The Magnolia Bakery Handbook of Icebox Desserts, Volume 2, Reviewed

 

If you're a fan of no-bake desserts that blend nostalgia with modern flair, The Magnolia Bakery Handbook of Icebox Desserts, released TODAY, is a must-have addition to your cookbook collection. From the iconic New York bakery that started as a humble West Village shop and grew into a global sensation with over 40 locations, Volume 2 brings 100 delightful recipes straight to your kitchen—no oven required. Authored by Magnolia Bakery’s Chief Baking Officer, Bobbie Lloyd, this stunning collection celebrates the simplicity and deliciousness of icebox desserts, which set to perfection in the refrigerator.

 Every recipe is paired with a vibrant, mouthwatering photo that practically begs you to start prepping. The range of treats is impressive: classic banana pudding, icebox cakes, pies, cheesecakes, and inventive new sweets like Cold Brew Chocolate Chip Cheesecake and Pumpkin Spice Pudding with Cookie Butter Swirl. There’s something for everyone, whether you’re craving the comforting layers of a Classic Icebox Cake—reminiscent of childhood with chocolate wafers and sweetened whipped cream—or the refreshing twist of Peach Crisp No Bake Bars. 

 The recipes cater to all skill levels, from beginners to seasoned bakers, with clear instructions and helpful tips on kitchen staples and techniques. While most desserts are entirely no-bake, a few include light baking for crusts or cookies, making it versatile yet approachable. Standouts like the Triple Chocolate Pudding Pie and Strawberry Shortcake Bars promise to satisfy any sweet tooth, while the Cannoli Icebox Bars offer a creative spin on a beloved classic. There is even an entire chapter on variations on their iconic banana pudding. If this chapter doesn’t make you swoon, nothing will.

This isn’t just a cookbook—it’s a visual and culinary experience. 

One of the most beautiful cookbooks I’ve encountered in years, it’s brimming with nostalgic charm and irresistible flavors. I’m already planning to spend my summer working through all 100 recipes, and I can’t recommend it highly enough. Clear out some fridge space, turn off the oven, and dive into this delightful world of icebox sweets—you won’t be disappointed.

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Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

Air Fryer Lemon Pepper Salmon

 

I don’t use my air fryer as much as I probably should. I’ve been hesitant to use it to make salmon because salmon is not cheap, and my fear is that I would ruin it. The other day I decided to take the bull by the horns and give it a go. I had a 4-ounce piece of salmon that I skinned and placed in a paper liner and then coated it generously with lemon pepper seasoning. While I was preparing the salmon, I preheated the air fryer to 400°F. When the air fryer had adequately preheated, I dropped my paper liner – highly recommended for SO many things – with my spice-coated salmon in, slid the drawer closed, and set the timer for 9 minutes. It was perfect! While it was cooking, I had asparagus roasting in my toaster oven for 10 minutes, so I had my dinner on the table, if you want to count prep time, in 15 minutes. Super simple, super healthy, very delicious. If you don’t have an air fryer, you need to get one. My only experience is with the bucket style that is perfect for just me. I have this one; you might want to shop around.Air Fryer Lemon Pepper Salmon

 1 4-oz salmon fillet, skin removed

Lemon pepper seasoning

Lemon

Optional: Paper liner for air fryer

Preheat air fryer to 400°F. Generously coat salmon with lemon pepper seasoning. Place salmon on a paper liner and then into the air fryer basket. Cook for 8-10 minutes. Remove to a serving plate and drizzle with fresh lemon juice.

 Serve with roasted vegetables or your favorite side.

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Chive-Infused Egg & Cottage Cheese Bake

 

I am not a  breakfast person. Yeah, I know it’s supposed to be the most important meal of the day, but it’s just not my thing. Eating first thing in the morning leaves me feeling sluggish and, weirdly, hungrier all day. Who wants that? Don’t get me wrong—I love breakfast foods: pancakes, waffles, eggs, you name it, don’t even get me started on French toast! I just prefer to enjoy them later — much later — in the day. Controversial? Maybe. But it works for me.

Lately, I’ve been focusing on low-carb, high-protein meals to keep my energy up and cravings at bay. When I stumbled across a recipe that was basically just eggs and cottage cheese, I wasn’t expecting much. I mean, how exciting can that be? But let me tell you, this dish—now dubbed Chive-Infused Egg & Cottage Cheese Bake—blew me away, and I don't even like cottage cheese! It’s simple, packed with protein, and so tasty that I’d serve it to guests in individual ramekins without hesitation. The secret? A massive handful of fresh chives from my garden, adding a subtle, oniony zing that elevates the whole dish.

