Dorie's Anytime Cakes, Reviewed

As a longtime Dorie Greenspan fan—ever since her World Peace Cookies sent my taste buds into orbit—I couldn’t wait to dive into Dorie’s Anytime Cakes, scheduled for release on October 21. This book feels like a warm hug from Dorie herself, packed with over 100 recipes for cakes that are simple yet special; from the moment I cracked it open, I was hooked, my mouth watering at the thought of baking every single one.

 To read the rest of the review, go to my sister blog, Book'em.

 You can (and you MUST!) get a copy here.

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

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Magpie’s Café Baked Potato Soup: A Timeless Missouri Classic

 

Magpie’s Café has been a cherished spot on historic Main Street in St. Charles, Missouri, since opening its doors on May 16, 1984. Founded by Rhonda Crane and named after her chatty daughter Maggie, the café quickly became famous for its signature Baked Potato Soup—a rich, comforting recipe that helped it thrive as a local icon.

 Rhonda ran the beloved restaurant for 35 years until her passing in 2019, making her the longest-standing single owner on Main Street. Longtime employee Donna Schaffrin then took the helm, preserving its traditions with her family and dedicated staff for five more years. In April 2024, Bill Pieper and Colleen Blase became the new owners, committed to carrying on the café’s legacy.

 What makes this soup special? The potatoes are oven-baked first, peeled, and cubed—creating deeper flavor and perfect tenderness that sets it apart from ordinary potato soups.

 Here’s the treasured recipe, shared from the St. Louis Post-Dispatch’s Special Requests Cookbook and the café’s own cookbook:Magpie’s Baked Potato Soup

8 large russet potatoes, scrubbed well

3 T. butter

2 large Melissa’s yellow onions, finely chopped

2 T. chopped fresh parsley

1 T. Italian seasoning mix

½ t. salt (or to taste)

¼ t. freshly ground black pepper (or to taste)

3 c. chicken stock

3 c. half-and-half (or whole milk)

½ c. sour cream

1 c. shredded Cheddar cheese

½ c. crumbled cooked bacon

⅓ c. chopped green onions or chives

 Preheat oven to 350°F. Bake potatoes for about 45 minutes or until tender. Let cool, then peel and cut into ½-inch cubes.

 In a heavy soup kettle, melt butter over medium heat. Add onions and cook until translucent. Stir in parsley, Italian seasoning, salt, and pepper.

 Add chicken stock and cubed potatoes. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 15 minutes, stirring occasionally.

 Stir in half-and-half (or milk). Return to a boil, reduce heat, and simmer 15 minutes, stirring often to prevent sticking.

 Add sour cream and simmer 5 more minutes.

 Ladle into bowls and top with shredded Cheddar, crumbled bacon, and chopped green onions or chives.

 This creamy, cheesy soup with its oven-baked potato base is pure comfort in a bowl—perfect for chilly days or whenever you crave something hearty and homemade. If you’re ever in St. Charles, stop by Magpie’s Café to taste the original. Until then, bring a taste of Missouri history to your kitchen!

 

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Unexpected Gem from the King's Kitchen: Spinach and Artichoke Casserole

 

When I flipped through my recently reviewed Elvis Presley Cookbook (You can read my review here.), this Spinach and Artichoke Casserole immediately caught my eye. As a longtime fan of creamy vegetable casseroles — especially the classic spinach-artichoke combo — I was intrigued, but honestly a bit skeptical. With decades of cooking experience, I can usually spot a recipe that might need a flavor boost. I kept thinking, “Hmmm, does this need garlic powder... maybe some chives... or my beloved Montreal steak seasoning that I pretty much use on everything?”

 But I decided to trust the King and follow the recipe faithfully. Well, almost; I made individual portions instead of one big dish, and I experimented with toppings on a couple. (I used these casserole dishes.)

Ready to slide into the oven.

 I was absolutely shocked at how delicious it turned out. The simplicity lets the ingredients shine: creamy, tangy, perfectly balanced, and surprisingly flavorful without any extra seasonings. I'm so glad I resisted the urge to tweak it — sometimes less really is more. This dish has me excited to dive deeper into the cookbook. Stay tuned for more Elvis-inspired recipes!

