Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses! 10 ingredients, gluten-free, BIG flavor.

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you'll love having these on hand.

See how we built a redwood fence on an angle to lend privacy to a sloping backyard.

With this homemade sweet and sour sauce, you will never have to buy store bought again.

Looking for a special breakfast this holiday season? Homemade whole wheat crepes feel fancy but are actually easy to make--and once you've made a stack, everyone can fill theirs with what they like, sweet or savory.

Hearty sweet potatoes, cinnamon, and nutmeg combine to make these sweet, perfectly poppable Sweet Potato Muffins. These are a must-have at your holiday table!

I love corn szn!!!! I started testing these pancakes before sweet corn hit the market and the zucchini-squash blossom pancakes kept coming out just a little too watery and I felt like it could use a bit more texture. My friend Steph tested these once…

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Everyone will be raving about Pastéis de Nata, traditional Portuguese egg custard tarts which are indeed delicious - we actually preferred Bolo de Arroz. Bolo de Arroz are traditional Portuguese part-rice flour muffins that are perfect for breakfast, snack, or anytime really. Since they a

I have tried so many peach cobbler recipes and this is by far the BEST peach cobbler! Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top.

These Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits have that warming zing you can only get from ginger. They are fantastic. They are great on their own with a cup of tea or if you are feeling really decadent you can use them to make an (vegan) ice-cream sandwich.

Vegan sweet potato pancakes! Fluffy and soft with a perfect level of sweetness, these make a great easy weekend breakfast or brunch, served with plenty of maple syrup and peanut butter. Gluten-free and oil-free.

Craving pumpkin bread? Well, I have something better for you to try... This sweet potato bread is like thanksgiving in a loaf pan, you're welcome. Holiday feels, here we come!! This is how I tried to make bread using sweet potatoes instead of flour. Tastes like pumpkin pie, but BREAD. Also happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast!

Mini BBQ Cheddar Meatloaves are flavored with melty cheddar cheese and sweet BBQ sauce. This tasty twist on classic meatloaf is a hit with my family!

This mouthwatering breakfast dish is a perfect blend of warm spices, juicy peaches, and creamy oats that will leave you feeling satisfied and energized for the day ahead.

Kanelbullar - auch schwedische Zimtschnecken genannt - sind wunderbar fluffig und schmecken herrlich nach Zimt.

At the end of each novel I teach, I like to have my students participate in some sort of culminating literary analysis project that allows me to assess their

This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.

I found this recipe on my trip to NC and it has been around for generations. This is what many grew up with the only cornbread they ever had. I found it to be a little more cake-like because itR…

This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!