I’m always asked how I come up with the recipes that I share on this site or what my blog is all about. I usually struggle to answer this question because I want to sound very smart and say something deep and profound, but the truth of it all is actually quite simple. The blog (and it’s recipes) is actually just a collection of dishes that I’m really craving and dying to eat at the moment. I mean of course, the blog is deeper than that. It’s a space where my two passions—food and photography—come together. Plus it’s a way to share the recipes step-by-step which I hope really helps all of you make said recipes and not feel lost in the kitchen. A chance for me to “hold your hand” while you cook or bake so to speak. Was that smart and profound enough? The Classics: Loaded Potato Skins are a prime example of a moment when I made something just because I was really craving it, and nothing made me happier at that moment in time. So here we are, and just in time for the holidays. Did I mention that these make the perfect holiday appetizers? They really are.
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I can never be one of those bloggers that plans out their content with a calendar, and get it all figured out weeks or months in advance. I tend to not know what I’m making up until the last minute. This is mainly due to the fact that I usually shoot and post whatever I feel like eating at the moment. It’s the same reason why I can’t go to the grocery store at the beginning of the week and buy several days worth of dinners. I feel like I would buy whatever I feel like eating on that particular day, but then when it comes down to it, on the actual day of cooking, I’d be bored and wouldn’t want it anymore. So because of this I end up going to the grocery store every single day. It’s a real hassle but a burden I’ve caused myself. These Millionaire Shortbread Bars are here for us today because of the fact that I was really craving them last week when I shot them. The addition of cashews is because I really like chocolate and caramel and cashews together; it’s a winning combination. Millionaire Shortbread is so easy to make with such few ingredients and that’s what makes them a classic recipe that everyone should know how to make. I just have to warn you though, they can be quite dangerous to have on hand. I suggest making a batch and sharing with as many people as possible, or else you’ll end up like me…eating them all yourself. Which isn’t necessarily a bad thing. I guess it depends on how you look at things. 
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I love me some nachos. I’ll rephrase that though and say that I love me some really good nachos. You might think I don’t have much to say about the subject—because how much can a person really talk about chips loaded with cheese and topped with everything—but you’d be surprised. I have many opinions when it comes to this dish. I’d like to think they are very valid opinions, mostly about what it takes to make a really good nacho. There are multiple components that must be checked off in order to meet my high nacho expectations. The first most important step is homemade tortilla chips. You want a good firm tortilla chip that will hold up to all of the toppings. Jules and I once went to a “nice” bar where they had their “famous” nachos on the menu and so we ordered them, but before we did we asked the waitress how they were, and she said they were absolutely delicious and one of her favorites on the menu. So we ordered them and out comes this sad looking pile of chips (on a paper boat plate thing) and the chips, I kid you not, were those store-bought round bright yellow Mission tortilla chips, but probably not even Mission brand at a all and just some bootleg version of them. It was the saddest sight I’ve ever seen in my life. I went from being very excited to extremely disappointed in a split of a second, all because of the chips. Like I said, chips are very important. P.S. I was hesitant to order anything else, and before I ordered the chicken croquettes I asked her again what she thought of them and she responded with “they’re just like the nachos, SO GOOD.” Just like the nachos. 
My thought is that you can never have too many coffee cake recipes. It’s that ultimate breakfast cake that you can get away with eating first thing in the morning. It always reminds me of elementary school. Getting a giant square slice of crumb cake with a carton of milk. It’s what dreams are made of, really. If you’re looking for some inspiration, this 
There are a few very important things for us to discuss in regards to this post. The first thing is that THE CLASSICS are back!!! Just in case you’ve been living under a rock, or you’re new here, I have two ongoing segments on the blog that I like to alternate between, and that’s my 
When I was a kid, I would BEG my mother for a sausage egg mcmuffin (from you know where) because they were, and I’m sure still are if we’re honest with ourselves, very delicious. Every now and then she’d give in and let me have one and I swear I never wanted it to end. I haven’t eaten one in years, I can’t even remember when was the last time, but what I do know is that I can’t believe it’s taken me this long to recreate it at home. The best thing about these sausage egg and cheese english muffins is that you can make them ahead of time and keep them in the fridge for breakfast throughout the week; just reheat, grab and go! The homemade breakfast sausage really takes them over the edge, and they’re not complicated at all to make. In the same time it would take you to get in your car, drive to the drive-through and order a breakfast sandwich you could make it for yourself from scratch, feel good about it, and not have just one but actually four of them. Its a win-win situation no matter how you slice it. 
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