Turning your oven to 350 degrees for 30 to 45 minutes in the middle of summer can be a daunting proposition. And yet, a sweet dessert rounds out a BBQ or picnic perfectly. Move beyond an ice cream sundae or fruit platter with these no-bake desserts.

A rich Nutella ganache is sprinkled with sea salt and spooned over an Oreo crust for this rich dessert. Boozy whipped cream tops it off. Get the recipe.

photo credit: @thesuburbansoapbox

Red, White, and Blue Berry Tiramisu

Be sure to use a clear dish to show off the colorful layers in this no-bake tiramisu. Though we’re showcasing strawberries and blueberries here, use the freshest in-season fruit to adjust the flavors through the summer. Get the recipe.

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photo credit: @thesugarhit

Chocolate Crackle S'mores Cake

There’s no campfire required for this chocolatey cake that all the flavors that will take you back to camp, but with none of the mosquitos. Best of all, this cake goes from craving to table in 15 minutes. Get the recipe.

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photo credit: @bakingcharlotte

Lemon Cheesecake

This classic no-bake cheesecake is topped with an easy lemon curd for a pop of flavor—and color! Get the recipe.

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photo credit: @bakeritablog

Chocolate Peanut Butter Tart

This dessert is vegan, gluten free, and refined sugar free, so it’s basically healthy. Get the recipe.

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photo credit: @homecookingadventure

Strawberry Chocolate Tart

This chocolate ganache tart is a perfect base for your favorite toppings. Here it’s strawberries but use whatever is freshest near you. Get the recipe.

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photo credit: @wifemamafoodie

Chocolate Coconut Cream Pie

You had us at raw-brownie crust, but this vegan & gluten-free dessert just gets better the more you learn. Get the recipe.

"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at",null],["count_rating_votes",2],["subtitle","Because the oven is too hot for summer"],["title","8 No Bake Desserts"],["deleted_at",null],["id",4],["image",{"__iterable":"Map","data":[["id",128836],["url","https://data.thefeedfeed.com/static/articles/a0psCrXiesy_da0.jpeg"],["path","https://data.thefeedfeed.com/static/articles/a0psCrXiesy_da0"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",478],["rating","3.00"],["image_id",128836]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",478],["story_id",19],["created_at",null],["updated_at",null]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","minimelanienyc/articles/an-apple-pie-inspired-cake/edit"],["main","minimelanienyc/articles/an-apple-pie-inspired-cake"]]}],["priority",1],["story_id",19],["flags",1],["created_at",null],["text","

It was another summer day in New York (meaning it was hot, humid and I was wearing black pants) and I was barreling through the city trying to find the most outrageous ice cream cone in Manhattan. While sweat was pouring out of my soul, I passed several world famous establishments; specifically: Dominique Ansel’s Bakery and Uma Temakeria. While pausing during my sprint to take note of these world-famous eateries, I realized that these two places were famous for their crazy, yet inventive ideas that took the food industry by storm. Creativity is everywhere in the culinary world, but recently it’s been especially evident in pastry. Cronuts, Morning Buns, alcoholic cupcakes – hybrids of traditional desserts have begun to pop up everywhere. It’s incredible to watch pastry chefs push the limit on what we define as dessert. And as of recently, I’ve been swooped up by a chef who’s doing just that. I met Melanie Moss, the owner and head pastry chef of her boutique bakery Mini Melanie, a few years ago. We were both working at Blue Hill at Stone Barns at the time – she as a pastry chef and I as a pastry intern. During my days of endlessly cleaning crates of strawberries, I was able to watch in awe as she moved meticulously throughout the kitchen, creating various breads and pastries for the cafe. By the end of my time there she had taken me under her wing, teaching me everything she knew about baking. Now we’re reunited again, and I’m surprised to find that I’m not done learning. What was taught to me in the kitchen was merely the tip of pastry knowledge which Melanie held. It’s one thing to be able to simply master a recipe, but to be able to take that recipe and twist it, add to it, and alter it to fit an unconventional idea is another. I’ve come to learn that Melanie can not only bake extremely well, but she will also not settle until her pastry visions come to life. One of my favorite cakes that she’s created is her Apple Pie Cake, which is literally apple pie but in cake form.

