This hummus platter is built around an array of roasted vegetables and brown jasmine rice — making it a special meal rather than just another appetizer. I took a bit of inspiration from greek grape leaf rolls (dolmadas), which are filled with rice and herbs!
You see that rich, glossy robe of dark chocolate ganache?
It’s covering the creamiest, maple sweetened peanut butter filling.
Also known as the power couple, peanut butter and chocolate.
Atop an an easy press-in crust of oats, almond flour, and dates.
And it’s not a dream. Nope. Just one of the best desserts I’ve ever made, and you can too. A no-bake, vegan Peanut Butter Cup Tart that’s made with real ingredients, and tastes even better than the Reese’s candy that is admittedly one of my weaknesses.
This Smashed Cucumber Yogurt Salad with fresh dill, vinegar marinated shallots, and toasted walnuts has absolutely been my go to recipe for lunches and backyard bbqs. After several tweaks and tests, it had me coming back to the refrigerator for “just one more bite”, and I knew it was ready to share with you.
The greek yogurt dressing is somewhere in between tangy, vinegar-based and healthy creamy. And it’s absolutely delicious.
I didn’t think I could love a strawberry blondie bar more than one with dark chocolate and coffee. But these berry studded, almond topped, chewy, buttery bars have stole my heart, just in time for peak strawberry season. Imagine the flavors of strawberry shortcake and a sugar cookie, with a melt-in-your mouth texture, and the signature crackly top of a brownie.