Pumpkin in the Air

It sure has been a perfectly chilly fall week in my neck of the woods…

It can be easy to forget how much you truly love something until you smell it. I experienced this just yesterday when I decided to make vegan pumpkin bread. All I can say is make this recipe for the way your house will smell alone.

So here is your guilt-free pumpkin bread recipe (found on go.veganrecipe4u on insta) that takes no time to throw together, toss it in the oven, forget about it, and wait for the scent of fall to fill your kitchen.

what you do:

  1. Preheat oven to 350 degrees.

  2. Mix wet and dry in two different bowls.

  3. Minus the chocolate chips, add the wet to the dry mix until a smooth batter forms.

  4. *in Moira Rose voice* fold in the chocolate chips

  5. Line a loaf pan with parchment paper and pour batter into it and top with chips.

  6. Bake for about 50 minutes.

    This recipe is simple, delicious, and perfect for this time of year. I always like to have a little snack of some sort on my counter (kitchen reveal hopefully coming soon) just in case company arrives. This flavorful pumpkin bread is perfect for just that. Add a little butter and you’re in business.

    Enjoy your Thursday!

Fall in a Glass

It’s finally Fall!

It may have started yesterday but today is the first full day of fall. Which means I’m making you fall in a glass.

Fun fact: my Grandma gave me these glasses from her youth and I love them deeply. Anywho, let’s get started. First we have to brûlée the oranges…

Simple enough, right? Now on to the syrup. Usually when I make a syrup I use a sugar and water along with the flavors but today I’m subbing out the sugar for maple syrup. Throw everything in a skillet and boil for about five minutes. Let cool, and it’s cocktail time.

There might be a little leg work involved with this drink but it’s worth it and once your oranges and syrup are done it’s very fast.

All you do here is throw everything in a cocktail shaker with a few ice cubes and shake, shake, shake! Then, just strain into a glass and garnish with your choice of cinnamon sticks, oranges, and/or fresh rosemary.

When it comes to the bourbon that I used, I obviously consulted MK since that’s his realm. He chose Weller Antique and it was a very good decision.

I hope you all have a fantastic first weekend in fall of 2022. Here’s to wishing it’s full of all the fall things, good drinks, and great company.

Cheers!

Fancy Filled Flowers

Well hello there!

Do you ever just get something in your head and can’t get it out until you do that thing? Sometimes it’s a craving for Sausage Egg McMuffins, sometimes it’s a recipe you’ve never made and always wanted to. In this case it’s a recipe. My summers are always full of zucchini recipes but I’ve always wanted to make stuffed zucchini flowers. So, my Dad picked me a few from his garden.

I knew I didn’t want to deep fry them, but I did want to roll them in a batter and bake them. I also wanted to keep the filling on the healthy, and on the non-dairy side. Here are what you need for both filling and batter.

What you need to do is put the filling in a plastic bag and pipe into your washed and dried flowers. Then, twist the tops to keep them together. After that, roll in the batter and place on a parchment paper lined baking sheet.

Next, I baked them on 400 degrees for about fifteen minutes on both sides.

You can surly serve these as an appetizer or side dish, but I used them to top a salad. Throw these delicious bites on top of a bed of lettuce, cherry tomatoes, cucumber, goat cheese (one of the only cheeses I’ll eat), and drizzle a balsamic glaze, and top with fresh basil (also from my parents garden).

Might I just add that adding a glass of wine to this dish is never a bad idea.