Books I Read in 2025 (and my top 3)

Truth be told, I was getting a bit nervous as the year was progressing along without any books rising to the top, setting themselves apart from all the others. Perhaps it’s like anything else, the more you consume, the less special. Until the month of May when one of my favorite authors, Fredrik Backman released My Friends. And the following month, another favorite author, Wally Lamb, who writes a masterpiece every decade, maybe less, released The River Is Waiting. Without a doubt, whatever these two men write is an instant purchase. I don’t need to read the back cover or listen to a summary, because they are both epic storytellers and always have a spot on my bookshelves or digital library. And then, September introduced me to the writing of Patrick Ryan by way of Buckeye, and just like that, another novelist has captured my interest.

  1. The Let Them Theory, Mel Robbins 
  2. If You’re In My Office, It’s Already Too Late, James J. Sexton, Esq.
  3. Babel, R.F. Kuang
  4. Sorry For The Inconvenience: A Memoir, Farha Naz Rishi
  5. The Fall Risk: A Short Story, Abby Jimenez 
  6. Becoming Bulletproof: Life Lessons From a Secret Service Agent
  7. Women Who Run With The Wolves, Clarissa Pinkola Estes, PhD
  8. The Rules of Fortune: A Novel, Danielle Prescod 
  9. To Be Loved, Frank G. Anderson, MD
  10. How To Do The Work, Nicole LePera, PhD 
  11. The Big Burn: Teddy Roosevelt & The Fire That Saved America, Timothy Egan 
  12. ***My Friends, Frederik Backman
  13. Normal People, Sally Rooney
  14. ***The River Is Waiting, Wally Lamb (there are some authors you just download b/c you know you will feel all the feelings when you read them – before chapter 1 is even done, you’re sunk
  15. It’s OK That You’re Not Okay: Meeting Grief and Loss In A Culture That Doesn’t Understand , Megan Devine
  16. Good Night, Irene, Luis Alberto Urrea
  17. The Bible Says So: What We Get Right & Wrong About Scriptures Most Controversial Issues, Dan McClellan
  18. Adult Children of Emotionally Immature Parents: How to Heal from Distant, Rejecting, or Elf-Involved Parents, Lindsay C. Gibson, PhD
  19. The Dead Romantics, Ashley Poston
  20. ***Buckeye, Patrick Ryan
  21. Project Hail Mary, Andy Weir
  22. The Next Day, Melinda French Gates
  23. The Measure, Nikki Erlick
  24. Braving The Wilderness, Brene Brown

My favorite three:

“Because it’s been a painfully short life, the blink of an eye, a single summer’s day. Ted’s chest hurts, like crying without oxygen, because grief does so many strange things to people, and one of those things is that we forget how to breathe. As if the body’s first instinct is to grieve itself to death. Soon Ted will stand up and discover that he’s forgotten how to walk too, that happens to us all when the love of our life falls asleep for the last time, because when the soul leaves the body, evidently the last thing it does is tie our shoelaces together. In the weeks following the death we trip over thin air. It’s the soul’s fault.”

“You can look back at the past, just don’t keep staring at it.”

“What is it about time that confounds us? We spend it. We save it. We while it away. We waste it. We kill it. We complain about not having enough of it, or about having too much of it on our hands. We regret what we’ve done with it. We give it away. We want it back. We say “time and again” when something is bothering us and “it’s time” when something is supposed to end. Felix saw it so clearly: all we should ever want of time is more of it. Life was so simple when it was reduced to the barest of necessities: more time; more air; more Duke Ellington.”

Here’s to finding worthwhile reads in 2026. Happy reading!

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Christmas (Party) Popcorn

I made this popcorn a couple of weeks before Christmas, but if a New Year’s Eve party is your kind of thing, it’d be a nice accompaniment.

Ingredients:

5 cups popped popcorn, lightly salted

12 oz white chocolate chips

1/2 cup dried cranberries

1/4 tsp salt

Zest of 1/2 an orange

Preparation:

In a large microwave safe bowl, melt the white chocolate chips in 30 second increments in the microwave, stirring between until fully melted.

