Hello Saturday! I’m moving right along over here, enjoying the weekend and sharing a few favorites.
This week on the blog I posted a smashed buffalo cucumber salad, sticky apricot chicken, and ritz cracker peanut butter cups. I also published a fresh “what to eat this week” roundup and a new “a week in the life” post.
In case you missed it, I finally published my ultimate guide to kitchen essentials — everything I reach for day after day. I also shared my April beauty favorites ahead of the Sephora sale.
xoxo
What I’m loving this week:
I’m obsessed with banana scones right now.
Also loving banana fritters — so good and comforting.
Miso chocolate chip cookies are a delightful sweet-salty twist I can’t stop thinking about.
Brussels sprouts chips are a crunchy, addictive snack I want to eat nonstop.
How cute (and delicious) does a chocolate avocado cake sound?
Hot honey skillet cornbread — yes, please. That sweet-heat combo is everything.
Shrimp pasta with dill pesto and garlic-roasted tomatoes is such a lovely, bright dinner idea.
Breakfast stuffed peppers are a fun way to start the day — hearty and fresh.
Want to know how to make six perfect cookies? I do.
Small-batch chocolate banana bread is ideal when you don’t want too many leftovers but still need something comforting.
Southwestern black bean burgers are a great vegetarian option that’s full of flavor.
Oven-baked BBQ chicken thighs look like the perfect easy dinner for a weeknight or weekend cookout.
I’ve always wanted to try scotcharoos — those gooey, crunchy bars are calling my name.
Single-serving banana chocolate chip pancakes are the perfect treat for a solo breakfast — this has truly been a banana-filled day.