Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Mon, 22 Dec 2014 20:37:36 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 Stovetop Macaroni and Cheese http://warmvanillasugar.com/2014/12/18/stovetop-macaroni-cheese/ http://warmvanillasugar.com/2014/12/18/stovetop-macaroni-cheese/#comments Thu, 18 Dec 2014 13:38:13 +0000 http://warmvanillasugar.com/?p=8872 Comfort food time! All day, every day. I’m home and am consuming so many of my favorites from the biggest salad you’ve ever seen to this mac and cheese. A varied diet is important. And so is a cheesy-filled diet. This has got to be the creamiest mac and cheese of [...]

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Comfort food time! All day, every day.

Stovetop Macaroni and Cheese

I’m home and am consuming so many of my favorites from the biggest salad you’ve ever seen to this mac and cheese. A varied diet is important. And so is a cheesy-filled diet.

Stovetop Macaroni and Cheese

This has got to be the creamiest mac and cheese of life. I love a good baked and gooey mac, but this is the kind of food I want when I’m by myself and interested in consuming a giant pot of goodness.

Also, it’s freaking cold here right now and my body is used to Sicilian weather.

Stovetop Macaroni and Cheese

I hope you guys like this as much as I do! Sending you all big hugs!

Stovetop Macaroni and Cheese

Stovetop Macaroni and Cheese

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Ingredients

  • 1 tsp dry mustard
  • 1 tsp water
  • 2 large eggs
  • 1 (12-ounce) can evaporated milk, divided
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • Pinch sea salt, plus additional for pasta water
  • Fresh cracked black pepper
  • 8 ounces (2 cups) dry elbow macaroni
  • 4 tbsp unsalted butter
  • 8 ounces (2 cups) mild Cheddar cheese, shredded
  • 4 ounces (1 cup) Monterey Jack cheese, shredded

Instructions

  1. In a medium bowl, whisk the dry mustard and the water together until the mustard dissolves. Whisk in the eggs, 1 cup of the evaporated milk, cayenne, garlic powder, a pinch of sea salt and a few cracks of pepper. Set aside.
  2. Bring 2 quarts of water to a boil in a large pot or Dutch oven. Add the pasta and a generous pinch of salt and cook, stirring often, until pasta is al dente. Drain the pasta and return it to the pot over low heat. Add the butter and stir until completely melted.
  3. Add the egg mixture and about half of the cheeses to the pasta and toss until completely combined and the cheese starts to melt. Gradually add the remaining evaporated milk and cheese, stirring constantly, until the mixture is nice and creamy, about 5 minutes.
  4. Serve immediately.

Notes

Recipe adapted from Brown Eyed Baker

This recipe can be made with 3 cups of cheddar instead of a monterey jack and cheddar mix.

http://warmvanillasugar.com/2014/12/18/stovetop-macaroni-cheese/

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Coconut Milk Breakfast Quinoa http://warmvanillasugar.com/2014/12/16/coconut-milk-breakfast-quinoa/ http://warmvanillasugar.com/2014/12/16/coconut-milk-breakfast-quinoa/#comments Tue, 16 Dec 2014 13:05:46 +0000 http://warmvanillasugar.com/?p=8844 I’d like to say that I’m back, and I am I guess, but not you know? Back, back. Does that even make sense? Oh well, what I mean to say is that I am back across the ocean! I’m on North American soil and will be travelling around for three weeks visiting friends [...]

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I’d like to say that I’m back, and I am I guess, but not you know? Back, back. Does that even make sense?

Coconut Milk Breakfast Quinoa

Oh well, what I mean to say is that I am back across the ocean! I’m on North American soil and will be travelling around for three weeks visiting friends and family for the holidays. Today I’m in New York state, tomorrow I’ll be in Ontario and then back home to Quebec.

Coconut Milk Breakfast Quinoa

It’s weird living out of a suitcase and being so close (if you consider 5 hours away close) to Montreal without actually going home. I like visiting people, but as I’m sure you would agree, there’s nothing better than sleeping in your own bed and waking up to your own breakfast routine. I’m dying for that!!

