Welcome to August Table, where recipes, beautiful tablescapes, and the art of slowing down come together. Pull up a chair, savor the moment, and find inspiration for your next gathering.
February has a way of inviting us to talk about love. Valentine’s Day brings hearts and flowers and sweet gestures, but at August Table, we like to think about love a little more broadly and a little more quietly.
Love shows up in so many forms. In how we care for our families and friends. In small moments of kindness with strangers we pass on the street or meet in a store. And just as importantly, in how we care for ourselves.
The world moves fast. The noise can be constant. Choosing to slow down, to focus on one thing at a time that brings you joy, can be one of the most meaningful acts of self love there is. Reading a book without rushing. Sketching or painting for no reason other than pleasure. Enjoying a quiet cup of tea. Taking a walk outside and noticing the season you’re in.
As we celebrate love this month, we also want to pause and say thank you. We are deeply grateful for this community. For everyone who follows along, gathers around their own tables, cooks our recipes, sets their homes with intention, and supports what we create. August Table exists because of you, and we don’t take that for granted.
For this week’s Featured Table, I’m sharing an old favorite. A lemon cake layered with sour cherry jam and finished with a soft pink sour cherry lemon buttercream. It’s bright and comforting at the same time. A cake that feels celebratory but unfussy, perfect for sharing with people you love or baking simply because it makes you happy.
Lemon Cake with Sour Cherry Buttercream
Ingredients
Cake
3 cups sifted all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1 heaping tablespoon lemon zest
1/3 cup fresh lemon juice
For Assembly
Sour cherry jam for layering
Sour Cherry Lemon Buttercream
1 cup unsalted butter, softened
8 oz cream cheese, room temperature
4 1/2 cups confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
Pinch of salt, to taste
3 tablespoons sour cherry jam, plus more if desired
Instructions
Preheat the oven to 350°F. Grease three 8 inch cake pans (for these photos I used just two 9 inch cake pans) and line the bottoms with parchment paper. Grease the parchment and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or handheld mixer, beat the butter and sugar on high speed until light and creamy. Scrape down the sides of the bowl and add the eggs one at a time, mixing well between each addition. Add the vanilla.
With the mixer on low speed, add the dry ingredients just until combined. Add the milk, lemon zest, and lemon juice and mix until smooth.
Divide the batter evenly between the prepared pans. Bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before assembling.
To make the frosting, beat the butter on medium speed until creamy. Add the cream cheese and beat until smooth. Add the confectioners’ sugar, lemon juice, vanilla, sour cherry jam, and a pinch of salt. Beat until light and fluffy. Add more sour cherry jam if you’d like a deeper pink color or stronger flavor.
To assemble, place one cake layer on a serving plate. Spread a layer of sour cherry jam directly onto the cake, then top with buttercream. Repeat with the second layer. Place the final layer on top and frost the entire cake. Finish with an extra spoonful of sour cherry jam in the center if desired.
Whether you bake this cake for Valentine’s Day, for someone you love, or simply for yourself, I hope it reminds you to slow down and savor the sweetness that already exists in your days.
The light begins to linger just a bit longer. Winter is still holding on, but there is a gentle shift in the air. This time of year invites us to slow down, to stay close to home, and to find simple ways to show love. Not only to others, but to ourselves too.
For me, that often looks like baking on a quiet weekend afternoon. Music playing softly in the background. A mug of tea within reach. Dough rolled out on the counter, cut into hearts or circles or whatever shape feels right that day. Sometimes I bake alone. Sometimes with a friend. For years, these sugar cookies have been part of our family rhythm for holidays and Valentine’s Day, especially with the kids.
This week I made a batch with Krister so we could ship them across the country to a dear friend. These cookies travel beautifully. They are sturdy, stack well, and taste just as good days later. They are the kind of cookie meant to be shared.
My sugar cookie recipe leans more toward shortbread. Not overly sweet, buttery, and tender. The sweetness really comes from the icing, which makes decorating part of the joy. This time, I made two frostings. One classic vanilla icing tinted a soft blush pink with natural food coloring. The other was new for me, a rich chocolate icing that felt perfect for February. I played with marbling, dots, stripes, and simple patterns. There is no right way to decorate. Just follow what feels playful.
A small tip that makes a big difference. A touch of corn syrup in the frosting helps it set with a soft shine and harden enough for stacking or mailing. These cookies keep well for up to a week, making them perfect for gifting, sharing, or savoring slowly.
This is an invitation to make space this weekend. Roll out the dough. Cut heart shapes or any shape you love. Sip tea. Play music you adore. Let the act of baking be the gift.
Shortbread Sugar Cookies
Makes about 150 cookies I often make a half batch
Ingredients
6 sticks butter, softened 1 1/2 cups sugar 3 eggs 6 teaspoons vanilla extract 1 teaspoon almond extract, optional but highly recommended 1 1/2 teaspoons baking powder 1/2 teaspoon salt 9 cups all purpose flour (I usually use King Arthur. Gluten free cup for cup works well here too.)
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
In a separate bowl, sift together flour, baking powder, and salt. Gradually stir the flour mixture into the butter mixture until fully combined.
