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Tex-Mex Twice Baked Potato Skins (Vegan+GF)
How do you feel about potato skins? I’ve always been a huge fan of making use of extras and scraps when I’m cooking. I mean, those things can really add up when you do a lot of cooking at home. Potato skins are one of the things that I hate throwing away when making recipes such as mashed potatoes, or baked potatoes. Personally, I’d just leave the skin on for the recipe but not everyone likes they’re mashed/baked potatoes that way so there’s usually some waste. That’s why I love the idea to make a whole separate recipe with them and I was feeling some Mexican vibes. I don’t know about you, but…
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Chocolate Chip Banoffee Cake with Caramel Buttercream (Vegan)
Happy Friday peoples! It’s weekend time and that means bring it! Bring on the tons of sugar, and the truckloads of chocolate, and the vats of caramel, and the mountains of frosting….. Oh, and if it could all be in the form of a cake that would be awesome! I’m kinda freaking out a little bit here. I so many things to plan for and so many things I want to make, but I feel like I’m almost more unorganized at this moment then I’ve ever been. I made it a new years resolution at the beginning of this year to get things together, but apparently I wasn’t very resolute about my resolution…
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How to Make Naturally Pink Lemonade
When life gives lemons, make lemonade……….but make it colorful!!!! I can’t even tell you how much that phrase has become the story of my life. It’s a good thing I love lemons. So when I first started this here lil thang I like to call my blog, and had no clue what I was doing by the way, I made these lemon bars. Pink lemonade lemonies to be exact, and they were so good! I also made a whole pitcher of pink lemonade for the pictures and since then I’ve had a bunch of people ask me how to just make that naturally pink lemonade. The pictures of that post have been really…
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Cocoa Peanut Mole Jackfruit & Cilantro Orange Rice (Vegan+GF)
Hey, great news is that the days have been consistently getting brighter, longer, and warmer. Yay, Spring is a commin! You are probably hoping I get to the food soon and not jabber all day so here it is. Mole is the topic I’m supposed to be typing about. Okay, and it’s pronounced (mo-lay) not (mol) like the underground mammals that destroy your lawn or the ugly growth on someones face that you try so unsuccessfully not to stare at. Mo-LAY, got it? Okay cool. So I don’t get credit for thinking up this one. Actually, this recipe is one of the things that my Mom used to make when I was growing…
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Twinkie Clone Doughnuts (Vegan)
I’m going to be completely honest and admit it took me a lot of tries before I found the perfect frosting consistency that I wanted. Okay, but to get to the point here, Twinkie clone doughnuts. I’m sorry, let me repeat myself, Twinkie clone DOUHGNUTS! Yes!!!!! I think I missed my opportune window for Twinkie recipes when everyone was freaking out about Hostess going out of business and saying things like “we’ll never be able to eat them again!” I heard about people making hundreds of dollars per box on ebay. Who would pay that? People can be so ridiculous, right? So, I can only recall eating like two or three Twinkie in my…
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Lavender Vanilla Bean French Beignets (Vegan)
These beignets are officially the best beignets ever! Okay, that’s being a little dramatic, but it’s ridiculous how delicious they are if you love the flavors of vanilla and lavender together. These are a delightful twist on the classic beignet, offering a unique and indulgent flavor experience. The infusion of fragrant lavender and rich vanilla bean not only adds a touch of sophistication but also elevates the overall taste profile. The lavender imparts a subtle floral note, complemented by the warmth of vanilla, creating a harmonious blend of flavors that dance on the palate. Perfectly fried to golden perfection, these beignets captivate with their heavenly aroma and irresistible taste, making them a delectable…
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Indian Red Coconut Curry + Homemade Pitas (Vegan)
Who’s in the mood for some Indian food? Because it’s really something you have to love and be in the mood for, although this recipe might be an exception. I’m pretty sure I’d eat this everyday and still not get tired of it. I didn’t get the chance to find out because it was devoured really fast. I’m not sure exactly what it is, maybe it’s the coconut milk, but once you have one taste you just don’t want to stop. I went with a more mild kick this time because the last time I made a curry I way underestimated the amount of kick in the green curry paste that I was…
