2. In a small saucepan, combine brown sugar, butter, corn syrup and milk. Cook and stir over medium heat until sugar is dissolved. Pour into a greased 9-inch pie plate and set aside.
3. Separate crescent dough into 4 rectangles and press perforations to seal.
4. In a small bowl, combine sugar and cinnamon then sprinkle evenly over rectangles. Roll up, jelly-roll style, starting with a long side. Pinch the seams to seal.
5. Cut each roll into nine slices and place in prepared pie plate, cut side down.
6. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.
Dumpling lasagna 🥟 Trend creator: @Aila Inspired by: @Freddsters If making dumplings at home has ever felt intimidating, this is such a good entry point. A great reminder that good food doesn’t have to be complicated to be really satisfying. Ingredients below, full recipe is in my bio! 1 lb ground pork 4 scallions, thinly sliced (whites + greens) 3 cloves garlic, grated 1 tbsp grated fresh ginger 3 tbsp soy sauce or tamari 1 tsp toasted sesame oil Chili crisp, to taste (~1 to 2 tsp) A splash of rice vinegar ¾ tsp white pepper (or black pepper) 1 to 2 tbsp chicken broth or water Wonton or dumpling wrappers Small bowl of water (for dipping wrappers) Extra soy sauce or tamari, for garnish Extra chili crisp, for garnish Extra scallions, for garnish Sesame seeds, for garnish #dumpling#dumplings#dumplinglasagna#easyrecipes#cooking
I decided to make the lasagna version in individual portion ramekins. The result was moist servings of savory, spiced meat filling all layered up with the delicious dumpling dough. Adding individualized toppings was fun and gave each person’s serving the kick they wanted.
Screenshot
Soup Dumpling Lasagna
Ingredients:
16 round dumpling wrappers or square wonton wrappers
Toppings (optional): sliced green onions, chili crisp, hot sauce, and/or extra soy sauce
Filling (recipe follows)
Directions:
1. Dip one wrapper in a small bowl of water and place in the bottom of a small ramekin. Repeat with 3 more wrappers in 3 more ramekins.
2. Spread a thin layer of meat over the wrappers in the four ramekins.
3. Dip 4 more wrappers in water and place over the meat layer.
4. Repeat the meat and wrapper layering twice more for a total of 4 layers of wrappers and 3 layers of meat, ending the last layer with a wrapper.
5. Pour about 3 Tablespoons of water in each ramekin.
6. Place a steamer basket over boiling water. Place the ramekins in the steamer basket. Steam for about 20 minutes with lid closed or until meat is cooked through. Note: If you don’t have a steamer basket this article tells you a method you can use instead.
7. Allow the dumpling lasagnas to cool slightly. Top with your choice of toppings and serve.
I am a really big fan of Jason Lytle. His bands Grandaddy and Admiral Radley produced some of the best music ever. I love Jason’s soothing voice and always ace lyrics.
Finally got around to buying Grandaddy’s last album, Blue Wav. It’s a sad and mournful collection of songs with beautiful melodies. It’s no wonder I am so taken with it.
I’ve had ‘Watercooler’ on repeat recently. I feel like I am in that office.
“Why’d you say to me
I love you so”
Here’s the video.
And as a bonus, I give you one of the OG workplace drama videos. Man, I love William Hut, too.
Check out Grandaddy on Bandcamp where you can buy the music.
You can learn more about William Hut and his music here. He has a brand new album out that’s brilliant per usual.
This birthday we’re celebrating with a traditional gingerbread cake.
The warm, aromatic flavors of ginger and cinnamon scent the kitchen in the best way while the cake is baking. And then you get to eat this delicious creation with a divine, velvety caramel sauce and a dollop of whipped cream. So yummy.
I wish you all the the very best in 2026. Thank you so much for joining me here in my happy place. xx
Gingerbread Cake With Caramel Sauce
Ingredients:
9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
Whipped cream
Caramel Sauce (recipe follows)
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy, about 6 minutes. Beat in molasses and egg until well blended.
2. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt then add to creamed butter mixture alternately with water.
3. Transfer to a greased 9-inch square baking pan. Bake at 325°F for 35-40 minutes or until a tester inserted in the center comes out clean.
4. Serve warm cake with the caramel sauce. Top with whipped cream.
Serves 9
Caramel Sauce
Ingredients:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional
Directions:
1. Combine brown sugar and cornstarch in a small saucepan. Stir in water until smooth.
2. Bring to a boil and stir for 2 minutes or until sauce is thickened.
3. Remove from the heat then stir in butter and vanilla until smooth.
Phoebe Bridgers does a lovely cover of ‘Christmas Song’. Melancholy and moody and made for those of us who just can’t wait for January.
“You don’t have to be alone
to be lonesome
It’s easy to forget
The sadness comes crashing
like a brick through the window
And it’s Christmas so no one can fix it”
Check out Phoebe Bridgers on Bandcamp where you can buy her music.
Butter is in the title of this recipe for a reason….there is A LOT of it in this riff on nut brittle. It gives the candy a rich, heavenly taste that pairs so well with the saltiness of the nuts.
Cashew Butter Brittle
Ingredients:
2 cups sugar
1 cup light corn syrup
1⁄2 cup water
1 cup butter
3 cups salted cashews ( I used 2 cups cashews and I cup Marcona almonds)
1 teaspoon baking soda
Directions:
1. Line two large rimmed baking sheets with parchment paper.
2. In a large, heavy saucepan over medium heat, stir together sugar, corn syrup and water. Cook, stirring frequently, until sugar dissolves. Increase heat to medium-high and bring mixture to a boil.
3. Add butter and stir until the butter is melted.
4. Attach a candy thermometer to the pan and reduce heat to medium-low. Cook mixture, stirring occasionally, until thermometer reads 280° on a candy thermometer (soft crack stage). This will take about 30 minutes.
