Julie’s Gluten-free Pumpkin Muffins are rich with the warm autumnal flavors of Fall, you will instantly want to curl up in front of a fire with a mug of hot tea.
This dark chocolaty loaf was a favorite at our bakery in Los Angeles. With its rich flavor of spices and tenderness from loads of shredded zucchini, it’s completely irresistible.
My daughter is in her first dorm and I just had to arm her with a arsenal of cake mix she could prepare in the microwave. It took a few tries to perfect but man-o-man this cake is fudgy, tasty, quick and easy. It will satisfy that "MUST HAVE CHOCOLATE NOW" itch at any given moment.
These delicious little cakes are perfect snack to pack in your kid’s lunchboxes this Fall.
You can serve these from a mix to a hot chocolate cake in less than two minutes. Try it with your favorite ice cream. Ymmmmm¡
Julie’s Vegan Meringue Topping
Here’s my vegan version, which is almost a marriage of marshmallow and meringue. This makes a perfect topping for pies and tarts. You can even brown the top with a mini kitchen torch.
If you’ve been craving key lime pie or a rich creamy cheesecake, look no further. This pie combines the best of both desserts, into one luscious pie.
This cake has become one of my all-time personal favorites (and its fan base is growing daily). It’s the perfect dessert for almost any occasion. Not only is it easy to make, it’s also rich and chocolaty both with and without the frosting. If you decide to forgo the frosting, give the cake a light dusting of sifted powdered sugar just before serving.
This is a fabulous vegan adaptation of our favorite coffee cake. It never lasts long in our home as you can see!!!
Bread Pudding just like your mother used to make, providing of course your mom was vegan. This is comfort food at its very best.
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