Vegan Olive Oil Chocolate Chip Cookies

This week's new recipe are these delicious Vegan Olive Oil Chocolate Chip Cookies. They boast an incredible texture – chewy, fluffy, and crispy around the edges.

They really are the easiest of cookies to put together with the simplest of ingredients, the perfect pantry cookie! Plus, they also happen to be vegan. The hardest part is waiting for the dough to rest before you can bake them.

You might say these cookies lean towards the "healthier" side compared to traditional recipes using butter and regular sugar, offering a fantastic dairy-free alternative.

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Rum Baba with Fromager d’Affinois, Orange & Vanilla

This week's new recipe is a deliciously lush rum baba with Fromager d’Affinois cheese, orange and vanilla. It's like a dessert crossed with a cheese course. ☺

I created this fun take on the classic 'baba au rum' for my friends at Fromager d'Affinois in celebration of Bastille Day. Their creamy cheese combined with the punch of rum + the sweetness of the vanilla and orange tastes SO good!

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Creamy Zucchini Risoni (Orzo) with Lemon & Fresh Mozzarella

This weeks new recipe is a quick and easy creamy zucchini risoni (orzo) with lemon and fresh mozzarella. This pasta dish is beautifully creamy and lush while also fresh and zesty at the same time.

It is cooked very similarly to a risotto. The base ingredients are sautéed off, then the risoni added, the liquids, and finally, the butter and parmesan added to bring it all together and gloss it up.

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