Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Thu, 26 Feb 2015 11:00:10 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Seedy Almond Butter Granola Bars http://warmvanillasugar.com/2015/02/26/seedy-almond-butter-granola-bars/ http://warmvanillasugar.com/2015/02/26/seedy-almond-butter-granola-bars/#comments Thu, 26 Feb 2015 11:00:10 +0000 http://warmvanillasugar.com/?p=10436 My every day snack right here. Homemade granola bars that fill your body with goodness. These are based on this more chocolatey version (Paul’s fav), but this week I wanted seeds in my everything. Adding seeds to breads, smoothies, puddings, and breakfast oats just makes everything better. I [...]

The post Seedy Almond Butter Granola Bars appeared first on Warm Vanilla Sugar.

]]>

My every day snack right here. Homemade granola bars that fill your body with goodness.

Seedy Almond Butter Granola Bars

These are based on this more chocolatey version (Paul’s fav), but this week I wanted seeds in my everything.

Seedy Almond Butter Granola Bars

Adding seeds to breads, smoothies, puddings, and breakfast oats just makes everything better. I swear!

Seedy Almond Butter Granola Bars

And don’t worry, you’re not going to feel like a bird after eating these. They taste delicious!

I sweetened them with pitted dates, maple syrup and almond butter. It’s a combination that’s dangerous and drinkable, but pure sweet perfection.

Seedy Almond Butter Granola Bars

I was planning a weekend alone with these, but then Paul had his plans cancelled, so I guess I’ll have to share. Or make more.

Definitely need to make more…

Seedy Almond Butter Granola Bars

Good thing these babies come together in less than an hour!!

Seedy Almond Butter Granola Bars

Have a great weekend everyone! xx

Seedy Almond Butter Granola Bars

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 10 granola bars

Ingredients

  • 1 1/2 cups rolled oats*
  • 1 cup packed pitted dates
  • 1/4 cup raw pecan halves
  • 1/4 cup whole raw almonds
  • 2 tbsp hemp seeds
  • 2 tbsp chia seeds
  • 2 pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp flax seeds
  • 1 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 1/4 cup honey or maple syrup
  • 1/4 cup smooth almond butter

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking. When the oats are done, add them to a large mixing bowl and set aside.
  3. Line an 8 x 8-inch baking pan with parchment paper.
  4. Place dates in a food processor and pulse until a ball is formed. Transfer dates the mixing bowl with the toasted oats, the nuts, the seeds, cinnamon and the salt. Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
  5. Bring honey (or maple syrup for vegan option) and almond butter to a boil over medium heat and pour over the dry ingredients. Stir everything together and make sure everything is well mixed.
  6. Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.
  7. Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
  8. Remove and cut into 10 bars.
  9. Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.

Notes

Recipe adapted from these bars.

*For a gluten free option, use gluten free rolled oats

http://warmvanillasugar.com/2015/02/26/seedy-almond-butter-granola-bars/

The post Seedy Almond Butter Granola Bars appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/26/seedy-almond-butter-granola-bars/feed/ 13
Classic Caramel Corn http://warmvanillasugar.com/2015/02/23/classic-caramel-corn/ http://warmvanillasugar.com/2015/02/23/classic-caramel-corn/#comments Mon, 23 Feb 2015 11:00:04 +0000 http://warmvanillasugar.com/?p=10707 Celebrating love again! But this time it’s for my bestie…so you know it’s dang important. Amber has been the bright light in my life since showing up at my elementary school in grade six. She had the longest hair I’d ever seen on a girl, loved to play sports and always [...]

The post Classic Caramel Corn appeared first on Warm Vanilla Sugar.

]]>

Celebrating love again!

Classic Caramel Corn

But this time it’s for my bestie…so you know it’s dang important.

Classic Caramel Corn

Amber has been the bright light in my life since showing up at my elementary school in grade six. She had the longest hair I’d ever seen on a girl, loved to play sports and always had a better packed lunch than me. We were (and still are) polar opposites in many ways, but we became fast friends and have been living out a real-life love story ever since.

Classic Caramel Corn

We’ve travelled around Europe together, been through break-ups, drank too much, lived through death, and toughed-out life. Having a best friend, someone to really count on when life makes you ugly cry is everything.

Classic Caramel Corn

So when I found out this gal of mine was engaged, I screamed to the high sky in glee!…and her man even let me help pick out the ring. #HardestSecretToKeepEver

Classic Caramel Corn

So naturally, a party needed to be planned. Love is in the air, after all!

