Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Fri, 22 May 2015 11:39:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Guacamole http://warmvanillasugar.com/2015/05/22/guacamole/ http://warmvanillasugar.com/2015/05/22/guacamole/#comments Fri, 22 May 2015 11:00:17 +0000 http://warmvanillasugar.com/?p=10596 I don’t normally post on Fridays, but I just had to share this recipe with you. Like, right now. My whole guacamole loving world has been rocked. When I make guacamole, I usually go for a spicy version, which until recently, I considered my “classic recipe”, but all has changed. Apparently, chives [...]

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I don’t normally post on Fridays, but I just had to share this recipe with you. Like, right now.

Guacamole

My whole guacamole loving world has been rocked. When I make guacamole, I usually go for a spicy version, which until recently, I considered my “classic recipe”, but all has changed.

Apparently, chives belong in guacamole. It’s important, and you need to do this.

Guacamole

Guacamole

I have been making this non-stop. It’s great with chips, toast, eggs, grilled cheese, veggies…everything!! Perfect for the weekend paired with a margarita.

Guacamole

I recommend tripling this recipe. It goes fast!!

Guacamole

Happy Friday everyone! xx

Guacamole

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 servings

Ingredients

  • 3 ripe avocados
  • 1 whole lemon, juiced*
  • 1/4 red onion, minced
  • 2 tbsp fresh chives, thinly sliced
  • 2 tbsp medium salsa
  • Flaked sea salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. In a medium bowl, toss the scooped avocados with lemon juice. Mash the avocados using a fork or potato masher to your desired consistency. Add in the minced onion, chopped chives, and salsa and stir to combine.
  2. Season with flaked sea salt and pepper to your taste and serve with corn chips.

Notes

Recipe adapted from What's Gaby Cooking

If you're looking for a spicy version of this guacamole, add in a diced jalapeño pepper and a 1/4 teaspoon of cayenne pepper. It adds a fabulous heat!

*Lime juice is really nice in this recipe too. If you use lime juice instead, use the juice from two limes instead of the juice from one lemon.

http://warmvanillasugar.com/2015/05/22/guacamole/

Looking for other great guacamole recipes?

This Black Bean Guacamole is delicious.

This Roasted Corn Guacamole is perfect for summer!

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Protein Packed Carrot Cake Overnight Oats http://warmvanillasugar.com/2015/05/21/protein-packed-carrot-cake-overnight-oats/ http://warmvanillasugar.com/2015/05/21/protein-packed-carrot-cake-overnight-oats/#comments Thu, 21 May 2015 11:00:22 +0000 http://warmvanillasugar.com/?p=10757 Marathon training requires a lot of eating. Especially on long run day. So, a few hours before any 16 to 32 kilometer run, a protein-packed breakfast is key. And the lighter the breakfast, the better…the bigger meals are for later 😉 But you know? You don’t need to be [...]

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Marathon training requires a lot of eating. Especially on long run day.

Protein Packed Carrot Cake Overnight Oats

So, a few hours before any 16 to 32 kilometer run, a protein-packed breakfast is key. And the lighter the breakfast, the better…the bigger meals are for later 😉

Protein Packed Carrot Cake Overnight Oats

Protein Packed Carrot Cake Overnight Oats

But you know? You don’t need to be training for something to enjoy a protein packed breakfast (23 grams of protein per serving, to be exact)!

Protein Packed Carrot Cake Overnight Oats

My favorite carrot cake oatmeal in this whole wide world is this recipe. But it’s nice to switch it up sometimes for the refrigerated version. It’s awesome to have grab and go oatmeal in a jar!

Protein Packed Carrot Cake Overnight Oats

Enjoy your weekend everyone!