5. Stir in nuts and cook, stirring occasionally, until mixture reaches 300° (hard crack stage). This takes about 10 minutes.
6. Remove pan from heat and remove thermometer. Quickly stir in baking soda and mix thoroughly. (The mixture will bubble a little).
7. Pour mixture onto prepared pans, and spread to an even thickness. Let cool completely before breaking into pieces.
We’ve got some sweet indie-rock by way of Stockholm Sweden today. Duo tibia describe the song as “a heartfelt missive to any kid feeling misunderstood ‘in a small town who wants to get the fuck out of there’.” I’m in.
These fun and tasty spiders are a great way to make Halloween dinner more festive. The biscuits are filled with a buttery ham mixture which is topped with some American cheese.
The only spider I am interested in eating, for sure.
1. Preheat oven to 375°F. Using small pieces of foil, make forty 1/2-inch foil balls for shaping spider legs. Coat the foil balls lightly with cooking spray. (I didn’t use the foil balls…LAZY) :)
2. For the filling, mix together the first 4 ingredients in a bowl.
3. On parchment paper lined baking sheets, pat 5 biscuits into 3-1/2-inch circles.
4. To make spider legs, cut each of 10 breadsticks crosswise in half then cut each piece lengthwise in half. (Reserve remaining breadsticks for another use.)
5. Attach 8 legs to each biscuit, twisting and pressing onto baking sheet to adhere. Tuck a foil ball under the center of each leg (If using).
6. Spoon filling over biscuits. Fold cheese slices into quarters then place over top of filling.
7. Pat remaining biscuits into 4-inch circles then place over cheese, pressing edges to seal.
8. Whisk together egg yolk and water and brush over tops of the biscuits. Attach olives for eyes. Fill centers of the olives with pimientos. (I didn’t use the pimientos…LAZY) :)
9. Sprinkle biscuits with poppy seeds.
10. Bake until golden brown, 15-20 minutes. Serve warm.
1. In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk. Shape into 1-inch balls. Refrigerate until firm, about 20 minutes.
2. In a microwave, melt chocolate chips and shortening on high for 1 minute. Stir the mixture and continue to microwave in 10 second intervals until smooth.
3. Dip the balls in chocolate and allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container.
Okonomiyaki, or Japanese Cabbage Pancake, is a satisfying, savory meal. It’s simple to prepare and looks fun with the drizzles of sriracha mayo and a soy dipping sauce.
Okonomiyaki
Ingredients:
4 cups finely shredded green cabbage (or comparable amount of coleslaw mix)
¾ cup flour
½ teaspoon grated ginger
4 eggs, lightly beaten
3 green onions, thinly sliced, white and green parts separated
2 tablespoons soy sauce, divided
2 tablespoons vegetable oil
¼ cup mayonnaise
1 teaspoon sriracha
¼ cup ketchup
1 tablespoon Worcestershire sauce
Chopped cilantro, to serve (optional)
Directions:
1. In a large bowl combine cabbage, flour, ginger, eggs, white parts of the green onions, and 1 tablespoon soy sauce.
2. Heat oil in a large nonstick skillet or cast-iron pan over medium heat. Add cabbage mixture and press to cover bottom of skillet. Cover and cook until bottom is golden, about 8 minutes.
3, Flip pancake by holding a flat plate tightly on top of skillet, invert skillet so pancake transfers to plate. Slide pancake from plate back into skillet, browned side up. Cook until bottom is golden, about 5 minutes. Transfer to a serving platter or cutting board.
4. To make sriracha mayo, stir together mayonnaise, sriracha, and 2 teaspoons water in a small bowl. (Stir in more water, if necessary, to reach a drizzling consistency.)
5. To make a soy dipping sauce, stir together ketchup, Worcestershire, and remaining 1 tablespoon soy sauce in a small bowl.
6. Drizzle sauces over the pancake and sprinkle with sliced green onion and cilantro. Slice into wedges and serve.
Serves 3
Recipe from Real Simple
I just love how this song starts. Since it’s from Made In Japan, I am tying it into the post, but shoutout to the lovely Sydney Australia.
“Sleep? It’s not over yet
Carry on through the night that’s left”
Check out Made In Japan on Bandcamp where you can buy their music.
The pleasure is all mine to share this simple recipe for Toffee Cream Pie. Five ingredients gets you a freezer treat that makes any summer day sweeter. Crunchy and creamy and oh so dreamy.
Toffee Cream Pie
Ingredients:
1 1/2 cups half-and-half cream
1 (3.4 oz) pkg instant vanilla pudding mix
1 (8 oz) carton whipped topping (such as Cool Whip), thawed and divided
6 (1.4 oz) toffee bars (such as Heath or Skor), chopped and divided
1 (9-inch) graham cracker crust
Directions:
1. In a large mixing bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes to thicken slightly.
2. Stir in 1 cup of the toffee then fold in 2 cups of the whipped topping.
3. Spoon mixture into crust.
4. Spread remaining whipped topping over top and sprinkle with remaining chopped toffee.
5. Cover and freeze for at least 4 hours until firm.
If you want to put a little red, white and blue into your Fourth Of July gathering (or any other get together) try this Watermelon Feta Flag Salad.
I’m always surprised at what a great combination feta is with fruit. Here it’s served with watermelon and blueberries on a bed of arugula. Fun and refreshing.
Watermelon Feta Flag Salad
Ingredients for vinaigrette:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon grated lemon zest
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1/4 cup chopped red onion
These songs are up for listening purposes and only for a short period of time. Like what you hear? Then please support the artist and buy the music. If you're an artist or label who wants the song taken down, please let me know.
Gingerbread Cake With Caramel Sauce
