My name is Mary. I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo
All tagged sweets
I should probably be posting something for the 4th of July, but it’s really hard to be festive when we’re across seas, and the holiday falls mid-week. The mere thought of The 4th makes me miss home instantly—barbecuing, hanging out bare-legged in summer attire, the scent of sunscreen…Alas, there’s always Labor Day! But, if you are re in The States, just pop a few blueberries and red berries on top and and voila!
This rhubarb crisp takes less than ten minutes to throw together—an easy but seriously scrumptious dessert. The tanginess from the rhubarb mixed with the vanilla and orange zest, is the perfect complement. Finish it all off with a scoop, or two, of vanilla ice-cream. I’ve always been slightly intimidated by rhubarb, wondering how those giant celery-like stalks could be appetizing. It seemed to go out of vogue for a while, but now it’s having a moment…sort of like brussel sprouts a few years ago and now cauliflower.
This vegan and gluten-free sheet cake is pure decadence. Sweetened with dates and topped with a rich chocolate frosting made up of more dates, coconut yogurt, oat milk, cocoa powder, vanilla and coconut oil.
I was scouring the interwebs for a simple gluten and dairy-free chocolate chip cookie recipe…however, although the chocolate chip cookie is by far the most popular cookie, there aren’t many recipes out there in this category. With good reason I’m sure, as it took me a few tries to get the concoction just right. I used chunks of bittersweet chocolate rather than chips for a more dramatic effect. I wanted the chocolate to ooze out of the cookie rather than nestle neatly in its place . It’s also easier to find high-quality baking chocolate in bar form.
We had our friend Jack over for dinner the other night, and this cake was such a hit, we all had seconds (excluding the pieces we had earlier that day when recipe testing). This blood orange upside down cake is one of my favorite recipes of the year—yes it’s only February, but still, I’m really excited about it. You can throw it all together in about 15 minutes, plus baking and cooling time. The color of the blood oranges is festive enough to make for your sweetie on Valentine’s Day (perhaps a romantic date night in to beat the restaurant crowd)…but you never really need a reason to bake a cake, do yah?
These grain-free tahini cookies are the perfect holiday treat, spiced with cinnamon, nutmeg and cardamon and topped with sea salt, crushed pistachios and dried rose petals. The cookies are delicately sweetened with maple syrup and have a savory note from the tahini and sea salt flakes. They take about ten minutes to throw together and you can swap out the toppings for anything you like—sesame seeds, pecans or dried cranberries.
Delicately sweet, warm cinnamon and apples wrapped up in a savory crust with flakes of sea salt. Sometimes you just need a little something to warm the heart. This 10-ingredient vegan and gluten-free apple galette is easy to prepare and will permeate your house with the scent of fall.
You know when you want to impress others by baking something yummy but just don’t feel like putting forth too much effort? Or you want something warm and cozy for breakfast but also healthy-ish? Or if you’re like me and stocked up on the last peaches of the season and are wondering how to implement them into yet another recipe—this one’s for you kid! These peach and almond breakfast muffins are easy to make, subtlety sweet, nutty and downright delightful. Eat them straight out of the oven or with a little “butter” or butter. Perhaps drizzle some honey or maple syrup over the top for some added sweetness?!
Soft, slightly sweet crumble bars with golden, lightly crisped edges (for those who like the corner pieces!). Kind of like cookies, but with more depth and less guilt. Eat these bars for breakfast, an afternoon delight or post-dinner treat a la mode. Sub any ripened fruit you like!
Something has been missing 'round here and I finally figured out what it is: a touch of sweetness! I don't have much of a sweet tooth, but I do fancy baking things for others. There's nothing like brownies made from scratch to make a place feel like home, if only to experience the sweet aroma of dark chocolate and hazelnuts permeating your space. But who can resist a dessert made with such wonderful ingredients? Certainly no one. Not even I could keep my hands off this delicious, wholesome treat. You don't even have to feel guilty about eating them--just dark chocolate, cocoa powder, roasted hazelnuts, almond flour, dates, a sweet potato and almond butter (mmmmmm, nut butters are my fav). Dare I call them protein brownies??? Sure, why not...