Protein Packed Carrot Cake Overnight Oats

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 1 mason jar of oats

Ingredients

  • 1/2 cup rolled oats
  • 1/4 cup milk
  • 1/4 cup 0% vanilla greek yogurt
  • 1/2 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • 2 tbsp vanilla protein powder
  • 1/4 cup grated carrots
  • 1/2 tsp ground cinnamon
  • Sprinkle ground nutmeg
  • Sprinkle of flaked sea salt
  • Chopped pecans, for serving

Instructions

  1. In a small mason jar, or jar of choice, combine the oats, milk, yogurt, vanilla extract, maple syrup, protein powder, grated carrot, spices and salt. Stir everything together and place the lid on the jar and give the mixture a good shake to combine the ingredients. Place the lid back on the jar and refrigerate overnight.
  2. You can serve oats either right from the jar or in a bowl. Simply serve with a sprinkle of chopped pecans.

Notes

Recipe adapted from my banana overnight oats

Each mason jar contains 345 calories and 23 grams of protein

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Blueberry Pie http://warmvanillasugar.com/2015/05/19/blueberry-pie/ http://warmvanillasugar.com/2015/05/19/blueberry-pie/#comments Tue, 19 May 2015 11:00:56 +0000 http://warmvanillasugar.com/?p=10654 Long weekends in Montreal are the best. This past weekend my sister and I spent our time exploring the markets, shopping for maxi dresses, going to the movies and sipping cappuccinos. Oh, and making ice cream! I finally made my own, which is something I’ve been wanting to do forever. It turned [...]

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Long weekends in Montreal are the best. This past weekend my sister and I spent our time exploring the markets, shopping for maxi dresses, going to the movies and sipping cappuccinos.

Blueberry Pie

Oh, and making ice cream! I finally made my own, which is something I’ve been wanting to do forever.

It turned out perfect. Creamy and silky-smooth….it’s gone now. We work quick.

Blueberry Pie

Blueberry Pie

Also, long weekends mean that ahead lies a four day work week. Woo hoo!

Blueberry Pie

When the weather’s nice I like to pop over to the market and see what fruits are on sale. Here in Montreal, the Jean Talon market is our biggest and brightest star, and I was so pleased to see blueberries bursting with colour and ready to be eaten.

It’s early, sure. But they were ready. I got busy right away!

Blueberry Pie

This pie is made with my favorite all-butter crust. A true gem, really.

Blueberry Pie

Blueberry Pie

And that buttery, flaky crust pairs perfectly with a classic blueberry filling.

Blueberry Pie

Really, this pie is a favorite of mine in so many ways.

Best butter crust: check.
Best blueberry filling: check.

Blueberry Pie

Enjoy!

Blueberry 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
  • Heavy cream, for brushing
  • Granulated sugar, for sprinkling
  • Blueberry Filling:
  • 1 tbsp unsalted butter
  • 2 tbsp corn starch
  • 6 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tbsp grated lemon zest
  • 1 tbsp fresh lemon juice
  • Pinch of Kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

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 375 degrees F and take the chilled dough out of the fridge to sit at room temperature to soften slightly (about 5 to 15 minutes) - it should be cold and firm but not rock hard.
  4. Over medium heat, melt the butter in a medium saucepan. Whisk in the corn starch and cook for about 1 minute. Add 3 cups of blueberries and 1/2 cup of sugar to the pot and cook for 8-10 minutes, or until the sugar dissolves and the mixture has thickened. Add the remaining 3 cups of blueberries, lemon zest, lemon juice, salt, cinnamon and nutmeg and stir to combine. Raise the heat to medium-high and cook for another minute, then remove from the heat and set aside. Let the filling cool to room temperature.
  5. Meanwhile, roll out your dough by lightly flouring your work surface and rolling out dough until it is 13 to 14 inches in diameter and about 1/8 inch thick. 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. Take the bottom pie crust out of the fridge and fill it with the cooled blueberry filling. Roll out the top pie crust and either add the whole crust and crimp the edges together (remembering to add slits in the top!), or prepare a lattice crust. See notes for lattice crust preparation instructions.
  7. Evenly brush the edges and top of the crust with heavy cream and sprinkle with granulated sugar.
  8. Bake for about 50-60 minutes or until the crust is golden brown.
  9. 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.
  10. This pie is best enjoyed with a big scoop of vanilla ice cream.

