News — Sweet

Healthier halloween candy or easy bite-sized fall dessert! SPONSORED BY SUNBUTTER Pumpkin cheesecake, but make it bite-sized. Dipped and drizzled in dark chocolate. With a dairy-free, date sweetened, ultra luscious filling. Deliciously designed for halloween sharing or halloween staying at home and treating yourself. Made with just 7 simple ingredients. So if you are a little lazy and a big fan of chocolate like me, I think that translates to: pumpkin cheesecake, but make it BETTER. The closer it gets to Halloween the more I lean into no-bake candy-esque recipes. Pumpkin spice baking will last long into next month, but...

Jump to Recipe I eat a banana every day so i buy quite a few each week, but some how they go from perfect to black in the blink of an eye. I hate to throw any thing away. They are actually at their best for cakes when they are black, and have a better more intense favour. I would only recommend using very ripe/over ripe bananas for a cake. The riper they are the better. You can help them along a bit by putting them in the oven. Read food 52 article on it here to see how. Banana...

Vegan, paleo, naturally sweetened, just 6 ingredients! SPONSORED BY HU The chocolate-covered easter classic. The only candy I still care about this time of year even as an adult. The plain-on-the-outside-perfect-on-the-inside oblong oval of nutty meets chocolate. The peanut butter egg. It’s been remade about 1000 different ways – dark chocolate, white chocolate, crunchy, creamy, inside out, nut-free, etc. But I couldn’t go a springtime without trying some new variation of my own. I knew I wanted it to be vegan and paleo. I knew I wanted it to be simple. I knew I wanted to use my favorite chocolate...

Something from my crazy imagination that i dreamed up. Jump to Recipe I love to create edible cake decorations, and candied rhubarb isn’t something new. However making petals with it and creating flowers with stamens might be!. They are so easy to make, and i think they look so pretty. Cutting the rhubarb at different angles created different sized petals. straight for the smaller flowers and at an angle for the larger one’s. I peeled really thin strips of the pink rhubarb skin off and made stamens for the centres of the flowers with that. They are then stuck together...

Apple, blackberries and elderberries with a toasted fig leaf caramel flavoured mascarpone frosting. Adorned with caramelised apple slices, elderberries, and of course a bit or dried foliage for extra wow factor. Fig leaf caramel is my new favourite thing as it has a beautifully nutty flavour that reminds me of toasted coconut, the smell it lets off as you gently toast the leaves fills the air with the most beautiful scent. Fig leaves I picked the fig leaves from my mums garden, they are a wonderful thing to cook with as they have so much flavour to infuse. The small...