Favorites Round Up Winter

My Favorite Recipes of 2019




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A stack of glazed Buttermilk Lemon Bread slices

My Favorite Recipes from 2019 ~ from quick bread to gazpacho, these recipes represent those stand-out dishes I know I’ll return to for many years to come. I hope you’ll give them a try in the new year.

favorite recipes from 2019 pin

I study analytics, charts, and graphs all year long to see how my various recipes are doing…how often they’re visited, shared, pinned, etc.  But today has nothing to do with data…today I’m just taking stock of the recipes I personally fell in love with in 2019.  Here they are, in no particular order, I bet you’ll discover a gem or two in this list, too.

 


 

Buttermilk Lemon Bread

This lemon buttermilk quick bread recipe I posted last January is truly a winner ~ it’s got an amazing light, tender texture and rich flavor. I’ve already used it as the base for a couple of other quick breads this year (my Easy Apple Fritter Bread and my Cranberry Orange Bread) because it’s that good.  I think you can see in the photo how perfect the texture is.

A stack of Buttermilk Lemon Bread slices

 


 

Instant Pot Clotted Cream

This recipe had to make the 2019 hall of fame because it combines one of my favorite foods with one of my favorite kitchen appliances.  My original oven method for clotted cream is one of the most popular recipes on the blog, but I have to say I prefer the new Instant Pot method, it’s just so easy!

Instant Pot Clotted Cream in a small glass jar

 


 

Instant Pot Wheat Berry Salad

I had a love affair with grain salads in ’19 and this one was a favorite.  The combination of chewy wheat berries and all those colorful add-ins was delicious, and I felt so good every time I ate it.  The fact that it lasts so long in the fridge is a huge bonus.  And yes, the Instant Pot wins again for being the best new kitchen tool in years.

Colorful wheat berry salad in a glass bowl

 


 

Rhubarb Shortbread Crumble Tart

In 2019 I went a little crazy during rhubarb season (no promises I won’t do the same thing in 2020.) Rhubarb has that gorgeous blushing pink color and a tart flavor I just can’t resist.  It was hard to pick just one rhubarb recipe for this list, my Rhubarb Jelly and Easy Rhubarb Breakfast Cake were close runners up.  But this simple tart won top mention because the sweet-tart rhubarb combined with my buttery shortbread is utter perfection.

Rhubarb Shortbread Crumble Tart with pie server

 


 

Bloody Mary Gazpacho

I LOVE a good gazpacho, and this Bloody Mary inspired version has got my name written all over it. It’s full of super fresh, super gutsy flavor and it becomes the centerpiece for any brunch.  I always have such fun with the garnishes 🙂

2 glass bowls of Bloody Mary Gazpacho with colorful garnishes

 


 

Peanut Butter Chocolate Chip Scones

I’ve made so many scones on the blog, and I love all of them…but let me tell you, these are special.  It’s hard to beat the combination of peanut butter and chocolate, and the texture of these scones came out perfect.  I’m obsessed.

 


 

Classic Lemon Cheesecake

If you need a good, classic cheesecake recipe in your repertoire, I recommend this one.  The texture is fluffy and light, and it bakes up crack free.  The ease of this cheesecake brought me back into the cheesecake making fold.   Hopefully it will do the same for you.

Lemon Cheesecake topped with fruit

 


 

Salisbury Steak Meatballs

Meatballlllsssssss (cue the Homer Simpson voice) ~ I had to include one meatball recipe in this hit list.  These can be served at the cocktail hour with toothpicks, or for dinner over creamy mashed potatoes.  I suggest trying them both ways.

Salisbury steak meatballs on mashed potatoes in a cast iron skillet

 


 

Easy One-Bowl Pumpkin Bread

This recipe is another one I know I’ll go back to again and again. And again 😉 The texture is exactly what you want in a homey quick bread ~ it’s moist, rich, and tender, and the spices aren’t overpowering. This pumpkin bread is a lesson in restraint, and it’s a good one.

pumpkin bread sliced, on a cooling rack

 


 

Mulled Cranberry Jelly

One of the things I love the most about being a food blogger is the challenge of coming up with unique recipes. The flavor of this mulled cranberry jelly really sings ~ it’s tart, it’s spiced, it’s sweet, and it’s the perfect accompaniment to all kinds of fall and winter dishes.  It was a hit on our holiday cheese plates, and then worked beautifully in a batch of thumbprint cookies!

mulled cranberry jelly with cheese and crackers

 


 

Flourless Walnut Cake with Fresh Figs

You can bet I’ll be making another version of this amazing gluten-free cake in 2020.  Can you believe it has only 3 ingredients??  The soft interior and paper thin crackly crust is so appealing.  My gears are already spinning coming up with new combinations for this delicious cake. Stay tuned!

 


 

3 Ingredient Biscuits

Taking the time to test out a few different recipes and methods for making biscuits really paid off with this Platonic-ideal-of-biscuits recipe. The post has all you need to know to make perfect biscuits every time, and since biscuits go with just about every meal, there’ll be lots of excuses to make them in the coming year.

A plate of biscuits with butter

 


 

Chocolate Cake with Cranberry Buttercream

What a way to end the year, this cake was incredible. The chocolate cake is moist and rich, and is made quickly and easily on the stovetop ~ how cool is that?!  Cranberry buttercream was new to me and out-of-this-world delicious, too.

slices of chocolate layer cake with cranberry buttercream on small plates

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2 Comments

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  • Reply
    alexandra gross
    January 6, 2020 at 3:19 pm

    i am looking for persimmon recipes and wondered if i can substitute hachiya? persimmons for the pumpkin pulp. i am talking about the easy one bowl pumpkin bread. also, would like to make persimmon scones, any ideas? thanks.

    • Reply
      Sue
      January 6, 2020 at 4:53 pm

      I don’t have a lot of experience with persimmons, but I think if the pulp is thick enough it should work in the bread, and it sounds wonderful. For persimmon scones you might experiment with replacing some of the wet ingredients with pureed persimmon.