Last week I bought sour cream intending to use it for a cheesecake recipe. While I did made a cheesecake, I ended up using a recipe that didn't call for sour cream.... poor planning on my part. Anyway... I was determined to use that sour cream for something else becaus...

I've always loved baking lemon desserts because I never had to go out and buy lemons, I simply picked them off the tree in my yard! My dad is a big lemon fan so normally if I'm baking a lemon tart it would be because he requested it, but this time I actually made it as...

This recipe comes from the blog of my friends mom, Katie Morford. She is a registered dietitian and her blog Mom's Kitchen Handbook has so many great healthy recipes. I actually came across this one on her instagram page and I've been meaning to make it for months! I f...

I came across Kale Junkie's instagram about a year ago and every time she posts a new recipe I always save it. This raspberry chia thumprint cookies happens to be one of those saved recipes, and I finally worked myself up to buying some raspberries and testing the reci...

What you need: Makes 1 9-inch round cake

For the Carrot Cake:

• 1 cup all-purpose flour (measured via spoon and level method)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 10...

I got this muffin recipe from my absolute favorite blog Smitten Kitchen which I have been using for years! This recipe came up in my instagram feed and I knew I had to make it as soon as there were carrots in my fridge. I've been trying to experiement with tahini in ba...

What you need: Makes 24

• 2 cups all purpose flour

• 1 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp kosher salt

• 3 Tbsp poppy seeds

• 1 cup granulated sugar

• 1/2 cup canola oil 

• 1/4 cup water

  ...

What you need: Makes 15 

• 125g wholemeal rye flour

• 100g wholemeal plain flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 100g unsalted butter, room temperature

• 75g tahini

• 200g light brown sugar

• 1 large egg

• 1 larg...

This semester I took a class called "California Foods" and for our midterm instead of a test we had a potluck, because why not. The only rules for the potluck was to bring a dish that was culturally significant to us and say how its been influenced by living in Califor...

These homemade fig bars taste just like the real deal, but better! The only fig bar I'm used to eating are those that come wrapped in plastic and full of a ton of artifical ingredients. These fig bars are made from simple ingredients and the sweetness comes from the fi...

These unbaked brownies are crazy good! They are so good that I have made them twice already this week. This recipe is very similar to these date bars I made before, both of them having a date and nut mixture for the base. What makes this recipe different is the"frostin...

Since my fridge was full of lemons (about 30!) I decided to look up lemon recipes that were also healthy for my dad. My dad usually wants me to make him lemon bars, but I thought I'd try something new and I found this lemon coconut macaron recipe. This recipe requires...

What you need: Serves 12 (for 9*5 inch pan), 18 (for 8*4)

For the crust:

• 2/3 cup coconut flour

• 1/4 cup maple syrup

• 1/4 cup almond butter (I substitued peanut butter)

• 2 tbsp. almond milk

For the filling:

• 10 large Medjool dates, soaked in hot water...

Not only do these linzer cookies scream "Christmas", but they also scream "deliciousness". While the jam filling may be the star of the show, the cookie is definitely right behind. A touch of lemon zest really takes the cookies to the next level and makes for the perfe...

I made a few versions of these chocolate sable cookies adapted from the pistachio chocolate sable recipe from Broma Bakery. For the first batch, I substituted chopped walnuts for the mini chocolate chips and I didn't add any pistachios on top. Then my next batch I adde...