I’m still here! I haven’t abandoned this blog, even though I’ve been absent for a few months (you can always find me on Instagram). If you’re still here, too, thanks for sticking around. And if you’re new, welcome! I’m Bianca and I love food and travel (well, pre-pandemic travel). I think about dessert constantly.

Banana bread is one of my favorite things to make (top of the list is brownies) and while I won’t ever say no to a slice of the classic, this Blueberry Banana Bread might just be my newest baked good go-to. The fresh and juicy blueberries and the crunchy sugar-sprinkled top makes it seem like a cross between a blueberry muffin and banana bread. It’s the lovechild of two breakfast pastries.

I also love this super simple recipe, made with ingredients I usually already have in our kitchen and pantry. And there are a couple of things that make this pretty special: coconut oil to make it bouncier and more fragrant, sour cream for just the tiniest bit of tang, and a generous sprinkling of turbinado sugar to give it a crunchy muffin-like top (you can also use regular white sugar, it just has smaller granules and won’t be as crunchy.)

Hope you are all well and healthy. xo

I received some products from Misen, including the santoku knife pictured here. Thank you for supporting Confessions of a Chocoholic and the brands that support this blog.

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This coming week marks the one year anniversary of staying home because of the pandemic. I’ve baked my heart out. I made layer cake, cheesecake, brownies, ice cream pie, icebox cake, chocolate cake, snack cake, and many more desserts that didn’t make it to the blog. We stopped traveling. Instead we just stayed in and did almost everything virtually. We worked out at home, called family and friends on video, ordered so much takeout (I was featured in this Boston Magazine article on how to take actually stunning photos of take-out food). We’ve mastered the art of looking Zoom-ready every day while staying comfortable. Outside our cozy little apartment, the world has changed even more.

But one thing has also remained the same: my love for all things ube.

Ube brings me so much comfort, and comfort is what we all need after the year we had (and the pandemic is still not over).

For those new here: ube is purple yam. It’s vivid in color, mild in taste, almost nutty. It’s one of the most popular dessert ingredients in the Philippines, and certainly one of the most recognizable and craveable flavors.

I wanted to make something simple and unfussy, like sugar cookies, but in bar form (no need to roll the dough into balls). Then I wanted to frost it in cream cheese frosting, but not just any cream cheese frosting, I wanted ube frosting. And then I wanted to finish it with a sprinkle of nanpareils. So here we have one of the best treats I’ve ever made (according to my number one taste tester, my husband).

These Cookie Bars with Ube Cream Cheese Frosting is exactly what I wanted. The cookie base is perfectly chewy, thanks to the addition of an extra egg yolk. The frosting tastes decadent, but decidedly ube. If you’re unfamiliar with the flavor of ube, it reminds me of a mix of vanilla and pistachio. And the frosting is perfectly creamy, from the mix of ube jam, cream cheese, and butter. The sprinkles add a fun little pop of texture.

Cheers to a brighter, healthier, and more fun year ahead.

If you are interested in making more ube desserts, here are some of my favorites:

Ube Cookies

Ube White Chocolate Fudge

Ube Rice Crispies

Ube Basque Burnt Cheesecake

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It’s a party as long as there’s cake.

Birthday Cake 2021 is an Olive Oil Layer Cake with Dulce de Leche Filling and Chocolate Frosting. A mouthful, indeed, and a twist on a classic.

I turned 40 this month, and in a pandemic-free world, I would’ve had a big party celebrating my and Matt’s birthdays (only two days apart!) and invited our friends and families. But in-person celebrations will have to wait. Instead, I spent my birthday at home, with video calls, our favorite food delivered, and so much sweets. All day long I was showered with love and surprise desserts: a basque cheesecake from Matt, a Milk Bar cake from my team, some French pastries dropped off by one of my closest friends, quarts of small-batch ice cream from another friend, and this homemade birthday cake.

I love making layer cakes for birthdays. The classic birthday cake is typically a vanilla cake with chocolate frosting. My cakes usually have some sort of chocolate or dulce de leche (or both). Matt loves vanilla cake and olive oil cake, really any kind of bouncy cake, and I knew I can combine all of those in a celebration cake.

I made this olive oil snack cake, but used lemon instead of orange, and made it in two round pans instead of a long rectangular one. I used canned dulce de leche because why not? And I whipped up a super-simple milk chocolate sour cream frosting (only 4 ingredients) that lent a creamy tanginess to the bouncy cake and decadent filling.

