These mini pies will make everyone at the table happy! No slicing, and finger friendly. And....I've included an allergy friendly version that is vegan as well. Mini Pumpkin Pies Ingredients: 1 package pie crust dough 15-ounce can pumpkin 14-ounce can sweetened condensed milk 2 large eggs 2 tsp pumpkin pie spice ½ tsp fine sea… Continue reading Mini Pumpkin Pies
Month: October 2016
Halloween Edible Wee Pumpkins
Fall is my favorite time of the year 🙂 There is to me little better than crisp days and night, leaves turning and taking the boys to farms for pumpkins! Hard to believe it's been three years since I took this photo: One of the fun treats we made that year was wee baby "pumpkins",… Continue reading Halloween Edible Wee Pumpkins
Latte Pudding
I was going through some old recipes of mine, and came across one I had stopped eating when we followed plant-based tightly. I do a lot more with grass-fed gelatin now (it's something our youngest can safely eat), so I made it again, and updated it a bit. And it uses one of my favorite… Continue reading Latte Pudding
Light As Air Egg Free Belgian Waffles
Belgian waffles, and well, most waffles, are rarely egg-free. This can make it nearly impossible to enjoy one if you have egg allergies. After trying other recipes, I found that Ener-G egg replacer provided the lightest, airiest waffles in comparison to using flax seed or other substitutes. Kirk scored a Hamilton Beach Flip waffle maker… Continue reading Light As Air Egg Free Belgian Waffles