Vegan Week


So this last week I went vegan and it was quite a venture! While I enjoyed trying all the new foods I really missed my chicken and cheese. I never truly realized how many things had animal products in them. 

Monday 6/13-

Breakfast: Loaded Blueberry Muffins (so good! tasted like regular muffins!) 


Lunch: Loaded Baked Potato with Salsa, Tomatoes, Corn, Black Beans, and Cilantro.


Snack: Airpopped Popcorn with “Cheese”


Dinner: Vegan Mac & Cheese (the texture was almost that of a baked mac and cheese but was very tasty!) 


Dessert: Yolos (like a rolo but with dates…remember when YOLO was cool?!)

Tuesday 6/14-

Breakfast: Good Greens Mint Chocolate Bar (if you’ve ever had thin mints it taste pretty much like that)


Lunch: Mac & Cheese (I spiced it up and added cherry tomatoes and black beans!)


Dinner- Corn Chowder (this was the best I’ve had in awhile)


Wednesday 6/15-

Breakfast: Ocho Bar (pretty much like a mounds bar)


Lunch: Burrito with refried beans, tomatoes, vegan cheese, and cilantro 


Dinner: Buffalo Chickpea Pizza (I wasn’t expecting this to turn out but it was actually really good!)

Thursday 6/16-

Breakfast: Banana Cinnamon Rolls (these were amazing!! made them Wednesday and enjoyed them way to much on Thursday)


Lunch: Banana Split Smoothie (I am well aware this techinally isn’t lunch but it was SO GOOD)


Dinner: Chickpea Sandwhich (not pictured; Chick-fil-a waffle fries and a whole bag of gummy bears)

Friday 6/17-

Breakfast: Coconut Pancakes


Lunch: Mac & Cheese with Buffalo Sauce 


Dinner: Mushroom and Leek Risotto (this was my favorite by far!!) 

I also went vegan Saturday but I didn’t document my eats. I didn’t go vegan because I’m against eating animals, I thought it’d be fun to try new foods and see how different your body works without animal products! I felt good but am so glad to be eating my chicken again. Would you go vegan for a week? Much love, Brianna. 

No-Churn Salted Caramel and Frito Ice Cream

GUYS! I have the best recipe to share with you today. It’s so easy it’s not even funny. With only 4 ingredients (unless you make your own caramel) you can whip this up in just under thirty minutes. The hard part is waiting overnight for it to freeze!


Have you heard of the saying don’t judge a book by it’s cover? Well….don’t judge this title by it’s cover. The sweetness of the caramel and the saltiness of the fritos goes perfectly. All you need is heavy whipping cream, sweetened condensded milk, salted caramel, and fritos. Healthy right? Who am I kidding, so unhealthy but so good.

No-Churn Salted Caramel and Frito Ice Cream

Prep time: 15 minutes    Cook time: 8 hours or Overnight

  • 1 pint Heavy Whipping Cream
  • 14oz can Sweetend Condensed Milk
  • 3 C crushed Fritos
  • 1 C Salted Caramel
  1. Pour whipping cream into a bowl with a wire whisk. Best until it forms stiff peaks, about 2 minutes.
  2. Use a spatula and fold in sweetened condensed milk, caramel, and Fritos.
  3. Pour into a casserole dish deep enough. Freeze for 8 hours. For best results freeze overnight!
  4. Scoop into bowls and top with salted caramel and Fritos if you choose. Enjoy!

I hope you enjoy this recipe as much as I did! Much love, Brianna.

 

Butterscotch Chocolate Cappuccino Potato Chip Cookies

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As I write this post I’m thinking all things peppermint. December is already upon us and I’m going crazy thinking that this year is almost over. But onto the way these cookies came into play. Honestly….I just threw these cookies together from stuff I had in the cabinet.

These came together when I tried Lay’s new potato chip flavors. You know the competition that that have every year? Where people create out there flavors and such. Well as I tried the new Cappuccino flavor I new I couldn’t take another bite. It just wasn’t meant to be. I had been seeing cookies all over the Internet with potato chips in them so putting these chips in cookies seemed to fit perfectly.

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These cookies are the perfect balance of sweet and salty with an added crunch. You can easily use regular potato chips and add in a cappuccino mix considering the Lay’s chips are all out of stock. Enjoy!

