Inside the Brimly Test Kitchen—January Highlights We’re Reflecting On

“Pull up a chair.”

BY STAFF @THE BRIMLY TEST KITCHEN

February 2, 2026

Image Source/Maryam Sicard

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Welcome to our January round-up. This is where we walk you through what’s been going on in the Test Kitchen lately, the things that worked, the things that definitely didn’t, the ingredients we ended up relying on more than expected, and a few little life updates along the way. Nothing fancy, just the real stuff that happens behind the scenes. January felt like a quiet reorganization for Brimly. It was a month of stepping back, planning ahead, and really thinking about who we are, why we do this, and how we want to move forward. Not as a New Year’s resolution, but as a natural reset. We questioned trends, attention, and direction, and ultimately came back to what feels most authentic to us. Seeing people respond to our recipes and the way we do things was reassuring. It reminded us that staying true, while making thoughtful, natural changes, is the right path forward.. So, pull up a chair, let’s compare notes.

Test Kitchen Updates:

The featured recipe for January is the banana snacking cake, and this one hasn’t been published yet. It’ll be going live on the blog by the end of February, but I really wanted to give it a little spotlight here because I loved working on it. During January, I was deep in recipe development for February. I decided to theme the year with a different food focus each month, and February’s theme is chocolate. Because of that, I tested a lot of chocolate recipes, probably more than I should have. By the time I got to the last recipe for the month, I was honestly burnt out. So I changed direction.

I decided to step away from chocolate for a moment and try something different, and that’s how the banana snacking cake came to be. Originally, I planned to include cocoa powder in the batter, but I changed my mind. Instead, I introduced chocolate as an optional topping and I loved that decision. It complements the cake really well without overpowering it. This recipe sits somewhere between banana bread and a simple snacking cake. It’s not quite banana bread, but it has so many unique ingredients that really change how the flavor comes through. It’s just a beautiful recipe. I loved experimenting with something new here, and it ended up turning out even better than I expected. There are recipes I feel good about, and then there are recipes I feel really excited about, and this one is a must-have for me. It’s simple, easy to put together, and doesn’t take much time at all. Everything comes together quickly, bakes beautifully, and is ready to enjoy without a lot of effort. It’s honestly one of the better cakes I’ve made in a while, and I can’t wait for you to try it when it’s published. This recipe wraps up February for us, and I’m really looking forward to sharing it with you.

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Tools We’re Loving:

GreenPan Nut Milk Maker

Bottom line: this versatile, easy-to-clean machine for nut milks, soups, and smoothies that simplifies prep, minimizes cleanup, and delivers smooth results without extra effort every single time.

The first tool I want to highlight is the GreenPan nut milk maker. This machine has been fantastic. It boils water, blends, makes nut milks, and even soups, it really is an all-in-one appliance.
I received it as a gift, and I haven’t regretted it for a second. One of the biggest things I care about when it comes to appliances is cleaning, and this machine makes that incredibly easy. It has a self-clean function where you just add water and a single pump of soap, and it heats, blends, and cleans itself. Once it’s done, you pour out the water, give it a quick rinse, and it’s ready to go again.
It’s perfect if you’re looking for something that can handle smoothies, soups from scratch, and nut milks like almond milk, cashew milk, or rice milk. I’ve made almond milk in it several times now, and it’s come out beautifully. I do recommend using a very fine mesh sieve or cheesecloth if you want to remove every bit of pulp. The machine comes with a fine mesh sieve, which works well, but I personally like using an extra sieve to get the smoothest result possible.
Overall, this machine does an amazing job, and I’ve been really happy with it.

SHOP AT AMAZON

GreenPan Frost Ice Cream Maker

Bottom line: this countertop ice cream maker that requires no pre-freezing, works quietly, cleans easily, and consistently produces smooth ice cream and frozen treats at home comfortably.

The second tool is the GreenPan ice cream maker, which I’ve had for less than a year but have used almost every month. I love ice cream, and with allergies and intolerances, I’ve had to learn how to make a lot of things at home, ice cream included.
This machine makes the process incredibly easy. It has a built-in condenser, so there’s no need to freeze anything ahead of time. You just prepare your ice cream base, pour it in, and let the machine do the work. Once it’s ready, you pull the lever and swirl it straight into a cone or cup.
Cleaning is also easy. The machine has a cleaning function, and the parts come apart if you prefer to wash them by hand. It’s quiet, space-efficient, and fits comfortably on the countertop. It also works well for frozen yogurts, slushies, and other frozen desserts, and it comes with attachments so you can change the shape of the swirl.
I bought it in August and have used it every month since. The ice cream always comes out smooth and delicious. I really think it’s worth the investment.