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It’s four layers of apple pie made-from-scratch goodness. Melanie takes tender vanilla cake layers and brushes them with hard cider syrup. Vanilla buttercream is spread evenly between each layer and generous chunks of cinnamon-sauteed apples sink in the buttercream. The cake is iced naked-style and coated with dripping salted caramel. Melanie adds sea salt on top, more sauteed apples, and an addictively crunchy cinnamon streusel topping. It’s an amazing experience to try it not only because it actually tastes like the real thing, but it also embodies what Fall should taste like. It’s this type of outside-the-box thinking that makes chefs like Melanie stand out, and ultimately succeed, at what they love to do.

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Cake Ingredients:

2 cups sugar

1 cup unsalted butter, at room temperature

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 ½ teaspoon salt

1 cup buttermilk

*Cakes can be prepared up to two days in advance, cooled and wrapped in plastic wrap and refrigerated on a flat surface.

Sautéed Apple Ingredients:

3 tablespoons butter

4 large Granny Smith apples (about 2 ¼ pounds), peeled, cored, and cut into ½ -inch pieces

2 tablespoons golden brown sugar

1 tablespoon honey

¼ teaspoon ground cinnamon

*Apples can be prepared up to two days in advance and st ored in the refrigerator.

Salted Caramel Ingredients:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon salt

*Caramel can be prepared one week in advance and stored covered in the refrigerator. Rewarm to recreate our signature drip n the microwave.

Cinnamon Streusel Ingredients:

1 ½ cups all-purpose flour

¾ cup light brown sugar

1/3 cup granulated sugar

¼ teaspoon salt

¼ teaspoon cinnamon

1 ½ sticks chilled unsalted butter, cut into pieces

*Streusel crumbs can be mixed and baked off up to two days in advance and stored in a closed container, at room temperature.

Vanilla Buttercream:

3 cups confectioners sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

*Make buttercream several hours or the day before, and leave at room temperature, unrefrigerated.

Simple Syrup:

1 cup sugar

1 cup water

1 teaspoon vanilla

*Store syrup in the refrigerator for up to three weeks.

For the Vanilla Cake layers:

Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9-inch cake pans. In the bowl of a standing mixer with the paddle attachment, combine butter and sugar and mix until light and fluffy. Add in the eggs slowly, followed by vanilla. Mix dry ingredients together and add in, alternating with the buttermilk. Scrape down the sides of the bowl and mix well. Divide between two pans and bake for 20 to 25 minutes, until lightly golden. Set on a wire rack to cool for ten minutes. Gently unmold and let cool to room temperature.

For the apples:

Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend.

For the salted caramel:

Place sugar in a 4-quart pot and turn heat to medium. Carefully watch as the color changes within two minutes, looking for a medium amber color, shaking the pan occasionally. Wait for all of the sugar to be dissolved and in liquid form. Add in butter, followed by cream. Swirl in pan until combined, being cautious with bubbling. Take off the heat and add salt.

For the cinnamon streusel:

Preheat oven to 350 degrees Fahrenheit.

Combine dry ingredients in a medium-sized bowl and blend together with your hands. Add in butter, working in the dry ingredients until each butter bit is coated and the dry mixture and is in small pieces. Place on a parchment-lined baking tray and bake until golden brown and crisp, about 10 to 15 minutes. Let cool.

For the syrup:

In a 4-quart pot, whisk together sugar and water. Bring up to a simmer on medium heat, looking for all of the sugar to dissolve. Add in vanilla and let cool.

To assemble:

Slice cake layers in half.

On a cake pedestal, place a cake board or square of parchment.

Place the first cake layer (bottom/flat side of the cake) on the board and brush with simple syrup to lightly coat. Add a coating of buttercream, followed by a few sprinkles of cooked apples, cinnamon streusel, and a drizzle of caramel. Repeat two more times and finish with the other flat cake size.

