'Pantry to Plate' Cookbook Recipe + GIVEAWAY! Chances are, you've been to Heather's beautifully designed website YumUniverse. If you haven't yet, drop everything and GO NOW! Everything she does is gorgeous - including her website layout. So clean and user-friendly, which makes it a perfect extension of her cookbook as a useful tool for creating delicious meals! Her plant-powerful, gluten-free, whole food recipes are always thoughtfully presented and beautifully photographed, and definitely drool-worthy. Her website is a treasure trove of over 500 recipes, meal plans, do-it-yourself projects, and brilliant e-books. Heather is NAILING it! Her new cookbook, Pantry to Plate, is a testament to her skills as a chef and her creativity in creating delicious, exciting new recipes...this time with foods you already have in your kitchen! This book is teeming with 30 flexible recipe templates plus over 100 recipes that show the templates in action and keep a focus on whole foods and flavor. The book is as much a guide as it is a cookbook, with thoughtful substitutions and pairings laid out amongst gorgeous, hand-painted art and beautifully shot photos. With sections like Breakfast Cookies, Bites & Tots, Tacos & Wraps, and Hand Pies there's something for everyone in this book. I made the Sriracha Mac recipe Heather's shared with us below just before we left on our honeymoon and it was PHENOMENAL! Spicy, tangy, cheezy - perfect. Heather began her journey into healthy cooking and eating as a way to help heal her body of health issues that started in her early 20's. As someone with a lot of unexplained sickness, I totally understand- that's why I went plant-based, too! Heather keeps it real and is super relatable in her writing and her simple approach to creating meals that appeal to everyone. These are meals I feel like I could confidently cook for my meat-eating family with no complaints. Pantry to Plate is more than a cookbook- its a must-have for anyone with a desire to get more of the food in their pantry, and to stay healthy while doing it. Scroll all the way down for Heather's Sriracha Mac recipe AND a chance to WIN her new cookbook!  Sriracha Mac Serves 4+ Ingredients
Instructions Get a large pot of water boiling and prepare the macaroni noodles according to the package instructions. While the noodles cook, combine the squash, water, cashews, garlic, lemon juice, coconut oil, nutritional yeast, salt, Sriracha, and ginger in the blender and purée until ultra-smooth. Taste and add more Sriracha if you like. Transfer to a large pot heated to low. Drain the noodles and dump into the pot of sauce; add the scallions. Stir together, seasoning with more salt if necessary. Drizzle with toasted sesame oil if you like and serve warm. (Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com) 
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Vanilla Corn Cake from The First Mess Cookbook + a GIVEAWAY! Hey guys! Back today with an amazing cookbook that I've recently had the pleasure of reviewing. If you haven't heard of Laura and her gorgeous, super popular blog The First Mess, you're missing out. Her culinary training-backed recipes and photography are next level, and I wish I could both learn to use light the way she does and have half the food styling talent. She's a mega babe and total girl boss and I am constantly enjoying her updates both on her beautifully designed blog and ever growing instagram! Follow Laura if you aren't already for a stream of gorgeous, beautifully-lit photos that feel real and make you feel like you're in the kitchen right alongside her. I was gifted this book when it came out over a month ago but didn't have a chance to really explore it last week. Wedding planning, ya know? Although I did finally pick out my flowers for the big day, so that feels like a win. As soon as I cracked this book open I got lost in the gorgeous, glossy photos and well designed text. The book is clean, minimalist, and full of recipes that will make you want to hit your nearest farmers market lickety split. I went straight to the Mega Clump Granola (pictured below) after seeing it on several IG feeds this month - and I was so not disappointed. Even my sugar-free version (made with alternative sweeteners from Lakanto) turned out super clumpy and perfect for smoothie bowls, snacking, and even in place of cereal. I have about 15 other recipes from the book flagged, including Laura's Cozy Lentil Soup, Crispy Avocado Tacos and Earl Grey Tiramisu. They all look incredible! Congrats to Laura on creating such a must-have-cookbook. You (and your recipes) rock girl! Lucky for us, we get to share one of her recipes - for Vanilla Corn Cake with Roasted Strawberries - with you all! Scroll down for the recipe and to enter to WIN your very own copy of The First Mess Cookbook!
