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A seasonal twist on this famous Mexican sweet bread that is perfect for breakfast or brunch during pumpkin season. < Back Pumpkin Conchas Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 6 Level: Beginner Ingredients Dough: 2 ¼ cups all-purpose flour ½ cup pumpkin puree ¼ cup warm milk 1 large egg yolk 2 tablespoons butter, melted 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 teaspoon kosher salt ⅛ teaspoon vanilla extract Topping: ½ cup powdered sugar ½ cup all-purpose flour 1 pinch kosher salt ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1 pinch ground nutmeg ⅛ teaspoon vanilla extract ¼ cup butter, at room temperature orange food coloring (Optional) Preparation Step 1 Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes. Step 2 Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. Step 3 While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like. Step 4 Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up. Step 5 After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes Step 6 Preheat the oven to 375 degrees F (190 degrees C). Step 7 Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes. Previous Next

< Back Best German Beef Schnitzel Family recipe that your family will start asking for! Previous Next

This easy Ritz cracker toffee recipe is utterly addictive, and I bet that this homemade candy will be gone just minutes after it’s made. Buttery Ritz crackers are topped with crunchy caramel toffee and rich chocolate for this irresistible treat. < Back Ritz Cracker Toffee Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner Ingredients 1 box of Ritz crackers ½ cup butter ½ cup brown sugar 1 cup chocolate chips Pinch of sea salt, optional GARNISH: You can also choose to use other optional garnishes for this great recipe! You can use M&M’s, sea salt, toffee bits, or any other favorite topping. Preparation HOLIDAY EFFECT: If you want to up the holiday effect, try adding Christmas sprinkles or bits of candy cane for a mint chocolate treat. The sky’s the limit with this crack toffee! CRACKERS: This simple toffee recipe also works well with saltine crackers. HOW TO MAKE THIS RITZ CRACKER TOFFEE RECIPE STEP ONE: Preheat your oven to 425°F. Start out by lining your 8×8 baking sheet with parchment paper because this is going to get sticky! STEP TWO: Place crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit the cracker pieces in. STEP THREE: Place your butter and brown sugar in a small saucepan and heat on the stovetop until completely melted. Boil for 2 to 4 minutes until it looks like the picture below. PRO TIP: Resist the urge to stir the caramel mixture - that can actually ruin your caramel STEP FOUR: Immediately pour your homemade caramel over the top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread the gooey caramel evenly across the crackers. STEP FIVE: Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel. PRO TIP: PRO TIP: Keep a close eye on this in the oven and don’t overbake. You don’t want the edges of the crackers to burn, or the treat will taste burnt. STEP SIX: Carefully remove the crackers and place them on a heat-proof surface for the next step. STEP SEVEN: Sprinkle chocolate chips in an even layer on top of the toffee. Pop the tray back in the oven for 2 to 3 minutes to help the chocolate chips melt a bit. STEP EIGHT: Remove the baking tray and immediately spread the melted chocolate chips with the offset spatula. The chocolate chips may not melt completely, but you don’t want to risk burning the chocolate and ruining the whole pan. STEP NINE: Let the pan cool and then put it in the fridge to finish setting for up to 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife. HOW TO SERVE This Christmas crack recipe is a yummy treat to make during the holiday season, both for snacking and giving as gifts. STORAGE ON THE COUNTER/IN THE FRIDGE: Store leftovers of this delicious treat in an airtight container either at room temperature or in the refrigerator for up to one week. IN THE FREEZER: This Ritz cracker crack can also be frozen for up to three months in an airtight container. Instructions 1. Preheat the oven to 425°F. Start out by lining your 8×8 baking tray with parchment because this is going to get sticky! 