Want to know the secret to the best homemade soft flour tortillas? Read on for the one simple ingredient that makes them extra fluffy, soft and delicious for any taco night.

Homemade Soft Flour Tortillas -- delicious and exceedingly soft flour tortillas made from scratch with one special ingredient that makes them so good. @girlversusdough #girlversusdough #Mexicanfood #homemadebread #tacos

It’s true: All of my life, I’ve been eating tacos (and enchiladas, burritos, etc.) with store-bought tortillas. Unless I go to some fancy restaurant where the tortillas are homemade, in general, my taco eating experiences have always been just that less tasty.

Until now.

Because, friends, behold: Homemade soft flour tortillas, a.k.a. the best thing to ever happen to taco night. And the best part? They’re yeast-free and so easy to make. You just need a hankering for tacos and six simple ingredients to make these tortillas a part of your life.

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Add this whole wheat chocolate chunk fig bread to your meal prep menu so you’re set with a satisfying snack or on-the-go breakfast throughout the week. Made with mission dried figs, dark chocolate and whole wheat flour, this quick bread recipe is a smart food choice for the whole fam. This recipe is a collaboration with Bob’s Red Mill and Valley Fig Growers. I received compensation, but all opinions are my own.

Whole Wheat Chocolate Chunk Fig Bread -- Made with mission dried figs, dark chocolate and whole wheat flour, this quick bread recipe is a smart food choice for the whole fam. @girlversusdough #girlversusdough #BobsRedMill #bakedwithBobs #ad

In our household, we thrive on meal prep. It keeps us on track to eat balanced meals throughout the week, it keeps us from wasting food, and it keeps us from having to think about what to eat for lunch or dinner throughout the week when our lives already are filled with so much thinking.

But when it comes to breakfast or snacks? In those categories, I often fall short. So, with the start of a new year and in an effort to set my family up for success, one of my goals for 2019 is to incorporate breakfast and snack time into my weekly meal prep so we’re not all left with frozen waffles or bland peanut butter toast as our only options.

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When Christmas is around the corner, forget the cookies — only eggnog bread (with spiced rum glaze, YES PLEASE) will do! OK, OK — the cookies can stay, too.

Eggnog Bread with Spiced Rum Glaze -- This eggnog bread recipe with spiced rum glaze tastes just like the holiday drink in quick bread form! @girlversusdough #girlversusdough #baking #dessertbread

SO. Christmas is but a few eves away — how do we feel about this? Are we cool as Jack Frost, or are we roasting chestnuts solely with our stress-induced body heat? For a while I was pretty chill about everything, and then I realized that I was looking at the calendar all wrong and suddenly, Christmas is not two weeks away but ONE week away, and now I’m fairly certain the reason we’re going to have a green Christmas in the upper Midwest is because of me.

Thankfully, there is still some of this eggnog bread to be had, which is made with real eggnog and spices and yes, rum, both in the bread and in the glaze, and it tastes mighty fine with some eggnog on the side. That’s just a suggestion — but a very strong one.

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Lemon-Rosemary Olive Oil Cake Donuts -- A deliciously moist and tender baked donut recipe flavored with fresh lemon, rosemary, and olive oil and tossed in sugar. @girlversusdough #girlversusdough #doughnuts #breakfast

Hi, hello. MUCH to tell you. But first, donuts. Specifically, Lemon Rosemary Olive Oil Cake Donuts, which are my new favorite food of all the foods.

If you, like me, enjoy eating fresh-from-the-oven donuts that are moist and tender and full of unique flavors like olive oil and herby rosemary and tart lemon and then coated in butter and sugar (OMG), then you need to make this recipe.

I actually based these donuts off of a classic olive oil cake — have you ever had one? Much like these donuts, it’s sweet with a hint of olive oil flavor that is anything but off-putting (it’s actually very mild and plays differently on the palate when it’s used in a sweet recipe vs. savory recipe), and the texture is soft and delicate and light. But since we had a chat on Instagram and the majority of you voted for donuts vs. cake (but only by a slim margin! Because you are my people and you love both), donuts won out. And here we are. And I am not mad about it one bit.

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Mom's Zucchini Bread -- this is my mom's best-ever zucchini bread! It's moist, dense and full of sweet flavor. #zucchini #zucchinibread #quickbread @girlversusdough #girlversusdough

Happy September, friends! First, can we even believe it’s September?? I cannot. Call me a cliche, but I’m firmly in the this-summer-flew-by camp. I feel like I still need a few good days of dipping myself in the lake, eating drippy ice cream cones and toasting marshmallows for s’mores over a bonfire before I can say bon voyage to this sunny season.

That being said, I also do love me some autumn. Chunky sweaters, cozy scarves, colored leaves, pumpkin spice lattes, crisp air… oh man, it’s so good. But I can wait at least another month or so before fully embracing that situation.

That’s partially why I’m bringing to you today my Mom’s zucchini bread — because to me, this bread is the perfect bridge between summer and fall. It utilizes one of summer’s most prolific crops, but it’s baked into a soft, moist, dense, spice-laden loaf that goes perfectly well with cooler temperatures and warm drinks. It’s one of the most quintessential recipes of my childhood, and I’m amazed it’s taken me this long to bring it to your face.

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Pumpkin Cranberry Flaxseed Crisps | girlversusdough.com @girlversusdough

I took this weekend as a time for me to reflect on so many parts of my life — a task that was all at once exhilarating and exhausting (and a bit of a challenge with a two-year-old constantly in tow). But with the impending changes to our family on the horizon, it’s time I start planning for the future, both immediate and long-term. I apologize for leaving that so cryptic, but just know that this blog and all of you dear readers and what everything I do means to me was a big part of my time in reflection, because I don’t take this space lightly — even when I say things like “much droolage,” as you’ll note below. Each time I set to write a blog post I envision myself writing a love letter, to my invisible online friends and to the food I created to share here. These pumpkin cranberry flaxseed crisps, in particular, were easy to write about with loving, adoring words. If you try them, I think you’ll wholeheartedly agree.

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