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Cory Warren is a husband, vegan dad and podcast host who creates plant-based meal plans. His quick and easy vegan meals help make a plant-based diet for kids simple! Lean Green DAD, provides easy plant-based meals for anyone looking to fuel their plant-based family! https://www.leangreendad.com/
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Cooking - Baking
07 October 2022Baking Blogs
07 October 2022
Need ideas for using up that leftover turkey? This Leftover Turkey Pasta Casserole is the best! It’s my favorite turkey hotdish loaded with flavor! You can even swap rotisserie or leftover chicken if that’s what you have!
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It never fails that I always have a ton of turkey leftover during the holiday season. This is especially true around Thanksgiving time, and I hate wasting food! I always have a ton of Thanksgiving leftovers!
This is why this creamy turkey casserole became an overnight sensation in my house – because everyone loved that there was a new and creative way to enjoy leftover turkey. Use that turkey for good and whip up this turkey bake recipe. It’s creamy, it’s delicious, and it’s downright simple!
Once you make your own homemade casserole with turkey, you just might buy an extra big turkey next year just so you have leftovers to use!Ingredients in Leftover Turkey Casserole
- Pasta – Use any type of pasta that you’d like.
- Cream cheese – Make sure that it’s softened before using.
- Can cream of mushroom soup – This gives the casserole a creamy texture.
- Nonfat milk – You can use any type of milk that you’d like.
- Chicken broth (or water or turkey stock) – I also think adding bone broth is great.
- Ground black pepper – For flavor.
- Garlic powder – Minced garlic works, too.
- Frozen vegetables – Use your favorites and thaw them before adding.
- Cooked turkey or chicken – Be sure to shred or cube the meat for a better texture. I think that you could also use ground beef.
- Ritz crackers – Have the kids help out with the recipe by crushing up the crackers.
- Melted butter – You can use salted or unsalted butter for this recipe.
Storing and Make Ahead Instructions
- Cook the pasta: Read the directions on the pasta package and cook it accordingly.
- Mix the ingredients: As the pasta is cooking, mix the soup and cream cheese together and then add the milk, spices, and broth.
- Once the pasta is done cooking, drain the pasta and add it to the soup mixture. Also, add in the veggies and turkey and stir.
- Add to a baking dish: Pour the mixture into a 9X13 baking dish.
- Add the crackers: Crush the crackers in a large gallon bag and add the melted butter. Squeeze the bag together to mix the two ingredients, then add the crumbs to the top of the pasta.
- Bake: Put the pan in the oven and bake for about 15 minutes. It will be bubbling and very hot, so be careful. Serve.
Can you have leftovers of leftovers? You bet! Talk about a great way to stretch that dollar! If you have any leftovers of this turkey casserole with noodles, just store them in an airtight container in the fridge for up to 3 days.
You can also make this casserole recipe ahead of time and have it waiting in the fridge to bake. I would say that one day in advance is reasonable, and it’s a great way to save on prep time the next day.VariationsWhat to serve with Turkey Casserole
- You can easily use chicken. Just swap out the leftover turkey and use leftover chicken instead. This recipe is very similar to turkey tetrazzini, so it’s versatile in the ingredients.
- Don’t forget to change up the pasta that you use as well. I tend to use whatever I have in the pantry, and the kids never seem to mind.
- You can use different cream soups also. Cream of mushroom is great, but you can also use cream of chicken, too.
- Change up the vegetables to change up the taste. I tend to use frozen mixed veggies, but you can easily use just corn, peas, and green beans. (or anything else that you prefer!)
- You could also try to add some rice for even more texture. I would use white rice, but brown rice could be a great option, too.
Even though casseroles are hearty and delicious on their own, there is always room for extra side dishes to be paired with them.Have you made this recipe?
