Sourdough Chocolate Brownies

 These sourdough chocolate brownies are rich, fudgy, gooey, and completely chocolate-y. 

If you are looking for recipes for using your sourdough starter, add these brownies to your list. 

Apple Cider Pie

This apple cider pie is filled with sliced apples that are tossed with sugar, spices, and a boiled apple cider reduction. It's deeply flavored with the tart and sweet essence of apples. 

This apple pie is made with easy-to-find ingredients and is just right for a holiday pie, or for whenever you are craving a slice of this all-American dessert. 

Sourdough Chocolate Muffins

These sourdough chocolate muffins, loaded with chocolate chips, are a tasty way to use your extra sourdough starter. 

These sourdough chocolate muffins are deeply chocolate-y. The batter is loaded with cocoa along with semi-sweet chocolate chips. Double chocolate. 

Classic French Bread Stuffing with Fresh Herbs

This classic French bread stuffing is my new favorite holiday side dish. Serve it with roast turkey, roast chicken, or even ham or roast beef. 

What I love about this stuffing is that it is fluffy, light, and not dense at all, unlike many stuffing recipes I have tried. 

Wintery Pavlova with Port Cranberries and Rosemary

This Pavlova with port cranberries and rosemary is a wonderful wintery take on the summer dessert that hails from Oceania. 

Both Australia and New Zealand take credit for the invention of this cloud-like dessert, created in the 1920s to honor the Russian ballerina of the same name. It starts with a delicate meringue-crusted base that is dreamy  and marshmallow soft inside. 

Brothless Ramen with XO Sauce (XO Mazemen)

Brothless Ramen with XO Sauce is a highly flavorful noodle dish that is a mash up of Japanese Mezeman (mixed noodles) and a sauce created in Hong Kong that is a total umami bomb. 

Take some cooked ramen noodles and toss them with a mixture of XO sauce, oil or rendered fat, rice vinegar, and soy sauce and you have a magical mixture of noodles and sauce that is tasty, filling, and will introduce you to the spicy seafood condiment that was developed in the 1980s in Hong Kong. 

Eton Mess with Raspberries, Blackberries, and Jam

This Eton Mess with rasperries, blackberries, and raspberry jam is a tasty take on the famous parfait named after prestigious English boarding school. It's a tasty mash up of berries, whipped cream, and meringue. 

Evidently, it is served at an annual cricket match! 

Cranberry Crumble Bars

These Cranberry Crumble Bars are an easy dessert to serve for Thanksgiving and Christmas... or anytime. 

These cranberry crumble bars are reminiscent of the flavors of Linzer cookies, the jam-filled sandwich cookie made with both wheat and almond flours. 

Cornmeal Batty Cakes

These cornmeal batty cakes are little savory pancakes made with just five ingredients. They are also known as Johnny cakes, hoe cakes, and several other names, such as Shawnee cakes and spider cornbread.  

In the new cookbook, Baking in the American South by Anne Byrn, these little corn cakes are called Nina Cain's Batty cakes with lacey edges (I received a copy from the publisher for an honest review). 

No Knead Ciabatta

This no knead chiabatta bread, with its crunchy crust and soft and airy interior, is super tasty and so easy to make. 

This bread is wonderful for sandwiches, croutons, and simply as a side for dipping in sauces, stews, and soups. It also makes amazing garlic bread. 

Homemade Wonton Soup with Pork and Ginger

This wonton soup, with pork and ginger, is a fun and delicious take on a classic Chinese take-out dish. 

This soup, with its refreshing gingery chicken broth, pork and ginger filling, along with a crunchy addition of romaine, is a light and wonderful first course to a multi-course Chinese-style feast. I also love it for a light lunch.  

Christmas Tree Charcuterie Board

This Christmas tree charcuterie board is a fun and tasty appetizer for holiday parties or small get-togethers. 

This Christmas tree charcuterie board appetizer can be customized any way you like. While mine is fairly small and meant for four to six people, you can make it as big as you like, especially if you have a large serving board or tray.