Ultra Chocolatey Chuckwagon Brownies – My New Favorite Dessert

 

In the world of desserts, I’ve never been much of a brownie person. Give me a choice between cake, pie, cookies, or brownies, and brownies usually land near the bottom of my list. Pie? Almost never. But lately, for reasons I can’t explain, I’ve been craving brownies.

When I came across this Pioneer Woman recipe, it felt like the perfect excuse to give them another shot. No fancy equipment needed—just a large saucepan and a whisk. The method was straightforward, and they came together in minutes.

One bite and I was hooked. These Chuckwagon Brownies are everything a brownie should be: ultra-dense chocolate flavor with a noticeable espresso kick, wonderfully chewy centers, and those irresistible crispy edges we all fight over. The melted chocolate on top takes them over the top.

I took a couple of shortcuts for maximum ease (because who has time to chop chocolate when you’re craving brownies?). I used dark chocolate chips (63%) in the batter and scattered semi-sweet chips across the top. They turned out so good I can’t imagine the original being any better. Chewy, fudgy, intensely chocolaty—these are now my gold-standard brownie.

Chuckwagon Brownies

 1 c. butter

1⅓ c. sugar

⅓ c. powdered sugar

4 oz. bittersweet chocolate, chopped (or dark chocolate chips)

2 large eggs

1 T. vanilla extract

1 c. flour

⅓ c. cocoa powder

1 T. espresso powder

Pinch of kosher salt

8 oz. semisweet chocolate, chopped (or semi-sweet chocolate chips)

 Preheat oven to 400°F. Butter a 9x13-inch baking dish. (I lined the pan with parchment as well to facilitate easy lifting.)

 In a large saucepan, melt the butter until just bubbling. Remove from heat and whisk in both sugars until combined. Add the bittersweet chocolate and stir until melted.

 Whisk in the eggs and vanilla until smooth.

 Fold in the flour, cocoa powder, espresso powder, and salt until just combined.

 Pour into the prepared pan. Sprinkle the semisweet chocolate evenly over the top.

 Bake 22–25 minutes, until just set in the center.

 Cool completely in the pan, then cut into 16 squares (or whatever size you like).

 These brownies prove that sometimes the dessert you thought you didn’t want turns out to be exactly what you needed. 

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Freezer-Friendly Mediterranean Breakfast Sandwiches (Easy Meal Prep)

 

Yesterday I tried a new recipe for a breakfast sandwich from EVERYDAY EATS, a cookbook I reviewed this past Sunday (You can read the review here.). So far every recipe I’ve tested has been simple to put together and genuinely delicious. This Mediterranean version was no exception.

 The process is straightforward: whisk eggs with garlic, fresh basil, salt, pepper, and a creamy element, then fold in sun-dried tomatoes, spinach, and crumbled feta. Pour the mixture into a baking dish, bake until set, cool, and cut into neat squares. Layer each square onto an English muffin half, add crispy bacon, top with the other half, and you’re done.

I made a few easy swaps based on what I already had. Instead of fresh spinach I used thawed frozen spinach. I didn’t have oil-packed sun-dried tomatoes, so I reached for sun-dried tomato pesto. Greek yogurt isn’t something I keep on hand, so I used sour cream. And while the recipe calls for no-sugar-added bacon, I went with the regular kind I prefer. (I also microwaved the bacon because it is SO MUCH quicker and easier than doing it in the oven.) The result still tasted fantastic, it was, essentially, my own version inspired by the original.

 These sandwiches are a true busy-morning lifesaver. The egg bake is packed with protein and bright Mediterranean flavors, the English muffins hold up beautifully in the freezer, and reheating takes just a minute or two. I now have a stocked freezer full of healthy, flavorful breakfasts that feel fresh every time. 

Freezer-Friendly Mediterranean Breakfast Sandwiches

Adapted from EVERYDAY EATS

 8 slices bacon (no-sugar-added if preferred)

Avocado oil spray

8 large eggs

⅓ c. whole-milk plain Greek yogurt (or sour cream)

2 garlic cloves, minced

⅓ c. finely chopped fresh basil

1 t. kosher salt

½ t. freshly ground black pepper

⅓ c. roughly chopped Melissa’s oil-packed sun-dried tomatoes, drained (or Melissa’s sun-dried tomato pesto)

2 c. finely chopped baby spinach (fresh or thawed frozen)

½ c. crumbled feta cheese

8 English muffins

Hot sauce, optional for serving

 Position a rack in the center of the oven and preheat to 325°F. Line a plate with paper towels and a large sheet pan with parchment paper.

