Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Mon, 23 Oct 2017 13:00:49 +0000 en-CA hourly 1 https://wordpress.org/?v=4.9.2 Baked Pumpkin Brie Dip http://warmvanillasugar.com/2017/10/23/baked-pumpkin-brie-dip/ http://warmvanillasugar.com/2017/10/23/baked-pumpkin-brie-dip/#comments Mon, 23 Oct 2017 13:00:49 +0000 http://warmvanillasugar.com/?p=14973 The BEST garlicky baked brie dip made in a tiny pumpkin for fall! Tastes amazing served on toasted baguette slices! I recently returned from Japan, dazed and confused, as if I hadn’t slept in weeks. Jet lag is a whole different beast when the time difference between the destination and home is 16 [...]

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The BEST garlicky baked brie dip made in a tiny pumpkin for fall! Tastes amazing served on toasted baguette slices!

Baked Pumpkin Brie Dip

I recently returned from Japan, dazed and confused, as if I hadn’t slept in weeks. Jet lag is a whole different beast when the time difference between the destination and home is 16 hours. I’m alive and relatively awake now, but on my first morning home I slept through my alarm and was 45 minutes late for work. Oops!

Baked Pumpkin Brie Dip

Of all the places that I’ve visited, Japan is my favourite. My new obsessions include:

1. Japanese toilets. Heated seats are the best thing in the whole wide world.
2. Japanese 7-Eleven. The snack choices blew my mind. STEAMED BUNS! Dumplings! Onigi!!! <3 <3
3. The people. Canadians are said to be nice and polite but we’ve got nothing on Japanese people.
i.e: while on vacay, I left my wallet on the bus and someone turned it into the driver. Also, our AirBnB host drove us to and from the train station for free…just because…
4. THE FOOD! Obvi. I can’t even believe all the yummy food we ate. GO TO JAPAN!

Baked Pumpkin Brie Dip

Ok, so yeah! I’ve been away for a bit but I’m back with a goodie for you today for Cake Over Steak’s Pumpkin Party 2017! Definitely head over there to check out all of the other amazing pumpkin recipes people around the internet have to offer. This is my fav virtual party of the year!

This year, I’m bringing you a hot, delicious, brie dip baked in a tiny pumpkin. YAAAAAAS! It’s gooey, garlicky, and total soul food.

Baked Pumpkin Brie Dip

The recipe comes from my best friend Amber. In recent years, this is the dip she’s been stopping shows with at parties. She also makes a mean cheese board, but this is her “get out of my way, my food is better than yours” potluck dish. I’m stealing it today for YOU! But mostly for Amber to have a place on the internet to point to when people ask her for the recipe.

Enjoy!

Baked Pumpkin Brie Dip

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients

  • 1 small sugar pumpkin, top cut off
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • Pinch salt and fresh cracked pepper, to taste
  • 4-6 garlic cloves*, minced
  • 1 large sized wheel of Brie, white part on the sides and bottom trimmed off, and diced
  • 1 baguette, sliced

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Cut the top off and scoop out the seeds of one small pumpkin. Discard the seeds and rub the inside and the freshly cut top of the pumpkin with the olive oil. Sprinkle the inside of the pumpkin with cayenne, paprika, and a some salt and pepper.
  3. Bake the pumpkin upside down for 20-25 minutes on your prepared baking sheet.**
  4. Meanwhile, mince your garlic cloves, and dice your Brie cheese. I slice off the sides and the bottom white part of the brie but you can leave it on if you’d like. My friend does (she just uses a medium wheel in that case)!
  5. Slice your baguette.
  6. When the pumpkin is baked, flip it over and fill with the cheese and garlic by layering with some Brie, sprinkle in some garlic, and repeat. Sprinkle a little more cayenne on top.
  7. Bake for another 20-25 minutes, or until cheese is nice and bubbly. I usually toast my baguette by adding the slices to the baking sheet with the pumpkin with a drizzle of olive oil when the pumpkin has about 15 minutes of baking left.
  8. Serve baked brie with toasted baguette slices. Grab a spoon and scoop the baked pumpkin out along with the cheese. Enjoy!