2. Place your Ritz crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit it in. 3. Next, place your butter and brown sugar in a pot and heat until completely melted. Boil for 2 to 4 minutes and resist the urge to stir it. 4. Immediately pour your homemade caramel over top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread that gooey caramel evenly across the crackers 5. Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel. 6. Carefully remove the crackers after 5 minutes and place the pan on a heat-proof surface for the next step. 7. Next, sprinkle your chocolate chips in an even layer on top of your caramelized-crackers. Pop the tray back in the oven to help the chocolate chips melt a bit. 8. After 2-3 minutes, remove the tray and immediately spread the chocolate chips with the offset spatula. The chocolate chips may not melt completely but you don’t want to risk burning the chocolate and ruining the whole pan. 9. Once the pan has cooled off, put it in the fridge to finish setting for about 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife. Notes * Try to create even layers of crackers that are touching. This ensures that the toffee doesn’t run through the cracks, making it hard to remove from the pan. *Resist the urge to stir the caramel mixture – that can actually ruin your caramel. *Keep a close eye on this in the oven, and don’t overbake. You don’t want the edges of the crackers to burn, or this treat will taste burnt. Previous Next

This sweet yet savory sticky chicken recipe is delectable and the perfect easy weeknight dinner the whole family will enjoy. < Back Southern Sticky Chicken Prep Time: 10 Minutes Cook Time: 1 Hour 30 Minutes Serves: 4 Level: Beginner About the Recipe This sweet yet savory sticky chicken recipe is delectable and the perfect easy weeknight dinner the whole family will enjoy. Ingredients 3 -5 pounds bone-in chicken with skin folks usually use legs and/or thighs 1 cup ketchup 1 cup honey 1 cup brown sugar 1/2 cup soy sauce 1/2 teaspoon garlic powder Preparation 1.Preheat the oven to 350F. 2. In a saucepot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium to medium-high heat. (1 cup ketchup,1 cup honey,1 cup brown sugar,1/2 cup soy sauce,1/2 teaspoon garlic powder) 3. Bring it just to a boil while stirring. Remove from heat. 4. Arrange chicken pieces in a 9x13 baking dish. Pour the entire amount of sauce over the chicken, turning pieces with tongs to coat. (3 -5 pounds bone-in chicken with skin) 5. Place in the oven, uncovered, for 90 minutes, turning after 45 minutes. 6. 15 minutes before cooking time is up, flip pieces once more and baste with sauce. Previous Next

Chickweed tincture is used both internally and externally for a variety of issues, including digestive issues, inflammation and allergies. It’s naturally antimicrobial and it’s showing promise in studies related to weight loss. < Back Chickweed Tincture Prep Time: N/A Cook Time: N/A Serves: Pint mason jar Level: Beginner About the Recipe Ingredients Chickweed, fresh or dried Neutral Spirit (such as vodka)* Preparation Chickweed is only around in the springtime before temperatures warm up and it dies back for the year. If you want to use it medicinally, chickweed needs to be preserved. There’s no better way to preserve it than in a simple chickweed tincture. (Though, it also makes a truly excellent chickweed pesto, and food is medicine too =) (Always consult your doctor or a clinical herbalist before trying any new herbal remedy, as there’s always the possibility of unintended consequences, allergic reaction, or interactions with other medications. If you’re harvesting wild plant material, make sure you’re 100% confident in your identification and consult multiple sources for your ID. The following is based on my research and experience, but I don’t claim to have any certifications that would qualify me to advise you on your health. Please do your own research and always verify with multiple reputable sources.) BENEFITS OF CHICKWEED TINCTURE So why on earth would you need a chickweed tincture? This is one of those medicines that can actually be used both topically and internally. Chickweed is great for skin