It's so fun pairing flavours and ingredients in baked goods, especially in things like biscotti that lend themselves well to basically anything you throw in them! Pistachios, cherries, and dark chocolate is a win win win.
Spring is in the air! And making flower cupcakes just seemed like the perfect thing to do! I've been trying to perfect a vegan icing recipe that is more stable so I've added in cacao butter to stiffen the icing and make the melting point a little higher!
Panna cotta are a great dessert for the spring and summer since they are served cold, and are quite refreshing and light. These would go amazingly well with some fresh berries on the side as well!
These energy bars are so easy to throw together for when you know you'll be out and about and need a quick snack. I love going hiking in the summertime and these will be the perfect little energy boosts!
An easy classic, I wanted to make a vegan version since lemon poppy seed muffins (and loaf!) is one of my favourite go tos at coffee shops and cafes. I like topping mine with fresh squeezed lemon juice and granulated sugar!
A loaf classic, and one that is easily made vegan! This version is adapted from my moms banana bread recipe, and it did not disappoint!
Valentine's Day is the excuse to make all the cute heart shaped desserts! I made these petit fours with vegan pound cake and a little bit of homemade pomegranate jelly in the middle.
Taking inspiration from a Valentines Day classic, chocolate covered strawberries! I made this recipe with that in mind and it works so perfectly in donut form. It's a very moist cakey donut, but won't crumble apart. I recommend making a double batch as these don't stick around!