This recipe is perfect for anyone like me who skips traditional breakfast or wants a low-carb meal that doesn’t skimp on flavor. It’s quick to whip up, versatile, and ideal for brunch, lunch, or even a light dinner. A low-carb dream, packed with protein, it will keep you full for hours, trust me. The chives add a fresh, garden-inspired flavor, and the Parmesan gives it a touch of indulgence. It’s also endlessly customizable—toss in some diced Melissa’s roasted red bell peppers, spinach, or even a sprinkle of chili flakes for a bit of a kick. Serve it with a side salad for a complete meal or portion it into ramekins for an elegant brunch spread.

Chive-Infused Egg & Cottage Cheese Bake

1 c. cottage cheese
4 large eggs  
¼ c. chopped fresh chives (go heavy if you love them like I do)  
2 T. freshly grated Parmesan  
Pinch of salt  
¼ t. freshly ground black pepper  

Preheat your oven to 350°F. Spray a 1-qt. baking dish with PAM; set aside.

 In a medium mixing bowl, whisk together cottage cheese, eggs, chives, Parmesan, salt, and pepper until well blended. Pour the mixture into the prepared baking dish.

Bake for 30-40 minutes, until the eggs are set and the edges are golden brown.  Allow to cool for five minutes before serving.

 Serves 2 as a main dish, 4 as a side

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Pumpkin Toffee Dream Cake

 

Last month I reviewed Easy Everyday by Jessica Merchant (you can read my review here). Ever since then I’ve been thinking about trying her famous Pumpkin Toffee Dream Cake. Who cares if it’s almost summer? Pumpkin spice knows no season, and this cake proves it! Merchant notes this is her most celebrated recipe, lightly spiced for broad appeal, but I’m a spice enthusiast, so I amped it up with a heaping tablespoon of pumpkin pie spice. The result? Pure magic.

What I loved about this recipe is how simple it is. Baking in a 9x13-inch pan was a refreshing change from my usual multi-layer cakes—less fuss, just as delicious. The cake is fluffy, tender, and perfectly balanced with a decadent toffee-topped cream cheese frosting. Don’t wait for fall to bake this gem—it’s a year-round winner. Trust me, you’ll want a slice (or three)!

Pumpkin Toffee Dream Cake

2 c. flour
2 t. baking soda
1½ t. ground cinnamon
½ t. kosher salt
¼ t. freshly grated nutmeg
1 15-oz. can pumpkin puree
1¾ c. packed brown sugar
½ c. plain Greek yogurt
½ c. vegetable oil
4 large eggs
2 t. vanilla extract
Optional: ½–1 t. extra pumpkin pie spice for bolder flavor

Toffee Cream Cheese Frosting:
8 oz. cream cheese, room temperature
½ c. (1 stick) unsalted butter, room temperature
2½ c. confectioners’ sugar
2 t. vanilla extract
⅓ c. shaved milk chocolate curls, for topping
⅓ c. toffee bits, for topping


Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick baking spray.

In a large bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and optional extra spice.

In another bowl, whisk pumpkin puree, brown sugar, yogurt, and oil until smooth. Add eggs one at a time, then vanilla. Combine wet and dry ingredients, mixing until no large lumps remain.

Pour batter into the prepared dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Frosting: Beat cream cheese and butter until creamy. Add confectioners’ sugar and beat until smooth, about 2–3 minutes. Mix in vanilla. Spread over cooled cake. Top with chocolate curls and toffee bits. Refrigerate cake or leftovers; it keeps for up to a week.

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Fresh and Vibrant Israeli Salad

 

If you’re craving a dish that’s light, refreshing, and bursting with flavor, look no further than the Israeli Salad. Ready in under 20 minutes and packed with nutrient-rich vegetables and heart-healthy olive oil, this iconic dish is a cornerstone of Israeli cuisine, celebrated for its simplicity and vibrant ingredients. Known for its finely chopped vegetables and zesty dressing, Israeli salad is a versatile side dish or breakfast staple, often enjoyed with warm pita, falafel, or shawarma.

The beauty of Israeli salad lies in its adaptability and ease of preparation. Whether served at room temperature for maximum flavor or chilled for a refreshing bite — I prefer mine chilled — , this salad is perfect for any occasion—be it a summer barbecue, a casual lunch, or a healthy snack.

Israeli Salad

For the Salad:
1 lb. cucumbers, diced
1 lb. fresh ripe tomatoes, seeded and diced
1 pkg. Melissa’s mini peppers
½ c. minced fresh parsley

For the Dressing:
2 T. extra virgin olive oil
Juice of 1 lemon
¼-½  t. kosher salt

Slice each cucumber in half lengthwise. Cut each half into 2 long, thin strips (4 strips total per cucumber). Dice them into small pieces. If you prefer a seedless salad, scoop out the cucumber’s seed-filled center before dicing. Place the diced cucumbers in a large mixing bowl.

