Wednesday, October 22, 2014
Monday, October 20, 2014
This is a tasty sweet bread with strawberries and vanilla and a delicious glaze. With a bite of strawberry in every bite this is a wonderful bread. or cake. Whatever it's called, it's awesome.
This month for The Secret Recipe Club, I was able to look through Annie's Noms. Annie has a huge variety of recipes on her blog and I found plenty that I enjoyed. I plan to make her Sundried Tomato Antipasto Skewers for my next appetizer party. I wanted to make her Simple Peach Cake this month but I never got around to getting some fresh peaches.
I packed this in my husbands lunch and gave him extra for his coworkers. If I don't give it away we tend to eat too much here and we were for sure in danger of that with this. It was so delicious, I wanted to eat more and more. Seriously good stuff.
Adapted from Annie's Noms
Friday, October 17, 2014
I've been making a lot of things with pumpkin. Clearly I'm feeling the autumn vibe and I just can't help it. I forget how much I love pumpkin. It really shouldn't be just a fall flavor.
I am fairly new to almond milk. I completely love it. It's very easy to go dairy free when such a fantastic milk exists.
Pancakes are always a favorite and I've been making them a LOT in the mornings. They are a great meat free choice and making them dairy free is even better. I would have used whole wheat flour if I had it to make it even more nutritious.
These weren't the prettiest of pancakes but they were delicious and quite filling.
Pumpkin Spice Pancakes Vegan Recipe
Adapted from Minimalist Baker
Wednesday, October 15, 2014
You know those recipes that you see and you know you just HAVE to make it as soon as possible? Well, this is one of those recipes. I saw the recipe on Biz's blog and made them the following morning.
We tend to have either oatmeal, pancakes or muffins for breakfast. I usually make at least 2 batches of muffins a week, sometimes more. I loved the mixture of the coconut, zucchini and raisins. I did use golden raisins so they wouldn't look like chocolate chips. Nothing worse than thinking you're eating chocolate only to discover it's raisins. I mean, I love raisins but they aren't chocolate. The golden raisins blended perfectly and were nice and sweet.
This recipe makes 24 muffins. I did add chocolate chips to the second batch for the chocolate lovers in the house. My baby will only eat muffins with chocolate. *rolls eyes* They actually were much better without the chocolate in my opinion.
Morning Glory Muffins Recipe
Recipe from My Bizzy Kitchen
· 3 cups grated zucchini
· 2/3 cup melted butter
· 1 1/3 cups sugar
· 2 eggs
· 2 teaspoons vanilla
· 2 teaspoons baking soda
· pinch of salt
· 3 cups flour
· 2 teaspoons cinnamon
· 1/2 teaspoon nutmeg
· 1 cup coconut flakes
· 1 cup raisins (I used golden raisins)
· 2 tablespoons coarse sugar
Heat oven to 350. In one bowl, add the sugar eggs and vanilla, until the eggs are incorporated. Stir in the zucchini and melted butter. In a larger bowl, add the flour, baking soda, nutmeg, cinnamon and salt. Add the wet ingredients into the dry ingredients. Stir in the coconut and raisins and mix well. Divide muffins into 2 - 12 muffin pan. Or you can make 12 and then refrigerate the batter and make the other 12 the next day. Sprinkle the coarse sugar over the top and bake for 25-30 minutes. Check with a toothpick to see if they are done. Cool the muffins in the tin on a wire rack for 20 minutes. They will pop right out.
Monday, October 13, 2014
We have had a beautiful fall so far. Raking and playing in the leaves and bonfires are some favorite things in the fall. Nice as it is though, it is pretty chilly. One of the best ways to warm up is a mug of hot chocolate. I've been making plenty of hot chocolate so far.
Pumpkin of course is a favorite flavor in the fall. This Pumpkin Pie White Hot Chocolate just tastes like fall. It is warm and comforting and perfect after a cool day playing outside.
Pumpkin Pie White Chocolate Hot Chocolate
Recipe from Closet Cooking
- 3 cups whole milk (I used 1% but whole would make it creamier)
- 1 cup pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla
- 4 ounces white chocolate, roughly chopped
- pinch salt
- Heat the milk, pumpkin puree, spices and vanilla in a sauce pan until it just starts to simmer and remove form heat.
- Add the chocolate and stir until it has melted.
- Pour into mugs and top with whipped cream and garnish with cinnamon.