Give it a 5-star rating below!An amazing savory dish with chicken and vegetables and mixed with smashed ritz crackers!Course Main CourseCuisine AmericanKeyword chicken, pastaPrep Time 15 minutesCook Time 15 minutesTotal Time 30 minutesServings 8 servingsCalories 536kcalAuthor Dorothy KernIngredients
- 1- pound pasta rotini, shells, etc
- 4 ounces (113g) cream cheese, softened
- 1 10.5 ounce can cream of mushroom soup
- ½ cup (118ml) nonfat milk
- ½ cup (118ml) chicken broth (or water or turkey stock)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 10-12 ounce bag frozen vegetables, thawed
- 2 ½ cups (345g) cooked turkey or chicken (shredded or cubed)
- 1 ½ cups about 30 ritz crackers, crushed
- 4 tablespoons (57g) melted butter
Preheat oven to 350°F.
Cook pasta according to package directions for al dente.
While pasta is cooking, mix cream cheese with soup, then mix in milk, broth and spices.
Drain pasta and add to soup mixture along with vegetables and turkey. Stir to combine.
Pour mixture into a 9×13-inch baking dish.
Crush crackers in a large gallon size bag and add melted butter, mixing by squeezing the bag to incorporate butter throughout. Sprinkle cracker mixture over the top of the pasta in pan.
Bake until bubbly and heated through, approximately 15 minutes. Serve hot.
Store leftovers in an airtight container for up to 3 days.
Serving: 1serving | Calories: 536kcal | Carbohydrates: 51g | Protein: 24g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 280mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
- You can use rotisserie chicken, leftover turkey, or chicken. Just be sure to shred or dice it bite size.
- Other cream soups may be substituted (i.e. cream of chicken or potato, etc)
Leftover Turkey Pasta Casserole is a creamy cheesy casserole with pasta and turkey – or use rotisserie chicken! The perfect easy weeknight meal done in 30 minutes.
07 October 2022
Fried cake doughnuts are dipped in a chocolate glaze and topped with your favorite sprinkles. These chocolate glazed donuts are perfect for a weekend breakfast or a fun dessert.
This post contains affiliate links.
I think we all have recipes that remind us of our childhoods.
For Eric, it’s his grandma’s chocolate glazed donuts.
I don’t make donuts all that often, but for some reason, fall seems like the perfect time to make them. Maybe it’s because I automatically associate fall with apple cider donuts, or maybe it’s just that they’re such a comfort-food breakfast.
In Eric’s book, a donut is not a donut unless it’s dipped in chocolate. So these sweet little cake donuts are dipped in a chocolate glaze – and topped with some sprinkles, of course!
Eric enjoyed chocolate glazed donuts every Christmas during his childhood, and they even graced the breakfast table after a special sleepover.
I hope you use this recipe to make some special memories of your own!(more…)
07 October 2022
About to whip up a batch of your favorite frosting only to realize you ran out of powdered sugar? Learn how to make powdered sugar with two simple ingredients to save the day!
This post contains affiliate links.
As much as I try to stay on top of my grocery lists and keep a well-stocked pantry, I bake so many things throughout the week that it is not uncommon for me to start making a recipe and realize I’ve run out of a key ingredient.
That’s when I turn to some of my handy baking basics tricks to save the day.
I can’t tell you how many times I’ve had to whip up a buttermilk substitute or brown sugar substitute in order to finish a recipe. Even knowing how to make self-rising flour comes in handy more often than you’d think!
With the holidays coming up, I know I’ll be going through pounds and pounds of powdered sugar and I’m bound to run out at some point, probably while making chocolate crinkle cookies.
So now seemed like a great time to share how to make powdered sugar! With this simple powdered sugar substitute, you won’t have to make a mid-recipe run to the store again.(more…)
07 October 2022
07 October 2022
The only thing better than classic chocolate cake… is chocolate cake slathered in mocha buttercream frosting! Instant espresso powder enhances the chocolate flavor and gives the white chocolate buttercream it’s delicious mocha flavor. A must-bake for coffee lovers!
It’s no secret I love baking with espresso powder. More specifically: DeLallo’s Instant Espresso Powder! In fact, I consider my secret weapon ingredient that makes almost any chocolate recipe just a little bit better. But up until last week… I had only baked with it.
