Sweet and chewy with a hint of caramel, this hand-pulled taffy is as fun to make as it is to eat.
This marshmallow recipe uses ‘grass fed’ beef gelatin by Great Lakes. It is also made with raw organic honey instead of corn syrup, making these marshmallows a great option for GAPS and SCD style diets.
A little twist on Jenni’s brilliant recipe!
Sour cherries are the highlight of these sweet little morsels. Ready in 5 minutes!
Served raw or baked, they’re absolutely delicious!
One day, in an inspired flurry of activity, I replace the vanilla in the recipe above with lemon oil. Oh. my. goodness. It was a pure sunshiney epiphany, delivered bite-by-bite.
A healthy way to capture the joy of frosty goodness on a hot summer day, these pops contain magnesium-rich cocoa butter, collagen building gelatin, anti-oxidant rich avocado and even the option for bone marrow (hey, the french do it!).
Warm cookie goodness with sweet molten ganache literally melting in your mouth . . . and so easy to make!
Yummy gummy goodness that kids (and their parents!) are sure to love. Made with 100% real food ingredients – no refined sweeteners or artificial dyes!
These buttery pecan cookies are perfect for a quiet tea with your littles, a rowdy BBQ, or even skydiving (okay not that last one, but you could eat one in celebration once you hit the ground!)
Chewy and delicious, these cookies are grain and egg free!
Don’t let their prim appearance fool you. These dainty little bars are best enjoyed a tad melty. In fact, if by the time you polish off the last bite your fingers aren’t covered in tiny pink rivulets . . . well, you ate them wrong.
Sweet, tangy lime goodness straight from Key West with no refined ingredients and a five minute prep time. Guaranteed sweet getaway . . . no travel required.
This freshly churned delight is rich in wholesome fats, lauric acid, collagen replenishing copper plus manganese, phosphorous, iron, magnesium, selenium and more.
Layered with ripe berries,cinnamon sprinkled peaches, or ripe figs in the fall, this faintly sweet custard makes it’s way to our breakfast table every season of the year. Yes, it’s that healthy!
These slightly chewy gingerbread cookies blend the spicy kick of ginger with the sweetness of cinnamon and a pinch of cloves.
Delicious grain-free goodness!!
Created to celebrate my seventh wedding anniversary, this is a rich, more dense version of a traditional creme brulée with a tropical flair. Enjoy!
A blonde fudge rich in wholesome fats, lauric acid (a nutrient found in mother’s milk that is anti-viral, anti-bacterial, anti-microbial and anti-fungal), collagen replenishing copper plus manganese, phosphorous, iron, magnesium and selenium.
fresh shredded carrots, notes of cinnamon and nutmeg, and it’s made with spelt instead of wheat (which is healthier but not GAPS friendly). If you’re starting GAPS with us, please forgive me for tempting you so.
A simple, rustic dessert to fill you with warmth and remind you of the comforts of home.
In addition to tasting fantastic, these jams also make the most amazing homemade gifts.
Spiced with cinnamon, cloves and ginger, this pumpkin custard is the fall edition of our beloved sweet marrow custard with vanilla bean, a deeply nourishing staple in our home.
A simple porridge that tastes like pie. Yummo!
A raw banana pudding with a hint of spice!
Pumpkin pie is one of my favorite flavors. This creamy custard, enriched with maple syrup and pumpkin pie inspired spices like cinnamon, nutmeg and ginger is a perfect fall treat.
This tasty recipe is perfect for those who love the cakey, fudgy goodness of brownies with a hint of sweet, creamy cheesecake.
Blueberry and Peach Cobbler is a summer dessert that is great for picnics, potlucks, and family get-togethers.
If you’re a fan of Reese’s PB Cup, then you will love this healthier version with wholesome, natural ingredients!
The rich chocolate flavor is piqued with sour cherry sauce and it’s all enveloped in a cloud of coconut whipped cream. It’s simple and easy to make, and it can be made ahead for entertaining.
Here’s our latest favorite recipe: almond butter cookies. They’re a grain-free take on peanut butter cookies without the peanuts. Easy, yummy, and not overly sweet.
These tarts look like a work of art! The custard is rich and satisfying with a faint flavor of coconut. This would be a great dessert to make as a large tart for when you have friends over.
This tarte is rustic and simple in its execution. Fruit is vigorously caramelized with cane sugar and cider in a heavy pan, the rustic and faintly sweet crust is thrown on the top. Then the tarte is thrown into a firey oven and baked until bubbling and seething around the rim, its crust a golden hue.
This recipe is called “Chocolate Mortar” because it forms the foundation for other recipes in the book: Salted Caramel Cups, Mochamellows, and Coconut Butter Cups. It’s delicious on it’s own, too!
Semifreddo is Italian for “half cold.” The result is a deliciously chilled, custardy creation that’s perfect for any occasion.
Farmers markets will be overflowing with sweet berry goodness before you know it, so I thought I’d share my favorite recipe for strawberry freezer jam.
This recipe is designed after the pre-made gelatin cups you can buy from the store – except made with real food ingredients. It is creamy, smooth, flavorful, and is kid and husband approved!
Remember that bliss-inducing chocolate syrup that hardens when you pour it over ice cream? This super easy recipe is absolutely delicious over ice cream, or it can be used as a dip for frozen bananas, strawberries and popsicles.