One of my favorite holiday-season traditions is creating cookie boxes. I pull together some of my favorite cookie recipes and gift the boxes to friends and family. When I was a kid, my dad used to bring home a huge box of cookies from his office every holiday season. We looked forward to the box so much, and each of us had a favorite cookie. A few were unique, and others were classic Christmas cookies. My holiday cookie boxes started a few years ago when I was away from my family for the holidays.

Now I look forward to this time each year when I am done shipping for The Print Shop and I have a week at home before traveling. The cookie boxes are for people in our community, like the UPS, USPS, and FedEx drivers. In addition to the cookies, I include a handwritten note and a tip. For friends and family, just a little note to let them know I’m thinking of them and spread some holiday cheer. We have really great neighbors, some of whom have kids. It is especially nice to fill their box with holiday cookies for the little ones. 

Wearing this red Alex Mill sweater.

​Below are some of my favorite holiday cookie recipes; blog readers often request them, so I thought it would be helpful to have them all in one place. Use this post to inspire your own holiday boxes with homemade cookies. It is a fun way to celebrate the holiday season.

Holiday Cookie Boxes

Tips for Cookie Baking

Pull out all the ingredients you will use for all your cookies into one spot. I love these glass bowls for pre-measuring my dry ingredients and preparing ahead of time. Using a scale and converting to grams vs cups is super helpful and more accurate. 

Leave the butter and eggs out on the counter as you start preparing all your ingredients so they can reach room temperature. 

​You can bake your cookies ahead of time and freeze them in an airtight container before you are ready to assemble and ship. 

Key Baking Tools and Ingredients For Cookies

​My Kitchenaid stand mixer is over seven years old and has held up exceptionally well. I love it, and the accessories are easy to hand-wash or throw in the dishwasher. Just wipe down the base before putting it away at the end of your baking. 

Rolling pin and cookie cutters in a variety of shapes. I like to pick up a new cookie cutter each year with different shapes or a theme, and parchment paper. Silpat mats are so helpful for baking cookies. I love this scooper for measuring dough evenly for each cookie.

Decorating sugars and sprinkles in fun, festive colors. I typically grab these at Target at the start of the season, along with my holiday tins. Chocolate and white chocolate are always baking staples for me. 

Auntie Cookies: Vanilla Sablé

Auntie cookies are based off a vanilla sablé recipe from Dorie Greenspan. In the original recipe she uses sanding sugar to coat the exterior, I started doing sprinkles and colored sugar for my niece and nephew and never looked back. Depending on the time of the year and season, I will pick different sprinkles. Roll the log dough in sugar before you pop it in the fridge. I use parchment paper around the dough and twist the ends to seal it shut. You can put a paper towel cardboard roll around the dough to keep it from turning flat on one edge. Your dough will be nice and rounded when it chills.

This gets messy and sugar flies a bit. Just be prepared!

Madeleines: Holiday Cookie Recipes

The Madeliene recipe I use is easy and delicious! I play around with flavors and use the batter as my base. Try vanilla bean paste, lemon zest, orange zest, chocolate chips, or fruit like blueberries or raspberries. They all have their own unique flavor and are sure to be a hit. For the holidays, you can dip them in chocolate and add sprinkles if you want to get fancy.

Biscotti Recipe: The Most Requested Cookie in My Family

I found this recipe in the NYT and have been making these for years. My dad requests a shipment every couple of weeks and savors every bite with his morning coffee. I add dark chocolate chips and use vanilla bean paste. They hold up over time if they last that long. These are usually quick to go!

Holiday Cookies: From Hôtel Crillon in Paris

My husband and I love these cookies! I initially found the recipe on Instagram during the pandemic and decided to give it a try back in 2021. These have been a holiday cookie staple ever since.

Cream the butter and sugar together.

Add the milk, then the egg.

Sift all the dry ingredients together in a separate bowl. Slowly add the dry ingredients to the wet ingredients while mixing.

Wrap the dough and refrigerate.

Divide the dough in half. Keep half in the fridge to keep cool. Dust the counter with flour and roll out with a rolling pin. Don’t roll it too thin, as this makes it hard to lift up after the dough is cut with the cookie cutters.

