Archives for category: Food & Drink

eggnogfrenchtoast_020Eggnog is something I LOVE about Christmastime. I love the flavor, but it’s so heavy, I have a hard time drinking much of it. This recipe gives you just enough of that yummy eggnog flavor without being too heavy!

Ingredients:
2 eggs, 1.5 cups eggnog, 1.5tbs cinnamon, 1tsp pumpkin pie spice, 12 slices of bread

Mix the eggs, eggnog, cinnamon, and pumpkin pie spice. Soak the bread in the eggnog mix, and cook on an electric skillet at 300 until golden brown [5-10 minutes].

eggnogfrenchtoast_019The recipe is really simple and only takes 20 minutes start to finish! If you use thick fresh bread like I did, make sure you let it soak in the eggnog mix for a good long while to make sure it soaks all the way through.
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Sprinkle with cinnamon & powdered sugar, drizzle with maple syrup and enjoy!

// Laura Jude //

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Lately I have really been LOVING Nutella, and obsessing about making everything I can with it. These brownies are SO easy to make, and totally the fudgiest yummiest brownies ever.

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// Ingerdients //
1 box brownie mix [I used Betty Crocker Original Supreme mix]
2 eggs
2 tablespoons oil
1/4 cup water
1.5 cup Nutella

There are a lot of Nutella brownie recipes out there, but [call me crazy] I love box brownie mixes the most! Plus, it makes it that much easier to bake, so I decided to go with one with uses that as the base. I honestly don’t remember where I found the original recipe.

First, mix the eggs, oil, water and 3/4 cup Nutella in a bowl. The mix I used also came with a little packet of fudge, and I mixed that in too. Add the box mix. Pour into greased 8×11 pan. Next, heat up the remaining 3/4 cup Nutella and drizzle over brownies. Use a knife to swirl into surface of the batter. Bake @ 325 for about 40 minutes. You may need to adjust the time depending on your pan type and size. Give the pan a jiggle; you just want to make sure the center of the brownies are pretty firm. Stick a toothpick in the center, and if it comes out relatively clean, they are ready. Keep in mind the Nutella swirl will leave some goo on the toothpick, so just use your best judgement.

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Enjoy with a nice glass of milk! Would also be deeelicous with some vanilla ice cream. <33

// Laura Jude //

I was prowling the pinterest universe (per usual) when I discovered a recipe for Quinoa Stuffed Acorn Squash. I liked the idea, though I didn’t look too closely at the recipe, so I just decided to just wing it come dinner time. The general flavor profile I went for was a lot like the risotto recipe that I posted a little while ago. There’s just something I love about dried fruit and goat cheese!

Here’s what I used:

-I did a 50/50 split of rice and quinoa, cooked normally ( made about 2 cups because I always like having leftover grains).

-Handfull of dried cranberries

-1 acorn squash, cut in half

-fresh rosemary

-oregano

-sea salt and black pepper

-olive oil or butter

-onion

-chopped celery

-red wine

-goat cheese, optional

I started by cutting the squash in half and baking it with a little olive oil at 400 degrees. It will take about an hour to cook. In that hour I caramelized an onion with some earth balance and red wine.

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After I got the onion going I started the quinoa and rice. I cooked it normally but tossed some sprigs of rosemary in there to make it more fragrant. When the onions were nice and cooked I tossed a little celery in to cook just it a bit. When all of the separate elements were done I took the squash out of the oven and scooped some quinoa and rice into the squash and topped with the onion, cranberries and seasonings. I baked the squash with everything in it for about ten minutes. Remove from the oven and top with goat cheese! Image

(Honestly its a lot easier to eat if you just scoop the whole mess out onto your plate, like I did!)Image

This is a really good meal if you are trying to stay healthy but having a hard time getting full on salads and stuff, like me!

//Megan//

My friends and I had a “Friendsgiving” over the weekend, and along with the vegan green bean casserole from our last post, I brought these mini cheesecakes. The base is a cinnamon cheesecake with a ginger cookie crumb crust, topped with pumpkin pie filling as “frosting”. I followed this recipe. It’s pretty time consuming, but it’s a DELICIOUS little bite of fall. I love anything/everything cinnamon, and I figured cheese cake, cinnamon, pumpkin — what else could I possibly want?! The only thing that didn’t seem quite right was the crust. It was way too oily. I would suggest doing 1 1/3 cup of the cookie crumbs, or using a little less butter.

I hope you have a wonderful & tasty day tomorrow! ❤

// Laura Jude //

Green bean casserole is definitely one of my favorite parts of the Thanksgiving feast at my house. Having a lot of vegan friends, and a sister-in-law who is lactose intolerant, definitely called for making a dairy-free version of this classic holiday treat! This is the recipe I came up with a few years ago that allows for a relatively quick version of a vegan cream of mushroom soup. That way you can make this all in one go.

Ingredients:
1 cup chopped mushrooms
2tb chopped onion
1/2 clove garlic chopped
2tb Earth Balance or other butter substitute
2-3tb
 flour
1 8oz can vegetable broth
1/4 cup soy or almond milk
1/2 cup Tofutti Sour Cream
salt & pepper
1/8 tsp pepper
2 cans french cut green beans, drained.
1 container french onions

First make the soup:
1.) Sauté mushrooms, garlic, and onion in a pot with 1-2tb Earth Balance.
2.) Once the mushrooms are brown, gradually whisk in 2-3tb flour and 6 oz vegetable broth. Keep whisking until it starts to thicken. ALWAYS continue whisking, or the soup will clump up.
3.) Whisk in 1/4 cup soymilk.
4.) Whisk in 1/2 cup Tofutti sour cream. Continue whisking and it’ll keep thickening.
5.) Add salt and pepper to taste. Once the soup reaches desired consistency, let it simmer on low while you get the beans ready.