Notes

Recipe adapted from Little B Cooks

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.

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Salted Chocolate Fudge Peanut Butter Cookies http://warmvanillasugar.com/2015/05/15/salted-chocolate-fudge-peanut-butter-cookies/ http://warmvanillasugar.com/2015/05/15/salted-chocolate-fudge-peanut-butter-cookies/#comments Fri, 15 May 2015 11:00:17 +0000 http://warmvanillasugar.com/?p=10574 Deep dark chewy chocolate cookies are the key to my soul. Whatever that means… I guess what I’m saying is that a chewy, fudgy cookie like this one makes me feel extremely satisfied. Kind of like a popsicle on a hot day. You know? Recently I’ve been cooking and baking things [...]

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Deep dark chewy chocolate cookies are the key to my soul.

Whatever that means…

Salted Chocolate Fudge Peanut Butter Cookies

I guess what I’m saying is that a chewy, fudgy cookie like this one makes me feel extremely satisfied. Kind of like a popsicle on a hot day. You know?

Salted Chocolate Fudge Peanut Butter Cookies

Recently I’ve been cooking and baking things that we need to use up (like bananas, buttermilk, or rhubarb) instead of thinking about what I really want.

And you know what? I’m a grown ass woman and I want peanut butter and chocolate cookies!

Salted Chocolate Fudge Peanut Butter Cookies

And these are fancy-lady cookies. They have melted chocolate and smooth peanut butter added to the dough and are sprinkled with fleur de sel. You have to wait for them in the fridge before you can bake them, but hey! I’ve got time…and wine.

Salted Chocolate Fudge Peanut Butter Cookies

Salted Chocolate Fudge Peanut Butter Cookies

Plus, chocolate goes with wine right? I’ll go ahead and answer for you: totally!!

And these cookies have two kinds of chocolate. We’ve got the melted semisweet chocolate added to the dough PLUS milk chocolate chips mixed in there. Yuuuuusssssssss!

Salted Chocolate Fudge Peanut Butter Cookies

And these remind me of one of my fav fudgy cookies…except these have peanut butter in them and the other recipe has dulce de leche. I’ll let you decide which is best.

Salted Chocolate Fudge Peanut Butter Cookies

Have a great weekend!!

Salted Chocolate Fudge Peanut Butter Cookies

Prep Time: 4 hours, 30 minutes

Cook Time: 10 minutes

Yield: 24 cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup smooth peanut butter
  • 3/4 cups granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/4 cup semi-sweet chocolate chips
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 cup milk chocolate chips
  • Flaked sea salt, for sprinkling

Instructions

  1. In a large bowl, beat the butter, peanut butter and sugar together until smooth. Add in the egg and vanilla and beat again until smooth.
  2. Melt the semi-sweet chocolate chips in the microwave, about 1 minute, allow chocolate to cool a bit, and then beat it into cookie dough mixture until completely combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. Add the dry ingredients to the wet ingredients and mix until completely combined. Add in the milk chocolate chips and stir them into the dough with a rubber spatula until they are evenly distributed.
  4. Wrap the top of the dough bowl with plastic wrap and refrigerate for at least 4 hours. I put mine in the fridge overnight.
  5. When ready to bake, preheat oven to 350 degrees F and line a baking sheet with a Silpat mat or parchment paper.
  6. Place dough mounds on prepared baking sheet in tablespoonfuls spaced at least 2 inches apart. If you notice the dough seems super hard right out of the fridge, this is OK!
  7. Bake for about 10 minutes, or until edges and tops of the cookies are just set (even if they look slightly undercooked! The cookies will firm up as they cool). Right out of the oven, sprinkle the tops of the cookies with a bit of flaked sea salt.
  8. Allow cookies to cool on baking sheet for about 10 minutes. When the cookies are cooled enough and not floppy, transfer them to a cooling rack. Repeat with the rest of the dough.
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Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew http://warmvanillasugar.com/2015/05/12/slow-cooked-butternut-squash-chickpea-and-red-lentil-stew/ http://warmvanillasugar.com/2015/05/12/slow-cooked-butternut-squash-chickpea-and-red-lentil-stew/#comments Tue, 12 May 2015 11:00:49 +0000 http://warmvanillasugar.com/?p=10570 My sister moved in this weekend, which means several things: an extra set of hands to do dishes, an excuse to bake more cookies AND!! the need to make bigger meals. Looking for a big batch easy meal? Stew is the perfect answer! Well, for me it is. I love chopping [...]

