Macadamia Nut Pesto – Rich, Buttery & Better Than Traditional!

 

Last week I found myself with an over abundance of macadamia nuts…long story. After tossing them into salads, cookies, and everything in between, I was officially burned out. Then inspiration struck: I had a big bunch of fresh basil on hand. Why not swap the usual pine nuts for macadamias and create something new?

The result? Macadamia Nut Pesto — hands down one of the best pestos I’ve ever tasted. The buttery richness of the macadamias transforms the sauce into something luxuriously smooth and velvety, while a subtle natural sweetness rounds out the bright garlic and basil. It’s elegant enough for company yet simple enough for a weeknight dinner.

Macadamia Nut Pesto

¼ c. garlic cloves

⅓ c. macadamia nuts, toasted

¼ c. grated Parmesan cheese

4 oz. Melissa’s fresh basil leaves

½ c. olive oil

¼ – ½ t. kosher salt

¼ – ½ t. freshly ground black pepper

 1½ t. freshly squeezed lemon juice

   Add the garlic and toasted macadamia nuts to the bowl of a food processor and pulse until finely chopped and blended. Add the Parmesan and basil leaves, then process until combined. With the machine running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Stir in the salt, pepper, and lemon juice. Taste and adjust seasoning if needed.

 This pesto keeps well in the refrigerator for up to 4 weeks (or 2–3 months in the freezer). For best results, store in a covered container with a thin layer of olive oil poured on top to prevent browning.

 Recipe Notes

The toasted macadamias give this pesto an incredible depth of flavor. Serve it over pasta, grilled chicken, roasted vegetables, or spread on sandwiches and crostini. Once you try it, you might never go back to pine nuts!

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The Great Banana Bread Adventure

 

I’m not going to ask if you’ve ever had one of those days because I already know the answer. We all have.

 Yesterday was mine.

 A few days ago, I bought bananas with every intention of using them in smoothies. Naturally, life intervened. By the time I remembered them, they were past smoothie stage but not quite ripe enough for banana bread, so I waited.

Yesterday, after returning home from getting my haircut that somehow left me looking suspiciously like Moe Howard, I discovered that the bananas had progressed from "perfectly ripe" to one step away from pudding. If banana bread was going to happen, it had to happen now.

I had a particular recipe in mind because it’s a good one, but the baking gods were clearly feeling mischievous.

 The recipe called for mace. No mace. Fortunately, mace is the lacy covering of nutmeg, so I substituted nutmeg and hoped for the best.

 Then I discovered I didn’t have enough light brown sugar. Nor did I have enough dark brown sugar. What I did have was a partial supply of both, so together they became one full measure. Problem solved.

 At this point I was already tired. It had been a long day, and I was looking for shortcuts wherever I could find them.

 The recipe suggested lining the loaf pan with parchment paper. Did I want to do that? No. Was it difficult? Also no. But tired people make strange decisions, so I reached for my trusty Baker’s Joy instead.

 

The can was empty.

 I’m not entirely sure why I put it away empty, but since I live alone, there’s nobody else to blame.

 Fine. I’d use Pam.

 The lid was on a little tight. I pulled harder than necessary and launched it across the kitchen. It ricocheted off the refrigerator, flew into the hallway, bounced once, and rolled neatly down the staircase.

 “I’ll get it later,” I muttered.

 Back to the bread.

 I pressed the spray nozzle.

 The nozzle immediately detached from the can, hit the floor, and rolled directly into Stanley’s food dish. He gave me the side eye and walked away.

 

I retrieved it, cleaned it thoroughly, and prepared to put it back on the can.

 Instead, I dropped it down the garbage disposal.

After fishing it out, I decided perhaps fate was trying to tell me something.

 So I finally did what I should have done in the first place: greased the pan and lined the bottom with parchment paper.

The banana bread eventually made it into the oven, and despite the obstacles, it was absolutely worth the trouble.

One final note: don’t skip toasting the pecans. I’ve made this bread both ways, and while it’s good either way, the toasted pecans add a depth of flavor and crunch that takes it from good to memorable.

 Sometimes the best recipes come with a story. This one certainly did. 

