I am not typically a lemon dessert person, however this cheesecake recipe is the exception to the rule! I was inspired to try my hand at this combination when I tried the Lavender Lemon Cheesecake at Be Love last week.
Over the past few years our ritual of setting out milk and cookies for Santa has shifted somewhat. We have gone from Almond Holiday Nog in a carton to a homemade variety, created with my friend Johanna at the same time as the Gingerbread Latte I posted a few days ago.
When I was a kid, long before plant based foods became an integral part of my life, Thanksgiving was about one thing, and one thing only: Pumpkin Pie. I could take or leave the turkey, along with the weeks of turkey soup that followed. What I looked forward to the most was pumpkin pie, topped with a healthy dollop of whipped cream of course.
Nothing says summer quite like a popsicle, especially the home made variety. I am not a huge fan of conventional popsicles; I have done quite a bit of research into artificial flavours and colours and am simply not comfortable putting all of that junk in my body (and more importantly, the bodies of my kids).
This week's ice cream post was motivated by a few different things. We have had a glorious summer thus far, with beautiful sunny days - and thankfully a bit of much needed rain in the last little while. I have always felt that ice cream pairs well with warm, sunny days and our recent acquisition of a new ice cream maker opened up a whole world of possibilities.