Focaccia bread

 If you’ve never made homemade focaccia before, this is the recipe that will absolutely win you over. It’s low-effort, incredibly forgiving, and delivers that dreamy combination of a crispy, golden crust with a soft, airy interior. The best part? The fridge does most of the work for you.

I made it BLT with the focussion bread. I sliced it in half so it wouldn't be too thick. If it's probably one of the best blt's I've had.

There’s something so satisfying about a dough that comes together in minutes and transforms overnight into bakery-worthy bread. This focaccia is exactly that—simple ingredients, minimal hands-on time, and a result that feels a little bit magical.

I will leave a link below to the original recipe. She's got a lot of great tips.

I added basil to the first one I made. You can add any flavorings you want to it. Roasted garlic. I've also made it where I talked it with artichoke hearts, Parmesan cheese, Italian herbs and dried tomatoes. You can try all sorts of different add in toppings for this.

Ingredients

4 cups (512 g) bread flour

2 to 3 teaspoons kosher salt

2 teaspoons instant yeast

2 cups (455 g) lukewarm water

4 tablespoons olive oil, divided

Flaky sea salt (I love using Maldon for that perfect finish)

Make the Dough

In a large bowl, whisk together the flour, salt, and yeast. Pour in the water and mix with a rubber spatula until everything comes together into a sticky dough. It won’t look perfect—and that’s exactly right.

Cover the bowl and let it rest for 30 minutes. Then comes the magic: stretch and fold the dough right in the bowl about 8 to 10 times, working your way around the edges. You’ll feel it change from shaggy and sticky to smooth and elastic—such a satisfying moment.

Let It Rest (The Easy Part)

Drizzle a little olive oil over the dough, cover the bowl, and pop it in the fridge. Let it rest for at least 12 hours, but up to 3 days if that works better for your schedule. This slow rise is what gives the focaccia its incredible flavor and texture.

Shape & Second Rise

Line a 9×13-inch pan with parchment paper and drizzle in about 2 tablespoons of olive oil.

Using two forks, gently deflate the dough by pulling it away from the sides and toward the center, rotating the bowl as you go. Transfer the dough to the prepared pan and roll it around in the oil so it’s nicely coated.

Let the dough rest at room temperature for 3 to 4 hours. It will relax, spread, and get beautifully puffy.

Dimple & Bake

Preheat your oven to 425°F and position a rack in the center.

Drizzle the remaining olive oil over the dough. Rub a little oil on your hands, then use your fingers to press deep dimples all over the surface. Gently stretch the dough if needed so it fills the pan. Sprinkle generously with flaky sea salt (and rosemary if you’re feeling fancy).

Bake for 25 to 30 minutes, until the top is golden and the bottom is crisp.

Cool & Serve

Transfer the focaccia to a cooling rack and let it sit for about 10 minutes before slicing. It’s perfect warm, whether you’re serving it as a side, dipping it in olive oil, or turning it into the best sandwich bread ever.

Storage Tips

Once completely cooled, store in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. To bring it back to life, just pop it in a 350°F oven for about 15 minutes—it’ll taste freshly baked all over again.

This is one of those recipes you’ll come back to again and again. It’s simple, reliable, and always impressive—whether you’re serving it with dinner or just sneaking a warm piece straight from the pan.

Go checkout the original recipe for this great easy focaccia.

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Strawberry Almond Cake

 

This cake is one of those simple, cozy bakes that feels a little fancy without actually being complicated. It’s soft, buttery, and lightly nutty from the almond flour, with juicy bursts of fresh strawberries in every bite. The hint of citrus and almond paired with vanilla makes the flavor feel bright and just a little special—perfect for spring, brunch, or honestly… just because you want cake.

Here is a link to the original recipe,

https://bromabakery.com/strawberry-almond-tea-cake/

Start by preheating your oven to 350°F and lining an 8-inch cake pan with parchment paper. This little step makes all the difference when it’s time to pop the cake out later.

• 1/2 cup unsalted butter, room temperature
• 3 tablespoons vegetable (or canola) oil
• 2 large eggs, room temperature
• 1 cup granulated sugar
• zest of 1 lemon
• 1 teaspoon almond extract
• 1 teaspoon vanilla bean
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup slivered almonds

In a stand mixer fitted with a paddle attachment, cream together the butter, oil, eggs, and sugar until the mixture becomes light, fluffy, and slightly pale—about 2 minutes. This is where the magic starts. Once that’s smooth, mix in the lemon zest along with the almond extract and vanilla bean. The aroma alone will tell you you’re on the right track.

Turn the mixer down to low and gently add in the all-purpose flour, almond flour, baking powder, and salt. Mix just until everything comes together—don’t overdo it. You want a tender cake, not a tough one. Then, fold in those beautiful fresh strawberry slices by hand, keeping them intact so you get those juicy pockets throughout the cake.

Pour the batter into your prepared pan and smooth out the top. Sprinkle the slivered almonds over the surface for a little crunch and a pretty finish.

