Over the years, I have tried so many sugar-free chocolate syrups, and most have been nothing but abject disappointments. They are thin, don't taste like actual chocolate, and often have a bitter aftertaste. I wanted a syrup with a dark flavor and stevia as the base. This worked well, and while stevia is a taste… Continue reading Handmade Sugar Free Chocolate Syrup
Strawberry Coconut Oatmeal Cookies
These are cookies in the sense that they are portable and cookie-shaped - but also a breakfast of baked oatmeal. A meal on the go, if you will. I used coconut butter in this recipe, as it works well with strawberries and is allergy-safe for us. You could use sunflower butter or peanut butter, but… Continue reading Strawberry Coconut Oatmeal Cookies
The 2026 Garden: Midway Thru April
Hitting April is the hard part of spring. It's getting nice out. The days are long, and by the second week of April, we cross 13 hours of daylight in Shenandoah Junction, WV. But early April is also a troll - and if you give into the cabin fever of planting, you will potentially lose… Continue reading The 2026 Garden: Midway Thru April
Spring Blooms and Spring Growth
After months of deep cold, spring has been glorious so far. It's almost my one-year anniversary of living in West Virginia. That will come very soon this week. I have gotten to see our land through 4 seasons and experience spring as it wakes up. The weather ebbs between warm and cold, teasing one to… Continue reading Spring Blooms and Spring Growth
Lemon Pound Cake
Use fresh lemons for an amazing spring pound cake. It tastes - and smells - like a warm day in the sun. Lemon Pound Cake Ingredients: 1½ cups all-purpose flour 1 tsp baking powder ½ tsp fine sea salt 1 cup unsalted butter (2 sticks) (room temperature) 1 cup granulated sugar 4 large eggs (room… Continue reading Lemon Pound Cake