Thanksgiving is just a few days away.
AKA the time for food industries, food blogs, and anything related with food to go all out with pumpkin, pumpkin spice, nog, and peppermint.
These muffins were made with Califia Farms* Holiday Nog. And by golly do these muffins hold up.
After searching Whole Foods’ racks for weeks, I finally found Califia Farms’ new flavors: pumpkin spice latte and holiday nog. While the latte was, of course, a winner, the holiday nog was a really great addition to baked goods.
Toast & Jam Muffins Recipe
(makes 6 muffins)
- 1/2 tbsp vinegar (I used white)
- 1/2 cup milk of your choice (I used Califia Farms Holiday Nog)
- 1 tsp vanilla extract
- 1-2 tbsp coconut oil, melted
- 3/4 cup flour
- pinch of salt
- 1 tsp baking powder
- 1/4 cup maple syrup (can use sugar, agave, honey, etc.)
- your choice of fruit jam (I used blueberry and orange marmalade)
Preheat oven to 350 F and line a muffin tin with liners.
Mix first 4 ingredients and let sit for 5 minutes.
Mix in the rest of the ingredients.
Pour a spoonful of batter into each muffin liner, or enough to cover the bottom. Drop in a small spoon of jam in the middle of the batter, and cover the rest (3/4 full) of the liners with the batter. Bake for 19-26 minutes or until lightly browned and risen.
Let cool and enjoy!
*Note that I was not paid by Califia Farms or in any way affiliated with the company
Hey everyone! So I know I haven’t made any posts for months! But I will assure you, I WILL be posting regularly again (hopefully!).
So for a while now, cauliflower has been BIG. Like used as a pizza crust, rice, and even “mashed potato.” I have yet to try the latter two, but I have tried making the pizza – emphasis on the try. The crust didn’t bake through enough so the “pizza” turned out as a sort of mash with pizza toppings. Nonetheless it was absolutely delicious.
So, with the sort of twist-success, I wanted to make a sort of tart made with the same cauliflower mash tart.
This tart is almost vegan, but can be made vegan – or even made with meat! This dish is completely versatile and can be made to suit your tastes.
Cauliflower Vegetable Tart Recipe Yields 2 9-in diameter tarts Base:
- about 3/4 o head of a cauliflower, florets chopped
- 1 small broccoli bunch, florets chopped
- a bit more than 1/4 cup greek yogurt (can substitute same amount of pureed silken tofu or 1 egg)
- a generous pinch of salt
- your choice of spices
- your choice of cooked meat, I used the Beef-less Ground Beef from Trader Joe’s
- 1/4 cup baby carrots, chopped
- 1/2 of a zucchini, chopped (plus slices for topping)
Directions: Preheat your oven to First chop the cauliflower and blend in a food processor until finely ground. Then spritz some water and microwave for 2 minutes. Chop the broccoli and blend. (If you want you can blend the broccoli and cauliflower further to create a paste). Mix in the greek yogurt or egg or tofu. Add the spices. Bake for about 20 minutes or until edges and middle start to brown and harden. Chop the carrots and zucchini and mix in with the meat. Take out the cauliflower base and press the meat filling in. If desired you can add slices of vegetables on top, I like zucchini and/or tomato. Spritz the top with a bit of oil and bake for 20-30 minutes or until the top starts to brown and the zucchini shrinks and shrivels. *Optional: You can top with hummus, or lay some hummus on top of the base and add the filling on top of that.
*By the way, if you’d like please comment any suggestions for future posts. That would be greatly appreciated. 😀 *
It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?
This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
Oh my goodness. Yum.
Butternut Squash & Lentil Soup
- 1/2 of a large butternut squash, peeled and chopped into cubes
- about 1 cup lentils
- a little more than 1 cup water
- 1/2 a red onion
- 2 carrots, peeled and sliced
- 1-2 celery stalks, sliced
- 1/2 a beet, sliced
- 1-2 tbsp oil or vegan butter
- 2 tbsp minced garlic, or 1 tbsp garlic powder
- 2-3 tbsp Thai red curry paste or powder, or to taste
- about 1 inch ginger, chopped
- 2 tbsp lime or lemon juice
- 3 tbsp maple syrup, agave, or honey
- 1 15-oz can coconut milk
To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.
In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able. Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.
Mash the lentils a little to make a sort of thick paste.
Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!
Happy Sunday everyone! This morning I woke up about 3 hours before anyone else in the house. So what else to do than search up some breakfast recipes? I really wanted to make something with eggs, but not just any old plain jane scramble. I wanted to make something new and a little adventurous.
So off I went on FoodGawker and looked for some egg recipes. I saw a bunch that looked like this: eggs on top of some tomato sauce, and decided huh looks interesting, possibly delicious.
Woah. These truffles are pretty much the best thing ever. They are insanely decadent and uber chocolatey. These are the perfect gift for the holidays and perfect for any dark chocolate lover. Continue reading
Hey guys! So this recipe is the same as last week’s peach pie cups. I had leftover jam and dough so I made these babies.
Hey everyone! How’s your week going? I know I know, it’s fall! Why do I have peach pies on my blog??? Well. During the summer, my mom’s peach tree grew about a billion peaches in about a week. (Note: Complete exaggeration.) So what to do with a full box of peaches? Make some jam! And luckily, jam stays good forever and I finally came around to use it.
This frozen yogurt is super simple and delicious and I may or may not have had two servings today. The caramel swirl is made with the honey caramel sauce I made last week, and drizzled with the brown sugar version because I swirled all of the honey caramel in so there was none left to top. This is delicious and you must make it as soon as possible. Continue Reading…
How many of you went Trick or Treating on Thursday (or just bought a whole bag of candy and ate it by yourself)? Me: Neither. No candy in the house… oh well. So I decided to make my own. Yesterday after seeing everyone eating candy I needed a fix.