With the creation of Libertyville’s Carrot Cake Latte and Easter hosting duties being right around the corner, I was inspired to bake something worthy of a brunch spread. The perfect combination of a hearty pastry and a delicious dessert, this Carrot Coffee Cake recipe was given to me by my coworker Marissa, who found it on Soko’s Kitchen. If anyone knows Marissa, she is an incredible baker, so I trusted her endorsement easily.

There’s something about recipes that feel like an inheritance of sorts. They aren’t just instructions, but tiny windows into how someone lived. My grandma’s recipes were mostly simple, but thoughtful and always meant to be shared. When I began working on the recipe for the Carrot Cake Latte for our Libertyville Café seasonal menu, I kept coming back to that same idea: creating something simple, thoughtful, and worth passing around. 

As the holidays came and went, the common denominator in the household was likely the kitchen. Whether you were assigned a dish to make, took on the daunting task of baking the holiday cookies, or just sauntered in just when the timers beeped and the food was ready, the kitchen likely saw an increase in the amount of foot traffic during the holiday season. 

These cookies mix the texture of classic cornbread with the chewiness of a bakery-style cookie. Finishing them with a swirl of honey buttercream feels like spreading honey on warm cornbread, except sweeter and better.

As the holiday season rolls in, so do cold nights, the inevitable cold season, and a calendar full of gatherings, dinners, and events. And with all of that comes the moment someone says, “Just bring anything!” — which is great, unless you have debilitating decision paralysis, cooking isn’t really your love language, or you simply don’t have the time.

Enter: my go-to Hot Toddy recipe.

Our inspiration came from the classic root beer float—but instead of sticking to tradition, we wanted to ask ourselves the question of: does it float? using our seasonal menu. We tested out which of our drinks could be transformed into creamy, dreamy floats. The result? Unique coffee creations that are as fun to make as they are to drink.

Ube is a purple yam originally from the Philippines, known for its nutty, vanilla-like flavor and stunning color. We use it in our ube latte syrup, but this flavor deserves a spotlight beyond the cup. Its natural sweetness and subtle earthiness pair beautifully with cinnamon, brown sugar, and creamy frosting for the most decadent cinnamon rolls.

Say hello to the coffee BBQ rub!! This smoky, rich, slightly sweet rub will have your brisket, ribs, or even veggies singing. The best part? You can make it with leftover beans or already used coffee grounds, earning you full sustainability points and some serious flavor.

If you’ve ever had the privilege of tasting the Unit B latte, then you know that it can only be described as a warm, comforting hug. With that being said, there is no better treat to make a loved one than these cupcakes, for any and every occasion and celebration.