I am a smoothie addict and no lie, I am constantly craving this green smoothie. It's loaded with flavor from a bunch of fruit and gets its beautiful green color from avocado and a ton of spinach. So, basically, it's on the healthier side and tastes delicious. There's no reason you shouldn't make this.
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This sweet potato quinoa burger is my absolute favorite veggie burger. It has so much flavor and so many delicious ingredients, how could it not be?
I topped it with pepper jack cheese, spicy mayo, smashed avocado and red onion. That's honestly my favorite toppings for just about any burger or sandwich, but they pair especially well with this sweet potato quinoa burger.
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Twice baked brown butter sweet potatoes are delicious, creamy and slightly sweet. They're perfect for the holidays or a casual weeknight.
I've been experimenting with new ways to make sweet potatoes lately. Roasting is my usual go-to, so I wanted to spice it up. I was browsing the web a bit the other day and was reminded of this twice-baked method, so thought I'd give it a go.
Sweet potatoes in any form are my side of choice for Thanksgiving. Aside from Thanksgiving, I tend to pile as many sweet potatoes into my stomach as I can in the fall/winter seasons. I simply cannot get enough. But can you blame me?
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Baked, bursted blueberries are up there as one of my favorite things. They are so sweet, juicy, and delicious. I take almost every opportunity that arises to include them in recipes & what I eat. That's why I'm super stoked to share with you all these blueberry challah French toast cups.
[Read more...]This Maple Pumpkin Bread with a sweet maple glaze is going to be your fall favorite – it's deliciously moist with pure maple syrup both in the cake itself and on top in a glaze, and warm fall spices such as cinnamon and nutmeg. Completely. Addicting.
Loaf cakes are definitely some of my favorite to make not only because they're delicious but also because of how simple they are to make, and this moist maple pumpkin cake is no different.
1. In a medium size bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the granulated sugar, light brown sugar, eggs, and maple syrup. Then whisk in the pumpkin puree and vegetable oil.
3. To the bowl with the wet mixture, whisk in the flour mixture until just combined.
4. Pour into a prepared loaf pan and bake for 60-65 minutes until cooked through.
5. While that's baking make the glaze - in a small bowl combine the maple syrup, powdered sugar, and whole milk. Stir together until well combined. Pour over the pumpkin bread once it's cooled.
No! Please don't use pumpkin pie filling. That already has sweeteners and spices added in. You want to use pumpkin puree only.
Because this bread is so moist I'd recommend storing it at room temp for only 2 days, or in the fridge for up to 1 week.
Yes! Let it cool to room temperature fully then wrap in aluminum foil then put in a freezer safe bag for up to 3 months. Reheat in the microwave.
Canola oil would also work. I wouldn't recommend any other kind as it'll likely alter the flavor.
Key lime shortbread cookies are a bit unexpected, I'll give them that, but they are delicious. They have an amazingly buttery texture with a little tart kick from key lime juice and lime zest. They truly do melt in your mouth.
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I'm constantly exploring new ways to create and devour delicious pizzas. This latest creation is crazy simple yet crazy tasty - cheesy pan pizza with spicy hot honey.
This pizza is my weeknight vibe translated into a meal. It's the food equivalent of melting into your couch at the end of a long day and wrapping yourself in a fuzzy blanket.
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