 Arrange the bacon in a single layer on the prepared sheet pan (do not overlap). Bake until just crisp, about 20 minutes. Transfer to the paper-towel-lined plate and set aside.

 Generously spray a 9×13-inch baking dish or quarter sheet pan with avocado oil spray.

 In a large bowl, whisk together the eggs, yogurt (or sour cream), garlic, basil, salt, and pepper until well combined and slightly frothy. Stir in the sun-dried tomatoes (or pesto), spinach, and feta.

 Pour the mixture into the prepared pan and spread evenly. Bake on the middle rack until the eggs are fully set, 22–25 minutes. Remove from the oven and let cool completely.

 Cut the cooled egg bake into 8 even squares. Slice the English muffins in half. Place one egg square on the bottom half of each muffin, break a bacon strip in half and place both pieces on top of the egg, then crown with the remaining muffin half.

 Wrap each sandwich tightly in parchment paper or foil. Store in the refrigerator for up to 3 days or place in a large freezer-safe bag and freeze for up to 1 month.

 To reheat: Unwrap and microwave on a microwave-safe plate for 60–90 seconds from the fridge or 90–120 seconds from frozen. Serve with hot sauce if desired.

 These sandwiches deliver bright flavor, solid protein, and zero morning stress. Bake a batch this weekend and thank yourself all week long.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

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Spanakopita Pasta: My New Favorite Greek-Inspired Comfort Meal

 

Sometimes it’s nice to slow down and make something a little special. Most days, cooking for one means quick, practical meals that come together with minimal fuss. I eat well, but I don’t usually spend much time in the kitchen unless a recipe really catches my attention; this one certainly did.

 While browsing recipes on Bowl of Delicious, I came across something called “Spanakopasta.” The name alone intrigued me. A pasta version of spanakopita? I had all the ingredients on hand and couldn’t resist finding out whether those classic Greek flavors of spinach, feta, dill, and lemon could work in a pasta dish. The answer is a resounding yes.

 I cut the recipe in half, and it still made two generous servings. The finished dish is creamy without cream, bright with lemon, packed with spinach, and rich with tangy feta. It’s hearty enough for dinner, yet elegant enough to serve guests. If you have vegetarian friends coming over, this would make a wonderful main course.

 What surprised me most was how comforting it was. The eggs and pasta water create a silky sauce that coats every strand of spaghetti, while the feta melts just enough to add little pockets of salty goodness throughout the dish.

 It’s one of those recipes that feels far more special than the ingredients suggest.

Spanakopasta (Spanakopita Pasta)

Slightly adapted from bowlofdelicious.com

8 oz. spaghetti

4 T. butter, divided 

3 green onions, sliced

1 10-oz. bag frozen spinach, thawed

2 large eggs

6 oz. feta cheese, crumbled

¼ c. fresh Melissa’s fresh dill, chopped

Zest and juice of 1 lemon

¼ t. black pepper

Salt, for pasta water

Cook spaghetti in well-salted water until just shy of al dente. Reserve 1 cup pasta water before draining.

 Melt 2 tablespoons butter in a large skillet. Cook green onions for about 1 minute.

 Add spinach and cook until heated through and excess moisture evaporates.

 In a bowl, whisk together eggs, dill, lemon zest, pepper, and half the feta.

 Add the pasta to the skillet with the spinach.

 Stir in the egg mixture and about ½ cup pasta water.

 Continue stirring until the eggs cook into a silky sauce that coats the pasta. Add more pasta water if needed.

 Remove from heat. Stir in the remaining 2 tablespoons butter and the lemon juice.

 Top with the remaining feta and extra dill, if desired.

 Serves 4

Everyday Eats Cookbook Review – Easy Sheet Pan & One Pot Meals

 

If you’re at the time of your life where getting dinner on the table feels like a daily chore, Alex Snodgrass’s Everyday Eats is the cookbook you’ve been waiting for. After years of sharing recipes on The Defined Dish, Alex heard her readers loud and clear: make it easier, faster, and still delicious. This latest book delivers exactly that—100 approachable recipes focused on less stress, less mess, and meals the whole family will actually eat.

