Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Thu, 02 Jul 2015 10:30:24 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Carrot Cake Protein Smoothie http://warmvanillasugar.com/2015/07/02/carrot-cake-protein-smoothie/ http://warmvanillasugar.com/2015/07/02/carrot-cake-protein-smoothie/#comments Thu, 02 Jul 2015 10:30:24 +0000 http://warmvanillasugar.com/?p=11122 After a week without internet, guess who’s back onliiiiiine?? ME! I’ve totally just been using the wireless at work in the interim, but STILL! Internet at home is exciting. I can blog in bed again! So, you know how we just moved? Well, this past week I put everything away. EVERYTHING! [...]

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After a week without internet, guess who’s back onliiiiiine?? ME! I’ve totally just been using the wireless at work in the interim, but STILL! Internet at home is exciting.

Carrot Cake Protein Smoothie

I can blog in bed again!

Carrot Cake Protein Smoothie

So, you know how we just moved? Well, this past week I put everything away. EVERYTHING! It’s so exciting, and now my new place officially looks like a home.

We don’t have curtains up yet, which is interesting, but hey! Maybe my neighbours want to see me do Jillian Michaels DVDs in my sports bra? If not, I am sorry! That’s Paul’s job and he’s been away for a week.

Carrot Cake Protein Smoothie

While Paul’s away I tend to stick to smoothies for breakfast. I like pretty much any kind, but as we’ve discussed on here a million times before, carrot cake flavoured anything is my fave.

So why not a smoothie? I certainly can’t think of a reason.

This smoothie has all the carrot cake flavours you know and love, like carrot (obvi), cinnamon, nutmeg and ginger annnnnnd I packed in some extra protein with Greek yogurt and protein powder.

Carrot Cake Protein Smoothie

So whether you’re on the go, need a post workout snack, or are just plain hungry, this is for you!
xx

Carrot Cake Protein Smoothie

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 2 large smoothies

Ingredients

  • 2 frozen ripe bananas
  • 1 1/2 cup shredded carrots
  • 1 1/3 cup milk
  • 2/3 cup 0% vanilla Greek yogurt
  • 1/2 scoop vanilla protein powder
  • 1 tbsp pure maple syrup (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Sprinkle of ground ginger
  • Toasted chopped pecans, for topping

Instructions

  1. Place all ingredients except the chopped pecans into a high-speed blender and blend until smooth. Depending on your blender, this can take anywhere from 2-6 minutes.
  2. Garnish each smoothie with crushed pecans and enjoy.

Notes

Recipe adapted from Gimme Some Oven

This recipe serves 2 (I had one for breakfast and one for a post-workout snack), but it can easily be halved for your smoothie drinking needs.

http://warmvanillasugar.com/2015/07/02/carrot-cake-protein-smoothie/

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Zucchini Bread with Banana and Lemon http://warmvanillasugar.com/2015/06/30/zucchini-bread-with-banana-and-lemon/ http://warmvanillasugar.com/2015/06/30/zucchini-bread-with-banana-and-lemon/#comments Tue, 30 Jun 2015 12:54:16 +0000 http://warmvanillasugar.com/?p=11044 In a new apartment, one of the biggest challenges for a food blogger is finding a good space to take photos. My new place is bigger, but I am in a strange situation where we don’t have any windows in the kitchen, thus forcing me to be creative. I bought a small patio [...]

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In a new apartment, one of the biggest challenges for a food blogger is finding a good space to take photos. My new place is bigger, but I am in a strange situation where we don’t have any windows in the kitchen, thus forcing me to be creative.

Zucchini Bread with Banana and Lemon

I bought a small patio table (that we keep inside when we’re not out there since I live in Montreal and people steal EVERYTHING) and while it’s inside I have designated it to be my “food photography” table.

Zucchini Bread with Banana and Lemon

Zucchini Bread with Banana and Lemon

It’s by the window and so far the light hits things just right.

I think it will do.

Zucchini Bread with Banana and Lemon

There is so much happening right now. We moved and then we found out that we might have to move (COUNTRIES!) in a year, Paul is away on a 100km hike, and I’m unpacking and setting up our new space.