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My sister moved in this weekend, which means several things: an extra set of hands to do dishes, an excuse to bake more cookies AND!! the need to make bigger meals.

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Looking for a big batch easy meal? Stew is the perfect answer!

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Well, for me it is. I love chopping up vegetables and throwing them into a pot to do their own thing.

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

This soup is such a delicious meal. It’s packed with lentils and chickpeas for protein, has a ton of vitamin C, a hint of spice annnnnd freezes really well!! I like to keep this in the slow cooker for 10 hours (or even 12!) to make it a nice and thick stew.

But! If soup is more your thing, you only need to cook this for 8 hours. Really, it’s up to the slow cooker master.

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

#Gimme

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Prep Time: 25 minutes

Cook Time: 10 hours

Yield: 5-7 servings (depends on how thick your stew is)

Ingredients

  • 1 yellow onion, chopped
  • 1 tbsp extra virgin olive oil
  • 1 large carrot, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and chopped
  • 1 tbsp garam masala
  • 1 small butternut squash, peeled, seeded, and chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 28-oz can diced tomatoes
  • 1 cup dried red lentils
  • 1 quart vegetable broth
  • Pinch sea salt, to taste
  • Fresh cracked pepper
  • Shaved fresh Parmesan, for serving

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot and jalapeño and sauté until the onion becomes translucent, about six minutes. Add the minced garlic and garam masala and sauté for another minute, stirring well to coat. Turn off the heat and set pan aside.
  2. Place the butternut squash, drained chickpeas, entire can of diced tomatoes with juices included, dried red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on low and cook for about 10 hours. For a thicker stew, cook longer.
  3. Season with a pinch of sea salt and fresh cracked pepper and serve with some freshly shaved Parmesan.
  4. This stew freezes well and will keep in the fridge for up to five days.

Notes

Recipe adapted from Eat, Live, Run

I recommend cooking this stew for at least 10 hours to make it nice and thick. The stew pictured in this post, was cooked for 12 hours, but I've made it in 8 and the flavour is still there. It's just more soup-like than stew.

http://warmvanillasugar.com/2015/05/12/slow-cooked-butternut-squash-chickpea-and-red-lentil-stew/

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Nutella Swirled Banana Bread http://warmvanillasugar.com/2015/05/07/nutella-swirled-banana-bread/ http://warmvanillasugar.com/2015/05/07/nutella-swirled-banana-bread/#comments Thu, 07 May 2015 11:00:51 +0000 http://warmvanillasugar.com/?p=10545 This recipe is a total revamp of my swirly Nutella banana bread from 2011. I needed an updated version to go along with my fav banana bread recipe and out this came! Because baking in an already hot kitchen is something I will do forever. Don’t fret. I have ice [...]

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This recipe is a total revamp of my swirly Nutella banana bread from 2011.

Nutella Swirled Banana Bread

I needed an updated version to go along with my fav banana bread recipe and out this came!

Nutella Swirled Banana Bread

Because baking in an already hot kitchen is something I will do forever.

Don’t fret. I have ice cream. And cold white wine.

Nutella Swirled Banana Bread

Plus, banana bread is one of those things that everyone needs in their life somehow. It’s a grab and go breakfast that’s delicious, it’s a way to use up ripe bananas…

AND! If you’re baking banana bread with Nutella, you have an excuse to spoon a ton of chocolate into your face.