World Peace Cookies: For the Chocolate Lover

This recipe from Dorie Greenspan for World Peace Cookies was introduced to me by my aunt. I love making these for my family and they are always a hit. When you make them in your own kitchen, measure the dry ingredients. Depending on the time of the year and humidity, the dough might be more dry and crumbly. It will all come together eventually. You will mold the dough into a log and slice once chilled. Keep them in the fridge or freezer for a few days if you want to prep these ahead of time.

Final Tips for Your Cookie Boxes

These make the perfect gifts and don’t break the bank, helping you stay on budget this holiday season. 

To add a little variety, I love adding peppermint bark to my cookie tin. My sister and I love this tradition and look forward to it every year. 

Put on your favorite Christmas movies or music and dance around the kitchen. Make a mess and eat way too many broken cookies.

When putting together your Christmas cookie boxes, add tissue paper for extra padding. I like to wrap the different kinds of cookies separately so the flavors don’t mix in the box. This is a fun holiday tradition, and I hope you will enjoy it. Happy Baking! 

*This post includes affiliate links. I make a small commisison from items purchased from my links. Merci!

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Strawberries and Cream Passover Cake

I have an April birthday, and every couple of years, depending on the calendar, my birthday coincides with Passover. Growing up, my mom used to make this delicious strawberry and cream passover cake. It was a sponge cake topped with whipped cream and strawberries. My grandma and I had a birthday two days apart, and we would celebrate together with this delicious cake. The cake was something I would look forward to enjoying with my sister, mom, and family.

Paris Every Day is dedicated to my grandma, and I have been thinking a lot about this cake. My birthday fell on the second night of Passover, Seder, and I wanted to recreate this cake. I asked my friend Brian Hart Hoffman of Bake from Scratch to help with a recipe. He took the challenge and went above and beyond! This cake is delicious.

I ended up separating the cake into two different layers and served it twice. Yulia was over for a photo shoot, and I ended up creating one layer for my family to share during their visit to Chicago. My mom reminded me that she used a tube pan and cut layers. You can also use an 8″ pan and divide the batter into two.

Strawberries and Cream Passover Cake Recipe

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Strawberries and Cream Passover Cake

Passover Sponge Cake

Course Dessert

Keyword passover cake, sponge cake, spring cake, strawberries

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 people

Equipment

• 2 8" pans
• 1 stand mixer with whisk
• 1 spatula
• 1 measuring cups

Ingredients

• 6 large eggs (300 grams), separated and room temperature
• 1 /14 cup granulated sugar (250 grams) granulated sugar, divided
• 1 tbsp lemon zest (3 grams) lemon zest
• 1 1/2 tbsps lemon juice (22.5 grams) fresh lemon juice
• 1/4 tsp kosher salt ¼ teaspoon kosher salt
• 2/3 cup potato startch (77 grams) potato starch* Manischewitz
• 1/4 cup Matzah Meal (40 grams) matzo cake meal* Manischewitz
• Vanilla Bean Chantilly Recipe to Follow
• 1 cup strawberries 150 grams sliced

Instructions

• Preheat oven to 325°F (170°C). Line bottoms of 2 (8-inch)

  round cake pans with parchment paper. (Do not grease.)
• In a large bowl, whisk together egg yolks, 1 cup (200 grams)

  sugar, and lemon zest and juice until combined.
• In the bowl of a stand mixer fitted with the whisk

  attachment, beat egg whites and salt at medium speed until

  frothy. With mixer running, add remaining ¼ cup (50 grams)

  sugar, 1 tablespoon (12 grams) at a time. Slowly increase mixer

  speed to medium-high, and beat until stiff peaks form, 2 to

  3 minutes.
• Stir about one-fourth of egg white mixture into egg

  yolk mixture until combined. Using a balloon whisk, fold in

  remaining egg white mixture until almost combined. Sift

  potato starch and cake meal over mixture in two additions,

  folding until combined after each addition. Divide batter

  between prepared pans (about 3½ cups or 350 grams each).

  Smooth with an offset spatula.
• Bake until golden brown and a wooden pick inserted in

  center comes out clean, 35 to 40 minutes. Invert cake

  pans onto a parchment paper-lined wire rack, and let cool

  completely in pans.
• Run a thin-bladed knife around inside edge of cake pans to

  loosen layers from sides. Turn out 1 cake layer onto a serving

  platter; discard parchment. Spread 1½ cups (150 grams) Vanilla

  Bean Chantilly onto cake layer. Top with diced strawberries.

