I cannot believe Christmas is only 5 days away! I am so excited and part of my excitement is due to all of the cooking and baking I get to do this time of year!
For a delicious gluten free, vegetarian side dish on Christmas Day, I am making this Sweet Potato Casserole (based off of Ellie Krieger’s recipe, which is linked)
- 5 sweet potatoes, peeled and cut into medium sized chunks
- 1/4 cup honey
- 1 egg
- 1 1/2 tsp. cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ginger
- 1/2 Tbsp. brown sugar
- 1/4 cup chopped walnuts or pecans
- Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray.
- Bring some water to a boil and add sweet potatoes. Let them boil until tender, about 25 minutes.
- After draining, place sweet potatoes in a large bowl and add the honey, egg, cinnamon, nutmeg, and ginger. Using a hand mixer, beat until evenly combined. Spread the sweet potato mixture in the prepared baking dish.
- In a small bowl, mix the brown sugar and nuts together. Sprinkle on top of sweet potato mixture. Bake for 40 to 45 minutes.
I absolutely love this dish! I adjusted the sweetness and spices to my liking, but it is a scrumptious recipe. Vegetarian or not, everyone will enjoy this dish at your holiday dinner.
What is your favorite dish to make for the holidays?
With the holidays coming up, I always find myself wanting to bake more. This past weekend I made the recipe I am about to share with you, and my family absolutely loved it! I hope you do, too!
- I followed Hershey’s recipe for their chocolate cake, but I baked mine in 2 9-inch round pans
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup Earth Balance
- 2 cups powdered sugar
- 3-4 Tbsp. almond milk
- Beat everything until evenly combined.
*After letting the cakes cool, I frosted the bottom layer, put the other cake on top, and frosted the rest of it.
Below is the finished product:
Yum!! This would be a perfect dessert to bring to any holiday gathering. The icing is vegan, and the cake could be made vegan by using flax eggs (1 Tbsp ground flax + 3 Tbsp. water = 1 egg) in place of regular eggs, and replacing the cow’s milk with almond, soy, or rice milk. I have not tried it with gluten free flour, but that might be my next project :)
Do you have a favorite holiday dessert?
Hello again! I have a scrumptious new recipe for you guys. I made this the other day and was amazed at how deliciously it came out! This recipe can be adapted to your own tastes, but I made it gluten free, dairy free, and half vegetarian!
- 1 package gluten free pizza dough mix (I used Gluten Free Mama’s Pizza Crust Mix) + required ingredients
- 1 16-oz can crushed tomatoes
- 1/4 tsp. Italian seasoning
- 1 1/2 cups preferred shredded cheese (I used Daiya Mozzarella Shreds)
- desired mix of vegetables (I used onion, bell peppers, and broccoli)
- desired meat (I used prosciutto on 1/2 of the pizza)
- Preheat oven per package directions.
- Make pizza crust according to package directions.
- While the crust itself is baking, mix the crushed tomatoes and Italian seasoning together.
- After crust is finished it’s initial bake, top with sauce, cheese, vegetables, and meat.
- Bake for 20 minutes, or until cheese is melted and vegetables are cooked.
I was so impressed by this pizza and I cannot wait until I can make it again and experiment with different toppings!
What are your favorite pizza toppings?
This is hands down the best dessert I have ever eaten and made in my entire life. You must try this!
Chocolate Frozen Pie
*adapted from Nestle’s Chocolate Mudslide Frozen Pie
- 1 prepared 9-inch chocolate crumb crust
- 1 cup Nestle Toll House Dark Chocolate Morsels
- ¾ cup light sour cream
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- 1 container (8 oz) light whipped cream
- ¼ cup dark chocolate cocoa powder
- Place the chocolate morsels in a small bowl and microwave in 30 second intervals, stirring after each time, until completely melted. Let cool for 10 minutes.
- Combine sour cream, granulated sugar, and vanilla extract in a medium bowl. Stir until granulated sugar is dissolved. Stir in melted chocolate until smooth. Spread into prepared crust and refrigerate.
