Biscotti is my favorite cookie. I love the crunch factor and the interesting flavor combinations that are typical in biscotti. Plus biscotti is definitely the easiest cookie to make – you bake all (or half) of the dough as one log and then slice shortly before they finish cooking.

This recipe is my current go-to. The weird texture of the figs really stands out and goes perfectly with the whole wheat flour and walnuts. Everything in these cookies just works.

My one complaint: it’s a very wet dough. I would adjust the recipe but I always halve it and you know, things get tricky when you’re using 1/2 an egg. It may work perfectly if you make the whole recipe but if you end up with a very wet dough, don’t stress about it. The biscotti log will spread more than usual but they will bake up in the end.


Every once in a while I find a recipe that needs to be made right away. This was one of those. I found the recipe and within hours it was cooling on top of my stove.

I’m not really sure what a congo bar is but it’s pretty much a blondie. Maybe a little more cake-like than your average blondie, but a blondie nonetheless. Most congo bar recipes I found called for chocolate chips but I went with white chocolate because I love the combination of white chocolate and coconut. If you prefer the regular stuff, I’m sure it would be just as delicious.

Another great thing about this recipe is that it’s the first recipe where I haven’t had to double the vanilla! I double the vanilla (and salt!) in almost every cookie or bar I make but these guys call for so much that doubling it would have been insane, even for me.

If you’re looking for a quick, easy, and delicious treat to make today, these are perfect. I’m already looking for another excuse to make them!

Congo Bars
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter melted and cooled
  • 3/4 cup packed light brown sugar
  • 1 egg lightly beaten
  • 2 tsp vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup walnuts chopped
  • 3/4 cups sweetened flaked coconut
  1. Preheat oven to 350F. Line an 8 x 8 baking pan with parchment or aluminum foil. Spray with oil.
  2. Combine flour, baking powder, and salt. Set aside.
  3. Beat butter and brown sugar together until combined. Add egg and vanilla; mix well. Pour flour mixture into butter mixture and stir until just combined. Use a spatula to gently fold in white chocolate chips, walnuts, and coconut. Pour mixture into the prepared pan.
  4. Bake for 20 – 24 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire cooling rack. Remove by pulling on side of parchment or aluminum foil. Cut into squares and serve.

My kid got a haircut this week which was kind of a big deal because he pitches a fit every time we try to do it. I’m not proud to say that I bribed him with everything I could think of and now I may or may not owe him a motorcycle. And he’s not going to let me forget about it.

I had also promised him some brownies which were a lot easier to make happen. The boy loves marshmallows so I knew these would make him happy.

The brownies were very dense and chewy like all good brownies should be. The chocolate on top made them extra rich and the marshmallows were so gooey right out of the oven. I consider myself to be a bit of a brownie snob and these definitely made me happy. And the kid loved them which was the most important thing.

Rocky Road Brownies
from Martha Stewart
  • 1/2 cup 1 stick unsalted butter, cut into pieces, plus more for pan
  • 1 bag 12 ounces semisweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1 cup marshmallows
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
  3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
  4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Crockpot Candy is a must make for the holiday season! It’s like chocolate covered peanuts but better! Only 4 ingredients and made completely in the slow cooker. It makes a ton so it is perfect for cookie tins or holiday parties!

Crockpot Candy is a must make for the holiday season! It's like chocolate covered peanuts but better! Only 4 ingredients and made completely in the slow cooker. It makes a ton so it is perfect for cookie tins or holiday parties!

This is my ultimate, most favorite recipe ever.

If I had to pick a signature recipe, this would be it.

And it’s not even mine.

My best friend Megan and her mom gave me this recipe years and years ago.

They make it every Christmas and every Christmas I would beg her to bring me some. I honestly had no idea it was so easy until she showed up at my house with all the ingredients on year and threw it all in the slow cooker.

Now I make at least 2 batches every holiday season to fill Christmas cookie tins and send as teacher gifts. It is so delicious, practically addictive, everyone loves it, and everyone you gift it to will be asking for the recipe! 

I also love to fill Christmas cookie tins with my Cranberry Orange Cookies, Eggnog Fudge, and Pistachio Thumbprint Cookies.

Click for the full recipe


A few months back I bought The Sweet Melissa Baking Book on complete impulse after seeing a baking group using it. I participated in the group for two weeks and then the next recipe called for ricotta. At that point, the thought of ricotta made me nauseous so I dropped out of the group and I haven’t picked up the book since then until recently.

I was thumbing through the book looking for holiday-ish recipes (because having a newborn isn’t going to be enough to keep me occupied in December apparently) and these butterscotch cashew bars called out to me. They looked so simple and I’m a sucker for anything with cashews. And a shortbread base? Oh man, I went to the store that day to get the ingredients.

I made them on a football Sunday and the pan was gone by the time our guests left. They were just gobbled up and everyone raved about them.

Butterscotch Cashew Bars
  • 1/2 pound 2 sticks, or 1 cup butter
  • 1 cup firmly packed light brown sugar
  • 1 & 1/4 teaspoons kosher salt
  • 2 & 1/2 cups all-purpose flour
  • 11 ounces butterscotch chips
  • 3/4 cup light corn syrup
  • 1 tablespoon plus 1 teaspoon water
  • 2 cups roasted salted cashews
  1. Preheat oven to 350F. Spray a 9″x 13″ pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.
  2. Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.
  3. In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.
  4. Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.