Roll dough to about 1/8 inch for thinner, crispier cookies or 1/4 inch for a softer, shortbread style cookie. Cut into desired shapes and place on parchment lined baking sheets.
Bake for 10 to 12 minutes, until cookies bounce back lightly when pressed. Do not overbake.
Cool completely on wire racks before icing.
Classic Vanilla Icing
Ingredients
2 pounds confectioners sugar, sifted 1 stick butter, softened 1/2 to 1 cup milk of choice 1 tablespoon vanilla extract 1/2 teaspoon almond extract Optional: 1 tablespoon light corn syrup for shine and structure
Instructions
Cream butter until soft. Gradually add confectioners sugar. Add 1/2 cup milk and mix until smooth, adding more milk slowly until desired consistency is reached. Stir in vanilla and almond extract. Add corn syrup if using.
Divide into bowls and tint as desired using natural food coloring. Ice cooled cookies and allow to set on racks lined with parchment until firm. Add sprinkles or flaky salt if you wish before the icing fully sets.
Combine powdered sugar, cocoa powder, milk, corn syrup, and vanilla in a medium bowl. Stir until smooth. Add more milk a teaspoon at a time if needed until thick but pipeable. If icing becomes too thin, add more powdered sugar.
Transfer to a piping bag fitted with a small tip or use a zip top bag with the corner snipped.
Pipe and decorate as desired. Add sprinkles if you like. Allow icing to harden fully before stacking or storing.
Store cookies in an airtight container at room temperature.
These cookies are simple, comforting, and made for sharing. A small act of love in the middle of winter. I hope they find their way into your kitchen this February and bring a little extra warmth to your table.
There’s something deeply satisfying about a meal built around a single ingredient, especially when that ingredient is as generous and grounding as the sweet potato.
August Table “August” print napkin along with handmade ceramic scalloped dish by Sheryl Cosing
Roasted slowly, sweet potatoes transform into something soft and caramelized, their natural sweetness deepening in the oven. They are humble, nourishing, and endlessly versatile. This week’s Featured Table celebrates them simply, letting their warmth anchor the rest of the dish.
These stuffed sweet potatoes are filled with a roasted red cabbage and carrot ribbon slaw, finished with creamy avocado and a drizzle of warm honey lemon vinaigrette. The result is colorful, comforting, and quietly elegant. It’s the kind of meal that feels both hearty and fresh, perfect for an unhurried lunch or a cozy evening at home.
Sweet potatoes are rich in fiber, vitamins, and antioxidants, making them a wonderful foundation for meals that truly nourish. They support steady energy and pair beautifully with vibrant vegetables and healthy fats. This is food that loves you back, without asking for much in return.
Stuffed Sweet Potatoes with Roasted Red Cabbage Slaw
Simple, nourishing, and beautifully composed
Ingredients
2 sweet potatoes
¼ red cabbage, thinly sliced
1 carrot, grated into thin ribbons
1 avocado, split between the two sweet potatoes
Olive oil
Salt and pepper
Garlic powder (optional)
Honey Lemon Vinaigrette:
1 tablespoon olive oil
1 tablespoon raw honey
1 tablespoon lemon juice
1 tablespoon freshly grated ginger
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet and roast for 45 to 60 minutes, until they are easily pierced with a fork.
While the sweet potatoes roast, slice the red cabbage and ribbon the carrot. Toss both with olive oil and season with salt and pepper. Sprinkle with garlic powder if you wish for a savory flavor.
Spread the cabbage and carrots on a baking sheet and roast in the same 400°F oven for about 20 minutes, until softened and lightly caramelized.
To make the vinaigrette, add the olive oil, honey, lemon juice, and grated ginger to a small saucepan. Warm over medium-high heat, stirring often, until the mixture begins to bubble gently and thicken slightly. Remove from heat.
Once the sweet potatoes are done, slit each one open and gently mash the insides with a fork to create space for the filling.
Spoon the roasted cabbage and carrot slaw into each sweet potato. Top with chopped avocado.
Drizzle generously with the warm honey lemon vinaigrette and finish with chopped fresh parsley. Eat while warm!
To Enjoy
This dish is lovely on its own, but it also pairs beautifully with a simple green salad or a slice of crusty bread. It’s a reminder that nourishment can be both beautiful and deeply comforting.
A warm sweet potato. A colorful filling. A drizzle of something bright and golden. These are the kinds of meals that slow us down and invite us to savor what’s right in front of us.
This morning, we woke up to a quiet winter storm. Snow falling softly outside, the world slowed, hushed, and bright. We hope wherever you are today, you are warm, safe, and well.
On snowy mornings like this, I find myself craving something simple and nourishing. A little sweetness, a little salt, and something that feels grounding. This raw date granola has become one of those recipes I return to again and again. I made a batch this morning to sprinkle over yogurt, but it is just as lovely eaten by the handful as an afternoon snack or tucked into a bag for something sweet on the go.
