Lately I’ve been focused on creating protein-rich recipes that are quick and easy to make. These peanut butter sandwich cookies are bite-size energy treats that I keep in the refrigerator so they’re a bit firm and have some crunch when I bite into them. If you keep them at room temperature they have a softer …
Blueberry Preserves
Summer berries are flowing all over Seattle right now, on vines and in bushes. I get really excited when blueberries show up. I eat them straight out of the container, add them to salads, and freeze some for pies and crumbles later in the year. This summer I made sure to have a steady supply …
Tahini Cookies {almond flour}
I think you’re going to want to make this delightfully crunchy, slightly crumbly cookie with some of my favorite ingredients: tahini, maple syrup (or honey), and almond flour. And it’s egg free, for folks who need or want that. I’ve been using tahini a lot lately because it bakes well, lends a nice caramel flavor, …
Mini Cheesecake Waffle Cones
I was recently in Trader Joe’s and became aware of their Mini Cheesecake Cones in the freezer section. You probably know where I’m heading with this: making my own dairy-free version by combining my waffle cone recipe with my cheesecake recipe. Of course you can fill the waffle cones with any ice cream you’d like, …
Honey Roasted Peanuts
I added a recipe for honey roasted peanuts thinking it would be a great topping for no-churn peanut butter banana ice cream. Then I started munching on them after I took photos and realized that it reminded me of the peanuts in Cracker Jack boxes. It was so long ago, but I still remember the …
Avocado Mint Ice Cream {dairy free}
Avocado ice cream is one of the best ways to eat avocado, in my opinion. I recommend making this with an ice cream maker for the ultimate smoothness, and I use a special secret ingredient in this recipe that makes the ice cream super smooth. This recipe makes one pint of ice cream and it’s …