Notes

Recipe very slightly adapted from my bestie Amber ?

*Choose your own adventure here. If you have fresh garlic, go for 4 cloves, if you’re using dried garlic try 6.

**My friend Amber bakes her pumpkin lid too so that it fits on the pumpkin once it's baked. It’s pretty that way and she said it usually gets eaten too 🙂

http://warmvanillasugar.com/2017/10/23/baked-pumpkin-brie-dip/

Looking for other great pumpkin recipes?

Chai Pumpkin Oatmeal

Buttermilk Pumpkin Doughnuts

Fluffy Pumpkin Chocolate Chip Pancakes

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Chocolate Studded Zucchini Muffins http://warmvanillasugar.com/2017/09/04/chocolate-studded-zucchini-muffins/ http://warmvanillasugar.com/2017/09/04/chocolate-studded-zucchini-muffins/#comments Mon, 04 Sep 2017 18:08:01 +0000 http://warmvanillasugar.com/?p=14960 The perfect moist and delicious zucchini muffins studded with chocolate chips. Got leftover zucchini? Me too. It seems that muffins and quick breads have been the only thing I’ve baked in months with the abundance of carrots, zucchinis, and peaches I’ve found myself with recently. Freezable baked goods are my best friends!

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The perfect moist and delicious zucchini muffins studded with chocolate chips.

Chocolate Studded Zucchini Muffins

Got leftover zucchini? Me too. It seems that muffins and quick breads have been the only thing I’ve baked in months with the abundance of carrots, zucchinis, and peaches I’ve found myself with recently. Freezable baked goods are my best friends!

Chocolate Studded Zucchini Muffins

I’ve been away from this space for what feels like forever. You’d think I’d post something other than muffins, right?! Ahhh well.

Chocolate Studded Zucchini Muffins

I’m still cooking and baking but since moving to BC, I’m not doing it nearly as often as I once had. I started this blog in 2010 as a place to share my recipe creations with family and friends. Since moving last year, my free time is mostly spent romping around and exploring my hometown mountains. These days I find myself browsing Pinterest for fun recipes from other bloggers or re-making some of my old recipe favourites.

Chocolate Studded Zucchini Muffins

Training and then completing an ultra marathon takes a lot of time on top of a full-time work week. But, I’m still here! And anytime I cook up something new and exciting (and remember to photograph it), I’ll post it up here and say hello. I do love this space a lot so it’s nice to say hi as often as possible.

Chocolate Studded Zucchini Muffins

I hope you all enjoyed your summer! You can follow along with my running and eating adventures on Instagram if you’d like!

Chocolate Studded Zucchini Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 muffins

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 2 cups grated zucchini, water squeezed out
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees F. Grease a muffin pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and cinnamon. In a separate large bowl, whisk the sugar, eggs, vegetable oil, vanilla and salt together. Stir in the dry ingredients with a rubber spatula and then, mix in the (dried) grated zucchini and chocolate chips until just incorporated.
  3. Pour batter into greased muffin tin. Bake until the tops of the muffins are browned, about 20 minutes. Cool on a wire rack for about 10 minutes before allowing the muffins to cool completely.

Notes

These freeze wonderfully. Just pop what you don't think you'll use in a freezer bag once the muffins have cooled to save for later.

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Whole Wheat Carrot Muffins http://warmvanillasugar.com/2017/06/01/whole-wheat-carrot-muffins/ http://warmvanillasugar.com/2017/06/01/whole-wheat-carrot-muffins/#comments Thu, 01 Jun 2017 13:00:53 +0000 http://warmvanillasugar.com/?p=14900 A healthy and delicious 100% whole wheat carrot muffin recipe made with Greek yogurt, coconut oil, maple syrup and a whole lot of love <3 These days when I’m not running, I’m thinking about running. I thought marathon training was taking over my life before but boy, the trails on the West coast [...]