Brown Sugar Banana Bread

 2 c. flour

¾ c. light brown sugar

½ t. baking soda

½ t. fine sea salt

1 t. ground mace

½ t. cinnamon

1¼ c. pecans, toasted and chopped

1½ c. well-mashed ripe bananas (about 3 medium)

¼ c. sour cream

2 large eggs

6 T. unsalted butter, melted and cooled

1 t. vanilla

2 T. dark brown sugar 

Position a rack in the lower third of the oven and preheat oven to 350°F.

 Lightly grease a 9 x 5-inch loaf pan and line the bottom with parchment paper, or not, your choice (see above).

 In a large bowl, whisk together the flour, brown sugar, baking soda, salt, mace, cinnamon, and pecans.

 In a separate bowl, stir together the bananas, sour cream, eggs, melted butter, and vanilla.

 Fold the wet ingredients into the dry ingredients until just combined.

Spread the batter evenly in the prepared loaf pan.

Sprinkle the top with the dark brown sugar.

 Bake for 50–60 minutes, or until a tester inserted in the center comes out clean.

 Cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.

 

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The Halloween Movie Cookbook: A Spooktacular Fusion of Film and Flavor

 

If you’re a girl who geeks out over a great list (or anyone who loves Halloween, horror movies, and delicious food), The Halloween Movie Cookbook by Ryan Alvarez and Adam Merrin is pure delight from the very first page.The book opens with an impressive array of organized lists that thrilled my organization-loving heart: a full table of contents divided into Bewitching Breakfasts, Spooky Snacks and Sides, Monstrous Mains, Potions, Drinks & Boozy Cocktails, and Devilish Desserts. Then come multiple movie indexes: alphabetical, by theme, chronological, plus handy “Spooky Movie Night” menu suggestions. It’s the perfect launchpad for planning everything from a cozy solo movie night to a full-blown Halloween party.What makes this cookbook truly stand out is how cleverly it marries cinema and cuisine. Each recipe includes a short blurb about its inspiring film, a memorable movie quote, and adorable illustrations. The photography perfectly captures that fun, kitschy, spooky Halloween vibe. Recipe names are witty, directions are clear and beginner-friendly, and the dishes range from charmingly simple to impressively creative.Standout recipes include Bewitching Raisin Buns (The Witches), Grilled Prawns with Targon-Mustard Dip (Beetlejuice), Cap’n Spaghetti and Cap’n Meatballs (The Lost Boys), Black Button Cookies (Coraline), and the Overlook Hotel Breakfast Frittata (The Shining). Whether you crave family-friendly fun like Hocus Pocus-inspired treats or something more chilling like Interview with the Vampire’s Louis’s Ratatouille, there’s something here for every kind of spooky fan.I especially loved the thoughtful organization. You can browse recipes by movie or by theme (perfect for a “Witchy Night” or Practical Magic marathon). The Midnight Margaritas from Practical Magic have already become a household favorite—refreshing, boozy, and absolutely magical.Fans of classic horror (A Nightmare on Elm Street, The Shining), family favorites (Casper, Halloweentown, Coco), cookbook collectors, and anyone who believes October 31st is the most important day of the year will adore this book. It’s more than a cookbook; it’s a love letter to the silver screen’s spookiest moments that makes every night feel like Halloween.

  

You can order a copy here.

 Thanks to NetGalley, the authors, and publisher for providing me with an advanced digital copy in exchange for an honest review.

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Tropical Summer Tablescape. Orange + turquoise = summer perfection.

 

Every now and then a piece comes along that isn’t just another addition to your collection, it tells a story. For me, that piece is the turquoise ceramic pineapple hurricane sitting at the center of this table.

 

For nearly six years, I had been searching for one. I’d admired them in magazines, on Pinterest, and in countless decorating photos, but somehow they always managed to elude me. Then one day, a friend spotted one while working in an area thrift store. She immediately thought of me, messaged to ask if it was of interest (was it ever!), and before I could even begin to get excited, she had already purchased it.

 

I cannot tell you how much that simple act of kindness meant to me. The hurricane wasn’t just another decorating accessory anymore, it became a reminder that it’s a special friend who pay attention to the little things. I knew the moment it arrived that it deserved a tablescape.

