Banana bread is literally my vice. There is something about the dense but soft, somewhat sweet, moist (sorry if you hate that word which you probably do), goodness that is banana bread. I can’t keep my hands off the stuff. Plus, I don’t even have to feel bad about forgetting to eat my bananas because…
Yep. I did it. In the midst of trying to make the perfect chocolate chip cookies I said “screw it” and threw everything in a pan and baked it instead. Well, the good news is they turned out to be a delicious pan of chocolate chunk cookie bars so my efforts had not gone to waste….
As a foodie with a blog, I don’t always develop every single thing I make in the kitchen. Why is that? Well, for starters I am not that good. I’m not going to pretend that I know the ins and outs of making my own tempeh and I definitely don’t know my way around an…
April showers bring May flowers… but what happens if it snows? Welcome to the Midwest, folks! April is finally here which means: I’m turning 24. Maybe it will stop snowing (see note above). My friend Audrey is getting married! The MN bike season has officially begun. I need to figure out how to make an…
The infamous pie crust that nobody ever believes is vegan. I’ve dabbled here and there with other crust recipes but never seem to get them just right so I always come back around to this one. It’s flakey and soft, but still holds up well beneath a dense fruit filling.
A few things before you get started. Always make sure your butter and shortening are cold. You want the fats to spread so that you get nice little pockets that cook evenly in the oven. You can read all about pie dough science online.. but we won’t go into it here. Use ice cold water. I recommend putting about 1 cup of water in a bowl with some ice cubes to set aside before you get going. Pastry cutter vs food processor. I’ve had success using both.
Oh, snap you guys. These. Bars.
These simply delicious, decadent bars will have all your friends asking for the recipe in one bite. You’ve got flakey pie crust with a soft cinnamon apple layer and then coconut oil streusel. All those things are oh so tasty on their own, but then you put them on top of each other, and then do it again. THEN, you drizzle some caramel sauce on top and you better hope you’re not on a diet.
My apologies in advance if you started the new year thinking you were going to detox from sweets, because this is a recipe that you have gotta try. I mentally prepared for my own nutrition and health challenge by making these LAST weekend because my detox starts next week (no, seriously it does). Actually, who am I kidding? I’m not sorry – these are delicious!
Phew, 2015 was quite the year! 2015 started with fireworks in Cairns, Australia and ended in Saint Paul, Minnesota. I quit my job, started a new job, bought my first car, and moved (again). I started this blog, went backpacking in Kauai, made the decision to go vegan, and competed in my first bike race (ever). I got to see the Redwoods, the Great Barrier Reef, and the St. Louis Arch all in the same year. I’m thankful for my health, my friends and family, and having a career that lets be do all these things.
I have been dreaming about these cookies all week. While I packed a lot of cookies up in holiday tins, I left a veeeeeery small amount for myself to munch on. I would say I did a pretty good job with saving my waistline, until I took them out of the container to shoot photos and starting eating them for breakfast, oops. On that note, you can totally eat cookies for breakfast during the holidays. I would have to say that although I typically do not really like chocolate all that much, these cookies were definitely my favorite from the Christmas cookie extravaganza that happened last weekend. The chocolate chunks bring an extra texture and even more chocolate to the table when you sink your teeth into these bad boys.
Chocolate + chocolate chunks + layer of powdered sugar = undeniable deliciousness.
If you’re still wondering what to have for Christmas morning, then you need to keep reading. These rolls are soft, not too sweet, and a classic holiday flavor that’s not peppermint or gingerbread. Yes, I still love peppermint and gingerbread but that sounds pretty nasty for a sweet roll, am I right? Plus, you can make these all year round and not have to explain to people why you are baking gingerbread in July. I love, love, love sweet rolls but can’t stand to have a whole pan in my house. With just me. Because then I eat them, and nobody needs a whole pan of sweet rolls no matter how good they are. So I’ve been playing around with what to make for Christmas morning and finally decided on egg nog french toast bake. BUT, I decided to whip these bad boys up for a 2 year old’s birthday party which I am attending tomorrow afternoon. No, these rolls are not for the 2 year old, they are for everybody else.
I have always had a really hard time with dough. I tried many times in college, and failed miserably each time. After a while, I decided that sleeping was better than wasting my time and flour, so I stuck to things that didn’t have to rise. Last Mother’s Day however, I promised my boyfriend’s family sticky pecan rolls because those are his mom’s favorite and the pressure was on. I have this way of over promising and sometimes under delivering when I try new recipes for the first time. I like to look at a few, tweak here and there to my pleasing, and then pray that they work out. THANKFULLY, these ones turned out pretty good and I thought, “Hey, maybe this dough thing’s not too bad”.