irritations, and when combined with alcohol it can help treat acne. The alcohol works as an astringent, while the chickweed helps heal the skin. Chickweed extracts have also been shown to be antibacterial, and a tincture applied to wounds should help both cleanse and heal the wound. Taken internally, studies show that chickweed can reduce inflammation and inhibit histamine reactions. New theories suggest that many modern diseases stem from inflammatory conditions, and at the same time allergies are on the rise. Chickweed tincture combats both these issues when taken daily. Chickweed stimulates mucus production and helps ease digestive issues. Taken in a low dose on a daily basis, the tincture can help ease stomach irritation. It’s also a gentle laxative to help keep you regular. Old wives’ tales say that chickweed is good for weight loss, but there are not many actual studies that back this up. One study is showing promising results and indicates that chickweed can stop progesterone-induced weight gain. When you’re pregnant, your body releases progesterone to help you put on extra weight to support the baby. Hormonal birth control mimics this and can cause weight gain. Regular consumption of chickweed has been shown to block this weight gain in mice and can help prevent the weight gain associated with birth control. Besides tincture, wild foraged chickweed can be used for tea, vinegar, salves or eaten fresh. HOW TO MAKE CHICKWEED TINCTURE To make a chickweed tincture, you’ll need the following ingredients and equipment: Chickweed, either dried or fresh, but it’s almost always harvested fresh for tincture Vodka (or any other palatable alcohol that’s at least 80 proof/40 percent — there’s no need to splurge here, I always use Smirnoff because it’s inexpensive and has a neutral taste)** One-pint mason jar with lid (amber glass is ideal, but as long as you keep the tincture away from light at all times, it won’t make a difference) Funnel Cheesecloth Fine mesh sieve Amber glass tincture bottles (with dropper) **Never use isopropyl/rubbing alcohol for tinctures (or any other remedy you plan on ingesting). Even in small amounts, this type of alcohol is toxic and meant for external applications only. If you’re avoiding alcohol for any reason, consider making a herbal glycerite instead. Herbal vinegars are also a good choice, and work well with chickweed. To make the tincture, fill a jar about 3/4 of the way full with fresh chickweed (or about halfway full with dried chickweed). Cover the chickweed with vodka, or whichever alcohol you’ve chosen, and seal the jar with its lid. Keep the developing tincture in a cool, dark place and give the jar a gentle shake every few days. (If you remember, every day is better, but at least once a week will do.) After about 4 to 6 weeks, it’s time to decant the tincture. To do this, you’ll need to line a funnel with a few layers of cheesecloth. Carefully strain the tincture into small amber glass tincture bottles, squeezing the chickweed to make sure all the liquid is expelled. Once the tincture has been decanted, label the tincture bottles with the date and suggested dosages (I use a small piece of masking tape and a marker, it peels off easily when I’m ready to use the bottle for something else). I know 4-6 weeks can be a long time to wait if you’re desperately needing relief now. There’s nothing wrong with Buying a Bottle of Chickweed Extract to use while your homemade tincture infuses. Purchased tinctures are a lot more expensive than DIY homemade ones, but they have the benefit of being ready when you need them, like now. CHICKWEED TINCTURE DOSAGE For an exact dosage specific to your body and needs, I’d suggest consulting a clinical herbalist. Generally, the dosage for chickweed tincture is 1 to 2 droppers full, taken 2 to 3 times per day. CHICKWEED FORMULATIONS Since chickweed is used both internally and externally, it combines well with herbs that are also soothing for both internal digestive issues and external skin issues. Herbs like calendula, lavender and marshmallow would be perfect for both soothing the digestive tract and treating minor skin issues. MATERIALS Chickweed, fresh or dried Neutral Spirit (such as vodka)* TOOLS Pint mason jar (or