Vanilla Chia Seed Pudding with Homemade Cashew Milk

You’ve probably noticed a series of posts using cashew milk and cashew cream. Since I made both of them a few days ago,  I’ve been playing with different recipes. Although you can find thousands of chia seed pudding recipes online, I thought is was worth posting one more. This little pudding is naturally sweet and…

Sweet Potato Toasts with Cashew Cream, Dates and Cinnamon

Sweet potato toasts are a nutrient packed alternative to regular toast. Oblong slices of sweet potato are roasted in the oven (just until tender), cooled then toasted in the toaster when ready to eat. Top them with anything you would put on your toast; almond butter, avocado slices, eggs, or smoked salmon. For this recipe,…

Make Your Own Cashew Milk and Cashew Cream (it couldn’t be easier!)

I’m not a fan of most nut milks because of the processing, added ingredients and almost non existent protein. However, making your own cashew milk is a different nutritional story. Since you are using the entire nut, you get the full nutritional benefits from the whole cashew without any unwanted ingredients.  Making cashew milk could…

Two of My Favorite Holiday Cookies

I don’t bake often but when the holidays come around, I love to turn on the holiday music, pull out my pizzelle iron, whip up some egg whites and roll out the cookie dough. Two of my favorite holiday cookies are Pizzelles and Chocolate Clouds. Pizzelles are a traditional Italian cookie. They are crispy, not…

Simply Delicious Zucchini Bread

Summer gardens = multiplying zucchini so keeping up with the supply can be daunting.  Zucchini fritters, check. Zucchini lasagna, double check. Grilled zucchini, triple check. So next up, zucchini bread. The challenge for me with zucchini bread is baking it long enough so the center gets done without over baking it. The solution, use a…

Shoo Fly Cake (it’s naturally vegan)

Rich and gooey, Shoo fly cake is a twist on the more traditional Shoo fly pie which is deeply entrenched in the Pennsylvania Dutch tradition. Shoo fly cake is a dark, intensely moist cake with sweet crumbs and a rich molasses flavor. If you like gingerbread, you’ll love Shoo fly cake (this cake is my…

Peanut Butter Banana Bread

I was gifted with this delicious peanut butter bread from my good friend and colleague, Wendy Cramer. This moist and flavorful bread is easy to make, freezes well (so make extra) and chock full of healthy ingredients like flax seeds, bananas and natural peanut butter. My dilemma with quick breads is how to bake them…

Rhubarb Sauce with Golden Raisins, Ginger and Cinnamon

Here’s round three in the rhubarb recipe series and it just might be my favorite. Rhubarb sauce is so easy to make. I make several batches during the rhubarb season because it freezes well allowing us to have the taste of fresh rhubarb in the middle of winter. Simply cut the stalks into chunks, add…

Sweet and Tart Rhubarb Cobbler

Our garden is full of beautiful rhubarb and since it only grows this time of year, I’m busy making my favorite recipes. My last post was a rhubarb shrub and today’s recipe is a delicious rhubarb cobbler. Rhubarb is very sour, you do have to add sugar when cooking with rhubarb but you can adjust…

Whole Grain Carrot Cake with a Light Cream Cheese Frosting

Happy second day of spring (yes spring, in spite of our 4th March snow storm). On a warmer, cheerier note, I’m sharing a delicious cake that is moist, sweet, creamy and good for you! Whole wheat flour, piles of beta carotene-rich carrots, chewy raisins, naturally sweet pineapple and light, fluffy cream cheese make this cake…