Baked Rhubarb Donuts

Well I just barely missed National Donut Day, but I’ll definitely be saving this recipe for next year. I got a pan for baking donuts a while back and have been meaning to put it to good use, this turned out to be the perfect recipe.  You can use any cake base to make baked donuts, but you can also scale back the sugar and use a muffin recipe.  This recipe is very similar to the one I use in my Parsnip Muffins, but without all the cinnamon... Read More

Fresh Peach Ice Cream

I made this a few weeks back but have been too busy to post it.  I realized I better get it up before summer is officially over and we won’t be able to find delicious ripe peaches any more! Originally I made this recipe many years ago with my friend and web designer, Jacob.  We made it because I bought him the Ben and Jerry’s Ice Cream and Dessert Book for his birthday a few years earlier, plus I had just started working at the farmers’... Read More

Fresh Strawberry Popsicles – 2 ways

I’ve been wanting to experiment with making my own popsicles for long time now but never had proper molds, until my birthday a few months ago.  Not only was I gifted 18 popsicle molds but also an amazing book on how to make them using fresh seasonal produce, called People’s Pops. To jump right in I decided to start with 2 different strawberry flavors.  Yes, mainly because I love fresh strawberries, but also because I’ve found... Read More

Paleo Salty Chocolate Custard

These little things are amazing.  I can make a big batch of them right in individual mason jars and then I have simple portioned treats for the rest of the week!  It helps that they are so easy to make, just 5 ingredients in the blender, pour and bake, that’s it! The original recipe I followed is called 3, 2, 1 Custard because it contains 3 eggs, 2 bananas and 1 can of coconut milk.  Together they have a banana bread flavor especially with... Read More

The Ultimate Healthy Chocolate Cupcake

These may look like normal sugar and flour laden cupcakes, but they’re not, they’re healthy!  Besides being grain-free, gluten-free, oil-free, refined sugar-free and paleo, they are also a sneaky way of hiding zucchini in a dessert. I have tried many other recipes for paleo cupcakes before, but most called for strange ingredients or complicated procedures.  Even worse, most of them just ended up heavy, bitter or greasy and would stick... Read More

Paleo Chocolate Bark

Dark chocolate is one of the best paleo ingredients, it makes everything taste better.  It seems you can really pantry dive or raid the fridge for whatever ingredients you have on hand and as long as you have chocolate to hold them all together, you’re good.  So this recipe is really just a jumping off point. I could imagine this same technique but topped with cashews, cayenne pepper and dried mango. Or what about cacao nibs with dried strawberries... Read More

Natural Coconut Cacao Truffles

This recipe originally started as these very simple coconut bars, but I can rarely resist the chance to add chocolate to a dessert.  Especially fresh cacao nibs, which are the purest and least processed form of chocolate there is.   To sweeten I used dates, which makes them even more wholesome and compliments the flavors really well. With just a food processor and just a few ingredients, these healthy treats come together really quickly, so make... Read More

Paleo Chocolate Coconut Cups

I know that paleo has been a big buzz word lately, but regardless of how trendy it may seem the paleo diet for the most part advocates eating the types of whole foods I enjoy anyway.  With trying to avoid high glycemic foods like processed sugars and starches, I have found myself searching Pinterest for paleo dessert recipes I can try out on the weekends when I’m feeling like a treat.  This recipe originally started with me finding a recipe... Read More

Rye Gingerbread Cookies

    Well I am a little late on posting this recipe but it’s worth saving for next year because these are delicious.  When the holidays roll around I love to bake all sorts of treats, but I am always looking for ways to make classic recipes more healthy.  I found that gingerbread is one of the best bases for hiding a hardier whole grain flour because the molasses and spices mask the darker color and nuttier flavor of less processed... Read More

chocolate ganache tart with bacon fat shortbread crust

we had some people over for a big breakfast for dinner, and ended up frying two big packs of bacon.  i saved the fat because i had seen so many bacon fat recipes online, i was anxious to try one out.  people use it in caramels, brownies, and chocolate chip cookies – basically anything sweet that also tastes delicious contrasted with a little salt. i had also been wanting to replicate a very tasty dessert from four cafe in eagle rock, which... Read More

Blood Orange Sorbet

Blood oranges have been so tasty this year and I’ve had plenty around thanks to Sweet Tree Farms.  I have been trying them out in lots of different recipes, like my Blood Orange Mimosas, Natural Blood Orange Soda, and Blood Orange and Poppy Seed Spelt Muffins, but I knew I had to try this recipe when I spotted it here.  I made it to accompany the Flourless Chocolate Cake I posted earlier in the week, and they paired fabulously. This... Read More

mini flourless chocolate cakes

i was prompted to try this recipe after enjoying a very delicious flourless chocolate cake from the village bakery in atwater village.  when i looked up recipes online i found that they are quite easy to make, with only 5 ingredients!  the chocolate flavor is very intense and the texture quite fudgy, so you won’t miss that flour at all.  you can whip these up before dinner and they will make for a really special dessert, especially for valentine’s... Read More

Grammy’s Kugel

I’ve been holding onto this recipe for a while now.   I made it over the holidays when I was back East at my boyfriend’s house.  I just haven’t found the time in my busy work and school schedule to share it with you all since I’ve been back, but it’s quite a treat! I had never had kugel before, a traditional jewish dish, but it was one of the things that my boyfriend requested specifically upon returning home.  It... Read More

Parsnip Muffins and Blood Orange Mimosas

I rarely follow recipes word for word.  I’ve been toying around with the proportions in this Whole Wheat Apple Muffin recipe from Smitten Kitchen, but with everything except apples.  I tried them with blueberries, pear, and now, shredded parsnip.  I got the idea for from a very gingery parsnip cupcake I had at Four Cafe.  I bulked up these muffins with some extra ground flax seed, as well as fresh and ground ginger. I made them with some... Read More

Christmas Cinnamon Buns

I was away for the holidays, celebrating in the Boston area with my boyfriend and his family.  I worked up quite a few recipes that are currently on deck to be posted, but since it’s been a busy week back at work and school I’ll appease you for now with these drool-worthy cinnamon buns I made on Christmas morning. I based them on this Cinnamon Swirl Bread I made in the past.  Just cut into pieces after rolling up (I used dental floss... Read More