any other jar with a tight-fitting lid) Funnel Cheesecloth (or fine mesh strainer) Dark amber dropper bottles Adhesive label or masking tape (for labeling tincture) INSTRUCTIONS Fill a clean, empty mason jar 3/4 full of fresh chickweed, or 1/2 full of dried chickweed. (Dried chickweed is sometimes available from herbal supply shops.) Cover the fresh or dried chickweed with alcohol, making sure the contents of the jar are completely covered. Screw the lid on tightly and gently shake the contents of the jar. Place in a cool, dry location away from light, allowing the extraction to occur over the next 6 to 8 weeks. Give the contents of the jar a gentle shake every couple of days. Keep an eye on the alcohol level, adding more alcohol to cover the plant material if needed. Once the tincture is ready to be decanted, line a funnel with cheesecloth and place the tip of the funnel into the neck of a dark amber glass bottle. Pour the solvent and the chickweed into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes it into the bottle. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *Tinctures are usually made with vodka as a neutral spirit, but you can also use brandy, whisky or any other high-proof alcohol. Finished tinctures need to be at least 25% alcohol for preservation, and fresh herbs contribute some moisture to the mix. Be sure you use something that's 60-proof or higher. Never use denatured alcohol or isopropyl alcohol to make tinctures, as it's unsafe for consumption. To make an alcohol-free glycerite tincture (glycerite): cover dried plant material completely with a preparation of 3 parts glycerin to 1 part distilled water (instead of alcohol). Dried chickweed is available from herbal supply stores, and is sometimes used in place of fresh. If using fresh chickweed, use all glycerine and skip the water. As the glycerite tincture develops, it will need to be shaken every day. Proceed following the same directions as if making an alcohol-based tincture. Yield The yield varies, but if you're using fresh plant material, you should expect to pull out ever so slightly more tincture than the vodka you add. If using dried plant material, the dried herbs will absorb some and you'll get slightly less than the alcohol added. The amount of vodka will vary based on how tightly you pack the jar, but you should need about 2-3 cups of vodka for a quart jar, or about 1 to 1 1/2 cups vodka per pint. Be sure the plant material remains submerged during infusion. 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Bottled beef is so tasty and versatile. It is so handy to have around and can be used for soups, sandwiches, casseroles, and more. < Back Bottled Beef Prep Time: 30 minutes Cook Time: 75 minutes Serves: 6 Level: Beginner About the Recipe Ingredients Raw or cooked beef Salt Garlic, granulated Preparation Fill pint jars with beef. If you are using raw beef, cut it into sizes that are easy to fill bottles. If you are using *cooked beef, cut it into easy to manage pieces. Fill the jars with a ½ inch space at the top. Put ½ teaspoon of salt, and a ¼ teaspoon of granulated garlic (for quarts – 1 teaspoon salt and ½ teaspoon garlic) on the top of the beef in each pint. (I prefer to use pints when bottling meats) If necessary, fill with a little hot water or broth and use a wooden utensil to make sure that all the trapped air pockets are filled. Wipe the bottle rims and put on **lids and rings. Hand tighten the rings, but don’t over tighten. Place jars on the canning rack in the ***pressure canner with the water going about halfway up on the bottle. Close the canner and turn the heat on high and listen for the air to escape out of the vent. Once the air starts to come out, time it for 10 minutes and then put the weight over the vent to help continue to build pressure. Depending on your elevation, you will either let the dial go to 11 pounds (altitudes 0-2000 ft), or 12 pounds (altitudes of 2,001 to 4,000 ft.). Once it has reached the correct pressure, process pints for 75 minutes (quarts for 90 minutes). Turn the heat off and let the pressure release slowly by itself. Once the gauge registers 0, release the lid being careful not to burn yourself with the steam or the water dripping off of