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Swedish Cardamom Buns | @girlversusdough

I’m writing this post as I head home from a very long, very full week. On Monday through Wednesday, I was a part of KitchenAid’s very first retreat in Chicago. On Thursday through Sunday, I attended (my very first) BlogHer Food. Between there, a ridiculously quick trip home to my parents in the Chi-town suburbs where they were taking care of my little girl for the week. I got a few kisses and hugs from her (actually, I lied about the kisses — she actively refused to give out any of those, being the lovably sassy toddler she is) just before I had to head back into the city.

It wasn’t enough, though, and while I am incredibly grateful and thankful to have had the opportunity to visit the city, learn, meet the wonderful people I work with and hang out with my very best blogging friends, I’m also very ready to be home. I need to refresh, recharge, rest in my own bed. I need to be a hermit for a bit. I need to hug my cat. You understand.

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Spiced Pear and Caramelized Shallot Jam | @girlversusdough

While part of me will always be a city girl (basically, I just need to be within five miles of a Target), there is also a part of me that wants to be a homesteader — the one who wakes up every morning overlooking her sprawl of quiet farmland, knits her own blankets, carries chicken feed in her apron out to the coop and has a walk-in pantry stocked floor to ceiling with homemade jams.

Does that even exist anymore, anywhere? I hope it does. I like to think it does, and that maybe, one day, our lives will take a turn in that direction. Maybe not completely so (I just don’t really know if I’m cut out to have chickens), but in some ways. For now, I know I can make the jam.

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One Pan Lemon Rosemary Chicken Thighs | @girlversusdough

Does one ever need an intervention from one-pan dinners? You know what I mean — the kind where you throw everything on a sheet pan, stick it in the oven and soon after, dinner is READY. And it usually involves some sort of protein-and-veg situation with a delightful sauce and all of it somehow takes on the flavor of the other things crowding along with it on the sheet pan so every single bite is like a journey to Ultimate Flavortown.

So yeah, those… I don’t think an intervention is needed at all. Just more one-pan dinners, please.

I especially want more dinners in the very near future of this one pan lemon rosemary chicken thighs with sweet potatoes and Brussels sprouts, considering the first one disappeared so quickly. Like, maybe tonight. And also tomorrow.

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Day of the Dead Cookies | @girlversusdough #Halloween #candy #cinnamon #chocolate

In high school, I was fluent in Spanish. I had taken Spanish classes since the seventh grade and by the time I was 17, I could write full essays in the language. I even dreamt in Spanish a few times.

And then, time passed. And I forgot most of it. These days, I can barely understand a quarter of what they’re saying on Telemundo (which I don’t actually watch, for the record, but sometimes stumble upon in random bouts of channel surfing, JUST FYI).

What I do remember, however, was everything there is to know about Dia de los Muertos, or Day of the Dead. Why that, of all things? Because of the sugar skulls, obviously.

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Twix Caramel Fudge | @girlversusdough

I currently am snacking on this fudge while writing about this fudge and all I can think to say is: YUM. WOW. CARAMEL.

Which, really, is about all you need to know regarding this fudge.

OK, I guess you also need to know that it’s made with Twix bars, which have been my most favoritest candy bar since youthdom, along with white chocolate chips and even more caramel. Caramel on caramel on chocolate on cookie in fudge form — yes, that’s right. YUM. WOW.

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Brioche Doughnuts with Blackberry Jam Filling | @girlversusdough #doughnuts #donuts #breakfast #bread

I wish I could transport myself back to last Sunday, when these brioche doughnuts made their debut in my life. That was a good day.

Instead, it’s Thursday and I’m sitting here with suddenly very subpar peanut butter toast wishing it would magically turn into a doughnut. Le sigh.

So you better believe that, this weekend, there will be a repeat of doughnut making. Complete with that blackberry jam filling and snowy powdered sugar sprinkle. And you are all invited.

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