A loving tribute to Mom whose fudge and divinity were legendary at Christmas. This version comes pretty close and brings back all those warm fuzzy holiday memories.
A homemade copycat of the iconic Taco Bell Mexican Pizza — crispy toasted sourdough tortillas layered with a bean mixture, enchilada sauce, melty cheese, and all the toppings. Ready in under 20 minutes and so much better than the drive-through.
Learn how to make homemade orgeat syrup the easy way — with almond milk instead of soaking almonds overnight. Ready in 15 minutes and perfect for cocktails, mocktails, and more!
This easy Fig and Rosemary Vanilla Jam comes together in about 40 minutes with just 6 simple ingredients. No pectin needed, naturally gluten-free, and perfect for charcuterie boards, cheese boards, and holiday gifting.
Garden fresh cherry tomato jam with thyme is made with just 5 real-food ingredients & comes together in one pan. Any cherry tomato variety works! Naturally gluten-free and paleo-friendly.
Butter-based pumpkin chocolate chip muffins – a 35-year family recipe. Lofty top, cozy spice & chocolate – easy fall baking at its best.
This gluten free garlic pull-apart bread is built on my dinner roll dough layered with roasted garlic butter – warm, shareable, and impossible to resist.
The easiest little fall snack cake loaded with dried apples, cranberries, and warm apple pie spice, finished with a caramel apple frosting. A gluten free swap is included.
Bright, tangy pickled taqueria carrots and onions that are incredible on tacos, tostadas, in chicken tortilla soup, and so much more. Easy to make, keeps for weeks, and so good to have on hand.
Fresh mozzarella, garden tomatoes, basil, and balsamic drizzle on my gluten free French bread – the summer appetizer everyone asks for.