Pumpkin and chocolate team up in this vegan cookie recipe. A bit of icing drizzled on the top makes them even tastier.
The caramelized onions in this recipe complement green beans in a way that will please any sensible eater.
My mother used this cookie frosting recipe when I was young(er), and I still love it. This frosting is especially great on butter cookies.
The flavor can easily be modified by using various flavoring extracts. My favorite combination is half vanilla extract and half almond extract.
This butter cookie recipe is the same one my mom used every Christmas. (With the little exception that it’s been veganized.) I couldn’t imagine using any other recipe. This recipe creates delicious, mouth-watering butter cookies every time. It’s impossible to eat just one. Even my husband, who isn’t a cookie lover by any definition, can’t resist these. While these are sensational naked, I top these cookies with delicious cookie frosting… the same that my mother used (veganized). My sister tried these and agreed that they taste just like the non-vegan version. Woohoo!
I always wanted to love hot cocoa. I love chocolate. I love hot drinks. But for some reason I always found hot cocoa mediocre. I finally decided to play around until I perfected a recipe that I find rich, creamy, and savory. It took me three years, but it was well worth the wait.
This recipe will spice up your oatmeal in a relatively healthy way. It is also a great way to use extra pumpkin.
A fantastic recipe for pumpkin pancakes.
I kick off every fall with pumpkin cheese bread. This recipe makes two loaves, which gives you the opportunity to share one. It is also perfectly acceptable if you don’t want to share!