Spinach and Artichoke Casserole

Makes 6 servings

1 14.1-oz. can artichoke hearts, drained 
3 10-oz. pkgs. frozen chopped spinach, thawed and well-drained*
1 8-oz. pkg. cream cheese, softened 
2 T. Duke's mayonnaise 
6 T.whole milk 
Black pepper, to taste 
Grated Parmesan cheese, to taste (or substitute shredded pepper jack for a spicy kick!)

Preheat your oven to 375°F. Grease a 2-quart casserole dish (or use individual casseroles for personal portions, as I did).

 Cut the drained artichoke hearts in half and arrange them evenly in the bottom of the dish.

Layer the well-drained chopped spinach over the artichokes.

In a medium bowl, mix the softened cream cheese, mayonnaise, and milk until smooth and creamy. Spread this mixture evenly over the spinach layer.

Season generously with black pepper, then sprinkle the top with grated Parmesan cheese (or pepper jack for extra heat).

Bake for 35–40 minutes, or until the casserole is hot, bubbly, and lightly golden on top.

Let it rest for a few minutes before serving. Enjoy this creamy, comforting side dish!

 Pro tip: The pepper jack topping adds a nice spicy twist if you're feeling adventurous — both versions are fantastic!

This retro recipe proves that sometimes the classics are perfect just as they are. Have you tried any recipes from celebrity cookbooks? Drop a comment below — I'd love to hear!

*I used one 16-oz. package and it was plenty for my four small dishes.

 

Pre-order the cookbook here.

Hot from the oven.

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Cozy Valentine's Day Tablescape

 

Creating a cozy, layered tablescape felt especially comforting on those bitterly cold days when temperatures dipped into the single digits. The chill outside made me crave warmth in every detail, so I focused on textiles to build that sense of snugness right at the table.

Starting with a soft linen tablecloth as the foundation, I layered a striking black and white wintry runner dotted with snowflakes—sourced from World Market—that added a crisp, seasonal touch without overwhelming the space. Over that, I placed black and cream plaid placemats from a local shop, then topped them with sleek round black placemats for added depth and texture. Each layer seemed to wrap the table in extra coziness, and honestly, it started to make me feel warmer inside before the meal even began. 

 

The plate stack came together effortlessly thanks to Pfaltzgraff's Kenna Red dinnerware. This collection is wonderfully varied—each piece features its own bold red pattern, yet they all harmonize beautifully for a cohesive yet interesting look. The set includes dinner plates, salad plates, soup bowls, and those fun red-and-white polka-dotted mugs that bring a playful element to the setting. I appreciate when the design does the thinking for me; it allows the overall table to feel intentional and polished without endless decision-making.

 

Paired with deep red stemware for richness and affordable champagne flutes that catch the light with subtle sparkle, the table gained a celebratory edge—perfect for toasting with champagne on Valentine's Day.

 

Flatware with red enamel handles complemented the color scheme seamlessly, while simple red napkins tied in loose knots introduced a casual, textured contrast to the more structured elements. 

For a sweet surprise, each place setting included a small bowl holding a Valentine-themed bag of vanilla-flavored marshmallows. They're ideal stirred into hot chocolate on these frigid days, but they're delicious enough to enjoy straight from the bag too—a little treat that adds warmth and whimsy for guests. 

 

At the heart of the centerpiece sits a pair of cherished cut crystal candleholders, a thoughtful first-Christmas gift from the late Mr. O-P picked up at a local antique shop. They hold special meaning and bring a touch of elegance and history to the table.  

In the center, a vibrant red Fiestaware pitcher overflows with flowers that subtly nod toward spring's eventual arrival, bridging the winter chill with a promise of warmer days ahead. Whatever you plan for Valentine's Day, keep it sweet, keep it simple, and embrace a bit of old-fashioned charm—it makes the coldest days feel a little more inviting.