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A healthy and delicious 100% whole wheat carrot muffin recipe made with Greek yogurt, coconut oil, maple syrup and a whole lot of love <3

Whole Wheat Carrot Muffins

These days when I’m not running, I’m thinking about running. I thought marathon training was taking over my life before but boy, the trails on the West coast are INSANE! So stunning, so technical, so amazing! Half of my runs are just me standing there staring out at the mountains with no running at all. I totally moved to the right place, no?

Whole Wheat Carrot Muffins

Food-wise, bringing cookies and muffins along on for an adventure run is actually something I do! When you’re out on the trails for 5-6 hours at a time some real food is pretty welcomed, actually. I made these delicious muffins for a quick weekday breakfast but also for long car rides to long runs 🙂

Whole Wheat Carrot Muffins

These muffins are delicious. I made them with maple syrup, Greek yogurt, coconut oil, and 100% whole wheat flour. They bake up in about 25 minutes and BANG! Yummy muffins for your tummy.

Whole Wheat Carrot Muffins

This weekend P and I are going to attempt a camping trip and then a long Saturday hike with our pup. Fingers crossed for sunny weather!!

What are YOU doing this weekend? Eating muffins, I hope.

Whole Wheat Carrot Muffins

Happy Weekend! xx

Whole Wheat Carrot Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 12 muffins

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/3 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 2 cups peeled and grated carrots (about 3-6 depending on size)
  • 1/2 cup roughly chopped pecans
  • 1-2 tbsp turbinado/coarse sugar, for sprinkling on top

Instructions

  1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners and spray with baking spray. Set aside.
  2. In a large mixing bowl, combine the ww flour, baking powder, baking soda, cinnamon, salt, and ginger. Blend well with a whisk.
  3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. Add in flour mixture, mix until just incorporated. Stir in carrots and pecans.
  4. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
  5. Bake muffins for 20-30 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool.
  7. Leftover muffins keep in an airtight container for up to 4 days. Freeze leftover muffins for up to 3 months.
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My Favourite Kale Salad http://warmvanillasugar.com/2017/05/23/favourite-kale-salad/ http://warmvanillasugar.com/2017/05/23/favourite-kale-salad/#comments Tue, 23 May 2017 13:00:54 +0000 http://warmvanillasugar.com/?p=14931 My version of the best damn kale salad out there. This easy recipe includes a soft poppyseed dressing, sugared almonds, dried cranberries, avocado, seeds, and some yummy cruciferous veggies. Ohhhhh long weekends, I love you. I just spent the past few days with my friend (aka my “trail wife”) camping, running through the [...]

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My version of the best damn kale salad out there. This easy recipe includes a soft poppyseed dressing, sugared almonds, dried cranberries, avocado, seeds, and some yummy cruciferous veggies.

My Favourite Kale Salad

Ohhhhh long weekends, I love you. I just spent the past few days with my friend (aka my “trail wife”) camping, running through the hills of Kelowna, eating and drinking all the things, and basking in the sun. We woke up each morning with our maps, tons of sunscreen, and GPS watches ready to go on a big adventure. As with all adventures, Saturday was sure interesting. We ran into another runner who warned us of a rattlesnake taking up the single track trail up ahead and then ran into another group of runners who said they marked the spot near where the snake was with an “X”. My friend and I kept running, if you can call it that (it was more quick hiking/stomping) and never ended up seeing an “X” on the trail OR a snake…good thing for us! Washed out bridges and tick’s though? Oh yeah, we ran into those.

My Favourite Kale Salad

I’ve been on the go a lot these past few months with visitors, an intense ultramarathon training schedule, and weekends away buuuuuut don’t you worry, I am still cooking at home! My meals have been very simple and full of vegetables and are usually things that I can make huge batches of and eat throughout the week. This salad is my newest obsession so I finally got around to photographing it this weekend 🙂

My Favourite Kale Salad

Since a lovely dinner at my friend Sara’s house, I’ve been trying to recreate a salad she served Paul and I for dinner one night. She gave me the dressing recipe, actually, but over time I’ve played with it and eventually it’s turned into this beauty. I have been eating this salad pretty much every day for lunch for two months and am not sick of it at all. I look forward to it, actually. And so, I present my favourite kale salad to YOU!

