Newsletter

May 1, 2019

Strawberry Rhubarb Crisp

A classic strawberry rhubarb crisp with a buttery brown sugar, oat, and almond crumble topping, made even sweeter with raspberries and vanilla.

Brown Sugar Strawberry Rhubarb Crisp via forkknifeswoon.com

Spring has sprung in northern Virginia, and oh, am I ready. Our neighborhood is brimming with dogwoods and cherry blossoms, and I’m diving right into my warm-weather berry crazy ways, making good use of some ruby red rhubarb I snagged at the market this week.

I literally cleaned out their limited supply, then asked them to please order more for me, because I’m a real treat for grocery store produce managers… πŸ˜‚

However, my lack of shame when it comes to specialty seasonal ingredients paid off, with this sweet and vibrant strawberry rhubarb crisp. It combines fresh berries and tart rhubarb tossed with brown sugar and good vanilla, and tucked beneath a buttery almond-oat crumble.

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April 14, 2019

Strawberry Almond Tart

Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart – a wonderfully simple and delicious Spring dessert that everyone can enjoy.

Strawberry Almond Tart (gf) via forkknifeswoon.com

I’ve been baking with a lot of chocolate lately, so it’s probably time for me to return to my other true love: berries.

Prepare yourselves for a bevy of sweet berry treats as they make their way into season!

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March 18, 2019

Chocolate Chip Banana Muffins (with coconut sugar)

Easy bakery style chocolate chip banana muffins are moist and delicious, require no mixer and just one bowl, happen to be vegan, and, naturally sweetened with coconut sugar, are a healthier breakfast treat.

Naturally-sweetened chocolate chip banana muffins (vegan) via forkknifeswoon.com

Muffins might be the thing I bake the most.

And more often than not, they’ve got banana in them, because I’m guilty of having overripe bananas on the counter more than I’d like to admit.

They languish, dark and bespeckled, begging to be turned into banana muffins or bread (instead of packed away in the freezer for morning smoothies), and I’m all too happy to oblige.

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