Doesn’t time fly? Was it really August since I last posted an entry? Ooops!
I have been in the kitchen cooking and creating, but not so much on the computer blogging about it… obviously!
Now that it’s getting colder, darker and rainier in the Pacific Northwest, I have an excuse to sit down and update honeyandspice. Since it’s been a while, you may notice a few warmer weather foods, such as chocolate ice cream appear. I know it’s not exactly the right time for ice cream at this time of the year, but I am uploading recipes as they were made. I have a great gluten-, dairy- and refined sugar-free pumpkin pie recipe and paleo coconut flour carrot cake I want to share with y’all.
Other recipes you will see appear in the not so distant future will include: nut and dairy-free basil pesto; vanilla fudge; coconut flour bread/cake; strawberry cream pie; carrot cake balls; coconut oil plantain chips; nainaimo bars; superfood salad; lemon and coconut butter truffles; sour cream vanilla cupcakes with vanilla buttercream frosting; walnut cinnamon sugar sour cream coffee cake; coconut butter carrot cake; sweet potato brownie; sour cream blueberry muffins; pumpkin cheesecake and traditional pumpkin pie.
Watch. This. Space.