Strawberry Lemon Donuts

Is there anything prettier than glaze dripping down a donut? Maybe not. These Strawberry Lemon donuts are spongy, light, and have a delicious strawberry glaze. They’re vegan, gluten free, and oil free as well! I tried to make them as healthy as possible to have a no guilt donut breakfast option and still include as…

Lemon Blueberry Baked Donuts

Lemon and blueberry are best friends in my eyes, so these donuts are unbelievably scrumptious! They’re baked and oil free, so you’re able to have an indulgent breakfast without the saturated fat involved. They’re tart and tangy but also sweet and soft and the lemon glaze is the perfect topping to these treats. I’ve made…

Lemon Blueberry Banana Loaf

I woke up this morning craving banana bread and decided to bake a couple to take on vacation. I found a recipe for banana bread on Chocolate Covered Katie and modified it to what I had and removed the oil. It’s still moist, soft, and spongy and I decided to add lemon and blueberry to…

Vegan Cinnamon Swirl Cake

I made this delicious Vegan Cinnamon swirl cake from Vegan Richa on Saturday and it was such a tasty treat! It has common ingredients that I already had in my pantry and I whipped it up in my kitchen aid in about 4 minutes. You make a simple vegan vanilla cake and layer it with…

Christmas Baking

Christmas is right around the corner, and I love baking for the holiday season. It’s so much fun and it makes you feel more in the Christmas spirit. I waited until yesterday to make all of the goodies for our Christmas festivities. I wanted to have vegan treats for Josh and I, and to have…

Dark Chocolate Pistachio and Dried Cranberry Bark

Every Christmas our neighbors bake hundreds of goodies and there’s a stash at my parents house that takes up a good portion of the counter. One of the families makes this pistachio and dried cranberry bark and it’s one of my favorites! I wanted to make it vegan so we could still enjoy it this…

Simple Walnut Banana Bread

Banana bread was probably the first thing that I ever baked by myself and I used a family recipe that I eventually memorized. I used to make it ALL the time and had it down to a science, I could prepare it in about 2 minutes flat. It has an egg in it, so I’ve…