This is a rich, decadent, but basic chocolate cake recipe. It is chocolate-packed, moist, and not-too-complicated. Baked and served in one pan slathered with a layer of fresh chocolate whipped cream frosting.
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...
I think I jinxed myself yesterday talking about the cold because today we are under an extreme cold weather alert. The only upside to this cold weather is that there is usually some beautiful sunshine to go with it so
Hi there, friend. Let's talk. What'd you do this weekend? Did you do yardwork? Any DIY projects you wanna share? I wanna hear it. I wanna hear it all. Annnnnd go! I'll wait... Oh niiiice. That's cute. All that sounds
Why? Because he needs leftovers. On go layers of light and dark turkey slices, homemade stuffing, pickles, pieces of soft butter lettuce to show that he is including something green, and last a smear of mayonnaise or aioli on the second slice of bread to help glue the whole contraption together.
CANDY. Yes it's totally bad for you, addictive even, spikes your blood sugar, gives you diabetes, and has little other nutritional value. It makes for excellent stained glass when melted inside gingerbread cookies.
Three reasons why I love this recipe and you will too: 1. It is quick and easy to prep, 2. It’s healthy, 3. It is very easily adapted to suit whatever fruits are in season and what you have on hand.