And so, here is an amazingly comforting protein-packed breakfast. I’ve mentioned before that smoothies and oatmeal are my favorite ways to begin the work week, and this oatmeal is super fun! It’s vegan and gluten free and made with quinoa, coconut milk, bananas and pecans for a positively lovely way to begin any day! Enjoy and Happy Chanukah!!

Coconut Milk Breakfast Quinoa

Coconut Milk Breakfast Quinoa

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3-4 servings

Ingredients

  • 1 cup dry quinoa
  • 1 can (13.5 oz) lite coconut milk, plus more for drizzling
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • Pinch of fine sea salt
  • 1 banana, sliced
  • Toasted pecans, for sprinkling
  • Brown sugar, for sprinkling

Instructions

  1. In a medium saucepan over medium heat, bring quinoa, coconut milk, cinnamon and vanilla to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
  2. Add quinoa to serving bowls and then cover with banana slices, pecans, brown sugar, and an extra drizzle of coconut milk.

Notes

Recipe adapted from How Sweet It Is

http://warmvanillasugar.com/2014/12/16/coconut-milk-breakfast-quinoa/

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Whole Wheat Challah Bread http://warmvanillasugar.com/2014/12/11/whole-wheat-challah-bread/ http://warmvanillasugar.com/2014/12/11/whole-wheat-challah-bread/#comments Thu, 11 Dec 2014 12:00:09 +0000 http://warmvanillasugar.com/?p=8946 I knew this day would come. It had to. Yet, here I am sitting amongst my packed up Sicilian kitchen trying to decide whether I’m happy or sad to be leaving. It will be good to go home. But I will sincerely miss this place. I can’t point my finger to my favorite [...]

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I knew this day would come. It had to. Yet, here I am sitting amongst my packed up Sicilian kitchen trying to decide whether I’m happy or sad to be leaving. It will be good to go home. But I will sincerely miss this place.

whole wheat challah bread

I can’t point my finger to my favorite thing about it here. I don’t have a favorite food or favorite place, but I do have a favorite “feeling” that I get. And it happens every morning when Paul and I get breakfast.

whole wheat challah bread

Each morning we walk, or rather stagger, across the street to get a cappuccino and a pastry. My pastry of choice is usually a cartoccio and Paul enjoys an iris. Both are stuffed with sweet ricotta and chocolate chips and both have changed the way I think about pastry.

At home in Montreal I’m a smoothie girl. I have one for breakfast almost every day during the work week when I’m not having oatmeal, and that is just how it is. On the weekends Paul and I might cook eggs or french toast together, or we might make a fun brunch, but after living in Sicily, we’ve both decided that weekends need to be devoted to getting back into that Sicilian morning head space. A place with a fresh pastry, strong espresso, and most importantly, each other.

whole wheat challah bread

At home a pastry board awaits me, among a few ingredients shipped special from Sicily so that I can toy with some of my most loved treats I’ve had here. I can’t wait to experiment, fail a few times, and ultimately get the recipes perfected in my own cozy Montreal kitchen with the frosted winter windows, chipped tile, and aggressive yelling landlord.

whole wheat challah bread

Baking bread at home has got to be the best smell that was ever created. And so, here is a bread that does not need perfecting – it’s great the way it is. Pastry making is new to me, but bread? I’ve got it. So to begin my series of puffy doughs and gorgeous yeasty things, here is a recipe I’ve been making for a long time, only whole wheat.

whole wheat challah bread

whole wheat challah bread

The next time we chat I’ll be with family back in Canada. Wish me luck on this 15 hour flight! xx

Whole Wheat Challah Bread

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 1 challah loaf

Ingredients

  • 1/2 cup warm water (between 105 and 110°F)
  • 2 1/4 tsp (1 pack) active yeast
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 tbsp granulated sugar
  • 1 1/4 tsp fine sea salt
  • 2 large eggs plus 1 large egg yolk (reserve the white for the egg wash)
  • 4 tbsp extra virgin olive oil

