Mascarpone Ice Cream is velvety and rich like gelato, but has that cheesecake-like tang that makes each bite feel absolutely indulgent. This is not one of those cottage cheese rip offs that you have to convince yourself tastes good. There’s no going back from this kind of dreamy decadence.

Mascarpone Ice Cream

I tried a few different ways to develop this recipe. At first, I thought this would need to be a custard-based ice cream, made with eggs. But, the results of that attempt were actually my least favorite. The texture wasn’t super smooth, and you could totally taste the eggs. The mascarpone was too subtle.

I’m glad that I stuck with it, though. Because it turns out that the simple combination of mascarpone, condensed milk, cream, and milk resulted in a perfectly smooth and creamy, barely tangy ice cream that kept me coming back for more. I was in paradise.

This ice cream is perfect for pairing with fruits. That should come as no surprise. Because fresh fruit and cheese just go together. Always. But, I like to kick it up a notch with grilled peaches, a warm berry sauce, or even a baked apple. Drizzle some salted caramel sauce on top, and you can put a fork in me. I’m done.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

What is Mascarpone?

Mascarpone is an Italian cream cheese. Not the kind you put on bagels. It’s richer, softer, and less tangy. This is the cheese you find in tiramisu and certain frostings. Think of it as Phil

When I say this is the absolute best prime rib recipe, I mean it! This prime rib roast turns out melt-in-your-mouth tender every single time, with that perfect crust on the outside and juicy, flavorful center.

Whether you’re cooking for Thanksgiving or Christmas dinner, a special celebration, or just because you’re craving something incredible, this foolproof method will walk you through every step with confidence with lots of tips, tricks, things to avoid and the secret for making it the most flavorful!

Cade and I have tested this recipe for years to make sure it’s as easy and reliable as it is impressive—and trust me, once you try it, you’ll never make prime rib any other way.

Why This Prime Rib is the Best

I don’t know what it is about prime rib, but you throw that out there and people seriously come running.

Foolproof: If you follow the instructions step by step, you’ll get a perfect prime rib every time!

Texture: It is tender, melt-in-your-mouth, juicy with a delicious crust on the outside.

Flavor: The ingredients are so simple but the flavor is next level. Just salt, pepper, butter and garlic is all you need to compliment the deep beefy flavor of the prime rib.

Showstopper: You’ve invested some money into this cut of meat, let’s make it the showstopper of your holiday feast!

What is Prime Rib?

Standing Rib Roast and Prime Rib Roast are the same exact same thing. It’s just that different people call them different things. A prime rib is a cut of beef from the primal rib, one of the nine cuts of beef. While the entire rib section comprises ribs six through twelve, a standing rib roast may contain anywhere from two to seven ribs, just depending on what you buy as there are options!

Ingredients You’ll Need

People love the tender, mouthwatering beef but for me that’s not even the best part. I’m all about the outside. It’s all caramelized and packed full of flavor. I’m telling you, it’s like the burnt ends on a brisket. It’s so, so good!!!! Here is everything you’ll need to deliver that flavor:

• Standing Rib Roast, Prime Rib: The star cut—rich, juicy, and tender.
• Kosher Salt: Draws out moisture and seasons deeply.
• Black Pepper: Enhances flavor and adds warmth.
• Butter: Build an aromatic crust.
• Garlic: Helps crisp the exterior while keeping it juicy.

Seems too simple, right?! Now let’s see how it’s done…

How to Cook Prime Rib (Step-by-Step)

I’ve shared very detailed instructions on the best w

You know that moment when you walk into a kitchen, and the air itself feels thick with flavor? The smell of onions caramelizing, peppers softening, and sausage browning until it’s just shy of crisp on the edges? Roasting sausage with peppers and onions isn’t complicated. It’s not trendy. But, it is 100% absolutely that dish.

Sausage and Peppers

If you haven’t tried it before, roasting onions and peppers brings out additional sweetness that is much more flavorful than their raw counterparts. My oldest and youngest have been hooked on onions since we started roasting them this way.

What I love most about this sausage and peppers recipe (and you will too!) is how real it feels. It’s a deeply sensory experience. The sizzle of the ingredients, the steam rising from the pan, the scents wafting through the kitchen, all of it draws you in. There’s nothing fussy here. It’s just a handful of ingredients that all pull their own weight.

If I’m being honest, food like this is why I started sharing my kitchen in the first place. Because, it’s not just about recipes. It’s about how good food can bring people together and create a sense of presence. With a meal like this on the table, people are more likely to put their phones away and dine together.

That’s the beauty of food. It breaks down the distance. It builds connection. Here on the blog, I find that what motivates me is often that I am connecting to readers all over the world, to feed our friends and family from the same shared space.

And, maybe that’s the lesson hidden in this dish. The things that resonate most, be it food, content, or connection, aren’t always the most complex. They’re the ones that feel the most true. So, this recipe was a reminder for me, that simple fare can be just as delicious as complicated food.

Read more

Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping. 

It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up. 

Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

Ingredients for French Toast Casserole

There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:

• Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
• Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
• Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
• Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
• Sugar: any granulated refined sugar works great
• Brown Sugar: adds flavor and richness
• Cinnamon: any brand of cinnamon is great
  • NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
• Vanilla: real vanilla extract is preferred

Topping

• Butter: chilled and cut into small (1/2 inch-ish) cubes
• Flour: just all purpose
• Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
• Cinnamon: combined with the brown sugar and it’s all the flavor you need
• Salt: just a little pinch enhances all the flavors
• Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.

How to Make French Toast Casserole

This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:

1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
2. Whisk: Whis

You’ll savor every spoonful of this M&M Ice Cream, where the unmistakable crunch of M&Ms collides with the smoothness of luscious vanilla. Bonus? It takes just a few minutes of effort to whisk everything together for the ice cream maker.

M&M Ice Cream

This ice cream is on the simpler side of the recipes I’ve developed. But, simple is a good thing with this M&M Ice Cream. How could I complain about being able to serve freshly churned, colorful, and fun ice cream with very little fuss?

While M&Ms aren’t my favorite candy, I do keep them on hand. They appear in some of my favorite recipes, like this incredible cookie dough ice cream which was inspired by my grandma’s monster cookies. But, it’s not like M&Ms are my whole identity, ok?

This one is for you, Miles.

I feel the need to point that out because my brother Miles has a long and storied history with the yellow M&M. It started in 1995, the year he started high school. That was when M&Ms first gave their animated candies distinct personalities.

Miles used the yellow M&M as his calling card in his candidacy for high school president (which he won!). And so my siblings and I have been surprising him with Yellow M&M swag pretty much ever since. As a result, this ice cream makes me think of him when I eat it.

Ice Cream Mix Ins

There are so many different candies, treats, syrups, nuts, and more that can be used as ice cream mix ins. I’ve made a ton of recipes like this M&M ice cream, already. And, one thing I’ve found is that ice cream is so versatile, you can use what you have on hand.

I used minia