It’s got chopped kale and cabbage, seeds, dried cranberries, delicious sugared almonds, sliced avocado and THE BEST poppyseed dressing in the whole wide world. Get on this train!!!

My Favourite Kale Salad

Hope you all enjoyed your weekend too! xx

My Favourite Kale Salad

Yield: 4 salads

Ingredients

  • 1 bunch curly kale, de-stemmed and chopped
  • 1/2 head red cabbage, sliced thin
  • 1 avocado, sliced thin
  • pepitas
  • sunflower seeds
  • dried cranberries
  • Toasted almonds:
  • 1/2 cup slivered almonds
  • 3 tbsp granulated sugar
  • Poppyseed dressing:
  • 1/4 cup good olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp liquid honey
  • 1 tbsp freshly squeezed lemon juice
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon sea salt
  • 1/4 onion powder
  • 1/4 tsp mustard powder
  • 1/4 tsp garlic powder

Instructions

  1. Prepare the sugared almonds. Place the ingredients into a pan on medium heat. As the sugar melts from the heat it will create a sugar coating on the almond slices. Continue stirring until the almonds are lightly brown but not burnt. Quickly remove from heat and allow to cool completely. Set aside.
  2. In a mason jar or glass measuring cup, add all of the poppyseed dressing ingredients and mix thoroughly. Set aside.
  3. In a large bowl toss together the chopped kale and cabbage. Divide mixture among serving bowls and top with sliced avocado, and a sprinkle of pepitas, sunflower seeds, dried cranberries and sugared almonds.
  4. Drizzle desired amount of poppyseed dressing onto each salad. Enjoy.
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Margarita Sangria http://warmvanillasugar.com/2017/05/03/margarita-sangria/ http://warmvanillasugar.com/2017/05/03/margarita-sangria/#comments Wed, 03 May 2017 13:00:39 +0000 http://warmvanillasugar.com/?p=14871 A fun sangria that’s made with all of your favourite margarita mix-ins plus wine!! Perfect for a crowd or a spectacular date night in 🙂 Happy Margarita Week friends!! Kate from ¡Hola! Jalapeno is hosting a bunch of fabulous bloggers this week to celebrate Cinco de Mayo and a [...]

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A fun sangria that’s made with all of your favourite margarita mix-ins plus wine!! Perfect for a crowd or a spectacular date night in 🙂

Margarita Sangria

Happy Margarita Week friends!! Kate from ¡Hola! Jalapeno is hosting a bunch of fabulous bloggers this week to celebrate Cinco de Mayo and a whole truckload of limey drinks. YAAAAAAAAASSSS!!!

Margarita Sangria

Margarita Sangria

I participated in this event last year when I made Strawberry Rhubarb Margaritas with Muddled Lime. They were amazing for Spring and I LOVE them but this year I wanted something funky. A Margarita Sangria was born! And here it is.

Margarita Sangria

These are REALLY easy to make and REALLY tasty. You just need a big jug, dry white wine, limes, oranges, orange liqueur and some fiiiiiiiine tequila. Big, bang, boom you’re on your way!

Margarita Sangria

Margarita Sangria

You should definitely wait for this to chill in the fridge for 2 hours but that’s the hardest part about this recipe. And heck, while you’re waiting, check out all of the other amazing margarita recipes out there on the Margarita Week page!