the lid. Using a bottle lifter, carefully remove bottles from the canner and place on a towel on the counter to cool down. Don’t touch them until the next day. After they have rested overnight, wash them with soap and water to remove residual broth and remove the ring. Label item and date on the lid (don’t put cute tags on the glass because they are too hard to remove) and store in your pantry. *If you cook the meat beforehand (which is not necessary if there are no bones. Cooking makes it easier to separate the meat from the bones), don’t throw away the broth. Bottle it separately for soups. **Follow the directions on the lid boxes ***Anytime you are canning anything with meat, it needs to be pressure canned. Previous Next

This is one of those “quick and easy” recipes that will become a staple around your house. I know it is at my house! < Back Refried Beans and Rice Prep Time: 10 minutes Cook Time: Serves: 4 Level: Beginner About the Recipe Ingredients 2 cans refried beans ½ teaspoon granulated garlic 1 teaspoon chili powder ½ teaspoon cumin ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ¼ cup water 3 cups sticky white rice (or long grain, whichever you prefer) 6 cups water ½ teaspoon salt 1 cup cheddar cheese, shredded 1 cup favorite salsa ½ cup sour cream Preparation Cook the rice (1 cup rice to two cups water and salt). Mix the refried beans and spices together with 1/2 cup water in a saucepan and heat on medium heat. To serve: Place about a cup of steaming hot sticky rice in a bowl. On top of that put about 1/2 cup to a cup of refried beans on the rice. Top off with salsa, shredded cheddar cheese, and sour cream. I have been known to bypass the spoon and use the tortilla chips as a utensil. Previous Next

This festive green Grinch punch is a wonderful, awful idea for a holiday party! It's so easy to make and your guests will enjoy it so much that your heart might just grow three sizes that day. < Back Grinch Punch Prep Time: 15 Minutes Cook Time: N/A Serves: 12 Level: Beginner About the Recipe This festive green Grinch punch is a wonderful, awful idea for a holiday party! It's so easy to make and your guests will enjoy it so much that your heart might just grow three sizes that day. Ingredients 2 quarts lime sherbet, sitting at room temperature for a few minutes to soften 1 (1 liter) bottle chilled lemon-lime soda (such as Sprite®) 8 cups (1/2 gallon) chilled Hawaiian Punch® Green Berry Rush® juice drink 2 cups chilled pineapple juice, plus more for coating glass rims 1 glass red sanding sugar, for coating glass rims Preparation Step 1 Scoop softened lime sherbet into the bottom of a large punch bowl. Step 2 Pour the lemon-lime soda, Hawaiian Punch, and 2 cups pineapple juice over the sherbet and stir. Step 3 Place red sanding sugar in a shallow dish, and some additional pineapple juice in a separate shallow dish. Dip the rims of your serving glasses in the pineapple juice, then in the sanding sugar to coat the rims generously. Step 4 Ladle the punch into the prepared glasses. Previous Next

What is a summer picnic without a plate of baked beans? Baked beans are good, but they are even better with lots of bacon! < Back Baked Beans Prep Time: 10 minutes Cook Time: 1 1/2 hours Serves: 20 Level: Beginner About the Recipe Ingredients 3 - 2 ½ lbs. cans of Great Northern Beans (or 9 – 15.8 oz. regular size cans), drained 1 ¼ cup brown sugar 1 cup white sugar 1 teaspoon onion powder OR 1 small onion, diced 1 ½ teaspoon dry mustard ¼ teaspoon salt 1/8 (pinch) black pepper 2 tablespoons softened butter 1 small green pepper, diced (optional) 6+ bacon strips Preparation After the beans are drained, add all the above ingredients, except bacon, and mix together. Pour into a small roasting pan and place bacon strips on top of mixture. Bake uncovered at 350 for about 1-1 ½ hours. Check periodically and if the beans start to look a little dry on top, stir them up and continue baking. All of the ingredients above can be adjusted to personal taste. Also, if you don’t have dry mustard, don’t fret, just use the prepared mustard to taste. Happy picnicking! Previous Next

