January 18

Vegan Triple Chocolate Mousse Cake.

The very best vegan triple chocolate mousse cake. Cashews blended into an extra smooth and creamy vegan chocolate mousse and spread over a chocolate nut based crust, chilled until firm, and topped with sweet dark chocolate. 3 layers of rich and creamy chocolate. And did I mention no-bake, super easy, vegan, healthy...ish, and so delicious.We made it to Friday, and as you guys know, Friday's need chocolate. Yes, even in January. I know you might be on some kind of New Year's diet, but this is as clean (and delicious) as a cake can get. And let's just be real, all Friday's, no matter what time of the year, need something sweet and delicious.This is your January cake.Here's the deal, you guys know me, I'm not one to share many vegan recipes. This is mostly due to the fact that I love dairy. Especially anything goat milk related...kinda weird, but honestly, goat milk is a tr

Spotlight/ Brand New Recipes

January 17

Artichoke Pesto and Burrata Pizza with Lemony Arugula.

January 16

Lemony Garlic Chicken and Orzo Soup.

January 15

The Simplest Ombrè Citrus Cream Tart.

January 14

Sesame Crusted Cauliflower with Pomegranate Ponzu Sauce.

January 12

Winter Citrus Tequila Smash.

January 11

5 Ingredient Chocolate Covered Cashew Bars.

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Spotlight/ Quick + Easy

Oven Fried Southern Hot Honey Chicken.

One Skillet Lemon Butter Chicken and Orzo.

Better Than Takeout 20 Minute Peanut Noodles with Sesame Halloumi.

Sheet Pan Cuban Chicken With Citrus Avocado Salsa.

Spotlight/ Slow + Instant

Slow Cooker Hearty Chicken Soup.

Crockpot Tuscan White Bean and Lemon Soup.

Instant Pot Sticky Korean Chicken.

Better For You Instant Pot Chicken and Spinach Ramen.

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

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Meet Tieghan Gerard

I’m Tieghan, and I’m all about living life simply, eating seasonally, and using whole foods. The recipes you’ll find here are inspired by the people and places I love most. I spend my days experimenting with new recipes, photographing my creations, feeding my family, and making one giant mess in the process. My hope is to inspire a love for food in others, as well as the courage to try something new.