Gluten-free vegan chocolate monster brownies. A SPOOKTACULAR allergen free Halloween treat! I love making fun, cute holiday desserts for my kids, especially for Halloween. Mummy sugar cookies, ghost cupcakes, skeleton gingerbread cookies. These monster brownies are just one of the many simple ideas out there. You don’t have to be super crafty or spend a lot of money. Just get creative Read more…
Read More →Kyra Bussanich of Kyra’s Bake Shop joined to me to make my FAVORITE one of her treats: Hazelnut Gluten-Free Financiers with Dark Chocolate Ganache. Mildly sweet and nutty, these little bites are the perfect segue into fall, and the showstopper dessert on your holiday table. Serve them with a dollop of dark chocolate ganache (or Read more…
Read More →These 3-Ingredient Macadamia Nut Cookies are chewy, crunchy and delicious, and they come together in a snap. You’ll love and hate me for giving you this recipe, because you’ll be making it all. the. time. The 3-ingredient cookie batter is so simple, you can put it together while the oven is heating. Then it’s off Read more…
Read More →This Gluten-Free Quiche with Tomatoes and Green Onions and Parmesan is way delicious. It’s also totally easy, because I use the blender for the filling and Maine Pie Co.‘s buttery, flaky gluten-free pie shells. I cannot tell you how happy I am to have a fabulous frozen crust to recommend – and to use myself! I also Read more…
Read More →This Berry Buttermilk Cake is the perfect dessert all summer long – not just on red, white & blue holidays. Yes, I make it on Memorial Day and 4th of July, but I also make it to take to backyard BBQs and parties too. This cake, a batch of 3-Ingredient Cookies and a pint or two of Read more…
Read More →Once you try this Real Strawberry Cheesecake recipe that’s packed full of fresh strawberry flavor, you’ll never go back to the gloppy-red-topping version. I’m often disappointed with what some folks call strawberry cheesecake: a slice of New York style with a berry or two and some fluorescent red sauce on top. That’s just false advertising, Read more…
Read More →A Torta Gianduia is a traditional Italian Chocolate Hazelnut Cake, It hails from the the Piemonte region, which is in the northern tip of Italy. The name of the cake refers to the marriage of chocolate and hazelnuts, which is always a winner. In fact, I’m not opposed to making my own gianduia – that’s the chocolate-hazelnut spread that Read more…
Read More →Bloody Caesar cocktails are one of my favorite brunch + summer sips. The refreshing brininess and flourish of garnishes takes the basic Bloody Mary up a notch. Canada’s “national cocktail” is the Bloody Caesar, invented by bartender Walter Chell in Calgary, Alberta in 1969. The Caesar originally contained mashed clams, but the i ntroduction of Clamato made it substantially Read more…
Read More →This Traditional Gazpacho recipe makes the best of the tomatoes, cucumbers and peppers in my garden. I make several versions, but this is my all-time favorite. Cold soup? Yes, cold soup, friends. This staple is served worldwide, with historical roots in Spain’s Andalusia region and Portugal. While a quick internet search can find versions featuring watermelon, avocado and grapes, Read more…
Read More →This Boozy Lemonade Blueberry Cocktail is one of my summer favorites! Refreshing and full of blueberry flavor, everyone loves it when I serve these. The color is gorgeous too. It’s easy to make your own simple syrup – just combine equal parts sugar and water in a saucepan over medium and stir until sugar dissolves Read more…
Read More →Packed with fresh strawberries and basil, the Farmer’s Daughter Strawberry Cocktail is a summertime favorite! Mix up a big batch or make them one at a time. Since I’m a farmer’s daughter myself, is it any wonder this strawberry cocktail is one of my favorites? There’s nothing like a cool cocktail on a long summer Read more…
Read More →This Roasted Grape Crostini recipe with Rosemary and Pecans is one of my go-to appetizers throughout late summer and fall. It’s perfect for causal wine + cheese with friends, and elegant enough for upscale parties. Note – sometimes you get a few burned bits on the edges – it’s all good. Just avoid the blackened bits Read more…
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