Before we get to the recipe, a note about the giveaway: the randomly chosen giveaway winner will be notified via email, so please make sure the email you enter below is valid and checked regularly. US + Canadian entrants only. Please scroll all the way to the bottom of the page to enter the giveaway. Good luck! Now, a few words from the cookbook author, Laura, about this recipe: I had a corn-based cookie from a wildly popular bakery in New York one weekend, and on the way to the airport to fly home, I had to stop at that bakery and buy up a bunch of those golden cookies to take with me. That trip started my love affair with corn-based desserts. It made so much sense because I had always preferred cornbread with a noticeable sweet edge. I love the slightly crumbly texture that cornmeal brings to this cake. It tastes perfect with the jammy, roasted strawberries, but I imagine you could do this with plenty of other summer fruits.  Vanilla Corn Cake with Roasted Strawberries Makes one 9-inch (23 cm) cake ¾ cup (175 mL) full-fat coconut milk 1 teaspoon (5 mL) fresh lemon juice 1 cup (250 mL) cornmeal (not coarse) 1 cup (250 mL) whole spelt flour 1 teaspoon (5 mL) lemon zest 1 tablespoon (15 mL) aluminum-free baking powder ¼ teaspoon (1 mL) baking soda 1 teaspoon (5 mL) fine sea salt ½ teaspoon (2 mL) ground turmeric (optional) ½ cup + 2 tablespoons (125 mL + 30 mL) pure maple syrup ½ cup (125 mL) sunflower oil, plus extra to grease pan 1 teaspoon (5 mL) vanilla bean paste OR pure vanilla extract roughly 1 quart (4 cups/1 L) whole strawberries (smaller berries are preferable) Whipped Coconut Cream (page 271), for serving (optional) 1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round cake pan with sunflower oil. Cut a circle of parchment paper to fit in the bottom of the pan and press it in. Lightly grease the parchment, and set aside. 2. In a medium bowl, whisk together the coconut milk and lemon juice. Let this mixture sit for 5 minutes so that the milk can curdle slightly. 3. In a large bowl, whisk together the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric, if using. 4. Make a well in the center of the cornmeal mixture. Add the maple syrup, sunflower oil, vanilla, and coconut milk mixture. With a spatula, gently mix until you have a smooth and unified batter. Avoid overmixing. 5. Scrape the batter into the prepared cake pan and slide the pan into the oven. Bake the cake for 25 to 28 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely. Raise the oven temperature to 400°F (200°C). 6. Cut the strawberries into halves or quarters (depending on size), and place them on a parchment-lined baking sheet. Slide the baking sheet into the oven and roast the strawberries until they become juicy and jammy, about 20 minutes. 7. Serve slices of the corn cake with a few roasted strawberries and some Whipped Coconut Cream (page 271) if you like. Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright Brentwood Home - $275 Sleep Wellness GIVEAWAY! Brentwood Home is a Los Angeles-based team of artisans and fabricators making some really healthy, comfortable, ethically-sourced products. I fell in love with them originally when I stumbled upon their meditation pillow and then got it for Christmas. It's filled with buckwheat husks and is seriously the most comfortable thing - it totally aligns my spine and has made me meditation practice something I actually look forward to! When they reached out about trying their all-natural pillows, I was SO down! Brentwood Home has been making home and bedding essentials in Los Angeles for over 30 years. From design to development to manufacturing, they handle it all. From natural latex to organic cotton, they make sure your home is taken care of. Think about it, friends – we spend about 1/3 of our lives in our BEDS! To me, it’s important that they’re as natural as possible. Many mattress and bedding companies use chemical fire retardants, phthalates, and heavy metals when manufacturing and processing their products. Those can’t be good to breathe in through the night, right? The good news is Brentwood Home doesn’t use any of them, and that makes me feel like I can sleep safe and sound. Even better? Their products have a 120-night sleep guarantee and a 25-year warranty! That's why I've teamed up with the folks at Brentwood Home for this awesome $275 Sleep Wellness bundle giveaway, with bedroom essentials that’ll change the way you sleep. Read on to win! 