 During the warmer months I find myself constantly reaching for vibrant oranges paired with cool shades of turquoise and Caribbean blue. The combination reminds me of tropical vacations, warm sunsets, colorful flowers, and lazy evenings spent outdoors.

 

Rather than sticking with one collection, I decided to mix pieces from several manufacturers. One of my favorite things about setting a table is proving that beautiful tables don’t require matching dinnerware. In fact, I often think they become far more interesting when different patterns, textures, and colors are layered together. 

 

The foundation begins with a round Caribbean blue tablecloth from LTC Linens, topped with oversized monstera leaf placemats that immediately introduce a tropical feel. 

 

The locally purchased chargers support soft sage green Pfaltzgraff Nature’s Palette dinner plates. I almost hated covering those beautiful plates because they’re such a calming color, but they create the perfect backdrop for everything layered above them.

 

Next come the colorful Hausenware chili pepper plates bursting with playful Southwestern flair. Nestled on top are the cheerful Dario Farrucci bowls—an unbelievable TJ Maxx bargain from years ago at only one dollar each. Some purchases become favorites because they’re expensive. Others become favorites simply because they make you smile every time you use them.

 

 The centerpiece is, of course, the turquoise pineapple hurricane, surrounded with trailing ivy that soften the arrangement while reinforcing the tropical theme.

 

To one side sits my beloved tangerine Blenko pitcher, adding another rich splash of warm color, while bright turquoise Fiestaware salt and pepper shakers echo the centerpiece perfectly.

The table is finished with bamboo flatware from Crate & Barrel, colorful stemware from Trophy Toast, textured turquoise goblets, and delicate Amapola cups and saucers from Villeroy & Boch, proving once again that mixing styles often creates far more personality than perfectly matched sets.

 

What I love most about this table isn’t any individual piece. It’s the story. Every layer reminds me of a different time, a different shopping trip, or a different memory. The dollar bowls from TJ Maxx. The pitcher I’ve loved for years. The dishes collected one piece at a time. And finally, the pineapple hurricane—a thoughtful gift from a friend who knew exactly what would make me smile. 

To me, that’s what entertaining is really about. It’s never about having the newest dishes or the most expensive accessories. It’s about gathering together the things you love, surrounding yourself with memories, and creating a table that welcomes people in before a single bite of food is served. 

Sometimes the most beautiful centerpiece isn’t the object itself. It’s the friendship behind it.

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 This post is linked to: Tablescape Thursday 

12-Minute Boursin Pasta: An Easy Weeknight Dinner That Tastes Like Much More

 

If there’s one thing anyone who knows me has learned, it’s that I simply can’t leave a recipe alone. I almost always find myself tweaking something here or there to suit my own tastes. Sometimes it’s because I’m missing an ingredient, and other times it’s because I just can’t resist making it my own.

That was certainly the case with this recipe from 101 Things to Do With Pasta, the cookbook I reviewed here. It reminded me of the viral baked feta and tomato pasta that took the internet by storm a few years ago. But this version uses Boursin Garlic & Herb cheese, and let’s be honest—that alone is reason enough to give it a try.

 I wasn’t expecting much. The ingredient list is short, the preparation is incredibly simple, and it comes together in just minutes. I figured it would be good, but I wasn’t prepared for just how flavorful and creamy it turned out to be.

  

Naturally, I couldn’t resist making a few changes.

The original recipe called for 8 ounces of pasta, but I reduced it to 6 ounces because I wanted a little more sauce in every bite. It also used fresh spinach, but I had frozen chopped spinach in the freezer, so that’s what went into the skillet. Since I never think onions and garlic are a bad idea, I added a chopped shallot and a minced garlic clove for extra flavor.

One more act of culinary rebellion—I skipped the recommended 9 x 13-inch baking dish. Those pans always feel a bit awkward for smaller recipes, so I baked everything in a 10-inch ovenproof skillet instead. It worked beautifully and meant one less dish to wash.

 The result was a creamy, cheesy pasta packed with sweet roasted tomatoes, savory spinach, and plenty of garlicky herb flavor. Best of all, it was on the table in about 20 minutes, making it an ideal weeknight dinner when time is short but you still want something comforting and delicious.