From this point you just follow the classic French’s green bean casserole recipe with your vegan soup!

6.) Drain beans and put them in the casserole dish.
7.) Mix in soup, 1/8 tsp pepper and about a handful or so of the French onions.
8.) Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture.
9.) Sprinkle the remaining onions over the top, and bake for 5 more minutes or until the onions are golden brown.

Enjoy!

// Laura Jude //

This was the first time I’ve made cinnamon rolls from scratch, and let me tell you, it was a total success. They were deeelicious, and the recipe was really easy to follow. I followed this recipe. The only adaptation I made was using pumpkin pie spice instead of nutmeg & cloves.

As you can see, they were HUGE and super rich, but they were soso good. I recommend making the dough the night before and letting it rise in the fridge because the whole process is pretty time consuming. BUT I love anything pumpkin, and these are such a wonderful fall flavored treat, I will definitely be making them again! These would be amazing while watching the parade on Thanksgiving morning. ;]

// Laura Jude //

I sometimes feel like it seems silly to post recipes that are so simple, but having homemade sour mix on hand is a nice little treat! If you look at the sour mix that you can get at the grocery store there is all sorts of weird stuff in there, which is totally unnecessary because this recipe is three ingredients and its delicious!

 

 

I cut up all of my lemons and limes because I couldn’t find my juicer. Really need to organize my kitchen…

 

You will need:

-2 large lemons

-3 limes

-1 cups pure cane sugar

-1 1/2 cups water

Boil the water and add sugar until dissipated. Juice lemons and limes into concoction and voila! Sour mix! I usually like whiskey sours best, but this mix would be good with lots of different drinks.

Here is a favorite healthy snack of mine! I used to work next door to this delicious noodle bar and I would order these on a regular basis for a little pick me up. Image

Summer rolls! They are easy to make and even easier to eat ALL THE TIME. all the ingredients for these are super cheap, which is why me and Michael used to make them a lot when we were both broke students. They make a great side to any asian inspired meal, or a great snack to have on hand.

Here’s what you’ll need:

-Rice paper rounds

-Bean thread noodles

-matchsticked carrots

-matchsticked cucumber

-cilantro

-napa cabbage

-hoisin

-avocado

-fried tofu, optional

Make noodles by placing in bowl and covering with boiling water. Strain and rinse with cool water after 15 minutes, so as not to over cook. Get all your supplies ready and easily accessible, because its better to do the next part a little quick. Soak rice paper in a flat bowl of warm water one at a time for 30 seconds to a minute, and then remove from bowl and add fillings. I find putting the cabbage and cilantro on the bottom works the best, then chopped veggies, then tofu on top. Roll the paper closed like you would a burrito; fold in the sides and then roll it together. The moisture of the rice paper will hold the whole thing together. And voila! repeat process until you’ve made enough little rolls to satisfy your appetite! I usually make a lot. Great with hoisin sauce for dipping!

THESE muffins are one of my favorite fall treats. My boyfriend absolutely LOVES when I make them, and my friends and family always eat them right up. They are definitely VERY SWEET, but also very delicious. I created the recipe combining a few pumpkin muffin recipes from allrecipes.com , and one for cinnamon coffee cake muffins my mom always makes. This version is not vegan, but I very often make them vegan by using earth balance and Ener-G egg replacer, and they are JUST as good, sometimes better. If you don’t have Ener-G just use your favorite egg substitute! I’ve found the most effective, easy egg substitute for baking is — 2tbs water, 1tbs oil & 2tsp baking powder [mix & then add].

// INGREDIENTS //
2.5 cups all-purpose flour
2 cups sugar
1 tbs pumpkin pie spice
1 tsp baking soda
1/2 tsp salt

2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil

// FILLING //
2/3 cup brown sugar
4 tbs flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
3 tbs melted butter

// TOPPING //
1/4 cup sugar
3 tbs all-purpose flour
1/2 tsp ground cinnamon
2.5 tbs butter or margarine

 

// DIRECTIONS //

+ In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda & salt.
+ In another bowl, combine eggs, pumpkin & oil; stir into dry ingredients just until moistened.
+ Place one small spoonful of the batter in each cup. Use the spoon to make sure the entire bottom of each cup is covered.
+ In another bowl, melt butter for filling. Stir in sugar. Cut in flour & spices. The filling should be moist, coarse crumbs.
+ Add filling. I just sprinkled it in with my fingers, until a layer forms, adding at least enough to cover batter in each. The more you add, the sweeter they will be.
+ Add one more spoonful of batter to cover filling. Cups should be about 2/3 of way full. This batter is very heavy so if they are TOO full they won’t rise very well.
+ For topping, combine sugar, flour & cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each muffin.

Bake @350 for 30-35 minutes, let cool & enjoy!

For a little added decadence/to up the cuteness factor, drizzle on some cream cheese frosting!

Last week I went to a coffee ladies cocktail night and enjoyed some great conversation, gossip and delicious coffee cocktails! I quickly learned that my cocktail is not a cocktail, but instead a mix drink, because there is only one kind of booze in it (oops!). Either way, I thought it was super tasty, so I recreated it for photographing purposes so I could share it with y’all! Image

Mix together:

-2 parts red wine, I liked using a Malbec

-1 part cold brewed coffee, I used a chemex’d Rigoberto Pas Honduras roasted by Uncommon Grounds

-Orange zest and a little juice. I used a little additional orange for garnish.

-Cane sugar

-Ice

Mix together all ingredients in a cocktail shaker and shake vigorously to form a nice frothy layer. Serve in a wine glass or a highball glass, and enjoy a little caffeine with your wine!

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