- Using a rubber spatula, mix together whipped cream and cocoa powder in a medium bowl until no lumps of cocoa powder are left. Spread over chocolate layer. Freeze for at least 6 hours or until firm.
I’ve made this for many holidays including this past Christmas and just recently for Mother’s Day and everyone always loves it! If you give it a try, I hope you do too.
What is your favorite dessert?
If you are celebrating, I hope you are having a wonderful Christmas Eve! I love this time of year :D
I have a recipe for you that would be a perfect Christmas morning breakfast or brunch item.
- 16 ounces lump crab meat
- 1 onion
- 1 red pepper
- 5 eggs
- 3/4 cup milk
- 3/4 cup shredded mozzarella cheese
- 1 prepared 8-inch pie crust (I used a gluten free one)
- Preheat oven to 375 degrees F.
- Dice onion and red pepper. Saute in pan in olive oil until soft.
- Add crab meat to pan.
- Add salt and pepper to taste. Saute 2 to 3 minutes. Let cool slightly.
- Add shredded cheese to crab mixture.
- In a separate bowl, beat eggs and milk. Add salt and pepper to taste.
- Put the crab mixture in bottom of pie crust.
- Pour egg mixture over crab.
- Bake for 45 minutes or until knife inserted into the center comes out clean.
*Side note – I ended up having extra egg/milk mixture, so next time, I might cut back the milk to 1/2 cup.*
My family and I loved this dish! I served it with a salad for dinner, but like I said, it would be great for a Christmas Day breakfast or brunch. If you try it, I hope you like it as much as my family did!
Have you ever made a quiche before?
Hello and Merry Christmas Eve Eve! My crazy semester of college is over and I am going to use my time off to get back into blogging! First, I want to share with you a Christmas village that my mom and I made. For the past 4 or 5 years we have been making a gingerbread house, but this year we added to our old gingerbread house by making a little gingerbread village. It was so much fun to make and I love how it turned out!
Now for a recipe:
*Easiest-Ever Peanut Butter Cookies*
(from Woman’s Day magazine)
- 1 cup chunky or creamy peanut butter
- 3/4 cup packed brown sugar
- 1 large egg
- 3/4 tsp. baking soda
- Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Using an electric mixer, beat all ingredients in a large bowl until fully incorporated.
- Drop level teaspoonfuls of dough onto the prepared baking sheets, spacing them 1 1/2 inches apart. Bake until the cookies are puffed and starting to lightly brown around the edges, 8 to 10 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
I made these for Thanksgiving and they were a big hit, so I will be making them again for Christmas Day!
In this picture, the ones on the outer edges are the peanut butter cookies. Mine kind of baked into one massive cookie (not sure what went wrong! haha) so I used cookie cutters to make them into festive shapes! Hey, it works :)
Coming up, I plan to post more recipes that I have either been making recently or will be making today and tomorrow for Christmas!
What has been your favorite thing to cook/bake lately?
Do you have a favorite Christmas cookie? If so, which one?
I recently came across a really old cookbook, Mott’s Applesauce – A Better Way to Bake, and could not wait to start baking recipes from it. I am obsessed with plain applesauce and love eating it and using it in tons of recipes. Clearly this cookbook was right up my alley. We also had a ton of apples on hand, so I decided to find an apple recipe from this cookbook to make. So, Baked Apple Crisp it was!
*Baked Apple Crisp*
Inspired by “Baked Apple Crisp” from Mott’s Applesauce – A Better Way to Bake
- 8 medium peeled, thinly sliced apples
- 2 Tbsp. sugar
- 4 tsp. cinnamon, divided
- 1 1/2 cups Mott’s Natural Apple Sauce
- 1 cup gluten free oats
- 1/2 cup packed brown sugar
- 1/3 cup Bob’s Red Mill All Purpose GF Baking Flour
- 1/3 cup almond milk
- Preheat oven to 350 degrees Fahrenheit. Rub 2-quart casserole dish with vegan margarine.
- In a large bowl, toss apple slices with sugar and 2 tsp. cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.
- In a medium bowl, combine oats, brown sugar, flour, almond milk, and the other 2 tsp. cinnamon. Spread over apple sauce.