  

Click on the links below for more Valentine table inspiration from my blogging friends:

Panoply - Valentine's Day 2026: Forget Me Not Tablescape

Life and Linda - Hearts, Kisses, and Valentine Wishes

Home Is Where the Boat Is - Heartfelt Table with Snowmen & Cardinals

Hyacinths for the Soul - WhisperingLove - Valentine Tablescape Hop

Everyday Living - Forever Is Long Enough

The Cat's Whiskerz - A Valentine's Day Table for the Guys

Red Cottage Chronicles - Setting a Valentine's Table That Feels Like Home

Celebrating Everyday Life - An Italian-Inspired Valentine for Two

My Thrift Store Addiction - Ivy and Roses Valentine Table for Two

Me and My Captain - Love Is Everything, Valentine's Day 2026

Little Yellow Corner Store - A Winter's Valentine's Day Tablescape - The Heart of the Matter

Thrifting Wonderland - Valentine's Day: From the Heart

Corner of Plaid and Paisley - Cottage Rose Valentine's Table

Dinner at Eight - Celebrate with Friends and Flowers on Valentine's Day

Olla-Podrida - Cozy Valentine's Day Tablescape

The Bookish Dilettante - Valentine's Tea in the Library

Pandora's Box - Lunch With My Valentine

Mantel and Table - How to Design a Valentine Table That Feels Luxurious

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This post is linked to: Tablescape Thursday 

The Perils of Pattie: My Dance with the Devil

I have recently let you into my world with tales of my refrigerator woes. As a consequence, I thought you might enjoy another episode in the “Perils of Pattie,” when I made the mistake of not finishing a sandwich. It wasn’t what I wanted in the first place, so my interest in finishing it was not strong. Consequently I went into the kitchen to get some plastic wrap to wrap the other half so that I could stick it in the refrigerator and eat it later if the mood for that particular sandwich ever hit. All did not go as planned.

I have survived food poisoning, power outages, family holidays, and the occasional existential crisis, but nothing, I repeat, NOTHING has broken me like this roll of Amazon Basics cling film. Positive reviews be damned; this is the devil!

   All I wanted was to wrap half a sandwich. That’s it. A simple, pathetic human act. Instead, this demonic sheet of disappointment turned my kitchen into a crime scene and my soul into a smoking crater.

Finding the start of the roll is like trying to locate the beginning of time itself. You think you’ve got it—fingernails scraping, breath held—then it rips into three jagged tongues that immediately try to bond with themselves in ways that defy physics and basic decency. Now you have three separate wars happening on the same spool. They never reconcile. They just glare at each other while sticking to the counter, the knife, your elbow, the cat, the concept of hope.

I escalated. Butter knife. Paring knife. Serrated bread knife. Nothing. This stuff laughs at steel. Eventually I retreated to my studio, retrieved my X-Acto #11 blade (the one I use for craft projects, not war crimes), and began performing literal surgery on the roll—carving a trench like I was trying to free a fossil. A small piece peeled free. Victory? No. The liberated fragment instantly balled itself into a sticky tumor that attached to every surface it touched like a cling-film facehugger.

At one point I had four separate torn sheets orbiting me like angry ghosts. I uttered expletives I wasn’t even aware that I knew.

In the end, and against my better judgment, I wrapped the sandwich in aluminum foil. Do not buy this product. Do not gift it to your worst enemy—they don’t deserve this level of evil. Redirect your money to literally any other brand. Generic store brand from a gas station? Better. The stuff they wrap corpses in? Probably more cooperative.

This is not plastic wrap. This is a war crime in a cardboard sleeve.

Save your sanity. 
Save your sandwiches. 
Save yourself.

I mean it! 

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Rich Slow Cooker Beef Stew

 

When the cold snap hits, nothing beats a steaming bowl of hearty beef stew. Last weekend, I simmered a big pot in the slow cooker, paired it with freshly baked focaccia, and it was pure comfort.

