Let the pumpkin baking begin! Pumpkin Blondies!

A classic combo in a not so classic quick bread recipe. Strawberry Rhubarb Bread.

Ice cream made with Kentucky milk and garden strawberries!

Whole grain, flax pancakes with sweet strawberry puree and crunchy pecans!

Pre-run snack or everyday dessert, these bars are made with virgin coconut oil, whole grains and honey.

Celebrate Derby Day with Bourbon, Chocolate Chip, Pecan Cookies. Made with whole wheat flour and virgin coconut oil!

A meal of Barreado in Morretes-PR, Brasil followed by ginger ice cream with cinnamon bananas!

Local apples and mascavo sugar fill a crust made of whole wheat, brown rice flour and flax!

Pig Candy from the new cookbook, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner!

Lemon and rosemary thumbprint cookies made with whole wheat and brown rice flours are topped with homemade peach jam!

A trip to the orchard resorts in these Peach Blueberry Upside-down Cakes made with mascavo sugar and white whole wheat flour

Scones with the tartness of lemon and dried cherries, and the buttery crunch of pistachios!

Chocolate Chip Zucchini Cake topped with Candied Walnuts!

A sweet and salty dessert and dinner combo. Mashed Potato Stuffed Chocolate Cupcake from the Taste of Chicago!

Grilled Chocolate Fondue pizza to represent Switzerland in our Around the World in Grilled Pizza World Cup Party!

Cornmeal Waffles with Bananas Foster Sauce from Jonathan’s Bluegrass Table. Kentucky food at its finest!

Whole grain rhubarb waffles with sweet strawberry butter.

No-bake cookies made a little less processed with demerara sugar and natural peanut butter.

Gorgeous wedding cake displays at the Taste of the Bluegrass food event!

Coffee cake made with tart blackberries and sweet honey Greek yogurt.