Margarita Sangria

Enjoy 😉

Margarita Sangria

Ingredients

  • 1 cup dry white wine
  • 1/2 cup tequila
  • 1/3 cup triple sec
  • 1/3 cup freshly squeezed orange juice
  • 2 limes (about 1/3 cup) freshly squeezed
  • 1/2 orange, sliced
  • 1 lime, sliced

Instructions

  1. In a large pitcher combine the white wine, tequila, triple sec, orange juice and lime juice. Add the orange slices and lime slices.
  2. Chill for at least 2 hours.
  3. Before serving, rim the edge of the glasses with a lime slice and then dip them in coarse salt to coat. Fill the glasses with crushed ice (or a few ice cubes) and set aside.
  4. Pour the mixture over the crushed ice. Garnish with fresh lime wedges and enjoy.
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Green Chili Pinwheels http://warmvanillasugar.com/2017/04/24/green-chili-pinwheels/ http://warmvanillasugar.com/2017/04/24/green-chili-pinwheels/#comments Mon, 24 Apr 2017 13:00:32 +0000 http://warmvanillasugar.com/?p=14897 Your classic pinwheel recipe made with a soft flour tortilla that’s stuffed with green chilis, cheddar, cream cheese, and red pepper! I’m going old school on you today with pinwheels! Did you grow up with these? I’m about to disclose my deep dark hilarious past to you right now, here we go: My [...]

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Your classic pinwheel recipe made with a soft flour tortilla that’s stuffed with green chilis, cheddar, cream cheese, and red pepper!

Green Chili Pinwheels

I’m going old school on you today with pinwheels! Did you grow up with these? I’m about to disclose my deep dark hilarious past to you right now, here we go:

My grandfather is a square dance caller. Like, old time real-deal square dancing. It’s something I grew up doing and loving with both my of grandparents and to this day, I still think about all of the fun potluck parties we used to go to. I can square dance call myself but haven’t done it in YEARS! What I can do though, is make a mean potluck-style pinwheel 😉

Green Chili Pinwheels

This recipe is a rif off of the old ones we used to make when I was in high school. I like a little heat, some red pepper, and cheddar in mine but you can play with it how you like.

Green Chili Pinwheels

If you divide this recipe in half you’ll end up with a fat stuffed pinwheel (great for photos!) that’s really filling. If you break the cream cheese into three you’ll have a thinner pinwheel. Me? I like dividing my filling into thirds – this makes a ton of pinwheels! You can always store leftovers in the freezer and enjoy them at a later time 🙂

Green Chili Pinwheels

Happy Monday 🙂

Green Chili Pinwheels

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 1 (8 oz) package cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 red pepper, minced
  • 2 tbsp green chilis
  • dash garlic powder (to taste)
  • 2-3 large tortillas

Instructions

  1. In a small bowl, combine the cream cheese, cheddar cheese, chilis, red pepper, and garlic powder.
  2. Divide the mixture onto 2-3 tortillas (depending on how thick you like your cream cheese), spreading each the cheese evenly in a thin layer.
  3. Roll each tortilla up tightly. Slice into 1 inch slices with a serrated knife. You can chill the rolled up tortillas in the refrigerator for about 30 minutes to make slicing easier.
  4. If serving cold, chill until serving. For hot pinwheels, bake on a greased baking sheet in a preheated oven at 350 degrees for 8-10 minutes.

Notes

These keep in the refrigerator for up to 5 days and in the freezer, well wrapped, for a month.

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Cucumber Basil Pale Ale Cooler http://warmvanillasugar.com/2017/04/05/cucumber-basil-pale-ale-cooler/ http://warmvanillasugar.com/2017/04/05/cucumber-basil-pale-ale-cooler/#comments Wed, 05 Apr 2017 13:30:32 +0000 http://warmvanillasugar.com/?p=14817 A refreshing beer cocktail made with cucumber, craft pale ale, and basil. Great patio cocktail or for an evening with friends I am feeling thirsty again. Maybe it’s the warmer weather, maybe it’s the time off from running (I’m nursing an injury!) but man, a cold cocktail after work just seems like the [...]

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A refreshing beer cocktail made with cucumber, craft pale ale, and basil. Great patio cocktail or for an evening with friends

Cucumber Basil Pale Ale Cooler

I am feeling thirsty again. Maybe it’s the warmer weather, maybe it’s the time off from running (I’m nursing an injury!) but man, a cold cocktail after work just seems like the best thing ever!

