Showing Tag: "cashews" (Show all posts)

Cashew coconut cookies

Posted by Bake Club on Wednesday, January 26, 2022, In : cookies 

So nutty and crunchy! My niece suggested to sandwich them with ice cream and that was a winner after dinner. This is adapted from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt, 2016). She uses peanuts, which would be tasty too. Feel free to experiment with whatever nuts you have on hand.

1 c roasted, salted cashews
1/2 c desiccated coconut
1/2 toasted sesame seeds
3/4 c icing sugar
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp coconut oil
1 tsp vanilla extract

Add all the ingredients except oil a...

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Nut bars

Posted by Bake Club on Sunday, January 2, 2022, In : slices 

I have made many granola and muesli bars on Bake Club. You gotta try them all to see what (literally) sticks. This one is just nuts, seeds and fruit, and the ground flaxseeds act as a binder. It's from Black Girl Baking by Jerrelle Guy (Page Street, 2018).


1 1/2 c almonds

1/2 c cashews

1 c sunflower or pumpkin seeds (or mix of both)

1/2 c ground flax or chia seeds

1/2 dried fruit (I used cranberries)

1/2 tsp cinnamon, optional

1/2 c honey or brown rice syrup or maple syrup (I used a mix)

2 Tbsp olive...


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Raw cheesecake with berry coulis

Posted by Bake Club on Saturday, December 18, 2021, In : desserts 

A fresh and zingy dessert with no refined sugars or processed ingredients.


Base:

1 c almonds

1/4 c dates

1/2 tsp vanilla extract

pinch sea salt

1/2 tsp each cinnamon, ginger, if desired


Filling:

2 c cashews, soaked for at least an hour

1/2 c filtered water

1/2 c honey or rice syrup

2-3 Tbsp lemon juice

1 1/2 tsp vanilla extract

1/4 c + 2 Tbsp coconut oil, softened

1/2 tsp xanthan gum or 1 Tbsp lecithin powder or 1 tsp psyllium powder

fresh strawberries, if desired


Coulis:

2 c fresh or frozen berries of choice...


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Raw chocolate thumbprint cookies

Posted by Bake Club on Wednesday, December 15, 2021, In : cookies 

My oven broke down a week before Xmas! So I've turned to my trusty dehydrator to whip up some raw treats (not quickly though). This is a basic recipe for a raw cookies. You can substitute any nuts or dried fruit if you wish, add spices or essences such as peppermint or orange.

Makes 25-30 small cookies
1 1/2 c cashews
1 c almonds
1 c dates
2 Tbsp maple syrup
1 Tbsp coconut oil 
1 Tbsp vanilla extract
1/2 c cocoa powder
Pinch sea salt
1/2 c jam (I used berry chia jam)

Blitz the nuts in a food processor u...

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Caramel cashew fudge

Posted by Bake Club on Monday, September 6, 2021, In : sweets 

This is Donna Hay's simple recipe for a better-for-you fudge - only 4 ingredients! You can use another nut butter and mix or match your nuts if you prefer, such as almond, hazelnut, macadamia, pistachios or tahini. It's best to use roasted nuts for flavour. You can also add dried fruit, such as sour cherries or cranberries, but there is already enough dates to make the fudge sweet.


2/3 c cashew butter

400 g fresh pitted dates (medjool are best but you can use any other kind. Dried dates too can...


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Cherry choconut slice

Posted by Bake Club on Wednesday, September 1, 2021, In : slices 

Raw slices are great to make because they keep in the freezer for months and you can just take out slice as you need and defrost for half an hour before eating. You could also use other berries for the filling such as blueberries, raspberries or strawberries. This is from Donna Hay's Modern Baking (Fourth Estate, 2018).


Base:

1 c cashews

1 c desiccated coconut

1/4 c brown rice syrup


Filling:

1 c desiccated coconut

120 g fresh medjool dates (about 6-7)

1/3 c melted coconut oil

1 tsp vanilla extract or ...


