Citrus fruits may be at their peak in winter, but they just taste like sunshine, don’t they? Turn them into bright, creamy, tangy curd, and you basically have a jar of spring!
This tangerine curd is made with a couple of Meyer lemons for tartness, a vanilla bean because, well, everything is better with vanilla bean, and coconut oil instead of butter, so you can sort of pretend it’s healthy.
These cupcakes might look delicious and be filled with some tasty baking staples (cocoa powder, vanilla, sugar… yum!) but they aren’t for eating—they’re for your skin! I know, it’s a little sad that you can’t take a big bite, but they work wonders on dry winter skin.
The sugar exfoliates, the coconut oil and cocoa butter moisturize like crazy, the cocoa powder fights cellulite, and your shower smells amazing.
I don’t know about you, but I’m already stocking up on Valentine’s Day candy … and eating it! I just can’t help myself around all of the chocolate and hearts that are everywhere I turn this time of year. So what’s a girl to do with a bunch of empty heart-shaped boxes covered in Peanuts characters (besides crave more chocolate)? Make an adorable heart-shaped garland, of course!
You know the fancy schmancy almond milk you ogle at Whole Foods (those specks of vanilla bean? a hint of sea salt? yum!)? Not the cheap dairy substitute stuff that comes in a carton and has a long list of ingredients you can’t pronounce, but the good stuff next to the fancy schmancy juices that makes you seriously consider whether it could possibly be delicious enough to be worth $12/tiny bottle.
Well, it is really really delicious. But $12 is a lot for a non-alcoholic drink. Solution: make it yourself!
I know it’s been practically forever since I’ve posted something, but I’m back with something sweet and chocolatey! Please accept this Nutella brownie pudding as an apology for my absence (I would if I were you, it’s pretty delicious).
What is brownie pudding you ask? Well, I’ll tell you: it’s everything you’ve ever wished your brownies could be. It’s crispy and crinkly on top and fudgy and gooey and almost brownie-batter-like in the middle (minus the raw eggs), and rich and chocolatey throughout and oh my goodness it’s good.
You guys know I’m all about birthday cake. And cream puffs. And tasty dessert hybrids. So these birthday cake cream puffs just had to happen. And Lexy‘s lovely little one’s entrance into the world was a perfect reason to make them!
There’s funfetti cake mix in the pastry cream filling AND in the choux pastry, which makes the filling completely addictive (as you’d expect) and makes the shells softer, fluffier, and more flavorful than classic cream puffs.
Confession: I’m sort of terrible at making cookies. Occasionally, they turn out beautifully and trick people into thinking I’m an excellent cookie-baker (spoiler alert: these homemade oreos were perfection), but about 75% of the time they come out flat or dry or just plain wrong. I think it’s because I always try to add and change and swap and reinvent when I bake. That works great for ice cream, muffins, and even bars, but I don’t quite have the science down yet to pull it off with cookies. (more…)