Vegan Lemon Curd

Too Many Lemons! Vegan Lemon Curd This creamy, zesty, mouth puckering, addicting homemade lemon curd is the bomb diggity of any lemony treat I have ever tried! It can be served with biscuits, stuffed into cupcakes, muffins and pastries, mixed with berries (like blueberries!) and topped with whipped cream, or secretly stashed in the fridge for personal spoonfuls. For me, it’s dangerously pleasing since it … Continue reading Vegan Lemon Curd

Too Many Lemons! Lemon Cupcakes

Too Many Lemons! Lemon Cupcakes If you have a good lemon tree, don’t let those lemons go to waste! Along with main dishes and lemonade, they can be used to make zesty sweet desserts. Try this classic cupcake recipe with a lemon twist. Ingredients: Cupcakes 1 1/3 cups flour 1 tsp baking powder ¼ tsp salt 1 cup sugar 2-3 heaping tablespoons lemon zest ½ … Continue reading Too Many Lemons! Lemon Cupcakes

Chocolaty Beet Brownies

We don’t have to worry about a “beety taste” with this recipe. Homegrown and organic beets tend to be sweeter and tastier than the average store bought ones. The pureed beets give the brownies a moist, mochi-like texture and a beautiful sangria tint. The subtle coffee flavor really adds to the richness of the cocoa powder and milk chocolate. This unique recipe combined with the … Continue reading Chocolaty Beet Brownies

S’more Pie: An R B-Day special

Warning: Ingredients are totally old school, non-dietetic, and addicting. So, go ahead and use non-organic graham crackers, salted butter, old-fashioned milk chocolate, and marshmallows made with hooves (okay, that might be taking it too far)! This vegan unfriendly, chia seedless, Betty Crocker style pie will have your dessert loving friends and family kick it like it’s 1986 now! Ingredients Crust: 1 ½ cups graham cracker … Continue reading S’more Pie: An R B-Day special

A Cake That Can’t Be BEET!

If you’re searching for a unique dessert to impress, look no further! This novel and tasty cake will make you the who’s who among dessert bringers in your world of social events and family gatherings. On the other hand, if you’re like me and have beets coming up from the ground all year round, you’ll need another innovative way of getting your loved ones to … Continue reading A Cake That Can’t Be BEET!

Vegan Pumpkin Pie (Crust recipe too!)

Through painless, lip smacking trial and error, my quest for creating a vegan version of the traditional pumpkin pie has come to an end. After much tweaking and happy tasting, I finally came up with a recipe to my personal liking…and perhaps, yours too! What sent me on this quest were the amazing Rogosa Violina “Gioia” butternuts growing in our backyard. This Italian variety is … Continue reading Vegan Pumpkin Pie (Crust recipe too!)

Jammin’ Shortbread Cookies

This is an easy recipe for using some of that homemade jar of heaven you might have been saving in the cupboard. I still have jars of my Orange Chile Marmalade, apple & mint jelly, and fig preserves that I canned last year! You can fill these cookies with all sorts of jams, jellies, preserves, or marmalades.  Be bold, have fun, and try something new! … Continue reading Jammin’ Shortbread Cookies