This cake is the best of both worlds! It's bursting with so much flavor from the caramelized apples on top, to the bananas laced throughout. It gets cooked directly into a cast-iron skillet with a quick caramel sauce, and then flipped out for a beautiful presentation. Enjoy!
 
INGREDIENTS:
10 Tbsp unsalted room temp butter, divided
¼ cup light or dark brown sugar, packed
1/2 tsp kosher salt 
3 large bananas, divided 
2 small or 1 large apple (we used pink lady)
½ cup white sugar 
½ cup light or dark brown sugar
2 large eggs
¾ cup full fat Greek yogurt 
1 tsp vanilla extract 
1 ¼ cups all-purpose flour 
1 tsp cinnamon 
¾ baking soda
¾ baking powder
½ tsp nutmeg 
½ tsp kosher salt 
 
INSTRUCTIONS:
Preheat oven to 350 degrees. 
 
Melt 4 tablespoons butter in a well-seasoned 10-inch cast iron skillet. Add brown sugar and salt, and stir until sugar is melted and combined. Remove from heat. 
 
Core and slice the apples and cut into thin wedges. Arrange over the butter sugar mixture. Cut one of the bananas in half crosswise and then in thirds, to create 6 pieces. Layer over the apples. 
 
Place the two remaining two bananas in a separate bowl and mash. Set aside.
 
Prepare the batter by combining sugars and remaining 6 tablespoons butter in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Reduce speed and add eggs one at a time, then mashed banana, yogurt, and vanilla. Mix until well combined. 
 
In a separate bowl combine flour, cinnamon, baking soda, baking powder, nutmeg, and salt. 
Slowly mix dry ingredients into wet ingredients, and mix just until you no longer see flour. Pour batter into skillet over the bananas. 
 
Bake on middle rack in oven until golden brown, about 40 minutes. Remove and allow to cool before inverting cake. To remove from pan run a butter knife around the edge of cake then invert the cake onto a large plate.  

SUMMER BREAKFAST! I mean, what is better in the warm-weather, juicy peach-eating months than a stone fruit and cream combo on your breakfast plate? Paired with Lemon-Ricotta pancakes? We've officially died and gone to heaven!
 
INGREDIENTS:
 
2 peaches, pitted and sliced
3 plums, pitted and sliced
4-6 nectarines, pitted and sliced

Maple Vanilla Mascarpone
8 oz mascarpone cheese
3 Tbsp maple syrup, more for serving 
1 tsp vanilla extract 
Pinch salt 
 
Lemon Ricotta Pancakes 
1 ¼ cups all-purpose flour 
2 Tbsp sugar 
2 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt 
¾ cup ricotta cheese
1 egg
2 egg whites 
1 lemon zested 
1 lemon juiced, about ½ cup 
1 Tbsp coconut oil, plus more for cooking 
 
INSTRUCTIONS:
 
In a small bowl combine mascarpone, maple, vanilla, and salt. Stir well until combined. Place in fridge while you prepare the pancakes. 
 
In a large bowl combine flour, sugar, baking powder and soda, and salt. In a separate bowl, whisk together the wet ingredients: ricotta, egg and egg whites, lemon zest and juice, and coconut oil. 
 
Gently add the wet ingredients into the dry ingredients and mix just until the dry ingredients are incorporated. 
 
Coat a large nonstick pan with coconut oil, and place over med-high heat. Pour a small amount of batter into the pan and cook until slightly browned and bubbles appear on top. Flip and cook on other side until cooked through. Continue with remaining batter. 
 
Serve pancakes with stone fruit, mascarpone, and drizzle of additional syrup, if desired. 
 

Pea pesto is one of our favorite condiments in the spring! Both fresh or frozen peas work here, and either way it comes together in a pinch. Studded with fresh mint. laced with parmesan cheese, and then topped with even more MORE parm, and herby basil goodness! 

​INGREDIENTS:
4 naan (or flatbreads)
2 cups ricotta cheese
Pea Pesto, see below
6-8 fresh basil leaves, roughly chopped
Parmigiana Reggiano, freshly shaved
 
Pea Pesto
10 oz frozen peas thawed, or fresh blanched peas
3/4 cup Parmigiana Reggiano, freshly grated
8 fresh mint leaves
2 Tbsp pine nuts, toasted
1 garlic clove, minced
1/3 – ½ cup olive oil
1-2 Tbsp lemon juice, fresh squeezed
Salt and pepper 
 
INSTRUCTIONS:
Preheat oven to 400 degrees.  Place naan on baking tray and place in oven for 7-10 minutes, or just until golden and slightly crisp.
 
Meanwhile make the pea pesto by pulsing together in a food processor the peas, Parmesan, mint, pine nuts, and garlic. Slowly add olive oil until combined. Season well with salt and pepper, and add squeeze of lemon juice. Taste and add more olive oil, lemon, or salt, if needed.
 
Spread layer of ricotta cheese on each naan, and sprinkle with salt. Top with pea pesto, fresh basil leaves, and freshly grated Parmesan.

