I love cranberries. Something about that fall flavor just tastes awesome. That said, they can be pretty stinkin’ tart when you just taste one. The kiddo found out the hard way because when we cook together, he insists on tasting every single ingredient. It got me thinking about the science behind cranberries and a way we could learn by experimenting while we cook!
Disclosure: This shop has been compensated by Collective Bias, Inc and its advertiser. All opinions are mine alone. #SweetWarmUp #CollectiveBias
It’s no secret that I’m quite the coffee addict. And with coffee comes a very strong-handed pour of flavored creamer, which, you know, has all kinds of sugar… and calories… and other fun stuff that is far from healthy OR natural. As I’ve worked really hard to lose some of the weight I put on over the past couple of years, I realized I had to make some changes. That meant cutting back on coffee (it’s just too hard to drink it without the flavored creamer) and cutting back on my sugar intake, too. That’s where Bigelow Tea and Truvia zero-calorie natural sweetener come in. And what’s tea time without a delicious, low-sugar treat? That’s where this delicious cranberry pecan tea cake come in! Made with Bigelow Tea and Truvia natural sweetener, you’ll not even believe me when I say it’s low-sugar, because it doesn’t taste like it!