Preheat your oven to 350°F (175°C).

In a bowl, whisk together all the dry ingredients.

In another bowl, mix the wet ingredients.

Fold the wet mixture into the dry ingredients, then gently fold in the cranberries.

Scoop the batter into muffin cups and bake for 20 to 25 minutes until golden brown.

Preheat your oven to 375°F (190°C).

Sauté the spinach in a pan until wilted.

In a large bowl, whisk together eggs, heavy cream, cheese, salt, and pepper.

Place your pie crust in a baking dish, fill it with the spinach mixture, and bake for 30 to 35 minutes, until set and lightly browned.

Start by poaching the eggs in simmering water with a splash of vinegar until the whites are set but the yolks are runny—around 3-4 minutes.

Toast the English muffins and fry the Canadian bacon until crispy.

Assemble by layering the bacon on the muffin halves, topping with poached eggs, and drizzling with hollandaise sauce and fresh parsley.

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk the buttermilk, egg, and vanilla.

Mix both together lightly, and cook on a skillet over medium heat until bubbles form, then flip and cook until golden.

Serve warm, topped with powdered sugar and cranberries.

Cut the cinnamon rolls into pieces and place them in a baking dish.

Whisk together eggs, milk, vanilla, and cinnamon, then pour over the rolls.

Bake until set, approximately 30 minutes, and drizzle with the cream cheese frosting before serving.

In a large mixing bowl, combine the mixed berries, sliced banana, and diced apple.

In a small bowl, whisk together honey and lemon juice, then drizzle it over the fruit and toss gently.

Garnish with fresh mint leaves.

Heat the milk in a pot until steaming.

Set up a bar with whipped cream, chocolate syrup, mini marshmallows, and peppermint sticks for customizable hot chocolate.