Add in the popcorn, cranberries, & salt, stirring until well coated. Add in the orange zest and stir a little more.

Pour the mixture onto a parchment lined baking sheet, and allow to harden fully. Break into pieces and serve.

Enjoy!

Source: TikTok Broma Bakery

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Italian Lemon Ricotta Cookies

Yes, it’s Christmas Eve & it’s not too late to whip up a batch of Christmas cookies. These are possibly the lightest, softest cookies I’ve ever had & they’re delicious!

Ingredients:

For the cookie:

1 stick (1/2 cup) room temperature butter

1 cup granulated sugar

1 egg

1 cup ricotta cheese

1/2 tablespoon baking powder

2 cups of flour

Pinch of salt

Juice of 1/2 a lemon

Zest of 1/2 a lemon

For the icing:

2 cups powdered sugar

4-5 tablespoons milk

1/2 tsp lemon extract

Preparation:

Preheat oven to 350° F.

In a bowl, cream together the sugar and butter until light & fluffy. Add one egg & ricotta cheese, blend until combined. Add in the baking powder, flour, salt, juice & zest of lemon and stir together.

Drop rounded tablespoons on parchment lined baking sheets & bake for 13-15 minutes until bottoms are golden. Transfer to wire rack to cool.

In another bowl, mix together the powdered sugar, milk, & lemon extract. Dip each cooled cookie into the icing & cover with sprinkles.

Source: TikTok ColumbaFestainCucina

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Red Hot Applesauce

This applesauce is reminiscent of my childhood. When I’d asked my mom how many red hots grandma used to make it, she couldn’t tell me so off to Google I went. Sometimes in my child brain, I’m surprised to find recipes like this only because I’d never had it anywhere other than grandma’s house, but alas.

Ingredients:

6 large apples, cored & cut into bite sized chunks. *You can peel, if desired.

1 cup water

1/4 cup granulated sugar

1/3 cup Red Hot candies

Preparation:

In a large saucepan, over medium-high heat, add apple chunks & water. Cover and cook 10-15 minutes; stirring every 5 minutes.

Using an immersion blender, food processor, or blender, process until smooth. Return to the pan & add the sugar and Red Hots & cook until candies have dissolved. Allow to cool.

Enjoy!

Source: https://cookingwithcarlee.com/rosy-applesauce-with-red-hots/

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French Onion Meatballs with Creamy Orzo

Ingredients:

2 yellow onions, sliced thin

2 tbsps butter

1 lb ground beef

1 egg

1/2 cup grated Parmesan cheese

1/4 cup bread crumbs

3 cloves garlic, minced

1/4 cup chopped parsley

Worcestershire sauce

S&P

1/2 cup white wine

1 cup of chicken/ beef broth

Cornstarch

1 box of Orzo pasta

1 tbsp butter

Heavy cream

Parmesan

Garlic powder

S & P

Preparation:

Over medium heat, add butter, sliced onions, & a pinch of salt. Allow to cook for 45 minutes, stirring every few minutes, until golden brown.

For the meatballs, mix together ground beef, egg, Parmesan cheese, bread crumbs, garlic, parsley, a few dashes of Worcestershire sauce, S&P, and 1/2 of the caramelized onions. Form into meatballs, making approximately 16-18.

Transfer remaining onions to another bowl & in the same pan, cook the meatballs for 3 minutes, flip, cook for another 3 minutes, and remove from pan. Add the remaining onions back into the pan, add in the white wine, broth, & cornstarch slurry to thicken, scraping the bottom of the pan. Add the meatballs back in & simmer for 20 minutes.

While meatballs are simmering, cook Orzo according to package directions. Add in butter, cream, Parmesan, garlic powder, & S & P.

*This would also be good with mashed potatoes in lieu of the Orzo.

Enjoy!

Source: TikTok Revi

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Chicken Enchilada Soup

Fall is peaking around the corner and the weather is flirting with cooler temps amidst warmer days. Mmm, soup season is upon us!

