Apple Cider Mojitos


Juice of 1 lemon

1/2 c. gold rum

apple cider

Mint, for garnish

Apple slices, for garnish

Cinnamon sticks, for garnish



Fill 2 glasses with ice. 

Add the juice of half a lemon to each glass. 

Divide the rum between the two glasses, then fill 3/4 of the way full with apple cider. 

Top each with a splash of seltzer and stir to combine. 

Garnish with mint, thyme, and a slice of apple.



Dairy-Free Green Bean Casserole

4 cups green beans, trimmed and halved crosswise

2 tablespoons olive oil, plus more for drizzling

½ medium yellow onion, diced

12 oz mushroom, chopped

2 cloves garlic, minced

1 tablespoon soy sauce

3 tablespoons all-purpose flour

salt, to taste

pepper, to taste

2 cups non-dairy milk

1 ¼ cups fried onion, divided


Preheat the oven to 375°F (190°C).

Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.

Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.

Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.

Stir in the flour to make a roux, then season with salt and pepper.

While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.

Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.

Bake for 20 minutes, or until bubbling.

Serve warm.


Chocolate Flourless Torte

serves 12

1 1/2 cups semi-sweet chocolate chips

1 cup unsalted butter

1 tablespoon rum

1 teaspoon vanilla

6 eggs

1 cup granulated sugar

1 cup unsweetened Dutch-process cocoa powder, sifted

2 tablespoons finely ground expresso

1/4 teaspoon salt

  1. Preheat oven to 350 degrees.
  2. In a microwave safe bowl, combine chocolate chips and butter.  Microwave on high for 2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted.
  3. Stir until smooth.
  4. Whisk in rum and vanilla.
  5. Set aside.
  6. In a large bowl, whisk eggs.
  7. Whisk in sugar, cocoa powder, chocolate mixture, ground espresso and salt until smooth.
  8. Pour mixture into a prepared pan and bak in preheated oven, about 55 minutes or until a tester in the center comes out clean.
  9. Let cool in pan on a rack.
  10. Remove from pan, dust with powdered sugar, and serve.



Gram’s Scalloped Corn Casserole

-from the kitchen of Heather

2 cans cream style corn

1 can whole kernel corn

½ c. heavy cream

2 eggs beaten

2 T sugar

1 sleeve Ritz crackers – crumbled (divided in half)

2 T butter – sliced in thin pats

Mix first six ingredients together using only ½ cracker crumbs. Pour mixture into greased 9 x 13 casserole dish. Lay pats of butter on top of mixture. Sprinkle remaining crumbs for topping. Bake at 350 for 50-60 minutes. Let stand 5 minutes before serving.

Ultranutty Pecan Bars - download HERE