Zucchini Bread with Banana and Lemon

The one thing that does stay simple are the mornings. I still wake up early and run, I still sit with Molly and drink a cappuccino, and I still (forever and for always) eat breakfast like a champ.

Zucchini Bread with Banana and Lemon

This weekday breakfast is one of of the best I’ve had in a while. The bread itself is moist and has a lovely mélange of flavours that pair together perfectly.

Zucchini + banana = awesome.
Zucchini + lemon = awesome.
Zucchini + banana + (a hint) of lemon TOGETHER?? = double (no, triple??) awesome!

Don’t be afraid. Embrace what this beauty has to offer.

Zucchini Bread with Banana and Lemon

I mean, look at that glaaaaaaze!!

Zucchini Bread with Banana and Lemon

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: One 8 x 4-inch loaf

Ingredients

  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest (about 1 lemon)
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup shredded zucchini (packed)
  • 1 ripe (about 1/2 cup) banana, mashed
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp Kosher salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • For the Glaze:
  • 1/2 cup icing sugar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp pure vanilla extract

Instructions

  1. Preheat oven to 325 degrees F. Spray an an 8 x 4-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, combine the sugar, lemon zest, egg, vegetable oil and vanilla and whisk to combine. Stir in the zucchini and mashed banana.
  3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan.
  4. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove pan to wire rack and cool in pan for about 10 minutes before turning out onto the wire rack to cool completely.
  5. Once bread is cooled, prepare the glaze by whisking together the icing sugar, lemon juice and vanilla in a small bowl. Drizzle the glaze over the bread.
  6. Slice bread and enjoy.

Notes

Recipe adapted from My Baking Addiction

Bread will store wrapped tightly in plastic wrap in the refrigerator for up to 3 days.

http://warmvanillasugar.com/2015/06/30/zucchini-bread-with-banana-and-lemon/

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Honey Sesame Roasted Chickpeas http://warmvanillasugar.com/2015/06/26/honey-sesame-roasted-chickpeas/ http://warmvanillasugar.com/2015/06/26/honey-sesame-roasted-chickpeas/#comments Fri, 26 Jun 2015 16:06:42 +0000 http://warmvanillasugar.com/?p=10657 I moved! It’s official. All my stuff in sitting in the same space, I can’t find anything, and I am totally ok with it. The first thing I did when we started unpacking was set up the kitchen…naturally. I can’t find my deodorant, but I DO know where all my food and cooking [...]

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I moved! It’s official. All my stuff in sitting in the same space, I can’t find anything, and I am totally ok with it.

Honey Sesame Roasted Chickpeas

The first thing I did when we started unpacking was set up the kitchen…naturally.

I can’t find my deodorant, but I DO know where all my food and cooking supplies are. #priorities

Honey Sesame Roasted Chickpeas

I’m going to leave you with a simple recipe this weekend. Tomorrow I’m going to see Shania Twain (totally freaking out over this) in concert and will be spending the rest of my time unpacking (while sipping sparking wine OBVIOUSLY)! So you know? Not much time for big, elaborate recipes.

I’m sticking to snacks. And this snack is fabulous.

Honey Sesame Roasted Chickpeas

These roasted chickpeas are packed with protein and flavour. All you need to do is toss some roasted chickpeas with liquid honey, sesame oil, salt and sesame seeds and you get a fancy snack that satisfies any hunger craving.

Salty + sweet goodness right here!

Honey Sesame Roasted Chickpeas

Happy Friday! xoxo

Honey Sesame Roasted Chickpeas

Prep Time: 5 minutes

Cook Time: 50 minutes

Yield: 2 cups

Ingredients

  • 1 (28-ounce) can chickpeas, drained and rinsed
  • 1/4 cup liquid honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp sea salt
  • 3 tbsp sesame seeds

Instructions

  1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Arrange the drained chickpeas on the baking sheet and roast for 40 minutes, shaking the pan half-way through baking.
  3. Meanwhile, whisk together liquid honey, toasted sesame oil and salt.
  4. Once the chickpeas have roasted, drizzle with the honey mixture and shake to coat. Sprinkle with sesame seeds, stir, and then put baking sheet back into the oven for another 10 minutes, or until chickpeas have caramelized.
  5. Remove from the oven and allow chickpeas to cool completely, about 15 minutes, before serving. At this point the honey will harden.