Ingredients:

1 yellow or white onion, diced

2 tbsps Olive oil

2-4 garlic cloves, crushed

2 lb chicken (breast, thighs, rotisserie, etc)

1 1/2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons garlic powder

2 teaspoons smoked paprika

2 teaspoons salt

2 15oz cans crushed tomatoes

1 tablespoon brown sugar

2 32oz containers of chicken broth

2 cups corn flour

4 cups water

2 15 oz cans of pinto beans, drained

1 cup shredded Colby Jack cheese

Pico de gallo

Tortilla chips

Preparation:

In a large stock pot, add olive oil to coat the bottom. Heat to medium high heat and add the onions. Cook until translucent & stir in garlic for another minute. Add chicken coat with all the seasonings. Cook for 5 – 10 minutes, stirring frequently. Add in tomatoes, brown sugar, and both containers of chicken broth. Bring to a low boil for 15-20 minutes.

In a separate bowl, create a slurry by whisking together the corn flour & water (2 cups of water for every cup of flour) until smooth; set aside.

If using chicken breasts/ thighs, remove from soup & cut into bite sized chunks. Return to soup. Add in pinto beans.

Add corn flour slurry to soup mixture. Cook for another 5 minutes.

Taste & add additional seasonings, if needed.

Serve in bowls & top with pico de gallo & chips.

Enjoy!

*Note: this recipe can easily be halved. Also, change up protein with steak, pork, or ground beef and use black beans instead of pinto.

Source: adapted slightly from YouTube: The Girl on Bloor

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Chicken Tinga Taco Bowl

Trying a new recipe & loving the result is satisfying. It can be so disappointing spending time in the kitchen, hopes high, taste buds anticipating something delicious only to have it fall short. I’ve been there & done that, more times than I’d like to admit. But last night? Last night was a win!

Ingredients:

4 boneless/ skinless chicken breasts

1 white onion

8 cloves of garlic

5 large Roma tomatoes, halved

1 small can chipotle adobo

Tomato bouillon

Chicken bouillon

2 cups long grain rice

Oil

Iceberg lettuce, shredded

Queso Fresco

Cilantro, chopped

Lime wedges

Tortillas

Preparation:

In a large pot, bring 6-8 cups water, 4 garlic cloves, a quarter of a sliced onion, 1-2 tbsps chicken bouillon, 1-2 tbsps tomato bouillon & 4 chicken breasts to a boil for 20 minutes or until chicken is cooked all the way through.

In a blender, add 1/2 an onion, 4 cloves of garlic, 5 halved Roma tomatoes & purée until smooth; set aside.

In a large skillet, add a few tbsps of oil, over medium high heat. Add 1/4 of a diced onion & sauté for a minute before adding 2 cups of water. Stir together & toast until golden brown. Stir in 1/2 of the tomato mixture & 1-2 cups of the cooking broth, cover & reduce to low heat for 20 minutes, or until liquid is absorbed. Stir occasionally to ensure rice doesn’t stick to the bottom of the pan.

With the remaining tomato mixture, blend in the can of chipotle adobo until smooth.

Once the chicken is done cooking, remove from pot (including onions & garlic) & shred. Transfer broth to a different pot/ bowl. Once chicken is shredded, return to the pot & stir in the adobo/ tomato sauce, adding 1/2 – 1 cup of chicken broth. Allow to meld together for a few minutes.

When rice is finished, add a serving into a bowl, top with chicken mixture, add queso fresco, lettuce, & cilantro. Squeeze fresh lime over the top. Serve with beans. Or assemble into a taco with tortillas of your choosing.

Enjoy!

Source: TikTok – adapted slightly from Cassie Yeung

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White Chocolate Macadamia Cookies

Sometimes when there’s a tray of store bought cookies, I tend to reach for the cookie I never make at home: white chocolate macadamia nut. I like these cookies so why, oh why have I never made them at home? So I remedied that and like the book is usually better than the movie, the homemade cookie is usually better than the store bought.

