10 Recipes We've Been Obsessed With Lately

"I love carrot cake — but actually am not the biggest fan of walnuts in a carrot cake, so when I found this recipe from "The Artful Baker," which swapped out the walnuts for brown-butter (which gives a similarly nutty flavor) I was intrigued. To be honest I don't think the brown butter comes through all that strong, but it's still a REALLY good carrot cake.

In my opinion, the frosting was the star of the show. It isn't too sweet and it's got really great texture. I also loved the addition of the melted chocolate to a cream cheese frosting! I've never used blond chocolate before but I'm sure white chocolate would work just as well. Just make sure to chill the frosting in the fridge for an hour or so before decorating - it takes a while to firm up!" —Scott Loitsch

Get the recipe here.

"My roommate took this gluten-free waffle recipe and adapted them into vegan pancakes. Unfortunately, we don't have a waffle iron, but these came out SO yummy (and honestly, I'm not even a big pancake or pumpkin person).

The batter is thicker than normal pancake batter, so they tasted less "cake-y" to me, and I loved that! They're also super easy to make and they made my apartment smell delicious." —Nichole Francois

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"IMHO, stir fry is one of the greatest culinary inventions of all time. First of all, you can use whatever is in your fridge. Secondly, it comes together quickly and with very minimal effort, making it one of my favorite weeknight dinners.

I make stir fries all the time, but this honey garlic shrimp recipe from Sally's Baking Addiction is one of my favorites, and it's a meal I come back to time and time again.

It calls for five ingredients: Honey, soy sauce, garlic, shrimp, and olive oil, but you can dress it up with whatever you have on hand. I like to add some Asian stir-fry veggies, scallions, and black sesame seeds. I serve the stir-fry over rice to make it more filling, and it's always so satisfying. If I know I'm going to make this stir-fry at night, I let the shrimp marinate in the fridge all day. Then when I'm ready to cook, the whole meal comes together in about 20 minutes flat." —Hannah Loewentheil

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"As a single person cooking for myself most of the time, I'm always looking for variations on the big-batch chicken and vegetable combo. When my Texas roots had me craving some good BBQ, I did a quick Google search and the internet answered with this super simple recipe.

Brushing the chicken every ten minutes takes a little bit of work but the final thick, caramelized coating of sauce is worth the extra effort. I made the chicken with two quick sides: coleslaw with this easy sour cream dressing, and a can of ranch-style beans. Of course it's not exactly the same as my favorite BBQ spot back home, but this dinner took an hour to make (and I was mostly watching Netflix the whole time rather than cooking), so I couldn't ask for a homemade recipe that's more comforting and delicious." — Natalie Brown

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"I was working on an article recently where I tried out a bunch of copycat restaurant recipes at home, and a homemade version of Taco Bell's Crunchwrap was my favorite by a long shot. Every bite is crunchy, creamy, savory, and cheesy, and the homemade version tastes much fresher than anything you'd eat from a fast food restaurant.

Making it is simple. First, you brown some ground beef (you could also use chicken, turkey, or even tofu) and heat up a flour tortilla. You fill the tortilla with the meat filling, a hard taco shell, and then all your toppings such as sour cream, lettuce, tomato, and shredded cheese. Fold everything up and put it back on the stove until it's warm, golden-brown, and melted. It's an easy comfort food recipe I know I'll be making again." —Hannah Loewentheil

Get the recipe here.