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.
Why haven't I added freeze dried fruit to ice cream a long time ago?! Freeze dried fruit is a great addition to ice cream mixes as they do not contribute any additional water content + add in a concentrated fruit flavor. This allows you to keep your ice cream creamy and dreamy while also at maximum flavor.
Today I decided to experiment with eggfruit (also known as canistel) and I can 100% say that you should get your hands on some and try this out for yourself because it was delicious-- not too sweet, dreamy and creamy + the perfect punch of flavor.
Sharing our love for carrot cake with you, in the form of a carrot cake cookie filled with a decadent coconut cream cheese filling...HELLO BEAUTIFUL ????
We have gotten through the appetizers and entrees of my 2015 
Dare I say this is the BEST vegan creamed corn? I have reason to make such a statement, I couldn't believe how good this turned out.
There are a TON of vegan creamed corn recipes online that use coconut milk, and that always threw me off. What I wanted out of this creamed corn recipe was a replication of the one my mother used to make, that was unfortunately ladened with animal products {milk, heavy cream and butter}. What I have been trying to do over the last few years is veganize as many of my mothers traditional recipes that I can, and creamed corn has been a big challenge for me. I assumed that the coconut would compromise the flavor, so I never gave it a shot. I also I didn't know if it would live up to the same appeal of the other to my family. After being unsatisfied with other non-dairy milk alternatives (I have tried soy and almond), it was my last shot, and I hoped for the best.
I love making fresh juice, but the question that always comes up is what the heck do I do with the juice pulp? I have cooked the (vegetable) pulp into soups, added it into cookies and crackers, and (when lazy) simply composted the pulp, but I wanted to try and create something new!
As I had posted a few weeks ago, my cousin and I went on a juicing spree for her and her family during the week, and I ended up saving all of the pulp from the three juices we made. 
