Taylor Golub, Laguna Niguel, CA (2026)

09/04/2026

Wishing everyone celebrating a sweet new year! 🍯
Rosh Hashanah always has me thinking about apples and honey, so this Honey Almond Granola Bark felt like the perfect way to bring that tradition into snack form.
It’s crunchy, lightly sweet, and packed with texture, and there’s something so satisfying about making your own granola and knowing exactly what’s going into it. I love to break it apart and drizzle honey on it! 😋
Great for breaking the fast, gifting to friends, or just having on hand all season. Shanah Tovah!

Ingredients 🛒
• 1.5 cups rolled oats
• 1/2 cup sliced almonds
• 1/4 cup sunflower seeds
• 2 tbsp chia seeds
• 2 tbsp flaxseeds
• 1/4 cup honey
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Directions ✍️
• Preheat the oven to 325F and line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, almonds, sunflower seeds, chia seeds, flaxseeds, cinnamon, and salt.
• In a small saucepan over medium heat, warm the honey and coconut oil until melted. Stir in the vanilla.
• Pour the warm honey mixture over the dry ingredients and stir until everything is evenly coated.
• Pour the mixture onto the baking sheet, pressing it into an even, compact layer. Press down firmly to make sure the bark holds together.
• Bake for 15-20 minutes, or until the granola bark turns golden brown. Keep an eye on it to avoid burning, especially around the edges.
• Let the granola bark cool completely on the baking sheet. It will crisp up as it cools.
• Once fully cooled, break the granola bark into pieces.
• Enjoy immediately, or store in a jar at room temperature.

Bon Appétit! 👨‍🍳

09/03/2026

Fall baking season has officially started and this Chocolate Hazelnut Tart is exactly how I’m kicking it off! 🍫🌰
It’s rich, decadent, and layered with Nutella and toasted hazelnuts from top to bottom.
I start with a buttery hazelnut biscuit crust, then pour in a Nutella mixture that bakes into something that tastes like the fudgiest brownie you’ve ever had. The top sets perfectly while the center stays soft and chocolatey, this is the kind of dessert that makes people think you spent all day in the kitchen.
Save this one because you’ll be making it on repeat all season.

Ingredients 🛒
• 1 pkg hazelnut biscuits, fine crumbs
• 3 tbsp + 1/4 cup unsalted butter, melted
• 1 cup Nutella
• 2 eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/4 cup toasted hazelnuts, fine crumbs

Directions ✍️
• Preheat your oven to 325F.
• Into a food processor, process the hazelnut biscuits until fine crumbs.
• Into a medium size bowl, add the processed biscuits with the 3 tbsp of melted butter. Mix together until combined.
• Butter a 9 inch tart pan. Pour the biscuit mixture into the tart pan and press it into the pan and up the sides.
• Place the tart pan in the oven and bake for 9 minutes.
• Remove the tart pan from the oven and allow to cool. Set the temperature to 350F.
• Into a food processor, process the hazelnuts until fine crumbs.
• Take out a small saucepan and add about 1 inch of water. Bring the water to the boil. Place a heatproof dish over the saucepan. Into the dish pour in the nutella and the 1/4 cup melted butter. Mix to combine. Remove from the heat.
• Into a large mixing bowl, beat the eggs and brown sugar together.
• Into the chocolate mixture add in the processed hazelnuts and the vanilla, mix together.
• Whisk the nutella mixture into the eggs until smooth.
• Pour the nutella mixture into the cooled tart and bake for 28 minutes.
• Allow the tart to fully cool before serving.

Bon Appétit! 👨‍🍳

08/24/2026

Summer tomatoes deserve their moment! 🍅
This Gruyère Biscuit Heirloom Tomato Tart starts with a buttery crust made from Effies Homemade Gruyère Biscuits and honestly, it might be my favorite summer tart yet. ☀️
Sweet heirloom tomatoes, caramelized shallots, creamy Gruyère filling, fresh basil, and a little hot honey on top!
Serve it with a crisp salad, a chilled glass of wine, and pretend you’re somewhere on the coast. 🌊
Save this recipe for peak tomato season because everyone will ask for seconds!

Ingredients 🛒
For the Crust
• 1 box Effie’s Gruyère Biscuits
• 6 tbsp unsalted butter, melted
• 2 tbsp grated parmesan
For the Filling
• 2 lbs heirloom tomatoes, sliced 1/4-inch thick
• Kosher salt
• 2 shallots, thinly sliced
• 1 tbsp olive oil
• 3/4 cup whole milk ricotta
• 1/3 cup mayonnaise
• 1 cup Gruyère cheese, grated
• 1/3 cup parmesan cheese, grated
• 1 garlic clove, grated
• 1 tsp lemon zest
• 1 tbsp fresh thyme
• Black pepper, to taste
For Finishing
• Fresh basil leaves
• Hot honey drizzle
• Flaky sea salt
• Extra virgin olive oil

Directions ✍️
For the Tomatoes
• Lay sliced tomatoes on paper towels and sprinkle lightly with salt.
• Let sit 20–30 minutes to draw out excess moisture.
• Pat dry well.
For the Crust
• Preheat oven to 375F.
• Add the biscuits to a food processor and pulse into fine crumbs.
• Mix crumbs with melted butter, and parmesan.
• Press firmly into a 9-inch tart pan with removable bottom.
• Bake for 10 minutes until lightly golden. Cool slightly.
Caramelize the Shallots
• Heat olive oil in a skillet over medium-low heat.
• Cook shallots for about 12-15 minutes.
Make the Filling
• In a bowl combine ricotta, mayonnaise, Gruyère, parmesan, garlic, lemon zest, thyme, and black pepper.
Assemble
• Spread caramelized shallots over the crust.
• Spoon over cheese mixture evenly.
• Layer tomatoes in overlapping circles.
• Drizzle lightly with olive oil.
Bake
Bake 35-40 minutes, until golden and bubbling.
Cool at least 20 minutes before slicing.
Finish
• Top with fresh basil, flaky salt, and a drizzle of hot honey.

Bon Appétit! 👨‍🍳

Address

Laguna Niguel, CA
92607, 92677

Website

http://taylorgolub.com/

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