Taking a short break…

Hey all!

Sorry I have been an extremely absent blogger as of late.  I truly do not have a good enough reason to excuse my lack of posts other than my inability to get myself on a solid creative cooking/writing schedule.  While I have been busy in the kitchen lately I have not been producing my own creations, just perfecting recipes from my favorite food writers.  

I won’t be making my big blogging come back right away because my family is getting ready for another big move.  Sadly we still don’t know exactly where to, which makes planning a bit finicky.  I hope you’ve enjoyed my posts so far, and will be willing to stop back in the future when I have a bit more spare time to commit to this blog the right way!  

Thanks for stopping by!


Inspiration–featuring links from my favorite blogs!

Hey all!

I have to apologize for things being so quiet around these parts lately.  I have been busy in the kitchen, however I haven’t been creating any new masterpieces myself, but whipping up some dishes from my favorite food blogs around the web.  Here are a few links;

Healthy.Happy.Life. Chocolate chip cookies(vegan)-these are by far the best vegan chocolate chip cookies I have ever had the pleasure of eating.
Grateful Grazing: Maple Zucchini Pecan Bread(vegan)-Not only is the recipe delicious, but it is the perfect way to use up summer zucchini!
The Sweet Life Online: Chocolate Dipped Strawberry Creamsicles(vegan)-These are a real crowd pleaser and definitely the perfect dessert for these muggy sumer days!
Oh She Glows: Smoky BBQ Chili(vegan)-Now I know chili may seem unconventional this time of the year, but for a few weeks here we’ve had a great deal of rain and so chili was the only thing on my mind.

I promise to be back with some new home brewed recipes soon!  I hope you enjoy these links and give each of these  blogs a good look around, they are my tried and true favorites for wonderful vegan cooking!

Peanut Butter Chocolate Chunk Oatmeal Cookies (vegan)

Preparing for vacation can be a lot of work, and when you are looking forward to relaxing at the beach it can always be disappointing to have bad weather in the forecast.  It has been raining up and down the east coast for several days, with no end is sight.  It seems as though we may be celebrating 4th of July indoors this year.  When the rain looms outside and I feel a little trapped there is always something I can whip up to brighten my mood.  Cookies, the cure all to bad weather blues!

Peanut Butter and chocolate go hand in hand.  This delicious combo can be done so many different ways.  My particular version is not too sweet.  It is a great snack or dessert treat!

Peanut Butter Chocolate Chunk Oatmeal Cookies Image
1/3 cup creamy peanut butter
1/3 cup almond milk
1/2 cup agave nectar (you can add a bit more sweetener if you desire)
2 Tbsp coconut oil
1 tsp pure vanilla extract
1 cup whole wheat flour
1 cup old fashioned rolled oats
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dairy free chocolate chunks

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment combine peanut butter, agave, coconut oil, and vanilla.

In a separate bowl sift together, flour, oats, baking soda, and salt.  

Slowly alternate adding the flour mixture and milk into the wet ingredients. Beginning and ending with flour.  Mix until just combined.

Stir in chocolate chunks.  Place 24 even scoops of dough on the prepared baking sheet, and press each scoop down with a fork.  Bake for 8-10 minutes.


Nothing beats the smell of fresh baked cookies!  Enjoy–and if you are traveling for the holiday have a safe journey and a wonderful trip!

Waffle’s for Sunday Brunch

Waffle Sunday is a staple in our house.  My boys love breakfast more than any other meal, so on this rainy Monday I thought I would share my favorite waffle recipe.  It is sugar-free, whole wheat, and could be made vegan.

This weekend we had some guests from back home, and it was a great treat.  This recipe is a true crowd pleaser, I hope you enjoy!
serves 4

2 cups white whole wheat flour ( I use King Arthur’s)
1 tsp salt
4 tsp baking powder
2 Tbsp maple syrup
2 eggs (flax or chia eggs can easily be replaced here)
2 Tbsp coconut oil
1 tsp vanilla
1 1/2 cups almond milk

Combine all dry ingredients in a medium mixing bowl.  Slow add eggs, oil, and maple syrup.  In a 2 cup measuring glass combine vanilla and almond milk.  Slowly whisk into your flour mixture.  follow the manufacture’s instructions on your waffle iron, and enjoy!

Serve with fresh fruit and whipped cream.

Whipped Cream
1 cup heavy whipping cream
2 Tbsp sugar or maple syrup

Chill the bowl of a stand mixer and whisk attachment for 10 minutes in the freezer.

Place all ingredients in the bowl of a stand mixer and whisk until stiff peaks form.  Do not over beat the cream. Enjoy!


Friday Favorites!

Happy Friday everyone!  Today’s post is a quick list of my favorite things this week!

Passion Tea Lemonade (no Starbucks trip required!)Image

Vegan Tom’s (my summer uniform)

I Know This Much Is True by Wally Lamb (The very best book I’ve read all year-wonderful summer read!)

Vegan Challah Bread ( recipe can be found at http://www.thesweetlifeonline.com/)

Enjoy the first official day of summer! Have a wonderful weekend!

P.S. This movie looks amazing!