Buckeyes! A classic peanut butter and chocolate treat from Nat's home state, Ohio. Annie also grew up eating these in New Jersey, and is a beloved chocolate treat by all! Perfect party dessert and super crowd pleaser. Chocolate + peanut butter, what's not to love??

INGREDIENTS: 
Makes 2 dozen 

2 cups confectioners' sugar
1 cup smooth peanut butter
5 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces good quality chocolate, chopped (we use a good dark chocolate)
2 Tbsp coconut oil, melted 

INSTRUCTIONS:
In a medium bowl beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer until well combined. Scoop 2-teaspoonful mounds, and roll into balls. Place on a lined baking tray, and refrigerate until firm, about 20 minutes.
 
Meanwhile, microwave the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until the mixture is completely melted and smooth. 
 
Place a toothpick or skewer into the top of a peanut butter ball. Working quickly, dip into the melted chocolate, leaving a circle of peanut butter visible on top to create the buckeye.  Let excess chocolate drip off, and place back onto lined baking tray. Repeat with remaining peanut butter balls. 
 
Place completed tray back into refrigerator and chill until firm, about 30 minutes. 
 
Using the back of a spoon or small spatula, smooth over the hole from toothpick before serving. 

Hello warm weather! We're diving head first into summer with these incredible shrimp rolls! The secret is in the details - toasted, buttery bun, and one of our favorite (and very underestimated) herb, tarragon. Fresh, simple, and so so tasty!

INGREDIENTS:
2 lbs medium cooked shrimp, tails removed
2/3 cup mayo 
1 tsp Dijon
2 Tbsp fresh lemon juice, plus more for serving 
2 Tbsp capers, rinsed
2 Tbsp minced tarragon
2 Tbsp fresh chives, chopped
1 medium shallot, minced 
Salt and pepper
3 Tbsp butter
8 top-sliced hot dog buns, toasted 

INSTRUCTIONS:
In a large bowl mix together mayonnaise, Dijon, lemon juice, capers, tarragon, chives, shallot. Stir in shrimp and season with salt and pepper, to taste.  
 
Set aside and add butter to large skillet over medium heat. Add buns and toast on each side until golden brown. Just before serving, spoon about ½ cup- 2/3 cup shrimp mixture into each roll. Serve with additional lemon wedge.

Burrata and fresh peas - our favorite spring fling! We love the combination of flavors on this pizza with the creaminess, saltiness, and overall freshness. Plus, its super simple to throw together, and is always a crowd pleaser!

INGREDIENTS:
1 prepared pizza dough (about .5 lb)
extra virgin olive oil 
1 cup shredded fontina cheese  
3/4 cup shredded mozzarella cheese
½ cup shaved parmesan cheese
3 large garlic cloves, minced 
pinch red chili flakes 
3 asparagus stalks
1 cup fresh peas (not cooked)
3 ounces prosciutto
2 balls burrata cheese, torn into 8 pieces
6-8 fresh basil leaves
 
INSTRUCTIONS:
Preheat your oven to 500 degrees.
 
Lay pizza dough flat on a lightly floured surface and flatten using a rolling pin, then stretch dough in a circular motion using your hands. We used the back of a sheet pan, but If you have a pizza peel, sprinkle some flour on it and place dough on the peel. If using a sheet pan, gently transfer to the back side of pan. 
 
Brush the dough with a thin coat of olive oil. Using a vegetable peeler, shave the asparagus lengthwise into long strips. 
 
Top shredded cheeses, garlic, and chili flakes. Next, spread asparagus and peas evenly over the cheese, then add the prosciutto. We like the prosciutto to be crisp, but if you’d like it to maintain the softness you can add it after the pizza is cooked. 
 
Transfer the pizza into the oven and bake for 10-12 minutes, or until the crust is golden and cheese is bubbling.
 
Remove from the oven carefully, top with burrata cheese and torn basil leaves. Season with salt and pepper and additional red pepper flakes if needed slice and serve.

These couldn't be any easier to make, and yet the flavor does NOT disappoint!! We put the sauce on the outside of the tortilla so there's maximum room on the inside for the chorizo and cheese (yes, please!).  Serve with a dollop of sour cream and salsa, and your weeknight dinner is complete!

INGREDIENTS:
2 Tbsp Olive oil 
10 oz chorizo (Mexican or Spanish)
¼ cup prepared enchilada sauce
¼ tsp cumin
½ tsp chili powder 
1 Tbsp sauce from canned chipotles in adobo sauce
6 corn tortillas
8 oz shredded cheese (we used a blend of cheddar and Monterey jack)
½ cup chopped cilantro 
¼ cup diced red onion 

INSTRUCTIONS:
Heat the olive oil in a large cast iron or heavy bottom skillet over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove chorizo from the pan, keeping all of the excess oil in the pan (this part is important). 

Turn the heat off, and add enchilada sauce, cumin, chili powder, and chipotle sauce directly to the oil. It’s important to have at least 2 Tbsp oil remaining in the pan so the tortillas get crisp instead of getting too soggy. 

