My best friend and my husband are both obsessed with fruit. I learned this while on a 2 hour car ride where they both decided it would be a good time to discuss every fruit and why they did and did not like each one… it was… fun?
Now don’t get me wrong, I love fruit too. But there is only one that truly has my heart: blueberries. I am obsessed. Ever eat the whole pint on the way home from the store? No? Just me? Ok, don’t judge me!
I was really struggling to come up with a topic to get people’s attention for this post, probably because I am bad at pick up limes…
Ok sorry I couldn’t help myself! As a lover of both cheesecake and puns, I could not resist, and you will not be able to resist this dessert once you get your hands on it. I love long weekends (anyone else ready for Memorial Day??), especially ones with outdoor BBQ’s, family, and friends. This year Austin and I will be spending our time exploring Philly with friends we have made here over the past few months. Philadelphia has a beautiful harbor filled with craft beer, hammocks, and delicious food from vendors all over the city. To say that I am excited is a huge understatement.
I am going to be honest, I am not a huge fan of strawberries (gasp!), but I know how much my fiance Austin (and everyone else, it seems) loves them, and I also know how much he loves cheesecake, so I knew I needed to give strawberry cheesecakes a try. And I am sooo glad I did. These cheesecake bites are the perfect balance of easy to make and really damn delicious.
I love mint and chocolate. Yorks and junior mints were my favorite candy growing up (spoiler alert: currently working on a healthy version of these)! To be honest, it does stress me out to think how much sugar I ate from those. But, this recipe is far from that. I found this recipe on Petite Allergy Treats blog. I love the theory and mission behind her blog. Her children have multiple allergies and she has made it her mission to make delicious foods that meet all of their needs. She is such an inspiration for not just moms, but any recipe makers looking to be creative within certain requirements (like plant-based whole foods).
I have been obsessed with tiramisu ever since I can remember. I love the rich coffee flavors mixed with chocolate and fluffy lady fingers. In fact, I am getting hungry just writing this…. Every time i went out to an Italian restaurant or pizza place i would always ask for Tiramisu. I may or may not have even ordered it a few times on Grubhub.
Anyway, this Tiramisu recipe just felt natural for me to make. It offers sweetness from the agave syrup, creaminess from the cashews, and I added in a secret ingredient for a fun twist. Does anyone else love seeing the look on people’s face when you have them try something and tell them it is vegan and they can’t believe it? This is one of those recipes that both my vegan and non-vegan friends could not get enough of.
When I was young, I HATED carrot cake. I mean, who wants to eat a healthy dessert?? But as I get older and (theoretically) wiser, carrot cake has really sprouted roots and grown on me (bad puns ALWAYS intended).
Having said that, I was VERY surprised by this recipe. It was originally supposed to have a think layer of fudge, but while I was making it Austin, my fiance, asked me, “Why are you putting on so much frosting?” I began to explain to him the nuances of raw cakes and the philosophical and scientific rational of a two layered cake, but I began to realize that the “just enough sweetness” quality is what makes carrot cake so appealing. Especially for those of us who are sensitive to sweetness.