16-32: Glazed Fresh Fruit Cake

16-32: Glazed Fresh Fruit Cake

I grew up in Southern California, and lived there up until about 10 years ago. At one of my last jobs before I left, I was often gifted with a Porto’s Bakery fruit tart, which was (and I’m sure still is) delectable. 16-32: Glazed Fresh Fruit Cake reminds me of those fruit tarts, and makes me excited for warmer weather days ahead (check with me again about that when we’re in the middle of summer).

Glazed fruit tarts aren’t unique to just Porto’s or Simply Delicious, and there’s even different options for glazing your fruit tarts, depending on what you’re going for.


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8-38: Brandy Two-Pepper Beef Steak

8-38: Brandy Two-Pepper Beef Steak

I got into making my own plant-based meats a few years ago, mostly because the options available in the markets at the time were A) expensive; B) hard to find; and C) not very good. B and C have mostly been rectified in the last few years, so I find myself buying more of that and making less of my own (proving that time is money).

However, I had at one point stocked up my freezer with a lot of the homemade stuff, so 8-38: Brandy Two-Pepper Beef Steak is another one of those recipes where I was using up what was left of that stash.

It’s been challenging to figure out how to tackle these meat-focused recipes when I don’t really eat it anymore, so a lot of these have ended up being more “adaptations” rather than full replications of the given recipe. There’s so many cooking travesties on social media and the internet these days–this feels like a drop in the bucket at this point.


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15-15: Tiramisu

15-15: Tiramisu

If you’re still in the “indulgent” spirit, 15-15: Tiramisu comes highly recommended. I remember when tiramisu had its big moment around the time this book was published, so it’s not surprising that it was included in this book.

This is a great one to make in advance of a party or dinner…just don’t sneak too many bites before you serve it!


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13-3: Vegetable Deep Dish Pie

13-3: Vegetable Deep Dish Pie

Ahoy there! Like most people who started a blog a while ago, I’m not as consistent with it as I used to be, but I’ll always come back at some point (usually when work is slow and/or we have a holiday weekend coming up…).

Today’s entry is a good one for all you vegetable gardeners out there–13-3: Vegetable Deep Dish Pie. I was growing zucchini and tomatoes last year (that’s when I actually cooked this), so this one was perfect to use some of those up.

Of course, if you’ve got something else in the ground this year (I’ve got a different type of tomato and some assorted pepper plants this time around), you can vary this to accommodate whatever you’ve got or whatever you like. There’s always farmers’ markets as well!


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16-19: Midsummer Cake

16-19: Midsummer Cake

We’re barely into spring, so what better way to celebrate that than to jump ahead to summer with 16-19: Midsummer Cake? We’ll call it being super proactive–you’re already thinking ahead for summer. Like when you go shopping for spring clothes and the summer stuff is already on the shelves. Look at you being so productive. Such a trendsetter!

There’s no rule saying you HAVE to make this in summer–it could be a great spring dessert as well. In fact, strawberries are generally considered more of a “spring fruit” more so than a summer one (depending on where you live), so maybe we should update this to be a “Spring Cake”? I can’t go with “Mid-Spring Cake” because that sounds like something you make in the middle of a jump.


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8-62: Oven-Baked Baby Beef Ribs

8-62: Oven-Baked Baby Beef Ribs

Simply Delicious has a lot of rib recipes, however I think 8-62: Oven-Baked Baby Beef Ribs might be the first one I’ve covered that features beef ribs instead of pork. Here’s an article that breaks down some differences between the two types–I haven’t eaten real meat in like 5 years at this point, so I don’t feel like it’s my place to have that discussion with you.

They show their ribs with some baby carrots (you can buy them already cut/prepped to look this way, but perhaps should consider roasting them) and green beans, but if you’d like an unhealthier option (who wouldn’t), you can serve them with some “Kenji” onion rings instead like we did.


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14-28: “Hot Love”

14-28: “Hot Love”

I’m a day late, but had intended to post 14-28: “Hot Love” for Valentine’s Day, because how could you not? Apologies for procrastinating on it, but at least it’s there for Valentine’s Day 2024 (and beyond).

This one used to make me giggle every time I looked at the card as a kid–it felt cheesy to me even back then (but also sort of intriguing in that “is this what grown-ups do?” kind of way). I pretty much still feel the same way about it (grown-up question and all).

What is the plate in the picture above resting on (besides a book)? A cabinet on its side? A locked trunk? What’s in the box!?

Can you tell I’m not much of a romantic?


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15-24: Monterosso Ice Cream

15-24: Monterosso Ice Cream

Because it takes me a while to get around to writing these, it often works out that I’m writing about winter recipes in the summer and vice versa. Sticking with that theme, I present to you (in December) 15-24: Monterosso Ice Cream. Hey, at least it’ll be timely if you’re in the Southern hemisphere. I bet you guys are tired of everything being geared towards the Northern hemisphere anyway, so this one’s for you.

In case you were wondering, Monterosso is a coastal village in Italy, and it looks very nice. Totally giving me White Lotus S2 vibes. I can’t seem to find anything that associates a certain type of dessert or ice cream with the town, but I did find some recommendations for gelato in case you’re ever in the area.


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8-28: Flemish Beef Casserole

8-28: Flemish Beef Casserole

Another day, another Simply Delicious casserole. Today’s version is 8-28: Flemish Beef Casserole, which doesn’t tell you much other than it’s going to involve beef and will be somewhat Flemish in nature. I didn’t grow up with a lot of casseroles (especially not Flemish beef ones), but they were (and still are, for the most part) popular because they are cheap, easy, and feed a lot of people.

Interesting that they claim it’s a family recipe, but it includes beer. Doesn’t bother me personally, but I know that doesn’t fly for some folks (mostly due to religious or other exceptions). I suppose most of the alcohol would cook off and not really have any effect, but even the mere inclusion of it can be a no-go for some.


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11-2: Fried Shrimp and Scallops

11-2: Fried Shrimp and Scallops

Ahoy there! I’m a sucker for anything fried (especially seafood) so for this lovely fall Friday in late October, I’m sharing with you 11-2: Fried Shrimp and Scallops. I’m usually a fan of eating out when it comes to frying (and fish) due to the…lingering odors left behind, but sometimes you gotta get in there and be your own captain of the seafood sampler.

Simply Delicious says to make this for appetizers, but I think it can be a whole meal. You also even get your choice of sauces!


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