Chocolate Beet Brownies

If you haven’t heard me rant and rave about the chocolate-beet combo – get ready! It’s seriously super good and a great way to add a little extra nutrient boost to your chocolatey goodies. Check it out:

Chocolate Beet Brownies

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 225 g chopped semi-sweet chocolate
  • ½ cup sunflower oil or canola oil
  • 3 eggs
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 cups peeled and grated raw beets

  1. Preheat the oven to 325F.
  2. Whisk the flour with the cocoa powder and salt in a medium bowl.
  3. Melt the chocolate over low heat in a small, heavy-bottomed pot until melted, stirring consistently. Stir the sunflower or canola oil into the melted chocolate until smooth.
  4. Whisk eggs with granulated sugar and vanilla in a large bowl.
  5. Whisk in the chocolate mixture, then fold in the flour mixture and the 2 cups grated beets until just combined.
  6. Scrape into an oiled 8 × 8 inch. metal baking pan. Bake at 325F until a toothpick inserted into the center comes out clean, 45 to 50 min.
  7. Cool on a rack before cutting into squares.


Cinnamon Carrot Pie

Looking for a simple and delicious holiday pie made out of, yup, you guessed it – vegetables?!? Look no further than our Cinnamon Carrot Pie:

Cinnamon Carrot Pie

  • 1 (9 inch) unbaked pie shell
  • ¾ cup sugar
  • 2 cups chopped carrots
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 teaspoon vanilla extract
  • ¾ cup milk

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  3. Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside.
  4. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes.
  5. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  6. In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk.
  7. Pour the mixture into the partially baked pie shell. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C).
  8. Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.


Cucumber Lime Sorbet

This Cucumber Lime Sorbet is a perfect treat for those hot summer days!

Cucumber Lime Sorbet

  • ¼ c lime juice
  • 1 large or 2 small cucumbers
  • ½ c sugar
  • 1 c water

  1. Mix the sugar and a half cup of the water and boil until the sugar is dissolved. Set aside to cool.
  2. In the meantime, blend the cucumber, lime juice and the remaining water in a food processor.
  3. Once the sugar solution is cool, add to the cucumber mixture and freeze for around 30 mintues.
  4. Blend in the food processor again. Refreeze for 20 minutes before blending again in the food processor.
  5. Serve up and enjoy or keep in the fridge until your ready to enjoy this tasty treat.


Carrot and Zucchini Bread

This Carrot and Zucchini Bread hits the spot! It makes a great grab-and-go snack or breakfast. It freezes well too!

Carrot and Zucchini Bread

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1½ cups sugar
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 cup chopped walnuts

  1. Preheat oven to 350 degrees F.
  2. Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl. Add the sugar and blend.
  3. Mix the eggs with the oil and add that to the
  4. flour mixture, mix again.
  5. Mix the zucchini, carrots and walnuts, add and mix.
  6. Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the center.


Grilled Strawberries Over Ice Cream with Basil

This fun, fresh dessert takes the cake! Okay.. the ice cream! Our Grilled Strawberries Over Ice Cream with Basil is great on a hot summer day!

Grilled Strawberries Over Ice Cream with Basil
Prep time: 
Cook time: 
Total time: 


  • ¼ cup balsamic vinegar
  • 1 cup dark brown sugar
  • 1 pint of the biggest strawberries (leaves on)
  • 4 leaves of basil
  • Carton of your favorite vanilla ice cream

  1. In a mixing bowl, gently mix berries with balsamic vinegar.
  2. Place the brown sugar in a shallow bowl or rimmed plate. Roll each berry such that each one has a thick coat of brown sugar.
  3. On each skewer place about five strawberries. Roll the skewer through the brown sugar to ensure they are properly coated.
  4. Let the skewered strawberries set in the refrigerator for about 15 minutes before grilling.
  5. Grill each skewer for about 2 minutes on each side.
  6. Rub each ice cream dish with the basil (trust me, this step is crucial). Top the ice cream with the grilled strawberries.


Rhubarb Coffee Cake

This Rhubarb Coffee Cake recipe is sure to be a crowd pleaser! A perfect addition to weekend brunch.

Rhubarb Coffee Cake
Recipe type: Dessert

  • 1⁄2 cup butter
  • 1 1⁄2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 cups finely chopped rhubarb
  • Topping Ingredients:
  • 1⁄2 cup packed brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, softened

  1. Preheat oven to 350°F.
  2. Cream butter and sugar together in mixing bowl.
  3. Beat in eggs one at a time.
  4. Stir in sour cream and vanilla.
  5. Mix flour and baking soda together and fold into batter.
  6. Stir in rhubarb.
  7. Turn into greased 9×13-inch pan.
  8. Topping: Mix all ingredients together until crumbly. Sprinkle over top.
  9. Bake 30-40 minutes until done.