Instructions

  1. To proof the yeast, place the warm water in the bowl of a stand mixer and whisk in the yeast. Let stand for about 10 minutes, or until a bubbly foam starts to form on the surface of the water.
  2. Add the flours, sugar, sea salt, whole eggs, egg yolk, and olive oil to the yeast and mix on low until combined. Add a little more oil if the dough doesn't come together. Turn speed to medium and knead for 5-7 minutes until the dough become mostly smooth, stretchy, and not sticky.
  3. Transfer dough to a lightly oiled bowl and cover. Place in a warm place, or in your oven with the light on to rise (about 1 hour). You want the dough to double in size.
  4. Press down on the dough to deflate and then cover, letting rise until doubled again (about 45 minutes).
  5. Pull off 1/3 of the dough (you can weigh this to be exact), set aside, and cover. Divide the remaining piece of dough into 3 equal balls.
  6. Roll each dough ball on a lightly floured surface until you have thin, round strip of doughs that are equal in length. Pinch one end of the dough strips together and begin to braid, pinching the end together when finished.
  7. Divide the smaller piece of reserved dough into 3 balls and roll and create a second braid.
  8. Whisk the reserved egg white with 1 tablespoon of water and lightly brush the top of the large braid. Set the smaller braid on top of the larger bread.
  9. Line a baking sheet with parchment and lift the loaf on top. Cover the dough with a clean dishcloth and place the pan in a warm place for 30-45 minutes.
  10. Preheat oven to 375 degrees F. Brush entire loaf with egg white and bake for about 30 minutes, or until the bread looks nice and brown on top.
  11. Let the challah cool on a cooling rack until just barely warm. Slice and enjoy!

Notes

Recipe adapted from Confections of a Foodie Bride

Prep time includes allowing the dough to rise.

http://warmvanillasugar.com/2014/12/11/whole-wheat-challah-bread/

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A Few of My Favorite Things {Giveaway} http://warmvanillasugar.com/2014/12/08/favorite-things/ http://warmvanillasugar.com/2014/12/08/favorite-things/#comments Mon, 08 Dec 2014 07:50:32 +0000 http://warmvanillasugar.com/?p=9884 It’s my birthday, the holidays are coming, and well, I’m coming back to Canada in three days and feel excited! Naturally, a giveaway is in order, because giving away stuff on your own birthday is fun. ONE // Formula X Nailpolish in Lipstick Red TWO // Fitbit Flex Wireless Activity + [...]

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It’s my birthday, the holidays are coming, and well, I’m coming back to Canada in three days and feel excited! Naturally, a giveaway is in order, because giving away stuff on your own birthday is fun.

Slide13

ONE // Formula X Nailpolish in Lipstick Red
TWO // Fitbit Flex Wireless Activity + Sleep Wristband, Black
THREE // Peanut Butter Chocolate Chip Larabar
FOUR // Joy the Baker’s Homemade Decadence Cookbook
FIVE // Nielsen-Massey Madagascar Bourbon Vanilla Extract

I couldn’t possibly be more thrilled to share this stuff with you. We’ve got my favorite energy bar (or you can make your own), the nail polish I’ve been using all year ’round, my new favorite cookbook by Joy the Baker, a Fitbit, and my fav vanilla extract!!

I love everything in this bundle and I love you, so why not pair everything together?!

To enter to win My Favorite Things Giveaway Bundle, simply complete the steps in the giveaway widget below. Best of luck everyone!

a Rafflecopter giveaway

This giveaway ends on December 14, 2014 at 11:59pm.

Disclaimer: This giveaway is sponsored by me, Katrina :) This post does contain amazon affiliate links.

