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holiday dessert

Pumpkin Cookie Pie with Marshmallow Glaze (dairy-free)

November 13, 2020 by Rachael Ng Leave a Comment

A delightfully soft, spice-filled Pumpkin Cookie “Pie” topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors! Did I mention there’s a marshmallow glaze?!

Pumpkin Cookie Pie

Why bake cookies when you can make your life even easier by baking a cookie pie?! Throw that cookie dough into a pie dish, bake it, and then slice it up like a pie! Okay, okay, I love cookies. We all love cookies. But the ease and simplicity of this pumpkin spice cookie pie can’t be beat. You’ll use a hand mixer to beat all of the ingredients together and there’s no need to chill the dough!

Though the cookie takes a while to cool before you add the glaze, there’s little hands-on time. And the final dessert is an exciting, irresistible twist on regular cookies! If you’re a fan of pumpkin spice flavors, marshmallow, and toasted pecans, then I think you’ll love this!

How to Make Marshmallow Glaze

You might be wondering what exactly a marshmallow glaze is. Well, it’s melted marshmallow (duh) with a tiny bit of butter, a little plant-based (or regular) milk, and powdered sugar! You’ll start by melting the butter and marshmallow in a small saucepan. Then you’ll whisk in the milk and then the powdered sugar. The final glaze will look just like melted marshmallow, but with the addition of the milk and sugar, it’s less sticky and easily drizzled. You’ll have a bit of time to get your drizzle just right before the marshmallow glaze begins to set, so have at it! 

Yield: 8 Slices

Pumpkin Cookie Pie with Marshmallow Glaze

Pumpkin Cookie Pie with Marshmallow Glaze

A delightfully soft, spice-filled pumpkin cookie "pie" topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

Cookie Dough

  • 1/2 cup plant-based butter, softened
  • 1/2 cup light brown sugar (or coconut sugar)
  • 1/4 cup coconut sugar (or more brown sugar)
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 1/2 cups mini marshmallows (optional- see note below)
  • ~1/2-1 cup pecan halves

Marshmallow Glaze

  • 1 tsp plant-based butter
  • 2/3 cup mini marshmallows
  • 2 Tbsp plant-based milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F and set out an 8" pie dish. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and sugars. Beat in the egg yolk and then the vanilla. Add in the pumpkin purée and beat until combined; set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and spices. Add the dry ingredients to the wet and beat until everything is combined - the dough will be kind of sticky.
  4. Spoon half of the dough into your pie dish and spread evenly along the bottom. Add 1 1/2 cups of mini marshmallows onto the dough, leaving a 1/2" border around the edge. Top with the remaining cookie dough and use a spoon or spatula to evenly smooth the dough over the marshmallows. Top with pecan halves in whatever pattern/design you like.
  5. Bake at 350°F for 15-20 minutes or until the cookie pie looks set and the edges are slightly browned. Allow the cookie to cool completely.
  6. To make the glaze, add the butter and marshmallows to a small saucepan and melt over a low heat. Whisk in the milk and then the powdered sugar - you should have a thick glaze that looks solid white. If it's too thin, add more marshmallows and stir until melted.
  7. Drizzle glaze over the cookie pie. Slice and enjoy!
  8. Store any leftovers in an airtight container at room temperature.

Notes

  • The marshmallows baked into the cookie pie will melt throughout the cookie, making for an especially soft and sweet cookie! They're optional, and for a less sweet treat, you can leave them out.
  • If you wish to slice the cookie out of the baking dish, I recommend lining your pie dish with parchment paper. Cut three long, thin strips that you'll criss-cross along the bottom and fold and trim the excess over the edge. Then cut a circle of parchment paper to place on top of the strips. Once the cookie cools, you'll be able to carefully lift it up and out of the pie dish

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More Pumpkin Desserts:

Pumpkin Cookies with Spiced Frosting
Pumpkin Muffins with Brown Sugar Cinnamon Icing
Pumpkin Chai Spice Rice Krispie Treats
Pumpkin Coffee Chocolate Chip Muffins

Filed Under: Bars, Cookies, Dairy-free Tagged With: cookie pie, fall dessert, holiday dessert, marshmallow pumpkin, pumpkin cookie, pumpkin cookie pie

Cranberry Pecan Olive Oil Chocolate Truffles (Vegan)

November 25, 2019 by Rachael Ng Leave a Comment

Chocolate truffles are one of those simple desserts that always remind me of the holiday season. The combinations are endless, and who doesn’t want to bite into a big ball of chocolate on Thanksgiving or Christmas? They’re simple to put together (though the chocolate does take some time to firm up), and they’re also a fun treat to make with kids. My toddler loved helping me roll the truffles and dip them in chocolate sprinkles! But I did have to keep her from licking a couple of the truffles – ha!

