These crispy, Heineken-battered fish were totally my husband’s idea.

He says it reminds him of the fish you get at those little seafood places on the coast.

It’s the combination of beer and fish —

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This is one killer granola bar.

It’s chewy, bound together with caramel and tastes like a buttered Rice Krispies treat all grown-up with toasted nuts and oats and a little kick of salt.

And it’s only 120 calories a bar. 

I’ve tried SO MANY granola recipes — all of which were either too hard, too crunchy or just fell apart. I even made a spongy batch once with pumpkin puree.

The first time I bit into these chewy granola bars, I did a happy dance, which the kids found pretty funny.

I knew right away…this recipe is THE ONE. The best. The granola bar I’ve been searching for.

I’ve made these bars at least a dozen times since.

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Right at this moment, these little cookie pies are my favorite.

They’re Dorie Greenspan’s Jammers in teeny-tiny form and they are AWESOME.

The best cookie ever.

Although Dorie hasn’t posted the recipe for her Jammers, the writer behind the Lottie & Doof blog created his own version based on Dorie’s description of the cookie.

He says he became obsessed with recreating her Jammers and I can totally see why.

The “crust” is really just Dorie’s sablé cookie dough (buttery French shortbread) filled with jam (store-bought jam, or homemade jam or pie filling) and then topped with a sweet-and-crunchy streusel.

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These are just good and chewy cookies.

I have no history lesson on the snickerdoodles. I don’t care where they came from.

They’re addictive and damn delicious.

I keep coming back to these. It’s that tiny bit of almond extract that gives them a nice depth of flavor. Then there’s the salt and the cinnamon-sugar crust and the chewiness…

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Dark rum didn’t used to make me think of Christmas.

Now it does.

The Jamaican rum and spice in these buttery cookies make my whole house smell like the holidays.

They’re easy slice-and-bake cookies, which is a good thing around here.

I’m not big into rolling dough.

Not with antsy toddler hands and a hot kitchen.

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The Cuban — it’s pork love on a plate.

Take a slow-roasted pork loin roast, a couple slices of ham, Swiss cheese and a little pickle, stack it all between a bit of mustard and crusty French bread and grill it.

It has to be one of the best things we brought back from our year in Florida.

My husband discovered the sandwich while flight instructing down in Venice.

A waitress at a little airport cafe suggested he try it.

He took me to the cafe later and tried to get me to order it.

I wouldn’t do it. I opted for a burger.

Big mistake.

I took a bite of his Cuban. It was awesome. We ended up sharing it.

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Or apple crunch cake. Fantastic and totally for fall.

The pandowdy is a layer of apple pie filling topped with a buttery, sugar-crisp cake layer dotted with toasted nuts.

It’s based on my mom’s old pandowdy recipe — the kind that takes pie filling, a boxed cake mix and butter.

I don’t go for boxed cake mixes, so I found a recipe at the Chickens in the Road blog to make my own mix from scratch.

I haven’t tried the mix in all-out cake form, but it worked beautifully in this recipe.

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These are the best chocolate chip cookies.

The best.

I don’t care that this New York Times cookie recipe has been around for awhile. I love it. It’s fabulous. I had to post it.

I’ve gotta say, this is not your typical chocolate chip cookie recipe.

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I’ve been making this simple caramel sauce for awhile now, long before I ventured into the slightly trickier dry sugar-to-caramel method.

I still like this one the best.

Dark brown sugar gives the caramel a deeper flavor, while a hefty sprinkle of sea salt keeps the sweetness in check.

Plus, it has a bit of that buttered rum thing going on.

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I’ve been gone for far too long.

Too far from everything warm and inviting.

I’ve got some serious making up to do.

So, I’m starting simple…an apple cake for the fall.

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