the story behind Purim and the origin of Hamantaschen, click here!

Crescent-Wrapped Camembert

I went to a Super Bowl party  last night and was searching for something delicious to bring. I stumbled upon this recipe and decided that baked brie would be a good choice, but even better to wrap it in crescent dough. I came back from the grocery store with camembert instead of brie (whoops), but it turned out very well. Camembert is actually almost exactly the same, except that it has a little stronger flavor and, in this case, that was a good thing! I decided to drizzle the pastry with honey when it came out of the oven, but you can put various jams or fruits on the inside of the dough before you cook it as well. This recipe makes about ten servings or so (depending on how many hungry folks you're feeding).