I make gingerbread every year, partly because the little gingerbread men are so cute and partly because they are so delicious with pumpkin dip (recipe at the bottom).
How is it already March? I know February is a short month and all, but seriously.
I may not be very traditional when it comes to Valentine’s Day, but that doesn’t mean I don’t like strawberries and champagne every once in a while.
Pretty much every time I go to the grocery store, I see the bananas and think, “Maybe if I get these bananas, I will eat one of those for breakfast instead of a monster cookie.
Miniature food isn’t always tastier than regular-sized food, but it’s almost always cuter.
I really like the idea of yogurt parfaits, but it seems like the pre-made ones always have some kind of yucky yogurt and not enough fruit.
Happy Cinco de Mayo! I hope you’re celebrating with tacos and margaritas! I celebrated a bit early, by infusing some tequila with pineapple and jalapeños in an empty lemonade bottle, as one does.
I’m interrupting my series of posts about our trip to Hawaii for an easy, protein-packed breakfast recipe.