Lemon Buttermilk Sugar Cookie Tart | girlversusdough.com @girlversusdough

Today’s post is officially my last, y’all. It’s bittersweet, but we have much to look forward to on this side of the screen: Easter brunch, for one (in which this lemon buttermilk sugar cookie tart will make an appearance), springtime, my mom is coming up to visit-slash-help us prep for baby, and OH YEAH — BABY. Baby girl #2 is due any day now, and we are all at once anxious and excited and terrified and thankful. And I’m just large and in charge (except that I’m not in charge of when I actually will have this baby, so hey baby, feel free to come out anytime!). If you’re into bebe things, you can follow me on my personal Instagram (@stephmwise) for all the updates.

But first things first — this tart. It’s exactly what your Easter dessert menu needs — a soft sugar cookie crust topped with a creamy sweet-tart lemon buttermilk filling. Simple, decadent, delicious and gluten free, too! We’re winning on all counts here.

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Salmon and Dill Pancake Blinis | girlversusdough.com @girlversusdough

Popping in on this Minnesota March-y Monday (which basically means it’s anywhere between 30 and 50 degrees F, a confusing time for coats vs. jackets, and sometimes it’s sunny but mostly it’s cloudy and blah and we are ALL ready for spring, amiright) with a recipe for mini pancake blini with smoked salmon and dill and creme fraiche! Sounds so fancy, doesn’t it? But it’s not. I mean, we’re essentially topping a pancake with some semi-fancy-sounding stuff that you can find at Target and then serve it for a semi-fancy brunch or dinner party that’s actually not fancy because the best kinds of brunches and dinner parties involve friends that know you well enough to have them come over in sweatpants. And you answer the door sans makeup with an off-kilter top knot. That’s true friendship, and that’s exactly how I want to serve up these mini pancake blini.

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Heart Shaped Chocolate Strawberry Cake | girlversusdough.com @girlversusdough

Nothing like coming to you with a little Valentine’s Day dessert inspiration the day before! I hope you’ll forgive me when I tell you it’s a chocolate strawberry cake that is halfway homemade but all seriously, truly, decadently delicious. It’s exactly the kind of dessert you want for the day — chocolate-y, a little extra special and made with love (but not so much that you’re in the kitchen all day long and leave no time to hang with your main squeeze/BFF/awesome self).

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Denver Omelette Crescent Bake | girlversusdough.com @girlversusdough

I love pancakes and waffles and muffins and all types of breakfast foods, but if I’m being totally honest, my breakfast life almost always consists of peanut or almond butter toast + fruit. Every now and then, however, I crave an omelette. Plus toast. I always need/want the carbs.

That’s one of the many reasons I love this Denver omelette crescent bake — it’s like a big-batch variation of a classic omelette made with cheese, ham, peppers and onions all on top of a soft, buttery crescent crust. It’s the best of all breakfast worlds.

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Cheesy Garlic Herb Pull Apart Bread | girlversusdough.com @girlversusdough

Hello, hello! As I mentioned in my last post, I’ll be popping in here a few more times over the next few months to share some recipes I’ve created in partnership with Immaculate Baking. So if you’re still here, hello! And lucky you. Because these recipes I’m planning to share are ones you’ll to want to file under “keepers” (in my humble opinion, at least) — starting with this cheesy garlic herb pull apart bread. HELLO. ← for officially the fourth time.

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As I write this, I’m sitting in the passenger seat of our car heading back to Minnesota after a few days of holiday celebrations with family and friends in Wisconsin and Illinois. I spent a good part of the week writing this post in my head, procrastinating on it, mulling it over around and around in my mind. But if I’m being completely honest, I’ve been mulling over and procrastinating on this post for the better part of a year. It’s the post where I tell you that I have decided I am closing the invisible doors on Girl Versus Dough, because after seven and a half years, it is finally time.

It’s time for me to come to terms with the fact that I have been slowly losing my true passion for food blogging over the last 12 months, to admit to you all that my heart is just not in it anymore like it used to be. It’s time for me to stop resenting deadlines and client work and having my daughter at home on a work day, her little hands tugging on my pant leg while I’m standing on a step stool taking pictures of perfectly sliced bread, telling her, “Just one more minute, sweetie, just one more minute,” all the while feeling my frustrations build over her presence, the food’s presence, a looming deadline’s presence. I don’t want that for her. I don’t want that for me. And I don’t want you to come to a blog where I don’t write about what’s really going on behind the scenes, where the genuineness is lost and all that I give you is a shell of my self plus a recipe for bread or cookies. It’s not why I started this blog in the first place and it’s not how I want to end it. So I am closing the doors now before it gets there. It’s the right thing to do.

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