I wanted something different than your typical old vanilla or chocolate cake. This tahini coconut cupcake will give your mouth a totally new experience with cake! Don’t be fooled by the tropical sounding name: With it’s warm and nutty notes from the tahini, to the sweet crunch from the coconut you get all the early fall feels!
A recipe I created when I wanted a soup and chicken dinner elevated. This a is a rich and creamy puree with potatoes, leeks, garlic, and cream. This heavy soup stands alone but is greatly complimented with pickled beets, roasted Brussels sprouts, roasted chicken, and carrot and apple slaw. These garnishes bring a full circle of flavors that creates a perfect balance. The bisque also acts as a sauce for the chicken.
A true taste of the south! This traditional pound cake pairs with fruit or sweet toppings. It is plain and sophisticated at the same time and just the right amount of sweet while being perfectly satisfying!
A little over a year ago I was hit hard with severe kidney issues. I had to leave the kitchen for a while due to those issues and completely change my diet. During that time I worked to create some kidney friendly meals and desserts. I am a huge cookie fan, some may say a female cookie monster. So it made sense to come up with an easy and delicious cookie that was kidney friendly!
One of my FAVORITE recipes that my mom would make when I lived at home was chocolate banana nut muffins. Whenever I’d notice the bananas starting to go bad, I would be like “oooh mom can you make the muffins?!” and she always would.
With this recipe, I originally wanted to make banana bread, but I realized that our bread loaf pans are at home (it’s baseball season so we’re traveling right now). I figured I’d just use muffin pans and call it a day. But the muffin pans and brown bananas reminded me of my mom’s recipe so I decided to stray from my original idea and let my mom inspire this recipe!
A healthy spin without sacrificing the fluffy, moist texture that we all love about French toast!
The first time I made these, the disappeared in less than 36 hours. Yes, they are THAT good.
This is a no bake dessert we always have at Thanksgiving and Christmas. Any chance I need to bring a dessert to an event this is what I go with. At any given family function there are anywhere between 4-10 pies or more. It’s soo good and with an electric mixer its even better
As my husband and I were finishing up a hike in Arizona during spring training, one of my sorority sisters texted me and asked if I had any blueberry or raspberry muffin recipes. She said she loves raspberries in the morning before work and she was at the store looking at raspberry muffins when she thought “wait, my best friend makes healthy recipes, why don’t I ask her?!” and immediately I started brainstorming this recipe, eager to get the ingredients and try it out. So the result is a moist, fluffy raspberry muffin with zero added sugar and heart-healthy fats.