Because even though we try to eat healthy most of the time, it’s also important to enjoy life and the occasional treat!
This nut-free Galette des Rois was made with chocolate and coconut filling instead of the traditional almond frangipane filling, making it safe to bring to school as a treat. The lucky child who finds the hidden orange rind gets to wear a crown!
This chestnut tart with dark chocolate ganache sits on top of a pecan shortbread crust and is topped with a lightly sweetened vanilla cream.
Crumbly, melt-in-your-mouth brown butter pecan shortbread cookies that smell heavenly, topped with flaky salt . . .
This healthy dark chocolate pudding is incredibly rich and decadent, despite containing lots of nutrients and no added refined sugars.
These pumpkin cakes are moist, delicious, and easy to make. Warning: the salted brown butter maple icing is highly addictive!
This honeynut squash pie is the light custardy cousin of pumpkin pie . . . plus, it is made with fresh cream and no refined sugars! You may end up abandoning your sweet old pumpkin pie for her hot new honeynut cousin.
If you prefer your apple crisp recipe without oats, here’s my take, you crazy kid . . . An Apple Crisp Recipe Without Oats It has come to my attention that many people prefer their apple crisp without oats. Frankly, at first, this was a little mind-boggling to me. Apple crisp with oats is delicious.
Nothing says fall like a ginger apple crisp baked with cinnamon, nutmeg, cloves, and vanilla. . . . Since the start of the fall season, I have been craving a warm apple crisp. Complete with all the warm fall spices: ginger, nutmeg, cinnamon, cloves, and vanilla. Apple Crisp is Fairly Healthy Typically this time of
These spicy baked apples are delicious served with lightly sweetened whipped cream and make for a healthy dessert . . . Are Baked Apples Dessert? Let’s go with no (even though I’m including it in my dessert section). Apples are one of those treats I didn’t enjoy as much as I ought to have as
An easy recipe for a tangy passionfruit tart with a sweet brown-butter coconut shortbread base . . . with an option to add a delicious meringue topping!
I should mention at the outset that because I make this tart with the fresh limes available in our grocery store (Persian limes), it is probably more accurate to call this a “lime curd tart.”