Notes

Recipe adapted from Simply Scratch

http://warmvanillasugar.com/2015/06/26/honey-sesame-roasted-chickpeas/

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Honey Roasted Peanut Butter http://warmvanillasugar.com/2015/06/22/honey-roasted-peanut-butter/ http://warmvanillasugar.com/2015/06/22/honey-roasted-peanut-butter/#comments Mon, 22 Jun 2015 10:30:12 +0000 http://warmvanillasugar.com/?p=10767 I’ve got a simple recipe for you today. This is what I’ve been eating with every meal for three days straight. We’re moving Wednesday, so I’m not buy groceries and eating random stuff in my cupboards. Like many people, I have a lot of ingredients that are just sitting unused. Like dried pasta, [...]

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I’ve got a simple recipe for you today. This is what I’ve been eating with every meal for three days straight.

Honey Roasted Peanut Butter

We’re moving Wednesday, so I’m not buy groceries and eating random stuff in my cupboards. Like many people, I have a lot of ingredients that are just sitting unused. Like dried pasta, granola bars, every kind of oat imaginable, chocolate chips, honey roasted peanuts, etc.

I need something green in my body SO BAD.

Honey Roasted Peanut Butter

Luckily, my face isn’t shrivelling into itself and my arms haven’t fallen off yet. AND! Peanut butter is packed with protein, so that’s a good thing.

I need something to make me feel like a living human.

Honey Roasted Peanut Butter

Honey Roasted Peanut Butter

This peanut butter is my favorite. And not just because it only has two ingredients and is simple to make!! It just tastes perfect.

CREAMY + SMOOTH + SALTY + SWEET all at once <3

Honey Roasted Peanut Butter

An you know, if almond butter is your thing, I’ve got you covered.

But let’s stick with this gorgeousness for now.

Honey Roasted Peanut Butter

Salty Honey Roasted Peanut Butter

Prep Time: 6 minutes

Total Time: 6 minutes

Yield: 1 cup peanut butter

Ingredients

  • 2 cups honey roasted peanuts
  • 1/2 tsp fine sea salt
  • optional: 1 tbsp peanut oil

Instructions

  1. Transfer the peanuts to a food processor and process the nuts on high for about 5 minutes, stopping to scrape down the sides of the bowl every minute or so, and checking to see that the nuts haven't stuck under your food processor blade.
  2. Once the peanut butter looks smooth, add the salt and then process for another minute or so to make sure the butter looks glossy and smooth. If you don't have a heavy-duty food processor, add in a tablespoon of peanut oil to help the butter along (see notes).
  3. Transfer the peanut butter to a small mason jar or air-tight storage container.
  4. Peanut butter can be used immediately and will keep for several weeks in the fridge.

Notes

You shouldn't need to add any oil to this recipe unless you do not have a heavy duty food processor. What makes this peanut butter nice and smooth is time. Keep processing, scrape down the bowl, and process again. It will come together in under 10 minutes, I promise!

http://warmvanillasugar.com/2015/06/22/honey-roasted-peanut-butter/

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Sundried Tomato and Olive Pizza Bread http://warmvanillasugar.com/2015/06/19/sundried-tomato-and-olive-pizza-bread/ http://warmvanillasugar.com/2015/06/19/sundried-tomato-and-olive-pizza-bread/#comments Fri, 19 Jun 2015 10:00:30 +0000 http://warmvanillasugar.com/?p=10598 If only homemade bread lasted for a whole week. But it doesn’t. For two reasons, actually: (1) it’s delicious and gets consumed right away, and (2) day #2 bread just doesn’t taste as good. This bread is here for you just in time for the weekend. It’s stuffed with sundried tomatoes and kalamata [...]

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If only homemade bread lasted for a whole week. But it doesn’t. For two reasons, actually:
(1) it’s delicious and gets consumed right away, and
(2) day #2 bread just doesn’t taste as good.

Sundried Tomato and Olive Pizza Bread

This bread is here for you just in time for the weekend. It’s stuffed with sundried tomatoes and kalamata olives and has a bunch of shredded cheese on top.

