This fun play on the classic thumbprint recipe uses matcha almond butter to give it a nutty-earthy flavor that goes perfectly with the tart-sweetness of the raspberry preserves.
The Midwest tater hotdish is a classic. It’s a casserole made with a canned soup, meat, and veg, topped with perfectly arranged tater tots. AS amazing as that is, I’m jazzing it up and making it for breakfast! No canned soup in this recipe, but it has all the creamy goodness you’re expecting from your classic Midwest Hotdish! This Easy Breakfast Tater Hotdish recipe comes together in no time, perfect for a weekend (or even weekday) breakfast! This can be made the day of or ahead of time so you can bake it in the morning! Just plan ahead for the baking time.
Red velvet cake is more than just a white cake dyed red, it’s also not a full-fledged chocolate cake. Instead, it has a buttery, tangy flavor with a slight chocolate undertone. Red velvet cake has a pretty unique flavor with an old-fashioned, from-scratch quality that I love. In my opinion… no boxed red velvet cake mix can compare to the work and effort.
This Lychee Almond Cake recipe adds a little Asian Flavor to a traditional Norwegian Cake called a Toscakake. The texture is soft and light. With slice almonds baked on the top to add a little texture and a silky Almond Glaze on top. This cake will become your newest dessert obsession.
This recipe is for the gluten-free version of my Chinese almond cookies. With the same texture & light nutty, buttery & sweet flavor. No one will know the difference!
This recipe for Chinese almond cookies is buttery and sweet with a light nutty flavor. They’re a must for your Lunar New Year Celebrations! But they’re so good I know you’ll serve them all year long!
Craving Chinese-American Takeout? How about the “always add to the order”, Crab Rangoons? my recipe is easy to make and remember.
Steamed Bao Buns (Baozi, 包子) are amazing. They are such a fun change-up to your typical US bread/biscuits. For me, they are incredibly nostalgic. I have memories of helping with my dad and my nai nai when we visited Texas in much younger years. It wasn’t a common meal in my house, but I was feeling a little nostalgic one day and decided to attempt the recreation of my nai nai’s version and way of making them (and she did use a scale 🤫).
I know, I know… I can hear some of you now, asking “Really Jenn? Another Pumpkin Recipe?” To that, I say yes! Yes, another Pumpkin recipe. “Why?”, you might ask. Well, I will answer your question with a question. Why not? I mean, why the pumpkin hate? Really… most people associate “pumpkin” with pumpkin spice and that isn’t even really the taste of pumpkin, but warming, yummy spices, blended together to a perfect fall-like “mood” of flavor.
It’s officially Fall, and nothing sounds better on a cool day than a nice warm, fluffy, and yummy potato pancake! Or… maybe that’s just me. 🤷🏻♀️ Oh well, today I’m sharing one version of German potato pancakes (yes there are multiple) that are loved in the Smith household. The kartóffelpuffer is traditionally served at Christmas time in Germany, but these are a family favorite that makes their way to our table, OFTEN.