From Toffee to Table

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06/03/2026

These Sicilian-inspired stuffed artichokes brought me right back to my childhood kitchen. 💛

My grandmother was Sicilian, but growing up our stuffed artichokes were a little more traditional. For this version, I added a Sicilian-inspired twist with anchovies, raisins, and pignoli nuts… and they came out absolutely incredible.

Stuffed between every leaf with breadcrumbs, pecorino romano, garlic, parsley, olive oil, and cheese, then slow cooked until buttery tender.

And yes… the heart really is the best part. 😊

FULL RECIPE ⬇️

6 large artichokes

1 lemon, halved

4 cups Italian seasoned breadcrumbs

1 1/4 cups Pecorino Romano cheese, grated
(plus extra for topping)

5 cloves garlic, minced

1 cup fresh parsley, chopped

1/3 cup olive oil
(plus more for drizzling)

4 anchovy fillets, finely chopped

1/4 cup raisins

1/4 cup pignoli nuts

Salt and black pepper to taste

Water for cooking

Trim stems and tops from the artichokes and snip the sharp leaf tips. Soak in cold lemon water while preparing the stuffing.

Combine breadcrumbs, pecorino romano, garlic, parsley, anchovies, raisins, pignoli nuts, olive oil, salt, and pepper.

Stuff mixture between the leaves and into the center of each artichoke.

Place tightly into a heavy pot or Dutch oven. Drizzle generously with olive oil and add about 1–1½ inches of water to the bottom of the pot.

Cover and simmer on low until tender, about 1½–2 hours.

Broil briefly at the end for a golden top if desired.

To eat, pull off each leaf and scrape the soft filling and artichoke meat with your teeth until you get to the heart. 💛

06/01/2026

This Cherry Cheesecake Dutch Baby might be my favorite breakfast I’ve made in a long time 🍒✨

Fresh cherries sautéed in butter, brown sugar and vanilla, baked into a light and buttery Dutch baby pancake with crisp golden edges and a custardy center. Then finished with whipped cream cheese, fresh lemon zest and powdered sugar.

Rustic, cozy and inspired by the beautiful breakfasts and desserts we enjoyed while traveling through Europe recently 💛

Would you try this for breakfast or brunch?

🍒 Cherry Dutch Baby Recipe

3 large eggs
3/4 cup whole milk
3/4 cup flour
1 tablespoon sugar
1 teaspoon vanilla
Pinch of salt
4 tablespoons butter

Cherry mixture:
1 1/2 cups fresh cherries, pitted and halved
1–2 tablespoons brown sugar
Splash vanilla

Whipped cream cheese topping:
4 oz cream cheese
Powdered sugar to taste
Splash vanilla
Small splash milk or cream

Bake at 425° in a preheated cast iron skillet until puffed and golden.

05/31/2026

After coming home from our European cruise completely inspired by all the incredible food we ate, I headed to the grocery store with LOTS of recipe ideas in mind 🇮🇹💛

Arancini, traditional Italian artichokes and some other real kitchen life meals are definitely happening this week 👀

I love coming home inspired to cook after traveling and experiencing so many amazing flavors, fresh ingredients and family-style dishes.

Can’t wait to start recreating some of them at home 💛

05/28/2026

Tonight’s dinner was this cozy chicken and broccoli pasta tossed in a silky tomato cream sauce with garlic, onion, white wine, butter, and plenty of Locatelli Romano cheese 💛

This turned into one of those throw-together dinners that came out even better than expected. The cavatappi held onto every bit of that creamy sauce and the broccoli added the perfect balance.

Phil said it was better than a restaurant 😊

RECIPE:

• 4 boneless skinless chicken breasts, diced
• 1 large Vidalia onion, diced
• 4 garlic cloves, chopped
• 2 carrots, peeled and cut into matchstick pieces
• 1 bag broccoli florets, partially steamed
• Olive oil
• Salt and pepper
• Dried basil
• Crushed red pepper
• Parsley
• 1 can tomato paste
• About 1/2 bottle white wine
• About 4 tablespoons sugar
• About 4 tablespoons unsalted butter
• 1/4–1/2 cup light cream
• Cavatappi pasta
• Locatelli Romano cheese

Bring a large pot of salted water to a boil.

Sauté the onion and garlic in olive oil for about 5–8 minutes until softened and lightly caramelized. Add the chicken and season with salt and pepper. Add the carrots and cook another minute or two.

Once the chicken starts cooking through, add basil, crushed red pepper, parsley, tomato paste, broccoli, sugar, and white wine. Stir well and let simmer until the sauce thickens slightly.

Add the butter and stir until melted. Pour in the cream and cook a few more minutes until silky and creamy.

Cook the pasta until al dente, drain, and toss with the sauce.

Finish with plenty of Locatelli Romano cheese.

05/17/2026

Homemade peanut butter cups with creamy peanut butter filling and rich melted chocolate 💛

Simple, nostalgic, and so easy to make at home. 💛

🍫 Peanut Butter Filling

• 1/3 cup creamy peanut butter
• Pinch of salt
• 1/4 tsp vanilla
• 3–4 tbsp confectioners sugar
• 1 tbsp melted butter

Mix until smooth and creamy.

🍫 Chocolate Coating

• 1 cup chocolate chips
• 1/2 tbsp butter

Melt in the microwave in 30 second intervals, stirring until smooth.

Line muffin tins with cupcake liners. Add a thin layer of chocolate and freeze about 10 minutes. Add peanut butter filling, then top with remaining chocolate. Chill until set 💛

05/13/2026

homemade chicken salad with homemade mayonnaise 💛

today i’m making homemade chicken salad completely from scratch with roasted chicken, homemade mayonnaise, crisp apples, grapes, toasted pecans and tarragon. this one is creamy, crunchy, sweet, savory and packed with texture and flavor.

i roast my chicken instead of boiling it, and making the mayonnaise from scratch really takes this chicken salad to another level.

🥗 chicken marinade
• bone-in skin-on chicken breasts
• olive oil
• white wine vinegar
• salt
• pepper

marinate the chicken with olive oil, white wine vinegar, salt and pepper. bake until golden brown and cooked through, then let cool and remove the meat from the bone.

🥄 homemade mayonnaise
(add your mayonnaise ingredients and method here from your video)

🥗 chicken salad
• roasted chicken, chopped
• celery
• carrots
• onion
• apple
• grapes
• toasted pecans
• homemade mayonnaise
• salt
• pepper
• tarragon

combine everything in a large bowl and mix until creamy and well combined. adjust seasoning to taste and chill before serving 💛

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