Lately, I’ve been having a lot of fun making non-waffles in my waffle iron, and this healthy fried plantains recipe is definitely going to be a regular menu item at our house!
This vegan cream cheese recipe is simple to make and much healthier than conventional or even other vegan cream cheeses.
This is a super easy margarita recipe that doesn’t require any blending or making simple syrup. Shake, pour, sip.
This recipe is a healthier spin on the marmalade-filled vegan cupcakes I made a few years ago. They’re stuffed with fruit preserves for a sweet surprise.
Spring is my favorite time to live in Atlanta. The weather is almost aggressively beautiful, and I get to finally revive my herb garden. It’s a magical time to live in the south.
This herbal spin on a traditional gin fizz uses the homemade citrus gin that we made last week. You don’t have to use citrus gin, but it really gives this gin fizz some extra jazz.
I love a crock pot soup in the spring, because it means not standing over a stove. This pumpkin soup is easy peasy and so satisfying!
You guys! It’s Munch Madness time! I’m jazzed to participate in this awesome virtual cookoff. The recipe I’m testing is for a homemade pumpkin spice latte.
I am on such a gin drink roll these days! This homemade citrus gin is the latest in my gin-making adventures, and I can’t wait to use it in a cocktail next week.
This is my second adventure in making vegan meringue. This time, I whipped up some simple vegan meringue cookies using a different liquid.
I finally got a jar of chocolate chip Just Cookie Dough and put it through its paces. I ate it with a spoon, baked it in the oven, and tried making a cookie in the microwave. Here’s how it went.