Butternut Squash Pie

Butternut Squash Pie
Recipe type: Dessert

This recipe is a fair amount of work, but if you are feeling idustrious and want to make a homemade substitute to the ordinary pumpkin pie, here’s your chance
  • 1 unbaked and chilled 9-inch pie shell
  • 1 large butternut squash, cooked and pureed, about 1½ cups pureed squash
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • ¾ cup evaporated milk or half-and-half
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla

  1. To cook squash:
  2. Cut the squash in half lengthwise; remove stem and scoop out the seeds.
  3. Place the squash, cut side down, on a foil-lined oiled baking pan; add about ½ cup of water to the pan.
  4. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
  5. Let cool completely then peel and mash or puree the squash or put it through a food mill.
  6. Measure 1½ cups of the squash and set aside.
  7. Reduce oven to 350° F and position an oven rack in the center of the oven.
  8. In a mixing bowl with electric mixer, beat the squash with the brown sugar.
  9. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla.
  10. Beat until well blended.
  11. Pour the filling into the chilled pie and place on the center oven rack.
  12. Bake for 45 to 55 minutes, or until set.
  13. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark.
  14. When the filling is set, transfer the pie to a rack to cool.
  15. Serve just warm or at room temperature with a dollop of whipped cream.


Whole Wheat Pumpkin Nut Bread

Whole Wheat Pumpkin Nut Bread
Recipe type: Bread

  • ⅔ c. brown sugar
  • ½ c. Driftless sunflower oil
  • 2 eggs
  • 1 c. cooked & mashed winter squash
  • 2 Tbsp. yogurt or buttermilk
  • 1 c. unbleached all-purpose white flour
  • 1 c. whole wheat flour (all-purpose or pastry)
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cardamom (optional)
  • ½ c. pecans or walnuts, chopped

  1. Preheat oven to 350 degrees.
  2. Beat brown sugar & oil together.
  3. Add eggs & beat.
  4. Add squash puree & yogurt & beat to mix.
  5. In a separate bowl, sift flours, baking powder & soda, salt, & spices together to mix.
  6. Add squash mixture to flour mixture & stir just enough to combine.
  7. Fold in nuts.
  8. Turn into a lightly greased 8”x 4” loaf pan.
  9. Bake for 45-55 minutes, until a toothpick comes out clean in the center.
  10. Cool for 5-10 minutes & turn out onto wire rack to cool.


Wild Apple Almond Torte

Wild Apple Almond Torte
Recipe type: Dessert

  • Crust:
  • ½ c. salted butter, softened 1 tsp. vanilla extract
  • ⅓ c. sugar 1 c. all-purpose unbleached flour
  • Filling:
  • 8 oz. neufchatel/cream cheese, softened
  • 1 egg
  • ½ tsp. almond or vanilla extract
  • ¼ c. sugar
  • Topping:
  • 4 medium sized apples, cored & sliced very thin
  • ⅓ c. sugar
  • ½ tsp. cinnamon
  • ⅓ c. sliced or slivered almonds

  1. Grease a 9” springform pan.
  2. Preheat oven to 400 degrees.
  3. Crust:
  4. Process butter, sugar, & vanilla in a food processor.
  5. Add flour & pulse a few times.
  6. Press into greased pan, forming a 1” lip on the sides.
  7. Bake for 5 minutes. Remove & cool while you prepare the remaining ingredients.
  8. Filling:
  9. Combine sliced apples, sugar, & cinnamon in a bowl, toss to coat, & set aside. Process filling to a smooth consistency.
  10. Pour filling into crust & carefully spread apple slices overlapping in a spiral design. Reserve any remaining liquid in bottom of bowl.
  11. Sprinkle almonds over the top. Bake for 10 minutes, pour reserved liquid over the top Reduce heat to 350 degrees and bake for another 15-20 minutes
  12. Torte is done when apples are softened & filling is firm.
  13. Cool before serving.


Chocolate Zucchini Cake

Chocolate Zucchini Cake
Recipe type: Dessert

  • 2 ½ c. all purpose unbleached white flour (or whole wheat pastry flour)
  • ½ c. buttermilk or plain yogurt
  • ¾ c. Drifless Sunflower oil/vegetable/canola/safflower oil
  • 1 c. sugar
  • 2 eggs
  • 2 c. zucchini, grated
  • 3 Tbsp. Unsweetened cocoa
  • ½ tsp. Baking powder
  • 1 tsp. Baking soda
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1 c. bittersweet chocolate chips (optional)
  • 1 tsp. Vanilla

  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 13 inch pan.
  3. Whisk together oil, sugar, eggs, buttermilk, & vanilla.
  4. Add grated zucchini.
  5. Mix dry ingredients, with a sifter into a larger bowl (or the bowl of an electric mixer).
  6. Pour wet ingredients into dry and mix throughly.
  7. Add chocolate chips if desired.
  8. Pour into pan & bake for 30-35 minutes, or until a toothpick comes out clean.
  9. Eat plain, sprinkled with powdered sugar, or drizzled with a chocolate glaze.