We all know that getting a good night's sleep is a necessity for boosting your mood and banishing under-eye circles, but did you know it can also improve your memory, help curb inflammation, keep a healthy weight, and can even help you live longer? Most of us aren't getting enough, and the sleep we get is disjointed and full of tossing and turning. If your pillows and mattress suck - and more often they do than don't - then it's time to upgrade! In this sleep wellness bundle, you’ll receive four pillows that will have you more excited than ever to jump into bed! Two Latex/ Kapok pillows are filled with all-natural latex ribbons that have a responsive feel that provides uplifting support, combined with a silky-smooth plant fiber called kapok. They’ll be the perfect fit for people who switch between multiple sleeping positions, as they easily mold to your neck and head. The cover is made of organic cotton, grown without toxic pesticides or fertilizers, so you can sleep safe and sound. The winner will also receive two Molded Latex Pillows that are bouncy, resilient, and molded to perfectly contour your head and neck. They’re made with healthy materials for your sleep, like a 100% organic cotton cover, and they’re certified free of synthetic materials by the Eco-institute. While Alex prefers the latex/ kapok combo, I've been seriously loving the next support of the molded latex version. It's so nice to have pillows we can BOTH finally enjoy!  Plus, I love that Brentwood Home keeps their production process as close to their home in California as possible. They operate their own factory, which gives them complete control over the production process. From design to development to manufacturing, everything they do is in-house and up to their own standards. By eliminating middlemen and shipping directly from their factory to the customer, they’re able to cut manufacturing costs and pass the savings on to you and me. I also love how much California inspires the actual design of their products. It’s clear in the neutral colors, modern design, and eco-friendly materials, plus almost everything is named after a West Coast staple or landmark. California has always been first in line when it comes to environmental regulation, implementing policies that are eventually followed by the rest of the country - nothing says California living like being green! So, want to WIN these awesome pillows for yourself? You can enter by simply entering your email below! We'll choose a winner and email a winner on Wednesday, 2/8 - so be sure to check the email you provide! International entrants welcome. Good luck! Whether you win or not, be sure to use Brentwood Home Discount Code OURHOME on your next purchase for 10% OFF!
At Home Water Test Kit Review + GIVEAWAY! I grew up in Maine, where the water was clean, plentiful, and well-drawn. I was never afraid to take too long of showers, or tasted a weird aftertaste in my drinking water - I was blessed in childhood with a gift I didn't understand was a gift at all. As an adult living in a rapidly growing city, I am acutely aware of the facts surrounding water. There is not a ton of it, especially here, and what there is isn't always great for drinking. Glossing over the fact that many, many people do not have access to clean drinking water here, clearly. That being said, even those of us who can afford to pay for city water to get pumped in don't always get a great product - sometimes, it's not even something you recognize as water. Luckily, where we live now the city is pretty diligent and the water isn't TOO atrocious. Of course, you can still usually taste the contaminants and cleaners in the water, but at least that means they're trying to clean it. Right? It can be scary relying on the city or state to inform you of what's going on - remember Flint, MI? (Yeah, that's still happening. ) So be a conscientious citizen and check your drinking water for yourself! We were sent the ultimate at-home water testing kit to try out from TestAssured, which includes 10 different water contaminant tests that are easy to administer and gives you results within 10 minutes for every test included - except bacteria, which takes 48 hours for full results. This one test kit includes all of the following water tests:
And guys- it couldn't have been easier. You just add a little water here, do a little shake there and BAM - the clear, color-coded charts will let you know what's in your drinking water! It works with well water, city/municipal water, tap, well water, residential drinking water, groundwater and spring water sources, and all of the tests are made right here in the USA. Plus, all of their products come with a 100% money back guarantee and they have GREAT customer service - they're been a joy to work with, and judging by the reviews on their website, they always are!