  Top with remaining cake layer; discard parchment. Spread

  remaining Vanilla Bean Chantilly on top. Garnish with

  strawberries, if desired. Serve immediately, or refrigerate

  until ready to serve, up to 2 hours. Refrigerate in an airtight

  container for up to three days.

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Vanilla Bean Chantilly Cream

Prep Time 10 minutes minutes

Servings 8

Equipment

• 1 stand mixer with whisk

Ingredients

• 1 1/2 cups (360 grams) cold heavy whipping cream
• 1/3 cup (40 grams) confectioners’ sugar
• 2 tsps (12 grams) vanilla bean paste

Instructions

• In the bowl of a stand mixer fitted with the whisk

  attachment, beat all ingredients at medium speed until

  medium peaks form, 3 to 4 minutes. Use immediately.

Makes 1 (8-inch) cake

While Passover is wrapping up for 2025, I highly recommend bookmarking this recipe for next spring. This will be a family staple recipe I recreate every year.

One of my favorite memories of my most recent family visit was when my niece grabbed the tiny one piece of cake left in the fridge and three forks. We all took a bite and enjoyed the cake while watching a movie. It was perfect!

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Food is my love language. It brings me joy to be able to cook and bake for people. My family and my husband’s family spent the weekend in Chicago, and I was thrilled to be able to bake for the occasion. Many people have been asking for the recipes (including my sister), and I wanted to put them in one easy post to reference. These are my five favorite desserts to bake on repeat.

5 Favorite Dessert Recipes to Bake

Lemon Cake Recipe

I love all the coffee shops in Paris that offer different sweet options, including lemon loaf and banana bread. Lately, with the beginning of warm weather and hints of spring, I have been craving lemon. I tried a few different recipes before settling on this lemon cake recipe.

We loved it so much that I made it three times in a very short period. I accidentally added whole milk and yogurt when I originally made this recipe. The mistake resulted in a delicious, moist cake that became a big hit. I made it again without the milk, and I liked it better with it! Just a splash of whole milk should do the trick with the original recipe.

My Dad’s Favorite Biscotti

I started making this recipe during the pandemic, and my dad loved it! My father-in-law loved it so much, too, that I regularly sent them care packages. I add dark chocolate chips to the recipe, making them even better! After the weekend, My sister texted me that she couldn’t get enough of them and needed the recipe. This is from the NYT, and I hope the gift article works.

The Best Brownie Recipe

One of my favorite desserts is a good chocolate brownie with walnuts. Not everyone is on team nut, so I typically bake half with nuts and the other half without. This Love and Lemons recipe is my go-to. Be careful not to overbake them. They will continue to cook and set after being out of the oven.

Auntie Cookies

Auntie cookies are Dorie Greenspan’s Vanilla Sablé recipe with sprinkles. I started making these for my niece and nephew years ago, and the name stuck as Auntie Cookies. They refer to me as Auntie, and they love these cookies. I love hearing from readers who are aunties or becoming aunties and plan to bake these for their nieces and nephews.

The trick is to roll the sprinkles on a baking pan before they go into the fridge. Sprinkles can go everywhere; keep them somewhat contained for easy clean-up. The best part is that these are slice-and-bake cookies so you can make fresh cookies a little at a time. I will freeze them for my sister in a log, and she can slice them for the kids once I am gone.

Part of the fun is changing up the sprinkle color depending on the year. Around Valentine’s Day, they are red and pink, rainbow year-round, and red and green at the holidays.

French Madeleines Recipe

These are so easy to make with just six ingredients. I play around with the flavors, adding vanilla bean, fruit (blueberries and raspberries), chocolate chips, and lemon. You can break the batter into tiny bowls and add different flavors. For the lemon, add lemon zest to taste. Around the holidays, I play around with chocolate-dipped madeleines with sprinkles. I use the recipe from La Cuisine Paris.

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Five Favorite Holiday Cookie Recipes

A few years ago, I started the tradition of making cookie tins. It was one of my favorite memories from growing up. My dad brought home a massive tray of cookies from his office every year around Christmas. Our family would gather around the cookie tray, grab our favorite cookies, and nibble on them over time. There are always a few new recipes to try each year. I always turn to these five favorite holiday cookie recipes when baking over the holidays.