Dates are truly a remarkable food. In their whole, natural form, they offer gentle, steady energy and a natural sweetness that feels grounding rather than overwhelming. Dates have long been appreciated for supporting digestion and balance, helping the body feel nourished and cared for from the inside out. They are one of those ingredients that remind us food can be both comforting and quietly supportive.
This raw granola is incredibly easy to make, with just a handful of ingredients. The sweet and salty combination is what I love most. It feels indulgent while still being nourishing, which is exactly the kind of food I want during winter.
Raw Date Granola
2 cups Medjool dates, pitted (It is important to use fresh Medjool dates that are soft and plump rather than dried out.)
1/4 cup unsweetened coconut flakes
1/4 cup raw almonds
1/4 teaspoon sea salt
Add all ingredients to a food processor. Process until everything is well combined and forms a sticky, crumbly mixture. You may need to stop and scrape down the sides or use a spoon to help move the mixture around so it blends evenly.
Store the granola in a jar in the refrigerator for up to two weeks.
Today, I served this raw date granola with fresh fruit and Greek yogurt for a simple, healthy breakfast, paired with our Talelayo Yellow napkin from August Table. The sunny yellow feels especially cheerful against a gray winter morning, a little reminder of warmth and light at the table.
As winter settles in, this is the kind of simple recipe that feels just right. Easy to make, nourishing, and meant to be enjoyed slowly or shared freely.
From our table to yours, we hope this brings a little warmth and brightness to your day. Stay cozy, stay safe, and take good care.
Some of my favorite meals are the simplest ones. A pot of soup simmering on the stove, a loaf of good bread on the counter, a quick salad tossed together while the table is set. These are the meals that feel generous without being complicated, the ones that leave you with more time to linger, talk, and truly be present with the people you love.
That spirit is at the heart of this week’s Featured Table.
I’m so excited to share our newest design, Seraphim in Blue, alongside a sweet potato soup that feels rich, creamy, and comforting while still being wonderfully nourishing. It’s the kind of pairing that makes everyday meals feel special, without asking much of you at all.
Setting the Scene: Seraphim in Blue
Seraphim in Blue is timeless, calming, and incredibly versatile. The two blues and layered pattern feel both elevated and inviting, equally at home at a quiet table for two or a lively gathering with friends.
For this table, I kept things simple. A table for two, our Seraphim in Blue tablecloth and napkins, and just enough styling to let the pattern shine. It’s a reminder that you don’t need a full production to create something beautiful. Pull out your favorite linens, light a candle, and let the design do the work. I’ve added some of our tabletop items from Danica as well.
Beautiful tables should feel easy. They should support connection, not distract from it.
A Cozy, Nourishing Sweet Potato Soup
This sweet potato soup is one I return to again and again. It’s deeply flavorful, silky smooth, and surprisingly light. The combination of sweet potatoes, coconut milk, ginger, and warm spices makes it feel indulgent, yet it’s packed with nourishing ingredients that leave you feeling good.
This is the kind of recipe that fits beautifully into real life. While the soup simmers, you can slice some bread, toss together a simple salad, and set the table. In no time, you have a meal that feels thoughtful and complete.
4 cups vegetable broth (Better Than Bouillon works beautifully)
3 cups diced, peeled sweet potato (about 4 to 6 sweet potatoes, depending on size)
1 (14-ounce) can full-fat coconut milk or coconut cream, reserve ¼ cup for garnish
Croutons or crispy onions, for serving
Directions:
Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, about 3 to 5 minutes.
Add the potato, bay leaf, garlic, ginger, dried thyme, coriander, ½ teaspoon salt, and a few grinds of black pepper. Cook, stirring, until everything is well coated and fragrant, about 2 to 3 minutes.
Pour in the vegetable broth and bring to a gentle simmer. Add the sweet potatoes and continue to simmer until both the potatoes and sweet potatoes are very tender, about 20 minutes. Adjust the heat as needed to maintain a steady simmer.
Remove from the heat and discard the bay leaf. Let the soup cool for at least 5 minutes, then stir in the coconut milk, reserving ¼ cup for garnish.
Using a handheld immersion blender, carefully purée the soup until smooth, or blend in batches in a blender, filling no more than halfway each time. Add water or additional coconut milk to reach your desired consistency. Taste and adjust salt and pepper as needed.
Serve warm, topped with croutons or crispy onions and a swirl of reserved coconut milk or a spoonful of plain Greek yogurt.
An Easy, Memorable Meal
This is the kind of meal that invites you to slow down. Set a beautiful table. Pour a glass of wine or sparkling water. Sit a little longer than planned.
August Table is about making space for these moments. Ease and slow living, paired with thoughtful design and delicious food, all in service of connection around the table.
I hope this week’s Featured Table inspires you to gather simply, cook with joy, and savor the time spent together.
There are seasons when breakfast needs to be beautiful and nourishing, but also simple. This is one of those recipes.
These egg bites are made in a muffin tin, come together quickly, and are perfect for busy mornings, slow weekends, or afternoons when you need a satisfying snack. They’re inspired by Meredith Mann’s Pesto Protein Egg Muffins, with a few gentle tweaks to make them flexible and easy to adapt based on what you have on hand.
