This recipe is a lil’ different than our recent sweets—mainly because it’s gluten-free! As Kim and I transitioned No Eggs or Ham away from lectin-free cuisine, we went all in to gluten laden desserts, because we were tired of compromising quality for healthfulness; we had accepted the fact that we were foodies first. However, that’s not to…
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It’s not too late for pumpkin pie, right? We missed our Thanksgiving opportunity, but we’re vamping up this pie’s Christmas spirit with a molasses cookie crust! Plus, who wants to deal with finicky pie doughs that are really only mediocre anyways? Not I! Cookie crusts ’til I die. The flavors of this pie are classic:…
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Cheesecakes are one of the few culinary delicacies that are actually easier to be made vegan than normal. With vegan cheesecakes there’s no fancy water baths or need to worry about the top cracking; it’s as simple as blending your custard ingredients in a food processor, putting them on top of some crust, and freezing…
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I have quite an endearing history with eggnog. For one, it’s the first alcoholic drink I’ve ever tried and every year when November rolls around, I can’t get enough of this stuff. Talk about starting a sugar and alcohol problem at a young age. Pass the half gallon, pour me a glass, hand over the…
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“Raise your hand if you like cupcakes!” “Alright, yeah, you go Cassandra! I like cupcakes too. The rest of you can eat muffins for the rest of your life.” “But aren’t they the same thing?” “THE SAME THING? You’ve got to be kidding me! You’ve been in culinary school for how long and you think…
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Experimenting with our cornless cake recipe led us to discover that “Hey! Yeah, I’m talking to me. Maybe making a light, moist, fluffy, and sweet cake isn’t impossible without sugar, wheat, and all the things that make most cakes light, moist, fluffy, and sweet.” The process starts by beating together solid coconut oil with erythritol,…
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