Though this pretty pink drink originated in the heat of the summer, we’ve been sipping frosé well into the wintertime, too. Can you blame us? It’s basically an adult slushie, and freezing the rosé in ice cube trays means you can blend it up in moment’s notice. Needless to say, we’re not surprised it was our most popular recipe this year.
Get the recipe: Frosé
Mini S’mores Cookie Cups
There’s no campfire necessary for these adorable S’mores cups, which get baked in the oven until the marshmallow is gooey and warm. The cookie base is made with graham cracker crumbs, so every bite tastes just like the summer camp favorite. In the wintertime, top with a Candy Cane Hershey’s Kiss.
Get the recipe: Mini S’mores Cookie Cups
The Only Tomato Sauce Recipe You’ll Ever Need
Whether you’re craving spaghetti or have a hankering for homemade pizza, this tomato sauce recipe is here to help you in a pinch. It’s ready in under an hour (no slow-simmering necessary), but tastes infinitely better than anything you’ll find in a jar. Plus, we give you three variations—capers, anyone?—if you’re feeling adventurous.
Get the recipe: Easy Tomato Sauce
Apple Pie Baked Apples
Sure, we love a traditional double-crust apple pie, but we also love creating fun twists on our favorite recipes. Enter this single-serve apple pie in an apple, which fills a hollowed-out apple with homemade apple pie filling. Top it off with a simple lattice crust, and voila! Your very own mini (and healthier) apple pie.
Get the recipe: Apple Pie Baked Apples
Sausage, Lentil, and Kale Soup
This soup is as tasty warmed up for lunch as it is the day it’s made. It's a new and vibrant regular on our weeknight rotation. It’s filling and nutritious without requiring much effort, and it looks pretty, too, thanks to the colorful kale. Serve with a crusty baguette to sop up any last drops.
Get the recipe: Sausage, Lentil, and Kale Soup
Chocolate Zucchini Cake with Sweet Potato Frosting
2016 was all about the sweet potato, from sweet potato toast to hasselback sweet potatoes. But perhaps our favorite application was this 2-ingredient frosting, in which pure sweet potato puree is mixed with finely chopped chocolate. When swirled atop a whole-wheat chocolate zucchini cake, it makes for a mouthwatering combination (that won’t leave you with a toothache).
Get the recipe: Chocolate Zucchini Cake With Sweet Potato Frosting
The popularity of the humble mimosa proves certain classics need not be messed with. The only secret here is using freshly-squeezed orange juice, and keeping it icy cold until ready to serve. Oh, and don’t skimp on the champagne or sparkling wine. We want twice as much alcohol as juice, please.
Get the recipe: Mimosa
Few dishes weren’t given the rainbow treatment this year—we saw everything from rainbow sushi to rainbow grilled cheese. Pizza was our way into the trend, which allowed us to highlight fresh, naturally-vibrant veggies instead of food coloring. Make it with the kids, who will have fun creating the rainbow design.
Get the recipe: Rainbow Pizza
Classic Pound Cake
The magic behind a deliciously tender pound cake? Two sticks of butter blended with sugar, eggs, and flour. Add a generous glug of vanilla and some sour cream, and you’ve got yourself a sweet, moist, and perfectly plump pound cake. Don’t pull it out of the oven too early—wait for a domed and golden brown top.
Get the recipe: Classic Pound Cake
No need to head to the coffee shop when you’re craving a frappuccino. This DIY version takes 5 minutes, max, and is so downright delicious you’ll be shocked at its simplicity. Feel free to experiment with a variety of flavors—we suggest mint extract and mini chocolate chips.
Get the recipe: DIY Frappuccino