Thanksgiving has come and gone, and I hope that everyone who celebrated it had a great time with people that they love, or at least really like. I also hope that everyone’s food was awesome! Speaking of Thanksgiving food, I have quite a bit of leftovers. I guess that’s what happens when the dinner includes 4 people and there’s enough food for, I don’t know.. 8? Oy.
Maybe you have some leftovers, too? Maybe some cranberry relish or sauce? Or maybe you don’t have leftovers, but would like some extra cranberry in your life. Either way, I have you covered! I actually made these pancakes before Thanksgiving, and I’m glad that I did, because it inspired me to make homemade cranberry sauce for the actual dinner. Even if it was just myself and my sister’s boyfriend eating it.
I like my recipe because there is no corn syrup (high-fructose, or otherwise) and not as much sugar as many recipes call for. Plus, it’s poured over some delightfully fluffy, warm, orange pancakes. Mmm. It’s kind of funny, because like the One Ingredient Chef, I’ve always been slightly underwhelmed and terrified by my homemade pancakes. That’s not to say that they didn’t turn out good, before; they just weren’t how I wanted them to be and didn’t look the part of the perfect pancake.
This time, I’m happy to say that I nailed it! Sweet enough to go with the tart cranberry topping and subtle enough for just a touch more maple syrup. You should definitely be making these for a weekend brunch!
When I was a kid, I loved Fig Newtons. I mean, I won’t lie, I still love them or the idea of them. Even Vegan Cuts had a Fig Bar in their snack box last month that really hit the spot and brought back memories of snacking on them with my little sister. All of that reminiscing gave me a hankering for some figgy snacks!
This isn’t so much a snack as it is a delightful cake that blurs the lines between dessert and breakfast, which is my favorite type of food. Naturally sweet black figs are embedded in the fluffy and moist surface of the vanilla cake. It’s not just any vanilla, I brought out the vanilla bean for this one, so you know it’s good!
How I picture the best way to enjoy this cake: Sitting at a table in the late afternoon, maybe even after an early dinner, with a warm cup of tea, with a late-Summer breeze blowing through your fly-away strands; you dust the cake with a little powdered sugar and cinnamon, and enjoy small bites of sweetness while taking sips of your aromatic tea. Making a total sensory experience of it all.
Because, sometimes it’s the little things that bring you momentary peace during your chaotic life. So, make this cake over your eventful weekend, but make sure to take some time to really enjoy it.
Sometimes it’s just a latte type of morning. Hot, dark espresso mixed with frothy, slightly sweet (non-dairy) milk creates a combination that really gets my mind-set for the day. Luckily, I received an at-home espresso machine from the bearded one for Christmas a couple of years ago, so I’m able to obtain one without overpaying. I find the whole process of making one very methodical but at the same time, beautiful and therapeutic.
Because of that, I made a little instagram video of my making some for my friend and I yesterday morning. What’s exciting about that is that he’s working on my new logo and site! I can’t wait until we work out some kinks and finally get it live, which may happen within the next couple of months.
A sneak peek at some designs!
I’ve been really into breakfast foods lately, and it has been a long time since I’ve made and chia pudding, and an even longer time since I’ve combined my love of coffee and food into one. Now is the time! I’ve taken what really makes a latte special and added some nutritional value to it, and possibly made it prettier; although I’m a total sucker for latte art and I just can’t do it.
When Carie, one of my IG followers, suggested that I do a post on making lattes it really affirmed my want for this recipe. I guess you can thank her for this, then? As far as the espresso machine goes, I absolutely love it and have definitely gotten my money’s worth from it. That’s also after researching different ones for WEEKS. Phew.
Come alive with this caffeinated chia pudding! I imagine that it would be great for a Monday morning.
I’m pretty confident that many of you have heard of or eaten baked goods from Entenmann’s Bakery or Hostess store of some kind. Well, (un)fortunately for my family and I, we live just a couple of miles away from one. When I was younger, we would all go there once a month and stock up on soft chocolate chip cookies for me, chocolate covered donuts for my sister, and the occasion coffee cake. Even as a youngin’ I was a huge fan of this wannabe-dessert-breakfast-thingy. Sweet and soft, it was a great snack.
Now, it has been YEARS since I’ve had coffee cake. If I had to guesstimate, the last time I enjoyed one was about a decade ago. Phew. Luckily, I spotted a (non-vegan) recipe for one, that caught my eye, in a food magazine! Instantly, I was inspired to morph it into a compassionate and great-tasting dessert-breakfast-thingy. It took two tries, because apparently I suck at reading directions, but both times it was delicious.
What I have here, is a recipe for coffee cake that really isn’t too hard to make, and is a total crowd pleaser. Like it’s namesake, it is impeccable when enjoyed with a cup of coffee, although mine have all been iced as of late. I dare you to leave it out on the counter! The second batch that I made of this cake is almost gone, and it was ready to eat yesterday afternoon. That should give you an idea of just how addicting this stuff is.
Slice off a piece and bring it to a friend, or maybe even a friend that happens to be your hair dresser! I may have done both. Speaking of hair, I’ve gone from nearly platinum-white to a dark maroon. It’s the first time that I’ve gone red in my life, and so far I’m loving it! (Sorry about the selfie)