I’m planning like a crazy person for 2016, but it is always super fun for me to look back at 2015 and see what you all loved. Some of it was surprising, and some of it was very telling… apparently everyone is kombucha crazy and I love that!

So, without further delay, here were my top 10 posts of 2015!

In order of popularity:

top posts 2015

1. Strawberry Rhubarb Kombucha


2. Beet Kombucha


3. Grapefruit White Wine Spritzer


4. The Basics of Kombucha


5. Pumpkin Cheesecake


6. Green Tea + Honey Kombucha


7. Almond Milk with Dates and Vanilla + bonus variation


8. Miso Roasted Eggplant


9. Lard + Butter Pie Crust


10. Triple Gingersnaps



Obviously everyone loves kombucha! More of that to come in 2016… I’m still doing continuous brew and loving it. I’m trying to restrict alcohol consumption for my health and other reasons, and sipping on kombucha at night keeps me out of the wine! I feel like I’m sipping on something more interesting then water and it relaxes me somehow… plus it’s so good for me!

The pumpkin cheesecake was amazing, and I ended up making it three times last year. I’ll have to revisit that one for the next birthday cake request I get. Nancy’s Cultured Cream Cheese is the absolute best!

Almond milk is happening every week around here again, and I’ll have a new exciting recipe for ya’ll to try soon!

Mmmm that miso roasted eggplant. My first batch of homemade miso paste (yes, I know. I never leave the kitchen!) is done and I want to try this again. Also, roasting with miso is simply divine. I must do this more in 2016! Any good ideas for cooking with miso out there? I’d love to hear them!

I never thought you guys would be so excited about the lard and butter pie crust! I’m so proud of you! I do hope you’ll try that and the raspberry buttermilk pie┬áthat went with it. I’ve since learned to chill my unbaked pie crust after it’s formed in the dish for 30 minutes before baking first. It helps with that saggy crust! My pies are improving.

Triple gingersnaps… oh how I love thee. I made these again for Christmas this year and they are a family favorite. Make them anytime for the ginger lovers in your life.

So that’s it! A HUGE THANK YOU for the support and love from all of you in 2015! I’m excited, inspired and I can’t wait to get cooking for 2016. Off to make dinner tonight which is a fried rice from Shutterbean.

Happy New Year!