This gin or mezcal version of the Unbeetable Ginger Mocktail is just as wonderful, with a slightly different flavor profile depending on your spirit of choice.
Spinach and Gruyère Breakfast Casserole
Recipe straight from NYT Cooking for a delicious savory bread pudding that would be devoured from any brunch table.
Coconut Pound Cake with Dark Chocolate Ganache
Toasted coconut pound cake enveloped in bittersweet chocolate and coconut ganache and dusted with coconut! Beautiful flavor combo and not too sweet.
Lemon Lavender Vegan Scones
Continuing with my love for lemon and lavender, these quick and easy scones went over quite well with dairy-free house guests.
Orange Scones with Dark Chocolate Chunks
Beautiful orange vanilla flavor combo with bittersweet chunks of chocolate all throughout.
Eggnog Bread Bake
This is a basic bread pudding or French toast bake, whatever you’d like to call it, with a hint of holiday joy from the eggnog.
Vegan Chocolate Cupcakes
Simple, easy, delicious, chocolate cupcakes. Recipe from NY Times.
Blueberry Basil Nectarine Galette
Beautiful fruit combo that blends perfectly with fresh basil from the abundant herb garden this time of year.
Pistachio Rhubarb Bars
Recipe adapted from Smitten Kitchen’s Almond Rhubarb Picnic Bars.
Lemon Blueberry Scones
Classic combo. Super simple scones. Recipe from King Arthur.