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  • Squash-Ricotta Gnocchi with Bacon Brown Butter Sauce
  • Tarragon Chicken Salad with Golden Raisins and Walnuts
  • Vegan Cherry Cheesecake
  • Five Onion Dip with Easy Homemade Pita Chips
  • Blood Orange, Burrata and Pistachio Salad
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Christiann Koepke

Creative Director, Photographer, Recipe Curator

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featured

Chocolate Espresso Muffins (gluten-free, dairy-free)

Christiann Koepke February 17, 2017

  Have your coffee and eat it too with these dense, moist dark chocolate espresso muffins. These muffins, made with ground coffee beans, cocoa powder, and coconut milk are fully dairy-free, gluten-free and incredibly rich and moist without any refined …

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Squash-Ricotta Gnocchi with Bacon Brown Butter Sauce

Christiann Koepke February 26, 2021

This recipe for Squash-Ricotta Gnocchi makes the fluffiest and creamiest pillow pasta. Toss seared gnocchi with a simple and decadent brown butter sauce studded with crispy bacon, toasted hazelnuts and grated parmesan for an over-the-top dish you’ll be eating all …

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Tarragon Chicken Salad with Golden Raisins and Walnuts

Christiann Koepke February 19, 2021

This creamy tarragon chicken salad with golden raisins and walnuts is made with zesty lemon poached chicken and has a bit of fruitiness and nutty crunch for a satisfying lunch.    If you’re a chicken salad fan, then you’re going …

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Vegan Cherry Cheesecake

Christiann Koepke February 12, 2021

This Vegan Cherry Cheesecake is guaranteed to fill you with love. Whether you’re sharing it with your Valentine this February or treating yourself to a night in the sweet way, this cake does not disappoint. With a crunchy chocolate no-bake …

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Five Onion Dip with Easy Homemade Pita Chips

Christiann Koepke February 4, 2021

Five Onion Dip goes way beyond your typical game day appetizer. Creamy, savory, salty and packed with allium flavor, trust me, you’re going to want to double this recipe.  Why stop with just one kind of onion for your favorite …

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Blood Orange, Burrata and Pistachio Salad

Christiann Koepke January 27, 2021

This Blood Orange, Buratta, and Pistachio Salad is an effortless and light wintertime dish that strikes a perfect balance of creamy, crunchy, citrusy, and savory.  While summer might be the height of salads brimming with ripe tomatoes, herbs, and greens, …

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Daily Detox Green Soup

Christiann Koepke January 18, 2021

Winter Green Detox Soup is warming, comforting, and filling without weighing you down. Get your fill of dark leafy greens in this curry-flavored soup that’s just as delicious warm as it is chilled.  Whether you’re still recovering from days of …

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Cauliflower Burgers with Dukkah Spice

Christiann Koepke January 6, 2021

Cauliflower Burgers with Dukkah Spice are a healthy, protein-packed meal that satisfies with plenty of flavor. Crunchy sesame seed homemade dukkah brings North African flavors to your weeknight dinner.  If you’re looking for a lighter dinner recipe that doesn’t skimp …

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Dairy-Free Vanilla-Pomegranate Cheesecake

Christiann Koepke December 30, 2020

Dairy-Free Vanilla Pomegranate Cheesecake is a decadent dessert made for celebrations. With a crunchy gluten-free hazelnut-cardamom crust, and a custardy coconut-based cheesecake filling, you can’t go wrong with this stunning fruit-topped dessert for Christmas, or any holiday.  How to Make …

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Pomegranate Poached Pears with Cardamom Cream

Christiann Koepke December 28, 2020

Pomegranate Poached Pears with Cardamom Cream is an elegant and stunning dessert that celebrates winter produce and seasonal flavors. Simmer ripe bosc pears in a rich red wine and pomegranate broth scented with orange rind and cinnamon. Top them with …

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Pomegranate Brie Crostini Appetizer

Christiann Koepke December 23, 2020

Stunning two-bite Pomegranate Brie Crostini are the perfect holiday appetizer. Studded with ruby red pomegranate seeds and topped with melty brie, this quick, 5-ingredient recipe is a Christmas party must-have.  Who doesn’t love a cheesy crostini appetizer? It’s the perfect …

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christiannkoepke

Christiann Koepke
It's the weekend, which for me, means I get to spe It's the weekend, which for me, means I get to spend some quality time in the kitchen maying my favorite things...Time to call some friends over to feast! Here's what's cooking: golden pan-seared crab cakes, loaded short rib nachos, spicy queso and an ultimate BLT sandwich. Recipes all coming soon. 

