If it has peanut butter in it, I`m probably going to like it. I made these peanut butter balls to have over the holidays…. but they are a perfect anytime of year treat. They can be kept in the freezer, and are best enjoyed at room temperature. The trick to rolling them into balls is using damp hands. You'll most likely have to rinse them off a couple of times during the rolling process.
Also just a quick note that I used an organic brown rice crispy cereal instead of the snap, crackle, pop rice krispies variety. I can't see an issue with using whatever.
I shared these with my family this Christmas. My little brother definitely liked them. I got a bit drunk one night and we were having a ridiculous argument about weather or not these were healthy. I'm like hello...dark chocolate, chia seeds, naturally sweetened, natural peanut butter. Ok it's not a bowl of kale but as far as sweets go....healthy I say! Just don't eat 5 at once like I did.
These peanut butter balls are
Yield: approximately 40 balls, depending how big you roll them
I don't drink a lot of cocktails, but when I do I want them to be boozy and not to sweet. The holiday season seems like an appropriate time to sip on something festive and pretty. More often in life I just pour vodka into a pretty glass and call that a martini haha. Not today!!
I had sour cherries kicking around my freezer from way back in August. Beautiful local red fruit that I couldn't resist. I bought them and used a few in my vegan birthday pavlova with raspberries, lemon zest and coconut cream. That was divine! I froze the leftovers kind of assuming I would make a simple syrup with them at some point.
I picked up a bottle of Makers Mark Bourbon at the liquore store during a huge black Friday sale, and then that's how this cocktail came to be.
A gorgeous bourbon & sour cherry old fashioned. One of my all time favourite cocktails with a little twist and oh boy I could drink these all day (I could, but I won't....because that would be messy).
They are SO TASTY and EASY (definitely my kind of cocktail because I'm no mixologist) You only have to stir the ingredients together, no need for a cocktail shaker here.
Bourbon Sour Cherry Old Fashioned
Sour Cherry Simple Syrup
Usually when I make any kind of vegan pizza I like to make my mozzarella recipe (linked below). This time however I had some leftover Baklazhan (link below) in the fridge so decided to make a tasty flatbread revolving around that. If you aren`t familiar with Baklazhan, it's a simple Ukrainian dip/sauce made by sautéing eggplant, peppers & onions in oil then simmering with tomatoes and lots of salt & pepper. You don't need it to make these pizzas, your favourite tomato sauce would be delicious too, but having a batch of Baklazhan in the fridge for random snacks is the best so I recommend trying it out!
I guess this isn't quite a pizza recipe because I'm not sharing amounts of ingredients, but it is a simple guideline to one of my fav flavour combinations on a flatbread. It's all pretty straight forward so a recipe isn't so necessary. I like LOTS of mushrooms and olives on top, no skimping on ingredients here. Fresh arugula is the garnish for the photograph, but arugula dressed with a simple balsamic maple vinaigrette is a delicious accompaniment. Who knew vegan pizzas and flatbreads could be so good. I swear I enjoy pizza more now than I ever did when I ate cheese.
4. Place pizzas back in the oven until pizza is hot and golden brown.
5. Mix a bit of minced garlic with a good quality olive oil, drizzle over top of the pizzas.
6. Sprinkle pizzas with a bit of dried oregano and chile flakes
7. Serve pizzas with maple balsamic dressed arugula
Sugar Cookies! With Funfetti! I made these for a Christmas cookie treat. But obviously any occasion would work. The funfetti isn't necessary obviously, but I had a bag of it kicking around and couldn't resist the pop of colour. I'm choosing to ignore the weird sugar product that funfetti is, because it's not something I would use everyday, or even every year for that matter. I use a bit of almond extract in these. It's one of those flavours that kind of tastes artificial to me, and that normally isn't my thing...but I love the flavour for whatever reason. You could definitely just stick with the vanilla extract though if you prefer. I tried baking these around 10-12 minutes, and then another batch for about 15 minutes. They are best when they are *just* baked and light golden brown on the bottom. Make sure to let them cool completely. The final product is a delicious, soft vegan sugar cookie and the recipe couldn't be easier. The number of cookies you will get is approximate...not going to lie I was eating some cookie dough while the first batch were in the oven...then I was trying to figure out if I ate one cookies worth of dough? Realistically it was probably more. One of the perks of vegan cookies...there's nothing raw in them that you can't eat. I actually think this dough would be perfect folded into some vegan ice cream to make epic cookie dough ice cream.
Recipe: Vegan Sugar Cookies with Funfetti
These vegan sugar cookies are:
Yield: approx 20 cookies
I decided to deviate from my everyday chickpea hummus recipe by adding in some roasted butter nut squash. It tastes kind of like you would imagine. The squash gives the hummus a lot of sweetness and is definitely the dominate flavour in this dip. To balance that out I think almost any warm spices could be used. I opted for some curry powder, however cumin, smoked paprika, or chipotle come to mind for next time. I topped mine with some toasted pumpkin seeds, smoked paprika & parsley because that's what I had on hand. I like the seeds for the flavour but also the extra crunch! Sometimes I like to heat my hummus in the oven or microwave for a warm dip. Delicious!
Roasted Squash Hummus
Hey! I'm Trisha