What are you up to this weekend? For me, I am taking a break from baking this weekend to reorganize, clean, plan and gear up for the next chapter of my life and this blog. As much as I love to bake all things made of the “good stuff” that may not be “good” for the health in the long run, I would like to take a slight detour and really try to be more mindful of the food I make. I have mentioned it briefly in previous posts, but I really want to keep incorporating healthier food options in my recipes and to share them with you. Continue reading “Spring Cleaning”→
First and foremost, Happy Mother’s Day to my mom and to all moms out there! I hope today brings you joy and good food. I don’t live near enough to my parents to drop by their house and bake a cake for my mom, so the next best option is to dedicate the cake I baked today to her.
Dear Cheesecake, we meet again! Only this time, you are vegan. I love traditional cheesecake as much as the next cheesecake lover, but I wanted to create something a little more guilt-free. Lately, I have been on this healthy baking roll and I would like to continue to make healthier conscious choices when baking some of my favorite desserts. Of course, there will be space for some traditional dessert recipes. For now, I present you with this…the “Coconut, Banana & Lime Vegan Cheesecake!” I hope you like it as much as I do! 🙂 Continue reading “Coconut, Banana & Lime Vegan Cheesecake”→
Behold the pecan, walnut and almond tart! Disclaimer: If you have a nut allergy, then steer clear of this tart, as it contains three types of nuts! My apologies, but I could not resist piling this tart with nuts. Enter your healthy fats, antioxidants, vitamins, and fiber daily dosage right here! Continue reading “Pecan, Walnut & Almond Tart”→
Hello! Happy Earth Day to you! Hope all is well in your part of the world.
This bundt cake is such a great combination to eat with hot coffee or a glass of almond milk when it’s raining outside. I did not grow up eating food with cardamom or the tangerine and grapefruit hybrid fruit called “minneola tangelo,” but I am very much loving it as an adult. Continue reading “Minneola Tangelo & Cardamom Bundt Cake”→
Happy Saturday to you! Today I decided to make something really simple, easy, healthy and light. Kind of like the amazing spring weather that is happening outside right now. As much as I love the snowy winters, it is so nice to finally be able to open the windows and let the fresh air in.
These are the kind of cookies that you can eat while binge-watching your favorite tv series or when sitting at your desk typing away on the computer. It is also a good snack on the go for when you don’t have time to sit down and eat a wholesome meal because you have a meeting that you’re in a rush to go to. The latter is not the best scenario. I get that days can get hectic with busy work schedules that have us bounce from one meeting to the next, but we really should make time to enjoy meals even if it is a guilt-free snack like these oatmeal cookies. Continue reading “Banana, Chocolate & Coconut Oatmeal Cookies”→
Go big or go home, right?! These rolls are huge! I love cast iron skillets. They’re one of the most versatile kitchen cookware I own. This skillet in particular is from a Kickstarter project that I was an early backer/supporter of last year in March from a company started by two brothers called the Field Company. Ever since I received this pan in the mail in early January, I have been cooking almost daily in it.
I know there are some avid fans of cast iron cookware and I could see why. There’s just something so gratifying about cleaning, seasoning and cooking with iron cookware. It is definitely a process, but once you get through the first steps of care and preparation…it’ll be like riding a bike. You’ll never forget and it will become as easy as toasting bread. Maybe one day, I will do a step-by-step process of how I season my cast iron. I’ll keep you posted! Continue reading “Strawberry Rolls & Raspberry Cream Glaze”→