Made with freshly roasted winter squash, these pumpkin cinnamon rolls go big on fall flavors with hints of brown sugar, cinnamon, nutmeg, allspice, and cloves. Bake up a batch for the best fall weekend treat.
Spring Biscuit Board with Simple Cheddar-Jalapeño Cream Biscuits
A spring-inspired biscuit board with cheddar-jalapeño and plain cream biscuits is the perfect centerpiece for an Easter brunch or springtime gatherings. With pimento cheese, Serrano ham, pickles, seasonal veggies, and everything else you need to make tasty biscuit sandwiches, this biscuit board is a delicious crowd-pleaser.
Shakshuka on Toast
A deeply flavorful back pocket shakshuka recipe that makes the most of vibrant spring eggs and a host of pantry staples.
Gingerbread Granola
With lots of ginger, smoky molasses, and abundant spice, this perfectly clumpy gingerbread granola shifts breakfast into full holiday mode. It’s vegan, gluten-free, and makes an excellent edible holiday gift.
Vegan Pumpkin Pancakes with Cranberry-Maple Syrup
Use up your leftover pumpkin puree and cranberry sauce with this simple recipe for vegan pumpkin pancakes with cranberry maple syrup.