But now, everything has changed! Glass ceilings have been shattered, my friends. Because espresso powder isn’t just for baking. You see, last week I went a little wild and added it to my white chocolate buttercream and OMG! It’s insane. It adds a rich, dark roast coffee flavor to the frosting that creates a mocha flavor you’ll instantly fall in love with. The best part? It’s so easy! You’ll literally just scoop 3 to 4 teaspoons of the espresso powder into the melted white chocolate, stir, and add to the buttercream. So simple!
- Cake Pan: This recipe calls for a 9×13-inch cake pan. I suggest using metal or aluminized steel pans, but ceramic or glass can work. You’ll simply need to increase the baking time, most likely by 5 to 6 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
- Parchment Paper: Preheat your oven to 350, then line your pan with parchment paper. I also suggest lightly spraying with a nonstick baking spray to ensure the cake doesn’t stick to the pan.
- Two large bowls: No standing mixer required for the cake! Instead, you’ll mix the wet ingredients in one bowl, the dry in another, then mix everything together. No need to add the mixtures alternately, just be sure not to over mix!
- Wire Cooling Rack: You’ll invert the cake onto this and cool completely before frosting.
- Sugar: Granulated and brown make an appearance in this cake. Both add sweetness, but the brown sugar also adds flavor and moisture.
- Flour: All-purpose flour is the only variety of flour I recommend using.
- Cocoa Powder: Dutch-process cocoa yields an extra dark and delicious chocolate cake. Regular, unsweetened, cocoa powder will work.
- Leavening Agents: Baking soda and baking powder are used to give the proper rise and spread of this cake
- Salt: Just a pinch both balances and enhances the flavors in this cake.
- Eggs: You’ll want to make sure you use large eggs, and bring them to room temperature.
- Sour Cream: Full-fat and at room temperature!
- Milk: Don’t get fancy here! Regular (whole) milk works best. Be sure to bring it to room temperature.
- Vegetable oil: Canola oil or melted refined coconut oil will also work.
- Vanilla extract: Always use real vanilla, not artificial or imitation.
- Water: Freshly boiled hot water works best. But the very hottest tap water you can get will work, too. It’s important the water is hot so the cocoa blooms properly.
- Espresso Powder: DeLallo’s Instant Espresso Powder, to be exact!
- A stand mixer: Fitted with a paddle attachment! Or an electric hand mixer!
- Butter: For best results, use unsalted butter. But in a pinch, salted will work! Just be sure it’s at room temperature before using.
- Confectioners’ sugar: Aka powdered sugar! Sift it before use to ensure your mocha buttercream frosting is lump-free.
- Salt: If you use salted butter, omit this from the recipe.
- Milk: Again, make sure it’s at room temperature. Cold ingredients do not bond!
- White Chocolate: Use a premium white chocolate, and not white chocolate chips. Once melted, be sure to cool for 10 minutes. If added too hot, the buttercream will split.
- Espresso Powder: You know the drill, grab DeLallo’s Instant Espresso Powder and you’ll be golden!
If you’re a minimalist, no decor is needed! This cake is lovely and sufficient simply frosted and sliced. That being said, chocolate shavings and chocolate dipped espresso beans on top don’t hurt. And make the presentation absolutely stunning. I prefer to use bittersweet chocolate for the shavings, but any chocolate you enjoy the taste of will work. I usually add about 2/3 cup on top of the frosting.
