These little penguin cupcakes were so much fun to make. I’m still in baking mode to prep for a New Years party with my neighbors and good friends. I made a double batch of my favorite dairy free frosting recipe to use on sugar cookies too. My cupcakes sort of caved in and I have no idea why. I was distracted with my rescue cat, Archie, eyeing the sprinkles and batter and the two little ones I was watching for a friend. Whatever the reason, the frosting turned out yummy on top of my vanilla cupcakes. I included this easy 4 ingredient frosting below. Happy baking everyone into the New Year! Now on to more paper crafting for my Starry Night Woodland party theme. So excited for 2023!
I just wanted to share with you my all time favorite pancake recipe. Its super easy to make and fun to decorate during winter festivities.
Now that Christmas is over I’m planning one memorable New Years party as well. Its so awesome to make friends with my new neighbors and have so many get-togethers during the holiday season. Having a staycation this year was stress free, travel free, and guilt free with all the goodies that I enjoy baking and cooking.
I hope you all had a wonderful time with family and friends as well! Be sure to check out my pancake recipe. Its so yummy on a cold winter morning.
Happy Holidays Blogging Family!
This weekend I had a blast baking cookies and having friends over to kick off the winter holiday season. It’s so beautiful to see my friends and family celebrate their Jewish and Christian heritage together. We watched Elf and Little Fockers, did some paper crafts, drank chai tea lattes and apple cider (I’ll post the recipes soon), and shared our favorite cookies. Its how the holidays should be!
That being said, I wanted to mix things up a bit and try out some new flours and vegan butters. I am baking and eating eggs now due to a B12 deficiency but feel free to substitute the eggs with your favorite egg substitute. I found Bob’s Red Mill Gluten Free 1-to-1 Baking flour as the best substitute for all-purpose flour. My favorite vegan butter by far is Miyokos’ European Style Butter. I hope the tips below help with making wonderful baking memories this year into next.
The second that I finished interviewing author Zoë Ferraris, I had to try Umm Ali. After multiple attempts to perfect the recipe, and about a million calories later, I think I have a winner. The best part is, the dessert looks deceptively fancy. By using frozen puff pastry, it cut down the prep time by half. Umm Ali would be a fun sweet to make for a Finding Nouf book club party. You can find out more about Zoë Ferraris’ page-turning mystery here. Continue reading “Coconut Bread Pudding”
I love parfaits in the springtime when it’s still a little too cold for smoothies. The breakfast parfaits I had in Greece were made with goat’s milk yogurt and honey. To make this parfait healthier and reduce the cholesterol, I blended plain non-dairy yogurt with a frozen banana and added a little vanilla powder to sweeten it up a bit. Top the yogurt mixture with antioxidant-rich berries, pomegranate seeds, unsweetened coconut flakes, and pistachios. It’s a fun recipe to make with children and a great alternative for dessert. Continue reading “Greek Parfait”
The sun is out, flowers are here, and I couldn’t hope for a more beautiful start to Valentine’s Day. I’m excited to share one of my favorite cakes today. It combines my love for chocolate and strawberries in a delicious vanilla cheesecake made with cashew cream. Top it with coconut milk ganache, and you have a wonderful treat for special occasions. Continue reading “Strawberry Chocolate “Cheesecake””
Is there anything better than chocolate for breakfast? Add some instant espresso powder, and you’re ready to conquer the day! I used Medjool dates as a natural sweetener. And if you’re daring, you could even sneak in a handful of baby spinach. No one would be the wiser. Continue reading “Chocolate Espresso Smoothie”
After a busy weekend, I can’t think of a better way to kick off this Monday with my favorite power shake. It tastes like a strawberry milkshake and has around 17 grams of plant-based protein. I also used pure vanilla powder for the first time. If you haven’t tried it in your smoothies, I highly recommend it. Continue reading “Pink Power Shake”
Lately, I’ve been experimenting with royal icing made with aquafaba instead of raw eggs. So what is aquafaba? It’s the brine drained from a can of chickpeas. I know it sounds weird, but it really works. The best thing is, if you have a gingerbread house party, you’ll have chickpeas leftover to make hummus! Continue reading “Royal Icing”
This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients. If you’ve never used brown rice flour, now’s the time to try. I often mix it with the more expensive gluten free all-purpose flour when baking. The brownies are also made with maple sugar – a wonderful alternative to refined sugar. Continue reading “Espresso Brownies”