Like any good breakfast recipe post, I’ll start with the classic “Breakfast is the most important meal of the day” speech. Reality…I maybe have a grand total of 5 minutes to “prepare” something for breakfast in the morning after the hitting snooze a couple times, walking the dog, shower, hair, makeup, get dressed routine is complete.
Last year I worked up a batch of Gingerbread cookies to test my patience, and my ability to work royal icing. Truth, I failed on attempts 1-5.
While I’m not participating in any actual cookie swaps (not entirely sure what a cookie swap is), I am baking, and consuming a lot of cookies this Christmas season.
It’s October which means pumpkin spice EVERYTHING! While I’m not a huge fan of Pumpkin Spice Lattes, there are some pumpkin flavored things I will get behind. This recipe is a Pinterest OG Pin. It was my first pinned recipe to try. And when I say it’s easy-mode, I mean that.
I’m on a mission to try and cut out all boxed or prepackaged baked goods.
No matter what season, I love making soup. It’s so easy. Throw everything into a pot, let it simmer, eat up! And the beauty of a soup like this is that it makes a large portion that will feed you for a week.
If you’re like me, you buy bananas and eat a couple but sure enough, you have those last three or four you forget about and they just sit there getting brown. Instead of throwing them away, put them to good use. Those brown bananas are perfect for banana bread. The best thing about banana bread is that it requires things you most likely already have in your pantry.