NEW BLOG

I'm excited to tell you that I've moved my blog over to a WordPress! Use the following link to access new posts and updates. Along with recipes and kitchen tips, I'll be posting about beauty and fashion, and whatever else I'm obsessed with at the moment. Enjoy :)

my new blog

Mini Corn Dog Muffins

Let's just pretend the Super Bowl didn't happen, shall we (we're a Bronco family... need I say more)? To ease the pain of the so-called "game" that we watched today, I made these adorable little corn dog mini muffins. Normally, I'd make the corn bread mix myself but honestly, I was far too exhausted after our 3 hour hike so I will fully admit that I used the good 'ol boxed corn muffin mix and some Hebrew National hotdogs. If you're going to go down that road and eat hot dogs you might as well eat some that have the most "meat" in them. I've provided you with a recipe that I've used before to make corn bread so I know it'll be good. Hey! The NCAA season is fully underway so make these for your next bball party and you'll DEFINITELY impress your guests! P.S., this recipe will make a LOT so if you're only baking for a few, cut it in half!

What you'll need:

3 cups flour


1 cup sugar


1 cup cornmeal


2 tbs. baking powder


1 1/2 tsp. kosher salt


1 1/2 cups milk


1/2 pound unsalted butter, melted and cooled


2 extra-large eggs

1.     Preheat your oven to 350*. Liberally grease a mini muffin tin with non-stick spray.

2.     In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Slowly add the wet ingredients to the dry and mix until there are no lumps.

3.     Fill each muffin tin about ¾ the way up. Cut the hotdogs into 6 pieces each. Place one hotdog in the middle of each corn muffin.

4.     Bake for 15 minutes (or until golden brown).

5.     Let cool and serve with your favorite condiments. 

Super Bowl Snacks

By now, you're either finalizing where you'll be going to watch the Big Game or, if you're hosting, you're scrambling and realizing you're 3 days away and in desperate need of some each yet crowd-pleasing recipes. I've compiled a list of my top 10 favorite party foods for you. I know I've been on a health kick and trying to promote lower calorie eating but there are some events (this being one) that you can't skimp on the fried goodness. These recipes are all great for large crowds or just your few best buds. P.S. GO BRONCOS!

1. Chicken Parm Cupcakes
2. Oven Fried Chicken (wings for the game)
3. Vegan Buffalo Cauliflower Bites
4. Roasted Caprese Pops
5. Guac and Chips
6. Baked Chicken Taquitos
7. Turkey Sloppy Joe Sliders
8. Fried Artichoke Hearts
9. Cornmeal Onion Rings
10. Caesar Salad
11. Vegan Spinach Artichoke Dip (not pictured, but still a must!)

A Healthy Start

As you all know, I've been on a major health kick and diet for the past few months. As a result of some very hard work and dedication, I'm proud to say that I've lost about 50 lbs since September 1st. I feel great, I look great, and I can finally wear jeans without wanting to cry. Yes it was a huge physical change but it was equally a mental one. This was not a diet for me, but a lifestyle change. 

A lot of people have been asking me what I did to drop the weight. I followed a variation of the HCG diet with a doctor (click the link and it'll take you to his page). The process was challenging at times but to see how far I've come and looking at pictures side by side I'd do it again 100 times if I knew how great I'd feel in the end. Now, it is very pricy. But I PROMISE you that it is worth it! If you just can't afford it right now (lets be honest, not many of us can) then follow this guide I've made for you below. THE MOST IMPORTANT THINGS are to drink enough water (you should be drinking 3-4 liters EVERY DAY), and to NEVER skip a meal! 

I really hope this helps you all; it should give you a good jump start to get that body, AND MIND, you've always wanted.

Your breakfast should consist of 4-5 ounces EACH of protein and fruit.
Lunch should consist of 4-5 ounces EACH of protein, fruit, and vegetables.
Dinner should consist of NO MORE than 4 ounces EACH of protein and vegetables. 
NOT counted in the 4 ounces is the unlimited foods. Those do NOT count in your meals. They're to be eaten freely to hold you over or as a filler at meal time. Don't go TOO overboard, though! 