So how'd my city tap water fare? Actually - pretty okay! Better than I expected, for sure. The tests didn't look for fluoride, though I know our city water is definitely flouridated, but otherwise they showed that we were pretty good! Our alkalinity and pH are pretty out of whack, but otherwise I was pleased to see that our water isn't totally contaminant ridden. As you can see in the tests above, we were well within normal levels for things like chlorine, nitrogen and copper. Its actually a huge relief knowing that we've tested and seen for ourselves that the water isn't so icky. You can order a test for yourself here OR scroll down and enter your email to be entered to WIN a test for yourself! We'll pick a winner Friday, January 20th. International entrants welcome - because EVERYBODY deserves clean water. Good luck!  Homestyle Vegan Cookbook - Sneak Peek + Giveaway! GUYS. I finally got my official copy of my new cookbook, Homestyle Vegan yesterday and OH MAN. I love it. I had to share it with you guys, even if it's not technically out for two more weeks. But don't let that discourage you, you can PRE-ORDER it now and have it delivered to you ON November 1st. Perfect timing for holiday gifts! This cookbook was a serious labor of love. I quit my job to dedicate myself full-time to testing, re-testing, editing, styling and photographing all 80 original recipes inside. And it was all worth it, because now I have compiled some of my FAVORITE recipes, veganized them, and have them all in one place - and I can share it with you guys! The dishes inside are broken up into sections like 'Cook Up Some Comfort Food', 'Meals That'll Stick To Your Ribs', and 'Bake-Sale Worthy Baked Goods' you'll be able to easily find exactly what kind of recipe you're looking for. If you still can't find it you can head all the way to our detailed index in the back. Each recipes is served up with a full-page color photo, detailed instructions, and helpful recipe tips + tricks. Oh and did we mention? NO TOFU or FAUX MEAT in the whole damn book! And most recipes include soy-free and gluten-free substitutions as well.  I was inspired with this book to re-create favorites from my childhood in Maine, along with dishes I had learned to love as an adult, but as healthfully reimagined as possible - without using any trendy superfoods or hard-to-find ingredients. In fact, every ingredient in the book is one you'll be able to find at your local grocery store - I promise. (Unless you live in like rural Alaska - I can't help you there!) In Homestyle Vegan, you’ll have access to creative vegan remakes of old favorites, such as:
Here's a little video sneal-peek:  This book will have both vegans and meat-eaters begging for more. You’ll be cooking healthier dishes that remind you of home in no time! In case you need a quick reminder, here are some of the BEST parts of my new cookbook:
YAY! Wanna win a copy for yourself? We'll be picking a winner before the book is even officially released yet! Just scroll all the way down to the bottom of this page to enter the giveaway. Good luck, and thank you all for entering! I can't WAIT for you guys to see the book and try the recipes inside. I'll announce a winner on the widget + on our social media pages as well as email the winner - so please make sure you remember to check your email in about a week!  'Oh She Glows Every Day' Cookbook Giveaway!
As a new vegan 6 years ago I really struggled to find healthy, real-food recipes that weren't all tofu and brussels sprouts. The climate in the vegan world - and the online blogging world ALONE - has absolutely sky-rocketed in the last few years, but it used to be really bleak. Some of the first real recipes I found that totally enticed me were on Angela Liddon's site, Oh She Glows. Back then she was still doing a little treats business on the side, but now she's a powerhouse almost mom of two and cookbook author who is still regularly churning out drool-worthy recipes that make the rest of us look like absolute newbies. If you can't tell, I've got a mega- girl boss crush on Angela. She's got it together, works super hard, and manages to still absolutely kill it as a food blogger - she is #goals, guys!
