Hey friends❣️ I’ve recently gotten interested in ultra-processed foods, but I didn’t really know where the line was. So I started digging into the subject and checked my go-to afternoon snack, Jif on crackers. Turns out I’m getting a daily dose of UPF right there, and that’s just the beginning. I pulled together 10 easy homemade swaps for some of the ultra-processed foods we buy all the time. 10 Ultra-Processed Foods I’d Rather Make at Home get all the recipes Dig deeper Ultra-Processed...

Hey friends❣️ I can't think of another ingredient that has a bigger effect on baking than pumpkin. It adds a soft, substantial texture and makes my muffins, breads, and cakes moist but not at all wet. And I can't even with the flavor. Pumpkin has a little sweetness of its own, but it’s also incredibly good at carrying other flavors ~ I pair it with warm spices, brown sugar, maple, chocolate, nuts. It's kind of a game every fall: how many recipes can I make even better by adding pumpkin? Turns...

Hey friends❣️ Fudge is such an evocative word. And the interesting thing is that it doesn’t necessarily mean chocolate. In candy-making, fudge is really about that rich, soft, creamy-set texture you get from cooked sugar ~ which is exactly what makes Mary Berry’s traybake so good. That icing sets up almost like candy over the soft coffee cake underneath. Mary Berry's Coffee Fudge Traybake get the recipe It got me thinking about other fudgy recipes... Zucchini Blondies with Penuche Frosting...