Kind Recipes

I just made these and they’re great! I used regular flour since that’s all that I have. I also did half honey and half maple syrup, and I had some leftover fig spread (a tablespoon or two) so I added that in. I ended up with bigger cookies (12 instead of 15) and had to cook them longer which is typical for my oven anyway. They’re the perfect flavor and nice and soft/chewy. Next time I’ll probably try them with raisins or apples…I think it’s a very versatile recipe! Ingredients 1 cup (100g) instant oats (measured like this and gluten-free if necessary) ¾ cup (90g) whole wheat or gluten-free* flour (measured like this) 1 ½ tsp baking powder 1 ½ tsp ground cinnamon ⅛ tsp salt 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly 1 large egg, room temperature 1 tsp vanilla extract ½ cup (120mL) pure maple syrup ¾ cup (68g) grated carrots (about 1 smallish medium, peeled first!) Instructions In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and sal

This is just Amazing!! Strawberry-rhubarb is my favourite pie ever, but having a whole pie around the house for 2 people is always a bit much (I mean, we eat it, but maybe shouldn’t). These, however, perfect! This is very tasty! The proportion of rhubarb and strawberries is perfect. I made a half recipe in an 8 x 8 inch pan. This Strawberry Rhubarb Crisp is perfectly juicy with just the right amount of sweetness, and the contrast in textures is spot on. This is a must try summer recipe!  Ingredients 1 cup (140g) all-purpose flour 3/4 cup (80g) old fashioned rolled oats 3/4 cup (166g) packed light-brown sugar 1/4 tsp salt 10 Tbsp (5 oz) unsalted butter, cold and diced into small pieces Seeds of one small vanilla bean I sell them! 1 1/2 lbs fresh strawberries , stemmed and sliced into three pieces (or two if small. About 4 1/2 cups after slicing) 1 lb fresh rhubarb , sliced into 1/2-inch pieces (about 4 cups) 3/4 cup (170g) granulated sugar 2 tsp orange zest 1/4 cup (2 oz) orange juice 2

These Strawberries and Cream Cookie Cups are easy to make and so delicious. These are perfect for a tea time, dessert, party treat and jus because! I love them and it was a total success at home and among friends. You will absolutely LOVE these strawberries and cream cookie cups made with my signature cream made with my beloved condensed milk, topped with fresh strawberries and inside a delicious cookie cup! These cuties taste like heaven and are so fresh! Ingredients    Cookie: 3 cups flour {scooped not packed} ½ tsp. baking powder 1 cup unsalted butter at room temperature 1 cup -3 tbsp sugar 1 large egg 1 tsp. vanilla extract (I prefer clear)    Cream: 1 can Sweetened condensed milk Whole milk {use the same condensed milk can as a measure} 2 tbsp cornsarch 1 egg yolk.    Topping 12-15 Strawberries {chopped} 2 tbsp sugar Instructions In a medium bowl whisk together the flour and baking powder. Set aside In your stand mixer with paddle attachment beat together unsalted butter and sugar

Overnight french toast recipes are the best! It makes breakfast or brunch the next day super easy. Plus, it makes your house smell AH-mazing!  This french toast amazing! The strawberry and cream cheese combo sounds delicious. Overnight bakes like this are my favorites for the weekends, so I can't wait to make again. The perfect make-ahead breakfast or brunch. Best of all, bursting with strawberries and cream cheese. Ingredients 1 16 ounce 450 g loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1-inch cubes with the ends discarded 1/2 cup cream cheese softened (optional - leave out if preferred) 1 1/2 - 2 cups sliced strawberries divided 6 large eggs 1 1/4 cups milk I used almond 1/2 teaspoon ground cinnamon 1/3 cup maple syrup or honey 1/4 cup brown sugar optional - add if you like your french toast sweeter - I left it out since we usually drizzle with maple syrup once baked 2 teaspoons pure vanilla extract    Streusel Topping: 1/3 cup all-purpo

These are adorable and so fun for a party!! I like the idea of using no-bake cheesecake and the sprig of mint at the top makes them look more appetizing than the gummy worms that I used to use for my kids. These little desserts may not be ultra-gourmet, but they are super easy, whimsical, and perfectly yummy……….they’ll make your guests smile. Make Mother’s Day really special………she’ll love it even more if you clean up the kitchen afterward. 🙂 INGREDIENTS: 1 1/2 cups semi-sweet chocolate chips 11 ounces cream cheese, softened 1/3 cup sugar 1/4 cup butter, room temperature 1 1/2 teaspoons vanilla extract 1 cup heavy cream 20 chocolate wafer cookies mint sprigs for garnish DIRECTIONS: Place chocolate chips in small microwave-safe bowl. Microwave on high for 1 minute, then stir. If necessary, microwave at 15-second intervals, stirring after each heating, just until chips are melted when stirred. Set aside to cool. Visit Potted Chocolate Cheesecake @ tidymom.net for full recipe and instruc

This is such a gorgeous and perfect dessert for Mother’s Day. Lovely! Most definitely show stopping! That vibrant pink is perfect for Mother’s Day – love all the fresh raspberries in this one! o, so pretty and the color is stunning.  I love, love, LOVE this recipe! I’ve made it several times and it’s always a hit. I add a sprig of fresh mint to steep for 5 minutes before straining the fruit which adds a nice flavor. I also tried a blackberry/blueberry/basil version this week that was equally delicious! Awesome recipe! This tart was fantastic! It was everything I was hoping it would be. The curd was velvety, tart, and delicious. INGREDIENTS    RASPBERRY CURD 3 cups raspberries 1/2 cup sugar 1 tsp Meyer lemon zest 2 Tbsp Meyer lemon juice 2 Tbsp water 2 large egg yolks 2 Tbsp plus 2 tsp cornstarch 1/8 tsp salt 1 Tbsp chilled unsalted butter, diced    CRUST 1 1/4 cups flour 1/4 cup sliced almonds, toasted and finely ground 1/4 cup sugar 1/4 tsp salt 7 Tbsp unsalted butter    TOPPING 1 cup