I confess, it’s always been the pie filling, not the crust, that I’m after. I’d say that this is especially the case with pumpkin pie, the quintessential fall dessert which makes this Crustless Pumpkin Pie the perfect dessert for fall.
For a healthier way to satisfy that sweet tooth, make these bite-sized Dark Chocolate Cranberry Nut Clusters! They are so satisfying, the perfect portion size, and so simple to make!
Potato Leek Soup has been on my ‘to-make’ list for some time now, and I’m so thrilled to share this version that I’ve perfected and simplified over the years … and it also happens to be vegan!
I’ve fallen head over heels for cashew cheese spread lately (is anybody with me?…sooo good!) and figured it was high time that I make my own. This vegan and gluten free spread that doubles as a dip is whipped up in seconds and is highly addictive, you’ve been warned! SHOP THE POST
Cashew cream is one of the easiest things to make and can be directly substituted for whipping cream in many recipes. This is a no strain, no hassle recipe that we use on the weekly!