Tiny kitchen. Big, plant-based flavor.
Need a dessert that comes together in almost no time at all and disappears in mere moments? Look no further than this chocolate and toffee cracker bark! This toffee bark is a perennial holiday favorite in my husband’s family. I call it ‘disappearing toffee bark’ because of just how delicious and addicting it feels. The crack of the toffee, the crunch of the nuts, and the melt-in-your-mouth chocolate pretty much guarantee that this treat won’t last long. One bite and I am sure you will agree.
While my ultimate favorite cookie will always be a classic chocolate chip, I decided to riff on a classic today: vegan double chocolate cookies. This is the ultimate chocolate dessert for the Chocolate Lover(TM) in your life! These cookies are perfect with a chilled glass of non-dairy milk, a snuggly blanket, and your favorite book.
When one dives into the world of sourdough baking and bakes with any regularity, we will inevitably wind up with jars and jars of sourdough discard. I see a lot of recipes all across the internet for what to do with the leftover starter that does not make it into beautiful, aerated loaves. More often than not, the discarded results lean savory (I’m guilty of this myself!) So for this week, I wanted to try something different. Something sweet. And when you are like me and order peanut butter by the five-pound bucket, you make oatmeal peanut butter sourdough cookies.
