To say we are doughnut lovers is an understatement.
March – the month of crazy wind, gorgeous early-spring flowers, and of course, green-colored everything.
I try to stay away from subjective descriptors like “best” or “perfect” when posting recipes unless I really believe in my concoction. After months of making these cornbread muffins, they’ve passed the “family meal taste test” several times over, so I thought it might be time to share them!
The last week of January seemed to fly by – I can’t believe it’s February already! But that’s exciting, since it means that a new baking list is due! If you didn’t see my January Pinterest Baking List or haven’t seen my Pinterest page yet, please check it out! There are tons of fabulous recipes from several other beautiful blogs, along with a lot of other fun stuff from my boards.
I’m so thankful today is Friday; something a little decadent always helps the weekend get off to a good start, right? Now you can have your brownies and eat them too – guilt free!
Making this recipe was a late night (chocolate-craving-induced) decision, so the name for these cocoa, chocolate chip, oat and banana squares is definitely goofy. But don’t let the name fool you! They’re quick to make, perfectly delicious, and a healthful choice for on-the-go snacking.
The holiday season has me craving chocolate like crazy! And what goes better with chocolate than coffee? I am a mocha lover 110%.
A few years ago, I obtained this vintage cookie press from one of my mom’s friends who was getting rid of it. How cool looking is it?!
Holiday baking doesn’t just have to be for humans, right?