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This Early Grey chia seed pudding made with almond milk and vanilla is an easy, gluten-free and vegan dessert with just a touch of sweet.
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Real maple syrup flavors the sticky pecan topping of these delicious shortbread squares.
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Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
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I got this recipe from my Grandmother. They're very easy to make and very good.
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Like the crispy rice treats, but with chocolate chips and peanut butter.
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An alternative to crepes made with flour, these easy, thin pancakes contain eggs but no sugar or wheat flour. Cream cheese is the magic that holds them together. Serve with your favorite filling or just top them with sugar-free syrup.
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Sweet and salty chocolate-flavored popcorn, baked until dry and crunchy with roasted almonds, makes a great snack and a fun gift.
Ingredients: sugar, corn syrup, butter, cocoa, salt, almonds
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Quick and savory-sweet little baked sandwiches are stuffed with deli meats and cheeses and topped with a honey-mustard sauce, then baked until golden brown. They're a perfect snack for all sorts of casual occasions from tailgating to Bible study.
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This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: watermelon, lime juice, honey, rum
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A deliciously sweet smoothie made with banana, strawberries, yogurt and honey.
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The hot toddy is a classic winter warmer. Truth be told, it's good any time of year and works particularly well if you're battling a cold.
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Chunks of cantaloupe are threaded onto skewers and brushed with honey butter and chopped mint. It makes a terrific grilled side dish, or, for dessert, serve it with big scoops of vanilla ice cream.