This recipe is a healthier spin on the marmalade-filled vegan cupcakes I made a few years ago. They’re stuffed with fruit preserves for a sweet surprise.
Spring is my favorite time to live in Atlanta. The weather is almost aggressively beautiful, and I get to finally revive my herb garden. It’s a magical time to live in the south.
This herbal spin on a traditional gin fizz uses the homemade citrus gin that we made last week. You don’t have to use citrus gin, but it really gives this gin fizz some extra jazz.
I love a crock pot soup in the spring, because it means not standing over a stove. This pumpkin soup is easy peasy and so satisfying!
You guys! It’s Munch Madness time! I’m jazzed to participate in this awesome virtual cookoff. The recipe I’m testing is for a homemade pumpkin spice latte.
I am on such a gin drink roll these days! This homemade citrus gin is the latest in my gin-making adventures, and I can’t wait to use it in a cocktail next week.
This is my second adventure in making vegan meringue. This time, I whipped up some simple vegan meringue cookies using a different liquid.
I finally got a jar of chocolate chip Just Cookie Dough and put it through its paces. I ate it with a spoon, baked it in the oven, and tried making a cookie in the microwave. Here’s how it went.
Mad Men starts back up in just a few weeks, and I am SO EXCITED. I’ve been wanting to come up with a Mad Men cocktail to celebrate and finally landed on a recipe last week. It’s basically the opposite of an old fashioned.
If you haven’t had floating islands, you’re in for such a treat! This is one of my favorite desserts from my childhood, and it was impossible to veganize without vegan meringue.
I am so excited to share this recipe for Bananas Foster Cake from my little sister, Amanda. Welcome to Glue and Glitter, li’l sis!