This recipe is a great way to use up that canned pumpkin or sweet potato you have leftover from Thanksgiving. 

Dark chocolate bark is topped with chewy goji berries, toasted coconut flakes, pistachios and flaked sea salt. 

Light and fluffy marshmallows are swirled with Matcha. A sweet twist on the classic.

Moist pound cake is topped with candied tangerines flavored with vanilla bean.

This rich and decadent chocolate layer cake is gluten-free, vegan and perfect for birthdays, Valentines or anniversaries. 

A crunchy gluten-free crust, a silky smooth vanilla cashew layer topped off with a rich coffee layer rounds out this delicious vegan cheesecake. 

I've scaled this vegan brownie recipe down to perfectly serve 2 people. 

Frozen, slushy, watermelon margaritas are the best way to cool down during the hot summer days.

This light and fluffy frosting contains no butter and is perfect for cakes, cupcakes and even Baked Alaska.

Creamy white chocolate ice cream is swirled with crispy, crunchy waffle pieces and maple syrup. An indulgent and delicious frozen treat.