2010 was a turning point for me. It’s the year I committed to baking more seriously and to blogging on a regular schedule, and it’s also the year readers started to notice and connect. Thank you to everyone who joined me that year — your kindness and encouragement turned strangers into friends and kept me excited to keep creating. As I look back, I’m grateful for what 2010 brought and eager to see what came next.
I baked a lot, experimented with new techniques, and pushed myself beyond comfort zones. Below are my ten favorite recipes from 2010 — the ones I enjoyed making most and that received the warmest responses from readers.
For my birthday in February I made a crepe cake. It remains the best birthday cake I’ve ever had. Layer upon delicate layer of crepes with rich filling made it decadent without being heavy — a memorable treat that felt worth the effort.
That year I also discovered sugar cookie bars. If you haven’t tried them yet, do. They’re buttery and sweet with a tender crumb, and the best part is how easy they are to make — perfect for quick gatherings or when you want cookie flavor with minimal fuss.
Not a baked good, but essential all the same: lemon curd. Bright, tangy, and silky, homemade lemon curd is endlessly versatile. Slather it on toast, fold it into whipped cream, or use it as a filling — it elevates simple desserts and breakfasts alike.
Yeast breads remained a challenge for me, with mixed results, but I perfected challah rolls. They have a lovely crumb, rich flavor, and a glossy braided appearance that makes them as pretty as they are delicious.
One delightful gift that year was an ice cream machine. I tried many recipes, but mint chocolate chip became an instant favorite — creamy, intensely minty, and studded with crunchy dark chocolate for contrast.
One of the more adventurous recipes was a peach and huckleberry cobbler baked in a Dutch oven over a campfire at our family cabin in Idaho. Using fresh-picked mountain huckleberries gave it a wild, bright flavor that made the rustic cooking experience even more special.
If I had to choose a single favorite from 2010 it would likely be the triple browned cake. Made with brown butter and brown sugar and topped with a brown sugar meringue, it’s richly caramelized and utterly satisfying — a cake that showcases deep, complex flavor.
One of the most fun projects was making a cooking video for another Project Food Blog challenge. I demonstrated my favorite chocolate cake recipe, and the process showed just how approachable a great chocolate cake can be. Filming was a new experience and a joy to share with readers.
Those were my favorite recipes from 2010. Each one taught me something new, gave me kitchen confidence, and connected me with readers who shared the journey. Wishing you all a Happy New Year and many delicious bakes ahead!