I may not have had the grand party I had imagined, but this birthday cake was perfect for our little celebration at home. And if you’d like to see birthday cakes from previous years, they’re all here: 2020, 2019, 2018, 2016, 2015, 2014, 2012.

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Basque cheesecake has a burnt top on purpose. There is no crust, no water bath needed, and cracks and deflating are expected. It’s exceptionally creamy, with the burnt top lending a slight umami flavor to each bite. I wanted to make it with ube, the flavor of my youth, the taste of home.

It was a late Thanksgiving dessert, and this is a late Thanksgiving blog post.

Rewind to September. A couple of hours after I pressed “publish” on my last post, my husband Matt and I found out that my father-in-law has passed. It was devastating, to say the least. He and I had a special relationship, and we immediately clicked when we first met each other at their home in upstate New York. We shared a love for the same foods (cheese! sausages! liverwurst!) and he would often send me and Matt articles about restaurants and their best dishes. I beamed with so much pride when he would say, “you did good” – when I published a well-written blog post, or when I sent them some homemade treats. He was the best father-in-law I could have wished for and I already miss him terribly.

Since then, I have been avoiding posting on my blog. I had so wanted him to read the last post: very lengthy, but filled with memories about summer and travel. I wanted to spend more holidays with him, and send him some of his favorite spiced crackers. I wanted to do so many more things, but we all know how life goes.

This past Thursday, for Thanksgiving, it was just me and Matt in our apartment. No big get togethers, no traveling to New York, no family visiting from the Philippines, no Friendsgiving potluck. We were sad, yes, and grieving, but we also know that his dad is in a better place. We miss the rest of our families, very deeply, but we also know that we are much closer to getting a vaccine and soon we’ll be able to see and hug and celebrate in person again. We ate non-traditional Thanksgiving food: we ordered too much Chinese food, so that we also had leftovers for the next day (and the next). And I made cheesecake. A non-traditional cheesecake for a non-traditional celebration.

Basque burnt cheesecake is the alter ego to the classic New York-style cheesecake, as Bon Appetit has succinctly explained. It has a top so caramelized, it looks burnt. It is a crustless cheesecake, intended to look rustic. It’s very creamy, and tastes lighter than a classic American cheesecake. It is said to have originated from San Sebastian, Spain and I’ve been seeing it in more and more restaurants and Instagram feeds over the last couple of years.

I wanted to try my own spin on this, so I made it in a cake pan (instead of a spring form pan), making the cheesecake more dense. I also added ube, with a double whammy of ube jam and ube extract. It turned out delicious, and something I would definitely be making again. It gave me comfort, and it reminded me of home. I think if my father-in-law had tried this, he would have said “you did good.” And you know what? I think I did.

Hope you all had a nice Thanksgiving. xo

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My husband and I were fighting over the last tube of Shanghai Tang lotion. Little did we know that the last time we mindlessly took home a couple of miniature amenities from the Conrad, one of our favorite hotels, that we would be cooped up and quarantined for months and months like the rest of the world.

Little did we know that it would be more than a year before we could check in to another Conrad again, when we typically stay at a Conrad location at least twice a year, from Tokyo to New York and a few other places in between. Little did we know that one whiff of that scent will take us back to the pre-pandemic days, when we meticulously planned for our vacation days, when we would save up dollars and Delta miles, when my biggest complaint about our day was room service forgetting to bring up the extra mayo for our late night fries. Of the many things I learned during this pandemic, I’ve never been more grateful for the life we have and will have in the future.

We haven’t been on a plane together this year, and I’m not sure when we can fly for a vacation again. I took a few work trips in January and February to Chicago, Detroit, and New York, but work trips – while they can be fun and memorable – don’t hold a candle to when I travel with my husband. Matt, who never once laughed at me when I first showed him my travel spreadsheet (itinerary, outfits, and packing list in one), who lets me pick restaurants from hole in the walls to Michelin stars, who patiently reminds me which baseball team is playing whenever we’re visiting a new stadium to catch a game (since I’m usually distracted by each stadium’s ballpark franks and soft serve game).