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Christmas Baking Time – 2014 Edition http://warmvanillasugar.com/2014/12/04/christmas-baking-time-2014-edition/ http://warmvanillasugar.com/2014/12/04/christmas-baking-time-2014-edition/#comments Thu, 04 Dec 2014 07:09:28 +0000 http://warmvanillasugar.com/?p=10094 It’s back, friends! We’re baking and getting messy in the kitchen with all kinds of butter, flour and cocoa powder. I’m dizzy with love for the holidays and this year I’ve got an extensive list with all my favorite cookies, candy and squares! Happy baking! Candy + Squares Eggnog Fudge [...]

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christmas

It’s back, friends! We’re baking and getting messy in the kitchen with all kinds of butter, flour and cocoa powder. I’m dizzy with love for the holidays and this year I’ve got an extensive list with all my favorite cookies, candy and squares!

Happy baking!

Candy + Squares

candy

Eggnog Fudge // Oat Fudge Bars // Butterscotch Marshmallow Squares // Maple Pecan Pie Bars
Chocolate Peanut Butter Bars // Nanaimo Bars // Peppermint Patties // Rolo Fudge Brownies
Puppy Chow // Toffee // Crispy Peanut Butter and Honey Chocolate Butterscotch Squares // Buckeyes

Cookies

cookies

Peanut Butter Kiss // Double Chocolate Chunk // Nutella Stuffed Chocolate Chip
Brown Butter Chocolate Chip // Honey Bee // Chocolate Gingerbread
Cinnamon and White Chocolate Chunk // Chocolate Crinkle // Chocolate Chip Oreo

Oh, and if you’re looking to make your own gift, some Homemade Vanilla Extract would be so dang nice!…or you know? A hug.

homemade vanilla extract // warm vanilla sugar

And if you’re interested here is my baking list for 2013, 2012, and 2011.

HAPPY FREAKING DECEMBER! xx

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November Things http://warmvanillasugar.com/2014/12/01/november-things-2/ http://warmvanillasugar.com/2014/12/01/november-things-2/#comments Mon, 01 Dec 2014 09:22:29 +0000 http://warmvanillasugar.com/?p=9869 It’s December guys. I have exactly 9 days left in Sicily and I am soooooo ready for the holidays (but maybe not the cold). Sicily seems to be ready for the holidays too. It’s strange for a Canadian to see a bunch of Christmas trees being sold in a place without snow (or [...]

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It’s December guys. I have exactly 9 days left in Sicily and I am soooooo ready for the holidays (but maybe not the cold).

IMG_2391

Sicily seems to be ready for the holidays too. It’s strange for a Canadian to see a bunch of Christmas trees being sold in a place without snow (or actual “cold” weather), but it’s nice that everyone is getting into the spirit.

rome13

At the beginning of November, Paul and I stayed put in Palermo, but towards the end of the month we seemed to be jetting off every couple of days with trips to Rome, Naples, Toarmina, and Monreale.

naples-6

I jested about eating pizza for lunch and dinner for every day I was in Naples, but I wasn’t kidding…it really happened. Between the two of us, 13 pizzas were consumed in 5 days. I don’t know what kind of crazy that is…but Neapolitan pizza is the best in the world, and since we won’t be back for a while we wanted to make the most of our time in the pizza capital!

pizza

I went to Rome and Taormina on my own. Rome was more of a “I haven’t ever been and need to go” type trip, but Taormina was a true “getaway”. I wanted to go somewhere with a coast as long as my eyes could see, somewhere up in the mountains, and somewhere quiet….it definitely delivered. Taormina is stunning, one of the most beautiful cities in Sicily, and I can’t recommend it enough.

toa2

Sicilian Sundays seemed to disappear in November since I was running around Italy, but I did manage to post about a banana split, caponata, and the parking situation here. I’ve got a few fun Sicilian recipes ready for you, but honestly, I need time to perfect them. My recent attempt of arancini was delicious, but not the quality you’d find on the street in Palermo. Back to the kitchen I go!

I did manage to make lots of other delicious food on the blog in November! My favorite recipe was my caponata siciliana. A true Sicilian recipe and my new obsession!