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Vegan coffee cake with cashew cinnamon icing

Posted by Bake Club on Monday, June 7, 2021, In : big cakes 

Some people call 'coffee cake' any kind of cake that's served with coffee. But this is an actual coffee-flavoured cake that's made with wholefoods and is vegan to boot. Also easy to use gluten-free flour. The coconut sugar gives it a gorgeous dark caramel colour. It's a light, fluffy cake great with a cuppa, of course. It's from Deliciously Ella: A Plant-based Cookbook (Yellow Kite, 2018). 


3 Tbsp instant coffee granules (or strong espresso coffee)

2 Tbsp boiling water

450g flour (I used wholeme...


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Fruit and nut chocolate rocks

Posted by Bake Club on Friday, January 15, 2021, In : sweets 


Aren't these cute?! These edible rocks will be a hit in your household or next party. Super easy to make with kids too. It's from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland (Greystone Books. 2016).


2 Oreo cookies

200g white chocolate

90ml sweetened condensed milk

pinch salt

1/8 tsp cocoa powder


Filling:

1/2 c any salted nuts (I used brazils, almonds and cashews)

1/4 c any dried fruit (I used cranberries and apricots)


Remove the white filling from the Oreo cookies then place them in a ...


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Happy apricot cookies

Posted by Bake Club on Thursday, July 2, 2020, In : cookies 

These cookies have such sunny dispositions! Decorate them with any nuts, seeds or coconut.

Makes 16
2/3 c (100g) dried apricots
200g pitted dates, soaked for 5 min in boiling water then drained (or use fresh medjool dates)
1/4 c (30g) desiccated coconut
1/4 c (40g) pumpkin seeds
1/2 tsp cinnamon
For decoration: cashew nuts and sunflower seeds, or macadamias or almonds, whatever you fancy

Preheat oven to 170C. Line a baking sheet with baking paper.
Blitz all the ingredients except the toppings in a foo...
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Chocolate cashew truffles

Posted by Bake Club on Thursday, December 12, 2019, In : sweets 

First attempt - used stick blender and only did one coat of chocolate - very nice


Second attempt - doubled the recipe, used Omniblend, double coat of chocolate - extremely nice

Yum - guilt-free treats that are full of nutrients. Everything tastes better coated in homemade chocolate, right? A stick blender is best for this recipe. I tried processing the filling in my Omniblend but there wasn't enough mixture for the blades to mix.

Makes 14
100g cashews
3 tbsp coconut oil
3 tbsp date syrup
1 tbsp caca...
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Chocolate banana muffins with streusel

Posted by Bake Club on Thursday, September 19, 2019, In : small cakes 

Elevate your muffins with a salty nutty topping! You can make the streusel ahead of time and keep in the fridge until needed. This recipe is adapted from Sweet Sugar Sultry Spice by Malika Ameen (Roost Books, 2016).

Makes 18 muffins
For streusel:
2 tbsp sesame seeds (I prefer unhulled)
3/4 flour
1/2 c brown sugar
1 1/2 tsp sea salt
6 tbsp butter, melted
1/2 c roasted nuts of choice (I used cashews as they were on hand but macadamias or pecans would be excellent)

For batter:
1 3/4 c flour
1 c sugar
1 tsp ...
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Vegan tiramisu

Posted by Bake Club on Sunday, August 26, 2018, In : desserts 

My rustic vegan tiramisu was inspired by itdoesn'ttastelikechicken.com. Great name, great recipe! It's no. 20 of 26 alphabetical bakes!

Sponge cake:

1 3/4 flour (I used spelt)
2 tsp baking powder
1/2 c unrefined sugar
1/4 c brown rice syrup
1 tsp vanilla extract
100ml vegetable oil
150ml cold filtered water

Espresso syrup:

4 shots espresso coffee
2 tbsp liqueur of choice
water

Cream:

1 c cashews, soaked overnight or for at least 30 min in boiling water
1/2 c non-dairy milk
3 tbsp liquid natural...


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Nut brittle

Posted by Bake Club on Wednesday, June 27, 2018, In : sweets 

Buckwheat groats and puffed rice add more goodness to this healthy nut brittle. If nuts aren't your thing you can replace them with sunflower and pumpkin seeds. This is no. 14 of 26 alphabetical bakes!