Since we didn’t get to travel together anywhere this year, I figured I’ll re-live last year’s trips instead. Between the Summer and early Fall, Matt and I travelled to six cities (including an international flight) in five months: Pittsburgh, Raleigh, New York, Atlanta, Manila, and Nashville. Here are a few of my favorite memories. Get ready for a long blog post.

Pittsburgh, Pennsylvania

Most of our summer travels include a baseball game because Matt is trying to visit all the baseball stadiums and I like saying I’m a baseball wife. Last year, we picked Pittsburgh as our first summer destination and went there during Memorial Day weekend. We checked out the Andy Warhol museum, which was conveniently within walking distance to downtown and PNC Park. I love that they close the Roberto Clemente bridge during games so people can easily make their way from downtown to the stadium. We had a beautiful view of the bridge and the skyline from our seats.

Most importantly, we tried a Primanti Brothers sandwich, a cultural icon in Pittsburgh, which features coleslaw AND fries inside the sandwich. We shared a pastrami sandwich before ambling over to our seats, and when I started getting antsy (second inning) I got up and got a soft serve. Kudos to PNC park for having the tallest soft serve I’ve had in a baseball stadium. I consider myself a stadium food aficionado now since I’ve been to eight: Fenway Park here in Boston, Yankee Stadium in the Bronx, Citi Field in Queens, Kauffman Stadium in Kansas City, Dodger Stadium in Los Angeles, Camden Yards in Baltimore, and PNC Park in Pittsburgh, and Truist Park in Atlanta (more on Atlanta below).

Raleigh, North Carolina

During the 4th of July weekend, we went to Raleigh to visit some of Matt’s family and we had such a great time. We stayed right downtown and even though it was gray and rainy that weekend, we were able to walk to so many places. Our group loved Trophy Brewery – even though I’m not really a beer drinker, I still enjoyed their blueberry beer. Then we sauntered over to Beasley’s just a couple of doors down. I ate fried bologna for the first time (amazing), fried chicken with mashed potatoes (perfection), and the best slice of blueberry pie I’ve ever had (seriously, the best).

New York City, New York

We go to NYC regularly and often stay at the same hotels midtown, but this time, for our anniversary, we stayed at The Beekman downtown. My gosh, that hotel is so beautiful, filled with old school glamour – I can’t get over their incredible tiled floors – and just the best customer service. We would absolutely be going back there, and as an added bonus it’s a stone’s throw away from Joe’s Pizza. Matt and I don’t always agree on pizza. I want a super cheesy pan pizza (give me a bar pizza anytime), and he likes a classic New York pizza with a thin, hand-tossed crust, but we both agree that Joe’s is our favorite and that we can eat it (almost) every day.

We met up with our dear friend GP at Momofuku Ssam Bar specifically to try their famous roast duck ssam – a whole rotisserie duck that stuffed with sausage, deboned, roasted, and served with rice, greens, pancakes, kimchi, lettuce, hot sauce, hoisin sauce, ginger scallion sauce. We had to make reservations and order it in advance (haha remember restaurant reservations huhu) and it was this massive, immersive, joyous meal that the 3 of us finished (it is typically for 4-6 people). Just looking at that picture and typing this all up made my mouth water. And then, even though we were stuffed (like that duck, ha!) we strolled over to Milk Bar and got cereal milk ice cream. I loved eating with two of my favorite people and that day is cemented as one of my favorite meals ever.

Atlanta, Georgia

I’ve stopped over at the Atlanta airport dozens of times but this was my first time actually going out to the city. We spent Labor Day weekend there to see a Braves game, which is where I learned my lesson to never eat a giant tray of Fox Bros brisket before a baseball game because I definitely fell asleep at my seat. However I still daydream about that glorious plate of fried pickles and fried jalapenos, and when we go back to Atlanta, we are definitely getting that again.

We also went to the Coca-Cola museum, and spent a few hours at the Ponce City Market, where we met up with my friend Leia, who was working at Madewell at that time. Leah introduced us to Hop’s chicken and for a hot minute, I seriously considered moving to Atlanta. (Not closing our doors though!)

The best thing I ate in Atlanta, however, was the She Crab soup at South City Kitchen. So velvety and rich, with fresh cream, a touch of sherry, and a drizzle of an herby oil. It was flawless.

