If there is one temptation I can’t resist, it’s donuts. Specifically: blueberry cake donuts. Unfortunately, they can be hard to find. Thankfully, this slightly healthier recipe hits the spot.
My mother is a peanut brittle fiend, and this recipe, which I made for her as a birthday present this year, is a variation of one that has been in the family for decades.
Roast turkey is a meal that we rarely eat, unless it’s a holiday. Although we generally like it on the first day, we have to get a little creative with our leftovers. This recipe, which works just well for chicken, is a welcome change to the usual “heat and eat” routine.
As a kid, I absolutely loved eating candy canes over the holidays. These days, I prefer baking ooey-gooey Christmas cookies instead. Thankfully this recipe lets me combine both of those things into a rich chocolate and peppermint spiked cookie that pairs perfectly with a tall glass of milk.
This is my go-to cookie recipe for the holidays since it is full of flavor and can be made with ingredients that I typically have lying around the pantry. This year, I took a batch of these beauties to a cookie-swap at work, and they were gone by the afternoon.
So there’s a thing that happens around the holidays when I’m feeling super motivated to get things done – riding high on Christmas spirit and all that – and then the next thing I know it’s mid-January, I’ve gained 5 lbs, and I have a to-do list a mile long.
Although there are a lot of creative Doctor Who themed Christmas trees out there, my main issue is that they tend to be so…blue. I’m a fan of the Tardis, just like any other Whovian, but I wanted to take my decorations in an earthier direction with this garland patterned after the Fourth Doctor’s scarf.
To say that I’m a Doctor Who fan would be a slight understatement. I won’t get into too many details, but let’s just say that this year I decided to Dalek the Halls (audible groan) with holiday decorations that resemble a “big ball of wibbly-wobbly, timey-wimey… stuff.”
This super-moist cake is an easy way to combine the flavors of the season in one simple dessert. Overall, this cake is reminiscent of a dark and spicy fruitcake – but without all of those weird candied fruit bits.
I love eating pumpkin pie in the fall, but I absolutely hate making pie crust. As a result, this easier-than-pie cake has become my go-to dessert for fall get-togethers.