Talk about an updated classic! This Tamarind Pineapple Toaster Pastry is exactly what I was craving the weekend I created this recipe. The combination of tamarind and pineapple is magical. If you try these at home, remember to seal the dough well so you don’t lose your gooey Tamarind Pineapple Filling. Also, if you make these in a large batch, you can freeze them without the icing and reheat as desired.

In honor of National Creamsicle Day, on August 14th, I made this creamy and delicious Orange Creamsicle Cheesecake. It is so good, you may just eat it straight from the pan. 

I will make just about anything with pomegranates when they are in season. I miss this fruit so much during the summer, so I try to incorporate it in everything during the fall and winter. This recipe is a spin off of my Avocado Key Lime Pie recipe and can be made with brown rice syrup or sweetened condensed coconut milk. Either option tastes great.

If you want to elevate your brownies, try this simple recipe, replacing flour with black beans!

In my early days of crafting recipes, I often whipped up candy bars to satisfy my sweet cravings. This particular recipe stands out for its simplicity and premium ingredients. If you manage to find some quinoa puff, this is a must-try. And if you're aiming for a milk chocolate texture, a dash of oat milk does the trick.

As you know, I have used wonton wrappers in numerous ways, but using them for desserts is one of my favorite ways. Wonton wrappers make the perfect little dessert bites....Good luck eating only one. Enjoy!