#FreshLookFriday: Holiday Hot Toddies Recipe

Looking for a recipe to spice up the holidays? We’ve got the perfect festive blend that not only screams New England, but can be made with our without booze to keep that holiday cheer under control (or let it loose-after all, it is 2020!).

While we made this recipe in a small crockpot, it can also be made on the stove as long as you keep the heat on low, keep stirring occasionally, and add an extra cup of cranberry juice.

Here’s the recipe:

2.5 cups cranberry juice

Honey (as desired)

1 inch ginger

peeled 2 cloves (you can sub several dashes of powder)

1/2 an orange, sliced

1/2 cup cranberries

3 cinnamon sticks (save more for decoration!)

Rum (if desired, add as much as you’d like being careful not to overpower other flavors!)


#FreshLookFriday: Cranberry Apple Muffins (Gluten-Free!)

Watch the video for a step-by-step visual tutorial, or follow the steps using this recipe!:


4 Apples (peeled, cored & sliced)

1 cup sugar

2 teaspoons cinnamon

1 cup fresh cranberries

2 beaten eggs

1/2 cup vegetable (or sub olive) oil

2 1/2 cups flour (gluten free or regular)

3 teaspoons baking powder

2 teaspoons baking soda

Pinch of nutmeg

Pinch of salt


  1. Peel, core & slice apples before dicing into small pieces. Place into a medium bowl with sugar & cinnamon, and mix well. Let sit for 10 minutes and preheat your oven to 375 degrees.
  2. Once the 10 minutes is up, transfer the apple mixture to a larger bowl & add cranberries, eggs, vegetable oil, flour, baking powder, baking soda, a pinch of nutmeg & salt. Mix together.
  3. Pour into muffin cups & bake at 375 for 25-30 minutes. Enjoy!