So - what's happening in your kitchen this weekend?
If you love the sweet & slightly bitter flavor of If you love the sweet & slightly bitter flavor of classic English orange marmalade, this simplified recipe is for you with just 4 ingredients, including water! I always keep a jar of this marmalade in the fridge to smear on morning toast, buttery pastries, and even to add citrusy sweetness to salad dressings. Perfect to gift as well, anytime of year. Recipe below. Enjoy! 

Ingredients
3 lbs large seedless oranges, scrubbed 
1½ lbs lemons, scrubbed 
8 c water
8 c granulated sugar

Instructions
1. Cut the washed oranges & lemons in half lengthwise, then into very thin half-moons, discarding any seeds. Place sliced fruit & with their juices into a stainless steel pot.
2. Add the water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
3. The next day, return the mixture to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring often, for 30 minutes.
4. Skim off any foam that forms on the surface. Cook the marmalade until it reaches 220°F (you must reach this temperature for the natural pectin to gel properly).
5. Pour the marmalade into clean hot mason jars and wipe the rims thoroughly with a clean damp paper towel. Place the lids on and seal closed. Chill in the refrigerator for 24-48 hours to set. Refrigerate after opening. 


#eeeeeats #recipeoftheday #delish
Is there a better way to wake up on a Monday than Is there a better way to wake up on a Monday than by eating (and drinking) your caffeine?! These dense and moist chocolate espresso muffins are the perfect way to kickstart your week on a sweet note.🍫☕️… Gluten-free flour, coconut sugar and dairy-free yogurt mean that this recipe will perk you up without weighing you down. And if you're a coffee fan like me, be sure to pair your espresso-spiked muffin with a creamy latte for the true breakfast of champions. Here’s to the week ahead!
Step aside feta pasta, this Winter Squash Ricotta Step aside feta pasta, this Winter Squash Ricotta Gnocchi w/ Sage Browned Butter, Bacon, Hazelnuts and Parm is the dish you NEED to make before winter’s end. 

Warm, full of seasonal flavor, and extra decadent… this is the perfect weekend meal to cook with a loved one… and the delicious flavors pair nicely with a bold glass of red 🍷 

… Coming to the blog this weekend!!

#eeeeeats #buzzfeast #foodstagram
@mspattilabelle has outdone herself with this Corn @mspattilabelle has outdone herself with this Cornmeal Crusted Catfish. It is perfectly crispy on the outside, and flakey & tender on the inside 🙌🏼

Fried catfish is an icon of Southern cooking and for many, there simply isn't any other way to prepare it! There's just something about a cornmeal crust that pairs just perfectly with catfish… 

This classic dish is normally served up in Mississippi, Louisiana, and Arkansas, but that doesn’t mean you shouldn’t fry it up in your own home! Find Patti’s recipe at the link in bio for a taste of the South and the history behind the recipe. 

#blackhistorymonth #pattilabelle #eeeeeats
Cold mornings have me craving a warm, delicious br Cold mornings have me craving a warm, delicious breakfast treat... this golden brown, vibrant Cranberry Loaf does just the trick. It is moist, light and accented with bright orange zest. Plus, its’s gluten-free and refined sugar-free so you can have your cake, and eat it too 😉 delicious served with a cup of coffee, find the recipe below and let me know what you think! 

Ingredients
1⅓ C coconut sugar, divided
½ C chopped walnuts
¼ C sunflower seeds
3 T chia seeds
2 t cinnamon
1 t cardamom
1 C gluten-free baking flour
1 C almond flour
1 t baking powder
½ t salt
1 egg
1 C milk
3 oranges, zested
⅓ C coconut oil
1 C coarsely chopped fresh or dried cranberries

Instructions
1. Preheat oven to 350°F. Grease and flour bottom and ½ inch up the sides of a 9x5x3-inch loaf pan.
2. In a small bowl, stir together ⅓ cup coconut sugar, walnuts, sunflower seeds, chia seeds, cardamom, and cinnamon.
3. In a large bowl, stir together the remaining 1 C coconut sugar, gluten-free flour, almond flour, baking powder, and salt. In a med bowl, beat egg with fork. Stir in milk, orange zest, and coconut oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the cranberries and half the nut and cinnamon mixture.
4. Spoon half batter into the prepared pan. Sprinkle with remaining nut and seed mixture. Using a thin metal spatula or table knife, cut down through batter and pull up in a circular motion to marble the cinnamon mixture into the batter.
5. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for ten minutes. Remove from the pan and cool completely on a wire rack. Slice and serve immediately.
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