Looking for something simple but packed with flavor? This galette has you covered. The mushrooms when they cook down offer a rich depth of flavor to each bite, combined with the absolute droolworthiness of chopped rosemary, and the perfect ooze of cream cheese that bakes to perfection.

Perfectly paired with a side salad (or your vegetable of choice) this mushroom and rosemary galette makes for an easy and delicious meal.

Your pie fairy godmother has arrived, my solo sweet-eating friends. This is the perfect recipe for the pie season (which is every season am-I-right?). Bake off your pie dough scraps as is, cook down some flavorful apples, and whisk up a two-ingredient whipped cream. For the single-serve sweet treat of fall, this scrap apple pie will fill all your cozy, comfortable, baking requirements.

One of my absolute favorites. Thanksgiving dessert tables aren’t complete without a cherry pie in my (correct) opinion. If you’re looking for a new dessert to add to your Thanksgiving line-up or simply want to swap out canned cherries for a homemade filling, this recipe is for you.

Whether you have picky eaters or are simply feeding a few vegetarians, this simple quiche flavored with parmesan, mozzarella, and cheddar comes together in no time and is sure to have folks coming back for another slice. The thing I love about this recipe is how easily adaptable it is. Make this recipe however it suits your needs and enjoy every bite.

Apple pie is delicious but this apple streusel pie is delicious and gorgeous. I mean do you see that apple spiral? She is a stunner. Plus, this beauty comes together easily, with just a little time taken to lay out your apple slices into the perfect rose shape. Make your dessert table stand out with this tasty and delicious beauty!

If I die with a pie in my hand, I’ll know I’ve lived a good life. Prepare yourselves for the flakiest, blackberriest, hand pies your heart will ever desire.

This recipe is the perfect base for your pies, fruit tarts, frangipanes, or honestly just to bite directly into out of the oven (cooled of course, we’re not animals). Take your time with it - rub that butter in - and respect the process, you’ll be rewarded with melt-in-your-mouth crust at the end, I promise.