Nutella Swirled Banana Bread

This recipe is so delicious. The banana bread base is my favorite and the Nutella swirl just makes everything 100 times better.

Enjoy!

Nutella Swirled Banana Bread

Nutella Swirled Banana Bread

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: One 8 x 4-inch loaf

Ingredients

  • 1/4 cup unsalted butter, softened
  • 6 tbsp brown sugar
  • 1 large egg, room temperature
  • 3 tbsp plain low fat Greek yogurt
  • 1 cup mashed bananas (about 2 very ripe bananas)
  • 1 tsp pure vanilla extract
  • 1 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 6 tbsp Nutella

Instructions

  1. Preheat your oven to 350°F and adjust the oven rack to the lower third position. Spray 8×4-inch loaf pan with nonstick spray.
  2. In the bowl of your standing mixer fitted with the paddle attachment (or in a medium bowl with a hand mixer), combine the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, yogurt, mashed bananas and vanilla on medium speed until combined. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until combined. Add the flour mixture to the banana mixture and mix using a wooden spoon or rubber spatula until just combined, making sure not to overmix (it's ok is some flour is still showing).
  4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1/2 cup of the banana bread batter to the Nutella and stir until blended well.
  5. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
  6. Bake the bread for 50-60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in the pan on a wire rack.

Notes

Recipe adapted from my favorite banana bread

Store bread wrapped tightly in plastic wrap in the refrigerator (covered) for up to 5 days.

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Honey Cornbread Pancakes with Raspberry Sauce http://warmvanillasugar.com/2015/05/05/honey-cornbread-pancakes-with-raspberry-sauce/ http://warmvanillasugar.com/2015/05/05/honey-cornbread-pancakes-with-raspberry-sauce/#comments Tue, 05 May 2015 11:00:16 +0000 http://warmvanillasugar.com/?p=10650 Cornbread has got to be one of my favorite baked goods. Right from the oven, the stuff tastes simply perfect. Actually, anything tastes pretty much perfect right from the oven, but you get my point. I like to eat cornbread a few different ways. I like it sweet with some butter and [...]

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Cornbread has got to be one of my favorite baked goods. Right from the oven, the stuff tastes simply perfect.

Honey Cornbread Pancakes with Raspberry Sauce

Actually, anything tastes pretty much perfect right from the oven, but you get my point.

I like to eat cornbread a few different ways. I like it sweet with some butter and honey and I like it savory (also with butter). But I also like it in pancake form, which is how we’re eating it today.

Honey Cornbread Pancakes with Raspberry Sauce

Honey Cornbread Pancakes with Raspberry Sauce

This recipe is pretty simply, really. Sure, you need some buttermilk, but once you throw your ingredients into a bowl you’re pretty much golden. Then, you can hop on my happy train and enjoy the pancakes with some homemade raspberry sauce or just slather these up with some salted butter and maple syrup (or honey)!

Honey Cornbread Pancakes with Raspberry Sauce

The stack of my dreams right here. Enjoy!

Honey Cornbread Pancakes with Raspberry Sauce

Honey Cornbread Pancakes with Raspberry Sauce

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: about 12 pancakes

Ingredients

  • 1/4 cup (1 stick) unsalted butter, melted and cooled
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1 tbsp liquid honey
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup cornmeal
  • Butter for frying
  • Pure Canadian maple syrup, for serving
  • Raspberry Sauce:
  • 1 heaping cup fresh raspberries
  • 1/3 cup water
  • 2 tbsp granulated sugar
  • 1/4 tsp fine sea salt
  • 1/2 vanilla bean, scraped

