This pumpkin jam, aka. pumpkin butter, is easy to make and really delicious. I only make it when sugar pumpkins are in season so I can use fresh pumpkin. Canned pumpkin is okay too. This is a jam recipe so perfect for gifts during the holidays. Use it just like jam on toast, scones, biscuits, and with cheese and crackers. If you like a little more spice, add in more cinnamon and nutmeg!
These muffins are loaded with only good for you ingredients and have lots of options - be creative! I will suggest different options where possible or just make the recipe as stated for a deliciously moist and flavorful muffin for breakfast or afternoon snack.
These cinnamon rolls are really delicious and easy to make. I make the dough the night before and assemble them, so in the morning just pop in the oven. These are great with or without frosting.
Original recipe came from Epicurious with a few of my own changes. Enjoy!
This recipe is just like my regular raspberry/apple jam but with the addition of honey and a hint of vanilla. You can omit the vanilla if you wish, but it's such a small amount all it does is bring out the other flavors.
This recipe is a small batch, makes 6 half pint jars. You can easily double this recipe. Enjoy!
This is a take on my original Strawberry/Rhubarb jam recipe, and it is one of the most delicious jams I've made so far! The flavors are amazing - strawberry, rhubarb, orange, and honey, with just a little cinnamon. Super easy to make and you won't be disappointed. This recipe makes 8 half pint jars.
This is really a wonderful rhubarb crisp recipe and you can use strawberries or peaches. Serve with vanilla ice cream or whip cream - this dessert everyone will love! I use vegan butter to make this dessert vegan, and it turns out just as good. Enjoy!
These truffles are so delicious, super easy to make, and way better for you than regular truffles because there is zero cream in the recipe, which makes them vegan! My friends have nick-named them "good for you Truffles."
I have to credit Chef Jenny Brewer for this recipe and Allison Garcia for taking the photos. Your friends and family will love them - guilt free. Enjoy!
My pumpkin pie, crust, and topping are made from scratch. The pie is the perfect combination of sugar and spice, with the added streusel topping for that extra wow factor! Feel free to use canned pumpkin and any homemade crust recipe of your choice.
The flavor combination of cranberry and chocolate is so delicious! These bars are easy to make and vegan. Everyone will love them. If you can't find Cranberry Preserves, use any other fruit preserve available. Enjoy!
This is an incredible tasting jam! I only use fresh cranberries so I make it during the November/December months. Great gift idea - people just love this jam and it turns out a brilliant red color. Use this jam on toast, with cheese and crackers, or on a turkey sandwich. Enjoy!
One of my favorite combinations - strawberry and rhubarb! This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Low in sugar and I use 5 to 6 tsp pectin. I don't like sweet jam, so add more sugar if you want it to be sweeter. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Enjoy.
This is a wonderful pumpkin, apple spice bread! I give both vegan and regular baking option, but I bake this vegan because the banana makes it super moist. This recipe makes two loaves. One option is to make one loaf and then save half the batter for muffins. Bake muffins for 25 minutes at 350 degrees.
This pumpkin cranberry spice cake is my own recipe that makes an incredible, moist vegan cake! Your friends will never guess it's vegan. You can make it non-vegan if you like. I make this recipe with fresh pumpkin and fresh cranberries when those two items are in season. You can use canned pumpkin and frozen cranberries as well. The frosting is an orange/vanilla butter cream (using vegan butter). Enjoy!
This is the best cranberry sauce! I make this recipe for Thanksgiving and Christmas every year and everyone just loves it. I have given this recipe to lots of friends and family over the years, and they are all still making it. It's easy to make and I know it will be a favorite at your dinner table! Give it a try and let me know what you think.
This recipe came from the Culinary Arts Cookbook and it's very easy to make and delicious! The honey and cinnamon bring out the sweetness of the squash. This soup will impress your friends and family! I have tried other squashes with this soup and it's not as good, so stick with butternut. Enjoy!
This is my Aunt's recipe and it's a really good chocolate cake recipe and the zucchini makes it nice and moist. You can make it vegan or not. I make this without icing because I don't like all that sweetness. So, feel free to add your favorite chocolate icing. Enjoy!
This recipe came from "The Cook's Guide to Vegetables" and is very simple yet extremely tasty tart. The pastry is topped with slices of mozzarella cheese and tomatoes and enriched with olive oil and basil leaves. I make this often in the late summer months when tomatoes are the freshest. You can make this tart with different types of tomatoes. Great for a dinner party!
My husband found this recipe in a mountain bike magazine that we changed just a bit. This granola is really easy to make and very good. You can use oats, but I like to use multi-grain hot cereal that includes oats, barley, rye, and wheat. Enjoy!