PIZZA BREAD!

Sundried Tomato and Olive Pizza Bread

I mean, this stuff is pure carb-filled perfection, if I do say so myself.

Sundried Tomato and Olive Pizza Bread

For me, this weekend is going to be spent packing all of my things into boxes. We’re only moving 5 doors down, but it’s still considered moving so we gotta do what we gotta do.

On the plus side, I am getting rid of so much random stuff. It’s the best feeling!!

Sundried Tomato and Olive Pizza Bread

Sundried Tomato and Olive Pizza Bread

So please make this bread for me, will ya? It’s one of the best recipes I’ve made in a long time. I can’t wait to try it in my new oven!!

Sundried Tomato and Olive Pizza Bread

Sundried Tomato and Olive Pizza Bread

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 1 small loaf of bread

Ingredients

  • 1 1/2 tsp active dry yeast
  • 3/4 cup warm water
  • 1 2/3 cups all-purpose flour
  • 1 tsp fine sea salt
  • 1/4 cup pitted kalamata olives, halved
  • 1/2 cup sundried tomatoes, sliced
  • 1 tsp dried oregano
  • 3/4 cup shredded mozzarella cheese
  • Marinara for dipping (optional)

Instructions

  1. In a large bowl, sprinkle yeast over warm water. Mix to combine and then allow the mixture to sit, undisturbed, for 5 minutes or until the mixture is foamy on top.
  2. Add in flour and salt and mix using the dough hook on a stand mixer (or knead with your hands) until it comes together. Add in the olives, sundried tomatoes and oregano and combine well. The dough will be tacky, but this is OK! Feel free to dust with a tablespoon or two of extra flour if you feel it's absolutely necessary. Cover bowl with plastic wrap and let the dough rise in a warm place for about 3 hours, or until the dough has doubled in size. Place dough in the refrigerator for another hour.
  3. Preheat oven to 450 degrees F and place a rack in the centre of the oven. Place a dutch oven with the lid on that is at least 5-quarts in size (or a pizza stone if that's all you have) in the oven.
  4. Take the dough out of the refrigerator and flour some parchment paper. Form dough into a small oval on the parchment and sprinkle grated cheese over top.
  5. With oven mits, remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
  6. Bake the bread for about 30 minutes or until the cheese on top is golden brown. Remove from the oven, and carefully lift the bread out of the dutch oven by the parchment paper and place it on a wire rack to cool for about 30 minutes.
  7. Slice and enjoy with butter or marinara dipping sauce.

Notes

Recipe adapted from Ivory Hut

http://warmvanillasugar.com/2015/06/19/sundried-tomato-and-olive-pizza-bread/

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Lemon Rhubarb Bundt Cake http://warmvanillasugar.com/2015/06/17/lemon-rhubarb-bundt-cake/ http://warmvanillasugar.com/2015/06/17/lemon-rhubarb-bundt-cake/#comments Wed, 17 Jun 2015 10:00:37 +0000 http://warmvanillasugar.com/?p=11185 This is such a delicious summer cake. Lemon and rhubarb were made for each other. I spent this past weekend with girlfriends. We celebrated baby boys coming into this world by eating donuts and drinking too much sangria. Well, us non-pregnant females did. When your friends start getting engaged…and then [...]

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This is such a delicious summer cake. Lemon and rhubarb were made for each other.

Lemon Rhubarb Bundt Cake

I spent this past weekend with girlfriends. We celebrated baby boys coming into this world by eating donuts and drinking too much sangria.

Well, us non-pregnant females did.

Lemon Rhubarb Bundt Cake

When your friends start getting engaged…and then get married…and then get pregnant, the world becomes a confusing place. Like, they are thinking about preparing cute nurseries for brand new teeny-tiny human beings and I’m busy trying to figure out how to create an outdoor cat leash line for Molly. Like, my shit is important to me, obviously, but sometimes I feel ridiculous even telling people what I’m up to.

Lemon Rhubarb Bundt Cake

You know? Like, oh hey Katie, you’re about to become a Mother and do the hardest job in the world? Cool. I just bought a new giant bowl so that I can eat two bowls of cereal together instead of having to get up and make two separate bowls. Umm…yeah. I’ll just not speak.

