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3-Ingredient Vegan Chocolate Pudding

25 Feb

Chocolate craving + lack of chocolate at home = This recipe. I decided I would try mixing the cocoa powder I had leftover from baking Christmas treats with some of the almond butter I had on hand. Mixed together I got a gross looking paste so I decided to pour some almond milk in to thin it out and somehow that magical combination turned into a decadent chocolate pudding.

Ingredients:

2 tbs almond butter (I’m sure other nut butters would work just as well)

2 tbs cocoa powder (or cacao, my roommate has tried that with success)

2 tbs almond milk (or any type of milk)

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This recipe could not be easier.

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This is what the mixture looks like with just one tbs of almond milk – it is more like a spread so if you’re thinking you want a sort of nutella substitute, stop here.

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I add a tiny bit of sea salt to deepen the flavor. Make sure you are tasting as you go, if it’s not sweet enough add some honey, agave, or maple syrup.

photo 4The pudding is delicious on it’s own but I like to dip my fruit in it (it makes me feel better about eating this for breakfast) – I usually use Granny Smith apples, but bananas, oranges, and berries all work very well also. This batch makes enough for 1-2 people, but is easily multiplied for larger groups.

Heather

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Spice Organizer

30 Jan

One of the best ways to save money is by cooking at home, and since this girl is back in school, the budget is tight! When cooking at home, spices are your best friend, but your cabinet’s worst enemy. My spices have completely overtaken an entire shelf of cabinet space and I have been wracking my brain for a solution. Unfortunately I don’t have the space to use magnets and hang them all up in plain sight, or the money to buy a fancy spice rack, so here is the simple solution I came up with.

Supplies:

Box – smaller size, with shallow edges is best

Paint

Sharpie marker




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Online shopping is another way to save some dough(as long as you don’t go overboard) because you can find amazing coupon deals and you don’t have to waste gas driving to the store. My most recent purchase came in this box, which is just about the perfect size for my spice collection.

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I cut off the top flap and painted the inside of the box white and used some of the gold paint from my last project on the outside. This will take a few coats to cover the natural color of the cardboard. Some other ways you could the cover the box are with patterned paper, fabric, newspaper, magazine images, spray paint, Mod Podge, etc. So go crazy with the personalization!

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Here is my disorganized spice cabinet. I have to shuffle them around every time I cook and there is absolutely no rhyme or reason to where they are placed back. What a mess!

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While all of my spices don’t fit in the box, the ones I use the most do. This is a huge help because when I go to cook something, I can just take out the entire spice box, rather than running back and forth between the stove and my spice cabinet!

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All organized and look at all the space I have now! The stuff that didn’t fit in the box are mainly back-ups that I had purchased because I will be running out of the other one very soon. This quick project can also be just as easily done with a store bought box/basket, tupperware or a serving tray.

–Heather

Gobble it up veggie tray

22 Nov

Happy Thanksgiving everyone! Had to share this adorable veggie platter that my friend Amy made for Thanksgiving. It was just too cute not to post ūüôā

Anyone else get creative with their dishes this year?

-Emily

2 ingredient Pumpkin Muffins

11 Nov

Guest blogger, Stephanie, cooked up some quick and easy muffins that she wanted to share with all of you. These are a little too easy and perfect for the Fall season.

Supplies:

1 box yellow cake mix
1 can pumpkin (15 oz)
mixing bowl
muffin tin

“1 box cake mix (yellow) and one can pumpkin (15 oz). Pour the cake mix into a mixing bowl, then add the pumpkin and mix! Pre-heat oven to 350 degrees and bake for 20-25 minutes! About 1 1/2 teaspoons of mix per muffin.

I needed something to make for a food day at work, so I stalked down some recipes on pinterest and this was the easiest! Only 2 ingredients! And it was a huge hit!”






Thanks for the great fall recipe, Stephanie!

-Emily Jo

Apple Crisp Sangria

25 Sep

I love Fall, and I love Sangria. So combining the two seemed like a great idea to me. Here’s a yummy recipe for Apple Crisp Sangria that is perfect for those chilly Fall days.

Supplies:

2 Apples

Bottle of Chardonnay

2 Cups Peach Schnapps

1/4 cup Agave or Honey

2 Oranges

1 lemon

1 lime

2 cinnamon sticks

2 slices of fresh ginger

1 bottle Club Soda

Cinnamon

Sugar

Ice

Pour the Chardonnay, Schnapps and Agave or honey into a container.

If you like your Sangria really sweet, maybe try a Riesling instead. I’m not a fan of the super sweet in my adult beverages though, so I stuck to Chardonnay and it came out great.

Quarter 1 orange…and toss it in.

Slice up your lemon and lime and throw them in too.

Time to toss in those two little baby ginger slices.


Drop your 2 cinnamon sticks in there as well. Now refrigerate. I know you want to chug this right now…but let everything sit overnight so all those great fall flavors seep into your drink.

So after you let this drink sit for at least one night, strain out your liquid and throw out all of your soaked fruits and cinnamon sticks. Pour in your club Soda and add some Ice.

Here is the fun part (besides the drinking part). Mix up a little cinnamon and a little sugar on a plate. Moisten the rim of your glass (I used an orange around the rim) and dip your glass in the mix.

Chop up your other apple and orange and drop the pieces in your new pitcher. Garnish each glass with a few apple slices and a cinnamon stick, and there you go! Now sit back, relax, and enjoy.

–Emily Jo

Summertime S’mores

15 Jul

I was having a few ladies over last night for some glasses of wine and laughs and wanted to make an easy dessert. ¬†Everyone that knows me knows I hate grocery shopping, so my cabinets are pretty bare, but I had some s’mores stuff left over from a camping trip so I decided to work with that.

Supplies:
Chocolate
Graham Crackers
Peanut Butter
Marshmallows
Sprinkles
Cookie Sheet
Tinfoil
Stove or microwave
This is a fun and easy dessert if you have little ones who want to help in the kitchen. ¬†It’s all pretty kid friendly (minus the stove part)
Lay out your grahams and spread a layer of peanut butter on each. Plop a marshmallow on top and put them in the oven at 350 degrees.  They only need to be in there for about 5 Р10 minutes so check on them every few minutes and pull them out when your marshmallows begin to expand.
Melt your chocolate via stovetop or microwave. (I chose microwave, my apartment was about 91 degrees when I made these so I was trying to not keep adding heat to it)
Take out your graham crackers from the oven, top them with another graham and drizzle your chocolate over the top. ¬†I originally tried just dipping them in the chocolate but they are so gooey and slippery from the peanut butter, it’s much easier to just drizzle. ¬†Then I sprinkled some pink sugar crystals over the top (because clearly this wasn’t sugary enough)
Pop them in the fridge for about 2 hours…
…and enjoy!
It got a Katie thumbs up approval.
I learned 2 things from making these: 1- I’ve clearly been living a lie because spellcheck just informed me that it is ‘marshmallows’ not ‘marshmellows’. and 2- anything you add peanut butter to just makes it that much better.
–Emily Jo
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