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Macaroni noodles swimming in creamy, cheesy, sweet potatoey sauce finished with a hint of fresh rosemary is my favorite way to start the Fall holidays.

Crispy roasted Brussels sprouts finished with a sweet apple cider reduction and pinch of cinnamon. Dessert or vegetable? It’s hard to tell!

Move over weird-colored fruitcake!

Gather the last of your summer produce and herbs, and toss it all into a delicious frittata. This egg-free frittata makes a healthy breakfast, lunch, or dinner, and can be made using any veggies you have on hand.

Aloha chefs!  Splash into summer with these sweet and tangy tropical handhelds. These delicious pineapple-studded Hawaiian Sloppy Joes put regular ol’ sloppy joes to shame!

Try this lighted-up cake as seen on The Doctors!

Cookie dough eaters -- you know who you are. I, too, have baked countless batches of cookie dough that never made it to the oven. The best part about vegan baking is that it’s always safe to eat the cookie dough straight up because it is egg-free.

Celebrate the holidays with sweet layers of espresso-soaked cake, ground dark chocolate, and spiced pumpkin creme!

One fish, two fish! Kids LOVE these all-natural homemade goldfish crackers.

Smooth vanilla ice cream with ribbons of salted caramel and lots of chunky chocolate-covered pretzels. You’ll never eat pretzels from a bag again!

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