To create chocolate shaving, simply run a cheese peeler over a block of chocolate. Or you can get fancy and make the chocolate curls from my espresso chocolate pudding pie recipe.More Chocolate Cake Recipes:
Print Chocolate Cake with Mocha Buttercream FrostingThe only thing better than classic chocolate cake... is chocolate cake slathered in mocha buttercream frosting! Instant espresso powder enhances the chocolate flavor and gives the white chocolate buttercream it's delicious mocha flavor. A must-bake for coffee lovers!Course DessertCuisine Cake, ChocolateKeyword mocha, chocolate cake, cake, espresso powderPrep Time 30 minutesCook Time 40 minutesCooling time: 2 hoursAuthor Ashley ManilaIngredientsFor the Chocolate Cake:
- Best Ever Chocolate Bundt Cake
- Chocolate Banana Cake with Espresso Fudge Frosting
- Super Decadent Chocolate Cake with Chocolate Fudge Frosting
- Chocolate Cranberry Christmas Cake
- 17 Chocolate Cake Recipes for Chocolate Lovers Only
- Triple Layer German Chocolate Cake
For the Mocha Buttercream Frosting:
- 1 and 1/2 cups (298g) granulated sugar
- 1/2 cup (106g) light brown sugar packed
- 2 and 3/4 cups (330g) all-purpose flour
- 1 and 1/2 cups (126g) Dutch-process cocoa powder
- 2 and 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs room temperature
- 1 and 1/4 cups (284g) full-fat sour cream
- 1/2 cup (113m) whole milk
- 1 cup (227ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (340ml) hot water
- 2 teaspoons DeLallo instant espresso powder
InstructionsFor the Chocolate Cake:
- 1 and 1/2 cups (340g) unsalted butter room temperature
- 3 and 1/4 cups (371g) confectioners' sugar sifted
- 1/4 teaspoon salt
- 3 Tablespoons (42ml) milk
- 6 ounces quality white chocolate chopped, melted, and cooled for 10 minutes
- 4 teaspoons DeLallo instant espresso powder
- chocolate shavings for decor
For the Mocha Buttercream Frosting:
Preheat oven to 350°(F). Line a 9x13-inch baking pan with parchment paper. Spray pan generously - sides and bottom - with nonstick cooking spray, then set aside until needed.
In a large bowl, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined.
Pour wet mixture into the dry ingredients and mix until just incorporated. The mixture will be thick, that's normal. Do not overman here.
In a large spouted meaning cup combine the hot water and espresso powder. Pour the hot water mixture into the cake batter and let sit for 1 minute. Then gently whisk until completely combined; about 1 minute. The batter will quite thin.
Pour the batter into the prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
Cool cake for 10 minutes in the pan before inverting the cake onto a cooling rack to cool completely. Once cool, flip right side up to frost.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
Add in the salt and milk and beat smooth.
Add the espresso powder into the melted white chocolate and beat smooth. Scrape the white chocolate mixture into the frosting and beat until incorporated.
Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
Spread the frosting on the top and sides (if desired )of the cooled cake. Sprinkle with chocolate shavings, if using. Allow the frosting to set for 20 minutes, then slice and serve!
07 October 2022
Learn how to make bakery quality Pecan Sticky Buns at home with this step-by-step guide. A fluffy yeast dough, cinnamon sugar filling and a gooey pecan topping make these sticky buns irresistible.
Is there anything better than a homemade sticky bun fresh from the oven? It’s a toss up whether I love these buns or my Apple Cinnamon Rolls more on a cold winter day.What is the Difference Between Sticky Buns and Cinnamon Rolls?
Sticky buns and cinnamon rolls are nearly identical at first glance. Depending on the recipe, they both use yeast leavened dough rolled into pinwheels full of cinnamon sugar.
The main difference is that sticky buns include nuts while cinnamon rolls (typically) do not.
Cinnamon rolls are often topped with cream cheese frosting whereas pecan sticky buns have a brown sugar topping that turns to a gooey glaze as they bake. That’s what makes them “sticky”.
- A cross between pecan pie, cinnamon rolls, and monkey bread!
- Flipped upside down (like a pineapple upside down cake) so the gooey pecan topping drips down into the cinnamon roll when warm.
- Yeast – Either active dry yeast or Instant yeast can be used in this recipe. Make sure to check the expiration date on your package; old yeast won’t rise.
- Whole milk – Warm milk is used to proof the yeast and add liquid to the dough.