Bake for about 40 minutes, or until the top is lightly golden and a knife inserted into the center comes out clean. Let it cool slightly before slicing… if you can wait that long.

This cake is perfect on its own, but if you’re feeling extra indulgent, a light dusting of powdered sugar or a dollop of whipped cream takes it over the top.

Mud Pie

 If you’re looking for a dessert that’s pure indulgence and guaranteed to make someone very happy… this is it.

My husband has always had a soft spot for those rich, over-the-top mud pies from Bubba Gump Shrimp Co.—you know, the kind that are loaded with chocolate, crunchy bits, and all the good stuff. So I figured… why not bring that magic back home? And let me tell you—this one did not disappoint.

🍫 Decadent Mud Pie (Better-Than-Restaurant Style)

This pie is creamy, crunchy, chocolatey, and just the right amount of messy once you drizzle it with warm sauces. Basically… dessert heaven.

Ingredients:

½ cup chopped pecans

Vegetable cooking spray

1 teaspoon sugar

1 pint light coffee ice cream, softened

1 pint light chocolate ice cream, softened (I used Dreyer's)

1 cup coarsely chopped Oreo cookies

1 ready-made chocolate pie crust (or go all out and make your own Oreo crust)

Hot fudge sauce

Caramel sauce

Instructions:

Start by preheating your oven to 350°F. Spread the pecans out on a baking sheet, give them a light coat of cooking spray, and sprinkle with sugar. Bake for about 8–10 minutes, just until they’re lightly toasted and fragrant. Let them cool (try not to snack on too many… it’s hard).

In a bowl, gently mix the softened ice creams together with ¾ cup of the cookie chunks and about ⅓ cup of those toasted pecans. Spoon this dreamy mixture into your pie crust and pop it in the freezer for about 10 minutes to firm up slightly.

Once it’s set, sprinkle the remaining cookies and pecans over the top and press them in just a bit. Cover with plastic wrap and freeze overnight—this is where the magic really happens.

To Serve:

Slice it up, drizzle generously with warm hot fudge and caramel sauce, and watch everyone’s eyes light up. It’s rich, creamy, crunchy, and completely irresistible.

Fair warning: once you make this, you might get requests all the time. My husband definitely does 😄

Pastrami (smoked corned beef)

 Every year for St. Patrick’s Day, I go all out in the kitchen. It’s kind of a tradition in my house. The menu is always packed with all the classics — a big pot of corned beef and cabbage, fresh Irish soda bread straight from the oven, and of course a fun, festive St. Patrick’s Day cake for dessert. It’s one of those meals everyone looks forward to all year long.

But last year, I decided it was time to shake things up a little.

Instead of cooking the corned beef the traditional way, I tossed it in the smoker and turned it into homemade pastrami. Let me tell you… that decision changed everything. The smoky flavor, the spices, the juicy slices — it was absolutely incredible. One bite in and I knew right away that my St. Patrick’s Day corned beef had officially been upgraded.

In fact, it was so good that I ran right back to the store and bought another corned beef just so I could make a second batch of pastrami to keep in the fridge. And honestly? It didn’t last long at all. We were piling it high on sandwiches, sneaking slices straight from the cutting board, and basically finding any excuse we could to eat it.

Safe to say… after making it this way, I swore I’d never go back to cooking corned beef the old-fashioned way again.

If you want to try it yourself, here’s the link to the original recipe that inspired me. Trust me — once you taste this smoked pastrami, you might never look at corned beef the same way again.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#recipe

Cottage Pie

 

Cozy, Comforting Shepherd’s Pie

If there is one dish that screams comfort food, it’s a good old-fashioned Shepherd’s Pie. Warm, savory meat and vegetables swimming in a rich gravy, all tucked under a fluffy blanket of creamy mashed potatoes that turn golden in the oven. Honestly… what’s not to love?

This recipe is hearty, satisfying, and perfect for feeding a hungry crowd. It’s also a great make-ahead meal because the leftovers might even taste better the next day. (I’m not kidding.)

The first time I had Shepherd’s Pie was at the Cheesecake Factory, and I instantly fell in love. I’m definitely a meat-and-potatoes kind of girl, so this dish checks all the boxes.

Traditionally, Shepherd’s Pie is made with lamb, while Cottage Pie uses beef. But honestly, either works beautifully. This version uses ground beef, which makes it easy, affordable, and something most people already have on hand.

So grab a casserole dish and let’s make some cozy magic.

Ingredients

For the Creamy Potato Topping

2 lbs russet potatoes, peeled and cut into chunks

¾ cup heavy whipping cream, warmed

½ tsp fine sea salt (or to taste)

¼ cup shredded Parmesan cheese

1 large egg, lightly beaten

2 Tbsp unsalted butter, melted (for the top)

For the Filling

1 Tbsp olive oil

1 lb lean ground beef

1½ tsp salt, divided

½ tsp black pepper

1 medium yellow onion, finely chopped

2 garlic cloves, minced

2 Tbsp all-purpose flour

1½ cups beef broth (or chicken broth)

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1½ cups frozen vegetables (peas, carrots, and corn work great)

How to Make Shepherd’s Pie

1. Make the Mashed Potatoes

Place the chopped potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender. Be careful not to overcook them.

