This recipe has been in the works for several weeks. Several sticky, tapioca flour everywhere, filled weeks. After a few mishaps, messes and tapioca all over our kitchens, all over us and all over the dogs (yes that happened!), it is here to share with the world. Maybe not the whole world because not that many people read our posts, but they should, obviously. Tell your friends! Share the good times that happen here and over at A Nourished Appetite. If anything the whole world can laugh with us….or at us. I feel like you all may be laughing at us, but we can take it. We are both brilliant in the kitchen and both have an amazing sense of humor so, you’re welcome. Continue reading
Around this time last year I made some homemade white chocolate with the goal of using it to make peppermint bark. I LOVE peppermint bark. It’s one of my favorite holiday treats. But I just didn’t feel good about consuming the white chocolate normally found at grocery stores since it’s typically made with vegetable oils, cow’s milk powder, and refined sugar, none of which are high quality I’m sure. Sure, you can find decent white chocolate chips out there (like this one), but they are hard to find, expensive, and still contain dairy and soy. Continue reading
I’ve been receiving a handful of assorted sweet peppers in my CSA basket the past few weeks. Not your typical large solid red, green, yellow, or orange bell peppers, but small, oddly shaped, multicolored peppers almost too pretty to eat. But of course I wasn’t going to let them go to waste, no matter how pretty they were. I just had to figure out how. I contemplated simply chopping them and freezing them for future use, but knowing myself I knew they’d likely sit in the freezer, completely forgotten until I randomly stumbled upon them while rifling through the freezer months later and decide I would never use them and throw them away. So freezing obviously wasn’t a good option.