News — recipe

So without further ado I'm going to jump into this recipe for Pumpkin Pie Protein Bars that are AIP (anti inflammation protocol) friendly and are also fab if you're eating a paleo diet. It takes about 20 minutes to prep these and another 2 hours for them to set up in the fridge before you can mow through them. The flavor is straight up pumpkin pie and the texture is a little firmer. The real bonus is that they travel well in a ziplock or reusable silicone container because they are firm.

One of our favorite, easy Sunday brunch recipes is this Dutch Baby pancake. It’s quick and simple and can be topped with sweet fruit or savory leftovers depending on your mood.

Working into the wee hours of the morning, several days in a row, I need a little something tasty to satisfy my grumbly tummy and this week, Pumpkin Custard is hitting the spot just right. It's so incredibly simple to make I wonder why this hasn't been a staple in my kitchen. In the studio, I only have a convection/toaster oven, not a full size stove. I've found with pumpkin, the only finicky bit is that different ovens will cook it at a slightly different rate.  No worries.  The last ten to fifteen minutes, just check it every few minutes...

Looking out the studio window at the beautiful snowfall, it's definitely time to start the daily hot cocoa tradition.  Ok.  Really, it's more of an obsession for me this time of year. I like to make it the "old fashioned" way when I can. The ingredients are simple and wholesome. The possibilities for variations are numerous. Here's the basic recipe to start with: Ingredients: 2 Tablespoons unsweetened cocoa powder (I use dark cocoa) 2 Tablespoons Sugar (or honey, agave, whatever you prefer) 1/4 teaspoon vanilla (use the real stuff.  Trust me.) Pinch of salt (I like pink Himalayan) 1 Cup...