Remove the stem end of your mini pepper, slice it in half, and slice each half into 3-4 thin strips. Dice those strips into small pieces.

To the bowl, add the diced tomatoes, and minced parsley.

In a small bowl, whisk together olive oil, lemon juice, and kosher salt until emulsified.

Drizzle the dressing over the vegetables. Toss gently until everything is well coated.

Serve immediately at room temperature for the best flavor, or chill for 15–20 minutes for a refreshing twist. Enjoy as a side dish, stuffed in a pita, or on its own!

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The Ultimate Chick Flick Cookbook by Richard Sargent, Reviewed

The Ultimate Chick Flick Cookbook: Fall in love with over 60 mouthwatering recipes, each inspired by the iconic romantic comedies you adore by Richard Sargent is a delightful fusion of romantic comedies and culinary creativity, offering over 60 meticulously crafted recipes inspired by iconic films like ‘Love Story,” “Legally Blonde,” and “Crazy Rich Asians.”

 

As a passionate “Waitress” fan, I was thrilled to find recipes that completed my collection, reflecting the author’s deep research and love for both cinema and cuisine. From Ah Ma’s Special Dumplings (“Crazy Rich Asians”) to Kalteen Bars (“Mean Girls”), each dish is thoughtfully designed, accessible to novices yet captivating for experienced cooks. Stunning photography, clear instructions, and playful bonus drinking games enhance the experience, making it perfect for a rom-com-themed movie night.

 

 However, the book falters with its opening recipe, Bridget Jones’s “Blue Soup,” which feels unappetizing and sets an awkward tone. More troubling are recipes like “Anal Leakage” (“The Sweetest Thing”) and “Unsanitary Chocolate” (“Bridesmaids”). Though tied to their films, these names are off-putting in a cookbook, detracting from its charm. While the playful spirit is clear, these choices hinder full enjoyment. The absence of a recipe index is another drawback; although a film-to-page listing exists, a comprehensive index would improve navigation. On the positive side, conversion charts and note pages at the back are thoughtful additions.Having tried recipes like the delectable Wind Beneath My Cauliflower Wings (“Beaches”), I can attest to their quality and flavor. The book’s originality and immersive appeal earn it 4 stars. With more appetizing recipe names and an index, it could have been a five-star triumph. For foodies and rom-com enthusiasts, this cookbook remains a charming, if imperfect, celebration of love, laughter, and culinary magic.

 You can pick up a copy here.

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Blueberry Corn Casserole

 

Elevate your next meal with this unique and delicious Blueberry Corn Casserole, a light and flavorful side dish that’s a standout at any gathering. This recipe takes it to new heights with the inspired addition of fresh blueberries. These little bursts of subtle sweetness add a unique, delightful twist without overpowering the dish, making it a perfect complement to barbecues, picnics, or potluck events. Whether it’s a summer cookout or a cozy holiday feast, this casserole’s airy texture and vibrant flavors will leave your guests asking for seconds—and the recipe!

 This Blueberry Corn Casserole is easy to whip up and guaranteed to impress. The combination of golden cornmeal, creamy corn, and juicy blueberries creates a harmonious balance that’s satisfying yet won’t weigh you down. Ready to bring a crowd-pleasing side to your table? I cut the recipe in half, and as you can see, it turned out beautifully. Blueberry Corn Casserole

Adapted from Miz Helen’s Country Cottage

 1½ c. cornmeal

1 t. baking powder

½ t. baking soda

1 t. salt

4 large eggs, beaten

1 c. whole milk

2 14.75-oz. cans creamed corn

1 stick butter, melted

1½ c. fresh blueberries (divided)

 Preheat your oven to 350°F and lightly spray an 8” x11” baking dish with PAM.

 In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Stir in the beaten eggs and milk until well combined, then add the creamed corn and mix thoroughly. Pour in the melted butter and stir until fully incorporated. Gently fold in 1 cup of fresh blueberries, reserving the remaining ½ cup for garnish.

 Pour the mixture into the prepared baking dish and bake for 1 hour, or until golden and set. Let the casserole rest for a few minutes before serving. Garnish with the remaining blueberries and fresh mint for a vibrant finish.

 This Blueberry Corn Casserole is more than a side dish—it’s a celebration of simple ingredients and bold flavors. Serve it at your next gathering and watch it become a new tradition!

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