I usually go out for a fancy dinner on Valentine's Day, but that isn't possible this year (hi, pandemic). If you're also staying in for Valentine's Day, I have you covered. Breakfast, lunch, dinner and dessert are served!
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I love that this recipe uses white whole wheat flour and applesauce, and relies on maple syrup instead of granulated sugar. If you'd like to achieve a charming lemon poppy seed aesthetic, feel free to add some poppy seeds (about 1-2 tablespoons) to the batter before baking. Either way, this loaf is the perfect breakfast or snack for a chilly winter day!
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This smoothie blends clementines with Greek yogurt, honeycomb and spices to create a satisfying, slighting warming and v pulpy smoothie. If you're not a pulp fan, fear not. You can easily strain this smoothie to create a thinner, more juice-like consistency with zero pulp!
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I adapted this recipe from King Arthur's Cinnamon Pinwheel Biscuits. I opted for a lemon and ginger filling instead of King Arthur's cinnamon filling because I already have a similar (and flawless, if I do say so myself) cinnamon sugar tea ring recipe on the blog. This swap results in a fresh, slightly zingy and flaky biscuit that perfectly complements a mug of tea or coffee.
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These eggnog, rum and nutmeg cookies are crunchy on the outside, chewy in the middle, undeniably eggnog-y, AND three-toned, with a perfect wrinkly appearance, of course.
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This year I posted a lot of tasty and sustainable recipes on the blog and I loved seeing you make them all year long. These are my top 10 most-loved and most-viewed recipes of the year!
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There is perhaps nothing more satisfying than biting into a sprinkle-coated spritz cookie. The soft, buttery cookie is the perfect complement to a sweet, crunchy layer of sprinkles. This recipe is my mom’s classic spritz cookie recipe.
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