Angela's recipes and food photography - both in the book and on her blog- are consistently on point. Every recipe comes out so well you can pretty much guarantee she re-worked the recipe 6 times making it perfect before you ever got there. And every photo is so crisp, clean, and well-thought out. Her book is a visual joy to look through and totally makes you want to get in the kitchen and whip up all of her creative, nourishing dishes. Some of the dishes on my to-make list are: Strawberry Oat Crumble Bars with Strawberry Vanilla Chia Seed Jam, Sun-Dried Tomato and Garlic Super-Seed Crackers, Golden French Lentil Stew + High-Rise Pumpkin Cupcakes with Spiced Buttercream Frosting (some pictured below)! In OSG Every Day, Angela has managed to create an impressive follow-up to her last book with 100 new hearty plant-based recipes easy enough for the busiest of eaters to enjoy. And lucky for you, she's letting us give away one her books to one very lucky WINNER! We're so excited to share this book with you, because it is such a solid addition to collection - whether you are a new or experienced cook. You can scroll down to enjoy some of the incredible photos from the book and to enter our giveaway to win a copy of the book for yourself. Entry details below, as well.
You've made it to the giveaway! Simply follow the instructions on the widget below to enter. We will randomly select and email a winner when the contest ends. Entrants from the US and Canada only, please. Good luck!
-Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.
-Food photos credited to Ashley McLaughlin and lifestyle photos/headshots credited to Sandy Nicholson. The cover photo is credited to Angela Liddon. ZOKU Review + $70 Prize Pack GIVEAWAY!
Summer's just about over - unless you also live in Southern California where it be HOT until at least Halloween. Ugh. But that, my friends, is exactly why we're here with a fantastic giveaway! To boost your spirits, cure your sweet tooth and get you back into that mid-summer vacation feeling. We got you.
I used to work as a nanny and the family that I worked for had ZOKU pop makers in the freezer that the kids LOVED. I used them all the time to keep the kids entertained but never really realized just how cool they really are. They come in all kinds of cute and creative shapes and designs and the Single Quick Pop Maker - pictured above! - can have a frozen-solid popsicle in your hand in literally minutes flat. These products are not only durable and made of high quality materials, they whip up sweet treats in seconds - which is perfect for both impatient kiddos and adults with a raging sweet tooth. I love the versatility of ZOKU's products and how, like me, they HATE waiting for food! ?They offer a range of quick treat makers for popsicles, slushies and cold beverages - something for all your icy treat needs! Because we're such big fans, we teamed up with ZOKU for a fun end of summer giveaway. You can enter alllll the way at the bottom of the page to win $70 worth of ZOKU goodies including their Single Quick Pop Maker, Ice Cream Maker + Chocolate Station!
Seriously - these products are so easy. You just store the chillable bowl and pop maker base in the back of your freezer to chill overnight. Once cold, remove them anytime and pour in your desired ingredients! With the ice cream bowl you use a long, flat spoon to scrape and spoon the ice cream mixture around until it firms up. I like mine a little soft so I ate mine before it totally froze, but Alex later made some killer strawberry ice cream that froze up really nicely and was ready in about 10 minutes. With the pop maker you literally just pour juice, milk, or whatever other liquid into the mold and let it freeze - about 5 minutes and you'll have a totally frozen creation!
The chocolate station lets you have fun and get creative with toppings, my favorite part. You can of course use it to drizzle chocolate, or butterscotch, caramel, melted coconut butter - whatever you can think of, really! I love whipping up something healthy and sweet with fresh fruit when I am craving some sugar but don't want to overdo it. Having to wait just a few minutes before its ready usually helps me to make the healthier option rather than just munching whatever snack is in the cabinet. And we've made some REALLY delicious things on the fly - my fave is probably coconut yogurt mixed with fresh strawberries and maple syrup and mixed into a frozen yogurt. YUM! At this point I KNOW you want your own set to play with - if you don't you crazy. But I still like ya. Scroll down and enter for your own ZOKU prize pack! 
