This caramelized shallot stuffing is so delicious that it tastes good even on crackers or on baguette, and extra fabulous in this quick and easy egg frittata.
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Apple Cider Cinnamon Doughnut Cake
Think of this as a cinnamon doughnut but in a cake form. A delicious cake that makes you want to sit back and sip a cup of coffee; just like at a doughnut shop in the morning.
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Apple Almond Fresh Ginger Cardamom Cake
A light and moist cake with the lovely flavors of fresh apple, fresh ginger and cardamom; all made even more delicious with almond flour and sour cream.
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Pumpkin Spice Coffee Cake
This recipe is for a pumpkin coffee cake that is light on the pumpkin, spongey, with a crunchy brown sugar topping and soft buttery center. Perfect paired with coffee or tea.
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Orange Cranberry Scones
With orange season at its peak, now is a good time as any to make these melt in your mouth orange cranberry scones.
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Dark Chocolate Oatmeal Coconut Cookies
Think dark chocolate chip cookie with the added flavors of coconut, cinnamon and flaky sea salt. Perfect with a good up of coffee this is a treat worth making!
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Banana Coconut Chocolate Chip Cake
This is a cake recipe I picked up from Instagram as it looked super easy to make with very simple ingredients. The best part is that it’s what’s called a one bowl recipe. Meaning no gadgets required. Just mix all the ingredients in a bowl and bake.
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Chick Pea Apple Egg Salad
This is a wonderful mixed lettuce salad with the added goodness of chick peas and egg protein. Really an awesome salad that’s easy to put together.
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Ginger Teacakes with Apple Brandy Syrup
Today I’d like to share this fabulous apple ginger teacake recipe from TeatimeMagazine. Gingery, with the fragrance of apples, these are awesome teacakes for afternoon tea or to have with your morning coffee.
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Chile Rellenos with ZUCCHINI & PANEER
“This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja.” NY times Cooking
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