The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture and frying to a crisp golden brown is known in France as pain perdu (lost bread). The basic recipe has remained relatively unchanged since the ancient Romans served it as a dessert called aliter dulcia (another sweet dish). We know it simply as French toast, a name that the Oxford English Dictionary cites in usage as early as 1660. < Back Pain Perdu Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients Melted butter for brushing 4 eggs, lightly beaten 1/2 cup heavy cream 1 1/4 cups milk 1 Tbs. Grand Marnier (optional) Pinch of salt Zest of 1 orange 5 Tbs. sugar 1 tsp. vanilla extract 8 slices brioche or other egg bread, each 1 inch thick 1/2 cup caramel sauce, warmed 6 Tbs. crème fraîche Preparation Preheat a Breville grill by setting the dial halfway between "sandwich" and "sear." Brush the bottom griddle plate with melted butter. In a shallow bowl, whisk together the eggs, cream, milk, Grand Marnier, salt, orange zest, sugar and vanilla. Working in batches, soak the bread in the egg mixture for 30 seconds per side. Place the bread on the griddle plate, close the lid and cook until golden and crispy, about 4 minutes. Transfer to a cutting board and cut each slice in half diagonally. Divide the slices among individual plates. Top each with 2 Tbs. caramel sauce and 1 1/2 Tbs. crème fraîche. Serve immediately. Serves 4. Previous Next

This Strawberry Rhubarb Crisp is naturally gluten-free with dairy-free options as well. It’s also an egg-free dessert that’s easily made vegan for an overall winner. You can’t go wrong with the dynamite combo of strawberry and rhubarb. Then add a crisp topping plus some ice cream, and you have a dessert everyone loves. It’s simple to make and you can even prep the crisp topping ahead to have in the fridge or freezer too. < Back Strawberry Rhubarb Crisp (Gluten Free) Prep Time: 5 Minutes Cook Time: Serves: Level: Ingredients Strawberry Rhubarb Filling: 1 pound rhubarb 8 ounces frozen strawberries - thawed and the juices saved 1/4 cup maple syrup - or honey (more to taste if your berries aren’t sweet) 1 tsp orange or lemon zest 1 tsp cinnamon 2 tbsp tapioca starch Crisp Topping: 3/4 cup rolled oats - or 1/2 cup oat flour 1/4 cup butter - avocado oil, vegan butter, or coconut oil 1/4 cup coconut sugar 1 tsp cinnamon 1/4 tsp sea salt 1/2 cup chopped nuts - pecans, cashews, or walnuts 1/4 cup rolled oats Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon. Preparation Strawberry Rhubarb Crisp is one of the first things I make every year with produce from our garden. Rhubarb is hardy enough to make an early appearance before almost anything else around here. And since our local strawberries come in later around the end of June, I like to use frozen strawberries to make this recipe even easier. If you have a rhubarb plant at your house, you’ll know that it’s kinda like zucchini. Once it gets going, there’s so much of it that it’s a total overload! I just learned that you can freeze it, so that’s going to be my main strategy in keeping up with the supply. You can also find rhubarb at your local grocery stores when it’s in season. And you’ll definitely see it at most farmer’s markets. If you find you just love its unique tangy flavor, try looking for a plant to buy. It can be planted right into your landscape/flower beds, and it pretty much takes care of itself. That way you’ll be loaded up with rhubarb for months every spring into early summer! Rhubarb – is from the Buckwheat family and is a tangy/string stalk sort of like celery. The leaves aren’t edible, so be sure to trim them off first. It’s hard to describe rhubarb if you haven’t had it, but definitely pick some up and try it out in a dessert. Its tangy nature is so perfect with berries, and you might find yourself addicted to its unique tanginess. Strawberries – I use thawed frozen strawberries in this recipe because strawberries aren’t in season here when rhubarb is in the early months. If you have fresh strawberries, the fresher the better. Store-bought strawberries have way less juice than frozen, so that could make your crisp slightly thicker. Maple syrup – or honey both work in this recipe and both have unique flavor profiles that are very tasty. I tend to use whatever I have, but honey is really nice with the rhubarb-strawberry combo. Orange