I spent over 15 years in the food service industry and devoted most of that time to working at a breakfast and brunch restaurant. So when it comes to breakfast food, I consider myself an expert. I’ve probably cooked 100,000 eggs to order (which sounds awful to me now…), flipped 50,000 pancakes, folded 20,000 omelets, and made 10,000 orders of French toast (these
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I spent my childhood in northern Ohio and one of my favorite desserts was Texas Sheet Cake. My Mom and all her teacher friends made this simple cake for every occasion you can imagine; I’m sure most of them had the recipe memorized. Apparently the thin chocolate cake with fudging icing made it north, but not west as my California native husband had
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When I decided to make the switch from vegetarian to vegan I had some concerns. Will I get enough protein? What will I eat at restaurants? Pizza without cheese? But by far my most pressing concern was “What about ice cream?” I have been a huge fan of the creamy sweet treat ever since I was a little kid and could get a
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I am an ice cream junkie. I eat ice cream just about every night. OK, I eat ice cream every night. So when I went from vegetarian to vegan, I was not ready to end my affair with the smooth, sweet, and creamy love of my life. I was determined to make the best vegan ice cream in the world, and after exhaustive
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