Maple Buttercream

In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.

Fluffy and full of vanilla, this vegan buttercream frosting is perfect for all your baked goods, from cupcakes to layer cakes (or even licked straight off a spoon). Read more.

Such fanciness takes a little practice.

With their warmly spiced, chai-flavored dough and orange-pumpkin buttercream filling, these Hanukkah donuts are also perfect any time throughout fall and winter. Get the recipe.