All through school my “fun fact” when it came to first day ice breakers was that my first job was as an ice cream maker. Now this was no cute ice cream scooper job, I was full hair net and apron in the back kitchen carrying around 5 pound bags of creamer! I make fun of it, but honestly I think that job is really what sparked my love of cooking and experimenting with recipes!
I must say pop tarts were one of the few things that got me out of bed before school morning growing up. Sadly, I haven’t had a pop tart few years! I thought it was about time to bring back those nostalgic memories and attempt to make a pop tart of my own!
First off I must say, Standard Market might just be one of my favorite grocery stores. It’s like walking into a farmers market every time! All of the produce is nothing less than perfect and with it being a season for figs, I was able to get the most beautiful fresh figs.
YES the filling is made with avocado, but you’d never know it! The flavor of the peppermint extract hides any flavor of avocado, but the light creaminess of the avocado gives these bars a heavenly texture!
Even though these are technically dessert bars, they are packed with protein and superfoods. Just like the avocado is hidden, so is the “healthy” flavor and nutritional benefits!
Missing something sweet for your Memorial Day barbecue? These vegan cupcakes will take only a few to whip up and with a little creativity can be an adorable addition of blue and red to your table!
Yes.. you read the title correctly, a Greek Danish. This weirdly brilliant idea was sparked when I met a guy who was literally half Greek and half Danish. I was honestly a little skeptical about the what the outcome would be going into this little experiment, but this pastry hybrid might just be the next big thing! The savory and sharp Greek flavors pair perfectly with the sweet flaky Danish pastry. All topped with a dollop of lemon curd for an added brightness.
Now I am going to be completely honest with you, this is no “30 minute Danish.” This recipe takes a lot of time and love! Read more
One of my best friends from Culinary school is now on a strictly raw and vegan diet. Most the time I am in amazement of how she sticks to such a strict diet, but when I found out that she could eat things like raspberry cheesecake bars my sympathy quickly went out the door!
The secret to the creamy cheese-like texture and taste is the soaked cashews and the power of a good food processor. The longer you soak the cashews the creamier the texture. I recommend soaking over night, but if you’re not one to plan ahead then soak the cashews in boiling water for 1-2 hours. Read more