Serving Up Small Batch Happiness
Tiger Cookies are a light and delicious chocolate marbled cookie. The recipe was originally printed on the boxes of Kellogg’s Frosted Flakes in the 1980s. The recipe has stayed in our family for over three decades. Feeling a little nostalgic, I made a batch and found they were just as popular with my 9-year-old as they were when I was a kid.
Everyone loves a flakey pie crust, however, it isn’t always easy to achieve. Most recipes yield a dough that is tough, dry and difficult to work with. The frustration sends most people to the grocery store in search of pre-made. This recipe is easy to make, pliable to work with and will have you thinking twice about ever buying store-bought dough again!
Steam buns (aka Bao) have a long history in Chinese cuisine, with some historians dating them as far back as 700-400 BC. While their history may be long, they are a relatively new favorite to Westerners. In large cities, you’ll find restaurants and food carts dedicated to these deliciously filled buns. If you don’t have access to one of these bao specialists, no fear. You can now easily make them at home! This recipe is for ground pork bao, but you can easily change the filling to your favorite protein.
Creamy Garlic Gnocchi Bake is a dish that is light on dishes and big on flavor! This easy pasta bake takes its inspiration from some of my Italian favorites: Fettuccine Alfredo, Carbonara and Gnocchi. With its creamy, garlic sauce and pillow-y gnocchi, it is sure to be a family favorite at your house too.
Breakfast on the go just got a lot tastier! These healthy oatmeal breakfast cookies are easy to grab as you are running out the door. They are free from refined sugars and with a generous serving of heart-healthy oats and 7g of protein per cookie, they are sure to keep you full longer.
I'm a professional photographer and storyteller based in Portland, Oregon. I'm also a globetrotting foodie and culinary explorer. I'm obsessed with bold seasonings and take pride in my ever-growing spice collection. As a self-taught home chef/baker, I occasionally share the kitchen with two amazing sous chefs (my husband and young daughter). When I'm not behind the camera, you'll find me planning my next flavor adventure, whether it be on the road or in my kitchen.