Doughnut Holes

Yield: About 40 doughnuts 1/3 + 1/4 cup whole milk 1 tbsp + 1 tsp heavy cream 1/3 cup granulated maple sugar or white sugar plus more for yeast 2 1/4 tsp (1 package) active dry yeast 2 large eggs, room temperature 1 tsp vanilla extract 3 1/2 tsp unsalted butter, melted 2 cups all-purpose […]

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Dairy-Free Berries and Cream Tart

Crust 1 1/2 cups raw almonds 1 cup fresh, soft medjool dates 1/2 teaspoon salt Filling 1 1/2 cups raw cashews, soaked in water overnight 1/2 cup coconut milk 1/4 cup maple syrup 1 tablespoon coconut oil, melted 1 teaspoon lemon juice 2 teaspoons vanilla extract Topping Raspberries, to decorate Blueberries, to decorate Blackberries, to […]

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Raspberry Lemon Scones

Yield: 12- 18 scones, depending 1/2 cup cold, unsalted butter 2 cups unbleached all-purpose, unbleached white flour 1 tablespoon baking powder 1/4 cup sugar 1/2 teaspoon salt 1 large lemon, zested 3/4 cups heavy cream 3/4 cup frozen raspberries Cut butter into 1/4-inch pieces and return it to the refrigerator to keep it cold until […]

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Butter Cookies

1 cup salted butter 1 1/2 cups sugar 1 beaten egg 1/2 tsp. vanilla 1/2 tsp. almond extract 2 1/2 cups flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar Finely chopped almonds or pecans Preheat oven to 350 degrees. Cream butter and sugar; add beaten egg, vanilla, and almond extract. Beat well. Sift […]

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Pumpkin Bars

4 eggs 1 1/2 cups sugar 1 cup avocado oil 2 tsp cinnamon 1 tsp salt 1 tsp soda 2 cups flour 1 16-oz can pumpkin Mix eggs and sugar until light and fluffy. Add pumpkin and avocado oil and mix thoroughly. Add dry ingredients. Mix thoroughly and spread in pan. Bake at 350 degrees […]

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