Hello weekend! I hope you get to enjoy all the cupcakes.
This week I shared a few favorites from the kitchen: a comforting Chicken Taco Soup with Cheese Quesadilla Croutons, a colorful Easter Brunch Board, and my go-to Southwest Salmon Salad. I also made a Dark Chocolate Dragon Fruit Cake that we absolutely loved — I’m excited to bake it again for Easter.
I posted the rest of my March favorites last week, and it’s wild that we’re already into April. Time is flying!
What are your plans this weekend? xo
What I’m loving this week:
This butternut banh mi pizza looks incredible.
I need to try this small-batch copycat Starbucks cinnamon streusel coffee cake.
Everything bagel seasoning whipped goat cheese? Yes, please.
That angel food cake looks perfect.
Craving a creamy chipotle sauce to drizzle on everything.
That lemon poppy seed cake is so pretty and bright.
Baked coconut shrimp — a must-try for the season.
Gorgeous vegan and gluten-free carrot cake inspiration.
Roasted carrot ginger potstickers — absolutely tempted to make these.
Super easy broccoli rice stir-fry for a quick weeknight dinner.
A lemon blueberry layer cake with cream cheese frosting — so stunning.
Adorable bunny-shaped sugar cookies for spring baking.
Asparagus and pea curry naan pizza — such a fun, seasonal twist.