Tahini is constantly on rotation in my kitchen. I love to use it in salad dressings, drizzle it on roasted vegetables, or mix it in carob molasses for a quick dessert. I’ve also been experimenting with it in pastries and found that the sesame taste overpowers neutral-ish ingredients like a carrot or zucchini. However, it
Can you believe it’s almost 2014? Where did time fly?! I haven’t posted a recipe here in over 5 months! But I’m back just in time for the biggest holiday of the year. It’s that time of year again when people start shopping, wrapping presents, decorating their homes, cooking, and of course baking Christmas cakes!