YES

Lean protein

Fish (all)

Chicken

Turkey

Turkey bacon

Eggs

80/20 ground beef

Apples

Oranges

All berries

All vegetables

Coffee (TRY TO LIMIT TO 2 CUPS)

Non-fat Greek yogurt (limited)

Vegan aioli

Avocados (1/2 per day)

Hummus (try to limit amount to 2-3 tbs. And only if served with veggies)

NO

Dairy

Butter

Fats

Oils (USE OLIVE OIL/CANOLA OIL SPRAY)

Bananas

Grapes

Pineapple

Carrots (if possible, none. LOTS of sugar)

Soda (unless diet)

Pasta

Bread

Croutons

Flour

Beans

Rice

Mayonnaise

Breadcrumbs (buy PLAIN melba toast and grind in a food processor to make your own)

UNLIMITED

Cucumbers

Peppers (any/all kinds)

Tomatoes

Red onion/shallots

Lettuces

Cabbage

Garlic

Herbs

Salt/pepper/seasonings

Any ZERO calorie dressings (Walden farms)

Water

Sparkling/flavored water (as long as zero calories)

Tea

Vegan Buffalo Cauliflower

First off, I'm admitting that I did not make these. I supervised for about 5 minutes and that's about it. But, nevertheless, they were delicious! As you know by now, we do it big for award shows. We watch about 3 hours of the Red Carpet Fashions, are horribly judgmental about the outfits, then eat yummy appetizers. As per my moms request, we had cocktail meatballs, chicken wings, and vegan buffalo cauliflower. If you're a fan of spicy then you will really enjoy these. They're baked not fried so they're healthy (I guess). I'm not going to bore you with any more anecdotes about how we made them so here is the recipe! Now go make them!

What you'll need:
1 cup non-dairy creamer (or plain almond milk)
1 cup flour
2 tsp. garlic powder
1 head of cauliflower, chopped
1/2 cup buffalo sauce (or hot sauce)

1. Preheat the oven to 450*. In a large bowl, combine the flour, milk, and garlic powder. Coat the cauliflower and shake off excess.
2. Line a baking sheet with parchment paper (or spray with non-stick spray) and bake for 20 minutes.
3. Remove from oven and toss with the buffalo sauce. Bake for an additional 5-10 minutes. Serve immediately.

enjoy :)

Cornmeal Onion Rings

I ran in to a small dilemma on New Year's Eve because one of my guests is gluten free. I had already made an amazingly garlic Caesar salad with croutons but I quickly realized he couldn't eat it because do the croutons. So I wanted to come up with something that wouldn't take too much attention away from my guests but would satisfy them all. Ok. Who DOESN'T like onion rings? That's right, nobody. These corneal fried onion rings are very quick to make and they're not covered in batter and "fry." They have a nice crunchy coating but you also taste the sweetness if the onions. I found the original recipe in one of Barefoot Contessa's cookbooks and tweaked it a tiny bit. They're great for a party or with a nice steak dinner. 

What you'll need: 

2 large sweet onions, cut into 1/2 inch rings

2 cups buttermilk

• 1 tsp. kosher salt
• 1/2 tsp. pepper
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 quart vegetable oil

1. In a LARGE, deep pan, heat the oil for a few minutes until it starts to ripple. 

2. Coat the sliced onions with the butter milk, salt, and pepper. Let sit for at least 30 minutes before cooking. 

3. In a deep plate, mix together the flour and corn meal. Shake off the excess butter milk and dip the onions in the flour mixture.

4Drop into the hot oil and fry for about 2 minutes then flip over. Remove to a baking sheet lines with paper towels to from the excess oil. Serve warm (If you have time between cooking and serving, keep them in a 200* oven to stay warm). 

enjoy :)

Happy New Year

Happy New Year to all of you. My resolutions this year are to 1. Keep up with my new healthy lifestyle (let's not mention the cornmeal onion rings and buttery steak I ate last night... Recipe to follow), and 2. To post lots of healthy recipes from my diet, and more often, this year. 

