Living life dairy-free, peanut-free and stress-free.
I usually use my egg yolks to make a King Cake, but if you find yourself with a bunch of egg yolks and it’s not Mardi Gras season, I suggest this bread. It’s a dairy-free, nut-free version adapted from Genius Kitchen’s « What to do with all the egg yolks bread » recipe. I also …
This bread-like cake was one of my favorite desserts growing up. I used to love eating it toasted with a light spread of margarine. This is an adapted version of the recipe my mother used to make.
My go-to breakfast has become a bowl of overnight chia with fresh fruit and granola. But it was so difficult finding a granola that tasted exactly how I liked, and was allergen-safe to have around for my son. It became so much easier to just make my own! With this recipe, you have so much …
These little choux pastries are so easy to make with just a little attention. Fill them with whipped cream, ice cream or a my microwave custard, and you have a perfect little treat! For the original recipe and answers to all your troubleshooting questions, visit The Flavor Bender.
These vanilla cupcakes are super simple to put together, and can be eaten as is, or decorated with your frosting of choice. This cupcake version uses granulated sugar, but feel free to browse over to the maple syrup version here!
These are a modified, small batch version of a Super Bowl Chocolate Chip Cookie recipe my mom clipped from a newspaper years ago. We make them every Christmas for Santa.
This is a recipe my boyfriend created from various versions he found online. It makes about 1 mason jar of lemon curd…. which may be 4 servings or just 1, up to you! Enjoy with graham cookies for a sweet and crunchy complement to the smoothness and tartness of the curd.
I started making this recipe with my son as my sous-chef when he was 2 years old. To this day, he loves drinking it like soup, before it thickens into pastry cream. We quickly called it “la soupe sucrée”, which means “the sweet soup” in French.