Cucumber Basil Pale Ale Cooler

Cucumber Basil Pale Ale Cooler

I have been making a lot of beer cocktails recently. I started out with some Pale Ale Margaritas (MAKE THEM!), then went on to make a Citrus IPA Sangria, and then onto these beauties. Like many places, craft beer is available pretty much everywhere, so I like to fill up my growler on the weekend and then head home to either enjoy the beer as-is or get fancy. And really? Why not get fancy??

Cucumber Basil Pale Ale Cooler

This cooler is super refreshing with slices of cool cucumber and fresh basil leaves. I added a bit of sparkling lemonade to the mix along with the pale ale and loved the combination.

You could definitely double the recipe and add the ingredients for this to a pitcher to serve a crowd too. Also, a blonde or wheat beer would be nice too, although I haven’t tried them. Play around with this and let me know what you come up with. It’s part of the fun of cocktail making 🙂

Cucumber Basil Pale Ale Cooler

Enjoy!

Cucumber Basil Pale Ale Cooler

Total Time: 10 minutes

Yield: 2 drinks

Ingredients

  • 3 basil leaves
  • 6 slices of cucumbers
  • 3 ounces vodka
  • 6 ounces sweetened sparkling lemonade
  • 8 ounces craft pale ale
  • garnish: cucumber slices, basil leaves, lime wedges

Instructions

  1. In the bottom of a cocktail shaker, muddle to basil leaves and cucumber slices. Fill the shaker half full with ice, and then add in the vodka and sparkling lemonade. Shake several times, pour into a glass big enough to hold 12 ounces. Add some ice cubes.
  2. Pour the pale ale into the glasses and gently stir. Add in a few more cucumber slices and basil leaves. Serve immediately with a lime wedge for squeezing. Enjoy!

Notes

If you don't have/like pale ale you can definitely try this with blonde beer or wheat beer.

http://warmvanillasugar.com/2017/04/05/cucumber-basil-pale-ale-cooler/

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Spinach, Chickpea and Feta Veggie Wrap http://warmvanillasugar.com/2017/03/30/spinach-chickpea-and-feta-veggie-wrap/ http://warmvanillasugar.com/2017/03/30/spinach-chickpea-and-feta-veggie-wrap/#comments Thu, 30 Mar 2017 13:00:04 +0000 http://warmvanillasugar.com/?p=14873 A simple weekday/anytime vegetarian wrap made with spinach, chickpeas, sundried tomatoes, olives and feta tossed into a hummus slathered tortilla. Hey friends! I’ve got a simple, easy “non-recipe” for you today. One that I love to eat as a pre-run dinner and one that fits perfectly into my packed lunch bag! I love [...]

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A simple weekday/anytime vegetarian wrap made with spinach, chickpeas, sundried tomatoes, olives and feta tossed into a hummus slathered tortilla.

Spinach, Chickpea and Feta Veggie Wrap

Hey friends! I’ve got a simple, easy “non-recipe” for you today. One that I love to eat as a pre-run dinner and one that fits perfectly into my packed lunch bag! I love a good healthy wrap stuffed with veggies!

Spinach, Chickpea and Feta Veggie Wrap

As March comes to a fast close, I’m looking forward to April in so many ways. Spring is here! The days are getting longer! And well? I officially start training for my first ultramarathon. Over the next few months, I’ll be sharing all the delicious runner-fuel food I’ll be throwing together and I really hope you enjoy following along. I’ll be eating a lot to make up for all of the extra burned calories…mountain running requires energy, baby!!

Spinach, Chickpea and Feta Veggie Wrap

Sending hugs for an awesome April ahead 🙂

Spinach, Chickpea and Feta Veggie Wrap

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 wraps

Ingredients

  • 2 whole wheat wraps
  • 1/4 cup hummus
  • Handful baby spinach
  • 1/4 cup chickpeas
  • 2 tbsp crumbled feta cheese
  • 2 tbsp chopped sun-dried tomatoes
  • 2 tbsp chopped kalamata olives
  • Salt and pepper, to taste