zest – or lemon juice adds the perfect bright note to this recipe that makes it stand out in combination with the cinnamon. Cinnamon – in both the filling and the topping makes this crisp perfectly flavorful and works together with the orange zest for a great combo. Tapioca starch – thickens up the filling, but you can use cornstarch or arrowroot too. Oats – are used to make homemade oat flour and are stirred in at the end as well for the classic crisp topping. Use certified gluten-free oats if you have allergies. I like homemade oat flour better than gluten-free flour, but that will work as well. Butter – or coconut oil, avocado oil , or vegan butter all work as dairy-free options as well. Coconut Sugar – makes an extra crispy topping. I have used maple syrup or honey, but the crisp topping comes out much softer so I don’t recommend it. You can also use cane sugar or brown sugar instead. Nuts – chopped and added to the crisp topping adds a lot of crunch and flavor. But if you can’t have nuts, just leave them out, or you might even try pumpkin seeds. Make this Strawberry Rhubarb Crisp step by step Step 1: Start by washing and trimming your rhubarb. Then slice the rhubarb into slices 1/4″-1/2″ thick. Use a nice sharp knife to make this easier. Step 2: Next whisk together the maple syrup with the cornstarch or tapioca and cinnamon until no lumps remain. Stir in the lemon zest and set the mixture aside. Step 3: Add 3/4 cup rolled oats to the food processor and process into coarse oat flour. Step 4: Add the butter, coconut sugar, cinnamon, and sea salt to the food processor . Process until the mixture begins to clump. Then add the remaining 1/4 cup rolled oats and chopped nuts. Pulse just to combine. Step 5: Add the rhubarb to an 11″x7″ baking dish along with the strawberries. Pour the maple syrup mixture over the top and mix to combine. Step 6: Sprinkle the crisp topping evenly over the top of the strawberry rhubarb mixture. Bake the crisp until the rhubarb is tender, the crisp topping is browned and the juices are bubbling around the edges, about 40 minutes. Ways to serve this Homemade Maple Ice Cream, The Best Vailla Bean Ice Cream, Homemade Coconut Ice Cream, (dairy free & vegan) Homemade Coconut Whipped Cream, (dairy free & vegan) or The Ultimate Whipped Cream This Strawberry Rhubarb Crisp makes a great dessert of course, but it’s also a fantastic addition to your next brunch! FAQ’s Do I need to refrigerate Strawberry Rhubarb Crisp? The common consensus is YES! definitely refrigerate your strawberry rhubarb crisp once it’s completely cooled to room temperature for 3-4 days. I personally leave mine on the counter overnight, and refrigerate the next morning after eating some for breakfast, but it never hurts to be safe than sorry! How do I reheat Strawberry Rhubarb Crisp? The best way to reheat and crunchy up your crisp is to heat it in the oven at 300ºF until warm and the topping has become crisp again 10-15 minutes. Do I peel rhubarb before cooking? You don’t need to peel rhubarb before cooking. If you are lucky enough to have beautiful red/pink rhubarb the skin will add a lot of color to your crisp. Also, the skin on rhubarb isn’t tough at all once your crisp is baked. Storing leftovers To store – place any leftovers into an airtight container and store them in the refrigerator for 3-4 days. Reheating – place the crisp into the oven at 300ºF just until it warms up again. To freeze – this crisp freezes ok with the rhubarb a bit softer after you defrost it. Place any leftovers into an airtight container and store them in the freezer for up to 1 month. Defrost overnight in the fridge and crisp it up again if desired by following the reheating instructions Tips & Tricks Make the crisp topping ahead of time and store it in the fridge for 1-2 days, or in the freezer for up to 1 month. This is one of my favorite shortcuts so I can make a homemade crisp so much faster. How to make Strawberry Rhubarb Crisp ahead of time? This crisp is best eaten the same day it’s made, but my best make-ahead tip is listed above to make the crisp topping ahead. You can also prep the strawberry rhubarb mixture and refrigerate the baking dish. Then take the dish out to warm up to room temperature before