Relax, enjoy, watch the parade and some football today. You deserve it!!!

Carlye

Rosemary Cashews

If you're like me and still scrambling to plan your New Year's Eve meal, then don't feel so badly. I just finalized my menu about 3 minutes ago. I started to panic about what to serve because some guests have dietary restrictions and they eat a lot so I don't want to disappoint anyone, but then I remembered: Don't panic! Most caterers and party planners would always tell you to but 75% of your appetizers and make the rest; don't put too much on your plate. Go with some simple cheese and crackers for the store bought options, maybe some sliced cucumbers and salami, and these cashews are easy, yet elegant enough, to be your "homemade" option. Butter, cashews, rosemary, and a little sweetener. BOOM THATS IT! 

What you'll need:

1 lb toasted, salted cashews

2 tbs. fresh rosemary, minced

1 tbs. kosher salt

1/2 tsp stevia

2 tbs. melted butter

1. Preheat your oven to 325*. Toast your cashews for 10 minutes, just enough to warm them. 

2. Mix revert thing else in a bowl. When cashews are warmed through, toss everything together. Let cool and serve! 

enjoy :)

Garlic Kale Chips

I have a huge snacking problem. I just love anything that crunches. Chips, pretzels, you name it, I love it. I've been working really hard to get into shape so I had to give my beloved chippies up. A much healthier (and seriously, they're good) option is kale chips. I had about a 2 month obsession with these ranch kale chips from Whole Foods but at $5.99 per bag I realized it was getting ridiculous. So I started making my own to save my waistline and wallet. These are very easy and despite what other recipes may say, get the prechopped kale at the market. They're great for snacking, lunches, or just to make and having hanging around for a bad day.

What you'll need:

1 10oz bag chopped kale

Canola oil spray

1/2 tsp. garlic salt

1. Preheat your oven to 400*. Lay 1/4 of the kale on a baking sheet in a single layer. Spray with a few spritz of the canola oil and sprinkle a tiny bit of the garlic salt (the pan looks crowded but they will shrink). Bake for 20 minutes. 

2. Repeat the process until you've used up all of the kale chips (about 4 more times). 

enjoy :)

Holiday Gift Guide 2013

We've decided to push back our Hanukkah gift exchange until my sister comes back for Christmas. With just two weeks left, I have been struggling to find the perfect holiday gift for the foodies in my life. I've compiled my Top 10 list of foodie Must Haves for those that are in the same boat as I am (and who's bank account is struggling, too). All of the gifts are under $100 to save everyone's sanity a little bit. Oh, and almost all of the websites are offering FREE SHIPPING for guaranteed Christmas delivery!

1. A great set of whisky stones to keep your drink chilled and not watered down.

2. Blank gift tags to add a personalized touch to gifts.

3. Stainless wine opener and foil cutter.

4. Le Creuset signature round Dutch Oven, a necessity for all cooks.

5. Wood Monogram cheese board.

6. Cheery wood Boos cutting board.

7. "From the Kitchen of" Stamp from Yellow Owl Workshop.

8. ADORABLE Mason Jar shot glasses.

9. The Bible of cook books, Mastering the Art of French Cooking by Julia Child.

10. Reusable striped popcorn cups.

Gruyere and Prosciutto in Puff Pastry

Call me crazy but I'm already planning my New Year's Eve plans. I know, I know, we JUST had Thanksgiving but you know how I am. I was thinking about what I wanted to serve for appetizers (I'm not huge into going out; I'd rather open a great bottle of wine and feast until I can't move) so I began sifting through my cookbooks. I came across this little doozy from my lovely Barefoot Contessa. Her recipe called for ham rather than prosciutto and dijon mustard but Daniel LOVES prosciutto and hates mustard (I know, he's odd). This is a no-stress, simple appetizer that you can throw together in just minutes but will taste, and smell, like you've been slaving over it for hours! Oh, and did I mention the melty, gooey cheese?!

