Two weeks ago I received a beautiful package from
Melissa's Produce that contained the star ingredient of this recipe: kumquats.
I was so excited for the goodies I received, but the excitement had faded, as I had soon realized that I had no idea what I was going to do with four pints of kumquats. I had tried a kumquat about 2 years ago, but I really did not enjoy the sour flavor. But hey, that was 2 years ago, why not try them again? Yeah, I guess they tasted a lot better than I remember, and they are definitely
manageable, but heck no I wouldn't be able to put the whole four pints down before they go bad.
These babies needed a little sweetness, so I played around in the kitchen, and this recipe was born. With the addition of dates, and a small handful of ingredients I had in my pantry, I now know how I am going to eat all of these kumquats. Cookies it is.
Reporting live from my kitchen in Los Angeles, I have breaking news! It has been done, a BREADLESS bread pudding. I repeat, a BREADLESS bread pudding is now on your list of recipes to make...haha but really, this is too good to be true. Keep on reading, and you'll realize that you need this in your life, like right now. 
This isn't just any old bread pudding, this is bread pudding is....
Were any of you hooked on Pizookies like I was prior to going vegan? I swear my friends and I would go to BJ's and eat 1-2 pizookies, weekly! If you have no idea what a pizookie is, it is a Pizza + Cookie, where a cookie is baked on a skillet/cake pan, then served warm with ice cream. It used to be like the best thing ever until I actually became aware of how bad it was for me.
A few weeks ago, my cousin went to BJ's and posted a photo of her pizookie. It brought back memories of the times I used to spend with friends out at the restaurant, and also of my love for these pizza cookies. And I guess that love was pretty strong, cause it got me to create a whole new recipe!
I can't believe that it is April already, time is flying by this year! First off, I want to share that I had reached my 3 year veganniversary at the start of the Lenten Season! Well, there is 
As promised, I am finally sharing my recipe for my high carb, low fat, refined sugar and gluten-free Vegan Sweet Potato Brownies. Two chocolate recipes in one week? I must really love you guys...you're welcome.
The first time I made this recipe was in January 2015, the day I did a photo shoot with an old high school friend of mine at Arlington Garden in Pasadena, CA. She shot my new headshots, merchandise photos, and photos of me 'in-action'. You can see the photos 
Durian isn't commonly enjoyed in my home here in California, as it is quite expensive, and is a hit or miss for me since they are all sold frozen. But, however, when my mom comes home from the asian market and surprises me with a pack of frozen monthong durian...all for myself...I'm going to faceplant into it ;) 