Tag Archives: coffee

Mixed Berry Coffee Cake

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) ;)

Continue reading

24 Comments

Filed under Sweet Recipes

Pumpkin Pie Oatmeal


Halloween is over, and for the second year in a row I have not let my jack-o-lanterns go to waste. After chopping out their faces, morbid I know ;), I baked them, scooped out their flesh and bagged ‘em up to be preserved in the freezer. Of course, I kept some in the refrigerator for me to use NOW and I’ve been puttin’ it in everything!


I have a whole lot of love for oatmeal, I mean, you couldn’t tell by all of the recipes I have for it, could you? It’s the perfect breakfast, in my mind, and so easily customizable. The fresh-baked pumpkin meat is amazing in this, you could use canned pumpkin if that’s all you have on hand, but if you haven’t baked up a pumpkin before I strongly recommend that you do so.

Ingredients:

  • 1/2 Cup Rolled Oats
  • 1/2 Cup Cooked Pumpkin, chopped or pulled apart
  • 1 tbsp. Maple Syrup
  • 1 1/2 tsp. Pumpkin Spice
  • 1/2 tsp. Earth Balance
  • A pinch of Salt
  • 3/4 Cup Water or Non-Dairy Milk

Directions:

  1. Place all ingredients in a small pot over medium heat and stir together until evenly combined. Simmer until it’s the thickness you desire, I usually end up cooking it for around 5-7 minutes. Top with a little drizzle of maple syrup and a pinch of pumpkin spice and you have the perfect, fall breakfast!

One thing that I absolutely love about most vegan food, including this breakfast, is that it feels like indulging but without all of the guilt! Take one look at this oatmeal and you think that you could definitely bake it up and have it for dessert. But, with half of it made up of pumpkin, you have a low-calorie and filling dish that’s packed with Beta-Carotene, Fiber, Potassium and Zinc (which is a great mineral to feed your immune system with during cold/flu season!).

Also, I am participating in this month’s bloghop! It’s all about #squashlove and sharing many delicious recipes amongst the blogging community! Check it out and add your recipe to the bloghop, plus the widget.

 

30 Comments

Filed under Healthy Recipes, Holidays, Sweet Recipes

Mocha Oatmeal!

Mocha Oatmeal!<br />
Need an extra boost this morning? Maybe you&#8217;re hungover and have a busy day ahead of you? (Guilty as charged) This oatmeal has the nutrients to start your day off right, but with an lil&#8217; kick of caffeine from coffee and cocoa! Oatmeal is one of my favorite dishes to make because you can so easily customize it and make it super delicious.<br />
Ingredients (1 Serving)<br />
1/2 Cup Rolled Oats<br />
6 oz. Hot Brewed Coffee<br />
1&#160;1/2 Tbsp. Cocoa Powder<br />
1&#160;1/2 Agave Nectar or Maple Syrup<br />
1 Tbsp. Ground Flaxseed Meal<br />
Directions:<br />
Mix all dry ingredients in a bowl. Add hot coffee and sweetener, stir together and let it set for 2-3 minutes. If you want the oatmeal to have a little bit thicker of a consistency microwave it for 30 seconds. And obviously, enjoy!

Need an extra boost this morning? Maybe you’re hungover and have a busy day ahead of you? (Guilty as charged) This oatmeal has the nutrients to start your day off right, but with an lil’ kick of caffeine from coffee and cocoa! Oatmeal is one of my favorite dishes to make because you can so easily customize it and make it super delicious.

Edit: Cocoa has theobromine not caffeine, but they have similar chemical compositions. -Thanks BatesNursery!

Ingredients (1 Serving)

  • 1/2 Cup Rolled Oats
  • 6 oz. Hot Brewed Coffee
  • 1 1/2 Tbsp. Cocoa Powder
  • 1 1/2 Agave Nectar or Maple Syrup
  • 1 Tbsp. Ground Flaxseed Meal

Directions:

  1. Mix all dry ingredients in a bowl. Add hot coffee and sweetener, stir together and let it set for 2-3 minutes. If you want the oatmeal to have a little thicker of a consistency microwave it for 30 seconds. And obviously, enjoy!

Spoonful

3 Comments

Filed under Healthy Recipes, Sweet Recipes

Whole Wheat Blueberry Pancakes with Blueberry Topping

I made these pancakes for a couple friends, my parents and I Sunday morning and they were both delicious and extremely filling. This recipe serves roughly 5 people perfectly and is super easy! (Although you may want to make more topping than I)

Based off of my last recipe for Banana Pancakes with some changes

Whole Wheat Blueberry Pancakes with Blueberry Topping
Author: 
Recipe type: Breakfast, Entree
Serves: 4
 
Delicious whole wheat pancakes dotted with sweet blueberries and covered in a delightful fruit topping.
Ingredients
Pancakes
  • 2 Cups Whole Wheat Flour
  • 2 Tbsp. Agave Nectar
  • 4 Tbsp. Baking Powder
  • ¼ Tsp. Salt
  • 2 Tsp. Cinnamon
  • 4 Tbsp. Ground Flaxseed
  • 1 Cup
  • 1 Cup Almond Milk
  • 1½ Cup Water
  • 4 Tbsp. Coconut Oil (liquid form)
  • 1½ Cups Fresh Blueberries
Topping
  • 2 Cups Fresh Blueberries
  • ¼ Cup Agave Nectar
  • ½ Cup Water
  • 2 tsp. Arrowroot
Instructions
  1. Pancakes- Mix all dry ingredients together and all liquid ingredients together in separate bowls.
  2. Then, add the wet mixture to the dry and stir together until smooth, add more water if necessary. Do not over mix.
  3. Pour pancake batter onto a oiled, flat skillet heated to medium in 5” circles.
  4. When bubbles start coming out of the top flip the pancake over and cook for 2-4 more minutes or until desired darkness.
  5. Topping- Put blueberries in a small sauce pan, over medium/high heat.
  6. Add in water, agave and arrowroot. Bring to a boil/simmer and let it simmer over medium heat for another 10-15 minutes until it reduces a bit and thickens.
  7. Make sure to stir every couple of minutes, let cool and then top your delicious pancakes!

Blueberry Pancakes

1 Comment

Filed under Sweet Recipes