adding the crisp topping and baking. The 3rd best option would be to bake it 1-2 days in advance, cover and refrigerate. Then warm up the crisp in a 300ºF oven until the crisp topping is crispy again. A sharp knife makes all the difference with rhubarb. It can be fibrous when raw and a sharp knife will make quick work of it, while a dull knife will make you wonder why you bothered with rhubarb! Dietary Options & Substitutions Dairy-free, Vegan, or Vegetarian – use dairy-free or vegan butter. I’ve used coconut oi l and avocado oil which both work well too. I really hope you enjoy this Strawberry Rhubarb Crisp! And if you do get a chance to make it, I hope you enjoy it as much as my family and I! INSTRUCTIONS Preheat the oven to 350ºF. Wash and trim the rhubarb, then slice it into 1/4-1/2 inch pieces. Add the rhubarb and strawberries to a 11″x7″ baking dish. Mix together, then spread out evenly. Combine the tapioca starch with the maple syrup until completely combined and no lumps remain. Then mix in the orange/lemon zest and cinnamon, then pour the mixture over the sliced rhubarb and strawberries. For the crisp topping, place the 3/4 cup oats into a food processor and process for 2-3 minutes or until you have a coarse flour. Add the butter in small pieces, coconut sugar, cinnamon, and sea salt. Pulse until the mixture begins to clump. Add the chopped nuts and additional 1/4 cup rolled oats and mix the crisp topping together by hand. Using your hands to break apart the topping, crumble it evenly over the top of the strawberry rhubarb mixture. Bake it in the oven for 35-45 minutes or until the topping is golden brown and the filling is bubbling. Serve hot, warm, or at room temperature with your favorite vanilla ice cream. NOTES This rhubarb crisp is on the tangy side so that it pairs well with ice cream and isn’t overly sweet! Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon Previous Next

Watermelons are sometimes called ‘summer’s blessing’ by some folks. Not only do they have a high water content, but they also boast a wealth of nutrients – vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium! Surprisingly, it has about 40% more lycopene (the cancer-fighting antioxidant) than tomatoes. This Candied Watermelon Rind is an easy sweet snack—perfect for summer. < Back Candied Watermelon Rind Prep Time: 15 Minutes Cook Time: 2 Hours 40 Minutes Serves: 6 Level: Beginner About the Recipe Watermelons are sometimes called ‘summer’s blessing’ by some folks. Not only do they have a high water content, but they also boast a wealth of nutrients – vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium! Surprisingly, it has about 40% more lycopene (the cancer-fighting antioxidant) than tomatoes. This Candied Watermelon Rind is an easy sweet snack—perfect for summer. Ingredients Watermelon (350g) Sugar (250g - 1 cup) Water (500 ml - 2 cups) Preparation Best of all, you only need three ingredients: watermelon rinds, water, and sugar. It’s not only great to enjoy them as snacks but also makes a nice gift to give to friends or family. Tips Feel free to play around with other flavors you like. Add ingredients like lemon or lime zest, vanilla peel, cinnamon sticks, or fresh ginger to the syrup (ginger goes particularly well with watermelon!). For a more spicy variation, add green cardamom pods, cloves, star anise, or nutmeg. If you want your candy to be brighter in color, feel free to add a few drops of food coloring to the syrup when you boil it. Don’t have time to make the candy right now, but don’t want the rinds to go to waste? Place them in an airtight container (or resealable plastic bag) and freeze them until you’re ready to use them! How To Store Candied Watermelon Rind Store in an airtight container, in a cool and dry place. Don’t store it in the fridge as the rinds might become sticky. How To Make Candied Watermelon Rind Cut the thin green skin off the watermelon (keep the light green parts). Cut the watermelon into thinner slices. In a pan add the water and sugar and mix well. Add the chopped watermelon pieces and stir. Cook on low heat for 40 minutes. Transfer watermelon to the oven rack and bake at 50°C (120°F ) for 2 hours. Dip into the sugar. Serve and enjoy! Previous Next