Archives for posts with tag: cooking

I love making treats for people as Christmas gifts. This year I decided to make truffles to give to my boyfriend’s family.

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I made two different kinds: Dark Chocolate Nutella & White Chocolate Egg Nog. I liked the idea of having one white chocolate, and one dark chocolate to counter balance the super sweetness of the white chocolate.

First, I made the Dark Chocolate Nutella Truffles.
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I followed this recipe, but I used all dark chocolate instead of using white chocolate for the coating. Then, I drizzled white chocolate over them for a fancy touch! :]

Next, I made the White Chocolate Egg Nog Truffles.
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For these, I followed this recipe.

These were both pretty easy to make. The only tricky part is keeping the chocolate coating at the perfect temp. while you’re dipping them. If it’s too hot, or not hot enough, the chocolate will get lumpy. I also recommend putting the egg nog truffles in the freezer to stiffen up while you melt the coating. This makes them a lot easier to handle when you’re dipping them.

This was the first time I ever made truffles, and they turned out beautifully. PLUS they are both way tastey. They make a great gift because they look fancy & difficult, but they are actually pretty painless and fun to make!

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Merry Christmas!

// Laura Jude //

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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 //

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 //

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