Archives for category: desserts


The start of this recipe began with 6 left over egg yolks. From there it evolved to something quite beautiful. The perfect blueberry muffin. A little bit of homemade lemon curd and the best blueberry muffin recipe I have produced the most wonderfully moist, sweet, tangy and delicious  muffin I’ve ever tasted. The batter is sturdy, and just sweet enough. The bright citrus flavor and sweet juicy blueberries taste like a sunny summer’s day. Make the lemon curd yourself or buy a store bought version. You can also use fresh blueberries but I do recommend frozen as they’re easier to mix in without turning the whole batter blue. It’s a pretty simple straight forward recipe, and you can start munching within 10 minutes of the muffins being out of the oven. In fact, I suggest that you do! They taste amazing warm! On a cold snowy day like today I think we could all use a little taste of summer.


Blueberry Lemon Curd Muffins

Servings: 12

  • 1 Stick Room Temperature Butter
  • 3/4 Cup Sugar
  • 1 Egg, beaten
  • Zest of one Lemon, plus 2 tsp lemon juice
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 Cups Flour
  • 1/2 Tbsp Baking Powder
  • 1/2 Cup Milk, (I used 2% but whole is fine)
  • 1 Cup Frozen blueberries.
  • Lemon Curd  for filling (about 1 tsp per muffin)


  1. Preheat oven to 350.
  2. In a stand mixer bowl, cream together butter and sugar on medium speed.
  3. Once sugar and butter is creamed add beaten egg and mix until incorporated.
  4. Scrap bowl.
  5. Mix in lemon zest, lemon juice, and vanilla on medium-low until combined. If necessary, scrape bowl again.
  6. On low, slowly mix in flour and baking powder, scraping bowl when needed.
  7. Once flour mixture is well incorporated, add milk and mix on low until batter is a smooth thick consistency.
  8. Once Batter is mixed, transfer to a large shallow mixing bowl. Fold in frozen blueberries,  1/4 cup at a time being careful not to over mix.  You don’t want your batter to be dyed blue!
  9. Spray a 12 muffin tin with nonstick spray.
  10. Divide half the batter among the 12 muffin cups.
  11. Scoop 1 tsp of lemon curd onto each muffin. This can be homemade curd or store bought.
  12. Divide remaining batter among the 12 muffins.
  13. Bake at 350 degrees for 20 minutes or when inserting a toothpick it comes out clean.


Allow muffins to cool in the pan for 5-10 minutes before removing. Enjoy right away or store for up to a week in an airtight container.




Servings: 8

Time: 45 mins.


  • 2 Cups Rolled Oats
  • 1/3 Cup Flax Seeds
  • 1/2 Cup Raw cashews, roughly chopped
  • 1/2 Cup Raw pumpkin seeds
  • 1/3 Cup candied ginger, finely chopped
  • 6 Dried figs, roughly chopped
  • 2/3 Cup Agave syrup, maple syrup, or honey. Keep in mind it’s no longer vegan if you use honey.
  • 1/3 Cup coconut oil, melted


  1. Preheat oven to 300 degrees.
  2. Line a pan with foil and spray with nonstick spray.  Lining pan with foil makes for easy removal and clean up.
  3. In a large mixing bowl combine the oats, seeds, nuts, ginger, and figs and stir til combined.
  4. Stir in oil and syrup to coat all ingredients evenly.
  5. Spread mixture onto baking pan and press firmly.
  6. Bake for 20-30 minutes, or until golden brown.
  7. Let bars cool COMPLETELY in pan before removing.
  8. Once bars are cool, remove from pan, and cut into 8 bars.

Store in an airtight container for up to 2 weeks.




Crazy, I know!

I just started dipping my feet in to the art of vegan baking. The bakery I work for has a small selection of gluten-free and vegan desserts so I’m using a lot of butter, cream, and eggs on a daily basis. While at home, I’m trying to work in healthy alternatives to the sweets that I adore.


Since baking is my career of choice it should come to no surprise that I have a wicked sweet tooth! It’s also no surprise to those who know me that I am an avocado fiend. So, combining the two only seems natural. I know there’s a ton of chocolate avocado pudding recipes floating around now. It took me this long just to try it, and I have no idea why! Now that I’ve gotten my taste for something truly amazing (and healthy!) I feel I must share it with the rest of you!



  • 1/2 Cup Pecans, chopped
  • 1/2 Cup Rolled Oats (certified gluten-free)
  • 1/4 Cup Coconut Flakes
  • 2 Tbsp Coconut Oil, melted
  • 2 Tbsp Maple Syrup


  • 2 Medium sized ripe avocados
  • 2 Cups coconut milk (canned or refrigerated)
  • 1/2 – 3/4 Cup Maple syrup, depending how sweet you like it
  • 1/4 Cup dark cocoa powder
  • 2 tsp vanilla extract
  • 1/2 tsp salt


For crust:

  1. Preheat oven to 350 degrees.
  2. Combine pecans, rolled oats, and coconut flakes in a food processor and pulse until resembling a course meal (about 30 seconds).
  3. Add melted coconut oil and maple syrup and blend again until combined.
  4. For mini pies, spray a mini muffin tin with nonstick spray. Divide pie crust evenly and press down each pie crust lightly to form a packed crust.  *
  5. Bake for 10 minutes or until crust starts to turn golden brown.

For the filling:

  1. Combine all ingredients in a blender or food processor and blend until smooth and creamy.
  2. Once pie crusts are cooled, remove from pan using a spoon.
  3. Place pie crusts onto mini muffin liners or serving dish, whichever you prefer. **
  4. Pipe pudding mixture onto pie crusts. About 1 Tbsp per pie crust.
  5. Top with coconut flakes, chopped nuts, cocoa nibs, sprinkles, whatever you like!
* For a full pie crust, spray an 8 inch pie pan with non-stick spray. Pour pie crust into pan and spread out to an even layer, pressing down crust to form a packed crust. Bake for 10- 12 minutes or until golden brown.

** For full pie, spoon out pudding mixture onto cooled pie crust and smooth out. Garnish with nuts, or coconut shavings. Or top with your favorite vegan cream topping!