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Aquafaba Dessert Cookbook – Coming Soon!

If you’ve been reading my site for awhile, you may have noticed I’m having a bit of a love affair with Aquafaba desserts. For the new folks, Aquafaba is a plant-based alternative to eggs that might already be in your pantry. It’s the watery run off from a can of beans. I use chickpeas, but other bean waters work. Now, I’m not vegan (surprise!) but I love the challenge of baking vegan desserts that have the taste and texture of the non-vegan classics.  That is why aquafaba has totally blown my mind. I’ve been getting AWESOME results. Just look at this Vegan Lemon Bar… or these Vegan Dulce de Leche Cookies (Alfajores)… …or maybe these Vegan Cherry Fools are more your thing… Are you drooling yet? Well, I’m sorry to keep you hanging but I’m hoarding these recipes for my upcoming digital cookbook. I promise you, it will be worth the wait. If this excites you, be sure to subscribe to my newsletter to stay informed on the release date!


Chocolate Cupcakes with Nutella Buttercream

Have you every tried to make cupcakes from scratch in under 45 minutes? On stage? In front of a live audience? With cameras in your face? I have and I’ve lived to tell! I competed in a cupcake competition at the Everything Food Conference in Salt Lake City with fellow blogger Jessica from  Our team was called Bake-A-Saurus and our cupcake of choice was a chocolate hazelnut crunch cupcake with nutella buttercream. Oh lawd! The picture you see here is one of my practice batches. I’m happy to say that the cupcakes we produced in the competition were just as pretty. Our cupcake was inspired by Ferrero Rocher chocolates. We filled them with chocolate ganache and crushed hazelnuts for texture. Those little round balls you see on top are chocolate covered cereal crisps. Crunch! Are you hungry yet? Want the recipe? I’m going to make you check out Jessica Gavin’s site to get it. She has much lovelier photos and a really great recap of events so check it out: Ferrero Rocher Inspired Cupcakes with …


Double Chocolate Muffins – Vegan

When I was a kid, I loved those gigantic double chocolate chip muffins you get at Costco. Happiness is a chocolate muffin the size of a small planet. These vegan double chocolate muffins are a lot smaller, but they really remind me of those Costco behemoths. They are sweetened with dates and maple syrup, this keeps them from being dry because nobody likes a dry muffin. I used coconut oil for the main fat, but you could use light olive oil or grapeseed oil if you prefer. This recipe features aquafaba as an egg replacer. Aquafaba is a simple ingredients that you might already have in your pantry. It is the water you drain off a can of chickpeas. I’ve created a tutorial to show you the simple steps for preparing aquafaba, you can check that out right here. If you don’t have aquafaba available, you can use your favourite egg replacer or if you eat eggs you can replace the 3tbsp aquafaba with one whole egg. The easiest way to make these muffins is to mix …