Once things slow down with work, I look forward to baking for our neighbors, friends, and family. This is a great way to spread holiday cheer. Our UPS and FedEx package guys will also get one and their holiday tips.

For the cookie boxes, I buy these tins from Target. Sometimes, I mix up the patterns, but I went all the same this year. My husband saw these cookie cutters and thought smaller was better for those bite-sized cookies perfectly paired with coffee in the morning.

Auntie Cookies

These have become a family favorite with my niece and nephew. This recipe from Dorie Greenspan is the dough I use. The recipe calls for the edges to be coated in sanding sugar, but I prefer sprinkles!

It would be best to roll them in sprinkles for the full effect. I change up the sprinkles depending on the season. Red and pink for Valentine’s Day and red and green for Christmas. You can use whatever sprinkles that catch your eye. It does get messy, but that is part of the fun. I have been making these for years, and the adults love them too!

You can see a breakdown of the Auntie cookie recipe here. If you make them, I would love it if you would tag me so I can see them.

Chocolate Chip Biscotti

I don’t know when I started making this recipe, but it was after I moved in with my husband during the pandemic. These are easily one of my family’s favorite cookies. I added dark chocolate chips to the recipe, which have been a hit since day one. My dad requests them regularly, and I typically split a batch with my dad and father-in-law and mail them out a few times a year. They pair well with coffee. The recipe is via NYT and may require a subscription.

Christmas Cookies

I started making these Christmas cookies after seeing the recipe from The Crillon Hotel in Paris during the pandemic. They shared the recipe on Instagram, and I was inspired to make them. My husband loves them and requests them each year. The cookies have the perfect amount of sugar and cinnamon in them.

We prefer these to be made with smaller cookie cutters over the larger ones from experience. It is a bit of a project to make and cut out the dough, so be prepared to spend an afternoon or evening cooking and cleaning up. It’s part of the fun of the holidays.

World Peace Cookies

My aunt first introduced me to Dorie Greenspan and these World Peace Cookies. The trick to making them is to measure the ingredients, especially the flour, with a scale. Chicago can get very dry in the winter, and the dough is different in the summer vs the winter. I also noticed this when making them in Chicago vs. my sister’s Florida kitchen. Once you get the right combination, you will jump for joy.

My nephew has been making these with me since he was a baby. I love adding dark chocolate to these; the cocoa powder also makes a big difference. Quality ingredients are essential for the extra flavor boost.

Sugar Cookies with Frosting

Don’t underestimate a simple sugar cookie with sprinkles and frosting. I prefer to go lighter with the frosting and use a squeeze bottle to make my designs. You can get really creative and have fun with this. The recipe is simple with powdered sugar.

Five Favorite Holiday Cookie Recipes French Madeleines

French Madeleines aren’t technically cookies but I love making them and adding them to the cookie tins. A few years ago, I dressed them up with sprinkles and chocolate for a fun holiday twist. This was easy to do with melted chocolate and a bowl of sprinkles. You can get the recipe here.

If you have a favorite peppermint or cinnamon recipe. I would love the link! Drop your favorite holiday cookie recipe below to share with the EDP community.

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French Vinaigrette Dressing Recipe

I had every intention to make a classic French Bistro salad with goat cheese for the blog and my goat cheese bread crumb pieces never made it to the last round. What I did end up making and loving is a classic French vinaigrette dressing. I added the classic French vinaigrette dressing to a simple bowl of mixed greens, instantly transporting me back to a Parisian café.

You can make this easily with your kitchen ingredients. The one thing you will need that you may or may not have is Dijon mustard. I love the one at Trader Joe’s, and it is only $2. It’s a great staple to have on hand for multiple recipes.

You can make it in a bowl with a whisk, and you can also make it in an old Bonne Maman jar. This is great for storage to keep in the fridge if you make a little more than you need. This is great to have on hand to throw on mixed greens.

Update: I recently added chopped shallots to my classic French vinaigrette dressing to jazz up my dinner salad and it took it to a whole new level. The flavor of the shallots with the Dijon mustard is the perfect combination. To do this easy update, just add in one small chopped shallot thinly sliced. Toss in the shallot to the dressing and mix.

French Vinaigrette

I love adding this vinaigrette to a classic goat cheese salad. It’s a simple French lunch.

