made at home: banana date bars

Banana Date Bars

• 1 1/2 cups of pitted dates
• 1/4 cup of coconut 
• 1/2 cup of chopped walnuts
• 1 ripe banana, mashed 
• 2/3 cups of oats
• 1 1/4 cup of flour
• 1/2 teaspoon of baking soda 
• 1/2 teaspoon of sea salt 
• 1 cup of brown sugar 
• 1 teaspoon of cinnamon 
• 1/2 teaspoon of ginger 
• 1/2 cup of water
• 1/4 cup of coconut oil, melted 

    In a large bowl mix shift together the flour, baking soda, salt, cinnamon, ginger, and oats. On the stove top, bring the dates and water to a boil. After coming to a boil, add in half of the brown sugar, and let the mixture sit to thicken. Mix the mashed banana, coconut oil, and brown sugar together in a small bowl. Add the coconut and walnuts into the dry mixture bowl, then add in the wet mixture and use the fingertips to mix together. Pour the date mixture into the bottom of a greased square baking dish, then crumble the dry mixture over the top. Bake at 350 degrees for 35-40 minutes. Serve cooled, and topped with honey. 

    I was at Costco the other week with my parents, and I saw a huge box of dates that I just couldn't leave without. When it actually came down to eating the dates at home, I usually just snacked on them throughout the day, and then I decided I needed to bake something with them. Date bars have always been one of my favorite desserts, and this was my first time baking them myself. I snacked on these on my car rides to school.. because in some way they remind me of a breakfast treat. Anyway, I hope you enjoy this recipe, and think of this next time you have too many dates from a Costco trip. 

made at home: lavender lemon mini-doughnuts

Lavender Lemon Mini-Doughnuts

• 1 cup of flour
• 1/2 cup of brown sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt 
• zest of one lemon
• 1 tablespoon of lavender 
• 1/2 cup of buttermilk
• 1 teaspoon of vanilla abstract  
• 1 tablespoon vegetable oil
• 1 egg

Lemon Glaze

• Juice of one lemon
• 1/4 cup of milk
• 1 1/2 cup of powdered sugar

   Combine the flour, brown sugar, baking powder, and salt into a medium bowl. Mix together the buttermilk, vanilla, oil, and egg into another medium bowl. Add the lemon zest and the lavender into the dry mixture, then combine the wet into the dry mixture as well. Preheat oven to 350 degrees, place batter into a greased mini-doughnut pan, and cook for 6-9 minutes. If using a mini-doughnut maker, use as instructed.  Juice the lemon into a medium-sized bowl and pour milk in, then mix with the powdered sugar to create the doughnut glaze. Let the cooked doughnuts cool, then dip gently into the glaze and let dry.

    How can you go wrong with lavender? I mean, if someone baked me something with lavender, chances are I would fall in love with it. Usually, I use lavender for simple syrups to use in lattes or lemonade, but I decided to bake a few treats with some of the bag I bought earlier in the week. Lemon is also a perfect pair for lavender, which makes these doughnuts have such a wonderful taste... and bring a little spring time to these winter days. 

made at home: ginger blood orange tea

Ginger Blood Orange Tea

• A medium-sized ginger root, cut into 1/2 inch slices and peeled
• juice of two blood oranges
• 3 tablespoons of honey (or to desired amount)
• 1 pinch of cayenne pepper
• 5 cups of water

    Cut and peel the ginger root, and then place into the pot water. Bring the water and ginger root to a boil, let boil for about five minutes, then bring to a shimmer for another 10-20 minutes (the longer the ginger root is shimmering, the stronger the tea will be). After the shimmering time is up, pull the liquid mixture off the hot stove-top into a non-heated surface. Mix in the juice from two blood oranges, honey, and cayenne pepper. Serve warm, with a slice of blood orange. (The tea may also be diluted with water if a weaker ginger taste is desired.)  

     I have had an off-and-on cold for about three weeks now. The winter time always brings this upon me, and it usually goes and comes the same way each year. During these times of the year when I have a cold, I usually stray from any sort of medication... I stick to more natural ways to heal myself. Drinking ginger tea is one of those options I had starting using last year. 

     I used to make my ginger tea with lemons, sometimes with just ginger and honey, but I decided to try something else this year... with my favorite fruit, a blood orange. This tea is bitter, in-your-face-ginger, and so soothing to a shore thoart. The blood orange juice makes the tea more fruity, and produces the prettiest color in the tea. If you are experiencing an ongoing cold this winter, I would highly suggest boiling some ginger yourself. Enjoy. 

made at home: chocolate strawberry bundt cake

Chocolate Strawberry Bundt Cake

• 2 cups of flour
• 1 3/4 cups of sugar
• 1/4 cup of coco powder
• 1/4 cup of very finely ground (or instant) coffee beans
• 1 teaspoon of baking soda
• 1 cup of oil (I used vegetable)
• 1 cup of milk
• 3/4 cup of warm water
• 1 teaspoon of pure vanilla abstract
• 2 eggs
• 10 strawberries

   Combine all dry ingredients together in a large bowl. Mix both of the eggs and vanilla abstract in the mixture. Add the oil and the milk. After mixed, stir in the warm water until the cake mixture is almost soup-like. Oil and flour the bundt cake pan, then pour the cake mixture into the pan. Slice the strawberries into fourths or halves, and gently place into the batter. Bake at 350 degrees for 55-60 minutes. Let the cake cool for about 10 minutes, then place onto a cooling rack to cool completely. 

