You can’t beat a classic buttermilk old fashioned doughnut, unless of course pistachios are involved and then it’s all over from there. Game set match. These Pistachio Buttermilk Old Fashioned Doughnuts are here to stay, and they just so happen to be the perfect weekend baking project. Of course, no baking is actually involved, because if I’m being 100% honest, fried doughnuts are a million times better than baked. I feel like if you’re going to indulge and eat a doughnut, then you might as well go all the way and have a proper fried doughnut. It’s really the only way, and those are words that I live by. Get on this train and give these doughnuts a try because I can’t stress enough just how amazing they are! Happy Friday, friends.
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I grew up eating that Entenmann’s Cheese Danish Twist loaf from the grocery store all the time. I’m not sure if you’re familiar with it, but it’s like a coffee cake meets danish with a cream cheese filling and crumb topping and it was absolutely all I wanted as a child. That and the Entenmann’s Chocolate Cake, which was also so amazing. None of this is sponsored by the way, it’s just me reliving my childhood indulgence, but I digress. I’ve always wanted to try making that cheese danish twist at home, but really the thought of making a yeasted dough and then the filling and then the topping and then waiting for it to bake it all too much for me. I might as well just buy the darn thing and eat it in two seconds flat. It would be much simpler I guarantee you. That did get me thinking though, what if I made a danish using store-bought puff pastry instead and still filled it with a sweetened cream cheese mixture and a crumb topping? The peaches looked so good at the store that I figured why not throw those in as well and so that is how this “Peaches and Cream” Cheese Danish came to be. All thanks to that Entenmann’s childhood dream of mine. You are most very welcome.
I’m a big fan of 
As you can see with this post, 
With Mother’s Day just around the corner I think it’s high time we talk about a recipe that our mothers will enjoy. Now, I’m in the mindset that every day should be Mother’s Day, and that we shouldn’t only put emphasis to the women who sacrificed and raised us with unconditional love, on this particular day. Rather, we should remember to thank them as much as possible and tell them we love them as often as we can. Even if we’re not fortunate enough to have them around anymore, well, let’s remember them always. So I guess what I’m trying to say is that this post is dedicated to all the women out there that have cared for and loved children, whether they physically gave birth to them or not. A mother is a strong woman who makes the world a better place by providing love to those in need. I could go on and on about how amazing my mother is and how she’s the best in the world, but I won’t because she knows this, I tell her all the time. I also won’t do it because she isn’t the only one out there. With that being said, in developing that perfect Mother’s Day recipe, I did take inspiration from my mother’s favorite brunch dish and that of course is Eggs Benedict. This Eggs Benedict Casserole, in partnership with my friends over at 
On this week’s episode of 