I thought homemade caramel corn would be the perfect party favor to celebrate an engagement, since…you know? He popped the question!!! And I like obnoxious things like that.

Classic Caramel Corn

Perfecting this recipe took me three weeks (thanks for helping me eat all the tester-recipes Paul!), so believe me when I say this is the best possible caramel corn around! I tried a maple + almond butter version, a version made with a stout caramel, a classic cream and butter caramel, and finaallllllly this recipe.

Pure sweet perfection right here. And this recipe for peanut butter and honey caramel corn is lovely too!

Classic Caramel Corn

The caramel itself is easy to make. Just mix the brown sugar, corn syrup, butter, cream of tartar and salt together on the stove-top, let it boil for a bit, and then add in the baking soda! The caramel turns a lighter colour and puffs up real high….this is a good thing. A VERY good thing.

Classic Caramel Corn

Ohhhhhh and this is made with sliced almonds instead of peanuts…because I can (!!) and because I don’t like whole peanuts in my baked goods.

Classic Caramel Corn

So celebrate love with me and get busy with this caramel corn…you won’t regret it.

Classic Caramel Corn

xx

Classic Caramel Corn

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8 cups popcorn

Ingredients

  • 8 cups air-popped popcorn
  • 1/3 cup sliced almonds
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/4 cup corn syrup
  • 1/8 tsp cream of tartar
  • 1 tsp fine sea salt
  • 1/2 tsp baking soda
  • Flaked sea salt, for sprinkling

Instructions

  1. Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Pop the popcorn with a popcorn maker or using the microwave (see notes). Spread the popped popcorn out onto the baking sheet. Sprinkle the sliced almonds on top of the popcorn.
  3. In a medium saucepan over a medium-high heat, combine the butter, brown sugar, corn syrup, cream of tartar, and sea salt. Stir everything until combined with a rubber spatula and bring to a boil for 5 straight minutes, stirring every so often. Remove saucepan from the heat and quickly stir in the baking soda until completely combined. The caramel will puff-up - this is normal.
  4. Pour the caramel over the popcorn and stir gently with a rubber spatula until most of the popcorn and almonds are coated.
  5. Bake the popcorn for 1 hour, stirring at the 30 minute mark.
  6. Once cooked, remove the popcorn from the oven and immediately sprinkle the top of it with large flaked sea salt (or regular salt). Stir the popcorn one last time and allow it to cool completely on the pan. Once cooled, break apart the large clusters with your hands.
  7. Store the popcorn in an air-tight container (I used a large freezer bag). The popcorn stays fresh for a whole week!

Notes

*If you do not have a popcorn maker at home, you can simply place the corn kernels in a brown paper bag (3 tablespoons at a time). Fold the top over. Place in the microwave and pop for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Continue this process until you get 8 cups of popcorn.

This recipe is easily doubled.

http://warmvanillasugar.com/2015/02/23/classic-caramel-corn/

The post Classic Caramel Corn appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/23/classic-caramel-corn/feed/ 23
Vanilla Chia Seed Pudding http://warmvanillasugar.com/2015/02/19/vanilla-chia-seed-pudding/ http://warmvanillasugar.com/2015/02/19/vanilla-chia-seed-pudding/#comments Thu, 19 Feb 2015 11:00:17 +0000 http://warmvanillasugar.com/?p=10388 I didn’t share this pudding. Definitely meant to, but like many things in this kitchen, the whole bowl ended up being mine. Paul goes away for the weekend sometimes, and so I’m left in my kitchen with two choices: (1) make a big batch of stuff for the two of us to share [...]

The post Vanilla Chia Seed Pudding appeared first on Warm Vanilla Sugar.

]]>

I didn’t share this pudding. Definitely meant to, but like many things in this kitchen, the whole bowl ended up being mine.

Vanilla Chia Seed Pudding

Paul goes away for the weekend sometimes, and so I’m left in my kitchen with two choices: (1) make a big batch of stuff for the two of us to share upon his return or, (2) make some single-lady type snacks.

Both options are good.

Vanilla Chia Seed Pudding

This time I went with a single-lady light snack that’s light and delicious and can be shared if there’s any left.

This pudding is vegan, gluten free, topped with fruit, and full of coconut milk. Win!