For these truffles, you’ll make a simple chocolate ganache with your favorite chopped chocolate, coconut cream, and olive oil. The coconut cream helps give the ganache that thick and creamy texture – perfect for making truffles (and you can’t taste it in the final product). Then you’ll stir in some dried cranberries and chopped pecans, refrigerate the chocolate until firm, and then roll the truffles! This recipe is super customizable so you can leave out what you don’t like and add what you do. And you can roll your truffles in any topping you’d like or dip them in tempered chocolate for even more decadence!

Yield: 16 Truffles

Cranberry Pecan Olive Oil Chocolate Truffles

Cranberry Pecan Olive Oil Chocolate Truffles

Simple and decadent olive oil chocolate truffles filled with dried cranberries and chopped pecans! These vegan-friendly truffles are ultra-creamy and so delicious!

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 5 hours
Total Time 5 hours 20 minutes

Ingredients

  • 8oz chopped semi-sweet or dark chocolate
  • 1/2 cup canned coconut cream
  • 1/4 cup olive oil
  • 1/2 cup dried cranberries, chopped
  • 6 Tbsp chopped pecan pieces
  • Cocoa powder, sprinkles, or extra chopped pecans to roll truffles

Instructions

  1. Add the chopped chocolate to a heat proof bowl. Place the bowl over a pot of about 1" of simmering water, making sure the bowl doesn't touch the water. Stir the chocolate until totally melted; remove from heat.
  2. Whisk in the coconut cream and olive oil until totally combined - mixture will thicken up. Stir in the dried cranberries and chopped pecans. Allow mixture to cool at room temperature for 10 minutes.
  3. Cover and refrigerate chocolate mixture for 3-4 hours or until firm enough to scoop.
  4. Line a plate or baking sheet with parchment paper. Scoop truffles 1.5 Tbsp in size. Freeze for 5 minutes before rolling the truffles into smooth balls.
  5. If the truffles are sticky, put them in the refrigerator for a few minutes before rolling them in the topping(s) of your choice (sprinkles, chopped pecans, cocoa powder, etc). If your truffles needed to be chilled again, gently roll them in your hands to heat up the surface before rolling them in the topping - this helps the topping stick.
  6. Store truffles in the refrigerator until ready to serve. Refrigerate or freeze leftovers in an airtight container.

Notes

  • Shake your can of coconut cream prior to opening. If the cream has hardened, scoop out all of the contents and heat them up until melted and combined. Then measure out 1/2 cup.

Recommended Products

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    Small Cookie Scoop, 1.5 Tbsp
  • 2.5 Quart Sauce Pan
    2.5 Quart Sauce Pan

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 232Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 17mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Candy

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other recipes you might like:

Orange Cranberry Chocolate Chunk Cookies (DF)
Orange Cranberry Swirl Bread (Vegan)
Dark Chocolate Mini Peanut Butter Cups (Vegan)

Filed Under: Candy, Dairy-free, Vegan Tagged With: chocolate, chocolate truffles, cranberry, dairy-free, holiday dessert, olive oil, pecans, truffles, vegan

Peppermint Hot Cocoa Brownies (DF + GF)

November 18, 2019 by Rachael Ng Leave a Comment

The weather is cooling down, the holidays are quickly approaching, and what’s better than a cozy mug of hot cocoa topped with marshmallows? Peppermint Hot Cocoa Brownies! These super rich chocolate brownies are flavored with peppermint extract and topped with a simple homemade peppermint marshmallow. In other words, forget about hot cocoa (for now) and indulge in one of these festive babes instead!

For this recipe I used my favorite base brownie recipe from Running with Spoons and paired it with a slightly altered version of Alton Brown’s Homemade Marshmallow Recipe. I’ve made marshmallows using a different recipe in the past and found myself disappointed with the taste. But this marshmallow topping has no funky gelatin flavor, isn’t too sweet, and has the perfect marshmallow texture! You can eat the brownies as-is or pop one in the microwave for a warm, gooey marshmallow brownie experience – this was my favorite way to eat these. And if you’re not a fan of peppermint, feel free to leave it out completely, replacing it with extra vanilla extract (or your extract of choice!).

Some of the ingredients I like for this recipe:

Coconut sugar is my go-to baking sweetener. It’s low GI, unrefined, and makes for a perfect substitute for white granulated sugar. And it tastes nothing like coconut! For a sweeter (less rich) brownie, feel free to use regular, white granulated sugar instead.

Chocolate chips (or chopped chocolate) lend moisture and lots of chocolate goodness to these brownies.

Eggs make for the perfect brownie texture. Trust me, I’ve tried multiple egg replacements in this recipe, and they do not work. So don’t even try.

Instant coffee granules are totally optional but will deepen the chocolate flavor and richness in the brownies. I highly recommend adding it if you’re looking for a rich brownie!