What I love most about these egg bites is how approachable they are. They’re packed with protein, over 30 grams per serving, and they store beautifully in the fridge or freezer. You can make them once and enjoy them all week.
They’re also endlessly customizable. Swap the vegetables, change the cheese, adjust the herbs. This is the kind of recipe that meets you where you are.
Simple Egg Bites
Easy, protein-rich, and endlessly adaptable
Ingredients:
16-ounce carton liquid egg whites
2 whole eggs
½ cup low-fat or full-fat cottage cheese (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried dill
½ teaspoon dried oregano
¼ teaspoon garlic powder
1 cup sliced fresh baby spinach
¼ cup chopped tomatoes
¼ to ½ cup crumbled feta or other cheese of choice, plus more for topping
Instructions:
Preheat the oven to 350°F. Lightly spray or line a 12-cup muffin tin and set aside.
In a large bowl, combine the egg whites and whole eggs, breaking the yolks and whisking until fully blended.
Add the cottage cheese, if using, along with the salt, pepper, dill, oregano, and garlic powder. Stir well.
Fold in the spinach, tomatoes, and feta, making sure everything is evenly distributed.
Using a ⅓-cup measuring cup, ladle the mixture into the prepared muffin tin. Sprinkle additional cheese and a few tomatoes on top if desired.
Place a baking sheet on the rack below the muffin tin to catch any spills.
Bake for 20 to 25 minutes, or until the egg bites are set and lightly golden on top.
Let cool slightly, then run a knife around the edges to release.
To Enjoy
These egg bites are wonderful warm, but they’re just as good stored in the refrigerator for easy breakfasts or snacks throughout the week. They also freeze well, making them a great option for meal prep.
Feel free to experiment with different vegetables, cheeses, and herbs based on what you love or what you have available.
Below is another version I made by using 6 chopped maple chicken sausage links, 1/2 teaspoon oregano, 1 teaspoon turmeric, and 1/2 teaspoon thyme, finished with cheddar cheese. They come out a beautiful, vibrant yellow and are just as delicious.
Simple, nourishing, and made to support full days and busy lives. Exactly the kind of recipe we love to share around the table.
The days just after the New Year are some of my favorite of the entire year.
The pace softens. The light feels gentler. Winter invites us inward, offering space to reflect before the rush of what’s next begins again. These quieter days feel like a threshold, a moment to pause and ask what we truly want to carry forward and what we’re ready to leave behind.
In a world that moves quickly and asks so much of our attention, intention feels more important than ever. Without it, the days can easily fill themselves. The busyness grows louder. Focus drifts. But when we choose, even gently, what matters most, something shifts. We begin to make time for what we hope to build, nurture, and become.
Below, the image you see is August Table’s vision board for 2026. It reflects the values, rhythms, and intentions guiding both my personal life and the work we share here.
At the heart of it is a simple belief: A life well lived, one table at a time.
Health and Wellness, Gently and Sustainably
Health remains a guiding focus as we move into 2026. Not in a rigid or prescriptive way, but through nourishment, awareness, and respect for the body.
We will continue sharing recipes that are blood sugar friendly, nourishing, and deeply satisfying. Food that feels comforting and celebratory while also supporting long-term well-being. Alongside this, we are creating more space for slowing down, listening to the body, and choosing what truly supports health, both at and beyond the table.
Finding Beauty in the Ordinary
August Table has always been about elevating the everyday. In the year ahead, we are leaning even more deeply into the idea that ordinary moments can be extraordinary when approached with intention.
Design, food, and presence have the power to transform a simple meal into a meaningful ritual. Whether it’s a weeknight dinner, a quiet breakfast alone, or a table set for friends, we hope to continue encouraging gathering in all its forms.
Creativity as a Daily Practice
Creativity is not reserved for grand moments. It lives in layers, textures, and the small choices made each day.
In 2026, we will continue designing prints that feel collected, storied, and rooted in nature and tradition. The table remains our canvas, layered with linens, ceramics, food, and florals, each element contributing to a sense of warmth and belonging.
Protecting time and space for creative work is essential. It allows ideas to unfold naturally and keeps the work grounded, intentional, and honest.
Personal Development and Alignment
As August Table grows, so does the responsibility to lead from a place of alignment, clarity, and gratitude. This means being thoughtful about where energy is spent and making room for what matters most.
Growth does not have to be loud or rushed. Often, it happens quietly through consistency, reflection, and intention.
Creating Your Own Vision
A vision board is not about perfection or prediction. It’s about direction. It gives shape to what you are moving toward and serves as a reminder of your values when the days feel busy or distracting.
If you feel inspired to create your own, you’ll find a simple template linked here that you can use as a starting point. Whether your focus is health, creativity, rest, or connection, the act of naming what you want to cultivate can be powerful.
As we step into this new year, my hope is that you find moments of quiet, clarity, and intention. Moments to set the table thoughtfully, to nourish yourself well, and to create space for what you truly want to grow.
Thank you for being here and for sharing this season with us. Happy New Year!