Caponata Siciliana

Also, I also made a blog discovery, and am totally pumped over it. Check out Simmer and Shoot for Nicole’s gorgeous recipes. This caramel apple pie is so pretty I want to kiss it!

pie
Photo by: Simmer and Shoot

Other November Stuff?

Still watching Carrie go crazy on Homeland and zombies on The Walking Dead.

Completely obsessed with the Serial podcast. The week off for Thanksgiving killed me.

This series interests me…just going to put it out there.

And lastly, half my hair is gone. When I sent a picture a picture to my Nanny she laughed and said “well, I guess you really are a married lady now”! Ha!

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

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Deconstructed Falafel Salad http://warmvanillasugar.com/2014/11/28/deconstructed-falafel-salad/ http://warmvanillasugar.com/2014/11/28/deconstructed-falafel-salad/#comments Fri, 28 Nov 2014 06:08:58 +0000 http://warmvanillasugar.com/?p=8722 I went ahead and got a haircut yesterday. I’ve needed one since before I left Canada, but with preparing for a move to Sicily, preparing the apartment for a sub-letter, and putting stuff away after the wedding, I never got around to it. So in I went to what looked like a hair [...]

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I went ahead and got a haircut yesterday. I’ve needed one since before I left Canada, but with preparing for a move to Sicily, preparing the apartment for a sub-letter, and putting stuff away after the wedding, I never got around to it.

Deconstructed Falafel Salad

So in I went to what looked like a hair place, only to be told that it was for men only. The guy that told me this pointed across the street (to what I thought was a nail salon) and said I could get a cut there.

Deconstructed Falafel Salad

The place that I was sent to was indeed a hair salon, and so I walked in and said “ho bisogno di un taglio di capelli” and was stared at by three Sicilian girls (about my age) with blank faces. Then, I started making chopping motions with my fingers and pretended to cut my hair with my hands…they finally understood. My Italian is bad, and even when I say the right phrase (that I practiced for like half an hour before going there) my execution is horrible.

Anyway, I asked for 5cm (2 inches) off and as i watched the guy chop off about half a foot (not kidding) from the back of my hair I thought “well shit, here we go!!”

Deconstructed Falafel Salad

I have a bob now. Like, a real ’90s Drew Barrymore style bob and guess what?! I LOVE IT!! I feel so free. As a girl who’s had long hair for over 10 years, I feel light as a feather. I have no idea how to style this hair, but for today I’m ok.

Deconstructed Falafel Salad

OH YEAH!! American friends, how was Thanksgiving?? Are you all eating leftovers like crazy people? I love Thanksgiving leftovers so much…eating stuffing is like my favorite thing to eat ever.

If you don’t have any leftovers, and feel like salad, I have something for you. And for the rest of us not celebrating Thanksgiving, we will dig into some salad too!

Deconstructed Falafel Salad

This salad is pretty dang special. It’s vegan and has your regular falafel flavours like chickpeas, tahini, tomatoes, lemon juice and fresh herbs, but it’s also tossed with some fresh baked pita chips in place of the pita wrap. Mmm mmm.

Deconstructed Falafel Salad

I hope you like this as much as we did! And heck, wrap the whole thing up in a pita if you so please :)

Deconstructed Falafel Salad

Happy weekend! xx

Deconstructed Falafel Salad

Prep Time: 20 minutes

Cook Time: 8 minutes

Yield: 4 servings

Serving Size: 3 cups

A deconstructed, chunky salad version of a falafel pita.