White Chocolate Strawberry Glaze

• 1/2 cup of milk
• 1 cup of white chocolate chips
• 5 strawberries 
• 1 cup of powdered sugar

    Pour the milk into a sauce pan, add the strawberries. Crush the berries in the pan, then bring the mixture to an almost boil on the stove top. Remove the pan from the stove and, over a strainer with another bowl underneath, pour the mixture to remove the seeds/large berry chunks from the milk. Quickly do this process so the mixture is still very hot, then add the chocolate chips and mix quickly until melted. Add the powder sugar until the glaze is thickened. Pour over the warm bundt cake to create a doughnut-like glaze. 

    I bought a bundt cake pan from an estate a few weeks ago for a couple cents, so I had been planning on putting it to use in the near future... which having a snow day presented the perfect opportunity to do so. Baking with only things I had around the house today (which was slim to none, considering it was a snow storm and we hadn't been grocery shopping in over a week), so I pulled out some frozen berries and white chocolate chips to work with.

    I also feel this recipe fits well with the upcoming holiday, Valentine's Day, because chocolates and strawberries seem to be so popular during the season. It kind of excited me that this went so well with that day, considering it is one of my favorite holidays. Also, a fair warning, baking bundt cake can become quite messy and take a while to bake.. I had forgotten that since my days of working at a bakery. 

made at home: quinoa peanut butter cookies

Quinoa Peanut Butter Cookies

• 1 cup of cooked & cooled quinoa
• 1 cup of oats
• 1/3 cup of peanut butter
• 1/4 cup of honey 
• 2 tablespoons of melted coconut oil
• 1 1/4 teaspoons of sea salt
• 1 teaspoon of cinnamon
• 1/4 cup of white chocolate chips 

    After the quinoa is cooked and sat to cool, combine it with the oats, peanut butter, coconut oil, and honey. This process is easier to mold with your hands (be prepared to get sticky though), but a fork works fine as well. Add in the cinnamon and sea salt to the mixture. Fold in the white chocolate chips, and roll the dough into about a tablespoon sized ball. Bake at 350 degrees for 13-15 minutes. When pulled out from the oven, press down the cookies with a flat bottomed object to create a flat cookie, then let cool for serving. 

      I'm not going to lie, this recipe took me twice to create the perfect cookie. The first time I tried to make it more of a "salted" peanut butter cookie... and well, it was way too salty. They were also seeming a bit too dry, which surprised me because there was peanut butter in the recipe, so I added a bit of coconut oil to do the trick.

    Quinoa is something I usually have a lot of in my kitchen cabinet (thanks to Costco trips!), and I love baking with it. I also realized that I hardly bake cookies, so I figured it was about time to make some in my own kitchen again. Also, anything with peanut butter is a wonderful dessert in my book. Enjoy!

made at home: rosemary oatmeal bath soak

Rosemary Oatmeal Bath Soak

• 1/4 cup of honey
• 1/2 cup of oatmeal
• 2 tablespoons of coconut oil
• 2 tablespoons of Epsom salt 
• 2 tablespoons of rosemary 

   Mix all ingredients together in a medium sized jar (or bowl). Run a warm bath and pour the ingredients in the tub while the water is running. For less of a clean-up, combine the ingredients in a large tea bag or sock, and squeeze throughout soaking. 

   Kansas City had record-breaking lows today. This below zero degree weather is frighteningly cold, so I preferred to stay indoors as much as I could today. As most normal people do on chilly days, I decided to take a warm bath after spending some time outside this afternoon. I decided to mix together a simple bath soak, which couldn't be more relaxing. Rosemary is great for cleansing the skin without over-drying, oatmeal reduces inflammation and is good for dry skin, and honey keeps the skin smooth. I will defiantly be using this soak more often. What are your favorite bath soaks? 

made at home: spiced peppermint white hot chocolate

Spiced Peppermint White Hot Chocolate

• 1 cup of white chocolate chips
• 10-12 peppermints 
• 3 cups of coconut milk (or other desired milk)
• 1 1/2 teaspoons of pure vanilla abstract
• 3 teaspoons of sea salt
• 1 1/2 teaspoons cayenne pepper 

  Bring the milk, peppermints, and spices over medium-high heat on the stove top. Take off the heat right before it is about to boil, then stir in the white chocolate chips until fully melted. Pour into a mug, top with whipped cream and crushed peppermints. 