Instructions

  1. **Preheat oven to 200 degrees F if you're going to serve pancakes when they're ALL cooked**
  2. Melt butter in the microwave, about 30-45 seconds, and allow to cool.
  3. Meanwhile, in a small bowl, whisk together the egg, buttermilk, liquid honey and vanilla extract. Whisk in the cooled melted butter to combine.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder and sea salt. Add the buttermilk mixture to the flour mixture and stir until just combined. Add in the cornmeal and stir until just combined (if your batter looks lumpy this is OK!) Set aside for 10 minutes to set up.
  5. To make the raspberry sauce, add the raspberries, water, sugar and salt to a small saucepan over medium-high heat. Scrape the seeds out of the vanilla bean and add to the mixture and then throw the whole vanilla pod right into the pot. Cook until most of the liquid has cooked off from the sauce (about 8 minutes), stirring occasionally. Take the vanilla bean out of the pot and discard.
  6. To cook the pancakes, heat griddle or a large non-stick pan over medium-low heat. Add a tablespoon of butter to the pan.
  7. Pour 1/4 cup of pancake batter into pan. Cook on the first side until bubbles form on top and start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. If you want to serve all the pancakes together, add the cooked pancakes to the pre-heated oven on a parchment-lined baking sheet.
  8. Serve with the pancakes with raspberry sauce and extra maple syrup.

Notes

Recipe adapted from Joy the Baker from the Joy the Baker Cookbook

If you aren't going to serve the pancakes until you've cooked them all, preheat oven to 200 degrees F and place cooked pancakes on a parchment-lined baking sheet until you're ready to serve them.

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PB&J Smoothie http://warmvanillasugar.com/2015/04/30/pbj-smoothie/ http://warmvanillasugar.com/2015/04/30/pbj-smoothie/#comments Thu, 30 Apr 2015 10:00:25 +0000 http://warmvanillasugar.com/?p=10566 PB&J for life! Who wants to put that slogan on a t-shirt? I will buy a dozen! I have been making this smoothie for a week straight. It’s colourful, tasty, creamy and delicious. Also, it’s close enough to my PB&J milkshake without actually being a milkshake. Both recipes make me happy, but [...]

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PB&J for life! Who wants to put that slogan on a t-shirt? I will buy a dozen!

PB&J Smoothie

I have been making this smoothie for a week straight. It’s colourful, tasty, creamy and delicious. Also, it’s close enough to my PB&J milkshake without actually being a milkshake. Both recipes make me happy, but this one is for breakfast.

PB&J Smoothie

Plus, this recipe is only 6 ingredients and has 21g of protein packed into each glass! You just need:
Milk
Greek yogurt
Frozen banana
Frozen strawberries
Peanut butter
Strawberry jam

Just blend it and go!!

PB&J Smoothie

At the first signs of Spring, all I want until the end of August is a good old smoothie in the morning. They’re quick for a post-run meal and taste FAB after a long walk outside in the sun. Whatever you’re into, trust me, this will blow your PB&J-focused mind!

PB&J Smoothie

I hope you like this as much as I do. It’s kind of magical.

PB&J Smoothie

Want other delicious blended treats?? Try my:
chocolate, peanut butter, and banana smoothie
banana almond smoothie
green peanut butter and banana smoothie
banana yogurt breakfast smoothie
strawberry banana smoothie
pina colada smoothie

Peanut Butter and Jelly Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: One large or two snack-size smoothies

Ingredients

  • 3/4 cup milk (soy, almond, or regular milk)
  • 1/3 cup vanilla Greek yogurt
  • 1 frozen banana
  • 2 tbsp peanut butter
  • 2 tsp strawberry jam
  • 1/2 cup frozen strawberries

Instructions

  1. Add all of the ingredients listed into a high speed blender and blend until thick and creamy.
  2. Pour into a glass and enjoy immediately.

Notes

Based off of my PB&J milkshake

Recipe contains 482 calories and 21 grams protein total

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Banana Cake with Cream Cheese Frosting http://warmvanillasugar.com/2015/04/28/banana-cake-with-cream-cheese-frosting/ http://warmvanillasugar.com/2015/04/28/banana-cake-with-cream-cheese-frosting/#comments Tue, 28 Apr 2015 11:00:48 +0000 http://warmvanillasugar.com/?p=10527 A weekend at home, with no obligations is the best. This past weekend P- and I just stayed around Montreal. I baked bread, P- went to the market to pick up nice cheese, olives and wine, we went out to a new wine bar, we watched documentaries, we slept in and we just hung around [...]

