YO! How’s everyone holding up? It’s day who the hell knows of lockdown and I’m here with a recipe that’s probably more suitable for a more gloomy time of year (like in the fall, when everything is dying) (or in the winter, when everything is dead) but it’s a recipe for something I consider straight up comfort food and I kinda think that’s what we all need right now. Yes I know we should be eating vegetables and soluble fiber and things that nourish our bodies and yadda yadda yadda but it’s also important to be eating things that feel like a warm hug. And you know what feels like a warm hug? D ..read more

I was going to put this recipe up as a JUST THE RECIPE post but then I realized it’s been a while since I’ve come here to have a proper chat so - since it’s the weekend - I figured WHY THE HELL NOT! But, I’m not gonna lie, there’s a little (and by little I mean big) part of me that is absolutely certain there are far more productive ways we could all be spending our time right now.. you know? Anyway, let’s address the elephant in the room first. I’ve not been as present in this space as much as I’d like but it’s because, as it turns out, running a company (err, two companies) is demanding and ..read more

This post was created in partnership with Bob's Red Mill. I originally planned on coming here with a chocolate peppermint tart (because tart = more aesthetically pleasing than fudge) (now that I see this fudge I’m not so sure about that) but then I tried aforementioned tart and realized how much I do not like copious amounts of chocolate and peppermint, together. So instead I’m here with nutty dark chocolate fudge, which is a lot more delicious than the tart and also a lot easier to make. When you’re crunched for time next week, it’ll be nothing for you to whip up this fudge and pop it in the ..read more

This post was created in partnership with Bob's Red Mill. Thanksgiving is in two days. I repeat: THANKSGIVING IS IN TWO DAYS. Can you believe it? There’s a good chance your Thanksgiving dessert spread is already planned. And that it contains copious amounts of pie.. which is why I’m here with cookies. Because there’s always room for (more) cookies, right? These cranberry orange babes are Thom’s favorite and I think it has a lot to do with the fact that they’re light and refreshing while also being satisfying and delicious. Though I tend to be a chocolate/nuts kinda cookie person, I cannot de ..read more

If you’re rolling your eyes at the fact that I’m here with yet *another* coconut whipped cream technique/method/WHATEVER I promise you that there is a very good reason that I am here with yet *another* coconut whipped cream technique/method/WHATEVER. Because I’ve somehow managed to improve upon what was already pretty great. Except this time I turned that greatness into something that can be made and consumed in one hour instead of three days. One hour, you guys, If you’re not familiar, my (most recent) method for making coconut whipped cream requires chilling a can of coconut cream (or milk ..read more

Notes: I’m not a huge fan of pumpkin spice (SPOILER) but if you want to add a little extra spice to this loaf, use 2 teaspoons of pumpkin pie spice in place of the cinnamon. I haven’t tried using alternative flours but suspect you could substitute up to half the flour with whole wheat flour. Or use 1-to-1 gluten free baking flour if you’re doing the gluten free thing. If you want to mix chocolate chunks into the loaf, have at it (it’s delicious). Loaf pan sizes vary considerably so I’d set your timer for 40 minutes then bake for 5-10 minutes more, if necessary. My loaf baked for 45 minutes and ..read more

I know what you’re thinking. A cake from a box? Really? A CAKE. FROM A BOX? But hear me out. Proper from-scratch baking is, uhh, complicated. Even if you’re following a recipe. It requires specialty ingredients that may go bad before you get a chance to use them again. Specialty tools that may only get used once a year. And it requires a lot of time (and planning, too). What about when you just want to whip up a quick, no-fuss cake for dessert? Or when you’ve been tasked to bring cupcakes to a party last minute? Or when you’ve got a million things on your to-do list and a cake is one of them ..read more

DAIRY FREE CHEESECAKE, Y’ALL. But not just ~any~ dairy free cheesecake: dairy free cheesecake that tastes like the real deal. I swear it. If you didn’t know by now, one of my main objectives with nearly every recipe I develop is for it to be indistinguishable from its egg and/or dairy-containing counterpart. I don’t want anyone to be able to tell if I used coconut oil instead of butter. If I swapped the eggs with tofu. Or if I replaced the heavy cream with full fat coconut milk. I just don’t. Part of it is a personal thing (the look on people’s faces when they find out something doesn’t contai ..read more

IT’S CAKE MONTH! Maybe you had no idea. Or maybe you’ve been waiting for it since I first mentioned it back on the ‘gram in June. Either way, cake month on OLC is here which means it’s nothing but cake for the rest of the month, for no reason other than the fact that cake is delicious. Ok, and maaaybe because I have a laundry list of cake recipes that I’ve been itching to share. After looking over that laundry list and trying to narrow it down, I realized four of the almost two dozen cakes were pretty similar. I went back and forth, agonizing over which version to share (I was leaning toward t ..read more