My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
I store balls of this cookie dough in the freezer, so yummy and wholesome home-baked cookies are just minutes away. And, they're great warm from the oven. —Sandra Castillo, Janesville, Wisconsin Skip links
Using a pumpkin spice pudding mix and pumpkin pie spices, these little cookies are great for an afterschool snack or bedtime treat for your family! Once A Month Mom
After making a deliciously moist pumpkin bread using almond flour, I decided this could be an opportunity for coconut flour to shine. After all, coconut flour certainly does suck up a lot of moisture. Read more...
