Cheesecake is something that most people would agree is pretty darn delicious. The rich, creamy, and endlessly versatile nature of cheesecake easily makes it a top-tier dessert for me. Plain, chocolate, raspberry, caramel, blueberry—you name it, there is almost certainly a cheesecake out there that boasts every flavor and topping in the book. Believe it or not, even wasabi cheesecake is a thing! Admittedly, my tastebuds have yet to be brave enough to give it a try, but I was fascinated by the confounding creation, nonetheless.

Growing up in a small-town baseball family, I spent many sweltering hot summer days melting away on dusty bleachers and impatiently waiting in line at the local ballpark concession stand. It was at this very ballpark where I came to discover one thing, which admittedly has very little to do with baseball: the controversy over condiments. Not a single foil-wrapped hotdog appeared to present the same selection of toppings, including my own, which I piled high with each and every condiment in sight. Ketchup, mustard, relish, mayonnaise—you name it; everyone has their unique feelings about them. At the center of condiment controversy seems to be the richly thick and tangy sauce we all know and (some) love: mayo.

As someone who has spent the majority of my life proclaiming a distaste for baking, I have found myself hovering over my stand-mixer and setting the oven to 350º Fahrenheit a lot lately. My newfound bug for baking began with an attempt to perfect my favorite pizza dough recipe and has since turned into a full-fledged baking extravaganza. Although my overworked oven may not relate, my loved ones and coworkers with mouths full of homemade sweets don’t seem to mind my new hobby one bit! Now that I’ve come to grasp the basics of baking—with a few floury disasters sprinkled between—I’ve started experimenting by introducing unexpected flavors and textures into classic cookies, cakes, and confectioneries. My latest experimental success combined the blank canvas of the cookie world, sugar cookies, with the grassy-hued, umami-rich green tea we all know and love: matcha! 

In a world wafting with artificial fragrance as far as the nose can smell, those of us with scent sensitivities often find it challenging to navigate the vast, perfumy sea of skin and body care products. As someone who gets a headache solely at the thought of walking through a store’s fragrance department, this challenge is nothing new to me. After spending an inordinate amount of time walking down aisle after aisle, uncapping and sniffing products, only to settle on one I found relatively tolerable, I’ve since opened myself up to a new world—custom fragrance!

There is something I need to come clean about: I have never tried a Peep® before. I know, I know—what in the world am I doing writing a blog about the very confectionery in question? Well, let me explain! My mouth has yet to cross paths with one of those sickly-sweet, fluffy marshmallow chicks because my sweet tooth did not emerge until long after my baby teeth came and went. Although I’m not entirely sure why I did not have a particular fondness for sweets and treats growing up, I can say for certain that my adult self has developed quite an impressive sweet tooth since then! With the Easter bunny hopping right around the corner, there seems to be no better time to spring into my newfound passion for Peeps®.

I am a firm believer that soup is one of mankind’s greatest culinary creations. When you think about it, there are not many dishes out there that are dippable, slurpable, and all-around irresistible, but soup boasts all of these qualities and then some! Growing up as a cooking connoisseur-to-be, I vividly recall soup being one of my earliest culinary experiments. However, being the rather creative and chaotic child I was, my recipes often incorporated a few unusual ingredients (the stars of my soup were grass and puddle water—if that helps paint a picture). I’ve since refined my definition of what is considered “edible” and have learned to swap grass clippings and puddles for herbs and broth. Although my secret ingredients may be a bit different now, soup still stands as my all-time favorite dish to make! 

Ingrown hairs. I get them, you get them, your neighbor gets them—even cats and dogs get them! Chances are, most furry mammals walking around this planet have dealt with a pesky ingrown hair or two in their time. For me, shaving seemed to be the biggest culprit when it came to waking up to an uninvited array of ingrown hairs. No matter what direction I shaved, how many blades my razor boasted, or what fancy variety of shaving cream I slathered on, within a couple of days, my skin always found a way to proclaim its defiance towards my razor in the form of itchy, red bumps. However, all of this changed when I discovered I was missing a critical step in any well-seasoned shaver’s routine—exfoliation!

As we waltz into the season of romance, many lovers are beginning to ponder which thoughtful gestures or gifts will express their affection towards the person who captivates their hearts most. With our emotions primarily being brought forth by the olfactory system (a.k.a. sense of smell), what better way to showcase affectionate feelings than by blending enamoring scents.

Out of all the chocolate-covered fruit confectioneries, cherry cordials (a.k.a. chocolate-covered maraschino cherries) fall to the bottom of my sweet tooth cravings barrel. Now, I know that starting by proclaiming my distaste for the very treat this recipe is inspired by may sound counterintuitive, but trust me when I say it has nothing to do with chocolate or cherries! My gripe with cherry cordials has much more to do with the artificial, rather cloying qualities of maraschino cherries. With the heavy pour of corn syrup, artificial cherry flavoring, and Red 40 dye, it is hard to believe that there were once real cherries buried beneath all that unnecessary chemical nonsense.

Here's to the many wonderful herbal events that took place in 2024 and the upcoming event endeavors we're thrilled to continue embarking on in 2025! All of us here at Mountain Rose Herbs are looking forward to blossoming new and old connections in the new year and continue strengthening the bond of the ever-expanding herbalism community all throughout 2025. 

Certain flavor combinations hold a special place in my heart (and my tastebuds). Many of these flavors include household names such as chocolate and peanut butter, caramel and sea salt, or apples and cinnamon. While all of these dynamic duos are undeniably delicious, my tastebuds have lately become infatuated with a lesser-known flavor combination—citrus and sage. Something truly magical happens when bright, mouth-puckering citrus comes into contact with peppery, earthy sage, and it’s no secret why this is!