Vanilla Chia Seed Pudding

Because we can’t aways eat chocolate mousse and granola bars.

HAHAHAHA, of course we can.

Vanilla Chia Seed Pudding

I love adding chia seeds to my sweets, so this was an absolute delight. Coconut milk, maple syrup, fruit and chia are best friends!!

Vanilla Chia Seed Pudding

Speaking of best friends, I’m off to visit mine this weekend! Wishing you all a happy weekend as well. xx

Vanilla Chia Seed Pudding

Prep Time: 5 minutes

Total Time: 8 hours, 5 minutes

Yield: 4 servings

Ingredients

  • 2 cups canned coconut milk (or milk of choice)
  • 1/3 cup chia seeds
  • 1/2 tsp ground cinnamon
  • 1-2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • Fresh raspberries, for topping

Instructions

  1. In a bowl, whisk together milk, chia seeds, cinnamon, maple syrup and vanilla extract. Cover and refrigerate overnight.
  2. Divide the chia pudding between four bowls and top with fresh raspberries.
  3. The chia pudding will last up to 4 days in the refrigerator.

Notes

Recipe adapted from Peanut Butter and Peppers

http://warmvanillasugar.com/2015/02/19/vanilla-chia-seed-pudding/

The post Vanilla Chia Seed Pudding appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/19/vanilla-chia-seed-pudding/feed/ 17
Olive Oil Lemon Cake http://warmvanillasugar.com/2015/02/17/olive-oil-lemon-cake/ http://warmvanillasugar.com/2015/02/17/olive-oil-lemon-cake/#comments Tue, 17 Feb 2015 12:53:56 +0000 http://warmvanillasugar.com/?p=10371 A simple lemon cake with a simple glaze is sweet, sweet perfection. But sometimes candied lemons are necessary when you want to feel like a fancy-pants. And honestly, I’m never a fancy-pants, really. But you know those days when you add some some extra oomph to your get-up “just because”? Like [...]

The post Olive Oil Lemon Cake appeared first on Warm Vanilla Sugar.

]]>

A simple lemon cake with a simple glaze is sweet, sweet perfection.

Olive Oil Lemon Cake

But sometimes candied lemons are necessary when you want to feel like a fancy-pants.

Olive Oil Lemon Cake

And honestly, I’m never a fancy-pants, really. But you know those days when you add some some extra oomph to your get-up “just because”? Like wearing eyeshadow when you don’t normally or when you put on that extra accessory because you want to feel sassy?

These candied lemons are the bangle bracelets to my already pretty nice looking outfit.

Olive Oil Lemon Cake

Because the lemons are really just for show. Sure, you can eat them, and many people do! But I don’t like the taste of them…so plain old lemon cake is always a fabulous option too.

Olive Oil Lemon Cake

With glaze…the glaze is not optional.

Olive Oil Lemon Cake

This cake has an olive oil and Greek yogurt base that adds so much moisture!! If this cake had lasted longer than two days it still would have been moist.

It never lasts longer than two days though. We’re animals!!

Olive Oil Lemon Cake

Olive Oil Lemon Cake

Hope you enjoy this bright beauty as much as we did!

Olive Oil Lemon Cake

And don’t worry, it doesn’t taste like olives. xx

Olive Oil Lemon Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: Makes one 8 x 4-inch loaf cake

Ingredients

    Lemon cake:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup plain Greek yogurt
  • 3 large eggs
  • 2 tsp lemon zest
  • 1/2 cup extra virgin olive oil
  • Candied lemons:
  • 1 cup water
  • 1 cup sugar
  • 1 lemon, sliced thinly
  • Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour an 8 x 5-inch loaf pan*. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, whisk together the sugars, yogurt, eggs and lemon zest. Slowly mix the dry ingredients into the wet ingredients with a rubber spatula. Fold the olive oil into the batter, making sure it’s completely incorporated.
  3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
  4. Meanwhile, for the candied lemons, cut the ends off the lemon and then slice it into six slices. Bring a skillet filled with water to a simmer. When the water is rapidly simmering, add the lemon slices and allow to cook for 1 minute. Carefully remove the slices with a pair of tongs (or a fork) and transfer to a dry, clean towel to drain. Discard the water.
  5. To the same saucepan you just used, add 1 cup of water and 1 cup of sugar. Bring mixture to a rapid simmer and once the sugar has dissolved, add the lemon slices in one layer (none of the lemon slices should be overlapping). Simmer the lemon slices for about 45 minutes to 1 hour. You’ll notice the water in the mixture will reduce and the lemons will become translucent. Remove the lemons from the mixture and transfer to a parchment-lined baking sheet.
  6. To make the glaze, whisk the powdered sugar with two tablespoons of milk until smooth.
  7. When the cake has baked, transfer it to a wire rack to cool in the pan, and then transfer the whole cake to cool completely on the wire rack.
  8. Pour the glaze over the entire cake and garnish with candied lemons.
  9. Slice and enjoy.