 I’ll definitely be making this one again. Below is my adapted version. You’ll find the original recipe in 101 Things to Do With Pasta.12-Minute Boursin Pasta

Makes 4 servings

6 oz. cavatappi pasta

2 c. cherry tomatoes, halved

8 oz. frozen chopped spinach, thawed and squeezed dry

1 Melissa’s shallot, chopped

1 clove garlic, minced

2 T. olive oil

1 5.3-oz. pkg. Boursin Garlic & Herb cheese

¼ c. grated Parmesan cheese

 Preheat the oven to 400°F.

 Cook the pasta in generously salted water until al dente according to the package directions.

 While the pasta cooks, place the tomatoes, spinach, shallot, and garlic in a 10-inch ovenproof skillet. Drizzle with the olive oil and toss to coat. Place the Boursin cheese in the center of the skillet.

 Bake for 10 minutes.

 Drain the pasta, reserving 1 cup of the cooking water.

Remove the skillet from the oven and stir together the vegetables and softened cheese. Add the pasta and Parmesan cheese, stirring until everything is well coated. Add a little reserved pasta water as needed to create a silky, creamy sauce.

 Serve immediately with additional Parmesan cheese, if desired.

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The Best Italian Cream Cake Recipe (With a Secret Amaretto Touch)

 In all my years, I’ve baked this cake exactly three times. The first was back in the 1980s when I first got the recipe. The second was in May 2008 for my son and his then-girlfriend, now wife. And the third? Just this past week when I had a hankering. Yep, I did all this work just for me because I deserve it.

  

I felt incredibly lucky to track down the original recipe after so many years. A quick Google search left me dismayed; there are dozens of versions out there, many loaded with a full cup of oil. Not mine! What makes this one truly special (and, in my humble opinion, the best) is the step where you brush each cooled layer with Amaretto liqueur before frosting. It adds a subtle almond depth and helps the frosting cling perfectly. You can safely set the others aside. This is the one worth keeping. 

 Yes, it’s a bit labor-intensive, but the good news is you can spread the work over two days: bake the cake layers one day and make the frosting the next. The result is a moist, flavorful three-layer masterpiece packed with coconut and pecans. It’s rich and satisfying, so a modest slice goes a long way—perfect for serving a crowd. And with its tall, elegant layers and nutty garnish, it looks as beautiful as it tastes. Guaranteed to earn oohs and aahs! 

Italian Cream Cake Recipe

For the cake:

1 stick unsalted butter, softened

½ c. shortening (I use Crisco)

2 c. granulated sugar

5 large eggs, separated

2 c. flour

1 t. baking soda

1 c. buttermilk

1 t. vanilla extract

1½ c. sweetened flaked coconut

2 c. chopped pecans, divided

¼ cup Amaretto liqueur (for brushing layers)

 

 For the frosting:

12 oz. cream cheese, softened

1½ sticks unsalted butter, softened

1 t. vanilla extract

½ t. almond extract

1 1-lb. box confectioners’ sugar

  Preheat oven to 350°F. Spray three 8-inch round cake pans with Baker’s Joy, line with parchment rounds, and spray the parchment.

 In the bowl of an electric mixer, cream the butter and shortening until smooth. Add the sugar and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

In a separate bowl, sift together the flour and baking soda. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix just until combined. Stir in the vanilla, coconut, and 1 cup of the chopped pecans.

 In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter until fully incorporated.

Divide the batter evenly among the prepared pans. Bake for about 30 minutes, or until a tester inserted in the center comes out clean. Cool the layers in the pans for 10 minutes, then invert onto wire racks to cool completely.

 Once cool, brush the top of each layer generously with Amaretto. This secret step adds incredible flavor and ensures the frosting adheres beautifully.

For the frosting:

In a medium bowl, beat the cream cheese and butter until light and fluffy, about 3 minutes. Add the vanilla and almond extracts, then gradually mix in the confectioners’ sugar. Beat on low until combined, then on high speed for another 3 minutes until smooth and creamy.

 

Set aside ½ cup of frosting in a pastry bag fitted with a star tip for decoration. Use the remaining frosting to cover the top and sides of the cake evenly. Garnish with the remaining 1 cup of chopped pecans for a rustic, elegant finish.

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