What you'll need:
2 sheets puff pastry, defrosted in the fridge overnight
5 slices prosciutto
8 oz. shredded gruyere
2 tbs. garlic aioli 
1 egg, beaten with 1 tbs. water (for egg wash)

1. Preheat the oven to 425* and line a baking sheet with parchment paper.

2. Lay 1 sheet of puff pastry on a floured surface and carefully roll it out to 10x10” square (just eyeball it if you don’t have a ruler handy). Transfer it to the baking shet and spread the aioli over it, leaving a ½ inch border. Begin layering the prosciutto down and top with mass amounts of gruyere.

3. Place the second sheet of puff pastry on the floured surface and roll it out to 10x10” square. Place it on top of the other pastry sheet, push down the sides and brush the top with the egg wash.

4. Cut 4 diagonal slits across the middle (this will allow steam to come out, or else it’ll explode).

5. Bake for 20 minutes, until puffed and golden brown. Let cool and serve.

enjoy :)

Horseradish and Chive Mashed Potatoes

Probably the most important entity of your Thanksgiving, Hanukkah, and/or Christmas dinner is the mashed potatoes. There is about 10,000,000 ways to make them and I usually stick to roasted garlic and non-fat Greek yogurt but this Thanksgiving we celebrated the once in a lifetime event of Thanksgivukkah. To marry the flavors of Hanukkah and Thanksgiving I made horseradish and chive mashed potatoes. I'm not a fan of horseradish at all but apparently they were received by rave reviews! Of course the original recipe came from Buzzfeed and their incredible Thanksgivukkah menu, but I used a little less horseradish because I didn't want to offend anyone's taste buds. If you want to try something different with your side dishes then this is sure to please those with pallets that are up to experimentation!

What you'll need:

1 whole head of garlic, roasted

3 pounds Russet or Yukon Gold potatoes

2 tbs. horseradish

1 cup non-dairy creamer

3 tsp. kosher salt

1 tsp. pepper

1 large bunch chives 

1. Roast your garlic at 400* for 45 minutes.

2. Peel and boil your potatoes (remember, ALWAYS boil potatoes in cold water. This will take anywhere from 25-35 minutes). Drain and use a hand mixer to mash your potatoes. 

3. Slowly add the creamer salt, pepper, and garlic. Continue to mix until thoroughly combined. Chop and add ¾ of the chives and horseradish.

4. Garnish with the remainder of the chives and serve immediately.

enjoy :)

Happy Thanksgiving

Happy Thanksgiving everyone. I hope you got to spend it with those most special to you; I know I did!

Pumpkin Pie Granola

It's now that day after Thanksgiving and the last thing you want to do is cook a full meal for your out of town guests. But guess what? You don't have to! Not only will nobody have room left in their stomachs for a big breakfast, but they're not going to expect you to put on a whole other production (they shoulnd't at least). But, if you REALLY want to surprise them, make a pumpkin pie granola! It is SO easy and you'll definitely have some left over pumpkin from the pies you were planning on making but gave up on (its ok, it happens to the best of us). I found the original recipe from Dashing Dish and it was a total hit with the kids at school (9 times out of 10 they're my guinea pigs).

What you'll need:

4 cups	Old fashioned rolled oats
2 tsp	Ground cinnamon
2 tsp	Pumpkin pie spice
1/2 cup	stevia or other sugar replacement
1/2 tsp	Salt kosher
1 tsp	Baking powder
3/4 cups	Pumpkin
1/2 cup	Applesauce (unsweetened)
3 tbs	agave nectar
1/2 cup	white chocolate chips

1. Preheat your oven to 325*. Line 2 baking sheets with parchment paper and spray with non-stick cooking spray.
2. Mix together the dry ingredients in one bowl and the wet ingredients in another (NOT the chocolate chips). Mix together and spread in a single layer on the sheets.

3. Bake for 20 minutes, stir around, then back for another 20 minutes. Take out and let cool (it may feel a little mushy but as it cools, it'll harden).

