We all deserve the reward of eating a perfectly winter-themed scone curled up in a blanket with some peppermint tea.

Thanksgiving in the US is just under two weeks away which means it’s almost crunch time! Gotta finalize those side dishes, decide how many pies to bake, and start mentally prepping for the moment you confront your problematic family members and hold them accountable for upholding white supremacist structures.

What can I say, maybe my heart really is made out of sugar and spice and that’s why I need to eat so much dessert to fix it when it breaks.

An easy, filling comfort food for fall.

Have you ever wanted a little chocolate cake? Like a literal mini cake that’s perfect for two and an easy dessert to whip up for dinner with a friend or cutie?

“It’s amazing what baking can do for a bad day, especially when there’s something as tantalizing as blueberry skillet cornbread waiting at the finish line.”

I’m not quite ready to say goodbye to summer, especially ’cause I realized I haven’t written a summer berry recipe for my vegan friends yet!

Sometimes it’s too damn hot to even think about turning on the oven.

Thank goodness lemon and zucchini are plentiful all summer long so you can make this over and over and over again, and I have a pretty good feeling that you’ll want to.

I made this, closed my eyes, took a bite, and immediately felt transported far far from here. It tastes nothing like home and that’s exactly what I needed and intended.

These biscuits are for everyone who wants to make them using regular old All Purpose Flour and not end up with something totally underwhelming that feels like biting into a hockey puck.