Summer weather has officially hit North Carolina! This means all the fruity desserts. This recipe is vegan-adapted from my mom’s and it’s still just as delicious. It’s tangy and sweet and perfect for a hot summer day!
Happy Easter! I hope everyone is staying safe indoors this holiday. While this is definitely not a typical Easter for my friends and family, I am happy that I was able to do some baking this morning. Carrot cakes on Easter have become a tradition in my house. They are sweet and earthy. I love to spice mine up with extra ginger and cinnamon to contrast with the rich buttercream frosting.
When I first transitioned to a vegetarian diet, my family was very concerned about my protein intake. My dad in particular would incorporate protein powders, tofu, faux meats, etc. wherever he could; even in desserts. My favorite desserts were his baked chocolate tofu pies! I literally still have dreams about them- they are that good!
It is starting to look like spring here in North Carolina! There is something about a warm sunny day that leaves me craving a fruity, sweet dessert. This Mojito Sweet Bread has such a fun, refreshing flavor. It’s loaded with both lime juice and zest as well as plenty of fresh mint leaves. With or without icing, this bread is perfect to pair with a glass of iced tea, lemonade, or maybe something a little more “adult”!
I’ll be the first to admit that I have the biggest sweet tooth. I love cakes, cookies, and candies. This recipe combines two of my favorite desserts: chocolate chip cookies and cupcakes. By freezing balls of cookie dough overnight, they can be cooked right in the middle of these cupcakes and still keep their doughy, fudgy texture. Serve these at your next holiday or birthday party!