Arrowroot starch thickens the brownie batter while also keeping it free of grains and gluten – perfect for GF and non-GF eaters alike since the taste is undetectable!

White granulated sugar is necessary for the marshmallow topping! I don’t recommend any substitutes since this topping has been tested as-is and works as-is.

Agave makes for a better alternative to corn syrup, which is what most marshmallow recipes call for. It also has a very low GI, which is great considering the higher GI of the white sugar you’ll also be using.

Yield: 16 Brownies

Peppermint Hot Cocoa Brownies

Peppermint Hot Cocoa Brownies

Ultra rich and fudgy peppermint brownies topped with a thick layer of homemade peppermint marshmallow! The perfect treat for a cool, winter night!

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes

Ingredients

Brownies

  • 1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil)
  • 1 cup dairy-free chocolate chips or chopped chocolate
  • 1 tsp instant coffee granules (optional)
  • 1/4 cup natural cocoa powder
  • 2 large eggs, room temp
  • 2/3 cup coconut sugar (or cane sugar)
  • 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 3 Tbsp arrowroot, tapioca, or corn starch

Marshmallow

  • 1/2 cup water, divided
  • 1 1/2 packets of gelatin powder (~3 1/2 tsp)
  • 1 cup white cane sugar
  • 1/4 cup agave
  • 1/8 tsp salt
  • 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract

Instructions

  1. Make the brownies: preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray. Then line your entire pan with parchment paper. I like to cut two long strips of parchment that criss cross over each other on the bottom of the dish. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a microwave-safe bowl, melt together the coconut oil and chocolate chips. Stir in the instant coffee and cocoa powder; set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and arrowroot starch and gently mix until just combined.
  4. Pour batter into prepared baking dish and bake at 350°F for 15-20 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow brownies to totally cool.
  5. Make the marshmallow: in the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 1/4 cup of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
  6. In a medium or large saucepan, add the sugar, agave, salt, and the other 1/4 cup of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan (as mine did) you can use your thermometer to gently swirl the mixture back down/hold the pot up and over the heat. I recommend using a large pot. When the mixture reaches 240°F immediately remove from the heat.
  7. With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
  8. Spread the marshmallow over the cooled brownies, using an offset icing spatula to spread and swirl it over the brownies. Top with sprinkles, chocolate chips, or crushed peppermint candies.
  9. Allow marshmallow to set for at least 4 hours before slicing. Run a butter knife along the edges of the brownies and use the parchment paper to lift the brownies up and out of the dish. Slice into 16 squares.
  10. Store leftovers in an airtight container at room temperature. I highly recommend popping the brownie into the microwave for a few seconds before enjoying!

Notes

Brownie recipe slightly adapted from Running with Spoons & Marshmallow recipe slightly adapted from Alton Brown

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  • 8-Inch Square Glass Baking Dish
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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 103mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More chocolate recipes you might like:

Marshmallow Hot Cocoa Cookies (DF)
Spicy Hot Cocoa Muffins (DF)
Double Chocolate Mini Muffins with Salted Caramel (DF + V option)

Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: dairy-free, gluten-free, grain-free, holiday brownies, holiday dessert, marshmallow brownies, peppermint brownies

Mulled Apple Cider Cake with Penuche Frosting (DF)

October 11, 2019 by Rachael Ng Leave a Comment

It’s apple season! And also one of my favorite seasons for indulging in all things sweet. The air is cooling and all of the upcoming holidays just have me feeling extra happy and eager. I’ve been dying to use apple cider in something for a couple of weeks now, and a simple sheet cake (loaded with frosting!) was a no-brainer. I love cake. And since I’m dairy-free I rarely get to indulge in it. Growing up, my grandma would make layered caked with penuche frosting. I didn’t know what exactly it was at the time, I just knew it was delicious and that she would have a plate of the leftovers waiting in the refrigerator for my mom (and me!) to snack on. Yes, I ate a lot of sugar growing up. Penuche frosting is made with brown sugar, so it’s super sweet with its own distinct (and totally mouth watering) flavor.

I was a bit nervous to make the frosting for the first time as I’d attempted it with coconut sugar before and failed. But it came out perfectly! I used vegan stick butter and almond milk, and I couldn’t be happier with the results. You’ll add all of the ingredients, except the powdered sugar, to a small saucepan, bring to a boil, and then allow that mixture to cool completely. Then you’ll simply beat in the powdered sugar! It’s time consuming since it can take up to 2-3 hours for the mixture to totally cool, but it’s a pretty simple, fail-proof recipe. The cake itself is easy. You don’t have to use mulled apple cider, but you’ll need to reduce the cider for around 20-30 minutes anyway so why not add in a cinnamon stick (or ground cinnamon) and a few orange slices? The result is a spicy, more flavorful apple cider. Then you’ll add lots of spice into the batter for extra fall flavor. For this, feel free to adjust the spices to your liking!

