Archives for posts with tag: recipes

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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 //

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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 //

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This is one of my favorite quick, healthy, vegan meals. It seriously takes about 20 minutes from start to finish, which makes it one of my lazy-day go to dinners. This is one of those things that I’ve thrown together for friends when I wasn’t expecting to be cooking dinner for other people and they rave about it after and ask me for the recipe.

Here’s what you’ll need:

-Broccoli slaw

-Marinated tofu (or sub tempeh, chicken, whatever!)

-Soy sauce

-Chick peas (optional)

-Peanut butter

-Hoisin

-Sesame oil (sesame is best but EVOO works fine!)

-Hot sauce, I like Clancy’s Fancy with this

-Cilantro, optional for garnish

Put a good amount of sesame oil in wok and fry together broccoli slaw, tofu and garbanzo beans until the slaw wilts down a bit. I’ll usually mix up the sauce in a separate bowl, adding together soy sauce, hoisin, peanut butter and hot sauce to taste. If you have peanut sauce on hand you can obviously use this too, but I like making up my own. Mix sauce into pan and let it all simmer for a few minutes, and voila! Instant yums!

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