Bren and I went out to breakfast the other week, which is rare for us since we usually just sleep in and stay home. We’re more likely to go out for lunch than anything else, but this place is only open for breakfast and AMAZING. It’s a cute little breakfast/lunch place that’s called the Breakfast Club. We’re super lucky that it’s less than 10 minutes away from us. Bren ordered these almond raspberry pancakes that were over the top delicious and I knew we’d be making them ourselves.
That’s how these babies were born. We added almond extract and slivered almonds to our pancake batter and they were a match! The raspberry sauce, while being delicious (think raspberry jam) is a bit thicker than what they had at the restaurant, but I don’t mind. The raspberry sauce is super easy to put together, and you could even make it ahead of time. This lets you sleep in just that much more on your Sunday mornings!
These are the perfect way to treat yourself on weekend mornings! You could even throw a bit of powdered sugar or whipped cream on top if you want. To me, the raspberry sauce was the perfect compliment. Giving it just a hint of sweetness with a nice subtle tartness. I’ll definitely be making these again.
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I am in love with this creamy and flavorful dinner! It’s crazy easy to put together, and you basically make it in one pot. Mmmm…creamy avocado and fresh herb goodness. This is one of the dishes that is perfect for those summer nights, even if those nights are getting shorter and it sometimes looks like fall outside. Sigh, where did those warm late nights go?
Anyways, this is definitely one for you if you like avocados. I added some fresh basil and dill to give some punch. Basil is best fresh, but if you need to you could use dried basil. It’s just not quite the same. I picked up some fresh basil after running out. Basil makes just about everything taste better. I will say that Bren who isn’t too crazy for avocados really enjoyed this! He was the one to suggest that we should make it again and share it with you guys.
Can you guys believe how fast this summer is flying by!? It’s crazy to think that we’re already in August. I’m seeing back to school signs everywhere (and I’m thankful every day that I don’t have to go back). I’m so looking forward to my family trip to San Diego! It’s not until the end of August/early September, but it’s always so much fun. I love just spending time relaxing on the beach. It’s the perfect vacation. Since we rent a house, we try to cook simple meals while we’re there. I’m thinking we’ll definitely have to slip this in one of the nights.
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I’ve been wanting something besides ice cream for dessert lately, but I also wanted it to be super simple. I didn’t want to spend too long in the kitchen putting together anything. While surfing delicious looking vegan sites just for some ideas to my upcoming yoga-venture, I saw a few fudge ideas and thought it was the perfect solution. These peanut butter fudge may be vegan, but do contain two cups of powdered sugar…so not the healthiest. One or two slices are enough to content my sweet tooth. Pair this with a nice glass of almond milk and it’s the perfect combination!
This fudge takes coconut oil, and it did retain a hint of the coconut flavor. Personally, I thought it added a bit to the overall flavor. However, if you really really really don’t like coconut, you can swap it for either a vegan butter (to keep it vegan) or regular butter. It was warm enough in my house to easily scoop out the oil. Usually I have to fight with it a bit to get it out of the jar…especially in winter.
You really do need to keep this in the freezer as it does have a tendency to melt a bit when left out. No matter how solid it is, it’s still peanut butter delicious. This fudge is made in one bowl and the microwave! No stove needed, which is a huge boon during this heatwave. With fudge this easy to make, I may have a freezer stocked full in the future!
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Did you know that today is National Cheesecake Day!?!? So to celebrate, I made this Oreo no bake cheesecake. No bake cheesecake is perfect for summer since you can keep the oven off during this heat wave. No one wants to keep their oven on for a crazy long time when it’s 90 degrees outside. I should clarify that the cheesecake filling is no bake, but I did bake the crust. You don’t have to, but it makes the crust crunchier.
I have not bought Oreos in at least two years. I try to stay away from them since they’re just so addicting and before you know it, the whole bag is gone. For this, I actually used the Simple Truth brand (which can be found at Kroger) and they’re actually really good. Usually, I don’t like any chocolate sandwich cookies if they’re not Oreos. There’s just an aftertaste that many of them have that doesn’t sit well with me. But the Simple Truth ones tasted just like an Oreo! It made me feel a little bit better since it’s supposed to be more “natural”.
The Cool Whip makes the texture creamy and it’s less dense than a baked cheesecake, but this is still a rich and heavy cheesecake. A small slice definitely goes a loooong way, and this is probably best shared with friends. It’s not something I would make too often, but I am thinking about bringing it to gatherings during the holiday season. I’m sure it won’t last long there!
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I bought a bunch of lemons and wasn’t quite sure what I wanted to do with them. I almost made another curd, but we had leftovers for so long that I wasn’t that tempted. One Saturday, I wanted cinnamon rolls without the cinnamon. So, I subbed the cinnamon for lemon and then made these sweet rolls.
The dough base is the same as my other chocolate chip cinnamon rolls. For the filling, you’ll need the juice from one lemon and sugar. You don’t need the butter that is called for in the other recipe. My first time making them, I tried using the melted butter plus the sugar with lemon juice. It was waaay to liquid-y and the filling slipped out faster than I could roll it. The filling was tasty but most ended up on the counter rather than inside the rolls. With just the juice and sugar, the filling doesn’t leak too much (though I still had a small bit coming out of the seams).
The glaze is definitely necessary with these rolls as it gives it not only another dose of the lemon flavor, but also helps to keep the rolls from being too dry. Normally, I’m give or take some frosting. I mean, I love it and usually add it, but if you wanted to you could leave it. For this one though, I wouldn’t leave without it. If you didn’t want the glaze itself, you could swap for a more cream cheese like frosting. These are a nice alternative to the traditional cinnamon rolls.Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.