Makes a quart of ice cream You might be missing your Honey Nut Cheerios, but this recipe will surely surpass any memory you had of those sugar bombs. Who’d have thought that ice cream was healthier than cereal?! We like to use local wildflower honey we get at the...

Makes 4 If you’re like us, you probably have watermelon leftover after you’ve purchased a whole big melon. When it’s been sitting in the refrigerator for a couple of days or so, the remaining pieces get really juicy—it’s a perfect time to use them for making these ice...

Makes 12 cupcakes Matt used to love making pumpkin pies for Thanksgiving, but usually pumpkin pies are made with a canned, thick liquid made out of sugar and milk called sweetened condensed milk. That doesn’t sound healthy at all! So we invented our own version of...

Frosts 24 cupcakes This creamy frosting has a long “waiting period” for preparation, but the results are worth the wait. It’s pretty hard to make a plain frosting if you don’t use milk, butter, or cream, but we think this recipe hits the bullseye. Try it on our Red...

Makes 18 cupcakes One day it snowed nearly two whole feet at our house and we were completely stuck for two whole days. What were we going to do? With a lot of time and a big idea to make cupcakes, we spent a few hours tasting recipes until we got this version of...

Makes 1 dozen Stacy grew up loving carrot cake. Every birthday she’d ask for the same thing: her mom’s (whom we call Gigi) carrot cake. What made it so amazingly delicious was the added crushed pineapple, which sweetened the cake and gave it great texture. As a...

Ices 12 cupcakes This icing is fun and quick to make, and it’s really cool looking the way the sugar and icing swirl together. It’d be great on almost anything, but we recommend trying it with our Apple Pie Cupcakes and ZuCakes ! INGREDIENTS • 1 C unrefined granulated...