My super easy trick for getting pots and pans sparkling clean without damaging the finish.
Here are two ways of storing extra garlic cloves so that you can use them up when you're ready to.
This is one of my favorite recipes and I make it all the time. I love cooking sweet potatoes this way because they become soft and creamy in the middle and almost taste like custard, but the crispy ends taste like toasted marshmallow.
Sweet potatoes are one of my favorite vegetables, and they are super versatile, but they can be difficult to cut. Here are the tips and techniques that I use to make the job a little easier.
If you ever find yourself with extra limes, here's how to freeze them so that you can enjoy them whenever you need them.
Mango Lemon Sorbet is incredibly simple to make, and you don't even need an ice cream maker! It's the perfect treat for a beautiful sunny day.
This is a super speedy and delicious vegetable dish for nights when you want to get dinner on the table as quick as possible. It's paleo, and vegan and works with most dietary restrictions.
Like many people, I love a good deviled egg. There is something about these little bites of heaven that is both kind of fancy, but very comforting at the same time. They take a little time and care, but they are everybody's favorite thing to eat at a party.
This fudgy sweet potato chocolate frosting works great over my Chewy Sweet Potato or Adzuki Bean Brownies, and it's delicious enough that you can eat it by itself with a spoon. It tastes better than any store brought chocolate frosting, and it's refined sugar free, dairy free, and vegan.
These brownies are the brownies of dreams. They have a rich, deep chocolate flavor, but are not too dark or too sweet, and they taste like the best brownie you have ever had. A great way to use up extra sweet potatoes or adzuki beans.