 

What I love most is how practical it is. You’ll find plenty of true one-skillet and sheet-pan winners as well as freezer-friendly breakfast ideas to make busy mornings less hectic. The recipes that I have earmarked to try include Sheet Pan Breakfast Potatoes with Bacon and Eggs, Freezer-Friendly Mediterranean Breakfast Sandwiches, and One-Pot Chicken Marsala Orzo.The recipes use shorter ingredient lists and pantry staples while still packing flavor. Many are labeled for gluten-free and dairy-free needs, with clear notes for grain-free, paleo, and vegetarian swaps. The photography is bright and inspiring, and the instructions are thorough and beginner-friendly. Several recipes are already family favorites with her kids, which is always a great sign. 

A couple of honest notes: nutritional information isn’t included, and while many meals feel budget-conscious, some ingredients (especially in the Thai-inspired or specialty items) aren’t the cheapest or most common pantry staples. That said, the overall flexibility and make-ahead tips more than make up for it.If you’re craving realistic, nourishing meals that fit real life without complicated techniques or endless cleanup, Everyday Eats is a winner. It’s the kind of cookbook you’ll actually use on weeknights when you’re short on time and energy. 

You can order a copy here.

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Why I’m Keeping My Stuff (And Why That’s Okay)

In my Violet Lemon Drop Martini post, I mentioned that my son has decided to get rid of about 50% of what he owns after being forced into apartment living following the house fire. It sparked a lot of conversation. So many people are on a mission to reduce clutter, simplify their lives, and cut down on maintenance. I’ve tried that path too, and it just didn’t work for me.

 

 I know I need to let go of quite a few things around here. But the truth is, I’m not an empty-surface kind of girl. When I once packed away roughly half of what I owned, the house felt hollow. Sterile. Uncomfortable. Like I was living in someone else’s space instead of my own. Some folks thrive with clean, minimalist decor. Others are full-on maximalists. I fall somewhere in between, but what I do know is that I love my things. I love being surrounded by them, because nearly everything I own carries a story.

 Take the palm trees in my living room. They once belonged to a Coors beer display in a local supermarket. I stripped off the fairy lights and the “Coors Spoken Here” signs, and for the past decade they’ve lived happily in different corners of the house. My affection for them hasn’t faded one bit.

 

 Then there’s the menu man in the dining area—he has quite the backstory. And the gallery wall tucked in the corner of my bedroom? That space is especially dear to me. It holds Jim’s graduation picture from the seminary (yes, he was a priest before he became a professor), a Glenn Miller autograph along with a handwritten program of songs his band played when they rehearsed on the steps of Yale’s Sterling Library, passed down to me by my father shortly before he died. There’s also a handwritten postcard from Jeremy Brett (the man who embodied Sherlock Holmes), complete with his own sketch on the cover. Oh, and a Stetson pith helmet gifted to me by friends Delta Burke and Gerald McRaney. And that’s only one small corner of the bedroom. The rest of the house tells similar tales.

 

 I happen upon things, I’m given things, I stumble across things, I uncover things, and each one makes me feel loved and connected.

 

 Since I was very young, I’ve needed to be surrounded by my belongings. That hasn’t changed, and I don’t expect it will. Kudos to those of you who can organize ruthlessly and discard with ease. I’m simply not built that way. I’ve been a book person since I learned to read. To me, a room isn’t truly a room without a pile of books nearby. I want to be able to sit down and reach in almost any direction to grab something to read.

 

 I once tried clearing everything off my kitchen counters in the name of simplicity. Big mistake. It didn’t make life easier, it made it harder. Every time I needed a particular appliance, I had to trek out to the garage or down to the basement. Now everything stays out where I can reach it in a moment, and I love it. This is a working kitchen, after all.

 

 The club chairs in my living room are battered and worn, but they belonged to my parents. My mother passed away in February 2013. Five years earlier, she had wanted to have them recovered because they were showing their age. Then her health issues piled up, and it never happened. When I had to sell their house, those chairs were the very first things I brought home. They sit in my living room now. As much of a perfectionist as I am, it still surprises me that I haven’t had them reupholstered. But I just can’t bring myself to do it. Every time I look at them, I see my dad working the crossword puzzle in the newspaper or quietly sipping a martini. When he passed away so unexpectedly, I kept that martini glass and the pencil he used for his puzzles. In the same way I wear everyone’s wedding rings (as I wrote about before), I surround myself with pieces of the people I’ve loved, along with souvenirs from my travels with Jim. This is my little cocoon, and it comforts me.

