5 Best Herbs to Grow in Your Garden

Spring has sprung, which means it’s time to get your plant on. Literally. It’s time to get out there and plant those plants. Still trying to decide what to plant? Don’t think you have a green thumb? You’re in luck, because we’ve compiled a list just for you.

Best Herbs to Grow in Your Garden:

  1. Basil: it smells great all the time and you can use it in a number of dishes. Or in a fun cocktail like something with lemonade!
  2. Rosemary: so much flavor and pretty easy to grow. You can literally use it in everything– including floral arrangements!
  3. Lavender: another smell-good herb, this one is great for infusing a little sweetness into items.
  4. Thyme: truly an all-star herb that is great in Mediterranean and Italian dishes.
  5. Argula: grow your own salad!

Have You Ever Tried to Recreate the McDonald’s McRib?

In 1981, McDonald’s released the McRib. In 1985, they removed it from its menu. After years of an on-again-off-again relationship, the McRib made its way back to fans on a seasonal basis. There’s even a website devoted to helping you find the McRib– McRibLocator.com.

Recently, a chef decided he can no longer play the game of trying to find the McRib and he set out to recreate it.

Pumpkin Gooey Butter Cake Recipe

It is Fall. For real! Officially. Everywhere. The weather is changing, the leaves are turning and you can eat pumpkin within every meal. But, why not start with dessert?


Nonstick cooking spray, for the pan

One 15.25-ounce box spice cake mix

2 large eggs

1 teaspoon vanilla extract

1 1/2 sticks unsalted butter, melted and cooled

One 8-ounce package cream cheese, at room temperature

3 large eggs

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

One 15-ounce can pumpkin puree

4 tablespoons unsalted butter, melted and cooled

3 1/2 cups confectioners’ sugar

Sweetened whipped cream, for serving


For the crust:

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.

For the filling:

Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners’ sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.

Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

Most Googled Cocktail Recipes in Every State During Quarantine

If you’ve been at home for the last couple of months– and who hasn’t been– you’ve probably started googling all types of recipes and what not. Right? Right. Recently, TheDailyMeal.com released a list of the most googled cocktails during the quarantine.

Personally, I’ve googled French 75 and Paloma so much that I should have it memorized, but not quite. However, The Daily Meal claims that others in Arkansas are googling how to make frozen daiquiris.

People in Colorado and Alabama want Hurricanes. A few states want a kamikaze and of course, there’s the classics– old-fashioneds and whiskey sours.

French 75

2 ounces London dry gin
¾ ounce fresh lemon juice
¾ ounce simple syrup
2 ounces Champagne
Long spiral lemon twist (for serving)


Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.


1 teaspoon raw or granulated sugar
3 dashes bitters
2 ounces rye whiskey
Orange wedge (for serving)
Maraschino cherry (for serving; optional)

Stir sugar, bitters, and 2 tsp. warm water in a rocks glass until most of the sugar is dissolved. Add 3 ice cubes and pour rye over. Stir 20 seconds to chill cocktail and dilute whiskey. Garnish with orange wedge and cherry, if using.


2 ounces vodka
¾ ounce fresh lime juice
¾ ounce triple sec

Combine vodka, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into two 2-oz. shot glasses.

You Can Make Disney Parks’ Cookie Fries at Home

If you are currently missing out on a vacation to Disney or just missing Disney in general– you’re in luck! The chefs from Disney have released a few park favorites with fans and we’re going with these cookie fries first!


2 3/4 cup all-purpose flour
1/2 cup plus 1 tablespoon powdered sugar
1/2 cup plus one tablespoon plant-based margarine, softened
7 tablespoons warm water
5 tablespoons liquid egg substitute
1 tablespoon molasses
1/2 cup dairy-free mini chocolate chips


Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
Fold in chocolate chips.
Place in an 8×8-inch pan and refrigerate for 30 minutes.
Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
Bake for 20-22 minutes, until crunchy.
Serve with your favorite plant-based chocolate, strawberry, and marshmallow dipping sauces.