Please welcome Amber from The Tasty Alternative.  She is guest posting here this week, sharing her Ginger Parsnip Muffins.  Parsnips are on my Challenge Ingredient List and while I had big plans to bake a cake from a recipe my friend Eileen shared, I saw Amber’s recipe and it sounded so good I simply had… 

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While I usually post my non-baking adventures over at Johnna52, I wanted to share this post with you, my baking fans, because it is really baking related.  Really, it is.  Read on… In the last few weeks, I’ve taken a creative sabbatical, which included attending many activities carefully chosen to enhance my skills as a… 

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Last week I made these cookies to celebrate November 11th, 2011.  I met my friends Celeste and Mary for lunch to celebrate the day. I’ve been practicing my cookie skills…you can tell I still need lots of practice and a lighter hand with the disco dust.  But that’s not what I’m supposed to be telling… 

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One of the challenge ingredients my friend Deanne suggested this year was red bean paste.  I wanted to find a non-traditional way to use red bean paste, something beyond the Asian specialties that incorporate the ingredient, such as mooncakes or Daifuku.  Then Suzanne, who is currently on a quinoa kick, sent me this recipe from… 

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I received 40 pounds (yes, FORTY pounds!) of green tomatoes from my friend Renee.  Last week was a grand canning adventure. In an attempt to ripen a few of the tomatoes, I put a few pounds in a brown paper bag.  Several did turn red, enough to can curry ketchup and a salsa, which was… 

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This week’s sweet is a variation on one of my favorite recipes, Raw Vegan Cheesecake.  This variation isn’t raw because I cooked the sauce, so it’s just Vegan this time around.  Super yummy. Raw Vegan Cheesecake Minis (makes 12) You will need 1 silicone muffin pan OR paper cupcake linersCrust1 cup raw almonds3/4 cup Medjool… 

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