You’ll Never Store Peanut Butter the Same Way Again After Reading This Hack

1. Lavender

Lavender in a latte is sheer heaven. I’ve DIY’ed my own lavender syrup before (it’s too easy), but you can also buy it ready-made! Any sort of syrup makes for an easy coffee upgrade, really. Brands like Jordan's Skinny Mixes and Torani are my go-to’s, and they sell a vast array of flavors to suit any taste!

2. Cinnamon

I’m convinced cinnamon belongs in everything. I put it in my protein pancakes, yogurt bowls, and cookies, but it’s also a supreme add-in for coffee and even matcha lattes! The warm flavor notes of cinnamon are also perfect for cozying up in the fall and winter.

3. Honey

Cinnamon in coffee gets even better when you put honey in the mix with cinnamon. It’s one of my pal’s absolute go-to’s in lattes (hot or iced), but it also works just as well in hot drip coffees or cold brews.

4. Oat milk

Oat milk (or milk of any kind) is a perfect coffee hack for those who can’t stand black coffee. It helps cut the sharpness and acidity of the brew, adding some creaminess and color to each sip. I find that oat milk is the best pairing for breakfast time!

5. Protein shake

In place of milk, I also really like adding a splash of a protein shake to my coffee for a dose of creaminess and flavor. The protein is just an added bonus!

I really love Koia’s protein shakes since they sell a lot of different flavors, from Cinnamon Cereal to Pumpkin Spice.

6. Brown sugar

I’ve used brown sugar many times to make a Starbucks copycat brown sugar shaken espresso right at home. I’ll simply add equal parts instant coffee and brown sugar to a mason jar with ice, shake it up, and top it off with cinnamon and milk.

If you prefer sipping on something a little less fancy, adding a spoonful to a plain hot coffee could be really delightful, too!

7. Cold foam

The final (and tastiest) coffee hack I drink on the regular is cold foam! Target sells a good range of cold foam cans in various flavors, but I’ve really come to love the salted caramel iteration. It’s perfect for topping of iced coffees for a nice mid-day treat!

Amr's bold choice of a maroon hue adds warmth and depth, creating a kitchen that is both sophisticated and inviting. Try Farrow & Ball Preference Red No.297, Benjamin Moore Classic Burgundy, or Clare Paint Vintage to get the look. Always test a sample to make sure the color suits your specific lighting situation.

"The maroon hue does more than complement the natural wood — it elevates the entire space, turning it into a focal point that’s as visually stunning as it is functional. By embracing contrast, we’ve crafted a kitchen that not only looks beautiful but also feels like home," he says.

"I love Sherwin Williams Dark Knight," Lauren Reyes says, principal designer + owner LA-based LVR Studios. "We’ve used this for my own kitchen’s cabinetry – it’s not a typical navy blue like we’re used to seeing as it has rich hues of dark blues and greens."

Another favorite is Farrow & Ball’s Joa White, a light and clean taupe. "It's a nice way to achieve a “white” kitchen, but a lot warmer and very sophisticated feeling," Lauren says.

Sue recommends Sherwin Williams'Thunderous SW 6201 for an earthy nature-inspired look. I think this is my pick too! "Dark yet calming, it is ideal for this space since it complements natural elements like wood and metal very well," she says.

Sue is also a fan of the wine-colored trend. She recommends Carnelian SW 7580. "To add some drama and mystery into a kitchen, this deep saturated violet with warm red undertones is a beautiful choice. Although it might seem like a bolder choice, it’s easy to pair with clean neutrals, thanks to its muted tone."

Amanda Leigh at House of Rolison seconds the redder tones for a warm and stimulating color. Her favorite? Benjamin Moore Nicholson Red. "We love coordinating a cabinet color to the vein of the slab we choose. It helps marry the materials we use without being too coordinated," she says.

Amanda's other favorite is also in the greige family, Farrow and Ball's Drop Cloth.

If you want to lean more green in your greige, Whearley & Co.'s Cooking Apple Green is a lovely neutral with a bit more tint.

Sue adds to her fave list Sherwin Williams Color of the Year for 2024: Upward SW 6239. "This light and breezy blue that creates a beautiful coastal chic vibe to an all-white kitchen. Homeowners can take this aesthetic one step further by adding wooden accents to the space."

Theresa Butler, principal and founder of Theresa Butler Interiors in Atlanta recently refreshed a 15-year-old kitchen with its original cabinets using Benjamin Moore Advance Paint in Marine Blue (on island) and London Fog (in cabinets).

Theresa also used Benjamin Moore White Dove to refresh this traditional kitchen.

Theresa also recommends Benjamin Moore Stratton Blue (a muted blue-green shown above), a soothing Ocean Air, and Peale Green, an earthy forest green, for kitchen cabinets. Love the idea of forest green too!

Something in the Ocean Air family is the Tranquil Waters Tintable Cabinet Paint from Magnolia Home by Joanna Gaines.

Ingredients For Easy Pecan Pie Bars

For the shortbread crust:

• ½ cup butter
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoon cornstarch

For the pecan pie filling:

• 2 eggs
• ¾ cup brown sugar
• ½ cup light corn syrup
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon cornstarch
• 1 & ½ cup pecans chopped

How To Make Easy Pecan Pie Bars

1. Preheat the oven to 325 F, then line an 8x8 pan with parchment paper and set aside.
2. In a large bowl, add in the flour, salt, cornstarch, and mix. Add in the cold butter and work it into the dough with your hand or a pastry cutter until cookie dough forms. Press it onto the prepared baking pan and bake for 20 minutes.
3. In a separate large bowl, mix the eggs, brown sugar, light corn syrup, heavy cream, salt, vanilla extract, and cornstarch until combined. Stir in the pecan pieces.
4. Once the crust is done baking, pour the pecan pie filling on top of the crust and bake for 30-35 minutes. The edges will brown a little, and the center will be barely jiggly.
5. Remove from the oven, and let cool completely before transferring to chill in the fridge for at least 30 minutes. Slice the bars and serve.