Taylor Golub, Laguna Niguel, CA (2026)

10/26/2026

POV you just found the crumble topping that’s secretly made from biscuits! 🍂
This Apple Cranberry Crisp swaps the usual oat streusel for crushed Effies Homemade Walnut Biscuits mixed with melted butter and brown sugar, and it makes the topping genuinely addictive, buttery, crunchy, a little nutty in every bite.
Cinnamon-spiced apples and fresh cranberries bubble up as it bakes, with a few whole cranberries scattered on top so they roast and peek through the crumble.
Serve this warm with a big scoop of vanilla ice cream and this might be the coziest dessert on your table all season! 🍁

Ingredients 🛒
Filling
• 6 cups apples, peeled and sliced (about 5-6 apples)
• 1 cup fresh cranberries, plus a small handful reserved for topping
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 2 tbsp cornstarch
Topping
• 1 box Effie’s Walnut Biscuits, crushed into coarse crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp brown sugar

Directions ✍️
• Preheat oven to 350F.
• In a large bowl, toss the apples, 1 cup cranberries, sugar, lemon juice, cinnamon, and cornstarch until evenly coated. Pour into a 9x9 baking dish.
• Crush the walnut biscuits into coarse crumbs in a resealable bag and a rolling pin. Mix with melted butter and brown sugar until it clumps together.
• Sprinkle the crumble evenly over the fruit, then scatter the reserved whole cranberries on top so they peek through and roast.
• Bake for 40-45 minutes, until the fruit is bubbling and the topping is golden.
• Serve warm with vanilla ice cream.

Bon Appétit 👨‍🍳

10/17/2026

Today is our 11-year wedding anniversary! 🥂
So grateful for everything. ❤️

10/16/2026

Dinner tonight is one skillet, no boiling, and about as easy as lasagna gets! 🍅🧀
This Vegetarian Lasagna Skillet is loaded with zucchini, summer squash, red peppers, and a creamy ricotta mixture, all layered with no boil lasagna sheets so there’s no extra pot and no extra steps. 😍
It’s the kind of weeknight dinner that tastes like a Sunday meal without the fuss. One pan, big flavor, and less cleanup, so who’s digging in with me? 😋

Ingredients 🛒
• 16 oz of ricotta cheese
• 2 eggs
• 1/2 cup chopped basil, plus additional
• 1/4 cup grated parmesan cheese, plus additional
• 1/2 cup parsley, chopped, plus additional
• 1 tbsp salt, plus additional
• 1.5 tsp black pepper, plus additional
• 1 zucchini, thinly sliced lengthways
• 1 summer squash, thinly sliced lengthways
• 6 mini red peppers, halved
• 1 onion, diced
• 2 tbsp extra virgin olive oil, plus additional
• 1/4 tsp of chili flakes
• 9 oz no boil lasagna sheets
• 1 cup shredded mozzarella cheese
• 4 garlic cloves, minced
• 24 oz jar of marinara sauce
• Fresh spinach

Directions ✍️
• Preheat oven to 400F.
• Into a medium mixing bowl, pour in the ricotta cheese, eggs, basil, parmesan cheese, parsley, 1 tbsp salt and 1.5 tsp black pepper. Thoroughly mix up.
• Mince up a handful of basil and parsley together to be used later.
• Into a skillet over medium heat, add in the olive oil and the diced onion and sauté for 5 minutes.
• Sprinkle in the chili flakes.
• Add the garlic into the onions and cook for 1 minute.
• Place a 1/4 cup of marinara into the onions, then mix together.
• To assemble the layers starting placing no-boil lasagna sheets on top of the sauce, breaking pieces to cover the corners, followed by 1/3 of the ricotta mixture, sprinkle of parmesan and mozzarella, sliced veggies, fresh spinach, drizzle of olive oil, salt & pepper, and a sprinkle of the basil and parsley mixture.
• Repeat the above steps 2 more times, ending with sauce and cheese.
• Bake for 30-35 mins, or until the cheese is bubbling.
• Remove the skillet from the oven and allow to cool for 5 mins.
• Serve up and enjoy!

Bon Appétit! 👨‍🍳

10/10/2026

You just found your new favorite way to use butter this fall! 🍂🧈
This Chili Sage & Lemon Whipped Butter starts with Lifeway Foods Salted Kefir Butter whipped until light and fluffy, then blended with chili, sage, lemon zest, honey, garlic, and olive oil.
It’s incredible straight on toast, but honestly this butter belongs all over your fall table, melt it over roasted vegetables, stir it into mashed potatoes, finish a piece of grilled chicken, or spread it on a warm dinner roll.
One batch, endless ways to bring fall flavor to whatever you’re making! 🍁

Ingredients 🛒 • 6 oz Lifeway Salted Kefir Butter, softened • Small handful fresh sage leaves • 1 red Fresno chili • 2 garlic cloves  • Zest of 1 lemon • 1 tsp honey • 1 tbsp extra virgin olive oil • Kosher salt, to taste

Directions ✍️  • Into a mug using an immersion blender, add the sage, chili, garlic, lemon zest, honey, olive oil, and a pinch of salt. Blend until smooth. • Into a medium mixing bowl, whip the softened butter until light and fluffy. • Add 3 tbsp of the chili mixture to the whipped butter and whip again until fully combined and creamy. • Serve right away as a dip or spread.

Bon Appétit! 👨‍🍳

cozyfood fallflavors

Address

Laguna Niguel, CA
92607, 92677

Website

http://taylorgolub.com/

Alerts

Be the first to know and let us send you an email when Taylor Golub posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Taylor Golub:

Taylor Golub