Loaded Cookies


Normally I’m a pure chocolate kinda gal but these babies break that rule. So much  deliciousness. These cookies barely have time to cool before the whole family is rushing to grab a few.

Loaded with chocolate chips, dried cranberries, pecans, cinnamon, and allspice these are the perfect balance of sweet with a hint of savory.  Continue reading


Cashew Sour Cream

I love the creaminess of sour cream and this dairy free, homemade version doesn’t disappoint. Depending what I’m using it for, I like to add spices (cayenne, dill, dried green onions, etc) to mix it up! From chili to carb cakes, I use this on everything.


Vegan Sour Cream


  • 1 cup raw cashews

  • 2 teaspoons cider vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon fine sea salt
  • ⅛ teaspoon black pepper
  • ¼ cup water


  1. Place 1 cup cashews in a cup or small bowl and cover by about 1/2 inch with boiling water. Let soak 30 minutes.
  2. Drain cashews and place in a blender with
  • 2 tsp vinegar
  • 1 tsp lemon juice
  • ¼ t salt
  • 1/4 cup water.
  1. Blend until very smooth, adding more water as required to purée the mixture. It takes a while so keep going until smooth.

A printer friendly version here