Fall is here, which means one thing: not as spectacular photos of late dinners anymore - well at least till spring 😉 An artichoke pesto is tart and tangy, makes a wonderful spread for crusty bread, or tossed with hot pasta. If you are doing vegetarian, toss in a little bit of Parmesan cheese. Artichoke… Continue reading Artichoke and Lemon Pesto
Month: October 2013
Golden Vanilla Cupcakes
I was considerably excited to receive a review copy of Naturally Sweet & Gluten-Free. Mostly to explore more baking options for Alistaire. The book is "Allergy Friendly Vegan Desserts". By allergy friendly, that means no eggs, gluten or dairy - and refined sugar. Unfortunately, there is a lot of nuts. Ah well! Still, there were… Continue reading Golden Vanilla Cupcakes
Cherry & Apple Crisp
I was feeling inspired by a dozen apples that came home recently with us, and by a post from the folks at #FreshBloggers, on what we might be doing with the new crops of apples out there. Apple crisp sounded toasty n' warm, made for fall. I worked with a basic recipe, that had contained… Continue reading Cherry & Apple Crisp