This is a sweet, but not overly sweet shortcake. It makes a great base for strawberries or other favorite berries. While we often use whipped cream with this, vanilla ice cream also works well.
We have many friends with food allergies. We were looking for a good dessert recipe that we could share at potlucks that was gluten free, egg free and dairy free. These are simple cookies to make and they taste great!
We enjoy learning new recipes every winter. Adrian decided that marshmallows sounded good to try this year. He attempted them himself and discovered they were a lot easier to make than he thought.
We used mini chocolate chips, but most of them melted. The next time we make these, we plan to omit the chocolate chips, but cut the squares larger and dunk them in the chocolate.
We found hazelnuts on a very good sale and we wanted to make something like “Nutella”. Researching ideas, we discovered how easy it was to make our own.
This recipe is slightly crunchy since the coconut sugar does not dissolve well. We have tried warming up the coconut oil and mixing them before adding to the hazelnuts and that helps some.
Andrea wanted a less sweet grain free brownie. It is slightly crumbly and a little dry, but goes wonderfully with ice cream or whipped cream.
If you want it sweeter, replace part or all of the unsweetened chocolate with semi sweet baking chocolate.