September 7, 2026

Oatmeal Cream Pies

Super into sandwich cookies lately. I’ve made a few, but the classics like Oatmeal Cream Pies just can’t be beat.

Slow Sundays, for me, are best spent in the kitchen making all the yummy things. It’s my favorite way to center myself, while simultaneously filling the bellies of others with some goodies. Cheers!

Equipment Used (affiliate links)

December 31, 2025

Christmas 2025


Merry Christmas and happy holidays, friends. What a beautiful season it was. As we wrap up 2025, please remember to take a moment to reflect on the year and celebrate the little and big things you may have accomplished. All things are worth lingering on for intentional reflection and appreciation. May 2026 bring you growth, intention, clarity, and joy.

I’ve enjoyed sourcing timeless pieces for our decor year to year, and now sharing it with you for inspo, sourcing, and let’s be honest… so I can recall what I have done from year to year to enhance or replicate in years to come. Cheers to Christmas 2025!

*bullet points are affiliate links

December 28, 2025

Bavarian Pretzels

Making Bavarian Pretzels has become my entire personality this winter. I cannot get enough. My love for pretzels paired with a rich stone ground mustard runs real deep. And my soul is lit on fire with that doughy interior, crispy exterior, version of a dopamine hit.

The pretzels are best straight out of the oven. If not serving right away, be sure to let cool on a wire rack so moisture doesn’t get trapped.

Be sure to play around with the toppings. Rosemary, japapeno and cheddar, pepperoni and mozzarella, cinnamon sugar… options are endless!

Bavarian Pretzel Recipe

Ingredients

  • 1 ½ c. warm water
  • 1 Tbsp brown sugar
  • 2 tsp kosher sea salt
  • 2 ½ tsp active dry yeast
  • 4 ½ c. all-purpose flour
  • ¼ c. salted butter, melted
  • 1-2 Tbsp olive oil
  • 3 quarts water
  • ⅔ c. baking soda
  • 1 egg york + 1 Tbsp water
  • Pretzel salt

Directions

  • In mixer, pour warm water over brown sugar and sea salt. Sprinkle yeast over top and let it sit until bubbly (approx 10 minutes)
  • Add flour and butter. With dough hook mix until dough comes away from bowl (approx 4 minutes)
  • Form dough into ball and place back in bowl, lightly coated with oil. Cover and let rise in warm spot for an hour or dbl’d in size.
  • After dough has risen, preheat oven to 450, and bring water & baking soda to a boil in a pot on stove.
  • Turn dough onto lightly oiled surface and divide into 8-12 portions. Roll one portion into long snake, bring ends up, twist twice, bring down toward bottom and secure under. Repeat.
  • Place pretzels in boiling water for 30 seconds, place on parchment covered pan, brush with egg/water mix.
  • Sprinkle with salt, or any other fun ingredients.
  • Bake for 12-14 minutes.
  • Enjoy!

I am learning a few tricks as I go, so I will be sure to add those tips to this post as my skills continue to develop:

  • Eat fresh day of.
  • If storing, be sure to cool completely on wire rack and store in air-tight container for one day.
  • If storing more than one day, put them in freezer bag and pop in freezer.
  • Whether eating next day, or multiple days out from freezer, always reheat in oven for 5 minutes at 350 degrees. Brush with a little water on top then pop in oven.
  • If making for later, hold off on adding salt until your reheat. The salt dissolves with added moisture from freezer.

Cheers!