Okay y’all, it is officially pumpkin season! Personally, fall is pretty much my favorite season ever. The vibes are just there, from wearing cozy sweatshirts again to everyone’s favorite: pumpkin coffee.
Cucumber is such a fresh, crisp ingredient. Perfect for summer, and sometimes regretfully underused in my kitchen. But recently, I’ve discovered more of an appreciation for the cooling crunch of cucumber–and of cucumber salad.
Buttermilk is a versatile and useful ingredient to have on hand-it adds a slight pleasant tang to baked goods, as well as gives them a nice fluff.
A few weeks ago, I was lucky enough to score a deal on vegan chocolate bars (worth $4.50 a piece that I got for $1.49) at one of my fave grocery stores, and that inspired me to take a stab at making vegan chocolate peanut …
I’ve recently taken a shine to matcha. Not only is it a powerhouse of antioxidants, I also find the bright green of a matcha latte visually pleasing, and I personally find the flavor rather enjoyable.
I don’t know about you, but I am a die-hard peanut butter lover. There are few things in life that are as worth living for as eating a spoon of peanut butter straight from the jar.