2011Nov 18
I'm testing some dishes for holiday dinners so I decided to pull out all the stops with this one, Pine Nut and Chocolate Caramel Bars. What that title doesn't say is that there's a hint of orange in the crust. Orange, chocolate, caramel, and pine nuts. Hold me back, I'm ready to soar! Come join me on this tasty adventure!
2011Nov 7
There's a light pattering of rain on the window as a fall storm approaches our neighborhood. I take a deep breath after my mid-morning workout and vow to enjoy a Double Chocolate Craisin Cookie that my meager calorie-burning body will allow. It may only be one cookie, but I will enjoy it enough for twenty!
2011Oct 26
It's hard to feel comfortable naming any recipe "stuffed" something or other. But honestly, there is no better way to describe this recipe. It uses delicate and delicious Mejdool dates filled to the brim (i.e., stuffed) with vegan cream cheese and lavender. The good news about this recipe? You can eat several of these tasty morsels and not feel so stuffed yourself. I like that in a recipe.
2011Oct 19
Small changes can make big differences. This definitely applies to food - changing one simple ingredient can create an entirely new recipe. This is true for today's recipe. I started out wanting to make a typical vegan Shepherd's Pie and it somehow transformed into a pumpkin-infused, fall superfood inspired dish!
2011Oct 12
Bill Watterson once said, "If you can't control your peanut butter, you can't expect to control your life." I never thought peanut butter could be so zen. So if you're looking for your controlled peanut butter nirvana, you've come to the right place. Chocolate, peanut butter, and Oreos. I think that's my new mantra for the day!
2011Oct 11
I found this recipe when leafing through the book, "The Breakaway Cook" by Eric Gower. The concept here is garlic - lots and lots of it - slow-cooked in oil. A more technical definition of a confit is meat cooked slowly in its own fat. Since I have been a vegetarian now for oh-so-many years, I've not been exposed to a lot of confits in my life. Thanks to Mr. Gower I didn't have to live with that disappointment one more minute.