Ingredients:

1 cup butter, at room temperature

1 1/2 cups granulated sugar

2 eggs, at room temperature

2 tsp vanilla extract/ vanilla bean paste

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp cornstarch

1/2 tsp salt

2 cup macadamia nuts

2 cups white chocolate

Preparation:

Preheat oven to 350° F.

Cream together butter & sugar for a few minutes, until light & fluffy. Beat in eggs & vanilla. Whisk together the dry ingredients & then add into the cream mixture until half mixed, then add in the nuts & chocolate & fold to combine.

Scoop onto baking sheet & bake for 10-12 minutes.

Enjoy!

Source: TikTok cozyfoodwithemi

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Garlic Butter Pasta

TikTok has yet to fail me on the various recipes I’ve tried & this is one that once I saw, I knew it wouldn’t be long before I tried it out. I mean, garlic! I love me some garlic!

Ingredients:

2 bulbs of garlic, peeled

1/2 cup olive oil

1/2 cup butter, softened

1 lb package of spaghetti noodles

1 tbsp tomato paste

3-4 leaves of fresh basil

S&P

4 tbsp Parmesan cheese, (1 tbsp reserved)

1 tbsp chili crisp

Reserve 1 cup pasta water

Preparation:

Add the garlic cloves of two bulbs to a small pan & cover with a 1/2 cup olive oil. Add more oil, if needed, to cover the garlic cloves. Cook on low for 20 minutes until golden brown.

When the garlic is done, remove from oil & transfer garlic to a blender, add butter, season with S&P, add tomato paste, fresh basil leaves, 3 tbsps of Parmesan cheese & purée until smooth. Once combined, cover & return to refrigerator to firm.

In a pot of salted water, cook the spaghetti al dente. Reserve 1 cup of pasta water.

Transfer cooked pasta to a large skillet. Stir in 4 heaping tablespoons of garlic butter, mix, add in pasta water & stir until well combined. Top with additional tablespoon of Parmesan cheese & drizzle with 1 tablespoon chili crisp.

I topped mine with some chicken tenders & drizzled a bit more chili crisp to the top.

Enjoy!

Source (adapted slightly) : https://drveganblog.com/garlic-butter-pasta/

Posted in Italian, Pasta, Uncategorized | Leave a comment

Carrot Cake Swirl Bars

I wanted to try something different for Easter this year. I like recipes that you can make as is or double without anything being adversely affected. I made the original version in an 8×8 pan.

This dessert is subtlety sweet; not at all like carrot cake, in my opinion. I have a carrot cake recipe on here that is stellar & quite sweet. This recipe, while good, is much more subdued than traditional carrot cake – good for breakfast (not to imply I haven’t also had traditional carrot cake for breakfast. If you know, you know!) If you want it sweeter, just increase the sugar in the cream cheese; if so, I’d opt for powdered sugar.

Ingredients:

For the cake:

1 cup flour

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp clove

1/4 tsp baking powder

1/4 tsp salt

1/2 cup butter, just barely melted

3/4 cup brown sugar

1 egg

1-2 tsp vanilla

1 cup shredded carrots

For the cheesecake swirl:

250 grams/ 1 block cream cheese, at room temperature

1/4 cup white sugar

1 tsp vanilla

2 tsp flour

1 egg

pinch of salt

Preparation:

For the cake:

Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper & spray with nonstick spray; set aside.

Sift together the dry ingredients; set aside.

In another bowl, microwave butter until just barely melted. Add in the brown sugar & vanilla; whisk in the egg, add carrots & incorporate dry ingredients until it just comes together.

For the cheesecake swirl:

Mix together the cream cheese, sugar, & vanilla extract. Add the flour, egg, & salt until just mixed.

Place half of the cake batter in the bottom of the pan & then spread half the cream cheese mixture over the top. Dollop the rest of the cake batter & fill in the gaps with the remaining cream cheese mixture. Using a knife, swirl the cream cheese around.

Bake for 35-40 minutes.

Enjoy!

Source: TikTok – Bel

Posted in Bars/ Brownies, Cake, Desserts | Leave a comment