Lemon Rhubarb Bundt Cake

The good thing about cake is that everyone can enjoy it. AND! Good cake is important to everyone.

Lemon Rhubarb Bundt Cake

And with rhubarb in season and everywhere in my house, a bundt cake seemed like the perfect thing to make!

Lemon Rhubarb Bundt Cake

Lemon glaze + lemon cake + rhubarb chunks = <3

Lemon Rhubarb Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Yield: 12 slices

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 lemons, zested
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 2 1/2 cups + 2 tbsp all-purpose flour, divided
  • 1 tsp baking powder
  • 1 tsp Kosher salt
  • 3/4 cup buttermilk
  • 3 cups rhubarb, diced in 1/2-inch pieces
  • Lemon Glaze:
  • 2 cups icing sugar
  • 1 lemon, juiced
  • 1 tbsp melted unsalted butter

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan. Set aside.
  2. In the bowl of a stand mixer, or a large mixing bowl, beat together the softened butter, sugar and lemon zest until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, until fully incorporated. Mix in the vanilla.
  3. In a large bowl, whisk together 2 1/2 cups of flour, baking powder and salt. Add 1/3 of the flour mixture into the egg mixture along with 1/3 of the needed buttermilk and mix on low speed. Alternate with flour and buttermilk until both are fully incorporated.
  4. In a medium bow, or large ziplock bag, toss the rhubarb with the remaining two tablespoons of flour until the rhubarb is well coated. Gently fold rhubarb into the batter with a rubber spatula until it’s distributed evenly.
  5. Turn out cake batter into the prepared pan, using a spatula to gently spread and level it out.
  6. Bake for about 60-70 minutes, or until the cake springs back gently when touched and a toothpick inserted into it comes out clean.
  7. Allow cake to sit and cool in the pan on a wire rack for 30 minutes.
  8. Meanwhile, make the glaze by whisking together all the glaze ingredients until smooth. Thin with extra lemon juice or thicken with more powdered sugar as you see fit.
  9. When the cake is cooled, tip it out onto a serving plate and generously drizzle cake with the lemon glaze.
  10. Slice and enjoy.

Notes

Recipe adapted from Bake and Shake

http://warmvanillasugar.com/2015/06/17/lemon-rhubarb-bundt-cake/

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Greek Orzo Salad http://warmvanillasugar.com/2015/06/15/greek-orzo-salad/ http://warmvanillasugar.com/2015/06/15/greek-orzo-salad/#comments Mon, 15 Jun 2015 11:00:12 +0000 http://warmvanillasugar.com/?p=10620 I’m moving next week and I don’t have any cardboard boxes. So I guess it’s a good thing that we’re moving 5 doors down…because soooo much shuttling back and forth is about to happen. The good thing about moving is that it allows me to go through my stuff and check [...]

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I’m moving next week and I don’t have any cardboard boxes.

Greek Orzo Salad

So I guess it’s a good thing that we’re moving 5 doors down…because soooo much shuttling back and forth is about to happen.

Greek Orzo Salad

The good thing about moving is that it allows me to go through my stuff and check what we need versus what we just have laying around. The bad thing is the rest of it.

Packing sucks. Plain and simple.

Greek Orzo Salad

But using up and eating random stuff from my cupboards is fun! Like orzo…something I have had sitting in my pantry for months and has recently become my new obsession. I love the texture of this stuff.

Greek Orzo Salad

Greek Orzo Salad

This salad is one I’ve been making all week. It’s made with orzo pasta, Kalamata olives, chives, chickpeas, tomatoes, feta and a fresh lemon dressing. I love it because it is packed with protein, is colourful, and can be made in large batches.

Greek Orzo Salad

Yum!

