And when you have such a bounty of fresh and beautiful berries, and you just can’t eat another fresh and juicy one, you want to, but you just can’t. You can make this. Strawberry Crumb Bars.
There is just something about the crumbly cinnamon-ny topping. Crunchy, spicy and so good with a good cup of coffee. This version is reduced fat.
This easy vegan snack bar is vegan and gluten-free. So easy and puts some of that bounty of rhubarb to use.
I like how not frilly this cake is. This is a cake that feels as dark and stormy as the winter skies. It’s cozy like a coffee, or rather a dark stout.
A sweet, rich and deeply chocolate cake made with honey and glazed with honey and taste just like a Tim Horton’s Double Chocolate Glazed Donut.
Because, because, because it’s Monday and I have apples and the holidays are around the corner which means I also have cranberries. So I made Cranberry Apple Muffins. Just because.
This Pear and Cardamom muffin falls in the middle of virtuous and fancy.They are relatively low in fat, but drizzled in a sweet glaze… and I’ve packed them full of fruit.
And I am going to share with you a cake. A bundt cake. Which I made for no real occasion or reason other than I felt like baking one day. And I liked the way this one turned out, so here it is.
I tried to convince the kids they wouldn’t like these… but they didn’t buy it.
These pretty little pastries are gluten-free and vegan. Sweet and rich cookie base with layers of almonds and coconut.