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: 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 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. 

made at home: squash carrot spinach soup

Squash Carrot Spinach Soup

• 2 medium squashes, diced
• 4 carrots, diced
• 1 cup of spinach
• 4 cloves of garlic
• 5 cups of vegetable broth
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cumin
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of ground colander 
• 1.4 teaspoon of rosemary
• salt and pepper to taste
• *heavy whipping cream optional to taste on finished product 

  After cutting the vegetables  warm a large sauce pan with olive oil to add the squash and carrots to. Steam over medium heat for 5 minutes  then add the spinach and spices for another 2 minutes  Combine the vegetable broth with the veggies, and bring to a boil. Let the mixture shimmer for another 25-30 minutes  After shimmering, let the soup cool slightly  then add half to a blender to blend until smooth. Add the blended mixture back into the sauce pan to bring to a slight boil, then serve with cream. 

  Fall soups are the best of soups. So much warmth, so hearty, full of squash, perfectly colorful... I had to make a concoction of my own this year. Soup making is quite a long process, but completely worth every vegetable you chop and all of the stirring. This soup is delightfully rich, creamy, and the perfect fall color. So grab a good read, a cozy sweater, and make some soup the next chilly fall day you may have. 

made at home: kale muenster quiche

Kale Muenster Quiche 

• 4 cups of chopped kale
• 2 diced red potatoes 
• 3/4 cup of diced muenster
• 2 cloves of chopped garlic
• 5 eggs
• 1 chopped onion
• 1 cup milk
• 1 pie crust (recipe I use here)

  After pie crust is prepped, place in the freezer until ready for use. Saute the potatoes, garlic, onion, and kale. Press the vegetables  besides the kale, firmly with a paper towel to remove excess oil. In a large bowl, whisk together the eggs and milk, then fold in the cheese. Place the vegetables in the bottom of the pie crust, then pour the liquid mixture over them. Bake at 375 degrees for 45 minutes.  

  Oh, the joys of baking with eggs (I didn't believe that would have come out of my mouth anytime soon in my life). My desserts taste richer, my breakfast keeps me full, and quiche's have developed into one of my new favorite things. This is my first quiche ever, which the delightfulness of this recipe surprised me because I have slim to none experience with eggs. 

  Although eggs are the main experience in this dish, I added a large amount kale to make this a wholesome quiche. Try this for a breakfast treat, a slice for an afternoon snack, or even for those late night "in need of staying awake to study" eats. Trust the newly dairy eater here, it's one to make.

made at home: chai pumpkin pie

Chai Pumpkin Pie

• 1 can of pumpkin puree
• 2 eggs
• 3 Chai tea bags
• 3/4 cup of brown sugar 
• 1/2 teaspoon of cinnamon 
• 1/4 teaspoon of allspice
• 1/4 teaspoon of ginger
• 1/4 teaspoon of nutmeg
• 1/2 teaspoon of sea salt 
• 1 cup of homemade sweet and condensed milk (recipe here)
• 1/2 cup of cold water 
• 1 pie crust (recipe here) 

  After preparing the pie crust and the sweet and condensed milk, place the sweet and condensed milk and water into a pot over the stove top. Bring the liquids to a boil, then ad the Chai tea bags and simmer for about 20 minutes. Let the mixture cool to room temperature after simmering. Mix the sugar, eggs, and spices into a medium-sized mixing bowl. Combine the pumpkin puree with the mixture, then add the Chai tea liquid mixture to the bowl. Pour the pumpkin pie filling over the pie crust, bake at 350 degrees for 45-55 minutes. 

  Pumpkin pie is such a staple for this time of the year. Though I honestly don't think I've had a Pumpkin pie that my mother didn't bake, which part of me wanted to keep it that way, but my boyfriend and I were craving it the other day. Naturally I tend to spice things up a bit when I bake, so decided to combine my love of strong Chai tea to this pumpkin pie. The flavors developed into a creamy, spice-filled heaven together... if I can say so myself! 

  This is also the first recipe that I have featured on my blog that is not vegan. I can't recall the last time I baked something that wasn't vegan, so I was dying to whip up something with actual milk and egg product.

made at home: coffee pumpkin butter

Coffee Pumpkin Butter

• 1 can of pumpkin puree
• 1/3 cup of brown sugar
• 1/4 cup of honey
• 1/2 cup of strong cold coffee 
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ginger
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of allspice 
• 1 tablespoon of lemon juice (about half a fresh lemon) 

   Combine all ingredients besides the lemon juice into a saucepan on the stove-top, and bring to a boil. After boiling, reduce to a simmer for 20-25 minutes while stirring frequently  Add the lemon juice and then let cool. Store in an air-tight container in the refrigerator and serve cold. 

   I decided to make to this pumpkin butter after browsing through Trader Joe's and seeing they had their pumpkin butter up for sale. I have always been a huge fan of apple butter, but I believed I would enjoy pumpkin butter even more.. and I would ever more enjoy it with a hint of coffee added to it. Yes, pumpkin and coffee butter was created exactly after that thought. The coffee gives the pumpkin butter a slight bit of a "darker and richer" flavor and just feels more Autumn (personally, I think so). I have been eating my coffee pumpkin butter over toast, in oatmeal, and possibly going to bake a little something with it.... oh, and of course while drinking coffee.