Create an event crumb coat on the outside of the cake and refrigerate for one hour or overnight.

Heat up caramel until just warm and pour over the cake, using an offset spatula to guide over the sides. Add some decorative crumbs nad apples on top and serve or refrigerate uncovered overnight.

"],["author_id",458971],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at",null],["count_rating_votes",2],["subtitle","Tales of two up-and-coming Pastry Chefs"],["title","An Apple Pie-Inspired Cake"],["deleted_at",null],["id",19],["image",{"__iterable":"Map","data":[["id",128850],["url","https://data.thefeedfeed.com/static/articles/CM4briommFj_QkX.jpeg"],["path","https://data.thefeedfeed.com/static/articles/CM4briommFj_QkX"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",478],["rating","1.00"],["image_id",128850]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",478],["story_id",33],["created_at",null],["updated_at",null]]}],["css",".align_vodka_class\n{\ntext-align: center;\n}\n\n.article-content.article-text a {\n text-decoration: none;\n \n font-family: Arial,Helvetica,sans-serif; \n font-weight: normal;\n}\n.article-content.article-text strong {\n font-weight: bold;\n \n}\n\n\n.mcnImageCardRightImageContentContainer {\nwidth: 65%\n}\n.mcnImageCardRightTextContentContainer {\nwidth: 35%\n}\n.mobile_content .mcnImageCardRightImageContentContainer,.mobile_content .mcnImageCardRightTextContentContainer {\nwidth:100%}\n.article-text .mcnCaptionBottomImageContent img {\n margin: 10px 0 0 -23px !important;\n width: 100% !important;\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/thanksgiving-inspiration/edit"],["main","thefeedfeed/articles/thanksgiving-inspiration"]]}],["priority",829],["story_id",33],["flags",1],["created_at",null],["text","

Thanksgiving: Get Ahead!

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Believe or not, the holiday season is here! We've pulled together some great recipes and ideas from the feedfeed community to make your Thanksgiving feast the best (and easiest) yet.

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Stock

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Don't get us wrong, we love a good stock in a box, but finding turkey stock (which we prefer to use on Thanksgiving) can be tricky. We like to enrich chicken stock in a box or even homemade stock you have in the freezer with carrots, celery, onions, aromatics and bone in turkey breast to create a more authentic stock for Thanksgiving. The bone in turkey will add collagen and body to the stock, making every dish you include it in that much better. Simmer the stock for as long as possible, the longer the better, and be sure to skim off any fat or impurities that rise to the surface while cooking. When you're finished, strain the stock through a fine mesh strainer and store in freezer save jars or containers, making sure to leave a bit of room for expansion when it freezes.

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Homemade Turkey Stock by @bobandshan

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You can use the meat from the cooked turkey for a quick and easy meal for the coming week like these Green Chile Butternut Squash and Crispy Sage Turkey Enchiladas by@halfbakedharvest.

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Find 30+ Turkey Recipes

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Easy As Pie

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If you plan ahead! Pie dough is something that is actually better off sitting in the freezer for a couple of weeks before using it, so take advantage and make your pie dough early. We love this Vodka Pie Crust from @thejudylab because it's perfectly flaky every time, and sturdy enough for elaborate designs. If you wan't to try an intricate design this year, make sure you practice ahead of time!

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F ind 35+ Holiday Pies, Tarts and Dessert Recipes (feed edited by @southernfatty)

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Find 50+ More Ways to Get Creative with Your Crust

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Vodka Pie Crust by @thejudylab

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Don't worry, we've got the classics, too.

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If fussy crust is not your thing, the feedfeed community has blown us away with the amazing holiday pie fillings they've created. There's everything from this Cranberry, Apple Pear & Rosemary Pie by @malloryskitchen to Bourbon Maple Acorn Squash Pie and even an Apple Pie with a Smokey Gruyere and Thyme Crust.
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Apple Pie by @rushyama

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Classic Pumpkin Pie by @bakesinslippers

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F ind 35+ Holiday Pies, Tarts and Dessert Recipes

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Thanksgiving Cocktails

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While you're stressing about whether that turkey is under or over cooked (yes, we've done both) you may want a stiff drink. We love this Blood Orange and Sage Soda by@snixykitchen because it's perfect for all of your guests. It's great sans booze for kids, and for grown-ups, with a splash (or heavy pour) of vodka , or even as a wine spritzer.