  I have never really been the biggest fan of hot chocolate. It was always one of those "a couple times in the season" sort of drinks for me, but then I realized all of the spices and flavors I could develop to make a hot chocolate "my own". With Christmas right around the corner, I decided to go for a seasonal flavor, peppermint (and mixed with some sea salt and a bit of spice). Not only is this drink rich and wintery, but it's also the prettiest shade of pink, which won me over for this recipe even more.  

made at home: vegan "eggnog" mini-muffins

"Eggnog" Mini-Muffins

• 1 cup of soynog (or other non-dairy eggnog)
• 2 teaspoons of vinegar
• 1 tsp pure vanilla abstract
• 1/4 cup of maple syrup
• 1 1/2 cup of flour
• 1/4 cup of wheat germ
• 3/4 cup of raw sugar
• 1/4 tsp of baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon of sea salt 
• 1/2 teaspoon of nutmeg

"Eggnog" Ganache 

• 10 oz. vegan chocolate chips
• 1/2 cup soynog 

   Whisk soynog with vinegar and set aside. Combine all dry ingredients in a large bowl. Add maple syrup and vanilla to soynog mixture. Take the liquid mixture and quickly mix with the dry ingredients, just until fully combined. Grease a mini-muffin pan and spoon in mixture into the sections. Bake at 350 degrees for 14-16 minutes. 

     For the ganache, bring the soynog to almost a boil on the stove top. Bring off the heat and whisk in the chocolate chips until melted. Let cool slightly, then dip the mini-muffins into the ganache to top. 

    So, I haven't posted a vegan recipe in awhile since becoming a vegetarian, so I decided to bake without dairy for this recipe. Even in my earlier years of eating dairy and eggs, I have never been a fan of actual eggnog, so soynog has always been my go-to. These muffins are so moist, full of spices and flavor, and even sweeter with the eggnog ganache. This would be a perfect holiday party snack to bring, or even to enjoy at home. 

made at home: pumpkin coconut blondies

Pumpkin Coconut Blondies 

1 can of organic pure pumpkin puree
2 sticks of unsalted butter
1 egg
1/2 cup of white chocolate chips
1/2 cups of dark chocolate chips
1 cup of coconut 
2 cups of flour
1 1/4 cup of brown sugar
1 teaspoon of sea salt 
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of ginger 
*Spiced glaze

  Combine all dry ingredients (besides sugar) into a medium sized bowl and set aside. Whisk the softened butter, sugar, and egg. Add in the pumpkin puree to the wet mixture, then stir in the dry ingredients. Fold in the coconut and chocolate chips. Preheat the oven to 350 degrees and bake for 30-35 minutes in a greased square pan. Let cool, then enjoy. 

  *Optional glaze using powered sugar and milk, adding cinnamon and cloves. Drizzle over the cut blondies to serve. 

  So, Thanksgiving and (almost) Fall has come and gone, but that doesn't mean pumpkin treats need to be placed on the back-burner. I mean, Fall is still here for a little bit, right?! This is the dessert I made to take to a family Thanksgiving this year, which was a huge hit. I tried to create an idea that wasn't the typical pumpkin spice sweet, so adding coconut made all the difference. I would suggest eating a small slice at a time, they are very sweet.... but I didn't follow that rule. 

made at home: coffee grounds scrub

Coffee Grounds Body Scrub

• about 1/2 cup of ground coffee beans 
• 1/2 cup of brown sugar
• 1/4 cup of sea salt 
• 2 tablespoons of honey
• 1 teaspoon of cinnamon 

  Use your left over coffee grounds from the morning brew, or simply grind fresh beans for the mixture. Add all ingredients together and store in an air tight container. Make and use frequently. Use once a day on face and body. 

  After making my own scrubs and masks for quite awhile, I will never go back to store bought ones. Using this scrub made my skin feel amazingly soft, along with the feeling of being awaken from the coffee beans. Everything in this scrub is wonderful for your skin, which is why making your own scrubs is the best. And you get to use coffee grounds, which normally end up in the trash! 

made at home: pumpkin flax green smoothie

Pumpkin Flax Green Smoothie

• 1/3 cup of pumpkin puree (I use 365 organics brand)
• 3 tablespoons of ground flax seed
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg 
• 1/4 cup of yogurt 
• 1/2 cup of milk/or non-dairy milk 
• 2 tablespoons of honey
• a giant handful of kale 
• a few ice cubes 

  In a blender, combine all ingredients and blend together until smooth. Add more ice cubes to make as thick as desired, or more milk to make less thick. Serve after combining. 

  I have always had a love affair with smoothie making; taking all of these delicious ingredients and blending them together for a drink on the go. I've always loved adding vegetables to these creations, because these leafy greens can be disguised so easily.   Since the Fall season is in full-force now, cans of pumpkin puree are always open in my apartment. I decided to use some of one in an afternoon smoothie and it turned out wonderful. I would highly suggest adding a bit of pumpkin to your next green smoothie for a touch of seasonal joy.