Also in Atlanta: we had a couple celebrity sightings! While we were having breakfast at the Four Seasons, Jack Quaid strolled past our table a couple of times. I really wanted to approach him and tell him how much we LOOVVEEEE The Boys (and also how much I love his mom’s romcom movies) but then I thought maybe celebrities stay at the Four Seasons to avoid weird fans like me? So I decided not to bother him and while I was focusing on my eggs benedict, Matt discreetly pointed out Karl Urban! Most people probably don’t know who Jack Quaid is (son of Meg Ryan and Dennis Quaid, played Marvel in Hunger Games) but more people would be familiar with Karl Urban (LOTR, Thor, Star Trek). Superhero/TV addicts like me would be familiar with both of them because of the Amazon series. We saw Butcher and Hughie!!

Manila, Philippines

We went back to Manila in September for a quick trip. We celebrated my mom’s birthday, my dad had a successful surgery, and because it was sort of an impromptu trip, we didn’t have a jampacked itinerary, and instead just spent our days hanging out with my family. My friend Fe (my first travel buddy) introduced me to some new local and artisan brands like Zarah Juan, which makes me even more excited to go back and do some serious shopping. Of course no trip to the Philippines is complete without overindulging in all things ube, like this ube shake from Manam.

Nashville, Tennessee

By the time October rolled around, we wanted to squeeze in one more fun trip before we hunkered down for the Fall. We’ve both been wanting to visit Music City for a while, and the perfect opportunity came when I went there for work, and Matt followed afterwards so we can spend the weekend together. We made the trek to Loveless Cafe where we gobbled up the most adorable biscuits and jams. We did a tour of the historic Ryman Auditorium, where Johnny Casy met June Carter, home of the Grand Ole Opry, where luminaries from Elvis to BB King have performed. It seemed like sacred ground, and I wish we could have seen a live show.

We also waited in the long lines for Hattie B’s Hot Chicken. There were different heat levels, from Southern (no heat) to Shut the Cluck Up (burn notice), and I went with Hot! (feel the heat), with a side of pimento mac and cheese and southern greens. (Plus some banana pudding which I brought back home to our hotel.) True to its word, Hattie B’s had HOT chicken – toeing the line between perfectly spicy to a little too spicy, it was addicting and I easily finished my order. 100% worth the wait in line.

Now, a year later, we are yearning for the day when we can travel again. Until then, we’ll be waiting and staying home, reminiscing with tiny toiletries and our memories.

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I don’t know what the future holds but I know there will be brownies.

It’s been over four months since we last had people over, which was the last time I made brownies. That’s four months quarantine with my sweet husband, filled with mixed emotions and lots of delicious food: adventurous new recipes, old stand-by’s, Filipino comfort food, delivery from our favorite restaurants, multiple pints of ice cream, different kinds of cake. But no brownies. Until now.

And let me tell you: these brownies are the best I’ve made in years. And I have made a lot of brownies. These Whole Wheat Fudge Brownies are intensely fudgy, with deep chocolate flavor, just the right amount of chew (no cakey brownies here) and remind me of the brownies from my favorite bakery.

I only slightly tweaked my go-to brownie recipe: added a bit more sugar, used extra large eggs, and swapped whole wheat all purpose flour for regular all purpose flour. I used flour from One Mighty Mill, a local company in Lynn, Massachusetts that makes fresh-milled, nutritious flour by stone-milling grains the old-fashioned way. I’ve never heard of “farm-to-table” flour before and I loved learning more about their story. I also used to be wary of using whole wheat flour in baked goods, but maybe I’ve just never found the right type of flour until I tried One Mighty Mill. (This is not a sponsored post, I’m just sharing something I love!)

I made these fudge brownies as classic as can be: no sea salt, no dulce de leche, no nutella, no peanut butter, no cream cheese, no olive oil. It’s simple and wholesome and has an intense chocolate flavor. And these whole wheat fudge brownies are incredible. Not to say that this recipe won’t make a great brownie base, but it is pretty perfect as it is. And pretty perfect is exactly what I need right now.

The last few months have been so far from pretty and perfect. It has been scary and eye-opening. The world has changed, and I hope it’s still changing for the better. I dream about the day when there’s a vaccine for all. When we can celebrate without fear and paranoia. When it is finally safe to see and hug our family and friends in person again. And when that day comes, I will have these brownies ready.

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I’d like to take a moment to celebrate. Even in the midst of a pandemic and a heartbroken and enraged nation, this weekend we are celebrating Juneteenth, the Summer Solstice, and Father’s Day. And to me, one of the best ways to celebrate on a summer day is with ice cream.

