Now that I've been blogging for six years, I'm realizing there are some hidden gems tucked away in the recipe archives that might be getting lost in the shuffle. I keep returning to these recipes over the years, making some fun tweaks along the way. And I'm eager to share them with you again…because they're that good. These custard cups are one such recipe.
Read MoreThese Double Chocolate Chunk Cookies with dried cherries and toasted pecans are one of my all-time favorite chocolate chip cookie recipes. I turn to them when I'm craving rich chocolate along with some chew and crunch.
Read MoreWith a stir and dump technique, use of everyday ingredients such as applesauce, maple syrup, and olive oil, and fun bites of pear and chocolate chunks, this Pear Chocolate Almond Loaf is the quintessential hybrid cake; easy enough for every day cooking but sophisticated enough for a special occasion.
Read MoreThis was almost as fun to make as it was to eat. That's because the crust is simply made of toasted pecans, maple, coconut oil and salt blitzed up in a food processor. And the dark chocolate mousse filling comes together quickly in one sauce pan on the stovetop. Once the two components are layered into a pie plate, the pie goes into the fridge (or freezer, if impatient) for a few hours to set. No baking involved, naturally free of gluten and dairy, and only simple ingredients required.
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