Butterscotch Chocolate Cappuccino Potato Chip Cookies

Yields: 32 small cookies |Prep: 15-20 min |Cook time: 10-12 min

Ingredients:

* 3/4 C unsalted butter, softened (1 1/2 sticks)
* 3/4 C brown sugar
* 1/4 C granulated sugar
* 1 egg, room temperature
* 1 tsp vanilla extract
* 2 C All-Purpose flour
* One 3.5oz Cook&Serve Butterscotch Pudding
* 1 tsp baking soda
* 1 1/2 C semi-sweet chocolate chips
* 1 C Cappuccino Potato Chips

Directions:
1. In an electric mixer combine the butter, both sugars, egg, vanilla, and beat together at medium speed for 5 minutes, or until combined.

2. Add in pudding and baking soda and beat until well combined.

3. Add flour 1 cup at a time and beat at low speed until well mixed.

4. Add in semi-sweet chocolate chips and cappuccino potato chips.

5. Refrigerate the dough for at least 1 hour.

6. Pre-heat the oven to 350 while the dough is chilling.

7. Take the chilled dough and use a tablespoon to measure cookie dough out onto baking sheets. Repeat until all of the dough is gone.

8. Bake 10-12 minutes and let cool on the baking sheet.

9. Eat with a very yummy cappuccino!

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Much love, Brianna.

Thanksgiving Recipe Round Up

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If you don’t like Thanksgiving….well let’s just say you scare me greatly. Today I have rounded up some recipes that I would love to try at Thanksgiving…I would check out that dessert if I were you….

This year I get to cook a turkey and several other dishes. I am super excited, because we NEVER have Thanksgiving at our house….BUT! this year will be the exception. I’m excited to wake up early on Thanksgiving and make myself a cup of coffee and make my way into the kitchen. Even though it may stressful…it will be worth it. So without further a due…here’s the recipe’s!

Turkey:

How to carve a turkey…this is a MUST.

Juicy Roast Turkey ….simple, enough said.

Smoked Thanksgiving Turkey ….anything with a smoked flavor is the BEST.

Roasted Turkey with Herb Butter & Roasted Shallots …Herb Butter? Say whaaaaa?

Stuffing:

Savory Kale and Caramelized Onion Bread Pudding…(we can consider this a kind of stuffing….right?!)

The Best Stuffing Recipe EVER..(but doesn’t everyone think that?)

Crockpot Stuffing…I NEED to make this! So easy but scrumptious!

Classic Turkey Stuffing (ALWAYS, stick to a classic.)

Sourdough Stuffing with Mushrooms, Apples, and Sage …..this stuffing is for trying something new!

Side Dishes:

Chopped Brussel Sprouts with Dried Cranberries, Pecans & Blue Cheese ….I made this last year and it was a hit! So easy and delicious!

Sweet Potato Casserole…who doesn’t love marshmallows?

Butternut Squash Potato Salad…interesting!!

Slow Cooker Sweet Potato Casserole ….so easy!

Slow Cooker Mashed Potatoes…can you tell I want to make it easy?

Rolls:

Just Like Lambert’s Throwed Rolls …if you’ve ever been to Lambert’s…you’ll understand in a heartbeat.

Honey Pumpkin Dinner Rolls….why not add in pumpkin?

Desserts:

Homemade Pecan Pie…..GIMMIE SOME OF THAT!

Turkey Conecakes…so adorable and cute for the kids!

Salted Caramel Apple Pie…(who doesn’t love apple pie?! with salted caramel at that!)

The Greatest Pumpkin Pie..what’s Thanksgiving without a pumpkin pie?!

No Bake Vegan Pumpkin Pie….for all you vegans out there..super easy and yum.

What are you planning to make for Thanksgiving? Let me know!

Much love, Brianna.

Toasted Oatmeal Cashew White Chocolate Cookies

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I have a problem. I’m addicted to making and eating cookies. I may even like the cookie dough more than the actual baked cookie! Crazy, right? So the other day I was dreaming about smoothies. The funny thing is that from dreaming about those smoothies out came a cookie recipe idea. I used to toast oats for my smoothies and then blend it in. One day I’ll share that recipe with yours well but today…..I think you’ll love this cookie recipe even more than that smoothie recipe.

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The toasted oats and cashews give the cookies a flavor they have never had before. The cinnamon makes the spices just right and the molasses adds that great taste. Their chewy when hot and crunchy when cooled. Usually I go for a chewy cookie but this recipe is an exception. Perfect on all levels if you ask me. (I might’ve ate the whole batch, but I didn’t just tell you that).