Drain the potatoes and mash them right in the pot. Stir in the warm cream and salt until smooth and creamy. Then mix in the Parmesan cheese and the beaten egg. Set aside while you make the filling.

2. Cook the Filling

Preheat your oven to 400°F.

Heat olive oil in a large skillet over medium heat and add the ground beef. Break it up with a spatula as it cooks. Season with 1 tsp salt and ½ tsp pepper and cook until the beef is no longer pink.

Add the chopped onion and sauté for about 3 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.

Sprinkle the flour over the mixture and stir for about a minute to cook it slightly.

Add the beef broth, tomato paste, and Worcestershire sauce. Stir everything together until smooth.

Add the frozen vegetables and bring the mixture to a light boil. Season with the remaining salt and pepper if needed. Reduce the heat, cover, and simmer for about 10 minutes, until the sauce thickens slightly.

3. Assemble the Pie

Transfer the meat and vegetable mixture to a deep pie dish or 9×9 casserole dish.

Spoon the mashed potatoes over the top and gently spread them out. Make sure to push the potatoes all the way to the edges so they seal the filling in.

Drizzle the melted butter over the potatoes.

4. Bake

Place a sheet of foil on the rack underneath your casserole to catch any drips.

Bake at 400°F for 25–30 minutes, until the potatoes start turning golden and the filling is bubbling.

Let the Shepherd’s Pie rest for about 15 minutes before serving.

Final Thoughts

This Shepherd’s Pie is everything comfort food should be — rich, hearty, cozy, and packed with flavor. It’s perfect for chilly evenings, family dinners, or even holiday meals like St. Patrick’s Day.

And if you somehow end up with leftovers, consider yourself lucky because it reheats beautifully.

Also, go check out Natasha’s blog where the original recipe came from. I honestly have never made a bad recipe from her blog or cookbook.

Original recipe:

https://natashaskitchen.com/shepherds-pie-recipe/comment-page-18/#comment-1134899⁠�

Italian sausage with tortellini

 

If you’re looking for a cozy, comforting dinner that feels a little fancy but is secretly super easy, this Italian Sausage Tortellini is about to become one of your new favorites. It’s creamy, cheesy, packed with savory sausage, and loaded with mushrooms for extra flavor. The best part? It all comes together in one pan and in under 30 minutes!

This is one of those meals that smells so good while it’s cooking that everyone starts wandering into the kitchen asking, “What are you making?” The rich cream sauce, the hearty sausage, and those little cheese-filled tortellini pillows make every bite absolutely delicious.

And fair warning — if you love mushrooms like I do, you might want to go a little heavy on them. They soak up all that buttery, garlicky goodness and taste amazing in this dish.

Ingredients

1 pound Italian sausage, casing removed and sliced

1 (24 oz) package five cheese tortellini

Baby portobello mushrooms (or any mushrooms you love – add as much as you like!)

1 stick butter

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

3 garlic cloves, chopped

½ teaspoon pepper

½ teaspoon salt (or to taste)

2 cups beef stock

½ package cream cheese

1 cup heavy cream

1 cup Parmesan cheese

1 teaspoon dried basil

1 teaspoon parsley

A drizzle of olive oil

Directions

Start by adding a drizzle of olive oil to a large skillet with a lid. Add your sliced Italian sausage and cook until it’s beautifully browned. Once cooked, remove it from the pan and set it aside (don’t forget to keep those tasty juices in the bowl!).

In the same pan, add the butter along with the garlic powder, onion powder, Italian seasoning, and chopped garlic. Let everything melt together until it smells amazing.

Next, add in your mushrooms. Remember, this is your chance to go mushroom crazy if you love them! Let them cook down in that buttery goodness.

Pour in the beef broth and bring everything to a boil. Add the cream cheese and stir until it melts and blends into the broth, creating a rich base for the sauce.

Now add the tortellini, heavy cream, and the cooked Italian sausage along with any juices from the bowl. Give everything a good stir, cover with the lid, and let it cook over medium-low heat for about 7–8 minutes, stirring once or twice, until the tortellini are perfectly tender.

Remove the lid and stir in the Parmesan cheese, basil, and parsley. The sauce will turn creamy, cheesy, and absolutely irresistible.

Time to Eat!

Serve it up hot and enjoy a bowl of creamy comfort food.

Now, I’ll admit — my husband isn’t the biggest pasta fan, so he usually just picks out the Italian sausage and mushrooms (which honestly are pretty amazing on their own). But for the rest of us pasta lovers, this dish is rich, creamy, and completely addictive.

It’s quick, easy, and one of those meals you’ll find yourself making again and again. Trust me… you’re going to want to give this one a try! 🍝✨