I always forget to eat breakfast but I am VERY aware that “it’s the most important meal”. Growing up means taking care of yourself and eating breakfast gosh darn it and since I will be 25 this year, it’s time to start creating healthy habits.
These muffins make my life so much easier in the mornings. I grab one on my way out and eat in the car or when I get to work.
Not to mention, they are also easy to make, high in fibre & protein and low in sugar! Just checking off all those grown woman boxes!
So I’ve never really been big on hash browns. They’re ok but not my first choice really in anything but my sister made some grated potato hash the other day and I tried it and I have not been able to stop thinking about it. That hash did things to me! It was so light and pleasant but also very filling so I decided to try out her recipe for myself and share with you guys!
It’s very fast and easy to make so perfect for a quick filling breakfast or a light lunch or dinner. Honestly, I might make little take away containers to snack on during my work days. I can’t get enough of this haha. If I could choose something for my last meal, it just might be this version of potato hash.
Anyways, before I drool all over my keyboard, here’s my sister’s hash brown recipe:
2 Irish Potatos
1 tsp butter
salt, pepper and dried oregano to taste
Grate the potatoes and soak in cold water. You do not have to peel them beforehand if you don’t want to.
While potatoes are soaking, chop the onion
Put the butter in a frying pan on medium heat and saute the onions for a minute then lower the heat
While the onions are sizzling, drainthe potatoes from the water and squeeze them tightly in a clean dish cloth so they are dried off
Put them in a bowl and stir in the egg.
Pour the potatoes over the onions and add in the salt, pepper and oregano. Give it a quick stir and increase the heat back to medium. Cook for 5 minutes here.
Flip over the hash in sections. Do not be a hero and try to flip it all at once.
Let the second side cook for about 7 minutes
Enjoy with ketchup or whatever you like to put on your potatoes!
I am trying to be more mindful though so I guess that starts with making my own milk and doing my part to better the environment. No I am not vegan or vegetarian but I am very mindful of my animal product intake. A little goes a long way, amirite?
Also store bought cashew or vegan milk is not the best choice tbh. I saw this recipe on Eco Peaceful while looking for the best way to make cashew milk and the information on the post is very eye-opening. I did not follow their recipe exactly. I added a pinch of salt to my cashew milk. I read A LOT of cashew milk recipes and it seems that a fair number of them have salt so I decided to try that. Anyways, I hope you all have a wonderful 2019 ❤
1 cup cashews, soaked in water for 8-12 hours and drained
¼ cup maple syrup
1 teaspoon vanilla extract
4 cups water
Put all the ingredients in a blender and blend for 2 minutes until silky smooth.
Transfer to storage jars and chill. Use like you would regular milk.
So I’m going to my friend’s Christmas party and I hate showing up empty handed to parties. I will usually bring a bottle of wine, candy or even chips depending on what the evening entails. I’m switching it up this time! Cake! Not just any cake but caramel applesauce. This cake goes perfectly with holiday cocktails or mulled wine. Hope you enjoy! ❤
*Word to the wise: this cake is very sticky so grease/ flour your pan extra if you’re not using parchment paper!!!
*I used THIS recipe for my caramel sauce. If you do NOT want a lesson in patience, buy your caramel sauce from a store!!!
1 1/2cupsall-purpose flour
1/2cupcaramel sauce (divided in half)
1 cup applesauce
1/4cupchopped toasted pecans
Preheat the oven to 350°F. Line the bottom of a 9-x-5-inch loaf pan with a rectangle of parchment paper. Spray the pan with non-stick spray, dust with flour, and tap out the excess.
In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl (or in a stand mixer) beat the butter and brown sugar until light and fluffy, about 2 minutes. Beat in 1/4 cup of the caramel sauce and the egg. Add the flour mixture and beat on low speed just until combined. Beat in the applesauce just until combined.
Spread the batter in the prepared pan and bake until cake springs back when pressed lightly, and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 20 minutes, then turn out and cool completely on a wire rack. (Cake can be wrapped and frozen at this point for up to 3 months.)
Before serving, spread the remaining 1/4 cup of caramel sauce on the cake and sprinkle with the pecans.
I’ve never made mulled wine before and I’m practicing because I’m making a mulled wine kit for my boss as a Christmas present so here I go!
I’m surprised this turned out good!!! It’s a little dry so maybe I’ll use a sweeter wine next time. I used a 2014 Ondarre Rioja Reserva to make this recipe.
I learned that mulled wine is literally so easy to make. I had oranges, cloves and cinnamon sticks at home so that’s literally all I put in. Some people go crazy and use ground spices in a cheesecloth but honestly who has time for that?
It’s officially fall!!! My favorite time of year 🙂 And I’m celebrating by making fall themed treats starting with snicker doodles! These round, soft, cinnamon-sugar pieces of goodness taste every ounce as good as they look.
I also decided to shove some ice cream between two cookies and let me tell you, I AM NOT DISAPPOINTED!
I think snicker doodles just became a staple in my home- mostly so I can make snicker doodle ice cream sandwiches lol.
1 1/3cupgranulated sugar
2teaspoonscream of tartar
1. In a large bowl, cream the butter and sugar on medium for 2 minutes until the mixture is light and fluffy.
2. Scrape down the sides and add in the egg and vanilla extract and mix just until combined.
3. In a separate large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients in seperate parts. Make sure before adding a new part, the ingredients are fully incorporated.
5. Cover the dough with ceran wrap and chill in the refrigerator for 30 minutes.
6. While the dough is chilling, mix the sugar and cinnamon for the coating and set aside.
6. When the 30 minutes is up, preheat the oven to 375F and line a large baking sheet with parchment paper and set aside.
7. Scoop the dough with a spoon and roll into little balls. Roll each ball in the cinnamon sugar mixture before placing on the cookie sheet. Bake for 17 minutes
This back to school season has inspired me to make snacks for work. I buy snacks very often but I find that when I make them, my snacks last longer (because I make a lot at a time- lol)!
I decided to make these dairy free because MILK IS EXPENSIVE! I’m trying to save money anywhere I can and I’d rather save my milk for my morning Frosted Flakes but now I’m gonna be dunking these cookies in my milk. What is life?!
2 cups all-purpose flour
1.5 tsp cornflour
1 tsp baking soda
1/2 tsp sea salt
3/4 cup brown sugar
1/4 cup granulated sugar
3/4 cup butter (softened)
2 tsp vanilla extract
1.5 cup chocolate chips
Line two cookie pans with parchment paper
In a medium bowl, whisk the flour, cornstarch, baking soda and sea salt. Set aside.
In a separate bowl, beat the butter, brown sugar and granulated sugar until fluffy. This should take about 2 minutes. Add in the egg and vanilla extract and beat until it’s all combined.
Add in the flour mixture and keep mixing till it’s all well incorporated. This should take about 3 minutes. Add in the chocolate chips and stir gently.
Cover the bowl with plastic wrap and refrigerate for an hour then preheat the over to 350F.
Remove the cookie dough from the refrigerator and let sit for 10 minutes. Form cookie dough balls (about a tbs size each) and place on baking pan. Leave enough room between the cookie dough balls as they spread out in the oven.