Toasted Oatmeal Cashew White Chocolate Cookies
adapted from Sally’s Baking Addiction
Yields around 36 cookies
Ingredients:
– 1/2 cup unsalted butter, at room temperature
– 3/4 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 egg
– 2 teaspoons vanilla extract
– 1 tablespoon dark strap molasses
– 12/3 cups *toasted oats (see notes)
– 2 teaspoons cinnamon
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt (omit if cashews are salted)
– 3/4 cup salted cashews, *toasted (see notes)
– 3/4 cup white chocolate chips

* Pre-heat oven to 375 F and place oats on a non-stick baking sheet. Bake for 20 minutes or until oats are a nice golden brown color. Let cool before using.
* For cashews do the same as stated above but decrease baking time to 10 minutes or less if needed. Cashews should be slightly browned and cooled when done.

Directions:
1. Pre-heat oven to 350 F and grease your baking sheets if needed.
2. Cream together butter, and all sugars together until light and fluffy.
3. Beat in egg until fully combined. Add the vanilla and molasses and continue to beat until blended together and the mixture is fluffy again.
4. Grab a bowl for dry ingredients. Whisk together flour, baking soda, salt (if using), and cinnamon. Stir in cooled toasted oats as well.
5. Turn mixer on low and slowly add dry ingredients until just combined.
6.Fold in white chocolate chips and toasted cashews.
7. Use a tablespoon or a small ice cream scoop to place cookies on the baking sheet.
8. Bake in the oven for 12 minutes, no longer than 12.
Let cook and enjoy with a nice tall glass of cold milk. YUM!

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Cookies are my best friend and lovers. Do you agree? Much love, Brianna.

Apple Butter Smoothie

 I’m a crazy lunatic for doing this. I went there on this smoothie. I put apple butter in it. Yes sir-ree bob I did. Do regrets on my part. No remorse at all either. I loved every second of it.

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 This recipe was inspired by How Sweet It Is, Apple Butter Milkshake. It sounded fantastic but I wanted it somewhat….healthier? Not that I wouldn’t mind downing down ice cream with that cinnamon apple butter.

 Only 3 ingredients. That’s all you need folks. Keep it simple people, keep it simple. So smooth and creamy and the spices…oh the spices…this smoothie is decadent even with 3 ingredients!

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Apple Butter Smoothie

inspired by How Sweet It Is Apple Butter Milkshake

Serves One

 * 1 1/2 Bananas, frozen and sliced

 * 1/2 C Unsweetened Vanilla Almond Milk

 * 4 T Apple Butter (I used this recipe)

1. Slice bananas into coins and throw into the blender.

2. Add almond milk and blend until smooth.

3. Add in your apple butter and pour into a jar or pretty cup.

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 A little extra Apple Butter wouldn’t hurt, now would it?

Much love, Brianna.

Breakfast Potato Hash

I’m one of those crazy people who LOVE their breakfast. I don’t care what it is but it usually needs to involve coffee and something sweet. In this case it was savory. I love my occasional eggs don’t get me wrong but there’s just something about eating that bagel or oatmeal in the morning that I love.

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I whipped up this recipe on a snowy Sunday with whatever we had in the vegetable bin and cabinet. I was going to add eggs to it but there was so much in it already that I could’ve used 3 dozen eggs! It’s warm and somewhat comforting and the cayenne pepper adds the perfect kick to it!

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Breakfast Potato Hash

Serves 8-10

* Red Bell Pepper, chopped

* Yellow Bell Pepper, chopped

* 3 cloves of Garlic, minced

* Onion, chopped

* 1 Bag Small Golden Potatoes, sliced

* 16oz Black Beans, drained

* 1/4 tsp cayenne pepper

* 1 Tbs Olive Oil

* 20 tortillas, warmed

toppings (optional): ketchup, salsa, hot sauce

1. Chop all peppers, onions and slice the potatoes.

2. Heat skillet with olive oil in it to medium heat.

3. Throw in all chopped veggies, garlic, onion and potatoes.

4. Cook for 15-20 minutes until tender. Throw in that cayenne!

5. Serve with warmed tortillas and the toppings of your choice!

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Gobble, gobble, gobble! Much love, Brianna.
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