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A weekend at home, with no obligations is the best. This past weekend P- and I just stayed around Montreal. I baked bread, P- went to the market to pick up nice cheese, olives and wine, we went out to a new wine bar, we watched documentaries, we slept in and we just hung around the house. These simple weekends make going back to work so much easier (and more pleasant)!

Banana Cake with Cream Cheese Frosting

Over the next couple of weeks it looks like things will continue to be slow. My sister is staying with us for a month in May, so we’re getting her room set up and hope to spend lots of time in the city so we can show her some of our favorite spots in Montreal.

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

I love when my sister visits because she loves to bake as much as I do and is really good at it! She masters cookies and bars, but I’d love to show her the beauty of making a simple layer cake.

Banana Cake with Cream Cheese Frosting

Honestly, ‘banana cake’ would never be my go-to layer cake, but you see, I had extra ripe bananas and company coming and so I figured I should use what I had available…and the result was bananas!!! (sorry)

For real, this cake is so moist, so fluffy, and so, so delicious! Plus, it lasts for like a week in the fridge without changing its flavour or texture, so you can essentially eat it forever. I had this cake for breakfast for three days.

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

Oh! And of course I topped this cake off with lots of cinnamon and a few chopped pecans to make it pretty. Cinnamon and bananas are such good friends.

Banana Cake with Cream Cheese Frosting

Enjoy the rest of your week!

Banana Cake with Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 60 minutes

Yield: One 8-inch round three layer cake

Ingredients

  • 1 cup (about 2 large) mashed ripe bananas
  • 2 tsp lemon juice
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 3/4 cup unsalted butter, softened
  • 2 1/8 cups granulated sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup unsweetened applesauce
  • 1 cup milk
  • For the frosting:
  • 3/4 cup unsalted butter, softened
  • 1 1/2 packages (12 ounces) cream cheese, softened
  • 5 3/4 cups icing sugar
  • 1 tsp pure vanilla extract
  • Ground cinnamon, for garnish
  • Chopped pecans, for garnish

Instructions

  1. Preheat oven to 275 degrees F. Grease and flour three 8-inch round cake pans. Set aside.
  2. In a small bowl, mix mashed bananas with lemon juice. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  4. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the vanilla extract, sour cream, applesauce and the banana mixture. Beat in the flour mixture alternately with the milk and mix until completely combined.
  5. Divide batter (about 2 1/2 cup batter in each pan) into prepared pans. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in the freezer for 45 minutes (purpose: to keep the cake moist).
  6. While the cake is in the freezer, prepare your frosting. In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla extract and icing sugar on low speed until combined, then on high until the frosting is smooth.
  7. To assemble the cake, add a thick layer of frosting in between each cake layer. Then, apply a thin crumb coat on the top and sides of the cake. Pop the cake back in the freezer to harden the crumb coat for about 10 minutes. To finish, apply a thick, even layer around the outside of the cake.
  8. Sprinkle a little cinnamon on the top of the cake and decorate with some chopped pecans. Store in the fridge until ready to slice and serve.

Notes

Recipe adapted from The Novice Chef

This cake keeps nicely in the fridge when in an air-tight container for five days.

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The Boston Marathon http://warmvanillasugar.com/2015/04/23/the-boston-marathon/ http://warmvanillasugar.com/2015/04/23/the-boston-marathon/#comments Thu, 23 Apr 2015 14:23:25 +0000 http://warmvanillasugar.com/?p=11082 I ran my first marathon in Davos, Switzerland five years ago. I was living in Switzerland at the time and really wanted to try running a race in the Swiss Alps since I knew the scenery would be incredible. I finished that race in 3 hours and 59 minutes and figured that if I could [...]

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I ran my first marathon in Davos, Switzerland five years ago. I was living in Switzerland at the time and really wanted to try running a race in the Swiss Alps since I knew the scenery would be incredible.