Instructions

  1. Spread the hummus inside each tortilla. Divide the rest of the ingredients between the wraps, on top of the hummus.
  2. Eat immediately or pack into a container for lunch. Easy right?
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Citrus IPA Sangria http://warmvanillasugar.com/2017/03/08/citrus-ipa-sangria/ http://warmvanillasugar.com/2017/03/08/citrus-ipa-sangria/#comments Wed, 08 Mar 2017 14:00:23 +0000 http://warmvanillasugar.com/?p=14850 Tart and undeniably delicious, this Citrus Sangria is made with craft IPA and is absolutely delicious. Switch up your traditional Sangria for this one – it’ll for certain be a huge hit! Coming up with beer cocktails like it’s my job! With cheap growler fills, I’m finding it’s a fun way to enjoy [...]

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Tart and undeniably delicious, this Citrus Sangria is made with craft IPA and is absolutely delicious. Switch up your traditional Sangria for this one – it’ll for certain be a huge hit!

Citrus IPA Sangria

Coming up with beer cocktails like it’s my job! With cheap growler fills, I’m finding it’s a fun way to enjoy cocktails on a Sunday afternoon. I’ll go for a long run in the morning, start cooking something fabulous, take my pup for a walk, and sip on something like this right before dinner. Date night is what you make it, no?

Citrus IPA Sangria

I always seem to have an abundance of citrus. It’s in season and it’s calling my name! Dousing any cocktail with a few big squeezes of some citrus fruit is never a bad thing. Truly!

Citrus IPA Sangria

Citrus IPA Sangria

I’m a hoppy beer girl for the most part, but what I love about this cocktail is how the strong IPA flavour becomes tamed, but stays present, while allowing the citrus notes to really brighten the overall flavour. Definitely a drink I’ll be adding into my cocktail rotation!

Citrus IPA Sangria

Hope you enjoy! xx

Citrus IPA Sangria

Total Time: 30 minutes

Yield: 2 drinks

Ingredients

  • 1 orange, cut into slices
  • 1 lemon, cut into slices
  • 1 lime, cut into slices
  • 1/2 cup orange juice
  • 2 ounces grand marnier liqueur (or triple sec)
  • 12 ounces craft IPA

Instructions

  1. Cut the citrus fruits into slices. Add to a large jug along with the orange juice and grand marnier. Refrigerate until chilled.
  2. Just prior to serving, stir in the beer. Add to two chilled glasses with ice cubes and serve with a few slices of citrus.
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Blueberry Lemon Rolls http://warmvanillasugar.com/2017/03/01/blueberry-lemon-rolls/ http://warmvanillasugar.com/2017/03/01/blueberry-lemon-rolls/#comments Wed, 01 Mar 2017 14:00:06 +0000 http://warmvanillasugar.com/?p=14791 Move over for a second cinnamon rolls! We’ve got some soft and sweet blueberry lemon rolls filled with blueberries and topped with a lemony glaze. These sweet yeast rolls are perfect for breakfast or brunch. I ran my first race of the year this past weekend. It was a 25km trail race through [...]

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Move over for a second cinnamon rolls! We’ve got some soft and sweet blueberry lemon rolls filled with blueberries and topped with a lemony glaze. These sweet yeast rolls are perfect for breakfast or brunch.

Blueberry Lemon Rolls

I ran my first race of the year this past weekend. It was a 25km trail race through the Diez Vistas in Port Moody, BC, and it was to date, the hardest race I’ve done. Being a “marathon runner”, I never thought a 25km run would steal the breath from me and make my lungs feel like they’d been squeezed by the hand of Zeus, but this race was up a mountain with ice crusted roots and boy, did it get me! I ended up finishing pretty well and better than I expected (11th female overall) and it was a great kick in the butt for the big training season to come (I’m training for my first 50 km trail race in August).

Blueberry Lemon Rolls

You’d think all the calories I’m constantly burning would be an excuse to eat rolls like this all the time but actually, I find myself eating much healthier during the training months. Sweet rolls are a treat, and when I want a treat I want a damn good one.

Blueberry Lemon Rolls

Blueberry Lemon Rolls

So here we are! And were these soft pillowy beauties love at first bite? Why, yes, yes they were.

