Page 259
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Description

Here is an apple pie just like you remember it from Thanksgivings past, but without the grains and refined sugars. The combination of apple varieties creates a wonderful firm and soft texture with both sweet and tart notes.

Page 163
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Description

This quick icing has a deep chocolate flavor and is perfect for spreading atop cupcakes or frosting a simple cake.

Page 152
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Description

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 83
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Description

Nothing says romance like caramel and dark chocolate. With a rich chocolate bottom, an airy caramel pudding-like center, and crispy spiced nuts on top, this dessert is a labor of love, but worth the effort.

Page 312
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Description

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 39
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Description

The banana bread recipe in my first cookbook, Against All Grain, is a major fan favorite, but I constantly get requests for a nut-free version. For those of you who have tree-nut allergies, this one’s for you! My family loves the flavor of this loaf so much that I typically don’t add anything to the mix, but some dark chocolate chips or walnuts would be delicious additions.

Page 298
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Description

This dairy free vanilla frosting sets up nicely and even holds up in warmer weather!

Page 157
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Description

This light and fruity cake tastes delicious with a layer of raspberry buttercream (page 160) in the center and frosted with either the vanilla buttercream (page 160) or cream cheese frosting (page 163).

Page 296
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Description

A light and fluffy chocolate frosting that you can use on all types of cakes and cupcakes.

Page 307
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Description

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 268
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Description

This pudding is a breeze to throw together and is packed with omega-3 and fiber-rich chia seeds. I have always been sensitive to food textures and typically turn my nose up at chia desserts, but when you grind them in the blender you get a smooth pudding instead of the lumpy and crunchy texture that is often associated with chia recipes!

Page 43
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Description

I ate these parfaits constantly right after our daughter Kezia was born. I would wake up to two growing boys looking for a breakfast of their own, plus a baby eager to nurse, and having these healthful puddings ready to go in the fridge made it easy to nourish myself while I tended to the kids. If you’re hurrying out the door for school drop-off or running late for the office, these ready-made breakfasts will save the day. Collagen peptides add extra protein and are also soothing to the gut, and açai has incredible antioxidant properties, so this is not your average chia pudding.

Page 248
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Description

A layer cake is a labor of love, but the end result is always worth the effort. A birthday comes only once a year, and everyone deserves a decadent delight on his or her special day. This four-tiered confection is layered with a vanilla frosting and encased in a dark chocolate buttercream frosting.