Getting to work on time is an ongoing struggle of mine, so I'm constantly on the lookout for ways to streamline my morning routine. Sometimes this means a quickly blitzed banana-almond smoothie, but most days I can't bear to part with my comfort food of choice, which puts me in a conundrum: how do I fit in the time to both simmer up and dig into a piping-hot bowl of oatmeal before I run out the door?
The solution quickly became apparent after my first taste of baked oatmeal. Don't get me wrong; it's not an exact analogue to a creamy bowl of traditional oaten porridge. It does, however, tick many of the same boxes: it's nearly infinitely adaptable, keeps tummy grumbles at bay for hours, and is, most importantly, delicious. Even better, it can be made ahead and doled out into a to-go container to enjoy at my desk cold, at room temperature, or piping hot, depending on my mood. All in all, a win!
Keep reading for the recipe that'll streamline your morning routine.
If you're stuck yet again this holiday season with a surplus of cranberries, then consider infusing any leftover fresh berries you have in vermouth to create the makings of a spirited martini. 
This sophisticated cocktail, which is perfect for any party, has just a touch of sweetness and tang from fresh cranberries without overpowering the flavor of a true martini. All that's needed is a bit of prep work, and you'll be ready for shaking up — or stirring — some festive holiday martinis.
Call me crazy, but when one's trying to juggle cocktails, appetizers, turkey, stuffing, gravy, mashed potatoes, cranberry sauce, rolls, and pumpkin pie at the same time, a shortcut or two is definitely in order. When I serve up the usual favorites tomorrow, I'll do so with a twist: expect my guests to (quite literally) savor the meal in their cocktails. 
Cranberry sauce may be something of an afterthought on many Thanksgiving tables, but not mine. When it comes to the condiment, each year, I've been known to be predictably unpredictable. 
One year I tackled a 
This November, I'm putting aside my worries of 
When it comes to baked goods, looks can occasionally be deceiving. Take this cranberry-swirled gingerbread cake: slightly unassuming in appearance, it's an unlikely contender for crowd favorite when placed side by side with luscious pies, or an 
That is, until the first bite is consumed. The batter, deeply spiced and spiked with bittersweet molasses, is a strong contender for my favorite gingerbread tasted to date. A hefty swirl of sweet-tart cranberry sauce simply gilds the lily, firmly placing this cranberry-swirled gingerbread in my cake hall of fame.
Despite its unconventional nature, chances are, this year it'll have a place at my Thanksgiving table, and many more times throughout the season to come. I urge you to look beyond aesthetics and do the same.
A solid cranberry sauce recipe is a key component of any traditional Thanksgiving menu. It should be tart, jellylike, and balanced by sweetness — a counterpoint for serving alongside your turkey and side dishes. This cranberry sauce recipe is all of the above, plus it incorporates a bright addition of orange zest that adds to the flavor profile. It's incredibly simple, and although I usually enjoy it once a year, I can't help but think that it would be wildly delicious on toast or even with 