1/2 c buckwheat groats
1/2 c puffed rice
1/2 c almonds, slivered or roughly chopped (you can use any nuts you like)
1/4 c cashews
pinch sea salt
4 tsp coconut oil
1/2 c maple syrup
1 tsp vanilla

Preheat oven to 180C. Line a baking tray with baking paper.

Mix the dry ingredients in a bowl. Warm ...


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Minty bites

Posted by Bake Club on Tuesday, June 19, 2018, In : sweets 

These are rather like after dinner mints, but you won't feel guilty having one, two, or more... It's no. 13 of 26 alphabetical bakes!

Makes 36

3 x 12 mini muffin tins
1 c desiccated coconut
1 c cashews
2 1/2 tsp peppermint extract
1 tbsp honey
1 tbsp coconut oil, warmed

chocolate coating:
1 c cacao butter
3-4 tbsp maple syrup or brown rice syrup
1 c cacao powder
pinch salt

Blitz the coconut and cashews in a food processor until crumbly. Add the peppermint, honey and coconut oil and mix until fu...


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White chocolate Christmas bars

Posted by Bake Club on Saturday, December 16, 2017, In : sweets 

Apparently white chocolate isn't technically traditional chocolate because it doesn't contain chocolate solids, ie cocoa/cacao powder, but homemade white chocolate is next-level goodness! You can use any dried fruit or nuts in this recipe, and pour into any shaped moulds. Pistachios and gojis are perfect for Christmastime.


1 c cacao butter...


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Cinnamon swirl ice cream

Posted by Bake Club on Monday, December 11, 2017, In : desserts 

I usually make coconut cream-based ice cream but this one is made from cashews. Can be made with or without an ice cream maker. It's from Elizabeth Stein's Eating Purely (Skyhorse Publishing, 2015).

1 c raw cashews (soaked for 24 hours, drained and rinsed)
1 tbsp vanilla extract
1/2 c non-dairy milk (I used homemade almond)
1/2 c coconut oil
1/4 c rice malt syrup
1/4 c maple syrup
1 c water
pinch sea salt

Cinnamon swirl:
3 tbsp maple syrup
1 tsp cinnamon

Blend all the ingredients except cinnamon swirl in...
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Lentil shepherd's pie

Posted by Bake Club on Thursday, September 28, 2017, In : savoury 

Red lentils are great to use in curry or dahl because they cook quickly. This was my first attempt at a caulicashew mash and it turned out great - no one knew it wasn't potato. This is my entry into the #PlantBasedChallengeNZ #LittleBirdGoodness


3 tbsp oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tbsp grated ginger
1 tsp cumin
1 tsp garam masala
1 tsp curry powder
1 medium eggplant, cut into 2cm cubes
1 carrot, finely chopped
1 c red lentils, washed
1 can tomatoes
3 cups water or vege...


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Strawberry rose cheesecake

Posted by Bake Club on Friday, May 5, 2017, In : desserts 

Another one from Vanelja - a rawish cake with the right combination of strawberry tang, fragrant rose and rich chocolate.

Base:
1 1/2 c almonds
6 dates
2 tbs cacao powder
pinch salt

Filling:
1 c cashews
1 c strawberries, fresh or frozen
1 banana
1 tbs rosewater or extract
1 tsp vanilla extract
juice of a lemon
1/4 c grated cacao butter, melted
1/4 c coconut oil, melted

Icing:
2/3 c grated cacao butter
3 tbs coconut oil
1/2 c cacao powder
2 tbs honey or rice syrup
pinch sea salt

First, soak the cashews...


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Goji granola

Posted by Bake Club on Thursday, May 4, 2017, In : desserts 

This granola has just the right mix of nuts, fruit, spices and sweetness for me - and a fantastic crunch.

3 c oats
2 c chopped nuts
1 c sunflower seeds, or do a pumpkin seed mix
2 tsp cinnamon
1 tsp salt
4 tbs coconut oil
3/4 c rice syrup
2 tbs water
2 tbs vanilla extract
1/2 c chopped apricots
1/2 c goji berries
1/4 c raisins or chopped prunes

Preheat oven to 160C. Line a baking tray with baking paper.
Melt the coconut oil and rice syrup in a saucepan or double boiler over low heat. Mix the oats, ...