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Get 35+ Holiday Cocktail Recipes

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Blood Orange and Sage Soda by @snixykitchen

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Make the sage simple syrup (from recipe above) this weekend and experiment with other cocktails like these Pumpkin Sage Pimm's Cups by @colljeffers.

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\nGet 35+ Holiday Cocktail Recipes

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Holiday Snacks and Appetizers

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Having homemade snacks and appetizers on hand for guests to graze on will make you look like a pro, and make your life easier. Whip up some H omemade Pumpkin Butter like this one from @vanillaandbean for breakfast the morning of Thanksgiving.Holiday Snacks and Appetizers

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Find 20+ Holiday Snacks and Appetizers

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Homemade Pumpkin Butter by @vanillaandbean

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If you're looking for the perfect snack or salad topper, try these C andied Sriracha Pecans by @thefitforkfeed, which could top these holiday greens or sweet potatoes.

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Find 20+ Holiday Snacks and Appetizers

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Fermented Foods

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If you're anything like us, you'll probably over indulge on Thanksgiving. Beat the Black Friday Bloat by preparing some Fermented Veggies like these by @human.resourcesahead of time. You could even eat a little with your Thanksgiving meal, complementing all of the richness nicely.

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Find 90+ Fermented Food Recipes

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Fermented Veggies by @human.resources

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Or drink your probiotics in cocktail form with these Spiced Rum Fig Kombucha Cocktails by @tastyyummies.

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Find 90+ Fermented Food Recipes

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Start planning your holiday menu now. Find a few of our favorite Thanksgiving dishes below. Once you have your menu finalized, make a master list of all the ingredients you'll need and start shopping for nonperishable items. Certain staples like buttermilk and even canned pumpkin can be sold out if you wait too long, so plan accordingly.

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Beer Brined Turkey by @foodwellsaid
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Roasted Garlic & Goat Cheese Mashed Potatoes by @showmetheyummy
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Persimmon and Pomegranate Salad with Burrata and Pistachio Dukkah by@the_bojon_gourmet
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Twice Baked Bacon Sweet Potatoes with Maple Cream by @localsavour
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Savory Kale Bread Pudding by@mykitchenlove
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Cranberry, Jalapeño and Bacon Chutney by @fiveseasonscooking
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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at",null],["count_rating_votes",1],["subtitle","Pies, Sides, Apps, Cocktails + more!"],["title","Thanksgiving Inspiration"],["deleted_at",null],["id",33],["image",{"__iterable":"Map","data":[["id",128858],["url","https://data.thefeedfeed.com/static/articles/416vC0jGff3JmkV.jpeg"],["path","https://data.thefeedfeed.com/static/articles/416vC0jGff3JmkV"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",478],["rating","4.00"],["image_id",128858]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",478],["story_id",188],["created_at",null],["updated_at",null]]}],["css",null],["urls",{"__iterable":"Map","data":[["edit","now_forager/articles/pumpkin-pave-bars/edit"],["main","now_forager/articles/pumpkin-pave-bars"]]}],["priority",0],["story_id",188],["flags",33],["created_at",null],["text","

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I’m excited to have teamed up with feedfeed and method today! It’s my pleasure to feature Brooklyn-based designer Rebecca Atwood’s beautiful limited edition naturally derived gel hand wash. This collection features four fall-inspired fragrances; each originally designed with painterly patterns to be a sophisticated addition to your home. Each is thoughtfully made and available exclusively at Target (in stores and online). One of my particular favorites is the Pumpkin Clove, so I’ve created a new recipe just for it. Inspired by its warm inviting scent of fall spices these Pumpkin Clove Pavé Bars with Hazelnut Streusel are a comforting dessert to usher in the cooler fall months.

