Blueberry Dumplings with Maple Cream: #109 of 1000 Sustainable Food Experiments

This is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove. Blueberry sauce + dumplings + whipped (coconut) maple cream = happy smiling tummies. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Blueberry Dumplings with Maple Cream: #109 of 1000 Sustainable Food Experiments”

Linzer Cookies (aka Jam-Jams): #93 of 1000 Sustainable Food Experiments

Linzer cookies are an Austrian holiday treat. Think of shortbread cookies sandwiched with strawberry or apricot jam and dusted with powdered sugar. The texture mellows and gets less crunchy over time, so they’re actually just right a day or two after baking them. Feel free to freeze leftovers, if there are any! This is partContinue reading “Linzer Cookies (aka Jam-Jams): #93 of 1000 Sustainable Food Experiments”

Viennese Souffle: #28 of 1000 Sustainable Food Experiments

Looking like the snowy Alps, this fluffy souffle towers gently over a sweet grape sauce underneath. I had never made a souffle before, and I’m not sure I entirely like eggs prepared in this way, but it was a fun experiment to do with my daughter! She liked the fluffy sweetness of it better thanContinue reading “Viennese Souffle: #28 of 1000 Sustainable Food Experiments”