I’m ready you guys. As far as I’m concerned, it’s fall. We’re in it. There’s a lot of reasons that the second half of the year is my fav, not the least of which is that it’s basically baking season. Everyone bakes more starting right about now, and I’m absolutely here for it.

It was a flippin’ Monday this week guys. But it’s over now, so we can move onto better weekdays filled with fresh fruit and lemon biscuits and cobbler and just general relief from the Mondays. Onto the cobbler, folks!

Hey guys! The long weekend is coming to a close, and even though I’m entirely not ready for that, I’ve got breakfast covered for ya. You guys have probably noticed that I’m experimenting more and more with vegan recipes, and this is a really great one!

Hey guys! Let’s all just make the jump today okay? It’s cookies and it’s coffee, and why not? This is a twist on my classic Chocolate Sugar Cookie recipe, and it’s a keeper.

You guys. I can’t believe this recipe is ready to post finally! I’ve been trying to work out a great yeast doughnut recipe for years, and I think I must have tried at least 15 recipes, no joke. The combination of a yeast dough and the method of frying has always proven too complicated here at altitude. Today is the day though!

Hey guys! I hope you’re having a great start to your week, and if not, I got you. We’re combining our cereal and our dessert today, and why the heck not? Not only are these cupcakes packed with Cocoa Pebbles cereal, but the frosting is a milk-based frosting to tie everything together.