The snow is melting here in Chilliwack and I wanted something bright and lemony for brunch over the weekend. These are based off of my classic cinnamon rolls but are stuffed with fresh blueberries and have a drizzle of lemon glaze. Big time heart eye emoji’s for these beauties <3 <3 Blueberry Lemon Rolls

Enjoy! xx

Blueberry Lemon Rolls

Cook Time: 30 minutes

Yield: 8 large rolls

Ingredients

  • 1/4 cup unsalted butter
  • 1 cup milk (whole is best)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp Kosher salt
  • 1/4 tsp baking powder
  • For the filling:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 whole lemon, zested
  • 2 cups fresh blueberries, washed and dried
  • For the glaze:
  • 1/2 lemon, zested
  • Juice from 1/2 a lemon
  • 1 1/2 cups powdered sugar
  • Pinch kosher salt
  • 1 1/2 tbsp unsalted butter, melted
  • 1/8 to 1/2 cup milk

Instructions

  1. In a small saucepan over medium-low heat, warm the butter until it begins to melt. Add in milk and sugar and heat until just below a boil. Set aside and cool to luke warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Do not stir. Allow to sit in a warm place for about 5 minutes, or until foamy and frothy. If mixture doesn’t foam and froth, then toss the mixture and start again - this step is important! Whisk in the egg yolk and vanilla extract.
  2. In a large mixing bowl or bowl of a stand mixer, combine the flour, salt and baking powder. Whisk until evenly combined. Make a well in the center and pour in the wet mixture. Knead with the dough hook, for about 4 to 5 minutes until smooth and elastic OR mix with a wooden spoon and then transfer the dough to a lightly floured work surface and knead by hand for about 5 to 6 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and cover with plastic wrap (or a clean kitchen towel). Allow to rest in a warm spot (like in the oven with the light on) for about 1-2 hours, or until doubled in size.
  3. After rising, use the dough right away OR punch the dough down and refrigerate for up to 3 days. (FYI: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
  4. Punch the dough down and transfer to a lightly floured work surface. Roll out into a large rectangle that is about a 1/2-inch thick. Slather with the softened butter (Note: at this point you can pop the butter into the microwave to soften slightly for 15 seconds if it’s not spreading easily) in an even layer and sprinkle generously with the sugar. Sprinkle the lemon zest over top in an even layer and then sprinkle the fresh blueberries. Roll the dough tightly into a log, lengthwise, pinching the seam to close it. Cut the log into 8 rolls and discard the pinched ends.
  5. Line a 9 x 13-inch baking pan (or casserole dish) with parchment paper, add evenly coat the bottom of the pan with some melted butter. Transfer rolls to the buttered pan, spacing them evenly apart. Cover lightly with plastic wrap or a clean kitchen towel. Allow to rest in a warm spot for 1 hour.
  6. Preheat oven to 350°F.
  7. Bake the rolls for about 30-35 minutes, or until golden brown on top. Remove from oven and allow to cool slightly for about 15 minutes before glazing.
  8. To make the glaze, add lemon juice, lemon zest, powdered sugar, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Add in the milk, 1 tablespoon at a time until you get the desired consistency. Taste it and adjust to your liking.
  9. Drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist. Enjoy!

Notes

Cinnamon rolls, in general, take a long time to prepare but you can do a lot of the prep work the day before if you’d like to have these quickly in the morning. There are two ways you can do this:

(1) The night before baking, make the dough, allow to rise for an hour and then place in the fridge. In the morning you can then roll the rolls, slice, allow to rise for a second hour and then bake (this is the option I prefer).

(2) The night before baking, make the dough, allow to rise for an hour, prepare rolls, and place in the fridge. In the morning you just allow the rolls to rest for an hour and then bake.

Wrap leftover rolls well in plastic wrap or place them in an airtight container. They’ll keep in the fridge for about 3 to 4 days. Right before eating, rewarm them for a few minutes in the oven or a few seconds in a microwave to warm through and make them soft once more.

Dough recipe adapted from The Candid Appetite

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