Rosemary Cornmeal Loaf with Lingonberry Butter | @girlversusdough

Sorry I skipped out on you guys yesterday! It was a ridiculously busy weekend — all with good things, like Christmas parties and pizza and cookies and minty mochas and babies and cozy couch talk with friends — so busy that I plumb ran out of time to get this recipe up and ready for yesterday. It’s probably for the best, though, because if I had tried to get this post up on this particular Monday, all you may have read was “Zzzzzzzzzzzzz.”

But, Tuesday! Tuesday is a happy day. Tuesday means Christmas is one day sooner than it was yesterday (unless that freaks you out because you have purchased exactly zero presents for people, in which case, maybe head over to Amazon after reading this post), Tuesday means it’s one day closer to the weekend, Tuesday means I’m a little more awake and therefore able to legitimately share this rosemary cornmeal loaf recipe with you. With lingonberry butter. Hold me.

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10 Easy DIY Gift Jar Recipes for the Holidays | @girlversusdough

Tis the season to give and get gifts in Mason jars! I, for one, am completely on board with this undying trend. It’s been a constant source of inspiration for me, especially around the holiday season when I am often stumped on what to get for friends, family, co-workers, neighbors, etc. The jar becomes my BFF, and I fill it with all sorts of goodies from cookie mix to homemade dressing to roasted nuts.

So if, like me, you are a fan of the edible gift in jar form, let this roundup of 10 easy DIY gift jar recipes be your guide this holiday season. Or, send it to someone as a hint for a gift idea for you (I mean, I would love it if someone gifted me a jar of my own peppermint brownie mix, TBH). I’ve included ideas on how to package each idea, too, so all you need to do is measure, pack, and gift away. MERRY MERRY.

First up: Caramel Coconut Chocolate Chip Cookies with Sea Salt. I just had to retype that recipe title three times to get all of that goodness in there — caramel bits, coconut flakes, chocolate chips, sea salt, all in a cookie. WORD.

Caramel Coconut Chocolate Chip Cookies with Sea Salt | @stephmwise

How to package it: Measure out a HALF BATCH of cookie ingredients (to make 1 dozen cookies). Combine the flour, baking soda and salt called for in the recipe. In a (at least) 1-liter size resealable jar, add the flour mixture, then the sugar, then the brown sugar, then the chocolate chips, caramel bits and toasted coconut flakes. Top with a small sachet/bag of sea salt. Attach recipe ingredients/directions to the jar.

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Hearty 13-Bean Slow Cooker Minestrone | @girlversusdough

As of last week, whenever I would think of minestrone, I’d think of the kind you get from Olive Garden, along with the salad and those seriously addictive breadsticks. It was always my favorite soup there, and I’d order it every time with the soup and salad meal. I’d tell you I’d order that meal for the soup alone, but we all know the soup was just there as a dipping receptacle for those breadsticks (so addicted, srsly).

Don’t get me wrong — I like the OG’s minestrone. It’s got everything a classic minestrone should — tomatoes, basil, pasta, beans, chopped vegetables. But it also has a lot of what it shouldn’t, at least in my opinion — a heavy hand on the broth and the salt. I know this now because, as of last week, I now have a new minestrone soup to set the standard. And that is this version — this hearty 13-bean slow cooker minestrone, perfect for the holiday season when cookies count as breakfast and colds and sniffles run amok (at least that’s been the case in this household).

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Boozy Chocolate Horchata | @girlversusdough

TGIT, amiright? I mean, it’s Thursday, which is thisclose to the weekend, so why not raise a glass and toast to almost-weekends, boozy chocolate horchatas and sweet giveaways?

First things first: THESE BEVVIES. They’re rich and chocolate-cinnamony and extra cheers-worthy with the addition of white rum. They’re made with rice milk to give them that classic horchata flavor, and believe me when I tell you that they go down easy. Especially when paired with Christmas cookies. Ahem.

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Persimmon Spice Cupcakes | @girlversusdough

Happy Monday after Thanksgiving, friends! I hope you had a wonderful holiday filled with loved ones and pie.

The husband had to work over Thanksgiving so our holiday was really low-key, but I kind of liked it. We had a small turkey dinner (complete with the can-shaped cranberry sauce and the most delicious roasted garlic mashed potatoes I’ve ever made, IMHO), I got some extra hangtime/cuddle time with the tot, we trimmed the tree and decked the halls and, at long last, busted out the Christmas station on Pandora.

If you’ve been following along on Snapchat, you also know that we ate Thanksgiving leftover salads, watched the National Dog Show and practiced our Riverdancing. You know, normal holiday weekend stuff.

What our weekend did not include, unfortunately, were these delicious persimmon spice cupcakes with vanilla ginger buttercream frosting, and that is because we already ate all of them. My excuse is that I needed to make room in the fridge for the pecan pumpkin pie, so I had to finish them all.

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Happy Thanksgiving from Girl Versus Dough!


Just popping in on this lovely Thursday to say Happy Thanksgiving to each and every one of you. I am grateful for you, for this space, for my family and friends, for carbs, and for the freedom and opportunity to be able to spend this holiday around the table eating home-cooked food with those I love. I hope and wish the same for you and yours.