Some of the ingredients I like for this recipe:

Whole wheat pastry flour adds fluff to this cake. This flour is a staple in my pantry for baking cakes and quick breads. I love it, and I highly recommend it for this recipe! You can use all-purpose flour in its place, but I promise the WWPF really makes a difference in the cakes texture.

Coconut sugar is my go-to sweetener. It’s unrefined, low GI, and doesn’t taste like coconut. Plus, it tastes less sweet than regular white sugar, which helps balance the sweetness of the penuche frosting.

Mulled apple cider is a delicious and spicy warm cider that bring in lots of fall flavor to this cake. Feel free to reduce your apple cider without the added spice/orange.

Applesauce brings moisture and sweetness to this cake! Plus, it goes along with the apple theme, so I felt it was perfect.

Light brown sugar is necessary for the traditional penuche frosting. The molasses taste adds a unique flavor to the frosting. I don’t recommend any substitutes as I’ve tried coconut sugar in the past with no luck.

Yield: 18 Slices

Mulled Apple Cider Cake with Penuche Frosting

Mulled Apple Cider Cake with Penuche Frosting

A soft spice cake made with mulled apple cider and applesauce! Topped with a decadent, dairy-free brown sugar frosting, this sheet cake is the perfect fall and holiday dessert!

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 3 hours
Total Time 4 hours 20 minutes

Ingredients

Apple Cider Cake

  • 1 cup unbleached all-purpose flour
  • 1 1/4 cup whole wheat pastry flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 3/4 tsp ground nutmeg
  • 1 1/2 cups apple cider, reduced
  • 1 cinnamon stick (optional)
  • 1/2 an orange, sliced (optional)
  • 3/4 cup coconut sugar (or light brown sugar)
  • 1/2 cup neutral oil
  • 2 tsp vanilla extract
  • 3 large eggs, room temp (or 3 flax eggs)
  • Heaping 1 cup applesauce

Penuche Frosting

  • 3/4 cup vegan butter (or butter)
  • 1 cup light brown sugar
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar

Instructions

  1. Add the apple cider, cinnamon stick, and sliced orange to a small pot. Bring to a boil and then simmer until liquid reduces to a 1/2 cup. This can take up to 30 minutes. Once reduced, set aside to cool and remove cinnamon stick and orange slices. This is also a good time to bring your eggs to room temperature - place them in a glass of warm water until you're ready to make the cake batter.
  2. While the mulled apple cider is cooling, preheat your oven to 350°F. Prepare a 9x13" cake pan with non-stick spray and (optional) line the bottom of the pan with parchment paper.
  3. In a medium mixing bowl, add the flours, baking soda, baking powder, salt, and spices. Whisk until well combined; set aside.
  4. In a large bowl, beat together the mulled apple cider, coconut sugar, oil, vanilla, eggs, and applesauce until combined. Beat in the dry ingredients until batter is smooth - about 1 minute.
  5. Bake cake at 350°F for 15-20 minutes or until a toothpick inserted into the middle comes out with a few crumbs. To frost the cake out of the pan (like I did) allow the cake to cool for 10 minutes. Then invert it onto a cooling rack, remove the parchment paper, and invert the cake onto another cooling rack so it's right side up. OR allow cake to cool completely in the pan.
  6. While your cake is cooling, start the frosting. Add the vegan butter, brown sugar, and almond milk to a medium saucepan. Bring mixture to a full boil then immediately remove from heat and stir in the vanilla. Transfer to a medium mixing bowl to cool completely - the cooling process can take up to a couple of hours.
  7. Once your cake and brown sugar mixture have totally cooled, add 3 cups of sifted powdered sugar to the brown sugar mixture. Beat with a whisk attachment until smooth. Add powdered sugar by the 1/4 cup until you've reached a thick, smooth, spreadable consistency. If it becomes too thick, add a little plant-based milk 1 tsp at a time.
  8. Frost your cake with an icing spatula, swirling it around the cake. The frosting may shift a bit on the cake, but it'll will eventually set up.
  9. Store leftovers in an airtight container in the refrigerator for maximum freshness.

Notes

  • A neutral oil is one with a light taste, like extra light olive oil, refined coconut oil, or avocado oil. For this recipe, I used extra light olive oil.
  • For the penuche frosting, your brown sugar mixture must be completely cool in order for the frosting to turn out. This took a couple of hours for me, so it's important to start your frosting while your cake is cooling!

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other cake recipes you might like:

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Spiced Zucchini Cake with Vegan Buttercream Frosting (DF)
Dairy-Free Banana Chocolate Cake

Filed Under: Cake, Dairy-free, Vegan Tagged With: apple cake, apple cider, brown sugar frosting, cake, dairy-free, fall baking, fall dessert, holiday dessert, penuche, sheet cake, snack cake, spice cake, vegan

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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