The days just after Christmas always feel different. The rush has softened, the calendar opens up a little, and the house grows quieter. It’s a time I love for simple pleasures and gentle rhythms. A cup of tea in the afternoon. A good book. A small baking project that feels comforting rather than hurried.
As I continue to be mindful of sugar and carbs while supporting my health, I’ve been especially drawn to recipes that feel nourishing and indulgent at the same time. These almond flour cookies have quickly become a favorite. They are easy to make, naturally gluten free, and lightly sweetened, with a tender texture that feels just right this time of year.
I added a touch of almond extract to deepen the flavor, then dipped them in dark chocolate and finished them with chopped pecans. To give them a clean, classic look, I used a cookie cutter to gently shape them into perfect rounds before baking. The result is simple and elegant, with a richness that feels celebratory without being heavy. They are the kind of cookie you make on a quiet afternoon and enjoy slowly.
Almond Flour Cookies with Dark Chocolate and Pecans
Gluten free, low sugar, and beautifully simple
Ingredients
For the Cookies:
2 ½ cups blanched almond flour
6 tablespoons salted butter, softened
⅓ cup monk fruit sweetener with allulose (I used naturebell but you can substitute 1/3 cup brown sugar)
1 teaspoon vanilla extract
½ teaspoon almond extract
For the Chocolate Finish:
½ cup sugar-free dark chocolate chips (I used Bake Believe)
2 teaspoons coconut oil
3 tablespoons pecans, finely chopped
Instructions
Make the Cookies:
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter and monk fruit sweetener until light and fluffy.
Add the vanilla and almond extracts and mix until combined.
Beat in the almond flour, about ½ cup at a time, until a soft dough forms. The dough will feel slightly crumbly but should hold together when pressed.
Scoop rounded tablespoons of dough onto the prepared baking sheet. Gently press each mound down and use a round cookie cutter to shape the edges into a neat circle. Flatten to about ⅓ inch thick.
Bake for about 12 minutes, until the edges are lightly golden.
Allow the cookies to cool completely on the baking sheet. They will firm up as they cool.
Add the Chocolate and Pecans:
Once the cookies are fully cooled, line a small baking sheet with parchment paper that will fit in your refrigerator.
Melt the chocolate chips and coconut oil together using a double boiler or gentle heat. Stir until smooth.
Dip each cookie halfway into the melted chocolate and place on the prepared sheet.
Immediately sprinkle the tops with chopped pecans before the chocolate sets.
Refrigerate until the chocolate is firm.
To Enjoy
These cookies are lovely with afternoon tea or tucked into a small tin to share with a friend. They keep well in the refrigerator and feel like a little treat you can enjoy slowly and mindfully.
After the fullness of the holidays, I find myself drawn to recipes like this. Simple. Thoughtful. Just sweet enough. A reminder that beauty often lives in the quiet moments at the table.
There is something grounding about baking this time of year. The quiet act of measuring and stirring, the scent of something warm rising in the oven, and the joy of giving a homemade treat all feel especially meaningful during the holiday season.
As many of you know, I’ve begun to cook and eat with more intention. Since my recent health journey, I’ve been learning how to better support my body by being more mindful of sugar, carbs, and blood glucose. I’m discovering a new rhythm in the kitchen and exploring recipes that are diabetic friendly and, truly, good for all.
These peanut butter cookies are a perfect example. Made with only a handful of ingredients, they are naturally gluten free, low in sugar, and full of flavor. They’re crisp at the edges, soft in the middle, and studded with just enough chocolate to feel like a treat. I made a batch to gift to friends, packaged in simple brown boxes lined with parchment and tied with red and white baker’s twine.
They are proof that something small can carry great joy.
Flourless Peanut Butter Cookies with Dark Chocolate
½ cup NatureBell monk fruit sweetener with allulose
⅓ cup sugar-free dark chocolate chips (I used Bake Believe)
Instructions:
Preheat the oven to 375ºF and line two baking sheets with parchment paper.
In a medium bowl, whisk the egg and salt. Stir in the peanut butter and monk fruit sweetener until fully combined. Fold in the chocolate chips.
Scoop slightly rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
Use a fork to gently press a crisscross pattern into each cookie and flatten them slightly.
Bake one sheet at a time for 8 to 10 minutes, until the edges are set and just beginning to turn golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To Serve or Share
Once cool, I nestled the cookies into small boxes lined with parchment, then tied them with red and white baker’s twine for a simple, heartfelt holiday gift. Whether you package them for a neighbor or enjoy one with a cozy cup of tea, I hope they bring you a moment of quiet joy.
This season, I’m reminded more than ever that what we give does not have to be extravagant. Sometimes, a small box of cookies, lovingly made, says exactly what we mean.
I’ve been quiet these past many weeks. And today, I come back to The Featured Table with a full heart and a renewed sense of purpose.
Many of you have written with kind words and questions about my health, and I want to share a bit of my story with you. In many ways, it has reshaped how I see everything.
On October 17th, I was diagnosed with pancreatic cancer. It shook me to my core.
