Currently Crushing On.
This week on the blog, I shared this delicious pork marsala. I also shared this savory pear blue cheese galette, our new favorite chewy sprinkle cookies and chili crunch baked feta.
You can find a new weekly menu here and a week in our life here!
All my gift guides are up! Right now, you can find gift guides for:
Him (everything I want to get Eddie, or what he has and loves)
Also! You can order your copy of Everyday Dinners now! It is on MAJOR sale at the moment. Go ahead and grab a few books for gifts, because I have no clue how long that price will last! Once you have your book, be sure to join the Everyday Dinners Cookbook Club too. It’s been going strong since The Pretty Dish came out in 2018 and it’s super fun! I am LOVING seeing all of your creations on instagram and in our cookbook club. Join now so you can enjoy the challenges and giveaways! New challenge just started this week.
Have a great weekend!
What I’m Loving This Week
Pomegranate salsa is gorgeous.
The cutest nutcracker dessert board.
Garlic butter cauliflower pasta looks amazing.
How delish are these gingerbread marshmallows!
Dark chocolate marshmallows look incredible too.
Dying over cheesecake stuffed snickerdoodles. What?!
Thermos gingerbread cookies are adorable.
Love soft gingerbread cookies too.
Cranberry orange cornbread. Yum.
Beautiful red velvet cake roll.
Peppermint bark brownies forever.
Want to try sweet corn tamales.
Gluten free thumbprint cookies!
These pomegranate mocktails are so pretty!
Rolo cookies! OMG.
Make a bourbon eggnog affogato this weekend.
4 Comments on “Currently Crushing On.”
How Sweet Eats recipes are on heavy rotation at my house, but your Crushing On posts have introduced to me so many good recipes and new food blogs that I now follow. There’s already four or five recipes from just this one that I will want to make. So many recipes, so little time!
I live in El Salvador and we love sweet corn tamales! They are great with some crema and a coffee!
Wow! Amazing Loved It.
Thanks for posting
Ahhh! Honored! Thank you for sharing my recipe, Jessica!!