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Pavé bars are a French inspired pastry meaning ‘slab’ or ‘brick.’ It’s in reference to the shape of the bars only, since these bars are creamy and light on the tongue. The crust and streusel toppings are made from the same hazelnut dough, which makes it simpler to create. The hazelnut flour used in this recipe can be purchased at a specialty grocer or better yet- make your own at home. It’s very easy to do. I’ve included the how-to in this recipe just in case you’d like to try it. Once you do, you’ll be making your own nut flours from here on out. It’s always exciting to come across recipes using nut flours since it’s a fantastic way to add texture and flavor to pastries. The pumpkin clove filling is rich, creamy, and bursting with the same fall aroma as this designer soap. The contrast of lightly crunchy streusel and silky spiced filling will have you wanting to curl up with a warm blanket and longing for the fall leaves to change color.

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If you’re a follower of Now, Forager, you’ll know that it’s not often that I feature a sponsored post. I must have a sincere interest in the company, its product, and its philosophy. method fits all of these as they provide design-driven and planet-friendly products. Their products are animal friendly, climate conscious, and environmentally responsible. They have also collaborated in several limited-edition collections each year with inspiring artists such as Rebecca Atwood. She’s an artist who blends traditional textile techniques and hand painting to create products that are both simple and luxurious. Her textiles focus on hand dyeing and painting making them truly unique. It’s a brilliant collaboration that allows everyone the opportunity to have a consciously selected and aesthetically beautiful every day product in their home. It’s the small details that make a home more inviting and to know that the daily products that I use are both lovely and safe for the environment matters to me. As an editor for feedfeed, I’m aware of feedfeed’s dedication to locally sourced products and expertise in selecting safe, nourishing, and sustainable foods; making this collaboration a perfect fit.

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You can view the full line of method + Rebecca Atwood limited edition naturally derived gel hand wash fragrances here. Visit the feedfeed website to enjoy the other method Home + Rebecca Atwood inspired recipes created exclusively for this product line.

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Recipe

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Pumpkin Clove Pavé Bars with Hazelnut Streusel

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Makes 16 bars

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Hazelnut Streusel

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1 cup hazelnut flour

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1 ½ cups all-purpose flour

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¾ cup brown sugar

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½ cup + 2 Tbsp unsalted butter, soft

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¼ tsp kosher salt

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Preheat oven to 350F. Line an 8x8-baking pan with parchment paper on both the bottom and sides.

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To make the hazelnut flour (if not using store-bought), place ¾ cup of whole hazelnuts onto a baking sheet. Transfer to the oven to toast for 10-15 minutes or until lightly golden. Remove from oven and let cool slightly. Wrap hazelnuts in a large kitchen towel and rub together to remove skins (it’s ok if some skins don’t rub off). Once hazelnuts have cooled, place them in a food processor and grind into a fine meal/flour. Take care not to process too long or it’ll turn into nut butter.

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In the bowl of a stand mixer, with a paddle attachment, combine the ingredients until streusel forms. Mixture will be sandy with no butter streaks remaining.

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Transfer half of the streusel into the baking pan. Press the dough evenly onto the bottom of the pan to form a crust. Bake for 12-15 minutes until lightly golden. Remove from oven and let cool on cooling rack.

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Pumpkin Clove Filling

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11 oz (1 1/4 cups) cream cheese, softened

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1 cup sugar

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½ vanilla bean, split and seeds scraped

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¼ tsp ground all-spice

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1/8 tsp ground clove

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1 tsp cinnamon

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1 Tbsp maple syrup

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Pinch kosher salt

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¾ cup pumpkin puree

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3 large eggs, lightly beaten

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Flaky sea salt, for garnish

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Preheat oven to 300F.

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In the bowl of a stand mixer, with a paddle attachment, cream the cream cheese until smooth. Mix in the sugar, vanilla bean, all-spice, clove, cinnamon, maple syrup, and kosher salt. Add pumpkin puree and mix until fully incorporated. Stop and scrape down the sides and bottom of the bowl as needed. On low, slowly add in eggs. Stop and scrape down the bowl. Increase speed to medium and mix until well incorporated, about 1 minute.