Greek Orzo Salad

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 28 minutes

Yield: 4-6 servings

Ingredients

  • 1 1/2 cups dry orzo pasta
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh squeezed lemon juice
  • 1 garlic clove, minced
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
  • 1 pint grape tomatoes
  • 1/2 cup pitted kalamata olives, sliced
  • 1 cup crumbled feta cheese
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/4 cup fresh chives, chopped

Instructions

  1. in large saucepan of boiling salted water, cook orzo until tender but firm, about 8 minutes. Drain well, rinse in cold water and drain again; place in large bowl.
  2. In a small mason jar or bowl, mix together the olive oil, lemon juice, garlic, sea salt and fresh cracked pepper until completely combined. Set aside.
  3. Place the tomatoes, olives, feta, chickpeas and chives in the bowl with the orzo stir to combine. Pour the dressing the dressing over top of the salad, taste and adjust seasonings.
  4. Refrigerate for at least an hour before serving.

Notes

Recipe adapted from The Pioneer Woman

http://warmvanillasugar.com/2015/06/15/greek-orzo-salad/

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Hot Fudge http://warmvanillasugar.com/2015/06/12/hot-fudge/ http://warmvanillasugar.com/2015/06/12/hot-fudge/#comments Fri, 12 Jun 2015 11:00:24 +0000 http://warmvanillasugar.com/?p=11281 Let’s just put this stuff on everything, shall we? Whether we’re putting it on traditional stuff like ice cream and milkshakes…. …or making pie or brownies with it. Hot fudge for President. Hot fudge for life. And it’s just in time for the weekend. Because weekends [...]

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Let’s just put this stuff on everything, shall we?

Hot Fudge // Warm Vanilla Sugar

Whether we’re putting it on traditional stuff like ice cream and milkshakes….

Hot Fudge

…or making pie or brownies with it.

Hot fudge for President. Hot fudge for life.

Hot Fudge

And it’s just in time for the weekend. Because weekends are the time to indulge in all the things you love in life. And I love hot fudge.

Hot Fudge

This is my favorite recipe for hot fudge. It’s perfectly thick and chewy when it’s on ice cream and when it’s on its own, it’s smooth and rich. AWESOME!

Hot Fudge

Hot Fudge

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 1 cup

Ingredients

  • 2 tbsp Dutch-processed cocoa powder
  • 1 tbsp granulated sugar
  • 1/4 cup corn syrup
  • 1/4 cup heavy cream
  • 1/4 tsp Kosher salt
  • 3oz (75g) 70% dark chocolate, chopped
  • 1/2 tsp pure vanilla extract

Instructions

  1. Stir together cocoa powder, sugar, corn syrup, cream, salt and half of the chopped chocolate in a medium saucepan and cook over medium heat, stirring, until chocolate is melted. Cook sauce at a low boil, stirring occasionally for 5 minutes.
  2. Remove from heat and add the remaining chocolate. Let sit for a minute, before stirring in the vanilla extract and stirring everything together until smooth.
  3. Serve warm or at room temperature.
  4. Store in the refrigerator.

Notes

Recipe adapted from The Sugar Hit

Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over low heat, stirring.

http://warmvanillasugar.com/2015/06/12/hot-fudge/

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Carrot Cupcakes with Honey Cream Cheese Frosting http://warmvanillasugar.com/2015/06/10/carrot-cupcakes-with-honey-cream-cheese-frosting/ http://warmvanillasugar.com/2015/06/10/carrot-cupcakes-with-honey-cream-cheese-frosting/#comments Wed, 10 Jun 2015 11:00:05 +0000 http://warmvanillasugar.com/?p=10762 Here it is: my favorite recipe for carrot cake. And cupcakes, naturally. Carrot cake is my favorite dessert and I’ve been searching for a recipe I can call “the best” for a while. So, HERE IT IS!!! I’m dying right now. And strangely, there’s really nothing to this recipe. [...]

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Here it is: my favorite recipe for carrot cake. And cupcakes, naturally.

Carrot Cupcakes with Honey Cream Cheese Frosting

Carrot cake is my favorite dessert and I’ve been searching for a recipe I can call “the best” for a while.

So, HERE IT IS!!! I’m dying right now.

Carrot Cupcakes with Honey Cream Cheese Frosting

Carrot Cupcakes with Honey Cream Cheese Frosting

And strangely, there’s really nothing to this recipe. No pineapple, no wonky ingredients…just stuff I have already or can find easily at the market.

Carrot Cupcakes with Honey Cream Cheese Frosting

So here’s my idea of the perfect carrot cake:
MOIST
COLOURFUL
ICING OPTIONAL (as in, the icing shouldn’t make the cake, it should accompany it!)

