Yes to Yummy


Vanilla Bean Frosting

October 14, 2014 Print this page

Simplicity at its best. I highly recommend using real vanilla beans–they’re pricey, but the unique flavor and cute black flecks is worth it for an occasional splurge.


Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 3/4 cup of frosting

1/2 cup of organic non-hydrogenated palm shortening

1/3 cup of your liquid sweetener of choice

1 tablespoon of vanilla extract

Vanilla from 1/2 of a vanilla bean (optional but recommended)

2 teaspoons of coconut flour

1/2 teaspoon of salt


Simply combine all of the ingredients in the bowl of a stand mixer and mix on high until light and fluffy, about 3-4 minutes. Spread on cupcakes or muffins using an inverted spatula, or scoop into a pastry bag to make pretty decorations.

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Homemade Sprinkles

September 28, 2014 Print this page

Want sprinkles without all of the chemicals? Then these are for you! Best of all, you can make them whatever color you want…and flavor them, too.  (Adapted from this recipe.)


Prep Time 24 hours
Cooking Time
Total Time 24 hours
Yield 3/4 cup of sprinkles

1 egg white, at room temperature

8 ounces of organic confectioner’s sugar, sifted

1/4 teaspoon of salt

3/4 teaspoon of your favorite extract (I used almond, vanilla would also be good)

Natural food coloring, I recommend the India Tree brand


In a medium-sized bowl, combine the confectioner’s sugar with the egg white, salt, and extract. Mix with a spatula until the consistency of a thick paste.

Add approximately 6-10 drops of the natural food coloring to the bowl. You can also take the mixture and divide it between three bowls to make three different colors. More food coloring will yield a darker, richer color as a final result.

Scoop out one color of the mixture and place it in a pastry bag fitted with a very small tip. (You can also use a snack-sized Ziploc bag and snip off a tiny piece of one corner.) Applying firm pressure, squeeze long, thin lines of the paste onto a baking sheet lined with wax paper. Make sure each line doesn’t touch another!

Repeat with the remaining colors, if you’re doing more than one.

Let the lines dry overnight, or preferably for at least 24 hours. Once the time is elapsed, transfer the dried lines of paste to a cutting board and chop into sprinkle-sized pieces. Use immediately and store in a cool, dry place–these melt when exposed to warm temperatures.

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Vegan Ricotta Cheese

July 7, 2014 Print this page

Creamy yet still maintaining some good texture, this vegan ricotta cheese is a delicious compliment to any Italian dish you make. It also tastes great on top of crackers for an afternoon snack! Inspired by this recipe.


Prep Time 5 min (plus soaking overnight)
Cooking Time
Total Time 5 min
Yield Approximately 2 cups

1 3/4 cups of raw cashews, soaked overnight

1/2 cup of water

1 tablespoon of apple cider vinegar

1 tablespoon of nutritional yeast

1 teaspoon of garlic powder

1/2 teaspoon of salt


In the bowl of a food processor, blend the cashews with the water, apple cider vinegar, nutritional yeast, garlic powder, and salt. Pulse until everything is well-blended but NOT smooth, about 1 minute. It should be the texture of “real” ricotta cheese and there should be no big pieces of cashew. (That’s just gross.) 

Set aside until ready to use.

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Basic Tomato Sauce

July 7, 2014 Print this page

Do you want the taste of homemade tomato sauce without slaving away over the stove for hours? This is your solution–healthy, fast, and flavorful.


Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield Approximately 4 cups

1 tablespoon of olive oil

1/2 of an onion, diced finely

1 large clove of garlic, crushed

1 tablespoon of dried basil

1 tablespoon of dried oregano

1 1/2 teaspoons of dried thyme

A generous pinch of salt

1 14 ounce can of crushed tomatoes

1 14 ounce can of fire-roasted crushed tomatoes

1 6 ounce can of tomato paste

A pinch of organic cane sugar or coconut sugar (optional)


In a medium saucepan, heat up the olive oil and add the onion. Saute until slightly browned, about 5 minutes, then add the garlic. Stir to incorporate and add the dried basil, oregano, and thyme, along with a generous pinch of salt.

To the onion, garlic, and herbs, pour in the crushed tomatoes, fire-roasted crushed tomatoes, and tomato paste. I love the combination of regular and fire-roasted because it gives the sauce a little heat without it being overwhelming, and it nicely compliments the tomato flavor.

Bring the tomato sauce to a boil, then reduce the heat to low. Cook until slightly thickened, about 20 minutes, then taste. Chances are, your sauce might taste a little acidic; I recommend adding a pinch of unrefined cane sugar or coconut sugar just to balance it out.

In the blender or with an immersion blender, blend the sauce until few bits of onion remain. Set aside until ready to use.

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Nutella Frosting

June 15, 2014 Print this page

It’s no secret that I love the combination of chocolate and hazelnuts. But add avocado and slap it on a cake…oh boy, that’s heaven.


Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for a 2 layer cake or 16 cupcakes

1 cup of dry-roasted hazelnuts

4 soft, ripe avocados

1/3 cup of maple syrup or honey

2/3 cup  of cocoa powder

1 tablespoon of vanilla extract

A pinch of salt


In the bowl of a food processor, pulse the dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes.

Add in the avocados, maple syrup or honey, cocoa powder, vanilla extract, cinnamon, and salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.

Frost on cake, cupcakes, or eat with a spoon!

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