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Toffees

Posted by Bake Club on Sunday, March 26, 2017, In : sweets 

Sugar-free toffees that have healthy ingredients! Thank you Virpi Mikkonen from It's a Pleasure (Weldon Owen, 2016). I used my homemade almond butter too so I'm well chuffed about that.
1/3 c nuts (I used cashews)
1/2 c honey
1 c almond or another nut butter
2 tbs coconut flakes
flakey sea salt (Maldon is my choice)

Have moulds ready or a baking tin lined with baking paper.
Crush or chop the nuts with a knife, in a grinder or mortar and pestle.
Pour honey into a frying pan over medium heat. Stir cont...
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Buckwheat nut crackers

Posted by Bake Club on Saturday, February 11, 2017, In : savoury 

Love making my own crackers! Buckwheat flour works really well in combination with nuts of your choice for more nutrients. You can also grind sunflower and pumpkin seeds.

1 c buckwheat flour
1 c ground nuts (I used walnuts and cashews)
1 tsp salt
3 tsp sesame seeds
1/4 c oil
up to 1/2 c water
seasonings of choice - e.g. pepper, cumin, paprika

Preheat oven to 175C. Line 2 baking trays with baking paper.
Mix all the dry ingredients in a bowl. Stir in oil then slowly add water to form into a ball.
Roll ou...
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Vanilla and chocolate bliss balls

Posted by Bake Club on Monday, February 29, 2016, In : sweets 

Two more easy raw recipes from The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).
For the vanilla bliss balls:
2 c walnuts
2 Tbs rice malt syrup
1 tsp vanilla extract
pinch salt
1/2 c cashews
1/2 c raisins
1/2 c desiccated coconut

Blend walnuts in a food processor until smooth, Add sweetener, vanilla and salt and mix until combined. Add cashews and raisins and process until evenly distributed but not completely smooth so the mixture has some texture. Roll into little balls and r...


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Nut and sesame crackers

Posted by Bake Club on Saturday, February 20, 2016, In : savoury 

This is a Ceres Organics recipe. They came out a bit crumbly so I'll add more binder next time. I didn't realise I've made these previously. I think the round shapes look cuter though.

1/2 c almond meal
1/2 c ground cashews
2 Tbs ground flaxseed
3/4 tsp sea salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice malt syrup)
1 Tbs olive oil
1-2 Tbs water

Put all dry ingreds in a food processor except sesame seeds and pulse until combined. Add remaining ingreds...


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Sweet spiced nuts

Posted by Bake Club on Thursday, December 24, 2015, In : savoury 

Another great recipe from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015).

1/3 c rice malt syrup
2 tsp sea salt
2 tsp ground cinnamon
½ tsp all spice or nutmeg
1 tsp chilli powder (I used 1/2)
1 tsp cayenne powder
4 c mixed nuts

Put nuts in a bowl. Melt rice malt syrup with the spices and pour over nuts. Mix well to combine. Tip onto baking paper and spread out to one layer. Bake for 40 min, turning after 20 min. T...


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Sunflower seed falafels with tahini dipping sauce

Posted by Bake Club on Sunday, December 20, 2015, In : savoury 

One of my fave pastimes is borrowing cookbooks from the library and poring over all the recipes. There are so many great wholefood cookbooks out there now I’m spoilt for choice. This is from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015). I get something out of every book I delve into, and this one is no exception.

Makes 30 balls
½ c sunflower seeds
½ c cashews
1 Tbs nut butter
2 Tbs basil leaves
½ tsp ground cumin
2 Tbs lemon juice
½...


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Six-layer slice

Posted by Bake Club on Sunday, December 13, 2015, In : slices 

What a decadent flop! It didn't look like the one in the book (High Tea, Viking 2014) but it still tasted good - evil good. I rarely use condensed milk (so much sugar!) but I made an exception for this easy slice – just pour in each ingredient on top of the last one.

