Since Christmas decorations are up in the stores, it’s a sure bet that Thanksgiving is around the corner! Time to celebrate the flavors of fall! Add this treat to the list: gluten-free pumpkin doughnut holes (a.k.a. mini muffins)!
It was a dark and stormy night on Halloween weekend. Well, not really. This is Phoenix and it was sunny and 85 degrees today. I just thought it would be a good spooky start to this post! Dark & Stormy cocktails are good any time of year!
It seems people either love eggplants or they don’t. I love them! I love their rich, dark purple color topped with a little green stem and their smooth, shiny skin. I love the fact that, if you can get them growing where you live, once planted, they’ll likely surprise you with their abundance.
It’s beet season and I’ve been coming across them at the markets. Since they’re everywhere (and my sister hasn’t given me the recipe for her famous beet soup yet) I decided to make a simple snack – Baked Beet Chips with Blue Cheese Dip. Might sound strange, but not when I say that these turn to chips – baked not fried – that are crispy, delicious and addicting!
These vegan sugar cookies are easy to make and have a great taste and texture. Turns out the first batch I made weren’t actually vegan, but that was easily corrected with the next batch.