I’m in so much trouble. If making no-churn ice cream was even a teeny little harder, I’d probably not be getting into this every week. But I’m here now, and regrets are pointless. Plus, I get to eat ice cream at the end of it all. So let’s do this!
Date and Walnut Shortbread (Eggless)
I don’t know if it’s some sort of consequence of adulting, but all of a sudden, I have no objections to dates. Really, this was not an ingredient I thought of with even remote fondness or ever had a “hey, maybe today I’ll make something with dates” instinct. Because I mean, there are chocolate chips, you know? But…
Peanut Butter & Banana Granola Bars (Vegan/GF)
It’s a new week and having some good-for-you snacks on hand is a great way to begin it. Soft, chewy granola bars packed with peanut butter and banana, drizzled with just enough chocolate to elevate them from ‘nutritious breakfast’ to ‘socially acceptable dessert’. Yes please!
White Wine Risotto with Roasted Veggies
I am abnormally excited about this recipe. Mainly because this is finally a risotto that turned out exactly the way I hoped it would. Not that I’ve made it a ton of times or anything, probably because MasterChef made it sound like an impossible achievement? But no, it’s the way I wanted it to be…
Blueberry Streusel Cake
OMG, this cake!!! I dream of it, I really do. Soft, moist and so flavourful with butter, blueberries and a crumbly streusel topping. I mean, yum. Seriously, this is one of the best cakes I’ve eaten, EVER.