What You Need:

The salad works perfectly as a nice addition to any meal. I always love having mixed greens with dinner. It’s a grocery staple.

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French Vinaigrette

Classic French Vinaigrette

Course Salad

Cuisine French

Keyword classic french, classic french vinaigrette, french bistro salad dressing, french vinaigrette, mustard vinaigrette, salad dressing

Prep Time 5 minutes minutes

Servings 4

Equipment

• whisk
• bowl
• measuring spoons

Ingredients

• 4 T olive oil extra virgin
• 3 T red wine vinegar
• 1 t dijon mustard
• salt
• pepper

Instructions

• add in mustard, vinegar, oil and a dash of salt and pepper into a bowl or jar. Mix with whisk or shake until mixed. Taste and add accordingly. Some people prefer a dressing to be heavier on the oil and others prefer it to be more balanced or acidic based. A healthier version would have less oil. It's up to your personal preference.

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Goat Cheese Salad Recipe

This recipe is so simple, easy, and delicious. It will instantly transport you back to a Parisian terrace. One of my favorite meals in Paris was this salad on a terrace in Montmartre. Pair it with a glass of white wine if possible. You will love this goat cheese salad recipe for spring.

Instructions

You can use last week’s vinaigrette recipe to use on this salad. I keep some in the fridge to add mixed greens to any meal. And I picked up goat cheese at my local grocery store and bread from the market.

I cut my bread into four pieces and cut one oz of goat cheese, and divided it equally across the bread. I put the pieces in the toaster and kept an eye on them until they looked to be the right amount. It was about 5 minutes in total.

You can toast the walnuts in a pan at the same time while the bread is in the toaster.

I put the mixed greens in a bowl and added the vinaigrette, and tossed it lightly. You can add a little fresh ground pepper to the top.

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Goat Cheese Salad

Course Salad

Cuisine French

Keyword classic french vinaigrette, french bistro salad dressing, french goat cheese salad, french lunch ideas, goat cheese salad, lunch ideas

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1 serving

Equipment

• toaster
• small pan

Ingredients

• 1 oz walnuts
• 1 oz French Vinaigrette
• 1 cup mixed greens
• 1 oz Goat Cheese
• 1 piece bread of your choosing

Instructions

• Toast walnuts in pan
• Toast bread in toaster or oven with one oz goat cheese. I sliced mine into 4 pieces ahead of time to make it easy to plate and eat.
• Toss mixed greens with French Vinaigrette while cheese and bread is in the toaster
• Add toasted walnuts to greens.
• Add toasted bread and cheese to greens.
• Bon appétit

This post includes affiliate links. I make a small commission off of items purchased through my links. Merci!

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It is always helpful for me to prep any of these meals earlier in the day before the heat of summer is too much.

Any salads can be made in a double batch for the next day. I love doing a simple marinade with garlic cloves, lemon, and olive oil on chicken breasts. It is beneficial to have leftover chicken to throw on a simple salad for lunch or dinner.

I recently heard that Ina Garten surrenders to picking up a rotisserie chicken on hot summer nights for an easy summer meal just add it to any of these salads below.

15 Easy Summer Recipes

Peach, Burrata, and Proscuitto Salad

It is peach season at our local market. I love the mixture of the sweet and ripe peaches with the salty burrata. I don’t eat prosciutto personally but this reader recommendation sounds like summer on a plate. You could always sub another protein or a vegetable to lighten it up.

Breaded Eggplant Caprese Stacks

This was a suggestion by a reader. I found a simple recipe online. I love this with fresh mozzarella and tomatoes and olive oil and balsamic glaze drizzled on top.

Orzo Salad

This is something I have been making for a few years now. It’s a cold summer salad with feta, red onion, fresh cucumbers, and olives. You could also add fresh cherry tomatoes to the mix. I make the orzo ahead of time so it is nice and chilled. I toss in the ingredients and top with lemon juice, olive oil, salt, and black pepper. Then I mix everything together and serve on the side of a protein. This is something I prep on the weekends for the week so I have something to go with lunches and dinners in a pinch.

Mango Kale Chopped Salad

I recently had this at a restaurant while I was home in Cincinnati and it was delicious. I’m making a version of this for dinner tonight with grilled chicken. I am subbing greek yogurt instead of tahini to make the dressing lighter.

