Independent publisher of award-winning books by Kelly Brakenhoff
These scones are the perfect example of making something cozy and delicious with what you’ve got on hand. Bananas, walnuts, sourdough discard, and a little whole wheat flour come together for scones that smell like cinnamon and feel like a warm hug—no food processor, no fancy pans, just pantry staples and some good old-fashioned stirring.
With Guinness in the cake, Jameson’s in the ganache, and Irish Creme in the frosting, this is a must try for St. Patrick’s Day or anytime you want a moist, flavorful cake with a kick.
What do football, a polar vortex, and my kitchen have in common? Answer: They all inspired these potato-packed recipes!
This updated version of the classic is a treat for kids and adults. It’s still perfect for little hands to help with the mixing and stuffing, but I’ve added a twist: salted caramel chips! Found them on the chocolate chip shelf at the store and couldn’t resist. Of course, you can use any combination of chips and jam that sound yummy—get creative!
Trust me, these Chocolate Pumpkin Zucchini Breads (or muffins, if you’re feeling snacky) are decadently good and super easy to whip up! No overpowering pumpkin flavor, no added oil, and just a smidge of sugar—it’s basically a guilt-free indulgence, right?
This easy lazy lasagna skips the noodle drama but delivers full flavor, perfect for busy weeknights, potlucks, or sneaky veggie-loading.
When the garden gives you more veggies than you know what to do with, it’s time to whip up my go-to breakfast: a hearty egg scramble that’ll keep you fueled until lunch.
It’s hot and steamy this summer, which brings back memories of camping. Our family had a knack for picking the rainiest weekends—seriously, it rained 85% of the time we camped! Friends would even check our plans to avoid the downpour. But you can skip the sauna-like tents and enjoy campfire treats at home with these S’mores Bars. No hot sticks required. Enjoy the taste of summer without the soggy sleeping bags!
My friend gave me a medium-ish sized butternut squash from his garden and I wanted to use it for an easy, quick dinner.
Since goopy, sugary cinnamon rolls are not on my current meal plan, I adapted a biscuit recipe I’ve made before to have the same cinnamon flavor with a bit of maple syrup for sweetness.