Notes

Recipe adapted from A Cozy Kitchen

*You can also use a 9 x 5-inch loaf pan. It will just yield a thinner cake, so adjust baking time accordingly.

http://warmvanillasugar.com/2015/02/17/olive-oil-lemon-cake/

The post Olive Oil Lemon Cake appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/17/olive-oil-lemon-cake/feed/ 26
Apple Pie http://warmvanillasugar.com/2015/02/12/apple-pie/ http://warmvanillasugar.com/2015/02/12/apple-pie/#comments Thu, 12 Feb 2015 11:00:09 +0000 http://warmvanillasugar.com/?p=10286 I’ve had baking on the brain for a week with Valentine’s Day coming up. You’d think it would be chocolate, but in this house all of my love-baking (Ha! Sorry, I couldn’t resist) goes into a good pie. Classic apple pie like this is found on old recipe cards. I made [...]

The post Apple Pie appeared first on Warm Vanilla Sugar.

]]>

I’ve had baking on the brain for a week with Valentine’s Day coming up.

apple pie

You’d think it would be chocolate, but in this house all of my love-baking (Ha! Sorry, I couldn’t resist) goes into a good pie.

apple pie

Classic apple pie like this is found on old recipe cards. I made my very first apple pie alongside my sweet Nanny who is a true master pie-baker, but this recipe is my very own (and Nanny approved)!

And it makes me smile so wide.

apple pie

Because pies like this one have been made in my family my whole life.

Other Stewart family staples?

Butterscotch Pie
Rhubarb Pie
Pumpkin Pie
Lemon Meringue Pie

Get into it!!

apple pie

But back to this pie.

The apples are cooked in a buttery, homemade caramel sauce for a few minutes and are baked up in an all-butter lattice crust.

I know, right?

apple pie

apple pie

So grab some ice cream and smash your face into this pie N-O-W!

I certainly will be.

apple-pie-7

Enjoy Valentine’s Day! Or singles awareness day…or February 14th. Whatevs!! Pie should just be part of it.

Apple Pie

Prep Time: 2 hours, 30 minutes

Cook Time: 50 minutes

Ingredients

    All Butter Crust:
  • 2 2/3 cups all-purpose flour
  • 2 tsp granulated sugar
  • 1/4 tsp fine sea salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into small cubes
  • 6-9 tbsp ice water
  • Filling:
  • 1/2 cup unsalted butter (1 stick) + 1 tbsp, divided
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 5 cups apple slices, peeled (I used honey crisp)

Instructions

  1. For the crust, mix flour, sugar, and salt together in a large bowl. Add butter and rub the cold chunks between your fingertips, smearing the butter into the flour until a coarse meal forms. Drizzle 4 tablespoons of ice water over the flour mixture. Stir with a fork or your hands, adding more water 1 tablespoon at a time until the mixture forms a shaggy dough that’s moist enough to hold together when pressed between your fingers.
  2. Divide the dough in half, and with well-floured hands, gently gather one half of the dough and press it together, forming it into a disk with smooth edges. Repeat with the other dough half. Wrap the two disks of dough in plastic wrap and chill for up to 2 hours or overnight*.
  3. When ready to bake, preheat oven to 350 degrees F.
  4. Let the chilled dough sit at room temperature to soften slightly (about 5 to 15 minutes) - it should be cold and firm but not rock hard. When ready to roll, lightly flour your work surface and roll out dough until it is 13 to 14 inches in diameter and about 1/8 inch thick.
  5. Gently transfer the dough to a 9-inch pie plate. Trim the overhanging dough to 1 inch from the edge of the pan and crimp the edges with your fingers. Prick the bottom of the dough with a fork and place in the fridge.
  6. Melt butter in a large saucepan over medium heat. Whisk in flour until combined, and then add the water, sugars, cinnamon and vanilla. Stir to combine and bring to a boil. Reduce temperature to a simmer, add the apples, and let cook for about 5 to 10 minutes, or until the apples soften a bit, stirring occasionally.
  7. In a small saucepan over medium heat, add 2 tablespoons of the sauce from the apple pan (if some tiny apple pieces come along too it's no big deal), plus the remaining tablespoon of butter, and allow the butter to melt. Stir mixture to combine, remove from heat and set aside.
  8. Take the bottom pie crust out of the fridge and fill it with the apple mixture. Roll out the top pie crust and either add the whole crust and crimp the edges together (remembering to cut slits in the top!), or by preparing a lattice top. See notes for lattice crust preparation instructions.
  9. Evenly spread/brush the glaze on the top pie crust. Bake for about 45-50 minutes or until golden brown.
  10. When baked, take pie out of the oven and allow to cool on a wire rack for at least 30 minutes before slicing and serving.
  11. This pie is best enjoyed with a big scoop of vanilla ice cream.

