Someone recently asked me if I’ve stopped cooking and baking. Not at all, although later hours mean I cook more food that isn’t very pretty in pictures, and I care more about sleeping than posting! Tonight we had turkey enchiladas with homemade mole negro, crema, and quick-pickled red onions. Making these was a three-day prep process, but they were so good and so worth it.
Ginger Tahini cookies adapted from @paleomg’s recipe Added in some that were getting too ripe, so they came out a bit more cakey than I would have wanted, but still bomb nonetheless!
The addition of @manitobaharvest hemp hearts make them feel a little extra healthy