When I was growing up I remember always having these cake-y cookies whenever we had extended family get togethers. Usually they were held at my grandparents house on the North Shore and one of the family would pick up Black and Whites from a Jewish deli/bakery near Boston. I didn’t know they were called Black and White Cookies until after college and that they aren’t a Jewish thing but a New York staple!

These brownies should be illegal because not only are they fudgy, chocolatey, but also vegan top ten (yes you heard that right!) allergen free.

With the holidays right around the corner the only thing I want are cut out sugar cookies! The problem with most are they are laden with butter, wheat, eggs, and other off limits ingredients for someone living with food allergies or intolerances.

November is here and it’s officially feeling like pumpkin weather! Yes, I may have taken a little longer to jump on the pumpkin spice bandwagon this year but seriously there were so many fabulous apple desserts I needed to get through first before I could happily move onto the next big flavor.

With summer right around the corner what better way to celebrate than fresh fruit donuts?

When I think of home baked cookies the first thing that comes to mind are warm and delicious chocolate chip cookies.

If your life is anything like mine it is always go, go, go! And with life going faster than the speed of sound remembering to eat isn’t always on the top of the priority list.  

Found a great recipe with only one cup flour and only one egg! It sounded delicious and was super quick and easy to make. With multiple ingredient swap I decided to go from squares to muffins. This was the beginning of where things went wrong.

Spring has officially sprung. The sun is shining and the birds are noisily chattering and Easter is right around the corner. 

It’s St Patricks Day! The day where everyone pretends they’re Irish (if they aren’t) and eats and drinks anything you can think of that is green or can be turned a shad of green. 

Growing up in a family of bakers meant there were always lots of yummy treats and desserts to be eaten and being Jewish meant there were some that only came out certain times of year. With Purim right around the corner hamantaschen are the staple dessert to be shared. 

January 2019 marks the new health adventure I began- going completely gluten free. This has been a great thing but as we all know once we are told something is off limits then all you crave and for me it’s been cinnamon rolls. 

Here’s a simple, not cloyingly sweet, vegan buttercream frosting recipe that is easy to add whatever flavors your heart desires. 

One of the many things I miss since my daughter was diagnosed with a peanut and tree nut allergy is donuts. Most bakeries that carry them just aren’t worth risking her safety with all the cross-contamination.

Nowadays finding a Top 8 free granola bar is becoming more commonplace but sometimes the tast is also lost due to the lose of ingredients. Sometimes the cardboard box may have more flavor than the bar itself... just by chance my eyes fell upon a seed bar by 88 Acres. Let me tell you they are absolutely delicous!