Grain-free Almond Biscotti

After making batches of homemade almond milk, I’m always trying to figure out new ways to re-purpose the almond pulp. These almond biscotti are my new favorite way to use up the almond pulp because they are easy to make, crunchy, grain-free, refined sugar free, and so good dunked in espresso, cappuccino (with my homemade…

Baked Ricotta with Roasted Grapes and Thyme Lavash Crackers

This recipe is such an elegant gorgeous appetizer for any occasion. I originally found it off of Food and Wine’s magazine last year called Warm Ricotta with Roasted Grapes, and I tweaked it a bit. When I served this last year for Christmas, everyone loved it and gave me great complements on it. I made…

Ultimate Banana Cream Pie

This banana cream pie is by far the best one I have had yet. My dad is a huge lover of banana cream pie and if he says it is his favorite, then you know it is. Even if you are not a big fan of bananas, this pie will still blow your mind. When…

Butternut Squash Puree and Pasta with Leeks

This pasta is one of my favorite seasonal dishes during fall and winter. It is unique in that the pasta is served on top of the butternut squash puree and is not mixed all together. This dish is best made with short pasta shapes such as vesuvio or orecchiette. Butternut Squash Puree and Pasta with…