I was just asking my mom, who still lives in the Sierra Foothills where I grew up, when I could plan a trip around cherry season. As happens in small towns, the doctor who delivered me also owns a you-pick cherry orchard where my mom and I used to go pick bags of cherries each year. It's pretty *Norman Rockwell where I grew up.
*Actually, Thomas Kincaid lives in my hometown, and so I guess it's pretty Thomas Kincaid. There's lots of light to paint...
Anyway, as soon as I asked my mom, there were cherries in the store the next day. So I guess NOW is cherry season (at the time of writing, obviously, not if you are reading this in December). I have wanted a cherry pitter for a while, but always put it off, because mostly I just eat the cherries and spit out the pits. Last year, I finally got one, though, and I'm so glad I did! This week I've been eating cherries in my oatmeal, cherries in my salad, and even cherry cupcakes (recipe below).
The cherry pitter I got works fine, but it was a grocery store impulse buy, so I thought for the special occasion of cherry season, I would share some of the cuter/more elegant cherry pitters I found online so that you can buy them (click on picture for link) and I can live vicariously through you. If you get one, tell me in the comments!
Cherry Chocolate Chip Cupcakes
In case you didn't know, a can of soda (or sparkling water) can be used in place of the liquid and oil you would add to a box cake mix, so that's the basis for this recipe.
Preheat oven to 350 and put 18 cupcake liners in cupcake pans. Mix all ingredients together and place in cupcake liners. Bake 22-28 minutes until springy to the touch. Let cool a little before eating or the liner will stick to the cupcake.
I created this video as I made dinner tonight. Miso Ramen is a favorite in our miso-soup loving house. I add the ramen noodles, plus lots of extra veg. I feel like ramen is a great vehicle for lots of yummy veg. Some day, I'll make a vegan hard boiled egg recipe [barfs internally] for you to put on this, but until then, enjoy!
When the "Sweet Potato Toast" craze started, I was quick to jump on the bandwagon and try it out. I put the same slice of sweet potato in my toaster over and over, and even when it was "done," it wasn't really done. I had put that dream to the side and forgotten about it.
Then, this morning, I had an idea. Instead of the toaster, I decided to try slices of sweet potato in the Air Fryer. SUCCESS! I sliced a nice big sweet potato in three long sheets of potato, sprayed with olive oil, and cooked at 370F for 15 minutes, flipping midway. It worked great for fully cooked and most sweet potato slabs that worked for my avocado toast.
I topped with a sprinkle of salt, avocado, nutritional yeast, pizza seasoning, garlic salt, and a drizzle of tahini. This was peak weekend brunch decadence, but only took 15 minutes.
I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
Order your copy here today!
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I love cooking and playing in the kitchen with my toys, so let me share that joy with you and your family to bring the FUN back into the kitchen!