Zucchini Salad with Lemon, Feta, and Pine Nuts

A few years ago, my friend Jennifer and I ordered this at a restaurant. We split it among a bunch of other dishes. This stood out as a favorite to both of us we ordered a second one and skipped dessert. That says a lot for me! I try to make it each summer when zucchini is in season. In fact, I love lemon and feta on just about anything. I love how this easy recipe really breaks everything down for you into easy steps. It is a great addition to a delicious meal. You will thank me and I didn’t really eat raw vegetables until recently.

Sheet Pan Chicken Gyros

This recipe sound so good if you want to change up the traditional marinade or spices you typically do. We have been eating a lot of Greek food lately. My fiancé and I love chicken and fresh pita as a go-to meal. I will usually throw in some sweet potato fries to add with it. I want to try this recipe. You can also throw the chicken on the grill if you don’t want to turn on your oven.

Mexican Street Corn Salad

Our farmers market is filled with fresh corn at every stand. This is the time to make everything with corn. This was a reader recipe suggestion. I haven’t made this recipe but would love to try it.

Caprese Salad

If you have a garden full of fresh vegetables or access to a local market or farm stand this would be even better. I don’t eat cooked tomatoes but I love a Caprese salad for the fresh mozzarella and basil along with the olive oil and balsamic drizzle on top. This is a minimal effort recipe and always a crowd pleaser.

Summer Pasta with Zucchini, Ricotta, and Basil

This is from the NYT so you may require a subscription to view it. If you don’t want to subscribe, try googling something similar. This has almost 7,000 reviews and looks too good not to include.

Mezze Board

I always forget about these as a dinner option but it is a great one. We are always making an excuse to visit our Middle Eastern Bakery in Chicago. I pick up hummus, grape leaves, fresh pita, olives, and feta on the regular. It would be easy to put these all together on one big board. Toast the pita just before serving. You can cut up some fresh veggies too to add to the board.

Watermelon Feta Salad

This is a family favorite between my sister and me. We always make this as soon as summer hits and it is one of the best things for warm summer days. You can prep this if you are having a dinner party. I like to eat this the day of because of the red wine vinegar dressing. You can make a variation of this however you wish. We do watermelon, feta, cucumbers, red onion, and olives. You can never forget the olives in our family. Drizzle with olive oil and red wine vinegar and top with salt and black pepper.

Ina’s Gazpacho

This was a reader’s recommendation. I haven’t made this but you can find the recipe here. I have also had watermelon gazpacho which is delicious on a hot day.

Spaghetti Pomodoro Sauce with Fresh Tomatoes

I started making this during the pandemic and it became my comfort dish in the summer months. I love any pasta with cooked tomatoes. And I could eat this a few nights a week as my fiancé has learned. I always offer up this or sushi for dinner. It’s an easy meal to throw together in a pinch. I buy fresh seasonal tomatoes at the market in August/September weekly so we always have something on hand for a last-minute lazy dinner. My sister also makes the same dish in Florida. We both started making it around the same time in 2020.

I made this for my whole family when we were in Lake Como and it was a hit. The huge bowl of pasta was gone quickly which made me really happy. We had the freshest ingredients from the local market in Italy and the backdrop of Lake Como surrounded by my family made it even better. You can always switch up the noodle to make things fun. I love adding fresh basil and mozzarella at the end.

Cheese and Charcuterie Board

This is a great idea if you are having friends over. My sister loves a good French cheeseboard, especially if has brie and comté. I recently took a cheeseboard-making class and I will take any excuse to make a cheese and charcuterie board.

Grilled Caprese Pesto Skewers

I always have fresh pesto in the house and I love the idea of changing things up a bit with these Caprese pesto skewers. This recipe is on my to-make list for the end of summer.

Peach Arugula Summer Salad

This is an easy one and the flavors of the fresh mozzarella and peach along with the noodles really make it delicious. This is an easy one to prep ahead. A few summers ago I made it and had it on repeat for a week. You can also make this recipe if you are invited over to a friend’s house if you need a simple summer recipe.

Tomato, Mozarella, and Basil Bruschetta 

Bruschetta is a simple recipe for hot weather. My friends in Capri have made this for us when we visit with a simple drizzle of olive oil and sea salt. You can use heirloom tomato and fresh mozzarella.