Like many, I love potatoes in stew… but not in the stew. They always turn mealy and mushy. My solution? Keep the potatoes out of the pot and serve the rich, flavorful stew over a perfectly baked potato instead. The contrast of tender beef and veggies with that fluffy, hot potato is unexpectedly delicious and satisfying.Rich Slow Cooker Beef Stew

4 strips thick-sliced bacon
2 lbs. stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 (16-oz.) bag baby carrots
1 large Melissa’s organic yellow onion, diced
4-6 large crimini mushrooms, quartered
3 cloves garlic, minced
4 c. beef broth
4 T. tomato paste
2 T. Worcestershire sauce
2 t. dried thyme
2 t. dried rosemary
2 t. smoked paprika
2 t. espresso powder
1 t. caraway seeds
1 t. Montreal Steak Seasoning
2 bay leaves
¼ c. flour (for thickening)
Salt and pepper, to taste

 Fry bacon in a large cast iron skillet over medium heat; drain bacon on a paper towel-lined plate and crumble.

Season beef with copious amounts of salt and freshly ground black pepper. Add beef to the skillet in which you cooked the bacon and cook until evenly browned, about 2-3 minutes. Remove beef to a 6-qt slow cooker and top with the crumbled bacon. In the same pan, sauté onions, mushrooms, and garlic until onions are translucent. Stir in beef broth, tomato paste, and Worcestershire to deglaze the pan, and then pour into slow cooker on top of the beef and bacon.

Add potatoes, carrots, onion, mushrooms, and garlic. Stir in thyme, rosemary, paprika, espresso powder, caraway seeds, steak seasoning, and bay leaves until well combined; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Serve immediately, garnished with parsley, if desired.

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Crunchy Bacon Cheddar Stuffed Celery

Who says healthy snacks have to be boring? This Crunchy Bacon Cheddar Stuffed Celery is the perfect blend of creamy, cheesy goodness with crispy bacon and a satisfying crunch from fresh celery. They're easy to whip up, packed with flavor, and a sneaky way to enjoy some veggies. Whether you're prepping for game day, a party platter, or just an after-school treat, this no-cook appetizer (aside from the bacon) is a total winner!

 Celery might seem like it's mostly water (about 95%!), but don't underestimate it—this humble veggie is loaded with good stuff. It's a great source of vitamins A, C, and K, plus important minerals like potassium, folate, and magnesium. These nutrients support everything from a strong immune system and healthy bones to better digestion and heart health. That's why celery makes an excellent snack choice for all ages, from kids to adults. The natural crunch and mild flavor pair perfectly with richer fillings, turning a simple vegetable into something irresistible.

And here's the best part: these stuffed celery bites are super kid-friendly! The creamy cheese and crispy bacon make them fun and tasty, so it's an awesome way to sneak more vegetables into your children's diet without any fuss. Kids love the "boat" shape and the familiar flavors of cheese and bacon—it's like ants on a log, but upgraded!

Plus, this recipe is incredibly convenient. You can make the filling ahead of time (up to a day in advance) and stuff the celery just before serving. That makes it ideal for parties, potlucks, or Super Bowl spreads—no last-minute stress, and they hold up well in the fridge. Low-carb, gluten-free, and crowd-pleasing? Yes, please!

This recipe serves about 8-10 as an appetizer (makes 32 pieces). It's straightforward with minimal prep!Crunchy Bacon Cheddar Stuffed Celery

 8 large celery stalks

1 8-oz. pkg. cream cheese, room temperature

2 T. sour cream

½ lb. bacon, cooked and crumbled

1 c. shredded sharp cheddar cheese

1 T. dry ranch seasoning mix

⅛ t. garlic powder

⅛ t. freshly ground black pepper

2 green onions, thinly sliced

 Wash and dry 8 large celery stalks. Cut them into fourths, set aside.

 Place the cream cheese, sour cream, bacon, cheese, ranch seasoning, garlic powder, pepper, and green onions into a medium bowl. Beat with an electric hand mixer until thoroughly blended.

Use a butter knife or small spoon to generously fill each celery piece with the cheese mixture. Pile it high for extra indulgence!

Arrange on a platter and enjoy right away, or cover and refrigerate until ready. Leftovers keep well in an airtight container in the fridge for up to 3 days.

Tips: For easier handling at parties, chill the stuffed celery for 30 minutes before serving—it helps the filling set. You can also garnish with extra green onions or a sprinkle of cheddar for a pretty presentation.

These bites are addictive—the salty bacon, tangy cheddar, and cool crunch of celery create the ultimate flavor combo. Give them a try and watch them disappear!

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