So after a very long hiatus from writing and baking since the move to the new house, i thought i would jump back in with something rich and sweet, my sinfully chocolatey banana bread. After a series of emotional highs and lows, and discovering while unpacking the pantry that I had 36 unopened bags of…
Recipies
Figgy Bars
Inspired by the famous figgy pudding beloved by the Brits, these brandy-glazed bars are chock-full of figs and flavored with pumpkin-pie spices. These bars are incredibly moist and tender, although slightly difficult to cut. So if you’re looking for nice clean edges, place the baking sheets in the refrigerator over night, this makes slicing a…
Chocolate Hazelnut Biscotti
Chocolate hazelnut biscotti have always been one of my favorites. My mom makes them every year for the holidays, so this year, I decided the holidays just wouldn’t be complete without a vegan version of these. So I made one up… Turns out, they may be even better than the original non-vegan version. Especially since…
Applesauce
Applesauce, a staple in vegan and low fat cooking. The bonus? The fact the you’ll never even know its there! The apples here are roasted first before pureed for maximum apple flavor. I prefer to use Macintosh apples for this recipe but any apple would do. Just keep in mind, the level of sweetness or…
Chocolate Chai Donuts
These donuts are quite decadent, but not unreasonably so if you leave out the glaze. The donut itself isn’t over the top in terms of sweetness but be forewarned the glaze, does tend make these quite sweet. However in my opinion, even with the glaze they’re not sweeter than your typical chocolate glazed donuts. You…
Dirty Chai
This recipe was inspired by a recipe for a Dirty Chai Toddy posted on the Food52 website a while back. I made it once and was instantly hooked, of course you could make this into a toddy by adding a shot of bourbon to it. Personally I’m not big on alcohol, at least not early…