 

 I used to worry about leaving all of this behind for my boys to deal with someday, when I move on to whatever comes next. But then I learned about estate companies that can come in and empty an entire house in a week—selling, donating, or discarding everything with brisk efficiency. Knowing that option exists has freed me. I’m not going to change the way I like to live just to make things slightly easier for someone else in the future, when the help is already out there waiting if they need it.

 

 So here I am, happily surrounded by my stories, my memories, and my well-loved things. And for the first time in a long while, I’m perfectly at peace with that. 

The Ultimate Six-Layer Quiche: Easy, Versatile & Irresistibly Cheesy

 

There’s nothing quite like a quiche when you need a quick, satisfying meal that feels special without requiring hours in the kitchen. At its heart, all you need are eggs and cream, the rest is pure creativity. 

 I always reach for plenty of shredded Gruyère cheese; nothing else delivers that rich, nutty depth quite like it. A fresh grating of nutmeg takes it from delicious to downright unforgettable, adding a subtle warmth that has everyone asking for the recipe.

 

The beauty of quiche is its flexibility. It’s my go-to way to rescue odds and ends from the refrigerator—wilting scallions, a lonely half-pepper, leftover mushrooms, or the last bits of roast chicken. Depending on what you add, it can be hearty and comforting or light and elegant. 

 

Perfect for brunch, lunch, or dinner, it can be assembled ahead of time and baked when needed. Versatile, forgiving, and always impressive, that’s quiche. One of my favorite versions for both simplicity and flavor is this one.

Six-Layer Quiche

1 refrigerated piecrust

1 c. shredded Gruyère cheese

½ c each: chopped green pepper, chopped scallions, sliced mushrooms, diced ham, diced bacon

3 large eggs

2 c. half-and-half

2 T. flour

¼ t. freshly grated nutmeg (or to taste)

Preheat oven to 450°F. Let the pie crust come to room temperature, then unroll and fit it into a 9-inch deep-dish pie plate (or use a deep-dish frozen shell). Sauté the peppers, scallions, mushrooms, ham, and bacon together in a medium skillet until cooked through. Drain well, then spread the mixture in the bottom of the unbaked crust. 

 Sprinkle the Gruyère evenly on top. In a bowl, whisk the eggs, then blend in the half-and-half and nutmeg. Add the flour and whisk until completely smooth. Pour this custard over the fillings. Bake at 450°F for 10 minutes, then reduce the heat to 350°F and bake for 25 minutes more, or until the center is just set. Let rest for 10 minutes before slicing.

 Serves 6

Fresh & Tangy Greek Artichoke Hearts of Palm Salad

 

A vibrant, vegetable-packed salad is always welcome at the table, but it’s easy to fall into the same old routine. This Greek-style Artichoke Salad with Hearts of Palm breaks the mold in the best way. It is bright, fresh, flavorful, and stunningly colorful whether served family-style in a big bowl or on individual plates. It earns rave reviews every time and tastes even better when made ahead.

I recently discovered Melissa’s Produce Raisins on the Vine and immediately knew they belonged in a salad. (They are currently not in season, but mark your calendar for Jan.-May next year because these are well worth it.) Seeing raisins still attached to their delicate stems felt like a revelation! I gathered my favorite Mediterranean ingredients, added a Greek twist, and created something truly special. The fresh snipped herbs bring an aromatic lift, the raisins add gentle sweetness, the feta delivers salty pops, and the tangy vinaigrette ties everything together beautifully. This is my new go-to salad for summer and beyond.

Artichoke Salad with Hearts of Palm (Greek Style)

1 (14.75-oz.) jar marinated artichoke hearts, drained

1 (14.5-oz.) jar Melissa’s Hearts of Palm, drained and sliced

1 English cucumber, sliced

1 (10.2-oz.) jar mixed pitted olives

½ c. diced Melissa’s fire-roasted red peppers

½ c. thinly sliced red onion

½ c. Melissa’s Raisins on the Vine

½ c. crumbled feta cheese

½ c. caper berries

1 t. snipped Melissa’s fresh dill

1 t. snipped Melissa’s fresh oregano

Freshly ground black pepper, to taste

Vinaigrette:

⅓ c. cider vinegar

½ t. kosher salt

1½ t. sugar

¼ t. dry mustard

Pinch of dried oregano

¼ t. freshly ground black pepper

1 t. garlic salt

½ c. vegetable oil

Place all salad ingredients in a large mixing bowl. In a separate medium bowl, whisk together the vinaigrette ingredients until well blended. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for up to a day for even better flavor melding.

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