- Unsalted butter – We prefer unsalted to have more control over the saltiness of the baked buns. You can use salted if that’s what you have. Just omit the added kosher salt.
- Light brown sugar – This is what gives the pecan buns their sticky, gooey, golden brown topping.
Making Pecan Sticky Buns starts by proofing the yeast with warm milk and sugar. When the yeast mixture is frothy, add the liquid then dry ingredients for the dough. Mix and knead until it feels soft, stretchy and supple.
Now, let the dough rise for at least an hour in a warm place.
To make the pecan topping, sprinkle pecans over the bottom of a baking dish. Combine the remaining topping ingredients in a sauce pan on the stove, then pour it over the pecans.
Once the dough is risen, roll it out into a rectangle and add the cinnamon sugar filling. Roll into a log, cut into 12 pieces, and place them on the baking sheet with the pecan topping.
Cover, let rise for an additional hour, then bake and enjoy!Tips and Tricks
How can I prep sticky buns ahead of time?
- Cover the buns halfway through baking time. This keeps the tops of the buns from browning to quickly.
- After baking, place a platter over the top of the baking dish. Flip the dish over to remove the buns from the pan with the pecan filling on top.
- Pecan Sticky Buns taste best served warm. Leftover buns can be reheated in the microwave for a few seconds before serving.
- Store leftover sticky buns covered in the refrigerator for up to 5 days. Or freeze for up to 3 months!
Since making pecan sticky buns from scratch is time intensive, we often like to prepare the dough the night before.
To make the buns ahead of time, follow all the steps in the recipe instructions for making and assembling the rolls. Then cover the pan with foil and store in the refrigerator overnight.
Take the unbaked buns out of the refrigerator about an hour before baking to bring them to room temperature. Preheat the oven and bake as directed.Can I knead the dough by hand instead of using a dough hook?
You can absolutely knead the dough by hand. It will take longer but hand kneading works perfectly fine.Why isn’t my dough rising?
If your dough hasn’t visibly risen after an hour, chances are your yeast is dead. That’s why it’s so important to proof the yeast in the first step of this recipe.
Your dough will also rise much more slowly if the temperature of the room is too cold. Make sure to place it in a spot no cooler than room temperature.How can I tell if my yeast is fresh?
Baking yeast is made of single celled microorganisms that need to be alive (“active”) to work in bread recipes.
The act of “proofing” the dough can tell you whether or not your yeast is active.
In this sticky bun recipe, you will proof the dough by dissolving it in warm milk with sugar. After 5 minutes, the mixture should become bubbly and foamy as the live yeast releases carbon dioxide bubbles.
If there’s no hint of foaminess in your yeast mixture after 10 minutes, your yeast is probably dead. Grab a fresh packet and try again!Yield: 12 rolls Pecan Sticky BunsPrep Time 30 minutesCook Time 30 minutesAdditional Time 2 hoursTotal Time 3 hours
Learn how to make bakery quality Pecan Sticky Buns at home with this step-by-step guide. A fluffy yeast dough, cinnamon sugar filling and a gooey pecan topping make these sticky buns irresistible.Ingredients For the Dough
- 1 cup whole milk, warmed
- ⅔ cup granulated sugar
- 3 Tablespoons light brown sugar, packed
- 2 packets active dry (or instant) yeast
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 ½ cups all-purpose flour
- ¾ cup light brown sugar, packed
- ½ cup unsalted butter
- ½ cup whole milk
- ¼ teaspoon kosher salt
- 2 ½ cups chopped pecans
InstructionsFor the dough:
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 Tablespoon cinnamon
- In the bowl of a stand mixer fitted with the whisk attachment, combine the warmed milk with sugars and yeast. Lightly whisk, then let the yeast proof for about 5 minutes.
- Add in butter, eggs and vanilla extract, mix to combine.
- Using the dough hook attachment, add in salt and flour. Mix on medium speed until a soft dough begins to form.
- Once all the flour has been added, increase the speed to medium high and been for about 5 minutes longer, kneading the dough until it is soft and supple.