Ice cream is also a perfect treat to honor my dad, who is like me in so many ways: early-riser, TV-watcher, planner. Sometimes we are like two peas in a pod: always waking up before everyone else, indulging our sweet tooth when possible, devouring articles and books, relying on facts and data, patiently waiting for my mom when she is shopping, impatiently waiting for other people when they are late, preferring order and routine.

And sometimes we are on extreme ends of the spectrum: with our personalities (him: a true introvert; me: the complete opposite), our temperaments (him: reserved and in control; me: often shushed at the Amtrak silent car), our entertainment preferences (him: critically-acclaimed films; me: The Real Housewives of New York City).

But we always agree on ice cream. Together we gobbled up gelato every day when we vacationed in Italy a decade ago. Similarly, we eat ice cream to soothe sickness (him: vertigo; me: anything). And we even make the same homemade avocado ice cream (him: for my sisters; me: for me).

So to celebrate my dad, I made this Coconut Ice Cream Pie. A frozen summer pie with homemade no-churn ice cream (no ice cream maker needed) and a sweet-salty graham cracker crust. I topped the pie with fresh blueberries and blackberries, but make no mistake – the dominant flavor is coconut. Each cooling, creamy bite bursts with layers of coconut from the three types used in this pie: coconut milk in the ice cream base, coconut oil in the crust, and toasted sweetened coconut flakes in the crust and sprinkled on top.

To make no-churn ice cream, you typically combine whipped cream with condensed milk, but for this version, I added coconut milk for a little island flavor. Full fat coconut milk makes for a really velvety mouth-feel, the whipped cream keeps everything soft and fluffy, and the condensed milk (the nectar of my childhood) lends a creamy sweetness to each bite. The crust is buttery, even if there’s no butter involved, with just the right amount of salt and the perfect textural contrast to the ice cream.

So this weekend, as we celebrate freedom and summer and our fathers, I’m savoring a slice of ice cream pie and thinking about my dad. My ice cream partner and my inspiration in so many ways.

Happy Father’s Day, Daddy!

If you’d like to read more Father’s Day tributes and recipes inspired by my dad, check out these posts: Easy Carrot Cake, Spaghetti with Meat Sauce, No Churn Coffee Cake Ice Cream, Filipino Avocado Ice Cream, Banana Caramel Upside Down Cake, Japanese Fried Cauliflower Rice, Salted Chocolate Banoffee Pie, Steak on the Stovetop, and Nutella Banana Pudding.

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A classic Black Forest Cake is a chocolate sponge cake, layered with a cherry filling and whipped cream, and topped with chocolate shavings. It is one of those things that I grew up with and never really cared for, until I became an adult and discovered the magic of pairing cherries and chocolate together.

Thanks to my mom, who is my biggest food influencer, and who has exposed me to all sorts of delicious food from the very beginning (literally from the time she was pregnant with me). She and I share a deep appreciation for cheese, anchovies, key lime pie, pasta, dips, and so much more.

Recently, after Matt and I ordered some Chinese food for delivery, and I was eating mapo tofu and roast duck, I had such an aching for my mom to be nearby, so we can eat together. But we live in different countries and with this pandemic, it seems like we are even more physically apart. So for this Mother’s Day – like every Mother’s Day during the last decade or so – I wanted to make food that connects us.

When I brainstorm recipes with my mom, she always leans towards and suggests chocolate desserts with cherries (like this Rocky Road Fudge with Boozy Cherries or Dark Chocolate Nutella Cherry Truffles). And when I was telling her that I’d love to go to Germany and Austria, she encouraged me, reminding me that I can feast on black forest (a German cake) and sacher-torte (an Austrian cake, another favorite). Note to self: Matt and I should plan a European trip when it’s safe to travel again.

So that’s how I ended up with this. My version of Black Forest Cake has only five ingredients: chocolate wafers, cream, powdered sugar, luxardo cherries, and dark chocolate shavings. The cake doesn’t need to be baked, just assembled and frozen (which is why it’s called an icebox cake). But it has all the flavors of the cake that my mom and I love.

For ease (and also: lack of baking ingredients in my pantry during the pandemic) I used chocolate wafers as the cake base – essentially thin oreos without the cream. If you can’t find these Nabisco famous chocolate wafers (or its generic counterparts), chocolate graham crackers would work well, too. When you layer these wafers with whipped cream and let it set in the freezer overnight, they soften into a dense, cake-like texture, which is perfect for an icebox cake recipe like this.

