Reese’s Peanut Butter Cups are a sort of heaven for me. The decadent candies have long been my favorite mix-in for ice cream; the Cheesecake Factory’s Reese’s Cheesecake always stole my heart. But, the truth is, Reese’s are highly processed and full of ingredients I’d rather not put in my body. The extremely good news is that we can make our own, even better!
These are Almond Butter Balls. They are gluten free, dairy free and absolutely yummy, without the post-consumption guilt. The recipe is inspired by Oh She Glows’ “Peanut Better Balls.” I used almond butter, which is much healthier and just as satisfying.
Christmastime is my favorite time. I share mostly healthy recipes with you, but this is not one of them. These are a holiday staple in my house and my mom has been making Teapot Butter Cookies as long as I can remember.
The recipe for these cookies is on an old 3×5 index card. It’s just flour, sugar, vanilla, butter and an egg. If you plan to double the recipe, make each batch separately.
The dough for these cookies can be made in one bowl, which makes for easy clean up! Hallelujah!
I am home in California, visiting my parents for the holidays. Today in the San Francisco Bay Area it is bitterly cold. Unusual for this area, it was a mere 38 degrees when I woke up today. But, it’s beautiful, and the most perfect day for soup.
My mom and I went to the farmers’ market this morning and nearly froze our hands off selecting local carrots for this split pea soup.
Split pea is extremely satisfying – a comfort soup without a lot of guilt. It’s dairy free, gluten free, and except for the flavorful ham hock the soup cooks in, it could be vegetarian, too. But, the ham is necessary for a full-bodied, flavorful soup. Chop your medley of vegetables: carrots, a yellow onion, celery and garlic. Cook it all together in a nice olive oil and fresh rosemary.