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Vegan Snickerdoodles

I was never much of a Snickerdoodles fan until I tried these. They were so eaay to make and soft and chewy I make these cookies all the time. We try to stay away from  sweets but it’s really hard and with all the vegan options nowadays it’s even harder. At least when you make your own foods you at least know most of what is going in your body vegan or not.

Vegan Snickerdoodles

1/2 C vegan butter

3/4 C sugar

1/4 C almond milk

1 tsp vanilla

1 3/4 C Gluten Free flour

1/4 C arrowroot or cornstarch

1 tsp baking powder

topping:

1/4 C sugar

1 1/2 Tbsp cinnamon

Preheat oven to 350. Soften vegan butter and with an electric mixer beat it with the sugar. Add in almond milk and vanilla and mix again. Whisk the flour, arrowroot, and baking powder together in a separate bowl, then add to the wet ingredients and mix well.

Combine the sugar and cinnamon on a plate and stir. Roll the cookie dough into balls and then roll through the cinnamon sugar mixture to coat. Place on your beautiful mat or cookie sheet then give the balls a slight press into cookie shape.

Bake for 10-12 minutes then let cool. DO NOT OVERBAKE! These will get crunchy the longer they cook. I can’t really give you an estimate on how many cookies these bake because we eat to much dough but the dough is fabuloso!!

November 17, 2018 | | Recipes

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Homemade Cup O’Noodles

I LOVE this soup!! It’s soooo yummy and tasty. I of course make this vegan but even if you are not vegan you can make this and throw some chicken in it or even tuna.. Whatever totes your goats.

On Sunday I make 5 jars with everything I need and take one to work with me. All I do is boil some water in the microwave and fill the jar full to about 1 inch below the surface then I put the lid on, shake and let steep.

This has such a good flavor!!

I hate going out everyday for lunch and being vegan in a small town you don’t have many options at all. It’s not like I live in Gainesville Florida and can go to Vegan 2 Go, which is amazing by the way…. So this is such an easy way to make an awesome lunch for everyday of the week.

Just so you know, the freshness lasted ALL week, sure enough by Friday it was just as good as Monday.

Homemade Cup O’Noodles

This recipe is for 1 16 oz mason jars.

 1/2 cup of Somen Noodles or whatever choice noodle you want, you can use as many noodles as you want

1/2 carrot grated

1/2 diced green onion

5 to 6 sugar snap peas

a bunch of bean sprouts 

1 Tbsp veggie broth mix (I use this)

2 Tbsp low sodium soy sauce

Par boil noodles just to soften them. If you are making a weeks worth I just boil 1 8 oz bag of noodles. Then you add the veggies, I like to do it in layers and then the seasonings and soy sauce last. There you have it, put them in the fridge. Don’t forget to grab one on your way to work.  Just boil some water in the microwave then fill up the jar to the rounded top to at least give you about an inch to shake it. Top with the lid and shake it up and enjoy!!

This is tasty you drink every drop of broth.

November 17, 2018 | | Recipes

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Essential Oils & Aromatherapy ebook

How do you feel when you pass outside a bakery and smell the aroma of freshly baked pastries? Most of us, just want to take a moment and savor the scent and in that moment, it just feels so calming. This clearly shows that scent plays a huge role in our physical and mental well-being. This is where the use of Aromatherapy & essential oils comes in.
Owing to the potent properties of essential oils, these oils are being used to treat depression, anxiety, stress, pain, skin conditions and sleep problems among other things. If you have heard about the amazing power of essential oils and aromatherapy and are not sure how to use essential oils, then this is the right guide for you. 
Here Is A Preview Of What You’ll Learn…

  • How Aromatherapy Works
    The Key Benefits of Aromatherapy And Essential Oils
    How To Use Essential Oils
    Essential Oil Recipes
    And much, much more..

I received this ebook at a discount for my honest review.

This has a lot of information packed into a short book, I actually love books like that. I read a lot of books a lot of them but I’m not a information reader. I’m a fiction reader so if you give me a nonfiction book that just a how to it needs to be quick and to the point, which this book was perfect. I love using essential oils but after reading this I realized I’ve been doing somethings wrong and I learned a lot of interesting facts also. 

Did you know you can alleviate pain such as headaches even down to menstrual cramps wow I know what I’m going to be doing in my office, using my oils not pills.  Also you can help wake up your mind!! Woah that is a major problem for me I’m extremely easily distracted I also suffer from ADD and there is an oil for that. Man I always told my husband that my brain is on a genius level but this stupid ADD crap is standing in my way so if I can harness my brain power watch out world. 

If you want to read a book that can give you the information you need to use essential oils correctly and effectively. You can do a world of things like it shows you which oils to enhance your mood, help anxiety, weight loss, pain relief and calming your crazy mind then this sweet little gem is for you.