You made it to the giveaway! For the record: I was given these products, but not compensated and all thought and opinions are honest and my own. I fucking love this stuff. So, US entries only please. Winner will be randomly selected and alerted via email when the contest ends. Good luck!
Minimalist Baker's 'Everyday Cooking' Cookbook Giveaway!
If you're someone who regularly eats vegan and vegetarian food - or really just loves #foodporn on Instagram - you've probably heard of Minimalist Baker, or at least seen her gorgeous food photos. She is an amazing whiz in the kitchen, churning out impressive and brilliantly thought out plant-based and mostly gluten-free recipes. She's a full-time blogger, and she has truly mastered her craft. I absolutely look up to her and adore following along with her fun, lip sync-filled snapchat videos and seeing what creative recipes she churns out next. Dana not only creates great meals, but photographs them all beautifully and updates her blog multiple times a week. I'm always looking to her for weeknight meal inspiration, and this new cookbook is the perfect way to browse through some of her favorite, tried and true recipes. She serves up everything from Pizza Burgers (the cookbook cover photo) to Thai Quinoa Meatballs and Strawberry Cheesecake Bars, and all are made to be easy to make and clean up. And they all look DELICIOUS. Dana's recipes have never let me down, and I can't wait to work my way through the whole book. Plus, a good hardcover cookbook just always feels good in your hands - like its weightiness defines how full of food knowledge it is...which is totally true here. Do yourself a favor and make the BEST Vegan Enchiladas, which Dana so generously shared her recipe for below, and be sure to scroll all the way down to enter to win a copy of Minimalist Baker's Everyday Cooking!
The Best Vegan Enchiladas
The perfect vegan enchiladas had eluded me for years, but this version nails it. Corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. Serve these to a crowd, or prepare as a quick and easy weeknight meal. Serves 4 (yields 8 enchiladas) Prep time 15 min. | Cook time 35 min. | Total time 50 min. ENCHILADA SAUCE 1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil ½ large white onion (75g), diced 3 cloves garlic (1½ Tbsp or 9g), minced 1 15-ounce (425g) can tomato sauce 1 chipotle pepper in adobo (canned), chopped, plus 1 tsp adobo sauce (plus more for taste) ½ cup (120ml) water (or substitute vegetable broth) 1–2 Tbsp (15–30ml) maple syrup (or substitute coconut sugar), plus more to taste Sea salt and black pepper, to taste ENCHILADA FILLING 1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil ½ large white onion (75g), diced 1 poblano pepper (17g), seeds removed, diced Sea salt and black pepper, to taste 1 15–ounce (425g) can vegetarian refried beans or pinto beans, well drained 8 white or yellow corn tortillas TOPPINGS (optional) Lime juice Red onion, diced Ripe avocado, sliced Cilantro, torn/chopped Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the garlic. Cook, stirring frequently, until soft and translucent, 4–5 minutes. Add the tomato sauce, chipotle pepper, adobo sauce (plus more to taste), maple syrup and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering). Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and maple syrup for sweetness. Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F (176 degrees C). Once the skillet is hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent and the pepper has a bit of color, about 3–4 minutes. Add the refried beans and stir/mash to combine. Add ⅓ cup (~90ml) of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside. Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through.) Pour a bit of sauce into the bottom of 9 × 13–inch (3-quart) baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8–10 tortillas), then roll up the tortilla. Place the seamside down at one end of the dish. Continue until all of the tortillas are filled and wrapped, adding more sauce as needed. Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional). Bake at 350 degrees F (176 degrees C) for 15-20 minutes, or until warmed through. Top with desired toppings and serve. I highly recommend lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers keep, covered, in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350 degree F (176 degree C) oven for 15-20 minutes, or until warmed through. [Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz]
Above are few more sneak peek images from Dana's new cookbook. Doesn't it all just look so drool worthy?! If you're as big a fan as I am you need to get yourself a copy. You can either buy one here or try your luck and enter our giveaway using the widget below. We'll be picking ONE winner. Good luck!
Love & Lemons Cookbook
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