Strawberry Buttermilk Cake

 

Strawberries are some of the first fruits of spring in Georgia. I love them and when they are in season, I eat them nearly every day.  One of my favorite breakfasts is strawberries and buttermilk. Yes, I know how country-sounding that is, but if you like yogurt you will like buttermilk! It’s the same flavor profile. Plus, red Chanel lipstick or not, I am really a country girl. I am certain you are going to love my Strawberry Buttermilk Cake. Since it contains buttermilk and pureed strawberries, I was able to eliminate adding butter or oil — and it’s still super tender and moist. And, best of all — I make it in the food processor! (more…)

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Small Bake Pecan Macaroons

Small Batch Pecan Macaroon

April is Pecan month, believe it or not. I’m not sure who decides what food is celebrated in what month, especially considering the pecan harvest is in the fall. Whatever the month or time of year, pecans have become a regular part of my healthy eating plan. I use them in cereal, salads, as a crunchy topping for fish or chicken, and of course, in desserts including this recipe for a small batch of Small Batch Pecan Macaroons. These cookies are crispy, chewy, and buttery, yet made with only four ingredients. They’re gluten-free and dairy-free if you need it, and so good you won’t care if you don’t. You’ll love the small-batch, small-bake — and the fact they’re completely made in the food processor.

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(Skinny) Chocolate Dipping Sauce

Skinny Chocolate Dipping Sauce

This Chocolate Dipping Sauce was a REVELATION. Chocolate isn’t my Achille’s tendon, it’s my whole damn leg – albeit a more defined and muscular one. Chocolate ganache is a mixture of chopped chocolate and heavy cream and makes the most amazing fondue-style dipping sauce for fruit, berries, cake, cookies, marshmallows, and nuts. It would taste good drizzled on dirt. And, it’s a fat bomb right at 100 calories or 5 WW points a tablespoon. Phew. How about a Chocolate Dipping Sauce that is silky, rich, decadent — and only 3 WW points for 8 lucious tablespoons? Read on to learn more! (more…)

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Makeover Recipe: Easy Lemon Squares

 

Easy Lemon Squares

Lemon Squares are often made with gobs of butter and sugar and well, that’s one reason why they are so good. But, they are really about the lemon. Lemon is, or should be, the star of the show. I am convinced there are ways to lighten things up and still have great flavor with baked goods, desserts, and sweet things – lemon squares included. My Easy Lemon Squares are not any harder to prepare and do not require any special ingredients. There are no boxes or mixes. It’s one bowl and one pan. Bonus. My tasters had no idea it was a healthier version of a lemon bar – and loved it. Read on to learn more! (more…)

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Nothing says “I Love You” Like Chocolate Pudding

"I Love You" Chocolate Pudding

What other dessert brings out the kid in us more than chocolate pudding?  Sometimes Mama would make chocolate pudding after school, and my sister and I would watch her measure and prepare the ingredients, combine everything, and then cook until the dark mixture would suddenly thicken. She’d pour the molten chocolate pudding into those glass cups with thick ruffled edges and let us swipe our little fingers against the side of the pan to get every last bit. 

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Lemon-Chia Seed Yogurt Cake

 

Lemon-Chia Seed Cake

Lemon Cakes come in all shapes and sizes, all manners of baking. There are lemon-scented tender yellow cakes topped with rich lemon buttercream, dense lemon loaf cakes with their signature golden crown, sturdy lemon genoise bathed in lemon syrup, and light and ethereal lemon chiffon cakes. Lemon Poppyseed cakes are a classic version of lemon cake, as well.  Many recipes for lemon poppy seed cake contain two sticks of butter and two cups of sugar! Yikes. It’s not overly rich, yet and packed with tart lemon flavor. Read on for how to make it. 

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Easy Chocolate Cocoa Bombs

Chocolate Cocoa Bombs

Chocolate Cocoa Bombs have well, absolutely exploded this holiday season. I adore the idea, but cannot believe anyone would want to go to the trouble of tempering chocolate, painting a mold — and then filling it with instant cocoa mix? Instead, how about a super easy chocolate truffle that simply melts in hot milk? No tempering or molds needed — and it works, too.  (Tik Tok is filled with videos of Chocolate Cocoa Bomb Duds….) Read on for my recipe for a simple-to-make rich and indulgent Chocolate Cocoa Bombs.

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GF Pear Banana Almond Cakes

When I decided to share this recipe for GF Pear Banana Almond Cakes it was a surprise to me. It would seem like the Banana Bread 2020 obsession is long over and I am at best, late to the party. The revelation came when I married a bite of this little golden cake with a sip of hot coffee. It was a sweet-bitter kiss of flavor and aroma, quite the edible delight for a late-night food waste prevention project — especially since they are gluten-free, sugar-free, and made in a food processor! (more…)

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How to Make Homemade Caramel Sauce and Apple Dip

Homemade Apple Dip

Apples dipped in caramel are one of life’s sweetest treats. It’s simple, nostalgic, and tasty, too. Knowing how to make caramel is a key kitchen skill, a must-do, something that should most certainly be in your repertoire. Sugar, heat, and a little bit of time can do amazing things. I fully understand there are storebought apple dips and jars of caramel sauce — and there are some really great products available. I also know how incredible the homemade versions can be. Homemade Caramel Sauce and Apple Dip make great holiday gifts. Read on to learn how to make them.

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Easy Dark Chocolate Bark

 

Packed with dried fruit and nuts, dark chocolate bark is full of flavor and fun! Making this bark – simply a sheet of rich, decadent chocolate studded with crunchy bits of goodness – couldn’t be easier. You can whip up a batch in about 5 minutes before chilling in the fridge. There’s no tempering or wax to help it set up. The best part is that you can tailor the “stuff” to what you like. Read on to learn how to make Easy Dark Chocolate Bark.

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