November 17, 2018 | | Recipes

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Bear Bakeware Silicone Muffin/Cupcake Pan

Bear Bakeware 12 Cup Silicone Muffin Pan features a honey colored silicone to bring a warm feeling to any kitchen. For an extra playful and colorful option, use with silicone cupcake liners. This muffin pan’s unique color will match any bright kitchen decor. While this muffin tray has the versatility to craft non-muffin products, such as rolls, quiches, herb medleys, etc.; the design in mind was intended for a cupcake/muffin that has greater capacity for fillings and decorative topping options.

The recipe eBook contains multiple recipes both savory and sweet. Some recipes are standard, fairly simple recipes. Other recipes are Bear Bakeware’s recipes that are either family classics or recipes that they developed through life. The recipe eBook has 14 recipes in all, 7 recipes are the same as our 24 cup recipe book and the other 7 are brand new. This eBook has more of a muffin/cupcake focus than the 24 cup recipe eBook.

Bear Bakeware is founded by a young brother and sister duo. They are passionate about baking, cooking, and they never shy away from trying a new food. The silicone mini muffin pan was chosen as their second product choice to satisfy traditional bakers that want a larger, heartier muffin experience. Bear Bakeware hopes that the honey colored muffin pan brings life and happiness to your kitchen.

Features: 
Muffins bake evenly without crusty sides. Cupcakes will come out perfectly uniform with the right amount of moist, sponge-like texture. Silicone muffin pan is heat resistant up to 450° F. Pan can be used in the oven, microwave, and freezer. 
This muffin pan is 100% FDA approved silicone and passes the pinch test. The silicone makes it flexible and light weight, giving any baker the option of folding and bending the mini muffin tray to easily store. The pan is durable and can be reused again and again.
The silicone allows baked treats to pop out with ease, no need to line or scrub. It is possible to push in the bottom of the cups to pop out the muffins and cupcakes which prevents any risk of separating the muffin top.
Pan cup size is perfect for cream filled cupcakes, flans, jellies, and savory options such as quiche. Cup size: 1.125 inches deep, 2.75 inches diameter at top of cup, 2 inches diameter at bottom of cup, tray cup volume is 1/3 cup.
The silicone pan is very easy to clean, any muffin spillage is easily wiped away through washing or dishwasher.

This product was very nice, I have been liking the whole silicone thing. So when I got the chance to review this I jumped. I tried to to make chocolate cupcakes with this and I wasn’t that happy with the outcome. I don’t believe it had anything to do with the product, I made vegan cupcakes and the recipe must have just not been that great. They stuck to the pan but I’m going to try another recipe to see if it works better and I will update the review but I love the idea of this pan. I’m thinking I need to spray the pan a little to help keep from sticking.

I didn’t get the silicone odor with this pan I have gotten it with other products I tried but not with this one.

I received this product at a discount for an honest review.

November 17, 2018 | | Recipes

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Lemon Chia Seed Donuts

I like lemon poppy seed anything and saw some donuts on Pinterest. Well I got to thinking I wasn’t quite sure about poppy seed being that healthy but I knew chia seeds were. So I thought hey why not?  I love donuts soo much but also don’t like very sweet foods. The recipe I came up with was awesome not too sweet but sweet enough. This recipe I found was a regular recipe if you have no limits that recipe credit goes to  Baker by Nature. The icing on these look a little heavy for me so I did a little different one. I’m vegan and I saw this recipe and thought “I can vegan that.” And I did the results are in.

They are perfect!! The Chia Seeds where perfect they tasted exactly as poppy seeds with that little bite. Yum!! A touch of lemon with just the right amount of sweetness. Sweet baby Jesus these where super yummy!

I used my Keliwa Silicon Donut Baking Pan and it worked perfect. They baked evenly and came right out of the pan no spray needed. I loved how light weight this pan is and I am slowly moving towards the silicon pans, they are awesome. It was my first time baking in it and it did not have that odor you typically get. These donuts were the perfect size also so I have no issue with the size.

Lemon Chia Seed Donuts

  • 1 1/4 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp poppy seeds
  • 1/2 cup granulated sugar
  • 1 tsp lemon zest
  • 2 1/2 Tbsp vegan butter, melted
  • 1 chai egg (1 Tbsp ground chai seed & 3 Tbsp water mixed together and set aside to thicken)
  • 1 tsp vanilla extract
  • 1/4 cup almond milk

Glaze

  • 1 1/4 cups confectioners’ sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp almond milk or a little more for the consistency you like

Preheat oven to 350 degrees.

In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.

In a large bowl combine the granulated sugar and lemon zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted butter and beat until combined. Add in the egg and vanilla; beat well. Stir in milk.

Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.

Spoon the thick batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.

Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling wrack.

For the Glaze:

In a wide, shallow dish combine juice and sugar, and whisk to combine. Let set a few minutes, and drizzle over donuts. You probably should let them cool but in my house we eat them right of the oven. lol

November 17, 2018 | | Recipes

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