Last weekend, my parents paid a visit to the bay area for my mom’s 40th high school reunion. My mom brought me a bag of tomatoes from her garden that were starting to look a little sad. So I decided to make marinara – something I had not done before. It turned out fantastic, and it was unbelievable easy, too!

Peaches & cream is a great American flavor combo. In this recipe, I’ve updated the dessert classic and made it vegan and lactose-intolerant friendly. Even though I am neither of those things, I really love coconut milk and find to to be a healthier option than cow’s milk. I think the flavor and consistency of coconut milk is just awesome. If you cannot locate a store that sells it, regular whole milk will work just fine.

A couple of years ago I went to the Improv to see a comedian perform. My date ordered dessert before the show. Banana caramel cheesecake bites I think they were called. At the time, he had no idea I didn’t much care for bananas. So, to be nice, I ate one. Much to my surprise, I absolutely loved it! These cupcakes were inspired from that dessert.