I thought it would be fun to take a look back at my highest viewed recipes of 2016. Some are old and some are new – some I expected and some I had no clue. (Poetry in motion lol) It’s always an interesting part of the blogging adventure – watching which recipes trend the most. It’s even wilder when they take off 2-3 years later 🙂
Without further ado…
Actually, this is no surprise to me that this was my topped view recipe. I get a TON of correspondence on this recipe and it was listed on “Finding Vegan’s” Top 10 Vegan Recipe of 2015.
Delicious, moist, rich, decadent – it’s an awesome recipe that no one would ever guess was loaded with avocado or vegan. Try it – you’ll love it ♥
We Americans love our chocolate milk. This recipe gets mixed reviews – some people love it, others – not so much. The biggest gripe is it not dissolving well, which honestly, is the same problem I have with the store brand stuff. I still suggest mixing a small amount of warm water and the powdered mix together so it dissolves and then top it with milk and stir. I’ve recently revisited this subject again with a chocolate syrup recipe. Either or – the taste of powdered chocolate milk mix & syrup are very different as is the ultra creamy stuff you buy in the store. Whew – that’s enough on chocolate milk.
This is a simple, nutritious and (almost) foolproof vegan recipe that you can go a million different directions with. I make it often and keep it in the fridge for on the go breakfasts or snacks. This recipe is a fun reminder that vegan foods don’t always need to be so complicated or “by the book”.
The most feedback I hear on this recipe, as in many black bean “sweets” is that some folks are put off by the bean “skins”. It seems as if it would be rather tedious work to peel all those skins off, but people do it. I make quite a few dessert recipes with beans and am not bothered by the skins. Try it, skins intact, first.
One of my favorites. As a chicken owner, I always have an abundance of fresh eggs on hand and usually have a jar of these red beet eggs in my fridge. I live in Lancaster County and you’ll find these eggs everywhere – but out of town peeps are always a little surprised by them. They’re delicious – try them!
Simple is the theme with this summer squash recipe. All it takes to achieve some big and bright flavor is a drizzle of olive oil, a bit of seasoning and lemon juice. Roast it until it starts to lightly brown and enjoy. So good. So simple.
Here’s the American cheesecakes German cousin – just lighter and fluffier then a NY style cheesecake. It’s almost a mousse, custard-like texture. I talk about quark often – it’s light, creamy cheese – very similar in texture to a Greek yogurt or sour cream. It’s much lower in calories and fat than cream cheese and higher in protein. Perfect ingredient for rich & creamy dairy desserts.
I LOVE this Mexican Chocolate Cake! It’s a rich, moist and flavorful chocolate cake with notable undertones of cinnamon and vanilla. A lot of people are surprised with this method of a ganache frosting, they’re most familiar with pouring it. This method makes it rich, thick, creamy & perfectly spreadable.
This recipe is a few years old, one that was shared on food.com. It’s a simple, foolproof recipe and made some pretty tasty & tender ribs. It’s not my go to method or recipe for ribs but it’s definitely worth trying!
One dozen cupcakes topped with just the right amount of rich chocolate buttercream. More often than not, I don’t have a need for 24 cupcakes. One dozen is more than enough 🙂
They don’t make them like they used to 😉
Here’s how to fix up them not so sweet strawberries.
It’s been a wonderful year and I pray 2017 will be just as wonderful! Wishing you all health, happiness & good fortune in this upcoming new year!
Thanks for reading and thanks for your continued support ♥