Spring Crostini: Peach and Prosciutto Crostini with Whipped Honey Ricotta AND Spring Pea Pesto Crostini

Spring is always an exciting time of year to kick off at-home entertaining. With the weather getting warmer, and kids soon out of school—there’s lots to celebrate! Kick off your sunny-season entertaining with two of my very favorite hors d'oeuvres: Peach and Prosciutto Crostini with Whipped Honey Ricotta AND Spring Pea Pesto Crostini.

Copy of Espresso Banana Bread

I”ve been holding out on you … I’ve been making this banana bread twice a month for the last year and am just now sharing the recipe with you! I feel bad because it is SO GOOD!

It is the perfect banana bread—just the right texture (a mix of gooey and cakey), easy to make, and healthy (so you don’t feel so bad when you eat half the loaf right out of the oven).

"So Much to Celebrate" Book Launch Party

Wow! What a night! I can't believe everyone that came out to the launch party for my first book, So Much to Celebrate, at Nashville's Draper James! We toasted with Le Grand Courtage Champagne and snacked on biscuits from Holler & Dash and macarons from Baked in Nashville. The line formed early for the coveted SWAG BAGS but everyone got to enjoy something special with Abigail McGinnis penning calligraphy book plates. 

Salted Caramel Apple Crumble Bars

I love living in the South but one thing I've always wanted to participate in is the Northern tradition of apple picking. Yes, we have great summer peaches and blackberries here in the South but there is something about the crisp fall air and the idea of picking apples with your family that makes me, well, a little jealous.