- Transfer the dough to a lightly greased bowl. Cover with a tea towel or plastic wrap. Allow the dough to rise for about one hour (in a warm, dry place), until it doubles in size.
- Lightly grease the bottom and sides of a 13x9 baking dish (we use the deepest one we own)! Spread pecans in the bottom of the baking dish. Set aside.
- In a medium saucepan, over medium heat, combine brown sugar, butter, milk, and salt. Cook until it begins to simmer.
- Once simmering, cook for 2 full minutes. Remove from heat. Pour into the baking dish, over the pecans. Do not stir. Set aside.
- Turn the dough after it has risen onto a lightly floured counter. Using a rolling pin, roll dough to about a 15x21-inch rectangle. Spread softened butter over the rolled out dough.
- In a small bowl, combine sugars and cinnamon. Sprinkle over butter on the dough.
- Roll dough into a log, rolling the long side up. Cut the dough into 12 equal pieces. Place each sticky bun into the baking dish, on top of the pecan mixture.
- Cover the rolls with plastic wrap and allow to rise for an additional hour.
- Preheat oven to 375 degrees F.
- Bake uncovered for about 30-35 minutes. Halfway through the bake time, cover loosely with foil to keep the rolls from browning too quickly.
- Remove from oven and allow to cool about 5 minutes on wire rack (or stove top). Using hot pad or oven mitts, place a platter (or a wire rack) over the top of the baking dish. Flip both the dish and platter together to release the buns (the pecan topping will now be on top). Serve warm.
Nutrition Information: Yield: 12 Serving Size: 1 roll
- Be sure to check the expiration date of your yeast. Make sure it is FRESH. Proofing the yeast is important. You'll see it get frothy after about 5 minutes.
- Don't be concerned if the butter doesn't mix well during step 2. Once you add the flour it will blend better into the dough.
- If you do not have a dough hook, knead the dough by hand during step 3 and 4.
- Make Ahead. If making the night before, follow the steps through assembly, by completely all the step until "for the filling" step 3. Cover with foil and refrigerate overnight. When ready to bake, remove from refrigerator and allow to come to room temperature, about 1-2 hours.
- Store leftover rolls in refrigerator for up to 5 days (heat in microwave to re-warm the rolls). Or freeze baked rolls for up to 3 months.
Amount Per Serving: Calories: 706Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 95mgSodium: 114mgCarbohydrates: 78gFiber: 4gSugar: 39gProtein: 9g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram© Aimee ShugarmanCuisine: American / Category: Breakfast and Brunch
Homemade Pecan Sticky Buns make any morning cozier!
07 October 2022
Let’s settle into the season with crisp apples, cinnamon spice, and cream cheese. These Apple Cheesecake Bars are cream filled with a cookie crisp, topped with warm baked apples. These are our best apple dessert recipes. Let’s get baking, friends!
In terms of fall cravings, I generally glaze past a pumpkin spice. This is the time of year I want every single apple I encounter to either be sprinkled in cinnamon and sugar or dripping with caramel.
07 October 2022
I hadn’t planned on making chocolate cake mix brownies, but we were staying at an AirB&B and needed a super easy dessert with minimal ingredients and dishes. I chose this recipe — The Easiest Cake Mix Brownies. It calls for one box of chocolate cake mix, 2 eggs and a half cup of oil. If...
06 October 2022
Learn how to make custard powder in just 2 minutes and using only 3 ingredients (milk powder, cornflour/corn starch and vanilla sugar). You won't believe how quick and easy it is to prepare custard powder and then use it to make creamy homemade vanilla custard! Perfect for pouring over your favourite desserts, puddings, pies, cakes,...
06 October 2022
These Mini Berry Tarts have a shortbread crust with coconut cream filling and fresh berries! These sweet dessert bites are gluten-free, nut-free, and vegan. Mini desserts and berry recipes are some of my favorites around. This is the best of both world! These little berry bites are simply irresistible: they have a shortbread-style coconut flour […]