Wednesday, February 22, 2012

Sweet Potato Scones

These were actually meant to be pumpkin scones, but it turns out the can of puree in my cupboard was sweet potato instead. Either way they were pretty yummy. The original recipe came from That's So Vegan, I made just a few tweaks. 

1 1/2 cups whole wheat flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
3/4 cup canned sweet potato
3/4 cup soy milk
1/4 cup unsweetened applesauce
1/4 cup brown sugar, plus a little extra for sprinkling

1. Preheat your oven to 450ยบ and lightly oil a baking sheet (I used my silpat).
2. In a large bowl, add the flour, cornmeal, baking powder, salt and stir well. In a medium bowl, whisk together the pumpkin, soy milk, applesauce and brown sugar. 
3. Add the wet into the dry and mix until just combined. This made 6 large scones for me, but I'd probably cut them down and aim for 10 medium-ish. Bake for about 12-15 minutes or until the tops begin to brown. 

I think next time I'd definitely make them smaller. Maybe adding golden raisins or pecans. But in general these will definitely go in to rotation.

Tuesday, February 14, 2012

Valentine's Treat

I saw this recipe on Pinterest and wanted to give it a try. The original recipe calls for strawberry frosting, which I thought sounded delicious. Sadly strawberry frosting is harder to acquire then I originally thought. So I opted for vanilla "fudge".

The recipe calls for only 2 things; 12oz white chocolate chips, 12 oz frosting. Super easy.

Melt the chocolate in a double boiler. Remove from heat and mix in the frosting. Pour in to a cake pan.

 Now for the life of me I couldnt get mine smooth. Maybe I overheated the chocolate. But I think the sprinkles covered that nicely.

I realized I had a bag of of reese's peanut butte chips and an extra can of frosting. I figured I'd see what happens. They turned out sooo yummy. I think these are by far my favorite. Both flavors are super sweet so you can eat too much. But that's pretty par for the course for fudge. I was trying to save time so I used the store bought frosting. But I'd be interested to see what would happen with homemade. Then again, that would sort of ruin the whole 2 ingredient thing...

The biggest issue I had was what to do with all the leftover bits. Maybe next time I'll just cut squares.

Friday, February 10, 2012


My mom says I'm not allowed to call it pizza if I don't put any cheese on it. So here is my ridculously delicious/impossible to eat veggie flatbread.
I started with the multigrain pizza dough from work, salsa, jalapeno, corn, red and yellow peppers, and black beans. I baked until the dough was done. Then  topped with avocado and red cabbage. Its as delicious as it is messy.

Wednesday, February 8, 2012

Who doesn't love a cheddar pun?

Oh Murray's, could you be more adorable?

Breakfast Quinoa

The original recipe calls for blueberries and I had defrosted some from my freezer but sadly they were freezer burned and funky tasting so I substituted some fresh blackberries I had. I also substituted nutmeg for cinnamon and maple syrup for agave 'cause well I'm just like that. 

1 c. quinoa
2 c. water
1/4 tsp. nutmeg
1 c. blackberries
1 tbs. ground flax seeds
1/2 c. soy milk
1 tbs. maple syrup

Bring the quinoa and water to boil, cover and drop to a simmer. Let simmer for 15 min. 
Add berries and nutmeg and let cook for another five minutes.
Mix in the flaxseeds. 
Portion out and add maple syrup and soy milk. 

Friday, February 3, 2012

Healthy Breakfast

Orange Pineapple Ginger Juice
2 Pineapples
2 Navel Oranges
1 knob of Ginger

I criminally neglect my juicer. But I'm trying to make an effort to experiment. I think I just get nervous to mix things in case it turns out horribly and then I've wasted money and have to clean fruit pulp out of everything. Fortunately I have to walk through the produce department everyday to get to Specialty so I can keep an eye on sales. This concoction was the result of both a pineapple and orange sale. And I love ginger in any for. The more the merrier. Next time I might add a few more oranges for balance, but I love how the ginger still shines through. It gives this really lovely cleansing feeling to help wake you up (especially if you have sinus issues like myself)

These kept popping up on my Pinterest. You'll notice at the source hers look much nice than mine. I tweaked the recipe just a tiny bit which made them drier, but still yummy.

1 cup old fashioned oats
1 cup shredded coconut
1/2 cup fresh ground almond butter
1/2 course ground flaxseed
1/4 cup dark chocolate flakes (use a sharp knife on the edge of a block of chocolate)
1 tsp vanilla
1/3 cup honey

Now I missed the direction to refrigerate for a half hour before trying to roll them. So that might also lend to them not mixing together as well. But they are super yummy and perfect for my opening shifts when it's too early to want to eat.

Thursday, February 2, 2012

The Duck and Bunny

Megan and I stopped in to the Duck and Bunny in Providence this fine afternoon and had ourselves a little snack. The Duck and Bunny calls itself a "snuggery". As far as I can tell that means an adorable and cozy place to eat sugary snacks. Now they serve savory crepes as well, but I've yet to try one. This time I went for the Jack and Abby which is lemon and sugar. Simple and perfect.