Every day is PB&J day with Dairy-Free Peanut Butter Ice Cream with Strawberry Sauce!
Ice cream is an especially tantalizing treat when summer is bringing the heat. And ice cream that is both dairy AND processed-sugar-free? Well, that’s doubly nice. Add the classic complementary flavor combo of peanut-butter-and-jelly, and you’ve REALLY got a winner on your hands!
Spring means bright, fresh flavors – and that’s what this Lemony Risotto with Peas is bringing!
Lemony Risotto with Peas is also bringing creamy, cheesy comfort-food goodness – which, as I’m writing this during the time of the COVID-19 global pandemic, is something we very much need right now. Lemony Risotto with Peas is a hug in a bowl – and who couldn’t use a hug right now?
Hot on the heels of summer is this rosy-hued snack: Roasted Garlic and Beet Hummus!
How rad are you going to be when you enter the next soiree you’ve been invited to with hummus in hand that is a) homemade; b) bright magenta; and c) totally delish TIMES INFINITY? You’re going to be the coolest kid up in that joint!
Packed with a roasted beet, a whole head of roasted garlic, gobs of tahini, and of course – the star of the show – chickpeas (that mighty legume!), this Roasted Garlic and Beet Hummus is not just vibrantly hued: it’s also vibrantly flavored.
Today’s recipe is a simple-yet-mighty one: Homemade Hot Chocolate (that is processed-sugar free)!
This is the PERFECT time of year to enjoy a cup of steaming, creamy hot chocolate. I’ve been LOVING this Homemade Hot Chocolate recipe, which is comprised of just three simple ingredients: milk (specifically whole dairy milk, which lends its special creaminess – though you can certainly use an alternative milk), unsweetened raw cacao powder, and pure maple syrup. That’s it! No baddie processed sugar or refined powders glutted with chemical-laden ingredients in this hot chocolate!
I’m ecstatic to be posting this recipe, because it feels like a huge accomplishment to get here after all of my failed attempts at this one. Lovely A Cookable Feast readers, say hello to my Pumpkin Buttermilk Pancakes recipe [Cue noise-makers and vibrant confetti and kittens on tricycles yielding congratulatory banners and all manner of unbridled whimsy]!!!
This Pumpkin Buttermilk Pancakes recipe took the most attempts for me to develop of any recipe I’ve created – six total. I’ve worked on it over the last several weeks and was this-close to giving up on it until I took a different tack Sunday (oil instead of butter; more baking powder; adding baking soda, etc.) and came up with sweet, sweet, SUCCESS!
OK, you know how mashed potatoes are just generally awesome? Well, these Garlicky Buttermilk Mashed Potatoes up the awesomeness ante by BUNCHES!
It’s that time of year that is known for upping the ante. The HOLIDAY SEASON is practically here, all! And I know for many of you out there, that means shopping, coordinating, rushing around, going bananas in the kitchen whipping up this dish and that dish for this potluck, that family event, this kiddo’s school shenanigans . . .. It’s enough to make a person want to curl up in a corner and cry “Bah-Humbug!” to it all.
At this busy time of year, we’re seeking shortcuts, we’re seeking allies, we’re seeking whatever kind of help we can get to maintain our sanity – including the help of easy recipes. Whether we need to cart a crowd-pleasing side dish to that umpteenth holiday potluck or are seeking a straight-up comfort-food to eat by the bowlful when we’ve had it with the hustle and bustle, these Garlicky Buttermilk Mashed Potatoes have our backs!
Today’s post is one of my favorite kinds of recipe posts – a GRANOLA recipe post. Say hello to Pumpkin Harvest Granola!
Blustery winds, dipping temps, waning daylight – it’s official: fall is solidly here to stay where I call home in Metro-Detroit. The extended run of 80-degree days we enjoyed through September is not likely to regale us with an encore at this point (though I’ll forever be an optimist hoping for that one last scorcher of a day to pop up and surprise us). Fall’s lucky it’s so cozy and has those pretty-colored leaves swirling about as distractions from the fact that for those of us in the northern climes, warm weather is essentially dead for the next six-plus months. And as luck may also have it, fall is the perfect atmosphere in which to bake granola.
I have a special recipe today: not one that I created, but one that I instead inherited from someone very important to me. Say hello to Gram’s Chocolate Zucchini Bread.
My beloved Gram passed away on July 30. I found myself wondering, “How do you say goodbye to one of your very favorite people in the world?”
Hi, guys! After five weeks away from the blog, I’m so excited to be bringing you a (revamped) summer stand-by, Quinoa Garden Pasta Salad!
What was I up to for those five weeks? For half of it, I was busy prepping for and then going on a getaway to English and Switzerland. Highlights included visiting beloved London for the first time in 10 years and meeting the Swiss Alps, chocolate, and cheese!
Ice cream season is officially here – HIP-HIP-HOORAY! It’s time for Coconut-Banana Ice Cream with Pistachios and Lavender Honey!
This ice cream is officially a NICE CREAM because it’s plant-based. And it’s processed-sugar-free (being naturally sweetened with honey) and gluten-free, too. It’s a triple threat in the ice cream-pantheon!
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