Hi! I'm Lindsay and welcome to my page! I was born and raised in New Jersey, which is where I currently reside with my husband Justin, and our two dogs, Leo and Penelope.

Growing up food was always a big part of my life. I spent most of my childhood in the kitchen baking all sorts of sweet treats, thinking about my next meal, and to this day I will always save room for dessert!

I graduated from the French Culinary Institute in 2005 with a degree in Pastry Arts, and have worked in some of New York City's most prestigious restaurants.

I started this blog to share all of the delicious recipes that I have created over the years.

Thanks for stopping by!

Vanilla Hazelnut Shortbread

Vanilla Hazelnut Shortbread


With Christmas just 3 weeks away, the holiday baking is in full force. I will be sharing some of my favorite holiday cookie recipes in the next few weeks, starting with this delicious, buttery, Vanilla Hazelnut Shortbread.

Vanilla Hazelnut Shortbread

150 g hazelnut flour

315 g butter, softened

180 g powdered sugar

1/2 tsp salt

1 egg

410 g all purpose flour

*Vanilla Sugar, as needed

Cream the butter, powdered sugar, and hazelnut flour together until light and fluffy.

Add the egg and mix until fully emulsified.

Slowly add in the all purpose flour and salt and mix until dough comes together.

While dough is still soft, roll between 2 sheets of parchment paper until the dough is about 1/4 inch in thickness. Chill for 30-60 minutes.

Preheat oven to 350 degrees.

Once dough has chilled, cut into desired shapes and place on a lined baking sheet, spacing cookies about 2 inches apart. Bake for approximately 10 minutes or until edges are lightly golden.

While cookies are still warm, gently toss in vanilla sugar. It is important to do this while they are slightly warm so the sugar will adhere to the cookie, while still being gentle since the shortbread will be very fragile at this stage.

Store cookies in an airtight container or freeze for up to 2 weeks.

*To make vanilla sugar, mix together 1/2 tsp vanilla powder with 2 cups granulated sugar, or in a food processor, grind a dried out vanilla bean pod with 2 cups of sugar and sift out the broken pod pieces.



Watermelon Mint Nojito

Watermelon Mint Nojito