Carrot Cupcakes with Honey Cream Cheese Frosting

So for this recipe, I made a simple cream cheese icing with honey that really adds a nice flavour to that fabulous carrot cake base.

Carrot Cupcakes with Honey Cream Cheese Frosting

This cake is a total babe naked too. Oof, this is my dream right here.

Carrot Cupcakes with Honey Cream Cheese Frosting

Pass me some cake!

Carrot Cupcakes with Honey Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cupcakes

Ingredients

  • 1/2 cup pecan halves, divided
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups grated carrots (about 6 large carrots)
  • Honey Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/4 cup unsalted butter, softened
  • 1/3 cup liquid honey
  • Approx. 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper liners.
  2. Spread the pecans in a single layer on a baking sheet and toast them in the oven until they become fragrant, about 6 minutes. Chop the pecans and set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger and salt.
  4. In another medium bowl, beat the brown sugar, oil and eggs together until well blended. Add the flour mixture to the egg mixture and beat until just combined. Fold in the carrots and 1/4 cup of pecans with a rubber spatula.
  5. Divide the batter among the 12 muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 minutes.
  6. Meanwhile, make the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter and honey until light and fluffy with your hand mixer. Add in powdered sugar and beat until combined. If you notice the powdered sugar isn't stiff enough, add in more powdered sugar.
  7. When the cupcakes have cooled completely, frost them with the cream cheese icing and sprinkle with the rest of the chopped pecans.

Notes

Recipe adapted from Honey and Jam

http://warmvanillasugar.com/2015/06/10/carrot-cupcakes-with-honey-cream-cheese-frosting/

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Creamy Herb Scrambled Eggs http://warmvanillasugar.com/2015/06/08/creamy-herb-scrambled-eggs/ http://warmvanillasugar.com/2015/06/08/creamy-herb-scrambled-eggs/#comments Mon, 08 Jun 2015 11:00:52 +0000 http://warmvanillasugar.com/?p=10806 Healthy, pretty, spring-y….this is the breakfast for me! …when I don’t have any pie laying around. Which is rare, honestly. But eggs like this, cooked to perfection, are so satisfying. Annnnnd they keep you full until lunch, which is important if you’re stuck in a lab all day, like me…or [...]

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Healthy, pretty, spring-y….this is the breakfast for me!

Creamy Herb Scrambled Eggs

…when I don’t have any pie laying around. Which is rare, honestly.

Creamy Herb Scrambled Eggs

But eggs like this, cooked to perfection, are so satisfying. Annnnnd they keep you full until lunch, which is important if you’re stuck in a lab all day, like me…or you know? Want to fee full like a well-fed human.

Creamy Herb Scrambled Eggs

These eggs are made nice and creamy with cream cheese, are seasoned with my favorite fresh herbs and are served on good seedy bread.

Yum!

Creamy Herb Scrambled Eggs

Creamy Herb Scrambled Eggs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2 servings

Ingredients

  • 3 tbsp cream cheese, room temperature
  • 2 tbsp chopped fresh herbs (equal parts thyme, scallions, chives, basil)
  • Flaked sea salt and fresh cracked pepper
  • 1 tbsp butter
  • 4 eggs, well whisked
  • 4 pieces toast, for serving

Instructions

  1. In a medium bowl, mash together the cream cheese, fresh herbs, salt and pepper with a fork until the herbs are evenly distributed. Set aside.
  2. Start toasting your bread.
  3. Melt the butter in a medium skillet over medium-low heat. Add the whisked eggs and let them set up for about 30 seconds. Using a spatula, fold eggs over themselves, land et them set a bit again. Repeat until the eggs are cooked to your liking. Remove from heat, add the cream cheese to the skillet, count to ten, and then stir a bit more to work the cream cheese into the eggs.
  4. Serve on toast sprinkled with a few chopped chives, and salt and pepper to taste.

Notes

Recipe adapted from 101 Cookbooks

http://warmvanillasugar.com/2015/06/08/creamy-herb-scrambled-eggs/

The post Creamy Herb Scrambled Eggs appeared first on Warm Vanilla Sugar.

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