This. Because when this video went viral over Christmas I thought it was the cutest thing. I was somewhat impressed that this little toddler even knew what an avocado was, much less the fact that he was (maybe) excited about receiving it as a Christmas gift. That being said, Dan’s mom got him a pineapple…
This morning I woke up to birds chirping. Nice, right? Well, not when it’s at 6 AM and you’d really like to sleep in for just a bit longer because your own bed feels so nice and you’ll be traveling for work the rest of the week. Le sigh. Last weekend, Dan and I traveled…
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…
On toast. On pasta. On a sandwich. This pesto can go on all of those things and you don’t want to miss out. Also, who the heck wants to pay $10 for a jar of pesto when you can buy all the ingredients at the store for that same amount and eat fresh pesto all…
First things first – I’ve transferred my blog from Squarespace over to WordPress so if anything is glitchy or annoying or weird – please let me know so I can fix it! I’ve spent 9 of the last 15 work days traveling and I am about ready to crawl up into a little ball and…
Hey everyone! Thanks for visiting my NEW page. I’m transitioning over to a new server so I’m sorry if things are a bit messy for a bit here. I appreciate your patience.
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.
Let’s face it, cashew milk doesn’t really deserve six paragraphs. There are a lot of things that don’t deserve six paragraphs, which is why I’m kicking off this “How To” series that cuts right to the chase for all your kitchen staples.
If you’ve read any of my posts that require milk, then you know I keep Califafarms stocked in the fridge on the reg. Sometimes I like to keep it simple and make my own milk though, because it tastes so fresh and it’s almost too easy. I also have been making a lot of smoothies recently so I’ve been going through this stuff like crazy. This milk has only three ingredients (plus water) which you probably already have in your kitchen and is definitely a recipe that you should come back to again and again.
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.
Three words: Chili. Cook. Off.
The following excerpt was tipsily typed on a Monday evening when I was scouring my brain for recipe inspiration. Yes – I do get tipsy from just one beer these days, typically post work out. You’re laughing now, but think about how much money I’m saving by being a light weight!
“ The real question is do I go for knock your socks off classic or try and be creative? No, I’m not going to make two kinds of chili. That’s absolutely absurd. Especially since I’m also making apple pie bars.
Oh.. there’s that jar of pineapple in the fridge. Dare I even tempt myself with the idea that I am going to make – PINEAPPLE chili?! I mean pineapple chili is definitely a thing, so you can totally throw all that stuff together in a magical crockpot with a bajillion spices and let it simmer for ages and you will get something that tastes good, right? “