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Pour filling into prepared crust. Sprinkle with remaining half of hazelnut streusel. Bake for 1 hour 10 minutes until filling is set in the center and no longer jiggles.

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Remove from oven and set on cooling rack to cool at least 8 hours, preferably overnight.

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Sprinkle bars with flaky sea salt and cut into 2-inch squares. Pumpkin Clove Pavé Bars may be stored at room temperature, in an airtight container, for up to five days.

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*Disclaimer: This post was sponsored by Method Home and feedfeed. All opinions and thoughts are my own. A big THANK YOU to Method Home for their generous provision of the Rebecca Atwood Pumpkin Clove hand wash products to create this recipe and post!

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You picked 20 pounds of apples this weekend, but only used a couple in a pie, and peddled a few to friends or colleagues at work. Now you’re feeling a bit overwhelmed, so we’ve handpicked some of our all-time favorite recipes from the #feedfeed community to provide you with ten different ways you can use (and enjoy) your apples.

1. Homemade Apple Cider

Crisp apple cider is delicious both hot and cold, and this recipe makes it easy to brew up a batch at home. Simply add the ingredients into a boiling pot, wait for 2 hours, blend, strain, and drink up! (Bonus points: one batch uses up 10 apples!)

Get the Full Recipe

Get more Apple Cider Recipes

2. Apple Nachos with Vegan Pumpkin Caramel

Apple Nachos are an easier, mess-free way to enjoy a Caramel Apple! Perfect for an after-school snack for kids, or at work as a 4pm pick-me-up on a busy day. This recipe calls for homemade vegan pumpkin caramel, but feel free to use whatever caramel you have on hand.

Get the Full Recipe

Get more Caramel Apple Recipes

3. Smoked Gouda Grilled Cheese with Bacon Onion Jam & Caramelized Apples

Say hello to your favorite lunch, dinner, snack (or maybe even breakfast)! Melty gouda on toasted bread, bacon onion jam, and perfectly sweet caramelized apples.

Get the Full Recipe

Get more Grilled Cheese Recipes

4. Baked Oatmeal with Apples and Maple Syrup

Dig into this Baked Oatmeal topped with apples!

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Get more Roasted Apple Recipes

5. Beer and Apple Cider Braised Pork with Caramelized Onions & Apples, Roasted Carrots and Fregula

Fall in our house is braised meat, roasted veggies/fruit, and apple cider. This stuffed Pork Loin meets those requirements.

Get the Full Recipe

Get more Pork Recipes

6. In-Between Applesauce and Apple Butter

Can’t decide between Applesauce and Apple Butter? This naturally-sweetened, delicious spread is the perfect solution; make a few batches and gift to friends and family.

Get the Full Recipe

Get more Applesauce Recipes

7. Baked Apple Cider Buttermilk Doughnuts

Homemade baked Apple Cider Doughnuts will make your house smell incredible!

Get the Full Recipe

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8. Hasselback Apples with Cinnamon Oatmeal Crumble

Hasselback apples are an easy, no stress way to enjoy your apples this fall. Eat them with Cinnamon Oatmeal Crumble for breakfast, and top with vanilla ice cream for dessert!

Get the Full Recipe

Don’t stop at apples. Get more ideas for Hasselbacking!

9. Fall Brussels Sprout, Apple and Bacon Salad

This hearty salad encompasses all of your favorite fall produce and bacon of course!

Get the Full Recipe

Get more Brussels Sprout Recipes

10. Caramel Apple Crisp Bars

These Caramel Apple Crisp Bars filled with creamy, homemade caramel, crisp apples, and a brown sugar crust could be your Sunday morning brunch!

Get the Full Recipe

Get more Breakfast Pastry and Baked Goods Recipes

For hundreds more Apple Recipes, browse the Apples Feed, Caramel Apple Feed, Applesauce Feed, Roasted Apples Feed, Apple Pie Feed, Apple Cider Feed, and Apple Fritters Feed on our website.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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