- Bake 45-55 minutes or until lightly browned and bubbly. Serve and enjoy!
This came out so delicious and my tummy liked it too :) I am sure this would be delicious with fresh peaches this summer as well!!
Do you like apple crisps?
What is your favorite fruit?
Hope everyone has a great weekend!
I hope everyone had/is having a great Spring Break!!
Over my Spring Break, I was able to read The Hunger Games and it was just amazing! It was so very different than any other books I have read but I really enjoyed it. I love how strong Katniss is and the cute relationship she and Peeta develop. I won’t give away anything else but let me just say, the ending was insane!! I have the other two books in the series, Catching Fire & Mockingjay, but will probably wait until this semester is over to read those. Have you read The Hunger Games yet?
The other day I stumbled upon a great recipe from Carrots ‘N Cake - Pumpkin Spice Breakfast Couscous. This recipe inspired me to use what I had on hand, so I made it with quinoa instead of the couscous and applesauce instead of the pumpkin because I didn’t have any on hand. I linked to her original recipe, but I will post my adaptations below.
*Apple & Cinnamon Quinoa Breakfast Bowl*
Inspired by Carrots ‘N Cake‘s Pumpkin Spice Breakfast Couscous
- 1/2 cup cooked quinoa
- 1/4 cup unsweetened appleasuce
- 2 egg whites
- 1/2 cup almond milk
- 1 tsp. cinnamon
- 1/2 tbsp. ground chia seed
- Combine everything in a pot and turn to medium heat.
- Stir frequently until it thickens.
- Remove from heat, top with whatever you fancy, and enjoy!
This tasted SO GOOD and I love it as a change-up from oatmeal. I might try an overnight version..we shall see :)
Favorite book as of late?
Do you like quinoa?
I made something seriously delicious yesterday. It is probably more of a breakfast, but I had it for dinner because I love breakfast food for dinner! I was so happy with how it came out. I got the inspiration from Julie at Peanut Butter Fingers when she posted a recipe for Granola Overnight Oats. Her blog is awesome and always gives me great recipe and workout inspiration! However, I am avoiding all dairy, so I decided to try applesauce in place of the Greek yogurt, and, thankfully, it still tasted delicious!
*Overnight Granola with Applesauce*
- Combine all ingredients, except for banana in a dish.
- Stir, cover, and place in fridge for a few hours or overnight.
- When ready to eat, top with sliced banana and dig in!
Granola! (pic from cleaneatingchelsey.com)
I loved how chewy the oats got from soaking up the applesauce. I definitely did not miss the yogurt at all which makes me happy because I hate to feel like I’m missing out on foods!
Sadly, my camera is broken, so I do not have a picture, but I will get one up once I get it fixed.
Do you like granola?
Are you a fan of overnight oats?
Wow, I cannot believe it has been 1 month since I last posted. However, I have been going through some digestion issues, so I really needed to take some time off and reevaluate how I was going to take care of myself. Currently, I am eating a pescatarian (I love my fish!), dairy-free, soy-free, gluten-free diet. It took a couple of weeks to really notice a difference for me (I think my system needed a “clean out”), but these past couple of days have been great! At first, it was really hard because I felt so limited in what I could eat, but I feel like it is actually causing me to experiment with new foods! I thought I would put a post together of some foods that I have been loving lately:
So glad I can still have oatmeal!! These are delicious :)
Love this stuff! I have been making a Blueberry Pizzert almost every morning for breakfast with this.
Shrimp is so good and my digestive system seems to love it as well! I love cooking it with ginger which is also great for digestion.
Salmon is SO stinkin’ good. This is also great with ginger or just cooked up with some garlic and eaten on top of a salad.
Other stuff I have been enjoying:
- veggies (especially carrot sticks!)
- sweet potatoes
- almond milk
- nuts & nut butters
I really think this has been a great wake-up call for me and it is forcing me to treat my body right and feed it with wholesome, delicious foods and healthy fats!
Have you ever had any digestive issues?
What are some of your favorite foods to eat when your tummy isn’t feeling too hot?
I hope to be back with a recipe soon!