Apple Cake made from Apple Skin and Core Pulp by Jeani Coleman

I teach a cooking class to teens and last week we made apple pies. I didn't want to compost all the peels, cores, seeds and stems of the 50 Granny Smith apples. I wanted to make something with them. So, I put them in my Blendtec high speed blender and pulverized them in batches with water. (This would probably only work if you have a…

Gluten Free Boston Cream Pie by Jayne Aston

Healthy Banana Coconut Choc Cookies by Hungry Jenny

These will come out nice and soft, but should retain their shape after cooling. If you're able to wait for them to cool down before eating them, that it! These are very moreish...

Nutter Butter Cheesecake by Joann Mathias

Applesauce Cake by Farrell May Podgorsek

This cake is big on warm, spicy flavors. It is simple to make and stays moist for days. Homemade applesauce is so easy to make and I think makes the best cake, but of course you can use applesauce from the store. Stay away from sweetened applesauce for this cake. It is sweet enough without added sugars. I make two 8x4 loaf pan cakes…

Deep Dish Blueberry Pie by Catherine Pappas

Adapted from: Reader’s Digest Creative Cooking. If you like blueberries this will be on your list of favorite things to make. Enjoy with Love, Catherine

Chocolate Roulade by Ann Harris

There's really no need for a special jelly roll pan--I've been using a 10" X 15" sided cookie sheet with success. Using a bent icing knife will loosen the cake quickly and easily!

CHOCOLATE PAVLOVA WITH SOUR CHERRY by Makka

Berry Smash Shortcake by Hungry Jenny

Originally meant to be cookies, but too messy to shape, so I poured into an 12 x 8" traybake and cut in squares afterwards! http://hungryjenny.blogspot.com/2010/09/berry-smash-shortcake.html

Plum Pudding by Brett Ede

Thai Vegan Coconut Ice Cream by The Blender Girl

This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours.…

Gluten Free Rustic Apricot Slice by The Blender Girl

This rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming than most of my recipes, but is well worth the effort. Trust me, snouts far and wide unanimously agree – this recipe is a stunner.
 The first time I tasted this delectable…

BADAM HALWA by Anitha Saravanan

German Chocolate Cake by Lidy Concepcion

German Chocolate Cake is decidedly the result of good-old American ingenuity. Deep, dark chocolate cake is layered with a rich filling of toasty coconut and pecans, then glazed with a slick, bittersweet chocolate icing. It’s based on a recipe using Bakers™ Chocolate, a company which was founded by Samuel German in 1852, hence the…

Homemade Chocolate Granola Bars by Jessica

A healthy tasty treat