Honestly, you don’t need to make any other cookie — these slice and bake chocolate orange shortbread cookies should be your go-to, now and forevermore. Made with salted butter, citrus zest and chunks of semisweet chocolate in a buttery shortbread dough, I dare you — DARE YOU — to eat just one at a time.

You guys, I know I say this a lot, but when it comes to these cookies? I think we can just stop here. I’ve reached full cookie potential with these BBs.

Because when you combine the flavors of sea salt, chocolate, orange and a buttery shortbread cookie, it’s the closest thing to dessert perfection, in my book. And we have one person to thank for it all.

Kick your meatball routine up a notch with these sweet and spicy Korean BBQ meatballs. They make a fabulous appetizer on their own but also pair perfectly with a bowl of sticky white rice for a complete meal. With just a few minutes of prep time, you’ve got a tasty new meatball recipe go-to.

I can safely say that, in my world, meatballs are a regular mealtime occurrence. We enjoy them slow-cooked Italian-style; we eat the Swedish version with mashed potatoes and lingonberry sauce; sometimes I’ll even plop them in a soup. And of course I grew up on the classic cocktail version that you pick up with a toothpick — it was a party standard.

So it’s no surprise to me that when my husband suggested I make a recipe for Korean BBQ meatballs, there wasn’t a question — except to ask, when is the soonest moment humanly possible I can get these meatballs in my life?

Three cheers for springtime and also for these triple-layered Strawberry Rhubarb Cheesecake Bars! A shortbread-like crust is topping with a sweet-tart strawberry rhubarb filling and topped with a creamy cheesecake topping for a truly decadent dessert that celebrates all the flavors of spring. Make these for an Easter brunch or as a fun weekend baking project!

As a true Minnesotan I talk about the weather often — and when we Minnesotans catch even a whiff of spring, we CELEBRATE. And by spring, I mean anything resembling warmer weather. Last week it reached the 60s for a few hours and we straight-up frolicked in the sunshine.

Other than being outside as much as possible, I am welcoming in the new season with these delightful strawberry rhubarb cheesecake bars, which are not one, not two, but three layers of deliciousness. They’re just begging to be a part of your Easter brunch table or just as a fun baking project to celebrate the arrival of days filled with more sunshine and fresh produce.

We’ve come to the end of our two-week series, How to Make Sourdough Bread, today with one post dedicated to answering all of your burning questions about sourdough, sourdough baking tips and a few resources that have helped me along my own sourdough baking journey. Read on to learn everything you want to know about sourdough and set aside any hesitations — you can totally do this.

Hello hello! Today’s post concludes the Girl Versus Dough series on how to make sourdough bread. I’m equal parts sad because it’s over, but also excited because this means you are FULLY PREPARED to go forth and bake sourdough bread. I hope you’re excited, too.

Before we dive into the Q&A and resources, let me say that if ever you have questions about your own sourdough starter or the baking process, please ask me! Send me an e-mail, message me on Instagram or Facebook, or leave a comment below. I will do my best to help you out, no matter what. Help me help you — in the name of sourdough.

Welcome to the next post in our series, “How to Make Sourdough Bread.” Today’s post features my favorite sourdough bread recipe complete with step-by-step photos, definitions to sourdough baking terms and a sample baking schedule within the printable recipe. Follow along and in no time, you’ll have fresh homemade sourdough bread in your own kitchen.

Happy Monday! Today, I’m going to walk you through the entire process of what is my favorite sourdough bread recipe. I’ve tried several variations of sourdough bread recipes and this one is by far the easiest and most foolproof recipe that yields the best results.

This recipe is adapted from The Perfect Loaf’s high hydration sourdough bread. I’ve made just a few slight changes based on my own personal experience with this recipe, but you can also refer to his post for added insight.

OK, let’s do this!

Welcome to the newest post in our series, “How to Make Sourdough Bread.” Today’s post is ALL about how to make a sourdough starter completely from scratch in one week just using flour and water — and a little know-how. I’ll take you step by step through everything so the process is a breeze. BONUS: Scroll down to the bottom of the post for a free printable starter feeding schedule!

HI HELLO. Are we ready for this? Do we have all the essential sourdough tools in place and a ridiculous eagerness to continue our sourdough bread baking journey? Good. I’m excited, too.

Today’s post is all about how to make a sourdough starter from scratch. If you follow along with me, in about a week’s time you’ll have a thriving, bubbly, happy starter. You should name it, too — that’s totally a thing. Say hello to Lucille III.