Beware: this is the silkiest, creamiest, most luxurious chocolate sauce OR chocolate fondue you’ll ever make! Made with just chocolate and cream (with a touch of vanilla and salt), it comes together in mere minutes. You can even drink it as hot chocolate, which will change your life forever. (Sorry!) [Plus: New video below!]
Packed with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free breakfast cookies, which are flavored with maple syrup, warming spices, cranberries and dark chocolate (oh, yes!), are jammed with nutritious ingredients, and yet they taste like treats. Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself.
I was planning on sharing this pie crust post closer to the holidays, but on Monday Bon Appetit re-posted my Instagram photo of the salted butter apple galette I had made over the weekend (!!), and whoa Nelly, I had a ton of people ask me for my gluten-free pie crust recipe. I therefore shoved aside my original post (you’ll get it soon, promise!) to instead share this buttery, flaky, gluten-free pie crust that tastes just as delicious as the white-flour crusts of my childhood. If you do eat gluten (lucky you!) you can use this same recipe and technique using all-purpose flour. I’ve included a step-by-step video on how to do it below (never fear pie crust again).
I’d argue that the most direct route to someone’s heart (I’m really just talking about my heart) is with a thick slice of ice cream cake. Here a chocolate cookie crust gets layered with a tapestry of ice cream and a thick layer of soft fudge. It’s possibly one of the easiest cakes ever, and yet if there is a better crowd pleaser, I’ve yet to taste it. (And if you think ice cream cake is just for summer, you’re mistaken!)
“Ice cream sandwiches.” Are there three better words in the lexicon of summer? I think not. Several years ago we had a Fourth of July party at our house. I don’t remember much about what we had for dinner, except that Ella, who was three at the time, ate an entire watermelon by herself. But I’ll never forget dessert.
School is out as of this week, and that means summer is officially here! For me, no food represents the sweet freedom of summer as ice cream. In honor of Ella graduating Kindergarten (oh geez, I’m getting teary), I developed a strawberry frozen yogurt just for her. It’s sweet, creamy, bright and a tad sassy (just like her), and it gets whipped up without an ice cream maker. It’s made with frozen strawberries, honey and Greek yogurt (so it’s even nutritious!) with a soft serve texture that rivals anything you can buy at the store (check out the how-to video below). Not that I have an issue with the store-bought stuff. In fact, I have to get something off my chest.
Picture this: an individual chocolate cake with a rich, dense center and a feather-light crackly crust. Envision a cross between a brownie, a cupcake and a flourless chocolate cake with a delicate, light crumb. Introducing chocolate crackle cakes. I named the cakes after their crackly crust, which might just be my favorite part. Or maybe it’s the fudgy center…. Hmm… I leave that for you to decide.