If you like dark chocolate and crave something sweet, here is an easy recipe that has no artificial ingredients or white sugar!
I have cut the sugars down in these cookies so they are just sweet enough. They bake up nicely and are crisp on the outside and chewy on the inside.
This old-fashioned spice cake is adapted from a 1954 Westinghouse Cookbook recipe. It is slathered with my creamy Mascarpone Caramel Icing. I hope it is as big a hit with your family, as it was with mine!
This recipe is based on an authentic Mexican recipe given me by a friend. If the oil seems excessive, remember that most of it will be drained off, and may be stored in the refrigerator for repeated use. This rice is fluffy, yet moist and full of flavor.
Want a quick dessert that is not too sweet and perfect for a lovely vegetarian meal? This cake will be just the thing!
The orange zest pairs very nicely with chocolate in these easy-to-make cookie bars. Not too sweet, they are great with a cup of coffee!
Most Mexican restaurants and taco stands in Southern California carry a delicious beverage made of hibiscus flowers. In Spanish, it is called “Agua de Jamaica” and it is a sweet and tart fruit punch. Here is my 'sun tea’ version, one which may be made without heating up the house.
We recently found a Scottish thistle mold for shortbread in a second hand store. I have used it to make a shortbread that is slightly lower in sugar and much higher in protein. It melts in your mouth with its buttery flavor!
For a relaxed company meal, you can't beat this do-ahead dish. I serve it with Do-Ahead Mexican Rice (recipe posted soon!) and my Traditional Salsa Fresca.
Serve this salsa on top of burritos, enchilada, Mexican rice or as a dip with tortilla chips. I also posted a recipe for Salsa Fresca with Pico de Gallo here. Either one is a healthy snack!