Notes

*if you'd like, you could use your own double recipe for a 9-inch pie crust or go ahead and use two prepared 9-inch pie crusts. You just want to make sure your dough is chilled.

For a tutorial on making a lattice pie crust, click here.

Pie can be stored in the fridge, well wrapped, for up to five days.

http://warmvanillasugar.com/2015/02/12/apple-pie/

The post Apple Pie appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/12/apple-pie/feed/ 29
Toasted Oat and Honey Waffles http://warmvanillasugar.com/2015/02/10/toasted-oat-honey-waffles/ http://warmvanillasugar.com/2015/02/10/toasted-oat-honey-waffles/#comments Tue, 10 Feb 2015 11:00:06 +0000 http://warmvanillasugar.com/?p=10369 Weekday waffles for you. Because making waffles on the weekend is awesome. And making waffles on a weekday is even better! Or you can just save this recipe for Saturday when you’re spending quality time with your love bug. Because honestly, making waffles for someone you adore is the nicest. *hint [...]

The post Toasted Oat and Honey Waffles appeared first on Warm Vanilla Sugar.

]]>

Weekday waffles for you.

Oat and Honey Waffles

Because making waffles on the weekend is awesome.

And making waffles on a weekday is even better!

Oat and Honey Waffles

Or you can just save this recipe for Saturday when you’re spending quality time with your love bug. Because honestly, making waffles for someone you adore is the nicest.

*hint hint* to that someone who loves me!

Oat and Honey Waffles

Speaking of Valentine’s day, what is everyone getting up to? Are you chilling with friends? Solo? Doing something freaky with your other half?

Our plans this year are basic and beautiful. We’re making waffles (seriously!!), making pasta from scratch, drinking wine and eating pie. So, essentially we’re just cooking and eating. Nothing new.

Oat and Honey Waffles

These waffles are fantastic, fancy and simple.

You just need to toast some oats, pulse them in your food processor, mix them up in a batter and waffle them up!

Oat and Honey Waffles

Oat and Honey Waffles

And then you truly have the prettiest breakfast. Or lunch. Or Dinner.

Oat and Honey Waffles

Enjoy the rest of your week!

Toasted Oat and Honey Waffles

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 5 Belgian waffles

Ingredients

  • 1 cup rolled oats
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 large eggs, separated
  • 1 1/2 cup milk
  • 4 tbsp unsalted butter, melted
  • 2 tbsp liquid honey
  • Pure Canadian maple syrup, for serving

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and evenly spread out the oats. Bake for 8-10 minutes, stirring half way through, until the oats are lightly toasted and golden. Set aside to cool completely, about 5 minutes. Pulse oats in a food processor until finely ground, about 30 seconds.
  2. Preheat a Belgian waffle iron and spray with non-stick baking spray (see notes).
  3. In a large bowl, combine flour, baking powder, salt and pulsed oats.
  4. In a small bowl, beat the egg whites at high speed with an electric mixer until soft peaks form.
  5. In a medium bowl, whisk together the egg yolks, milk, melted butter, and honey until combined. Stir into oat mixture, and then gently fold the egg whites into the oat mixture.
  6. Pour about 3/4 cup batter onto a Belgian waffle maker (or 1/3 cup of batter on a regular waffle maker) and cook according to manufacturers instructions. I like my waffles nice and golden.
  7. Serve with butter (optional, but come on!) and pure Canadian maple syrup.

