I was looking through instagram last week when I came across a beautifully golden forsythia blossom syrup from Colleen Codekas, dotted with yellow blossoms I recognized from a large shrub we have along our driveway. I had no idea it was edible until I saw Colleen’s post about it, and dove right into the recipe on her blog Grow Forage Cook Ferment (which...

Continue Reading

These vegan carrot cake cupcakes have all of the goodness of traditional carrot cake, in an adorable, single-serve package! They’re the perfect treat for springtime, and they’re also great for birthdays and other celebrations. With Easter Sunday rolling around this weekend, I thought it might be a good time for vegan carrot cake. There’s no shortage of carrot cake on this blog. I...

Continue Reading

Big homemade weekend breakfasts are one of my favorite things ever and no weekend breakfast is complete without homemade biscuits. These butter biscuits are my “basic” biscuit recipe that I’ve been using for years. They’re quick, simple, and perfect alongside some fried eggs and bacon. Slather on some butter and honey, or maybe your favorite jam, and enjoy your morning. That’s breakfast heaven. ...

Continue Reading

Spring Pea Soup with Fresh Herbs This Spring Pea Soup with Fresh Herbs finished with a lemony yogurt topping is pretty effortless, but it tastes like a million bucks! Spring Pea Soup with Fresh Herbs The bright green color of this Spring Pea and Fresh Herbs Soup is lovely. It will fade a little if you save the soup for the next day,...

Continue Reading

This Iced Vanilla Latte is an easy-to-make coffee shop drink with espresso served over ice, added vanilla syrup and half and half cream. Knowing how to make iced coffee at home is a must-have luxury, so you definitely should know how to make an Iced Vanilla Latte too. Think about all the money you’re saving by making your own pumpkin spice latte, cold...

Continue Reading