On December 1st, I underwent surgery to remove half my pancreas and my spleen. Just over two weeks later, on December 16th, I was given the extraordinary news: I am cancer free.
There aren’t enough words to express what that moment felt like. Relief. Awe. Deep, quiet gratitude. I’m here. I’m healing. And I’m more convinced than ever that life is precious, and that health and love are everything.
I’m profoundly thankful to my doctors, to Krister who has cared for me with such grace, and to my family and friends who have surrounded me with light.
A New Lens: Food as Nourishment, Not Just Beauty
With part of my pancreas gone, I’ve stepped into a new chapter. I am learning to navigate blood sugar, glucose levels, and how food truly fuels the body. Honestly, I had no idea how much carbohydrates affect blood sugar until I was forced to face it.
After leaving the hospital, I felt completely unprepared. Suddenly the act of eating—something I have always loved, cherished, and written about—felt unfamiliar. But slowly, I began to learn. While every body is different, I have found that there are simple principles that can help all of us eat with more balance and intention.
For me, I now focus on protein, healthy fats, and fiber. I’ve learned that not all carbs are created equal, and that it matters how we pair them. As my dear friend Susan said, “Couch your carbs in fat and protein to give your body a little buffer and avoid those blood sugar spikes.”
This isn’t about restriction. It’s about awareness. And it’s about celebrating food that truly nourishes and delights.
So, moving forward, you’ll continue to find beautiful, delicious recipes here. Many will lean into wellness and supporting balanced blood sugar. But there will still be treats now and then. We need those joyful bites. I remain fully devoted to food that is flavorful, beautiful, and rooted in celebration.
Mocha Cheesecake with Chocolate Pecan Crust
A celebration of flavor, balance, and life itself
I made this cake to celebrate my mother’s birthday. It felt meaningful to create something decadent and beautiful that also supported my new health needs. This cheesecake is creamy, rich, and full of bold coffee and chocolate flavor. It also happens to be low in carbs and sugar free, thanks to a few thoughtful ingredient swaps. A true celebration dessert that brought smiles all around the table.
After the glaze set, I finished the top with a light sprinkle of pecan crumbles for texture and a rustic touch. I served each slice with our Garden print napkins in green and gray, which felt just right for the winter season—quietly elegant and full of life.
Ingredients
For the Crust:
1 ¼ cups pecan flour (or almond flour)
3 tablespoons cocoa powder
3 tablespoons golden monk fruit/erythritol blend (I used Lakanto Golden)
¼ teaspoon sea salt
¼ cup unsalted butter, melted
For the Filling:
24 oz cream cheese, softened
¾ cup Lakanto Golden monk fruit sweetener blend
1 teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup heavy cream, room temperature
1 tablespoon espresso powder
3 large eggs, room temperature
For the Chocolate Glaze:
½ cup heavy cream
2 oz sugar-free dark chocolate, chopped
1 tablespoon Lakanto Classic white monk fruit sweetener
Instructions
Prepare the Crust:
Preheat your oven to 325ºF. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the pecan flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles wet sand.
Press the crust evenly into the bottom of the pan.
Bake for 10 minutes, then remove and reduce oven temperature to 300ºF.
Make the Filling:
In a small bowl, whisk the espresso powder into the cream until fully dissolved. Set aside.
In a large bowl, beat the cream cheese until smooth and fluffy, about 1 to 2 minutes.
Add the Lakanto Golden sweetener blend, vanilla, and almond extract. Mix until smooth.
Pour in the espresso cream and mix again.
Add eggs one at a time, mixing gently just until combined. Scrape the bowl between additions.
Pour the filling over the baked crust and smooth the top.
Bake at 300ºF for 70 to 85 minutes, until just set in the center. A slight jiggle is fine.
Cool to room temperature, then refrigerate for at least 2 to 3 hours.
Make the Glaze:
In a small saucepan, heat the cream and Lakanto white sweetener until just simmering. Remove from heat and add chopped chocolate.
Let sit for 5 minutes, then stir until glossy and smooth.
Allow the glaze to thicken slightly, then pour over the chilled cheesecake. Let some of it drip down the sides.
Refrigerate for another 30 minutes to set the glaze.
Finish with a sprinkle of pecan crumbles on top before serving.
To Serve
Slice, savor, and share. Each bite is creamy, rich, and deeply satisfying, with the perfect coffee and chocolate balance. You would never guess it is low in sugar. It is joy on a fork.
With Gratitude
Thank you for being here. Thank you for reading, for caring, and for continuing to gather around this shared table with me. I am so happy to be back, and I look forward to sharing this new chapter of recipes, reflections, and rituals with you.
Until next time, may your days be filled with warmth, your meals with joy, and your health with grace.
This is the season when so many of us turn our hearts toward gratitude. Calendars fill with travel plans, shopping lists, and menus, yet beneath that busy surface there is usually a quieter inventory taking place. We count the people who will sit at our tables, the traditions that anchor us, the simple rituals that mark another year.
This November, that quiet inventory feels different for me.
About a month ago I received an unexpected health diagnosis that shook me to my core. I will be all right, and for that I am endlessly thankful, but the news was a jolt. It pressed pause on the familiar rhythm of my days and brought my attention sharply back to my body and what it needs in order to thrive.