I hope this inspires delicious dinners the whole family can enjoy!

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I recently made these mini quiches when I was having a few friends over in the backyard. When I was telling my fiancé what I was serving for coffee/light snacks, he suggested I add in mini quiches. He is a big fan of quiches and I think it was his way of asking me to make him some. I served homemade biscotti, madeleines, and these mini quiches.

I already had these mini tart pans leftover from a dessert and they were perfect for testing this idea out.

It is fairly simple as I make quiche in a large pan on the regular. I divided the big recipe up into smaller pieces.

You will use similar measurements. These are a little smaller and I only have 6 mini tart pans so the eggs will be fewer. I use about an egg a tart if that helps if you are expanding the recipe.

I use store-bought pie crust for my quiche. This works well with both whole-wheat and regular.

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Mini Quiche Recipe

Instructions:

Step 1

Roll out the dough with a rolling pin. Make sure the dough will be thick enough to place inside the tart pan.

You should be able to get 6 individual quiches from one dough package. They come 2 per package so you would get a total of 12.

Step 2

I spray my pans with a little olive oil. But you don’t need to if yours are non-stick.

Step 3

I did a mixture of spinach, onion, and feta. I sautéd the spinach and onion in a pan and put a little of the cooked mixture on the bottom of the quiche.

Step 4

Crack 6 eggs with a splash of milk in a bowl. Salt and pepper as you wish. Wisk together.

Step 5

Pour this mixture into each individual quiche evenly.

Step 6

Sprinkle feta (about 2 oz total) or whatever cheese you wish on top.

Step 7

I put my tart pans on a baking sheet so they don’t spill in transit.

Step 8

Bake at 400 degrees for 10-15 minutes depending on your oven. I would take a look at about 8 minutes and see how they are baking.

They will puff up a bit but you will know they are done when the crust is brown.

Below is the recipe for the larger quiche. You essentially divide the recipe into smaller pieces for the minis! I used much less cheese than the recipe below. About 1.5 -2 oz of feta sprinkled on top depending how much you love cheese.

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Simple Quiche Recipe

Simple Quiche Recipe

Course Main Course

Cuisine French

Keyword classic french, quiche

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Equipment

• 1 whisk
• 1 quiche pan
• 1 clear bowl
• 1 baking pan

Ingredients

• 8 eggs
• 1 cooking spray
• 1 splash of milk (your choice)
• 1/4 cup onions
• 1 cup spinach
• 6 oz feta or cheese of your choice
• 1 pie crust

Instructions

• Roll out pie crust.
• Spray quiche pan with cooking spray.
• Fit pie crust into quiche pan and pinch to sides
• Sauté onions and spinach until cooked with a tiny bit of olive oil or olive oil spray
• Crack eggs and scramble with salt and pepper
• Add in a dash of milk
• Layer ingredients and egg mixture in pie crust
• sprinkle cheese on top
• Bake at 350 for 30 minutes until golden brown and fully cooked
• Serve warm

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The Best Brownie Recipe

I have been following Broma Bakery for a few months now. She signs her emails with love and brownies which had me starting to crave brownies… Brownies are one of my favorite desserts. My ideal brownie is with walnuts. This is her best brownie recipe!

It is one of the things that catch my eye in the pastry case in Paris. It may seem strange in France but I have had some great brownies! It was one of the things that would fly home in my carry-on bag back to the US from Maison Kyser.

I decided to bake this brownie recipe from Broma Bakery and it was an instant hit. This is a bit of an arm workout to get everything mixed, but totally worth it! You can get creative with the mix-ins. In the first round, I added chocolate chips. The second time, I did a mix of half plain chocolate and half walnuts.

These brownies are the perfect mix of cakey and chewy. Forget boxed brownie mixes, this is simple and way better! You will just need a few pantry ingredients to put this dessert together.

Ingredients for Brownie Recipe:

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I love sharing what I bake with friends, neighbors, and family.

You can get the recipe here and make them at home.

To make this recipe you will need:

I love these chocolate brownies for rainy days or to make for entertaining guests as a dessert for dinner. I am known for sending something sweet over to our next-door neighbors from time to time.

If you love chocolate, you may also enjoy this chocolate lava cake. It is simple to make individual cakes for date night or entertaining. You can also freeze them and pop them in the oven when you are craving something sweet on a cold night at home.

