I won’t lie, I’m one of those people. The people that prefer cold brew to nearly any other type of coffee. Okay, that’s kind of a lie, because during the cooler seasons I am ALL about lattes. But, other than that, I’m a cold brew girl. How can you oppose a coffee that’s less acidic, less bitter, and retains freshness and healthy oils for longer? You can’t.
I typically use my 12-cup french press to make cold brew coffee and have been think of different ways to change it up and experiment with the flavors. That’s when I thought, “Hey, self, what if I added fresh mint and cacao nibs to the coffee grounds and make a mint mocha cold brew?” So, that’s what I did! Part of the idea stemmed from when I made Fran Costigan’s recipe for Chocolate Vodka, last year, which soaks cacao nibs in vodka. Spoiler: It’s SO GOOD, and makes great gifts.
Usually, once I am done with the coffee grounds I’ll dump them into my composter. But, after using a couple of great coffee scrubs recently, I thought of going a different route! Remove the mint, dry out the grounds and nibs and mix them up with some essential oil, sugar and more oil and you have an awesome scrub and little to no waste.
Maybe it’s just me, but I don’t mind being caffeinated while having smoother skin. 😉 Or you could be less selfish and give the scrub to a cool friend for the holidays!
And because this post is in the #treatyoself category, I’ll be posting up the instagram giveaway tonight, so keep an eye out for that! You seriously won’t want to miss it.
What a weekend! It all started when I got out of work late Friday night and got to baking some vegan and vegan/gf cupcakes for a friend’s wedding. Stayed up late, afraid that I would fall asleep and lay my head into the mixing bowl at any moment. On Saturday it was rush-rush-rush all morning, icing cupcakes, getting last-minute shoes for the wedding while also getting ready for LA Vegan Beer Fest afterward. The ceremony was gorgeous and I am so happy for my two good friends and their special day.
Talk about a “fashionably late” entrance, I got to the LAVBF at 4pm after an hour-long drive from Orange County! But, I was still able to squeeze some tasty foods and chats with great people in the 2 remaining hours. Going to the fest has been a tradition for me, and this was my 4th one! I can’t wait for next years.
Sunday was more visiting with friends that were in from out-of-town, tasty vegan eats (like a vegan churro in swirled soft serve, SO GOOD) and a dinner at Shojin on Monday night (another fantastic meal). Now, it’s back to work shooting cookbooks, making food over at Whole Foods and blogging for y’all, of course!
I made this incredible coffee cake on Mother’s day for my family/boyfriend’s family and everyone loved it! I have a mixed berry version on the blog and a pumpkin pie version in my Great Vegan Pumpkin eBook, as well. I’d have to say, this one is a new favorite for me! My next version will be with Apple Pie Filling, me thinks.
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) 😉
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.
- 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
- 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.