Notes

Recipe adapted from Pass the Sushi

This recipe can be made in a regular waffle maker too - it just makes more waffles.

You can freeze any extra waffles you have and save them for later. When you're ready for them, just preheat your oven to 350 degrees F and place the waffles on a wire baking rack and bake them for about 10 minutes before enjoying.

http://warmvanillasugar.com/2015/02/10/toasted-oat-honey-waffles/

Feel like trying other waffle recipes?

These blueberry yeasted waffles taste like heaven!

Blueberry Yeasted Waffles // Warm Vanilla Sugar

And these savory cornbread and green onion waffles are a real delicious dinner!

cornbread waffles // warm vanilla sugar

The post Toasted Oat and Honey Waffles appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/10/toasted-oat-honey-waffles/feed/ 29
Apple, Pecan and Feta Salad with Maple Cider Vinaigrette http://warmvanillasugar.com/2015/02/05/apple-pecan-feta-salad-maple-cider-vinaigrette/ http://warmvanillasugar.com/2015/02/05/apple-pecan-feta-salad-maple-cider-vinaigrette/#comments Thu, 05 Feb 2015 11:00:58 +0000 http://warmvanillasugar.com/?p=10317 I never know what kind of vinaigrette to add to my salads. There are always too many variations to choose from. For instance, this salad would be nice with a simple balsamic dressing, a raspberry vinaigrette, or even a creamy dressing! But with the apples and pecans packed in there I figured apple [...]

The post Apple, Pecan and Feta Salad with Maple Cider Vinaigrette appeared first on Warm Vanilla Sugar.

]]>

I never know what kind of vinaigrette to add to my salads. There are always too many variations to choose from.

Apple, Pecan and Feta Salad with Maple Cider Vinaigrette

For instance, this salad would be nice with a simple balsamic dressing, a raspberry vinaigrette, or even a creamy dressing! But with the apples and pecans packed in there I figured apple cider vinegar would be my weapon of choice.

Apple, Pecan and Feta Salad with Maple Cider Vinaigrette

My daily lunch is always simple and usually contains Greek yogurt, a snack, some fruit and some sort of spinach salad. This one found its way into my lunch every day last week, and when I ran out of feta I substituted goats cheese.

That’s the beauty of this. Totally versatile!!

Apple, Pecan and Feta Salad with Maple Cider Vinaigrette

Don’t have all of the ingredients in this salad at home? No problem! Just add:

Fruit (apples / berries / orange slices / dried cranberries)

Nuts or seeds (pecans / almonds / walnuts / pistachios / pepitas / sunflower seeds)

Cheese (goats cheese / feta / cubed cheddar / blue cheese)

Onions (or not!)

Dressing (maple-cider / honey-lime / balsamic / raspberry / anything your heart desires)

Annnnnnnnd POOF! A little bowl of colourful love for you. And it’s perfect for winter.

Apple, Pecan and Feta Salad with Maple Cider Vinaigrette

What is your favorite salad? I NEED TO KNOW!

Apple, Pecan and Feta Salad with Maple Cider Vinaigrette

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 salads

Ingredients

    Maple Cider Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp dijonnaise (or dijon mustard)
  • Pinch salt
  • A few cracks of black pepper
  • Salad:
  • Two big handfuls (about 3 cups) baby spinach
  • 1 medium apple, cored and sliced
  • 1/4 cup raw pecans
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 small red onion, sliced into thin strips

Instructions

  1. Add all of the vinaigrette ingredients into a mason jar, cover with lid and shake to blend everything together. If you don't have a mason jar, just whisk all the vinaigrette ingredients together in a bowl. Set aside.
  2. In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat.
  3. Add salad into two bowls and enjoy immediately.

Notes

Recipe adapted from Cooking Classy

http://warmvanillasugar.com/2015/02/05/apple-pecan-feta-salad-maple-cider-vinaigrette/

The post Apple, Pecan and Feta Salad with Maple Cider Vinaigrette appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/05/apple-pecan-feta-salad-maple-cider-vinaigrette/feed/ 27
January Things http://warmvanillasugar.com/2015/02/03/january-things-3/ http://warmvanillasugar.com/2015/02/03/january-things-3/#comments Tue, 03 Feb 2015 11:00:20 +0000 http://warmvanillasugar.com/?p=10531 Happy February! Time for these days to get a bit longer, don’t you think? I’m yearning for Spring, for the ability to walk home with my groceries and not have the produce I just bought freeze in the bags, and for more light in general. January was cold, but warmth was brought into [...]

