Vegetarian Whole Foods Made Simple
Two things that are currently growing: my appetite, and my waistline. I know what you’re thinking, errrrr… maybe you should cut back on the macaroni and cheese, perhaps lay off the hearty desserts for a while?. True, this would probably be a good plan, but …
At some point during my early teenhood, my parents developed an interest in gardening. Pretty flowers, the odd bush, a smattering of herbs, and the most overactive fruit trees you could imagine. For some reason, the pear tree and the plum tree would produce an …
Greetings! Feeling a little fuzzy today coming back to reality after an idyllic, sunshiny long weekend… bliss! To ease the transition, I’ve prepared you a little treat, Peanut Butter and Strawberry blondies! But Before we get into these bite sized beauties, how was YOUR weekend? Did you have a long one too? Kirk came home for a quick visit, so we did some dune hiking with the pup, a little beach bumming on Lake Michigan, and breakfasted greedily on giant blueberry pancakes. Lovely. The warm weather is well and truly here now, which seems to be making everyone in Michigan very happy 🙂
So why should you bake these blondies? Imagine a PB&J in cake form… well this is it! It also happens to be 100% wholewheat and vegan. Yum, Yum! Still not sold? They take 5 minutes to throw together, and 25 minutes to bake. Pretty wonderful if you ask me. Hope you enjoy them!
Adapted from these Whole Wheat Peanut Butter Blondies from Sally Baking Addiction
If you are making these out of strawberry season, I had great results from frozen strawberries. Just defrost first and drain any excess liquid! Nobody likes a soggy blondie.
Apologies for the lackluster photo, they are very hard to photograph well and they are far tastier than they look!!
This week I have been left to my own devices. Kirk is away on a trip, and I have kept myself busy by taking advantage of the empty house. For me, this means watching twee British dramas (specifically Midsummer Murders), reorganizing my wardrobe, and conducting …
Well HEY there! I’m writing this post from ‘Crystal Mountain’ in Northern Michigan. Don’t be deceived, the mountains around here are really just large hills… not that I am complaining! The snow is perfect, the Sun is shining, and I have a large mug of …
Are you ready for a holiday?! Ugh me too. Yes I know I just returned from a trip home to England, but that really doesn’t count. I’m talking about the unapologetic beach-bum kind of holiday. The kind that requires nothing but a sun lounger, a margarita, and a stack of books to binge read. The kind that involves warm white sand, crystal blue ocean, and gorgeous romantic sunsets.
Well, since none of that is not going to be happening in MY life any time soon, I decided I would bring the Caribbean to me, in cake form. I know that cake isn’t the first thing that springs to mind when you think of Caribbean cuisine, but this cake has all of those fundamental island ingredients. Sweet, juicy mangos, warming cinnamon, and a little ginger for zing! This cake is truly delicious, it also happens to be vegan and it is made with whole wheat flour… win-win-win!
With the Polar Vortex Part Deux about to descend upon me any minute, I can’t think of a better way to spend my evening than gobbling a slab of this delicious and warming dessert. I hope you enjoy it too!
This cake was adapted from the Vegetarian Times Magazine Jan/Feb 2014. I simply reduced the sugar, and made it wholewheat!
I have posted this in dessert, but it makes a fabulous breakfast cake (it tastes AMAZING with coffee).
I recommend serving this cake a little warm, if possible.
I was hoping to post a few more recipes over the weekend, my calendar was finally free after endless social engagements over the holiday season. However, mother nature had other plans and I found myself bedridden with the flu. Fortunately I was feeling much better …
