Today I’m very excited to be sharing a recipe from my newest book Sweet Eats for All . I chose this one hoping it would be just in time for Thanksgiving, as it boasts two of my all-time faves (pumpkin + cheesecake) for this special holiday.
I’m super psyched as I can finally and officially announce that Sweet Eats for All is now available for purchase! After 2 + years of writing, photographing, and testing, this collection of recipes is ready to be released into the world. It’s now in stock on Amazon and available at booksellers internationally.
In this book, you’ll find 250 recipes for practically every dessert imaginable, from apple pie to tiramisu and everything in between. Seriously, I tried very hard to include every single classic style as well as new/innovative dessert I could think of without being redundant. :)
Here are just a few of my faves:
Each recipe is vegan (dairy-free, egg-free & animal-free) as well as gluten-free. Plus, each recipe is also labeled if it is corn free, nut free, soy free and bean free. And for all of you who love dessert but don’t love refined sugar, there’s an entire chapter dedicated to refined sugar free treats as well.
I took great care in writing this book and have compiled everything that I’ve picked up from my 20+ years slinging sugar. It contains a ton of classics and just as many new twists that will satisfy every kind of sweet tooth. I had a blast writing this book and I owe a huge thank you to all my amazing testers, and to you my dear readers, for helping this book come to life.
♥ Please and thank you! ♥
…and now, onto the recipe!
What could be more apropos for autumn than this flavor combo? If you’re looking for a wonderful alternative (or addition!) to Pumpkin Pie on Thanksgiving, look no further.
Recipe courtesy of my publisher, DaCapo Press
YIELD: 12 SERVINGS