I finished that race in 3 hours and 59 minutes and figured that if I could run a marathon in the Alps in under four hours, I might be able to run a city marathon a little faster.

Boston Marathon 2015

So I trained and ran another couple of marathons. In 2014 I qualified for the Boston Marathon in Ottawa, Canada (a very flat course) and just raced in the 2015 Boston Marathon this past Monday!

Running Boston is something I have been wanting to do since that Alp marathon in 2010, but I had envisioned running it later in life. It was a bucket list type-deal, so it was such a pleasant surprise to see that I got into this years race.

Boston Marathon 2015

THE MORNING
The race itself has different starting times depending on how quick your qualifying time was, so I didn’t have to start until 10:50am. I slept in until 7:00am, ate breakfast (banana, peanut butter and a scone), and hopped on the bus to Hopkinton at around 8:30am.

Hopkinton itself was really lively and the runners seemed to be full of energy, despite the weather. It was cold, about 9°C (42°F), but it didn’t start to rain until about 10:45am, which was nice, because running in the rain is one thing, but standing in the cold and rain is another! In Hopkinton they has some food to give out, and the longest bathroom lines EVER! Like, 40 minute waiting lines. Insane!

THE RACE

Finishing time: 3:35:58

The gun shot in the air to set us off at exactly 10:50am. The start was kind of slow, but nothing unusual if you’re used to big races. People were throwing their warm clothes off all over the place, but the volunteers were amazing at cleaning up.

The course was lovely. I’ve never seen crowds cheer like I saw on Monday – the whole town comes out! People were set up on their lawns and students were screaming at the top of their lungs at high schools and at Boston College along the way. I had headphones in, but when I took them out to listen to the cheers my ear drums almost exploded from the noise.

I felt good running. All anyone talked about before I left for Boston was heartbreak hill, but I didn’t even know I had just run up it until the very “top”. I guess Canadian marathons have more hills or something…anyway, I’m glad the course wasn’t as hard as I expected. There was a lot of downhill though, which was NOT fun, but I feel great now!

Oh, and the picture below is what I wore for the entire race: capri leggings, long sleeve, running jacket and little orange hat (so my family could recognize me as I ran by)!

Boston Marathon 2015

THE ORGANIZATION
The Boston Marathon has definitely got to be one of the best managed races in the world (with the worst website ever). The staff and volunteers were super friendly, the lines at the race expo were short, and there was a killer swag bag! Also, before the race the organizers sent out a bunch of emails keeping runners up to date. I was so impressed!

The only thing I had a problem with was the amount of gels and food given out along the course. The Ottawa Marathon, Toronto Waterfront Marathon, and Montreal Marathon all provide gels every 10 km along their courses along with orange slices and bananas! I was expecting this in Boston, but was definitely wrong. The locals were giving out orange slices though…I wanted to kiss all of them. At mile 17 Cliff was giving out energy gels, so as I passed the volunteers I picked up about 6. Note to self: be better prepared for energy shots along the way!!

WHERE I STAYED AND ATE

Boston Marathon 2015

We stayed at the Westin Boston Waterfront, which was only a 25 minute walk to the Hopkinton buses and close to the fitness expo as well. We walked everywhere, and were really pleased with the location. Also, we checked out of the hotel on the morning of Marathon Monday and the hotel let me come back after we had already checked out to shower in the gym locker room!! I would definitely stay there again.

Since we were only in Boston for two nights, we didn’t get to eat #AllTheThings, but we did manage to check out a few nice places to eat.

  • For coffee, check out Thinking Cup for a fantastic cappuccino and delicious lemon poppyseed scone.
  • For some solid seafood and Sicilian-style grub, check out The Daily Catch.
  • For a fantastic bakery and a mean sticky bun, check out Flour Bakery.

And that’s all for now! Have you run Boston before? Did you run it this year? Are you trying to qualify in the future? I want to hear all about it!! xx

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