I have been on such a kick with freeze dried fruit lately. It started with our trip to Iceland where I took along some freeze dried berries to put into our pancake mix. (This is the photo of Tyler with those pancakes and freshly brewed coffee.)
We could all use a bright spot mid-March couldn’t we? Maybe it’s a nicer month where you are, but here in Montana, March is a rather dreary month for the most part. The snow starts to melt, yet we usually get a few more snow storms that make you think spring may never come.
So… a weird fact about me is that when I was a kid, I wouldn’t eat the cake at birthday parties if it was chocolate. And the same went for ice cream and frosting, if it was chocolate, I wasn’t eating it.
This recipe came about from one simple thought I had a few weeks back, ‘hmm… I wonder if you can make a good sugar cookie without sugar?’. And as you might assume since today’s recipe is a ‘sugar’ cookie, it turns out you really can make a great sugar cookie completely without sugar.
When it comes to desserts, I lean towards chocolate pretty much every single time. However if I’m looking for something sweet earlier in the day, vanilla is my usual go-to.
I’m back today with another instalment of seasonal muffins! This time around I went with cranberry and orange because it’s one of my favorite combos throughout the holidays and winter months. And I mean I’m pretty crazy for cranberry orange anything from granola to sauce for turkey day.