4. Break up and once cooled, mix with the white chocolate chips!

enjoy :)

Cranberry Apple Sauce

Ok, everyone time to get real! Whether or not you want to admit it Thanksgiving is only 11 days away! EEK!!! I feel like every year I try to prepare and create lists ahead of time but end up doing everything the day of. This year, I want to try and de-stressify my day by actually getting a head start. I plopped some cranberries and apples in the slow cooker for about 8 hours yesterday and what came out of it this morning was pure magic. It required barely any effort (great) and made the house smell like the holidays (even better). By mixing together the cranberries with apples it gives the sauce a nice twist. Yes I know some people enjoy the jelly that slides out of the can (my sister) and others like the homemade stuff (the rest of the world) so I wanted to jazz it up a bit.

Now, if you want to do this in a pot on the stove because you're impatient like the most of the of, then follow these steps: Add all ingredients MINUS the apples to a small pot. Bring to a boil and reduce heat to low and cook for 20 minutes. Add the apples, cover, and cook for another 20 minutes.

I don't know about you, but I can't wait for Thanksgiving, it's absolutely my FAVORITE holiday!!! That's one thing crossed off my list (I'll actually be able to watch the parade this year!), and it's now in the freezer getting ready for the big day!

What you'll need:
1 12 oz. bags fresh cranberries
8 gala apples (if they're big, maybe 6)
2 tbs. cinnamon
1 tsp. kosher salt
1/4 cup sugar
1 tbs. lemon juice
Zest of two oranges
1/4 cup orange juice (about 1 orange)

1. Rinse your cranberries in cold water, dry, and plop into your slow cooker. Peel, core, quarter, and slice your apples into big chunks and add to the slow cooker.
2. In a small bowl, mix together the cinnamon, sugar, lemon juice, orange juice, and orange zest. Pour it over the apples and cranberries, sprinkle with salt, and let it cook for 8 hours.
3. Stir every 2 hours to break up the apples (after the 6th hour, the apples will start breaking down). Turn off after 8 hours and let it sit for another hour or so to thicken up. Let cool and serve or pack up and freeze!

enjoy :)

Pumpkin Spice Challah

There is this undeniable falvor and texture that you can only find in challah bread. Sure chcolate chip challah, raisin challah, plain challah are all delicious but how many times can you have a roasted chicken on a Friday night? With the fall holidays upon us, I wanted to take on a new twist to the usual challah bread we eat every Friday. This time, I had to dive into pumpkin challah (I'm a little obsessed with everything pumpkin these days), and I am here to tell you that the kids at school LOVED it (remember, we cook every Thursday with them). I did try to make this a few weeks ago with whole wheat flour and let me tell you this: IT DID NOT WORK!!!!! So please, don't do it! Anyways, I think I may use this challah recipe to make the challah for stuffing for Thanksgiving. Don't worry, I'll give it a test drive and let you know how it turns out! Oh, by the way, this recipe is a step-by-step way to make challah by hand. If you want to use a stand mixer you certainly may. Everywhere I say to do something "by hand," change it to "using a dough hook."Now, this is quite time consuming, so I suggest you do it the night before you wish to serve or the night of ONLY if you have about 3-4 hours to bake.

What you'll need (will make TWO loafs or about 30 cupcakes):

2 packages active dry yeast

1 cup water

3 tbsp granulated sugar

1 whole egg

6 egg yolks

1/4 cup honey (do NOT use agave, not the right sweetness)

2 tbs. canola oil

2 tsp. kosher salt

3 tbs. Pumpkin Pie Spice

1/2 cup brown sugar, packed

2 cups pumpkin puree (this is equal to one whole can)