125 g butter, melted
1 c sweet biscuit crumbs (I used gluten-free arrowroot biscuits)
1 c desiccated coconut
325g chocolate chips
395g tin condensed milk
1 c nuts, roughly chopped (I used cashews and almonds)

P...


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Brilliant breakfast muffins

Posted by Bake Club on Monday, November 30, 2015, In : small cakes 

My little baby girl used to love porridge - one of her first words, one of her daily favourite foods. But at 3 and a half she's a bit more picky and some days breakfast is a scant affair and I'm left to eat the porridge she didn't touch. As I was pondering this dilemma I came across Nadia Lim's super breakfast muffins in her Good Food Cook Book (Random House, 2013). I used her recipe as a base but reduced the sugar content by 1 whole cup; I don't think you need it with the dates and banana in...
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Vegan muesli bars

Posted by Bake Club on Sunday, November 8, 2015, In : slices 

I’ve made a no-bake seed version and a buttery caramelly one but these muesli bars are dairy- and sugar-free – bonus! Oh She Glows calls this a feel-good hearty granola bar – I second that! I added some extra seeds in mine. 

1 ½ c mashed banana (about 3 ripe bananas)
1 tsp vanilla extract
2 c rolled oats
½ c dried fruit, chopped if necessary (I used sultanas)
½ c walnuts, chopped (I used cashews)
½ c pumpkin seeds
½ c sunflower seeds
½ c sliced almonds
¼ c ground flax see...


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Chocolate & almond butter cookies

Posted by Bake Club on Wednesday, October 28, 2015, In : cookies 

I made these after attending Kelly Gibney's wholefood cooking class from Bonnie Delicious. It was lovely to meet her and see her prepare several recipes. She made sauerkraut and almond butter look easy so I tried them myself and they worked! You can use different nuts or dried fruit in these cookies and their cute size are perfect for little hands.

3/4 c dried dates soaked for 10 min in hot water and drained
1 c desiccated coconut
1/2 c almond butter (homemade in 5 min in the Omniblend!)
1/2 c wa...
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Nut crackers

Posted by Bake Club on Wednesday, February 18, 2015, In : savoury 

Continuing my experiments with crackers, here's a recipe from Ceres.
1/2 c almond meal
1/2 c cashews
2 Tbs flaxseed
3/4 tsp salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice syrup)
1 Tbs olive oil
2 Tbs water

Place all ingredients except sesame seeds and rosemary in a food processor. Pulse until finely ground. Add remaining ingreds and pulse for a few more seconds until mixture forms a ball. Wrap dough in plastic film and refrigerate at least an hour.
Preheat oven...
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Raw blueberry cheesecake

Posted by Bake Club on Sunday, September 14, 2014, In : desserts 

By Frances
My best cheesecake yet, thanks to the actual recipe from Little Bird, found on Matakana Superfoods website. They do a strawberry one, but my fave berry is blue. And to quote one of Tui's favourite books, "My Blue is Happy"!

Biscuit Base
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews (I used buckinis - sprouted buckwheat groats)
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or hima...


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Cashew coconut cookies

Posted by Bake Club on Tuesday, June 17, 2014, In : bread 

By Frances
I'm trying to perfect my raw cookie recipe, making it as simple as possible so you can easily use alternatives if you have other ingredients on hand. These went down a treat with our toddler so I'll be making more.

1 c raw cashews
1 c buckinis (buckwheat groats sprouted then dehydrated - they give a nice crunch)
1 c sunflower seeds, soaked for a few hours
1/2 c or more dessicated coconut
1/2 c natural sweetener - use more or less to taste (I used mix of date paste, rice syrup and honey) ...
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Raw chocolate strawberry truffle pie

Posted by Bake Club on Monday, May 26, 2014, In : desserts 

By Frances
Found this recipe on Chocolatecoveredkatie.com. Very nice and went down well at a vegan party.
  • 2.5 cups strawberries, or other berries (250g) (I used frozen and Fresh As strawberry slices)
  • 1/4 cup plus 2 tablespoons cocoa powder or cacao
  • 1.5 cups cashews (150g)
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup virgin coconut oil
  • 3 NuNaturals stevia packets, or 1/4 cup agave or pure maple syrup
  • 1/8 tsp salt

Chocolate pie crust:

  • 2 tbsp cocoa powder (or cacao powder)
  • 1/2 cup raw cashews (or almonds, w...