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Lemon Feta Yogurt Spread

I use lemon-flavored olive oil to enhance the flavors. My friends in Capri make the most amazing olive oil that I love to use. It reminds me of Italy and my trips to Capri and it is also supporting a small business. They ship to the US!

I throw all this in the Cuisinart and blend until the garlic is mixed in. It’s so good and keeps fresh in the fridge for a few days so you can reuse it.

Print

Lemon Feta Yogurt Spread

Course Side Dish

Cuisine Mediterranean

Keyword feta, feta spread, garlic, lemon, yogurt

Prep Time 10 minutes minutes

Servings 8

Equipment

• 1 cuisiunart
• 1 lemon zester
• 1 measuring spoons
• 1 measuring cups
• 1 lemon juicer

Ingredients

• 6 oz fresh feta
• 1/2 cup greek yogurt
• 2 cloves garlic
• 2 tbsp olive oil (I used lemon flavored olive oil)
• 3 tbsp lemon juice
• zest of one lemon

Instructions

• blend together to complete

Notes

Feel free to adjust to taste preferences. It needs no salt thanks to the salty feta. Use this as a spread with chicken or potatoes. 

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Chocolate Lava Cake Recipe

You will need two ramekins for the recipe. If you don’t have ramekins, you can use a baking tin.

The recipe is perfect for two people or four. I found that one is rich enough to be shared. You can always double the recipe and put it in a larger pan for a bigger cake.

This is a fun and easy recipe for Valentine’s Day.

The plates I purchased from Madame de la Maison and I love them.

Materials you will need to make this recipe:

 

Use a kitchen scale to weigh out your chocolate. I use this scale for pretty much everything cooking related and it is under $15.

Add the chocolate mixture to your two sugared and buttered ramekins.

Pop the two ramekins on a baking tray and put them in the oven for 10-12 minutes.

Remove from the oven once the top has cracked a bit but it is still soft to the touch.

Use a butter knife to run around the edges to soften the chocolate cake. Top a plate and flip it over.

Add a dusting of powdered sugar on top and a side of your favorite fruit. Strawberries or raspberries are my favorites with chocolate. Serve hot out of the oven.

Bon Appetit

Print

Chocolate Lava Cake

Total Time 20 minutes minutes

Servings 2 servings

Ingredients

• 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
• 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 3 tablespoons granulated sugar, plus more for the ramekin
• 1 large egg
• 1 large egg yolk
• ½ teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• 2 tablespoons all-purpose flour
• Confectioners’ sugar, to serve (optional)

Instructions

• Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
• Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
• In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
• Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
• Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
• Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

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Roast Chicken Recipe

My fiancé jokes about how often we eat chicken at home now that we live together. Making a roast chicken is easier than you think to make one and it is a delicious dinner idea. I remember spending time with my Paris family on a Sunday and my mom made a roast chicken for dinner. I assumed it was one she picked up from the market or local rotisserie (which is very common) and she was heating it up. I was surprised and impressed she made it from the local butcher. Once I realized how easy it was to prepare, it became one of my go-to winter meals. This is a simple roast chicken you can make to wow someone you are dating or just a simple dinner at home.

I have made it for my family several times over the years when I visit. They request it after having a roast chicken from the local rotisserie in France and it has become a tradition.

When making a roast chicken, I recommend doing it in a Staub or Le Creuset dutch oven to help cook it evenly and keep the juices in. I have done both and they work equally well. So don’t feel pressure to go out and buy one over another.

P.S. If you are looking to impress someone for dinner, I highly recommend making roast chicken and potatoes. You can thank me later.

I use a variation of Ina’s Roast Chicken Recipe which you can find here.

After you stuff the chicken with lemon and garlic, pour butter on top, and salt and pepper the chicken before putting it in the oven. Tie the legs together with twine.

I cook it for about an hour with the lid on and take the lid off for about 30 minutes to brown the top.

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Let the chicken cool for about 15 minutes out of the oven before serving.

If you want to make potatoes to serve with them. I dice up a few potatoes and place them on a sheet pan. Toss with a tablespoon of olive oil, 2 garlic cloves chopped, salt, and pepper. Bake at 350 until golden and crispy.

*This post includes affiliate links. I make a small commission off of items purchased from my links. Merci

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