Use a crockpot to warm chocolate and coconut oil, for the easiest chocolate fountain ever. I served this at a women’s retreat this spring, at a camp with minimal kitchen conveniences, and it worked. For minimal effort in serving, set the chocolate out with baskets of graham crackers and marshmallows, pretzel sticks, and strawberries. Hardly any prep involved, but so fun to eat.
I’ll admit, I was trying to use up some of the extra bread from the many experimental artisan loaves I’ve been baking. I knew I had to pull this recipe out. Because of all that bread (which made perfect bread crumbs). And, well, because the recipe’s SO GOOD! I don’t think anyone’s felt put-upon at all, eating this savory, juicy, easy-to-make chicken.
This is one elegant dessert, but pretty easy to make. And… OMG- gluten-free!
I usually have frozen berries on hand, and even some gelatin, since I like using it in morning drinks to get the anti-inflammatory benefits.
What I’m saying is… You can probably pull this dessert together (if you’re like me, haha…). And everyone’s tummy will thank you. Nom nom…
You can make a lot of Rice Krispie Treats with very little time commitment! And even though I also offered chocolate quinoa cupcakes at last week’s retreat, these treats were the most popular. A total crowd-pleaser. Oh, and they’re even gluten-free!
“Cacciatore” literally means “Hunter”. And while there have been a few hunters in the family, most of my hunting will be in the grocery aisle! But I think it’ll be cool, especially if I announce we’re having “Chicken Cacciatore” with an Italian accent!
It’s Granny Smith apple season! They make the best applesauce- you don’t even need sugar. Well, IMO anyway. And they make awesome pies! But they are also perfect for this super-easy apple cake. It gets kind of busy this time of year, so it’s nice to have a dessert I can literally whip up in a few minutes. YUM.
Having a deli for over thirty years now, of course we have a few pasta salad recipes! This one was a favorite of some of the staff. The ingredients are often already on hand, making to easy to fill last-minute potluck needs. We pretty much always have carrots in the hydrater, and peas in the freezer, right?
I filed this recipe under “Healthy” AND “desserts”, since it seems to be both. So good on top of yogurt! It’s usually used for fancy teas, with scones and clotted cream, but I’m thinking this version will go well in my smoothie even- ha! I mean, it doesn’t contain sugar, and I used Kerry-gold pastured butter, and a neighbor’s fresh chicken eggs. Of course it’s good for me, right? Oh, plus it uses whole egg. Protein! This lemon curd seems a tad lighter than the traditional- a bit more like custard. Yummm…
Most recipes for ginger bug would have us grating some fresh ginger every day, mixing it with a bit more sugar and water, to feed the bug. I don’t have time for that! So I came up with a quicker method: I process the whole bunch of ginger with an equal part of sugar, and store that mix in the freezer. Then it’s easy to scoop a little out for the daily feedings.
An easy way to make flavorful “preserved Meyer lemons”, only easy-style! I just pureed the lemon peel in my Vitamix with some salt, added extra virgin olive oil. Delicious, on so many things!
