Pumpkin Pie Milkshakes

It’s the most wonderful time of the year, pumpkin season! My love of pumpkin flavored, well, anything, is well known among my group of friends. September means I am actually allowed to dive into my pumpkin obsession but it is still a bit warm so we will begin with a chilled version of my favorite gourd. I had a Pumpkin Pie Milkshake post on here from 2011, but when I switched my blog over to WordPress, the post got a little funky. So I decided to make the milkshake again with a few changes. Ingredients (makes 2 servings, multiply as needed): 2 cups vanilla ice cream 1 cup vanilla almond milk 1 cup pumpkin puree (not pumpkin pie filling) 1/4 cup firmly packed light brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon ground cardamom 1 graham cracker (I used cinnamon graham crackers), crumbled

Vegan Dark Chocolate Cupcakes with Peanut Butter Frosting

I made these cupcakes for a lovely vegan bride-to-be for her bridal shower this weekend. I’m not going to lie, I was going to do a test run of these, and if I didn’t like them, she was getting normal egg-filled, buttercream-topped cupcakes. But. These are good. Really really good. So when I did my test run, I passed them around to friends and family and conveniently left the word “vegan” out of the description until after they tasted the cupcakes. My “test subjects” didn’t seem too upset with my experiment, many went for seconds! These cupcakes use dark chocolate (versus milk chocolate), and have no eggs, butter, or milk. And they are still super fluffy and moist. The best part, most of the ingredients are probably either in your pantry or really easy to find! Ingredients (makes 2 dozen) adapted from the Curvy Carrot: CUPCAKES: 2 cups all purpose flour 1 1/2 cups sugar 1 tablespoon cream of tartar 2 teaspoons baking soda 1/2 teaspoon kosher salt 3/4 cup dark chocolate cocoa powder 2 oz vegan dark chocolate, finely chopped 3/4 cup sunflower oil 1 1/4 cups vanilla almond milk 3/4 cup cinnamon applesauce 1 tablespoon vanilla extract 1 … Continue reading

Slow Cooker Apple French Toast Casserole

I love recipes that make it easy to serve a bunch of people with minimal effort. A slow cooker is usually a go-to for those types of recipes but I’ve never considered using it to make breakfast before. The Ninja Cooking System is the perfect tool for it though. They sent over this recipe for an Apple French Toast Casserole and I couldn’t wait for the weekend to come so I could make it. This recipe makes 8 servings so it would be great for breakfast for a larger group but I also packed up the rest of my servings to reheat during the week. Ingredients: ½ cup butter 2 Granny Smith apples, cored and chopped 1/2 cup chopped pecans 1/2 cup chopped walnuts ½ cup packed brown sugar ½ cup pure maple syrup 1 loaf challah bread (about 1 pound), cut into cubes 6 large eggs 2 cups vanilla almond milk (or normal milk) 2 teaspoons ground cinnamon 1 tablespoon vanilla extract Pinch salt Confectioners’ sugar

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