Ingredients

  • 3 small whole wheat pitas
  • Juice from 2 lemons
  • 3 tbsp tahini
  • 1 tbsp extra virgin olive oil (plus more for brushing pitas)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Sprinkle of fine sea salt
  • 1/8 tsp cayenne pepper
  • Freshly cracked black pepper
  • 1 (15-oz) can chickpeas, rinsed and drained
  • 1 1/2 cups halved grape tomatoes
  • 1 large English cucumber, chopped
  • 4 scallions (green parts only), chopped
  • 1 cup fresh Italian parsley leaves, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup fresh mint leaves, chopped

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Lightly brush each pita with olive oil, and then cut each half into 4 wedges. Arrange in a single layer on a rimmed baking sheet. Sprinkle with some sea salt and bake for about 8 minutes, or until the pitas are lightly crisped and beginning to brown. Set aside.
  3. Meanwhile, juice the lemons into a large bowl, and add the tahini, oil, cumin, coriander, sea salt, cayenne, and a few cracks of fresh pepper. Whisk everything together to combine.
  4. To the bowl, add the chickpeas, tomatoes, cucumber, scallions, and fresh herbs and gently toss everything to combine.
  5. When ready to serve, toss in the pita chips and mix everything together.

Notes

Recipe adapted from Pink Parsley

You can prep everything in advance, and then toss it together when ready to serve to make this a very quick and easy meal!

Calories: 450 | Total fat: 19g | Protein: 15g | Carbs: 61g | Fiber: 11g

http://warmvanillasugar.com/2014/11/28/deconstructed-falafel-salad/

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Rome http://warmvanillasugar.com/2014/11/26/rome/ http://warmvanillasugar.com/2014/11/26/rome/#comments Wed, 26 Nov 2014 10:44:22 +0000 http://warmvanillasugar.com/?p=10039 I’ve been travelling outside of Sicily quite a bit over the past two weeks – one solo trip to Rome and one trip to Naples with Paul. This post is about my short trip to Rome. I went for two nights and stayed with my new friend Gabriella, a lovely airbnb host, [...]

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I’ve been travelling outside of Sicily quite a bit over the past two weeks – one solo trip to Rome and one trip to Naples with Paul.

rome

This post is about my short trip to Rome. I went for two nights and stayed with my new friend Gabriella, a lovely airbnb host, who showed me what to do in the city.

rome

If you’re going to Rome for 2 days, be prepared to walk a lot because there is so much to see. I walked 25km on my first full day there, which you’d think wouldn’t be that bad for a marathon runner, but on cobblestone streets with flats, it’s tough. Loads of gelato helps!

I hit up the usual touristy spots, all of which I highly recommend. On my first day all I had time to see was the Pantheon and the Spanish Steps. I walked around the area as well, popping my head into specialty shops for gelato or something else sweet, and then carried on my merry way. I found the Metro really easy to use, which was a pleasant surprise. Getting around in Rome is definitely not an issue!…especially if you have a map.

rome

On a rainy day number 2, I started off at The Colosseum, and what a gorgeous place to visit! I like seeing places like this alone. I’m a sign reader (which many people find annoying), so when I travel alone I get to read all the signs without worrying that I’m being a bother. It was glorious!

rome

After the Colosseum, I hit up the usual spots by walking along the canal: the Trevi Fountain, the mouth of truth, Teatro Marcello, and so on, until I reached the The Vatican and St Peter’s Square.

rome

And what does any girl want after a long walk in Rome? Good Italian food. And what I had was as good as it gets.

rome

rome

I took a cooking class with Gabriella of Rome Slow Tour who, unlike any tour I’ve ever been on, specializes in personalized tours.

Want to bike through Rome with just her and you? She’s got you.
Want to go on a personalized tasting tour through the city? No problem!

rome

Gabriella is from Capri, so I asked her if we could do a Neopolitan-style cooking class. In the afternoon she took me to the market and told me all about the menu she had planned (which was completely catered to my vegetarian needs)!