SHOP AT AMAZON

Ingredient Spotlight:

Maranatha Almond Butter

Almond butter is something I stayed away from for a long time. Years ago, when I was still figuring out my allergies, I was very cautious about nut butters in general. A lot of things made my stomach hurt, and I just didn’t want to take the risk.

Over time, as I learned more about my allergies and reactions, I started slowly revisiting ingredients I had avoided, and almond butter was one of them. I’m so glad I did.

I love using this specific almond butter in smoothies and shakes, especially lately, because it’s gluten free and soy free. I make the smoothies in my GreenPan nut milk maker, and they turn out so delicious and nutritious. I’ve also started using almond butter in baking, and I’ve been really impressed by how rich and flavorful it is.

I used to think peanut butter was the ultimate nut butter, but almond butter has completely changed my mind. Lightly salted, slightly sweet , it’s just so good. It adds a beautiful nuttiness to both bakes and drinks, and it honestly opened up a whole new flavor experience for me.

Guittard Milk Chocolate Chips

The second ingredient I want to spotlight is Guittard milk chocolate chips. During the month of January, while developing recipes for February, I used a lot of chocolate, and I relied heavily on Guittard.

These chocolate chips have been phenomenal. They work beautifully in every recipe I’ve tested. The ones I buy are gluten-free, soy-free, dairy-free, and allergen-free, and I’ve had no reactions to them at all.

They’re rich, flavorful, and perform exactly like any other chocolate chip. You wouldn’t know they’re allergen-free just by tasting them, they’re that good. They’ve become a staple for me in gluten-free baking.

Quick Technique That’s Been Huge

Lately, using a cookie scoop or ice cream scoop has completely changed how I work in the kitchen.

For the longest time, I relied heavily on a scale for measuring, and I still think scales are incredibly accurate. But over the past month, I’ve been using cookie scoops for more and more things, and I’ve been genuinely impressed.

I’ve used them for cookies, muffins, layering cakes, and more. The results have been consistent, quick, and visually pleasing. I used to admire perfectly scooped cookies on Pinterest and social media but always hesitated to try it myself.

Now I’m fully converted.

I currently have two scoop sizes and already plan on buying more. They make everything faster, easier, and more enjoyable, and I haven’t looked back.

Life at Brimly:

Working quietly on something new, and taking our time with it..

One ongoing project I want to briefly mention is the Brimly Breakfast Project. This is something we’ve been quietly working on for a while now, and it’s very close to my heart.

I can’t say too much yet, but it’s centered around breakfast recipes, new ingredients, new techniques, and fresh ideas. I’m taking my time with it because I want it to be fully developed before sharing more details.

Just know that something breakfast-focused is coming, and I’m really excited about it. When the timing feels right, I’ll share more.

Tools that help me shop

One app I use constantly is the Target app. This isn’t sponsored, it’s just genuinely useful. I rely on it for cleaning supplies and home essentials. Ordering for curbside or in-store pickup saves so much time, especially during winter when going out feels like a chore.

Another tool I use regularly is Airtable. I use it for budgeting, shopping lists, and keeping my home organized. It’s like a spreadsheet, but much more approachable and flexible. I use it to track what I’m running low on, what needs restocking, and what I already have.

An organized home brings peace of mind, and Airtable helps me maintain that.

This is not sponsored—just what works for me as someone who’s gluten intolerant, soy intolerant, and gum intolerant.

Gluten-Free Fudgy Chocolate Brownies

“You can genuinely make this recipe with your eyes closed, you’ll get the same result every time..”

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From Me to You:

Find something you’re passionate about and make time for it.

It doesn’t matter how busy life gets. It doesn’t matter how small the passion seems. What matters is that it’s yours. Not only artists or musicians have passions, everyone does. You might love learning a new language, playing an instrument, cooking, writing, or something entirely different. Whatever it is, invest time in it. If you don’t, it’s easy to get caught up in life’s routine and look back one day feeling spent. Even a small amount of time spent doing something you love can make a huge difference. Your passion doesn’t need to turn into something big or public. It just needs to exist, and be honored. I truly believe you’ll be grateful you did.