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Vegan Cranberry Bliss Bars

cranberry-bliss-bars

When I was trying to figure out what dessert to make for Thanksgiving last week I knew pie was out. I made pecan pie the week before Thanksgiving and pumpkin pie two weeks in a row before that. I think poor Eric was all pie’d out so I had to get a little creative. Last year when we were home for Christmas my mom bought a pack of cranberry bliss bars from Starbucks for us to snack on. They were delicious. When I remembered this I figured it might be time to try to make a vegan version. Continue reading

Maple Pumpkin Pecan Scones (Vegan)

pumpkin pecan sconesHappy Pumpkin Day! It’s been a while since my last post, I can even believe that it is Halloween already.

What’s more fitting for Halloween than pumpkin? At dinner one night this week we realized we ran out of dessert (truly a travesty in this house). Eric suggested making these pumpkin cookies, but I realized we had been eating a lot of oats lately and thought it was time to switch it up. So these pumpkin scones were born, and really hit the spot for me. I still plan on making those cookies soon, though. They look delicious. Continue reading

Butternut Squash Stuffed Shells – Vegan

Stuffed shellsFor Thanksgiving this year my family flew out to Los Angeles, we rented an RV and drove up the coast of California to San Francisco. There were a few people with dietary restrictions so I made these butternut squash stuffed shells as a backup.  Eric and I whipped these up a few weeks ago and loved them and they were a great thing to have in the fridge to pop in the microwave. Continue reading

Blue Raspberry Scones Recipe

Scones Title PNGHappy Summer! Yesterday was the first day of summer and these beautiful scones were the perfect breakfast to kick off the summer. Ever since I made these cranberry-orange scones that we loved so much, we have been changing up the ingredients to make variations. This summer variation is just as tasty as it is gorgeous (There is no editing on these photos!). We switched out the orange juice in the previous recipe for a blueberry puree and added raspberries in place of the cranberries. Yum yum I love me some scones.  Continue reading

French Toast Sticks (Dairy and Egg Free)

french toast sticks dairy free egg freeWow it has been a stressful week! There are a lot of changes going on right now that are just going to take some getting used to. I’m hoping that this weekend we can go on a nice hike to clear our minds. My mom even sent me new hiking shoes so I am SUPER excited to use those!

Last weekend we didn’t get the chance to go hiking because Eric was working really hard on his talk, so instead of waking up early to go hiking, I woke up early to make french toast sticks! They were so good. They taste like Burger King french toast sticks. Continue reading

Fruity Pebbled Vegan Cupcakes

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fruity pebbled cupcakesToday is Eric’s birthday and I figure it wouldn’t be complete with out some kind of cake. I made funfetti cupcakes a while back and loved the ‘birthday feel’ so I thought I’d change it up a little and make fruity pebble cupcakes. Not only do these cupcakes have fruity pebbles in them, but the milk used to make them was soaked with the cereal to extract that yummy flavor. The cakes actually taste like fruity pebbles! Maybe next I will try a cinnamon toast crunch cupcake…

For dinner tonight we are trying out an Ethiopian restaurant we have been wanting to try for a while, Meals by Genet, on the Jonathan Gold’s 101 best list. We have decided that before we move from Los Angeles we’d like to try as many restaurants on his list as possible. We have only been to 3 so far which leaves 98 more to go haha. So if we stay in LA for another 4 years we need to go to 25 a year…..totally doable right??

Happy Birthday Eric! You are an amazing person and have brought a lot of happiness into my life when I needed it most. Love you to the moon and back.

 

Fruity Pebbled Cupcakes
Print Recipe
Vanilla cupcakes flavored with fruity pebble milk and flakes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Fruity Pebbled Cupcakes
Print Recipe
Vanilla cupcakes flavored with fruity pebble milk and flakes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350F and line a cupcake pan.
  2. Combine the almond milk and 1 cup of fruity pebbles in a small bowl and allow to soak for 30 minutes. After 30 minutes strain through a sieve into a bowl to obtain almond milk. Measure out 1 cup of the fruity pebbled almond milk to use in the cupcakes and discard the rest.
  3. Cream together the butter and sugar in a mixing bowl until fluffy. Pour in almond milk and vinegar and mix until combined. The milk will curdle due to the vinegar but this is a good thing!
  4. In a separate bowl combine flour, baking powder, baking soda and salt. Slowly pour the dry ingredients into the wet and mix until batter comes together.
  5. Pour the remaining 1/2 cup of fruity pebbles into the batter and stir gently with a spoon to combine. Spoon the batter into cupcake pan and bake at 350F for 15-18 minutes. Allow the cupcakes to cool and frost with your favorite frosting!
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