Page 304
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Each year, my grandma Marge hosts a cookie exchange, and in past years, her peanut butter buckeyes were always the first thing to be eaten off the plate that I took home. Here, I use sunflower butter to keep these cookies both nut- and legume-free, and the no-bake peanut butter–flavored fudge is rolled into balls and dipped in a homemade chocolate coating that’s free from refined sugar, soy, or dairy. This is one of my favorite holiday treats.

Page 307
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These gingersnaps have a fabulous spicy ginger taste and a good crisp texture. Instead of using the traditional molasses, as it can be difficult for some people to digest, I caramelize honey and low-glycemic coconut sugar to give these cookies that deep molasses flavor.

Page 344
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My husband, Ryan, loves this sweet, full-bodied beverage that complements the spice and salt of Thai dishes. Generally made with sweetened condensed milk, half-and-half, and loads of white sugar, this rendition is made with coconut milk and honey for an equally enjoyable but healthy drink. Because this tea mixture is very concentrated once it has steeped so long, it shouldn’t be used alone but is delicious when combined with milk.

Page 308
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My grandma has been making batches of her mom’s biscotti recipes to give as gifts ever since I can remember. Sometimes she even dips one end in a little melted chocolate for an extra-special treat. Biscotti is one of the most requested recipe makeovers from my readers, so I asked my grandma for her recipe to re-create, and finally created a cookie that I am pleased to share with all of you.

Page 340
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Rich and creamy, this dairy-free hot chocolate warms both the body and soul on a chilly day.

Page 256
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These cake doughnuts are reminiscent of the old-fashioned variety I used to love. Dense, satisfying, and rich; they also have two crunchy and sweet topping options—maple-bacon or dark chocolate. With each bite, you’ll taste all the flavors of fall: pumpkin, cinnamon, nutmeg, ginger, cardamom, and clove.

Page 152
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Using Dutch-processed cocoa powder makes this nut-free cake rich and full of dark chocolate flavors. It is my favorite cake in the book because it is decadent and moist. I love to keep it simple and frost this cake with vanilla buttercream (page 160), but a double-chocolate cake with quick chocolate frosting (page 163) would be luxurious.

Page 312
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My mom and grandma used to make fudge every year at Christmastime to give away as gifts or take to all of the holiday cookie exchanges. As I started to think about how to re-create that memory and a new recipe, I asked my mom if she had a copy of the recipe my grandma used. Turns out it was the one from the back of the marshmallow fluff jar! Instead of going through the trouble of making homemade marshmallows, then turning them into fudge, I came up with a simple recipe of just eight ingredients. Its flavor and texture are similar to the fudge I remembered. There’s no candy thermometer required, and it only uses one pot.

Page 268
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I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.

Page 315
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Growing up in Colorado, I spent a lot of time playing out in the snow. Afterward, when I went inside, I would always warm up with a mug of hot cocoa. Those days it was straight from the packet with boiling water, but this dairy-free version uses a mixture of rich dark chocolate and cocoa powder to make a thick drinking chocolate. We drink it every year now while we decorate the house for Christmas, or visit the mountains so Asher can see snow. He prefers his without the peppermint, so I ladle his out before adding it. Top with gooey Marshmallows (page 306), or add coffee to turn this into a peppermint mocha (see Tidbits).

Page 311
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These buttery cookies are soft and chewy and can be used year-round for any holiday celebrations. To make frostings of different colors, look for dye-free food coloring in your local health food store or online.

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Description

I was flipping through my third cookbook, Celebrations, last week preparing for Father's Day and I came across this recipe. Naturally, it stopped me in my tracks, and I had an instant craving for it! My Celebrations book is great for holidays, but it's also great for seasonal favorites! This cobbler is in the Father's Day chapter, but it's perfect for any summer night!

Did you know that Peach Cobbler was the overwhelming choice when I polled all of my readers about which summer dessert they would want to see most in Celebrations?? Obviously, it's not just me that feels nostalgic about this dessert and summertime.

When I came up with this recipe, I thought about traditional peach cobbler, and that classic buttery taste came to mind. The ingredients are essentially flour, butter, and sugar. Since none of those are regulars in our household, I had to come up with something that could mimic the buttery consistency. The first alternative I could think of is cashew. The creaminess of cashews makes for a perfect base! Just like the original, it gives you the perfect balance of crispy and soft baked topping. Then the hint of lemon pulls all of the flavors together so well with a decadent finish. This recipe is entirely satisfying, and I don't even miss the real thing!