Very quickly I realized something that sounds simple yet feels profound when you truly live it. What we put into our mouths shapes our health. It is not abstract. It is not optional. Food can be a form of medicine that restores and nourishes, or it can slowly steal from our bodies over time.
In response, I changed my diet almost overnight. Dairy, wheat, eggs, refined sugar, red meat, coffee and more all went out the door in one sweeping wave. The first days were not easy. Habit is a powerful thing and comfort often hides in what is most familiar, even when it is not what serves us.
Yet something surprising happened.
New rituals began to slip into place. Morning now starts with lemon water, then fresh celery juice, then a vibrant smoothie that tastes like sunlight in a glass. I find myself thinking less about what I “cannot” have and more about what I am choosing. My kitchen counters fill with vegetables, herbs, beans, seeds, fruits, and good fats. I experiment. I read labels. I pay attention.
And I feel better than I have felt in years.
My gratitude this season is not only for the people I love and the chance to gather with them. It is also for my body and its quiet resilience. For the way it responds when I finally listen. For Mother Nature’s generous bounty and its ability to heal us when we give it a chance.
Because of this shift, the recipes I share here may change. I may not be posting one every single Saturday in the way I once did, but when I do, you can trust that it will be something that feels both deeply delicious and supportive of your health. Food that comforts without asking your body to pay a price.
Today’s recipe is exactly that.
A birthday tart in a season of uncertainty
The week I received my diagnosis was also Krister’s birthday. In any other year I would have celebrated him with a beautiful, generous cake. Eggs, butter, cream, sugar, all the classic ingredients that belong to a festive dessert.
This year I wanted to place something different on our table. I wanted a dessert that still felt special and indulgent, yet aligned with this new way of caring for my body. Something that honored both celebration and healing.
The answer became these mini raw coconut cashew cream tartlets topped with a silky chocolate mousse. They are entirely plant based and raw. No dairy, no wheat, no eggs, no refined sugar. Yet they feel luxurious and a little bit decadent. They are the kind of dessert that makes you close your eyes for a moment on the first bite.
They were our candlelit birthday treat that night, and they are my offering to you now as we move toward Thanksgiving. A sweet reminder that nourishment and pleasure can absolutely live in the same dish.
Mini Coconut Cashew Cream Tartlets with Chocolate Mousse
Raw, plant based, and naturally sweetened
Makes about 10 to 12 mini tartlets, depending on the size of your muffin tin
Nut and Date Crust
Ingredients
2 cups nuts (almonds, pecans, pistachios, or walnuts)
I used almonds
1 teaspoon sea salt
2 cups pitted Medjool dates, semi soft
If your dates are quite dry, soak them in filtered water for 15 minutes, then drain well
Instructions
Prepare the pan Line a standard muffin tin with plastic wrap, letting it drape into each cavity so you can easily lift out the tartlets later.
Pulse the nuts In a food processor, add the nuts and sea salt. Pulse until the nuts are broken down into small bits. You want texture, not nut flour, so stop before it becomes a fine powder.
“Flour” the pan Scoop out a few spoonfuls of the finer nut crumbs from the bottom of the processor and lightly sprinkle them over the plastic wrap in each muffin cup. This will help keep the crust from sticking.
Create the dough Add the dates to the remaining nuts in the processor and pulse until the mixture begins to clump and hold together. If the mixture is too dry or crumbly, add one or two extra dates and pulse again. You are looking for a dough that sticks together easily when you press it between your fingers.
Form the crusts Divide the dough among the muffin cups and press it firmly and evenly along the bottom and slightly up the sides to form little tart shells. Take your time here. A compact crust will hold its shape beautifully once chilled.
Place the pan in the refrigerator while you prepare the coconut cashew cream.
Coconut Cashew Cream
Ingredients
1 cup cashews (raw, unsalted)
1/2 cup coconut oil, gently melted
1 teaspoon alcohol free vanilla extract
1/2 cup filtered water
Instructions
Blend until silky Add the cashews, melted coconut oil, vanilla, and water to a high speed blender. Blend until the mixture is very smooth and creamy, stopping to scrape down the sides as needed.
Fill the tart shells Remove the crusts from the refrigerator and spoon the coconut cashew cream into each one, smoothing the tops so they are level.
Chill Return the pan to the refrigerator so the cream can set while you prepare the chocolate mousse layer.
Chocolate Mousse
This mousse is rich and smooth, yet completely dairy free. The soaked cashews create the body, while cacao brings the deep chocolate flavor.
Ingredients
1 3/4 cups cashews, soaked in water for 4 to 6 hours, then drained
1 cup organic agave nectar (you can also use pure maple syrup if you prefer)
1 cup raw cacao powder or unsweetened cocoa powder
1/3 cup full fat coconut milk or coconut cream
2 tablespoons coconut oil, gently melted
1 teaspoon alcohol free vanilla extract
1/2 teaspoon fine sea salt
Instructions
Blend the mousse Place all ingredients in a high speed blender such as a Vitamix and blend until the mixture is completely smooth and lush, with no visible bits of cashew. If the mousse seems too thick, add a tablespoon of water and blend again, repeating only as needed until you reach a silky consistency.
