Yes, I know, breakfast pie? Once I thought about this idea I knew I had to make it happen as soon as possible. My best ideas seem to come to me on on commute to and from work, so it’s no surprise that this one popped into my head on my way to work last week. I am a PB&J lover like anyone else, but when it’s mashed into pie and cookie form, I will most likely eat the whole thing in a weekend (now you know my weekend plans, right?). The original idea (more…)
Here we are, it’s September and I’m still trying to give you popsicle recipes, like it’s still summer or something! I know the warm season passed by way too fast, but really, I just needed to have breakfast in popsicle form one last time before the sun starts setting at 4pm again (eek!). I first discovered overnight oats from Angela over at Oh She Glows. Basically, (more…)
It’s really not that hot here, not hot enough to believe it’s June anyway. For a split second I considered turning on the heat last week, what? Regardless of the weather I am making popsicles. don’t care. Kind of like how I’ll still drink hot coffee when it’s hot. Who knows. For dessert, with booze, with fruit, and for breakfast. Popsicles for breakfast aren’t the usual route, but hear me out. It’s like a bowl of juicy fruit and granola on a stick. Lord knows how things on a stick tickles everyone’s fancy like whoa! (See: every state fair ever) (more…)
The most delicious vegan deep dish peanut butter cookie in existence! Chewy, crunchy, and the perfect combo of crispy edges and a soft, perfect middle. Serve with a scoop of vanilla ice cream and you’re in HEAVEN.
Peanut butter cookies have always held a special place in my heart. From little on, peanut butter cookies were always made by my mom with love for our family. I’ve already perfected the Best Vegan Peanut Butter Cookies, so I set out to do something a little, uh, bigger, if you will. When I had the opportunity to make a deep dish peanut butter cookie, you can bet I was all the way in. I can’t believe I didn’t think of it sooner! It’s a super simple recipe and I bet you already have most of the things you need in your pantry.
Hazelnuts and dates are blended together to make sweet homemade vegan Nutella. Perfect spread on toast, used in donuts, and more!
When I studied abroad in Australia, my roommates and I were notorious for eating copious amounts of Nutella on just about everything we were given. Breakfast was a piece of toast slathered very (VERY) thickly with the chocolate hazelnut spread, and sometimes we maybe even plopped some right into our bowls of oatmeal, to the horror of our host family. A lot of Aussies just didn’t understand why we Americans were nuts over Nutella, especially since our host brothers thought it was ‘too sweet.’ Excuse me, what does that even mean?! (more…)