She was also kind and funny and provided wine with the meal! Essentially, she’s my new best friend.

rome

We made Zucchini alla scapece (fried zucchini with mint), calamarata pasta, and (my favorite) Torta Caprese (recipe at the bottom).

rome

The next day, without even planning a class, Gabriella’s boyfriend came over to show me how to make his famous Tiramisù!

rome

Watching Italians make anything is fascinating. For the tiramisù, the coffee had to be made “just so”, and the cookies needed to be dipped “like this”, and the eggs needed to look a certain way in the cream. However we made it, this was one fabulous dessert.

rome

Annnnnnd the best dang tiramisù there is!

rome

And now I leave you friends, with Gabriella’s recipe for Torta Caprese. And if you’re travelling to Rome any time soon, I can’t recommend Rome Slow Tour enough!

rome

Torta Caprese

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Created on the Island of Capri, where it's called Almond Torte, this cake contains ground almonds instead of flour and melted dark chocolate - a true delicacy.

Ingredients

  • 1 cup granulated sugar
  • 3/4 cup + 1 tbsp unsalted butter, softened
  • 5 large eggs, whites and yolks separated
  • 2 1/2 cups ground blanched almonds
  • 1 cup 70% dark chocolate, melted
  • 1 pinch of salt

Instructions

  1. Preheat the oven to 350°F.
  2. In a medium bowl, beat the sugar and butter together until pale and creamy. Add in the egg yolks, one at time, mixing well after each addition.
  3. Add the ground almonds and the melted chocolate. Mix well.
  4. Beat the egg whites together with a pinch of salt until stiff peaks form. Gently fold egg whites into the chocolate mixture.
  5. Line a cake tin with butter and flour, pour in the cake mixture, and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
  6. When cooked, cool the cake on a wire rack and dust with icing sugar. Serve with vanilla ice cream (or gelato)!

Notes

Recipe from a cooking class with Gabriella of Rome Slow Tour

http://warmvanillasugar.com/2014/11/26/rome/

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Banana + Chia Overnight Oats http://warmvanillasugar.com/2014/11/20/banana-chia-overnight-oats/ http://warmvanillasugar.com/2014/11/20/banana-chia-overnight-oats/#comments Thu, 20 Nov 2014 12:00:07 +0000 http://warmvanillasugar.com/?p=8640 Annnnnnnnd we’re off! To Naples, that is. We are currently on a 9 hour train ride from Palermo and hope to be in the big city by 4pm this evening. There will be pizza for lunch and dinner every day…not kidding. We’re taking the train instead of flying because it’s half the price [...]

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Annnnnnnnd we’re off! To Naples, that is. We are currently on a 9 hour train ride from Palermo and hope to be in the big city by 4pm this evening. There will be pizza for lunch and dinner every day…not kidding.

Banana Cream Pie Overnight Oatmeal

We’re taking the train instead of flying because it’s half the price and well, we’re cheap. Worth it? I’ll tell you later. But we ARE on some sort of train that goes on a ferry boat eventually, so that should be interesting.

Banana Cream Pie Overnight Oatmeal

We also took an early train, which is fine and all, but since nothing is open in the early mornings for breakfast, we needed some grab and go food! Muffins and granola bars are great for this, but for a 9 hour trip without stopping we wanted something to keep us full.

Banana Cream Pie Overnight Oatmeal

Enter these overnight oats! Made in a jar, this breakfast is packed with morning goodness. It’s got loads of oats, chia seeds, yogurt, bananas, and pecans to help keep you full. And what I really love about this recipe, is how customizable it is.

Really, you can swap a lot of the ingredients for your favs or add a few extras on top of what I’ve listed in the recipe. A sprinkle of dried cranberries would have been wise for this, but I forgot. Whoops!

Banana Cream Pie Overnight Oatmeal

I absolutely love this breakfast no matter what time of year it is, and I hope you like it too.

It is: creamy, healthy, hearty, and has a bit of crunch from the pecans and chia seeds.

I’m in love!

