Hi friends —
Happy Saturday! I hope you all had a wonderful week :). This week was a really good one, but also a really busy one. I won’t lie — I’m so ready to rest this weekend haha! I always refer to September through December as my ‘marathon season.’ Between fall, Halloween, Thanksgiving, Christmas, all of the holidays back to back…it is truly a marathon, and I can already feel it ramping up. While I absolutely LOVE every second of it, it does require a lot of energy and intention to do it well, so I rest hard on the weekends!
I’ve been pouring so much into the kitchen this week, and I cannot wait for what’s coming soon. The fall and holiday recipes in the pipeline are some of my favorites I have EVER made…it might be my favorite posting season yet.
But for now — I am looking forward to a slow, restful weekend before I dive right back in on Monday. We are soaking up the end of summer, and have one more trip planned back to New Jersey at the end of the month to see my family. I always miss them…it’s really hard living far from family, so we are very excited for this trip!
As always, I am just so grateful for this community and for every single one of you. If you missed anything this week, here’s a wrap-up of every new recipe from this week in the order they went live on the blog, Instagram, TikTok, and Pinterest! Plus a few favorite tools and ingredients, some highlights, and a word of encouragement to carry into the week ahead.
I honestly think zucchini baked goods so underrated — and these speak for that!! They’re soft, fluffy, have an incredibly tender crumb and that beautiful golden muffin top. The zucchini completely melts into the batter and adds so much moisture without you even knowing it’s there! Melty chocolate chips are studded all throughout and a warm molten chocolate ganache center just melts into every bite. These are the PERFECT way to use up some of your extra summer zucchini <3.
This one comes back around every single year for the fall…and it’s for very good reason. Also previously known as my brown butter sweet potato pecan cobbler, this Brown Butter Sweet Potato Pecan Pudding Cake is soft, tender, and just so cozy and warming. Due to the technique used, the bottom get gooey and syrupy as it bakes while the top gets golden and cake-like, with the perfect crisp from the pecans. That warm, nutty brown butter flavor runs all throughout and pairs so beautifully with the sweet potato — and trust me, try serving it with a scoop of vanilla ice cream, a drizzle of olive oil, and a sprinkle of flaky sea salt. You will be in fall heaven!
You guys know how much I love my donuts, and these are unlike any other I’ve made. They’re insanely pillowy-soft and fluffy in the middle (quite like a cloud), with a beautifully golden, slightly chewy exterior. The dough is made with tangzhong which creates a soft, melt-in-your-mouth texture and gosh, they truly just melt. Fried until golden and coated in a classic cinnamon sugar coating — they’re best served warm with a hot cup of coffee (or ideally dunked in)! Simple, classic, and so satisfying.
“Come to me, all who are weary and burdened, and I will give you rest.” — Matthew 11:28
This verse felt like exactly what I needed to hear this week, and maybe what you ened too. Busy seasons are so real, and whether yours looks like mine with a packed kitchen schedule or just the everyday weight of a busy, full life (which is a blessing, thank you Jesus), this reminder from Him and beautifully simple and comforting. We don’t have to walk through busy seasons alone — we are invited to surrender it all to Him, at His feet, and find rest in His presence.
As you head into a new week, whatever it looks like, I hope you find some time or a moment to sit and be still with him. Let Him refill you, restore you!! We cannot pour from an empty cup, and little do we know, He is always ready and waiting to fill yours back up!
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