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Raw vegan tacos

Posted by Bake Club on Saturday, December 14, 2013, In : savoury 

By Sophie
Such a healthy summer meal!

Walnut "Mince"
1 cup of raw almonds
2 tbs tamari or soy sauce
1 tsp olive oil or coconut oil
pinch of sea salt
1/2 tsp paprika
pinch of chilli flakes

Place all ingredients in a blender or food processor and pulse until it has a mincey looking texture. This won't take long, making sure you don't over blend it otherwise it will turn to paste.


Cashew "sour cream"
1 cup raw cashews (soaked for two hours)
pinch of sea salt
1 tablespoon apple cider vinegar
J...
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Raw ginger cashew slice

Posted by Bake Club on Sunday, November 3, 2013, In : slices 

By Frances
An easy raw slice by Petite Kitchen.
for the base:
2 cups cashews (I used roasted, but raw is fine)
1 cup medjool, or soft pitted dates
2 tbsp water
1 tsp ground ginger

for the icing:
3 tbsp coconut oil
1 tbsp honey
2 tsp ground ginger

*this slice needs to be keep in the fridge. if you would prefer a slice that can be kept at room temperature, you can bake the base in the oven at  160°C until golden, then leave to cool before icing.

In a food processer, blend the cashews until...

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Frances makes Ginny's cardamom and cashew shortbread gluten free

Posted by Bake Club on Monday, September 27, 2010, In : cookies 

This is what Bake Club is all about: getting inspired by what your friends have baked, and customising the recipe to suit what you have available. I only have a bench-top oven at the moment so the only baking tin that can fit is 28 x 22 cm.

I adapted GInny's original recipe a little:

250g butter, softened
1 cup icing sugar
1 cup cornflour
1/2 cup rice flour flour
1 cup gluten free flour mix
1/2 cup cashews, roasted and finely chopped
1 tsp ground cardamom
1/4 tsp ground pepper (I only had black...
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Frank's feta, cashew & sundried tomato mini bites

Posted by Bake Club on Monday, September 20, 2010, In : savoury 

My muffins tend to come out dry because: I bake them too long, I probably don't use enough eggs and I need to adjust temps and times for my wee benchtop oven. Still edible though.

375g (2 1/2 cups) gluten-free flour
1 tsp baking powder
150g feta cheese, crumbled
1/2 cup chopped sundried tomatoes
1/2 cup chopped toasted cashews
finely chopped parsley
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
Finely grated parmesan, extra

Preheat oven to 180°C. Grease 2 mini muffins trays (12 muffins in each).
Sif...
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Ginny magicked up these magic bars

Posted by Bake Club on Thursday, September 16, 2010, In : slices 


I want to rename these the yummy-gooey bars cos they were so, well, yummy and gooey. In this batch Ginny substituted the cashews for walnuts.

1/2 cup (113 grams) unsalted butter, melted
1 1/2 cups (150 grams) graham cracker crumbs (plain biscuits in kiwi speak)
1 1/3 cups (90 grams) sweetened flaked or shredded coconut
1 cup (170 grams) semisweet chocolate chips
1 cup (100 grams) chopped walnuts or peca...


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Cardamom, cashew and white pepper shortbread made by Ginny

Posted by Bake Club on Thursday, September 16, 2010, In : cookies 


Ginny made these for a work do. But she let us taste one from her neat stack.

1 tsp cardamom seeds
8 white peppercorns
250g butter, softened
1 cup icing sugar
1 cup cornflour
1 1/2 cups plain flour
1/2 cup cashews, roasted and finely chopped

1. Preheat oven to 150C. Put the cardamom and peppercorns into a mortar and pestle or an electric spice grinder and grind until fine.

2. Cream the butter and icing sugar until pale. Sift the cornflour and flour together and add to the creamed mixture with...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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