Taste and adjust Taste the mousse. If you prefer a sweeter dessert, add a little more agave, blend again, and taste once more. If you want a deeper chocolate flavor, you can add an extra spoonful of cacao.
Chill and store Transfer the mousse to a container and chill in the refrigerator until slightly thickened. The mousse can be stored in the refrigerator for up to 1 week.
Assembling and Serving
Layer the tartlets Take the tartlets from the refrigerator and either pipe or spoon the chilled chocolate mousse over the coconut cashew cream, creating a beautiful mound on top.
Top with berries Finish each tartlet with your favorite fresh berries. Raspberries, blackberries, or sliced strawberries are all beautiful here.
Serve with extra mousse Arrange the tartlets on a serving platter. Place any remaining mousse in a small bowl and set it on the table alongside a bowl of fresh berries so guests can add an extra spoonful of mousse and fruit to their plates. It feels generous and festive, and nothing goes to waste. We set our table with theJuniper Kolkata in Brown Tablecloth from August Table because we loved how the browns from the dessert and in the linen complimented each other.
A closing note of gratitude
As you plan your own Thanksgiving menu and think about the people who will gather around your table, I hope you will leave a little room for tenderness toward yourself. Our bodies carry so much for us. They keep going even when we ignore their quiet requests.
These little tartlets are a love letter to that quiet voice. They are a reminder that dessert can feel indulgent and still honor the way you want to feel in your own skin.
This year, my gratitude is layered, much like these tartlets. Gratitude for the people I love. Gratitude for the table that holds us. Gratitude for the hard news that nudged me back into alignment. And gratitude for the simple, beautiful truth that when we treat our bodies with care, they often know exactly how to meet us halfway.
So this Thanksgiving, I hope we can all be deeply grateful for our health. May we be compassionate and kind with ourselves and with one another, and choose to rest our attention on joy.
If you make these, I hope they bring a bit of that feeling to your home too.
Thanksgiving is a time for gratitude, for slowing down long enough to notice the small and beautiful moments that fill our days. It is about gathering, giving thanks, and celebrating the warmth of home. At our table this year, one of the highlights will be this delicious sweet potato pie, rich with flavor and filled with the simple goodness of roasted sweet potatoes.
This pie is smooth, fragrant, and deeply satisfying, with a hint of cinnamon and vanilla that tastes like the season itself. Roasting the sweet potatoes gives them a caramelized sweetness that sets this pie apart, making it even more comforting than the traditional pumpkin version. We serve it with a generous layer of homemade vanilla whipped cream for the perfect finish. Our table is set with the Seraphim Green Napkins from August Table – we love how the green pairs with the soft orange of the pie.
1½ cups mashed roasted sweet potato (from about 2 to 3 medium or large sweet potatoes)
1 unbaked pie shell (recipe below)
Instructions
Preheat oven to 450 °F.
In a large bowl, beat the eggs slightly. Add sugar, cinnamon, allspice, vanilla, and milk.
Stir in the mashed roasted sweet potatoes until smooth and well blended.
Pour the mixture into the unbaked pie shell.
Bake at 450 °F for 10 minutes, then reduce the heat to 350 °F and continue baking for about 30 minutes, or until the center is just set.
Allow to cool completely before topping with vanilla whipped cream.
Roasted Sweet Potatoes
Ingredients
2 to 3 medium to large sweet potatoes
Instructions
Preheat oven to 425 °F and line a baking sheet with foil.
Prick each sweet potato several times with a fork and rub the skins lightly with oil if desired.
Bake for 45 to 50 minutes, or until tender.
Let cool, then scoop out the flesh and mash or purée until smooth.
Best Pie Crust
Ingredients
1½ cups flour (regular or cup-for-cup gluten-free)
1 stick cold butter
½ teaspoon salt
1 big spoonful of sugar
3 tablespoons cold water
Instructions
Mix the flour, salt, and sugar in a bowl.
Cut the butter into the flour mixture until it resembles coarse meal.
Gradually add the cold water, mixing just until the dough comes together.
If you prefer, place all ingredients in a food processor and pulse until a dough forms.
Roll out the dough on a lightly floured surface, place it in your pie plate, and gently pinch the edges to create a pretty crust.
Homemade Vanilla Whipped Cream
Ingredients
1 cup cold heavy cream or heavy whipping cream
2 tablespoons granulated or confectioners’ sugar
½ teaspoon pure vanilla extract
Instructions
In a large bowl, using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 to 4 minutes.
Medium peaks hold their shape softly and are ideal for topping desserts.
If the cream becomes too stiff, fold in a little extra cold cream by hand until smooth again.
Golden, creamy, and delicately spiced, this sweet potato pie will be a featured highlight on our Thanksgiving table this year. It is simple, full of heart, and the perfect way to give thanks for the season’s abundance. Serve it with vanilla whipped cream and share it with those you love.
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