For the cherry filling, I used luxardo cherries, which are Italian maraschino cherries – plump marasca cherries preserved in cherry liqueur. I love these luxardo cheeries, with their deep dark red color and rich syrup. They’re the adult version of those bright red candied cherries that are ubiquitous in cocktails. I layered everything with homemade whipped cream (but no judgement if you use ready-made) and then showered the top of the cake with dark chocolate shavings.

Hope you’re enjoying your weekend and celebrating your mothers. Happy Mother’s Day to my beautiful mom, who loves food and shopping as much as I do. We may be apart but we are always together.

If you’d like read my Mother’s Day posts from previous years, they’re all here: 2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019.

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Do you want to bake something but don’t have eggs or butter? Do you have an aggressive craving for chocolate almost every day? Do you need a distraction from what’s happening with the world? Do you want a snack cake / breakfast cake / celebration cake / quarantine cake? If you answered yes, then you are me and I am you.

It’s been several weeks since this pandemic hit the world, and every day, I’m rolling in a wave of mixed emotions: anxiety, fear, frustration, hope, acceptance, gratitude, rinse, repeat. Some of us are luckier than most; others suffer unfairly. If you are one of the more fortunate ones, please help others when you can. Be generous when tipping on deliveries, donate to fundraisers, send money to those in need, be more patient, stay home. We are all adjusting.

But still, some things remain constant. For me, I still have regular Facetime calls with my family, funny text chains with my girlfriends, morning workouts, cozy nights of watching TV and cuddling on the couch with Matt, getting Chinese food for delivery, and my constant craving for dessert.

But alas, we are running low on eggs. And we are running low on butter. (I’m not panicking!) I needed to bake something without eggs nor butter. I needed to make a vegan dessert. I mean, I’ve done it before: Carrot Cake Smoothie, Chocolate Coconut Avocado Pudding, Coconut Chia Pudding to name a few. I’ve just never made a vegan cake.

So I turned to the experts – or one expert in particular: Deb from Smitten Kitchen, one of my very favorite bloggers of all time. I followed her recipe for Chocolate Olive Oil Cake and made a few tweaks: I used coffee instead of water, I added 1 tablespoon of vanilla extract to the batter, and I baked the cake in an 8×8 square pan.

The cake turned out beautifully: fragrant with olive oil, with a deep chocolate flavor, and a tender crumb. I wanted to top it with something sweet and decadent, so I made a quick (non-vegan) chocolate frosting. After all, we have plenty of chocolate and other kinds of dairy at home. I whipped up a velvety fudge-ganache hybrid. And then I showered the cake with my favorite sprinkles: confetti, pink sprinkles, red and white hearts, gold stars.

What I ended up with was something cheery and chocolatey. A bright spot in a seemingly eerie world. A perfect little slice for these imperfect times.

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Hello there. To those who are still here, reading and following, thank you. To those who are new, welcome.

These are scary times we live in right now. Everything feels surreal, and my heart breaks to hear the news of the devastation that COVID-19 has brought to our world. I am so worried for my family, friends, and community. But I’m also grateful. Grateful to be safe and healthy, to have a paycheck so I can afford to help others in need, to feel so much love.

While it may seem trivial to post a cake recipe right now, I also know that having a sense of normalcy helps. Baking calms me down, and I can imagine other poeple may also find some happiness in it. Because while the world outside is scary and we don’t know what the future holds, we can still celebrate little sparks of joy indoors.

This Orange Olive Oil Snack Cake is simple. Made with only a few ingredients that you most likely already have at home: olive oil, flour, baking powder, baking soda, sugar, eggs, oranges, milk, and vanilla. Lemon would work, too. Or grapefruit. The recipe is adapted from the New York Times, but I tweaked it to be a little sweeter and less dense.

The resulting cake is super soft, moist, with a wonderfully crusty and sugary top. I cut the cake into bars, and keep it chilled in the fridge. Matt and I have been snacking on them and eating for breakfast. It’s light and springy, bright and sweet, exactly what I/we need right now.

I hope you are all doing well, keeping healthy, and being socially-responsible citizens. And I hope you are all enjoying a little sweetness in your lives.

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