Banana Cream Pie Overnight Oatmeal

Have a great weekend everyone! xx

Banana + Chia Overnight Oats

Yield: 1 mason jar of oats

Ingredients

  • 1/2 cup rolled oats
  • 1 tsp chia seeds
  • Sprinkle of sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup milk
  • 1/4 cup 0% vanilla greek yogurt
  • 1/2 tsp pure vanilla extract
  • 1 ripe banana (one half mashed and one half sliced)
  • Chopped pecans, for serving
  • Brown sugar, for serving

Instructions

  1. In a small mason jar, or jar of choice, combine the oats, chia seeds, sea salt, cinnamon and nutmeg. Add in the milk, Greek yogurt and vanilla.
  2. Slice the banana in half and save one half for tomorrow*. Mash the other half with a fork and add it to the jar with the oats. 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.
  3. You can serve oats either right from the jar or in a bowl. Simply serve with a sprinkle of chopped pecans, half of a banana sliced, and some brown sugar if desired.

Notes

*If you don't like the idea of saving the sliced banana for the next day, feel free to add it on top of your oats right in the mason jar before putting it in the fridge!

Recipe adapted from Annie's Eats

http://warmvanillasugar.com/2014/11/20/banana-chia-overnight-oats/

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Lasagna Zucchini Boats http://warmvanillasugar.com/2014/11/18/lasagna-zucchini-boats/ http://warmvanillasugar.com/2014/11/18/lasagna-zucchini-boats/#comments Tue, 18 Nov 2014 11:29:43 +0000 http://warmvanillasugar.com/?p=9235 Thanks for putting up with my last post on parking. Random, I know, but something that is up in my face all the time!! I’d like to share the toilet situation here in Palermo with you as well…but toilets and food don’t mix. Ever. Let’s grab a beer and talk about that. [...]

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Thanks for putting up with my last post on parking. Random, I know, but something that is up in my face all the time!! I’d like to share the toilet situation here in Palermo with you as well…but toilets and food don’t mix. Ever. Let’s grab a beer and talk about that.

lasagna zucchini boats

Anyway, another fascinating topic here in Sicily is the produce. Right now, the zucchini is the star vegetable. You can buy a huge bag of it at any corner in the city for 2 €, and then the seller might even give you a few extra because…why not?

lasagna zucchini boats

So, I have a lot of zucchini right now and have been making a ton of meals with it. It’s been going in soups and pastas mostly, since I only have one pot and one pan here, but when I saw this recipe from A Couple Cooks I knew I had to try and recreate it.

And what a fabulously simple meal it was! Super packed with flavour, these little boats are delicious. I used fresh mozzarella, ricotta, and parmesan on some wilted spinach, marinara sauce, spices and chopped almonds. I hope you like these as much as we did!

lasagna zucchini boats

Lasagna Zucchini Boats

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 zucchini boats

Ingredients

  • 2 cup fresh spinach, with any stems removed
  • 3/4 cup ricotta cheese
  • 1/4 cup Parmesan cheese, shaved
  • 1 egg
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 tbsp almonds, chopped
  • 2 medium zucchinis
  • 4-8 tbsp tomato sauce (depending on the size of your zucchinis)
  • 1/2 ball fresh mozzarella cheese, sliced
  • Sea salt
  • Fresh ground pepper
  • Olive oil

Instructions

  1. Preheat the oven to 425F.
  2. Place the spinach into a dry skillet and cook it down for a few minutes until it becomes wilted. Set aside.
  3. In a bowl mix ricotta, parmesan, egg, dried oregano, red pepper flakes, chopped almonds, and some salt and pepper. Stir until combined and set aside.
  4. Cut the zucchinis in half lengthwise, and then place the halves in a baking dish (green part down) with a light drizzle of olive oil, a sprinkle of salt, and a few cracks of fresh pepper.
  5. Fill each half by adding some wilted spinach, 1-2 tbsp of tomato sauce, and a few spoons of the ricotta mixture. Top with slices of fresh mozzarella.
  6. Place zucchini in the oven and bake for 20-30 minutes (depending on the size of your zucchini).
  7. Enjoy hot!

Notes

Recipe adapted from A Couple Cooks

http://warmvanillasugar.com/2014/11/18/lasagna-zucchini-boats/

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