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Fall

Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}

There are so many things I want to accomplish. Too many things I want to bake. Too much joy I wish to create.

But right now? All I’m thinking about is Fall. The sweet cinnamon smell that seems to be everywhere, the gorgeous colors of the changing leaves, and pumpkin pie in my belly. Summer was sweet, but I’m ready to bake until I can’t anymore. So let’s start right now.

Cooooooooooooookiessssss. I feel like I really owe you them; it’s been far too long.

Cookies are a big deal to me. They’re here to bring you joy.

And these particular ones? OMG OMG OMG.

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Spicy Sweet Potato Black Bean Burgers with avocado-cilantro crema + sprouts

Hello Monday. Hello delicious little veggie burgers that I want to devour.

I’m currently on a juice cleanse. I’ve done one before, so it’s not really a shock to my system. However staring at pictures of these burgers is making me so hungry. GIVE ME DAT BURGA. With a side of sweet potato fries and half of cup of sriracha please.

NOM.

But for reals, veggie burgers are totally my jam. I love em! They’re so much more delicious than those creepy burgers packed with soy and foreign ingredients. I already have a sweet potato chickpea burger and a lentil burger that you should try!

These burgers are the real thing: spicy, sweet, fresh, totally bomb little love bites in your mouth.

I am quite descriptive today. Probs because I’m on mission to bring you deliciousness. HEY ooooooo.

FYI: Proper grammar doesn’t count in today’s post. Like it ever matters here anyway.

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Melt-in-Your-Mouth Brown Butter Pumpkin Coffee Cake with Pecan Gingersnap Cookie Streusel

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Why is it that I feel like pumpkin recipes are only okay to post from October-December? It’s as though January is a big reset button, where we all go on juice cleanses seen on Dr. Oz.

Whatever! I’m a huge fan of pumpkin year round. So yes it’s January, but baking this pumpkin coffee cake won’t disappoint.

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This cake! Oh did it fill my home with a wonderful aroma that I’ve never experienced before. I wanted the inviting warmth of it to linger until someone special showed up and wondered what cozy concoction was in the oven. To which of course I would reply, “A melt-in-your-mouth brown butter pumpkin coffee cake… with a pecan gingersnap cookie streusel!”

Sounds dreamy… and I can assure you, it is.

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Maple Butternut Squash + Apple Soup

Soup is one of my favorite things during the cold winter months. I literally dream about the days where I can sit with a good book, a cup of soup, and a slice of crusty bread to soak up  all that warm comfort left on the bottom of my bowl.

And of course in between eating pie for breakfast (there were leftovers!) and shoveling Christmas cookies in my mouth; my soul craves soup. Perhaps because it’s the only thing that isn’t made up of purely sugar and butter. Goodness, my body needs a break from that. And this soup? Well, it leaves me full, warm, and richly satisfied.

The butternut squash is roasted in the oven to bring out it’s natural sweetness. Meanwhile the apples, carrots and onions are sauteed with a bit of cinnamon. Lastly the maple and milk are added. The soup is easily pureed into a fairly thick and creamy delight which ends up being quite delicious paired with croutons, or a warm crusty bread for dipping.

It’s really quite perfect in between those overindulgent family get-togethers, cookies exchanges, and peppermint lattes.
Enjoy!