Gently place each tortilla into the skillet and quickly coat both sides with the sauce. Transfer the tortillas to a plate. Make sure there is no sauce remaining in the skillet and turn the heat back up to medium-high. 

Place one of the tortillas in the skillet and sprinkle with cheese, then top with chorizo, cilantro, and red onion. Fold in half, and repeat with the remaining tortillas. Cook until each side is crisp, about 3 minutes per side. 

Serve with salsa, sour cream, and avocado!




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We’ve shared this recipe before, but it’s SO worth a re-share, because we both make this - probably more than anything else in our weekly repertoire. Mostly as a wrap, but sometimes with quinoa, or rice, or noodles. Name your vessel! So good, so simple, so satisfying!

INGREDIENTS:
1 head butter lettuce or romaine OR napa cabbage 
1 Tbsp sesame oil
2 medium carrots, small diced
1 small red bell pepper, small diced
1 lb ground chicken
1 Tbsp freshly grated ginger
2 large garlic cloves, minced
3 scallions, green and white parts
3 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp honey
squeeze of fresh lime (about 1 Tbsp)
1 Tbsp sambal oelek, plus more for serving 
1 avocado, sliced
1 Tbsp chopped cilantro​
1/4 cup roasted cashews 

INSTRUCTIONS:
In a large skillet heat sesame oil over medium heat, and add carrots and peppers. Cook for about 5 minutes or until vegetables begin to soften. Add ground chicken, breaking up with the back of a fork, and cook until no longer pink. Add garlic, ginger, and scallions; cook 2 minutes longer. Add soy sauce, hoisin, honey, and lime. Taste and adjust seasoning as needed. Add sambal oelek.
To serve, divide chicken into lettuce cups, top with avocado, cilantro, mint, cashews, and a fresh lime squeeze. Serve with rice or noodles, if desired.

If you're the kind of person who loves light and airy cakes, but still with all that deep richness, this is for you! Plus, its a ONE BOWL cake with no fuss, and comes together so quick. Hello, weeknight chocolate craving. We got chu.

INGREDIENTS:
2 cups all-purpose flour 
2 cups white sugar
1 tsp baking soda
1 tsp espresso powder 
1/4 tsp salt
1 cup water
1 cup (2 sticks) unsalted butter 
1/2 cup cocoa powder 
1 cup buttermilk 
2 large eggs
1tsp pure vanilla extract
 
Frosting
8 oz dark chocolate, chips or roughly chopped
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 Tbsp milk, plus more 
2 tsp vanilla extract 
¼ tsp salt 
1 cup cocoa powder 
3 cups powdered sugar 
 
INSTRUCTIONS: 
In large mixing bowl combine flour, sugars, baking soda, espresso powder, and salt. Set aside.
 
In a medium saucepan melt butter. Whisk in cocoa powder and water, and bring to a boil. Allow to boil for 1 minutes, then remove from heat.
 
Add cocoa mixture to dry ingredients along with buttermilk. Whisk in eggs, and vanilla, mixing well until combined. 
 
Pour batter into a greased half sheet pan (17inx12in) and bake for 15-20 minutes, or until center is cooked and toothpick comes out clean. Allow cake to cool completely before frosting. 
 
For the Frosting:
In a microwave- safe bowl, microwave chocolate in 30 second intervals, stirring after each,. Transfer to a large mixing bowl, and using a hand mixer, mix chocolate, cream cheese, and butter. Add milk, vanilla extract, and salt. Slowly add cocoa powder, mixing on low. Add powdered sugar in slow increments. Stir in a tsp of milk to thin, if needed. Continue to whisk frosting until a smooth, spreadable frosting is obtained. 

Annie created this recipe after a long search for the perfect pumpkin muffin! The best part of all is it comes together in ONE BOWL (Nat's favorite two words)!! Less clean-up, and super easy to whip up.

​Oh, and P.S. Nat took this photo. Check out our Trading Places video on Youtube! 

Makes 1 dozen

INGREDIENTS:
4 Tbsp butter, melted
1/2 cup granulated sugar 
1/4 cup packed brown sugar
2 large eggs
​1 (14oz) can pure pumpkin 
1/2 cup unsweetened applesauce 
1 tsp pure vanilla extract
1 2/3 cup all purpose flour 
1/2 cup oats 
1/4 tsp baking powder 
1 tsp baking soda 
1 tsp pumpkin pie spice 
pinch of salt
3/4 cup milk or dark chocolate chips 

Topping:
3 Tbsp brown sugar 
1 tsp cinnamon 


INSTRUCTIONS:
Preheat oven to 350 degrees. 

In a large bowl combine butter, brown sugar, white sugar, eggs, pumpkin, applesauce, and vanilla. Mix well until fully incorporated. In the same bowl add flour, oats, baking powder, baking soda, pumpkin pie spice, and pinch of salt. Mix just until flour is completely combined. Fold in chocolate chips. 

In a small bowl combine remaining brown sugar and cinnamon. Divide muffin batter into greased muffin tin. Top each muffin with sugar and cinnamon mixture. 

Bake 25-30 minutes. Allow muffins to cool 5 minutes before removing. Enjoy!
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