7-9 cups all-purpose baking flour

2. Preheat your oven to 350*. In a large bowl, add the yeast, 1/2 cup water, and 1 tbs. of the sugar and mix by hand. Let the mixture sit for about 10 minutes to dissolve and become foamy (the foam should be quite thick. If this does not happen, then your yeast has probably gone bad!).
2. Once your yeast has activated (gets foamy), then add the the rest of the granulated sugar, egg, egg yolks, honey, canola oil, salt and spices. Use a whisk to throughly combine the ingredients.
3. Mix in the brown sugar and the pumpkin puree until the mixture is nice and smooth. Ok here comes the messy part: start adding in the flour, 1 cup at a time, using a whisk (or your hands) to form a dough. Keep adding until the dough is smooth and not sticky anymore. Knead for about 7-8 minutes.
4. Pour a few tbs. of canola oil into a large bowl and smear it all over. Plop your dough in the bowl, rubbing the oil all over the dough. Cover your dough with a CLEAN kitchen towel and place on your stove on TOP of your oven. ***(if your oven is not connected to your stove then preheat your oven to 200*, turn off, and let your dough rise in the oven while it is OFF)*** Let rise for 1 hour.

5. Take the dough out, punch it down a few times, then divide into cupcakes and cover to rise for another hour OR, if you're making a braided challah, put back in the bowl, cover, and let rise for another hour. 

6. If you're going to braid your challah, now is the time to do it on a baking sheet lined with parchment paper (learn how to braid your challah here). Divide the dough in half, and braid both halves into two challah loafs. 

7. Now, use 1 tbs. water and 1 egg yolk, whisked together, to make an egg wash. Brush the top of your cupcakes or braided challah, and let rise for 30 minutes more (this is it, I promise!). You'll know it's ready when you poke the dough and the indentation stays rather than springing back.

8. Bake in a 350* oven for 20 minutes, turn the pan (the back of the oven is the hottest so you want to make sure both ends of the pan bake evenly) and bake for another 20 minutes.
9. Let cool and chow down!!!

Tips in the Kitchen- DIY Silver Jewelry Cleaning

I've never really been one of those people who is in to "DIY" (Do It Yourself) projects, usually because I fail epically every time. But I've been pretty sick of looking at my cloudy and tarnished silver (I have no idea yet how to clean gold) jewelry in the mirror so I looked for an easy way to do it at home that uses very little (if any) chemicals. I found a few variations of the same recipe and they all seemed pretty easy. They called for a very few select items that everyone will most definitely have in their home. So I experimented, and... voila! My jewelry is looking like it's BRAND SPANKING NEW!!! All it calls for is near boiling water, baking soda, and kosher salt. THAT'S IT and your jewelry will be sparking like the day you got it :)

What you'll need:
1 tbs. kosher salt
1 tbs. baking soda
2 cups near boiling water
1 baking dish
Aluminum foil.

1. Line your baking dish with a single layer of foil. Pour baking soda and salt in the middle.

  

2. Drop in your jewelry and pour the water over it. Watch it sizzle and wait 5 minutes.

3. Rinse in cold water, pat dry, and you're good to go!

 

Balsamic Steak Rolls

I came across this amazing recipe on, of course, Pinterest and I've been dying to make it for weeks. I have been on my very strict diet and most of the recipes I find on Pinterest are outside of the jurisdictions of my regime. But I was pleasantly surprised to find that this fit right in! I used flank steak, which doesn't have too much fat, and a ton of veggies to stuff inside. It's very cute and I think you just might be able to get your kids to eat it! If not, then there is more for you! Like I said, I lightened up the sauce and the veggies for my version but the original version looks just as great to me (but it has butter, brown sugar, and olive oil, all of which I am not eating). Either way, this will be a FABULOUS meal that looks complex but is SO easy! OH!!! Don't forget tooth picks!

What you'll need:

For the steak

2 lbs. flank steak

1 tsp. kosher salt

1/2 tsp. pepper

3 tbs. Worcestershire sauce

1 tbs. steak seasoning

For the veggies

1 carrot (I bought shredded and it worked perfectly)

1 zucchini

1 bell pepper (any color is fine)

6 green onions

1/2 red onion

1 tsp. herbs de Provence 

For the Sauce

Olive oil spray

2 tbs. finely minced shallots

1/2 cup balsamic vinegar

2 tbs. Stevia (or any zero calorie sweetener)

1. Prep your steak. Cut in to 8-10 slices, about 6 inches long. Salt and pepper both sides of the steak, then toss in a large zip lock bag with the Worcestershire sauce. Give it a good shake and let it sit in the fridge for an hour or so.

