Tender, flavorful hummingbird cake, layered with creamy pudding that’s made with instant pudding mix, cream cheese, and cool whip. An easy, delightful dessert!

This sourdough discard banana bread granola is the perfect way to use up that extra sourdough starter! Nutty, crunch, warm, and so addictive.

My favorite, quick and easy asian slaw recipe that can be dressed up or left simply as-is. A healthy, refreshing side dish for a barbecue.

Made with whole wheat flour, greek yogurt, coconut oil, and half the sugar, you can feel good about starting your day off with a healthy banana muffin!

Crunchy, nutty, and slightly sweet granola is a great way to use up your sourdough starter discard. Healthy, low fat, and low sugar.

Savor a wholesome fusion: nutrient-packed roasted veggies, ginger-scallion sauce, and fluffy quinoa. Asian-inspired delight in one bowl!

An easy, nutty farro salad that’s healthy and filling. Made with fresh kale, crunchy nuts, sweet cranberries, and tossed in a tangy dressing.

The King Arthur Baking Company in Norwich, Vermont offers phenomenal in-person classes where you can learn a variety of baking techniques hands on.

Buttery toasted coconut crust topped with a creamy, slightly tangy lemon filling. Easier than a pie, and a twist on classic lemon bars. Recipe from King Arthur.

Layers of buttery shortbread, fresh raspberry jam, and crumbled streusel with crunch nuts. These raspberry jam streusel bars are easy to make and customizable!