The post January Things appeared first on Warm Vanilla Sugar.

]]>

Happy February! Time for these days to get a bit longer, don’t you think?

janthings

I’m yearning for Spring, for the ability to walk home with my groceries and not have the produce I just bought freeze in the bags, and for more light in general.

January was cold, but warmth was brought into my life in many ways. I found out that two of my best friends are expecting (totalling THREE besties that will be producing little ones this year) and lots of warm meals came out of my kitchen.

My favorite recipe that I made was my mini chocolate cakes with salted caramel buttercream

Mini Chocolate Cakes with Salted Caramel Buttercream

…but my homemade cinnamon marshmallows and homemade hot chocolate are a close second!!

Chocolate Dipped Cinnamon Marshmallows and Perfect Hot Chocolate

I baked and cooked a lot from other blogs this month as well. Want some fun new recipes? Below are the ones I made and loved!

Apple, Cranberry and Pecan Spinach Salad by Cooking Classy
Spinach and Artichoke Stuffed Portobellos by Annie’s Eats
Oatmeal Waffles by Pass the Sushi
Vanilla Chia Seed Pudding by Peanut Butter and Peppers
Spinach Artichoke Stuffed Spaghetti Squash by Taste and Tell
Lentil and Hummus Bowls by Bev Cooks
Cast Iron Baked Eggs in Tomato Sauce by The Baking Bird
Lemon Yogurt Pound Cake by A Cozy Kitchen

Also, I also made a blog discovery, which excites me more that you know. Check out I Will Not Eat Oysters for some seriously creative recipes. This bread pudding is a pure dream.

bread pudding
Photo by: I Will Not Eat Oysters

Other January Stuff?

I started taking French lessons twice a week (one of my 30 Things to Do Before 30)!

This new David Attenborough series Life Story is seriously amazing. Lots of cuddly baby animals, awesome photography and love stories. You can watch the first episode here actually. Isn’t nature the best?!

I just finished Season 1 of American Horror Story. Anyone else watch it? Deciding if I should bother with Season 2.

Paul and I are working our way through the Oscar Nominations. So far we’ve seen all the nominations except for American Sniper and Selma…but my vote is for Boyhood.

The new Invisibilia podcast is soooo good!! I don’t even miss Serial…which is saying a lot.

And my mother in law made a Facebook page to show her nature photography. She also has a blog, which you can check out too! She’s a crazy owl lady and I love her to death.

That’s all folks. Have a great February!!

The post January Things appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/02/03/january-things-3/feed/ 16
Peanut Butter, Banana and Chocolate Chip Breakfast Cookies http://warmvanillasugar.com/2015/01/29/peanut-butter-banana-chocolate-chip-breakfast-cookies/ http://warmvanillasugar.com/2015/01/29/peanut-butter-banana-chocolate-chip-breakfast-cookies/#comments Thu, 29 Jan 2015 11:00:41 +0000 http://warmvanillasugar.com/?p=10366 Breakfast cookies again! Totally appropriate for winter. With the Boston Marathon fast approaching, I’ve had to wake up early to get my training in before work. I rise at 5am, take the bus to the gym, hit the treadmill, come home to have coffee with Paul, and head across the street to [...]

The post Peanut Butter, Banana and Chocolate Chip Breakfast Cookies appeared first on Warm Vanilla Sugar.

]]>

Breakfast cookies again! Totally appropriate for winter.

Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

With the Boston Marathon fast approaching, I’ve had to wake up early to get my training in before work.

I rise at 5am, take the bus to the gym, hit the treadmill, come home to have coffee with Paul, and head across the street to work. It’s the early rising that encourages me to make things that are more grab and go. Whether I make granola bars, muffins, or breakfast cookies, they are all very much welcome at 5 in the morning when I can barely tell the difference between my toothbrush and my hair brush.

Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

I like to make sure I have a big breakfast in the morning, so when I enjoy breakfast cookies I like to have two or three and then have a piece of fruit, some yogurt or a smoothie with them.

But, if you’re one of those people who doesn’t like breakfast, then these are perfect for you!

Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

They’re packed with bananas, peanut butter and oats and have some chocolate chips in there for fun…

…chocolate was necessary, okay?!?

Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

Drizzle is necessary too. Especially when peanut butter and honey are mixed together.

Peanut butter + honey for life!

Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

I made these while my sister-in-law was visiting and we ate them as a snack too. Naturally, these were gone in two days.

Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

So grab some coffee in a travel mug, a few cookies and run out that door! I’ve got you boo.

Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

xx

Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Yield: 24-30 cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup peanut butter
  • 1 tbsp liquid honey
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 large ripe banana, mashed
  • 1 1/2 cups large flake oats
  • 1/2 cup chocolate chips
  • Peanut butter + honey glaze:
  • 3 tbsp peanut butter
  • 1/2 cup powdered sugar
  • 2-3 tbsp milk
  • 1 tbsp liquid honey

Instructions

  1. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  2. In another bowl, combine the butter and sugars with an electric mixer together until smooth. Add in peanut butter, honey, vanilla extract and egg. Beat together until combined. Add the mashed banana and mix until combined.
  3. Slowly add the flour mixture to the banana mixture until just combined. Stir in the oats and chocolate chips. Place the dough in the refrigerator for at least 30 minutes.
  4. When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  5. Place dough mounds on baking sheet spaced at least 2 inches apart and bake for about 10-12 minutes, or until edges are brown and tops are just set - even if slightly undercooked and glossy in the center, don't overbake! Cookies firm up as they cool.
  6. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
  7. In a small bowl, make the glaze by whisking together all of the glaze ingredients until smooth. Add 2 tablespoons of milk to start, and then check to see if your glaze looks like it can drizzle. If mixture is too thick, adjust by adding more milk. Drizzle glaze over cooled cookies.
  8. Cookies will keep airtight at room temperature for up to 1 week.

Notes

Recipe adapted from Two Peas and Their Pod

http://warmvanillasugar.com/2015/01/29/peanut-butter-banana-chocolate-chip-breakfast-cookies/

The post Peanut Butter, Banana and Chocolate Chip Breakfast Cookies appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/01/29/peanut-butter-banana-chocolate-chip-breakfast-cookies/feed/ 38
Onion Dip http://warmvanillasugar.com/2015/01/27/onion-dip/ http://warmvanillasugar.com/2015/01/27/onion-dip/#comments Tue, 27 Jan 2015 11:00:25 +0000 http://warmvanillasugar.com/?p=10294 Diiiiiiiiip!!! I love dip. Mostly because it’s one of those foods that can be eaten as a snack, as lunch, as dinner…or you know? Second breakfast. And I love dip of all kinds whether it’s hot or cold. No discrimination here. This dip is a classic onion [...]

The post Onion Dip appeared first on Warm Vanilla Sugar.

]]>

Diiiiiiiiip!!! I love dip.

onion dip

Mostly because it’s one of those foods that can be eaten as a snack, as lunch, as dinner…or you know? Second breakfast.

onion dip

And I love dip of all kinds whether it’s hot or cold.

No discrimination here.

onion dip

This dip is a classic onion chip dip made with sour cream. I caramelized the onions to add some texture, but the caramelization also adds some sweetness which I really like in my chip dips.

onion dip

Paired with some plain chips and carrots, a beer, and a good show to watch and I am one happy lady.

onion dip

Onion Dip

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 3 hours, 5 minutes

Ingredients

  • 2 tbsp olive oil
  • 3 large yellow onions, chopped
  • 2 sprigs fresh thyme
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • Pinch coarse sea salt
  • A few cracks of pepper
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • Pinch of celery salt
  • Chips, veggies or baguette slices, for serving

Instructions

  1. Heat olive oil in a heavy-bottomed pan or Dutch oven over medium heat. Add onions and thyme. Let cook until onions are very soft and caramel in colour, about 40-45 minutes.
  2. Add vinegar and Worcestershire sauce and let cook until slightly thickened, about 15 minutes. Season with salt and pepper and remove pot from the heat and allow to cool to room temperature.
  3. Meanwhile, in the bowl of an electric mixer or with a hand mixer, beat together cream cheese, sour cream and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt and stir to combine.
  4. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks.
  5. Serve with plain chips or fresh veggies.

Notes

Recipe adapted from Martha Stewart

http://warmvanillasugar.com/2015/01/27/onion-dip/

The post Onion Dip appeared first on Warm Vanilla Sugar.

]]>
http://warmvanillasugar.com/2015/01/27/onion-dip/feed/ 27