2. After an hour, take the meat out of the fridge so it can come to room temperature (it cooks more evenly when it is at room temperature). 

3. OK...Veggie time. Slice all of your veggies into match-stick sizes (I don't have a fancy machine to do it for me so I just went for it by hand), including the green onions. 

4. In a medium pan heated to medium heat, spray cooking spray and sauté the shallots. Add the balsamic, Stevia, and beef broth. Let simmer for about 10 minutes, then turn off heat to let it thicken (Don't worry, IT WILL!!!).

5. While the sauce is cooking, quickly stir fry the veggies in some cooking spray and whole garlic cloves (this just infuses the flavor f the veggies with garlic, but does not overwhelm). You do NOT want to cook them too much (they'll continue to cook inside of the steak when they're on the grill), so no more than 3 minutes.

6. Heat your grill pan time! Now, place a few pieces of each veggie inside of the steak so they're sticking out on the sides. Roll up and secure with a few toothpicks. Sprinkle with steak seasoning all over and start grilling toothpick side down. 

7. Grill for about 3-5 minutes per side and serve immediately with balsamic glaze!

Daniel wanted yo to see how perfectly it looked inside

enjoy :)

Chocolate Chip Waffles

After a long week of work and school, some Sunday mornings just call for homemade waffles, no matter what. But to make them extra special, you just have to add some chocolate chips! You really have no excuse NOT to. They're really quite simple to make and if you've baked just about anything in the last 6 months, you should have all of the ingredients in your pantry. I made these a little bit on the healthy side, opting for vegan butter and non-dairy creamer and they were just as fluffy as you could ask them to be!

What you'll need:

1 1/4 cup all-purpose flour

1/4 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 tbs. sugar

2 whole eggs, beaten

2 tbs. vegan butter, melted

1 cup milk (I usually use non-dairy creamer)

1/4 cup chocolate chips

1. Heat your waffle iron by following the instructions it provides. Mix all dry ingredients in a large bowl, and all wet ingredients in a big giant measuring up (makes it very easy to pour).
2. In a separate bowl, alternate between mixing the wet and dry ingredients until well incorporated. Finally, add in the chocolate chips and pour on your waffle maker.
3. Cook until golden on both sides and serve with some warm syrup!

enjoy :)

Slow Cooker Pumpkin Butter

Finally the nights are getting chilly and it's ALMOST time to light a fire and snuggle on the couch with some hot cocoa. But, until then, I'll happily welcome all of the other makings of fall. That means, of course, anything and everything PUMPKIN! Pumpkin butter, contrary to popular belief, is NOT a butter. It is like peanut butter or, the Godly, cookie butter; you can put it on just about anything you'd put peanut butter on. You can bake it in a jar in a water bath, but that's just far too complicated. The beauty of this recipe is that you can toss all of the ingredients in a slow cooker, go to bed, and wake up with your kitchen smelling like Thanksgiving and something yummy to smother on your toast! As you can see, I've jarred mine for optimum freshness (as of right now, I'm not too sure how long this will last, but if you like pumpkin as much as we do, it won't be around too long anyways). Put it on top of toast, a bagel, or even some pancakes or french toast! WOW ok I'm hungry now! BYE!

What you'll need:
2 cans organic pumpkin
4 tbs. pumpkin pie spice
1 tbs. kosher salt
Juice of 1 lemon
3/4 cup sugar
1/4 cup brown sugar
1/4 cup honey

1. Put everything in a crock pot. Cook on low for 8 hours.
2. After 8 hours, turn crock pot off and remove the top half way (to let the steam out and let it thicken). Let sit for an hour.

enjoy :)